Japanese fusion recipe: broccoli and tuna salad

I made salad with broccoli and tuna yesterday.
If you have a steam case, you can make this salad very easy.
All you do is microwave broccoli in a steam case for couple of mins and combine rest of the ingredients.


Also, this balsamic vinegar and soy sauce dressing works very well with tuna. You can make a bottle of it and store it for other salad too.

Japanese fusion recipe: broccoli and tuna salad

*2 servings

+Ingredients+

• 1 Small head of broccoli
• 1 Tomato
• 1 can Tuna(drain water or oil)
• 1 slice of swiss cheese or other cheese

+Dressing+

• 1/2 tablespoon Balsamic vinegar
• 1 tablespoon Olive oil
• 1/4 tablespoon Soy sauce
• Salt and black pepper

+Directions+

1. Cut broccoli and Tomato into 1 bite sizes. Tear the cheese into small pieces.
2. Boil broccoli in hot water for couple of mins or microwave in a steam case for couple of mins. Chill broccoli.
3. Combine all the dressing ingredients and mix well.
4. Combine broccoli, tomato, cheese, and tuna in a bowl. Pour the dressing and mix well.

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Japanese recipe: Maguro donburi (Sushi tuna bowl)

My favorite sushi fish are salmon, octopus, and urchin.
Even though red tuna(maguro) is popular among many people, I usually don't pick one to eat.
For me, the red part of maguro has a bland taste.


However, I love maguro donburi(Seasoned sushi tuna bowl).
Since the tuna is marinated in a mixture of soy sauce and mirin for a while before eating, the tuna becomes more flavorful and it goes very well with rice.

When I make this donburi, I usually buy the end cut of maguro sashimi. The quality of fish is same,however, it's a lot cheaper. Since it's usually already cut in 1 bite-sizes, all you do is marinate and serve with a bowl of rice. Easy and cheap sushi dinner at home!


Japanese recipe: Maguro donburi (Sushi tuna bowl)


*2 servings


+Ingredients+

• 0.3lb tuna(sashimi)(150g)
• 6 boiled large shrimp
• 2 bowls of rice(about 2/3lb(300g) for 2)
• 2 teaspoons sushi vinegar
• chopped green onions
• Wasabi(Japanese horse radish)

 +Marinate sauce+

• 2 tablespoons Soysauce
• 1 tablespoon Mirin(sweet rice wine)
• 1/4 teaspoon konbu dashi powder or dashinomoto
• 2 tablespoons water

+Directions+

1. Cut tuna in 1 bite sizes. Chop green onions.
2. Boil shrimp, peel shell, and chill.
3. Combine all the marinate sauce ingredients and marinate tuna for 30mins or more.
4. Pour sushi vinegar over the rice and mix.
5. In a bowl, add rice,place marinated tuna and boiled shrimp, and garnish with green onions and wasabi. Pour preferable amount of marinate sauce(step3)over it or normal soy sauce.

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Japanese fusion recipe: Spicy Chinese cabbage stew with miso

Since I had half of a Chinese cabbage left, I cooked Asian style stew yesterday.
This dish is great especially on cold days. Lots of red pepper powder and ginger in this dish warm up your body.

Japanese fusion recipe:
Spicy Chinese cabbage stew with miso


*2servings


+Ingredients+

• 1and1/4lb Chinese cabbage(about half) (550g)
• Lemon peel(Thinly sliced) (optional)

+Miso sauce+

• 1 tablespoon Awase miso
• 1 tablespoon Soysauce
• 1 tablespoon Mirin(sweet rice wine)
• 1 tablespoon Japanese sake
• 3 tablespoons Water
• 2 teaspoons Red pepper powder
• 1 teaspoon Minced garlic
• 1 teaspoon Minced ginger

+Directions+

1. Cut the Chinese cabbage into 1 bite-sizes. Mince ginger and garlic.Slice lemon peels thinly.
2. Combine all the Miso sauce ingredients in a bowl and mix.
3. In a pot, place the Chinese cabbage.(Place the end (white parts)to the bottoms and leaves on top.)
4. Pour the Miso sauce(step2) on top of  the Chinese cabbage(step3) , put the lid, and cook for about 15mins with medium heat.
5. Garnish thinly sliced lemon on top.

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Japanese recipe: Zero-calorie Miracle noodles (Mentaiko shirataki)

I didn't know until recently that Shirataki is becoming popular in the United states as a diet food and people call it "Miracle noodles".


Since shirataki came from the same root of konjac plant, the taste, the texture, the smell, and nutritional values are same as konjac.
About konjac, please check my old post too.







Most people might see shirataki just as an alternative low-carb,however, Japanese enjoy eating shirataki in various ways. 


For examples, Shirataki is a common ingredient in Oden and Nikujyaga. The shirataki soaked in oden or nikujyaga broth give such a great flavor to shirataki and I love the texture as well.


The dish I would like to introduce today is Mentaiko shirataki(Miracle noodles cooked with seasoned cod roe).
My mother used to make this dish for me. I remember this dish was sometimes in my lunch box too.

Make sure to boil shirataki and cook on a pan for couples of mins to remove water before seasoning. If you do so, the konjac smell goes away and it becomes easier to blend in with the sauce that you cook with.

Japanese recipe: 
Mentaiko shirataki(Miracle noodles cooked with seasoned cod roe)


*1 serving


+Ingredients+

• 1 small pack(7oz) shirataki(200g)
• 1 inch length seasoned cod roe(2.5cm)
• 1 teaspoon Soy sauce
• 1 teaspoon Japanese sake or white wine
• 1/2 teaspoon Mirin(sweet rice wine)or sugar
• 1/2 teaspoon Dashinomoto
• 1 teaspoon Vegetable oil
• 2 tablespoons Chopped green onions.

+Directions+

1. Boil shirataki in a pot for about 5mins. Drain water.
2. In a pan, add oil and cook shirataki with medium heat until the water evaporates and shirataki becomes somewhat dry.
3. Take the skin off of seasoned cod roe and add to the pan. Mix well with shirataki.
4. Add rest of the ingredients and cook for another couples mins. Garnish with chopped green onions.

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Japanese recipe: Braised pork with red wine

This week, I bought two bottles of red wine from fresh and easy. 
Both bottles I bought were on sale(very cheap) and the design was very cute. Since I don't have any knowledge about wines, I usually go by the price and the package design after I make sure that the wine is not too sweet.

However, my pick usually does not work well. I have found only two favorite wines so far. (Liberty creek white wine and Barefoot Bubbly Brut Cuvée)
Anyway, my pick this time was a total failure again. Both red wines had a nasty bite afterward.
So now, I have to get rid of them by cooking something with these wines.


This is one dish I made last night: Braised pork with red wine.

 
I used about half bottle of wine(combined with two) and the pork became very tender. You could easily cut and pick with a fork. 
Also, these wines brought such a great flavor to the pork!

One of the other ingredients I used is Tonkatsu sauce originated from Japan. This sauce tastes like thicker and sweeter version of Worcester sauce. It's named Tonkatsu sauce because it's great with Japanese pork cutlet(Tonkatsu). You can buy Tonkatsu sauce at amazon too.

Japanese recipe: Braised pork with red wine

*2servings


+Ingredients+

• 1 lb pork chop end cut(fattier than center cut) or pork country-style ribs
• Salt and pepper
• 1 teaspoon Olive oil
• 10oz Red wine(300ml) *I mixed half bitter and a little bit sweet red wine.
• 1/2 cup Ketchup
• 1/2 cup Tonkatsu sauce
• 1/2 cup Water
• 2 Bay leaves
• 1 teaspoon Butter

+Directions+

1. Season pork with salt and pepper.
2. Add olive oil in a pan and sear the surface of pork with high heat.
3. Add red wine and cook until the wine get cooked and remained till 1/3 with medium heat.
4. Transfer the pork(including wine)(step3) and add ketchup, Tonkatsu sauce, water, and bay leaves. Put the lid and simmer for about 90mins with low heat. Flip the meats for a few time during simmering.
5. Add butter and stir at the end.

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Japanese recipe: Japanese hamburg steak

This is a juicy Japanese hamburg steak recipe that I cook often.
If you cook right, lots of meat juice come out when you cut open inside.

Two important techniques required in this cooking is

1. Sear the surface of the meats with high heat.

2. Mix the meat with other ingredients very well.

Japanese recipe: Japanese hamburg steak
*4servings


+Ingredients+

• 1 lb Ground beef(453g)  (80/20 is recommended)
• 1 Onion
• 1 Egg
• 4 tablespoons Bread crumbs(Panko is preferred)
• 4 tablespoons Milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Vegetable oil
• Salt and pepper

+Hamburg sauce+

• 1/4 cup Ketchup
• 1/4 cup Red wine
• 1/4 cup Tonkatsu sauce
• 1/4 cup Water
• 1 teaspoon Butter
• 1/2 Bouillon cube
• Salt and pepper

+Directions

1. Chop onions finely.
2. In a pan, add oil and saute onions for about 5mins with medium heat. Season with salt and pepper and cool it off till room temperature. 
3. Combine bread crumbs and milk in a small bowl and let it sit for about 5 mins.*This makes juicy hamburgs.
4. In a bowl, combine ground beef, onions (step2), egg, bread crumbs and milk (step3) and season with Worcestershire sauce and salt and pepper.  Mix everything very well until the gruel comes up.
5. Shape the meat (step4) into patties and make a small dent in the center.
6. Heat the pan to high and place meat patties and cook for about 2mins each side(sear the surface).*If you are cooking with low fat meat, add some oil to the pan.
7. Reduce the heat to low, put the lid and cook for about 15mins.
8. Meanwhile, combine all the sauce ingredients except butter and cook in a small pot with low to medium heat for about 15min. Add butter at the end to melt.
9. Serve cooked meat patties on plates and pour sauce over the meat patties. Drizzle some whipping cream if you like.

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Japanese recipe:Curry potato gratin

Last time, I made curry bread using leftover curry and today's dish is another solution menu to recycle the leftover curry.


Japanese recipe: Curry potato gratin

If you have a silicon steamer, you can do all this cooking with this steamer. It can go in a microwave, an oven, and you can just serve as a plate too.



*2 servings


+Ingredients+

• 3 (1/2lb) medium potatoes(250g)
• 1/3lb curry(150g)
• 2oz Mozzarella cheese
• 1 tablespoon bread crumbs

+Directions+

1. Cut potatoes into thin slices(less than1/4inch(3mm)),wash them,and immerse them into cool water for about 10mins.
2. Place potatoes in a silicon steamer with some water(about 1 to 2 tablespoons) and microwave for about 5mins. Or boil potatoes for about 5mins and drain water.
3. Pour heated curry over potatoes, top with cheese and bread crumbs, and bake in an oven (400F or 180c or broil)for about 10mins until cheese melts and the bread crumbs get crispy.

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Japanese recipe: Kinako mochi (Soybean flour rice cake)

My favorite way to eat rice cakes is with kinako(soybean flour).
As I get older, I started craving traditional Japanese sweets like Kinako mochi a lot more than before.

Whenever I go back to Japan, I get excited to find new Kinako sweets too. It is amazing that Japanese people come up with tasty sweets using Kinako with non-traditional Japanese food such as cakes, chocolates, jam, breads, ice cream.....

By the way, If you have a chance to visit Japanese supermarkets, I recommend buying Kinako mochi chocolates from tirol. You will love it if you like soybean flour.

Japanese recipe: Kinako mochi


*1 serving


+Ingredients+

• 2 rice cakes
• 2 table spoons Soybean flour
• 2 tea spoons Sugar(add more if you would like)
• 1 pinch salt

+Directions+

1. Place the rice cakes on a pan, put the lid and cook with medium heat for about 5mins
2. Flip the rice cakes and continue to cook for about 5mins until the rice cakes rise and get soft inside.
3. Dip the rice cakes in hot water for about 30mins.
4. Combine soybean flour, sugar, and salt.
5. Coat the rice cakes(step 3) with soybean flour mix(step4) and serve.

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Japanese recipe: Fluffy green onion pancakes(Negiyaki)

With my leftover simmered konjac with sweet miso sauce, I cooked green onion pancakes.

The process of making green onion pancakes is somewhat similar to okonomiyaki. You will be amazed how sweet the cooked the green onions are and also be very satisfied the amount of vegetables(green onions) you eat with this recipe.


The sweet miso konjac gives a good accent to this pancakes too. Also, the vinegar base sauce is very refreshing with a hint of spiciness. Of cause, you can enjoy this pancakes with Okonomiyaki sauce, a little bit of mayo, and bonito flakes on top!

Japanese recipe: Green onion pancakes(Negiyaki)


*1-2 servings

+Ingredients+

• 1 heaped cup chopped green onions(85g)
• 4 table spoons flour
• 100ml water
• 1 large egg
• 1 tea spoon sesami oil
• 2 oz simmered konjac(←see recipe）(50g)
• salt and pepper

+Sauce ingredients+

• 1 table spoon soy sauce
• 1 table spoon vinegar
• 1 tea spoon sesami oil
• 1/4 tea spoon sugar
• 1/4 tea spoon chili garlic sauce
• sesami

+Directions+

1. Chop green onions. Cut konjac(already 1 bitesizes)into half.
2. In a bowl, combine flour,water, egg, salt and pepper then fold green onions.
3. Combine all the sauce ingredients.
4. Heat the pan to medium, add sesami oil and spread batter(step2). If green onions concentrate in the center, spread over the surface.
5. Cook each side with medium heat for about 2mins until brown.
6. Reduce the heat to low, put the lid and cook for about 5mins. Serve with the sauce(step3).

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Japanese recipe:Simmered konjac with sweet miso sauce

I love everything about Konjac(konnyaku) .

First of all,  the taste. Konjac can change the taste by how you cook. One of  the common dishes that konjac is necessary is Oden. I love the taste of Konjac soaked in oden broth.

Secondary, the texture. The texture of konjac is like very firm Jelly. It's just fun to chew. Konjac jelly, for example, has a great texture and I always feel something is missing when I eat normal jelly. 

Finally, the nutrition factor. Konjac contains lots of fiber and is extremely low in calorie. Since it's filling but yet healthy, Konjac is popular for diet food too.

I would like to introduce this Konjac dish today.

Simmered Konjac with sweet miso sauce

I cooked Konjac with miso and sweet rice wine.

The nutty miso sauce goes well with Konjac very well.

Japanese recipe: 

Simmered konjac with sweet miso sauce

+Ingredients+

*2 servings

• 10oz Konjac
• 2 tables spoons Awase miso(dashi blend)
• 1 table spoon Soy sauce
• 2 table spoons Sweet rice wine
• 2 table spoons Japanese sake
• 2 tea spoons Red miso
• 1/2 tea spoon Sugar
• 1/2 cup Water
• 1 dry red pepper(whole)
• 1 tea spoon sesami oil
• Chopped green onions 

+Directions+

1. Boil konjac in a pot for couple of mins.
2. Tea konjac with hands into 1 bite sizes
3. In a pot, drizzle sesami oil and cook konjac for couple of mins with medium heat.
4. Add Awase miso, soy sauce, sweet rice wine, Japanese sake, dry red pepper(whole) and bring it to boil.
5. Once it boils, put the lid and cook for about 20 mins with low heat.
6. Open the lid and add red miso and sugar and cook until the sauce thickens for about 10 mins with medium heat.
7. Garnish with chopped green onions and serve. 

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Japanese fusion recipe: Fried Shrimp with homemade bread crumbs

Homemade bread crumbs is another way to use up leftover stale bread.

To make bread crumbs, use a food processor to grind bread or just crush bread with your hands. If the bread is too moist, you can microwave or heat in a oven to dry.

This is fried shrimp I cooked on the other day with my own bread crumbs. Since I wanted a light breading for the shrimp this time, I ground the bread well and microwaved for couple of mins.


This fried shrimp is crispy but yet very light. You can enjoy the taste of shrimp well with this breading.

Japanese fusion recipe: Fried shrimp
*2 servings


+Ingredients+

• 8 Large shrimp
• 2oz Milk(60ml)
• 1/2 egg
• Bread crumbs
• Flour
• Salt and pepper
• 2 table spoons Ketchup*
• 1 tea spoon Horseradish*

+Directions+

1. Remove shells and veins from the shrimp and season with salt.　
2. Make 5 small, evenly-spaced cuts on the top and bottom of the shrimp so that they will lay flat.
3. In a bowl, combine milk and egg.
4. Coat the shrimp with flour, milk and egg liquid(2.), and then bread crumbs.
5. Wrap the shrimp with plastic wrap and let them sit for about 15mins.
6. Deep fry the shrimp until golden brown for couple of mins.
7. Serve the shrimp with ketchup and horseradish.

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Japanese recipe：Green pepper salad

I don't know if I can call this a recipe, however, this green pepper salad is very refreshing and tasty.

All you do is cut the green pepper into thin strings and season with shio-konbu.

Shio-konbu is seasoned kelp that is shredded, and ready to eat.
It's great with rice, onigiri, salad, pickles, stir-fry dishes.... and there are many more uses.

If you have a chance to go to a Japanese supermarket, grab one and enjoy cooking using shio-konbu.←Look for this package. The green package is a low-sodium one and red and blue are normal regular ones(just different sizes).

Japanese recipe: 
Green pepper salad


+Ingredients+

• 1 big green pepper or 3 Japanese green peppers (150g)
• 4 tablespoons shio-konbu(seasoned kelp)(20g)

+Directions+

1. Cut green pepper into thing strings and soak them into cold water for 5mins.
2. Drain water and remove excess water from green pepper.
3. Combine green pepper and shio-konbu and mix well. Let it sit for about 10mins.

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Use up your leftover bread: Garlic rusk

I always end up having lots of leftover bread in a freezer.
Since I don't want to waste them, I am constantly thinking how to use them up.

Yesterday, I made garlic rusk. It's great for appetizer with your favorite dip or just for snacks.
I used leftover ciabatta bread this time(It's dense and makes harder rusk), but you can use other bread too such as french bread, rolls, or sourdough bread.

Garlic rusk


+Ingredients+

• 7oz Ciabatta bread (200g)
• 1 table spoon Butter
• Garlic salt

+Directions+

1. Heat the oven to 300 degree(160°C).
2. Cut the bread into thin slices(about 1/2 inch).
3. Bake sliced bread in an oven for 15mins.
4. Take the bread out and spread butter to each bread. Sprinkle garlic salt over the bread.
5. Put the bread back in an oven and cook for another 15mins.

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Japanese recipe: Grilled Herb and soy sauce chicken

Add a twist to your ordinary grilled chicken and enjoy a different taste!
It's very easy to make and you don't need any other special Asian sauces but soy sauce to cook this dish.

Japanese recipe:
Grilled herb and soy sauce chicken


*2 servings


+Ingredients+

• 1 lb(2thighs) boneless skinless chicken (450g)
• 2 table spoons Soy sauce
• 2 table spoons White wine
• 1/2 table spoon brown sugar
• 1/4 tea spoon herb mix
• 1 clove Garlic (sliced)
• Salt and pepper
• 1 table spoon vegetable oil

+Directions+

1. Season the chicken with salt and pepper lightly and rub the herb mix.
2. Combine soy sauce, white wine, brown sugar, sliced garlic in a bowl and marinate the chicken from 1. for about 20mins.
3. Take the chicken out and pat the chicken with paper towels. *It's easy to burn the chicken without this process. Discard the marinated sauce.
4. Heat the pan, add oil, and grill the chicken with high heat for couple of mins each side.(untill brown)
5. Reduce the heat to low, put the lid and cook for another 15min or until it cooks through.

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Japanese recipe: Easy Curry Bread

You may have never thought, but the breads in Japan are amazingly good.
There are sooooo many kinds of breads in Japan such as Melon-pan, Cream pan(Custard Cream bread), An pan(Sweet bean bread), Kare pan(Currey bread), Yakisoba pan(Fried noodles bread), Korokke pan(croquette bread).......I can name it endlessly.


One of the Japanese favorite breads is Curry Bread(Kare-pan) which has Japanese curry paste inside and the dough is deep-fried to golden brown. It's crunchy and crispy outside but the dough inside is soft and chewy. The curry paste inside goes really well with the dough too.


Since I had leftover curry that I made on the other day, I wanted to make something different with it, but making bread dough is time consuming...


Thinking ....
     Thinking.....

                  .......。


Oh! I have pita breads!

I was not sure how this would turn out, but I filled the curry paste into a pita bread, breaded, and deep-fried.

And, this is the fried pita curry bread.
It just looks like the Curry bread I buy in Japan!

It tasted great too! It's easy, tasty, and it makes an amazing change from an ordinary curry.
If you have leftover curry, give it a try!




Japanese recipe: Fried Pita Curry Bread

*2 curry breads


+Ingredients+

• 1 Pitabread (cut in half)
• 7oz Curry (paste)(200g) *adjust the amount depending on the size and the thickness of bread
• 1/2 Egg
• 1/4 cup Milk (60ml)
• Panko(bread crumbs)
• Vegetable oil (for frying) 

 *Use a thick curry paste. If you have lots of vegetables in curry, mash them to make curry thicker. You can also add boiled and mashed potatoes or thicken curry with corn starch.


+Directions+

1. Cut a pita bread in half and open the inside.
2. Fill the curry paste in pita breads(make some room for the ends to seal) and seal it by pressing the bread together with fingers(wet with water if necessary) *Don't worry to much about sealing the bread tight. If the curry paste is not runny, it will not come out easily when frying.
3. In a shallow bowl, add milk and egg and mix well.
4. Dip the pita bread in 3. and cover with bread crumbs.
5. Wrap 4. to let bread crumbs stick to the pita breads for about 10mins.
6. Fill 1/4 inch of vegetable oil to the pan and deep-fry the pita breads both sides for total of about 7mins or until pita breads becomes golden brown.

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Japanese recipe: Onigiri

I made Onigiri(rice bowls) for my hiking lunch yesterday.

The right one is Mentaiko(seasoned cod roe) onigiri: I wrapped it with Nori(dried laver seaweed). The left one has picked plum inside and I seasoned with shio-konbu.　

Since I am the only one who eats rice regularly in my house, I usually cook rice, wrap them into single serving packages, and freeze them so that I can eat rice whenever I want to instantly. I can enjoy steaming hot rice just by sticking a pack of rice in a microwave and heat it for about 1 min.

If you don't have much experiences shaping onigiri, I recommend using plastic wrap. Your hands does not become dirty and you don't have to worry about making onigiri soggy (Normally, you have to wet your hands when you shape onigiri so that onigiri won't stick to your hands).


Japanese recipe:
Onigiri


*2 small Onigiri


+Ingredients+

• 7oz cooked rice (200g)
• salt
• 1 Ume (pickled plum)　
• 1 bite-size Mentaiko (seasoned cod roe(raw or grilled))
• Nori(dried laver seaweed)
• Shio-konbu(seasoned kelp)

+Directions+

*Mentaiko Onigiri*

1. Place a sheet of plastic wrap on a board, sprinkle a little bit of salt and spread rice on it.
2. Make a small dent in the center and add seasoned cod roe in the center. Cover the filling by bringing all 4 corner edges of wrap to the center and make a ball. Sprinkle a little bit of salt on top.
3. Place the wrapped rice ball on your left hand. Make a V shape with your right hand and press onigiri. Rotate each corner of onigiri until you make the desirable triangle shape.
4. Take the wrap off and wrap it with Nori(dried laver seaweed).

 

*Ume Onigiri*

1. Follow the same process above except seasoning rice with salt (Shio-konbu seasons the rice ball). Use pickled plum as filling instead.
2. Sprinkle shio-konbu around rice ball and serve.

Salted grilled salmon, okaka, and tuna & mayo are good for Onigiri fillings too. However, there is no rule like what you can and can't use as Onigiri fillings so just add whatever food you like to eat with rice and enjoy!

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Asian recipe: Spicy chicken and green beans stir-fry

I had a craving for spicy chicken and green beans stir-fry today. 
I ate this stir-fry dish at a Chinese fast food restaurant a while ago and wanted to make something close to the taste by myself.


Since I remembered the dish had a common "salty and sweet " Asian taste plus spiciness, I mixed these two ingredients below.

1. Korean BBQ sauce
2. Chili garlic  sauce

I wasn't sure how this would taste like, but it was a big success.
I just mixed them with 6(Korean BBQ sauce) : 1(Chili garlic sauce) ratio and poured the sauce into chicken and green beans. Of cause, you can adjust the amount of chili garlic sauce depending on how spicy you want.

Asian recipe: 
Spicy chicken and green beans stir-fry

+Ingredients+

• 2 Chicken thighs (about 2/3 lb(300g) after removing skins and bones)
• 1.5 lb(about 70strings)Green beans(700g)
• 1 teaspoon Soy sauce
• 1 teaspoon Japanese sake or white wine
• 1 teaspoon Corn starch
• 1 tablespoon Vegetable oil or chicken skin
• 3 tablespoons Korean BBQ sauce
• 1/2 tablespoon Chili garlic sauce

+Directions+

1. Boil green beans in boiling water (add a little bit of salt in a pot)for couple of mins. Drain water and set aside.
2. Remove chicken skins and bones and cut them into 1 bite-sizes. In a bowl, add chicken pieces, soy sauce, Japanese sake and corn starch and mix well. *This seasoning process make the stir-fry taste better!
3. Turn the heat to high and add vegetable oil (or chicken skin) .*If you are using chicken skin, wait until oil comes out from the skin and remove the skin from the pan.
4. Add chicken to the pan. Spread all the chicken pieces on the pan and cook for about 1 to 2mins each side. (Try not to move the chicken very much at this process to make good grill marks on chikens.
5. Add green beans and stir-fry chicken and beans together for couple of mins.
6. Add Korean BBQ sauce and Chili garlic sauce and mix well for about 1 min and serve.

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Japanese recipe: Bukkake Udon

Many people may know "Udon" but not "Bukkake udon".
The most common style of Udon is served in a clear dashi soup, however, there are many kinds of Udon such as Curry Udon, Nabeyaki Udon, Yaki Udon, Kamaage Udon, and much more. And Bukkake Udon is one of them.


Actually I ate Bukkake Udon for lunch today. It's quick to make and delicious!

Unlike normal Udon, Bukkake Udon is not in soup: rather, you pour small amount of thicker soy sauce base dashi(or just soy sauce) to Udon.

The term "Bukkake-ru" is a verb means "dash" or "throw". I think the word "Bukkake Udon" came from throwing (pouring) dashi sauce and your favorite toppings to Udon.

Japanese recipe: Bukkake Udon


*1 serving


+Ingredients+

• 1 pack of frozen Udon
• 1 pack (one handful) Bonito flakes(3g)
• 1 table spoon Soy sauce
• 1 egg(whole or just yolk depending on how runny you want)

+Recipe+

1. In a large pot, boil water and cook Udon until noodles separate. Or if its's not frozen Udon, cook it as directed on a package.
2. Drain hot water and serve noodles in a bowl. *If you like cold noodles, wash noodles with cold water.
3. Add bonito flakes and soy sauce over the noodles and put an egg on top.

Since I like the soup to be runny, I usually put a whole egg in Bukkake Udon. However, many people prefer adding only an egg yolk instead. Chopped green onions, graded ginger, tempura and graded radish are good for toppings too. Find your favorite toppings and make your own Bukkake Udon.

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Japanese recipe: Simmered konjac and bamboo shoots

These 4 items below are the main ingredients cooking Japanese food.

1. Soy sauce
2. Japanese sake
3. Mirin(sweet rice wine)
4. Dashi(Japanese broth)

If you have these ingredients, you can make anything tastes like Japanese food.
Name some Japanese dishes. You will find most Japanese food has at least 1 ingredient from above.


One of  the most common Japanese dishes that include all these 4 ingredients is called Nimono(stewed dishes).
However, Nimono is not just one dish: about any kinds of food (vegetables, meats, and fish) can be Nimono if you cook with these ingredients. *Some Nimono dishes may use sugar instead of Mirin and omit dashi.


Today, I  made Nimono with konjac, bamboo shoots, Japanese radish, and shitake mushroom.
Also, I added bonito flakes for dashi (Japanese broth) with vegetables and cooked. *Usually when you make fish broth by adding bonito flakes into a boiling water for couple of mins and remove the bonito flakes.

Japanese recipe:
Simmered konjac and bamboo shoots


*4 to 5 servings


+Ingredients+

• 10 oz Konjac (280g)
• 7 oz Bamboo shoots(boiled) (200g)
• 9 oz Japanese radish (250g)
• 4 big Shitake mushroom
• 1 tablespoon Vegetable oil
• 1 Dried Chili pepper
• 1 cup Water
• 1/2 oz Bonito flakes (15g)*
• 1 teaspoon Konbu seaweed dashi powder*
• 2.5 tablespoon Soy sauce
• 2.5 tablespoon Japanese sake (you can substitute with white wine)
• 1.25 tablespoon Mirin(sweet ricewine) (you can substitute with Sugar)

*If you don't have bonito flakes or Konbu seaweed dashi powder, use 1 teaspoon of Instant dashi powder(dashi no moto).

+Directions+

1. Cut Konjac,bamboo shoots, radish, and shitake mushrooms into 1 bite-sizes. Slice chili pepper.
2. Boil Konjac in hot water for couple of mins and drain water.
3. In a pot, add oil and chili pepper and saute lightly with Medium heat.
4. Add Konjac, bamboo shoots, radish, and shitake mushrooms to the pot and cook for about 5 mins.
5. Add all the remaining ingredients, put a lid, and cook for about 30 mins. Stir frequently while cooking.

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