The title might have confused you…. the dish looks like this ↑↑↑
Juicy dry pork curry over steamed rice with fluffy thin omelet.
Serve it on a large plate then people can dig in…. Great for kids party too.
Make omelet fluffy – not over-cook it. Soft and runny egg goes well with curry
I used zucchini, but you can use broccoli, capsicum, peas, or eggplant instead.
<Dry Curry Soboro> serves 3~4 people
Pork Mince 500g
Ginger & Garlic, minced, 1 tsp each
Soy Sauce 1 tsp
Mild Indian Curry Powder 1/2 tsp (adjust to your liking)
Oyster Sauce 1 tbs
Tomato Sauce 1 tbs
Salt & Pepper (optional)
Milk 1 tbs
Steamed Rice (to serve)
Chop onion, carrot and zucchini.
Heat a frying pan and add oil. Saute onion, carrot, ginger and garlic for a couple of minutes. Add pork and zucchini. Pour soy sauce over the meat, and cook until the colour of the meat starts to change.
Add curry powder, oyster sauce, tomato sauce and 1 tablespoon of water. Simmer until the liquid is almost gone and all the juice is absorbed. Set aside.
Heat a wide frying pan with oil. Beat egg lightly with milk, and pour into the pan to make soft omelet.
To serve : Scoop some steamed rice (hot) on a large serving plate. Place the omelet on top of the rice, and scatter the dry curry over. Serve immediately while hot.
As you may know, Japanese people eat lot of rice. Nowadays they don’t eat as much as they used to, but rice is still a must-have food for most people there.
I was raised in a typical Japanese family who eat rice for breakfast, lunch and dinner. My grand parents had rice fields (now my dad’s inherited them), so rice was always there in the kitchen. Because of that, I also became a person who needs to eat rice everyday – at least once a day. Otherwise my body doesn’t feel right.
Here in Perth, Japanese rice is so expensive. They are available at Nippon Food and other Asian grocery shops, but I’ve only bought a discounted bag with broken packaging before. I usually just use Sunrice medium grain rice. It’s cheap and ok. I sometimes mix mochi-gome (mochi rice = sticky rice) to the medium grain when cooking so that the rice becomes more like Japanese rice; sticks together. I like the mochi-mochi texture.
Kayaku-gohan is steamed rice with various ingredients and seasoning cooked together. I must say it’s one of my favourite food. I can go several bowls at once!
You can find abura-age (fried bean-curd) in freezer section at Asian grocery shops. Konnyaku is usually in the fridge, or sometimes sold at room temperature on the shelves.
Rice medium grain 3 cups
Mochi Rice (sticky rice) 1/2 cup
Chicken Thigh 50g
Carrot, small 1
Konnyaku 1/2 pack
Abura-age 1/2 sheet
Shiitake mushroom, dried 2 〜3
Ginger 1 small block (about 10g)
Soy Sauce 2 tbs
Sake 1 tbs
Mirin 1 tbs
Soak dried shiitake in 1/4 cup of water for 30 minutes. Keep the shiitake water.
Slice chicken, carrot, konnyaku, abura-age, shiitake, and ginger into small pieces.
Place them in a sauce pan with the shiitake water, another 3/4 cup water (so 1 cup total), soy sauce, sake and mirin. Bring to gentle simmer and cook for 10 minutes over low heat. Leave to cool.
Place washed and drained rice into a rice cooker. Level the surface. Scoop the chicken and vegetables and place on top of rice – level surface – to cover the rice. Add the stock from “3″ to the rice cooker.
Add more water to adjust : I always use my finger to measure the water amount when cooking rice. Place your index finger 90° to the rice, and add water up till the first line on your index finger.
Turn on the rice cooker. When rice is cooked, leave at least 10 minutes before serving.
Little onigiri (rice balls) with teriyaki spam. I made them in nigiri-sushi style.
To be honest, spam is not my favorite meat. But considering that it is a long-life food and can be always available at the pantry, I’d say it’s very easy snack to prepare anytime you want to eat.
Using spam is cheap too. I’m saying this because it is actually nicer to use ham steak instead of spam. Ham’s got better texture and juiciness (to me). But, ham steak is more expensive than a tin of spam, and again, spam can be available in the pantry anytime. So here is teriyaki spam onigiri. If you like spam then this is a perfect snack for you (?!).
The key is the teriyaki sauce. Caramelize the sauce until spam is shiny!
<Teriyaki Spam Onigiri> makes around 10 – 12
Spam 340g tin x 1/2
Soy sauce 1 tbs
Mirin 1 tbs
Steamed rice (cooked & warm) 1.5 ~ 2 cups
Nori sheet to decorate
Slice spam into 5mm thick squares.
Spray oil in a frying pan, and grill the spam both sides until coloured. Remove excess oil with kitchen paper, if there is any.
Pour soy sauce & mirin into the pan. Cook over low-medium heat until the sauce thicken and the spam is shiny.
Divide steamed rice into 10 – 12, and shape into flat balls. Place spam on top of rice, then decorate with nori sheet.
Now they are ready to serve!
Onigiri always goes with Japanese tea. I accompanied my spam onigiri with hot barley tea.
I served spam onigiri with seafood yakisoba. D & I love yakisoba! It’s not as oily as Chinese fried noodle (people say it’s rather dry though ) and sprinkle of bonito flake (katsuo-bushi) and ao-nori powder gives the final touch
This is one of my favorite donburi dish – beef and tofu. It is just like beef donburi (gyu-don), with tofu. Normally, firm tofu is used in cooking as it’s more likely to hold its shape than soft silken tofu, but I love the silky smooth texture of silken tofu and I used it in this recipe.
Donburi is like Japanese version of fast food. Make it in one pot, and eat it all together with rice.
Mix them up and eat it like a man!
<Recipe> serves 2
200g beef, thinly sliced
1/4 brown onion, small
100g silken tofu (Japanese)
1/4 tsp dashi stock powder
1 cup water
1.5 tbs sake (cooking wine)
1 tbs sugar
1.5 tbs soy sauce
red ginger, chopped spring onion, steamed rice to serve
Slice onion. Place beef, onion, water and dashi stock in a sauce pan, and bring to gentle simmer.
Place tofu on your left palm, and drop into the pan as you slice. Add sake, sugar and soy sauce. Turn the heat to low, and simmer for about 5 minutes.
Pour the beef mixture over steamed rice. Garnish with red ginger and spring onion.
Since my friend told me that her kids eat either toast or onigiri (rice balls) for breakfast, I’ve been having a craving for onigiri! Why not eat onigiri in the morning? I ask myself. Sometimes I wake up with empty stomach and onigiri may be a good food to eat for breakfast to fill me up.
There are many many fillings and flavors for onigiri you can find in Japan. The typical ones include umeboshi (pickled plum), katsuo (seasoned bonito flakes), konbu (seasoned seaweed), and sha-ke (cooked and seasoned salmon), and unique ones include pork katsu, raw fish roe, sweet azuki bean paste, cheese, yakisoba, kimuchi, and natto. I like these onigiri with fillings in the centre, but also love origiri which the ingredients mixed with rice (mazekomi-onigiri). My favorite mazekomi-onigiri is shake-wakame (cooked & seasoned salmon and wakame seaweed). Yummmmm! Onigiri is usually triangle shape so that you can get to the filling in the centre on each bite from any angle.
People make onigiri in different ways : some use hands, and other use plastic wrap. I use my hands because that’s how my mum used to make onigiri for me It may get messy, but is the original way to make onigiri. You will need a bowl of water to dip your palms each time you make each onigiri otherwise the rice sticks to your palms. Here is a short video of how to make triangle onigiri by hands:
This time I made onigiri with katsuo filling in the centre, and wakame & goma (roasted sesame seeds) mazekomi-onigiri. I’ve also posted few onigiri recipes here and here.
<Onigiri > makes 6
1.5 cup short or medium grain rice
katsuo onigiri :
5g bonito flakes
1tsp soy sauce
seasoned nori sheet (you can use non-seasened one, if you like)
mazekomi onigiri: (for about 1 cups cooked rice)
1 tsp dry wakame
1 tsp roasted white sesame seeds
1/4 tsp salt
Cook rice according to pack instructions. (with just water) Stand it for about 10 minutes.
Meanwhile, mix bonito flakes with soy sauce, and set aside. In another bowl, soak wakame in little amount of water (about 1.5 tbs). When the wakame absorbs the water and becomes soft, drain and chop up. Mix with sesame seeds and salt, and set aside.
Prepare a bowl of clean water, a bottle of salt (e.g. table salt), shamoji (a flat rice paddle), seasoned bonito flakes, wakame, and seasoned nori sheets next to steamed rice. (hot)
Wet your hands and sprinkle salt over the palms. Scoop about 1cup of rice and place on a palm. Quickly make a hole in the centre, and place the filling (seasoned bonito flake) inside. Shape the rice into triangle, and decorate with nori sheets. Make two more.
Mix the leftover rice with wakame mixture. Wet your hands, and scoop 1/3 f the rice into a palm. Shap the rice into triangle. Repeat to make two more.
* You can use plastic wrap to shape onigiri instead of using your hands. The rice is pretty hot, so it may burn your hands if you do the shaping too slow.
If you are using plastic wrap:
Place about 20cm x20cm plastic wrap on the kitchen bench.
Spray water on the surface of wrap, and sprinkle salt. Place about 1 cup of rice and make a hole in the centre.
Place the filling inside the hole, and close the 4 edges of the wrap together and shape the rice into triangle over plastic wrap.
* Onigiri doesn’t have to be in triangle shape. Make them in ball or square too.