Rice Balls with Roasted Eels (Unagi Balls)

I made this to eat at home, but it’s also a great item for picnic.  It’s such easy to make and looks cute, like temari-sushi (small and ball-shaped sushi). You can add more colors such as red (red ginger), green (green veggie or green pickles), orange (tobikko) …

The good thing is, you don’t even need to make your hands dirty - shape it by using pieces of plastic wrap.

I used normal steamed rice (not vinegared rice) so this is not sushi.  You can use vinegared rice if you like.

Colourful Rice Balls (onigiri)

As I mentioned before, steamed rice is an essential item for Japanese cuisine.  We sometimes eat just rice and tea as a meal.  A rice ball (onigiri) is a very common snack food which can be purchased at convenience stores, super markets and kiosks at train stations.  (Normally in triangle shape)

When we make bento, we sometimes shape the rice into balls or triangles to enjoy the looks.  This colorful rice balls look cute and I sure want to use it as a bento item if I’m making one   You can also arrange the ingredients and make your own color of onigiri.

When making onigiri, the rice has to be hot.  Normally we shape the rice with bare hands, with a bowl of salted water to dip the hands before handling hot rice.  You can also shape onigiri using a plastic wrap film if you don’t want to use your hands.

<Colourful Rice Balls>  makes 1 set

Ume (pickled plum):

• 50g steamed rice
• 1 ume

Spicy Fried Rice with Kimuchi (Kimuchi Cha-han)

Cha-han means “fried rice” in Japanese.  Add kimuchi to make a sour and spicy Korean flavored fried rice.

<kimuchi Cha-han> serves 2

• 1/2 cup kimuchi (Chinese Cabbage), roughly chopped
• 2 bowls steamed rice, cold
• 1 egg
• 100g beef, thinly sliced
• 1/2 cup bean sprouts
• 1/2 tsp garlic, minced
• 1 tsp sesame oil
• 1 tsp soy sauce
• chopped spring onions for garnish

1. Heat a wok over high heat.  Pour in vegetable oil, then stir in garlic and beef: cook about 30 seconds.  Crack in eggs, stirring quickly to scramble eggs.
2. Stir in cooked rice and kimuchi.  Cook over high heat, and shake in soy sauce then toss rice to coat.
3. Drizzle with sesame oil, and toss again.

You can add more kimuchi to your liking

Quick Risotto

Risotto was a dish that my host family made for me on the first night I came to Perth.  It was a tomato risotto, and she cooked it in the oven.  I was amazed to find how easy it is to make risotto, just place risotto rice and chicken stock in an oven dish with other ingredients and bake in the oven.  It turned out delicious.  

The other day I felt like risotto, so I made chicken, mushroom and spinach risotto -  a very typical flavor.  

Personally I prefer not to use too much cream, (even though it tastes nice, I worry about its high calories) so I add cheese right after cooking and mix it through.  It gives richer flavor.

<Chicken, Mushroom and Spinach Risotto> for two

•  1/2 Chicken breast
• 4~5 mushroom
• 1/2 cup risotto rice (arborio or carnaroli)
• 1 cup chicken stock
• spinach leaves
• 1 garlic, chopped
• 1/8 medium onion, chopped
• 1 tbs white wine
• 1 tbs grated Parmesan cheese 
• 50 ml cream (optional)
• olive oil

Quick tips:  You can pre-cook risotto rice!  Cook rice with chicken stock first.  Saute onion, garlic, chicken and mushroom and stir in white wine.  Add cooked rice and pour chicken stock (water).  Simmer, then season.  Stir in cheese and cream.

Chicken & Tomato Curry

Is it only Japanese culture to eat hot food in summer?  In hot days we cook steaming udon noodle soup, hot and spicy curry, and grill yakitoki (skewered chicken dish) etc.  We, of course, eat cold food too such as cold soba noodle, so-men noodle, and cold pasta dishes, but you get to see tv ad of curry a lot during summer in Japan, and it’s one of the thing that tells you “hey, summer is just around the corner”.

Therefore I like eating curry in summer.  I add lots of summer vegetables and make it as “summer curry”.  In winter, I would add some winter vegetables such as lotus roots, sweet potatoes and pumpkin. 

Try this refreshing tomato curry at home!  It’s not that heavy thanks to this red summer fruit.

<Chicken & Tomato Curry>

• 400g chicken mince
• 1 medium onion
• 400g tomato tin - chopped
• 100g Japanese curry roux
• 1/2 tsp curry powder
• 1/2 bunch spinach
• 1 bay leaf

1. Wash spinach well, and drain. Chop roughly. Slice onion thinly.
2. Season chicken mince with curry powder. Heat olive oil in a sauce pan and stir-fry mince.
3. Add sliced onion. Cook over medium heat until onion is transparent.
4. Pour chopped tomato into the pan. Fill up 1/2 the tin with water, and add to the pan. Add bay leaf. Turn up the heat to high to bring to boil.
5. Once it starts to boil, turn down the heat to low and add curry roux. Stir through until the roux melts.
6. Simmer for 5~10 minutes. Stir in spinach and turn off the heat.
7. Serve with steamed rice.