Posted July 1st, 2009 in Food | 4 Comments »
This is not really teriyaki, but taste similar. The chicken is actually like yakitori, just without skewers.
I just dropped a soft poached yolk on the top so that it breaks once you mix with chopsticks and it actually become a kind of “sauce” to this donburi. Japanese chili powder (ichimi, Shichimi) goes well with this.
- 1 fillet chicken thigh wih skin
- 1 tbs soy sauce
- 1 tbs sake (cooking wine)
- 1/4 tsp grated ginger
- 1/4 small onion
- spring onion (white part)
- 1 egg yolk
- Cut chicken into cubes. Mix soy sauce, sake and ginger. Marinate chicken in the sauce overnight.
- Slice onion, and cut spring onion into 5cm length.
- Heat little amount of oil in a pan, and grill spring onion. Remove from the pan and set aside.
- In the same pan, grill chicken pieces over medium high heat. When the bottom of the meat starts to get colored, turn it over and add onion in the pan.
- Once meat is cooked through remove from the pan. (onions still stay in the pan)
- Add 1 tbs of water into the pan, and simmer for few minutes.
- Arrange chicken and spring onion on steamed rice. Pour onion and sauce over. Top with poached egg yolk.
You can arrange it as Oyako Donburi ↓↓↓
At stage 5, leave chicken in the pan and add 2 tbs of water. Simmer. Break 1 egg into a small bowl and beat. Pour egg mixture into simmering water.
Posted June 24th, 2009 in Food | 2 Comments »
You don’t need to go out for a delicious Japanese curry. You can simply cook it at home.
- 1 pack Japanese curry roux
- 500g casserole beef
- 1 onion
- 1 carrot
- 1 potato
- steamed rice to serve
- Cut beef into cubes. Dice onion, carrot and potato into chunky pieces.
Place potato in a bowl and cover with cold water to stop discoloration.
- Heat 1 tbs of oil in a sauce pan. Seal beef over medium high heat, and add onion and carrot. Stir, and saute over medium to low heat.
- Once onion start to look transparent, add 5 and 1/4 cups of water. Add potato and turn the heat up to bring to boil.
- Turn down the heat to very low, and simmer for 20 - 30 minutes. Stir occasionally.
* You can simmer curry over very low heat longer than 30 minutes. It makes curry taster if you stew awhile.
In Japan, we even cook curry the day before eating. Longer you rest curry, deeper the flavor develops.
Posted May 28th, 2009 in Food | 2 Comments »
Asian flavored chicken with fragrant rice recipe.
The scent of ginger really whets an appetite. Enjoy with an extra sweet chili sauce on the side.
- 2 cups rice
- 2 1/2 cups chicken stock
- 5g fresh ginger
- 300g chicken breast (skin on)
- 1 clove garlic
- 1 tbs sake (cooking wine)
- 3 tbs soy sauce
- 1 tsp sesame oil
- bok choy or Chinese cabbage, spring onion
- sweet chili sauce, if required
(for two)
- Heat oil in a frying pan. Saute crushed garlic briefly, and place chicken in the pan, skin side down. Grill it until the skin is golden. Turn it over and cook through over low heat. (you may place a lid)
- Wash rice and put in a rice cooker. Pour chicken stock and sliced ginger. Level the surface, and cook.
- Mix sake, soy sauce and sesame oil together.
- Steam bok choy or Chinese cabbage. Chop spring onion.
- Place sliced chicken on a plate and pour the sauce 3. Serve with bok choy / cabbage and top with spring onion. Enjoy with sweet chili sauce if you like.
Posted March 11th, 2009 in Food | 2 Comments »
Why don’t you try this colourful Japanese dish? Chirashi-zushi is a kind of sushi: seasoned vegetables (carrots, shiitake mushrooms..) are mixed with sushi rice, and sometimes we decorate the top with sashimi (raw fish / fish roe / seafood), shredded thin omelet and kizami-nori (shredded nori seaweed sheet).
I made this dish with grilled salmon fillet. No complicated job, as there is no need to roll up the rice and stuffing on nori sheet like sushi rolls. Once you have all the ingredients you can just mix them up ♪
<Salmon Chirashi Zushi> for 2 people
- 100~150 g Salmon Fillets (no skin)
- 1 tbs sake (or white wine)
- 2 cups steamed short grain rice
- 1 egg
- kizami nori
- sushi seasoning powder/liquid, salt
- Mix sushi seasoning into hot steamed rice. Allow to cool.
- Sprinkle sake to salmon, and leave it for few minutes. Season salmon with salt and grill until just done.
- Whisk egg with few drops of water, and cook into very thin sheet. Remove from the pan and allow it to cool.
- Cut the egg sheet into thin strips. Break salmon meat.
- Arrange seasoned sushi rice with salmon, egg strips and kizami nori.
It’s quite cheap to make if you don’t use sashimi or fresh fish roe (even though I love those expensive things :p) , or you can actually buy “chirashi zushi seasoning” which comes with kizami nori, and all the seasoned vegetables in the packet.
Posted February 8th, 2009 in Food, Perth WA | 1 Comment »
The weather was great this weekend. Fine, not too hot, lovely breeze… Is autumn just around the corner?
In Japan we call autumn as “eating season”. There are lots of seasonal food such as rice, grapes, kuri (chestnuts), nashi pears, sweet potatoes, and fish are taster than ever! Migratory fish eats lots of food in Northern ocean and swim down to South along Japanese Islands around autumn, so we can enjoy juicy tasty fish in this season. Samma (saury) is the typical autumn fish in Japan, it’s written as “秋刀魚” (autumn sword fish).
People tend to put on weight during this season as the food is so great. I’m not the exception… My family owns few rice fields, so we get lots of fresh rice in this season. I can’t resist these juicy rice and tasty food! I eat a lot, a lot, and a lot…
Today I felt like stuffing my stomach with rice. I made this three colored rice (called San-shoku Gohan) As the name indicates, this is a dish with three different color food on top of steamed rice. The red (pink) is salmon, yellow is egg, and brown is chicken mince. You can use any food to make the color contrast.
<Three Colored Rice> for one
- 1 serve of steamed rice
- 30g salmon
- 1/4 tsp sake (or white wine)
- 1/2 egg
- 1/2 tsp milk
- 30g chicken mince
- 1 tsp soy sauce
- 1 tsp mirin
- 1/2 tsp oyster sauce
- 1/6 grated ginger
- pinch of sugar
- Heat a frying pan (or small sauce pan). Place salmon, sake and pinch of salt. Try to break the meat, and cook through. Set aside.
- Beat the egg with milk. Make scrambled egg. Set aside.
- Place chicken mince with soy sauce, mirin and oyster sauce in a pan, and cook over medium heat. Keep stirring. Once the chicken is cooked, add ginger and pinch of sugar. Cook until all the liquid is absorbed.
- Arrange these three food on the top of steamed rice.
The key for this dish is to season well on these three food. You can add miso paste to the chicken and make it miso flavor. I can eat lots of rice with those!
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