Tag Archives: japan

Tori No Kara-Age Deep-fried Chicken Nuggets

28 Août

Preparation/cooking time: 1 1/2 hours
Servings: 4

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing « bite » to these delicious nuggets.

Ingredients

* 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

* 3 tablespoons soy sauce
* 30g (1 oz) root ginger, peeled and grated
* 2 large garlic cloves, peeled and grated
* salt and freshly ground black pepper

For the coating:

* 2 tablespoons cornflour
* 2 tablespoons plain flour
* vegetable oil, for deep frying
* 2 slices lemon, to garnish

Directions
1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.

2. Mix the cornflour with the plain flour.
Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.

3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown.
Garnish with the sliced lemon and serve on a bed of salad leaves.

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Shrimp, Oyster, Mushrooms and Peas in Wasabi Butter Sauce

28 Août

4 appetizer
or 2 main course servings
Ingredients

* 1/2 cup water
* 4 teaspoons wasabi powder (horseradish powder)*
* 2 Tablespoons low sodium soy sauce
* 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
* 1 cup sake
* 8 Tablespoons (1 stick of butter)
* 4 teaspoons minced garlic
* 3/4 teaspoons coarsely cracked pepper
* 6 ounces oyster mushrooms, sliced
* 16 sugar snap peas, stringed
* 20 uncooked medium shrimp, peeled deveined
* 4 garlic cloves, thinly sliced

Directions
Combine first 4 ingredients in small bowl; whisk to blend.
Set mixture aside. Bring sake to boil in heavy large skillet over medium heat.
Ignite with match and boil until reduced to 1/4 cup, about 5 minutes.
Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts.
Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes.
Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat.
Add mushrooms and sugar snap peasand saute 1 minute.
Add shrimp and sliced garlic and saute 2 minutes.
Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer.
Transfer to plates and serve.

Types of cutting shown in these recipes
Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.
To make the Dashi-stock:
First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings.

Yakitori

28 Août

Serves 4

Ingredients
The sauce:

* 1 tablespoon granulated sugar
* 1/4 cup mirin (sweetened cooking sake)
* 1/2 cup sake
* 1/2 cup soy sauce

Directions
Mix ingredients over high heat and bring to a boil.
Reduce heat to medium-low and simmer until reduced to one cup.
(About 10 to 15 min.) Set aside.

Ingredients

* 12 ounces of boned, skinless chicken
* 8 ounces of chicken livers
* cold water
* 4 medium dried chinese black mushrooms, soaked in hot water util soft
* 2 medium green bell peppers
* 1 medium leek
* 16 to 20 skewers
* 1 lemon, cut into wedges

Directions
Soak the bambo skewers in cold water while you cut up the ingredients.

Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover.
Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1-inch squares.
Cut the leeks into 1- inch legnths.

Thread on the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce.
Cook for about 3 to 4 min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.

Tuna Tataki

28 Août

Serves 4
Ingredients

* 4 Tuna steaks
* Black peppercorns, coarsely cracked

Dipping Sauce:

* 1/2 cup Peanut oil
* 1 ounce Sesame oil
* 2 ounces Soy sauce
* 1/2 ounce Garlic — grated
* 1/2 ounce Ginger — grated
* 5 spice powder to taste

Directions
Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil.
let cool slighly, then slice thinly. Serve with dipping sauce.

Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste.
Slice tuna very thin, serve with sauce down and garnish with pickled ginger.
A great appetizer.

Shabu-shabu

28 Août

Shabu-shabu means « swish-swish, » referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do).
Place a couple of slices of kombu (a sort of kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it actually starts to boil.
When the water is boiling very, very gently, you’re set.

On your table you should have: (for 4 people)

Ingredients

* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best.
I MEAN VERY THIN (less than 1/16 inch)
* 8 shiitake mushrooms
* 1/2 lb enoki mushrooms
* 1/2 lb shimeji mushrooms
* 1/2 lb shirataki
* 1 lb chinese cabbage
* 1/2 lb watercress, to substitute for spring chrysanthemum leaves
* 1 lb tofu, cut in 1 in. cubes, pressed and drained
* any other ingredients you want to use

Dipping sauce:

* In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Directions
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables.
Serve with hot steamed rice.

Japanese Oden

28 Août

Ingredients

* 1 thick piece of fried bean curd
* 2 fried fish cakes(satsuma-age)
* 2 white fish cakes(hanpen)
* 2 chikuwa (fish paste roll)
* 1 konnnyaku
* 4 sardine dumplings(tsumire)
* 4 boiled eggs
* 1/4 Japanese radish
* 20cm kombu kelp
* ***2 tbsp mirin
* 1 tbsp each of soysauce and salt

Directions
(1)Wipe kombu and immerse in lukewarm water.
(2)Cut fried bean curd into four pieces.
Halve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.
(3)Cut radish in rounds 2cm thick.
Quarter konnyaku and boil.
(4)Add *** and ingredients in (2), (3),sardine dumplings, and boiled eggs to kelp stock.

Nikujaga

28 Août

Ingredients

* 6 potatoes
* 150 grams sliced beef
* 1 and 1/2 onions
* 1 and 1/2 tbsp vegetable oil
* 2 cups water
* 8 tbsp each sugar and soy sauce

Directions
(1)Peel potatoes, cut into six pieces, and immerse in water.
(2)Slice onions (hangetsu-giri) Cut beef into bite-size pieces.
(3)Heat vegetable oil in pan.
Stir-fry beef.
When beef is thoroughly brown, add onions and potatoes.
(4)Add 2 cups water and half the seasonings.
Turn down heat when pot starts bubbling.
Skim off foam.
Add the remaining seasonings, depending on how much broth has boiled off.

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