It’s time for the barbecue!
Today, I’m going to show you the star of barbecue recipes, which you can marinade before.
Making a slit is the key to this recipe, so that they can be cooked quickly and safely.
The marinade sauce goes well with pork as well.
It’s a great barbecue recipe, but it can be cooked in an oven with the same tasty result.
Whether they are adults or children, every one of your barbecue guests will love the teriyaki flavour, Japanese style grilled chicken!
Ingredients for 4 legs
4 chicken legs
<For marinade sauce>
2 tbs Sesame oil
3tbs Soy sauce
1 ½ tbs Honey
1 tbs Apple vinegar
½ tbs Freshly grounded black pepper
1 clove of Garlic
- Make slits along the bone at both sides (see the picture below), as well as 3 diagonal slits on each chicken leg on the skin side.
- Place all the ingredients for the marinade in a bowl.
- Place the chicken legs in the bowl and rub the marinade sauce very well. Leave them for 2 hours. You can keep them overnight in a fridge.
- Grill the chicken legs on a barbecue until cooked.
- Don’t forget to make slits, otherwise the chicken legs will take ages to cook.
- If you are cooking them in an oven, preheat oven to 250°C and roast at this heat for 35 minutes. Cover them with aluminium foil if they look like they’re overbrowning.
This recipe is quick and easy to cook, yet really tasty. A great starter to impress your guest!
Time: 15 minutes
Ingredients: for two
150g King Prawns (raw)
2 tbs Plain Flour
30g Spring Onion (sliced diagonally)
2 tsp Soy Sauce
½ tsp Wasabi Paste
1 tbs Water
- Place the prawns in a bowl and sprinkle the plain flour. Coat the prawns with the plain flour evenly.
- Heat the butter in a frying-pan. When the butter has melted, fly the prawns over a medium strong heat on both side until they are cooked.
- Mix the soy sauce, wasabi paste, and water, then add to the frying-pan. Coat the prawns with the sauce. Add the sliced spring onion and mix. Serve immediately.
- Mix the soy sauce, wasabi paste, and water well until the wasabi is completely dissolved.
Tofu (bean curd) and kale salad is super healthy and nutritious. It’s a great dish for vegans, however the Japanese style fried garlic flavoured dressing makes this salad everyone’s favourite!
Are you one of those people who knows tofu is good for you but isn’t so keen on it? If so, this delicious salad recipe is for you.
Looking gorgeous and vegan friendly: it’s a perfect dish for parties.
1 packet Tofu
1 Spring Onion (chopped)
2 cloves Garlic (thinly sliced)
2 tbs Soy Sauce
1 and 1/2 tbs Apple Vinegar
2 tbs Sesame Oil
2 tsp Sugar
- Boil the kale for 3 minutes. Dice the tofu. Arrange them in a serving bowl.
- Heat the sesame oil in a frying pan. Add the garlic and fry over a medium heat until golden brown.
- Add the soy sauce, apple vinegar, and sugar to the frying pan. Once boiled, turn off the heat. Leave to cool.
- Sprinkle the spring onion over the kale and tofu in a bowl and add the dressing.
- You can find tofu for this recipe easily in your local supermarket nowadays. I use the one pictured below.
It’s a super simple, easy recipe that requires no time. If you have a bowl of cooked rice handy, the only thing you need is to quickly stir-fry all the ingredients and put on the rice!
The sliced spring onion is called Shiraga-negi, literally meaning grey-haired onion, which is a popular garnish for Japanese dishes.
With a lot of watercress and a hint of ginger, it’s refreshing as well as really good for you.
It’s an easy and inexpensive way to have some omega 3 rich, fatty fish!
Ingredients for 2
2 portions of Cooked Rice
2 Tins of Mackerel in Brine (approx. 160g when drained)
2 tbs Sesame Oil
2 slices of Ginger (chopped)
100g Watercress (roughly chopped)
I or 2 Spring Onions or Salad Onions
For cooking sauce (mix well beforehand)
1 tbs Sugar
2 tbs Soy Sauce
2 tbs Rice Wine (or dry white wine)
- Cut the spring onions into about 4cm long pieces, and then thinly slice them lengthways. Place the sliced spring onions in a bowl of cold water for 5 minutes to crisp them up and get rid of any sharpness. Place them on kitchen paper to dry.
- Heat the sesame oil in a frying pan. Add the tin of mackerel (drained) and chopped ginger, and then stir fry. Once they are coated with sesame oil, add roughly chopped watercress and stir-fry it further.
- Add the pre-mixed cooking sauce. Once the ingredients are coated with the sauce, place on the rice. Arrange sliced spring onion on top. Serve immediately.
- Don’t stir-fry for too long. All the ingredients are already cooked or don’t require cooking. You just need to combine the ingredients in the frying-pan and heat up.
- If you want to know how to cook perfect Japanese rice using a rice cooker, click the URL below and have a look my previous post.
Miso is fermented soy bean paste, which is delicious as well as packed with beneficial bacteria. Most of us start our days with a bowl of miso soup in Japan.
It’s also a great seasoning for Japanese dishes, especially with salmon. Imagine crispy grilled salmon with rich miso and butter flavoured sauce… I could eat a bowl of rice just imagining it!
I served the salmon with stir-fried crispy bean sprouts and green peppers, seasoned with just salt and pepper. The colour combination made me want to eat more and I ate too much…AGAIN!
Ingredients for 4
4 Salmon fillets (approx. 130g per fillet)
3 tbs Butter
[Ingredients for miso and butter sauce]
- 2 tbs Honey
- 1 tbs (or less) Soy Sauce
- 1 tbs (or less) Rice Wine
- 1 tbs Miso
Chive (optional for garnish)
- Mix all the ingredients for the sauce well.
- Heat the butter in a frying-pan. Once it starts melting, place the salmon skin side down over a lower high heat.
- When the edge of the salmon has turned white and its skin has browned, turn over and continue to fry until cooked.
- Pour the sauce mixture over the salmon and toss well to mix.
- Arrange on a serving plate and then spoon the remaining sauce from the frying-pan over the salmon. Garnish with chives if desired.
- The sauce is quite rich and strong, so use less seasoning for accompanying vegetables.
My favourite aubergine dish is deep-fried and marinaded in a tasty sauce. I usually marinade it in a Japanese style, soy sauce flavoured dashi stock. I also like pan-fried aubergine with miso, because aubergine really goes well with miso. In that case, why shouldn’t I use miso for a marinade? I tried it and … bingo! It’s a tasty side dish best accompanied with a bowl of rice.
Cooking Time: 15 minutes
Cooking Level: Easy
Ingredients for two
50g French Beans
Vegetable Oil for deep-frying
1 tbs Soy Sauce
½ tbs Miso
½ tbs Sugar
1 tbs Apple Vinegar
1 tbs Sesame Seeds (grounded)
1 tbs Sesame Seeds (toasted)
- Put all of the seasonings from the A section together. Mix well until the miso has completely dissolved.
- Heat the oil in a deep heavy-bottomed pot.
- Trim the stem off from the aubergine. Cut in half lengthwise, and then chop into large pieces.
- Add the chopped aubergine into the heated oil (from step 2). Deep-fry the aubergine for 2 to 3 minutes over a medium high heat until softened.
- Place the aubergine pieces on kitchen paper and drain any excess oil, and then place in the bowl of seasonings (step 1).
- Chop off the tips of the French beans, and deep-fry in the same pot with heated oil for 1 minute. Place them on kitchen paper, and then place in the bowl of seasonings and deep-fried aubergine pieces. Place the bowl in the fridge to cool down before served.
- This dish goes well with, not only a bowl of rice, but also soba noodles and udon noodles.
- The time to deep-fry the aubergine may vary depending on the size of the pieces chopped.
- Deep-fried aubergine is a popular dish in Japan during summer. Please try cooking this recipe to know more about Japanese food.
Don’t you sometimes have a piece of stray chicken thigh in your fridge? This is a recipe for that! The seasoning is quite simple – just rice wine and soy sauce, however the sweetness from the fried onions and the flavour of the garlic enhance the taste. Enjoy the juiciness of the chicken thigh. Great to have with a bowl of rice. Adding Nori seaweed and sesame seeds makes the dish look and taste special.
Cooking time: 15 minutes
Cooking level: Easy
Ingredients for one to two people
120g Chicken Thigh (deboned)
1 clove of Garlic
1 tbs Vegetable Oil
1 tbs Rice Wine
1 tbs Soy Sauce
Nori Seaweed (cut into small pieces)
- Cut the onion in half, and then slice thinly. Slice the garlic. Cut the chicken into a bite-sized pieces.
- Heat the vegetable oil in a frying-pan. Add the chicken pieces and stir-fry for about 3 minutes. Lower the heat if it starts to burn. Place the chicken pieces on a plate.
- Add the onion and garlic to the same frying-pan, then stir-fry over a high heat. Once they are coated with oil, lower the heat and stir-fry for about 3 minutes.
- Put the pieces back in a frying-pan and stir-fry. Add the rice wine and then cover the frying-pan with a lid. Let it steam for about 2 minutes.
- Add the soy sauce in the frying-pan and mix. Transfer to a serving plate and sprinkle the nori seaweed and the sesame seeds. Serve immediately.
- Fry the onion over a low heat very well but be careful not to burn them.
- Place salad leaves underneath for a better aesthetic. I placed rocket leaves today.
- I served this dish with an avocado and tomato salad with wasabi flavoured mayonnaise dressing.
- [Avocado and tomato salad with wasabi flavoured mayonnaise dressing] Mix mayonnaise and wasabi. Use your preferred amounts. Dress chopped tomatoes and avocado with the mayonnaise. The sweetness of the tomatoes and the creamy avocado go well with the wasabi flavour.