Lunch

Prawns Stir-fry with Wasabi Flavoured Buttery Soy Sauce

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 Butter

30g Spring Onion (sliced diagonally)

2 tsp Soy Sauce

½ tsp Wasabi Paste

1 tbs Water

Method

  1. Place the prawns in a bowl and sprinkle the plain flour. Coat the prawns with the plain flour evenly.DSC_8887
  2. 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.DSC_8891
  3. 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.DSC_8892

Key

  • Mix the soy sauce, wasabi paste, and water well until the wasabi is completely dissolved.  DSC_8894

Easy Peasy Mackerel Rice Bowl

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!

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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)

Method

  1. 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.
  2. 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.
  3. 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.

Key

  • 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.

https://yukariseasyjapanesecooking.wordpress.com/2016/11/07/how-to-cook-perfect-japanese-rice-using-a-rice-cooker/

Salmon with Rich Miso & Butter Sauce

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!

 salmon sub

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)

Method

  1. Mix all the ingredients for the sauce well.
  2. Heat the butter in a frying-pan. Once it starts melting, place the salmon skin side down over a lower high heat.
  3. When the edge of the salmon has turned white and its skin has browned, turn over and continue to fry until cooked.
  4. Pour the sauce mixture over the salmon and toss well to mix.
  5. Arrange on a serving plate and then spoon the remaining sauce from the frying-pan over the salmon. Garnish with chives if desired.

Key

  • The sauce is quite rich and strong, so use less seasoning for accompanying vegetables.  

 

 

Deep-Fried Aubergine in Miso Flavoured Marinade

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

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Ingredients for two

1 Aubergine

50g French Beans

Vegetable Oil for deep-frying

A

1 tbs Soy Sauce

½ tbs Miso

½ tbs Sugar

1 tbs Apple Vinegar

1 tbs Sesame Seeds (grounded)

1 tbs Sesame Seeds (toasted)

Method

  1. Put all of the seasonings from the A section together. Mix well until the miso has completely dissolved.
  2. Heat the oil in a deep heavy-bottomed pot.
  3. Trim the stem off from the aubergine. Cut in half lengthwise, and then chop into large pieces.
  4.  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.
  5. Place the aubergine pieces on kitchen paper and drain any excess oil, and then place in the bowl of seasonings (step 1).
  6. 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.

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Key

  • 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.

Soy Sauce Flavoured Chicken and Onion Stir-fry

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

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 Ingredients for one to two people

120g Chicken Thigh (deboned)

70g Onion

1 clove of Garlic

1 tbs Vegetable Oil

1 tbs Rice Wine

1 tbs Soy Sauce

Nori Seaweed (cut into small pieces)

Sesame Seeds

Method

  1. Cut the onion in half, and then slice thinly. Slice the garlic. Cut the chicken into a bite-sized pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

Key

  • 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.

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Japanese Style Curry Rice

You may have already had this dish in a restaurant that serves Japanese food. Its origin is actually British ‘curry and rice’ which was introduced to Japan during the Meiji period, therefore it was considered Western food at first.

Nowadays, however, curry rice is one of Japan’s national foods and an all-time popular menu at school diner.

One of the characteristics of Japanese curry is its thick consistency by using roux. A packet of pre-made curry roux slab was on the market in 1954 by a Japanese food manufacturer SB Foods and other manufacturers followed, fiercely advertising their products on TV. Curry became a popular home cooked dish as the sauce was able to be made instantly by dissolving the block of roux. In 1960, confectionary manufacture Grico developed blocks of curry roux using their techniques for making bars of chocolate by incorporating the breakable grids of blocks, like in chocolate, and this style hasn’t changed since.

The first dish I cooked in my life, under the guidance of my mum, was this curry recipe. It’s fairly easy, though you have to know some tricks. For examples, how to prevent burning after adding the roux and how to cook meat succulently.

Once you know these tricks, you can cook delicious Japanese style curry easily for your everyday home meal.

It’s been popular to put breaded chicken fillets on top of curry rice in the UK recently. If you want try the flavour of this, cook the curry following my recipe without potatoes, add readymade bread crumbs that were heated in an oven to crisp on rice, and then pour the curry. The crispiness of the bread crumbs and the curry sauce surprisingly goes well with.

I’m going to put the authentic Japanese curry recipe with a breaded chicken and pork on this blog soon, so watch this space!

Ingredients for 4

500g chicken thighs (deboned)

200g onions

140g carrots

250g potatoes

100g blocks of Japanese curry roux (1 packet)

40g butter

650ml water

Freshly grinded black peppers (optional)

Method

  1. Debone and cut the chicken into large bite-sized pieces. Cut the onions in half and then slice thinly. Peel the carrots and chop into chunks. Peel the potatoes and quarter.2016111601
  2. Heat the butter in a large pot and fry the onions. When they become transparent, add the chicken and fry over medium heat until they are coated with the butter.dsc_5101
  3. Add the potatoes and carrots and fry for a further 3 minutes.dsc_5102
  4. Pour the water in the pot and bring to a boil over high heat. Once boiled, reduce heat and remove any scum. dsc_5105
  5. Place a lid and simmer for a further 10 minutes or until the vegetables are softened and the chicken is cooked.
  6. Add the curry roux and stir until dissolved.dsc_5110
  7. Place a lid and simmer for a further 5 minutes and it’s done.dsc_5112
  8. Arrange cooked rice on one half of the serving plates (the recipe for cooking rice is here). Pour the curry on the other half of the plate.dsc_5114

Key

  • Cut the chicken and the vegetables approximately the same size.
  • Stir-fry the chicken and the vegetables quite well in order to keep their flavours.
  • After adding curry roux, it’s easily burned. Stir frequently from the bottom of the pot in order to prevent burning.

Karaage; quick and easy! Japanese style deep-fried chicken

Karaage, Japanese style deep-fried chicken is one of the nation’s favourites and the great thing is that you can arrange different flavours almost infinitely.

This recipe is for those who love karaage and want to cook them quickly and easily, as it uses chicken breast.

Do you know that Karaage is great with beer? With this recipe, you can make Karaage in no time when you fancy a beer.

Ingredients for 2-3 people

270g chicken breast fillet

80g potato starch

Vegetable oil for deep-frying

[For marinade]

2 tbs soy sauce

2 tbs rice wine or dry white wine

2 tbs oyster sauce

10g ginger (grated)

1 tbs sesame oil

2 tbs sesame seeds (toasted and grated)

Method

  1. Cut the chicken breast fillet into a large bite sized pieces. Place the chicken pieces in a bowl and add all the ingredients for the marinade. Stir well and rub the marinade into the chicken using your hand, then leave to marinate for 20 minutes.
  2. Add 50g of the potato starch and rub well, then add the remaining potato starch and rub until the chicken pieces are evenly coated.
  3. Heat the oil in a pan to around 160-170℃. Deep-fry the chicken pieces until they are cooked through and the colour becomes lightly brown.