Mains

Honey and Soy Sauce Flavoured BBQ Chicken

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

Method

  1. 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. DSC_9041
  2. Place all the ingredients for the marinade in a bowl.
  3. 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.DSC_9042
  4. Grill the chicken legs on a barbecue until cooked.DSC_9043

Keys

  1. Don’t forget to make slits, otherwise the chicken legs will take ages to cook.
  2. 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.
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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.  

 

 

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.

Nabe (hot pot) with salmon and vegetables

Nabe (hot pot) is a favourite for the winter season, and a part of food culture in Japan. During the cold weather, families gather around a nabe (a ceramic pot) on the table, cooking and eating it together.

Cooking nabe is actually quite simple yet the results are superb. You boil vegetables and meat or fish in one pot and enjoy the umami flavours from each ingredient.

I chose the ingredients you can easily get outside of Japan for this recipe.

In order to enjoy the real umami flavours from the ingredients, just salt is added for seasoning, therefore it’s important to choose fresh and high standard ingredients.

Nabe is nutritious yet low in calories. With a variety of ingredients, nabe is a very satisfying dish and ideal when you are watching your weight.

Choose any ingredients you like. You can make a tasty nabe for vegetarians and vegans.

I added dried shitake mushrooms today. When vegetables are dried, their taste intensifies. Although dried vegetables are a part of traditional Japanese food, people rediscovered them as a good way to eat vegetables in recent years in Japan.

You can find dried shitake mushrooms in large supermarkets. Alternatively, you can use other dried mushrooms, or fresh ones. Mushrooms are the essential ingredient for this recipe as they release their umami flavour in this dish.

Except for the mushrooms, you can substitute any other ingredients that you find in your fridge and enjoy your own delicious and healthy nabe!

Ingredients for 4

100g Kale (you can substitute for cabbage or Chinese lettuce)

80g bean sprouts

100g leek, diagonally sliced (you can substitute for spring onion)

200g salmon fillet, cut into bite sized pieces

4 dried shitake mushrooms (3 heaped tbs if they are already sliced)

800ml water

50ml rice wine (or dry sherry, dry white wine)

1 tbs salt (preferably sea salt)

Method

  1. Add the dried shitake mushrooms in the measured water and leave them until soft.
  2. Arrange the kale leaves in a large pot.
  3. Arrange the leak, bean sprouts and salmon on top of the kale. Add the softened shitake and the liquid.dsc_5002
  4. Add the rice wine and salt, then cook over a high heat with the lid on.
  5. Once boiled, lower the heat and simmer until cooked while skimming off any scum on top.dsc_5004

Key

  1. When the ingredients in the pot become scarce, add cooked rice or noodles and simmer further to fully enjoy the soup which is enriched with the umami flavours from the ingredients. It’s the Japanese way!
  2. These foods listed below make delicious nabe. Cut into bite sized pieces and simply add to your pot; Chinese lettuce, cabbage, watercress, bean sprout, carrot, leek, spring onion, any mushrooms, chicken, prawn, cod, mussels and other shellfish

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.

Japanese style pasta with Mushrooms and bacon

You might never have heard of “Japanese style” pasta before.

Although we love Italian pasta dishes in Japan, some of us couldn’t resist experimenting cooking pasta with Japanese ingredients and flavours, mostly with soy sauce.

Japanese style pasta was put on menus since 1958 and has become popular ever since in Japan.

This recipe doesn’t require any special ingredients. Enjoy the rich flavour of the mushrooms, as well as the interesting fusion of butter, vinegar and soy sauce.

 

Ingredients for two

160g Long pasta (such as spaghetti, linguine or tagliatelle)

80g Mushrooms (such as brown, portobello, oyster, shiitake or wild)

4 slices Streaky Bacon (85g approx.)

40g Butter

1tbs Soy sauce

1tbs Vinegar

Salad cress

 

Method

  1. Cook the pasta in a large pot of boiling salted water, according to the packet instructions. Save 3 tbs of the cooking water for later.

 

  1. Cut off the hard tips of the mushrooms, then tear them into a bite-size pieces by hand. Slice the bacon into 1cm wide pieces.

 

  1. Heat the butter in a frying-pan. Add the bacon and mushrooms then stir-fry. Add the cooked pasta and 3 tbs of the cooking water. Mix well.

 

  1. Add the soy sauce and vinegar. Mix well and place on a serving dish. Arrange the salad cress on top. Serve immediately.

 

Key

  1. You can mix several types of mushrooms or just use one type if you like.
  2. Check the taste before adding the soy sauce, as the saltiness of bacon can vary.