Beef and Potato Stew – Nikujaga

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Serving : 2-4

ingredients

150g Beef Mince

4 Potatoes – cut into bite-size chunks

2 Carrots – cut into bite-size chunks

2 Onions – roughly slices

3 Tablespoon of Sugar

1 Tablespoon of Mirin

120cc Water

3 Tablespoon of Soy Sauce

Method

1. In a pot, heat 1 Tablespoon of Oil over medium-high heat until it becomes hot.

2. Place Beef Mince into the pot and cook it very well*.

3. Add Sugar and Soy Sauce into the pot and mix with the Beef.

4. Add Onions and Carrots, and stir-fry them until the Onions look cooked and become clear.

5. Add and stir Potatoes for about 1 minutes.

6. Add Water and simmer over low-medium heat for about 20 minutes with a Otoshi-buta on.

7. After 20 minutes, add Mirin and simmer about 5 minutes. Then turn the heat off.

8. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.

Note

* If Mince is getting burned on the pot, splash 2 Tablespoons of Water into the pot and mix them well, so that the Mince stacked on the bottom of the pot will come off.

* Cook Mince very well to remove unpleasant smell of Beef. When the Mince starts browned, oil from the Mince will come out. Even though it gets browned at the state, keep cooking until the oil disappears. This helps us to keep only lovely beef flavour.

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Japanese Fried Chicken -Karaage

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Serving: 4

ingredients

1.5 or 2 Chicken Breast ( depending on the size of Chicken) – cut into 4-5cm pieces

1 Tablespoon of Oyster Sauce

1 Tablespoon of Soy Sauce

2 Glove of Garlic – minced

A pinch of Salt

2 Tablespoon of Flour

Oil for Deep frying

Method

1. Season the Chicken with Salt

2. Place the Chicken into a bowl. Add Oyster Sauce, Soy Sauce and Garlic. Combine the, well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.

3. Now we deep fry the Chicken. Bring the oil to 180 degree. *

4. While the oil is heating, put flour in a bowl and add the Chicken. Toss and coat the Chicken with flour evenly.

5. Deep fry the Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.

6. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack or kitchen paper towel to drain oil.

7. Serve Karaage while it is hot.

Note

* To check oil temperature without a thermometer, drop a piece of deep frying batter (or maybe a piece of minced Garlic In this case) in the oil. When it goes down to the middle of oil and quickly comes up, it is the right timing to put the Chicken in.

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Chirashi Sushi with Smoke Salmon

Chirashi_Sakmon_2[1] Table_setting_2[1]

Serving : 4

Ingredients

For Sushi Rice

2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice (Please use Rice Cooker’s Cup)

15cm x 5cm of Dried Kelp

7 Tablespoon of Rice Vinegar or White Vinegar

2 Tablespoon of Sugar

A pinch of Salt

For Toppings

Simmered Dried Shiitake Mushroom ( Hoshi Shiitake no Nimono)

2 Handful of Rocket

Smoke Salmon – as much as you like

Scrambled Eggs – 2 Eggs, 1 Teaspoon Soy Sauce, 1 Teaspoon of Sugar, A pinch of Salt)

Method

1. Firstly, cook Rice. Put Rice in the Rice Cooker’s removable bowl. Wash the Rice well. Rest the washed Rice in the bowl for about 20 minutes. Add Water slightly below the line of 2 as marked inside of the bowl. Put Kelp on top of the Rice and cook it as you cook Rice normally. After the Rice cooker completes cooking, let it sit for about 30 minutes to steam.

2. Mix Vinegar, Sugar and Salt.

3. Transfer the cooked Rice in a large bowl. Add the Vinegar mixture and mix it whilst the Rice is still hot by using a Rice Paddle. When you mix, try not to squash each grain of Rice. Mix it like you slice it by using the side me the Rice Paddle.

4. Cover it with a kitchen town and cool it down to the temperature that you can handle it easily.

5.  Prepare Toppings, while the Rice Is cooling down.

– Crack Eggs and mix them with Soy Sauce, Sugar and Salt. Make Scrambled Eggs.

– Cut Shiitake into small pieces.

– Cut Smoke Salmon into a bit-size.

– Wash Rocket leaves.

6. It is ready to assemble once the Sushi Rice is cooled down. Spread the Rice on a plate. On top of the Rice, spread Shiitake first then Eggs, Rocket Leaves and Smoke Salmon nicely.

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Japanese Pilaf – Takikomi Gohan

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Serving : 4

ingredients

*2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice ( Please use Rice Cooker’s Cop)

1/2 Carrots – grated

3 Mushrooms (size of about 4-5cm in diameter) – sliced

1/2 Usuage (thin deep-fried tofu curd) – sliced into 4cm long

3 Teaspoon of Dashi Powder ( Fish Stock)

1.5 Tablespoon of Soy Sauce

1/2 Tablespoon of Mirin

Method

1. Put Rice in the Rice Cooker ‘s removable bowl. Wash the Rice.

2. Rest the washed Rice in the bowl for about 20 minutes. **

3. Add Dashi Powder, Soy Sauce and Mirin into the Rice.

4. Add Water up to the line of 2 as marked inside of the bowl. Mix it gently.

5. Add Carrots, Mushrooms and Usuage on top of the Rice.

6. Set the Rice Cooker and cook it as you cook Rice normally.

7. After the Rice Cooker completes cooking, let it sit for about 30 minutes to steam. **

Note

* It is the best to use Japanese Rice if it is available. If not, use Short Grain Rice or Sushi Rice.

** Method 2& 7 will help the Rice to get moist and lovely texture. If you have a Japanese Rice Cooker, this time might have been already included in the cooking time. Please refer to the instruction of your Rice Cooker.

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Pickled Cucumber Salad – Kyuri no Sunomono

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Serving : 3-4

ingredients

2 Lebanese Cucumbers or 1 Continental Cucumber – thinly sliced

1 Tablespoon of Dried Wakame (seaweed)

5 Tablespoon of a Rice Vinegar or White Vinegar

1.5 Tablespoon of Brown Sugar

1/3 Tablespoon of Soy Sauce

Method

1. Put the thinly sliced Cucumbers in a strainer. Sprinkle Salt over the Cucumbers and stir them. Let it sit for about 15minutes.

2. Reconstitute Dried Wakame in water. It will take about 5 minutes.

3. Mix Vinegar, Sugar and Soy Sauce in a bowl.

4. Squeeze water from Wakame and add it in the Vinegar mixture.

5. Wash the Cucumbers lightly. Squeeze water from the Cucumbers and add them in the Vinegar mixture.

6. Mix them well. Pickle them at least 30 minutes before serving.

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Crispy Skin Salmon with Sweet and Sour Sauce – Salmon no Amazu Ankake

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Serving : 2

ingredients

2 pieces of Salmon Fillet – skin on

1 Onion – sliced

1/2 Red Capsicums – slices

2 Spring Onions – chopped in about 5cm long

80cc of Water

1 Tablespoon of Dashing Powder (Fish Stock)

1.5 Tablespoon of Soy Sauce

1.5 Tablespoon of Mirin

1 Tablespoon of Balsamic Vinegar

3/4 Tablespoon of Flour

Method

1. Sprinkle Salt over Salmon on the both sides. Wrap it with kitchen paper towel and let it sit at least for 20 minutes. *

2. Make Crispy Skin Salmon. Heat a frying pan on high heat with a teaspoon of oil. When the frying pan gets really hot, put Salmon in the pan with skin side down. Reduce the heat to medium. Cook the Salmon for about 5 minutes or until 1/4 of bottom of the Salmon meat looks cooked. **

3. Turn and cook the Salmon for about 5-8 minutes or until the Salmon is cooked. Remove it from the pan once it is cooked. We use the same frying pan to make Amazu Sauce.

4. Make Amazu Sauce. Mix Water, Dashi Powder, Soy Sauce, Mirin and Balsamic Vinegar well.

5. Heat the pan on medium with a teaspoon of oil.

6. Add Onions, Capsicums and the white part of Spring Onions into the pan. Cook until the Onions become clear.

7. Add the green part of Spring Onions into the pan and stir fry them.

8. Sprinkle Flour over the vegetables. Mix and cook very well until the Flour is not visible.

9. Add 1/3 of Amazu Sauce mixture into the pan. Stir it with vegetables very well. Repeat the same 2 times. Make sure that Flour is dissolved and any ramp of flour is not left in the sauce. Stir it very well very time the mixture is added to make the sauce smooth and shiny.

10. Remove the Crispy Skin from the Salmon meat. Keep the skin somewhere dry to keep the skin crispy.

11. Place the Salmon meat on the serving plate. Put the Amazu Sauce over the Salmon. Put the Crispy Skin on top of it.

Note

* Method 1 helps us to remove unpleasant fishy smell from fish. Water will come out for fish after letting it sit for a while which is the cause of smell. This water will be soaked in and removed by the kitchen pepper tower. Fish can keep its lovely flavour with enough saltiness.

** To make Crispy Skin Salmon, it is important not to touch. When you tough the Salmon is only once; when you turn the Salmon over.

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