Name: Japanese dry curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: 3 garlic cloves - finely chopped; 650g ground beef; 1 onion - finely chopped; 1 red onion - finely chopped; 1 carrot - finely chopped; 1 green bell pepper - roughtly chopped; For the seasoning :; 2 tbsp vegetable oil; 3 tbsp cooking sake or cooking white wine; 1 1/2 tbsp soy sauce; 2 tbsp worcestershire sauce; 2 tbsp honey; 1 tbsp ketchup; 40g tomato paste; 1 1/2 tsp kosher salt; 3 tbsp curry powder; 1/2 tbsp paprika powder; 1 tsp mustard; 1 tsp sugar; 3 to 5 hard boiled egg for topping

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Tatsuta-age deep fried marinated chicken

Ingredients

5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

3 tbsp soy sauce
2 garlic cloves - grated
1 thumb of ginger (15g) - grated
2 tbsp cooking sake or cooking white wine
1 tbsp ketchup
1 tbsp sesame oil
1/2 tbsp garlic powder
1 tsp white sugar
1 tsp kosher salt
a dash of pepper
1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

1 red onion - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
dash of salt
160g katakuriko/potato starch
40g plain flour/cake flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Serve hot!

March 22, 2020

Japanese Teriyaki Chicken

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

5 skinless boneless chicken thighs - cut the excess fatty skin
70ml soy sauce
70ml mirin
70ml white cook wine or cooking sake
3 1/2 tbsp white sugar
1/4 tsp hondashi powder

Instructions

1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
3. Flip the chicken and cook for 3~4 min or until nicely brown.
4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
5. Slice the chicken into bite-size pieces.
6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Serving Size

5 to 6 people

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 hour, 40 minutes

Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
4 or 5 rice cooker cups water
900g boneless pork loin - cut into about 1 to 1.5cm slices
salt and pepper (for seasoning)
some flour (for dusting)
2 eggs - mix with 30ml milk
some panko / breadcrumbs (as much as needed)
1/2 cabbage - cut into julienne - wash and drain well
tonkatsu sauce
mayonnaise (optional)

Instructions

1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
2. Season the pork with salt and pepper and dust with flour lightly.
3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
Serve hot!

May 27, 2019

Chicken Soboro / Ground Chicken / Bento

Ground Chicken (Chicken Soboro)

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

600 to 700g ground chicken
70g sugar
3 tbsp cooking sake or white cooking wine
120g soy sauce
1 tbsp fresh ginger - grated or 1 tsp ginger powder

Instructions

1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.
Serve with hot steamed rice!

March 27, 2019

Pilaf Rice

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1/2 carrot - finely chopped
1/2 onion - finely chopped
3 rice cooker cups - uncooked Japanese rice (1 rice cooker cup = 150 g, so about 450g)
100 to 150g raw shrimp - peeled and deveined
1 mushroom can - sliced or brown mushrooms (about 150g)
20g unsalted butter
10g mayonnasie

Ingredient A

55g white cooking wine
470g water
10g chicken stock cube
1 green bell pepper - cut into small pieces
dash of salt to taste

Instructions

1. In a non stick frying pan, melt the butter and mayonnaise. Cook onion and carrot lightly. Add the uncooked rice and sear until the rice turns clear (takes a few minutes).
2. Add the ingredient A, shrimps and mushrooms. Bring it to a boil.
3. Once boiled, cover and simmer for 15min. Remove from the heat and leave 10min more to steam (with the lid). Meanwhile immerse the green bell pepper in boiling water and set aside.
4. When the rice is done, remove the lid and put the green bell pepper, then mix. Salt to taste if you like.
Serve hot!