Chicken ‘Soboro’ (Crumbled Meat) is easy to cook and it doesn’t take much time at all. Cover freshly cooked rice with this ‘Chicken Soboro’ and other food in different colours, make it beautiful and nutritious. This is also perfect for ‘Bento Lunch’. Half fill the lunch container with cooked rice, then cover and decorate with …
‘Nimono’ is a simmered dish and it is one of the very Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro) Potato and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavored with soy sauce, sugar and mirin. It is a very easy dish. …
Chicken Breast or Tenderloin fillets are healthy and nutritious protein. I usually cook them in salted water with some slices of fresh Ginger OR quickly cook in the microwave. When I use them for salad, I always tear into strips instead of cutting or slicing them, but it’s up to you. Makes 4 servings Ingredients …
Shungiku (Edible Chrysanthemum) leaves are available from Asian grocery stores. Shungiku has quite strong flavour which I didn’t like when I was young but I love it now. This salad can be made with Spinach or other green, but this strong fragrant vegetable is the best with this creamy dressing. Makes 4 servings Ingredients Shungiku …
‘Tatusta-agé’ is a very popular method of cooking chicken, meat or fish. Marinated ingredients are coated with ‘Katakuriko’ which is most commonly Potato Starch these days, then deep-fried. When I tried to cook ‘Tatsuta-agé Chicken’ and discovered I didn’t have enough Oil to deep-fry, I baked it the oven. Let me tell you, it might …
‘Ponzu’ is such a versatile sauce. These Chicken Wings, Winglets or Nibbles are cooked in the Ponzu based sauce which contains a lot of rice vinegar. But the result is not sour. These types of Chicken pieces are quite greasy and the vinegar improves the greasy flavour. I used to bake these finger licking sticky …
I use a frying pan to cook Teriyaki Chicken, but baking the chicken in the oven is a very convenient way because it frees me to cook other dishes. When you serve, drizzle plenty of Japanese mayonnaise which does a magic to this Teriyaki Chicken. Makes 4 Servings Ingredients Chicken Thigh Fillets 600 to 800gSaltJuice …
I often see bottled ready-made Teriyaki sauces on the supermarket shelves. You don’t need to buy Teriyaki Sauce. It is easy to make. This is a very simple, quick and & easy, yet delicious recipe! Try my recipe, then you can alter it adding more sugar or less sugar, and creat your own recipe. Makes …
There is a Japanese term ‘Hoppeta ga ochiru’ that means ‘cheeks drop’ and it is used to express something is really tasty and delicious and yummy and scrumptious! This chicken dish is certainly cheek-dropping! Makes 4 Servings Ingredients Chicken Tenderloins or Breast Fillets 500 to 600gPotato Starch Flour 2 to 3 tablespoonsOil 2 to 3 …
Yakitori is best when cooked on the grill grid over charcoal. If you cook using an ordinary BBQ, bamboo skewers need to be protected as they burn easily. I recommend to soak the skewers very well first. It is actually easy and fun to make a yakitori grill. Just Google to find many unique DIY …
You have some Roast Chicken leftover? Try this simple noodle salad. It will be a very yummy light meal. Makes 4 Servings Ingredients 200g Harusame Noodles (Bean Thread Noodles)1/2 to 1 Cucumber5 to 6 leaves Cos LettuceRoast Chicken *skin removed Dressing Ingredients 1 tablespoon Sugar2 tablespoons Soy Sauce2 tablespoons Rice Vinegar1 tablespoon Sesame Oil1 tablespoon …
This is a very filling and healthy warm meal for a cold day. If you don’t have Dashi Stock, try with Chicken Stock. Cooking Chicken Balls in the stock adds delicate ginger flavour to it. Makes 4 Servings Ingredients 300g Chicken Mince1 small piece Ginger *grated1 to 2 Spring Onions1/4 Carrot2 Shiitake1/2 Egg *Optional1/4 teaspoon …