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Cooking, Recipe and Food Blog

Cold Soba Noodles

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Soba is a type of thin noodles made of buckwheat. The word also means buckwheat in Japanese. This type of noodles can be served chilled with a dipping sauce or in hot soup. You can find it in almost all restaurants in Japan.

Cold soba is a wonderful recipe for noodle lovers. It is a yummy dish for a warm day, plus it is easy to prepare. Here we used deep fried tofu, if you cannot find it in your local Asian food store, you may buy regular silken tofu and deep fry it.

 

Serves 4

Ingredients:

4 slices deep fried tofu (abura-age)

300g soba noodles

1 1/3 cup basic dashi stock

5 tablespoons soy sauce

3 tablespoons mirin

1 tablespoon sugar

1 sheet toasted nori, cut into thin strips

4 teaspoons wasabi

2 spring onions, thinly

 

Half-fill a large saucepan with water and place it over high heat. Bring it to a boil. Add the noodles. Stir occasionally to separate the noodles. Cook it until the noodles are cooked but firm, around 5 minutes. Drain well and transfer it to colander. Rinse it with cold water. Drain it once again and then cover the colander with a damp kitchen towel. Let it cool completely.

To prepare the sauce, place the dashi stock, soy sauce, mirin and sugar in a small saucepan over medium heat. Cook it for 3 minutes or until the sugar is dissolved.  Do not let it boil. Remove from heat and set aside.

Pour the sauce into 4 small bowls. Stir well and add wasabi and spring onions.

Divide the noodles into 4 bowls and sprinkle each bowl with nori. Serve the noodles with dipping the sauce.

 

Photo Courtesy Of:  avlxyz

Yakitori

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Yakitori or grilled skewered chicken is a Japanese dish which is an ultimate bestseller. People of all ages love these sweet and tender chicken bites infused with a Japanese sauce. The leeks and bell peppers add more taste to it too.

 

Serves 4

Ingredients:

1 tablespoon sugar

1/4 cup mirin

1/2 cup soy sauce

1/2 cup sake

1 lb. chicken meat

7oz. chicken liver

4 fresh shiitake mushrooms, stems removed

2 bell peppers, cut into cubes

1 leek, cut into cubes

Chili powder

16-20 skewers

Lemon wedges for garnish

 

First prepare the sauce by combining the sugar, mirin and soy sauce in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for another 15 minutes or until the sauce is reduced to 1 cup.

Next cut the chicken and liver into cubes. Thread it on the skewers and alternate it with leeks and bell peppers. If you are using bamboo skewers, soak them in water for an hour before using.

Baste the skewered chicken and vegetables with the prepared sauce and then grill them for 3-5 minutes. Turn and baste them every few minutes until the chicken and the liver are cooked. Do not overcook. We want the chicken to remain juicy.

Remove from heat and transfer them to a serving platter. Sprinkle with chili powder and serve immediately with lemon wedges.

 

Photo Courtesy Of:  chibidelux

Chicken Teriyaki Onigiri

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Onigiri are Japanese rice balls which are often eaten during picnics or as take-out food. For this recipe we used chicken teriyaki, but other filling variations can also be used.

Rice molds can easily be found in Japanese stores. If you cannot find any, you may form the rice into balls or patties using your hands.

 

Serves 2

Ingredients:

2 chicken thigh fillets

1 cup cooked Japanese rice

Nori or seaweed wrappers, cut into 2 inch rectangle strips

Rice roll mold

For the teriyaki sauce:

1/2 cup water

2 1/2 tablespoons brown sugar

2 tablespoons mirin

2 tablespoons sake

2 tablespoons dark soy sauce

1/2 teaspoon dashi powder

1/2 teaspoon grated ginger

3/4 tablespoon cornstarch

3/4 tablespoons water

 

First, prepare the sauce by combining half a cup of water, brown sugar, mirin, sake, soy sauce, dashi and grated ginger in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for a minute.

Dilute the cornstarch in the remaining water. Add it to the sauce and cook it for 2-3 minutes or until it thickens. Let it cool completely.

Place the chicken in a baking dish or a re-sealable bag. Pour in 1/2 cup of the prepared sauce. Marinate it in the refrigerator overnight.

Fry or grill the chicken for 3-5 minutes or until they are soft. Transfer it to a chopping board and cut it into 1/4 inch cubes.

Put 1/4 cup of cooked rice in the mold. Fill it with 1 1/2 tablespoons of cooked chicken. Add some of the reserved teriyaki sauce. Cover the mold and let the rice take the shape.

Slowly remove the molded rice. Dip the nori in water and place it at the bottom of the rice roll. Repeat it for the remaining ingredients. Serve warm or chilled.

 

Photo Courtesy Of: Zooey_

Salmon Teriyaki

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Salmon teriyaki is a delicious Japanese dish that is pleasing to the the taste buds. You may use the same recipe for other seafood or vegetables. Enjoy this dish with a cup of steamed rice or Japanese fried rice.

 

Serves 4

Ingredients:

1lb. fresh salmon fillet, quartered

2 tablespoons soy sauce

1 tablespoon mirin

2 teaspoons sake

1 tablespoon oil

90g daikon or raddish, peeled and grated

 

Combine the soy sauce, mirin and sake in a small bowl. Mix well.

Place the salmon fillets in a shallow baking dish. Pour the sauces over the fillets and allow them to marinate for 10 minutes. Drain and reserve the marinade.

Heat the broiler or the grill pan and lightly grease it with oil. Grill the fish skin side up and brush it with the marinade. Let it cook for 4-5 minutes or until the skin is lightly brown and crisp. Flip the fish fillets and brush it with marinade. Continue to grill it for another 4-5 minutes or until it easily flakes.

Transfer the fish to a serving plate and top it with the remaining marinade. Serve immediately with rice and grated daikon.

 

Photo Courtesy Of:  Annie Mole

Steamed Egg Custard

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Steamed egg custard or chawanmushi is a Japanese dish that is often served as an appetizer. It is eaten warm or at room temperature.

I like the smooth tofu like texture of the custard, while the meats and vegetables all go together and give off a variety of tastes that makes each bite extremely delicious.

 

Serves 2

Ingredients:

250g chicken breast diced

1 tablespoon sake

1 teaspoon soy sauce

8 fresh medium prawns, peeled and deveined

4-6 fresh shitake mushroom caps, sliced

1 small carrot, peeled and thinly sliced

120g spinach, rinsed and stems removed

Finely grated lemon peel for garnish

For the dashi custard:

2 1/2 cup dashi stock

1 tablespoon sake

1 teaspoon soy sauce

1 teaspoon salt

4 large eggs

 

Combine the sake and soy sauce in a medium sized bowl. Marinate the chicken in this mixture for 10 minutes or up to an hour. Drain and set aside.

Next prepare the dashi custard by putting the eggs in a large bowl. Gently stir it using a pair of chopsticks or a fork. Make sure that bubbles do not form due to excessive stirring or beating.

Place the dashi stock, soy sauce and salt in a medium sized saucepan over medium heat. Stir until the salt is dissolved. Let it simmer for 2-3 minutes, but do not let it boil. Remove from heat and slowly pour the dashi mixture into the eggs while stirring gently until well combined. Let the egg and dashi mixture pass through a sieve to remove any lumps or solid parts.

Divide the prawns, chicken, carrots, spinach and mushrooms into 4 heatproof bowls. Pour the egg and dashi mixture into the bowls until it is three fourths full. Cover the bowls with foil.

Steam the bowls in a steamer or you may place a rack in a saucepan half filled with water. Keep it partially covered for 10-15 minutes or until set. Poke it with a knife to test doneness. It must come out clean. Remove the bowls from the steamer and garnish them with the lemon peel. Serve immediately.

 

Photo Courtesy Of:  bvalium

Sumeshi

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I have always thought that plain cooked rice is used for sushi; little did I know that it is cooked in a specific way to make it more delicious. Here’s the first step to making our favorite bite-sized Japanese dish.

 

Ingredients:

1 1/2 cups uncooked short grain rice
1 1/2 cups water
6 tablespoons rice vinegar
5 tablespoons sugar
Place the rice and water in a rice cooker and cook it. If you are using a pot on a stove top, bring the rice and water to a boil. After, reduce the heat and cook it under low heat until the water evaporates. Combine the sugar and rice vinegar in a pot under medium heat. Stir until the sugar melts. Remove from heat and let it cool for 10 minutes.
Once the rice is cooked, transfer it to a hangiri or large bowl. Slowly pour the rice vinegar and sugar mix into the rice and mix it using a spatula or a wooden paddle or spoon until the rice is coated. After, you can now make sushi.
Photo Courtesy Of:   quinn.anya

Shiitake Chicken Ramen

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I am still not over my soup streak. I think it is because of the extremely hot weather. I’ve been having my share of soups for almost a week now and I’m running out of ideas. That’s why I chose ramen. I honestly am not a big fan, because I prefer Chinese noodle dishes better. This time around, I appreciated it more. It has a distinct flavor from the dashi. You can buy it in powdered form, but you can make your own as well.

 

Serves 1

Ingredients:

1 package of ramen noodles

1 or 2 chicken breasts, cooked and sliced

1/2 cup of scallions, sliced

1/2 cup of Shiitake mushrooms

1 egg

Dried Kelp

6 cups of water

 

To prepare the soup or dashi, soak the mushrooms in water for 30 minutes. After, drain it and discard the water. Place the mushrooms in a pot half filled with water.

Set the heat on high and bring it to a boil. Turn off the heat and let it stand for another 30 minutes. Strain the soup and separate the mushrooms. Set aside.

Next, cook the noodles according to package instructions or place 2 cups of water in a pot and bring it to a boil. Add the noodles and cook it for 2-3 minutes or until the noodles are al dente. Drain and set aside.

Put the egg in a pot and put 2 cups of water. Bring it to a boil. Turn of the heat and let it sit for 10 minutes. After, peel it and slice lengthwise.

Combine the noodles, chicken breast, dried kelp, shiitake mushrooms and soup. Ladle it into a bowl and garnish it with egg and scallions. Serve immediately.

 

 

Photo Courtesy Of:  telepathicparanoia

 

Beef Tataki

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Tataki is a Japanese way of cooking where fish or meat is seared over hot flame. The outside is browned but it is medium rare in the inside. The dish is similar to steak, but the marinade is very Asian, giving the meat more flavor.

It can be an appetizer or a main dish if served with rice or noodles. You can also marinate the meat overnight, so that it becomes tastier. Enjoy!

 

Ingredients:

1 carrot, sliced into matchsticks

1 large red onion, sliced

1/4 cup soy sauce (Kikkoman)

3 tablespoons lemon juice

2 tablespoons scallions, finely chopped

1 1 inch piece of fresh ginger, peeled and grated

1 pound whole boneless sirloin steak

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons sesame oil

1 tablespoon mirin

 

Soak the carrots in cold water for 5 minutes. Drain and set aside.

Combine the red onions, soy sauce, lemon juice, half of the ginger and mirin in a small bowl or jug.

Rub the beef with salt and pepper. After, heat the oil in a skillet or frying pan over high heat. Once it is hot, reduce the heat to medium and sear the beef for 5-8 minutes on each side or until browned. Place it on a rack or plate and let it cool.

Once it is no longer hot, place it in a large re-sealable bag. Pour in the soy sauce mixture and let it marinate for 4 hours or up to overnight.

Reheat the beef in a skillet for 2-3 minutes on each side. Slice the meat and place them on a platter with the carrots.

Strain the marinade and discard the onions. Heat it in a saucepan for 5 minutes. Drizzle the marinade over the meat and garnish with the scallions and remaining ginger. Serve immediately.

 

Photo Courtesy Of:  avlxyz

 

Okonomiyaki

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Okonomiyaki is a Japanese pancake or pizza with a variety of ingredients.  According to Wikipedia, The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region.

 

Ingredients:

1/2 potato, peeled, grated

4 eggs

2 cups water

3 cups of plain flour

100g button mushrooms, sliced

100g green beans, trimmed and sliced

3 green cabbage leaves, shredded

6 green onions, sliced

100g button mushrooms, sliced

2 tablespoons olive oil

1/2 grated cheese

1/2 cup canned corn kernels

1/4 cup tonkatsu sauce

1/4 cup Japanese mayonnaise

 

Mix flour, eggs, potato, a dash of salt and water in a large bowl to create a batter. Add green onions, cabbage, mushrooms and green beans.

Heat a small amount of oil in a large non-stick frying pan over medium-low heat. Scoop one ladle of mixture onto frying pan and cook for 10 minutes or until the pancakes are light brown underneath and set.

Turn pancake over and cook for 10 to 15 minutes. Keep warm and repeat with remaining batter.

Drizzle mayonnaise and tonkatsu sauce over the okonomiyaki. Top with cheese and corn. Garnish with nori. Serve immediately.

 

Photo Courtesy Of:  Sistak

 

Omurice

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is a Japanese omelette with fried rice, chicken and vegetables. It is a popular dish that is cooked at home. You can also find this dish in restaurants and izakayas in Japan. For those who are fond of noodles, you can use this to replace the rice and make omusoba.

 

Ingredients:

4 cups steamed Japanese rice (cooked)

1/2 lb. chicken breast, cut into small pieces

1 green peppers, chopped

4 white mushrooms, sliced

1/2 onion, chopped

4 tablespoons ketchup

8 eggs

Vegetable oil

Salt and pepper to taste

 

In a skillet over medium flame, heat 2 tablespoons of vegetable oil. Fry the chicken for 5 minutes or until the edges turn brown. Add the onions, mushrooms and green pepper. Stir-fry for 8 minutes or until the mushrooms and green peppers are soft. Add the rice and ketchup. Mix well. Season it with salt and pepper. Cook for another 3-5 minutes. Set aside.

In a large skillet or non-stick frying pan, heat 1 tablespoon of oil. Beat 2 eggs in a bowl and pour the eggs into the pan. Spread the eggs to make a round omelette. Do not spread it too thin. Place 1/4 of the rice mixture on the egg and fold. Cover the pan with a plate and flip it over to transfer the egg to the plate. Repeat the process for the remaining eggs and rice. Drizzle ketchup on the omurice before serving.

 

Photo Courtesy Of: jekert gwapo

 

Agedashi Tofu

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Agedashi Tofu is a well known Japanese dish served as an appetizer or eaten as a side dish. It is a personal favourite, but I prefer a thicker sauce instead of the regular tentsuyu. Tofu is a good source of iron, low calorie and low fat. It is a healthy and delicious recipe that is perfect for those on a diet.

Ingredients:

One block soft tofu

Corn starch

Oil for deep frying

1/2 cup dashi stock (powdered dashi dissolved in water)

1/8 cup mirin

1/8 cup light soy sauce

1 teaspoon sugar

1 teaspoon grated ginger

2 tablespoons grated radish (daikon)

Sliced green onions/scallions

Dried bonito flakes/katsuobushi or shredded nori

To prepare the dipping sauce, heat the mirin in a pan under medium heat. Pour in the dashi and soy sauce. Once it boils, stir in the sugar, ginger and radish. Mix well until the sugar granules dissolve. You may add a little cornstarch if you wish the sauce to thicken. Strain and discard the solid parts. Set aside.

Cut the tofu into pieces. Pat them dry using paper towels. Coat them in cornstarch and deep fry until golden brown or crispy. Drain the oil using paper towels or place the tofu in a strainer.

Place the fried tofu in a bowl and pour in some tentsuyu sauce.  Garnish with scallions and katsuobushi or nori. Serve immediately.

Photo Courtesy Of: arnold | inuyaki