This recipe is for you when you’re busy! It takes about only 10-15 minutes in totall
I love meat ball, but sometimes crave for something lighter, and I make it at such time!
Ingredients (2 servings):
200g ground meat
1/2 pack of Tofu
10 Shiso leaves, cut into strips
A pinch of salt
2 Tbs. of soy sauce
2 Tbs. of Mirin
1. Dry Tofu with paper towel well. Mix meat, Tofu, egg, Shiso and salt by hand well.
Separate into four, Make thick meat patty shape.
- Pan-fry for few minutes for both sides, place a lid, steam for about 3-5 minutes.
(The patty is very soft, so please don’t touch during cooking)
- Take out the lid, pour soy sauce and Mirin in the pan, keep cooking for another few minutes to thicken the sauce.
If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.
I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.
200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water
- Boil all the chicken gizzard for 30seconds.
Wash them well.
- Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.
Please use the fresh ingredients from the chicken butcher, and hope you enjoy it!
Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.
You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it
300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 bloccoli, boiled
1.5 onion, sliced
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder
- Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.
Place butter and sliced onion in the another pan, cook it until the onion became soft.
Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.
- Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.
- Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy
Making Ramen takes loooong time.. sometimes 20-40hours to make the soup stock if you don’t use any chemicals.
So I usually don’t make Ramen at home, but do make Ramen egg.
I’m not sure if you’d had it before, this is boiled egg flavored with soy sauce.
Normally this egg yolk is not completely cooked, and it’s a bit sticky texture with good flavor!
I often eat them with rice, and also the noodles.
(A) 200cc water
(A) 40cc soy sauce
(A) 3 cloves of garlic, grated
(A) 1 piece of ginger, grated
(A) 1 teaspoon of sesame oil
- Mix all the (A)s in a container well.
- Place eggs and plenty of water in the pan, heat it up. After it boils, cook for 4mins then stop the gas.
Place the eggs in the ice water.
- Peel off the eggs then soak in the sauce mixture for 3-5days.
At this point, inside of egg is still raw, so please peel off gently.
3 days after I soaked..
it became like this.
I like the 3-4 days egg, but if you like stronger taste, you can marinate more. or less.
Please make a lot first and everyday you can try one egg, then you know which one is your best
Joel Robuchon bakery just started Autumn fair which use pumpkin, chestnut, and sweet potatoes.. it’s my favorite every year <3
A large number of Western dishes have been introduced to Japan over the centuries. We think “Yoshoku” are Western dishes but many of them have become completely Japanized. Today I want to introduce one of my favorite Yoshoku recipes, “Omu rice” (Japanese rice omlette).
In Japan, you can see this Omu rice at a kid-friendly family restaurant or a Yoshoku restaurant and Japanese kids always love it. It’s an omelette stuffed with ketchup-flavored chicken rice and topped with ketchup. It’s really yummy and I hope you love it, too!
Ingredients (2 servings)
2 cups of cooked rice
1 onion, chopped
1 carrot, chopped
100g of chicken thigh
3 Tablespoons of Ketchup
20g of butter
salt and pepper
- Cut the chicken tight into small dice. Saute the chicken until the color changed. Add the chopped onion and carrot and saute until it’s done.
- Place the rice in the same pan and toss until thoroughly heated, add 3 Tbs. of Ketchup and keep tossing.
- Season with a pinch of salt and pepper. Divide the chicken rice into two and place it on a plate and make omelette shape.
- Beat the eggs in a bawl. Place the butter in the frying pan until the butter melt, pour the half egg into the pan and make an omelette.
- When the omelette is half done, place the chicken rice down the center of the omelet. Flip one side of the omelette over the rice then roll the rice-filled omelette over the other side and onto a plate.
- Squeeze some decorative lines of a ketchup on the top.
The Karaage is a Japanese-style fried chicken. Unlike the other Japanese dishes, it doesn’t require much ingredients so I think it’s one of the easy-quick dishes you can cook in any country. It’s very delicious not only soon we deep-fry it, but also after it cools down, so we often put it in our Bento box.
The taste is based on soy-sauce and this is a really simple recipe. I love to use chicken thigh but you can also use chicken breast.
For vegetarians or all the Tofu lovers, I will show you how to make Karaage without meat next time!
ingredients (4 servings)
2 Chicken thigh (about 500-600g)
(A) 3 table spoons of soy sauce
(A) 4 table spoons of sake
(A) 2 pieces of ground ginger
(A) 2 pieces of ground garlic
(A) 2 tea spoons of sesami oil
- Cut the chicken into bite-sized pieces.
Mix all the (A)s and chicken in a bowl. Leave it in the fridge at least 10 minutes.
( Leave it one night if you have time.)
Drain off a bit of the chicken marinade if it’s too watery, then toss the marinated chicken into the enough potato starch.
Heat the oil to 170-180 degree C. Fry the chicken pieces a few at a time until a deep golden brown.