Name: Salmon Donburi Rice Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 200g salmon tartare; 1/2 onion - thinly sliced; 2 tbsp mayonnaise; a dash of salt and sugar; 2 eggs; some chopped scallion; For the sauce (but you can also use off-the-shelf tsuyu); 2 tbsp soy sauce; 1 to 2 tsp sugar; some sesame oil

February 6, 2021

Salmon Donburi Rice Bowl

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

200g salmon tartare
1/2 onion - thinly sliced
2 tbsp mayonnaise
a dash of salt and sugar
2 eggs
some chopped scallion

For the sauce (but you can also use off-the-shelf tsuyu)

2 tbsp soy sauce
1 to 2 tsp sugar
some sesame oil

Instructions

1. In a cooking pot, bring the water to a boil and cook eggs for 6 minutes. Soak in cold water for 5 to 10 minutes and remove the shell. (Set it aside)
2. In a small cooking bowl, add sliced onion and soak in water for a few minutes. Drain well and add mayonnasie, salt and sugar, mix well. Set aside.
3. In a small cup, add all the sauce ingredients and mix. Microwave 20 sec, set aside.
4. Serve the steamed rice in the first serving bowl, place the onion and salmon tartare (100g). Roast with a cooking torch if you like. Top with egg and pour the sauce! Sprinkle chopped scallion.

Notes

If you have TSUYU, then you can use as the sauce without making your own sauce. I usually use Triple-concentrated one.

December 11, 2019

Curry rice without curry roux

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

2 tbsp vegetable oil
4 garlic cloves - finely chopped
15g fresh ginger - finely chopped
500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
1 carrot - small cubes
1 onion - roughly chopped
50g butter
80g cake flour/plain flour (T45)
5 tbsp curry powder
1/2 tbsp cumin powder
1/2 tbsp paprika powder (not spicy)
2 tbsp brown sugar

Ingredient A

1 tsp instant coffee powder
1/2 tsp kosher salt
1/2 tsp soy sauce
1 1/2 apricot jam
2 beef stock cubes (20g)
2 tbsp ketchup
900g water or more water if necessary
dash of salt

Instructions

1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
8. Serve hot with hot steamed rice!
(Sorry there was no picture with the rice as it was too dark to take a decent shot...)

June 19, 2019

Twice-cooked Szechuan pork Stir Fry

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

700 to 800g pork belly - thinly sliced - cut into bite sizes
2 to 3 leeks - coarsely sliced
5 garlic cloves - finely chopped
30g fresh ginger - finely chopped

Seasoning

1 tbsp doubanjiang
1 1/2 tbsp fermented black beans sauce (Dou Chi)
1 tbsp shaoxing wine or sake or cooking white wine
1/2 tbsp tian mian jiang / sweet bean sauce
2 tbsp white sugar
1/2 tbsp soy sauce
2 tsp brown sugar
2 tsp sichuan peppercorn oil
1 tsp dark soy sauce - optional

Instructions

1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!

Notes

If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!

May 27, 2019

Chicken Soboro / Ground Chicken

Ground Chicken (Chicken Soboro)

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

600g 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 29, 2019

Mung bean noodles with eggplants

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 eggplant (big size) - cut into bite sizes
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
350g ground beef

Ingredient A

15g doubanjiang
1 tbsp sugar
50g white (cooking) wine or cooking sake
12g oyster sauce
3 tbsp soy sauce
10g sweet bean paste / tian mian jiang
50g water
10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
1 tbsp sesame oil
150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long

Instructions

1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
2. In a bowl, add ground beef, ingredient A and mix. Set aside.
3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
Serve hot onto the hot steamed rice!

March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

500g pork belly/loin - finely slices
2 garlic cloves - finely chopped

Ingredient A

55g soy sauce
2 1/2 tbsp mirin
1 1/2 tbsp sugar
1 tsp ginger powder
65ml water
1 1/2 tbsp cook white wine or cooking sake
5g honey
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
3. Add the dissolved katakuriko/potato starch to thicken the sauce.
4. Serve the pork on a bowl of rice!