Name: Chicken Isobeyaki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 850g chicken breast; 1 tsp sugar; 1/4 tsp fine salt; 1 tbsp soy sauce; 1/2 tsp hondashi powder; 1/2 tbsp mirin; 11 tbsp potato starch; 2 to 3 tbsp aonori

December 21, 2021

Chicken Isobeyaki

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

850g chicken breast
1 tsp sugar
1/4 tsp fine salt
1 tbsp soy sauce
1/2 tsp hondashi powder
1/2 tbsp mirin
11 tbsp potato starch
2 to 3 tbsp aonori

Instructions

1. In a bowl, add chicken, sugar, salt, soy sauce, hondashi powder and mirin and mix well. Set aside.
2. In an another bowl, add potato starch and aonori. Mix and transfer to a tray.
3. Coat the chicken with the flour mix.
4. In a frying-pan, a thin layer of oil on medium-high heat. Place chicken. You may add some more oil over the chicken. Reduce the heat to medium and cook for a few minutes.
5. Flip the chicken. Turn occasionally to cook both sies until cooked through and nicely brown.
6. Enjoy with your favorite sauce.

August 29, 2021

Katsuo Furikake – Japanese Rice Seasoning

Katsuo Furikake - Japanese Rice Seasoning

Serving Size

1 jar

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Katsuo Furikake - Japanese Rice Seasoning

Ingredients

1 tsp vegetable oil
40g shokupan (white bread)
10g katsuo dried bonito flakes
1/2 tsp kobucha (Japanese kelp powder)
1 tbsp roasted white sesame
3 to 4 tsp sugar
1.5 tbsp soy sauce
1/2 nori sheet - cut into small pieces

Instructions

1. Make the shokupan into crumbs with your food processor.
2. Heat 1 tsp vegetable oil over medium heat, fry the bread crumbs (panko) until crispy or brown lightly. Transfer onto a plate and set aside.
3. In the same frying-pan, (without heat yet) add the katsuo flakes, soy sauce, sugar and kobucha (kelp powder). Now turn the heat on, cook over medium heat. Then soon add the bread crumbs, stirring continuously so that there is no lump.
4. Add roasted sesame and cook over medium-low heat for a few minutes. Transfer to a plate and let it cool down. Once cooled, it will be crispy.
5. Transfer to a bowl and add nori. Enjoy over steamed white rice or blend it in when you make Onigiri :)

Notes

Store in a jar at the room temperature.

May 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Ingredients

For the sauce :

2 garlic cloves
2.5 tbsp soy sauce
5 tsp oyster sauce
2.5 tbsp sesame oil
2.5 tsp balsamic vinegar
2.5 tsp sugar (or more)
1 tsp chili oil or rayu (optional)
1 tsp sichuan peppercorn oil
5 eggs
udon for 5 people

Instructions

1. making the sauce In a heat safe bowl, add all the sauce ingredeints and mix. Microwave for 1 min at 600w. Then mix, set aside.
2. Bring water to a boil in a cooking pot. Once it boils, add the eggs and cook them for 6 min. When done, soak them in cold water until it cooled. Then peel and set aside.
3. Cook udon according to package instructions. Wash with cold water and drain.
4. Divide the udon into serving bowls. Pour the sauce and sprinkle sliced scallion. Place an egg in each bowl. Sprinkle roasted white sesame.
Enjoy!

May 1, 2021

Anko Red Beans Paste Tsubuan

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

200g azuki beans - washed and drained
150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary

Instructions

1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.

May 1, 2021

Mackerel Saba Roll – Maki Sushi Recipe

Mackerel Saba Roll - Maki Sushi Recipe

Serving Size

4 saba rolls

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the sushi rice :

375g japanese rice - washed and drained
400ml water

For the sushi seasoning :

65ml rice vinegar or apple cider vinegar
25g white sugar
8g fine salt

For the fish :

2 mackerels (4 filets) - boneless
1 tsp kosher salt
1 tsp vegetable oil

The sauce for the fish :

2 tbsp soy sauce
1.5 tbsp sugar
1 tsp balsamic vinegar
some scallion
4 nori sheets

Instructions

1. In a cooking pot, add the uncooked Japanese rice and soak it in water for about 20 min.
2. meanwhile make the sushi vinegar
Add all the sushi seasoning ingredients (Vinegar, sugar and salt). Cook over medium-high heat and melt the sugar and salt. Remove from the heat when it is almost boiling. Set aside.
3. After soaking the rice, drain well and transfer to a cooking pot. Add 400ml water. Cover and cook over high heat, then bring it to a boil.
4. Once boiling, reduce the heat to low. Mix once then cover again and simmer for 10 minutes.
5. meanwhile prepare the fish
Wash the fish and drain with a kitchen towel. Place on a tray or plate. Sprinkle kosher salt (1 tsp) and coat well on both sides (make sure no bones are left in the middle). Leave 10 to 15 minutes.
6. After 10 min simmering, remove the rice from the heat. Leave another 10 minutes but do not lift the cover yet. Then transfer into a moistened heat-safe bowl (or sushi "oke"). Pour the sushi vinegar on it in one go. Slice the rice and let it cool down. Cover and set aside.
7. Now wipe the fish's excess salt with a kitchen towel. Add oil (1 tsp) on a frying-pan and heat over medium heat. Wipe any excess oil. Place the filets skin side down. Cook for about 4 minutes. Then flip them gently and cook another 3 to 4 minutes. Set aside.
8. _ Prepare the sauce for the fish_
Add all the sauce for fish ingredients into a cooking pot. Cook over medium heat and bring it to a boil, then reduce the heat to low and simmer for about 1 min. Set aside.
9. _ Putting the sushi together_
Place a nori (shiny side down) on your sushi rolling mat. Spread 1/4 sushi rice evenly, leaving a space of about 2cm uncovered along the edge. Cover the rice with saran wrap and flip. Roll up tightly, while removing the saran wrap at the same time.
10. Once rolled up, sprinkle some scallion and place the fish. Brush with the sauce. Wrap with saran wrap tightly. Set aside and repeat for the 3 other rolls.
11. Cut the sushi roll and clean your knife each time you finish a slice. Note : Keep the saran wrap when you cut the sushi. Remove it when the slicing is done.
12. Place the sliced sushi and add more sauce if you like.
Enjoy!

March 28, 2021

Homemade Easy Ramen

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the soup base

25g weipa or chinese chicken stock powder
2 1/2 tsp hondashi powder
5 tsp kosher salt
3 garlic cloves - grated
2 1/2 tbsp vegetable oil
1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
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Ingredients (for 1 person) :
5g weipa or chinese chicken stock powder
1/2 tsp hondashi powder
1 tsp kosher salt
1/2 garlic cloves - grated
1/2 tbsp vegetable oil
1/4 tsp kobucha japanese kelp tea (optional)
Ramen noodles for 1 person

Instructions

1. In a cooking bowl, add all the soup base ingredients and mix well.
2. Add some soup base in a serving bowl. Set aside.
3. Cook your ramen according to the package instructions.
4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
Enjoy :)