Archive for the ‘: JAPANESE’ Category
Teriyaki Chicken Wings
You need two ingredients plus oil for cooking, and you can use any amount of wings you want. We used the drumettes, or in Thailand, called wing sticks. Homemade teriyaki sauce is highly recommended. These are delicious! This is one of two ways to use teriyaki sauce. One ways is the simply fry the wings, then add the sauce, and this way is to marinate in the sauce, and add sauce after as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken wings, drumettes, (2 lbs)
- Teriyaki sauce, as needed, (Shortcut)
- cooking oil, as needed
Instructions
- Rinse the chicken wings and place in a mixing bowl, pour in some teriyaki sauce, mix the wings around to coat, adding more sauce as needed. Cover and place in the fridge for 30 minutes or overnight. Overnight is preferred and is how we prepared this.
- Heat a large non stick pan with a splash of cooking oil, when hot, add wings in a single layer, we did this in two batches.
- Cook the wings, turning occasionally to brown them and cook them through, keeping in mind, there is sugar in teriyaki sauce so that will caramelize.
- Remove the first batch of wings when they are cooked through to a plate. Now cook the second batch.
- When the last of wings are cooked, leave them in the pan, and return the wings from the plate back to the pan. Pour in more teriyaki sauce, and stir stir stir, until the all the liquid is cooked off or coated on the chicken wings.
- Remove wings to a plate and serve.
Notes
Chicken wing sticks are 72 Baht/kilo (2 lbs), for 4 servings, this is about 55 cents per serving.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Common marinating method with teriyaki sauce, no secrets here.
Teriyaki Salmon, Chicken, or Tofu
This is a 'make the amount you want' guide and is a basic way to use real Japanese teriyaki sauce. As the title states, use either salmon, chicken, or tofu, and each item will have separate instructions. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- salmon steaks, or chicken thighs, or firm tofu
- cornstarch, as needed
- Teriyaki sauce, Shortcut
- salt and pepper, as needed
- sake, as needed
Instructions
Teriyaki Salmon
- Heat a non stick pan with 2-3 tablespoons of cooking oil, season the salmon steaks on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the salmon and cook for 3 minutes or until nicely browned.
- Turn salmon over and add 1 tablespoon of sake, cover the pan and cook for 3 minutes more.
- Spoon some teriyaki sauce over the salmon and turn to coat.
- Serve, optionally spoon some teriyaki sauce over the top of the salmon when serving.
Teriyaki Chicken
- Heat a non stick pan with 2-3 tablespoons of cooking oil, season the skin on chicken thighs on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the chicken and cook until nicely browned.
- Turn the chicken over and cook until the chicken is cooked through.
- Remove chicken, pour out oil and wipe with a paper towel, return the chicken to the pan, spoon some teriyaki sauce over the chicken and turn to coat.
- Serve, optionally spoon some teriyaki sauce over the top of the chicken when serving.
Teriyaki Tofu
- Firm tofu comes in a brine, first thing you have to do is drain off the liquid, and gently press it to remove any excess moisture. You can also microwave the tofu for 1 minute.
- Cut the tofu into slabs or cubes, Add some cornstarch to a mixing bowl, add the cubed or slabbed tofu and shake and toss to lightly coat.
- Heat a non stick pan with 2-3 tablespoons of cooking oil on medium high heat, when hot, add the tofu cooking on both sides for slabs or all sides for cubes until golden brown.
- Spoon teriyaki sauce over the tofu and turn to coat. Place tofu in a serving bowl.
- Serve, optionally spoon some teriyaki sauce over the top of the tofu when serving. Enjoy.
Notes
Low cost.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Teriyaki Sauce (照り焼きのたれ)
This is so easy to make, four ingredients is all you need, and like people's secret BBQ sauce or secret burger sauce, the Japanese too have their ways to make their own signature homemade teriyaki sauce. American teriyaki sauce normally includes grated or powdered ginger and or garlic, Japanese does not.
Ingredients
- ½ cup soy sauce
- ½ cup mirin, Aji is fine, Hon is preferred
- ½ cup sake
- ¼ cup sugar
Instructions
- The three liquid ingredients, Soy Sauce, Mirin (8% alcohol), and Japanese Sake (15-25% alcohol). The sugar is just out of view.
- Add all ingredients to a sauce pan, stir continuously and bring to a boil then reduce heat to medium low and simmer for 10 to 15 minutes or until the sauce slightly thickens.
- Pour the sauce into a sterilized jar and let sit, uncovered, until cooled. The sauce thickens just a bit more as it cools as well, and just to note, Japanese teriyaki sauce not really thick. Store in the fridge for up to 2 to 3 weeks.
Notes
Used in Recipes Listed on this Site:
- Teriyaki Chicken (Slow Cooker), made it, GO-TO recipe.
- Teriyaki Straw Mushrooms, made it, GO-TO recipe.
- Sauteed Shiitake Mushrooms, made it, GO-TO recipe.
- Teriyaki Chicken Wings, made it, GO-TO recipe.
- Teriyaki King Oyster Mushrooms, made it, GO-TO recipe.
- Teriyaki Salmon, Chicken, or Tofu.
Japanese Curry (Pressure Cooker) (カレーライス)
This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9½ quart) stove top pressure cooker for this. Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Equipment
- Pressure Cooker (6 quart or more)
Ingredients
- 3 onions, halved, then each 5 wedges
- 1½ carrots, peeled, see Step 2
- 3 medium potatoes, peeled, cut into quarters
- 2 cloves garlic, smashed and finely mined
- 1 teaspoon fresh ginger, grated, or ½ teaspoon ginger powder
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- salt and pepper, as desired
- 1 tablespoon vegetable oil
- 3 cups chicken stock, fresh or from powder
- 240 grams Japanese Curry paste, large package is 240 grams, small is 120 grams
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Instructions
- Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
- To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
- Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
- Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
- Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
- Drain the potatoes and add those and the carrots to the cooker, mix everything together.
- Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
- I used a large, 240 gram package of Golden Curry.
- Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
- Break the curry up as shown by the markings, very much like a chocolate bar.
- Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
- Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.) Note: if using bone in wings set your timer for 7 minutes, if using bone in legs and or thighs set your timer for 10 minutes.
- When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes.
- When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
- Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
- To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Notes
Low cost per serving.
Variant: 1. Use beef or pork, same weight as chicken.
Tomato & Onion Salad I
This is a basic salad that is Japanese in origin, and sounds like an excellent side dish. I made this on 19 Dec 2017, very good indeed!
Equipment
- Mandoline
Ingredients
- 500 grams cherry tomatoes, sliced in half, (1 lb)
- ½ small onion, thinly sliced, use a mandolin
- ½ - 1 green bell pepper, thinly sliced
- 2 tablespoons cooking oil, or olive oil
- 1½ tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 6 shiso leaves, chopped, or basil or coriander
Instructions
- The tomatoes, onion, and bell pepper prepped.
- Mix together and add the oil, soy sauce, and rice vinegar and toss to coat everything.
- Sprinkle on the shiso or basil or coriander, serve.
Japanese Curry with Shrimp
For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Ingredients
- 500 grams shrimp, peeled, deveined, tail removed, (1 lb)
- 4 tablespoons butter, divided
- 2 1/2 cups water
- 1 onion, med to large, diced
- 1-2 potatoes, diced
- 1 carrot, diced
- 100 grams Japanese Curry paste, Golden Curry Brand
- cooked rice, for serving
Instructions
- First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
- Stir often as the shrimp start turning pink.
- When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
- Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
- Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
- Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
- This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
- And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
- Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Notes
The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.
Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.
From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.
King Oyster (Eryngii) Mushroom Steaks with Mayo
This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Ingredients
- 6-8 King Oyster mushrooms, small to medium size is best
- 1-2 tablespoons mayo
- 1-2 tablespoons white wine
- black pepper, to taste
- soy sauce, to taste
- dried parsley, for garnish
Instructions
- Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
- Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
- Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
- Top with some parsley, serve as a side with rice or pasta.
Notes
Low cost.
Adapted from an internet recipe.
Japanese Noodles with Shimeji Mushrooms
The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Ingredients
- 200 grams Japanese noodles, Udon, Soba, or even spaghetti, (8 oz)
- 1/2 cup olive oil
- 2 cloves garlic, smashed and minced
- 150 grams Shimeji mushrooms, base discarded, mushrooms separated, (5 oz)
- 2 tablespoons soy sauce
- 2 teaspoons miso paste, or 3-4 anchovy fillets
- 2 tablespoons fresh parsley, finely chopped, or 2 teaspoons dried
- salt and pepper, to taste
- cherry tomatoes, halved, optional
Instructions
- Bring a large saucepan of water to a boil and cook the noodles according to package instructions (I would use Fettuccine). Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
- Turn up the heat and add the Shimeji mushrooms and cook until the mushrooms are soft. Lower the heat and add a ladle of cooking water from the noodles, the soy sauce, and the miso paste, if no miso paste, I would use 3-4 anchovy fillets mashed into a paste. Stir until the miso (or anchovies) is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
- Drain the noodles well and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley sprinkled on top.
Notes
Low cost.
Adapted from an internet recipe.
Japanese Egg Sandwich
Every convenience store I have been in in Japan (I lived there 13 years) had packaged egg sandwiches, and these were a staple when heading back home after out a night out with the boys.
Ingredients
- 1 hard boiled egg, chicken or duck, peeled
- 1 tablespoon mayo
- salt and pepper, to taste
- 2 slices bread
- prepared yellow mustard, as needed
- butter, as needed
- 2 lettuce leaves, more as desired
Instructions
- In a small bowl mash together the egg and mayo, add salt and pepper to your liking. Spread butter and mustard on each slice of bread, place a lettuce leaf on one slice of bread, spread the egg mixture on top of the lettuce leaf, top that with the other lettuce leaf, top that with the other slice of bread, butter and mustard side down, enjoy.
Notes
One egg is 5 Baht, you get the idea, this is really low cost.
Been making egg sandwiches like this for years with the lettuce, yesterday I was researching egg recipes and found this, I thought it would be humorous to post a very common sandwich.
Japanese Beef Curry
I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there and I had them ship 4 packages down here to my house in Nakhon Si Thammarat. I made this last night 19 Jan 2017 as written, and wow is it good!
Ingredients
- 500 grams beef, cut into 3/4 inch cubes, (1 lb)
- pepper, to taste
- olive oil, as needed
- 1 onion, chopped
- 1 clove garlic, smashed and minced
- 1 carrot, chopped
- 2-3 potatoes, cubed
- 2 1/2 cups beef stock, fresh or from powder
- 100 grams Japanese Curry paste, this is 1/2 of a standard package
- cooked rice, for serving
Instructions
- Prepare the veggies and the meat. There is no need to add any salt to this, the curry has plenty in it already.
- Season the beef with pepper to your liking. In a pot, heat a splash of olive oil and add the beef, just brown on all sides, no need to cook through. Remove the beef from the pot.
- Same pot, add olive oil if needed and cook the onions and garlic until soft and translucent, then add the potatoes, carrot, and beef. Add the stock and simmer for 20-30 minutes or until the beef is tender and the vegetables tender. I am using Thai beef so give it plenty of time to get tender.
- This is the curry I used, a well respected Japanese brand and this is a import item.
- This is half of the package, 100 grams.
- And it does in fact look like a candy bar.
- Add the curry to the pot and stir to mix in, it dissolves rather fast and simmer for 10-15 minutes and the curry will thicken.
- Serve in a bowl with a scoop of rice on the side.
Notes
The box of curry is 160 Baht, you will use half that for a cost of 80 Baht. The beef, this is local sourced, not from Tesco, can range in price from 150 to 260 Baht/kilo. 500 grams would be 75 to 130 Baht. I will use the 130 figure for this. For 6 servings, this is about $1.03 per serving. If you make this with beef you get at a lower price, this would be less than $1 per serving.
Variant: Top with chopped pecans and raisins.
Adapted from an internet recipe.
Variant provided by good friend, Jerry Juliana.
United States.
United States.
