Tag Archives: japanese

Gyudon (Japanese Beef Rice Bowl)

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  • 1 1/2 onions, thinly sliced
  • 3 scallions, chopped
  • 1 1/2 lb thinly sliced beef (chuck or ribeye)*
  • 2/3 tsp Ajinomoto HonDashi dashi stock granules (buy it on Amazon)
  • 2 cups water
  • 6 Tbsp mirin** (I prefer to use a non-alcoholic variation—buy it on Amazon)
  • 1/2 c + 1 Tbsp soy sauce
  • 3 Tbsp sugar
  • short-grain white rice, cooked
  • pickled red ginger (optional—buy it on Amazon)
  • eggs (optional)

Cut the beef into pieces about 3 inches wide (this is easier if you put the beef in the freezer for about 10 minutes beforehand). Set aside.

In a large pot (do not turn on the heat yet), add the dashi granules, water, mirin, soy sauce, and sugar. Mix to combine. Add the onion slices and spread them throughout the pan, separating the layers. Add the beef on top of the onions. Separate the thin slices of beef so the meat covers the onions.

Cover the pan with a lid and turn the heat to medium. When the meat has browned, skim off any scum and fat from the broth. Reduce the heat to a simmer and continue cooking, covered, for 3–4 minutes. Sprinkle the top with the scallions and cook covered for another minute.

Add about a cup of rice to a bowl for each person. Add some of the meat and onions on top with plenty of the broth. If you would like to add an egg, you can add it now (full egg or just the raw yolk) or you can scramble an egg and mix it into the meat and onions. Top with pickled ginger if desired.

Can be stored in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.

*You can ask the butcher at your local grocery to slice the meat for you.

**You can substitute 6 Tbsp water + 2 Tbsp sugar.

Japanese Curry

Posted by admin in International, Main Dishes and tagged with ,

Annotation 2020-07-05 211931

  • 2 T vegetable oil
  • 1 onion, roughly chopped into medium pieces
  • 3-4 medium Yukon gold potatoes, diced
  • 2 carrots, sliced
  • 1 chicken breast, cubed
  • 1 small-medium head of broccoli, stem removed and cut into small pieces
  • 1 red bell pepper, sliced
  • 6 c water
  • 2 gala apples, peeled and diced
  • 7.8oz Golden Curry packet (choose spicy level by preference)

In a large pot, heat oil over medium heat. Add the onion, potatoes, and carrots and cook until onions are tender, about 10 minutes, stirring occasionally. Add chicken, broccoli, and bell pepper. Cook for an additional 10 minutes or until chicken is no longer pink, stirring regularly. Add apples and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Add the curry mix and stir constantly for 5 minutes or until curry mix is fully incorporated with no lumps. Serve warm over rice.

Shoyu Ramen

Posted by admin in International, Main Dishes, Soups and tagged with

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  • 7.5 c chicken broth
  • 6 T Japanese soy sauce
  • 4 T chicken fat (optional)
  • 4 portions ramen noodles

TOPPINGS

Heat the chicken broth in a pan. Fill ramen bowls with hot water to keep them warm (discard water when ready to serve). Fill another pot with salted water and bring to a boil.

Ladle the broth into the bowls, whisk in 1 1/2 tablespoons soy sauce and 1 tablespoon chicken fat into each. Cook ramen noodles according to package directions in the boiling water. Strain noodles from water and add to the bowls of broth.

Top bowls with the chashu pork, spring onions, soy sauce eggs, wood ear mushrooms, and nori.

Chashu Pork

Posted by admin in Base Ingredients, International and tagged with

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  • 1 c water
  • 1 c Japanese soy sauce (buy it on Amazon)
  • 1 c mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
  • 3 spring onions, whole
  • 4-inch piece ginger root, sliced
  • 3 cloves garlic, crushed
  • 2 t salt
  • 2lb 12oz pork belly

If any hair remains on the pork belly, burn it off with a blowtorch or lighter. Cut off some of the rind, leaving a quarter of it along the length of one edge. Roll the meat so that the rind is on the outside as a protective layer. Tie the roll with butcher’s twine.

Oven method: Preheat the oven to 300F. In a deep, oven-proof dish, add all ingredients except pork belly and mix thoroughly. Add pork belly roll to the liquid and cover with a lid or aluminum foil. Place in the oven on the bottom rack. Lower the temperature to 250F and roast for 4 hours, turning 3 times so that all sides lie face-down in the marinade once.

Sous Vide method: In a gallon freezer Ziploc bag, add all ingredients except pork belly and mix thoroughly (you may need to cut the green onions in a few pieces). Add pork belly roll to the liquid and seal the bag, using the water-displacement method to push out any air. Place the bag into the sous vide with a temperature of 170F for 6-8 hours.

Remove from oven/sous vide and leave to cool in the marinade. Refrigerate, covered/sealed, overnight.

Before serving, cut meat into thin slices. Heat in a 400F oven for a maximum of 5 minutes.

Soy Sauce Pickled Eggs (Shoyu Tamago)

Posted by admin in Base Ingredients, International, Vegetarian and tagged with
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  • 6 eggs
  • 1/2 c Japanese soy sauce (buy it on Amazon)
  • 1/2 c water
  • 3 1/4 T mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
  • 1 T ginger root, coarsely chopped

In a large saucepan, bring water to a boil. Add the eggs and continue to boil for 6 minutes (eggs will be soft boiled). Immediately transfer the eggs to a bowl of ice water.

In a clean saucepan, add the soy sauce, water, mirin, and ginger. Bring to a boil and then reduce to a simmer, cooking for about 5 minutes. Remove from heat and allow to cool completely. Pour into a jar.

Peel the eggs and add to the marinade. Store in the fridge for 3-24 hours before serving.

Teriyaki Sauce

Posted by admin in International, Sauces & Dressings, Vegetarian and tagged with
  • 1/4 c soy sauce
  • 1 c water
  • 1/2 t ground ginger
  • 1/4 t garlic powder
  • 2 T honey
  • 5 T brown sugar
  • 2 T cornstarch

Combine all ingredients except the cornstarch in a saucepan over medium heat. In a small bowl, combine the cornstarch with 1/4 c of water to create a slurry. Add to the sauce mixture and stir until the sauce thickens.

Okonomiyaki Sauce

Posted by admin in International, Sauces & Dressings, Vegetarian and tagged with

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In a saucepan, mix all ingredients except the corn flour and water and bring to a boil. In a separate bowl, whisk together the corn flour and water. Pour into the sauce and stir to combine. Allow to return to a boil, stirring regularly, so that the sauce thickens. Remove from heat and allow to cool. Store in the refrigerator.

Okonomiyaki (Osaka style)

Posted by admin in Appetizers, International, Main Dishes and tagged with

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  • 500 g cabbage, chopped
  • 4 green onions, finely sliced
  • 2 1/2 T pickled ginger (gari), finely chopped
  • 2 t salt
  • 1 c water
  • 1 3/4 c flour
  • 4 eggs
  • 3 T vegetable oil
  • 5 slices bacon (uncooked), cut in half
  • 6 T okonomiyaki sauce
  • 6 T mayonnaise (preferably Kewpie)
  • 2 t nori (dried seaweed), crumbled
  • 4 T bonito flakes

In a large bowl, combine the cabbage, green onion, ginger, and salt. In a separate bowl, whisk together the water, flour, and eggs. Mix the batter with the cabbage mixture.

Heat half the vegetable oil in a small frying pan (approx. 6-7 inches in diameter) on medium-high heat. Pour half the batter into the pan and flatten into a flat pancake using a spatula. Lower the heat to medium and cover, cooking for 5 minutes. Cover the top of the pancake with half of the bacon and cook for another 5 minutes. Using a large spatula, flip the pancake and cook for another 5 minutes.

Flip the pancake onto a plate so the bacon is on top. Drizzle with half the okonomiyaki sauce and mayonnaise. Top with half the nori and bonito flakes. Prepare the second pancake following the same instructions.

Chicken Katsu (Japanese style)

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  • 2 boneless, skinless chicken breasts
  • ½ t salt
  • ½ t black pepper
  • 3 T all-purpose flour
  • 2 eggs
  • 1 c Panko (Japanese breadcrumbs)
  • 4 c vegetable oil
  • Tonkatsu Sauce

Cut the thickness of each chicken breast in half, so each half is approximately 1/2 inch thick. Cut the halves again width-wise (should be about 3″ wide).

In a shallow bowl, combine flour, salt, and pepper. In a separate shallow bowl, beat the eggs. In a third shallow bowl, place the Panko breadcrumbs.

Coat the chicken with the flour mixture and shake off any excess. Dredge each chicken piece in the beaten egg. Coat the chicken with Panko and remove any excess.

Heat oil (about 1-2 inches deep) in the cast iron skillet or a heavy-bottomed Dutch oven. The oil should be 350F.

Put 2-3 pieces of chicken in the oil at a time. Deep fry chicken until both sides are golden brown, about 5-6 minutes. Transfer to a paper towel-lined tray to remove excess oil. Make sure to keep the oil clean by removing separated pieces of breadcrumbs throughout deep-frying.

Serve immediately with tonkatsu sauce and rice.

Gyoza Dipping Sauce

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Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Add sliced green onions to garnish, if desired. Leftovers can be refrigerated in an air tight container for two weeks.