apple cider teriyaki chicken

Enjoy the Autumn flavor of Teriyaki chicken. 

Serves 2 - 3
Ingredients:
1 lb. chicken thigh
1/2 cup apple cider
1 small apple, sliced
2 garlic cloves, sliced
1 Tbs. butter
1 Tbs. soy sauce


Directions:
Season the chicken with salt and pepper and coat lightly and evenly with flour. 
In a medium frying pan over medium heat, warm the butter. Add the garlic and chicken to the pan and brown one side. Flip the chicken and add the apple, apple cider and soy sauce.
Reduce the heat to low, cover with a sheet of aluminum foil. Poke a few holes in the foil with a folk to release the steam. Simmer about 10 - 15 minutes.
Take off the aluminum foil and increase the heat to medium high. Scoop the liquid with a spoon and poor over the chicken.
Repeat this a couple times until the liquid is completely reduced and thickened.
Serve immediately.

salmon & avocado donburi

Japanese casual and comfortable meal : donburi. Quick and perfect for weekend's lunch or main dish for dinner with miso soup.

serves 2
1/2 lb. sashimi grade salmon, skin removed, cut in small pieces
1/2 ripe avocado, pitted, peeled and diced
1 tsp. lemon juice
1 Tbs. soy sauce
1 Tbs. chopped scallion
3 shiso leaf, finely chopped
1/2 nori sheet, break into small pieces
1 1/2 cups cooked short grain rice


In a medium bowl, combine the salmon, avocado, lemon juice, soy sauce, scallion and 
shiso leaf. Gently stir together, being careful not to break up the avocado.
Serve it on top of each bowl of rice. Finish with nori sheet. Drizzle some soy sauce if you like.

Gyudon / beef bowl

Quick, fuss-free and yummy Gyudon.

serves 4


Ingredients:
1 lb. thinly sliced beef (available at Asian market)
1 onion, sliced 1/4 inch thick
3 Tbs. soy sauce
3 Tbs. Mirin
1 Tbs. sugar
2 Tbs. vegetable oil


Directions:
In a bowl, combine the soy sacue, Mirin and suger and stir well.
Heat a fry pan over medium heat, pour in the vegetable oil. Add the onion and stir-fry for about 2 minutes. Add the beef and cook until the meat color will turn to almost brown about 1 minute. 
Pour the combined mixer into the fry pan and cook a few minutes.
Place warm cooked rice in individual bowls. Cover up the rice with cooked beef and onion. Garnish with Mitsuba or Kaiware.

tuna tataki with lemon zest rice

Simple and sumptuous main dish for lunch or dinner.

Serves 4


Ingredients:
1 lb. boneless skinless tuna fillet
4 cups cooked short grain rice
2 Tbs. lemon zest
4 Tbs. chopped scallion
1 sheet Nori sheet, break into small pieces with hands
a pinch of sea salt, black pepper 


For tuna marinade
2 Tbs. soy sauce
1 Tbs. Japanese Sake
1 Tbs. sesame oil
1/2 tsp. sugar
1 clove garlic, crushed


Directions:
Whisk all the tuna marinade ingredients and transfer the marinade with the tuna in a ziploc. Refrigerate for 30 minutes. Take it out from the refrigerator at leaset 5 minutes before you cook the tuna.
Take out the tuna from the ziploc and pat it with paper towel. Sprinkle with salt and pepper each side of the tuna. Briefly sear both sides of the tuna in a little sesame oil.

In a nonstick saute' pan over medium-high heat, arrange the tuna in the pan and sear, turning once, about a minute per side. Transfer to a cutting board and cut into 1/8-inch strips.

Mix cooked warm rice with lemon zest with a rice paddle or flat wooden spoon. Place the rice in a bowl and arrange the tuna slices on top, sprinkle with the chopped scallion and Nori. serve with soy sauce.

Mizutaki ( chicken hot pot )

Hot pot is a popular dinner choice during winter in Japan. It's perfect on a cold day to warm up your body and satisfy your appetite. Please use chicken with bone-in since it gives more flavor to the soup.

serves 4

Ingredients:

2lb. chicken with bone, rinse and pat dry with paper towel

1 pack silk tofu, cut in 12 pieces

3 oz. Shitake mushroom, brushed clean, stems removed 

2 stalks, Leek (negi) onion, cut in 1.5 inch pieces

3 oz. mini peeled carrots

3 oz. spinach

1 bunch broccolini

1 bunch scallion, thinly sliced

1 sheet dried kelp (Konbu)

1/2 cup Sake

1 cube chicken stock

1 Tbs. Soy sauce

1/2 tsp. sugar

Ponzu for flavoring 

Directions
In a large pot, fill 2/3 with water and add the kelp. Let it sit 30 minutes.

Add the Sake and chicken in the pot and bring to boil with medium heat. Take out and discard the Kelp and reduce the heat to low and simmer about 20 minutes with the lid. Skim the surface a few times to keep the soup clear.

Add chicken cube, soy sauce, sugar, Shitake mushroom, leek, carrots, broccolini and tofu. Cook until the vegetables are soft, about 10 minutes. Add spinach and remove from the heat. Serve immediately in small bowls adding a few tablespoons of broth  and 2 tablespoons of Ponzu sauce to each bowl. Add scallions and black pepper to taste.
Add cooked rice and eggs to the leftover broth and simmer 5 minutes. It's a great way to enjoy the flavors of the soup!     

garlic fried rice with salmon and mushrooms

Salmon and mushrooms are in season this time of year. This is a great recipe to enjoy autumn flavors. Use left-over cooked rice or defrosted rice from your freezer. I normally keep left-over rice in the freezer wrapped individually. Left-over rice is drier than just -cooked rice and when fried won't become soggy and sticky.

serves 4


Ingredients:
1 lb. skinless salmon, cut into 2 pieces
3 oz. fresh oyster mushrooms, rinsed, cut into bite sizes
3 oz. fresh Shiitake mushrooms, brushed clean, stems removed and cut into 1-inch pieces
4 garlic cloves, thinly sliced
1/4 cup fresh chives, finely chopped
4 cups cooked short-grain rice, chilled
2 Tbs. soy sauce
3 Tbs. olive oil
1 Tbs. butter
1 pinch of salt & 1 tablespoon Sake or white wine for boiling salmon


Directions:
Bring a large pot of water to a boil over medium-high heat, add a pinch of salt and the sake. Add salmon and cook about 4 to 5 minutes. Do not over-cook. Transfer the salmon to a plate, loosen the meat and remove the bones. This process prevents the salmon from becoming too dry when stir-fried later.


Heat the olive oil in a wok or large skillet over medium-heat. Add the garlic and stir-fry until the garlic is golden. Using a slotted spoon, transfer the garlic to paper towel to drain. Keep the remaining oil in the wok.


Return the wok to medimun-high heat and add the oyster and Shiitake mushrooms and cook, stirring about 2 minutes. Add salmon and cook another minute. Break up any clumps of rice, add to the wok, toss and stir using a wooden spoon about 1 minute. Add soy sauce, butter and 1 pinch of salt and toss to mix thoroughly.
Transfer to a serving dish, top with chives and black pepper.

spaghetti with garlic squid

Sprinkling Nori on top gives an extra pleasant aroma. 

You can substitute squid with octopus if you like. Don’t forget the key ingredient, Shiso!

Serves 2


Ingredients:

½ lb. cleaned squid

2 garlic cloves, minced

½ white onion, sliced

½ dried spaghetti

1 Tbs. olive oil

1 Tbs. butter

1 Tbs. soy sauce

1 pinch of red pepper flakes

2 shiso leaves, thinly sliced

1 Nori sheet / Japanese dried seaweed


Directions:

Cut the squid crosswise into rings ¼ inch wide and set aside. In a sauté pan over medium heat, warm the olive oil and the butter. Add the garlic and the red pepper flakes and sauté for 1 minute to release the garlic’s fragrance. Add the onion and cook, stirring about 2 minutes. Add the squid and cook stirring another 1 minute.

Meanwhile, drizzle some olive oil in a medium pot of boiling salted water, add the spaghetti and cook until al dente or according to the package instructions. Drain the spaghetti, transfer to the sauté pan and toss gently.  

Divide the spaghetti into two dishes. Tear the Nori into small shreds and top with the Shiso. Serve immediately.

Kabocha squash croquet

Pumpkin is a common ingredient in the Japanese diet; it encourages vitality and healthy skin and helps the body rid itself of impurities. Kabocha squash croquet is great as a main dinner dish. I use left-overs in my daughter's lunch box the next day.

Serves 4

Ingredients:

1 lb. Kabocha squash or sugar pumpkin, seeded, cut in 2 inch cubes

1 white onion, finely chopped

1 Tbs. butter

1 Tbs. soy sauce

1 tsp. sugar

1 pinch of sea salt

For frying

2 eggs

1 cup all-purpose flour, in shallow plate

2 cups Panko / Japanese bread crumbs, in shallow plate

    vegetable oil

For dipping (mix together)

1/4 cup ketchup

1/4 cup mayonnaise

Directions:

Spread the pumpkin on a microwave safe plate. Wet a kitchen paper towel with water and cover the pumpkin. Microwave 3 - 5 minutes until tender. Cooking time might be different depending on the pumpkin, so good a bit longer if any hard parts remain. While it's warm, scoop the pumpkin flesh into a bowl and discard the skin. Add soy sauce, sugar and a pinch of sea salt. Mash the pumpkin with a potato masher.

Heat the butter in a saute pan over medium heat, add onion and saute about 3 - 4 minutes. Remove from the heat and let it cool about 3 minutes. Transfer to the bowl with pumpkin and mix. Shat the pumpkin into patties the size of small hamburgers with your hands.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot about 350. Meanwhile, whisk the eggs in a shallow bowl.

Dredge the pumpkin patties in the flour, dip in the beaten eggs, then dredge in Panko, shaking off any excess. Fry the pumpkin patties in the hot oil until lightly golden, 2 - 4 minutes. Do not fry more than 3 patties at one time to avoid the patties becoming soggy due to a sudden drop in oil temperature. 

Transfer to paper-towel lined plate with a slotted spoon. Serve with dipping sauce.

beef and summer vegetables ( 肉じゃが / Nikujaga )

Nikujaga is a very popular Japanese dish all year around. Normally it’s made with thinly sliced beef, onion and potato. This is a summer version Nikujaga.

serves 8


Ingredients:

1 1/2 lb. ground beef

4 potatoes, peeled and cut into 6 pieces

3  white onions, cut into 6 half moon shape

12 okra, remove the head and chop into 2 inch pieces

2 tomatoes, remove the skin and cut into 6 pieces

2 Tbs. vegetable oil

1/2 cup Japanese sake

2 cups water

4 Tbs. sugar

4 Tbs. soy sauce

1/2 tsp. salt

2 Tbs. corn starch, mix with 2 Tbs. water

Directions:

Heat a large pot over medium heat. Add the vegetable oil and the ground beef and cook until the meat becomes brown. Add potato and onion and cook about 3 minutes. Add the sake, water, sugar and salt and bring to boil. Reduce the heat to medium-low and simmer for 7 minutes.
Add the soy sauce, tomatoes and okra and continue simmering until remaining vegetables are cooked about 7 minutes.
Stir in the mixed corn starch water gently then remove the pot from the stove. Serve with rice.

chicken salad with soy sesame dressing / brown rice / egg soup

serves 4

Ingredients:

1 lb. chicken breast strips

1 inch piece ginger, sliced
1 clove garlic, crushed

2 Tbs. Japanese sake or Chinese wine

1 egg, beaten

3 scallions, cut in 3 pieces each, then thinly sliced lengthwise

5 cups shredded lettuce

1 cucumber, cut in half lengthwise, then thinly sliced

1 box small tomatoes, cut in halves

5 leaves Japanese Shiso, chopped or 1/2 cup chopped fresh cilantro

Soy sesame dressing, whisk well
4 Tbs. soy sauce
1 1/2 Tbs. sugar
2 Tbs. sesame oil
1 1/2 Tbs. vinegar
1/2 tsp. salt
1/2 Tbs. crushed ginger
2 cloves garlic, crushed

Directions:
5 cups water in a medium pot, bring to a boil. Add the ginger, garlic, sake and chicken and boil for 1 minute then turn off the heat. Let it sit for 5 minutes until chicken is cooked then remove chicken from the stock. In this way, the chicken doesn’t get too hard. After it has cooled down, shred into bite sizes with hands.

Meanwhile make the egg soup: discard the ginger skin and bring the chicken stock to boil, pour in the egg and season with salt & pepper.

Divide the brown rice among 4 plates: top with the chicken, scallions, lettuce, cucumber and tomatoes. Garnish with Shiso. Serve the egg soup and sprinkle the dressing over each salad just before eating.

Japanese Shiso leaves

1. -beefsteak plant -

Shiso contain a lot of vitamins and minerals and are a good boost to the immune system; they are particularly good in helping to treat skin conditions and allergies, and have a healthy and soothing effect on the skin. These leaves have strong antibacterial properties making them effective against food poisoning, colds and flu.

spicy Karage ( Japanese style fried chicken )

Great as an appetizer or a picnic! You can make non-spicy for your family.

serves 3-4

Ingredients: 

1 lb. skinless, boneless chicken thigh, cut in bite sizes

mixture

2 cloves garlic, crushed 

1 egg

1/2 tsp. sugar 

1/2 Tbs. soy sauce

1 Tbs. sesame oil

1/2 tsp. chicken powder bouillon

1/4 tsp. salt

3 Tbs. corn starch

1 Tbs. Sriracha or tabasco

1/2 tsp. black pepper

Directions: 

Whisk the mixture and transfer to a ziploc bag. Place the cut chicken into the bag and rub the mixture well. Seal it and let it sit for 30 minutes in refrigerator.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot about 350F. 
Fry the chicken in the hot oil until lightly golden about 4 minutes. Turn the chicken with chop sticks or tongs a couple of times and adjust the heat as needed to maintain the oil temperature.

Remove chicken from oil and place on paper towels to drip dry a few minutes.
Serve garnished with sliced lemon.

Asian steak salad

This is a very quick & easy dish for lunch or a busy weeknight. I normally serve with toasted sourdough bread on the side.

serves 2

Ingredients:

1 lb. skirt steak

4 small tomatoes cut in halves

1/4 white onion, thinly sliced

2 handful mixed leaves

2 garlic cloves, sliced

2 Tbs. pine nuts

2 Tbs. olive oil for cooking

Dressing mix

1 Tbs. white vinegar 

2 Tbs. soy sauce
2 Tbs. Mirin ( If you don't have Mirin, mix 2 Tbs. water & 1/2 Tbs. sugar )


Directions:

Season the steak with salt and pepper. Heat olive oil in a skillet at medium-high heat. Add the garlic and cook until fragrant then take it out and set aside.
Grill the steak in the same skillet for 3 to 4 minutes per side until medium. Turn off the heat and remove the steak to cutting board and let stand 5 minutes then slice.
Without cleaning the skillet, pour dressing mix into hot skillet and mix well.
In a bowl, toss tomatoes, onion and mixed leaves and transfer to each plate.
Place sliced steak on top of mixed leaves, cover with the cooked garlic.  Pour the dressing and garnish with the pine nuts.