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.

fried eggplant with tuna fish / Nagaimo with pickled plum paste

Enjoy two easy summery side dishes. You will love this sweet and tender flavorful eggplant and fresh crisp Nagaimo with pickled plum paste. Pickled plum is one of Japan's ancient medicinal foods. I like to serve these dishes with cold Soba or Somen noodles in mid-Summer to Autumn. 

Serves 4


-Fried Eggplant with Tuna


Ingredients:
3 or 4 Asian eggplant, cut into 1-inch
1 can (4 to 5 oz.) tuna packed in water, drained and flaked
2 Tbs. Mentsuyu / Japanese seasoning soy sauce
1/2 cup water
vegetable oil for frying
3 Shiso leaves, chopped 


Directions:
In a small bowl, stir together the Mentsuyu and water. Set aside.


In a wok or deep fry pan, heat enough vegetable oil for frying over mediam high heat. When the oil is hot, add the eggplant and cook turning often until the eggplant has softened about 3 minutes. Using a slotted spoon, transfer it to the bowl of Mentsuyu. Add the tuna and gently mix the eggplant and tuna.


Transfer the eggplant and tuna to a serving bowl and garnish with the Shiso.


-Nagaimo with Pickled plum paste


Ingredients:
1/2 lb. Nagaimo, peeled and slice thinly lengthwise
2 pickled plum, seeded and chopped into paste
4 Shiso leaves, chopped


Directions:
Divide sliced Nagaimo into 4 serving plate, plum paste on top then garnish with Shiso.

UMEBOSHI / pickled plum

Fight fatigue fast

Food poisoning

Hangover

Fatigue

Appetite stimulant

SHISO / beefsteak plant

Sleep easy

Insomnia

Allergies

Immune system

Food poisoning

Diarrhoea

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.