Japanese Food

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Contents

1. Cabbage Noodle pancake ( Konomiyaki )
2. Chicken Liver Pate
3. Japanese Fried Chicken.
4. Ramen with Mushroom
5. Sushi
6. Tokyo Style Ramen Noodles in Soup

Cabbage Noodle pancake ( Konomiyaki )

Created 2015-07-05 · Updated 2019-09-28

Ingredients

• 200gm plain flour
• 100ml water
• 2 large egg, slightly beaten
• pinch of salt
• 2 Spring onion, chopped
• 200gm cabbage, finely sliced
• Worcestershire sauce
• Mayonnaise
• English mustard

Method

1. Mix the flour, water, egg, salt, spring onion and cabbage together until well mix.
2. Heat a Tablespoon oil in a pan and put in a quarter of the batter and spread it out to about 2 cm thick.
3. Put some thinly sliced scallops, and silver fish on top and press down.
4. Fry till top is slightly dry.
5. Turn the pancake over carefully and press it down to spread it out more . Fry for a minute or two and turn it over again.
6. Repeat with rest of batter to make 4 pancakes.
7. Spread some Worcestershire sauce on top, follow.by mustard and mayonaise.
8. Cut into wedges and serve.

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Chicken Liver Pate

Created 2021-08-12 · Updated 2021-08-12

Ingredients

• 500gm Chicken Liver
• 3 Slices Fresh Ginger
• 1/2. Medium Onion, sliced
• 2 Tablespoon Sugar
• 2 Tablespoon Soya Sauce
• 1/4 Cup Water

Method

1. Put everything into a pot and simmer for an hour till almost dry Put everything into a blender and blend.
2. Turn mixture out into a bowl.
3. Add. In 2 teaspoon balsamic vinegar, 50gm butter, melted Salt to taste. Mix them well.
4. Add 2 teaspoon Brandy.
5. Enjoy

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Japanese Fried Chicken.

Created 2015-07-05 · Updated 2020-06-03

Ingredients

• 500gm Chicken Thigh Fillet, cut into 2.5cm pieces.
• 1 Tablespoon chopped fresh ginger
• 1 Clove chopped garlic
• 2 Tablespoon soya sauce
• 1 Tablespoon Sake
• 2 Teaspoon sugar

Method

1. Mix all the ingredients together and marinade for an hour or overnight.
2. Coat the chicken pieces with potato flour and deep fry till golden.
3. Serve

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Ramen with Mushroom

Created 2019-03-10 · Updated 2019-03-14

Ingredients

• Dried Ramen
• 120gm minced pork
• 300gm Swiss brown Mushroom, sliced
• 2 Tablespoon Mirin
• 1Tablespoon Miso Paste
• 1 litre Chicken Stock
• 5cm Fresh Ginger, sliced
• 3 Cloves Garlic cut in half with skin on

Method

1. Cook the ramen according to instruction on packet.
2. Drain Pour 1 Tablespoon olive oil into a 2 litre saucepan and saute the garlic and ginger.
3. pour in the chicken stock and 1 Cup of water.
4. Add the mirin and miso paste. Bring to a boil.
5. Add in the pork mince and mushroom.
6. Simmer at low heat for about 5 minutes.
7. Add in a teaspoon sesame oil.
8. Put the ramen in a big serving bowl and pour the soup over and mix.
9. Enjoy

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Sushi

Created 2015-07-05 · Updated 2016-11-25

Ingredients

Sushi Rice

• This recipe will make one quantity of rice which is sufficient for
• 2 Uncut large rolls
• or
• 4 uncut small rolls
• or
• 16 finger sushi
• 175gm / 6oz uncook sushi rice
• 225ml / 8oz cold water
• Sushi Vinegar
• 1 1/2 Tablespoon rice vinegar
• 1 Tablespoon Sugar
• 1/2 Teaspoon salt.
• Start by washing the rice thoroughly until the water runs clear. Let the rice drain for 1 hour .
• this will allow the rice grain to absorb moisture and start to swell.

Method

1. Put the rice and water in the rice cooker to cook.
2. When the rice is cooked remove the cover and cover the rice with a teatowel and leave for 10 minutes.
3. meanwhile heat the vinegar, salt and sugar in a small pan over low heat till sugar dissolve.
4. put the pan over cold water to cool.
5. Using a wooden rice paddle scope the rice into a big glass bowl and spread it out evenly.
6. using a wooden paddle cut into the rice, first from side to side and up and down, never mashing or stiring.
7. Add the sushi vinegar a little at a time, get someone to fan the rice till all the vinegar is mixed in.
8. Cool the rice to room temperature and ready to use.
9. make 16 finger sushi and put a piece of unagi on top of rice and bind with a nori strip.
10. You can use the sushi to stuff tofu bags to make Su-Meshi.

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Tokyo Style Ramen Noodles in Soup

Created 2015-07-05 · Updated 2018-12-26

Ingredients

Soup Stock

• 4 Spring Onion, cut into 5cm lengths
• 7.5 cm fresh ginger, quartered
• 1 pack chicken bones, washed and chopped
• 1 large onion, quartered
• 4 cloves garlic, cut into half
• l large carrot, roughly chopped
• 1/2 cup cooking sake
• 4 tablespoon Japanese soya sauce

Method

1. Put all the ingredients into a 4 litre pot and pour in 2 litres water, bring to a boil and let it simmer on low heat for about 2 hours.
2. Cool slightly and pour it over a sieve, discard the solids and keep the soup for later use.
3. Chicken Char Siu:
4. 1kg Chicken fillet with skin on 1 1/4 Cup soya sauce 2 Tablespoon Sake 1 Tablespoon Sugar 2 Teaspoon chopped fresh ginger pepper 4 small chicken tenders Marinade the above ingredients in a ziplock bag overnight in the fridge.
5. 2 x 3 footlong aluminium foil 2 x 3 footlong greaseproof paper Lay half of the chicken on paper and foil to form 6 inch width Lay two tenders and roll up, continue rolling with paper and foil and twist both ends and tie with butcher string all round and repeat with the remainder of chicken.
6. Steam for an hour.
7. Allow to cool and refrigerate overnight, Slice and use in ramen.
8. The Topping:
9. 2 Hard-boiled eggs, shelled and cut in half 1/2 Nori sheet broken into pieces.
10. 150gm dried ramen Sesame oil Bring 2 litres of water to a boil and cook the ramen according to instruction .Stir constantly to prevent sticking. Drain and put into a big bowl.
11. Pour the hot soup over the noodles and garnish with char siu boiled eggs, nori sheets and sprinkle with chopped spring onions.

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