Chicken Katsu

This is a yummy chicken katsu that I recently cooked for my family with nasi lemak. Chicken Katsu should be crispy n juicy .

Ingredients:

5 chicken thighs
1 tbsp of cajun powder
A dash of sea salt
A table spoon of Jap soya sauce
A dash of black pepper

2 eggs beaten
Some plain flour
Some  breadcrumbs

Methods
~ De boned the chicken thighs and wash clean
~ Marinate with all the seasonings and keep in fridge for a few hours.
~ Coat one thigh at a time with plain flour and shake off excess powder.
~ Coat with egg on both side
~ Coat with breadcrumbs on both sides
~ heat up some oil and shallow fry till the skin are slightly golden brown on  medium heat. We are doing partial cooking only to retain the juices.
~ Do the same for all the chicken thighs.
~ Rest the meats for about 15 to 30 mins. Once u are ready to eat , change a pot of new oil .
~ Turn on high heat n shallow fry the thighs again. ~ This round quickly lift up the chicken once crispy and golden brown.
~ Slice with a sharp knife .
~ serve warm with rice or salads.

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き

Tamagoyaki, literally means ‘grilled egg’, is a type of Japanese omelette made of eggs, sugar, and soy sauce. When dashi stock is added to the egg mixture, it is called dashimaki tamago.
Tamagoyaki is usually served as one of the dishes for Japanese style breakfast and it is a common item to include in a lunch bento box for school. Also, you might have seen this egg omelette served on top of sushi. It is so yummy n you can do this at home .

Ingredients:

• 3 eggs

 

Seasonings
 
• 1 Tbsp. sugar
• 1 tsp. soy sauce
• 1 tsp. mirin
• 1 pinch of salt
• 4 Tbsp. dashi stock 
Served with
• Grated daikon radish, squeeze water out
• Soy sauce
What you will need:
• Tamagoyaki frying pan or regular round non-stick frying pan)
• Paper towel moistened with oil
• Chopsticks
• Bamboo mat

 

Methods:

 

1. Crack eggs and mix gently with a pair of chopsticks

2. Combine and mix the seasonings together first.

3. Pour into the egg mixture.

4. Strain the egg mixture through the sieve into a measuring cup.

5. Heat the pan on medium high heat and apply oil using the paper towel. When the pan is getting hot, apply a little bit of egg mixture with the tip of the chopsticks on the surface of pan. If the egg streaks cooks right away, then the pan is ready. 

6. Quickly mix the mixture and spread the egg thinly over the frying pan 

7. Poke the air bubbles with the chopstick in order to push the air out. Start rolling up from the far side to the near side. Control the temperature of the pan by lifting the frying pan rather than adjusting the stove. If the heat is too weak, the egg will stick to the frying pan so be careful. 

8. Apply the oil on the pan. Then move the rolled egg to the far side and apply the oil on the near side.

9. Pour the egg mixture again. Lift the rolled egg to spread the egg mixture underneath. - See more at:

10. Using chopsticks to start rolling. Make sure the chopsticks are touching the egg gently. If you use too much force, the egg will break. At this time the rolled egg doesn’t have to be perfect because eventually it will be nice rectangular shape. 

11. Move the egg to the far side and apply oil.

12. Poor the egg mixture and spread it around, including the bottom of the rolled egg.

13. When egg is cooked, start rolling again. Your tamagoyaki will start to resemble a nice rectangular shape.

14. Now this is 3rd time pouring the egg mixture. Poke the air bubbles.

15. Spreading the mixture for the 4th time. Make sure to spread all over including under the rolled egg.

16. As the rolled egg is getting heavy, roll the egg mostly using your wrist when flipping the frying pan. 

17. Do these step until the last egg mixture is used up.

18. Let the egg brown on both sides.

19. Transfer the egg on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

20.Cut into 6 pieces or more pieces depending on how thick you want the slices to be. Serve with grated daikon. Pour a little bit of soy sauce over grated daikon. 

 

 

 

 

Below is the link to the steps for additional visual :

http://www.youtube.com/watch?feature=player_embedded&v=qrNM48WKLyY

Oyakodon (Chicken and Egg Bowl) 親子丼

 

The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners. This is a quick and easy recipe.

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 2

   

Ingredients:

 

• 2 chicken thighs, rinsed and patted dry
• 2 eggs
• ½ onion, thinly sliced
• 3 Tbsp. mirin
• 1 Tbsp. sake
• 2 Tbsp. soy sauce
• 1 Tbsp. sugar
• 1 cup dashi stock
• Chopped mitsuba or finely chopped green onion, seaweeds  for garnish
• Cooked Japanese rice with vinegar

 

 

Methods:

1. Cut the chicken diagonally into small pieces
2. Crack eggs into a bowl. DO NOT BEAT. Instead, hold chopsticks with the tip of chopsticks touching the bottom of the bowl, and write “Z” a couple of times. Set aside.
3. In a shallow frying pan, heat mirin and sake and bring it to a boil.
4. Add soy sauce, sugar, and dashi and bring it to a boil.
5. Spread the onion into the pan and place chicken on top. Cover with a lid and keep the heat on high until it boils.
6. Once it boils, skim off the scum and fat, and lower the heat to medium and cook for 12 minutes, or until the chicken is cooked through and onion is soft. You can lightly stir the chicken and onion while cooking.
7. Slowly and evenly add eggs into the pan instead of pouring at once.
8. Use chopsticks and poke around the ingredients so eggs will disperse evenly. Shake the pan so the ingredients move around and bottom doesn’t stick to the pan.
9. Serve Japanese rice in a large serving bowl.
10. When the egg is cooked about 80%, add mitsuba (or green onions) and turn off the heat after 1 minute.
11. Pour the mixture on top of rice and pour extra sauce. Serve immediately

 Original recipe from :http://justonecookbook.com/blog/recipes/oyakodon/

Omurice {Japanese Omelette Rice } オムライス

 

Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and vegetables .

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: Serves 2-3

   

Ingredients:

• 1/2 medium onion
• 1 chicken thigh
• 1/2 sweet corns / mixed vegetables ( defrosted)
• 1 Tbsp. grape seed oil
• Salt
• Freshly ground black pepper
• 1 cup cooked Japanese rice
• 1 Tbsp. Ketchup and more for decoration
• 1 tsp. soy sauce

 

Omelette (per person)
• 1 large egg
• 1 Tbsp. milk
• 1 Tbsp. grape seed oil (per person)
• 3 Tbsp.  shredded cheese (your favorite cheese)
• Some vegetables of your choice for side garnish
• Chopped spring onions for garnish

Methods:

 

1. Chop the onions finely.

2. Slice the chicken into small pieces.

3. Heat 1 Tbsp. of oil on a non-stick skillet and start sautéing the onion.

4. Once onions is soft, add in chicken meats and cook till turn white.

5. Add in the mixed vegetables or sweet corns and salt and pepper.

6. Add in the rice .

7. Add in ketchup and soya sauce and mix well.

8. Set aside.

9. Whisk the egg and milk together.

10. Heat up a small skillet and coat with oil.

11. Pour in the egg mixture and swirl around.

12. Lower the flame once the egg is half cooked.

13. Put the  shredded cheese and fried rice on top

14. Use the spatula to fold both side toward the middle and shift the pan to move the omurice to the edge of the skillet.

15. Hold the serving plate in one hand, skillet in the other hand and flip.

16.Continue making another set until you have use up the fried rice mixture.

17. Decorate with your vegetables or ketchup sauce on top.

 

Original recipe adapted from : http://justonecookbook.com/blog/recipes/omurice-japanese-omelette-rice/

Chawanmushi- Crab meat egg custard

 

 

 

 

 

 

 

Ingredients:

 

4 pieces of fresh crab leg

4 pieces of fish cakes

20g of bonito flakes

4 eggs

1 package of dashi about 4g

300ml water

 

Seasonings:

 

1 Tbs mirin

1 Tbs light shoyu

 

Methods:

 

1) Bring water to boil, add in bonito flakes and boil for 1 minutes

2) Filter the water and add in dashi to mix well

3) Once the stock cool, add in eggs and seasonings

4) Divide the mixture into 4 bowls and put in crab leg and fish cakes

5) Steam on high for 5 minutes and serve.