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Posts Tagged ‘rice’

Gyudon – Japanese Beef Rice Bowl

June 9, 2013 2 comments

I was walking in the beef section of the supermarket when i came across a display of thinly sliced beef. They were all pre-packed, and unlabelled.

I remember asking Nami, of Just one Cookbook, what was the best type of beef for Yoshinoya’s kind of beef bowl. She answered that they were just cheap scraps of beef, also known as komagire.

I took one pack of the beef in my hand, and discovered that they had strings of fats at the sides of each slice, which is just the way Yoshinoya’s beef was. At Rp.18000/100grams (about $2),these packs were also considerably cheaper than the shabu beefs, which were placed just a few metres away.

I purchased a pack, and went ahead with my Gyudon adventure.

gyudon 4

 

And, so here it is,

These beef slices were slightly chewier and tougher than Yoshinoya’s. I guess it’s because they weren’t as thinly sliced.

Following Nami’s recipe, but omitting the egg, the flavour of this dish come pretty close to Yoshinoya’s.

gyudon 1

Whoopee! Another Just One Cookbook recipe that’s becoming a staple in our household.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 2-3

Ingredients:

    • 1 onion
    • 2 green onions
    • 3/4 lb thinly sliced beef (Shabu Shabu beef or Komagire beef)
    • 1 Tbsp. oil
    • 2 tsp. sugar
    • 2 Tbsp. sake
    • 2 Tbsp. mirin
    • 1 Tbsp. soy sauce
    • 3 eggs (omitted)
    • pickled ginger (Kizami Shoga) for garnish (omitted)

 

Instructions:

    1. Slice the onion and green onion thinly, and cut the meat into small pieces.
    1. Heat the skillet over medium high heat and add the oil. Stir-fry the onions until wilted.
    1. Add the beef and sprinkle sugar and cook until browned.
    1. Add sake, mirin, and soy sauce and mix together.
    1. Reduce the heat and simmer until most of the liquid is gone.
    1. Pour the beaten egg all over the meat and cover quickly. Cook until the eggs are almost cooked. Add the green onion right before you remove from the heat. (I omitted this step)
  1. Serve over steamed rice and drizzle the sauce over. Top with pickled ginger if you like.

Enjoy!

Chicken Katsu Curry

June 5, 2013 1 comment

I am not exactly proud of my contribution to this month’s Little Thumbs Up event. Hosted by Miss B of Everyone Eats Well in Flanders , and organized by  Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y, the selected ingredient for this month is curry.

chicken katsu curry 1

While most curry dishes require long and engaging cooking activities, mine was pretty much instant with the use of Japanese instant curry blocks.

chicken katsu curry

All i had to do was just to brown some onions and cook some carrots and potatoes. At this point, you could choose to add in some meat into your pot of vegetables too. But i decided to go an extra mile by breading and frying my chicken.

I guess it’s my way of making up, since i was already using instant Japanese curry paste.

Chicken Katsu Curry

(Serves 1)

1 piece of chicken thigh (deboned)

Salt & Pepper

2 tbs flour

Egg

Panko Crumbs

1/2 potato

1./2 caroot

1.2 onion

a cup of water

1 Tbs oil

Curry Block (I used S&B brand)

For the chicken katsu

Pat dry the chicken thigh, and season with salt and pepper.

Coat the thigh in flour, dredge it in the beaten egg, den re-coat it again in the panko crumbs

Fry till cooked and golden brown

For the curry

Brown the onion in the oil. Add carrots and potatoes. Add  a cup of water and let the mixture boil till carrots and potatoes are tender.

When the water has reduced to about half a cup, add the curry block in and stir till dissolved. Keep cooking until bubbles appear.

Serve curry over white rice. Add the chicken katsu.

 

Tamago and crab stick sushi

December 1, 2012 1 comment

A sushi is like a sandwich to me. You can pretty much add whatever you fancy into it.

Or whatever you happen to have in your fridge.

I am running low on supplies.

So, it’s imitation crab sticks, tamago omelette, and lettuce for me.

sushi

sushi 2

Not the fanciest items around. But they still work like a charm.

Oiishiiii!

Categories: Breakfast Tags: , , , , ,

Chicken Katsu Oyakodon

February 25, 2012 5 comments

Today’s blog entry is one that has been featured in this blog before.

Presenting a recipe a second time could only mean two things :

1.  You botched things up so badly in your first trial, that you felt the need to right your blunders in order to redeem yourself as an progressing substandard cook instead of a total schmuck. ( That’s me!)

2. The recycled recipe didn’t do too badly in its first round that you didn’t mind taking the same pictures, and describing the same scenes for the second time on your blog.

I am glad to report, that the latter applies to this situation.

The Chicken Katsu Oyako-don was first published HERE.

But instead of making the chicken katsu from scratch, I decided to go easy this morning by using frozen, ready-made chicken Karaage.

Just like frozen fish fingers, these chicken pieces have been pre-flavored and pre-breaded.

All I had to do was to drop them into hot oil and  watch as they turn golden brown.

Between the instant frozen fried chicken and the very few sauces involved made cooking such a breeze this morning.

If you are unfamiliar with Japanese sauces, here is what i used:

Yup, just these three.

Mirin, Soy Sauce and Dashi Powder.

Sautee some onion, dump in these three seasonings, dump a few beaten eggs, and voila!

That’s your oyako-don broth all ready to go!

Now, scoop some rice ( I used Japanese sushi rice) onto a bowl,

place a couple of fried chicken,

Then ladle some of that broth over the chicken pieces.

Garnish with a bit of spring onions,

And you’re good to go!

And of course, let’s not forget the chopsticks.

Dig in!

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

About 8 Pieces of ready made frozen chicken karaage

1/2 cup dashi  (I used 1/2 tsp of dashi powder dissolved in 1/2 C of water)

2 tablespoons soy sauce
1 1/2 tablespoon mirin (I preferred my broth to be sweeter, and ended up dribbling about 2TBS instead of 11/2)
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken pieces on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

Oyako Don

November 6, 2011 8 comments

I can’t think of anything more comforting for breakfast than a bowl of hot rice with with slurry half cooked eggs and chicken pieces.

Known as Oyako don, this Japanese dish literally translates to “parent and child” don. Though i knew the translation behind the Japanese name. It took google and wikipedia to point it out to me why it might be named such.

The reason is pretty obvious actually. Chicken and egg = parent and child. Chicken being the parent, egg being the child.Geez, that was pretty obvious!

I really loved slurping the softly cooked eggs, and the chicken gave some bulk  to the Japanese rice dish.

But of course, the highlight of this dish is the sweet yet savoury sauce in this dish. This is the sauce in which the chicken, eggs, and some onions are stewed in.

It is also the sauce that the rice soaks up as the stew got ladled over it. And if you can’t really picture it, think of gravy and mashed potatoes.

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

4 chicken drumsticks, de-boned and cut into bite-sized chunks (see below)
2 tablespoons flour*
salt and pepper*
1 egg, lightly beaten*
1 cup panko*
oil for pan-frying*

1/2 cup dashi
2 tablespoons soy sauce
1 1/2 tablespoon mirin
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

1. Set up a breading station and break the chunks of chicken by dipping in flour, shaking off excess, dipping in egg, and then in panko. Continue until all chicken is breaded.
2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. To check, cut a piece of chicken in half. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken katsu on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

*Note: I didnt katsu my chicken. Instead i just slid after pan frying the onions and simmer it in the sauces.

 

 

Chinese food: Lor Mai Gai and Ee foo Noodles

October 31, 2011 9 comments

I am on a chinese food roll!

First i made this Lor Mai Gai

Lor mai gai is a chinese dish served during breakfast, or a mid-day snack. Often seen at restaurants serving dim sum (chinese snacks), they are made of sticky glutinous rice and topped with an array of chicken, chinese mushrooms, and chinese sausages.

If you havent come across glutinous rice before, the texture is somewhat like the sushi rice. Only much stickier. This rice is seasoned with a pantry full of chinese sauces before it is cooked. Being new in cooking, it took me a while t0 rally all these bottles of sauces. I would go to the grocery, buy one bottle, and forget what the names of the other sauces i was supposed to get. But once i got all my ducks (or bottle sauces) in line, i was good to go!

 

Next, i made this crispy ee foo noodles.

Thank goodness most of the sauces i bought for the sticky rice were once again listed in this recipe. So, i guess building up that initial chinese sauce pantry wasn’t such a waste after all.

This dish is made of crispy, deep fried noodles and ladled with a gravy of chinese mushrooms, assorted vegetables, and a type of meat (be it seafood, pork or chicken). And when i say a type of meat, i would really recommend on choosing only one type of meat. You wouldnt want to mix shrimps and chicken.

Like eating a bowl of cereal with milk, the longer the crispy noodles soaks the gravy, the softer it gets. And if you eat it on the spot, you get this gratifying crunch with each bite. I stand midway in savoring this dish. I ladle the gravy onto the plate, mix it up for a bit, then take my first bite. I get best of both crispy vs soggy world that way. 🙂

Lor mai gai (Steamed Glutinous Rice with Chicken)
Recipe taken from My kitchen

Ingredients (makes 6 servings):
3 cup glutinous rice, rinsed and soaked 4-5 hours or overnight
300gm boned chicken thigh, sliced
3-4 shiitake mushroom, soaked and shredded
1 Chinese sausage, thinly sliced (some people use char siew)

A
1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch

B
1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
*1 tsp dark soy sauce
*1 tbsp light soy sauce
*1 tbsp oyster sauce
*½ tsp salt (or to taste)
*½ tbsp sesame oil
*½ tsp ground white pepper
*Pinch of 5-spices powder
1 cup water
Methods:

  1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.
  2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
  3. Add in water and cook until all water is absorbed. Remove from heat.
  4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
  5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
  6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
  7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional).

Cantonese Fried Noodles Recipe (肉絲炒麵)
Taken from Rasa Malaysia

Ingredients

300g soft egg noodles
100g lean pork, shredded
4 pcs dried black mushroom
50g bean sprouts
100g yellow chives
1/2 table spoon julienned ginger

Marinade for Dried Mushrooms

1/4 tsp salt

Marinade for Bean Sprouts and Yellow Chives

1/4 tsp salt

Marinades for Lean Pork

1/2 tsp soy sauce
1/4 tsp ground white pepper
1/4 tsp wine
1/4 tsp corn starch
1/4 tsp oil

Sauce

1 tbsp oyster sauce
1/2 tsp sugar
1 tsp soy sauce
1 1/2 tsp corn starch
3/4 cup water from soaking the dried mushrooms

Method:

  1. Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.
  2. Rinse dried mushrooms thoroughly; soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.
  3. Rinse bean sprouts and yellow chives. Cut chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.
  4. Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy
  5. Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another table spoon of oil, continue to fry them till they turned crispy on the second side. Dish up noodles and lay them on a plate.
  6. Heat another table spoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or, just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.
  7. Ladle all the cooked ingredients with the sauce on top of the crispy noodles. Serve hot with black vinegar as the dipping sauce. Enjoy.

Cook’s Notes:

  1. To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated.
  2. For presentation, it is better to top the noodles with meat and sauce, but I would suggest combining them all before sending to mouth.