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Archive for the ‘Japanese Rice Dishes’ Category

Katsudon Close-Up

Katsudon Close-Up

Just after I made the soy seasoning sauce for Chirashi-Zushi some time ago in this month, I fried pork to cook pork cutlet.

We could serve them with thinly sliced tender green cabbage with thick brown sauce. They are usually served with Japanese white rice and Miso soup and is popular dish in Japan.

Katsudon Served with Miso Soup

Katsudon Served with Miso Soup

On that day as I had some spare time, I cooked the cutlet in the following ingredients:

Ingredients of Katsudon for serves 2:

  • around 150g x 2 pork cutlet
  •  half onion – thinly sliced
  • 300ml soy seasoning – fish stock, sugar, sake, mirin
  • 4 beaten eggs
  • 50g of mangetout or green peas – boiled with a pinch of salt ( Never allow overcooked. )
  • 2 full Donburi amount of Japanese white rice cooked 

I used the soy sauce seasoning used to taste the ingredients of Chirashi Sushi on the other day, so there is some stock from Shitake mushroom and deep fried bean curd.

I actually fried the cutlet for at least 4 portions with the pork shown below, I had them simply with rice and miso soup on the next day.

However, the taste is off course better with the ones which have just been fried for a while ago.

Katsudon Ingredients

Katsudon Ingredients

Katsudon Ingredients Processed

Katsudon Ingredients Processed

1. Heat a frying pan in a medium heat and add oil, then saute onions for a half minute or so.

Sliced Onion with Soy Seasonings

Sliced Onion with Soy Seasonings

2. Add soy seasoning and put cutlet on laid onions all over the frying pan.

Katsu Pork Cutlet Put on Onions

Katsu Pork Cutlet Put on Onions

3. Add egg and put a lid, continue to cook in the medium heat for a couple of minutes.

Covered with Beaten Eggs

Covered with Beaten Eggs

4. Once the egg starts to firm, reduce the heat and add green topping – mangetout or peas and countinue to heat with lid.

5. Dish up Japanese white rice in Donburi bowls.

6. Immediate after the surface of the egg finaly starts to firm, turn off the heat and cover the rice with them.

If you like thicker seasonings, add more soy seasoning sauce to be absorbed by the white rice. You could also adjust to season the soy seasonings with more or less of sugar, Mirin and soy sauce to your preferences.

This dish is very popular in Japan as well as the set of simple pork cutlet with white rice and Miso soup.

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Chirashi-Zushi

Chirashi-Zushi

With the prawns I left the half of the packet for the Okonomiyaki I fried this afternoon, I carefully boiled them for very short time to keep the prawns as softer as possible.

For 10 prawns, I have put about half tea spoon of salt in water.

Once the water is boiled fully, I put the prawns and wait for 10 seconds just after the prawns turn white-red colour.

Then, Drain them and keep on a plate.

As it continue to be cooked for while even after it is drained, the waiting time of 10 seconds for 10 king prawns without the shells was adequate time.

  

 

Chirashi-Zushi Close-Up

Chirashi-Zushi Close-Up

 

 

 Sushi Mixed Vinegar, High Grade Nori Seaweed

 

Ingredients of Chirashi Sushi for serves 2:

   —- for Sushi Rice —-

  • 1.5 cup of Japanese rice – cooked with a few kelps and 1 table spoon of sake
  • 70 to 80 ml of Sushi vinegar mix – adjust the amount as you like

   —- for mixture —-

  • 7cm thick cucumber – thinly sliced 
  • 1 beaten egg – fry thinly and then thinly sliced
  • 10 prawns -boiled in fully boiling water for 10 seconds after it turns its colour

   —- and for mixture tasted with seasonings —-

  • half deep fried bean curd – soak in hot water for minutes and thinly sliced
  • a couple of dried Japanese Shitake mushrooms – soaked in hot water for 15 minutes and thinly sliced
  • 1 fist amount of dried shredded bonito
  • 1 table spoon of sugar
  • 1 table spoon of sake
  • 1 table spoon of mirin
  • 3 table spoon of Shoyu
  • 200ml of water

    —- for topping —-

  • roasted Japanese white sesame seeds
  • roasted Japanese seaweed – thinly sliced
Japanese Shitake Mushroom and Deep Fried Bean Curd

Japanese Shitake Mushroom and Deep Fried Bean Curd

1. Once the white rice is ready add Sushi vinegar and mix well to make the rice cooler and dryer.

2. Boil the water with shredded bonito for a couple of minutes, then add the above ingredients for the mixture which is tasted with seasonings. Please note that the deep fried bean curd is drained and discurd the water. The water from the dried Shitake is to be added to the sauce with the sliced Shitake.

3. Cook it for 5 minutes and leave it to cool down.

4. Add cucumber and the drained deep fried bean curd with Shitake into the rice and mix well.

Chirashi Zushi Ingredients

Chirashi Zushi Ingredients

5. Add 2 or 3 table spoons of sauce when the deep fried bean curd and Shitake are cooked into the rice.

Sauce When Shitake and Deep Fried Bean Curd are Cooked

Sauce When Shitake and Deep Fried Bean Curd are Cooked

6. Decorate with the egg, prawns and add topping of the seaweed and sesame seeds.

I was happy to eat the Chirashi Sushi as I had not eaten it for a long time.

As Chirashi Sushi looks as gorgeous as other Sushi and Sashimi, it is often made in home parties in Japan and is also very popular as lunch box we can easily buy from super markets or 24-hour 7-day operating convenience stores in Japan.

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I put some Azuki beans aside after I boiled Azuki  beans on the other day before sweetening the Azuki desserts. I cooked Sekihan with it today.

Sekihan - Rice : Sweet Rice 1 : 1

Sekihan - Rice : Sweet Rice 1 : 1

This time, I used 1 cup of Japanese rice, 1 cup of Japanese sweet rice and cooked with some Azuki with the boiled juice mixed with water to make 2.2 cups.

I just cooked in the same way as normal rice is cooked, put a pan on a ceramic hob and turn of low heat and after 35 minutes turn off the heat and leave the pan on the gradually reducing heat on the ceramic hob for 10 minutes.

The Japanese black sesame seeds with salt is the necessary topping to season.

Sekihan - Auzuki Beans with the Juice Cooked in Pot

Sekihan - Auzuki Beans with the Juice Cooked in Pot

I would prefer more sweet rice in Sekihan like the last time I cooked, though. I will try with 2/3 of sweet rice with slight less water next time, so that there will be  more sticky texture from the sweet rice which I prefer and less slackness in the rice dumpling shapes when I shape in the triangle Omusubi or Onigiri.

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As I bought salmon from a Japanese food shop in London today, I cooked Teriyaki salmon and put it on white rice to make Donburi dish which is the name of bowls for such dishes – rice with some toppings such as salmon, pork or chicken with egg, Tempra, Unagi eel, etc.

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi Ingredients

Teriyaki Salmon Donburi Ingredients

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

First of all, start cooking white rice, put the rice with water in a small pan on a ceramic hob and turn on the hob at heat level 2 out of 6, after about 35 to 40 minutes when the smell of steamed rice come up, turn off and leave the pan on the hob so that we can continue to cook with the fading heat for 10 minutes.

  • 1 cup of Japanese rice with 1.2 cup ( in the UK with dry climate and 1.1 cup in Japan )

Salmon is cut in pieces and soak in soy sauce seasoning for serves 2 donburi:

  • 80 cc soy sauce
  • 50 cc mirin
  • 2 table spoons of sugar
  • half onions – finely chopped
  • 3 garlic cloves – thinly sliced

Other preparations for salmon Teriyaki donburi are:

  • 5 to 7 cm Daikon Mooli if you like – grated
  • a spring onion – thinly sliced
Teriyaki Salmon Fried

Teriyaki Salmon Fried

When you turn off the heat of the rice, start frying the salmon with about 1 / 3 of the soy seasonings in medium heat.

When brown burning colour is shown on the edge of the salmon, turn around the salmon and continue to heat with all the rest of the soy seasonings until it is cooked.

Steamed Japanese Rice

Steamed Japanese Rice

Serve white rice in Donburi and decorate with salmon with the sauce, Daikon mooli and spring onions.

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Kelp and Bonito Dashi Stock

Kelp and Bonito Dashi Stock

If you would like to make Tsuyu soup as well, the fish stock needs to be prepared before cooking salmon. About 800 ml of water, put dried kelp and dried shredded bonito and once the pan has started boiling, take out the kelp and continue to boil for another a couple of minutes.

Tsuyu Close-up

Tsuyu Close-up

Leave the stock for 20 minutes and then take out the bonito. Put ingredients of Tsuyu as you like and cook for a couple of minutes depending on the ingredients, pour 3 to 4 table spoons of soy sauce and season with salt if you want.

I put a beaten egg with 1 tea spoon of potato flour and mix well in the boiling soup at the last moment of cooking.

Teriyaki Salmon Donburi with Tsuyu

Teriyaki Salmon Donburi with Tsuyu

Just salmon is being served in a minute, re-heat the Tsuyu and they are served at the same time – soup is not served first like Western course dishes.

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I have got two high season vegetables in my fridge – green cabbage and broad beans.

Broad Beans Hanging

Broad Beans Hanging

Usually or traditionally, ingredients of Chahan, the egg fried rice are onion, rice left over from last night, cooled steamed rice, green pepper, carrots and ham.

But I fried Chahan egg fried rice with using cabbage and broad beans instead of green pepper and carrots today.

I just named this dish as ‘Spring Chahan’ here for only the purpose to be imaged the recipe better.

The green cabbage in spring high season, I tend to bite the raw cabbage involuntarily as if I was an insect ! The smell, tender leaves and the colour are all rare opportunity to taste in a year, if we do not often check fresh vegetables at supermarkets or local markets.

Broad beans are incredible and fantastically artistic in their nature of appearance, as well as the nutty with green vegetable taste I love them as well.

Ingredients of Spring Chahan for serves 3

  • Cooled rice – 2 cups of Japanese rice are steamed with 2.2 cups of water in low heat, then cooled down for at least hours.
  • 2 leaves of green cabbage,finely chopped
  • 8 to 10 pods of broad beans, shells removed and boiled
  • half onion, finely chopped
  • 2 eggs
  • 2 large slices of ham of your choice
  • salt, white pepper, 2 to table spoons of soy sauce and 4 table spoons of oil
Ingredients of 'Spring Chahan' Egg Fried Rice

Ingredients of 'Spring Chahan' Egg Fried Rice

First of all, all the onion, cabbage and ham are chopped finely and put aside individually for preparation before frying anything. Broad beans are not chopped, but remove the shells and boil them with pinch of salt for 1 minute and drain, then put them aside.

Broad Beans Bedding

Broad Beans Bedding

Chinese dishes including egg fried rice need to be cooked in high heat, quickly be fried within a couple of minutes and the fried vegetables tend to be raw and crunchy which reveal the freshness and quality of the vegetables used in the dish.

Heat a frying pan which is in good quality, with thick sole and non-stick for about 30 seconds to a minute and pour 2 table spoons of oil and heat in high heat until the oil becomes hot enough for frying, but do not heat the oil or pan only too much if you are a novice cook for your safety.

Fry beaten eggs to make scrambled eggs and put fried eggs on a plate for a while.

Heat additional 2 table spoons of oil in high heat and quickly stir fry onions and once the onion becomes in transparent, i.e. cooked enough to make good flavour, add rice and try to fry with brown grilling colour and make them dry as much as possible.

You can toss the pan if possible, however, with the normal size pan, it is too much. Actually egg fried rice has to be cooked with wok in proper wok burner anyway.

When part of the rice has turned with nice brown burning colour, add cabbage from the edge of the frying pan and try to heat the cabbage as well as mixing into the rice quickly on the continued high heat.

Fried Rice with Onion in Non-Stick Pan

Fried Rice with Onion in Non-Stick Pan

Add broad beans and ham and mix them well. Sprinkle salt, pepper and mix them. Pour soy sauce from the edge of the pan so that the soy sauce burns quickly to scent the nice burning flavour around.

Egg Fried Rice just before Seasoning

Egg Fried Rice just before Seasoning

Dish up and enjoy it with more salt, pepper and soy sauce at table if you need to adjust to your preference.

' Spring Chahan ' Egg Fried Rice

' Spring Chahan ' Egg Fried Rice

Here is our current cooker we bought several years ago for £400 and I somehow with above techniques, manage to fry egg fried rice with the cooker. As you can see from the photo, it does not heat around the centre of the pan when we use the highest heat. There was no numerical information available in the popular shops we shopped around, such as kilowatts, kilocalories, etc.

Gas cooker not enough max. min. heats, gas oven does not keep fire on after less than 10 times use over several years.

Gas cooker not max./min. enough heats, gas oven does not keep fire on after less than 10 times use over several years.

I had been shocked a lot of times in the UK that products and services available in the UK are in such a low quality as one of the advanced countries in the world and there have not been even signs of improvements.

In Japan, I remember such lower level of products have not existed since at least 20 years ago, as well as other white electrical products with EU trade restrictions controlled internally.

In consumer point of view, off course they expect latest and highest technologies at reasonably invest-able cost. If consumers are restricted to access such products for such distorted controls, they off course do not want spend even £400 for the new cooker but 20 years behind from the latest technology if the adequate products are available at reasonable prices.

How is it being corrected, I have been very interested in since I started live in the UK several years ago and particularly would like to see products and services available for the UK are at least priced fairly reasonable in global standard in the near future.

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Instant Ochaduke sachets are often in my Japanese food shopping list when I go for shopping in London.

Instant Ochaduke Rice Soup

Instant Ochaduke Rice Soup

When I am hungry but do not want to take too much calories with particularly fat and sugar, I can fill myself up with far better diet.

In Japan, many families cook rice every day and keep them in freshly warm state in the rice cooker with latest advanced technologies.

Thankd to the manufactures passionate competitions, we can eat fresh steamed rice at any time of the day.

When I am lazy to cook or am tired, I can eat Ochaduke within a minute, with rice, the dried Ochaduke toppings and boiling water.

I however, use cold steamed rice as I do not have rice cooker in the UK. If you like thinner fish based stock soup, white rice, seaweed and rice cracker, you will like this.

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I have ordered boiled Azuki beans for Sekihan from Japanese food shop some time ago.

Sekihan is a kind of steamed rice with sweet Japanese rice, Japanese rice, Azuki beans ( not sweetened like ones for Japanese traditional sweets ) and the juice of Azuki beans when it is boiled.

Sweet rice is even much more sticker than the normal Japanese rice and is usually used to make Mochi by kneading the steamed sweet rice. Exceptionally in the Sekihan recipe, they are not kneaded.

It is usually served for delicities or happy events to celbrate ceremonially in Japanese traditional customs. 

As I have not cooked by myself in my life, I cooked Sekihan with the tinned Azuki beans in easy and quicker way.

Ingredients for 3 ‘Go’ rice ( around 4 to 5 people ) :

  • Azuki beans tinned, ready to cook – 225g
  • Sweet Rice 2 Go ( 2 x full cup of 180 ml )
  • Rice 1 Go ( 1 x full cup of 180ml )
  • Water 3 Go ( 3 x full cup of 180 ml )
  • Black sesame
  • Salt

Put rice, water, azuki beans with juice into a deep thick pan and cook them on low heat, preferably with ceramic hob to make graduate low heat at the beginning and a stabilised low heat in the middle of the cooking for about 35 to 40 minutes, depending on the cooker.

When smell of steamed rice is coming up, turn off the switch and continue to cook on the hob with the fading heat on the ceramic hob for about 10 minutes.

If you have a rice cooker, as the rice cooker automatically work for you, you do not need to adjust the heat like the above.

The simple and necessary seasoning for Sekihan is black sesame and salt as shown in the photo.

I believe that for people who like Western meals Sekihan is too light in taste, but if you like Mochi, you will like this simple sophistcated taste of Sekihan.

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