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Archive for the ‘Stamina Dishes’ Category

Mabo Nasu Donburi

Mabo Nasu Donburi

Stir fries are one of the popular Chinese dishes in the UK as well as in Japan and presumably, in China, with the much hotter version with much chilli, I guess.

What I introduce today is that the stir fry with thick strong hot chili seasonings and I believe a lot of people who like Western dishes would also like.

Ingredients of Mabo Nasu for Serves 2 to 3:

  • Half large Aubergine, thinly sliced and soak in water
  • Half large red pepper, thinly sliced
  • A couple of garlic cloves, finely chopped
  • 3cm of ginger, finely chopped
  • 2 spring onions – preferably white part, finely chopped
  • 200 to 300g of pork for stir fry or minced 
  • ◆1 table spoon of Tenmenjan sweet bean sauce
  • ◆1 table spoon of Tobanjan Chinese chili black bean sauce
  • ◆1 table spoon of sake
  • ◆1 table spoon of oyster sauce
  • ◆1 table spoon of sugar
  • ◆1 table spoon of soy sauce
  • ◆150cc of chicken or pork stock
  • ◆1 tea spoon of vinegar
  • 1 table spoon of potato starch – mix well with 1 table spoon of water
  • 1 cm depth of oil in frying pan
  • a little sesame oil for last sprinkle flavour
Ingredients of Mabo Nasu

Ingredients of Mabo Nasu

As I only had growing spring onions from the kitchen garden, I used green part this time. However, if you can find white spring onions called Shiro-Negi which appear like leeks with spicy taste, better for this kind of recipe.

It is a bit a shame that we can find those in the UK, but as other seasonings have strong taste, there should not be much problem.

Ginger, Garlic, Spring Onion Fried

Ginger, Garlic, Spring Onion Fried

1. Aubergine are drained and wipe excess water, then fry in shallow pan in medium heat.

Fried Aubergine and ◆ Mixed Seasonings

Fried Aubergine and ◆ Mixed Seasonings

2. With the oil left over from the shallow fry used in 1, fry ginger, garlic, spring onions, then add pork and continue to cook in medium heat to make golden brown burning colour on the meat.

Pork Stir Fry, Red Pepper Fried

Pork Stir Fry, Red Pepper Fried

3. Mix the above ingredients marked with ◆. Once the meat has nice burning colour, add red pepper and saute in medium heat for 1 to 2 minutes and add fried aubergine.

Mabo Nasu Cooked

Mabo Nasu Cooked

4. pour the seasoning mixture ◆ and stirred potato starch water and stir the frying pan continuously for a couple of minutes in medium heat.

Japanese Steamed Rice

Japanese Steamed Rice

5. Continue to cook in low heat and pour a sprinkle of sesame oil and mix lightly, then serve on plates.

I steamed Japanese rice and put the Mabo Nasu on the rice this time. It is easy option for people who are not used to eat white plain Japanese rice separately. Quite a lot of people will like this hot Asian dish.

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I bought some Korean ingredients today as I found large bean sprouts in Tesco supermarket yesterday.

Bibimbap

Bibimbap

Large bean sprouts have much beans like texture than the normal size bean sprouts with longer roots which produce crisp texture.

Ingredients for serves 2:

  • Steamed rice for 2 with 3 table spoons of Yakiniku barbecue sauce fried.
  • 100g of beef sauteed with 1 tea spoon of each Gochujang Korean Miso Paste, Sake, soy sauce, grated garlic.
  • Thinly sliced cucumber with 1 tea spoon of each soy sauce, sesame oil, grated garlic and a pinch of salt.
  • 100g of large bean sprouts with 1 table spoon of sesame oil, grated garlic and a pinch of salt.
  • 2 x half raw poached eggs. 
  • Some Kimchee Korean Chili Chinese Cabbage Pickles as you like.
  • Korean Seaweed for final topping as you like.
Ingredients of Bibimbap

Ingredients of BibimbapSteamed Rice Fried with Yakiniku Barbecue Sauce

Before eating all the tasty toppings with Korean chili seasonings and white rice are mixed well and enjoy it.

Usually spinach with stems instead of cucumber is used, but cucumber is also tasty. There are some more options and different ways to make Bibimbap you may want to pursue further.

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Nira is one of the good green vegetables, with vitamins, carotene, iron and more. It has a strong flavour and as it is like after eating garlic dishes we would better be careful with our breath.

Today, we sauteed the Nira with chicken lever. The mixture of the sauce for seasoning is made up with Soy sauce, sugar, Miso paste, grated ginger. It enhance our appetite as a side dish and therefore we may enjoy more main dishes.

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We cooked another popular traditional Japanese dish, Sukiyaki, tonight. Sukiyaki is a Nabe dish which is a kind of to stew in winter to warm ourselves up.

However, as I can eat raw eggs and white Japanese leek which tastes like spicy spring onions in Japan but not in the UK, I requested this to my family, keeping away another dish which they fancy to eat with the ingredients to next time.

The spicy spring onion has rather white part than the green part which results on photosynthesis, as they grow, they are covered with soil to make the whiter colour. I have never seen such spicy spring onions in the UK, I do not know whether they do not think it is worth tasting the difference from the spring onions, at the expense of the specially natures in growing processes.

Negibozu, the rounded flowers on top of thick mature spring onions are kept grown further for taking seeds.

The seasoning is again similar to other popular Japanese traditional dishes, sugar, sake, mirin, soy sauce, however, Sukiyaki needs much thicker and sweeter taste as you can see from the colour of the sauce in the photos above.

Usually Sukiyaki is put on a portable gas range on the dining table and we share the cooking Sukiyaki from the Nabe ( Nabe = a pan ) direct. We did not do that today as it was warm and we did not want to take out the winter cooking tools. 

Please note that the Fugu fish is not related to the Sukiyaki. I just showed the photo as the dish for the raw beaten egg sauce is designed as Fugu fish.
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