Free Cooking & Recipes

Archive for July, 2009

Samurai Rock

Samurai Rock is a Japanese sake cocktail.

Ingredients:

• 45 ml Sake Rice Wine
• 15 ml Lime Juice
• Some Ice

Preparation:

Put a couple of ice in a glass. Pour sake and lime juice into the glass. Stir well.

*Makes 1 serving.

Saketini

Saketini is a Japanese sake cocktail.

Ingredients:

• 45ml gin
• 15ml sake rice wine
• 1 green olive
• ice

Preparation:

Put gin, sake, and ice into a mixing glass. Stir well. Pour into a cocktail glass. Garnish with a green olive.

*makes 1 serving.

Sake Sunrise

Sake Sunrise is a Japanese sake cocktail.

Ingredients:

• 45ml sake rice wine
• 15ml grenadine
• ice

Preparation:

Put some ice in a glass. Pour sake into the glass. Pour grenadine slowly into the glass.

*Makes 1 serving.

Umeshu

Umeshu is a plum liqueur popular in Japan.

Ingredients:

• 2 1/4 lb unripe ume plums
• 2 lb rock sugar
• 7 1/2 cups shochu (Japanese clear distilled spirit), which has 35 % alcohol

Preparation:

Wash ume plums and remove the black bits from ume, using a bamboo stick. Dry ume plums with a towel. Wash a large glass jar well and dry it out under the sun. Place ume plums in the jar. Put rock sugar over the ume plums. Pour shochu in the jar. Seal the jar and store it in a dark, cool place. It will be ready in three months. *The best time to drink ume-shu is one year after this.

Soy Milk Fruit Juice

Soy milk is rich in vitamins and minerals. This soy milk fruit juice is easy to make.

Ingredients:

• 1 2/3 cups soy milk
• 1/2 banana
• 1 piece canned peach
• 1 tbsp honey

Preparation:

Put all ingredients in a blender and blend well. Serve the juice in a glass.

Chicken Katsu

Ingredients:

• 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Yakisoba Chicken

Ingredients:

• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Directions:

1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Nikujaga, Japanese-style meat and potatoes

nikujaga

Ingredients :

•     8 snow peas

•     1 tablespoon vegetable oil

•     1/4 pound sirloin steak, thinly sliced

•     4 potatoes, cut into bite sized pieces

•     2 cups dashi soup

•     1/4 cup soy sauce

•     1/4 cup sake

•     1 tablespoon white sugar

•     1 onion, chopped

Directions:

1.   Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.

2.   Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.

3.   Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Seafood and Vegetables in Broth (Yosenabe)

Ingredients:

• 1/2 (3 3/4 ounce) package cellophane noodles
• 4 (10 3/4 ounce) cans condensed chicken broth
• 2 broth cans water
• 2 medium carrots, cut into 1/8-inch slices
• 1 pound raw shrimp, shelled and de-veined
• 8 ounces cod or haddock fillets, cut into 1-inch pieces
• 4 ounces Chinese pea pods
• 1 tablespoon soy sauce
• 12 mushrooms, sliced
• 4 scallions (with tops), cut into 1 1/2-inch pieces
• Dipping Sauce

Preparation:

Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce:

• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1 tablespoon thinly sliced scallion (with top)
• Dash of red pepper flakes

Mix all ingredients.

Mizutaki is a Japanese

Nabe (hot pot dishes.) Chicken and other ingredients are simply simmered in dashi soup. It’s usually simmered at dining tables, and usually a pot is shared by some people. Take cooked ingredients in small bowls and eat them, dipping in ponzu sauce.
Ingredients:

• * 1 lb. boneless chicken thighs
• * 3 cups konbu dashi soup stock
• * 1 tofu, cut into small blocks
• * 2 lb. hakusai (Chinese cabbage), chopped
• * 8 shiitake mushrooms, stems removed
• * 1 negi, or 1 leek, rinsed and diagonally sliced
• * 1 shungiku (chrysanthemum greens) *if available
• * *ponzu sauce for dipping

Preparation:
Cut chicken into bite-size pieces. Put kombu dashi soup stock and chicken in an electric pan or donabe pot. Heat the soup and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low and simmer the chicken until cooked. Add other ingredients and simmer until softened. Serve some ponzu sauce in small bowls.

*Makes 4 servings