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JUNE 2009
Chicken Tatsuta Recipe (Japanese Fried Chicken)
Cut chicken thighs into bite-sized pieces. Peel
ginger and grate it, then squeeze it to take some
juice. Mix soy sauce, mirin, sake, and ginger juice in
a bowl. Marinate chicken pieces in the sauce for
30min.

Take out chicken from the sauce and pat lightly with
paper towels.

Preheat oil in 330 F in a deep pan. Lightly dust
chicken with flour/corn starch and fry them. When
chicken pieces are cooked well, remove from the
pan and drain.  
Preparation
Kata-yakisoba
Ingredients
1 Tbsp finely chopped fresh ginger
1/4 lb bean sprouts, washed
4 shiitake mushrooms, thinly sliced
2 oz. carrot, cut into thin strips
1/2 onion, thinly sliced
1/4 lb thinly sliced beef or pork, cut into bite size pieces
1/2 lb Hakusai (Chinese cabbage), cut into 1inch pcs.
2 packages steamed chuka noodles for yakisoba
(150g/package)
Vegetable oil for frying

*For sauce:
1 2/3 cup water
1 tsp chicken bouillon powder
2 Tbsp soy sauce
1 Tbsp sake rice wine
1 tsp sugar
1/4 tsp salt

*For thickening:
2 Tbsp katakuriko (potato starch), or corn starch
2 Tbsp water

* For topping:
1 tsp sesame oil
Mixture of karashi mustard and rice vinegar
Mix all ingredients for sauce in a small bowl and set
aside.

Put oil for deep-frying in a medium skillet and heat to
340 degrees F. Divide noodles into four portions.

Deep fry a portion at a time for 6 to 7 minutes, or until
they are crunchy. Drain the noodles. Heat 2 Tbsp of
vegetable oil in a large skillet.

Stir-fry ginger on medium heat for a few minutes. Add
meat and stir-fry until it changes color. Add carrot,
shiitake, and onion in the skille and stir-fry on high
heat. Further, add bean sprouts and Chinese
cabbage and stir-fry for a minute.

Pour prepared sauce over the stir-fried ingredients
and bring to a boil. Pour the mixture of water and
katakuriko starch and stir quickly.

Stop the heat.

Add sesame oil over the sauce at last. Serve fried
noodles on plates and pour the sauce over. Sprinkle
some rice vinegar and karashi mustard mixture if you
would like.
Preparation
Ingredients
1/2 onion, thinly sliced
1 carrot, peeled and thinly sliced
1/2 cup water
1 Tbsp sugar
1 Tbsp rice wine vinegar
1 Tbsp ketchup
2 Tbsp soy sauce
1 tsp sake
1 Tbsp katakuriko (potato starch) or corn starch
1 lb white fish, cut into bite-size pieces
4 shiitake mushrooms, thinly sliced
1 small green pepper, seeds removed and thinly sliced
1 chunk ginger root, finely chopped
vegetable oil for frying
katakuriko or corn starch for coating
Coat fish with katakuriko.

Heat oil to 360 degrees F in a skillet.

Deep-fry fish until crispy. Drain the fish.

Mix water, ketchup, sugar, rice vinegar, soy sauce,
sake, and katakuriko in a small bowl and set aside.

Saute onion, carrot, green pepper, ginger, and
shiitake in a skillet until softened.

Pour the sweet and sourt sauce over sauteed
vegetables and stir quickly on medium heat.

Serve fried fish in a plate and pour sweet and sour
sauce over them.
Preparation
Maguro and Avocado Rice Bowl - Zukedon
Ingredients
2 1/4 cups Japanese Rice
2 avocados
1/2 lb. fresh maguro (tuna)
3 tbsps soy sauce
1/2 tsp wasabi paste
4 leaves shiso Japanese basil (if available)
1 tbsp sesame seed
Cook steamed rice.

Slice fresh tuna into 1/4-inch thick pieces. (*Make
sure to purchase fresh tuna from a certified
store/dealer.)

Mix wasabi and soy sauce and marinate tuna slices
in the mixture.

Peel avocado and cut into bite-size pieces. Cut
shiso into thin strips.

Serve steamed rice in a bowl and place marinated
tuna slices and avocado on the top.

Sprinkle shiso leaves and sesame seeds.

Pour some soy sauce and wasabi mixture over the
toppings before eating.
Preparation
Dorayaki Recipe
Ingredients
3 eggs
2/3 cup sugar
1/2 tsp baking soda
3 Tbsp water
1 cup flour, sifted
3/4 lb anko (sweet azuki beans)
Vegetable oil for frying
Put eggs and sugar in a bowl and whisk very well.

Dissolve baking soda in water.

Add the water in the egg mixture.

Add sifted flour in the egg mixture gradually.

Heat a skillet or hot plate and lightly oil it.

Pour a scoop of the batter into the skillet and make a
small pancake. (*about 4 inches in diameter.) Turn
over when bubbles appear on the surface. Repeat
this process to make 8-10 pancakes.

Cool the pancakes. Make pairs of pancakes and put
a scoop of anko sweet beansbetween them.

*Makes 4 or 5 dorayaki cakes.
Preparation
Ingredients
4 chicken thighs
3 tbsps soy sauce
2 tbsps sake
1 tbsps mirin
2 tsps fresh ginger juice
1/3 cup Japanese katakuriko starch or corn
starch/flour
vegetable oil for frying

*Be careful not to fry in high temperature, since soy
sauce tends to burn easily.
Sweet and Sour Fish Recipe
JANUARY 2010 EDITION - Updated Weekly