Kobe Days

34.6911° N, 135.1973° E

Japanese recipes

Simply put, I need a place for my Japanese recipes off cookpad and other sites.

Hakusai Milk Stew

1/8 cut of hakusai
1 chicken thigh (or other protein)
Mushrooms
1 onion
400ml milk
Water
2 chicken stock cubes
Flour

1. Cut onion into thin slices
2. Fry till soft, add flour, then milk to make a roux
3. Add more milk and water to make a thinner soup
4. Put all ingredients in.
5. Simmer until hakusai is soft
6. Season with salt and pepper

~

Zucchini pork roll

1 zucchini
Shabu shabu pork
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 tsp sugar
1 tsp vinegar
potato starch

1. Cut the zucchini into long strips
2. Roll the pork around the zucchini
3. Cover with potato starch, then pan fry
4. Mix the sauces together as a dipping sauce

~

Goya avocado prawn (serves 1)

100g frozen seafood mix
1/2 goya
1 red bell pepper
1/2 avocado
potato starch
mayonnaise
sweet Thai chili sauce

1. Defrost the seafood mix
2. Cut the vegetables into 5mm strips
3. Cube the avocado
4. Drain the seafood mix and cover with potato starch
5. Pan fry the seafood until crispy
6. Stir fry the goya until soft, then add other vegetables
7. Add avocado last, then add the pre-mixed mayonnaise chili sauce

~

Sweet and sour stir fry

2 eggplants
2 green peppers
1 carrot
1 onion
pork (optional)

Sauce (adjust to taste):
4 tbsp vinegar
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
sake

1. Chop all vegetables to chunks
2. Pan fry with sake
3. Add the sauce

~

Chicken soboro don

Chicken soboro:
200g minced chicken
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
minced ginger

Egg soboro:
1 egg
mirin and soy sauce to taste

Green vegetable of choice

1. Mix chicken soboro ingredients together
2. Stir fry in pan with medium fire, stirring vigorously with 2 pairs of chopsticks to prevent sticking until dried out
3. Beat egg with seasoning
4. Fry in pan with low fire, stirring vigorously with 2 pairs of chopsticks until crumbly
5. Chop green vegetables and fry with preferred seasoning

~

Pork and daikon stir fry

150g pork slices or mince
daikon

100ml dashi
1.5 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
potato starch

1. Slice the daikon into thin quarters
2. Mix sauce ingredients together
3. Stir fry the daikon on high heat, adding meat when it softens
4. Pour sauce in, simmering for about 7 minutes on medium flame

~

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