Cha Soba Hiyashi Chuka (Japanese Cold Noodle Salad)

My final noodle posting for the week! Easy peasy Japanese salad noodle to prepare and taste so refreshing. A great lunch idea if you do not want a heavy meal! 

Ingredients

Salad Dressing

• 7 tbsp light soy sauce
• 5 tbsp fine sugar
• 4 tbsp rice vinegar
• 3 tbsp sesame oil
• 3 tbsp water
• 1 tbsp toasted white sesame seeds
• 1/2 tsp grated ginger
• 1 tsp Japanese chilli oil

Egg Crepe

• 3 large eggs, beaten
• 1 tbsp mirin
• 1/4 tsp salt

Toppings

• 200gm Hakubaku Organic Cha Soba
• 1 Japanese cucumber, julienned
• 1 tomato, cut into wedges
• 4 slices ham, julienned
• 6 imitation crab meat, shredded
• pea sprouts

Method

1. Combine all noodle salad dressing in a bowl. Whisk well and chill in fridge till use.
2. To make egg crepes, whisk together eggs, mirin and salt. Heat oil in pan. Pour in half of the egg mixture into pan and cook till set. Repeat with the remaining egg mixture. Cool egg crepe and slice into thin strips.
3. To cook soba, bring a pot of water to boil. Add noodles and cook for 6 mins. Drain and rinse with cold water. Soak the soba into a bowl of ice water to cool. Drain completely and divide into 4 serving plates.
4. Place all the toppings and drizzle salad dressing and serve immediately. 

Recipe ref : justonecookbook.com

Curry Udon with Chicken Katsu

My kids simply adore Japanese curry which has a slightly sweeter tone, though they can accept much spicier food than this. This is the first time I tried Japanese style curry served with udon instead of rice. Its really quick to whip up too! You can opt to add meat like pork or chicken into the curry gravy, but I omitted as I've prepared some chicken katsu which is my kids favourite too! ^0^ Love the udon which coats the thick curry gravy, every mouthful is slurpy-licious!

Recipe ref : recipetineats.com

Ingredient

• 3x90gm Hakubaku Organic Udon
• 50gm spring onion
• 125gm chikuwa
• 120gm dried beancurd
• 120gm white shimeiji mushroom
• 1500ml dashi stock

Curry mixture

• 2 tbsp meat curry powder
• 1 tsp turmeric powder
• 5 tbsp corn flour
• 10 tbsp dashi stock
• 8 tbsp low sodium soy sauce
• 4 tbsp mirin

 Method

1. Bring a pot of water to boil. Add dried beancurd and blanch for 1 min to remove excess oil. Squeeze dry the beancurd and slice. Cut spring onion into sections and slice chikuwa into half.
2. Combine curry mixture and mix well. Set aside.
3. In a deep saucepan, heat 1 tbsp oil. Add shimeiji mushroom and fry till fragrant. Add in dried beancurd, chikuwa and spring onion, fry briefly. Pour in dashi stock and bring to boil at medium high heat.
4. Lower heat slightly. Drizzle in curry mixture gradually, stirring continuously at the same time. When sauce starts to thicken and bubbling, turn off heat. 
5. Prepare a pot of water to boil. Add in dried udon and cook over boiling water for 10mins. Drain and rinse with cold water. Divide udon among 4 serving bowls. Ladle over curry sauce and serve immediately.

Recipe for chicken katsu, click here 

Ochazuke (Japanese Green Tea Rice)

An impromptu dish which I've made just for myself. I've some balanced green caviar i.e.. sea grapes seaweed to clear off as I realised it does not keep well after opening! This is the first time I tasted this seaweed, juicy and succulent with tinge of saltiness. It definitely goes well with the ochazuke which tends to be on a lighter side. 

Ingredient (1 serving)

• 1 green tea bag, steep in 250ml hot water for 10 mins
• 1/2 tbsp shoyu
• 1/4 tsp sesame oil
• 1 cup cooked short grain rice
• 2 heap tbsp shredded seaweed
• pan-fried salmon, shredded
• cooked omelette, shredded
• Green Caviar (sea grapes seaweed)

Method

1. Discard tea bag and stir in shoe and sesame oil.
2. Mix cooked rice with shredded seaweed and shaped into a triangle. Place the rice ball into a serving bowl.
3. Garnish with salmon, omelette and Green Caviar.
4. Pour the green tea mixture into the serving bowl. Serve immediately.

Onigirazu (Japanese Rice Sandwich)

Chicken Katsu & Crab Tamago Onigirazu 

My kids loves sushi! Instead of making the traditional roll sushi, I tried the latest trending Japanese rice sandwich, Onigirazu. It is so much simple to make this and you can just add your prefer fillings inside the rice sandwich. I've chosen chicken katsu and tamago for the fillings as they are their two favourites items. ^0^ Below is a mini in-door pinic set-up to brighten up their days.

Frying chicken katsu

Chicken Katsu
Ingredient

• 500gm chicken breast
• flour
• 1 egg, beaten
• panko

Method

1. Butterfly chicken breast to make it thinner. Use the back of a cleaver, lightly pound the chicken breast to flatten. Season both side with some salt & pepper.
2. Dredge chicken breast with flour, egg follow by panko.
3. Heat some olive oil in a pan, slide in coated chicken breast and pan fry on both sides till golden brown. Drain well on kitchen paper. 

Making of crab tamago

Crab Tamago

Ingredient

• 6 eggs
• 2 tbsp mirin
• 100gm crab meat

Method

1. Lightly beat the eggs with the mirin. Sieve the mixture.
2. Lightly grease a pan. Pour in a portion of egg mixture. Cook over low heat till half set. Sprinkle in some crab meat and roll up. Slide the egg roll to one side, pour in another portion of egg mixture. Repeat till egg mixture and crab meat are used up.

assembling the rice sandwich

Ingredient (make 12 rice sandwich)

• 2 cups Japanese short grain rice

Homemade Sushi Vinegar (dissolve over low heat)

• 6 tbsp apple cider vinegar
• 3 tbsp sugar
• 1 tsp salt

Fillings 

• 6 sheets of seaweed
• Chicken katsu
• Crab tamago
• 1 Japanese cucumber, shredded
• mayonnaise

Method

1. Wash and rinse rice thoroughly. Place in rice cooker, add 2 cups water and cook accordingly. When rice is cooked, drizzle in sushi vinegar and mix well. Leave to cool before using.
2. To assemble : Place a piece of seaweed over a large plastic cling wrap. Scoop 80gm cooked sushi rice and place in the middle of the seaweed sheet. Wet your fingers and slightly spread out the rice.
3. Place a slice of chicken katsu/crab tamago over the rice. Spread some mayonnaise over and top with shredded cucumber.
4. Lastly top with 60gm of sushi rice over the cucumber. Gently press down to compact the fillings. Fold in corner with the help of the cling wrapper. Wrap the rice sandwich tightly with the cling wrap. Repeat till rice are used up. There will be balanced of chicken katsu and crab tamago. 

Japanese Hamburg Steak II (Tomato Sauce)

Nom nom nom... another yummy version of Japanese Hamburg Steak braised in tomato sauce! The ingredients of the hamburg steak is more or less the same to the mushroom sauce version. Instead of drizzling the sauce to serve, the meat patties are browned and braised in the tomato sauce briefly to absorb the tangy and sweet tomato sauce. 

mix the meat mixture thoroughly and shaped into patties

panfry till browned on both sides before adding into tomato sauce 

Ingredient (approx. 5 patties)

• 150gm minced pork
• 150gm minced beef
• 1/3 cup chopped onions
• 30gm finely grated carrots
• 1 egg
• 2 tbsp milk
• 30gm fresh breadcrumbs (I used wholemeal bread)
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp coconut oil
• baby corns
• sweet peas
• carrots
• fresh eggs as needed

Tomato Gravy :

• 150ml water
• 150ml tomato juice
• 2 tbsp worchestire sauce
• dash of pepper
• 1/2 chicken stock cube
• 1 dried bay leaf
• 1/2 tsp paprika
• 100gm enoki mushroom

Method

1. Combine mined meat, onions, carrots, egg, milk, breadcrumbs, salt & pepper into a mixing. Knead until mixture comes together. Cling wrap and chill in fridge for at least 30mins.
2. Remove meat mixture from fridge. Divide into 5 equal portions and shape into round patties.
3. Heat coconut oil in pan. Add in meat patties, lightly indent the centre of the patties with you thumb. Pan fried each side, about 2-3 mins, till browned. Remove patties from pan and set aside.
4. Using the same pan, add in tomato gravy ingredients (except enoki mushroom). Bring to boil and simmer for 3mins.
5. Add in meat patties and allow the gravy to coat evenly all over the patties. Simmer for 3 mins till patties are thoroughly cooked through. 
6. Add in enoki mushrooms and cook for another 1 min. Remove from fire.
7. Using a clean pan, heat 1 tbsp of coconut oil. Crack in eggs and cook into sunny side up. Remove from pan. With the same pan, add the mix vegetable and fry till tender. Season with salt & pepper to taste. 

Recipe source : 小本厨房

Japanese Hamburg Steak I (Mushroom Sauce)

Who don't like homemade juicy meat patties!? Homemade ones are definitely healthier as no artificial fillers or preservatives are added. This dish is always well received by my kids, especially they love drenching their servings with the Japanese inspired mushroom gravy!

Takes some effort to assemble everything up, but is all worth it! 

Japanese Hamgurg Steak

Ingredient (approx. 5 patties)

• 150gm minced pork
• 150gm minced beef
• 100gm enoki mushroom, finely chopped
• 1/2 onion, finely chopped
• 1 egg
• 2/3 cup fresh breadcrumbs (blended a few slices of wholemeal bread)
• 4 tbsp milk
• 1 tsp salt
• 1/4 tsp pepper
• 4 tbsp coconut oil 
• 1 cup chopped carrots
• 1 cup broccoli florets
• fresh eggs as needed

Mushroom Sauce :

• 200ml water
• 1 tsp dashi granules
• 3 tbsp light soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 120gm shimeiji mushroom
• 2 tbsp cornflour water

Method

1. Combine minced meat, enoki mushroom, onion, egg, breadcrumbs, milk, salt & pepper in a mixing bowl. Knead till mixture comes together. Cling wrap and chill the mixture in fridge for at least 30mins.
2. Remove minced mixture from fridge. Divide equally into 5 portions. Shape into round patties. 
3. Heat 2 tbsp coconut oil in pan. Place in meat patties, lightly indent the centre of the patties with your thumb. (this allow the middle of the meat patties to cook through easily) Pan fried on each side for 5 mins until browned. Remove the cooked meat patties from the pan. Set aside. 
4. Remove excess oil from the pan. Add in water, dashi stock, soy sauce, mirin and sake. Bring to boil. Add in shimeiji mushroom and cook for 1 min. Add in cornflour water to thicken to gravy. 
5. Using a clean pan, heat 1 tbsp of coconut oil. Crack in eggs cook into sunny side up. 
6. Meanwhile bring a medium pot of water to boil. Add in some salt and 1 tbsp of coconut oil. Add in chopped carrots & broccoli, cook for 2-3 mins. Drain well. 
7. To assemble : Serve meat patties with steamed rice, ladle some mushroom sauce over. Top  with blanched carrots & broccoli and sunny-side up. 

Recipe source : Cookpad.com

Sushi Cake

Recently a few videos of making sushi cake keep popping on my Facebook timeline. It indeed looks very visually appealing and prompted me to google over this sushi cake! After a few references on the internet (video ref here & here), I hereby present my pretty sushi cake! Hehehe no special occasion just wanna make a beautiful 'cake' to uplift the mood ;) 

It is really straight forward to make this sushi cake. No complicated steps, try making one to impress your family! :D 

Steps in layering the sushi cake. Sliced avocado and salmon mayonnaise are used in between the layerings. 

aonori and sakura denbu to create the coloured rice

Sushi Cake 
Ingredient (makes a 7" round sushi cake)

• 2 cups Japanese short grain rice
• 2" kombu

Homemade Sushi Vinegar

• 6 tbsp rice vinegar
• 3 tbsp sugar
• 1 tsp salt

Filling for sushi cake

• 1 avocado, thinly sliced
• 1 cup salmon mayonnaise*
• 1 tbsp aonori
• 1 tbsp sakura denbu 

* 200gm fresh salmon, seasoned with black pepper and salt. Seal in baking paper, bake @200 deg cel for 15 mins until cook through. Flaked the salmon and mix in 3 heaps tbsp mayonnaise. Chilled in fridge until ready to be used.

Decorations

• shredded tamago*
• smoked salmon, shaped into rosettes 
• poached prawns
• tobiko
• Japanese okra

* Beat 2 eggs with 1 tbsp mirin. Sieve mixture. Heat and lightly grease a non-stick pan. Ladle in some egg mixture and cook into thin omelette. Repeat till egg mixture are used up. Stack up thin omelette and thinly slice into stripes.  Chilled in fridge until ready to be used.

Method

1. Wash the rice several times till water runs clear. Add in 2 cups water and kombu. Steam over boiling water for 20 mins until cook through. (you can use a rice cooker if u preferred)
2. Meanwhile combine vinegar, sugar and salt in a small saucepan. Simmer till sugar is well dissolved. Cool down before using.
3. After rice is cooked, transfer it into a mixing bowl. Drizzle in sushi vinegar and stir into the rice until all vinegar is well incorporated. Cover with damp cloth and leave to cool down completely. 
4. Divide sushi rice into 3 portions, approx. 300gm each. Leave one portion plain.
5. Mix in aonori into one portion of the rice to make a green layer rice.
6. Mix in sakura denbu into one portion of the rice to make a pink layer rice.
7. Prepare a 7" removable base cake pan to assemble the sushi cake. Spread the plain rice onto the base and evenly press down using the back of a spoon. Layer in sliced avocado.
8. Spread the green layer rice over and evenly press down using the back of a spoon. Spread over salmon mayonnaise.
9. Lastly spread in pink layer rice and press down evenly. Cling wrap and chill in fridge for 1 hour to firm up the whole cake. 
10. Unmould the sushi cake and place on a serving plate. Use your creativity and decorate as desired. Slice & serve!

Sushi cake before decorating

Amazingly beautiful after placing the toppings all over the surface! 

Another closer look ;)

Luckily the sushi cake is compact enough and it did not disintegrate after slicing ;)

Gyudon 牛丼

It's been a long time I patronise this Japanese fast food restaurant Yoshinoya for its popular beef rice bowl. No more paying an expensive bowl of beef rice since it is so easy to whip up this dish at the home!

A tray karibu shabu bought at the supermarket

A super quick dish ready in mins! 

Serve the cooked beef with gravy topped with a poached egg, nori & Shichimi Togarashi

Recipe ref : travellingfoodies.com
Ingredient

• 400gm beef (karubi shabu)
• 1 large white onion, thinly sliced
• 2 tbsp cooking oil
• 300ml dashi stock (dissolve 1 sachet dashi granules in water)

Seasoning

• 2 tbsp sugar
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp mirin
• 2 tbsp cooking sake

Toppings

• Shichimi Togarashi
• Nori
• Poached egg (optional)

Method

1. Heat oil in a deep saucepan. Saute beef slices for 1 min until brown. Remove and set aside.
2. Using the same pan, add sliced onions and saute until soften, about 2 mins. Add seasoning mixture and mix thoroughly with onions.
3. Return beef to the pan and stir well with the onion mixture. Add dashi stock, cover and simmer for 2 mins. Remove lid and stir-fry quickly for another 1 min. Adjust taste accordingly at this stage.
4. Ladle cooked beef and gravy over hot rice and serve with toppings.

Baked Japanese Curry Rice

My kids always over the moon whenever they know that I'm preparing Japanese Curry Rice for them.  Now they are triple delighted in enjoying this baked version which added cheese and egg! Happy kids....happy tummies....happy Mommy! Really like this recipe from Happy Homemaking  which I made some minor adjustment since I'm using a different curry roux from her recipe.

Cook the Japanese curry as usual. Spread the curry over cooked rice, topped with cheese and crack in a egg...as simple as that!

Happy Kids Meal Set ^0^

Oooh...so creamy & cheesy!

Ingredient

• 450gm boneless & skinless chicken thigh meat, cut into bite size
• 1 white onion, diced
• 1 tbsp minced garlic
• 3 russet potatoes, cubed
• 2 medium carrots, cubed
• 3 cups water
• 5 Japanese curry roux (Vermont brand, medium hot)
• 2 tbsp ketchup
• cooked short grain rice
• broccoli floret, blanched
• eggs
• pizza plus cheese

Method

1. Saute chopped onions with the 3 tbsp oil in a deep pan until softened and lightly browned. Add in the minced garlic and chicken, saute the meat till lightly browned. Add in potatoes and carrots and stir fry for a couple of minutes. 
2. Add the water and bring to a boil. Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender. 
3. Add curry roux and ketchup, simmer for 10 minutes, or until thickens. Keep stirring to ensure the curry roux is fully dissolved. 
4. For each serving, place about 1.5 cup of cooked rice in an oven-proof dish. Spoon roughly 1 cup of the Japanese curry over the rice. Sprinkle cheese over the surface. Put some blanched broccoli on top.  Make a slight dent in the middle and crack in an egg. 
5. Bake in preheated oven at 200 deg cel for about 10-12 mins or until the cheese turn golden brown and the eggs are almost set. 

Nikujaga (肉じゃが)

This is a homely Japanese style stew dish which taste sweet and flavourful unlike our Chinese meat stew which tasted more savoury. A wonderful one dish meal packed with protein and fibre, added on another bowl of miso soup makes a complete Japanese inspired meal :D

The bottom right corner is the shirataki made from konnyaku. My girl called this noodle :D Indeed it does looks like noodle but the texture is different. I don't mind slurping down all the shirataki as it is gluten free, high in fibre, very low in carbohydrate and almost zero calories! 

Recipe source : Travelling Foodie

Ingredient

• 500gm thinly sliced pork
• 1 large carrot, peeled and cut into large chunks
• 2 potatoes, peeled and cut into large chunks
• 1 large onion, peeled and cut into thin wedges
• 1 packet of shirataki, rinsed
• 100gm snow peas, deveined
• 500ml water/ dashi stock

Seasoning: mix well

• 1 tbsp sugar
• 1.5 tbsp mirin
• 1.5 tbsp rice wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce

Method

1. In a deep pot, heat oil and add onion. Fry for 1 min.
2. Add in sliced pork and stir fry for 1 min or until pork turns pale.
3. Pour in seasoning and mix well.
4. Add potato, carrot, shirataki and stock until the ingredients are barely submerged. Stir briefly.
5. Cover with lid and simmer for 10-15 mins.
6. Remove lid and allow mixture to simmer for another 5 mins to evaporate away excess moisture. Adjust taste if necessary. 
7. Add in snow peas and cook for another min.
8. Remove from heat and serve hot with rice.

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)

Japanese Potato Salad

This is an awesome delicious salad which I believe any age group will love it! I couldn't believe it that it didn't last till the next day though I've already doubled the recipe ^0^ This is a great dish suitable for potluck and for kid's party whereby everyone will enjoy it :D

toss in all vegetable and ham into the mashed potatoes with the mayonnaise

lastly stir in mashed egg and ready to chill before serving if you can wait :D

Recipe source : Just One Cookbook
Ingredient

• 2 Russet potatoes
• 1/2 tsp salt
• 1 egg 
• 2" carrot
• 1/4 cup corn kernels
• 2" Japanese cucumber
• 2 honey baked ham
• 1/3 cup Japanese mayonnaise
• salt and black pepper to taste

Method

1. Peel potato and cut into 1.5" cubes. Bring a pot of water to boil. Add in potatoes, cook on medium heat till tender. Drain away water from the pot and put the potato back on the stove again. Heat on medium heat to evaporate the water and moisture of the potatoes, for less than 1 min. Shift the pot in circular motion so that the potatoes won't get burnt.
2. Mash the potatoes, leaving some small chunks for texture. Sprinkle some salt and transfer into a big bowl.
3. Meanwhile prepare a boiled egg. Remove the shell and mash with a fork. Set aside.
4. Cut the carrots into small cube. Put them in a microwave safe bowl cover with water. Zap for about 2 mins. Drain away water and cool down.
5. Peel the cucumbers, leave some skin on to create stripe pattern. Cut into cubes, similar size as the carrots.
6. Dice the ham into small size.
7. Combine the vegetables and ham with the mashed potato. Add in mayonnaise. Mix well. Season to taste.
8. Add in mashed eggs briefly. Transfer salad into a air-tight container and chill in fridge till you are ready to serve.

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)

Unadon 鰻丼

Thanks to my mother-in-law whom gave me this huge slab of unagi! Just in time for me to whip up this awfully delicious quick meal for lunch today :D 

Recipe source : Japanese Cooking 101

Ingredient

• 1 fillet of unagi
• 1 tbsp sake
• steamed rice

Sauce:

• 120ml low sodium soy sauce
• 80ml mirin
• 4 tbsp sugar
• 2 tbsp sake

Method

1. Cut unagi fillet into 4 pieces and place them on the baking sheet lined with aluminum foil. Drizzle sake over and bake in preheated oven at 200 deg cel for 8mins.
2. In a small saucepan, bring the sauce ingredient to a boil. Lower heat and simmer for 10mins until slightly thickened.
3. Place steamed rice in an individual bowl, drizzle about a tbsp of sauce over the rice. Top with cooked unagi on top. Spoon more sauce over the fish. Serve immediately.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodie

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cakeat this post.