Japanese cuisine, Japanese food recipes.

Posts Tagged ‘Main dish’

Chicken gets tender when simmered in coke.
First:

Put chicken thighs on a chopping board with the skin side down. Make a cut diagonally to the thick part of the chicken, and sprinkle salt and pepper.

Peel carrots, cut into bar shape, same width with the chicken.

Trim off stems from sayaingen (green beans).

Separate broccoli into small clusters, boil in hot water and drain in a sieve.

Second:
Put half amount of each carrot and sayaingen (green beans) on the chicken, roll each with takoito (kite strings). Do the same with another chicken.

Heat vegetable oil in a frying pan over medium heat, brown the #1 surface thoroughly.

Wipe the excess oil with paper towels, add cola and cook over high heat. Bring to a boil, skimming, add , bring to a boil again, cook the covered pan with drop-lid in for 20 minutes over high heat. Reduce the heat if the heat is too strong.

Leave to cool. Drain the juice, remove strings, cut into bite-sized pieces. Serve in a plate, add well-boiled on top with broccoli and cherry tomatoes.

The tip is to first brown chicken until crisp!
First:

Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper and flour thinly.

Cut Eringi in half and into 6-8 clusters.

Trim off the root of shimeji and separate into small cluster.

Cut peppers and red peppers into half lengthwise, remove seeds and stems, cut diagonally, rotating into bite-seized pieces.

Second:
Heat vegetable oil and 10g(0.35 ounce) of butter in a frying pan, cook both sides of chicken thighs until browned, add and cook eringi, shimeji, peppers and red peppers together.

Add remaining butter and ingredients for the and mix. Serve on a plate.

First:

Chop pork into bite-sized pieces. Rub and coat with prior to cooking.

Peel satoimo (taros) and cut into bite-sized pieces if it’s too big. Rub with salt to remove the slime, and rinse with water.

Wash burdock roots well, rinse with water, and cut diagonally by rotating into bite-sized pieces.

Peel lotus, raddish, carrot, cut each diagonally by rotating into bite-sized pieces.

Cut onion lengthwise into 6 wedges and cut each in half widthwise.

Cut garlic in half lengthwise, remove its sprout, peel ginger, and mince garlic and ginger.

Second:
Drain burdock roots in a sieve, wet taro, lotus, raddish and carrot with water and wrap them with plastic wrap. Heat them in a microwave for 7-8 min., soak in water and drain in a sieve.

Heat butter in a frying pan over high heat, cook seasoned pork, till brown on both sides. Add red wine, bring to boil, and transfer to stewing pot.

Put stock cube and laurel and water in a stew pot, heat on high heat. Skim the scum and simmer for 5 mins. Over medium heat.

Flavor will be well used by taking it from the #2 frying pan by water and put into the stew pot.

Heat vegetable oil, garlic and ginger in #3 frying pan over medium heat, add and cook #1 vegetables and onion after garlic is fragrant. Put them in the stewing pot, cover the pot, and heat over medium heat for 12-15 min..

When vegetables are tendered, add and melt store-bought curry roux. When it’s melted completely, add soy sauce and mix them. Serve in a plate with preferred condiments to taste.

First:

Peel and cut potatoes into 2-4 pieces and cut off the edges. Soak in water and drain in a sieve. (Put aside the removed potato edges for later use)

Mix well.

Cut beef into 4cm(1.5 inch) lengths.

Peel and cut onion in half top to bottom and slice into 1cm(0.4 inch) lengthwise and then cut in half crosswise.

Peel carrot and slice crosswise into 8mm(0.3 inch) thickness.

Trim off stems from sayaingen (green beans), boil in salted hot water. Take them out in cold water to cool, drain water, and cut into 2cm(0.75 inch) lengths.

Second:
Heat vegetable oil in a pan and cook beef.

If the beef sticks to the pan, put the pan on the loosely-squeezed wet cloth to reduce the temperature and avoid sticking.

When the beef is brown, add potatoes and onions to stir-fry until the oil evenly spreads. Then add dashi broth just enough to cover the ingredients. (Add also the removed potato edges.).

Bring to a boil, and then lower heat to medium and boil for about 10 minutes, skimming. Add and carrots after the potatoes are tender enough to be skewered smoothly with a bamboo skewer.

Mix several times, and cook for 20-25 minutes until there is little sauce left in the pan. Add sayaingen (green beans) and mix. Then remove from the heat.

Chicken meatball with gristle is especially recommended!
First:

Soak takegushi (bamboo skewer) in water.

Cut chicken thighs into small bite-sized pieces, add sake.

Cut leeks into 4cm(1.5 inch) lengths.

Put skin of the chicken in hot water shortly, rinse in water, and cut into 1.5x3cm(0.6×1.2 inch) cubes.

Chop a part of cartilage of chicken and knead into tsukune (meatballs).

Mix ingredients of well, make 8-12 balls, put in hot water and drain in a sieve.

Cut sliced cheese in half.

Trim stems off from oba (green perilla) and rinse in water.

Cut cabbage into large cuts, rinse in water and drain.

Cut lemon into 4 pieces.

Mix and heat ingredients of in small pot over medium heat, bring to boil, lower the heat and bring to boil for 1-2 minutes.

Preheat the oven to 250 degrees C(482 degrees Fahrenheit).

Second:
As for , skewer chicken thighs and leeks on bamboo skewers, alternating (Skewer only chicken if chicken are left). Fold skin of the chicken in half and skewer on bamboo skewers, skewer chicken cartilage on the skewer and sprinkle with salt. Skewer 2-3 meatballs on the bamboo skewer.

Put slight vegetable oil on oven grill, put skin and cartilage of chicken side by side. Dip skewers of #1 and with meat balls in , put on the grill and cook for 10-12 minutes until the surface turns tasty brown color.

Put cheese on 4 skewers of cooked , sand with oba (green perilla) after cheese melt. Serve cabbages on a plate, put skewers on top of it with lemon.

We added a ginger flavor to teriyaki that everybody loves.
First:

Chop the skin of chicken thighs with the tip of fork or knife, rub the and leave it for 15 min.

Slice lettuce into thin strips, soak in water and drain in a sieve.

Second:
Heat vegetable oil in a frying pan over medium heat, put chicken with skin side down until it is brown, turn over, cover the pan, reduce the heat and cook the chicken well.

Remove excess oil of the and fry after rubbing them. When cooked, cut them into bite-sized pieces, put on the lettuce on the plate, put grated raddish on top and sprinkle with chopped leeks. Pour the sauce if there is any left.

Instead of using gyoza (Chinese dumpling) skin, we sandwiched the patty with potato slices and roasted it.
First:

Peel potatoes and slice thinly with slicer. No need to rinse with water.

Mince cabbages and rub with 2 tablespoons of salt (separate from the salt on the ingredients list), squeeze to drain after about 10 minutes.

Chop nira (Chinese chive) finely and rub with 1 tablespoon of salt (separate from the salt on the ingredients list), squeeze to drain.

Mix the ingredients of .

Second:
Mix minced pork, cabbage, nira (Chinese chive), and seasonings well.

Lightly grease a frying pan, spread half the amount of potatoes across the pan, partially overlapping one over the other. Spread #1patty on top of the potatoes, and cover it with the other half portion of the potatoes, spreading them partially overlapping.

Roast covered pan for about 5 to 6 minutes over low medium heat until they are brown. Then turn over and roast in a covered pan for another 5 to 6 minutes.

When the patty is cooked, cut it into bite-sized pieces and serve with the .

First:

Cut bell pepper in half lengthwise, remove seeds.

Mice onions and cook with butter until softened. Sprinkle with salt and pepper and let stand to cool. Mix onions with other ingredients for making the patty and knead. Divide the mixture into 16 portions.

Second:
Lightly sprinkle inside the bell pepper with flour, stuff with 1/16 portion of the patty and lightly sprinkle surface with flour.

Heat vegetable oil in a frying pan over medium heat and lay the bell peppers side by side. Turn over until evenly browned.

Put the bell pepper with the patty side down, roast for 10 minutes in a covered pan.

Serve in a plate and pour mixed on top.

First:

Slice through layer of the chicken breast about 3/4 of the way from one side so it will still be in piece. Open up the breast like a book and season with salt and pepper.

Cut carrot into sticks 1cm(0.4 inch) in width.. Trim the tips of green beans. Put carrots and green beans into salted boiling water. Simmer until carrots are tender. Drain in a sieve.

Second:
Put carrots and green beans on the chicken, then roll the chicken and bind with cooking thread. Boil 10 minutes in plenty of water, checking occasionally.

Lightly coat chicken rolls in flour. Heat vegetable oil in a frying pan. Put the rolls in the pan and brown all around.

Swirl in the . When sauce starts to boil, cover with a lid and lower the heat. Occasionally turn the chicken to evenly coat with sauce. Cut the rolls in desirable sizes and serve.

First:

Peel potatoes and cut into 4 pieces. Cut off edges and soak in water; drain.

Cut meat into 4cm(1.5 inch) long pieces.

Peel onion and cut into half lengthwise, then cut into 1cm(0.4 inch) size pieces.

Peel carrots and cut into 8mm(0.3 inch) half-moon shapes.

Cut thin-stringed konjac in 2 places to shorten. Soak into boiling water and drain.

Briskly boil young kidney beans in salted water and cut into 2cm(0.75 inch) long pieces.

Mix sauce ingredients well.

Second:
Heat oil in pan and stir fry beef.

If meat sticks to pan, remove pan from heat and place over wet cloth and return to heat. This prevents meat from sticking to pan.

When beef is brown, add potatoes, onions, stringed konjac and stir. Add seasoned dashi broth.

When boiled, lower heat and scoop scum. Continue to cook for 10 mins. When potatoes are soft add sauce and carrots. Simmer for 20 to 30.

Mix occasionally and cook until broth is reduced. Add kidney beans and turn off heat.