Posts Tagged ‘Main dish’

Summer Hamburger Steak

Recipe Summer Hamburger Steak


Cut bacon thinly and mix with mixture of ground beef and pork.

Peel and mince onion, heat 2 tablespoons of vegetable oil on a frying pan, cook onion until it is brown, and let it stand to cool.

Peel and grate carrots.

Scrape fresh corn off with knife, boil in salted hot water and drain in a sieve.

Trim off stems from sayaingen (green beans), boil in salted hot water. Take them out in cold water to cool, drain water, and cut in half.

Put and mix mixture of ground beef and pork, onion, carrots, bread crumbs, milk, fresh cream, eggs, salt and pepper with hands until it gets sticky. Add corns and mix.

Put a bit of vegetable oil on your palm and shape the #1 mince mix into four oval shaped burgers, making sure to get as much air out of the mix as possible by tossing them just as if you are playing catch.

Heat oil in a frying pan over high heat, put burgers side by side, cook both sides for about 40 seconds each until it is brown.

Roast in a covered pan for 5 to 6 minutes over low medium heat. Put burgers aside if clear liquid comes out by skewering. If the liquid is red, roast in a covered pan again.

Heat butter in #4 frying pan over medium heat. Cook sayaingen (green beans) lightly and sprinkle with salt and pepper.

Bring red wine to boil in #5 frying pan, add ingredients for the , bring it to boil. Serve hamburger steak on a plate with .

Roast Pork

Recipe Roast Pork

Rub salt, black pepper and grated garlic evenly onto the pork loin. Make slits on the surface, insert laurier and rosemary leaves into slits, and allow it to sit for 15 minutes. Preheat the oven to 200 degrees C<392 degrees Fahrenheit>.

Season with salt, black pepper, garlic and herbs before roasting.

Heat 1 tablespoon of olive oil in a frying-pan over high heat and sear roast all sides until brown to seal in the flavor.

Sear the surface to seal in the flavor.

Place an oven sheet on a rack in a roasting pan, and place the roast on it, fat side up. Pour the rest of the olive oil evenly over the roast and place in a 200 degrees C<392 degrees Fahrenheit> oven.

Roasting on a baking rack can remove excess oil.

Roast at 200 degrees C<392 degrees Fahrenheit> for 15 minutes. Reset the oven temperature to 170 degrees C<338 degrees Fahrenheit> and roast again for 25 minutes. Remove from oven and soak in the prepared .

It’s easy to use a plastic bag for soaking pork in the sauce!

When it slightly cools, drain excess marinade sauce and cut into easy-to-eat slices. Serve together with watercress, celery sticks (with strings removed), cucumber sticks and cherry tomatoes.

When the high temperature from roasting settles, it’s done. Slice and serve..

Heat 6 tablespoons of marinade sauce in a pan, then add cornstarch dissolved in 2 teaspoons of water to thicken the sauce. Use it as a sauce for the roast pork.

“The marinade can be reused as the finishing sauce for the pork so there’s no waste!

Fried Noodles, Teriyaki Flavor

Recipe Fried Noodles, Teriyaki Flavor

It’s teriyaki flavored fried noodles, sukiyaki-style.

Cut beef into half or 1/3 evenly. Cut onion 1cm(0.4 inch) lengthwise. Remove root from shiitake, rinse in water, drain, separate stems from caps, cut stems in half lengthwise, cut caps into 3-4 pieces. Trim off the root of enoki, separate into bite-sized pieces. Trim off the root of Kujo negi (Kujo leeks), rinse in water, cut diagonally. Trim off the root and hard stems of kikuna, cut into bite-sized lengths.

Step 1

Heat beef fat in a frying pan, when oil comes out, spread and put beefs in the pan, sprinkle with seven-spice pepper, sugar, soy sauce cook them as roasting, and take them out once.

Step 2

Put sake in the same pan, add and cook onion, shiitake and enoki. When onions are transparent, add kikuna and cook until the whole are tendered. Add Chinese noodles, return #2 beefs to the pan, mix and serve in a plate.

Step 3

Beat eggs and enjoy the meal with dipping #3.

Step 4

Deep-Fried Stuffed Shiitake Mushrooms

Recipe Deep-Fried Stuffed Shiitake Mushrooms

Each stuffed mushroom looks so charming, great for lunch boxes.

Remove the stem from shiitake, wipe to clean. Mince the stems and set aside to be later used for hamburger .

Step 1

Take the onions for the , mince and stir-fry in vegetable oil until soft.

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

Preheat oil to 170 degrees C<338 degrees Fahrenheit>.

Mix and knead the ingredients for the .

Step 1

Dust the inside of the cap of shiitake with flour, stuff 1/12 amount of patty under the cap. Sprinkle the surface with flour. Lightly press with your hand to secure the patty under the cap so it will not fall off.

Step 2

Dip shiitake in beaten egg, and bread crumbs. Fry in 170 degrees C<338 degrees Fahrenheit> oil until crispy.

Step 3

Serve broccoli, petit tomatoes and the #3 fries in a plate with ketchup, mayonnaise, and tonkatsu (pork cutlets) sauce to taste.

Hamburger Steak with Shimeji Mushroom

Recipe Hamburger Steak with Shimeji Mushroom

A unique hamburger steak with shimeji mushroom wrapped inside.

Mince onion, saute with vegetable oil (separate from the frying oil) until it gets softened, and let stand to cool.

Trim stems of shimeji and separate into four clusters.

Step 2

Drain grated raddish slightly in a sieve.

Place the ingredients for the hamburger in a bowl. Evenly mix together.

Step 1

Put a bit of vegetable oil (separate from the frying oil) on your palm and shape the mince mix #1into four oval patties, making sure to get as much air out of the mix as possible by tossing them just as if you are playing catch.

Step 2

Heat vegetable oil in a frying pan and cook the hamburger over medium heat. Brown both sides.

Step 3

Reduce heat, and roast in a covered pan. It’s done if clear liquid comes out by skewering. (If the liquid is red, it’s not ready and need to be roasted in a covered pan again.)

Step 4

Put ingredients of , dress it until almost all the liquid is evaporated. Serve on a plate, put grated raddish on top and pour ponzu shoyu (mixture of citrus juice and soy sauce).

Step 5

Avocado Okonomiyaki (Japanese-style Pancake)

Recipe Avocado Okonomiyaki (Japanese-style Pancake)


Make a cut lengthwise around the pit of avocado with a knife and twist to separate into half. Strike pit with a knife blade to remove, peel the skin off and cut into bite-sized pieces.

Cut cabbage into about 1cm(0.4 inch) cubes.

Cut pork belly into 3-4 cm(1.2-1.5 inch) cubes.

Shell and devein shrimp. Wash well with cold water and drain.

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

To prepare the , put an egg and dashi together and mix well. Add flour, then grated nagaimo yam in this order and mix well.

Heat vegetable oil in a frying pan over medium heat and stir-fry shimeji, pork, and shrimp. When the color of the meat changes, add 1 tablespoon of soy sauce and stir-fry briefly.

Combine cabbage, shimeji, pork, shrimp, 1/4 amount of , 1 egg and 1 tablespoon of tenkasu (bits of tempura-batter crust) in a bowl and mix well.

Wipe the frying pan with paper towels and lightly coat with vegetable oil. Pour in #2 and spread, put avocado on top and sprinkle with dried bonito powder and sakura shrimps.

When the rim of the batter turns white, turn over and make 4 to 5 holes with the sharp edge of the spatula so it will cook well. Wait 6 to 7 min. and turn over again.

Serve with soy sauce, mayonannaise and aonori (green-seaweed flakes) as you like. Cook three more cakes in the same way.

Chicken Teriyaki with Melted Cheese

Recipe Chicken Teriyaki with Melted Cheese

Since chicken is roasted in a covered pan, it’s very tender.

Make a cut at the thick part of chicken thighs with knife and cut in half. Mix ingredients of and soak chicken in it. Turn over several times.

Step 1

Rinse shishitou (small sweet pepper) in water, cut stems and cut diagonally.

Rinse leeks in water and cut thinly and diagonally.

Heat vegetable oil a little in a frying pan over medium heat, cook shishitou and leeks, take out from the pan and sprinkle with salt.

Step 1

Put the remaining vegetable oil in a pan, drain juice of chicken lightly and put chicken in pan with skin side down. When brown, turn over, reduce heat and fry until brown.

Step 2

Wipe the frying pan with paper towels to remove excess oil and add . When it brings to boil, cover the pan, reduce the heat, turn over after a while and roast it for 5-6 minutes.

Step 3

Put sliced cheese on the chicken, cover the pan, serve in a plate when cheese are melted with preheat with shishitou and leeks. Put shichimitougarashi (seven-spice pepper) if you like.

Step 4

Pork Dumplings Hot Pot

Recipe Pork Dumplings Hot Pot


To prepare the , shell and devein shrimps. Wash shrimps well and chop finely with a knife. Trim off the hard tip of the stem of fresh shiitake mushrooms and chop into fine pieces. Mix chopped shrimps, minced pork, chopped shiitake mushroom, chopped leek in a bowl and knead until sticky. Add salt, pepper and cornstarch, and further knead.

To prepare the , chop cabbage into fine pieces. Knead with salt until soft and moist. Squeeze out water and mix with minced pork. Knead until sticky. Add cornstarch and further knead.

Remove core from the lettuce and peel the leaves. Wash leaves and shake off water.

Peel carrot and daikon radish. Thinly slice, soak in water and drain in a sieve.

Mix ingredients for the .

Bring the to a boil and heat the alcohol content out.

“Put the filling in the middle of gyoza (Chinese-style dumplings) wrapper and use your finger to wet the outer rim of one side of the wrapper. Fold the wrapper over in half and seal it firmly without allowing any air to enter.

Put dumplings in boiling soup. When they start floating to the surface, simmer briefly. Eat them with the dipping sauce.”

Cook the vegetables in the soup together with the dumplings and eat with a dipping sauce.

Stir-Fried Beef and Mushrooms

Recipe Stir-Fried Beef and Mushrooms


Chop beef into bite-sized pieces and rub and coat with .

Trim off the root of shimeji mushroom and maitake (hen-of-the-woods fungus) and separate into small cluster.

Trim off the roots of enoki mushroom, rinse in water and drain. Cut it in half and separate the bottom into bite-sized cluster.

Cut onion in half top to bottom and slice into 1cm(0.4 inch) lengthwise.

Peel and slice potatoes thinly. Rinse in water and drain in a sieve.

Heat 1 tablespoon of vegetable oil in a frying pan, cook beef and remove from the pan.

Add and heat another 1 tablespoon of vegetable oil in #1 frying pan, cook onion until it gets softened. Add and cook potatoes, shimeji, maitake and enoki mushrooms.

After potatoes are tender, return the beef to the pan and mix. Add and mix curry powder and Worcester sauce thoroughly, adjust the taste with salt and pepper and serve in a plate.

Goya Champuru

Recipe Goya Champuru


Cut goya (bitter gourd) in half lengthwise, use a spoon to scrape out the white spongy pulp and seeds. Slice onion thinly widthwise, rub with salt, rinse with water and wring.

For those who can’t eat bitter food, bitterness can be reduced by boiling in hot water.

Drain Momendofu (“cotton” tofu), divide into 8 pieces by hands, and put into a heat-resistant container. Heat the unwrapped container for 2-3 min. in a microwave and drain in a sieve.

Cut moyashi (sprouts) into large cuts and soak in enough water.

Trim off the root of nira (Chinese chive) and cut into 3cm(1.2 inch) length.

Cut pork into 4cm(1.5 inch) cubes, and sprinkle with salt and pepper.

Heat sesame oil in Chinese wok over high heat, cook pork evenly. Add goya after pork is browned and continue cooking.

Add momendofu (“cotton” tofu) , stir-fry, add chopped red pepper, drained moyashi, nira and stir-fry again.

When vegetables are slightly softened, add and stir-fry thoroughly. Pour in beaten eggs in a circular motion. When egg is half done, serve in a plate and sprinkle with dried bonito flakes.