Vegan Friendly Teriyaki Tofu Burger

Once again, it has been a long time since I posted the last blog.  I hope everyone had a relaxing holiday and a great start to the new year.

On New Years Day, I made some resolutions for 2014 including to extend my cooking repertoire to vegetarian & vegan friendly dishes.  This does not mean I have suddenly changed my diet or beliefs.  I am still a very omnivorous woman!

I sometimes cook snacks and sweets for my husband's work colleagues.  Among them, there are some vegetarians and vegans.  They have never had a chance to taste my cooking as I was not considerate enough to choose ingredients which were suitable for any diet and/or belief.

I love cooking, but, even more, I love seeing people enjoying my food.  So, this year's cooking challenge is to create delicious recipes that satisfy omnivorous people, vegetarians and vegans.

As the start of my challenge, I have recently created a teriyaki tofu burger.  Caramelised sweet onion gives a hint of meat flavour, garam masala adds some natural umami, and "no-high fructose corn syrup" sweet teriyaki sauce boosts the taste of the burger.

I personally have never liked any tofu burgers before, but this was something different!  It satisfied me as a convicted meat and fish lover completely!

Ingredients for 4 people
(patty)
1 12oz pack of silken tofu (I bought a tetra pack of Morinaga tofu)
some olive oi
1/2 red onion, chopped finely
1-2 cloves garlic, chopped finely
1/2 teaspoon caster sugar
2 tablespoons green onion, chopped finely
2 tablespoons cilantro, chopped finely
2 tablespoons parsley, chopped finely
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
2-3 tablespoons cornstarch
salt & black pepper (to taste)
pinch of garam masala (about 1/8 teaspoon)

(Teriyaki Sauce)
2 tablespoons soy sauce
2 tablespoons mirin (sweet sake)
2 tablespoons sake
2 teaspoons caster sugar


Instructions
Double wrap the tofu using two sheets of paper towel, place it on a plate and cook in the microwave at 1000w for 1 minute.  Remove the tofu from the microwave and turn it over while still wrapped.  Return the tofu to the microwave to cook for further 30 seconds.

Remove the sheets of paper towel and place the tofu in a colander.  Leave it to drain any excess water for about 15 minutes.

Heat the olive oil in a frying pan and cook the onion and garlic for 3-4 minutes or until the onion starts to discolour.  Add the sugar and cook for further 10-15 minutes until the onion is nicely browned and caramelised.  Remove from the heat and leave it to cool to room temperature on a plate.  Wash the frying pan thoroughly with detergent.

In a large mixing bowl, add the drained tofu, cooled caramelised onion and other patty ingredients. Using your hand, mix well until everything is well combined.  Divide the mixture into 4 (or 8 if you prefer miniature patties).

Heat the olive oil in the cleaned frying pan over a medium heat.  Wet your hands with a little bit of water, then take one of 4 (or 8) tofu mixture and form it to a half inch thickness (a quarter inch thickness if you are making miniature patties) either round or oval shape.  Place it on the frying pan.  Repeat for the rest.

Cook one side 4-5 minutes or until it nicely browns, then gently turn it over.  Cook the other side also until it turns to brown.  (The tofu burgers are very fragile.  If you do not brown each side well, it is more likely to break while turning over.  Handle with much care!)

Remove the tofu burgers to a plate and wipe off the extra oil from the frying pan.

In a measuring cup or small mixing bowl, combine the teriyaki sauce ingredients until the sugar has dissolved completely.  Pour the sauce to the frying pan and bring it to the boil.

Return the tofu burgers to the frying pan and reduce the sauce almost by half while turning over the burgers several times to coat the sauce on both sides.

The tofu burgers are extremely soft when they are hot.  I recommend to serve them with some Japanese steamed rice or vegan safe burger buns, after cooling for 5 - 10 minutes.

If you would like to know my recipe for beautifully soft vegan safe buns, please feel free to ask me using the comment box.  I am very happy to share that with you!

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If you would like to read this recipe in Japanese, please click HERE.


Bon appetit!

Pork & Kimchi Japanese Style Croquette

Japanese style croquette is one of my favourite potato dishes.  The one I am introducing here is a variation adding the famous Korean pickles Kimchi as "Umami".

Because Kimchi has a unique strong flavour, quite many Western people hesitate to eat it.  However, once it is cooked as an ingredient of a dish, its strong flavour disappears and only Umami remains to make the dishes more delicious.

This is a very delicious hearty potato dish and I bet you will change your ideas about Kimchi and start using it for your cooking as a secret spice!  

Ingredients for 8
★2 teaspoons soy sauce
★1 teaspoon sake or if not available replace by 1 teaspoon dry sherry or white wine
★1 teaspoon sugar
2 large russet potatoes (about 1.4 lb)
4 oz thin sliced pork belly or if not available replace by 4oz ground pork
4 oz napa cabbage kimchi
1 tablespoon canola oil
1 clove garlic, chopped finely
white pepper to taste
1/3 cup finely chopped green onion
1 teaspoon sesame oil
about 1 cup all-purpose flour, seasoned with salt and white pepper
2 eggs, well beaten with 2 tablespoon milk
some bread crumbs, preferably Japanese style panko
some canola oil to shallow fry


Instructions
Combine the first 3 ingredients with ★, stir well and set aside.

Wash the potatoes and lightly pat-dry with a paper.  Wrap the potatoes individually with a paper towel and cook in microwave at 1000W for 8 minutes.  Remove the paper towels and place the potatoes on an oven-able tray, turning the potatoes over, so the top side in the microwave becomes the bottom side in the oven.  Cook in a preheated oven at 400F for 20 minutes or until tender when tested with a skewer.

While baking the potatoes, chop the pork belly and kimchi finely.  As for the kimchi, very lightly squeeze it to remove most of the liquid before or after chopping.

Heat the canola oil in a frying pan and cook the garlic for 30 seconds, or until it becomes fragrant.  Add the pork belly and cook for 2 - 3 minutes until the meat is no longer red.

Add the kimchi to the frying pan.  Continue frying for 4 - 5 minutes, until the kimchi's liquid evaporates and the mixture becomes a little stickier.  Add the ★ spice mixture to the frying pan.  Stir well and cook for a minute or so.

Add the green onion and sesame oil, mix well and remove from the heat.  Cool the mixture for 10 - 15 minutes.

Cut the potatoes lengthways in half , and with a spoon scrape out the potato flesh while they are still hot (being careful of not to get your hands burnt)!  Discard the skins.  Mash with a folk roughly rather than using a masher.  A few lumps left over always make the croquette texture better.  Stir in the pork and kimchi mixture.  Season with salt and white pepper as necessary.

Transfer the potato mixture to a 10 x 6 inch square tray and spread evenly.  With a scraper or knife, score the mixture into 8 even pieces.  Cool it completely.

Gently squeeze and shape each portion of the potato mixture into an oval.  Coat the each oval potato cake with the seasoned flour, dip it into the egg mixture and coat with the bread crumbs.  Then, dip it into the egg mixture and coat with the bread crumbs one more time.  Chill them in the fridge for 30 minutes or so to set.

Heat about 1/4 inch deep oil in a frying pan and cook the potato cakes until they become brown all over.

Serve hot with Bulldog "Tonkatsu" Sauce (available at the ethnic corner of your nearest supermarket).

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　８個分＞
じゃがいも．．．大きめ３個（約６００ｇ）
豚バラ．．．１００～１２０ｇ
白菜キムチ．．．１００ｇ
サラダ油．．．適宜
にんにく、みじん切り．．．１かけ
白こしょう．．．適宜
★醤油．．．小さじ２
★酒．．．小さじ１
★砂糖．．．小さじ１
★味の素．．．適宜
ねぎ、細かく刻む．．．１／３カップ程度
ごま油．．．小さじ１
塩．．．適宜（必要に応じ）
（衣）
小麦粉．．．約１カップ
塩白こしょう．．．適宜
卵．．．２個
牛乳．．．大さじ２
パン粉．．．適宜
（その他）
サラダ油．．．適宜


＜作り方＞
 １．じゃがいもは皮ごとたわしで綺麗に洗い、乾いたふきんで水分を軽く拭き取り、少々湿っている状態でキッチンペーパーに包み、１０００Wの電子レンジで８分程度加熱する。

２．１のじゃがいものペーパーを取り除き、レンジの中で上になっていた面を底にしてオーブントレーに並べる。２００度で予熱を済ませたオーブンで２０分焼く。

３．じゃがいもを焼いている間に豚キムチを作る。豚バラ、キムチ共に包丁で細かく刻む。（キムチの水分は少々あっても大丈夫！）

４．フライパンにサラダ油を熱しにんにくを炒める。数秒して香りが立ちはじめたら豚バラを加え、ほぼ火が通るまで２分程度炒める。

５．４にキムチを加え、キムチの水分が蒸発し、少しととこっとしたようになるまで４～５分じっくり炒める。こしょうと★の合わせ調味料を加え、たれが絡んでとろみがつくまで更に２分程度炒める。

６．５にねぎとごま油を加え、さっと全体に混ぜ合わせたら火から下ろす。

７．じゃがいもはオーブンから出したて熱い内に２等分し、スプーンで身をくりぬいてボウルに入れる。皮は処分。

８．マッシャーは使わず、フォークなどで粗く潰す。６を加え、スプーンに替えて全体に万遍なく混ぜ合わせる。味見をし必要に応じて塩で味を調える。

９．８をバットに移し、薄く広げてフライヤーなどで８等分し、そのまま完全に冷めるまで待つ。

１０．衣の準備をする。小麦粉に塩白こしょうを少々加えよく混ぜ合わせる。卵は必ずカラザを取り除き、牛乳を加え、白身のドロドロ感がなくなりさらっとするまで、泡だて器でよく溶きほぐす。

１１．９で分けたコロッケの種を１つずつ俵型に形成する。小麦粉をまぶし、卵に浸し、パン粉を全体につけたら、再び卵に浸し、パン粉をつける。８個全部に衣が付いたら５～６分休ませる。

１２．フライパンにサラダ油を６～７ｍｍの厚さに引いて熱し、コロッケを揚げ焼きする。
 

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Anchovy Potatoes

Anchovy Potatoes are very popular dish at Japanese pubs (izakayas), although the way of cooking varies from boiling to mashing to frying, roasting etc.  No matter which way they are cooked, they are served as a side dish or a part of Japanese-style tapas.

My recipe for anchovy potatoes is for oven cooked anchovy flavoured wedges.  It looks like a very simple dish, but in fact I had to keep trying different methods to create this recipe - the anchovy flavour can disappear if you over cook it.


Ingredients for 2 people
1 pound (after peeling) white or red potatoes
3 tablespoons butter
10 anchovy fillets chopped finely
2 teaspoons preserved oil from the anchovy jar
salt and black pepper to taste  
chopped parsley


Instructions
Peel the potatoes and cut into wedges 1/3 inch thick. Wash the potato wedges under running water to remove the starch, and leave to drain.

Place the potato wedges in a microwavable dish.  Cover and cook in a microwave until almost soft but not yet 100% cooked and still keeping their shape. Cool slightly until you can just handle with your fingers.

Melt the butter in a frying pan, add the finely chopped anchovies and the preserved oil, and cook until the anchovy is incorporated into the butter (about 1 minute).

Pat dry the half cooked potato wedges and place them in a mixing bowl.  Add the anchovy butter and gently mix with a large spoon to coat the butter all over the potato wedges.

Line a parchment paper on a cookie sheet and transfer the potato wedges onto the paper in a single layer.  Cook in an preheated oven at 450~475F for about 10 minutes, take the cookie sheet out and turn the potato wedges, then return it to the oven for further 8 - 10 minutes - they should be slightly crispy.

Season with salt & black pepper and sprinkle with the parsley.  Serve hot.


Bon appetit!

Pork in Miso Soup

Miso soup is an inevitable side dish for Japanese cuisine.  Miso is a traditional Japanese seasoning and all-rounder.  It is used not only to make soups but also give UMAMI to cooking.  You may think it strange, but I sometimes add miso when I am making Frensh bechamel sauce to make it milder.

Miso soup made with this all-round seasoning can therefore harmonise with almost any ingredients we add; vegetables, meat, fish, tofu, noodles, etc.,etc.  We have hundreds of different types of miso soups in Japan.

Among those various miso soups, one cooked with pork is speciallly called Buta Jiru or Ton Jiru (Buta/Ton both mean pork in Japanese, and Jiru is a voiced consonant form of Shiru which means soup).  This Western broth-alike soup is very delicious and one of everyone's favourite winter dishes.

Buta Jiru can be served as a side dish, but also became a beautiful main dish if you serve in a larger soup bowl together with a bowl of warm rice.


Ingredients for 4 people as side/2 people as main dish
Salad oil to fry
1 clove garlic peeled and finely chopped
1 knob fresh ginger peeled and finely chopped
5oz thin sliced belly pork cut into 1.5 inch width (bacon is not suitable for this dish!)
3 cups fish stock*
1 small potato peeled, cut into 1/10 inch thick slices, soaked in water for a few minutes and drained
4 oz daikon (about 1 inch long of large daikon) peeled and cut into 1/10 inch thick slices
2 oz carrot (3 inches of medium sized carrot) peeled and cut into 1/10 inch thick circles
5 oz firm tofu (1/3 of a block of tofu) cut into a half inch cubes
3 oz miso (brown)
1 teaspoon soy sauce
MSG to taste (optional)
1 bunch (3.5 oz) of enoki mushroom
4 tablespoons chopped green onion
Shichimi to taste (optional)

*fish stock: Add about 4 cups of water in a pan and bring to a boil.  Add one handful (about 1oz) of fish flakes to the pan.  Simmer for 2-3 minutes, then remove from the heat.  Stand for a few minutes until the flakes sink.  Sieve using a good quality kitchen paper.  Fish flakes are available at Japanese food stores.

Alternatively, you can use granulated fish stock which is also available at Japanese food stores.  Make 3 cups of stock following the directions on the package.

If, however, you can not get either fish flakes or granulated stock, simply use 3 cups of water.  Do not attempt to use Western fish broth which should not be substituted for this dish.


Instructions
Heat salad oil in a deep pan and cook the garlic and ginger for 1 minute until they become fragrant.   Then, add the pork and cook for 3-4 minutes or until the meat is no longer red.

Pour the fish stock into the pan and bring to a boil.

Add the potato, daikon and carrot.  Cover the lid and simmer for 7-8 minutes until the vegetables are soft (but not crushed!).

Add the tofu and cook (covered) for further 3 minutes.

Add the miso to the pan.  If you have a miso strainer or equally small strainer, add the miso in it and whisk with chopsticks or a spoon until it is dissolved.  Otherwise, put miso in a cup and add a ladle or two of liquid from the pan, whisk and dissolve, then add to the pan.

Add the enoki mushrooms and bring to a boil.  Season with the soy sauce and MSG (if you are using), then immediately remove from the heat.  Remember do not cook for too long after you add the miso, or it loses its flavour.

Serve hot in miso soup cups (if serving as a side dish, or use soup bowls if serving as the main course). Garnish with some green onion and sprinkle Shichimi pepper if you like.  Shichimi pepper is nowadays often found at Oriental food corner of your local supermarkets.

Bon appetit!

Teba Gyoza - Stuffed Chicken Wing

When I visited the nearest Whole Foods the other day, I found a pack of full chicken wings and they were very good quality. I was looking for something like this to make this dish for a long time!

I think Teba Gyoza could be one of the most popular dishes on Izakaya (Japanese pub) menus.

I have cooked this dish for some Western people before and they all loved it, and even asked me the recipe in English.

Here's the English recipe I have provided to them including how to remove 2 bones from the chicken wings in detail.


Ingredients for 10 wings
10 chicken wings
1 teaspoon soy sauce (for the wings)
1 teaspoon Sake (for the wings)
5oz ground chicken breast
1 teaspoon soy sauce (for the stuffing)
1 teaspoon Sake (for the stuffing)
2 - 3 cabbage leaves
1 sprig fresh thyme (leaves only)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon granulated chicken stock combined with 2 teaspoonful water
1 teaspoon cornstarch
salt & white pepper to taste
MSG to taste (optional)
Canola oil for frying

Instructions
Using your hands, break the joint between the wing and drumette (the part that comes directly off the breast), then cut off the drumette with a heavy duty knife or scissors.  Store the drumettes in the fridge or freezer and use them for some other cooking.

Using scissors, separate the 2 bones in the chicken wings. Starting from the smaller bone, separate it from the flesh. When separated, twist it to break the join and pull it out. Do the same for the larger bone. Repeat for the rest of wings.

When the bones are removed, prick the skin 3 or 4 times with a skewer or fork. Place the chicken wings in a bowl and season with soy sauce and Sake. Cover well using your hands and leave to stand for 30 minutes.

Place the ground chicken breast in another mixing bowl, season with the second measures of soy sauce and Sake. Mix well with your hands and leave to stand for 30 minutes.

Blanch the whole leaves of cabbage in boiling water for a minute or two (depends on how thick or old the cabbage is). Empty them into a colander and rinse under cold running water, then squeeze them firmly to drain water completely. Finely chop.

Stir in the chopped cabbage, thyme leaves, lemon zest & juice to the ground chicken breast. Add the stock mixture and cornstarch. Season with salt & pepper and MSG (if you are using), then mix with your hands until evenly combined.

Reverse the chicken wing pockets and lightly flour the inside, then reverse them back.

Stuff the ground chicken breast mixture into the wing pockets. Close the pockets with toothpicks.  Repeat for the rest of wings.

Heat the oil (should be about half an inch deep) and cook the stuffed wings until golden brown all over.

Serve with citrus soy sauce (Ponzu) and citrus paste (Yuzukosho).


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit! 

Japanese Style Curry "Curry Rice"

I was asked by my husband to post the recipe for Japanese style curry called "Curry Rice", because he loves Curry Rice and would like to introduce it to his American colleagues.

It is called curry but the taste is unlike Indian curry.  Curry Rice is more fruity and even small kids can happily eat it.

Curry Rice is everyone's favourite in Japan including Seattle Mariner's Ichiro, who loves his wife's Curry Rice!


Ingredients for 5 - 6 people

(Bouquet Garni)

2 - 3 sprigs of parsley

2 - 3 springs of thyme

1 stalk of celery (about 6” length)

1 large bay leaf (use 2 leaves if small)

Olive or canola oil if necessary
1 lb braising beef - trim off extra fat and tendons, and cut into half inch cubes
2 tablespoons butter
1 large clove garlic chopped
1 red chile seeded and chopped
1 large onion slice
1 large carrot peeled skin and cut into half inch cubes
4 - 5 cups water
1 can of crushed tomatoes
1 granny smith peeled, cored and grated
1 tablespoon tomato paste
2 medium potato peeled and cut into one inch cubes
2/3 - 3/4 of 8 oz box of curry sauce mix break into pieces

Instructions

If you are using prepared "suji" and homemade beef stock, skip the first 2 steps and start by cooking garlic and chile.  Click HERE to learn how to prepare suji and make homemade beef stock. 

Heat a non-stick deep pan and brown the beef without oil (or with a little amount of oil if you do not have a non-stick pan large enough), until the beef is browned all over and any excess water has come out of the beef (4 - 5 minutes).

Remove the beef from the pan and place on kitchen paper to drain.  Discard the “mysterious” water from the pan.

Clean the pan with kitchen paper and heat the butter. Add the garlic and chile and cook for 1 minute. Add the onion and cook for 3 - 4 minutes until it becomes soft.  Add the carrot and cook for further 3 - 4 minutes.

Return the beef (or add the prepared suji) to the pan, then add the water (or homemade beef stock), tomato, apple and tomato paste and bring to the boil.  I

Place the bouquet garni on the top of meat and vegetable, reduce the heat, cover and simmer for 90 minutes.

Add the potato to the pan and cook for further 20 - 30 minutes until it becomes soft.

Remove the pan from the heat and add the curry sauce mix to the pan.  Mix well.

Return to the low heat and cook for 10 minutes or so until the curry thickens.  Serve with some hot cooked rice.

As a serving suggestion, you can add some Japanese pickles such as Fukujinzuke and Rakkyo (both available at Japanese food stores).  Also, you add a Schnitzel style pork or chicken cutlet to make "Katsu Curry Rice" shown in the picture above.

Bon appetit!

Pressed Dungeness Crab Sushi

Lots of foreign people believe incorrectly that all Japanese housewives are expert in making Sushi and serve home-made Sushi to their families and guests regularly.

In fact, making Sushi is very difficult for Japanese housewives too!

Nigirizushi are almost impossible for us to make at home.  They require special skills, such as how to slice fish, the amount of Sushi rice to use and the right pressure to form oblong mounds.  They are only really tasty when made by well trained Sushi chefs.

Makizushi (rolled Sushi) are more popular at home but, even so, lots of Japanese housewives are struggling to wrap the Sushi rice and filling neatly with seaweed (Nori).  I often prepare them for my family but have never felt 100% satisfaction at my rolling skills. :-(

Here, I am introducing another style of Sushi - pressed Sushi (called Oshizushi in Japanese).  This method is far easier than Nigirizushi and Makizushi, and almost anyone can make tasty and gorgeous looking Sushi without fail!


Ingredients for 2 pressed sushi 
(Sushi rice)
1 cup Sushi rice
1 cup water
1 teaspoon Sake

(Sweet Vinegar)
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon Mirin

(Filling)
7oz Dungeness crab meat
1/3 cucumber very thinly sliced (using a mandolin is easiest)
2 tablespoons pickled ginger finely chopped

(Sushi Dressing)
3 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt

Salmon roe to garnish

Instructions
Wash and rinse the rice 8-10 times, then drain completely.  Place the rice in a rice cooker with the water and Sake and cook following the manufacturer's instructions.  Alternatively, place the rice, water and Sake in a sauce pan and bring to a boil.  Reduce the heat and simmer while covered until cooked. Take off the heat and leave covered (this helps ensure all the water is incorporated into the rice)

In a small mixing bowl, mix the ingredients for the sweet vinegar and stir well until the sugar has dissolved.  Add the Dungeness crab and marinate for half an hour or so.

Soak the cucumber in salted water for 15 minutes and then squeeze quite firmly to drain.

To make the Sushi dressing, add all ingredients in a cup and stir well until the sugar and salt have dissolved.

Transfer the cooked rice (which should still be fairly hot) to a large mixing bowl.  Add the Sushi dressing and mix the rice with a thin spoon or spatula using a slicing action to distribute the dressing thoroughly. If you mix too much the gluten in the rice makes it too sticky.

Add the cucumber and pickled ginger into the Sushi rice and mix well, once again using a slicing action to distribute evenly.

Line a wooden Sushi presser or about 3 x 7 inch small loaf tin with cling film, leaving it hanging over the sides of the presser or tin.  Layer evenly half of lightly squeezed Dungeness crab over the bottom of the presser or tin.  Now spread evenly the half of Sushi rice over the crab.

Fold the cling film over the top of the rice to enclose the Sushi.  Press down the Sushi with the presser's lid or something flat such as the bottom of a glass.

Turn the mold on to a chopping board.  Repeat for the rest of the rice mixture.  Leave the Sushi for 10 - 15 minutes at room temperature to set.

Cut the Sushi through the cling film into 6 - 8 equal peaces, pull the cling film gently off and transfer to a serving plate.  Garnish each peace with some of the salmon roe.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Marmalade Chicken

Following my pan-fried YAKITORI recipe, I am introducing another easy way to cook TERIYAKI style chicken.

Cooking chicken in a mixture of marmalade and soy sauce - that might sound disgusting to you, but, trust me!  It works very well and marmalade chicken is just so delicious!


Ingredients
1/2 cup soy sauce
5oz plus 1 tablespoon marmalade
2 tablespoons rice wine (SAKE)
2 lb chicken wings, drumsticks, or a mix

Instructions
In a very big pan, mix well the soy sauce, marmalade and rice wine until combined.

Place the chicken in the pan as single layer.

Bring to boil over medium heat. When it starts to boil, lower the heat. Place a lid on the pan and braise for 40 minutes. Turn the chicken 3 - 4 times during the cooking process.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Spaghetti Neapolitan (Japanese Style Ketchup Spaghetti)

My husband has a sort of prejudice against this dish.  He totally and utterly dislikes this dish without having even tried it once.

The reason why he is against this dish is “Ketchup”.  It seems that he cannot believe that sweet sauce turns into a very tasty pasta sauce.

He is British and in Britain there is a sauce called HP sauce which is more vinegary and hotter than the taste of ketchup.  HP sauce is more popular than ketchup over there.  Perhaps, the British classify HP sauce for adults and ketchup for kids and he may feel embarrassed about eating kiddies’ flavoured food!?

Although the taste of this dish is unlike the classic Italian flavour, trust me, it is very tasty and one of the most popular Japanese-Western dishes that we invented after the 2nd World War.

Ingredients for 2 people

7 oz spaghetti

2 rashers of Canadian naturally smoked bacon, cut into small pieces

2 oz thin sliced beef, cut into thin strips

1 tablespoon butter

1/2 onion, thinly sliced

1 clove garlic, finely chopped

1 medium sized cluster of oyster mushrooms, torn from the cluster

2 tablespoons chopped parsley plus some for garnish

salt and black pepper to taste

AJINOMOTO (MSG) to taste (optional)

2 tablespoons white wine

(Neapolitan Sauce)

2/5 cup Heinz organic ketchup

1 tablespoon tomato paste

1 tablespoon Lea & Perrins Worcestershire sauce

1/2 teaspoon mustard powder (Colmans English Mustard powder is best)

1/2 teaspoon onion powder

(Other)

dash of Tabasco

Instructions
Cook the spaghetti in a large pan of boiling salted water until just tender (al dente). Drain well.

To make the Neapolitan sauce, add all the ingredients in a cup and mix well until the mustard powder and the onion powder are incorporated with the mixture.

Heat a large frying pan and fry the bacon without oil.  When enough fat starts to come out of the bacon, add the beef and fry for further 1 – 2 minutes until the beef is just cooked.  With a slotted spoon, remove the bacon and beef from the frying pan and drain on kitchen papers.

Heat the butter in the same frying pan and cook the onion for 3 – 4 minutes. Add the garlic and cook for further 1 minute.

Add the mushrooms and the 2 tablespoons of parsley.  Return the bacon and beef and cook for 1 – 2 minutes until the mushrooms soften.  Season with salt, black pepper and MSG (if you are using), then add the wine and cook for a few minutes until the liquid has almost (but not quite) evaporated.

Add the spaghetti and the Neapolitan sauce into the frying pan and cook for a few minutes, mixing well.  When you start smelling a sweet ketchup smell, the dish is ready to serve.  Garnish with the rest of the parsley and add a dash of Tabasco if you prefer a spicy flavour.

NOTE: Normal Heinz ketchup is actually tomato flavored corn syrup!  The organic one is about the same price and far better tasting!


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

YAKITORI (Pan-fried Chicken Skewers)

I was shocked when I first ate TERIYAKI outside of Japan.  It was far too sweet!  It seemed to me that Western people had misunderstood what the real TERIYAKI dishes were.

The word of TERIYAKI consist of two words; TERI and YAKI, and they are translated into English as “glaze” and “grill” respectively.

Meat, fish and vegetables can be glazed with far less sugar or even no sugar at all!

Imagine that you’re making a reduction of wine.  The natural sweetness contained in wine is intensified when it is reduced.  Real TERIYAKI sauce is made in a similar cooking method, and the natural sweetness of Japanese seasonings – such as soy sauce, SAKE and MIRIN make the sauce thicker and richer.

YAKITORI is a TERIYAKI-style grilled, skewered, chicken.  It is delicious and a popular accompaniment for beer and SAKE.

The cooking method I am introducing here is very simple.  Rather than making the TERIYAKI sauce separately, I pan-fry the skewered chicken while cooking and reducing the sauce in the same pan – as you would caramelise onions with balsamic vinegar for example.

There’s no need to worry about burning the chicken in the broiler any more!

Ingredients for 6 skewers

10oz Chicken thigh, boned and cubed in 1.5”, 18 pieces

1 Japanese leek (NEGI) or 1 thin leek, white part only, cut into 1.5” lenghs, 12pieces

(Sauce)

2 tablespoons soy sauce

2 tablespoons rice wine (SAKE)

2 tablespoons sweet rice wine (MIRIN)

2 teaspoons sugar

Oil for pan-frying

Instructions

Thread a piece of the chicken, then a piece of the leek onto a skewer.  Repeat one more time, then finish with a piece of the chicken.  Repeat for the rest of chicken and leek and prepare 6 YAKITORI skewers.

To prepare sauce, combine the sauce ingredients in a cup and mix well until the sugar has dissolved.

Heat the oil in a large frying pan over medium heat, then fry the skewers for 4 – 5 minutes on each side.

Add the sauce to the frying pan, reduce the heat to low and constantly turn the skewers until the sauce is think and syrupy, and nicely coating the cooked chicken and leek.

NOTE: Japanese leek (NEGI), SAKE and MIRIN are all sold at oriental supermarkets.  You can also buy SAKE and MIRIN at the oriental food section of your local supermarkets.

If you would like to read this recipe in Japanese, please click HERE. 

Bon appetit!