Let’s prepare the bitter melon also known as goya. Cut the goya in half lengthwise and run a spoon along the inside of the rind. Then, scrape off the seeds and pith. Make sure to remove any of the remaining pith.
Slice the goya into 3mm (0.1”) pieces. If you are not a fan of bitter melons, try lettuce, spring onion leaves or bell peppers instead.
Place them into a bowl. Sprinkle on the salt. And toss to coat. Let the goya sit for 5 minutes.
Rinse the goya in a bowl of water. Then, remove the goya and pour fresh water over it. Strain the goya thoroughly and place it onto a tray.
Thoroughly remove the excess moisture with a paper towel. This process will help to reduce the bitterness of the goya.
Boil a generous amount of water in a pot and cook the somen noodles for slightly less cooking time than shown on the package. The noodles should be firm since they will also be cooked in a pan later.
Strain the noodles with a mesh strainer. And pour water over it to reduce the temperature. Then, rinse the somen in a bowl of ice water. Make sure to remove the gooey texture on the surface.
Remove the excess water thoroughly. And place the noodles onto a plate. Add a small amount of olive oil. And toss to coat.
Let’s make the somen chanpuru. Combine the chicken stock powder, sake and soy sauce. Stir to mix.
Season the egg with salt and pepper. Beat the egg in a bowl.
Heat the olive oil in a pan. Add the chopped garlic clove, bitter melon and carrot. Stir-fry the vegetables on medium heat.
When the carrot softens, add the tuna and moyashi bean sprouts. Continue to stir-fry.
Gather the vegetables over to one side, making a space for the egg. Pour in the beaten egg.
Cook the egg halfway through and combine it with the ingredients.
Reduce the heat to low and add the somen noodles. Pour over the seasoning.
Quickly toss to coat and turn off the burner. To avoid over-cooking the somen noodles, distribute the seasoning as quickly as possible and turn off the burner.
Let the ingredients absorb the seasoning. And place the somen chanpuru onto a plate. Sprinkle on the black pepper. Finally, top with the bonito flakes.
Adding the moyashi bean sprouts will help to loosen up the somen noodles and also give the dish a pleasant texture.
You can also add tofu to make the dish more filling and nutritious.
We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
Let's make the Tebasaki sauce. Combine the soy sauce, sake, mirin, sugar, and the grated garlic and ginger root in a pot. Turn on the burner. Stir evenly with a spatula.
Bring it to a boil to let the alcohol evaporate. Turn the heat to low, reducing the sauce for a few minutes. Pour the sauce into a bowl. Add the vinegar and stir with the spatula.
Let's prepare the chicken wings. Place the chicken wings onto a paper towel. Cover with another paper towel and press with your hands, removing all of the excess water.
Remove the paper towels and sprinkle on the salt. Lightly pat the salt onto the chicken. Flip it over and sprinkle on the salt again, lightly patting it.
Place the chicken into a bowl. Add the sake and ginger root juice. Rub the seasonings into the chicken thoroughly. After seasoning the chicken, allow to sit for about 10 minutes.
Press the chicken with a paper towel to lightly remove the excess liquid. Put the potato starch into a food storage bag. Place the chicken wings into the bag. Shake vigorously to coat the chicken with the starch. Place the chicken wings onto a cooking tray.
Let’s deep-fry the Tebasaki chicken. Heat the vegetable oil over medium heat. Drop in a sprinkle of sesame oil for added fragrance and taste. The amount of the frying oil should be enough to almost cover the chicken wings.
Remove the excess starch from the chicken. Place them into the pot while the oil is still cold. Deep-fry the chicken without stirring until the surface is cooked. This will help hold the starch in place while cooking.
When the temperature begins to rise, ladle the hot oil over the chicken to cook thoroughly. The hot oil tends to splash so be careful not to burn yourself.
When the edges of the chicken begin to brown, flip them over. Deep-fry the chicken evenly until golden brown. Place the chicken onto a cooling rack. Turn off the burner.
When they are still hot, put the chicken wings into the bowl of Tebasaki sauce. With a paddle, toss to coat with the sauce.
Serve the Tebasaki chicken wings on a plate. With a kitchen brush, coat the chicken with the extra sauce.
Sprinkle on the toasted white sesame seeds and a generous amount of the coarsely ground black pepper. Finally, top with the sansho pepper powder and red chili powder to taste.
Be sure to drop in the chicken when the oil is still cold. This will help the chicken heat up slowly, cooking the inside with the juices while deep-frying the outside to a golden brown.
This recipe allows you to make plenty of Tebasaki chicken wings without any trouble. You should definitely try it on Thanksgiving Day.
Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
Shiraganegishredded white part of a long green onion
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First, let's make the marinade.
In a plastic bag, combine the soy sauce, oyster sauce, honey, black vinegar, ginger juice and grated garlic.
Mix it thoroughly.
Prepare the ribs by rubbing all sides of the meat with half a teaspoon of salt.
Set it aside for 30 minutes.
The salt will help to extract the moisture from the surface.
Thoroughly wipe off the moisture with a paper towel.
This process will help to season the ribs and also remove any unwanted flavor.
Pierce the ribs in numerous places with a fork or bamboo stick.
This will help the meat to absorb the seasoning and also tenderize it.
The ribs can be slippery so be careful not to hurt yourself.
Place the ribs into the bag of the marinade.
Tightly close the bag and cover the ribs with the marinade.
Keep the ribs in the fridge for at least 2 hours or overnight.
This will make the meat tender and juicy.
Remove the bag from the refrigerator at least 30 minutes before cooking.
Bringing the meat to room temperature first, will help cook the meat thoroughly and prevent undercooking.
Drain the excess marinade and place the ribs onto a wire rack on a tray.
Then, transfer the remaining marinade into a pot.
Sprinkle a generous amount of coarsely ground black pepper on both sides of the spare ribs.
The vinegar, honey and ginger juice will help to tenderize the meat and the black pepper will bring out the flavor.
Place the ribs into the preheated oven along with the wire rack.
Placing the baking sheet covered with aluminum foil underneath the wire rack will make cleaning up much easier.
Bake the ribs at 200°C (392°F) for about a total of 25 minutes.
Meanwhile, let's reduce the marinade to make the sauce.
Bring it to a boil and then remove the foam.
When the sauce slightly thickens, it is ready.
You can pour the sauce over the ribs to taste later.
When the top of the meat is deliciously browned, flip the ribs over.
If the surface begins to burn, cover the ribs with aluminum foil.
Bake until the other side becomes golden brown.
This dish goes great with shiraganegi, the shredded white part of a long green onion. To make the shiraganegi, please check out our yakibuta ramen video.