Yakisoba Noodles Recipe

Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.

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Yakisoba Noodles Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
Toppings
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let's cut the ingredients for the Yakisoba. Cut the sliced pork into 3~4cm (1.5") pieces.
  2. Cut the cabbage leaf into strips and chop them into 3cm(1") pieces.
  3. Slice the long onion diagonally into 1cm (1/2") pieces.
  4. Slice the carrot thinly and chop them into 5cm (2") strips.
  5. Crush the garlic clove with the flat side of a knife. Split it in half and remove the sprout from the inside. Chop the garlic clove into fine pieces.
  6. Prewash the bean sprouts and drain with a strainer.
  7. Let's make Yakisoba sauce. Add soy sauce and sake to the oyster sauce and mix well.
  8. Heat the griddle at about 240°C (460°F). Fry the yakisoba noodles and pour the sake over the noodles. Press the noodles with a spatula.
  9. When the other side of the noodles become golden brown, flip it over. Divide the noodles into four sections and slide them to the edge of the griddle.
  10. Add sesame oil to the griddle and fry the sliced pork and chopped garlic.
  11. When the pork becomes brown, add the bean sprouts, cabbage leaf, long onion and carrot at one time. Lightly stir and sprinkle with salt and pepper. Mix with the spatula.
  12. When the vegetables are almost cooked, mix the noodles with the vegetables. Pour on the Yakisoba sauce and stir-fry quickly.
  13. Serve the yakisoba to a plate. You can add bonito flakes, aonori seaweed powder and shredded pickled ginger.
Recipe Notes
  • A tip to make delicious Yakisoba is to fry at high heat in order to quickly vaporize water.
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Tofu Steak with Mushroom Sauce Recipe

This Tofu Steak with lots of seasonal mushrooms is so delicious with rice! You can’t get enough!

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Tofu Steak with Mushroom Sauce Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Let’s prepare the ingredients. Remove the stem ends of the shimeji mushrooms. Separate the shimeji into small pieces.
  2. Remove the stem ends of the enoki mushrooms. Cut the enoki in half. Shiitake or maitake mushrooms can be also used for this recipe.
  3. Trim off the root end of the garlic clove. Crush the garlic with the side of the knife. Then, roughly chop it into small pieces.
  4. Heat the tofu in a microwave at 600 watts for 1 minute to remove the excess liquid. Unwrap the firm tofu and thoroughly remove the excess water with another paper towel.
  5. Sprinkle on the salt, pepper and all purpose flour. Flip it over and remove the water. Then, sprinkle on the salt, pepper and flour again.
  6. Add the sesame oil to a pan and turn on the burner. Place the tofu into the heated pan and saute the bottom.
  7. Flip the tofu over and brown the other side. Remove and place the tofu steak onto a plate.
  8. Add a little more sesame oil. Reheat the pan, drop in the garlic and red chili pepper, and stir until aromatic.
  9. Add the shimeji and enoki mushrooms and continue sauteing.
  10. Add the mirin and soy sauce. Stir and distribute the sauce evenly.
  11. Spoon the mushrooms onto the tofu and pour the sauce over the top. Finally, top with the chopped spring onion leaves.
Recipe Notes
  • The consistency of the sauce sometimes depends on the type of mushrooms. To make the sauce thicker, you can add a little potato or corn starch diluted in water.
  • You can also place the tofu steak on a bowl of rice, making donburi.
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Spicy Tebasaki Chicken Wings Recipe

Enjoy the freshly made, piping hot Tebasaki Chicken Wings! This spicy fried chicken is tantalizingly delicious. Once you taste this chicken you could get totally addicted!

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Spicy Tebasaki Chicken Wings Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. When they are still hot, put the chicken wings into the bowl of Tebasaki sauce. With a paddle, toss to coat with the sauce.
  12. Serve the Tebasaki chicken wings on a plate. With a kitchen brush, coat the chicken with the extra sauce.
  13. 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.
Recipe Notes
  • 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.
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Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)

Chuka Okowa is a Chinese-style mixed sweet rice dish. The savory aroma of the meat and the sweetness of the chestnuts compliment each other well, making the dish more delicious!

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Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
Seasoning
Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
Seasoning
Votes: 1
Rating: 5
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Instructions
  1. Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
  2. Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
  3. Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
  4. Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
  5. Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
  6. Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
  7. When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
  8. Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
  9. When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
  10. Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
  11. Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
  12. When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
  13. Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
  14. Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
Recipe Notes
  • This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
  • This is a great bento ingredient since sweet rice is tender even when cold.
  • You can also make onigiri rice balls and keep them in the freezer on standby.
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Sweet and Sour Meatballs with Lotus Root Recipe

These meatballs are tender even when cold and the lotus root really adds a fun and beautiful texture. You should keep them on standby since they make the perfect bento ingredient.

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Sweet and Sour Meatballs with Lotus Root Recipe
Votes: 5
Rating: 4
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Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Sweet and Sour Sauce
Course Lunch, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Sweet and Sour Sauce
Votes: 5
Rating: 4
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Rate this recipe!
Instructions
  1. Let's prepare the lotus root. Thoroughly rinse the lotus root and grate it along with the skin. The grated root should make approximately 50g (1.8 oz).
  2. Slice about 100g (3.5 oz) of the lotus root. Then, coarsely chop the slices into small pieces.
  3. Let's make the sauce. Combine the vinegar, sake, sugar and soy sauce. Stir to dissolve.
  4. Let's combine the meatball ingredients. In a large bowl, season the ground pork with the salt and pepper. Add the soy sauce and sake. With your hand, squish the mixture to combine the ingredients. Then, loosely spread your fingers forming a rake shape to thoroughly mix the meat until the mixture becomes sticky. This will make it easier to combine other ingredients later.
  5. Add the chopped ginger root, coarsely chopped long green onion, grated lotus root, and coarsely chopped lotus root. Add in the potato starch and sesame oil. Squeeze the mixture so all ingredients are well incorporated. Even if you use lean meat, adding the grated lotus root will give it a tender texture. The crispy chopped lotus root also adds a pleasant texture to the dish.
  6. When the meat mixture is thoroughly combined, shape them into balls about the size of ping pong balls and place them onto a plate. You'll have about 12 meatballs in total. Now, remove your kitchen glove. Wet your hands with vegetable oil and roll each meatball between your palms to make a smooth surface.
  7. Let's cook the meatballs. Heat the oil in a pot to 170 °C (340 °F) and reduce the heat to low. Gently place the meatballs into the pot. Then, bring to medium heat. Don’t touch the meatballs until the surface firms up. Occasionally shake the pot to keep the bottom of the meatballs from burning.
  8. When the surface firms up, turn the meatballs over. Keep turning them to brown evenly for 5 to 6 minutes. They will turn to a delicious golden brown color. Remove the meatballs and place them onto a cooling rack.
  9. Let's coat the meatballs with the sauce. Heat another pot on medium heat. Stir the sauce and pour it into the pot. Bring it to a boil and reduce the sauce. When the sauce begins to thicken, add the meatballs. Coat the meatballs with the sauce.
  10. Place the meatballs onto a plate along with the sweet and sour sauce.
Recipe Notes
  • You can also top with shichimi chili pepper, sansho pepper or a generous amount of chopped seasonal kinome leaves to taste.
  • The meatballs are great for adding to bentos but be sure to cool them before packing.
  • Finally, the meatballs can be refrigerated or frozen so you can always keep them on standby.
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