Tag Archives: featured recipe

Featured Recipe: Japanese Nabe

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Japanese Nabe (also known as Japanese Nabemono is kind of like an awesome soup or stew, and everything is cooked in the same pot. There are a variety of ways to prepare nabe, but I’ll give you one you can try out.

Items you’ll need:

  • 12 small chicken meatballs or 2 cubed chicken breast
  • 8 large prawns
  • 1 large carrot cut into 2cm diagonal pieces
  • Half of a shredded Chinese napa cabbage
  • 4 – 6 whole shiitake mushrooms
  • 3 leeks cut into 2cm diagonal pieces
  • 1 large piece of tofu cut into 2cm cubes
  • 200g udon noodles (pre-cooked)

Soup stock:

  • 3 cups kombu and bonito stock
  • ½ cup tsuyu (Japanese noodle dipping sauce)
  • 4 tablespoons soy sauce
  • 4 tablespoons sake

Cooking instructions:

  1. In a large hot pot, add all of the soup ingredients and allow it to boil.
  2. Add chicken and boil for 2 minutes.
  3. Add carrots and shiitake then boil for another 2 minutes.
  4. Add shrimp, Chinese napa, leeks and tofu to boil for an additional 2 minutes.
  5. Serve in small bowls with rice on the side. When main ingredients are eaten, add the udon at the end with the rest of the soup.
Chicken Nabe

Chicken Nabe

Featured Recipe: Onigiri (Japanese rice ball)

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The Japanese rice ball (Onigiri), which is shaped like a triangle instead of being complete round, is a handy snack that you eat any time and take almost anywhere.

To make onigiri you will need the following:

  • 3 cups freshly cooked rice
  • Sea salt
  • 2 sheets of Nori (dry seaweed sheets) cut into strips approximately 5cm wide and 10cm long
  • Black and white sesame mix
  • Small bowl of water

For the onigiri filling:

  • 3 Umeboshi
  • 1 grilled salmon (shredded)
  • 3 tablespoons bonito mixture (mix bonito flakes with a little soy sauce)
  • 1 small cup of mixed tuna with mayo

Instructions to make onigiri

  1. In a small rice bowl, add a little salt and a scoop of rice.
  2. Make a hole in the middle with your thumb and place one umbeboshi inside.
  3. Cover with a little more rice.
  4. Wet your palms with a little water and add a little salt.
  5. Place all of the rice in your hand and gently roll into a ball.
  6. Shape the ball into a triangle with rounded edges and place a strip of nori on top or sprinkle with sesame mix.
  7. Follow these steps for all of the other fillings.
  8. Optional:  You can also evenly mix the rice with salmon or bonito mixture and shape into a triangle without nori.
Japanese Onigiri

Japanese Onigiri

Featured Recipe: Japanese Karage

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Here’s a step by step tutorial on how to make Karage (Japanese Fried Chicken)

You will need the following:

  • 10 boneless chicken thighs
  • ½ cup potato starch
  • Oil for deep frying
  • Lettuce leaves for garnish

Ingredients to make the marinade:

  • 2 teaspoons grated fresh ginger root
  • 4 tablespoons sake
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil

Karage cooking instructions:

  1. Cube the thighs into bite-size portions.
  2. Combine marinade ingredients in a bowl with the chicken. Mix well and let it sit for approximately 30 minutes.
  3. Heat cooking oil to approximately 170°C/340°F.
  4. Coat the chicken with potato starch and place in the deep fryer.
  5. Fry for approximately 4 minutes, until they are crispy and golden brown.
  6. Drain well and serve with lettuce.
Japanese Karage Fried Chicken

Japanese Karage Fried Chicken