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Top 5 dishes made from small piece Ginger *finely grated
1 . Daikon sauce Chicken (pre 10m, cook 10min)
Daikon sauce Chicken (pre 10m, cook 10min)
this taste so good, and not very salty, but full of flavour, it is a very comfy wintery dish. I learned this one from cookpad.
Ingredient
500-600 g
Chicken Thigh Fillets
300 g
Daikon *finely grated
1 teaspoon
Rice Vinegar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin (or other wine)
Cooking instructions
* Step 1
Marinate chicken(5mins): Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & White Pepper and leave on side
* Step 2
Using processor machine to break the daikon Ginger and then mix in Soy Sauce and Mirin.
* Step 3
Heat a frying pan over medium high heat, cook Chicken until both sides are nicely browned. Add the daikon mixture and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until the sauce thickens.
* Step 4
Sprinkle Rice Vinegar over, stir to combine(optional), my husband doesn't like vinegar, so I leave it without. Sprinkle with chopped Spring Onion and serve. taste really good!
Note: if there is a photo you can click to enlarge it
2 . Chicken Breast Shogayaki
Chicken Breast Shogayaki
‘Pork Shogayaki’, or Ginger Pork, is one of the most popular dishes at Japanese eateries. If you don’t eat Pork with any reasons, try this Chicken Breast version. You must thinly slice the Breast Fillet, so that Chicken would be cooked quickly.
Ingredient
300 g
Chicken Breast Fillet(s)
2-3 teaspoons
Oil
2 tablespoons
Mirin
2 tablespoons
Soy Sauce
1/2-1 teaspoon
Sugar *optional
Cooking instructions
* Step 1
Thinly slice Breast Fillet(s). Combine grated Ginger, Mirin and Soy Sauce (and Sugar) in a small bowl.
* Step 2
Heat Oil in a frypan and cook Chicken over high heat. It won’t take long.
* Step 3
When Chicken changed colour, add the sauce and cook until sauce thickens, and that’s it!
* Step 4
*Note: I sprinkled with Shichimi (Japanese Chilli Spice Mix) for the above photo. I like to serve this dish with finely shredded Cabbage.
Note: if there is a photo you can click to enlarge it
3 . Pork Shogayaki (Ginger Pork)
Pork Shogayaki (Ginger Pork)
‘Pork Shogayaki’, or Ginger Pork, is one of the most popular Izakaya dishes. It is easy to cook if you have thinly sliced Pork. I used to buy a block of Pork Belly and slice it by hand because thinly sliced any meat was not available where I live. More than 20 years later, it is widely available and this dish can be prepared so easily.
Ingredient
300 g
thinly sliced Pork
1-2 teaspoons
Oil
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1/2-1 teaspoon
Sugar *optional
Cooking instructions
* Step 1
Combine grated Ginger, Mirin and Soy Sauce (and Sugar) in a small bowl.
* Step 2
Heat Oil in a frypan and cook thinly sliced Pork over high heat. It won’t take long.
* Step 3
When Pork is cooked and slightly browned, add the sauce and cook until sauce thickens, turning the pork over, and that’s it!
*Note: I sprinkled with Shichimi (Japanese Chilli Spice Mix) for the above photo.
Note: if there is a photo you can click to enlarge it
4 . Chicken With Grated Daikon Sauce
Chicken With Grated Daikon Sauce
Finely grated Daikon (White Radish) has a resemblance to Sleet that is called ‘Mizore’ in Japanese. When meat or fish are cooked in a sauce with finely grated Daikon, the dish is called ‘Mizore-ni’ that literally means ‘cooked in the sleet’. This dish’s Japanese name is ‘Tori no Mizore-ni’, Chicken cooked in the Sleet.
Ingredient
500-600 g
Chicken Thigh Fillets
300 g
Daikon *finely grated
1 teaspoon
Rice Vinegar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & White Pepper.
* Step 2
In a bowl, combine finely grated Daikon, Ginger, Soy Sauce and Mirin.
* Step 3
Heat a frying pan over medium high heat, cook Chicken until both sides are nicely browned. Add the daikon mixture and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until the sauce thickens.
* Step 4
Sprinkle Rice Vinegar over, stir to combine. Sprinkle with chopped Spring Onion and serve.
Note: if there is a photo you can click to enlarge it
5 . Shimeji, Spinach & Wakame Soup
Shimeji, Spinach & Wakame Soup
This is an absolutely quick & easy soup that is healthy and delicious. I sometimes add Eggs and that makes the soup even more nutritious. You can enjoy this soup with freshly cooked rice or add noodles such as Udon and Ramen. Wakame can be replaced with toasted Nori (Seaweed Sheets).
Ingredient
4 cups
(*1000ml) Chicken Stock
2 handfuls
Baby Spinach
1 tablespoon
Dry Cut Wakame
Cooking instructions
* Step 1
Heat Chicken Stock and Ginger in a large saucepan or pot. Season with Salt and White Pepper. Cut off the bottom of Shimeji, tear into smaller pieces and add to the soup.
* Step 2
When Shimeji is cooked, add Spinach and Wakame. They will be cooked very quickly. Sprinkle with some Spring Onion and Toasted Sesame Seeds and enjoy.
* Step 3
*Note: If you use Nori (Seaweed Sheets) instead of Wakame, toast them over the flames, tear into small pieces, and add with Spring Onion and Sesame Seeds just before you eat.
Note: if there is a photo you can click to enlarge it
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