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Top 5 dishes made from Spring Onions *finely chopped, save some for topping
1 . Okonomiyaki - sprouts (P5min, C10min)
Okonomiyaki - sprouts (P5min, C10min)
learned here on cookpad, a classic japanese dish, but have some variation of myself.
Ingredient
2
Eggs
1 tablespoon
Oil
1/2 teaspoon
Dashi Powder *Bonito (Katsuobushi) Type recommended
1/2 teaspoon
Salt
Cooking instructions
* Step 1
Mix all batter with sprouts to a nice smooth paste
* Step 2
Heat Oil in a frying pan over medium heat, pour the batter and form a large pancake. Make a hole (OR 2 holes) in the pancake and place Egg(s) in the hole(s). (this way you can taste egg, but next time i will try to mix eggs in)
* Step 3
Flip over on a plate like spanish omelet and then cook other side
* Step 4
Dress with sauce, and spring onion. then done!
Note: if there is a photo you can click to enlarge it
2 . Tofu Soboro & Mushroom Rice Bowl
Tofu Soboro & Mushroom Rice Bowl
‘Soboro’ means crumbled meat in Japanese. I often use minced Pork OR Chicken, sometimes canned Fish, and Tofu is also very suitable for ‘Soboro’ dishes. Please use a good quality Firm Tofu that contains less water. If you live in Australia, I don’t recommend Coles’ Firm Tofu that has sour taste and poor texture. This dish can be Vegan if you use Vegetarian Oyster Sauce and omit the additional Egg.
Ingredient
250 g
Firm Tofu *crumbled
1 tablespoon
Oil
1 clove
Garlic *grated
1 tablespoon
Sugar
1 tablespoon
Soy Sauce
1 tablespoon
Dark Soy Sauce *OR Soy Sauce
1 tablespoon
Oyster Sauce
1 tablespoon
Sake (Rice Wine) OR Water
1/4 teaspoon
Chilli Flakes *OR as required
1/2 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl.
* Step 2
Crumble Firm Tofu. If you use Shimeji, cut off the bottom and tear into smaller pieces. If you use other Asian mushrooms, cut into small pieces. Finely chop up Spring Onion(s).
* Step 3
Prepare Egg(s) if you are going to add it. e.g Scrambled, Boiled, etc.
* Step 4
Heat Oil in a frying pan over medium heat, cook Shimeji (OR other Mushrooms). When softened, add the crumbled Firm Tofu, Spring Onion and the Sauce. Stir for a few minutes.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Tofu mixture and Egg (*optional), add some Crispy Chilli Oil, and enjoy.
* Step 6
*Note: The photo below is the same dish, but I forgot to save some chopped Spring Onion for topping, and I added Boiled Egg.
Note: if there is a photo you can click to enlarge it
3 . Mabo Potatoes
Mabo Potatoes
‘Mabo Dōfu’ (Mapo Tofu) is one of the foods that I sometimes crave for. The other day, when I wanted to cook it, I didn’t have Tofu. I sometimes cook the same dish using Eggplant OR Harusame Noodles, but I didn’t have them either. Then an idea came to me. How about Potato?
Ingredient
1 tablespoon
Oil
250-300 g
Pork Mince
1 clove
Garlic *finely chopped
1 tablespoon
Dark Colour Miso
1 tablespoon
Soy Sauce
1 tablespoon
Sugar
2-3 teaspoons
Toban Djan (Chili Bean Sauce)
2 tablespoons
Sake (Rice Wine)
1 tablespoon
Sesame Oil
1 tablespoon
Potato Starch
Cooking instructions
* Step 1
Peel Potatoes, cut into bite-size pieces, cook in the salted Water until soft, then drain.
* Step 2
Place all the Sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking Pork Mince.
* Step 3
Heat Oil in a large frying pan or a wok, cook Pork Mince, Garlic, Ginger and Spring Onions, breaking up the mince.
* Step 4
Before you add the sauce to the pan, mix it well again. Then pour in the sauce and bring it to the boil and let it thicken.
* Step 5
Add the drained Potato and gently mix and combine. Sprinkle with the saved Spring Onion and serve.
Note: if there is a photo you can click to enlarge it
4 . Hoisin Pork Sauce
Hoisin Pork Sauce
To make my ‘Spicy Meat Sauce’, I use Red Miso (dark coloured Japanese Miso) and Soy Sauce. The other day I added Hoisin Sauce as well, just because I needed to use it up. The sauce was so good and inspired me to make this Pork Sauce. This meat sauce can be enjoyed with freshly cooked Rice, or Noodles such as Udon and Spaghetti. You can wrapped it with some salad in Tortilla or Rice Paper, too. This is a very versatile meat sauce.
Ingredient
1-2 teaspoons
Oil *I used Canola Oil
500 g
Pork Mince
1-2 cloves
Garlic *finely chopped
1 pinch
Chilli Flakes *optional
1 tablespoon
Dark Colour Miso *e.g. Red Miso
1/2-1 tablespoon
Sugar *alter the amount to suit your taste
1/4 cup
Hoisin Sauce
2 tablespoons
Sake (Rice Wine)
1 teaspoon
Potato Starch OR Corn Starch
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a measuring jug or bowl.
* Step 2
Heat Oil in a large frying pan over medium high heat. Cook Pork Mince, Garlic, Ginger and Carrot (and Chilli Flakes), stirring and breaking up the Mince. When Pork changed the colour, add Spring Onions and Shiitake, and stir-fry until all vegetables are soft. Lightly season with Salt & Pepper.
* Step 3
Before you add the sauce to the pan, stir it well. Then add the sauce to the pan, and bring to the boil, stirring, and cook until the sauce is thick. *Note: If you want more saltiness, add some Soy Sauce.
* Step 4
Serve with freshly cooked Noodles OR Rice. Today I enjoyed it with Udon Noodles with some Cucumber. I sprinkles with some Shichimi (Japanese Chilli Spice Mix) and the saved Spring Onion.
*Note: You can wrapped it with some salad in Tortilla or Rice Paper, too.
Note: if there is a photo you can click to enlarge it
5 . Dried Shiitake & Peas Mazegohan
Dried Shiitake & Peas Mazegohan
Do you know that sun-dried Shiitake are a great source of Vitamin D? They also have more Umami flavour. In Melbourne where I live, imported Dried Shiitake are widely available but most commercially produced Dried Shiitake are not sun-dried. If you are after the nutritious benefit, purchase fresh Shiitake and dry them under the direct sunlight. It’s easy to do, and you will get about 1/3 of recommended daily intake of Vitamin D from only 2 Shiitake. That’s what I have heard.
Ingredient
20-30 g
Dried Shiitake (Whole OR Sliced)
1 teaspoon
Sesame Oil
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1/2-1 tablespoon
Oyster Sauce
1-2 teaspoons
Sugar *optional, if you like sweeter flavour
1/2 cup
Frozen Peas
Cooking instructions
* Step 1
Wash Rice then cook as normal.
* Step 2
Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
* Step 3
Soak Dried Shiitake in water and drain when soft. Whole Shiitake need to be thinly sliced. *Note: Commercially produced Dried Shiitake should be cleaned well.
* Step 4
Place Dashi Stock in a saucepan, add softened and sliced Shiitake and other ingredients except Peas. Cover with a lid, bring to the boil over medium heat, then reduce the heat to simmer for 15 minutes.
* Step 5
Remove the lid, add Frozen Peas and bring back to the boil, and cook until the sauce is almost gone.
* Step 6
Add the Shiitake and Peas mixture with all the sauce to the cooked rice. Add the Egg and chopped Spring Onion as well. Mix to combine.
* Step 7
Place some saved Spring Onion on top and enjoy. *Note: Toasted Sesame Seeds and Toasted Sushi Nori are also good toppings.
Note: if there is a photo you can click to enlarge it
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