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Top 5 dishes made from Water *OR Sake (Rice Wine)
1 . Stir-fried Okra with Garlic & Chilli
Stir-fried Okra with Garlic & Chilli
For those who have never cooked OR eaten Okra, here is a super easy recipe you can try. It’s a very simple stir-fry with Garlic and Chilli. Today I used Olive Oil but Sesame Oil is also nice. You can add salty Anchovy, season with Soy Sauce OR add some spices. It can be Mediterranean, Asian OR anything.
Ingredient
1 clove
Garlic *finely chopped
1 tablespoon
Oil *Today I used Olive Oil
1 tablespoon
Water *OR Sake (Rice Wine)
Cooking instructions
* Step 1
Wash Okra, trim if required, and cut them in half diagonally, OR you can cut them into bite-size in any shape.
* Step 2
Heat Olive Oil in a frying pan over medium heat, add Okra, Garlic and Chilli, and stir. Sprinkle with Water, quickly cover with a lid, and cook until liquid is evaporated, shaking the pan occasionally. It won’t take long at all.
* Step 3
Remove the lid and stir until Okra is cooked and nicely browned. Season with Salt and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Chikuwa & Konnyaku (Konjac)
Chikuwa & Konnyaku (Konjac)
This is another popular and traditional Japanese dish that you would never come across at Japanese restaurants. Some people cook it in a saucepan with a fair bit of Dashi Stock, but I cook it quickly in a frying pan. I would need freshly cooked Rice to enjoy this dish.
Ingredient
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Sesame Oil
1/2 tablespoon
Sugar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
2 tablespoons
Water *OR Sake (Rice wine)
1/2 teaspoon
Kombu (Kelp) Dashi Powder *optional
1/4 teaspoon
Chilli Flakes as required *I added
Cooking instructions
* Step 1
Rinse Konnyaku (Konjac) block, make lots of holes using a skewer, and cut into bite-size pieces. (You may wish to cut it in a decorative way. See ‘Kimpira Konnyaku’.) Boil for a few Minutes and drain.
* Step 2
Cut Chikuwa (Japanese Tube-shape Fish Cakes) into bite-size pieces. I cut it diagonally.
* Step 3
Combine all the Sauce ingredients in a small bowl.
* Step 4
Heat Sesame Oil in a frying pan over medium heat, cook drained Konnyaku (Konjac) for a minutes, add the Sauce, and stir until the Sauce thickens.
* Step 5
Add Chikuwa, and stir until the Sauce is gone. Sprinkle with some Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.
Note: if there is a photo you can click to enlarge it
3 . Spicy Tofu & Cashew Rice Bowl
Spicy Tofu & Cashew Rice Bowl
This recipe is almost identical to my ‘Teriyaki Tofu Don’. I used a different flavoured sauce that was quite spicy, and I added Cashew Nuts for extra nutrients. This is a vegetarian dish. If you omit the Egg, it can be vegan. Coating Tofu pieces with Potato Starch is the important part of this recipe. I encourage you to do the extra process.
Ingredient
250 g
Firm Tofu
2-3 tablespoons
Potato Starch *OR Corn Starch
1-2 tablespoons
Oil
1 clove
Garlic *grated
2 tablespoons
Soy Sauce
1 tablespoon
Sesame Oil
1 tablespoon
Sugar
1 tablespoon
Mirin
1 tablespoon
Water OR Sake (Rice Wine)
1/2 tablespoon
Rice Vinegar
1/4 teaspoon
Chilli Flakes *OR add as much as you want
Cooking instructions
* Step 1
Combine all the Marinade ingredients in a mixing bowl.
* Step 2
Cut Firm Tofu to bite-size pieces. Add to the Marinade and mix to combine. Set aside for 10 minutes, OR longer if possible.
* Step 3
Combine all the Sauce ingredients in a small bowl. This sauce is spicy enough for me, but you may wish to add more Chilli Flakes OR your favourite Chilli Sauce.
* Step 4
Prepare Eggs. Today I fried Eggs.
* Step 5
Drain Tofu Pieces to remove excess liquid if there is any, and coat the Tofu pieces with Potato Starch (OR Corn Starch). Heat Oil in a frying pan over medium heat, and cook until nicely browned and crispy. Add Cashew Nuts and stir until browned, then add the Sauce and combine well.
* Step 6
Half fill a bowl with warm Cooked Rice, place Egg and Tofu. Sprinkle with some finely chopped Spring Onion, Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Scrumptious Cashew & Chicken
Scrumptious Cashew & Chicken
Today I cooked this ‘Scrumptious Cashew & Chicken’ using a very similar sauce that I used for ‘Spicy Tofu & Cashew Rice Bowl’. I didn’t make this dish into a rice bowl, but it is certainly delicious with freshly cooked Rice. But it is also really good for drinking. Chilled beer would be perfect!
Ingredient
1-2 tablespoons
Potato Starch OR Corn Starch
1 tablespoon
Oil
50 g (1/3 cup)
Roasted OR Toasted Cashew Nuts
1 clove
Garlic *grated
1/2 tablespoon
Sugar
1 tablespoon
Soy Sauce
1 tablespoon
Oyster Sauce *OR extra Soy Sauce
1 tablespoon
Mirin
2 tablespoons
Water OR Sake (Rice Wine)
1 teaspoon
Rice Vinegar
1/4 teaspoon
Chilli Flakes *optional, you may wish to add more
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. If you don’t have Oyster Sauce, use Soy Sauce only, but you might wish to more Sugar.
* Step 2
Cut Chicken Fillets into bite-size pieces, season with Salt and White Pepper, and coat with Potato Starch.
* Step 3
Heat Oil in a frying pan over medium heat, and cook Chicken pieces. When nicely browned and cooked, add Cashew Nuts, and stir for a few minutes.
* Step 4
Add the Sauce, and stir and toss until the sauce thickens. Sprinkle with some finely chopped Spring Onion and Toasted Sesame seeds, and serve.
Note: if there is a photo you can click to enlarge it
5 . Beef & Garlic Shoots Stir-fry
Beef & Garlic Shoots Stir-fry
Here in Australia, more exotic vegetables and fruit are becoming available. Even supermarket stores are selling unfamiliar vegetables and fruit. I often wonder how to cook them and what they taste like. The best thing to do is ‘try them’. Have you cooked garlic shoots before? This vegetable with the garlic flavour is so tasty and has amazing texture, and it is great for stir-fry. Try it and you will love it!
Ingredient
400-500 g
Beef Steaks
1 bunch
Garlic Shoots
1
Carrot
1 tablespoon
Oil
1 tablespoon
Soy Sauce
1 clove
Garlic *grated
1 teaspoon
Sesame Oil
1 tablespoon
Mirin
1 tablespoon
Water OR Sake (Rice Wine)
1 tablespoon
Toasted Sesame Seeds
1 teaspoon
Potato Starch Flour
Cooking instructions
* Step 1
Thinly slice Beef Steak(s). Add marinade ingredients to beef and massage, then rest for a while.
* Step 2
Wash and cut off the hard ends of Garlic Shoots, then cut them about 4cm. Cut Carrot into strips about the same size as Garlic Shoots.
* Step 3
Make sauce by mixing all sauce ingredients.
* Step 4
Heat Oil in a frying pan and cook Beef. When Beef changed colour, add Garlic Shoots and Carrot, cook until tender enough but still crunchy. Add sauce and combine well.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
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3. Focus on Adding—Not Subtracting
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6. Eat More Plants
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