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Top 5 dishes made from small piece Ginger *cut into fine strips
1 . Canned Sardines & Shimeji Takikomi Gohan
Canned Sardines & Shimeji Takikomi Gohan
This rice dish is extremely easy to make if you have a rice cooker. Place all ingredients, except for Edamame Beans, in the rice cooker’s inner pot and press the button to start. I used only 1 can (120g) Sardines in Olive Oil. If you want to add more Sardines, you need to alter the amount of Water and Soy Sauce.
Ingredient
150 g
Shimeji
1/2 teaspoon
Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon
Mirin
2 tablespoons
Soy Sauce
1 can (120 g)
Sardines in Olive Oil
1/2 cup
Edamame Beans *thawed if frozen
Cooking instructions
* Step 1
Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder.
* Step 2
Cut off the bottom of Shimeji, tear into smaller pieces, and spread evenly. Sprinkle with Soy Sauce and Mirin. Empty the can of Sardine into the pot, that means you add all the oil and liquid in the can as well.
* Step 3
*Note: If you use a larger size can of Sardines with more liquid, reduce the amount of Soy Sauce slightly as the liquid in the can is quite salty. If you use a can of Sardines in Brine, I recommend to drain the Brine and add 1 tablespoon Oil.
* Step 4
Press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, scatter Edamame Beans, let steamed for 10 minutes.
* Step 6
Gently mix to combine. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy. *Note: I added Crispy Chilli Oil as well, but it is optional.
Note: if there is a photo you can click to enlarge it
2 . Star Anise Gyū Don
Star Anise Gyū Don
‘Gyū Don’ is one of Japan’s most popular rice bowl dishes. In Melbourne where I live, since local supermarkets started selling thinly sliced Beef, it has become easy for me to cook Gyū Don. I don’t need to start the cooking process with slicing Beef. Today I cooked it in a different flavour. This is a Taiwanese inspired Gyū Don. I added Star Anise and Chinese Five Spice.
Ingredient
1/2-1
Onion *thinly sliced
1 tablespoon
Sugar
2 tablespoons
Soy Sauce *add extra if required
1 tablespoon
Mirin
1/2-1 teaspoon
Chinese Five Spice
Cooking instructions
* Step 1
Heat the Sauce ingredients in a sauce pan over a medium heat, add Onion and Ginger, and bring to the boil.
* Step 2
When it’s boiling, scatter Beef on top the Onion, cover with a lid, and cook until Onion is soft.
* Step 3
Make some room to add Harusame (Bean Thread Noodles) into the sauce, and cook until the noodles turn transparent.
* Step 4
Half fill a bowl with warm cooked rice and cover it with the Beef mixture, and enjoy. Today I added Boiled Egg.
Note: if there is a photo you can click to enlarge it
3 . Stir-fried Chicken with Hoisin Sauce
Stir-fried Chicken with Hoisin Sauce
Here is another simple stir-fry dish that you can try. I like to use Chicken Breast Fillet for this dish, but you can use Thigh Fillet OR Tenderloins instead. Pork OR Beef can be used. You might be familiar with the flavour of this stir-fry as many Chinese takeaway stores sell dishes in this flavour. This recipe requires only Chicken and Spring Onions, but naturally you can add other Vegetables and Asian Mushrooms.
Ingredient
2-3 tablespoons
Potato Starch *OR Corn Starch
1-2 tablespoons
Oil
1 clove
Garlic *chopped
1 teaspoon
Rice Vinegar *Important!
1/2 tablespoon
Sugar
1 tablespoon
Hoisin Sauce
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Cut Chicken Breast Fillet into bite-size pieces, lightly season with Salt and White Pepper, then coat with Potato Starch.
* Step 2
Combine the Sauce ingredients in a small bowl. Prepare all other ingredients before you start cooking.
* Step 3
Heat Oil in a frying pan over medium heat, cook Chicken pieces until nicely browned.
* Step 4
Add Garlic, Ginger, Chilli and thick parts of Spring Onion, and stir for a few minutes, then add softer parts of Spring Onion.
* Step 5
Add the Sauce and stir for a minute, then add Rice Vinegar, and stir to combine. Serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
4 . Sesame Flavoured Prawn Takikomigohan
Sesame Flavoured Prawn Takikomigohan
‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It is commonly seasoned with Dashi and Soy Sauce. It is my absolute favourite Japanese dish and I often crave it. Today I used Prawns. I thought some Oil will be definitely needed, so I added Sesame Oil. The result was so good and now I am writing down how I made it.
Ingredient
1 tablespoon
Sake (Rice Wine)
1 pinch
Salt
1 teaspoon
Kombu (Kelp) Dashi Powder
1 tablespoon
Sesame Oil
2 tablespoons
Soy Sauce
1/2 cup
Edamame Beans *optional
Cooking instructions
* Step 1
Clean the shelled Prawns, place in a bowl, sprinkle with Sake (Rice Wine) and Salt, massage to combine, and set aside. *Note: If you have the Prawns’ shells, save some.
* Step 2
Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Kombu (Kelp) Dashi Powder, Ginger and Sesame Oil.
* Step 3
Place Prawns on top and sprinkle with Soy Sauce. *Note: If you have some Prawns’ shells, place them on top. DO NOT stir.
* Step 4
Press the Cook/Start button. When the Rice is cooked, remove the shells.
* Step 5
Add Edamame Beans (OR Peas) and gently mix to combine. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Pork ‘Nikujaga’ with Kombu (Kelp)
Pork ‘Nikujaga’ with Kombu (Kelp)
‘Nikujaga’ is the dish of ‘Niku’ (Meat) and ‘Jaga’ (Potato) cooked in sweet soy sauce flavoured broth. It is one of the most popular Japanese home-cooked dishes. Today I added Kombu (Kelp) to it. I think Pork is most suitable, but Chicken OR Beef can be used. You have never seen a dish like this one at Japanese restaurants? No, you won’t. But, this is one of the very Japanese dishes. Serve with freshly cooked Rice.
Ingredient
1
Carrot
1 teaspoon
Sesame Oil
1 tablespoon
Sugar
3 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. Cut them short if loo long.
* Step 2
Peel Potatoes and cut into chunky bite-size pieces. Cut Carrot into smaller bite-size pieces. Prepare other ingredients.
* Step 3
Heat Sesame Oil in a large saucepan over medium heat, and cook Pork and Carrot. When Pork changes the colour, add drained Kombu and Ginger, stir, then add Water and Potato pieces, and bring to the boil.
* Step 4
Remove the scum on the surface, add Sugar, Soy Sauce and Mirin, cover with a lid, and cook for 15 to 20 minutes.
* Step 5
Remove the lid and cook, tossing occasionally, until the sauce is almost gone.
Note: if there is a photo you can click to enlarge it
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