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Top 5 dishes made from Sake (Rice Wine) *optional
1 . Prawn, Tomato & Lettuce Ramen Soup
Prawn, Tomato & Lettuce Ramen Soup
If you are looking for a healthy and refreshing soup for your Ramen Noodles, you may want to try this one. The main ingredients are Prawns, Tomato and Iceberg Lettuce. With Ramen Noodles in hot soup? Yes. It’s quick and easy to prepare, very filling, and healthy and satisfying.
Ingredient
1 tablespoon
Sake (Rice Wine) *optional
Cooking instructions
* Step 1
Place Chicken Stock, Sake (Rice Wine) and Garlic in a saucepan, and bring to the boil. Season with Salt and White Pepper. *Note: You may wish to season with Soy Sauce OR Fish Sauce, etc.
* Step 2
Meanwhile, cook Ramen Noodles according to the instruction on the package.
* Step 3
Add Prawns to the boiling soup. When the Prawns changed colour, add Tomato and Lettuce, and bring back to the boil. And it’s done.
* Step 4
Place some soup in a bowl, add drained Ramen Noodles, and cover with the remaining Soup. Add some Spring Onion and Crispy Chilli Oil, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Fried Chicken Gizzards (Giblets)
Fried Chicken Gizzards (Giblets)
I received a message from a person who saw my ‘Kara-age’ Fried Chicken Gizzards recipe. She and her dog love Chicken Gizzards but she has never cooked Chicken Gizzards like I do. I asked her how she normally cooks Chicken Gizzards. She says she washes them first, then coat with seasoned flour and fry them. I decided to try her method. I pre-boiled Gizzards to soften slightly. Then I used my ‘Kara-age-Ko’ (Seasoned Flour) to coat, and fried them in oil. It was delicious!
Ingredient
1/4 cup
Sake (Rice Wine) *optional
1 tablespoon
Plain Flour
1 tablespoon
Potato Starch
1/2 teaspoon
Salt
1/2 teaspoon
Garlic Powder
1/8 teaspoon
Sugar
Cooking instructions
* Step 1
Cook Chicken Gizzards (Giblets) in salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would taste better.
* Step 2
When Chicken Gizzards are cooked, set aside in the water to cool slightly.
* Step 3
To make Seasoned Flour, combine all ingredients.
* Step 4
Drain Chicken Gizzards and coat with the Seasoned Flour. Fry in the hot Oil until nicely browned and crispy.
Note: if there is a photo you can click to enlarge it
3 . Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
If you are interested in cooking Chicken Gizzards (Giblets), but don’t know how to cook them, try this easy recipe. Many people suggest to remove the tough silver coloured parts from Gizzards before cooking them. I don’t want to do that with my aching hands. I pre-boil them, so that you can eat the silver parts as well. The Chicken Gizzards in this dish are still crunchy after cooked, but they should be crunchy anyway. If you can’t find Konnyaku (Konjac), you don’t need to add it. Just alter the amount of Sauce, OR double the amount of Gizzards.
Ingredient
550-600 g
Chicken Gizzards (Giblets)
1/4 cup
Sake (Rice Wine) *optional
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Rice Vinegar
1 tablespoon
Sugar
2 tablespoons
Miso *I used darker colour Miso (Red Miso)
2 tablespoons
Mirin
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Chicken Gizzards (Giblets) into bite-size pieces, and cook in slightly salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would be cooked better.
* Step 2
While the Chicken Gizzards are cooking, combine all the Sauce ingredients in a small bowl.
* Step 3
Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. When Chicken Gizzards are cooked, add Konnyaku pieces, and boil for a few Minutes.
* Step 4
Drain Chicken Gizzards and Konnyaku, return to the saucepan, add the Sauce, and bring to the boil. Cook over medium heat, stirring occasionally, for 15 to 20 minutes OR until the Sauce thickens. Sprinkle with 1 teaspoon Rice Vinegar and mix to combine.
* Step 5
Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice. This dish is great for drinking, too.
Note: if there is a photo you can click to enlarge it
4 . ‘Kara-age’ Fried Chicken Gizzards
‘Kara-age’ Fried Chicken Gizzards
Chicken Gizzards (Giblets) are very cheap, but not many people cook them. You can find recipes on the internet, and many of them require to remove silver coloured parts from Gizzards because they are very tough. I don’t want to do that with my aching hands. I pre-boil them, so that all parts can be eaten.
Ingredient
1/4 cup
Sake (Rice Wine) *optional
2-3 tablespoons
Plain Flour
2-3 tablespoons
Potato Starch
1 clove
Garlic *grated
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Cook Chicken Gizzards (Giblets) in salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would taste better.
* Step 2
Combine all the Marinade ingredients in a mixing bowl.
* Step 3
Drain Chicken Gizzards, add to the Marinade, mix to combine well, then marinate for 30 minutes.
* Step 4
Remove excess marinade, add Egg, and mix well. Then add Plain Flour and Potato Starch, and mix to combine.
* Step 5
Heat the Oil to 180ºC and deep fry the Chicken Gizzards until nicely browned. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli, extra Salt if required, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Prawn, Egg & Iceberg Lettuce Udon
Prawn, Egg & Iceberg Lettuce Udon
I do love the combination of Prawns, Egg and Iceberg Lettuce. I often use them for Fried Rice and Stir-fries. They are great for Soups as well. You may be surprised to hear cooking Iceberg Lettuce, but Iceberg Lettuce is actually good for cooking as it retains the crispiness after being cooked. This is another very simple Udon dish. Absolutely easy to cook, nutritious and very comforting.
Ingredient
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
1 tablespoon
Sake (Rice Wine) *optional
1/2 teaspoon
grated Ginger
1/4 teaspoon
Salt *alter the amount
1 teaspoon
Soy Sauce *alter the amount
A few
drops Sesame Oil
Cooking instructions
* Step 1
Prepare all ingredients. Mix Potato Starch with Water in a small bowl.
* Step 2
Heat Cooked Udon Noodles in boiling water, then drain.
* Step 3
Combine all the soup ingredients in a saucepan. Alter the amount of Salt OR Soy Sauce depending on the saltiness of the stock. Bring to the boil over medium heat.
* Step 4
Add Prawns and Lettuce. When Prawns are cooked, gradually add Potato Starch mixture, stirring well, then add lightly whisked Egg. When Egg is softly cooked, the soup is done. It won’t take long.
* Step 5
Place the drained Udon in a bowl, cover with the mixture, add some Spring Onion and Crispy Chilli Oil if you have it, and enjoy.
Note: if there is a photo you can click to enlarge it
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