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Top 5 dishes made from thin slices Ginger *cut into fine strips
1 . Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
If you are a big fan of Japanese food, you may have tasted ‘Yuzu Koshō’. It is a Japanese condiment, that is made with zest of Yuzu (a citrus fruit), Green Chilli and Salt. Many Asian grocery stores sell ‘Yuzu Koshō’ in a tube. Today I added it to this Salmon & Shimeji Takikomigohan. The refreshing fragrance and the spiciness of ‘Yuzu Koshō’ would take this simple rice dish to next level.
Ingredient
1-2 tablespoons
Sake (Rice Wine)
1/2 teaspoon
Salt
1-2 teaspoons
Yuzu Koshō
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, sprinkle with Sake (Rice Wine) and Salt, and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Cut off the bottom of Shimeji and tear into small pieces. *Note: If you use other Asian Mushrooms, cut into bite-size pieces if large.
* Step 3
Wash Rice, drain, and place in the rice cooker’s inner pot. Add the Dashi Stock and Soy Sauce, and gently stir. *Note: For stronger flavour, you can add extra 1/2 tablespoon Soy Sauce.
* Step 4
Scatter Ginger, place Shimeji (OR other Asian Mushrooms) and Salmon pieces with all the liquid, but DO NOT stir.
* Step 5
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then add Yuzu Koshō and mix to combine.
* Step 6
Sprinkle with some finely chopped Spring Onion and Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Ginger Pork Mazegohan
Ginger Pork Mazegohan
I had a pack of 350g thinly sliced Pork. I wanted to cook a dish for 4 servings. I could have stir-fried the Pork with vegetables, but I didn’t have suitable vegetables. I only had salad vegetables. Then, I decided to cook this ‘Mazegohan’. 'Mazegohan’ is a Japanese dish of Rice. Rice and other ingredients are cooked separately and mixed together after they are cooked. I added plenty of Ginger. So tasty!!!
Ingredient
1/4 teaspoon
Salt
1 teaspoon
Kombu (Kelp) Dashi Powder *optional
1 teaspoon
Oil
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1/2-1 teaspoon
Sugar
Cooking instructions
* Step 1
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 Salt, and gently stir. Press ‘COOK’ button to start cooking.
* Step 2
Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste. I added 1 teaspoon today.
* Step 3
When the Rice is cooked, add Edamame (OR Peas), and let them steamed for 10 minutes.
* Step 4
Cut thinly sliced Pork into bite-size pieces. Heat Oil in a frying pan over high heat, cook Pork. When cooked, add the Sauce, and cook until the sauce is gone and Pork is slightly caramelised.
* Step 5
Add the Pork to the Rice, then mix to combine roughly. Sprinkle with Spring Onion, and serve.
Note: if there is a photo you can click to enlarge it
3 . Scrumptious Baby Potatoes
Scrumptious Baby Potatoes
My family recently moved house. We couldn’t take everything to our new house, especially plants in the garden. My daughter was growing some Potatoes. She didn’t want to waste them. She was afraid Potatoes were not ready for harvest, but she dug up anyway, and found a lot of Baby Potatoes. I cooked them with Sugar, Soy Sauce and Mirin, the Japanese staples.
Ingredient
1 tablespoon
Sugar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1/2 teaspoon
Sesame Oil *optional
Cooking instructions
* Step 1
Wash Baby Potatoes very well. You don’t need to peel the skin. Cut into 1/2 OR 1/4.
* Step 2
Place all ingredients in a saucepan and bring to the boil. Cover with a lid and simmer until Potato is soft, occasionally shaking the pan.
* Step 3
Remove the lid and cook, shaking and tossing, until the sauce is almost gone.
* Step 4
Sprinkle with some finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix).
Note: if there is a photo you can click to enlarge it
4 . Hot & Sour Prawn Harusame Soup
Hot & Sour Prawn Harusame Soup
I am a big fan of Tom Yum soups, particularly ‘Tom Yum Goong’. I don’t cook it at home as I usually don’t have ingredients such as Lemongrass and Kaffir Lime Leaves. So it is a restaurant food for me, though I often find it too spicy. This is my recipe to make a similar soup using what I always have. And its flavour has been altered to suit my taste, and it is not too spicy. I add Harusame Noodles. The noodles suck up the delicious soup and they make this soup a filling meal.
Ingredient
1 teaspoon
Oil
1 teaspoon
Fish Sauce
1 teaspoon
Soy Sauce
1/2 teaspoon
Sugar
1 tablespoon
Lemon Juice
Leaves
Coriander
Cooking instructions
* Step 1
Heat Oil in a saucepan, and cook Onion, Red Capsicum, Garlic and Ginger. When softened, add Chicken Stock, and bring to the boil.
* Step 2
Add Fish Sauce, Soy Sauce, Toban Djan (Chilli Bean Sauce) and Sugar, and mix well. Taste it, and add some Salt if required. You may wish to add more Toban Djan (Chilli Bean Sauce).
* Step 3
Add Prawns and Harusame Noodles. When noodles are soft and Prawns are cooked, add Lemon juice and stir, and it is done.
* Step 4
Drizzle with some Rāyu (Chilli Oil), add some Coriander Leaves, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Braised Pork Belly Rice Bowl
Braised Pork Belly Rice Bowl
My family loves my Pork ‘Kakuni’. I cook it using a pressure cooker. This recipe is almost identical to the ‘Kakuni’ recipe, but I added extra ingredients for extra flavour, and I made it into a rice bowl dish as we always eat it with Rice. This recipe’s method is the most common ‘saucepan method’, so anyone can cook it without a pressure cooker. It is not hard. You only need to cook it longer until Pork is soft.
Ingredient
400 g
Pork Belly with Rind
1 clove
Garlic *squashed
1/4 cup
Sake (Rice Wine)
1-2 tablespoons
Sugar *add extra if you like sweeter flavour
2 tablespoons
Soy Sauce
Cooking instructions
* Step 1
Place Pork Belly in a large saucepan. If too large, cut into the size that fits in the saucepan. Cover with Water and bring to the boil, and simmer over low heat for 30 minutes. Remove any scum and fat on the surface.
* Step 2
Leave the Pork Belly in the Water until slightly cooled. If you go to next process straight away, work carefully because it is hot.
* Step 3
Take out the cooked Pork Belly and cut into chunky bite-size pieces. Save 1 cup Water and discard the rest of Water, OR you may wish to use it for something else.
* Step 4
Place all the Sauce ingredients and Pork pieces in the saucepan, cover with the lid, and and bring to the boil. Simmer over low heat for 1 hour or until Pork is soft.
* Step 5
Remove the lid and cook until the sauce thickens. Taste the sauce, and you may wish to add extra Sugar. *Note: Add Potato Starch mixture to thicken the sauce, but it is optional. You don’t need to add all of it.
* Step 6
Half fill a bowl with warm Cooked Rice and cover it with Pork and Boiled Egg. Add some Green Vegetables if you like it. Today I added some blanched Spinach. Sprinkle with finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
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