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Ingredient
Top 5 dishes made from Sugar *alter the amount
1 . Quick & Easy Beef Rice Bowl
Quick & Easy Beef Rice Bowl
There are three commonly used ingredients to season Japanese dishes, and they are Sugar, Soy Sauce and Mirin. They are the essentials in my kitchen. This is a very simply stir-fried Beef & Onion seasoned with Sugar, Soy Sauce and Mirin. This is the flavour I grew up with and I always love. I added Ginger and Chilli today. Of course you can ddd Garlic.
Ingredient
1/2
Onion *sliced
1 teaspoon
Oil *I used Sesame Oil
1/2 teaspoon
grated Ginger *OR Garlic
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
1/2-1 teaspoon
Sugar *alter the amount
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste.
* Step 2
Heat Oil in a frying pan over medium heat, cook Onion until softened, add Beef, and stir until Beef is cooked and nicely browned. It won’t take long.
* Step 3
Add the Sauce, and stir to combine.
* Step 4
Half fill a bowl with warm Cooked Rice and cover it with the Beef mixture. Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Layered Orange & Cream Jelly
Layered Orange & Cream Jelly
This is not my invention. The person who first made this dessert probably did it by accident. This jelly naturally separates into two layers. I assume the acid in Orange Juice does the magic. Other sour fruit juices such as Apple juice OR Pineapple juice should work as well. You might be interested in experimenting it.
Ingredient
3 teaspoons (10 g)
Gelatine Powder *OR slightly reduce the amount for softer jelly
3-4 tablespoons
Water
2 cups (500 ml)
100% Pulp-free Orange Juice
4-6 tablespoons
Sugar *alter the amount
100 ml
Thickened Cream
100 ml
Milk
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Prepare 4 serving glasses. Mix Cream and Milk in a bowl OR cup.
* Step 3
Heat Orange Juice and Sugar in a saucepan and bring to the boil, stirring occasionally. Once it's boiling, remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
* Step 4
Add Cream & Milk mixture, and gently stir only a few times.
* Step 5
Pour the hot mixture into serving glasses and set aside to cool. Jelly will soon start separating. When cooled enough, place them in the fridge and leave to set.
Note: if there is a photo you can click to enlarge it
3 . Sanshō Miso Chicken Rice Bowl
Sanshō Miso Chicken Rice Bowl
The other day, my daughter gave me a small jar of ground Sanshō peppercorns. She said she would never use it as she would never cook Eels. I told her Sanshō is not only for grilled Eels, and she could use Sanshō for anything just like Ground Pepper. If you have Sanshō and don’t know how to use it, here is one recipe. ‘Quick & Easy Canned Sardines Rice Bowl’ is also recommended.
Ingredient
1 pinch
Salt
1 teaspoon
Oil *I used Canola Oil
1 tablespoon
Miso
1 tablespoon
Mirin
1/2-1 teaspoon
Sugar *alter the amount
1/4 teaspoon
Ground Sanshō *pus extra
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. *Note: If more saltiness is required, depending on the saltiness of the Miso, you can add a small amount of Soy Sauce.
* Step 2
Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients.
* Step 3
Heat Oil in a small frying pan over medium heat, cook Chicken pieces. When Chicken pieces are nicely browned and cooked, add white parts of Spring Onion and cook for a minute, then add green parts.
* Step 4
When Spring Onion is cooked, remove from the heat. Add the Sauce to the hot pan, and stir to combine. *Note: Remaining heat cooks the sauce.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Chicken and Spring Onion mixture. Add Egg, sprinkle with extra Sanshō, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . White Parts of Watermelon & Cucumber Salad
White Parts of Watermelon & Cucumber Salad
When I serve Watermelon to my family, I always cut the red parts into bite-size pieces, and the white parts (with some pink parts) go to the compost. You know the white parts are actually edible and have similar texture to Cucumber. Today I dressed the white parts and Cucumber with sweet and sour Sesame Dressing. It was delicious. Please remember the outer parts of the white parts are very tough and woody. Use the softer parts, which are actually sweet, so that you need to alter the sweetness of the Sesame Dressing.
Ingredient
1/2-1
Cucumber
1 tablespoon
Toasted Sesame Seeds *lightly ground
1 clove
Garlic *grated
1-2 teaspoons
Sugar *alter the amount
2 tablespoons
Rice Vinegar
2 tablespoons
Soy Sauce
1 tablespoon
Sesame Oil
Cooking instructions
* Step 1
To make Sesame Dressing, combine all the ingredients. This amount might be too much, but it is the easiest measurement, and leftover is always handy. *Note: You may wish to add extra Sugar, but please remember Watermelon is slightly sweet.
* Step 2
Remove green skin and tough woody parts from the white parts of Watermelon. Cut into bite-size pieces. Cut Cucumber into bite-size pieces as well.
* Step 3
Place Watermelon and Cucumber in a mixing bowl, add a few pinches Salt, and combine.
* Step 4
Add the Dressing as required and mix well. Sprinkle with finely chopped Spring Onion and serve. *Note: You can set it aside for a while to marinate the vegetables, so that the flavour will develop, but a lot of water would come out.
Note: if there is a photo you can click to enlarge it
5 . Chikuwa (Fish Cake) & Kombu
Chikuwa (Fish Cake) & Kombu
This is a very Japanese dish, but you will never come across at any Japanese restaurants. Kombu (Kelp) is an important part of our cuisine. We make Dashi Stock using it, and we use Kombu for cooking a lot. Yesterday I found already shredded Dried Kombu at a Chinese grocery store and I decided to cook this dish for dinner. For me, it’s a very comforting dish.
Ingredient
1 teaspoon
Sesame Oil *OR Oil of your choice
1/2 cup
Water
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1-2 teaspoons
Sugar *alter the amount
Cooking instructions
* Step 1
Soak Dried Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: You can slice Kombu by knife. Find ‘How To Thinly Slice Kombu (Kelp)’
* Step 2
Heat Sesame Oil in a saucepan over medium heat, cook ‘Kombu’ for 1-2 minutes. Add Water, Soy Sauce, Mirin, Sugar and Chikuwa pieces, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes.
* Step 3
Remove the lid, then cook, occasionally stirring, until the sauce is gone.
* Step 4
Sprinkle with some Toasted Sesame Seeds and serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
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