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Top 5 dishes made from small piece Ginger *sliced into fine strips
1 . Sweet & Sour Wombok
Sweet & Sour Wombok
When I prepare a Japanese style dinner, I always serve a dish of pickled vegetable OR something refreshing and salty. This dish is a Chinese inspired pickled salad. I added a generous amount of Sesame Oil to it. Simple and delicious!
Ingredient
1/2 teaspoon
Salt *reduce the amount if Wombok is smaller
2 tablespoons
Sugar
3 tablespoons
Rice Vinegar
1 tablespoon
Sesame Oil
1/2 teaspoon
Soy Sauce
1/4 teaspoon
Salt *plus extra
Cooking instructions
* Step 1
Clean Wombok, cut into 1-2cm wide pieces, and separate hard white parts and soft parts.
* Step 2
Place the hard white parts into a mixing bowl, add Salt, and toss to mix well. Set aside for 10 minutes OR microwave for 1 minutes (I used 1100W microwave) to speed up.
* Step 3
Add soft part, mix to combine, and set aside while you are preparing other Vegetables and Marinade.
* Step 4
Cut Carrot diagonally into thin strips. Ginger needs to be sliced into fine strips.
* Step 5
In a separate heat-proof mixing bowl, combine all the Marinade ingredients. You may wish to add extra Chilli. Heat the Marinade in the microwave until hot, add Carrot and Ginger, and mix well. *Note: The Marinade can be heated in a saucepan.
* Step 6
A lot of water should have come out from Wombok. Drain, and squeeze to remove salty water, then add the Wombok to the Marinade. Mix to combine. Taste it, and add extra Salt if required.
* Step 7
You can serve straight away, but I recommend to rest in the fridge for 10 to 15 minutes.
* Step 8
*Note: The photo below is the same Wombok Salad, but made with Toban Djan (Chilli Bean Sauce). I added some Soy Sauce, Spring Onion and Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
2 . Kippers & Shimeji Takikomi Gohan
Kippers & Shimeji Takikomi Gohan
‘Takikomi Gohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. I have used a variety of Canned Fish to cook ‘Takikomi Gohan’, but never used Kippers. So, I tried. I concerned about the smoky flavour of Kippers, but it was fine. This is another yummy ‘Takikomi Gohan’ that you can cook with just 1 can of Kippers. Shimeji can be replaced with other Asian Mushrooms.
Ingredient
1 can (200 g)
Kippers in Brine
1/2 teaspoon
Kombu (Kelp) Dashi Powder
1 tablespoon
Mirin
2 tablespoons
Soy Sauce
150 g
Shimeji
1/2-1 teaspoon
Sesame Oil *optional
Cooking instructions
* Step 1
Wash Rice, drain, and place in the rice cooker’s inner pot. Scatter Ginger and empty the can of Kippers into the pot, that means all brine as well. *Note: If you use Kippers in Oil, discard the Oil.
* Step 2
Add Water up to the 2-cups marking, add Dashi Powder, Mirin and Soy Sauce.
* Step 3
Cut off the bottom of Shimeji, tear into smaller pieces, and spread evenly. Then press ‘COOK’ button to start cooking.
* Step 4
When the rice is cooked, let it steamed for 10 minutes, then add Sesame Oil for flavour and gently mix to combine. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Tofu Stir-fry with Mentsuyu
Tofu Stir-fry with Mentsuyu
‘Mentsuyu’, the noodle dipping sauce, is a very versatile seasoning sauce. It contains Soy Sauce, Mirin and Umami from Dashi Ingredients. I use ‘Katsuobushi’ (Dried Bonito Flakes), but you can use other Dried Fish, Kombu (Kelp), Dried Shiitake or Instant Dashi Powder. It is very handy to keep a bottle of ‘Mentsuyu’ in fridge. I cooked this stir fry for my daughter’s lunch on the other day and she loved it.
Ingredient
300 g
Firm Tofu
100 g
Enoki
1-2 tablespoons
Vegetable Oil
2-3 tablespoons
Mentsuyu
Cooking instructions
* Step 1
Cut Tofu into 2 to 3cm cubes, Wombok into 2cm pieces. Trim Enoki and tear into smaller pieces.
* Step 2
Heat Oil in a large frying pan over medium heat and cook Tofu until crispy and golden. Add Ginger and Wombok and cook for 2 minutes or until Wombok starts to soften.
* Step 3
Add Enoki and Mentsuyu and cook until Enoki is cooked. Scatter Spring Onion. *Note: Some Dried Shrimps are also scattered in the above image.
Note: if there is a photo you can click to enlarge it
4 . Abura-age & Asian Mushrooms Takikomi Gohan
Abura-age & Asian Mushrooms Takikomi Gohan
My family’s favourite ‘Asian Mushroom Takikomigohan’ can be even tastier and more nutritious with Abura-age (Fried Thin Tofu). If you are Vegan, use plant-based stock such as Shiitake Dashi OR Kombu (Kelp) Dashi. This rice dish and a refreshing salad would make me a perfect meal.
Ingredient
200 g
Asian Mushrooms
1 tablespoons
Soy Sauce
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Mirin
1/4 teaspoon
Salt *alter the amount to suit your taste
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Slice or tear Mushrooms into smaller pieces. Slice Ginger into fine strips. Combine Mushrooms and sliced Ginger, add Soy Sauce and Sake (Rice Wine), mix well and set aside.
* Step 2
Wash Rice, drain, and place into the rice cooker’s inner pot. Add Dashi Stock (OR Water and Dashi Powder) up to the 2-cups-marking. Add Soy Sauce, Mirin, Salt and Sesame Oil, and gently stir.
* Step 3
Spread the Mushroom mixture over the rice, spread Abura-age (Fried Thin Tofu), then press ‘COOK’ button to start cooking.
* Step 4
When the rice is cooked, let it steamed for 10 minutes, then mix gently. Sprinkle chopped Spring Onion or mix it with rice. Place some Toasted Nori and Sesame Seeds on top, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Chicken & Jasmine Rice
Chicken & Jasmine Rice
I always use Japanese Short Grain Rice for ‘Takikomi Gohan’, that is a Japanese dish of Rice cooked with other ingredients and seasonings all together. However, for this dish that I wanted to serve with South East Asian flavoured sauce, I believe Jasmine Rice is better suited. You may wish to serve this dish with Coriander, but I didn’t, because I have some Coriander haters in my family.
Ingredient
2 cups
(*180ml cup) Jasmine Rice
1 teaspoon
Asian Chicken Bouillon Powder
2 tablespoons
Lime OR Lemon Juice
2 tablespoons
Fish Sauce
1 tablespoon
Brown Sugar
1 teaspoon
grated Ginger
Cooking instructions
* Step 1
Season Chicken Thigh Fillets with Salt & Pepper.
* Step 2
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking. Sprinkle with Ginger and Chicken Bouillon Powder.
* Step 3
Place the green parts of Spring Onion on the Rice, and place Chicken Fillets on top. Press ‘COOK’ button to start cooking.
* Step 4
To make the sauce, combine all the Sauce ingredients.
* Step 5
When the rice is cooked, remove the Chicken and Spring Onion, and loosen the rice gently. Discard the Spring Onion.
* Step 6
Slice the Chicken Fillets, so that it would be easier to eat with chopsticks, place the Chicken next to the rice, and pour some sauce over. Served with Salad.
* Step 7
*Note: This recipe works with other type of Rice and you can serve with your favourite sauce.
Note: if there is a photo you can click to enlarge it
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