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Top 5 dishes made from Mirin *OR 1 teaspoon Sugar
1 . Stir-fried Choy Sum & Enoki
Stir-fried Choy Sum & Enoki
There is a very popular leafy vegetable called ‘Komatsuna’ in Japan. It’s impossible to find it in Melbourne where I live. However, there is a substitute. An Asian vegetable called Choy Sum is very similar to ‘Komatsuna’. This is a very popular stir-fry dish of ‘Komatsuna’, but I used Choy Sum.
Ingredient
1 Bunch
Choy Sum *about 300g
200 g
Enoki
1 tablespoon
Sesame Oil
1 clove
Garlic *finely chopped
1 pinch
Salt
1/4 teaspoon
Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon
Soy Sauce
1 tablespoon
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Wash Choy Sum very well, cut into 5cm long pieces, and separate hard stem parts and green leafy parts.
* Step 2
Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters. Prepare Garlic and Ginger.
* Step 3
Heat Sesame Oil in a frying pan, cook hard parts of Choy Sum over high heat for a few minutes, add Garlic and Ginger, and stir. Then add leafy parts, add Salt, and stir.
* Step 4
Add Enoki, Dashi Powder, Soy Sauce and Mirin, and stir-fry until Enoki is soft. Taste it, and add extra Salt if required.
Note: if there is a photo you can click to enlarge it
2 . Mochi in Abura-age (Thin Fried Tofu)
Mochi in Abura-age (Thin Fried Tofu)
There is a hot pot dish called ‘Oden’ in Japan. The popular ingredients of ‘Oden’ include Fishcakes, Daikon, Konnyaku (Konjac) and Boiled Eggs, but my favourite is Abura-age (Thin Fried Tofu) bags that have Mochi inside. These Mochi Abura-age bags can be cooked in any flavoured soup of your choice, but I included a soup that is similar to ‘Oden’ soup.
Ingredient
2 tablespoons
Sake (Rice wine)
1 tablespoon
Soy Sauce
1 tablespoons
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required.
* Step 2
*Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
* Step 3
Cut each Abura-age in half, carefully open and make bags. Place 1/2 piece Mochi in a bag and secure with a toothpick. *Note: Today I tied with Kanpyo.
* Step 4
*Note: You don’t need to buy expensive Mochi. Make ‘Easy Mochi‘ using Glutinous Rice Flour.
* Step 5
Repeat with remaining Abura-age and Mochi, and make 6 to 8 bags.
* Step 6
Place all the soup ingredients in a saucepan and bring to the boil over medium heat.
* Step 7
Once the soup starts boiling, gently place the Abura-age bags in the sauce, cook for 5 to 10 minutes or until Mochi is soft. *Note: It won't take long if you use home-made Mochi.
* Step 8
*Note: You can cook these Mochi Aura-age bags in the soup of your choice, such as Miso Soup.
Note: if there is a photo you can click to enlarge it
3 . Shiso (Basil) & Lemon Rolled Chicken
Shiso (Basil) & Lemon Rolled Chicken
I often use Basil instead of Shiso because Shiso is difficult to find in Australia. Sweet Basil is so popular and available from every grocery store or supermarket. Perilla, which is very similar to Shiso, can be found at Asian Groceries. If you are lucky to have Shiso, try Shiso version that tastes great.
Ingredient
200 g
Chicken Mince
1 clove
Garlic *gated
1/4 teaspoon
Salt
1 tablespoon
Oil
4 tablespoons
Sake (Rice Wine)
2 tablespoons
Soy Sauce
1 tablespoon
Lemon Juice
1 tablespoon
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Combine Chicken Mince, Lemon Zest, Shiso (OR Basil) Leaves, Garlic in a bowl, season with 1/4 teaspoon Salt & some freshly ground pepper.
* Step 2
Slice Chicken Breast Fillets in half and carefully flatten with a meat mallet to about 1cm thickness or thinner. Season the top with salt & Pepper.
* Step 3
Spoon 1/4 of the mince mixture over chicken in a strip along a side. Roll up and secure the ends with toothpicks. Repeat to make 4 chicken rolls.
* Step 4
Heat Oil in a large frying pan over medium-high heat, place chicken rolls, seam side down, and cook until browned all over and the mince mixture is cooked.
* Step 5
Transfer the chicken rolls to a plate and rest.
* Step 6
While the chicken rolls are resting, add Sake, Soy Sauce and Mirin (OR Sugar) to the pan, cook for 1 to 2 minutes over medium heat. Add Lemon Juice and Potato Starch mixture to thicken the sauce.
* Step 7
Remove the toothpicks from chicken rolls, slice thickly and serve with the sauce.
Note: if there is a photo you can click to enlarge it
4 . Tuna Udon
Tuna Udon
This is a very simple dish, that can be prepared quickly and cheaply. If you can’t find Udon noodles, why don’t you use Spaghetti? Most stir-fried Udon dishes can be made with Spaghetti. I usually use a small (95g) canned tuna, but you may wish to add more tuna, and extra vegetables. The sauce is enough for the extra ingredients, so feel free to do so. I am confident that you will enjoy this dish.
Ingredient
1/2
Onion *sliced
1 clove
Garlic *finely chopped
1 tablespoon
Canola OR Olive Oil
1/4 teaspoon
Dashi Powder
2 tablespoons
Soy Sauce
1 tablespoon
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Make sauce by mixing all the sauce ingredients in a small bowl.
* Step 2
Prepare Udon Noodles according to the instruction on the package. If you use already cooked Udon noodles, soak in hot water to loosen, then drain well. *Note: Frozen cooked Udon are the best!
* Step 3
Heat Oil and Garlic in a frying pan, add Onion and Chilli, and cook until Onion is getting soft. Add Tuna and the sauce, and bring to the boil, stirring to mix.
* Step 4
Add drained Udon Noodles and toss and mix all well.
* Step 5
Sprinkle chopped Spring Onion on top and enjoy.
Note: if there is a photo you can click to enlarge it
5 . ’Jingisukan’ Lamb Rice Bowl
’Jingisukan’ Lamb Rice Bowl
In Japan, mutton BBQ in ‘Yakiniku’ style is called ’Jingisukan (Genghis Khan)’ which is totally different from Mongolian Mutton BBQ. Use commonly available lamb meat to create this scrumptious rice bowl dish. As the lamb meat is strongly seasoned, stir-fried vegetables should be very lightly seasoned. This dish can be enjoyed without rice of course, but you would definitely wish to have a glass of cold beer.
Ingredient
250 g
Lamb Meat
2-3
Cabbage Leaves
1/2
Carrot
1/2
Onion
1/4
Capsicum
1/2 tablespoon
Oil for cooking
1 clove
Garlic *grated
1/2
Apple *grated
1 teaspoon
Toban Djan (Chili Bean Sauce)
1 tablespoon
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Combine all the marinade ingredients in a bowl.
* Step 2
Slice Lamb Meat into thin bite size pieces. Add to the marinade and mix to combine well. Set aside while you are preparing vegetables.
* Step 3
The vegetables should be sliced and/or cut into bite size pieces.
* Step 4
Heat Oil in a frying pan over a medium high heat, stir-fry the vegetables and lightly season with Salt & Pepper. Transfer to a plate and set aside.
* Step 5
Heat the frying pan over a high heat, add extra small amount of Oil if required, cook the lamb meat with all the marinade until cooked though and the sauce is thickened.
* Step 6
Half fill a bowl with freshly cooked rice, cover with the stir-fried vegetables and the lamb on top. Sprinkle with some Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
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