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Top 5 dishes made from Carrot *sliced into thin strips
1 . Chicken Nanban-zuke
Chicken Nanban-zuke
‘Nanban-zuke’ is a Japanese dish of marinated fried fish. I usually use fish called ‘Aji’ but other meaty fish are also suitable. Chicken Breast is a popular alternative. It’s much easier to prepare than it looks.
Ingredient
500 g
Chicken Breast Fillets
1/2-1
Onion *thinly sliced
1/2-1 teaspoon
Chilli Flakes OR 1 Chilli *thinly sliced
1/4 cup
Rice Vinegar
1/4 cup
Soy Sauce
1/4 cup
Water
2 tablespoons
Sugar
2 tablespoons
Mirin *can be replaced by 1/2 to 1 tablespoon Sugar
1 tablespoon
Sesame Oil
Cooking instructions
* Step 1
Place all the marinade ingredients in a large bowl and mix well. As Mirin is alcoholic, you can replace it with Sugar. In that case, you use 3 tablespoons Sugar in total.
* Step 2
Add all the vegetables and mix to combine.
* Step 3
Cut Chicken Breast Fillets into 2cm thick slices, season with Salt & Pepper, then coat with Potato Starch Flour.
* Step 4
Heat Oil in a large saucepan over medium-high heat. It doesn’t have to be deep.
* Step 5
Cook Chicken pieces for 2 minutes, turning halfway through cooking, OR until cooked through. Transfer to the marinade & vegetable mixture.
* Step 6
Mix to combine, so that all Chicken pieces will be marinated evenly. Set aside for 1 hour at least.
* Step 7
Note: You can do the marinating process using a serving bowl, so that you can serve straight away. Otherwise, arrange the mixture on a serving plate or bowl, and enjoy with freshly cooked rice.
Note: if there is a photo you can click to enlarge it
2 . Red Cabbage, Carrot & Nori ‘Namul’
Red Cabbage, Carrot & Nori ‘Namul’
I love the Korean dish called ‘Namul’. Any kind of vegetables can be used and it can be seasoned with a variety of seasonings including Salt, Sesame Oil, Soy Sauce and many other condiments. I understand ‘Namul’ and Japan’s ‘Aemono’ are same type of dish, that is basically seasoned vegetables.
Ingredient
5-6 leaves
Red Cabbage *200g, thinly sliced
1/4 teaspoon
Salt
1 tablespoon
Sesame Oil
1/2 clove
Garlic *grated
1 teaspoon
Soy Sauce
1 tablespoon
Toasted Sesame Seeds
2 sheets
Sushi Nori *toasted
Cooking instructions
* Step 1
Place thinly sliced Red Cabbage and Carrot in a bowl, add Salt, and mix well or massage with you hand.
* Step 2
Add Sesame Oil, Garlic, Soy Sauce and Toasted Sesame Seeds, and mix well.
* Step 3
Toast Nori sheets over flames, tear them into small pieces, and mix with the salad just before you serve.
Note: if there is a photo you can click to enlarge it
3 . Three-Colour ‘Namul’
Three-Colour ‘Namul’
This Korean inspired vegetable dish is not only tasty but also beautiful. I used Spinach, Carrot and Red Cabbage, but naturally you can use other vegetables. For green colour, Silverbeet Leaves, Kale or other Asian Greens can be used. It’s a great side dish.
Ingredient
1 bunch
Spinach *250 to 300g
1/8-1/6
Red Cabbage *thinly sliced
1 clove
Garlic *grated
1/4-1/2 teaspoon
Salt
1 tablespoon
Sesame Oil
1/4 teaspoon
Soy Sauce *optional
1 tablespoon
Toasted Sesame Seeds
Cooking instructions
* Step 1
Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm length.
* Step 2
Place all vegetables and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.
Note: if there is a photo you can click to enlarge it
4 . 'Nanban-zuke' (Marinated Fried Fish)
'Nanban-zuke' (Marinated Fried Fish)
My mother used to make this dish always using fish called ‘Aji’ in Japanese. As ‘Aji’ is difficult to find in Australia, I often use Trevally or Mackerel family fish which have similar flavour and texture. However most fish are suitable for this dish. Sardines and Salmon are very nice, too. This time I used Barramundi, which is very popular in Australia.
Ingredient
400-500 g
Fish Fillets
1/2-1
Onion *thinly sliced
1/4 cup
Rice Vinegar
1/4 cup
Soy Sauce
2 tablespoons
Sugar
2 tablespoons
Mirin *can be replaced by 1 tablespoon Sugar
1/4 cup
Water
Cooking instructions
* Step 1
Place all the marinade ingredients in a bowl and mix well. As Mirin is alcoholic, you can replace it with Sugar. In this case, you use 3 tablespoons Sugar in total.
* Step 2
Add the vegetables and combine.
* Step 3
Cut the fish fillets into smaller pieces, about 2cm thickness, remove bones if necessary. Season with Salt & Pepper, then coat with Potato Starch Flour.
* Step 4
Heat Oil in a large saucepan over medium-high heat.
* Step 5
Cook the fish pieces for 2 minutes, turning halfway through cooking, or until cooked through. Transfer to the marinade & vegetable mixture. Combine evenly and set aside for 1 hour.
* Step 6
You can do the process using a serving bowl, so that you can serve straight away. Otherwise, arrange the mixture on a serving plate or bowl and enjoy with freshly cooked rice.
Note: if there is a photo you can click to enlarge it
5 . ‘Ponzu’ Stir-fried Pork, Enoki & Vegetables
‘Ponzu’ Stir-fried Pork, Enoki & Vegetables
‘Ponzu’ is a Japanese citrus-based sauce that is popularly used as dipping sauce and marinade. It is also a great seasoning sauce for salad and stir-fries. It’s so handy to keep a bottle of ‘Ponzu’ in the fridge for alway. Find my ‘Ponzu’ recipe here.
Ingredient
1 teaspoon
Sesame Oil
1 handful
Baby Spinach
100-150 g
Enoki
2-3 tablespoons
Ponzu
Cooking instructions
* Step 1
Lightly season the Pork pieces with Salt and Pepper. Cut off the brown bottom of Enoki and clean them. Cut half in length.
* Step 2
Heat Sesame Oil in a frying pan over medium high heat, cook Pork, Ginger and Carrot. Add Enoki, then Baby Spinach. Season with Ponzu. Sprinkle with Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
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