Japanese Cuisine has been awarded UNESCO Heritage Status

Prawn Sushi  えび寿司 011I am very pleased that UNESCO has recognised the value in Japanese cuisine by giving it Cultural Heritage Status.  The Japanese way of preparing food can be created wherever you are in the world.  All you need is fresh ingredients, skills, creativity and appreciation.  It’s a concept of enhancing the natural flavour for the palate and a feast for the eyes.  When the creation is dressed in beautiful Japanese pottery, it looks even more delicious and the simple pottery looks even more fabulous.

 

 

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Double-fried Japanese chicken/Guinea fowl ホロホロ鳥の竜田揚げ

Double-fried guineafowl

-Delicious and ecological-

Double-fried Japanese chicken/Guinea fowl ホロホロ鳥の竜田揚げ
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Delicious and ecological – I call it double-fried chicken because it’s been fried twice. In fact the picture is actually Guinea fowl. I used it because it’s the end of game season, and it’s not available locally for few months. Surprisingly, deep frying it twice reduces the actual cooking time, therefore it saves energy. Using extra water just before cooking makes the chicken tender and tasty. Chicken gets too dry and hard if it’s over-cooked. You need to cook the chicken pieces in two batches, which make it easier to fry them twice. Leave between the frying time for 4~5 minutes – no longer.
Ingredients
  • Good quality chicken thighs 400g
  • Sunflower oil for frying approximately 300 ml
  • marinade sauce
  • Light soy sauce 2 tbsp
  • Organic Swiss bouillon 1 & ⅓ tsp
  • Cider vinegar 1 tsp
  • Sugar or honey 1 tsp
  • Water 2 tbsp
  • batter
  • Egg 1
  • Potato starch 100g

Instructions
  1. Cut the chicken into bite size pieces.
  2. Mix all the ingredients for marinade sauce except for the water in a large bowl. Add the chicken pieces in the sauce then mix them well. Leave it for at least 10 minutes.
  3. Prepare a pan with vegetable oil to heat up. (180ºC)
  4. Just before deep-frying, add the water to the chicken marinade to mix them well.
  5. Dip the chicken pieces in beaten egg then coat them with potato starch.
  6. Deep-fry them for 1 and half a minutes first.
  7. Take the chicken out to place on a mesh rack for 4 minutes resting.
  8. Then deep-fry them for another 40 seconds to give toasted colour and make them crispy. Make sure not to cook too long!

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Chicken and Egg on rice 親子どんぶり 

親子丼Chicken and Egg rice 001

It’s a repeat recipe but I am thinking of cooking this for tomorrow lunch.  But it has to be traditional Soba noodles for tomorrow night!  with Tempura prawns : )

Chicken and Egg on rice 親子どんぶり
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Perfect quick lunch
Ingredients
  • Cooked short brown rice from 1 cup of uncooked brown rice
  • Egg 2
  • Chicken 150 g (I used wing s without bones. Local organic chicken wings were extremely tasty.)
  • Onion 1 small
  • Mitsuba-Japanese honey wort or coriander a few leaves (optional)
  • Fresh Shiitake mushroom 6
  • Sunflower oil 1 tsp
  • Dashi sea-stock (Just Kombu seaweed is fine) 1.5 cup
  • Soy sauce ¾ tbsp
  • Sake 1 tbsp
  • Unrefined sugar ½~1 tbsp
  • Sea salt a pinch to adjust the flavour

Instructions
  1. Prepare the rice.
  2. Prepare Dashi stock by just adding a piece of Kombu (5 cm x 5 cm) into 4 cups of water in a saucepan.
  3. Cut the onion in half and slice them into 5mm piece.
  4. Slice the Shiitake mushrooms in to 5mm pieces.
  5. Cut the chicken into small pieces along the tendon.
  6. Cut Mitsuba or coriander into small pieces.
  7. Heat a saucepan with a little sunflower oil, then fry onion, chicken and Shiitake mushrooms for 2 minute.
  8. Pour the Dashi stock, soy sauce, sake and sugar into the saucepan and bring it to the boil gently. *Adjust the flavour with some salt.
  9. Beat the eggs in a bowl then pour it into the saucepan.
  10. Add the Mitsuba slices on top then simmer it for a minute with a lid on.
  11. Turn the heat off.
  12. Make sure the egg is still soft and not overcooked. * Let the heat in the pan continue cooking gently after the heat off.
  13. Scoop the half of the Chicken and Egg and some soup with a ladle and serve on the rice while it’s warm.

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Cod roe spaghetti たらこスパゲッティー

Cod roe are still in season.  If you find them, use it with spaghetti in Japanese style.  It is delicious and very easy.

 

Cod roe spaghetti たらこスパゲッティー
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Cod roe spaghetti is popular in Japan. It is delicious and very easy.
Ingredients
  • Cod roe one or two pair of roe
  • Thin spaghetti 160g~200g
  • Leak 1
  • Spinach a handful
  • Garlic 1 clove
  • Shiitake mushrooms 2
  • Olive oil 1 tbsp
  • Soy sauce 1 tsp
  • Mirin tsp#
  • Sea salt 2 tsp
  • Basil some leaves

Instructions
  1. Place the cod roe on a plate with a pinch of salt for at least 30 minutes then wipe the salt and take the roe out of the skin with a spoon.
  2. Cut the leek and the shiitake mushrooms thinly and chop the garlic finely.
  3. Bring a large saucepan with a plenty water and 1 tea spoonful of sea salt to the boil.
  4. Put the pasta into the saucepan then cook and drain when it’s al dente.
  5. Add the spinach just before the pasta is nearly cooked then stir into the pan with the pasta.
  6. While boiling the pasta, heat a frying pan with olive oil then fry the leek and the Shiitake mushrooms then garlic for 3 to 4 minutes on medium heat.
  7. Add the cod roe and soy sauce, Mirin to cook for a minute or two then turn the heat off.
  8. When the cod roe mix is ready, the pasta and the spinach should be just drained. Then mix them together with a little Extra virgin olive oil.
  9. Serve it with some basil leaves on top.

 

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