Nanban Marinade Chicken and Aubergine  鶏と茄子の南蛮漬け

Nanban marinade chicken and auberginee with soy sauce and Myoga herb 006

Nanban sauce is soy sauce based sweet and sour sauce with chilli.  Marinating fried chicken and aubergine overnight makes it delicious cold the next day.  It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot!

Plain short grain rice, white or brown, or Thai fragrant rice would go very well.

 

Nanban Marinade Chicken and Aubergine  鶏と茄子の南蛮漬け
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Nanban sauce is soy sauce based sweet and sour sauce with chilli. Marinating fried chicken and aubergine overnight makes it delicious cold the next day. It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot! Plain short grain rice, white or brown, or Thai fragrant rice would go very well.
Ingredients
  • Chicken breast x 2
  • Aubergine 1
  • Potato starch 5 tbsp
  • Sunflower oil to fill your wok or frying pan for 3 cm depth
  • Spring onion 2
  • Sea salt a little
  • Black pepper a little
  • Nanban sauce;
  • Soy sauce 6 tbsp
  • Mirin or Sake 6 tbsp
  • Sugar 2 tbsp (Mirin is sweeter so you need less sugar. Sweetness is up to you!)
  • White wine vinegar 4 tbsp
  • Tobanjan-Chinese garlic chilli bean paste 1 tsp (You can use finely chopped or grated garlic and ginger and a little fresh chilli instead, if you don’t have the paste.)

Instructions
  1. Put all the ingredients for Nanban sauce in a saucepan and heat it up gently for 2~3 minutes once until the sugar gets dissolved.
  2. Cut the chicken into bite size pieces and sprinkle them with a little salt and pepper to let them stand at room temperature.
  3. Wash and cut the aubergine in half, length ways then cut each half into bite size pieces.
  4. Heat the oil in a wok or frying pan to 180°C.
  5. Wipe the aubergine with paper towel to make sure they are dry before frying them.
  6. Fry the aubergine pieces for a minute for two until they are lightly brown and soft to squeeze with tongs.
  7. Take them out of the oil to drain on some paper towels.
  8. Put the potato starch in a shallow bowl then put some chicken pieces in the starch to cover them well.
  9. Get rid of the excess starch by tapping them by the side of the bowl.
  10. Fry them after the aubergine. It should be ideally around 170°C.
  11. It will be ready cooked in 2~3 minutes until they are crispy light brown.
  12. Drain the oil on the paper towels.
  13. Pour the Nanban sauce into a serving shallow bowl then put the aubergine and the chicken pieces.
  14. It is better to soak the fried aubergine and the chicken in the sauce soon after frying them and draining the excess oil.
  15. Garnish with finely chopped spring onion.

 

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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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Salt-grilled herring with grated radish and ginger にしんの塩焼きにラディッシュとしょうがおろし 

Salt-grilled herring with grated radish and ginger 002

Fresh herring is delicious just simply salt grilled.  Fillet it yourself or ask a fish monger to do it for you.  It is delicious to eat with grated radish and ginger together.  You can drop some soy sauce or Ponzu on top.

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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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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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