Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Smoked Salmon, Butter & Soy Sauce on Rice

 

Serve 1

Ingredients:

1 bowl Hot Cooked Rice
90 gram thingly sliced Smoked Salmon
1 teaspoon Butter
1 teaspoon Soy Sauce
1/6 pc Onion, thinly sliced
2 pinches Kaiware (Radish Sprouts)
Chopped Parsley for garnish

Method:

1. Transfer the rice from rice cooker to a serving bowl, top with butter and sprinkle with soy sauce.
2. Place the onion and Kaiware over half of the rice.
3. Lay the smoked salmon slices on the other half. Top with parsley for garnish.

 



Kaiware Radish Sprouts

 

 

 

 

 



Chicken & Green Onion Buckwheat Noodle

Serves 2

Ingredients:

2 pcs Skiness Boneless Chicken Thigh
1 bunch Green Onion
200 gram Dried Buckwheat Noodle
1 teaspoon Chicken Powder
300 ml Water (for chicken soup)
600 ml Water (for boiling noodles)
2 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Shichimi Spice Powder

Method:

1. Slice the chicken into strips. Marinade it with chicken powder for 15 minutes.
2. Cut the green onion into 1.5" length.
3. Put the chicken and water in a saucepan and bring to simmer. Add soy sauce, brown sugar and green onion and simmer until the green onion turns soft.
4. Meanwhile, bring a large pot of water to boil. Add the buckwheat noodles and cook according to the directions on the package. Drain well then transfer it to the serving bowls.
5. Ladle the chicken, green onion and soup over the buckwheat noodles. Garnish with Shichimi spice powder. Serve hot.

Tuna & Onion Donburi

Serves 2

Ingredients:

2 bowls Hot Cooked Rice
1 can Tuna Chunks in Brine
2/3 pc Onion
1 pc Long Green Onion (use the White part)
2/3 teaspoon Chicken Powder
2 tablespoon Kewpie Mayonnaise
1 teaspoon Ground Black Pepper
1 tablespoon Oil

Method:

1. Open a can of tuna and squeeze out the water. Add mayonnaise and black pepper and mix well. Set aside.
2. Chop the onion into dice. Heat up the frying pan with oil, stir fry it with chicken powder until it turns transparent. Set aside.
3. Slice the long green onion. Heat up the frying pan again and stir fry it for 30 seconds. Set aside.
4. Transfer the hot cooked rice from rice cooker to a serving bowl, put the onion, tuna and long green onion on top of it then serve hot.

Beef & Mixed Vegetables Udon

Serve 1

Ingredients:

20 gram Beef
2 pcs Baby Corn
3 pcs Fresh Shiitake Mushroom
20 gram Onion
30 gram Baby Choi Sum
1 tablespoon Green Onion
1 pc Udon
1 tablespoon Oil

Marinade for Beef:

1 1/2 teaspoon Soy Sauce
1 teaspoon Sake
1 teaspoon Honey
1 teaspoon Sesame Oil

Soup:

600 ml Water
3 teaspoon Hondashi
3 tablespoon Mizkan Katsuo Tsuyu

Method:

1. Wash and dry the beef. Cut it into thin slices then marinade for 1 hour.
2. Wash and drain the baby corn. Cut it into bite sized pieces.
3. Remove the stem. Wash and drain the shiitake mushroom.
4. Cut the onion into strips.
5. Remove the flowers of baby choi sum. Wash and drain.
6. Chop the green onion.
7. Heat up a frying pan with oil, cook the beef until golden brown. Set aside.
8. Bring the soup to boil, cook the udon for 3 minutes. Transfer it to a serving bowl. Set aside.
9. Add shiitake mushroom and baby corn into the soup, cook them for 2 minutes. Then transfer them on the top of udon.
10. Add onion and the baby choi sum into the soup, cook until fragrant. Then transfer them on the top of udon.
11. Add beef, green onion and soup on the top of udon. Serve it hot.