Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成

春日壽司 Spring Sushi

材料:

珍珠飯6豌
紅蘿蔔1個
青瓜1條
蟹柳1包
鷄蛋3隻
壽司用紫菜1包

壽司飯調味:

白醋1 1/2 湯匙
雞粉1 1/2 茶匙
糖1茶匙

鷄蛋調味:

雞粉1茶匙
糖1茶匙


做法:

1. 準備壽司飯: 將剛煮熟之白飯放入大碗中, 拌匀調味, 放涼至少45分鐘, 待用
2. 紅蘿蔔切幼條, 待用
3. 青瓜切幼條, 待用
4. 鷄蛋拂匀, 加調味拌匀, 用易潔鑊慢火煎成蛋卷, 放涼, 切條, 待用
5. 用少量熱水將紅蘿蔔及蟹柳煮1分鐘,  放涼, 待用
6. 將紫菜放上壽司竹墊, 平均放上一層白飯於中間
7. 放紅蘿蔔、青瓜、鷄蛋及蟹柳於飯面上
8. 將壽司慢慢用竹墊捲好
9. 將壽司條取出, 切件約2厘米厚, 即可上碟

溫馨提示: 請預備一條濕毛巾, 每次切完就抹一抹, 這會切得容易一點, 唔會有飯粒黏在刀鋒


Ingredients:

6 cups Cooked Japanese rice
1 pc Carrot
1 pc Cucumber
1 pack Crab meat
3 pcs Eggs
1 pack Roasted laver

Seasoning for sushi rice:

1 1/2 tablespoon Vinegar
1 1/2 teaspoon Chicken powder
1 teaspoon Sugar

Seasoning for eggs:

1 teaspoon Chicken powder
1 teaspoon Sugar

Method:

1. Prepare sushi rice: add freshly cooked rice in a large bowl, mix with seasoning and stir it evenly. Cool down for at least 45 minutes. Set aside.
2. Cut the carrot into strips. Set aside.
3. Cut the cucumber into strips. Set aside.
4. Whisk eggs, add seasoning and mix well. Use a non-sticky pan with low heat to form an egg roll. Cool it down then cut into strips. Set aside.
5. Use boiling water to cook the carrot and crab meat for 1 minutes. Cool down. Set aside.
6. Place a sheet of laver on the sushi bamboo mat, spread a layer of rice in the centre of it evenly.
7. Place carrot, cucumber, egg and crab meat on top of the layer of rice.
8. Use the bamboo mat and roll it up gently.
9. Remove the bamboo mat and cut the sushi roll into 2 cm thick pieces. Place them on a plate then serve.

Tips: Prepare a wet towel to wipe the knife while cutting the sushi, it will make it slice easier.

夀司竹墊 Sushi bamboo mat

蒸豆腐豬肉雞蛋 Steamed tofu, pork and eggs

材料:

豆腐150克
免治豬肉70克
雞蛋4隻
芫茜20克

免治豬肉調味:

雞粉1茶匙
醬油1茶匙
麻油1湯匙
胡椒粉1茶匙

雞蛋調味:

雞粉1茶匙

做法:

1. 將一隻碟放在豆腐上面加壓約30分鐘, 擠出水份, 然後用薯茸棒將豆腐搗爛至泥狀, 待用
2. 免治豬肉下調味拌匀, 待用
3. 雞蛋加入調味一起拂匀, 待用
4. 芫茜切碎, 待用
5. 將豆腐、免治豬肉、雞蛋及芫茜拌匀, 然後放上深碟
6. 用大火隔水蒸約10分鐘即成

Ingredients:

150 gram Tofu
70 gram Minced pork
4 pcs Eggs
20 gram Chinese parsley

Seasoning for minced pork:

1 teaspoon Chicken powder
1 teaspoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Ground white pepper

Seasoning for eggs:

1 teaspoon Chicken powder

Method:

1. Place a plate on top of tofu for 30 minutes in order to press out its water. Then use a potato smash to smash the tofu.
2. Seasoning the minced pork. Set aside.
3. Whisk the eggs with seasoning. Set aside.
4. Chopped the Chinese parsley finely. Set aside.
5. Mix tofu, minced pork, eggs and Chinese parsley well and place it in a deep plate.
6. Steam over high heat for about 10 minutes until done.

將豆腐壓出水 Press out water from tofu

薯茸棒 Potato Smash

未蒸前 Before steam

蒸好後 After steamed

滑蛋蝦仁 Scrambled Eggs with Shrimps

這是我家常吃的一道菜, 最少每個月煮兩次. 這道菜通常是最快吃清光的!! :-D
This is one of our favourite dish in my family.  I cook it often, usually twice a month at least. This dish always finish quickly!! :-D


材料:

海中蝦1磅
雞蛋4隻
韮黃20克

調味:

胡椒粉1茶匙
雞粉1茶匙

做法:

1. 剝去蝦殼, 挑去腸, 用2茶匙鹽及1湯匙生粉洗淨, 瀝水, 抹乾後加入胡椒粉醃, 冷藏30分鐘
2. 雞蛋拂匀, 加入雞粉調味拌匀, 待用
3. 韮黃洗淨後切段
4. 燒熱1湯匙油, 放入蝦仁炒至轉色
5. 傾入蛋液, 煮至半凝固時加入韮黃, 快手炒匀即成

Ingredients:

1 lb Shrimps
4 pcs Eggs
20 gram Leek sprouts

Seasoning:

1 teaspoon Ground white pepper
1 teaspoon Chicken powder

Method:

1. Off the shell and devein shrimps. Rinse with 2 teaspoon salt and 1 tablespoon corn starch. Drain and dry it. Then add ground white pepper to marinate. Keep in refrigerator for 30 minutes.
2. Whisk eggs. Add chicken powder and stir well. Set aside.
3. Rinse and slice leek sprouts.
4. Heat 1 tablespoon oil in a non-sticky pan, stir fry shrimps until it turns colour.
5. Pour in whisked egg and cook until the egg is half-set. Add leek sprouts and stir fry quickly. Serve.