Dish 41: Japanese cuisine- Sweet soy beef and vegetables (Niku Jyaga)

After cook this dish, I understand the importance of removing blood before cook the meat, otherwise, it hardly remove clearly when you cook. The taste for this dish is good, but…it looks…not very well(because I didn’t remove the blood before).

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1/2 sirloin or rib-eye meat, thinly sliced or shaved beef steak

1 tbsp canola oil

3 tbsp soy sauce

23 tbsp sake

1 medium onion, sliced

8 samll whie potatoes or 2 medium size potaoes

1 large carrot

1 onion, thinkly sliced

2 tbsp sugar

1 cup Dashi or 1 cup water puls 1/2 tbsp dashi powder

Taste (bad1-excellent 5): 3.5

Time: 1h

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0

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Dish 40: Japanese cuisine –Sukiyaki hot pot

The sauce for this Japanese style hot pot is very simple: soy sauce, sake and sugar. The unique feature for hot pot is preparing all the ingredients (vegetable, meat, tofu….) and boiling the water with sauce, then people around the table can help themselves to heat their favorite food in the boiling soup. Everyone around the table can serve themselves with their favorite, chatting with each other, and enjoy cooking experience. This kind of eating style is very suitable for a group of people, like family, friends or colleagues.

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Ingredients (but not limited)

  • 1/2 lb rib eye beef, slices
  • 4 green onions cut in quarters
  • 1 bunches of watercress or chrysanthe mum leaves
  • 4 fresh shiitake mushrooms
  • 1/2 block tofu (yakitofu) or plain tofu
  • 8 oc shirataki noodles
  • 1 tbsp oil
  • 1/2 lb fresh udon noodles
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 cups water
  • 1 tbsp sugar

Taste (bad1-excellent 5): 4

Time: 45 mins prep time +30mins cooking time

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5):0

Dish 39: Japanese cuisine-Chicken and Egg Rice Bowl

The dish looks not good, but it is very yummy. 1. Mix the stock, soy sauce, sugar and mirin in a saucepan, cook to a boil–>2. add the onion (1min)–>3. add the chicken, mushrooms, and green onions (5 mins until the chicken is just about done) –> 4. pour the eggs over the surface of the chicken mixture (1 min) –>5. Ladle the chicken mixture over the rice and garnish with mitsuba or celery leaves (optional)–>Done!

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Recipe:

  • 3 cups Dashi
  • 5 tbsp soy sauce
  • 3 tbsp sugar
  • 2 tbsp mirin
  • 1 onion cut in slices
  • 3/4 lb skinless and boneless chicken thigh cut into 2 in pieces
  • 4 shiitake mushrooms
  • 3 green onions, sliced in half vertically and then cut into 4 pieces
  • 4 large eggs, lightly beaten
  • 2 oz mitsuba or celery leaves for ganish
  • Cooked white rice to serve

Taste (bad1-excellent 5): 3.5

Time: 40mins

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 38: Japanese cuisine-String Beans with Crunchy Toasted Peanuts

Cooking process is quite easy, just cook the beans, cool, then add the other ingredients. But the taste…just so so for me….. The positive side is that it is a very healthy dish and good for vegetarians.

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Recipe:

  • 1/2 lb green beans
  • 1/4 cup toasted unsalted peanuts
  • 2 tbsp sugar
  • 4 tbsp soy sauce, preferably low sodium
  • 1 tbsp dried shredded bonito flakes (optional)

Taste (bad1-excellent 5): 2.5

Time: 20mins

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0

Dish 37: Japanese cuisine –Refreshing tofu salad

Akiko’s sesame seed dressing is the soul of this salad. This kind of healthy, light, fresh and easy making salad is good to serve in a daily meal.

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Recipe:

  • 3 pieces of lettuce leaves (Boston, red leaf)
  • 1/2 block of fresh tofu
  • 6 cherry tomatoes cut in quarters
  • 1 mini cucumber, sliced
  • 1 oz watercress, spicy radish sprouts, or daikon radish sprouts
  • 5 shiso or basil leaves, cut into shreds

Akiko’s sesame seed dressing (I usually use it as the dipping sauce for Japanese hot pot)

  • 1/4 cup white sesame seeds
  • 1 cloves garlic, minced
  • 1/4 teaspoon salt
  • 2 tbsp canola oil
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar

Taste (bad1-excellent 5): 3.5

Time: 20min

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5): 0

Dish 36: Japanese cuisine –Crabmeat and Seaweed Salad

To make it easier, I prepare the sauce first and mix it with soaked wakame, cucumber and crabmeat, then garnish with sesame seeds.

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Recipe:

  • 1/4 cup wakame
  • 1/2 tbsp soy bean
  • 1/4 tbsp sea salt or kosher
  • 1 mini cucumber
  • 1/2 tbsp lemon juice
  • 1/4 lb crabmeat
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 tbsp salt
  • Toasted sesame seeds for garnish

Taste (bad1-excellent 5): 4.5 (fresh with seafood flavor)

Time: 20min

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5): 0

Dish 35: Japanese cuisine –egg pancake

I find I like different kinds of pancakes! This Japanese style pancake is also really nice, especially, the dog sauce.

The process is also straight forward: make the batter–>pour 3/4 batter on non-stick pan (medium heat)–>put the fillings on the pancake–> cover the fillings with the left 1/4 batter (this is a very smart way, it will help stick the fillings)–>Turn around, heat the other side of pancake—>Remove the pancake to a plate and add toppings on it

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Recipe:

Batter

  • 1 cup flour
  • 1 cup water
  • 1 egg white, beaten until foamy

Fillings

  • 2 cups shreded cabbage
  • 10 medium shrimp
  • 2 oz pork
  • 1 tbsp pickle red ginger (optional)
  • 4 green onions
  • 2 large eggs
  • 2 tbsp oil

Toppings

  • 2 tbsp dried seaweed shavings (aonori)
  • 2 tbsp dried shreded bonito flakes (katsuo-bushi)
  • Sauce
  • 1/2 cup prepared Japanese Bull-dog sauce

Taste (bad1-excellent 5): 5

Time: 40mins

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5): 0