Rika Japanese Cooking

  • Upload
    yanchii

  • View
    50

  • Download
    0

Embed Size (px)

Citation preview

Rika's TOKYO CUISINERika's Tokyo Cuisine Yakiniku (Japanese-style BBQ)

Yakiniku is basically a very simple dish of grilled meat. So, today's point is Rika's original sauce that she developed through trial and error! We are sure you will be addicted to her original sauce once you try it and then you can't stop eating!Japanese-style BBQ

[Ingredients] *Serves 2200g beef round200g beef flank200g beef sirloinRed leaf lettuceBoston leaf lettuceShiso leavesCucumberWhite part of leek

[For dipping sauce] :4 tbsp chopped leek2 tbsp grated apple2 tsp grated garlic2 tsp grated ginger6 tbsp soy sauce2 tbsp sugar2 tbsp sake2 tsp honey2 tsp sesame oil1/2 tsp saltWasabi, to tasteGochujang and vinegar, to taste [Method]1. To make Rika's original dipping sauce, chop the leek, grate the apple, garlic and ginger. Add the seasonings and mix well.

2. Rinse the vegetables well, and cut into hand-size pieces as needed. Thinly cut the cucumber. Cut the white part of the leek and immerse it in cold water to crisp it, arrange on a plate.

3. Cut each part of the beef into 4mm thick slices. If the slices are a little tough, lightly pound to tenderize.

4. Marinate the slices as if you are massaging. Do this 3 to 5 minutes before grilling.

5. Grill both sides until the surface gets burned.

6. Rika recommends a healthy way to eat the meat slices by wrapping with vegetable leaves. Serve with wasabi, and the mixture of gochujang and vinegar.

Fluffy Egg Drop Soup

[Ingredients] *Serves 22 cups water1 tsp granulated dashi1 tsp nam pla (Thai fish sauce)1 egg10 cm piece of leek [Method]1. Heat the water, granulated dashi, and nam pla in a saucepan.

2. Place the leek strips in a bowl, crack the egg, and beat.

3. Slowly pour the egg mixture into the gently simmering pan, wait, then turn off the heat just before the egg mixture coagulates.

4. Ladle into a bowl, being careful not to break the egg.

Lime Sherbet

[Ingredients] *Serves 2200 ml water6 tbsp sugarLime juice from 1 lime4 tbsp lemon juiceMinced lime peel from 1/2 lime50 ml waterSake, to taste[Method]1. First completely dissolve the sugar into 200 ml water over the heat. Turn off the heat, add the lime juice, lemon juice, and minced lime peel. Add 50 ml water.

2. Cool to room temperature, transfer into an air-tight container, and chill for 3 hours to freeze.

3. Remove from the freezer and mix it in a food processor for an even consistency. Then place it back into the container, freeze another 1 hour and it's done.

4. Further enjoy it by drizzling over your favorite sake.

Japanese Teriyaki Hamburger Steak

Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion and Cabbage Miso Soup.Japanese Teriyaki Hamburger Steak

[Ingredients] *Serves 2For the beef mix 1/2 onion, finely chopped1 tsp vegetable oil100g tofu200g ground beefA pinch of salt A pinch of pepper1 egg, beaten10g panko bread crumbsGarnish 3 all purpose potatoes1/2 carrot1/2 broccoliSalt and pepper200g daikon radish,grated and drained (see below*)1 tsp vegetable oil10g butterTeriyaki sauce 40ml sake40ml mirin (see below**)1 tbsp sugar2 1/2 tbsp soy sauce*When draining daikon, reserve 50 ml of the liquid for making Miso Soup with Cabbage.

**If mirin is not available, you can make a substitute by combining 100ml white wine with 3 tbsp honey. Use 40ml for this recipe. [Method]1. Heat a frying-pan with 1 tsp oil and cook the onion until translucent.

2. Tear the tofu by hand into chunks and microwave for one minute to drain excess liquid.

3. To make the garnish: Cut the potatoes, carrot, broccoli into bite-sized pieces and cook in hot water until tender. After the potatoes are cooked, drain and return to the pan. Season with salt and pepper. Cook stirring constantly over medium heat until powdery white starch appears on the surface.

4. Put the ground beef in a bowl with salt and pepper and mix well kneading by hand until the mixture becomes sticky. Add tofu, egg, cooked onion and bread crumbs and mix well. Divide the mixture into 4 patties.

5. Put the vegetable oil and butter in a frying pan over medium-low heat and saut the patties for 2 to 3 minutes, then flip them to cook 7 to 8 minutes longer.

6. Remove the patties from the frying pan. Combine all teriyaki sauce ingredients in the same pan used for cooking patties and bring to a boil. Return patties to the pan, and cook spooning sauce over them to create a sheen.

7. Arrange the patties on a plate and spoon the sauce on top. Arrange the garnish along side the patties.

New Year Party / Chirashi-sushi & Deep-fried Shrimp

The most important holiday for Japanese people is January 1st, New Year's day. On that day, they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are just as gorgeous as traditional osechi !Chirashi-sushi

[Ingredients] *Serves 41 4/5 cup/360ml short-grain rice or sushi rice2 cups/400ml waterA piece of dried kombu kelp, about 6 cm square3 tbsp rice vinegar2 tsp salt2 tbsp sugar

Toppings5 cherry tomatoes3 scallops2 cucumber pickles5 shiso leaves1 avocado1/2 lemon3 pieces lemon peelToppings: Kinshi tamago2 eggs4 pinches salt4 pinches cornstarch2 tbsp roasted sesame seeds100g ikura (salmon roe)Soy sauce, to taste [Method]1. Cook the rice with kombu and water. When the water boils, reduce the heat to medium and cook for 15 minutes. Turn off the heat, and leave the rice uncovered for 30 minutes to naturally steam.

2. Cut the toppings, such as cucumber, pickles, shiso and avocado, into 5 mm pieces. Sprinkle the avocado with lemon juice. Cut the blanched scallops into 5 mm pieces. Mince the lemon peel.

3. For the kinshi tamago, mix the beaten egg with salt and cornstarch, then spread evenly in a frying pan.

4. When the surface of the omelet becomes dry and the edges begin to turn up, remove the egg crepe, by hand and cut into 5cm long strips, stack them, then cut into very thin strips.

5. To make the sushi vinegar, combine the rice vinegar, salt, and sugar, sprinkle over the cooked rice, and fold the rice with a cutting motion.

6. Add half of the toppings and sesame seeds. Lightly fold together.

7. Arrange the kinshi-tamago on top of the sushi rice, then sprinkle with the ikura salmon roe and the rest of the ingredients. Finish with lemon peel.

Daikon Radish and Carrot Salad

[Ingredients] *Serves 410cm piece of daikon radish10cm piece of carrot80g canned tuna2 packs red cabbage-sprouts2 tbsp sushi vinegar2 tbsp mayonnaise1/4 tsp saltBlack pepper [Method]1. Peel the daikon radish and carrot, then cut into thin strips.

2. Mix in half amount of the sprouts, and all of the canned tuna, and seasonings.

3. Top with the rest of the sprouts.

Deep-fried Shrimp

[Ingredients] *Serves 412 jumbo shrimps, thawed if frozenSalt for rinsing shrimpSalt and pepperBreading: Flour (or tempura flour)1 to 2 eggs, beatenBread crumbsVegetable oil, for deep-fryingShredded cabbageWatercress4 lemon wedges2 tbsp mayonnaise, to serve [Method]1. Peel the shrimp, leaving the tail intact. Rub with salt, and rinse in cold water.

2. Cut the tip off the spike, and gently squeeze out the excess moisture. Make cuts on the belly sides.

3. Dry the surface of the shrimp, and sprinkle with salt and pepper.

4. Batter in this order: flour (or tempura flour), beaten eggs, and bread crumbs.

5. Fry the shrimp in 170 degree Celsius oil until golden brown. Then arrange on a plate, along with the cabbage, watercress, and lemon wedges.

Korokke with a Trio of Asian Sauces

Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for your parties at home! So give it a try!Korokke with a Trio of Asian Sauces

[Ingredients] *Serves 22 potatoes50g grounded beef1 tsp vegetable oil1/2 onion1/2 tsp salt1/2 tbsp sugarNutmegGround black pepper

1/3 cup flour1 beaten egg1/2 tbsp water1 cup bread crumbsVegetable oil for deep-fryingShredded cabbage, to tasteSweet chili sauce, to tasteCurry sauce1 tsp curry powder2 tbsp mayonnaiseGochujang sauce1 tbsp gochujang1 tsp sugar2 tbsp soy sauce2 tbsp chopped leek [Method]1. Mince the onion, wrap, and microwave at 500Watts for 2 minutes. Also microwave the potatoes, at 500Watts, for 3 minutes, per potato.

2. Place the oil in a frying pan and cook the onion and beef. Add the nutmeg and ground pepper, stir, and turn off the heat. Add the peeled potato into the pan and mash. Season it with salt and sugar.

3. Rika is preparing, three kinds of Asian sauces. First, the Thai, sweet chili sauce. This sweet and hot flavor, goes well with the potato. The Korean style sauce, is made with gochujang, sugar, soy sauce, and chopped leek. Indian style sauce, is made with mayonnaise and curry powder.

4. To finish the korroke, divide the potato mixture into six barrel shaped parts. Bread each piece, starting with flour, then egg, mixed with water, and finally, the bread crumbs.

5. Deep-fry, in 170 oil, until golden brown. Then arrange on a plate, along with shredded cabbage.

Nabe hot-pot: Shrimp and Chicken meatballsCucumber and Egoma Salad with Sesame Oil Dressing

Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you her original nabe, a fusion of Taiwanese nabe and Japanese nabe.Nabe Hot Pot: Shrimp and Chicken Meatballs

[Ingredients] *Serves 44 tbsp sesame oil1 clove garlic1 to 3 dried red chili peppers40g thinly-sliced fresh pork belly10 cups (2L) waterOne 10-cm piece kombu kelp6 g bonito shavings5 tbsp sake (or white wine)2 nam pla fish sauce1 tsp sugar6 tbsp miso

160g thinly-sliced fresh pork belly 1 bunch water spinach100g harusame noodle (Bean vermicelli)1 block firm tofu, about 300 gGreen onion, chopped to tasteChili pepper, to taste

[Shrimp meatballs]200g uncooked small shrimp, shelled and deveinedSalt10 cm piece of leek1/2 egg whites1 tbsp cornstarch1/3 tsp saltA pinch of grated lemon peel

[Chicken meatballs]200g ground chicken1/2 cup minced leek1 egg yolk1/4 tsp salt2 tbsp sake (or white wine)1 tbsp grated ginger1/2 tsp sesame oil (or olive oil)1 tbsp cornstarch [Method]1. Reconstitute the harusame noodles, in tepid water, and drain in a sieve.

2. Slice the garlic, and mince the chili peppers. Place the sesame oil in a pot, and cook the garlic, peppers, and pork slices (40g), for 5 minutes.

3. Add the water, the kombu and bonito shavings, wrapped in a paper towel.

4. Make the shrimp meatballs. Rub the shrimp with salt, and rinse, in cold water. Mince the leek. Mix the shrimp with egg whites, cornstarch, salt, and grated lemon peel in a food processor. Combine the shrimp mixture, with the minced leek, and it's done for now.

5. Make the chicken meatballs. Combine the ground chicken with ginger, salt, egg yolk, sesame oil, sake, cornstarch, and minced leek. Knead well, it's also done for now.

6. Take out the bonito shaving sachet and kombu. Season the stock, with the sake, nam pla, sugar, and miso.

7. Cut the water spinach and pork slices (160g) into 5-cm lengths. Cut the tofu into bite-size pieces.

8. Arrange all the ingredients on a plate, bring onto the table, and eat by successively adding the ingredients to the hot pot.

9. For one more enjoyable thing, add harusame noodles into the remaining soup. By sprinkling with green onion and chili pepper, this is the "shime" dish, or finishing dish.

Rika's bean curryAvocado and tomato salad Shiratama-dango (Rice dumplings)

Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal, a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish utilizes lots of Japanese healthy cooking ideas.Rika's bean curry

[Ingredients] *Serves 41/2 onion1/2 carrot1 tomato1 clove garlic1 tbsp vegetable oil

1/2 tbsp curry powder1/2 tbsp garam masala1/2 tbsp cumin1/2 tbsp coriander1/2 tbsp dou-bang-jiang (Chinese chili beans paste)

400g ground beef and pork mixture1/2 cup water

1/8 cup sushi vinegar100g canned beans1 tbsp soy sauce1/2 bouillon cube, crushed1/2 tsp salt [Method]1. Cut the onion and carrot into small pieces. Cut the tomato into bite-size pieces and mince the garlic. Cook the onion, carrot, and garlic about for 10 minutes.

2. Using a spatula, stir the curry powder, spices, and dou-bang-jiang (or Chinese chili paste) together, and when they are fragrant, add the ground meat.

3. When the meat is nicely browned, crumble it and combine with the vegetables. Add the tomato and water, and cook until the water is almost gone--about 10 minutes.

4. Add the sushi vinegar, then beans, and season with soy sauce and bouillon. It's done after simmering for 5 to 6 minutes over low heat. Pour curry sauce into a dish of cooked rice.

Avocado and tomato salad

[Ingredients] *Serves 41/4 head of lettuce1 avocado1 tomato

1 tbsp sesame oil1 tbsp soy sauce1 tbsp sushi vinegar

1 tsp sesame seeds [Method]1. Cut the lettuce leaves into 2 to 3 mm thick strips. Halve the avocado and tomato, and cut each into 7 mm thick pieces. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top.

2. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. Sprinkle with the toasted sesame seeds, and chill in the refrigerator.

Shiratama-dango (Rice dumplings)

[Ingredients] *Serves 4150g mochi rice flour3/4 cup water

1 tbsp green tea leaves1 1/2 cups boiled water5 tbsp sugar [Method]1. Bring water to a boil. Have ice water ready in a bowl. Knead the mochi rice flour by adding water little by little, until the consistency is firm, yet smooth and tender.

2. Make bite-size balls by rolling between your palms, flattening a little, and making a dent in the center. Cook the balls in boiling water, and when they float to the top, remove and plunge into ice water.

3. Place green tea leaves in a teapot. Pour boiling water into a bowl or another teapot and allow to cool a little, for 1 to 2 minutes. Transfer the cooled hot water into the teapot containing the leaves, cover, and steep for 90 seconds. Pour into a container, mix in the sugar, and chill in the refrigerator. Pour the green tea syrup onto to a bowl of shiratama-dango, and it's done.

OmuraisuSengiri-cut vegetable salad

"Yoshoku" is a unique type of cuisine where Western dishes have been adapted to suite Japanese tastes. Let's cook one of the most popular yoshoku dishes, omuraisu with chef Rika Yukimasa!Omuraisu

[Ingredients] *Serves 2Rice with soy sauce and butter1/2 onion2 slices of ham300g cooked rice2 tbsp butter3 tsp soy sauce1/3 tsp pepper4 tbsp green peas

Omelet3 eggs1 tbsp butter3 pinches of salt1 tsp sugar1 tsp milkParsley, to taste[Method]1. First, cook the rice, using less water than usual.

2. Cut the onion and sliced ham into 1 cm pieces and cook with a small amount of vegetable oil. Add the butter and cook a little. Add in the rice and stir with a spatula in a cutting motion to separate the grains. Season with pepper and soy sauce, then add green peas. Transfer the rice into a bowl while hot and press.

3. Crack the eggs, mix with sugar, salt, and milk, and beat with a fork about 50 times. Heat a frying pan well, then melt in the butter. Add the beaten eggs at once, and stir by drawing in circular motion with chopsticks. Using a spatula, fold the half cooked omelet in half.

4. Cover the bowl of fried rice with a plate, and flip. Now the rice dome is molded in the plate. Place the omelet on top. Make a cut with a knife on the omelet and open the omelet to naturally cover over the rice. Sprinkle with minced parsley.

Sengiri-cut vegetable salad

[Ingredients] *Serves 21/4 head of cabbage1/2 carrot1/4 stalk celery80g tuna2 tbsp. mayonnaise1/4 tbsp saltJuice of squeezed 1/4 lemon [Method]1. Cut the cabbage, carrot, and celery into 2 to 3 mm. thick, long strips. Combine all the vegetables and dress with mayonnaise, lemon juice, salt, and canned tuna. Mound on a plate.

Oyakodon (Egg and Chicken Rice Bowl)Sunomono

Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot summer!Oyakodon (Egg and Chicken Rice Bowl)

[Ingredients] *Serves 2200g chicken thigh1/2 onion3 eggs2 bowls of cocked riceSpring onion, to taste3 tbsp soy sauce3 tbsp sake3 tbsp sugar9 tbsp water [Method]1. Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices.

2. Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat.

3. Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter.

4. Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat.

5. Place the chicken and egg over the rice and pour some of the soup on top. Sprinkle with chopped spring onions.

Potato salad

[Ingredients] *Serves 22 all purpose potatoes1/2 carrot1/4 onion1 cucumber1 tsp salt for massaging onion and cucumber1 can of tuna, drained well3 tbsp mayonnaise or more to taste1 tbsp sugar Salt and pepper, to taste1 tbsp milk1 tbsp fresh lemon juice 1 tbsp olive oilDill, to taste1 boiled egg if desired[Method]1. Wrap each potato with a plastic wrap and microwave for 6 minutes. (3 minutes per potato in a 600w microwave). Peel while hot and mash. Peel the carrot, quarter lengthwise and cut each wedge into 3 mm thick slices. Cover with a plastic wrap and microwave with for 2 minutes. (2 minutes per half carrot in a 600w microwave).

2. Cut the piece of onion in half, and then cut each half into thin slices. Sprinkle with 1/2 tsp salt, massage a little, rinse under running cold water, and drain well. Cut the cucumber into thin slices, sprinkle with 1/2 tsp salt, massage, and squeeze out any excess water.

3. Combine the mashed potatoes with carrot, onion, cucumber, and tuna. Season with the mayonnaise, sugar, salt, and pepper. Add the milk and lemon juice.

4. Arrange the potato salad on a serving plate, and top with the dill and olive oil. (To make it more eye appealing, sprinkle with chopped egg whites and grated egg yolks as desired.)

Onigiri rice balls

[Ingredients] *Serves 2Just cooked rice (cooked from 360ml dried short-grain rice)1/4 tsp sea salt[Method]1. Moisten palms with water to prevent the rice from sticking and then sprinkle them with a little salt. Take about 1 cup of the cooked rice and gently press into a triangle by shaping the rice with palms, patting gently and forming with fingers. Alternately, you may use plastic wrap to form the desired shape. Repeat process with remaining rice.

Making Ramen Noodles in Soy Sauce Broth at Home

Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth which have become increasingly popular and are often spotted on menus in Paris, London, and New York. Shoyu ramen is healthy and easy to make at home.Making Ramen Noodles in Soy Sauce Broth at Home

[Ingredients] *Serves 2For the soy sauce broth: 200 g piece of pork loin1 leek, green part only6 cups water1 tbsp soy sauce1 tbsp sake1 tsp sea salt1tsp chicken bouillon powderFor the toppings: Char Siu pork Pork loin, reserved from broth1/4 cup soy sauce1/4 cup sugar1/4 cup sake1/2 cup waterMarinated egg6 eggs1/4 cup sugar1/4 cup soy sauceButtered corn130g corn8g butterSalt and pepper, to tasteBoiled spinach 2 bunches of spinachSalt, a littleFried garlic chips, to tasteSpring onions, to taste[Method]1. To make the soy sauce broth: Place pork loin, leek, and water in a stockpot over high heat. When it comes to a boil, reduce heat to low and simmer for 10 minutes, skimming occasionally. Season with the soy sauce, salt, and chicken bouillon powder then remove from heat and cool to room temperature.

2. To make the Char Siu pork: Remove the pork loin from the broth, and cut into 7mm thick slices. Place the sugar, soy sauce, sake, and water in a saucepan, bring to a boil, and turn off the heat. Add the pork loin slices, stir to coat evenly and set aside for 15 minutes.

3. To make the marinated egg: In a saucepan, cover the eggs completely with water, bring to a simmer over medium heat and then cook for 7 minutes. (As the water begins to simmer, gently turn the eggs two to three times to center the yolk.) Peel the eggs. Combine the sugar and soy sauce to make a marinade, place the marinade and eggs into a plastic bag, and refrigerate for 30 minutes.

4. To make the buttered corn: Melt the butter in a frying pan, add the drained corn and season with salt and pepper.

5. To assemble: Bring large amount of water to a boil in a stockpot, and cook the noodles, separating with tongs, until the noodles are slightly undercooked. Meanwhile, warm the soy sauce broth and pour into individual serving bowls. Drain the noodles, divide evenly into bowls, and arrange the toppings in each bowl. Eat while hot.

Okonomiyaki

Chef Yukimasa cooks Okonomiyaki, what she calls "Japanese healthy pizza." It's one of the most popular cheap and casual dishes. She explores professional techniques for making Okonomiyaki, and its history at an authentic Okonomiyaki restaurant.Okonomiyaki

[Ingredients] *Serves 2Batter: 1 cup / 200 ml water1 tbsp chicken bouillon powder1 1/2 cups / 180g flour1/4 head of cabbage1 potato2 tbsp milk2 eggs1/2 tsp vegetable oil for each okonomiyakiJapanese style okonomiyaki:50 g thin slices of pork belly3 tbsp okonomi sauce1 tbsp mayonnaiseAonori powdered seaweed (optional) Dried bonito flakes (optional)Fusion okonomiyaki:2/3 cup uncooked small shrimp, shelled and deveined1 tsp curry powderMayonnaiseKetchupWorcestershire sauce[Method]1. To make the batter: Cut the cabbage into 7mm thick strips. Grate the potato. Combine the water and chicken bouillon powder in a large bowl and mix well. Add the cabbage, grated potato, flour, milk, and eggs and mix well.

2. Heat a frying pan with 1/2 tsp vegetable oil over medium high heat. Pour in the half of batter, and spread into 2-cm thick rounds.

3. For the Japanese style Okonomiyaki: Lay the pork slices over the batter and lightly press with a fish spatula to make sure the pork sticks to the cake, and cook for 6 minutes. Cook the other side for 7 minutes.

4. Finally, flip once more and cook for 1 additional minute. Transfer to a plate and top with Okonomi sauce and mayonnaise. Sprinkle with the aonori and dried bonito flakes to taste.

5. For the fusion Okonomiyaki: Lightly mix the shrimp and curry powder into the remaining batter. Cook the cake in the same manner as the Japanese style Okonomiyaki. Transfer to a plate and top with mayonnaise, ketchup, Worcestershire sauce according to your taste. (Other recommended sauces are: Thai sweet chili sauce, oyster sauce, BBQ sauce, Thousand Island dressing, etc.)