Japanese Style Beef Spaghetti

Sukiyaki Spaghetti (Noodles), symbolizes long life; to have a son to carry on the family name; prosperity. This I mentioned in my Chinese New Year that I prepared. I really don't know what will I call this dish, since I used most of seasonings in making Sukiyaki, then maybe Sukiyaki Spaghetti or Japanese Style Beef Sphagetti. I also added baby corn instead of mushroom (there's no place to market on Chinese New Year Days).

1/2 kilo beef, sliced sukiyaki style (long, veryt hin0
1 tablespoon butter
4 tablespoons mirin
1/2 cup light soysauce
salt and pepper (optional)
baby corn (or any vegetables)
bunch of onion leeks, sliced into 3cm

pasta/noodles
bonito flakes

Marinate beef with soysauce and mirin, pan-fry in a butter  until cooked. Remove and set aside. Using the same  pan, add water (or beef stock) with bonito flakes,  once the water is boiling remove the bonito flakes. Cook the pasta until al dente. Drain the pasta, add the noodles and vegetables. Season with salt and pepper.


I'm a bit busy for my mid-term Chinese Exams this week, so I'm connecting this to:

Tuesdays at the Table

Tasty Tuesday

Dr. Laura's Tasty Tuesday

Tempt My Tummy Tuesdays

Tuesday Night Supper Club

 What's On the Menu Wednesday

Real Food Wednesday

 What's Cooking Wednesday

Lemon Chicken Teriyaki

I marinated this overnight, the sauce absorbed even in the middle of the chicken. This is just a simple teriyaki.

300g chicken, sliced

3 tablespoon sake

3 tablespoon mirin

3 tablespoon brown sugar (or less)

3 tablespoon soy sauce

3 tablespoon lemon juice

few slices of ginger

olive oil for fying

In a bowl, combine the sake, mirin, brown sugar, soy sauce, lemon juice, and ginger. Marinate the chicken at least for 30 minutes or overnight. In pan, heat oil and place the drain chicken in a medium heat. Cover with lid and cook for 5 minutes. Remove the lid, spoon some sauce from the marinade over the chicken. Cook until done.

Enjoy!

What's Cooking Wednesday

Real Food Wednesday

Full Plate Thursday

Seasonal Sundays

Chicken and Egg Loaf

I was busy the whole week as usual, I only had this Japanese Style Chicken and Egg Loaf that I remember how to prepare it long time ago. I have 300g ground chicken, 5 boiled eggs, seasonings - mirin, sake, soy sauce, and pepper, plus cornstarch (I only used potato starch).

Saute the chicken with seasonings until cooked. Separate the eggyolks from whites, mashed both and add salt, sugar, and cornstarch. Mix well.

In a baking dish, spread the white eggs at bottom, then the chicken, and last the egg yolks. Steam for 30 minutes. Serve hot.

Happy Thanksgiving to all!

Food Trip Friday

Food Friday

Note: I'm in HongKong this Friday and Saturday, I'll visit your blog when I get back, cheers!

Japanese Style Grilled Chicken

I was busy the whole week and I don't have much time to prepare food in the kitchen. I thawed the chicken and just marinated it with Japanese seasonings overnight, almost the same procedure with Japanese Fried Chicken . Place it in the oven  the following day.

2 skinless chicken breast

5 cloves garlic, chopped

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sake

2 tablespoons sugar

In a mixing bowl, combine garlic, soy sauce, mirin, sake, and sugar. Blend well. Add marinade to the chicken. Chill for 30 minutes or overnight. Preheat the oven, grill the chicken for  10 minutes in 200°C (about 400°C). Add the marinade sauce, and grill for another 5 minutes.

 Drizzle the chicken with the sauce, serve with fresh salad.  

Foodie Friday

Saturday Swap Recipe

Saturday's Party

Cookbook Sundays

Bite Size Pepper Steak

"The only time to eat diet food
is while you're waiting for the steak to cook."
 - Julia Child

A simple way to prepare Japanese Style Steak. Originally, the steak should be cook first before slicing the meat into bite size cube. I bought the cubed size, and I think that's better so the meat will absorb the sauce. The pepper should be coarse-ground, but I only used ordinary black pepper.

500g beef cube

1 tablespoon black pepper (or 2 tablespoon coarse)

1 tablespoon olive oil

3 cloves garlic, minced

4 tablespoon mirin

3 tablespoon light soysauce

1 tablespoon sugar

Coat the beef with pepper. In a small bowl, mix mirin, soysauce, and sugar. In a pan, add oil and saute garlic. Add the beef and cook until tender. Add the sauce mixture, and cook until the sauce thickens. Arrange the steak on a serving dish and garnish any vegetables of your choice.

Here's mine, I blanched some broccoli as my side dish. Enjoy!

Food Quote

Real Food Wednesday

What's Cooking Wednesday

Japanese Style Burger

Hamburger, the healthiest way! I made whole wheat bread yesterday and as usual it didn't turn the way it should be, but instead of throwing I toasted and made it into breadcrumbs. Then, I added the bread crumbs in my Japanese Style Hamburger. I'm not really a meat eater, so this  burger is full of breadcrumbs. I also separated the sauce, just to be safe because it's my first time to eat this kind of burger with radish sauce. The taste is good too!

100g ground beef

1 cup breadcrumbs

2 tablespoon soy sauce

2 tablespoon sake

1 medium onion, chopped

1 egg

1 teaspoon ginger (grated)

extra-virgin olive oil

pepper

For the sauce:

grated radish

lime

soysauce

Saute the onion until soft and let it cool. In the bowl, mix ground beef, bread crumbs, egg, onion, soysauce, sake, ginger, and pepper. Make five patties and set aside for at least 15 minutes. In  a pan, heat oil and fried the patties until the burger is cooked. Serve with radish sauce.

Enjoy!

Japanese Style Fried Chicken

I thought this kind of fried chicken will turn out like hard and chewy but it wasn't. They're very soft and tasty! I marinated the chicken overnight with soysauce, rice vinegar (rice wine), brown sugar, ginger, and green onion. Drain, coat the chicken with potato starch before frying.

Fry the chicken until golden brown, serve immediately with sidedish of your choice.

Foodtrip Friday

Food Friday

Chicken Temaki

No exact recipe! I just have left-over chicken, romaine lettuce, tomato, cucumber, and dried seaweed wrapper (nori). Slice all the ingredient, spread some mayonnaise and wrap it with nori. A very light and delicious meal or snack.

Beef Okonomiyaki

Beef Japanese Pancake

1 cup flour

1 egg

3/4 stock or water

1 1/2 cups shredded cabbage

1/2 cup sliced beef

some tuna flakes

sweet soy sauce or mayonnaise

In a bowl, make the batter by combining flour, egg, and water. Mix well to form a batter but make sure that the consistency is very smooth. Mix in the cabbage and sliced meat together. Scoop one mixture onto a heated round frying pan. Make sure the batter spreads through the pan to form the pancake. Cook until lightly brown. Flip and cook the other side. Remove from a plate and top off with any toppings you like. (Tomie Tanaka-Galarpe)

I tried making Japanese Pancake or Okonomiyaki using both whole wheat flour and plain flour. I followed the recipe from Food Magazine (May) except I cooked the beef separately before I added to the batter., my pancake didn't turn the way it should be. I think there's a technique when cooking it, I saw it in one of my favorite Okonomiyaki Store in Shinkong Mitsukoshi. They used a moulder and kept mixing the batter while cooking in a flat surface. Added the cooked beef on top of the batter and flip. When it's ready to flip, an egg was added so it will be the base of the pancake. Top off with mayonnaise, seaweed powder and fish flakes on top. The sauce was added around the pancake.

 Here are the two photos I've taken:

Okonomiyaki from Mitsukoshi

Inside the Okonomiyaki

I'll try to cook this again some other time!