Recipe adapted from Just One Cookbook
3 chicken thigh with/without skin
For seasoning A
1/4 cup water
2 tbsp sake
1 tsp salt
For seasoning B
1/4 cup soy sauce
4 1/2 tbsp sugar
2 tbsp mirin
2 tbsp sesame oil
1 tsp sake
1. Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
2. Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.
3. Cut the chicken into bite-sized pieces.
4. Place the chicken in a frying pan skin side down and add Seasoning A.
5. Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
6. Continue cooking with the remaining heat and make sure the chicken is cooked through.
7. Combine Seasoning B in a large air tight container.
8. Remove the warm chicken from the pan and add in the container.
9. Add the cucumber and mix well. Let marinate for at least 10 minutes. You can keep it in the refrigerator for up to 2-3 days. Serve cool or at room temperature.
4 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
2 tbsp sake
2 chicken thigh fillets
1/2 tbsp vegetable oil
1 cup cooked white rice
1. Place soy sauce, miring, sugar and sake in a bowl. Mix and marinade for at least 20 minutes or overnight.
2. Preheat oven to 200 degrees C.
3. Line a baking tray with foil.
4. Remove chicken thigh fillets and brush with oil. Pour the marinade over the chicken.
5. Place fillets on the foil-lined tray and bake for 20 to 25 minutes. Tip: to determine if the chicken is cooked, prick it with a fork. The juice should run clear.
6. Serve on top of steamed white rice.
Recipe for grilled unagi Ingredient 1 fillet of whole unagi (eel) Instructions 1. Line baking tray with aluminium foil. Place unagi on top. 2. Without preheating, put the baking tray in the middle rack of the oven, and broil on high for 7 minutes (no need to flip). 3. After 7 minutes or so, take it out
“Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. From Wikipedia, the free encyclopaedia.”
Recipe from Just One Cookbook
1 bundle soba
1 green onion and more for garnish
1/8 cup chopped cilantro and more for garnish
1 tbsp. sesame seeds and more for garnish
1/2 tbsp. oil (olive oil)
1 1/2 tbsp. sesame oil
1/4 tsp. crushed red peppers
1 1/2 tbsp. honey
1 1/2 tbsp. soy sauce
- For the dressing, combine oil, sesame oil and crushed red peppers in a small bowl and microwave for 3 minutes. Set aside to let it cool a bit.
- Place honey and so sauce in a medium bowl and mix. Add the oil mixture in the bowl and whisk all together until honey is completely dissolved.
- For soba noodles, bring water to a boil and cook the soba noodles according to the package instruction but keep it al dente (you do not need to salt the water for cooking soba). Drain the soba and water into a colander and rinse under the cold running water. Drain well and place it in a large bowl.
- Add the dressing, green onion, cilantro and sesame seeds into the soba and toss everything together. Serve on a bowl or plate and sprinkle extra green onion, cilantro and sesame seeds for garnish.