Browsing Category

Japanese

Breakfast, Dinner, Eggs, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Instant Ramen Fried Rice

May 31, 2020

Ramen Fried Rice with Sunny Side Up Egg

I came across this recipe on the always interesting Serious Eats blog.  It seems that instant ramen fried rice is the latest food craze in Japan.  Everyone there has instant ramen in their cupboards, and so do many of us.  This dish is inexpensive, perfect for single servings, and most of all so tasty.

Bacon Spam & Kimchi Ramen

I added some Bacon Spam to my ramen fried rice for an extra umami boost but you may omit it to make things simpler and quicker. For just one serving, use your favorite flavor of Cup Noodles instant ramen.  I used Kimchi ramen since it was what I had available and it was perfect for the two of us.

Kimchi Ramen

Unlike many other ramen recipes that suggest you throw out the flavor packet and make your own soup, you’ll want to keep it this time.  This is suppose to be a no fuss meal after all.

Ramen Noodles

Crush the noodles into small pieces before adding the soup base and boiling water.

Crushed Ramen Noodles

Crushed Ramen Noodles with Soup Base

Pour just enough boiling water over the noodles and soup base to rehydrate the noodles.  You don’t want to use too much water which would lead to soggy fried rice. Give the noodles and soup base a quick stir, cover and let sit for a few minutes.

Ramen Noodles & Soup Base Rehydrating

Bacon Spam

With Spam (the unofficial state food of Hawaii), there are two options: either you like it (add it) or you loathe it (leave it out).

Ramen Fried Rice with Bacon Spam

Almost any type of rice will work in this recipe. I used 2 cups of cooked short grain brown rice.

Ramen Fried Rice with Bacon Spam

Since eggs are one of my favorite foods, I couldn’t resist frying up a couple of sunny side up eggs to eat with our ramen fried rice.  A good drizzle of sriracha sauce is the ideal accompaniment for this satisfying meal. Oishii!

Ramen Fried Rice with Sunny Side Up Egg

Ramen Fried Rice
 
Save Print
Adapted from Serious Eats blog
Author:
Serves: 2
Ingredients
  • 1 package (about 4.25 ounces) kimchi ramen
  • 2 cups cooked short grain brown rice
  • 2 eggs, lightly beaten
  • 2 pieces Bacon Spam, diced small and fried until crisp (optional)
  • 2 sunny side up eggs (optional)
  • cilantro for sprinkling over fried rice (optional)
  • Sriracha (optional)
Preparation
  1. Crush ramen noodles and place in a bowl with soup base. Pour boiling water over noodles (just enough to barely cover the noodles) and give them a quick stir. Cover and rehydrate noodles while you continue with the recipe.
  2. Heat 2 tablespoons canola oil in a large (I use 11") non-stick skillet over medium-high heat. Once the oil is shimmering, add beaten eggs and scramble just until barely set. Add rice to the pan and heat through, breaking up any large lumps, about 1-2 minutes. Add cooked Spam cubes if using.
  3. Add noodles along with any liquid (you shouldn't have too much liquid left after rehydrating the ramen) to the rice and stir constantly until excess moisture has cooked off. Taste and season with salt if needed. Press the rice mixture in an even layer on the bottom and up the sides of the pan to allow crispy bits to form. Serve ramen fried rice with sunny side up eggs, cilantro, soy sauce and sriracha.

 

Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Brown Rice with Edamame

October 19, 2019

Brown Rice with Edamame

If I had to compile a list of my favorite foods, rice (and eggs) would be at the top.  This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish.  Here is a healthy and flavorful rice dish that is a snap to make.  The edamame mix beautifully with the cooked brown rice and sesame seeds.

Frozen Edamame

Brown Rice

Brown rice can take a while to cook so plan ahead.  You can make this in the morning, cover and refrigerate then heat slightly before serving.  This dish is best served at room temperature.

Brown Rice with Edamame

This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes.  I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.

Brown Rice with Edamame

Brown Rice with Edamame
 
Save Print
Adapted from Martha Stewart's recipe
Author:
Serves: 2 - 4
Ingredients
  • 1 cup medium grain brown rice, cooked according to package directions
  • 1 cup frozen shelled edamame
  • ½ teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • kosher salt
  • 2 scallions thinly sliced on the diagonal
  • black roasted sesame seeds
Preparation
  1. Cook rice in a rice cooker or on the stovetop according to package directions.
  2. Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
  3. In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
  4. Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.

 

Bread, Dinner, Japanese, Lactose Free, Pork, Recipes, Sandwiches

Katsu Sando

August 18, 2019

Katsu Sando

Tonkatsu is without a doubt one of my favorite dishes.  When we visited Japan in 2018 we went to the original Ginza Bairin inTokyo for tonkatsu.  They don’t take reservations, which means the line of patrons starts forming at least 30 minutes prior to opening.  We were pretty deep in the line, but luckily for us, we got the last two seats for the first seating.  The tonkatsu did not disappoint.  When we have a craving for katsu we make our own with pork or sometimes chicken.  Both are equally delicious served with rice, macaroni salad, shredded cabbage and namasu.  Katsu sando’s (the Japanese term for tonkatsu sandwiches) are another terrific way to serve the crunchy pork cutlets.  These sandwiches are compact, beautiful and tasty.

Pork Cutlets From Top to Bottom: Out of the Package, Trimmed, Pounded

Boneless pork loin chops are quite reasonably priced.  I bought a 4-pack that cost me under $6.00.  Once I got home from the market, I trimmed off the small amount of fat and pounded the pork to an even thickness of about 1/3-inch which also tenderizes the meat.

Panko

Crispy Shredded Cabbage

Shredded cabbage is a must with this sando,  The crispy cabbage enveloped in the soft bread and fried pork with savory tonkatsu sauce is absolutely the best sando you can imagine.

Tonkatsu Sauce

There are so many brands of tonkatsu sauce available.  My favorite is Kagome.  If you can find it, give it a try.  Good katsu sauce = tasty sando.

Kewpie Mayonnaise

Kewpie mayonnaise can be found at most markets these days and on-line.  Of course regular mayonnaise will do just fine, especially since it is not the star of the sandwich. But I like to go Japanese all the way when making this.  Most use Japanese milk bread for the sandwiches.  Since John makes all of our bread, he made this white loaf just for katsu sando and it turned out to be a keeper.

The Beginning of the Best Sando

Katsu Sando

Gazing at this photo of the Katsu Sando makes me want to eat one right now!

Katsu Sando

Katsu Sando
 
Save Print
Author:
Serves: 4
Ingredients
  • 4 boneless pork chop cutlets (about 5 ounces each) trimmed of fat and pounded to ⅓-inch thick
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon sour cream (optional)
  • 1½ cups panko
  • salt and pepper
  • canola oil for frying pork
  • 8 slices white bread
  • butter (we use Miyoko's vegan butter)
  • tonkatsu sauce (Kagome brand is our favorite)
  • Kewpie mayonnaise or regular mayonnaise
  • 1 cup shredded cabbage
Preparation
  1. Pork should be pounded to ⅓-inch thick or up to ½-inch if you prefer thicker pieces. Salt and pepper both sides of pork cutlets.
  2. Place flour and panko on separate large plates. Mix eggs with 1 tablespoon sour cream if using, in a wide shallow bowl.
  3. Dredge each piece of pork in flour, shaking off excess. Dip pieces in egg mixture. Allow remaining egg to drip back into the bowl. Place pork in panko and spread panko over the top. Press firmly so the panko adheres to the pork. It's best to use a dry, clean hand so the panko doesn't clump and fall off.
  4. Heat a large skillet preferably with high sides over medium to medium-high heat with enough oil to reach ¼-inch up the sides of the pan. Once the oil is hot, fry pork in two batches, until nicely browned and the internal temperature reaches 145 degrees. Transfer fried pork to a rack or plate. Continue frying the other two pieces of pork.
  5. To make the sandwich, butter 4 slices of bread. Spread tonkatsu sauce over the butter. Set aside.
  6. Spread mayonnaise on the other four slices of bread. Add shredded cabbage on the mayonnaise, followed by tonkatsu sauce. Place a fried pork cutlet on top and drizzle more tonkatsu sauce over the pork. Place buttered bread slices on top of the pork. Using a sharp knife, cut off the crusts and any extra pork to make a uniform sandwich. Cut each sandwich in half. Serve with chips and extra tonkatsu sauce.

 

Dinner, Japanese, Lactose Free, Recipes, Vegetarian, Veggies

Sesame Broccoli Salad

July 11, 2019

Sesame Broccoli Salad

This is a refreshing and healthy salad that is perfect to serve during the warm summer months.  The broccoli is quickly steamed until crisp and tender then drizzled with a tasty dressing.  You can serve it chilled or at room temperature.

Broccoli

Broccoli Florets

Cut the broccoli into bite-sized (not too small) florets.  Steam the broccoli just until crisp and tender.

Steamed Broccoli Florets

Chill the broccoli while you make the dressing.  If I’m in a rush, I place the steamed broccoli on a plate and put it in the freezer for a few minutes.

Broccoli Salad Dressing

The dressing is a snap to prepare.  Mix the soy sauce, rice vinegar, sesame oil and honey together in a small bowl.  Throw in a spoonful of roasted sesame seeds and you will end up with a well- balanced, flavorful sauce for the broccoli.

Sesame Broccoli Salad with Rice, Nori & Tuna Salad, Mango & Kimchi

My favorite accompaniments with this broccoli salad are steamed Japanese rice, crispy nori with tuna salad, kimchi and fruit.  It is the perfect summer lunch.

Sesame Broccoli Salad

Sesame Broccoli Salad
 
Save Print
Adapted from epicurious.com
Author:
Serves: 6
Ingredients
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sesame oil (Kadoya recommended)
  • 2 tablespoons honey
  • freshly ground black pepper (optional)
  • 2 tablespoons roasted sesame seeds, divided
  • 1 pound (about 8 cups) broccoli florets
Preparation
  1. Steam the broccoli florets until crisp-tender, about 5 minutes. Cool on a plate in the refrigerator for about 5 minutes or so.
  2. Whisk soy sauce, rice vinegar, sesame oil, honey and a few grinds of fresh black pepper in a small bowl. Add 1 tablespoon of roasted sesame seeds. Set aside.
  3. In a large shallow bowl, toss broccoli with dressing (you may not need all of the dressing). Toss to coat all of the florets. Let marinate at room temperature for 30 minutes or cover and refrigerate if you prefer to serve it cold, or at a later time during the day. When ready to serve, toss once again then transfer the broccoli to a large low-sided serving bowl. Pour the dressing over the broccoli and sprinkle the remaining sesame seeds over the top.

 

Dinner, Japanese, Lactose Free, Pork, Recipes

Spicy-Sweet Sambal Pork Noodles

May 8, 2019

Spicy-Sweet Sambal Pork with Udon Noodles

Leave it to Chris Morocco, Senior Editor of Bon Appetit magazine to come up with this terrific pork and noodle dish.  The flavors of both sweet and spicy along with the crispy bits of pork and chewy noodles can’t be beat.  I made this with fresh ramen noodles and udon noodles. They are both delicious, but if I had to choose one or the other, it would be the udon noodles because they are a bit thicker, springy, and toothsome (ramen noodles are my favorite for soup based bowls).  Luckily, we have some pretty decent fresh noodles available at the markets.

Sun Noodle Fresh Udon

Sun Noodle is one of the largest producers of specialty Asian style noodles.  They make over 300 different types of fresh noodles for markets and restaurants.  Both the ramen and udon are made by Sun Noodle and sold at our local Island Grocery store.

Rice Vinegar, Sambal Oelek, Ginger, Garlic, Basie

A few of the seasoning ingredients are shown above.  There’s also a bit of tomato paste, soy sauce and sugar that gets mixed in with the pork.

Spicy-Sweet Sambal Pork with Ramen Noodles

Don’t skip the basil.  It is an essential topping that brings the dish together just before serving it.

Sun Noodle Fresh Ramen

Cooking Pork with Seasonings

A portion of the pork is first cooked until the edges are crisp.  The rest of the pork and seasonings are added to the pan along with water.  Everything simmers until the sauce is thickened and the flavors have melded.

Simmering Pork

If you happen to have any leftovers (rarely the case) pack it up and take it to work for lunch.

Spicy-Sweet Sambal Pork Noodles

Spicy-Sweet Sambal Pork Noodles
 
Save Print
Adapted from Bon Appetit Magazine
Author:
Serves: 2-4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground pork, divided
  • 1-inch piece of fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 2 sprigs fresh basil
  • 2 tablespoons Sambal Oelek ground chili paste
  • ⅛ cup soy sauce
  • ⅛ cup unseasoned rice vinegar
  • ¾ pounds fresh udon or ramen noodles
  • 1 tablespoon butter (optional)
  • kosher salt to taste
Preparation
  1. Heat oil in a large wide heavy pot (Le Creuset works great) over medium to medium-high heat. Add half of the pork, breaking apart into 3 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook until pork is nicely browned on both sides, about 3-4 minutes longer.
  2. Add ginger, garlic, sugar, and remaining pork to the pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes, adjusting heat as necessary. Add tomato paste and 1 basil sprig. Cook, stirring occasionally until tomato paste darkens, about 2 minutes. Add chili sauce, soy sauce, vinegar, and 1 cup of water. Bring to a simmer and reduce heat too low. Cook uncovered, stirring occasionally , until sauce is slightly thickened and flavors have melded, about 30 minutes.
  3. Cook noodles per the instructions, in a large pot of boiling salted water (short of al dente). Add noodles to the pot with sauce along with the butter. Add a splash of pasta cooking water if sauce seems too thick. Simmer, tossing occasionally until the sauce begins to cling to the noodles, about 1 minute. Remove basil sprig.
  4. Divide noodles among plates or bowls and top with torn basil.

 

Dinner, Fish, Japanese, Lactose Free, Recipes

Furikake Ahi with Soy Vinaigrette

March 25, 2019

Furikake Ahi with Soy Vinaigrette

Virtually no one reads the newsletters that often accompanies utility bills, but John does.  He suggested that I take a look at this one that came with the gas bill and featured a recipe from Diamond Head Grill & Market on Oahu.  Don’t cook with gas?  Your electric stove will do just fine.  I’ve made this on numerous occasions and never tire of it.  The most important ingredient is of course the fresh ahi.  A few years ago I discovered Oki’s Fish Market tucked in the corner of the Kahului Foodland market.  Oki’s always has fresh ahi blocks and ahi steaks at reasonable prices.  So when I’m in the neighborhood, I always stop by to pick up fresh fish.

Fresh Ahi Block

I usually buy a 10-12 ounce ahi block, enough to serve two people. Look for ahi with the least sinew lines (they make it difficult to cut the fish in neat slices).

Best Furikake

My favorite furikake is Mishima’s Nori Komi Furikake.  It’s a simple mix of roasted white and black sesame seeds and seaweed.  This is the best type for coating the ahi block.  Other furikake flavors may include dried salmon, shiso, wasabi and other ingredients.  These are delicious served over hot rice but I would avoid using them for this recipe.

Ahi Block Coated in Furikake

Once the fish is coated with furikake, it gets a quick sear on all sides in a hot pan.

Soy Vinaigrette

The vinegar, soy sauce, sugar and sesame oil makes a delicious vinaigrette.

Wasabi Sauce

I always have a bottle of this delicious wasabi sauce in my refrigerator.  It is excellent served with the furikake ahi. Once you try it, I’m sure you’ll agree that its “velvety zing” makes it a perfect condiment for fish.

Furikake Ahi with Soy Vinaigrette

The furikake ahi can be served as an appetizer however my favorite way to have it is with hot Japanese rice and steamed baby bok choy.

Furikake Ahi with Soy Vinaigrette

 

Furikake Ahi with Soy Vinaigrette
 
Save Print
Adapted from Diamond Head Market & Grill
Author:
Serves: 2 servings
Ingredients
  • Fish:
  • 10-12 ounce block of fresh ahi
  • 3 tablespoons furikake such as Mishima Nori Komi Furikake
  • 1 teaspoon sesame oil
  • Sauce:
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon finely sliced green onions (to finish)
Preparation
  1. Crust ahi block with furikake. Coat a small frying pan with 1 teaspoon sesame oil and over medium to medium-high heat quickly sear the ahi to create a crust. I typically sear each side for about 1 minute, however the time will depend on how thick your piece of fish is, and how rare you prefer your fish. Remove fish to a cutting board.
  2. Whisk vinegar, soy sauce, sugar, water, sesame oil and sesame seeds together in a 1-cup glass measuring cup. Stir to combine and microwave for a few seconds until warm.
  3. Slice ahi and transfer to a plate. Drizzle warm vinaigrette over the fish. Sprinkle with green onions and serve with wasabi sauce (optional).

 

Follow

Get every new post delivered to your Inbox

Join other followers: