Asian Home Cooking Course Japanese

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

THE MENU

• Kinoko Miso Shiru - Mushroom Miso Soup 

• Kyuri Sunomono - Cucumber with Ginger Dressing 

• Sarada Ninjin Ae - Salad with Carrot & Ginger Dressing 

• Shake Teriyaki - Salmon Teriyaki

• Yaki Udon - Thick Fried Pork Noodles

• Tori Katsu - Breaded Chicken Cutlet with 2 Sauces 

Ingredients

Kinoko Miso Shiru - Mushroom Miso Soup

• 700ml cold water
• 3x3cm kombu (optional)
• 2 large dried shiitake mushrooms
• 75g mixed mushrooms, sliced
• 1 spring onion, sliced thinly
• 60g soft tofu, diced 
• 2 TBL red (aka) miso 

 Substitute Options

The base broth, dashi, can be made from any (or a combination) of the following items: Instant dashi powder, bonito flakes, kombu (dried seaweed kelp), dried shiitake mushrooms or mushroom powder. 

• red miso - white or yellow miso 
• soft tofu - medium, firm or fried tofu 

Kyuri Sunomono - Cucumber with Ginger Dressing

• 1 Lebanese cucumber, sliced thinly
• ½ tsp salt
• 3g wakame, rehydrated in cold water for 30 seconds
• 1 TBL toasted sesame seeds
• 3 TBL rice wine vinegar
• 2 TBL raw sugar
• 1 TBL soy sauce
• 1 tsp grated ginger

 Substitue Options

• Lebanese cucumber - continental or kirby cucumbers
• wakame - baby spinach or other salad leaves
• rice wine vinegar - white vinegar mixed with water, cider vinegar, malt vinegar
• raw sugar - white sugar, caster sugar, brown sugar  
• soy sauce - tamari 

Sarada Ninjin Ae - Salad with Carrot & Ginger Dressing

• 1-2 heads cos lettuce
• 1 carrot, peeled & roughly chopped
• 2 cm ginger, peeled & thinly sliced
• 100ml rice vinegar
• 100ml vegetable oil
• 1.5 TBL raw sugar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt

Substitute Options

• vegetable oil - canola oil, rice bran oil, grape seed oil, sunflower oil
• cos lettuce - iceberg or other lettuce
• rice wine vinegar - white vinegar mixed with water, cider vinegar, malt vinegar
• raw sugar - white sugar, caster sugar 
• soy sauce - tamari 

 Shake Teriyaki - Salmon Teriyaki

• 1 TBL vegetable oil
• 2x 150-200g salmon fillets
• 2 TBL cooking sake
• 2 TBL mirin
• 2 TBL Japanese soy sauce
• 1 tsp raw sugar
• sesame seeds for garnish 

Substitue Options

• vegetable oil - canola oil, rice bran oil, grape seed oil, sunflower oil
• salmon - chicken thighs, barramundi, ocean trout or other meaty/oily fish 
• cooking sake - 2 TBL mirin & omit the sugar
• raw sugar - white sugar, caster sugar 
• Japanese soy sauce - any regular/light soy sauce, tamari 

 Yaki Udon - Thick Fried Pork Noodles

• 1 tsp vegetable oil
• 50-100g pork belly, sliced
• 50g baby king oyster mushrooms, sliced
• 50g cabbage, sliced (optional)
• 1 garlic clove, minced
• 200g cooked udon noodles
• 1 TBL butter
• 2 TBL soy sauce
• 1 TBL mirin
• 1 spring onion, thinly sliced

Substitue Options

• vegetable oil - canola oil, rice bran oil, grape seed oil, sunflower oil
• pork belly - any other sliced pork, chicken or tofu
• baby king oyster mushrooms - shiitake or any other mushrooms
• Japanese soy sauce - any regular/light soy sauce, tamari
• butter - plant based alternative
• udon noodles - any other cooked, thick Asian noodles 

Tori Katsu - Breaded Chicken Cutlet with Two Sauces

• 2 chicken thigh fillets
• salt & pepper to taste
• ½ cup plain flour
• 1 egg & 1 TBL water, lightly beaten together
• 1 cup panko bread crumbs
• 500ml vegetable oil
• shredded cabbage for serving

Karashi-Miso Sauce

• 2 TBL dijon mustard
• 1 TBL miso
• 1 TBL honey

Tonkatsu Sauce

• 1 TBL tomato sauce (ketchup)
• 1 TBL honey
• 1 TBL oyster sauce
• 1 tsp soy sauce
• 1 tsp worcestershire sauce

Substitue Options

• vegetable oil - canola oil, rice bran oil, grape seed oil, sunflower oil
• chicken thighs - chicken breast, pork loin or cutlet
• panko - any other bread crumbs, gluten free breadcrumbs
• flour - gluten free option
• soy sauce - tamari  
• Dijon mustard - wholegrain, mustard powder
• oyster sauce - extra soy sauce with a little brown sugar 

Kinoko Miso Shiru - Mushroom Miso Soup

Miso soup is a fundamental aspect of Japanese cuisine. It is traditionally eaten as an accompaniment with any meal of the day. This particular version has deep earthy notes from a blend of dried and fresh mushrooms. Miso has a high concentration of various B & E vitamins, as well as pro and pre-biotics.

Serves - 2

Total time - 2 hours

Active time - 15 minutes

Ingredients

• 700ml cold water
• 3x3cm kombu (optional)
• 2 large dried shiitake mushrooms
• 75g mixed mushrooms, sliced
• 1 spring onion, sliced thinly
• 60g soft tofu, diced 
• 2 TBL red (aka) miso 

Method 

1. In a small pot, soak the dried shiitake mushrooms and kombu (if using) in 700ml water. Stand for 1 hour at room temperature.
2. Place the pot over a medium heat until small bubbles begin to appear in the liquid. Turn off the heat for 45 minutes to allow the mushroom and kombu flavour to infuse the broth. 
3. Reserve the broth, discard the kombu and remove the rehydrated shiitake mushrooms from the liquid. 
4. Cut off the shiitake stems (discard) and thinly slice the mushroom caps, set aside.
5. Gently heat the prepared broth over medium-low heat until and place the rehydrated and mixed mushrooms into the pot. Gently bring to a simmer for 3-5 minutes, or until the mushrooms are tender.
6. Divide the tofu and sliced spring onions into serving bowls.
7. Place the miso in a large ladle and suspend its base over the top of the stock.
8. Using chopsticks, mix the miso with a little hot liquid to loosen before completely incorporating it into the broth. If you want a smoother textured soup, you can replace the ladle with a small sieve, which will trap any soybean husks. 
9. To serve, gently ladle the miso soup into bowls filled with tofu and spring onions.

Kyuri Sunomono - Cucumber with Ginger Dressing

This dish is an emblem of Japanese cuisine entirely. It is delicate, refreshing and subtle. Thin slices of cucumber are lightly salted and rinsed to remove their bitterness. This is a perfect dish for summer and makes a great accompaniment to grilled meats.

Serves - 2

Total time - 20 minutes

Active time - 20 minutes

Ingredients

• 3g wakame (Japanese seaweed)
• 1 Lebanese cucumber, sliced thinly
• ½ tsp salt
• 1 TBL toasted sesame seeds

Dressing 

• 3 TBL rice wine vinegar
• 2 TBL raw sugar
• 1 TBL soy sauce
• 1 tsp grated ginger

Method

1. Rehydrate the wakame in cold water for 30 seconds, drain well and set aside. 
2. Combine the sliced cucumber and salt in a small bowl and set aside for 20 minutes. This process draws out excess moisture.
3. Stir all dressing ingredients together in a bowl until the sugar has dissolved, set aside.
4. Rinse the salted cucumbers in cold water and drain well.
5. To assemble, gently combine the drained wakame, cucumber and sesame seeds in a bowl.
6. Fold through 2-3 TBL of dressing into the salad and serve.   

Sarada Ninjin Ae - Salad with Carrot & Ginger Dressing

This classic salad dressing is like the kind you find in Japanese restaurants, often served on a little bit of crunchy lettuce. This version uses cos lettuce for a more pronounced flavour. The dressing is a great addition to any salad and will keep for a week in the fridge.

Serves - 2-4 as part of a shared meal 

Total time - 20 minutes

Active time - 20 minutes

Ingredients

• 1-2 heads cos lettuce

Dressing 

• 1 carrot, peeled & roughly chopped
• 2cm ginger, peeled & thinly sliced
• 100ml rice vinegar
• 100ml vegetable oil
• 1.5 TBL raw sugar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt

Method 

1. Combine all the dressing ingredients into a tall vessel fitted for a stick blender. Puree the mixture until a smooth consistency is achieved and set aside.
2. Rinse and drain the lettuce and tear (or slice) the leaves into bite size pieces.
3. Arrange a layer of torn leaves in a large salad bowl and drizzle a little dressing over each leaf. Continue alternating layers of lettuce and dressing until the salad bowl is full and all the lettuce is used. 

Shake Teriyaki - Salmon Teriyaki

This recipe uses a teriyaki sauce that is lighter and less sweet than other pre-made versions. The restrained amount of mirin and soy prevents the salmon from becoming overshadowed by the sauce. The best texture is achieved when the fish is a touch pink in the very centre.

Serves - 2 as part of a shared meal

Total time - 15 minutes

Active time - 15 minutes

Ingredients

• 1 TBL vegetable oil
• 2x 150-200g salmon fillets
• 2 TBL cooking sake (substitute option: 2 TBL mirin & omit the sugar)
• 2 TBL mirin
• 2 TBL Japanese soy sauce
• 1 tsp raw sugar
• sesame seeds for garnish 

Method 

1. Heat a heavy based frypan over medium heat and add in the vegetable oil. When the oil is hot, take the salmon and slowly brush one side over the surface of the pan so the fillets don't stick.
2. Fry the fish for 30-60 seconds on each side until a golden crust has developed.
3. Using a set of tongs and paper towel, mop up any excess oil surrounding the salmon before adding any of the sauces.
4. Pour in the sake, mirin, soy sauce and sugar. Occasionally shake the frypan and turn the fillets over a few times as they simmer.
5. Baste the fish as the sauce reduces to a thick, glossy consistency.
6. Serve the salmon and drizzle any remaining teriyaki glaze over the top. Garnish with a pinch of sesame seeds.

Yaki Udon - Thick Fried Pork Noodles

These thick-cut udon noodles soak up the delectable juices from the pork belly and butter. This is a quick and easy Japanese dish that’ll surely become a family favourite.

Serves - 2

Active Time - 15 Minutes

Total Time - 30 Minutes 

Ingredients

• 1 tsp vegetable oil
• 50-100g pork belly, sliced
• 50g baby king oyster mushrooms, sliced
• 50g cabbage, sliced (optional)
• 1 garlic clove, minced
• 200g cooked udon noodles
• 1 TBL butter
• 2 TBL soy sauce
• 1 TBL mirin
• 1 spring onion, thinly sliced

Method

1. Heat a heavy-bottomed skillet over medium heat and pour in the vegetable oil. When the oil is hot, add the pork belly and fry until it begins to turn golden brown.
2. Add the mushrooms and cabbage (if using) to the pan and sauté until they begin to soften, stirring occasionally.
3. Mix in the garlic and fry for 30 seconds or until it becomes fragrant.
4. Add in the cooked udon noodles, followed by the butter. Toss all the ingredients together in the pan until the butter has melted through.
5. Pour in the soy sauce and mirin. Fry until the liquid has evaporated completely and the noodles are coated with the sauce.
6. To finish, add the sliced spring onion and combine well. Serve immediately.

Tori Katsu - Breaded Chicken Cutlet with Two Sauces

This izakaya or Japanese pub favourite is both succulent and crispy. The dual choice of sauces keeps in the fridge for weeks and can be made days ahead of time. 

Serves - 2

Total time - 45 minutes

Active time - 45 minutes

Ingredients

• 2 chicken thigh fillets
• salt & pepper to taste
• ½ cup plain flour
• 1 egg & 1 TBL water, lightly beaten together
• 1 cup panko breadcrumbs
• 500ml vegetable oil
• shredded cabbage for serving

Karashi-Miso Sauce

• 2 TBL dijon mustard
• 1 TBL miso
• 1 TBL honey

Tonkatsu Sauce

• 1 TBL tomato sauce (ketchup)
• 1 TBL honey
• 1 TBL oyster sauce
• 1 tsp soy sauce
• 1 tsp worcestershire sauce

Method 

1. In two separate bowls, lightly whisk each set of sauce ingredients together and set aside.
2. Make a few shallow cuts in each chicken thigh using the tip of a very sharp knife (this will help prevent the chicken curling up when you fry it).
3. Place one chicken thigh between 2 sheets of cling film or baking paper. Using a rolling pin or meat mallet, gently whack the chicken evenly until it's 2cm in width, creating a schnitzel like shape. Repeat with the other thigh. 
4. Remove the chicken from the cling film and season with a pinch of salt and pepper.
5. Prepare three separate wide bowls for crumbing the chicken. Fill one bowl with the flour, one with the panko and the other with the egg & water mixture.
6. To crumb the chicken thighs, first coat them in the flour, followed by the egg, and finally the panko. Shake off any excess after each stage.
7. Place a large frypan over a medium heat and pour in the vegetable oil. Heat the oil to 160C or until it bubbles vigorously when the tip of a wooden chopstick is inserted into the oil.
8. Line a large plate or baking tray with paper towel for draining the fried chicken. 
9. Gently lay the chicken into the hot oil and fry for 1-2 minutes on each side until the crust is an even golden brown.
10. Remove the chicken from the oil and drain on the prepared paper towel for 2 minutes prior to slicing.
11. Slice the tori katsu into strips approximately 2cm wide. Serve with shredded cabbage and both sauces on the side.

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Printed From otaokitchen.com.au 11/21/2024