GINGER CHICKEN

For this dish you need:

500 g chicken/ leg is best
cut into bite size.

Marinade:

1 1/2 tbsp. Sake
1 tbsp Soya
1 piece Ginger/ cut very fine
1 tsp. cornstarch
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Oil for deep frying

1/2 cup Water
1 tbsp.Sugar
1 1/2 tbsp. Soya
1 piece Ginger/ cut in fine stripes
1 tsp. Oil
Step 1
Cut chicken meat place in a bowl/ or container
cut ginger very fine and add with sake,soya and
cornstarch to the meat.
Mix well till the meat is coated, close
bowl/ or container and keep cool for 1-2
hours.
Step 2
Heat oil in a deep frying pan and deep fry chicken
in small amounts golden brown.
Place on paper towels to take oil off.

Step 3
Heat 1 tsp. oil in a wok and fry ginger for 1-2 min.
add the chicken, water, sugar and soya, stirring
constantly over high heat until the soupe is almost
gone.
Remove from heat and serve on a plate with some salad.
This chicken taste good warm or cold. Very useful for
O-Bentos.

BURDOCK-CARROTS-CHICKEN COOKED IN SESAME-PASTE

You need:
For soupe cooking
2 1/2 cup dashi
3 tbsp. sugar
2 tsp. soya
60 g miso paste
2 tbsp. sesame paste ( goma-paste)
2 tbsp. Sake

350 g chicken meat / cut in bite size peaces
2 carrots / peeled and cut
1 burdock/  peeled and cut and placed in cold vinegar water
1 pack konjaku/ sprinkled with salt and pre-boiled
150 g green beans/ washed and tailed/ pre-boiled in salted water
( For cutting see photos)

Step 1
Prepare Konjaku,sprinkle salt on and wipe all over,
then boil in water for 5 min. and cool down in cold water.
Cut and set aside.
Step 2
Prepare carrots and burdock. Place burdock in cold vinegar water
and set aside.
Prepare green beans and boil for 5 min. in salted water and refresh
in cold water. Set aside.
Prepare chicken meat, wash, dry with paper towel and cut.
Step 3
Prepare dashi soupe 2 1/2 cup in a sauce pan big enough to hold
all ingredients.
Let dashi boil for 1-2 min. and place chicken in it.Bring back to a
boil and remove the foam with a spoon.Cook for 3 min.on medium temperature.
Step 4
Remove burdock from vinegar water and rinse with water.
Place with carrots and konjaku into the pan and bring back to a boil.
Remove from heat.
Step 5
In a small bowl mix miso,soya, sake, sugar and sesame paste,spoon some
of the hot soup on to it.Blend well together and pour into the pan from
the center.

Stirring once and bring back to a boil.
Cook open till the vegetable and meat is soft.Add the green beans towards the
end of cooking time just to heat them up.
Serve with rice and a clear soupe and some vinegar-ed vegetable.

A quick healthy Japanese dish

Salmon,onion, potatoes,carrots and shimeji
a 20 min. quick healthy dish
Japanese recipe for 4
( plus side dish)
You need:
4 pieces unsalted salmon/ cut into 4 pieces each
3 potatoes/ peeled and cut, placed in water
1 1/2 big carrots/ peeled and cut
1 onion/ peeled and cut
1 pack shimeji
( how to cut see photo)

Cooking soup
( first for fish )
*1 cup water/ fish (plus
 2 cup water/ vegetable)
*4 1/2 tbsp. Soya
*1 1/2 tbsp. Sugar
*2 tbsp.Sake
*2 tbsp. Mirin
Bring 1 cup water and all * ingredients in a saucepan
to a boil.
Place fish in to the soup and cook on medium heat for
5-7 min.
Remove from pan and set aside.
Remove potatoes from water and
place with all vegetables in to the saucepan and add
2 cups of water.
Bring back to the boil, place a in-lid on the vegetables
and cook for 10 min.
Add the fish again and cook 2 more min.
Do not overcook! Vegetable should be soft but not mushy.

Serve with rice, Miso-soupe and two side dishes