Haraki Meshi- Salmon and Salmon Roe on Rice

This was my favorite when I was small.

This is a local dish from the northern part of Japan.

Ready in: 75minutes, without marinating time

Ingredients for four:
[Marinate over night, Prepare in a bowl]
100g salmon roe
1 tablespoon of Sake
1 tablespoon of soy sauce
1 teaspoon of Mirin

3 cups of uncooked rice
2 pieces of salmon
1 teaspoon of minced ginger

[Prepare in a pot]
Water
1 teaspoon of Sake

[Sauce, Prepare in a pot]
2 tablespoon of Sake
2 tablespoon of soy sauce
1/2 tablespoon of Mirin
1/2 tablespoon of sugar
Pinch of salt

Step 1: Marinate salmon roe more than 2 hours, over night is preferred

Step 2: Put water and Sake, and boil salmon pieces for 3 minutes

Step 3: Wash rice and drain water

Step 4: Cook salmon in the sauce for 10 minutes and remove the skin

Step 5: Add ginger in the sauce and heat up a bit. Add water to make the sauce 540ml in total

Step 6:  Add rice in the pot, sit it for 30 minutes. Or use a rice cooker to cook 3 cups of rice.

Step 7: Put a lid on the pot, boil it. Once it boils minimize the heat to 2 for 5-7 minutes. Turn the heat off and let it sit for 10 minutes.

Chikin No Kuzu Yasai Zuke- Roasted Chicken with Scrap Vegetables

I went back to Japan to spend time with my parents.

I asked my mom if I could be in her cooking class. She said, No you can't. My students pay to be there. Are you going to pay me? If not, it's not fair for others........

She asks me for help to type out her recipes on computer, has never paid me!

I stole her recipes and this is one of them.

It's funny that I know some tricks in cooking that are not explained in her recipes (I believe that she usually explains them verbally in class.) I've never learned cooking from her, but I grew up watching her cooking every single day 3 meals plus snacks.

Ready in: 40 minutes, excluding marinating time

Ingredients for two:
Two to four chicken thighs
200g of vegetable scrap
Salt
[Prepare in Cup]
1/2 cups of Dashi or chicken stock
2 tablespoons of Sake
2 tablespoons of Mirin
2 tablespoons of soy sauce
A few slice of ginger
One clove of garlic, sliced

Required Equipment:
Oven
Vegetable scrap, such as onion skin and bottom, carrot top, and anything you usually throw out
Ziplock

Step 1: Try to make thigh's thickness even.

Step 2: Layer it and put some salt, and mix chicken by hand. Leave it for 10 minutes on counter.

Step 3: Under water, wash salt off.

Step 4: Remove water from chicken. 

Step 5: Put veggie scrap, sauce and chicken in a ziplock to marinate at least 5 hours.

Remove air from the bag

Step 6: Start the oven at 350F.

Step 7: On a baking pan, lay scrap and put a grill on top of it. Place chicken on the grill, put it in the oven for 15 minutes.

Soba Noodle Buddha Bowl

In macrobiotics, there is no strict dietary rule although it recommends people to eat less animal products or refined sugar.

Eat seasonal foods, listen to your body needs, and don't torture your body.

It gets really hot in Ottawa. Lately, I make lots of pickled vegetables and eat Yin food such as cucumber and tomatoes.

My body is telling me to stay cool this summer.

Add some ginger in the bowl to balance up Yin and Yang.

Ready in: 10 minutes

Ingredients for two:
200g Soba noodles
A few salad leaves
Pickled vegetables, such as peppers, red cabbage, ginger, and carrots (soak over night in sugar and vinegar)
Green onions as  decorations.
[Prepare sauce in a cup]
2 tablespoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of sesame oil
2 teaspoons of Mirin or maple syrup


Step 1: Cook noodles by following the package.

Step 2: Put everything in a bowl and pour sauce on top.

Remon To Ninniku Ajino Toriniku- Lemon Garlic Chicken

Perfect for weekday dinner! Marinate it over night.

Ready in: 10 minutes

Ingredients for two:
Some vegetables
<Prepare in a bag>
2 chicken breasts, cut into cubes
 1 teaspoon of salt
2 tablespoons of lemon zest

Step 1: Marinate chicken over night.

Step 2: Fry vegetables in a pan, and cook chicken.

Kohcha Buta- Tea Boiled Pork

My friend brought this dish to a potluck party. The taste was amazing! The meat was so tender and full of taste. I could even smell the nice aroma of earl grey tea! I decided to try to make it. It was successful on my first attempt!!

Ready in: 2 days and 35 minutes, including 2 days of marinating

Ingredients for four:

1kg of pork tenderloin

6 bags of earl grey tea bags

In a pot:

400 ml of water

100 ml of soy sauce

100 ml of white vinegar

Equipment:

Large pot

Small pot

Large ziplock bag

Step 1: In a large pot, boil water and throw tea bags in to make very very strong tea.

Step 2: Remove the tea bags, and place the meat in. Lower the heat to medium to simmer it for 30-50 minutes. Add water to cover the meat. Cut the meat into a half if it doesn't fit in the pot.

Step 3: In a small pot, warm up water, soy sauce and vinegar togeter. Put it in a ziplock.

Step 4: Put the cooked meat in the bag. Throw out the tea. After cooling it down, leave it in the fridge for 2-3 days.

Step 5: Cut the meat as thin as possible.

Step 6: Eat it on a salad, in a sandwich, on ramen noodles, or make gravy with the marinating sauce.



Tori no Teriyaki - Teriyaki Chiken (Marinated Chicken in Say Sauce and Honey)

The original Teriyaki recipe is too complicated with Mirin, Sake, Soy Sauce and etc..... My recipe is so simple and tastes great!

Honey makes chicken juicy.

Ready in: 6 hours (preparation within 3 minutes)

Ingredients for two:
<Prepare the following in a container with a lid>
3 tablespoons of honey
5 tablespoons of soy sauce
2 chicken breast

Step 1: Put all the ingredients in a container and marinate it over night.

Step 2: Put some vegetable oil in a pan and cook it on the middle heat.You may want to put a lid if your chicken is thicker.

Tori no Kara Age- Deep Fried Chicken (Wings)

Tori no Kara Age is one of the most popular Izakaya pub food in Japan. Beer and Kara Age can't go wrong!

Ready in: 30 minutes

Ingredients for two:
1/4 cup of flour or corn starch
Oil
<Prepare the following in a bag or bowl>
200g of Chicken (Wings or breast), cut into cubes

3 slices of ginger, minced

1 clove of garlic, minced

2 tablespoons of soy sauce

1 tablespoon of Sake or white wine

Step 1: Add flour in the bag or bowl, and marinate chicken for 10 minutes.

Step 2: Deep fry them.

 Step 3: Serve them with quartered lemon.