JAPANESE FOOD

Okonomiyaki


INGREDIENTS
1 cup chopped cooked chicken
1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil
DIRECTIONS
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.


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Ashley's Chicken Katsu with Tonkatsu Sauce

INGREDIENTS
Sauce
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste
Chicken
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced
DIRECTIONS
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Gyoza - Japanese Potstickers
Serves 8 to 10 (as an appetizer)

INGREDIENTS:

1/2 pound ground pork (1 cup)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons vegetable oil for frying, or as needed
30 gyoza wrappers, or as needed

PREPARATION:
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay a gyoza wrapper in front of you.


Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.


Aromatic Baked Salmon

圖片參考：http://www.bento.com/rcp/jwines-salmon400a.jpg



Ingredients:

4 salmon fillets, about 1 pound (450g)
4 hajikami pickled ginger shoots
Marinade

3 tablespoons soy sauce
2 tablespoons sake
5 tablespoons mirin
peel of 1 yuzu, grated

Serves 4


Directions
Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours.
Preheat the oven to 350°F (180°C) and cook the marinated salmon for 10 minutes, until golden brown. Serve each fillet with a shoot of hajikami pickled ginger.