Sauce
Soy Sauce 1Tbsp
Mirin (If not, sugar and more sake) 1 Tbsp
Sake 1Tbsp
Sugar 1tsp

Salad leaves

1 Chop mushroom and put them in a bowl with meat and tofu.

2 Mix well with some salt and pepper

3 Make into balls.

4 If you prefer, flatten them.

5 Put them in a heated frying pan with some oil. Medium heat.

6 When both sides are cooked enough, turn off the heat, add the sauce and caramelise them with remaining heat.

7 Serve it with some salad.

Gradually Japanese food became popular. Restaurants such as Wagamama began opening. This is not authentic Japanese. It is more like Chinese food meet Japanese but they used Japanese names such as Udon, Soba or Katsu and served Sake and Japanese Beers as well. The interior was and still is simple and clean.
Actually the food was pretty decent when it first started.
The owner was not Japanese but there was some Japanese people who got involved in the beginning. The Japanese complained that it seemed the bigger the chain got the more the managers wanted to cut the cost of essential ingredients to make more profit. This resulting in most of them choosing to leave.

There are more and more Non-Jaoanese business people starting Japanese restaurants like Zuma, Hakkasan etc. They look expensive and trendy and usually when they first open they hire Japanese chefs trained in Japan who make up all the recipes for the menus and then teach them to the other chefs (mainly other oriental looking people). After a few months the other chefs are able to copy the foods created by the Japanese chefs and therefore the Japanese chefs are no longer needed.

I guess that to hire properly trained Japanese chefs is very expensive and they need to pay them for the visa. Unlike other Orientals, most of Japanese come to work in UK or Europe for short term.

Japanese are very proud of their authentic Japanese food. Japanese owners want the chefs to be trained to cook and present it properly. To do that, you have to hire very expensive Japanese chefs from Japan. They cannot compromise in hiring non-Japanese chefs with little knowledge and experience of Japanese cooking because it’s cheaper.

But for non-Japanese owners it is not that bigger deal if the chefs are Japanese or not. Preferably Oriental looking people is better but as long as they can make something that resembles Japanese food they are happy. They invest more money into the trendy interior and give the restaurants unusual names and menus.
Here we have it “Hip Trendy Japanese restaurants!”

Japanese are good at business but they very rarely compromise on the quality and ingredients of their food of which they are so proud. They leave this to the other Japanese style food chain businesses like Wagamama, Yo Sushi, Itsu and Wasabi. Therefore leaving themselves behind in this Japanese food business.

It’s great that Japanese food is so popular in UK and Europe these days but I also feel a bit sad that most of the Japanese food business is dominated by non-Japanese…

]]> http://cookmejapanese.com/chicken-katsu-curry/feed/ 0 http://cookmejapanese.com/curry/ http://cookmejapanese.com/curry/#comments Mon, 07 Feb 2011 00:50:10 +0000 Cook Me Mikey http://cookmejapanese.com/?p=1187 Curry Roux

1 Cook onion, ginger and garlic in a frying pan

2 Add minced meat

3 Add green peas

4 Put in water and bring to the boil. Turn off the heat and dissolve in the curry roux.

5 Simmer for few minutes.

6 Make a poached egg.

7 Rice+ Curry+ Egg.

Since Dashi is often used in Japanese cooking, it’s useful to know how to make it. There are few different way to make it. Katsuo-bushi (dried bonito flakes), Kombu (dried kelp), Niboshi (dried small sardines), Hoshi-shiitake (dried shiitake mushrooms) and more

Dried kelp & dried bonito flakes

1 Wipe and clean Kombu. Put slits in it to encourage the flavour to come out. Place the Kombu in a pan in water and soak for 30mins to 1 hour.

2 After soaking, then put Kombu with the water on heat. Then take the Kombu out of the water just before it begins to boil.

3 When the water is boiling, turn off the heat and add Katsuo-bushi. Leave it until Katsuo-bushi sinks and strain it through some paper towel.

Dried kelp

1 Wipe and clean Kombu and slit it a bit which encourages the flavour to come out. Place Kombu in water to soak for 30mins to 1 hour.

2 Put Kombu with water on heat and remove Kombo from the water just before the water begins to boil.

Dried bonito flakes

Put water in a pan. When the water boils, turn off the heat and add Katsuo-Bushi. Leave it until Katsuo-bushi sinks and strain it through some paper towel.

Dried small sardines

Take out niboshi’s gut, remove head and wash them clean. Leave them in the water for a couple of hours. Then place on the heat and bring to the boil. Turn the heat down and skim off the foam from the surface. After around 10mins, turn off the heat and strain it through some paper towels.

Dried shiitake mashroom

Put dried shiitake mashrooms in cold water until they softened (few hour to over night?)

There are some substitute instant soup stock products around like dashi powder (Hon-dashi, dashi-no-moto or etc). Some are natural ingredients but others contain artificial seasonings. I have to say though these products taste and smell pretty good.

Here are the dashi powder products which contain artificial seasonings. Tasty, cheap and common in Japan.

And these don’t contain artificial seasonings. But I’m not 100% sure. There is always some trick behind?

For vegetarians, because these dashi powder products usually contain fish stock, you will have to find different substitutes like one made by kelp(kombu). You might think that you can make it without dashi soup stock but it does taste so much better with it. Let’s try and find a way somehow!

This is a one option of vegetarian dashi stock made by kelp.

Ramen Soup Stock (Meat based)
It’s a good soup stock but also good for fried rice, noodle or vegetables

Udon Soup Stock (Fish based)
Easy and Tasty

Sauce
Water 80ml or more
Soy Sauce 1 Tbsp
Mirin (If not, more sugar and more sake) 1 Tbsp
Sake (or white wine) 1 Tbsp
Sugar 1 tsp
Corn Flour

I used this tofu. If you only have a soft tofu, wrap it up with kitchen papers, put on a plate and place something on top to drain out any water.

1 Cut tofu in to steak size and wrap it up with the kitchen papers and leave it aside.

2 Fry vegetarian mince in a heated frying pan with some oil. Add green peas. Salt and pepper.

3 Add some water, soy sauce, mirin, sake and sugar and stir.

4 Add some corn flour mixed with water to thicken.

5 Put tofu in a hot frying pan with some oil. When it turns brown, turn it over. (If you use a soft tofu, it breaks easily. Be careful)

6 Place the tofu on a plate, put the mince and peas on top.

7 Put some chives on.

Dressing
Soy Sauce 1 Tbsp
Vinegar 1 Tbsp
Sesame Oil 1/2 tsp
Olive Oil 1 Tbsp

I used this Tofu.

1 Put soy sauce, vinegar, sesame oil and olive oil in a bowl and mix well.

2 Cut tofu in to good size cubes and slice red onions.

3 Add tofu and sesame seeds to the dressing and stir gently.

4 Place the salad leaves and red onions on a plate and on top put tofu with the dressing.

Sauce
Sesame Oil 1/2 tsp
Fish Sauce (Thai fish sauce) 1+1/2 tsp
Soy Sauce 1/2 tsp

1 Cut the vegetables in to good sizes.

2 Steam the vegetables.

3 When the vegetables soften, put them in a bowl and add the sauce and pepper and mix well.

4 Place the vegetables nicely on a plate.

Sauce
Soy Sauce 1 tsp
Mirin 1/4 tsp
Ginger (grated) 1/4 tsp

1 Cut fine beans in to good size and steam them.

2 When the beans soften put them in a colander and rinse with cold water.

3 Put soy sauce, mirin and grated ginger in a bowl.

4 Add fine beans and sesame and mix well.

5 Place them nicely on a plate.

Dressing
Sesame dressing

1 Put some spinach in a bowl. Pour over boiling water and stir for 15-30 seconds.

2 When spinach softens, drain the water and rinse spinach with cold water.

3 Squeeze water out.

4 Place spinach on a plate. Pour over the creamy sesame dressing and sprinkle some sesame on top.

Dressing
Soy Sauce 1Tbsp
Vinegar 1 Tbsp
Olive Oil 1 Tbsp
Sesame Oil 1/2 tsp
Onion (grated) some

1 Put all the ingredients for dressing in a bowl and mix well.

2 Cut the mushrooms in to good size.

3 Put the mushrooms in a heated frying pan with some oil and salt and pepper and stir.

4 When the mushrooms get soft, remove them from the pan and put them in a bowl with the dressing and mix well.

5 Place some salad leaves and tomato on a plate and put the mushrooms and dressing over the leaves.

Miso 1+1/2 Tbsp
Mirin (If not, sugar with more sake) 1 Tbsp
Sake (or white wine) 1 Tbsp
Curry Powder 2 Tbsp or Curry Roux
Sugar 1 tsp
Water 80ml

1 Fry veg mince with some oil in a frying pan. Salt and pepper.

2 Add green peas and some water to the mince.

3 Add some water, miso (it’s better to dissolve miso paste with some hot water beforehand), Mirin and Sake to the frying pan and stir. Then add curry powder and sugar and simmer till the sauce gets thicker.

4 Cut the aubergine in half and then slice diagonal slits across the flesh.

5 Put the aubergine in a heated wok with some oil (oil needs to cover at least half of the aubergine).

6 When the aubergine has browned, turn it over. You can see how much it has cooked by looking between the slits.

7 When the aubergine is cooked enough, remove it from the wok and drain off excess oil using kitchen paper.

8 Place the aubergine on a plate and put the mince on top of the aubergine.

1 Put ginger, vinegar, soy sauce and sesame oil in a bowl and mix them well.

2 Cut the aubergine in to good size.

3 Put oil in a frying pan or wok (enough to half cover the aubergine) and heat up.

4 Add the aubergine.

5 When the aubergine is nicely browned (not too much), take out and drain off excess oil using kitchen paper.

6 Place the aubergine on a plate and pour over the sauce.

Sauce
Soy Sauce 1 tsp or more

1 Cut aubergine, tomato and fine beans in to good sizes. Slice the garlic and anchovies.

2 Fry the aubergine in a frying pan with some oil.

3 When the aubergine begins to turn brown (not too much), remove from the pan and leave them on kitchen paper.

4 Put the garlic and anchovies with some oil in a frying pan and fry using low-medium heat until the edges of the garlic turn brown.

5 Add the tomato and fine beans into the pan and stir well.

6 Add auberge last, pepper. (No need for salt)

7 Add some soy sauce and mix them well.

8 Place them on a plate nicely.

Sauce (see Basic)
Spring Onion
Coriander(Optional)

Soy Sauce
Sake or White Wine
Mirin (If not, Sugar and more White Wine)
Vinegar
Oil
Sesame Oil
Chili Powder

1 Salt and pepper the chicken

2 Roll the chicken thigh and place it on the cling film.

3 Wrap and roll the chicken with the cling film like a sausage.

4 Make about 10 holes or more with the BBQ skewer or tooth pick.

5 Put the chicken on a plate or tray and cook it in a microwave for 3-5 minutes. It depends on the size of the chicken thigh how long you need to cook. Mine was small and took about 3 min.

6 Take the chicken out of microwave and leave it for a minute or so because it’s really hot! And it’s easier to slice once the chicken cools down.

7 Slice the chicken and place in a bowl or plate and pour over the sauce.

Sauce
Water 80-100ml
Soy Sauce 1 Tbsp
Mirin (If not, sugar and more sake) 1Tbsp
Sake (If not, white wine) 1 Tbsp
Sugar (optional) 1 tsp
Sesame Oil 1/4 tsp

Corn Flour

1 Salt and pepper the chicken. Cut oyster mushrooms to a good size.

2 Roll the chicken thigh and place it on cling film.

3 Wrap and roll the chicken with the cling film like a sausage.

4 Make about 10 holes or more with the BBQ skewer or tooth pick.

5 Put the chicken on a plate or tray and cook it in a microwave for 3-5 minutes. It depends on the size of the chicken thigh how long you need to cook. Mine was small and took about 3 min.

6 Take the chicken out of microwave and leave it for a minute or so because it’s really hot! And it’s easier to slice it once the chicken cools down,

7 Fry oyster mushrooms in a heated frying pan with some oil.

8 When mushrooms get soft add the wanter and the sauce.

9 mix water and corn flour and add to the frying pan. Cook and stir for 30 sec-1 min. When the sauce gets thicker, it’s ready.

10 Slice the chicken and place in a bowl or plate and pour over the sauce with oyster mushrooms.

Sesame
Sesame Sauce

1 Slice carrots and fine beans.

2 Salt and pepper the chicken

3 Place carrot and beans on the chicken thigh. Roll the chicken thigh and put it on cling film.

3 Wrap and roll the chicken with the cling film like a sausage.

4 Make about 10 holes or more with the BBQ skewer or tooth pick.

5 Put the chicken on a plate or tray and cook it in a microwave for 3-5 minutes. It depends on the size of the chicken thigh fillet how long you need to cook. Mine was small and took about 3 min.

6 Take the chicken out of microwave and leave it for a minute or so because it’s really hot! And it’s easier to slice once the chicken cools down.

7 Slice the chicken and place in a bowl or plate and pour over the sauce.

Water 500ml
Soy Sauce 2 Tbsp
Mirin (If not, add more sugar and sake) 1 Tbsp
Sake (If not, white wine) 1 Tbsp
Sugar 1 tsp

1 Cut the pork belly (not too small).

2 Salt and pepper it.

3 Put fat side down in a frying pan and fry using medium heat (No oil is needed as lots of fat comes out of pork belly). If you need to you can wipe the excess fat off with kitchen papers. Hope you have cut the pork into decent sizes to stand up to this!?

4 Cook all sides of pork as well until they turn brown.

5 Cut the vegetables into large chunks and put in a pan of water. Add pork and cook until the water is boiling.

6 Once it boils, turn the heat down and put soy sauce, mirin, sake and sugar. Simmer for a while and pour all into a slow cooker.

If you don’t have a slow cooker, keep simmering on low heat. When the water level drops add more water. Sometimes you should turn off the heat and leave it for a while and start to cook again. (I found that vegetables get more flavour and taste when you leave it off the heat for a while).

7 Leave it for at least 3-4 hours or more in a slow cooker, it should be ready. It’s nice with some mustard…

Sauce
Soy Sauce 1 Tbsp
Mirin (If not, more sugar and sake) 1 Tbsp
Sake (If not, white wine) 1 Tbsp

1 Thinly slice the pork and onions. Bang the pork with the back of the kitchen knife to stretch the meat. But not too much!

2 Put the pork in a bowl of flour and coat them. Shake off excess flour.

3 Fry the pork in a heated frying pan with some oil.

4 Cook both sides until the pork changes colour. (Because it is thinly sliced, you don’t need to cook them too long)

5 Add the onions and ground ginger to the frying pan with pork. Stir well.

6 When the onions soften, finally add the sauce.

7 Place on a plate with some salad.

Sauce (check it out here)
Spring Onion
Coriander(Optional)

Soy Sauce
Sake or White Wine
Mirin (If not, sugar and more white wine)
Vinegar
Oil
Sesame Oil
Chili Powder

1 Cut the chicken thigh into good sizes.

2 Salt and pepper the chicken.

3 Put the chicken in a bowl with flour and coat the chicken with flour.

4 Put the chicken in a heated frying pan with some oil (use more oil than you would usually fry in).

5 Cook both sides until they turn golden brown.

6 Remove excess oil with kitchen paper.

7 Place the chicken on a plate and pour over the spring onion sauce. Ready for the beers!

Sauce
Soy Sauce
Whole Grain Mustard

1 Make some mashed potato as you like.

2 Cut the chicken and shiitake mushrooms into good sizes.

3 Salt and pepper the chicken

4 Put the chicken in a heated frying pan with some oil.

5 When the chicken’s colour changes, add shiitake mushrooms and some more pepper.

6 When the chicken and shiitake mushrooms are cooked enough, turn off the heat and add the mustard and soy sauce. Caramelize sauce well.

7 You can either place them on top of mashed potato

Or mix them all!

Sauce (check it out here)
Onion 1 (it depends on the size!)
Soy Sauce 1Tbsp or more
Mirin 1 Tbsp or more
Sake 1 Tbsp or more

1 Leave the beef in room temperature for a while.

2 Salt and pepper the beef.

3 Put in a heated frying pan and cook as you like.

4 Slice the beef and put them on a plate with some salad.

5 Pour the onion sauce on the steak and sprinkle some chives.

Sauce (see Basic)
Garlic 1/2 tsp
Ginger 1/2 tsp
Soy Sauce 1Tbsp
Mirin (If not, sugar and more sake) 1Tbsp
Sake (If not, white wine) 1Tbsp

1 Cut the beef, shiitake mushrooms and asparagus.

2 Put the beef in a bowl and mix well with corn flour.

3 Put the beef in a heated frying pan. Cook until it has browned. I prefer to leave it a bit pinky in the middle.

4 Remove the beef and leave aside.

5 Add some oil in a frying pan and now cook the shiitake mushroom and asparagus.

6 Add the beef

7 Add enoki mushrooms last and salt and pepper. Stir it well.

8 Pour over the top the garlic ginger sauce and mix them well.

1 Chop spring onions and coriander finely.

2 Put all ingredients for the sauce in a container and mix them well.

3 Add to the sauce the chopped spring onions and coriander and leave it in the fridge. That’s it!

1 Cut the cod and prawns into small pieces.

2 Salt and pepper the cod and put it in a blending bowl.

3 Use a blender to blend the cod well.

If you mash the cod too much, it ends up fine in texture but becomes a bit tough when you cook it. If you want a nice meaty texture and flavour, stop blending before it gets too smooth.

4 Put the cod and prawns in a bowl and mix them well. You can add more salt and pepper if you wish.

5 Make the balls as you like. Enjoy…

Enjoy it with soup or soup noodles! Check out an example here.

Sauce
Soy Sauce :Sake (or White Wine):Mirin = 1:1:1

1 Grind the onions and leave them in a strainer or sieve to drain.

2 Put onions in a heated frying pan with some oil.

3 Cook for 20-30 mins until they have browned and are sweet in taste.

4 Pour on the sauce and mix well with the onions. Simmer for a while with low heat and then it is finished.