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Takoyaki(octopus balls)

Tuesday, February 14th, 2006

This is popular food especially in western part of Japan(kansai area). you need special electric tools called takoyaki-ki(takoyaki maker)

ingredients:cooked octopus, all-purpose flower, water, egg,
cabbage, fish-powder(hondashi), green seaweed powder(aonori), mayonese, okonomiyaki sauce, red-ginger(beni-shoga)

1.cut 2-3 pieces of cabbages into line shape. cut octpus leg into tiny cubes. In a bowl, put 2 cups of flower, 1 cup of water, an egg, and some fish powder. stir it well. if its too thick, water it down little by little.

2.turn on the heat, spread cooking oil on the surface of takoyaki-maker. pour the butter in 1. into takoyaki maker so that butter covers the holes.

3. add some cabbages  and an octopus cube and red gingers into each hole. when the surface is cooked flip the ball gently.

4.when its done, put them onto a plate. spread mayo and okonomiyaki sauce evenly. and sprinkle seaweed powders on top.

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flipping is a little difficult. but you just need more practice. you get used to it.

Posted in Japanese Dish Recipe | 2 Comments »

Reba Nira Itame(Fried chicken liver and chives)

Thursday, February 9th, 2006

This is not traditional Japanese home cooking. but this menu is often seen at Chinese restaurants in Japan. I know lots of non-Asian people are not familiar with chicken liver. it’s popular among Japanese and it’s seen at Kushiyaki type restaurants(restaurants that serve skewered meat, vegetables on a bamboo stick and grilled over hot coals)

so it might be a bit challenging but might be good to try for those have been wondering what chicken river taste like…chicken liver and chives are mostly available at chinese supermarkets.

ingredients(for 2): chicken liver(200g), bean sprouts(100g), chives(70g), some green onion, ginger(10g), garlic(10g), soya sauce, sake(rice wine), sugar, salt, black peppers, sesami oil.

1. soak chicken liver in milk for 10 mins.(remove its blood and smell) and dry them with kichen paper. then put a lrg spoon of soya sauce and 1/2 lrg spoon of squeezed ginger juice into a bowl and mix it with liver.

2.mince green onions, ginger and garlic. cut chives into 2 inches long. put 2 lrg tbl spoon of soya sauce, 1 lrg tbl spoon of sake and sugar, a bit of salt and black peppers into a bowl and stir it well.

3. put some cooking oil into a frying pan and heat it up. put green onions, ginger and garlic from instruction 2. then add liver and stir til its get cooked.

4.add bean sprouts, chives and mixed sauce from instruction 2. mix and stir them slightly. at the end put a bit of sesami oil.

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Posted in Japanese Dish Recipe | 19 Comments »

Tori-soboro Rice(minced chicken on rice)

Saturday, February 4th, 2006

I usually put two to three color toping for more variety. it looks better, isn’t it

1.stir fry chicken with some cooking oil.

2. add 2 large spoon of sake, some minced ginger, 1 large spoon of soy sauce and sugar.

3. cook it with midium heat until chicken gets brown color. adjust flavor as you like.

4. put it on rice with scrumble egg and sauteed carrots or green peppers. 
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Posted in Food/Restaurants, Japanese Dish Recipe | 4 Comments »

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