Gyudon (beef bowl)

A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.

Yield: 4 servings Time: 20 minutes
Ingredients
1lb of thin sliced beef
1 medium onion (sliced)
4 bowls of steamed rice
Spices
1 cup dashi soup stock* (Check Kake udon recipe for soup stock)
4 Tbsp soy sauce
2 Tbsp Mirin
2 Tbsp sugar
2 Tbsp sake

Preparation
1.Add dashi stock and sliced onion in the saucepan, cook for 6 minutes on medium heat
2.Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
4.Reduce heat to medium and after it boils cover and simmer for 10 minutes
5.Serve it a bowl of steamed rice with soup in the saucepan

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins


Ingredients:

• 1 tablespoon cornstarch


• 1 tablespoon cold water


• 1/2 cup white sugar or less


• 1/2 cup low-sodium soy sauce


• 1/4 cup cider vinegar


• 1 clove garlic, minced


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground black pepper


• 12 skinless chicken thighs

Direction:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Spicy Tuna Handroll

• 2 cups of cooked sushi rice


• 4 sheets nori (dried seaweed)


• 1/2 lbs. fresh maguro (raw tuna-sushi grade)


• 2 green onions-white part only, thinly sliced


• 1 Tablespoon Masago (optional)


• 2 tsps mayonnaise


• 1~2 tsps Sriracha sauce ( adjust to your liking to taste).


• 1/2 tsp togarashi (chile powder)

1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.


2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.


3. Cut the nori sheets in half, forming 4X7 inch half sheets.


4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.


5. Spread sushi rice on top of the nori sheet.


6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.


7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.


8. Make 8 rolls, about 8 pieces each


9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Miso Soup with tofu

Ingredients:
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
handful of dried seeweed
2 tablespons dried bonito (to taste)
2 green onions, tops removed thinly sliceda
1bag of enoki mushroom, cut in 1 1/2 inch length (discard bottom part)

Direction:
In a medium sauce pan bring 4 cups of water and dried kelp to a boil. Reduce the heat to a gentle simmer and remove kelp from pot. Pour a bit of the hot water into a small bowl and whisk in the miso paste & dried shaved bonito - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot.
Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Turn the heat to medium.
Add the tofu & mushroom(enoki), remove from the heat, and let it sit for just a minute or so.
Add green onions and serve.

Japanese Chicken Katsu

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 1 cup canola oil for frying, or as needed
• -SAUCE-
• 1/2 cup Worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste

Direction:

1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat
3. Season flattened chicken with salt & pepper.
4. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
5. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 3-4 minutes per side.
6. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce.
7. Serve remaining sauce on the side for dipping.

* Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.
http://www.grouprecipes.com/88413/japanese-chicken-katsu.html

Kake Udon - Japanese Hot Noodle

Serve: 2 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• FOR ICHIBAN DASHI
• 4 cup filtered water
• 4 packs or 2 oz. shaved bonito
• 2 or 3 pieces 3" Dashima(dried dashi kombu)


• FOR UDON
• 2 packages of frozen udon noodles
• 4 slices of Japanese fish cake (generally found frozen), sliced
• 2 fried soybean curd (yuboo), sliced
• 2 leaves of crown daisy (Suck-gut)
• 2 green onion, sliced diagonally
• a pinch of roasted noli, julienned


• FOR UDON SOUP
• 4 cup dash
• 2 Tbs soy sauce
• 2 Tbs Mirin (Sweet Rice Wine)
• 1/2 tsp sugar

Direction:

FOR DASHI:

1. wipe dashima with wet cloth and soak into 4cups filtered water 2 hours to over night.
2. Bring the water with the dashima slowly to the boil in a medium sized pot, but do not boil. Turn the heat off just before the boil, remove the dashima from the water and add the bonito flakes.
3. Turn the heat off and leave the pot uncovered for 20 minutes.
4. The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
5. Use a fine mesh strainer to strain the bonito flakes out of the dashi.
6. Reserve plain dashi for use in Udon soup recipes

FOR UDON:

1. Boil water in a medium pot. Place frozen Udon in boiling water and cook 1 minute.
2. Drain & rinse them under cold water to stop the cooking. (make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don't want them to go soggy before you're done eating them).
3. Put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more.
4. Add the noodles to heat through, then divide them into two bowls.
5. Top with the fish cake and fried tofu. Pour in the stock and finish by adding the crown daisy, nori and scallions.

Suggested Alteration:
Quick Way:

I purchased the bonito flavored soup base (Mizkan)
Put 1/2 cup of Mizkan soup base & 4 to 5 cup of water in medium pot and boil.
Add frozen noodle, fish cakes and boil again.
Pour into the bowl & garnish with green onion, roasted Nori.
Ready in 5 to 8 minutes! Taste good same as home made Udon!
http://www.grouprecipes.com/88111/kake-udon.html