Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.

JAPANESE STYLE STEAK    

INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced

PREPARATION:

     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings

INGREDIENTS:

2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs

RICE PREPARATION:

     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.

TERIYAKI SHRIMP INGREDIENTS:   2-4 Servings

One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

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By Tika for CHEW WANNA EAT? © 2018

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Authentic Japanese Teriyaki Glazed Shrimp

Glazed Teriyaki Shrimp (2)

     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.

INGREDIENTS:  YIELDS 2-3 SERVINGS

One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil

 

AUTHENTIC JAPANESE TERIYAKI GLAZE INGREDIENTS:

2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)

 

PREPARATION:

Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.

Done!

Serve over Rice.

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By Tika for CHEW WANNA EAT? © 2018

 

Glazed Teriyaki Shrimp

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Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

Chew Wanna Eat?  Newest Westover’s Leftovers
1. Riced Cauliflower with Cheese
2. Asian Turkey with Vegetables
 
Please remember to Like our Page and Share the Recipes. It will keep us in your news feed.
 
I showed you the Marinated Turkey Breast that Bob grilled. It was delicious, but way more than we could eat. I needed to decide what to do with the leftovers. I also had leftover Baked Potato Salad and Riced Cauliflower with Vegetables.
 
I heated up the Cauliflower in the microwave and added two kinds of cheese.
 
The only dish that needed cooking was the Asian Turkey Breast with Vegetables. There is no recipe, but depending on how much you’re making, simply start with a little of each ingredient and go from there 🙂 It’s fast, simple, low calorie, and delicious!
 
INGREDIENTS:
 
Leftover Turkey, Cooked and Sliced
3 TBSP Teriyaki Sauce
2 TBSP Low Sodium Soy Sauce
1 TBSP Oyster Sauce
2 tsp Thai Chili Sauce
2 TBSP Honey
Assorted Vegetables: Choose from: Broccoli, Asparagus, Onions, Mini Sweet Peppers, Carrots, Snow Peas, Green Onions, Mushrooms, etc.
 
PREPARATION:
 
Drizzle a little Olive Oil in the bottom of a large Frying Pan. Add the Vegetables and cook until crisp tender.
 
Add Turkey, Teriyaki Sauce, Soy Sauce, Oyster Cause, Chili Sauce, and Honey. Stir well. When the Turkey is heated through, serve! I served it over Brown Rice.

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

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Leftover Riced Cauliflower

Leftover Riced Cauliflower and Vegetables with Cheese

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Asian Turkey Breast with Vegetables

Asian Turkey Breast and Vegetables

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

 

 

 

YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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Yakisoba - Copy

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YAKISOBA NOODLES

Yakisoba - Copy

Move over, Mexican Street Corn. 

     These were hands down the best noodles I’ve ever had in my life!  One pan, and just a few minutes is all it takes to create this taste sensation.

   What are Japanese Yakisoba Noodles?  If lightly-Browned Stir-Fried Japanese Noodles sound good, just wait until you taste them!  You can travel to a Japanese street fair, stop at a food stall, or even sporting events.  Yakisoba Noodles are everywhere!   Sometimes it is served in a Hoagie style roll to make it more portable and easier to eat.

     Currently one of the most popular foods in Japan, Yakisoba is flavored with a condiment called Yakisoba Sauce, which foundation is Oyster, Worcestershire, and Soy Sauce.

     Traditionally made with fresh Yaki-Soba Pan Fry Noodles, (Buckwheat Noodles), dried Ramen noodles, or other Japanese-style noodles.  In a pinch, use Spaghetti or Fettuccini will work just as well. Just don’t overcook them because they will be cooked again

     Yakisoba translates to fried buckwheat noodles.  Part of the reason this dish grew so much in popularity is Japan began to grow its own buckwheat.

 

INGREDIENTS:

6 ounces Dried Noodles or 10 oz Fresh Japanese style noodles

2 Drizzles of Sesame Oil, or Canola oil for frying

Assorted Vegetables

Yakisoba Sauce (My recipe below)

A little Salt and Pepper

PREPARATION:

I used my Braiser Pan because I wanted to make a one pan dish.  You can cook the noodles in a Dutch Oven if you prefer.  I used Fettuccini Noodles and cooked them for about 7 minutes, then drained and rinsed in cold water.  Set aside.

In the same pan, drizzle a little oil and begin cooking the vegetables until they are crisp tender, starting with the ones that take longer to cook.  I did the Carrots first, then added the Brussels Sprouts.   I added a few Tablespoons of the Yakisoba Sauce to the Vegetables so they’d get extra flavor.  I always use Low Sodium Soy Sauce, so a touch of Salt and Pepper is necessary.

Once all the Vegetables are cooked, return the noodles to the pan.  I added another Tablespoon or so of Oil here.  Continue cooking and stirring, adding Yakisoba Sauce a Tablespoon at a time until the Noodles take on a darker color.  Taste one every once in a while.  I made enough for 4 servings and only used a little over half of the Yakisoba Sauce recipe below.  Too much Yakisoba Sauce and you’ll have a very salty noodle.  They will soak up the Sauce as they go. It’s up to you how long to cook the Noodles.  They can remain soft or a little on the crispy side.  Your choice.  Garnish with Sesame Seeds if you’d like.

 

YAKISOBA SAUCE    

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.  By Tika for Chew Wanna Eat? 4/21/18

Yakisoba Sauce

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By Tika for CHEW WANNA EAT? © 2018

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Yakisoba

 

 

Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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EGG ROLLS, CHICKEN OR SHRIMP

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If you’d like to do a fun family project, make egg rolls. It is quick and easy, once everything is chopped. Even the little kids can help! We’ve made them for years and SO prefer them over any restaurant’s egg rolls.

MARINADE INGREDIENTS:

1 ½ lbs chicken, skinless boneless (OR 12 oz. peeled raw shrimp)

¼ cup honey

¼ cup low sodium soy sauce

½ cup canola oil

½” slice of fresh ginger root, chopped

2-4 cloves chopped garlic

3 TBSP chopped onion

Dash crushed red pepper flakes

 

Slice chicken into thin slices or small chunks.  Mix all ingredients and let chicken marinate for around four hours.

 

With a slotted utensil, remove chicken from marinade and discard the marinade.  Stir fry chicken until cooked through.  If you want, save some for chicken fried rice.

REMAINING FILLING INGREDIENTS:

 

1 tsp sugar

Salt and pepper

Shredded Bok choy, approximately 4 cups

Chopped onions

½ tsp sesame oil

2 TBSP Low sodium soy sauce

1 tsp Rice wine vinegar

 

OPTIONAL INGREDIENTS:  water chestnuts, sprouts, green onions.

If you’d rather have shrimp egg rolls, cut 12 oz peeled shrimp into chunks and follow the chicken egg roll recipe exactly (with the exception of only marinating the shrimp for an hour).

 

After chicken is cooked, remove to a bowl.  In the same pan, stir fry the vegetables with remaining filling ingredients for a minute or two.  Let cool and add to chicken.

 

Brush one entire side of wrapper with an egg wash.  Add approximately ½ cup filling, leaving at least ½” on the sides.  Fold two corners in toward the center and then roll tightly. The egg wash will add a tad of flavor and allow the rolls to seal when pressed at the edges.

 

Brush with olive oil and bake at 400° F for about 12 – 15 minutes or until browned.  Turn over and bake an additional 5 – 10 minutes. Drain on paper toweling. Serve with various dipping sauces.

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By Tika for CHEW WANNA EAT? © 2016

 

 

BACON WRAPPED ORIENTAL CHESTNUTS

Bacon Wrapped Oriental Chestnuts (5)

     I’ve had this recipe forever.  It makes a great appetizer or side dish when you’re serving an Asian meal.  They are also great party grub!  Serve them with a variety of dipping sauces, Chinese mustard, or my favorite – plain old maple syrup.  I’ve included some dipping sauce recipes below that I pulled off google.  They aren’t my creations.

INGREDIENTS:

½ cup low sodium soy sauce

1 1/2” fresh ginger root, sliced or ½ tsp grated ginger powder

Two 8 oz cans Whole chestnuts, drained

Bacon (cut into thirds)

Sugar

PREPARATION:

Combine soy and ginger.  Let chestnuts marinate for about 2 hours.  Scoop nuts out and reserve juice as a base for dipping sauces.

Roll bacon around chestnut.  Secure with a toothpick.  Lightly roll in sugar.  Cook in 400°F oven 15-20 minutes or until bacon is done to desired crispness.

Hint:  Turn oven off for the last couple of minutes to save energy.  Bacon will continue to cook.

Serve with assorted dipping sauces.

DIPPING SAUCES:

HONEY SESAME SAUCE:

½ cup honey

1 tsp sesame oil

1 tsp rice wine vinegar

1/4 cup soy sauce

Fresh ginger, cut into small slivers

Toasted sesame seeds for garnish

To a small mixing bowl add the honey, sesame oil and vinegar and soy sauce.

Whisk until combined. Pour into serving bowl and top with ginger and sesame seeds.

 

SPICY SOY SAUCE:

¼ cup soy sauce

2 tsp chili sauce, or to taste

1 tsp honey

Chopped green onions and sesame seeds for garnish

To a small bowl, add soy, chili sauce and honey.  Mix until combined.  Top with green onions and sesame seeds.

 

SAVORY PEANUT SAUCE:

1 TBSP hoisin sauce

¾ cup peanut butter

¼ cup soy sauce

Hot water

Chopped peanuts for garnish

To a small bowl, add hoisin, peanut butter, soy, and ½ tsp hot water.  Whisk until smooth.  Add more water if too thick.  Pour into serving bowl and top with chopped peanuts.

 

WASABI SAUCE:

2 TBSP soy sauce

¼ cup honey

1 TBSP fresh lime juice

2 tsp wasabi

In a small saucepan, bring to a boil.  Reduce heat and simmer gently, stirring, until sauce thickens.  4 – 5 minutes.

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By Tika for CHEW WANNA EAT? © 2016