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
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
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
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