Archive for category Rice
Experiment: Tuna Okra Natto Donburi (マグロオクラ納豆丼)
I went to Guu Konbachi on Denman St few weeks ago with Mr. Clam. One of the dishes that we ordered was Tuna Natto… I forgot the official name. Anyway, it has tuna sashimi, natto, okra and picked daikon in it. I thought, it’d be easy to make at home, and it’d be a a very good rice bowl for the summer, as you don’t really have to turn on the stove. So here, I made it today… 🙂
Some of the dishes from Guu Konbachi:
1 bowl of rice
1 pack of natto
few slices of pickled daikon
Soy sauce to taste
1) Wash the okra, then use coarse salt to rub the okra. I read that it helps to remove the tiny hair on the okra.
2) (Optional) Put the okra in a small bowl, then pour hot water in. Cover and let it sit.
3) Cut the okra into small pieces.
4) Thinly slice the picked daikon.
5) Open a pack on natto and mix it well.
6) Put cooked rice in the serving bowl. then put the okra, natto, tuna sashimi and pickled daikon on rice. Sprinkle seaweed strips and sesame seeds on top. Pour soy sauce on top.
The tuna natto dish at Guu Konbachi (without rice)
1) The okra at Guu was not cooked. I don’t really like fresh okra, that’s why I soak it in hot water to soften it and to get rid of that “fresh” taste.
Experiment: Onion fried eggs rice bowl
I was browsing through cookpad one day, and I saw this recipe. It has two of my favourite foods – eggs and plums, and the presentation of the rice bowl was so good! I gotta give this recipe a try! Although it’s a fairly simple dish, it did take me longer than expected to make because of the presentation. OH well, I guess, pretty presentation does make food taste better!
Materials: (serves 2)
2 bowls of cooked rice
2 Japanese preserved plums
1/2 onion, thinly sliced
1 tbsp mayonnaise
1 tbsp sugar
1 tsp Soy sauce (or mentsuyu)
black pepper (to taste)
7-flavour powder (to taste)
1) Remove the seeds from the plums. Chop the plums into small pieces. Mix with rice.
2) In a small bowl, mix the eggs, mayonnaise, sugar, soy sauce (or mentsuyu), black pepper and 7-flaovour powder together.
3) Heat a small frying pan, add oil. Put the sliced onions in and stir fry until the onions brown a little. Put the egg mixture in. Stir fry until the egg is cooked.
4) In a bowl/plate, first put the rice with plum in, and then put the onions and eggs on top of the rice. Sprinkle bonito flakes and sesame seeds on top.
1) While I was taking picture of this dish, I suddenly thought of “ochazuke” (お茶漬け). I think I can totally transform this dish into ochazuke by pouring hot green tea in, and it would still taste good! Must try next time!
Experiment: Tomato Beef Curry
You know, many inventions are created by mistakes or accidents, like potato chips, Cheese, post-it notes, penicillin etc. While I was following a recipe to make Dry Curry, I happend to run out of some of the ingredients, and since I didn’t wanna waste some food, I added way more than I should have. I didn’t expect this messed up dish would taste ok at all… But… it turned out very well! It was super yummy. I shared it with some of my co-workers, and they all liked it. Well then! I gotta write it down coz… I don’t know if I can replicate this messed up recipe again!
Materials: (serves 12-16 people)
900g minced beef
300g Chinese celery, chopped
1 white onion, finely chopped
1/2 red onion, finely chopped
6 cloves of garlic, peeled and finely chopped
few slices of ginger
6 red chili peppers, seeded and finely chopped
Parmesan Cheese (optional)
Cilantro (to garnish)
3 tbs curry powder (Safeway brand)
1/2 pack of Glico Curry
1 can of diced tomato (about 756ml)
3-4 dried bay leaves
3 tbs Soy Suace
6 tbs ketchup
6 tbs Worchestshire sauce
1) Heat up a big pot, pour in some oil. When the oil is hot, put the white onion, red onion, garlic, ginger and red chili peppers in. Stir until the fragrance comes out.
2) Put the minced beef in. Stir well.
3) When the beef is half cooked, put the Chinese celery in.
4) Put all the seasoning ingredients in. OH put the water from the diced tomato in as well!
5) Let it cook for about 15-20 minutes. Stir occasionally to prevent it from burning.
6) Prepare rice or spaghetti. Put the curry on top of the rice/spaghetti, sprinkle parmesan cheese on top, then garnish with cilantro. DONE! 🙂
1) It was meant to be dry curry. The original recipe asks for 6 tbs curry powder and NO glico curry brick. Also the diced tomato was supposed to be just 2 cups instead of almost 3 cups, 3 onions instead of 1.5 onions. The original recipe asks for regular celery instead of Chinese celery. OH and I ommited the carrots… so you can add some carrots in.
2) I don’t think this dish is particularly spicy. Add more red chili peppers if you want it spicier.
3) In case you’re wondering… how come the rice in the pictures is not “white.” Well… it’s coz I mixed 3 kinds of rice together. 2 of the 3 types are not white, but a bit of yellowish. That’s why the rice turn out to be a bit of yellow.
Experiment: Taiwanese Meat Sauce with Mushrooms (台式香菇肉燥)
Well after I made the Miso Meat Sauce last time… I just fell in love with meat sauce. Not because I love meat in particular, but it’s just SUPER convenient. It’s pretty much good for ANYTHING. If you don’t know what to eat, just make rice or noodles, microwave some meat sauce and Ta Da~ A meal is done.
Anyway, this facebook blogger that I subscribe to… she was making meat sauce too!!! This time she made the Taiwanese Meat Sauce with mushrooms. It looked super yummy… so I decided to make it so that my miso meat sauce won’t be too lonely in the freezer…
You can pretty much order this meat sauce on rice in every TW restaurants. I guess it’s like a basic dish for TW cuisine? Hmm… It’s not hard to make, but it’s a lot of preperation (as the blogger said). This time I only made about 1 kg of pork, but next time I’ll defintely double (or triple) the recipe so that I can freeze up more!
Materials: (serves about 6)
1kg of regular ground pork
6 dried shitake mushrooms
4-6 hard boiled eggs, peeled
1/2 cup finely chopped garlics
1/3 cup deep fried garlic* (which I didn’t use this time, but will try it next time)
1/2 cup finely chopped shallots
1/2 cup soy sauce
1/4 cup cooking wine
1-2 tbsp Five spices powder
1 tbsp rock sugar
1 tbsp peanut butter
*You can buy the deep fried garlic in Asian supermarket. I tried making it… but did not succeed. The garlics turned bitter. I think it’s better to buy it than to make it. Oh well… maybe it’s coz I’m not skilled. Please let me know if you know any tricks on how to deep fry garlic!
*Syrup: In a small pot, heat up 2 tbsp sugar and 1 tbsp water. When the sugar caramalized, i.e., changes colour to brown, add another 1/4 cup of water. Watch out coz the water splashes! You can take a look at the picture below. The top right corner is the syrup that I made.
1) Soak the dried shitake mushrooms for a few hours (or over night) until soft, cut them into small pieces.
2) Heat up a pot. Add some oil in, and then put in the finely chopped garlics and shallots. When the fragrance comes out, put the ground pork in as well.
3) Put the mushroom, deep fried garlic, soy sauce, cooking wine, five spices powder, rock sugar and peanut butter in. Mix well.
4) Put in the syrup.
5) Put the peeled hard boiled eggs in as well. Make sure that the sauce can cover the eggs and everything. Add more water if needed.
6) Turn the heat to low, cover the lid and let it cook for about 1 hour. Stir occasionally to prevent it from sticking.
7) Cook until the liquid has dried up.
1) The blogger suggested using pork belly for this dish. I follwed her suggestion, and… I don’t think I’ll ever do it again becuase a) pork belly is actually more expensive than ground pork, b) I had to cut out so much fat from the pork belly… which made the “meat portion” even more expensive, and c) it took me so long to cut the pork belly into small pieces.
2) For the cooking wine, the blogger suggested Shaoxing wine. I don’t have it at home, so I used sake (Japanese wine). But then my co-worker told me that there’s a certain taste and fragrance to the Shaoxing wine, and it’s cheap. I’m gonna buy it and try next time I make it.
The blogger did an exellent job in writing the recipe and taking pictures of the cooking process. Definitely go take a look!
Experiment: Miso meat sauce on rice
Hmm, latelyI’m trying to make some dishes that would last me a few days, or something that I can make lots and put in the freezer for a while without loosing much taste. Well, meat sauce came into my mind. I have made miso meat sauce before, but I lost the recipe, so I searched on Cookpad to find the recipe. Well, I found lots of recipes on cookpad (actually, what can’t you find on cookpad?). I found that many of the recipes include soy sauce, sugar, sake, mirin, and of course, miso paste. The proportion varies from recipe to recipe. Well, I just took the “average” and added the leftover seasoning in my fridge. The result? Good good! hehe! And I have enough leftover to put in the freezer!
Materials: (serve about 6)
1-1.5 lbs ground pork1.5 tbsp sugar
1.5 tbsp finely chopped shallot
1.5 tbsp finely chopped garlic
1.5 tbsp finely chopped ginger
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
2 tbsp miso
cuccumber, thinly slice
1) Turn the heat on high. Pour about 1 tbsp oil in a frying pan.
2) Put in the shallot, garlic and ginger. Stir until you can smell the fragrant, then put the pork in.
3) When the pork is almost done, put in the soy sauce, sake, mirin sugar and miso.
4) Turn the heat to medium, and let it simmer. Stir occasionaly.
5) When the liquid has evaporaated, it’s done!
1) You can add an onsen egg on top to add more “flavour.” I loooove eggs!
2) You can put this sauce on top of steamed veggies, or stir fry veggies with this. Or you can put eggplants into this sauce as well. It’s pretty versatile! That’s why I like this sauce.
3) The proportions of the seasonings and sauce are quite… arbitrary. If you like it sweeter, you can add more sugar, or if you like it spicier, you can add more ginger.
Experiment: Tuna Mayo Rice Bowl (ツナマヨご飯）
My friend, Miss S, was telling me about a dish that she saw in a Japanese recipe magazine. She highly recommends it, coz it’s quick, cheap and yummy. Well, doesn’t it sound “cheapickdorable?” hehe. Anyway, I think this dish is great for summer coz you don’t need to turn on the stove at all! Oh, provided that you have a rice cooker of course. 😛
Materials: (serves 2)
2 bowls of rice
1 can of tuna
a few stalks of green onions, finely chopped
mayonnaise (as much as you like)
Salt and pepper to taste
1) In a small bowl, mix together the tuna, green onions, mayonnaise, salt and pepper.
2) Put the rice on top of a plate, then half of the tuna mayo on the rice.
3) In a small cup, crack the egg in, and then pour tap water into the cup. Just pour enough to cover the egg. Microwave it for about 20 seconds, or until it’s cooked on the outside and runny on the inside. You might actually have to test it coz everyone microwave is different. OH and I find that the container makes a difference too! So it’s better to microwave it for shorter time first then slowly add 5 seconds at a time. Anyways… you can try it at home.
4) Put the egg on top of the tuna mayo.
5) Sprinkle as much sesame seeds and seaweed on top as you like.
1) I think this dish took me like… 5 minutes to complete?
2) It’s a cheap dish!!! Miss S told me that one time she got her tuna for $0.49, and that was quite recently. So this meal would cause her about $1.00 and it feeds two people! So cheap. I’ll remember to stock up on the tuna next time it goes on sale.
Experiment: Chicken teriyaki donburi (鶏照り焼き丼)
I was looking through my facebook the other day. A friend of mine shared a link… and I clicked in there to see what it’s about. Oh it’s the food blog of a Japanese chef living in Taiwan, Masa の料理ABC. There are many Japnese dishes and desserts. I clicked and see what kinda food I’d be interested in making, and I saw this rice bowl…
Materials: (serve 2 bowls)
2 bowls of rice
Chicken thigh with skin on
chopped green onions
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1/2 tbsp sugar
1) Wash the chicken thigh and pat dry with paper towel.
2) Mix all the sauce ingredients together. Marinate the chicken thigh in the sauce for 10-15 minutes (or longer if you want).
3) Beat the eggs. Panfry the eggs into a thin slice. Remove from heat. When it’s cold enough for you to handle, fold the fried egg in 3 and thinly slice the egg.
4) Heat up a frying pan to medium heat. Put the skin side on the pan and let it cook for a few minutes, then flip to the other side. Put the sauce in, and cover the frying pan with a lid. Reduce to medium low heat and let it simmer until chicken is cooked.
5) When the chicken is cooked, remove from heat and let it cool. Cut into small pieces.
6) In a rice bowl, put the rice in, then the egg, chicken, green onion and seaweed. Feel free to put the sauce in the rice bowl as well. 🙂
1) The chef also mentioned that you can also use this teriyaki chicken to make a teriyaki chicken burger. For more information you can go to here, it’s at the bottom of the page.