Archive for category Rice
Experiment: Blackberry Chicken Rice Burger
When I first had a rice burger, it was back in Japan, at Mos Burger. I fell in love with it right away… I think it was because of novelty. Anyway, I never thought that we could make the rice burger at home… until I saw this recipe in Yoshoku: Japanese food western style. It has a recipe of Teriyaki Chicken Riceburger.
Today I wanted to try a chicken recipe that I saw in a Japanese magazine, Lettuce Club (ﾚﾀｽｸﾗﾌﾞ). So I combined the two, and made the Blackberry Chicken Rice Burger
Materials: (2 burgers)
2-3 bowls of rice
2 chicken thighs
2 tbs blackberry jam (or any other fruit jam)
1 tbs sake
2 tbs soy sauce
Salt and pepper
Mayonnaise to taste
Salt and pepper to taste
1) Brush oil onto tin foil that’s in a baking tray.
2 ) Cook the rice. When it’s done (and still hot), spread it on the tin foil. Make sure you press the rice really hard. Otherwise the rice patty will fall apart.
(If you wanna add sesame seeds, mix the sesame seeds with rice before you put it on the tin foil)
3) Use a cookie cutter to cut out the rice patty. Dip the cookie cutter in hot water between stamping so that the rice won’t stick to the cookie cutter.
4) Heat up a frying pan. Pour in tiny bit of sesame oil. Put the rice patty in and pan fry until both sides are a little golden.
1) Mix all the ingredients in the sauce together.
2) Wash the chicken thighs and then dry with paper towels.
3) In a bowl, put the chicken thighs in and then pour 1) onto the thighs. Marinade for at least 30 minutes. Overnight if you can.
4) Heat a frying pan. Put the skin side down first and cook for 5 minutes, then flipe to the other side and cook for another 5 minutes.
Blackberry Chicken Rice Burger:
1) Put some veggies on a rice patty, then put the chicken on the veggies. Squeeze some mayo on the chicken, then close the sandwich with another rice patty.
1) It takes about half a bowl of rice to make one rice patty. So eating one rice burger is like eating a bowl of rice.
2) The orginal chicken recipe asks for orange marmalade… which I don’t have at home. I used blackberry jam instead… hmmm… wonder what it’ll taste like with orange marmalade.
Tri-colour rice bowl is super easy to make. You simply put some meat, green veggies and scrambled eggs on rice, and you get a delicious meal. I was making wonton last night, and I had leftover stuffing. I just cooked the leftover stuffing, boiled some chopped spinach and scrambled eggs, and then put them on rice. Of course, you need to arrange them so that they look nice too. Voila! Dinner’s ready! 🙂
Experiment: Calbee chips with rice
Last night, Mr. Clam and I had this conversation:
Me: What do you have for dinner tomorrow?
Mr. Clam: What do we have at home?
Me: We have nothing, so I’ll have to buy food tomorrow… I think I’ll go to T&T. So what do you want for tomorrow?
Mr. Clam: Can you buy some Calbee chips?
Me: Calbee chips for DINNER???
Mr. Clam: I want Calbee chips…
Me: Fine! Then you have Calbee chips for dinner… is that enough for you?
Mr. Clam: and rice too please!
Me: So JUST Calbee chips and rice? Nothing else?
Mr. Clam: You can decide the rest…
Well! I’m sure that he was joking around… BUT… I want him to take my “What-do-you-want-for-dinner?” question seriously… afterall, I don’t wanna think about what to eat EVERYDAY. He should help me too… so I decided to make Calbee chips with rice for dinner tonight!
1 bag Calbeechips (or whatever chips you like)
1 lb minced beef
Chopped green onions
1/2 small onion, chopp
1/2 tsp minced garlic
1 tbs okonomiyaki sauce
1 tbs 7-flavour powder
1 tbs mirin
1 tsp chilli pepper powder (more if you like it spicy)
salt and pepper
1) Heat up a frying pan, pour some oil in, then put the chopped onions and garlic in. Then put the ground beef in.
2) Mix all the sauce ingredients together, then pour in the frying pan. Stir well with beef. Cook until the beef is done.
3) Put the rice on a plate, then calbee chips, then lettuce, tomato and avocado, beef, cheese and green onions.
4) Last but not least, the Japanese mayonnaise.
1) Hmph! I made it! Calbee chips with rice! Mr. Clam was speechless.
2) It was actually surprisingly very yummy! 🙂 I’ll definitely try it again!
Experiment: Hainanese Chicken and rice (updated on June 3, 10)
Whenever I ask Mr. Clam what he wanna eats for dinner, he always says “Hainanese Chicken.” He says it not because he really likes Hainanese Chicken, it’s just because he knows I couldn’t make Hainanese chicken. I told him that I need pandan leaves, and I thought I couldn’t get pandan leaves in Vancouver. Until recently, I read in a blog that you can actually get pandan leaves in Vancouver! So I decided to give Hainanese Chicken a try… just to keep his mouth shut. 😛
2 chicken legs with thighs
3-4 stalks of green onions, cut into small pieces
a bunch of anise
1/2 to 1 tbs Szechuan peppercorn
a few pandan leaves
a few slices of ginger (I like ginger so I put in more)
2 cups of uncooked rice
3 tbs minced garlic
Chicken stock from the Hainanese chicken
2 pandan leaves, cut into small pieces
Ginger and Green Onion Sauce:
1 tbs finely chopped ginger
1 tbs finely chopped green onion
1-2 tbs oil
Salt to taste
Ginger powder to taste
1) Sprinkle salt onto chicken legs, and let it sit for 30 minutes.
2) Boil a pot of water, and put the green onions, anise, szechuan pepper, pandan leaves, and ginger in the pot. Then put the chicken thighs in as well. Reduce to low heat and simmer until cooked. Do not drain the chicken stock!
(I think it took me 20-30 mins for the two chicken legs… actually they might have been cooked earlier, but I didn’t wanna risk it)
3) Immediately put the chicken legs in ice cold water and let it soak until chicken legs are cool.
4) Debone, cut and serve.
1) Wash the rice.
2) Heat up a frying pan. Put some oil and minced garlic in, and stir fry for a bit. Be careful not too overcook the garlic as they’ll turn bitter.
3) Put the washed rice in the frying pan and mix well with the garlic. Stir fry for 5-10 minutes.
4) Ok here you can either:
a) Put the chicken stock and pandan leaves in the frying pan, cover and simmer the rice until cooked.
b) Transfer the fried rice into a rice cooker, put the chicken stock and pandan leaves in. Cook until the rice is ready.
Just use the same amount of chicken stock as you would with water.
Ginger and Green Onion Sauce:
1) Put the chopped ginger and chopped green onion into a small bowl, add salt and ginger powder, mix well.
2) Heat up the oil. When the oil is hot, pour it onto the mixture to “cook” the green onion and ginger.
1) I only made the ginger and green onion sauce thist time… and totally forgot about the chilli sauce, just because I didn’t have lime at home… >.< I would definitely make the chilli sauce next time.
2) Deboning the cooked chicken legs isn’t as hard as I thought… which is good! 🙂
Experiment: Pork and Kimchi Rice Bowl (豚キムチ丼）
Last weekend, Mr. Clam and I went Downtown to watch some Olympic stuff. We went in a restaurant called “Ebi Ten” fo food. There I tried a rice bowl called “Buta-Kim,” and I REALLY LIKED it! When I was eating it, I thought to myself… “It shouldn’t be too hard to make at home…” So I gave it a try tonight.
Material: (serve 2-3)
200g thinly sliced pork
1/4 onion, thinly sliced
1/2 tbs chopped garlic
2 tbs chopped green onion
Small pieces of lettuce
1 tbs mirin
1 tbs sake
1/2 tbs soy sauce
1/4 tbs sesame oil
1/2 tbs brown sugar
1) Mix all the sauce ingredients in a small bowl.
2) Heat up a frying pan, put some oil and chopped garlic in. Then put the onion in. Stir fry until the onion is brown and soft.
3) Put the pork in. When the pork has changes colour, put in 1) and the Kimchi. Stir fry until the pork is well cooked.
4) Now it’s time for the rice. First put the rice a rice bowl, then put some lettuce on top. Ok, now it’s time for the trick – MAYONNAISE! I never thought of putting mayonnaise in a rice bowl until I tried it at Ebi Ten. So remember to put some mayonnaise in your rice bowl! It makes it taste SO much better!
5) Now, if you like eggs like me, you can put a sunny side up egg on your lettuce. If you don’t like eggs, then you can skip this.
6) Of course, now you’ll need the kimchi pork! Just simply put the pork on the lettuce, and green onion on top of the prok. Viola! There’s your Pork and Kimchi rice bowl!
1) It was suprisingly good! And the good thing is it doesn’t take long to make! I think from cutting the onion to the finished product, it took me less than 20 mins. 🙂
2) I think I’ll start to put mayonnaise on EVERYTHING now coz it tastes so good!
Experiment: Inari sushi
I usually cook noodles on weekend (noodles is quick!), but Mr. Clam complains that I cook too much noodles lately and he wants rice for dinner. I opened the fridge and see what I can make, and I found that I didn’t have a lot of food left. I saw that there’s a pack of aburaage (leftover from the mochi-kin from Oden.) So I decided to make Inari sushi.
5 aburaage (Deep fried tofu pocket)
2-3 bowls of rice
1 cup of dashi stock
1 tbs soy sauce
1.5 tbs sugar
1 tbs mirin
1) Boil a pot of water. When the water boils, put the aburrage in water and boil for about 2 minutes to get rid of the oil. Then take the aburaage out and drain out the water.
2) Cut the aburaage in half, and open the pocket. Be careful not to tear the pocket. (I tore one… >.<) You’ll then have 10 small pockets.
3) Put all the sauce ingredients in a pot and bring to boil. Put the aburaage in the pot and turn down the heat. Simmer for about 10-15 minutes, or until the sauce is almost gone.
4) Take the aburaage out and drain out the sauce.
5) Mix sesame seeds with rice. I like sesame seeds a lot so I put quite a lot in. Anyways. After you mix the sesame seeds and rice, put the rice into the aburaage pockets (be careful not to tear the pocket here!).
6) It’s READY!
1) You can put chopped carrots and shitake mushroom in the rice as well so that the inari sushi has more flavour.
2) One piece of inari sushi is actually quite a lot of rice! I was surprised how quick the inari sushi used up my 3 bowls of rice.
It’s the last day of my “Christmas long weekend.” Things are supposed to go back to normal tomorrow… well not really, because this coming Friday we’ll have another long weekend! I think I’ll still be in a holiday mood til the end of next week. 😛
Anyways, since I have to bring lunch tomorrow, I have to cook something that I can bring to work. I decided to make Oyako-don (親子丼), which is a chicken and egg rice bowl. In Japanese, Oyako (親子) literally means “parent and child”. I have asked a few Japanese friends why this dish is called “parent and child rice bowl,” and so far I’ve got 2 explanations:
1) Parent and child – that means the hen and the egg. You’re eating the “parent” and the “child.”
2) It is a very nutritious dish, so mothers should make this dish often for their children.
Hmm… I don’t wanna think about number 1, because it sounds so cruel. Unfortunately I think that’s a more common explanation. >.< ANYWAYS…
Ingredients: (serve 4)
6 bowls of rice
400g of chicken, diced
1 bunch of mitsuba
4 eggs, beat in a bowl
1.5 cups of Dashi Stock
3 tbs of soy sauce
3 tbs of mirin
1) Wash and chop the mitsuba into small peices.
2) Mix all the sauce ingredients together.
3) Stir fry the diced chicken in a fry pan. When it’s almost done, pour the sauce into the fry pan.
4) When the chicken is done, pour the egg and sprinkle the mitsuba into the fry pan.
5) Cover the lid, and turn off the stove. Let it sit for about a minute or two. It’s almost done!
6) Put rice in rice bowls. Put the cooked chicken and egg on top of the rice.
I sometimes use onions or green onions instead of the mitsuba… mainly because mitsuba is not easy to find, and it’s quite expensive. Onions and green onions are cheaper substitutes. Also I’ve seen some people substitute tofu or seafood for chicken, but then… will it be still called Oyako-don? There’s no more parent and child relationship…