I was a bit suspicious of leaving the skin on cubed thigh meat, but it worked remarkably well in this recipe. The meat was surprisingly tender and flavourful thanks to the sake marinade. If I had a regular rotation, this dish might have to be on it. This was a great way to end my month of exploring Japanese cooking.
Tender-Stewed Curried Chicken (from Washoku)
Ingredients
340g boneless chicken thigh meat with skin, cut into 1" cubes
3 tbsp sake
2 tbsp cornstarch
1 tbsp vegetable oil
1 large onion (225g), chopped
2 tsp Japanese curry powder
pinch of coarse salt
1/2 - 3/4 cup dashi
2 tsp soy sauce
1 tsp mirin, if needed
1. In a bowl, combine sake and cornstarch. Add chicken, toss to coat, and marinate 10 minutes - 4 hours.
2. Heat oil in a nonstick skillet over high heat. Place chicken skin side down in pan and sear for 1.5 minutes.
3. Flip chicken and brown for another minutes.
4. Push chicken to one side, add onion, and lower heat. Saute 3 minutes or until aromatic and wilted.
5. Mix chicken and onion together. Sprinkle with curry powder and salt and stir.
6. Add 1/2 cup dashi and stir. Simmer for 2 minutes adding stock if necessary to keep from scorching.
7. Add soy sauce and simmer until liquid is reduced and quick thick, 5 minutes.
8. Taste and add mirin if needed.
9. Remove from heat and serve over rice or cool and serve in a salad or pita sandwich.
Showing posts with label japanese. Show all posts
Showing posts with label japanese. Show all posts
Monday, February 27, 2012
Fiery Parsnips
I really it's a little odd to be in love with a parsnip dish, but they were the perfect mix of salty, sweet, sesame, and just a little bit of heat. I could not stop snacking on these tiny little parsnips while I was cooking the main course. This is definitely something different, but delicious!
Fiery Parsnips (from Washoku)
Ingredients
2 or 3 parsnips (200g)
1/2 tsp sesame oil
1 tsp sake
1/2 tsp sugar
2 tbsp soy sauce
pinch of shichimi togarashi (or other ground pepper such as cayenne or paprika)
white sesame seeds, dry-roasted
1. Scrub parsnips, but keep the peel on. Slice into narrow julienne strips, 1 1/4" long.
2. In a nonstick skillet, heat sesame oil over high heat. Add parsnips and stir fry for 1 minute.
3. Add sake and stir fry for 1 minutes.
4. Add sugar and cook, stirring occasionally, for 3 - 4 minutes or until parsnips are lightly caramelized.
5. Add soy sauce and continue to cook and stir for 1 - 2 minutes or until parsnips are just tender and well glazed.
6. Sprinkle with shichimi togarashi and toss to distribute.
7. Remove pan from heat and let cool to room temperature.
Fiery Parsnips (from Washoku)
Ingredients
2 or 3 parsnips (200g)
1/2 tsp sesame oil
1 tsp sake
1/2 tsp sugar
2 tbsp soy sauce
pinch of shichimi togarashi (or other ground pepper such as cayenne or paprika)
white sesame seeds, dry-roasted
1. Scrub parsnips, but keep the peel on. Slice into narrow julienne strips, 1 1/4" long.
2. In a nonstick skillet, heat sesame oil over high heat. Add parsnips and stir fry for 1 minute.
3. Add sake and stir fry for 1 minutes.
4. Add sugar and cook, stirring occasionally, for 3 - 4 minutes or until parsnips are lightly caramelized.
5. Add soy sauce and continue to cook and stir for 1 - 2 minutes or until parsnips are just tender and well glazed.
6. Sprinkle with shichimi togarashi and toss to distribute.
7. Remove pan from heat and let cool to room temperature.
Tuesday, February 21, 2012
Gingery Seared Pork
I haven't been very good at cooking from the cookbook of the month this month thanks to other distractions. This had been on my list to make for a while and I'm so glad I finally got around to it. The individual flavours shine in this dish. It does require a bit of marinating time, but the cooking is so quick that I think that can be forgiven.
Gingery Seared Pork (from Washoku)
Ingredients
340 - 360g boneless lean pork butt or loin, sliced paper-thin (or fondue meat)
2 tsp ginger juice (squeezed from fresh ginger after grating)
2 tbsp sake
1 1/2 tbsp soy sauce
3 bell peppers, quartered, stems, seeds, and ribs discarded
2 tbsp canola oil
1. In a shallow glass container, stir together ginger juice and sake. Dip pork slices in and arrange in container with remaining liquid. Cover and refrigerate for at least 20 minutes and up to 1 day.
2. Add soy sauce 10 - 15 minutes before cooking.
3. Heat a heavy skillet over high heat. Add 1 tbsp oil. Sear meat until it begins to buckle, about 30 seconds. Flip and sear other side. Set aside on another plate.
4. Lower heat and add peppers, skin side down. Sear 45 seconds. Flip and sear another minute. Remove and set aside.
5. Return pork to skillet with juices. Saute over high heat, turning for about 2 minutes or until well glazed and slightly browned.
6. Return peppers to skillet for final 30 seconds. Cover with lid and remove from heat.
7. Serve with plenty of rice.
Gingery Seared Pork (from Washoku)
Ingredients
340 - 360g boneless lean pork butt or loin, sliced paper-thin (or fondue meat)
2 tsp ginger juice (squeezed from fresh ginger after grating)
2 tbsp sake
1 1/2 tbsp soy sauce
3 bell peppers, quartered, stems, seeds, and ribs discarded
2 tbsp canola oil
1. In a shallow glass container, stir together ginger juice and sake. Dip pork slices in and arrange in container with remaining liquid. Cover and refrigerate for at least 20 minutes and up to 1 day.
2. Add soy sauce 10 - 15 minutes before cooking.
3. Heat a heavy skillet over high heat. Add 1 tbsp oil. Sear meat until it begins to buckle, about 30 seconds. Flip and sear other side. Set aside on another plate.
4. Lower heat and add peppers, skin side down. Sear 45 seconds. Flip and sear another minute. Remove and set aside.
5. Return pork to skillet with juices. Saute over high heat, turning for about 2 minutes or until well glazed and slightly browned.
6. Return peppers to skillet for final 30 seconds. Cover with lid and remove from heat.
7. Serve with plenty of rice.
Sunday, February 5, 2012
Tangy Seared Chicken Wings
I've been wanting to try out cooking Japanese food for a while now. I'm happy to report that my first attempt was a success. The sauce was tangy and satisfying and the chicken juicy and tender.
One year ago: City Chicken
Two years ago: Cauliflower, Chickpeas, and Tomato Couscous
Tangy Seared Chicken Wings (from Washoku)
Ingredients
12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks or 1 yellow onion
1 tsp canola oil if needed (I didn't need)
3/4 cup dashi
1/4 cup sake
1/4 cup rice vinegar
2 tsp sugar
3 tbsp soy sauce
1. Slice white portion of leeks lengthwise and cut crosswise into 1/2" pieces or cut onion into 8 to 12 wedges.
2. In a skillet wide enough to hold chicken in a single layer, sear chicken without any oil (add oil if it looks like it's going to scorch). Brown well on one side and flip to brown the other side.
3. Add leeks or onions to pan.
4. Add stock, sake, vinegar, and sugar. Place lid on slightly askew. Lower heat and simmer 18 minutes for wings and 25 minutes for thighs.
5. When chicken is tender, add soy sauce and cook for 1 minute.
6. Remove pan form heat and let cool for 10 minutes. Transfer chicken to serving platter. Return pan to heat and cook until liquid is reduced by half. Spoon over chicken.
One year ago: City Chicken
Two years ago: Cauliflower, Chickpeas, and Tomato Couscous
Tangy Seared Chicken Wings (from Washoku)
Ingredients
12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks or 1 yellow onion
1 tsp canola oil if needed (I didn't need)
3/4 cup dashi
1/4 cup sake
1/4 cup rice vinegar
2 tsp sugar
3 tbsp soy sauce
1. Slice white portion of leeks lengthwise and cut crosswise into 1/2" pieces or cut onion into 8 to 12 wedges.
2. In a skillet wide enough to hold chicken in a single layer, sear chicken without any oil (add oil if it looks like it's going to scorch). Brown well on one side and flip to brown the other side.
3. Add leeks or onions to pan.
4. Add stock, sake, vinegar, and sugar. Place lid on slightly askew. Lower heat and simmer 18 minutes for wings and 25 minutes for thighs.
5. When chicken is tender, add soy sauce and cook for 1 minute.
6. Remove pan form heat and let cool for 10 minutes. Transfer chicken to serving platter. Return pan to heat and cook until liquid is reduced by half. Spoon over chicken.
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