Mayonnaise shrimp is very popular Chinese dish in Japan.In china, the taste and ingredient of Mayonnaise shrimp is totally different by the location such as Shanghai style, Sichuan style, and Southern style.
Since shrimp is coated in batter with potato starch, it has great crisp texture.The most common recipe is dress fried-shrimp with rich mayonnaise-based sauce.
There are many different types of sauce for Mayonnaise shrimp. All of the sauce base is mayonnaise.
One style is mixed with condensed milk and heavy cream, and seasoned with salt and pepper.Another style is mixed with ketchup and honey.My favorite style is the sauce mixed with sweet chili sauce.
I liked the sauce with sweet chili sauce because the taste of sauce is very rich and have a little spicy flavor.This type of sauce is very good to eat with rice and fit for drinking such as beer.
INGREDIENTS (2 people)
Cooked Shrimp 10-15
Potato starch/ cornstarch
Sauce type A
Mayonnaise 4tbs
Sweet chili sauce 1 1/2 – 2 tbs
Honey 1tbs
Rice vinegar 1/3 tsp
Lemmon juice 1tsp
Sauce type B
Mayonnaise 3tbs
Ketchup 2tsp
Honey 2tsp
Milk or heavy cream 1 1/2 tbs
Lemmon juice 1tsp
Sauce type C
Mayonnaise 4tbs
Condensed Milk 2tbs
Heavy cream 2tbs
Lemmon juice 1/2 tsp
Salt and Pepper
Let’s Start Cooking!
Shrimp with salt and knead lightly.This act takes fishy smell of shrimp
Paper dry and dredge with potato starch/corn starch
Put a generous amount of oil in a pan and fry shrimp
Take shrimp out from the pan, and leave shrimp on the paper towel to take out extra oil drop
Mix your favorite sauce and dress fried-shrimp with the sauce
Shoga yaki is a Japanese home cooking.Shoga is ginger in Japanese.
Dipping pork into ginger sauce can remove smell of pork and extra oil from pork.
Many Japanese believe that Ginger is an important food to keep health.If you get cold, ginger will help you to keep your body warm.If you have a low appetite, ginger will increase your appetite.
In the U.S, I rarely see sliced pork which is appropriate to Shoga Yaki, so I often buy chunk of pork, freeze it, and sliced them really thin.
Pork Shoga Yaki is very good with rice, so I often eat too much rice with Shoga Yaki.
INGREDIENTS (2 people)
Sliced Portk 300g
A
Garlic 1 piece
Ginger 1 piece
Onion 1/2
Say sauce 3tbs
Sake 3tbs
Mirin (sweet rice wine)3tbs
Let’s Start Cooking!
Slice pork thinly
Mix As in a container and make a sauce
Dip sliced pork into Sauce and leave it for 20-30 minuets
(You can leave them as much as you want because as you increase the time to dip pork, pork gets much softer)
Fry both sides of pork in the pan (use little bit oil)
A pork cutlet is the dish which wrapped the pork in flour, egg, and bread crumbs (Panko), and fried it in oil.
A pork cutlet is a dish originating in Cotelette of French cuisine, and is one of the typical Japanised European foods. Although pork fillet or pork loin is generally used, I always use fillet since loin has much fat.
There are various ways of eating and there is traditional seasoning peculiar to rural areas etc. I am from Nagoya and, generally a pork cutlet is eaten with a sweetened bean paste source (Miso Sorce). There is a dish called Kastu-Don, pork cutlet puts on rice. Thus, Pork cutlet can be eaten in various ways.
INGREDIENTS (3-4people)
Pork 200g
Salt and Pepper
Flour
Egg
Panko
Let’s Start Cooking!!
Slice pork, hit the line of meat by using the back of the knife
酸辣湯, Suan La tang is Chinese spicy hot and sour soup.
Suan La tang is one of the most famous soup in Chinese dishes. Soup contains rice vinegar and black pepper which makes very spicy and sour taste.
The main ingredients for traditional recipe are chicken/pork, tofu, shiitake mushroom, jew’s-ear, bamboo shoot, and spring onions. I think if you went to Asian food market, you can find jew’s-ear.
When you are tired, try Suan La Tang. Soup relieves body fatigue.
This is a soup of hose who are tired with a FINAL EXAM!!
INGREDIENTS (for 2 people)
Chicken or Portk 60-100g
Sliced Bamboo shoot 50g
Soft Tofu 1/4
Mushroom 2
Egg 1
A
Chicken base soup 500cc
(you can use Chinese soup base in stead)
Rice vinegar 1 or 1 1/2tbs
Say sauce 1 1/2tbs
Sake 1/2tbs
Black Pepper 1/2 tsp or 1tsp
B
Cornstarch/potato starch 1tbs
Water 2tbs
Let’s Start Cooking!!
Shred chicken, bamboo shoot, and mushroom finely, and dice tofu
Put sesame oil into a pan and fry chicken, bamboo shoot, and mushroom
Add all A into a pan
Simmer for 3 min, then add tofu
Add mixed B and simmer until the sauce has thickened
Lassi is one of famous Indian drink made from Yogurt.
When I uploaded the recipe of Saag Chicken, Indian curry, I also talked a little bit about Lassi. Lassi is a juice very familiar in India, and almost all Indian food restaurants have Lassi on their menu. Indian dishes are usually very spicy. Lassi helps to reduce its hot taste in your mouth.
If you had a chance to cook any Indian dishes such as Saag ChickenorTandori chicken, you should try Lassi with it.
This time, I used a yogurt has a raspberry sauce on the bottom. But I prefer to use plain yogurt to make Lassi. I think it taste a lot like real Lassi. Before you whip it together in a blender, you can put some fruit in it such as banana, mango and strawberry. You can enjoy great taste fruit Lassi !!
漬け物（Tsukemono) is like a pickles in the U.S. We use various types of vegetables and pickle with many different ingredients such as salt, vinegar, wine lees, and rice bran paste. This will improve the shelf life.
We have more than 10 kinds of traditional way to pickle in Japan. These fit to each region’s culture and climate.
Kimuch, South Korean dish, is also a kind of pickles. Kimchi requires several special ingredients to make. I love Kimch, and I always wanted to make but I could not find enough ingredients here, at Alfred.
Today, I introduce you Nappa pickles which is very common pickles in Japan. Nappa pickles usually require a large pot, and after put Nappa into a pot place a stone as a weight on for few days.
But you will only need Zip bag for my recipe.
If you pickled before you go to bed, you will have a delicious Nappa pickles for your breakfast.
INGREDIENTS
Hakusai/Nappa 1/2
Salt 3% of the weight of the Nappa
Girlic ２ pieces
Red pepper 1 piece
Let’s Start Cooking!!!
Slice garlic thinly, Remove seed from red pepper and chop it finely, and cut Naappa in half lengthwise
Put Nappa into Zip bag. Salt between the leaves. And add garlic and red pepper
Remove the air from the bag and put it into the refrigerator
Spam is a canned precooked meat product made by the Hormel Foods Corporation.
In Okinawa, Japan, SPAM is quite popular. It is expensive if you live in the main land of Japan (Honshu), but in Okinawa Spam is available at relatively less expensive price. Moreover, the cooking that used spam is available at not only a family but also a restaurant and the convenience store in Okinawa. Spam is even used in the traditional Okinawan dish.
SPAM is very famous in not only Okinawa but also Hawaii and Guam, and it is a popular cooking ingredient. In Hawaii and Guam, there is the spam food that matched with Japanese style taste due to numerous numbers of Japanese tourists.
In the U.S, SPAM was supplied to U.S. Army during the times of the Vietnam War and WW II because it is preservative and reasonable. There is a story that American soldier are tired of SPAM due to its simple taste.
Today, I would like to introduce a recipe of SPAM rice ball which is popular in Hawaii and Okinawa.
INGREDIENTS (2 rice ball)
SPAM
2 eggs
Dried Seaweed (NORI) 1 sheet
Rice (as much as you want)
Let’s Start Cooking!!
Slice SPAM (each 1 / 4 inch), cut dried seaweed about 1.5-inch, and then beat eggs
Bake the both sides of the spam until it turns to brown (do not put oil on the pan)
Make an omelet with the frying pan (make its size as same as the size of two sliced spam）
Put rice on a wrap, hold it, and make it like a bale
Put an omelet (sliced into a half) and SPAM on the rice
Teriyaki is very familiar in the United State with the name of Chicken Teriyaki
In the United State in general, Chicken Teriyaki is grilled chicken with commercial teriyaki sauce.
In Japan, the word Teriyaki writes 照り焼きin Chinese letter.照りmeans a shine or luster given by the sugar and mirin.焼きmeans cooking method of grill. In Japan fish such asJapanese amberjack or swordfish are mainly used for Teriyaki.Like the chicken, Fish is grilled is pan on both sides with sauce to get luster on fish. Teriyaki in Japanese cooking technique is very general and the flavor is familiar.
McDonald’s in Japan has original recipe of Teriyaki burger which very favorable for Japanese.
And like Pizza Hut and a lot of pizza chain sell teriyaki pizza.
Today I will introduce very popular Japanese Teriyaki Pizza.
The firs thing is how to make Chicken Teriyaki and then make Teriyaki Pizza.
☆Chicken Teriyaki☆
INGREDIENTS
Chicken thick 400-500g
Cornstarch
Salt and papper
A
Soy sauce３tbs
Sweet rice wine (Mirin)３tbs
sake２tbs
Sugar 1 1/2ts
Grated ginger1tsp
Chop chicken into bite-sized piece, salt and pepper to chicken.And dredge with cornstarch.
Mix All A
Heat oil in a pan and grill chicken until brown
When it gets brown, cover with lid and grill 5 min with low heat
Take the lid, add mixed A and cook in medium heat until sauce gets thickened.Shake a pan when you mix (dress chicken with sauce)
*cook a little longer if you use chicken for pizza.Stronger flavor suit for pizza
☆Pizza dough☆
You can buy commercial pizza dough, but if you really want a real crispy crust, you can make it with this recipe!
INGREDIENTS (30cm X 2)
Bread flour６０g
All purpose flour６０g
Pinch of salt
Dry yeast ２tsp
Warm water ５〜６tbs
Olive oil １tbs
Mix Bread flour, all purpose flour, and salt in a bowl.
Mix dry yeast with warm water
Add mixed warm water to bowl and check the dough’s softness
When dough comes together, add olive oil and knead it until comes together
Leave it an hour at warm place
Cut it in half and roll out the dough so that it gets as thin as possible with round shape
☆Let’s make Pizza☆
INGREDIENTS
Chicken Teriyaki
Mushrooms
Spring onion
Corn
Dried seaweed (Nori)
A
Mayonnaise ６tbs
Say sauce 1 1/2tsp
Chili powder 1/3tsp
Spread mixed A on pizza dough
Spread Chicken, mushrooms, and Corn.Then add lightly chopped onion on top
Gyoza, as known as Dumpling in America, is a popular Chinese dish. It is called Jiaozi in Chinese, Gyoza in Japanese, Mandu in Korean.
In Northern China, Gyoza is eaten as a principal food. The skin is thick, and the popular way of cooking gyoza is 水餃子,boiling it in a soup or hot water.
To the contrary, in Southern part of China, people usually eat flied gyoza with thinner skin than 水餃子. It is served as one of dim sums, and sold in stalls as well as restaurants.
Gyoza came to Japan after World War Two. We generally call flied gyoza as Gyoza. They are eaten as a side dish with rice.We have an amusement park of Gyoza, in which we can enjoy many kinds of gyoza or famous gyoza restaurants all Japan. As it shows, gyoza is one of the most popular side dish in Japan.
In America, getting gyoza skins is difficult for me and other Asians who live in countryside. However, if you live in a big city or near Asian stores, you can get them easily and cook gyoza much easier.
Today I will introduce cooking delicious gyoza from very beginning=from skin! .
INGREDIENTS
種 (inside meats of goza)
Minced pork 100g
Leek / green onion 1 bunch
Cabbage 3 leaves
A
A piece ginger
A piece garlic
Sake 1tbs
Soy sauce 1tbs
Sesame oil 1tbs
Salt 1/2tsp
A little pepper
Oyster sauce 1tbs
(If you have it)
Skin
All purpose flour 300cc
Bread flour 100cc
Boiled water 150cc
Cornstarch/potato starch
Let’s Start Cooking!!
1 How to make gyoza meat
Grate the ginger and the garlic. Chop leek and cabbage finely.
Put all A in a bowl with cabbage, leak, and grounded pork and knead for 5 minutes until it gets sticky.
Cover bowl with plastic wrap and leave it at a room temperature.
2 How to make gyoza skin
Put all purpose flour and bread flour into a bowl, and pour hot water onto them.
Mix them with chopsticks or a spoon roughly until the dough gets as warm as you can touch.
Knead the dough until it become smooth. (5-10 min)
Make the dough into two balls, wrap each of them by plastic wrap, and leave them 30 minuets at a room temperature.
Spread cornstarch on a table and roll and shape each dough into a stick with a diameter of 3 centimeters (about 1.2 inch)
Cut the sticks into small pieces so that each piece is 8 grams. (If you prefer larger skins, Cut them into 10-gram pieces)
Sprinkle cornstarch on each piece of the dough and roll out the dough so that it gets as thin as possible with round shape.
Sprinkle a little cornstarch on each skin to prevent them from sticking to each other, and pile them up.
3 How to make gyoza
Put a little water on the whole edge of a skin, put “gyoza meat” onto the skin, and wrap it.
See the video and learn how to wrap gyoza!
Oil over a pan, and place gyoza side by side in the pan. Then heat the pan over a high flame.
Cook gyoza until its bottom side gets golden brown.
Mix 1 tsp potato starch into 100cc hot water, and pour the water over gyoza. Put a cover immediately on the pan, and steam gyoza until the water completely evaporates (around 5 minuets)
Cover the gyoza with a flipped large plate, turn over all pan and plate, and move gyoza from the pan to the plate.
Make a sauce with soy sauce and vinegar (soy sauce: vinegar=1:1), and enjoy the gyoza with the sauce!! (You can put a little chill oil in the sauce if you would like to)
叉焼-Char siu (Chinese-style barbecued pork) is very famous Chinese side dishes in Japan.Mainly in Japan, Char sui is generally put onramen as a topping.In China, Char sui is dipped into the various types of sauces or stuffed into a Chinese bun. In Japan, there are mainly two types of recipes.Baking pork in the oven, or boiling it in a pan. The differences between them are softness and texture.Boiled Char sui is softer and moisture texture.Moreover, boiled char sui keeps longer than baked char sui.In Japan, boiled char sui is often used for ramen because boiled Char sui pair perfectly with it.
Today, I would like to introduce to you about both boiled and baked Char sui
Boiled Char sui
INGREDIENTS
pork tender 500g
A
Ginger２〜３thin slices
Leek１piece (only use green part of leek)
Soy sauce100cc
Sugar 50cc
Water200cc
Rice wine100cc
(you can use dry white wine instead)
Let’s start cooking!
Cut Green onion into the appropriate size
Put chunk of pork into a pan, and wait until the surface of pork is toasted
Mix A into a pan, and heat up them. (Do not boil it)
Put the grilled meat into the pan, then simmer it for approximately 40 min to 1 hour
Turn off the heat, and wait until it get cold in the soup.
Cut them! Ready to serve!!
*you can freeze the soup for the next time (but do not forget remove leek and ginger)
*char sui can be used for ramen or fried rice as a topping or ingredient.
Baked char sui
INGREDIENTS
pork tender 500g A sugar 100g soy sauce 70cc Oyster sauce 2tsp A little grated ginger
Mix all A, then dip the pork.
Leave it for half-day to a day( more dipped, more tasty)
Preheat an oven to 450 degree, then bake pork in the oven for 40 min
*You can use the soup which pork was dipped as a sauce for Char sui.Before you use the soup, please boil the soup
海老のマヨネーズ和え
