海老のマヨネーズ和え

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

Ready to serve!

Neapolitan is Japanese pasta dish with tomato ketchup taste.  Neapolitan is one of the pasta dish that suit to Japanese palate. 

Name of Neapolitan remains me some type of Italian food.  But there is no dish called Neapolitan in Italy.

In Japan, Neapolitan is one dishes seen anywhere, such as a restaurant and café. 

Actually I had never tried to Neapolitan until I got the recipe from my friend.  Neapolitan is very easy to make.  And I believe it Americans may be favorite taste. 

This recipe is so delicious, you should try it!!

INGREDIENTS (2 people)   

Spaghetti            ２５０g

Onio                            1/2

Pepper                        1/2

(If you chose Japanese pepper, use whole piece))

sausage                        ２

(If you chose Japanese one, use 4 of them)）

grated onion        1/2tsp

A

Tomato Ketchup  200cc

Sugar                         1tsp

Heavy cream            30cc

Let’s Start Cooking!!

Put a little olive oil into a pot and boil water.  Then cook pasta

Chop onion, pepper, sausage thinly

Put oil and garlic in a pan, fry onion and sausage

Add all A in a pan, and mix well

Add pepper and pasta, and cook for 2-3 min

Ready to serve!!

Buta shoga Yaki (fried pork with ginger 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)

Add leftover of the sauce!

Ready to serve!

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

Put salt and pepper both side of pork

Dredge flour

Dip pork into eggs

Dredge Panko

Fry them!!!

Fried Rice is very well known Chinese dish in Japan.

Fried Rice can use any leftovers in the refrigerator, and it’s easy and quick to cook.   I often make fried rice with leftover vegetables.

Fried rice can be seen in Chinese restaurant in the U.S., and it seems to be popular.  However, I feel that it is more like Americanized dish than Chinese.

I found awesome Chinese restaurant in the New York City, Manhattan.  I think Joe’s Shanghai‘s Shanghai fried rice is the best I ever had.   This restaurant was elected as a one of the best Chinese restaurants in New York.  My recommendations are Soup dumplings and Shanghai Fried Rice!

Joe’s Shanghai

Create your own Fried rice with your original ingredients!

INGREDIENTS (For 2 people)

Rice (rice with less water)
Egg                       2
Mushroom          3
Spring Onion     1
Cabbage               2 leaves
Sausage               1
Say sauce            1-2tbs
Salt and Pepper
Sesame Oil          2tbs

Let’s Start Cooking!!

Chop all of vegetables and a sausage finely. Beat eggs lightly in a bowl

Make scrambled eggs, and if it is half-done put them on a plate

Put sesame oil into the frying pan and warm it well, and fry vegetables and a sausage

(If you have Chinese Soup stock, you can add it)

Put rice into the pan, and fry them until they are well-mixed. (DO Not Burn)

If it is mixed enough, put the egg and mix with the whole

Finally, add soy sauce, salt and pepper

Ready to serve!!

ポテトサラダ

I love Potato Salad, and I tried many different types of potato salad in the U.S.  But taste is not good at all.  I believe Japanese style potato salad is the best.

I love to make potato salad because it is easy and good side dish. I brought my potato salad to potluck party several time, and everyone loves it too!

In Japan, we usually put cucumber, ham, corn, and onion as ingredients. Potato salad is popular not only in a home but a daily dish store and a lunch provider. 

When researching about potato salad, I found that Germany also have a dish called potato salad.  German potato salad is totally different from ours.  In Germany, it is common to fry potato with bacon, and simmer with bouillon.  Then mix with balsamic vinegar base dressing.  This looks really taste! I would like to try it sometime.  

Today I will introduce you my original potato salad recipe.  Everyone love this potato salad so you should try it!!

INGREDIENTS

Potato (medium size) 3

Cucumber1/2

Hum 2-3 slices

Corn 2-3 tbs

A

Mayonnaise 4tbs

Sugar2tsp

mustard1tsp

(whole-grain mustard is much better taste)

Salt and black pepper

 *If you used American cucumber, choose the one with less seeds 

*If you used Japanese one, use whole cucumber in stead of half

Let’s Start Cooking!!

Slice cucumber thinly, mix with salt, and leave it.  Tear hum into bite size pieces

Peel a potato, chop into cube.  Put 2tbs of sugar and water into a pot and stew.

Mash the potato and add all A

When potato gets cold, add hum and corn. Wring cucumber dry out, and add it to potato.

Seasoned with salt and pepper

Ready to serve!

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

Pour eggs into a soup.

Ready to serve!!

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 Chicken or Tandori 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 !!

 INGREDIENTS

Yorgurt              150cc

Whole Milk     100cc

Lemon                 1tsp

Ice

Let’s Start Cooking!

Put everything into a blender

If you chose plain yogurt, add 1-2tbs of honey

Mix 30 seconds

Decorate it with fruit, lemon, or mint

Ready to serve!!

Toriten is a local dish of Japan’s Oita Prefecture.

In Oita Prefecture, Toriten is often seen in many restaurants, and local people are very familiar with the cuisine. 
Some people prefer crunchy texture, and some prefer soft texture. 

Since this is a local cocking, I did not know about triten when I was in Japan.  I have a friend who is living in the U.S taught me about the dish and its recipe.   So I cocked it by myself, and I was amazed by its taste.

Chicken is available in anywhere in the U.S., so Toriten is one of the easiest Japanese cuisines for people live in the U.S, like me. 

INGREDIENTS

 
Chicken 4 block (thigh meat is recommended)
A 
Sake                   2tbs 
soy sauce          2tbs
garlic          2 pieces (grated)
ginger            1 slice  (grated)
B 
Flour          2 / 3 cup 
Starch        1 / 3 cup 
eggs                         2
mix water with eggs and add water until the total reaches 1 cup

Let’s Start Cooking!!

Chop chicken into cube

Mix all A, and soak the chicken into it approximately 2 hours.

Mix all B and make a batter of the tempura

Dip it into a batter and fry chicken

* attach the batter one by one carefully by hand and drop unnecessary batter

Wait until chicken turns to brown

Eat with soy sauce & mastered or with Ponzu are recommended.

Ready to serve!!

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

Leave it for half a day

Ready to serve!!