Beef Teriyaki

This is a very simple dish to prepare, especially if you have access to Asian grocery nearby, where you can buy pre-sliced beef. Unfortunately I don't live that close to any Asian market, and my local butcher can't slice the beef thin enough for me. So, to make this dish, I have to slice the meat myself. To make to job easier, normally I put a piece of sirloin steak in the freezer for a couple hours, until it's half frozen. This way I can slice them thin enough without much struggle.



Ingredients:

1 1/2 lb sirloin steak, thinly sliced

Marinade:
3 tbs shoyu
3 tbs mirin
1/2 tsp ginger powder (fresh ginger if you like it)
3 cloves garlic, minced
3 tbs brown sugar
1/2 tbs sesame oil

oil for cooking (around 1-2 tbs)
toasted sesame seeds for sprinkle
sliced green onion (optional)for garnish


Directions:

1. Mix all the ingredients for marinade in a big bowl.
2. Toss in sliced beef to the bowl, mix well, leave to marinade for at least 1/2 hours in the fridge.
3. Heat cooking oil in a pan, drain the beef, and cook until beef change color.
4. Pour the excess marinade to the pan, and cook until boiling, remove from heat.
5. Sprinkle sesame seeds over the beef & garnish with sliced green onion.

Karaage - Japanese style Fried Chicken

Karaage is our all-time favorite food, very easy to prepare and tasty to the palate. I always use chicken thigh for this dish, because the result is a lot juicier than chicken breast. To save time I use ginger powder instead of ginger juice.

Ingredients:
1 1/2 lb skinless boneless chicken thigh, cut into bite size
3 tbs low sodium soy sauce (I use Kikkoman)
2 tbs sake
1/2 tsp ginger powder
1/2 cup potato starch (approx.)
cooking oil for frying


Directions:

1. Put chicken pieces in the big bowl.
2. Mix together soy sauce, sake & ginger powder and pour over chicken pieces.
3. Let chicken pieces to marinade for about an hour.
4. Drain the chicken, toss in potato starch to coat. Add more starch if needed.
5. Heat deep fryer to 330F.
6. Fry chicken in small batch until golden brown. Serve with ketchup or spicy mayo.

Crispy Shrimp

This is the kids' favorite shrimps..very easy to make & taste delicious too, especially when cooked with a very fresh shrimp. I like to eat the shrimp dipped in the japanese style spicy mayo. I got the idea of the spicy mayo after having sushi in the restaurant, where they served them with the spicy mayo. Curious, I asked the waitress about it, and she said it's only a mixture of japanese mayonnaise and sriracha chili sauce. Now, the dipping sauce becomes the family favorite.

Ingredients:

1 lb big size shrimp, remove shells, cleaned and leave tails intact.
pinch of salt & pepper

for the coating:
75 gr cornstarch (approx.)
1 tsp garlic powder
1/2 tsp pepper
1 tsp salt
1 egg white, whipped
100 gr panko (coarse bread crumbs)

spicy mayo: mix together:
Japanese mayo
sriracha chili sauce



Directions:


1. Sprinkle the salt & pepper over shrimp, toss, and leave to marinade for 1/2 hour.
2. Mix together corn starch, salt, pepper and garlic powder.
3. Toss the shrimp to the corn starch mixture, make sure they are evenly coated.
4. Dip the shrimp into the egg white.
5. Roll the shrimp into the bread crumb, press with fingers as you go along, to make sure the bread crumbs stick to the shrimp.
6. Leave shrimp for around 2 hours (you can keep them in the fridge)
7. Heat deep fryer at 350F, and fry the shrimp until they turn golden brown.
8. Serve with spicy mayo or ketchup and finely sliced cabbage.

Chicken Katsu

Ini adalah salah satu makanan kesukaan anak2 kalo lagi makan di restoran. Jadi iseng2 cobain aja bikin sendiri dirumah. Bikinnya gampang, dan anak2 juga makannya jadi lahap sekali.. Dirumah kita suka menyajikan chicken katsu ini dg spicy mayo.

Ingredients:
4 potong fillet dada ayam
1 butir telur
100 gr panko (tepung panir kasar)

Perendam:
3 sdm kecap jepang/kecap asin
2 sdm mirin
1 siung bawang putih, cincang

Spicy mayo:
Japanese mayo
sambal sriracha


Directions:
1. Taruh fillet ayam diantara 2 lembar plastik wrap. Ketok2 daging ayam, supaya agak melebar.

2. Campur daging ayam dengan bahan perendam, simpan di kulkas selama 1 jam.

3. Kocok telur. Tiriskan ayam dari bahan perendam, celupkan kedalam kocokan telur.

4. Gulingkan fillet kedalam tepung panir, sambil ditekan2 supaya nempel.

5. Simpan dilemari es selama 2 jam, supaya pada saat menggoreng, tepungnya tidak mudah lepas.

6. Panaskan minyak goreng yang banyak, goreng daging sampai kuning kecoklatan, tiriskan

7. Untuk membuat spicy mayo, aduk japanese mayo dg sriracha sauce.

Sajikan dengan kol/lettuce yang diiris halus dan wortel dipotong seperti korek api.