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3 Easy, Delicious Japanese Dishes |
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Cook Up Some Old Favorites |
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by Jennifer Olvera |
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Save on take-out and wow your friends by making these three Japanese-style classic dishes. Hiroshima-Inspired Okonomiyaki can be customized with your favorite fillings, be it shrimp, kimchi or bacon. (Hiroshima-style okonomiyaki keeps the cabbage on top of the batter, while the version from Osaka mixes it in.) Just use the recipe below as your blueprint, and let your imagination run wild.
In our recipe for Butter Lettuce Salad with Ginger Dressing, the ubiquitous vinaigrette feels modern when it dresses tender butter (also called Boston) lettuce leaves. And it's hard to go wrong with Chicken Katsu with Spicy Mayo, a fried chicken mainstay with tongue-tingling mayo and a blast of lemon.
Hiroshima-Inspired Okonomiyaki
INGREDIENTS
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Butter Lettuce Salad
with Ginger Dressing
VINAIGRETTE INGREDIENTS
- 1/4 c onion, minced
- 1 clove garlic, minced
- 1 Tbsp grated ginger
- 1 Tbsp celery, finely chopped
- 1/4 c vegetable oil
- 1 1/2 tsp hot chili oil
- 1/8 c rice wine vinegar
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
- 1/4 tsp sugar
- 1 1/2 tsp orange juice, plus 1/2 tsp of its zest
- 1 1/2 tsp lemon juice
- Salt and pepper, to taste
SALAD INGREDIENTS
- 1 head butter lettuce, rinsed, dried and torn into bite-sized pieces
- 1/4 c red onion, minced
- 1 pear, cored and sliced
- 1 stalk celery, chopped
INSTRUCTIONS
Place all of the vinaigrette ingredients in a blender. Pulse a few times and blend until pureed (about 45 seconds). Taste and season with salt and pepper. Refrigerate in an air-tight container or cruet (a glass bottle for condiments) until ready to use.
Assemble salad ingredients in a large bowl. Before serving, shake vinaigrette vigorously. Pour desired amount on salad and toss to coat.
Serves 4
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- 2 packages ramen noodles
- 1 c flour
- 3/4 c chicken stock
- 1/2 tsp salt
- 1 tsp baking powder
- 5 eggs
- 4 Tbsp vegetable oil
- 1/4 head of cabbage, thinly sliced
- 1/4 c chopped green onion
- 1/2 lb ground beef, browned and drained
- Okonomiyaki or tonkatsu sauce
- Wasabi mayonnaise
INSTRUCTIONS
Discard seasoning packets for noodles. Otherwise, cook the noodles according to package directions. Drain and set aside.
Place flour, chicken stock, salt, baking powder and one egg in a medium bowl and whisk to combine.
Heat 1 tablespoon oil in a large, nonstick frying pan over medium-high heat. Add a quarter of the noodles and cook for a minute. Spoon slightly less than a quarter of the batter on top of noodles. Top batter with handfuls of cabbage, green onions and ground beef. Top with a little more batter and press down lightly. Cook until edges are lightly browned (about two minutes)
Using two spatulas, one on each side, flip the okonomiyaki. Reduce heat to medium. Crack an egg alongside the pancake, and poke its yolk. Slide the okonomiyaki on top of the egg. Press down and continue cooking until vegetables are tender and the batter is cooked through (about three minutes).
Top with zigzags of okonomiyaki or tonkatsu sauce and wasabi mayonnaise. To make remaining okonomiyaki, repeat process, beginning by adding a tablespoon of oil to the pan. Prepared okonomiyaki can be put aside in a 250-degree oven while you cook the rest.
Cut into wedges and serve.
Serves 4
Chicken Katsu with Spicy Mayo
INGREDIENTS
Mayo
- 3 Tbsp Japanese mayonnaise, such as Kewpie brand
- 1 1/2 tsp hot chili sauce, such as Sriracha
- 1/2 tsp rice wine vinegar
- Dash of chili oil
- Pinch of garlic salt
Breading
- 1 c panko breadcrumbs, seasoned with salt and pepper
- 1/2 c flour, seasoned with salt and pepper
- 1 egg, beaten
- 1 c peanut oil
- 4 thinly pounded boneless chicken cutlets
- Salt and pepper, to taste
- Half a lemon, cut into wedges
INSTRUCTIONS
Prepare mayonnaise by mixing all ingredients together. Refrigerate until ready to use.
In a frying pan with high sides, heat the oil over medium-high heat.
Place the panko crumbs, flour and egg in three separate dishes.
Season both sides of the chicken with salt and pepper. Then, coat the chicken in flour and shake off any excess. Dunk it in the egg and, finally, dredge it in the panko crumbs, pressing down on both sides so the breading will adhere.
When the oil is sizzling, add chicken to the pan and cook for about eight minutes-flipping halfway through-or until no pink remains and crust is nicely browned. It may be necessary to cook chicken in batches, so keep it warm in a 250-degree oven until you're ready to eat.
Squeeze a lemon wedge over the chicken and serve immediately with spicy mayo on the side.
Serves 4
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"3 Easy, Delicious Japanese Dishes" has been edited for shojobeat.com;
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