NCT Cooks Challenge Week 2-May 10-17 Japanese

VeraBlue

VeraBlue

Head Mistress
Week 2 is Japanese....Sushi, sashimi, terriyaki, udon noodles, green tea, edamame, miso, sake, gyoza, shumai..... Lots and lots to choose from.
 
This should be fun! I'm thinking chicken yakitori or hibachi chicken or something similar. I also love those tepenyaki veggies (zucchini, mr's, onion, beans sprouts) that they serve at the Japanese "cook it at your table" like Sho Gun. Then there's always tempura :wub:.
 
Well, last Saturday night's dinner (with pictures I still have to post!!:oops:) was the last official photo op dinner I'd be doing in this house. I was thinking of doing terriyaki chicken or beef strips and some simple rice for friday night, though.
 
Can I scan Japanese writing off of one of my old business cards for this one? :D

Or does it need to be food?
 
I got a piece of sashimi grade tuna. Packed black & white sesame seeds on the surfaces. Seared it in a hot pan with a bit of olive oil. Sliced it thinly.

Served it with sliced pickled ginger and Maple/Wasabi Dipping Sauce

Maple/Wasabi Dipping Sauce
2 parts wasabi paste
2 parts maple syrup (grade B if you have it)
1 part rice vinegar
 

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I'm going to try that recipe, Dee. It looks and sounds delicious!

We're off to a great start on Battle Japanese!:chef:
 
Today, on our menu:

Chicken katsu
Fried and Steamed vegetable Goyza
Tempura shrimp
Edamame w/ sea salt
Seaweed salad
Steamed Rice
Stir fried vegetable (Action station)
Miso broth with tofu and green onion
 
UncleRalph said:
Today, on our menu:

Chicken katsu
Fried and Steamed vegetable Goyza
Tempura shrimp
Edamame w/ sea salt
Seaweed salad
Steamed Rice
Stir fried vegetable (Action station)
Miso broth with tofu and green onion
Click to expand...



Wow thats some menu!! Sounds yummy!
 
Keltin, I WANT some of that!!!!

The pic looks like you dredged it and deep fried it, but when I read the recipe I see you marinated it and gave it a quick saute. It looks like it has little bits of crunch on the outside - does it?
 
SilverSage said:
Keltin, I WANT some of that!!!!

The pic looks like you dredged it and deep fried it, but when I read the recipe I see you marinated it and gave it a quick saute. It looks like it has little bits of crunch on the outside - does it?
Click to expand...


One plate coming up!

DW commented about that build up as well - it does look like breading.

Turns out, it's not breading, but bits of the grated ginger bunching up as the sauce evaporated. But, it wasn't crunchy. A few little brown bits (edges of the pork) from the fast stir fry, but not much of anything crunchy. A very interesting and tasty dish. :biggrin:
 
Lou is not a japanese cuisine fan...still trying how to get into this challenge without him knowing he's eating japanese cuisine:whistling:

Thanks to all who have posted already. You are all making me want another trip to Yuki Hana
 
Keltin said:
This is Yakitori (grilled skewered chicken) with Shrimp Tempura and Yaki Onigiri (grilled rice balls).
Click to expand...

Gee Keltin, each plate looks better than the next. The yakitori looks fantastic, and I so love tempura. What's your batter recipe? It looks light and perfect.

I have to spread some K around first, but I owe you some for this. :applause:
 
Keltin said:
This is Yakitori (grilled skewered chicken) with Shrimp Tempura and Yaki Onigiri (grilled rice balls).
Click to expand...

Awesome Keltin!!!! mmmmm, my mouth is watering. That looks sooooo good. Good job man!!!!!!! :D
 
SilverSage said:
Gee Keltin, each plate looks better than the next. The yakitori looks fantastic, and I so love tempura. What's your batter recipe? It looks light and perfect.

I have to spread some K around first, but I owe you some for this. :applause:
Click to expand...

The Tempura batter?

Uh......

Well........

http://www.mccormick.com/Products/Seafood/Breadings-and-Batter/Tempura-Seafood-Batter-Mix.aspx

:yum:

Sorry! But I had so much other stuff to make, and I didn't get home till nearly 8PM, I just took the easy way out on the batter. It was very good though! I'll actually use it again. :hide:
 
Beef terriyaki with boston lettuce, scallions and red pepper, add nishiki rice, and roll

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Or, add seared tuna and mango slices

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Served with edamame and black lava sea salt
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Shrimp gyoza (store bought, sorry) and panko crusted fried shrimp with a ponzu (soy, lemon zest, ginger, garlic, wine) dipping sauce
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The marinade was soy sauce, red wine (it was a syrah, actually), grated ginger, chopped garlic, lemon zest, chili oil.

I have tons left over...:alc:
 
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