Chicken Katsu

Sisters, this is one of the easiest recipes ever! It’s so delicious, and yet very simple to make at home. Although, since it is fried, you probably can’t make it too often. Even so, I remember every time our mom made it at home I was super excited (equivalent to: Grilled Cheese night, Spaghetti night, Omelette-Ketchup-Rice night!)

Recipe after the jump Read the rest of this entry »

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Sorry, and good recipes!

Sorry because Sister 3 has two major projects of the year and she needs to WORK! But some nice recipes RIGHT here!

Really good sweet corn-

You need-

Cooked sweet corn

Japanese Seasoning (Salt&Pepper mix)

Butter

Mediterranian Sea Salt

First-

Take kernels off the corn with a knife.

Second-

Put butter, the corn, the salt, and japanese seasoning.

After that, put in microwave for 30-60 seconds.

Finally, strain by putting the corn on a paper towel, and draining it out with the other to get the butter out.

Voila! The BEST corn EVER!

Miso Soup-

You need:

Miso

Seaweed

Salt for seasoning!

Corn

Potatoes

Carrots

Chop up the potatoes and carrots and seaweed (mince the seaweed!).

Get the corn off the cob.

Get a pot of hot water and put lots of miso in it. I’d start with half a spoon, then so on.

Put the veggies and seaweed AFTER THE MISO.

Put in the salt to make it a bit salty if you want to!

If these don’t work out, I’m sorry LOL!

See ya! Sister 3!


Little Tokyoventures!

Hi again,

Sister 2 is back! Right after her previous post! Because I just remembered that we went to Little Tokyo last weekend and ate some amazing sushi/sashimi and also some ice cream mochi. We also went for karaoke, which wasn’t as fun as it is in Taiwan, to say the least. Still, double-X chromosome (aka girl) nights are the best 🙂 I got a sushi platter, which came with a spicy tuna roll and assorted sashimi. It’s been way too long since I had real sushi, mmm. Forgot to take a picture, though! Whoops 🙂 Then we went for ice cream mochi, and I got green tea. Om nom nom! Now I just want to go back to Taiwan because Little Tokyo was full of little Asian stores, just way more expensivo than Taiwan’s. Ahh!

Love,
Sister 2

lilypad with uni rolls!


omelette – ketchup – rice

It’s funny, I think all of our favorite dishes that Mom made when we were young were always the simplest. Grilled Cheese. Potato Salad. Steamed egg. Ramen noodles. And Omelette-Ketchup-Rice. I don’t know the real name, but it’s basically a popular quick-and-easy lunch meal in Japan, as well as in Taiwan and other asian countries I presume. I made it last night around 10 pm, and it was quite filling and delicious.

Ingredients:

  • Rice (made drier, less water – and warmed up a bit)
  • Diced Vegetables – usually onion, carrots, peas, scallions
  • 1 piece of ham
  • Canola oil (2 tbsp)
  • Ketchup
  • 2 eggs
  • Salt and Pepper (to your taste)
  1. Add oil to pan; sautee onions and carrots first. Gradually add other vegetables and ham except for the scallions!
  2. After 3-4 minutes, add rice. If rice has been refrigerated, press it down using spatula (aka flatten out to soften)
  3. Add salt and pepper to your taste; then, ketchup. Add ketchup until rice is mildly orange/reddish – basically to your liking! Usually at restaurants, they add too much, so I tried to do it slowly until it tastes just right.
  4. While rice is cooking, quickly whisk 2 eggs together (under 15 second whisk so it stays fluffy!) and add salt and pepper, if you like. Be sure to add the scallions to the rice now.
  5. Make a flat egg omelette basically and flip until cooked. place on plate, Add rice, and fold over. Add ketchup on top for decoration, and sprig of parsley.

And there you have it. Quick and easy! Who knew ketchup in fried rice could taste so good?


Yaki Udon for One!

I am trying not to spend more $$$ on groceries, so I tried to make a yaki udon with what I had. Some key missing ingredient here are shitake mushrooms and green onions! I’ll add them to the list anyway, though. This is one of my favorite foods to make on the fly, just because it’s like fried rice but with udon and to make it even quicker, you can just use already-cooked/instant udon without even boiling. Also, usually it is with pork, but I only had chicken.

Seasonings

  • Ground White Pepper
  • Mirin
  • Sesame Oil
  • Soy Sauce

Ingredients:

  • Chicken or Pork, cut into small slices
  • 1 Celery stick sliced thin
  • 1 Green Onion
  • Carrot (1) sliced thin
  • 1 clove of garlic, minced
  • 1 small piece of ginger, minced
  • Broccoli, just because
  • 1/4 of sweet onion, big or small pieces, up to you.
  • 1 pack of instant udon!
  • Shitake mushrooms

First, marinate chicken in a mixture of soy sauce, ground white pepper, and sesame oil. Mix and allow to sit at room temp. for about 10-15 minutes while you are busy chopping up the rest of the veggies.

Then, put 2 tbsp of canola oil in pan. Put in garlic and ginger first, about 2-3 minutes. Then put in chicken. When Chicken is medium cooked, put in carrots, sweet onions, and broccoli. Then, add udon noodles and celery, mushrooms. Because noodles might be stiff at first, use a flat wooden spatula or regular spatula to “flatten” noodles until they loosen up. Meanwhile, also add 1 tbsp soy sauce and 1 tbsp mirin, as well as a dash of sugar. Mix it up well, about 5-6 minutes. Enjoy! Wasn’t that easy? Oh! Add the green onion last! Delicious 🙂