Banbanji Chilled Chicken and Cucumber Salad
Ingredients
2 chicken breasts
2-3 slices fresh ginger root
1 tbsp sake
1/2 tsp salt
1/4 lb bean sprout
1-2 cucumber
3 tbsp mirin
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 cup sesame seed
Method
Boil water in a pan.
Add sake, salt, ginger slices, and chicken in the pan.
Boil chicken breasts until cooked.
Cool chicken and tear into thin stripps.
Boil bean sprouts in a pan for a min and drain.
Cut cucumber into thin stripps.
Grind sesame seeds well and add soy sauce, mirin, and rice wine vinegar.
Add some chicken soup stock in the sauce to adjust the thickness.
Stir the sauce well.
Spread bean sprouts and cucumber in a large plate.
Put chicken stripps on the top.
Pour sesame sauce over the salad.
style Chicken Curry
Ingredients
12 chicken legs
1 onion
1 clove garlic
1 clove fresh ginger root
1/4 lb Japanese curry roux
3 cups water
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
vegetable oil
Method
Sprinkle salt, pepper, and curry powder in chicken legs.
Slice onion thinly.
Heat some oil in a pan and saute chopped ginger, garlic, and sliced onion.
Add chicken legs in the pan and saute well.
Pour water in the pan and simmer until chicken legs are softened.
Add curry roux and stir lightly.
Simmer for 5 minutes.
Chicken Tsukune
Ingredients
1 pound ground chicken
1 egg
2 tbsp flour
1 tsp fresh ginger juice
1/2 tsp salt
1/4 onion
2 cups water
2 tbsp mirin
Method
Chop onion.
Mix chicken, chopped onion, salt, egg, and fresh ginger juice in a bowl.
Mix well and make small meat balls.
Boil water in a pan and add meat ball in the pan.
Boil meat balls until they are cooked and add soy sauce and mirin.
Simmer meat balls over medium heat for 5 min.
Oyakodon
Ingredients
4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock dashi
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs
Method
Cook steamed rice.
Cut chicken into bite-size pieces and thinly slice onion.
Put dashi soup stock in a pan and heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken in the pan and simmer on low heat for a few minutes.
Add onion slices to the pan and simmer for a few more minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over chicken and onion.
Turn the heat down to low and put on a lid.
After one minute, turn off the heat.
To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
Chicken and Egg Soboro Rice Bowl
Ingredients
1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice
Method
Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium-low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium-low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top .
Tempura Chicken
Ingredients
4 chicken breast
1 egg
3 tbsp cold water
1/3 cup flour
vegetable oil for frying
salt and pepper to season
Method
Cut chicken into bite-sized pieces.
Heat water in a pan and boil the chicken in the pan.
Drain well and season the chicken with salt and pepper.
Mix egg yolk and water in a bowl and add flour and mix lightly.
Whip egg white firmly in another bowl and add into the batter.
Heat oil in 350 F.
Dip chicken pieces into the batter and fry until crisp.
Spicy Chicken Nanban
Ingredients
1 lb chicken thigh, cut into bite-size pieces
1 onion, thinly sliced
1/2 cup rice vinegar
4 Tbsp sugar
4 Tbsp soy sauce
1 tsp chopped red hot chili pepper
1 Tbsp vegetable oil
katakuriko starch or corn starch for dusting
Method
Soak onion slices in cold water for about 30 minutes and drain well.
Mix soy sauce, sugar, vinegar, and red chile pepper in a sauce pan and heat on low heat.
When the sugar dissolves in, stop the heat.
Dust chicken with katakuriko starch or corn starch.
Heat 1 tbsp of vegetable oil in a skillet and fry chicken pieces until brown.
Pour the sauce over the chicken and stop the heat.
Serve onion sliced on plates.
Place chicken pieces on top of the onion.
Pour some sauce left in the skillet over the onion and fried chicken.
Simmered Sour Chicken
Ingredients
8 chicken legs
4 boiled eggs
1 chunk fresh ginger
2/3 cup rice wine vinegar
2/3 cup soy sauce
1/4 cup mirin
1/2 cup water
Method
Slice ginger thinly.
Put water, vinegar, mirin, soy sauce, and ginger slices in a large pan.
Put the pan over high heat and bring to a boil.
Turn down the heat to low and put chicken legs and simmer for 10 minutes.
Add peeled boiled eggs in the pan and simmer for more 15-20 minutes.
Teriyaki Chicken
Ingredients
3/4 pounds chicken breasts or thighs
2 tbsp sake rice wine
4 tbsp soy sauce
4 tbsp mirin sweet rice wine
2 tbsp sugar
Grated ginger
Method
Poke chicken using a fork.
Mix other ingredients in a bowl.
Marinate the chicken in the mixture for 15 minutes in the refrigerator.
Heat some vegetable oil in a frying pan.
First, fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat.
Pour the sauce used to marinate chicken in the pan.
Cover the pan and steam cook the chicken on low heat until done.
Remove the lid and simmer until the sauce becomes thick.
Stop the heat.
Slice the chicken and serve on a plate.
Pour thickened sauce over the teriyaki chicken.
Garnish with grated ginger if you would like.
Roast Teriyaki Chicken
Ingredients
4 pieces whole chicken thighs
1 cup teriyaki sauce
Salt and pepper to season
Method
Make teriyaki sauce and set aside.
Poke chicken skins with a fork.
Sprinkle some salt and pepper over chicken thighs.
Marinate chickens in teriyaki sauce for 30 - 60 minutes.
Roast chickens in the 350F oven, glazing with teriyaki sauce.
Turn the chicken thighs over to roast both sides.
Roast more glazing with teriyaki sauce.
Mizutaki
Ingredients
1 lb. boneless chicken thighs
3 cups konbu dashi soup stock
1 tofu, cut into small blocks
2 lb. hakusai Chinese cabbage, chopped
8 shiitake mushrooms, stems removed
1 negi, or 1 leek, rinsed and diagonally sliced
1 shungiku chrysanthemum greens if available
Ponzu sauce for dipping
Method
Cut chicken into bite-size pieces.
Put kombu dashi soup stock and chicken in an electric pan or donabe pot.
Heat the soup and bring to a boil.
Skim off any foam or impurities that rise to the surface.
Turn down the heat to low and simmer the chicken until cooked.
Add other ingredients and simmer until softened.
Serve some ponzu sauce in small bowls.
Ginger Flavored Fried Chicken Drumstick
Ingredients
12 chicken drumsticks
1 piece fresh ginger, grated
4 Tbsp soy sauce
2 Tbsp sake
Katakuriko potato starch or cornstarch for coating
Vegetable oil for frying
Method
Poke chicken with a fork.
Put soy sauce, sake, and grated ginger in a plastic bag and marinate chicken for about one hour.
Lightly pat chicken with paper towels and coat with katakuriko starch.
Heat oil in a deep skillet to about 340 degrees F.
Fry chicken drumsticks until golden brown, about 8 to 10 minutes.
Torizosui
Ingredients
2 cups leftover Japanese steamed rice
1/4 lb chicken thighs, cut into small chunks
2 1/2 cups dashi soup stock
2 eggs
2 Tbsp chopped green onion
2 Tbsp miso
Method
Wash leftover steamed rice with water and drain well.
Put dashi soup stock in a medium pot and bring to a boil.
Turn down the heat to low and add chicken and simmer for about 5 minutes, or until chicken is cooked.
Add rice in the soup and bring to a boil on medium heat.
Add miso in the soup and stir gently.
Beat eggs in a bowl and pour over the soup slowly.
Sprinkle chopped green onion.
Stop the heat.
Yakitori Tare Flavored
Ingredients
2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
Bamboo skewers soaked in water to prevent burning
Method
Cut chicken breasts into bite sized pieces.
Cut negi into 1 inch lengths.
Skewer the chicken and negi in alternating order.
To make teriyaki sauce, mix sugar, sake, mirin, and soy sauce in a small bowl.
Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.
