In my previous blog, I’ve explained on how to make your own (basic) teriyaki sauce at home. Now, I’ve found 3 more ways to do it for different dishes. Both has Korean influence because it is using Gochujang (Korean chili paste). You may think that “chili paste” and it must be hot…Don’t worry!!! I’ve a person at home who can’t stand any hot / spicy food. If he can handle it, this means it is mild. The chili paste is just gave a light “kick” into the sauce. If you prefer the “kick” to be higher, increase the amount of Gochujang and decrease the sugar.
- 1 tbsp. light brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sake
- granted ginger
- granted garlic
- toasted sesame (optional)
This recipe is best for chicken and salmon.
- 1 tbsp. sake
- 1 tbsp. mirin
- 1 tbsp. soy sauce
- 1 tbsp. tomato ketchup
- 1 tsp light brown sugar
- 1 tsp Gochujang (Korean red chili paste)
This recipe is best for Korean beef roll.
- 2 tbsp. soju (or sake if you can’t find the soju. I’ve tried the 1st time with sake because can’t find any soju.)
- 2 tbsp. light brown sugar
- 1 tbsp. soy sauce
- 1 tsp Gochujang
- 1 tsp sesame oil
- 1/2 tsp grated garlic
This recipe is best for Spicy crispy chicken.
Sometimes just feel like having udon soup, so I created this soup bowl myself and taste great.
It is very simple, chicken soup, udon and other ingredients that you can find in your own fridge
Here is the recipe for my own chicken soup or you can create your own one if you like.
Ingredients for the soup bowl:
- Udon noodle – instant or freshly made, upon your like.
- Bean sprout (tauge)
- Choy sum or pak choy – anything green
- Hard boiled egg
- Spring onion, the green part
- Shimeji mushroom
- Chicken Chashu – I made this a couple of weeks ago and the recipe is here.
- Cook the noodles according to the instruction from the package, then blench it with cold water to remove the starch.
- Blench the bean sprout/tauge in boiling or hot water.
- Cook the green vegetable in boiling water.
- Prepare some hard boil eggs ahead.
- Shredding the spring onion.
- Chicken chashu, if it is cold, then blench it with the hot chicken soup a couple of time to get it warm-up.
- Place the udon into the bowl.
- Add in the chicken chashu.
- Arrange the bean sprout to cover the udon on top.
- Put the green vegetable along side (choy sum or pak choy)
- Pour the soup over the noodles.
- Arrange half of the hard-boil egg on top.
- Garnish with the spring onion.
There is your udon chicken soup. Itadakimasu!!!
When making meringue, you need lots of egg whites but what to do with the yolk? I made them into mayonnaise(美乃滋) and we loved the Japanese mayo especially my husband. Even though we can buy a nice mayo in a jar locally but we still preferred the Japanese one coz the taste is different. What make it different? In another hand, I don’t want to waste the egg yolk.
Making mayo is fairly easy and making Japanese mayo is equally easy, as long that you’ve all the ingredients in the house.
- Egg yolk (minimum 2-3, increase the amount if you want to make more)
- Soya bean oil
- Salt – small pinch
- Rice wine vinegar/rice vinegar (纯米酢) –
- Mustard powder/Dijon mustard
- Lemon juice – few drops
- Sugar (optional)
- Mix the seasoning together.
- Add the egg yolks and seasoning together into the blender.
- When it is mix well, continue with lower to medium speed and add the oil slowly into the blender.
- When the mayo getting thicker, then stop. Check the taste.
- Beat the egg yolks.
- Add oil slowly.
- Add season later.
Some recipes call for small amount of dashi stock at the very last step but I haven’t try it out yet. I will update the post when I’ve done it.
The 1st time that I made the mayo successfully was using whisk by hand instead of blender. It is quite an intensive work and felt like playing squash for 45 minutes. It is always nice to do it one time with hand, then you get a good feeling on how the texture of the mayo should be.
If you’ve been to Japan or die-hard Japanese product fan, then you most probably have seen Calpis drink or consume it before. It is a popular non-carbonated soft-drink in Japan or among the Japanese. We’ve tried it during our holidays trip in Japan and love it. A few months ago, I found it in the Asian store in Holland and it was pretty pricy. Unfortunately, it is sold out everywhere now. I was searching desperately on the internet where I can buy it online, then came across this site showing how to make it at home. So I gave it a try with the ingredients specified on the web site without following the measurement.
Ingredients: Yogurt, sugar and lime.
I used a non-fat/non-full yogurt, cane sugar and a lime.
- Add the yogurt and sugar into a heat proved bowl.
- Place the bowl over simmering water.
- Stir the yogurt and sugar until smooth.
- When it is ready, remove the bowl from the simmering water.
- Squeeze the lime juice into the yogurt mixture. Mix well.
When the mixture has cool down, you can chilled it in the fridge and then add your favorite drink to it. If you can’t wait like me and like the one similar to the bottle, then add water to dilute the yogurt mixture and it taste almost the same.
Most of the time, people will wonder why should we waste time to make a sauce when you can buy them from a store. When you are serious into cooking, then you don’t buy it. Most of the professional chef doesn’t use ready-made sauce, they make it themselves. This is to understand the basic taste of each ingredients use for a dish. Same for Japanese cooking, teriyaki sauce is one of the very good example. I started to make the teriyaki sauce myself after seriously getting into Japanese cooking. It is pretty simple.
- Mirin (Hon-mirin)
- Soy Sauce
- Sugar (small amount)
- corn starch (to thicken the sauce) – optional
There is no measurement provided for each ingredients because it goes according to the amount of sauce that you intend to make. For a start, use 1 tablespoon of each (sake, mirin, soy sauce) for experimenting; use 1 teaspoon of cornstarch to thicken the sauce (depends on situation).
Have fun in sauce making!!!
The 1st time that we eaten this was during our trip in Japan. We’ve eaten Tokyo style and Hiroshima style. We didn’t even know there is different until I starting to make it at home. When I starting to dig into our pictures, then I found this one.
Yes, the Hiroshima style is with noodle but I’ve made many times from this recipe which is using cabbage. When I made it for the 1st time, I followed the recipe as closely as possible but you can change the recipe according to your own likes after you “master” it.
I figured it the basic ingredients after making it a few times. Here are the ingredients that must be present in your Okonomiyaki:
- katsuobushi / bonito flakes
- spring onion
- okonomiyaki sauce
- Japanese mayonnaise
- benishoga/Japanese red ginger
The following is my own version:
- shredded cabbage (if you make the Hiroshima version, then replace the cabbage with noodle) – when we were in Hiroshima, we saw the chef put both on it and then the pancake looks like a giant burger. If you are a big eater, then you can go ahead put both.
- red capcicum (we’ve it left over from our bbq last night) – dice it.
- mushroom (also left over from the bbq) – dice it.
- Mix the shredded cabbage with other vegetable, spring onion, katsuobushi / bonito flakes, flour. Make sure mix well. – dry ingredients
- Mix the dashi with egg.- wet ingredients
- Pour the wet ingredients into the dried ingredients. Mixed well.
- Heat oil on pan. When the pan is hot. pour the mixture to the pan and press it flat.
- Lay the bacon on top of the mixture.
- When one side is cook, flip it to another side. Keep flipping it until everything is cook.
- When the pancake is cook, put it on a plate.
- Make sure the bacon is facing up.
- Put the okonomiyaki sauce
- Put the mayo over the okonomiyaki sauce
- Sprinkle aonori over
- Put some bonito flakes
- Put the red ginger in the middle.