6 Easy Japanese Respies
Table of Contents pg 3-4 Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe pg 5-6 Gyudon (Japanese Simmered Beef and Rice Bowls) Recipe pg 7-8 Easy Broiled Miso-Marinated Black Cod Recipe pg 9-10 Japanese Pork Fried Rice Omelette With Okonomiyaki Sauce (Omurice) Recipe pg 11-12 Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe pg 13-14 Japanese Chicken Skewers With Scallion (Negima Yakitori) Recipe
YIELD Serves 2 Active Time: 20 minutes Total Time: 20 minutes
Oyakodon Japanese Chicken and Egg Rice Bowl Recipe
Ingredients
1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note) 1 tablespoon (15ml) soy sauce, plus more to taste 2 tablespoons (30ml) dry sake 1 tablespoon (15g) sugar, plus more to taste 1 large onion, slivered (about 6 ounces; 170g) 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced 3 thinly sliced scallions, divided 2 stems mitsuba (optional) 3 to 4 large eggs To Serve: 2 cups cooked white rice
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Directions 1. Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor. 2. Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm. 3. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.
Gyudon Japanese Simmered Beef and Rice Bowls Recipe YIELD Serves 2 Active Time: 20 minutes Total Time: 20 minutes
Ingredients
1 small onion, slivered (about 4 ounces; 120g) 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note) 1/4 cup (60ml) dry sake 2 tablespoons (30ml) soy sauce 1 tablespoon (12g) sugar, plus more to taste 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note) 1 teaspoon (5ml) grated fresh ginger Salt To Serve: 2 cups cooked white rice 2 poached eggs (optional) Sliced scallions Beni-shoga Togarashi 5
Directions 1. Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes. 2. Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste. 3. Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.
YIELD Serves 4 Active Time: 5 minutes Total Time: 30 minutes, or up to overnight for marinating
Easy Broiled Miso Marinated Black Cod Recipe
Ingredients
1/4 cup red or white miso paste 1/4 cup sake 2 tablespoons mirin 2 teaspoons soy sauce 1 tablespoon vegetable oil 1/4 cup sugar 4 black cod filets, 5 to 6 ounces each
Directions 1. Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days. 2. Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil. 3. When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.
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YIELD Serves 2 Active time: 30 minutes Total Time: 30 minutes
Ingredients
2 cups cooked white sushi rice (12 ounces; 350g); see note 4 tablespoons (60ml) vegetable or canola oil, divided 1/2 cup minced yellow onion (100g; about 1/2 medium onion) 1/2 cup (40g) diced green cabbage 2 strips (50g) thinly sliced fresh pork belly or bacon 1/4 cup (60ml) okonomiyaki sauce, plus more for garnish (see note) 1 scallion, thinly sliced Cayenne pepper, to taste Kosher salt and freshly ground black pepper 4 large eggs, beaten with a pinch of salt Kewpie mayonnaise and ao-nori, for serving
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Japanese Pork Fried Rice Omelette With Okonomiyaki Sauce Omurice Recipe Directions 1. If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice. 2. Add another tablespoon (15ml) oil to skillet, return to high heat, and heat until smoking. Add onion and cabbage and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add pork and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes. 3. Return rice to pan and toss until well combined with vegetables. Add okonomiyaki sauce and cook, stirring and tossing, until sauce is reduced and each grain of rice is separate and coated in a shiny sheen of sauce. Toss in scallion, then season with cayenne, salt, and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside. 4. Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes. 5. Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat. 6. Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of okonomiyaki sauce and Kewpie mayonnaise, if using. Garnish with ao-nori, if using. Serve right away.
YIELD Serves 4 Active Time: 15 minutes (plus time to cook rice and sauce) Total Time: 15 minutes
Easy Teriyaki Glazed Salmon Cucumber and Avocado Rice Bowls Recip
Ingredients
4 salmon fillets, about 5 ounces (140g) each Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable or canola oil 4 cups cooked white or brown rice (about 680g cooked rice) 1 avocado, diced 1 Persian or Japanese cucumber, diced 6 to 8 scallions, thinly sliced 1/2 cup (120ml) homemade or store-bought teriyaki sauce Furikake and/or toasted sesame seeds, for serving
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Directions 1. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when you attempt to lift with a spatula, allow it to continue to cook until it lifts easily. 2. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel–lined plate to drain. 3. Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon sauce on top, using the back of a spoon to evenly glaze each fillet. Sprinkle with furikake and/or sesame seeds. Serve immediately.
YIELD Serves 4 to 6 Active Time: 1 hour Total Time: 1 hour
Ingredients
2 pounds (1kg) boneless, skinless chicken thighs, cut into 1-inch dice Kosher salt and freshly ground white or black pepper 1 bunch scallions, cut into 1-inch pieces 1/2 cup (120ml) teriyaki sauce
Japanese Chicken Skewers With Scallion Negima Yakitori Recipe
Directions 1. In a large bowl, toss chicken pieces with 2 teaspoons kosher salt and a few grinds of pepper. Thread 2 to 3 pieces of chicken onto a skewer (enough to add up to around 1/2 to 3/4 inch when pressed tightly together), then thread a segment of scallion onto skewer. Continue alternating every few pieces of chicken with scallion until chicken and scallions are used up, using as many skewers as necessary. Make sure all the meat and scallions are tightly packed. 2. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 3. Place chicken skewers directly over the hot portion of the grill, cover, and cook, turning frequently, until chicken is well browned, scallions are tender, and a piece of chicken looks cooked when removed and cut in half with a knife, about 10 minutes. Season with additional salt and pepper 2 to 3 times during the cooking process. 4. Brush chicken and scallions with teriyaki glaze and cook for 30 seconds. Turn, brush second side with teriyaki, and cook for 30 seconds longer. Remove chicken from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.
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6 Easy Japanese Respies