Jeepney Press March-April 2023

KUSINA

Easy and delicious, seasonal recipes ni Chris Yokoyama

Hello again, mga Kababayan! Kumusta po?

Our favorite season of the year here in Japan has come! As Spring is called the Season of Budding, the most awaited cherry blossom flowering would be on March 21st and full bloom on March 29th according to the latest forecast here in Tokyo. Sakura season is truly a magical experience. Let us go out and view the stunning shades of pink Sakura and photograph them. Love and peace will fill your heart.

Well, well, let me share to you a Filipino well-loved dish Chicken Tinola that I have collaborated with the Japanese ingredients. A perfect match with different kind of noodles in it! Super easy, healthy and diet fit recipe for you.

by Chris Yokoyama

Chicken Tinola ala Hapones

INGREDIENTS

1) 2 Tbsp veg. oil

2) 2 Tbsp garlic, minced

3) 2-piece small onion, minced

4) 2 Tbsp ginger, crushed and sliced into strips

5) 1 kg. assorted chicken cuts

6) 1.5 Liter water

7) 1/4 daikon (raddish), cut into small pieces

8) 1 spinach (horenso)

9) 1 tsp iriko / inago dashi

10) salt, pepper, and fish sauce

12) Spring onions or leeks as topping

13) Fried garlic in oil

PREPARATION

1. Heat the oil, then sauté garlic, onion, and ginger. Put some salt and pepper and sh sauce in a stockpot.

2. Add chicken and daikon, add dashi.

3. Add water and bring to a boil before lowering to a simmer for 30 minutes, until the daikon is soft but not overcooked.

4. Turn o the heat and add the spinach.

5. Pour the Chicken soup into the bowl with your favorite noodles.

6. Add some toppings

NOTE: You can arrange and try the following:

1.Tinola shabu-shabu (lettuce) udon

2.Tinola salt yakisoba ramen

3.Tinola shabu-shabu (lettuce) ramen

5. Buta kimchi Tinola yaki udon

by Chris Yokoyama