My Recipe

Grilled Chicken Wing (焼き鶏の手羽)

Ingredients:

16 pieces chicken drummette
1 lemon, cut into wedges

Chicken Marinade:

4 Tbsp miso
1-1/2 Tbsp sugar
2 Tbsp Mirin style sweet cooking seasoning
1-1/2 tsp Japanese soy sauce

Method:

  1. Add marinade to chicken. Refrigerate for about 12 hours.
  2. Bring refrigerated chicken to room temperature before grilling or broiling.
  3. Preheat broiler on high.
  4. Put chicken on an oiled roasting rack placed over a jellyroll pan lined with foil. Brush the top side of chicken with oil.
  5. Broil for 5 minutes. Rotate pan from back to front. Broil for about 3 minutes. Turn chicken over and brush with oil. Broil for 3 minutes. Rotate pan from back to front. Broil on low for about 3 minutes until golden brown. Remove and squeeze lemon juice over chicken. Serve.

Nutrition value for 2 drumettes:

Calorie 107, Fat 6.0 g, Carbohydrate 7 g, Fibre 0 g, Sugar 3 g, Cholesterol 23 mg, Sodium 436 mg, Protein 7 g.


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My Food

Appetizer: Chinese Small Plates Combo

My Recipe

Spaghetti with Asian Pesto and Shrimp

Ingredients:

1 lb frozen large shell-on shrimp
10 oz spaghetti
about 4 Tbsp fried shallot (garnish)
4 Tbsp chopped green onion (garnish)

Pesto:

3 oz blanched unsalted peanut
2 oz toasted white sesame seed
3 Tbsp fried shallot
3 Tbsp sesame oil
2 Tbsp Canola oil
6 oz water
2 tsp chili oil

Seasoning:

6 Tbsp light soy sauce
2 tsp sugar

Method:

  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Drain.
  2. Cook spaghetti in 12 cups boiling water until al dente. Remove and rinse with running cold tap water until completely cooled. Drain.
  3. Put pesto ingredients in a food processor and blend to a paste. Add seasoning and mix well.
  4. Cook shrimp in boiling water until shells turn pink. Remove and set aside. Peel shrimp when cool enough to handle.
  5. Reheat spaghetti by rinsing with hot water. Drain.
  6. Mix pesto with shrimp. Add spaghetti. Toss to combine. Remove and garnish with fried shallot and green onion. Serve.

Nutrition value for 1/6 portion of recipe:

Calorie 516, Fat 28.9 g, Carbohydrate 45 g, Fibre 4 g, Sugar 5 g, Cholesterol 79 mg, Sodium 1,083 mg, Protein 22 g.


My Recipe

Japanese BBQ Pork

Ingredients:

2.2 lb (1 kg) boneless pork shoulder blade steak or roast, or pork rib chop
8 cooked soft or hard boiled egg (optional)

Pork Marinade:

6 Tbsp Japanese soy sauce
1 cup sugar
1½ tsp salt
2 tsp miso (soybean paste)
2 Tbsp Chinese cooking wine
1/2 tsp five-spice powder
2 tsp sesame oil

Method:

  1. Cut pork into about 1¼” thick steak if using a roast. Make slits or cuts in each steak.
  2. Mix marinade in a bowl and put inside a heavy-duty Ziploc bag. Add pork and toss to coat. Refrigerate for about 18 hours. Turn pork around once or twice during marinating time.
  3. Bring refrigerated pork to room temperature before cooking.
  4. Preheat oven to 350°F.
  5. Arrange pork on a greased roasting rack placed over a jellyroll pan lined with foil. Brush pork with oil. Bake for 20 minutes. Turn pork over and brush with oil. Bake for 15 minutes. Then broil on low about 2 minutes per side until the internal temperature reaches 160°F and pork is slightly charred.
  6. Remove and cool slightly before slicing.
  7. Peel eggs (if using) and cut each into halves. Serve with pork.

Nutrition value for 1/10 portion of recipe:

Calorie 173, Fat 6.1 g, Carbohydrate 9 g, Fibre 0 g, Sugar 9 g, Cholesterol 60 mg, Sodium 471 mg, Protein 19 g.


My Recipe

Salmon Teriyaki Stick (鮭の照り焼き串)

Ingredients:

1½ lb salmon fillet
2 to 3 Tbsp warm liquid honey
16 bamboo skewer

Teriyaki Marinade:

1½ tsp sugar
1½ Tbsp Mirin style sweet cooking seasoning
3 Tbsp Japanese soy sauce
1½ tsp Dijon mustard
¼ tsp lime juice

Method:

  1. Soak bamboo skewer in cold water for at least 30 minutes.
  2. Cut salmon into long thin strips about ¾” wide and ¼” thick.
  3. Mix marinade ingredients in a deep dish and add salmon strips. Toss gently to coat. Set aside for about 15 minutes.
  4. Preheat broiler on high when almost ready to cook the salmon.
  5. Thread the salmon strips onto the skewers and arrange on an oiled roasting rack placed over a jellyroll pan lined with foil. Brush the top side with oil. Broil for about 1½ minute. Turn skewers over and brush with oil. Broil for another 1½ minute. Brush the same side with warm liquid honey. Broil for 5 to 7 minutes. Turn over and brush with honey. Broil for another 5 to 7 minutes. Remove and serve.

Nutrition value for 2 sticks:

Calorie 214, Fat 12.4 g, Carbohydrate 7 g, Fibre 0 g, Sugar 5 g, Cholesterol 47 mg, Sodium 433 mg, Protein 18 g.