Ingredients

• 300g of thinly sliced beef
• 1 medium onion
• 4-5 tbsp of soy sauce
• 2 tbsp mirin.
• 1/2 tbsp dashi bonito.
• ¾ cup of boiling water
• 1 tbsp of sake
• 1 tbsp of sugar
• 4 servings of steamed rice

Method

1. Take the boiling water and put the dashi bonito into a bowl and once mixed, put in all the other ingredients (except the beef, onions and rice) into it.
2. Chop the onions around ¼-inch thick.
3. Fry the onions until soft and put in the beef. Fry on high heat until beef is cooked, cool well, but not for too long because the beef will become tough.
4. Put in the combination of sauces into the pan. Stir and cook for about 2 minutes. Put the lid on and let it cook for another 5 minutes or so.
5. Put the rice servings in separate bowls and serve the beef and onions on top of each servings.

Ingredients

• 8 oz ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 small piece fresh ginger, finely chopped
• 1 tbsp tomato paste
• 2 tbsp raisins
• Olive or vegetable oil
• 2 tbsp curry powder
• Salt and pepper
• 5 cups cooked Japanese rice

Method

1. Heat a little oil in a pan. Saute the onions, garlic and ginger until the onion is translucent and a bit browned.
2. Add the meat, and brown. Push the meat and vegetables to one side of the pan. Put the curry powder in the empty part of the pan and stir-roast until darkened and fragrant.
3. Add ½ cup of water, raisins and tomato paste. Simmer rapidly over high heat until the moisture is almost gone.
4. Add the hot rice to the pan and mix until thoroughly incorporated. Season with salt and pepper.

Ingredients

For the tuna tartare

• 1 lb very fresh, high-quality tuna, cut into small dices and kept in the refrigerator
• 1 tbsp wasabi powder
• 2 tbsp cold water
• 2 tbsp white mirin
• 3 tbsp light soy sauce
• 1 tsp dry mustard powder
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 2 medium avocados, small dice
• 3 tbsp olive oil

For the crispy shallots

• Vegetable oil, for frying
• 2 tbsp all-purpose flour
• 3 tbsp shallots, coarsely chopped

Method

1. Pour oil into a small pan to a depth of about 1 inch and bring to 350degree F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil.
2. Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and drain. Season immediately with salt, and set aside.
3. In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside.
4. Toss avocado with salt and freshly ground black pepper. Set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix.
5. To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately.

Ingredients

• 2 lb chicken, boned and skinned
• ½ cup sake
• ½ cup mirin (a type of rice wine)
• ½ cup dark soy sauce
• 3 medium Japanese long onions or leeks

Method

1. Mix sake, mirin and soy sauce and marinate the meat in this mixture for 30 minutes.
2. Skewer each piece of meat alternately with cubed Japanese long onions.
3. Broil over hot coals or grill the skewers in the oven until dark brown.
4. It should take about 15 minutes, around 7-8 minutes per side.

another great recipe from japanesestylecooking.com

Ingredients

• 1 chicken breast, split into halves
• 3 tbsp bottled Ponzu or a mixture of the juices from one lime and one lemon
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1/4 cup water
• 4 cloves of garlic, unpeeled and crushed with knife
• Salt to taste

Method

1. Brush the Ponzu on the chicken breasts and salt it fairly heavily, covering the entire surface of the breasts. Leave to marinate for about an hour.
2. Set your oven rack to the top third of your oven. Set your oven to Roast at 425 degree F.
3. Put your chicken breasts in a small pan. Add the crushed garlic to the pan.
4. Roast for about 30 minutes or until it is done. It should be nicely browned.
5. Take the breasts out of the oven, transfer to a cutting board and let them rest for a few minutes
6. Put your pan with the drippings on the stove on medium heat. Discard the garlic.
7. To the pan add the water, the soy sauce, the sugar, and a splash of Ponzu. Boil and stir until the sugar is completely dissolved.
8. Slice the breasts into half-inch slices and arrange on your serving dish. Pour the sauce over and around the chicken.

Ingredients

• 2 lb chicken, in serving pieces
• 6 cups water
• 2 cups Chinese cabbage, chopped
• Soy sauce for seasoning

Method

1. Place chicken in cooking pot with 2 cups water and bring to a quick boil. Drain immediately.
2. Add 4 cups fresh water to the chicken and heat to simmering. Simmer for 20 minutes.
3. Add Chinese cabbage and cook for 10 more minutes.
4. Remove chicken and vegetables to individual serving plates. You can use the remaining liquid as soup.
5. Season to taste with soy sauce.

Ingredients

• 1 large chicken, quartered
• 2 medium lemons
• 1-inch ginger root, sliced
• 2 tbsp soy sauce
• 2 tbsp mirin (a type of rice wine)
• 1 tbsp sesame oil
• ¼ cup peanut oil
• 4 cloves garlic, finely chopped
• Cilantro for garnish
• Salt to taste

Method

1. Wash chicken and pat dry. Sprinkle with salt and let it stand for 30 minutes.
2. Squeeze juice of 1 lemon into a bowl and mix it with the mirin, soya sauce, ginger, garlic, peanut oil and sesame oil.
3. Marinate the chicken in this mixture for 2 hours.
4. Grill the chicken for about 20 minutes or until the pieces are nicely browned.
5. Arrange the chicken pieces on a platter and drizzle with the unused marinade.
6. Thinly slice the other lemon and garnish with it and the cilantro.

Ingredients

• 1 lb fresh, sashimi-quality fish, like salmon or yellowfin tuna, skinned and made into fillets
• 2 tsp extra-virgin olive oil
• 4 tsp soy sauce
• 2 tsp white sesame seeds
• ½ tsp thinly sliced chives

Method

1. Put the fish fillets in a freezer for 10 minutes to make them easier to cut.
2. Then lay them skinned side up with the thick end to your right and away from you.
3. Use a long sharp knife and tilt it to the left. Slice carefully towards you.
4. Divide the slices of fish evenly among 8 serving plates.
5. Drizzle each serving with about ¼ tsp olive oil and ½ tsp soy sauce.
6. Sprinkle sesame seeds and chives over the fish and serve immediately.

Ingredients

• ½ lb chicken, boneless
• 5 eggs
• ½ cup flour
• ½ cup oil
• 1 cup water
• 3 dried mushrooms
• ¼ cup sugar
• 1/3 cup soy sauce
• 2 scallions, chopped
• 2 cup fresh spinach, chopped

Method

1. Cut chicken into small pieces.
2. Beat the eggs in a bowl.
3. Dust the chicken pieces with flour, dip in beaten egg and fry on both sides in hot oil until golden brown.
4. Boil the water in a saucepan and put in the mushrooms.
5. Simmer for 10 minutes,
6. Remove the mushrooms and cut finely.
7. Put the pan with the oil back on heat.
8. Add the chicken, the mushrooms, the sugar and the soy sauce.
9. Simmer for 15 minutes.
10. Add scallions.
11. Simmer 10 more minutes.
12. Add the spinach.
13. While spinach is still bright green, add reserved beaten eggs to pan and cover.

Ingredients

• 1 to 1½ lb. rib-eye of beef
• 1 12-oz. block of tofu, cut into 1-inch cubes
• 1 tbsp. oil
• 6 scallions cut into 2-inch pieces
• 1 small can shirataki
• 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1½ cups water
• 3 tbsp. sugar

Method

1. Slice beef very thinly.
2. Heat oil in frying pan and sauté the beef.
3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
4. Combine remaining ingredients to make a sauce.
5. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
6. After about 10 minutes, test a piece of meat to see if it is done.
7. Remove from pan and serve with hot rice.

another great recipe from japanesestylecooking.com.