Makes 4 servings

Ingredients

• 1 lb kabocha pumpkin, seeds removed
• ½ onion, thinly sliced
• 1 tbsp butter
• 2 tsp chicken bouillon powder
• 2 cups water
• 1 2/3 cup milk
• Salt and pepper to taste

Method

1. Place kabocha in a plate and heat in microwave for a minute.
2. Cut kabocha into bite-size pieces.
3. Saute onion slices with butter in a medium pot until soften.
4. Add kabocha and saute together.
5. Pour water and add chicken bouillon powder in the pot.
6. Simmer on low heat for 20 minutes, or until soften.
7. Add milk and stir the soup, mashing kabocha.
8. Season with salt and pepper.

Ingredients

• ¾ lb edamame
• ½ small onion
• 2½ cup chicken soup stock
• ½ tbsp vegetable oil
• 12/3 cup milk
• 1½ tbsp butter

Method

1. Boil edamame beans.
2. Shell them and set aside.
3. Slice onion thinly.
4. Heat oil in a deep pan and saute onion slices.
5. Add chicken soup stock and edamame in the pan and simmer for 30 minutes on low heat.
6. Mix the soup in a blender.
7. Put the soup back in a deep pan and add milk.
8. Simmer for 5 minutes on low heat.
9. Add butter, salt, and pepper to season.

Ingredients

• 3 oz chicken breast, boned and skinned
• 1 tsp sake
• ½ tsp salt
• 1 carrot, peeled and sliced into 1/8-inch thick rounds
• ¾ cup water
• 2 large eggs
• 1 quart dashi
• 1 tsp light soy sauce

Method

1. Cut chicken into small strips.
2. Combine chicken and saki in a small bowl and set aside.
3. Bring water and ¼ tsp of salt to a boil in a saucepan.
4. Add carrot slices and cook until barely tender, about two minutes.
5. Drain carrots and set aside.
6. Beat eggs lightly with a fork in a small bowl.
7. Place dashi in a saucepan and bring to a boil over medium-high heat.
8. Add remaining ¼ tsp salt, soy sauce and chicken.
9. Boil soup another two minutes.
10. Pour 1/3 of beaten eggs at a time into boiling soup.
11. Immediately turn off heat after last egg thread forms.
12. Divide carrot slices among four soup bowls.
13. Ladle soup over carrots in each bowl and serve.

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

• 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

• 6 boneless chicken thighs
• 1 bunch of spring onions
• Shichimi (seven-flavor spice) to taste
• For the yakitori sauce
• 2/3 cup soy sauce
• ½ cup sugar
• 1½ tbsp sake or dry white wine
• 1 tbsp plain flour

Method

1. For the sauce, stir the soya sauce, sugar and sake/wine into the flour in a small pan and bring to the boil, stirring continuously.
2. Lower the heat and simmer the mixture for 10 minutes, until the sauce is reduced by a third.
3. Cut each chicken thigh into bite-size pieces and set aside.
4. Cut the spring onions into 1-inch pieces. Preheat the grill.
5. Thread the chicken and spring onions alternately on the skewers.
6. Grill under medium heat, brushing generously several times with the sauce.
7. Allow 5-10 minutes, until the chicken is cooked but still moist.
8. Serve with a little extra yakitori sauce, offering shichimi with the kebabs if available.

another great recipe from japanesestylecooking.com.