Ingredients

• 1 ¾ cups short-grain rice
• 2 cups water
• 4 pork cutlets, breaded by dipping each in one beaten egg, then fresh bread crumbs
• 1 small leek, sliced in ½-inch pieces
• 2 cups dashi stock
• 2/3 cup mirin (sweet rice wine)
• 2/3 cup soy sauce
• 4 eggs

Method

1. Pour the rice into a big bowl of water and scrub the grains against each other to remove all starch.
2. Strain the rice, then wash and rinse it well.
3. Drain.
4. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to simmer, and cook for 10-15 minutes.
5. Turn off the heat and let it steam for another 15 minutes.
6. Bring the dashi, mirin, and soy sauce to a boil, add the sliced leek, and simmer till soft.
7. Deep fry the pork cutlets till golden and tender.
8. Drain on paper towels.
9. Half fill four large bowls with the hot rice.
10. Slice each pork cutlet diagonally into ½-inch strips, and arrange each intact cutlet on the rice.
11. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi.
12. When the egg is nearly set, stir once.
13. Ladle a quarter of the egg mass on top of the four bowls, one by one.

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.

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.