Ground chicken pasta with yuzu pepper

 

Ingredients - Serves 2]

Spaghetti (1.6mm) ... 160g

Ground chicken ... 150g

Shimeji mushrooms ... 1/2 large pack (approx. 70g)

Mizuna (Japanese mustard greens) ... 2/3 bunch

Green onion ... 2/3 stalk

■Braising liquid (mix)

Soy sauce ... 1 to 1 1/2 tablespoons

Yuzu pepper paste ... 1 teaspoon

Water ... 2 cups

Sesame oil

[Instructions]

1. Separate the shimeji mushrooms. Cut the mizuna into 5cm lengths. Cut the green onion in half lengthwise, then slice diagonally and soak in water, then drain.

2. Heat 1 tablespoon of sesame oil in a frying pan over medium-high heat. Add the ground chicken and stir-fry until crumbly. Add the shimeji mushrooms and stir-fry briefly.

3. Add the braising liquid and add the spaghetti, broken in half. Once it comes to a boil, cover and reduce the heat to medium-low, stirring occasionally, and simmer for about 2 minutes longer than indicated on the package.

4. Remove the lid and stir-fry over high heat for about 1 minute to evaporate any excess moisture. Turn off the heat, add the mizuna and green onions, and mix briefly.

Grilled chicken breast with ishiru mayonnaise

 

Ingredients (for 4 servings)

Chicken tenderloin: 600g

Green onions: 4

Ishiru (fish sauce): 1 tablespoon

Mirin (sweet rice wine): 1 tablespoon

Mayonnaise: 2 tablespoons

Coarsely ground pepper: to taste

Potato starch: as needed

*If you don't have ishiru, you can substitute soy sauce.

Instructions

1. Remove the sinews from the chicken tenderloin, cut it into bite-sized pieces, and place it in a plastic bag.

2. Add the ishiru and mirin, massage well, and let it marinate for 10 minutes.

3. Wash the green onions thoroughly and cut them into 2cm pieces.

4. Heat some cooking oil (not included in the ingredients list) in a frying pan, lightly sauté the green onions, and then transfer them to a bowl.

5. Coat the sautéed green onions with potato starch, then heat some cooking oil (not included in the ingredients list) in the frying pan and sauté.

6. Once cooked through, add the green onions and stir-fry.

7. Once thoroughly stir-fried, add the mayonnaise and freshly ground pepper and mix well.

8. Serve on a plate and it's ready!

Crispy Korean pancake with perilla leaves and cheese

 

[Ingredients] (Serves 2-3)

<Korean Pancake (Jeon)>

Shiso leaves…20

Melting cheese…a handful

★All-purpose flour…50g (approx. 100cc)

★Potato starch…2 tablespoons

★Water…60ml

★Egg…1

★Chicken stock powder…1 teaspoon

★Salt…a pinch

Sesame oil…1 tablespoon

<Dipping Sauce>

Ponzu sauce…to taste

Chili oil…to taste

Crispy texture is achieved by thoroughly removing moisture

Instructions

1. Shred the shiso leaves.

2. Mix all the ★ ingredients together.

3. Add 1 and cheese to 2 and mix.

4. Heat sesame oil in a frying pan, add 3, and heat over medium heat for about 3 minutes. Use chopsticks to smooth the surface so the shiso leaves don't clump together.

5. Flip, cover, and heat over low heat for 3 minutes. Remove the lid and cook over medium heat for about 1 minute. Once the moisture on the surface has evaporated, it's done.