Broccoli and Spinach with Japanese-Style Dressing

 

Ingredients

・ Broccoli: 1/2 head

・ Spinach: 1 bunch

・ Bonito flakes: 4g

・ Soy sauce: 1 tablespoon

・ Cut the broccoli into small florets.

・ Wash the spinach thoroughly and make a cross-shaped cut in the base of the stems.

Instructions

1. Bring a pot of water to a boil. Add the broccoli and boil for 1 1/2 to 2 minutes. Next, add the spinach—starting with the stems—and boil for 1 to 1 1/2 minutes.

2. Rinse the broccoli and spinach in cold water and squeeze out the excess moisture. Cut the spinach into bite-sized lengths.

3. Place the broccoli, spinach, bonito flakes, and soy sauce in a bowl and mix everything together to finish.

Lettuce Fried Rice

 

Ingredients (Serves 3–4)

Rice: 2 cups (Japanese rice cooker cups)

Lettuce: 1 head

Water: 2 cups

Egg: 1

Sesame oil: A small amount

[A]

Canned crab meat (small): 1 can

Ginger (finely chopped): 2 tsp

Salt: 2/3 tsp

Pepper: A small amount

[B]

Salt: A small amount

Sugar: 1 tsp

Mayonnaise, lemon: To taste

Instructions

1. Tear the lettuce into small pieces by hand; wash the rice and drain in a colander.

2. Place the rice in the rice cooker, add the water and ingredients [A], and cook.

3. Crack the egg into a bowl and whisk. Tip: Keeping the tips of your chopsticks touching the bottom of the bowl while whisking helps prevent foam from forming.

4. Add ingredients [B] to the egg mixture and stir; pour this mixture over the cooked rice in the rice cooker and spread it evenly with a spatula. Close the lid and let it steam for about 10 minutes.

5. Drizzle with sesame oil, add the lettuce, and quickly mix everything together. Serve on a plate. Add mayonnaise or lemon to taste.

Yogurt-Marinated Chicken Breast Karaage

 

Ingredients (serves 2):

1 chicken breast (approx. 300g)

[A] Plain yogurt (unsweetened): 3 tbsp

[A] Soy sauce: 1 1/2 tbsp

[A] Sake: 1 tbsp

[A] Grated garlic: 1 tsp

Potato starch: as needed

Frying oil: as needed

Instructions:

① Cut the chicken breast into bite-sized pieces.

② Place the chicken and ingredients [A] into a resealable plastic bag.

③ Massage the mixture well into the chicken, then place in the refrigerator to marinate for at least 2 hours. Before frying, remove from the refrigerator and lightly wipe off the excess yogurt marinade from the surface. Coat the chicken thoroughly with potato starch.

④ Pour frying oil into a deep pan to a depth of 2 cm and heat to 170°C. Add the chicken and fry until crispy and cooked through—it's ready to serve!