1. Chicken Chicken Gobo from Yamaguchi Prefecture
Ingredients (1-2 servings)
・Rice (as much as you want)
・5 oz (140g) Chicken
・A pinch of Salt and pepper
・2.8 oz (80g) Gobo (Burdock root)
・2 tbsp Potato starch
・Oil for frying
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Sake☆
・1/2 tbsp Sugar☆
・Edamame beans
Direction
1. Cut the chicken into bite-sized pieces. Sprinkle with salt and pepper and coat the chicken with a light dusting of potato starch.
2. Scrape off the skin of the gobo with the back of a knife and slice it diagonally into thin slices. Wipe dry and sprinkle with a little potato starch.
3. Fry chicken and gobo in oil until crispy (fry separately.)
4. Put ☆ in a frying pan, and bring to a light boil. Add fried chicken and gobo to the pan. Mix and coat well with the sauce. Finally, add boiled edamame beans.
5. Serve rice in a bowl and top with chicken chicken gobo.
2. Miso Potato from Chichibu, Saitama Prefecture
Ingredients (2 servings)
・5.3 oz (150g) Potatoes
・2.5 tbsp Flour☆
・1 tbsp Potato starch☆
・3 tbsp Water☆
Miso sauce
・3 tbsp Miso paste★
・1-2 tbsp Sugar★
・1 tbsp Mirin★
・1 tbsp Sake★
Ginger rice
・10.6 oz (300g) Rice
・１sheet of Thin fried tofu
・1-2 tbsp Shredded ginger
・1 tbsp Water◇
・1 tbsp Sake◇
・2 tsp Soy sauce◇
・A pinch of Dashi powder◇
・1 tsp Sesame seeds
Direction
1. Cut the potatoes into bite-sized pieces. Mix ☆ in a bowl, dip the potatoes in the batter, then fry in oil until crisp.
2. In a frying pan or pot, mix ★ and bring to a light boil. When the alcohol in the sake and mirin has evaporated and the miso sauce has thickened slightly, it is ready to serve.
3. For the ginger rice, season the shredded ginger and fried tofu with ◇ in a frying pan. Fry lightly and when all the liquid has evaporated, mix with cooked rice. Add sesame as you like.
4. Serve ginger rice in a bowl and top with fried potatoes. Pour the miso sauce over the potatoes and you’re done!
3. Tare Katsudon from Niigata Prefecture
Ingredients (1-2 servings)
・Rice (as much as you want)
・4.2 oz (120g) Pork loin
・A pinch of Salt and pepper
・2 tsp Flour
・1 tbsp Flour + 1 tbsp Water
・Panko
・Oil for frying
Sauce
・1 tbsp+1tsp Sake☆
・1 tbsp+1tsp Soy sauce☆
・1 tbsp+1tsp Mirin☆
・1 tbsp Sugar☆
・A pinch of Dashi powder☆
Direction
1. Cut a slit in the fatty part of a thick slice of loin and sprinkle with salt and pepper. Once a thin coating of flour has been applied, dip in batter and dust with panko.
2. Fry in oil for 2-3 minutes on each side until golden brown. Let the tonkatsu cool for 2 minutes before cutting.
3. Put ☆ in a frying pan, mix well, and bring to a light boil.
4. Serve rice in a bowl. Dip the cut tonkatsu in the sauce and place on top of rice.
4. Creamy Cabbage Croquettes from Aichi Prefecture
Ingredients (2-3 servings)
・Rice (as much as you want)
・8.8 oz (250g) Cabbage
・3.5 oz (100g) Onion
・2 tsp Oil
・3.5 oz (100g) Ground pork☆
・3.5 oz (100g) White sauce☆
・A pinch of Salt and pepper☆
・Panko
・Oil for frying
・Tonkatsu sauce
Direction
1. Mince onion and cabbage. Cook both of them with a little oil in a frying pan. Season with a little salt and pepper when frying. Cool throughly.
2. Mix cooled vegetables and ☆ in a bowl and mix well.
3. Form into small round shapes and coat tightly with panko. Fry in oil for 2-3 minutes on each side until golden brown.
4. Serve rice in a bowl. Top with croquette and pour tonkatsu sauce.
5. Negi Miso Tempura from Hida, Gifu Prefecture
Ingredients (2 servings)
・Rice (as much as you want)
・2.8 oz (80g) Negi (Green onion)
・1 tbsp Miso paste☆
・1/2 tsp Soy sauce☆
・1/2 tsp Mirin☆
・A pinch of Dashi powder☆
・2.5 tbsp Flour★
・1 tbsp Potato starch★
・2.5 tbsp Water★
・Oil for frying
Direction
1. Cut green onion into diagonal slices.
2. Put ☆ in a bowl and mix well. Add ★ to the bowl and mix well. Add the green onions to the bowl and mix well.
3. Fry in oil for 2-3 minutes on each side until golden brown.
4. Serve rice in a bowl. Top with the tempura.
6. Chikuwa Salad from Kumamoto Prefecture
Ingredients (2 servings)
・Rice (as much as you want)
・Chikuwa (Tube‐shaped fish paste cake)
Potato salad
・5.3 oz (150g) Potato
・1 oz (30g) Carrot
・2 slices of Ham
・2-3 tbsp Mayonnaise☆
・A pinch of Salt and pepper☆
・A pinch of Ramen pepper (White pepper+Black pepper+Garlic powder+Onion powder)☆
・A pinch of Sugar☆
・1/2 tsp Rice vinegar☆
・1 tbsp Flour
・2.5 tbsp Flour★
・1 tbsp Potato starch★
・3 tbsp Water★
・Oil for frying
Direction
1. Cut potatoes into small pieces, and mince carrot. Boil in water until very soft. Mash potatoes. Mix the mashed potato, carrot, minced ham, and ☆ in a bowl.
2. Cut a slit lengthwise in the chikuwa and stuff the inside with potato salad.
3. Dust the surface of the chikuwa with flour. Mix ★ to make batter, dip chikuwa into the batter, and then fry in oil. Fry until the surface becomes crispy.
4. Serve rice in a bowl. Top with fried chikuwa.
