1. Yakitori Bowl
Ingredients (for 2 servings)
・2 bowls of Rice
Yakitori
・8.8 oz (250g) Chicken thigh
・2 oz (60g) White part of green onion (optional)
Tsukune
・8.8 oz (250g) Ground chicken★
・1 Egg★
・2-3 tbsp Minced green onion (optional)★
・3 tbsp Panko★
・1 tbsp Potato starch★
・1 tsp Sugar★
・1 tsp Sesame oil★
・1 tsp Grated ginger★
・1/2 tsp Chicken stock powder★
・A pinch of Salt and pepper★
・Shishito peppers
Sauce
・4 tbsp Soy sauce☆
・3 tbsp Mirin☆
・2 tbsp+1tsp Sugar☆
・1 tbsp Sake☆
Topping
・Shredded nori seaweed
Direction
1. [Yakitori] Cut chicken and white parts of green onion into bite-sized pieces and skewer. Grill chicken, skin side down, over medium heat for 5 minutes. Turn the chicken over and add the shishito peppers. Add sake and steam (3 minutes over low heat).
2. [Tsukune] Mix ★ in a large bowl. Spoon and boil in boiling water. Take it out from what floats to the top.
3. Mix ☆ in a bowl. Place in a clean pan and warm slightly to combine. Save half of the sauce in a bowl and return the yakitori to the pan to toss with the remaining sauce.
Mix the reserved sauce with the tsukune.
4. Place rice in a bowl and top with yakitori, tsukune and shishito. Spread shredded nori seaweed on rice as you like.
2. Niku Tofu Bowl
Ingredients (1-2 servings)
・Ricie (as much as you want)
Niku tofu
・7 oz (200g) Tofu
・4.2 oz (120g) Thinly sliced pork or beef
・2.8 oz (80g) Onion
・1 tbsp Sugar
・1/2 tbsp Water
・2 tbsp Mirin
・2 tbsp White wine
・2 tbsp + 1 tsp Soy sauce☆
・A pinch of Consomme☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
・1/2 cup (130ml) Water☆
・1/2 tsp Grated ginger☆
・1/3 tsp Grated garlic☆
Direction
1. Cut onion into wedges. Cut pork (or beef) and tofu into small pieces.
2. Before turning on the heat, mix the sugar and water in a pot and stir well. Turn on the heat and bring to a light boil. Turn off the heat when you start to smell the nice caramel aroma.
3. Add mirin and white wine and turn on the heat. Boil for 1 minute to dissipate the alcohol. Turn off the heat, and add ☆. Mix well, add onion, and simmer for a while.
4. When the onion gets slightly soft, add pork. When pork is almost cooked, add tofu. Simmer for a while and turn off the heat. If possible, let it cool for two hours to allow the flavors to soak in before eating. Serve rice in a bowl and place the ingredients and sauce on top of it to complete the dish.
3. Shoyu Chicken & Egg Bowl
Ingredients (2 servings)
・Rice (as much as you want)
・9 oz (260g) Chicken breast
・2-3 slices of Ginger
・1/5 cup (50ml) Sake☆
・1.5 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tsp Potato starch
・1-2 tsp Water
・2 Eggs
・2 tsp Oil
・1.7 oz (50g) Edamame beans
・A pinch of Salt
・Shredded cabbage
Direction
1. [Chicken in Shoyu] PreShred ginger, and put it in a frying pan with ☆. Mix well, and cook the chicken in the sauce, skin side down. When sauce comes to a boil, reduce heat to low, cover and cook for 10 minutes. After 10 minutes, turn over and cook for another 10 minutes.
Remove the chicken, slice it, and return it to the pan off the heat to marinate in the juices for a while.
Remove chicken, mix potato starch dissolved in water with sauce and cook over high heat for 2 minutes. When it thickens, it is done.
2. [Egg] Put your favorite oil in a pan, and cook hard scrambled egg. Remove the edamame beans from the pods and sprinkle lightly with salt.
3. [Dish up] Serve rice in a bowl with shredded cabbage. Top with egg, edamame, and chicken. Finish by topping with thickened sauce.
4. Umami-Packed Shrimp Miso Bowl
Ingredients (1-2 servings)
・3.5 oz (100g) Shrimp
・2 tsp Sake
・1 tsp Potato starch
・A pinch of Garlic powder
・3.5 oz (100g) Tomato
・1 oz (30g) Onion
・1 tsp Oil
・1.5 tbsp Miso paste☆
・1/2 tbsp Mirin☆
・1/2 tbsp Sake☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・1 tsp Grated ginger☆
Edamame rice
・9 oz (255g) Cooked rice
・1.4 oz (40g) Cooked edamame beans
・1/2 tsp Soy sauce★
・1/2 tsp Sesame oil★
・A pinch of Dashi powder★
Direction
1. Mince onion. Cut tomatoes into cubes (I like to peel the skin off). Prepare the shrimp and pat dry, then add potato starch and sake and mix well.
2. Mix ☆ in a bowl in advance.
3. Heat oil in a frying pan and fry onions. When they soften a little, add the shrimp. Cook for a while, and add the sauce (☆). Cook until the tomatoes are almost crushed and the sauce is thickened. When the shrimp are cooked, the dish is ready.
4. For the edamame rice, mix cooked rice with edamame, and ★.
5. Serve edamame rice in a bowl and place the shrimp and tomato on top of it to complete the dish. Top with fresh tomatoes if desired.
5. High Protein 4-color Bowl
Ingredients (2 servings)
・Cooked rice (as much as you want)
・4.2 oz (120g) Ground chicken
・1 tsp Grated ginger
・2 tsp Soy sauce☆
・1 tsp Sake☆
・1 tsp Sugar☆
・1 tsp Mirin☆
・1 tsp Oil
・4 oz (110g) Salmon fillet
・1 tsp Sake
・1 tsp Butter
・1 tsp Ponzu sauce
・A pinch of Salt (optional)
・2 oz (60g) Okra
・1 tsp Soy sauce★
・1 tsp Mirin★
・A pinch of Dashi powder★
・A pinch of Sugar★
・A pinch of Salt★
・1 Egg
・A pinch of Sugar
・1/2 tsp Oil
Direction
1. Fry ground chicken with a little oil. Add grated ginger, and mix well. Season them with ☆.
2. Cook salmon in a frying pan or oven. Pour a little sake to make it fluffy. (Sprinkle salt as needed. If you use a frying pan, fry it for 4 minutes on each side.) Remove skin and bone from the cooked salmon. Make salmon flakes and season them with butter and ponzu sauce.
3. Rub salt on the surface of the okra to remove the tiny hairs. Let stand for one minute, then boil in boiling water for one minute. Drain well, and cut it into small pieces. Season them with ★.
4. Make scrambled egg as you like. (Add a little sugar or salt to the egg as you like.)
Serve rice in a bowl and arrange the four ingredients neatly.
6. Shrimp and Chicken High Protein Oyakodon
Ingredients (2 servings)
・Cooked rice (as much as you want)
・4.2 oz (120g) Chicken
・3.5 oz (100g) Shrimp (without shells)
・1.4 oz (40g) Onion
・2 Eggs
・3 tbsp Water☆
・1 tbsp Soy sauce☆
・1 tbsp Sake☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・A pinch of Dashi powder☆
Topping
・Mitsuba leaves
Direction
1. Shred onion, cut chicken into bite-sized pieces. Remove vein from the shrimp and rinse well.
2. Put ☆ in a frying pan, and bring to a light boil. Add onion and chicken. Simmer for 1 minute and add shrimp.
3. Simmer for 2 minutes and turn the chicken and shrimp over. Simmer for 1 minute and when shrimp is cooked, take out once.
4. When chicken is cooked, lightly sear the chicken with a kitchen torch (optional). Return the shrimp and bring to a boil. Add beaten eggs, and cook until desired consistency.
