1. Egg & Cheese Mug Rice & Aonori Chicken Nuggets
Ingredients (for 2 servings)
Egg & cheese mug rice
・Cooked rice
・Cooked salmon (salted)
・White sesame seeds
・Sliced cheese
・2 Eggs
・Shiso leaves
Aonori chicken nuggets
・4 oz (110g) Chicken tenders
・3.5 oz (100g) Tofu
・1 tbsp Parmesan cheese☆
・1 tbsp Potato starch☆
・1/2 tbsp Aonori (Dried green seaweed)☆
・1/3 tsp Grated garlic☆
・A pinch of Salt and pepper☆
・A pinch of Sugar☆
・Oil for frying
Tofu & wakame soup
・3.5 oz (100g) Tofu
・3.5 oz (100g) Chinese cabbage
・0.5 oz (15g) Carrot
・1.7 cups (400ml) Water
・1 tbsp Dried wakame seaweed
・1 tbsp Soy sauce★
・1 tsp Chicken stock powder★
・1 tsp Sugar★
・A pinch of Salt and pepper★
・1 tsp Sesame oil
Quick daikon pickles
・5.3 oz (150g) Daikon
・1.4 oz (40g) Carrot
・2 tbsp Rice vinegar
・1.5 tbsp Sugar
・1 tsp Salt
Direction
1. [Mug rice]Mix rice with salmon flake and white sesame. Put it in a mug. Put sliced cheese. Then, pour beaten egg. Microwave it for 2 minutes at 500W. Pour a little soy sauce when eating.
2. [Nuggets]Mince chicken tenders. Roll tofu in paper towel and place a weight on top to drain thoroughly.
In a mixing bowl, combine chicken, tofu, and ☆. Knead well, and form into nugget shape. Fry in oil for 3 minutes on each side.
3. [Soup]Dice tofu. Cut vegetables into small pieces. Simmer them in water. When it boils add dried wakame seaweed. Season it with ★. Turn off the heat and add sesame oil.
4. [Pickles]Shred daikon and carrot. Mix them with salt well. Leave it for 10 minutes, and squeeze water from them. Season them with rice vinegar and sugar. Soak for 30 minutes before eating.
2. Oyakodon (Chicken & Egg Bowl)
Ingredients (for 1 serving)
・1 bowl of Rice
・4.2 oz (120g) Chicken
・1.7 oz (50g) Onion
・2 Eggs
・Mitsuba (or Green onion)
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・A pinch of Dashi powder☆
・A pinch of Salt
Direction
1. Slice onion, cut chicken and mitsuba into small pieces.
2. Put onion and ☆ in a pan, and turn on the heat. When it boils, add chicken. Cover and cook for 3 minutes on low heat. Turn the chicken over, and cook for another 2 minutes.
3. If you have a kitchen torch, sear the chicken, and return it to the pan. Add mitsuba. Bring to a boil again and add beaten egg. Cook until the egg becomes desired consistency.
