1. Chicken Namban Bowl – Miyazaki Prefecture’s Local Cuisine
Ingredients (2 servings)
・Rice (as much as you want)
・9 oz (250g) Chicken
・A pinch of Salt and pepper
・1-2 tbsp Potato starch
・Oil for frying
Sauce for the chicken
・2 tbsp Sugar☆
・1.5 tbsp Soy sauce☆
・1.5 tbsp Rice vinegar☆
Tartar sauce
・Half of Boiled egg
・1 oz (30g) Onion
・3.5 tbsp Mayonnaise★
・1.5 tsp Sugar★
・1 tsp Ketchup★
・1-2 tsp Minced pickles (optional)★
Topping
・Shredded cabbage
・Daikon sprouts
Direction
1. Chop the onion, sprinkle with salt and wait for 2-3 minutes. Then soak in water for 10 minutes. Drain and pat dry.
2. Cut chicken into small pieces. Sprinkle salt and pepper, then coat them with potato starch. Fry in oil for 2-3 minutes on each side.
3. Chop boiled egg and mix with onion and ★ to make Japanese tartar sauce.
4. Mix ☆ in a bowl. Heat the sauce in a frying pan. When it boils slightly, add the fried chicken. Toss well with the sauce.
5. Place rice in a bowl, top with shredded cabbage, if desired, and chicken on top. Finally, the dish is topped with tartar sauce.
2. Kinugasa Bowl (Kyoto Verison of Oyakodon)
Ingredients (1 serving)
・Rice (as much as you want)
・1 sheet of Thin fried tofu (Abura-age)
・1.4 oz (40g) Green onion
・1 Egg
・5 tbsp (70ml) Water☆
・1 tbsp Sake☆
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・1 tsp Sugar☆
・A pinch of Dashi powder☆
Direction
1. Cut fried tofu and green onion into small pieces.
2. In a frying pan, add ☆ and simmer the fried tofu and green onion until the sauce is very small amount.
3. Add beaten egg to the pan, and cook the egg until desired consistency.
4. Place rice in a bowl, top with simmered fried tofu.
3. Saitama Misobutadon (MIso-Glazed Pork Bowl)
Ingredients (2 servings)
・Rice (as much as you want)
・5 oz (140g) Thinly sliced pork loin
・2.8 oz (80g) Onion
・A pinch of Salt and pepper
・1.5 tbsp Miso paste☆
・1 tbsp Sake☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・0.5 tbsp Soy sauce☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・1-2 tsp Oil
Direction
1. Make several cuts in the fatty part of the pork loin. Cut onion into wedges.
2. Make miso sauce by mixing ☆. Marinate pork in miso sauce for 20-30 minutes.
3. In a frying pan, stir-fry onion with a little oil until soft. Then season it with salt and pepper.
4. Clean the pan, and cook the pork until nicely brown.
5. Place rice in a bowl, top with onion, then the pork. Use the leftover miso sauce by boiling it down separately.
4. Hokkaido Ganmodoki (Japanese Fried Tofu Patties)
Bowl
Ingredients (2 servings)
・Rice (as much as you want)
・10.6 oz (80g) Tofu
・2.8 oz (80g) Japanese yam (Yama-imo)/Chinese yam (Naga-imo)
・1 oz (30g) Carrot
・1 oz (30g) Edamame beans
・1 tbsp Dried hijiki seaweed
・2 tbsp Potato starch☆
・1 tbsp Mirin☆
・1/2 tsp Salt☆
・Oil for frying
Sauce
・2 tbsp Mentsuyu★
・1 tsp Sugar★
・0.4 cup (100ml) Water★
Direction
1. Wrap tofu in paper towels and place a weight on top to drain. Finely chop carrots and rehydrate hijiki in water. Peel Japanese yam and grate it.
2. Mix drained tofu, carrots, hijiki, edamame, grated yam and ☆ in a bowl.
3. Roll up and form into desired size, then deep-fry in oil for 2 or 3 minutes on each side.
4. Bring ★ to a slight boil in a saucepan, add the resulting ganmodoki and simmer for a bit.
5. Place rice in a bowl, top with ganmodoki. Pour some of the sauce left in the saucepan over the top.
