NCT Cooks Challenge Week 2-May 10-17 Japanese

[VeraBlue]

Week 2 is Japanese....Sushi, sashimi, terriyaki, udon noodles, green tea, edamame, miso, sake, gyoza, shumai..... Lots and lots to choose from.

 

[Cooksie]

This should be fun! I'm thinking chicken yakitori or hibachi chicken or something similar. I also love those tepenyaki veggies (zucchini, mr's, onion, beans sprouts) that they serve at the Japanese "cook it at your table" like Sho Gun. Then there's always tempura .

 

[Deelady]

I'm thinking Gyudon for tomorrow

 

[Keltin]

I wonder if Fisher's Mom might try Sum Dum Guy?????

 

[lilbopeep]

I wonder if Fisher's Mom might try Sum Dum Guy?????

 

[VeraBlue]

Well, last Saturday night's dinner (with pictures I still have to post!!) was the last official photo op dinner I'd be doing in this house. I was thinking of doing terriyaki chicken or beef strips and some simple rice for friday night, though.

 

[Ronjohn]

Can I scan Japanese writing off of one of my old business cards for this one?

Or does it need to be food?

 

[VeraBlue]

Why not serve some sushi on your artwork??? But, you hafta make the sushi, son.

 

[SilverSage]

I got a piece of sashimi grade tuna. Packed black & white sesame seeds on the surfaces. Seared it in a hot pan with a bit of olive oil. Sliced it thinly.

Served it with sliced pickled ginger and Maple/Wasabi Dipping Sauce

Maple/Wasabi Dipping Sauce
2 parts wasabi paste
2 parts maple syrup (grade B if you have it)
1 part rice vinegar

 

[Deelady]

Very Pretty SS!!

We made Gyudon tonight at least a quick version of it! But it was very good...a little too good because I ate WAY too much!
http://netcookingtalk.com/forums/showthread.php?p=181565#post181565

 

[SilverSage]

I'm going to try that recipe, Dee. It looks and sounds delicious!

We're off to a great start on Battle Japanese!

 

[High Cheese]

O snap! I want some of that tuna!

 

[lilbopeep]

fantastic looking food!! and the little sweetie in the apron is beautiful!!

 

[SilverSage]

I wonder if Fisher's Mom might try Sum Dum Guy?????

And what are you thinking of making, Keltin? The artistry of Japanese seems like something you'll do very well.

 

[UncleRalph]

Today, on our menu:

Chicken katsu
Fried and Steamed vegetable Goyza
Tempura shrimp
Edamame w/ sea salt
Seaweed salad
Steamed Rice
Stir fried vegetable (Action station)
Miso broth with tofu and green onion

 

[Deelady]

Today, on our menu:

Chicken katsu
Fried and Steamed vegetable Goyza
Tempura shrimp
Edamame w/ sea salt
Seaweed salad
Steamed Rice
Stir fried vegetable (Action station)
Miso broth with tofu and green onion

Wow thats some menu!! Sounds yummy!

 

[Keltin]

Shogayaki (Ginger Pork) over Rice

http://www.netcookingtalk.com/forums/showthread.php?p=181706#post181706

 

[SilverSage]

Today, on our menu:

Chicken katsu
Fried and Steamed vegetable Goyza
Tempura shrimp
Edamame w/ sea salt
Seaweed salad
Steamed Rice
Stir fried vegetable (Action station)
Miso broth with tofu and green onion

This sounds great! Will we get pics?

 

[SilverSage]

Keltin, I WANT some of that!!!!

The pic looks like you dredged it and deep fried it, but when I read the recipe I see you marinated it and gave it a quick saute. It looks like it has little bits of crunch on the outside - does it?

 

[Keltin]

This is Yakitori (grilled skewered chicken) with Shrimp Tempura and Yaki Onigiri (grilled rice balls).

http://www.netcookingtalk.com/forums/showthread.php?p=181848#post181848

 

[Keltin]

Keltin, I WANT some of that!!!!

The pic looks like you dredged it and deep fried it, but when I read the recipe I see you marinated it and gave it a quick saute. It looks like it has little bits of crunch on the outside - does it?

One plate coming up!

DW commented about that build up as well - it does look like breading.

Turns out, it's not breading, but bits of the grated ginger bunching up as the sauce evaporated. But, it wasn't crunchy. A few little brown bits (edges of the pork) from the fast stir fry, but not much of anything crunchy. A very interesting and tasty dish.

 

[VeraBlue]

Lou is not a japanese cuisine fan...still trying how to get into this challenge without him knowing he's eating japanese cuisine

Thanks to all who have posted already. You are all making me want another trip to Yuki Hana

 

[SilverSage]

This is Yakitori (grilled skewered chicken) with Shrimp Tempura and Yaki Onigiri (grilled rice balls).

Gee Keltin, each plate looks better than the next. The yakitori looks fantastic, and I so love tempura. What's your batter recipe? It looks light and perfect.

I have to spread some K around first, but I owe you some for this.

 

[Doc]

This is Yakitori (grilled skewered chicken) with Shrimp Tempura and Yaki Onigiri (grilled rice balls).

Awesome Keltin!!!! mmmmm, my mouth is watering. That looks sooooo good. Good job man!!!!!!!

 

[Cooksie]

SS, Dee, Keltin......

 

[Keltin]

Gee Keltin, each plate looks better than the next. The yakitori looks fantastic, and I so love tempura. What's your batter recipe? It looks light and perfect.

I have to spread some K around first, but I owe you some for this.

The Tempura batter?

Uh......

Well........

http://www.mccormick.com/Products/Seafood/Breadings-and-Batter/Tempura-Seafood-Batter-Mix.aspx



Sorry! But I had so much other stuff to make, and I didn't get home till nearly 8PM, I just took the easy way out on the batter. It was very good though! I'll actually use it again.

 

[VeraBlue]

Beef terriyaki with boston lettuce, scallions and red pepper, add nishiki rice, and roll

Or, add seared tuna and mango slices

Served with edamame and black lava sea salt

Shrimp gyoza (store bought, sorry) and panko crusted fried shrimp with a ponzu (soy, lemon zest, ginger, garlic, wine) dipping sauce

 

[SilverSage]

As always, it looks spectacular! I'd love to know what's in your teriyaki marinade.

 

[Cooksie]

This Japanese challenge has turned out great so far. Looks wonderful, Vera.

 

[VeraBlue]

The marinade was soy sauce, red wine (it was a syrah, actually), grated ginger, chopped garlic, lemon zest, chili oil.

I have tons left over...