MOM JAPANESE RECIPES
JAPANESE MUM'S CHICKEN RECIPE - FOOD.COM
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
Nutrition Facts : Calories 313.1, FatContent 12.7, SaturatedFatContent 3.5, CholesterolContent 118.3, SodiumContent 1470.5, CarbohydrateContent 15.8, FiberContent 0.4, SugarContent 13.6, ProteinContent 31.1
MOM'S SUSHI RICE RECIPE | ALLRECIPES
Simple and easy sushi rice from my mom's recipe. Can be modified to your taste.
Provided by PUMPKINBIRD
Categories Side Dish Rice Side Dish Recipes
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 cups
Number Of Ingredients 6
Steps:
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
- Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
- Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Nutrition Facts : Calories 180.7 calories, CarbohydrateContent 40.7 g, FatContent 0.2 g, FiberContent 1.3 g, ProteinContent 2.9 g, SaturatedFatContent 0.1 g, SodiumContent 296.2 mg, SugarContent 5.2 g
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