Teriyaki Chicken Recipe

                                               Teriyaki Chicken

Teriyaki sauce is an original Japanese sauce and is very popular in Japan. The taste of cooked chicken and teriyaki sauce is very delicious.

Ingredients:

* 300 g boneless chicken breast or thigh
* 1 tablespoon salad oil

Teriyaki Sauce:

* 2 tablespoons soy sauce
* 2 tablespoons sugar, sweet sake for seasoning (mirin) or honey
* 2 tablespoons sake or water

Cooking Procedure:

• Make the teriyaki sauce in a bowl.

• Stab both sides of the chicken 5 or 6 times with a fork.

• Heat the oil in a frying pan over a medium flame and sear the chicken for about 6 minutes. If using chicken with skin, first sear skin side up to preserve the shape.

• After it changes color, sear the opposite side for about 6 minutes.

• Heat over a low flame, and add the teriyaki sauce. Cover and simmer for about 7 minutes.

• If you like, slice the chicken across into about 1.5 cm. strips. Serve the chicken.

Pork Cutlets Bowl Recipe

                                       Pork Cutlets Bowl

Ingredients:

* 4 eggs
* 1 onion
* 4 deep–fried breaded pork cutlets
* 4 servings steamed rice
* 150 ml bonito soup stock
* 5 tablespoons soy sauce
* 4 tablespoons sugar

Cooking Procedure:

1. Cut the deep-fried breaded pork cutlets into bite-size rectangular pieces.
2. Slice the onion very thinly.
3. Boil the bonito soup stock, sugar, soy sauce and onion for 3 minutes on medium heat.
4. Pour one-half of this mixture (Step 3) into a frying pan and boil. Add half of the deep-fried breaded pork cutlet pieces and boil about 1 minute.
5. Beat two of the eggs and add to the frying pan. Cook until the eggs are your favorite consistency.
Katsu-don
6. Repeat from (Step 4) for the remaining pork cutlets. Serve over the steamed rice.

Braised Meat and Potatoes Recipe

                                         Braised Meat and Potatoes

Ingredients:

* 200 g thinly sliced beef (veal)
* 2 big onions
* 600 g (4 big or 6 small) potatoes
* 3 tablespoons green peas
* 400 ml water
* 2 tablespoons salad oil
* 2 tablespoons sugar
* 2 tablespoons sake
* 2 tablespoons sweet sake for seasoning (mirin)
* 4 1/2 tablespoons soy sauce

Cooking Procedure:

Soak dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water.
Cut the tofu into 1 cm. cubes.
Slice the long green onion diagonally into 2 cm. pieces.
Boil bonito soup stock and add tofu and wakame.
After boiling, put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
Add the slices long green onion.

Appetizer Pulled Pork Sandwiches Recipe

                                                Appetizer Pulled Pork Sandwiches

Ingredients:

* Pulled Pork:
* 1 large pork butt or shoulder, about 7 pounds
* 3 to 4 cloves garlic, minced
* 1 teaspoon Creole or Cajun seasoning or seasoned salt
* 1/2 teaspoon ground pepper
* 1/2 teaspoon salt
* 1 medium onion, sliced
* 1 large onion, chopped
* 2 teaspoons vegetable oil
* 1 cup barbecue sauce
* 1/2 cup white or cider vinegar
* Mini Hamburger Rolls:
* 1 cup milk
* 2 tablespoons melted butter
* 1 large egg
* 3 1/4 cups flour
* 3 tablespoons sugar
* 1 teaspoon salt
* 1 scant tablespoon active dry yeast
* homemade or purchased cole sl

Cooking Procedure:

Prepare the pulled pork:
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.

Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.

While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter. Picture I Picture II

Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.

Pad Thai Noodles Recipe

                                        Pad Thai Noodles

Ingredients:

8 oz uncooked rice noodles, 1/8 inch wide
2 tbsp rice wine vinegar
1 tbsp fish sauce
1-2 tbsp fresh lemon juice
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes
1 tbsp vegetable oil
4 oz boneless skinless chicken breast, finely chopped
2 pcs green onions, thinly sliced
2 cloves garlic, minced
3 oz small raw shrimp, peeled
2 cups fresh bean sprouts
cup shredded red cabbage
1 pc medium carrot, shredded
3 tbsp fresh cilantro, minced
2 tbsp unsalted dry-roasted peanuts, chopped lime wedges

Cooking Procedure:

# Place noodles in medium bowl. Cover with lukewarm water and let stand for 30 minutes or until soft. Drain and set aside.
# Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
# Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles and cook for 1 min.
# Add shrimp and cook for about 3 mins, just until shrimp turn pink and opaque. Stir in fish sauce mixture and toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
# Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.