JAPANESE MUM'S CHICKEN
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.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
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.
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
JAPANESE CHICKEN SALAD
This recipe was a family favorite when I was growing up. We all went nuts over it every time my mother made it for us. Where it differs from other "Japanese chicken salad" recipes is that it doesn't use Ramen noodles, but rather, the secret is in the hot oil 'puffed' oriental angel hair-size, dry cellophane noodles available in any oriental foods section of any grocery store (either called 'cellophane noodles' or alternatively called 'bean threads' or 'rice thread noodles'--either one will work').
Provided by Tiomarrano
Categories Salad Dressings
Time 55m
Yield 8 portions, 6 serving(s)
Number Of Ingredients 16
Steps:
- Step 1. Fry chicken breasts in butter or margarine. Remove when done through.Take meat off bone and discard skin. Cut skinless cooked breast meat into strips and set aside.
- Step 2. Toast the sesame seeds (in margarine or butter), Toast the slivered almonds in cleaned skillet with new margarine or butter (separately from sesame seed). Set both aside for later use.
- Step 3. Make the salad dressing (using ingredients.
- indicated above).
- PREPARE DRY CELLOPHANE NOODLES FOR FLASH FRYING, CUTTING THEM INTO LENGTHS.
- Step 4. Prepare the Chinese "cellophane" noodles for 'puffing' in hot oil by cutting up large coil of cellophane noodles into three to four inch long pieces using LARGE, HEAVY SHEARS (tin snips work well). This cutting process can be a bit messy as you cut dry cellophane threads. Do not try to use a knife or regular scissors. They are too tough to cut that way. Use very heavy shears. Cut a one whole coil of dry noodles as they come in the cellophane noodle package. Once you have all the coil of dry noodles cut into pices, ready the oil for 'flash deep frying' them.
- FLASH-DEEP-FRYING (OR 'PUFFING') THE CELLOPHANE NOODLES.
- In clean skillet put one inch deep oil (for flash-deep-frying the cellophane noodle pieces. Heat the oil (high heat oil like Canola) to as hot as you can get it without letting it smoke. Then, a little at a time, drop the cut cellophane noodle threads into the hot oil until the 'threads' quickly puff (they'll coil around in the hot oil). This only takes split second. Then when the threads have 'puffed' in the hot oil, IMMEDIATELY remove these puffed noodle threads with tongs or a slotted spoon and place them on paper towel to drain. Don't let the puffed noodle pieces stay in the oil or they'll burn. Continue this process until all the cellophane noodle threads you cut up are puffed in the hot oil. The cellophane noodles threads when they puff will becomes light and airy. It won't work if the oil isn't deep enough or hot enough (but don't let the oil smoke or catch fire).
- ASSEMBLING THE SALAD.
- Chop, shred and/or slice all the salad vegetables as indicated.
- In a large serving or mixing bowl assemble rinsed.cut celery, peeled and sliced cucumber,chopped green onion, rough cut (or shredded) iceberg lettuce.
- Pour off from the cut salad greens any excess water before proceeding to the next step.
- FINAL ASSEMBLY OF COMPLETED SALAD.
- Add back into the salad greens the already prepared sauteed strips of chicken breast, and the 'puffed' cellophane noodles.
- Pour already prepared salad dressing (as per recipe above) over the finished salad,chicken strips and puffed noodles . Give all a quick toss to coat the salad contents with dressing.
- Quickly sprinkle over the top of salad the toasted sesame seeds and toasted slivered almonds or roasted cashews.
- Serve and eat immediately. Do not let the salad sit a long time but serve immediately before the dressing makes the noodles and salad greens get soggy. It is all still good even after noodles and salad greens becoming soggy but better when fresh and still crisp.
- Enjoy.
Nutrition Facts : Calories 648.8, Fat 54.9, SaturatedFat 9.4, Cholesterol 61.9, Sodium 643, Carbohydrate 15.9, Fiber 3.2, Sugar 10.3, Protein 25.2
YAKITORI (JAPANESE CHICKEN SKEWERS)
Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.
Provided by Michael Ruhlman
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
- Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
- Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
- Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
- Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
More about "japanese chicken recipes"
10 BEST JAPANESE STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
17 EASY JAPANESE CHICKEN RECIPES TO TRY FOR DINNER
From insanelygoodrecipes.com
5/5 (1)Published 2022-01-27Category Chicken, Dinner, Recipe Roundup
- Yakitori Recipe. Yakitori refers to the style of cooking, which is to skewer the meat and roast it over an open flame. As it cooks, you’ll need to glaze it with a lovely light sauce so that it can caramelize and infuse into the meat.
- Yakisoba Chicken. Yakisoba is a traditional fried noodle dish loaded with veggies and chicken and, of course, plenty of yummy sauce. Though it’s usually made with soba noodles, feel free to use whatever you have on hand.
- Soboro Don (Ground Chicken Bowl) In Japanese, soboro means ‘crumbled meat,’ and don is short for ‘donburi,’ a type of rice bowl. Combine the two, add scrambled eggs and veggies, and you’ll have an easy and filling meal you could eat at any time of the day.
- Chicken Katsu. Did you know that fried chicken is hugely popular in Japan? They actually make reservations in advance to get a bucket to eat on Christmas day!
- Miso Chicken. As the name suggests, miso chicken relies on the umami goodness of fermented miso paste for its savory finish. It has such a fantastic depth of flavor that a little goes a long way.
- Teriyaki Chicken. Is there anything better than crispy chicken coated in sticky-sweet glaze and served with a plate full of vibrant veggies? Making your own teriyaki sauce takes a few extra steps, but it’s so worth it.
- Tsukune (Japanese-Style Chicken Meatballs) Tsukune are traditionally made using ground chicken, and they can be served whole or yakitori-style on skewers.
- Simple Homemade Chicken Ramen. Ramen is essentially a type of noodle soup. It’s most often served with meat and veggies, and of course, noodles. Since the broth is such a massive part of the dish, be sure to get something of high quality.
- Karaage (Japanese Fried Chicken) The fried chicken recipe above is always made using a cutlet. This recipe, on the other hand, is more like what you’d expect of fried chicken.
- Chicken Karaage with Sweet Chili Sauce. This version of fried chicken takes the same terrific texture and taste as the recipe above and then adds a sweet chili glaze.
18 BEST JAPANESE CHICKEN RECIPES FOR DINNER - JUST ONE …
From justonecookbook.com
Reviews 7Published 2019-10-29Estimated Reading Time 7 mins
- Chicken Meatballs with Sweet and Sour Sauce. You can always count on meatballs when you need a winning dinner recipe that will please every palate. What makes this chicken recipe stands out is its irresistibly sweet and sour sauce.
- Miso Chicken. This Miso Chicken is one of the most popular chicken recipes among our readers! Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, you’ll get chicken so moist and flavorful that you’d want to make it regularly.
- Chicken Teriyaki. Chicken teriyaki doesn’t require any introduction since every household outside of Japan is also making the famous chicken dish for dinner.
- Karaage (Japanese Fried Chicken) Karaage is a very popular home cook dish in Japanese. Because they are cut in bite-size pieces, it makes deep frying so much easier.
- Chicken Katsu. Consider this a Japanese version of chicken schnitzel. We use panko breadcrumbs for a lighter yet ultra-crispy exterior, and drizzle the chicken cutlet in tonkatsu sauce.
- Gluten-Free Baked Chicken Katsu. This gluten-free chicken katsu is coated with panko made with rice flour that yields a really crunchy texture. It is also oven-baked, which makes a healthier option than the original deep-fried katsu.
- Chicken Karaage with Sweet Chili Sauce. Coated in a delightful sweet chili sauce, you’d be smitten by this sweet and spicy version of Japanese fried chicken.
- Oyakodon (Chicken & Egg Bowl) Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in a dashi-based sauce. It is then poured over a bowl of fluffy steamed rice.
- Chicken Tempura. While chicken is not a common ingredient for tempura, it is actually a regional favorite in Oita Prefecture of Kyushu region in Japan.
- Teriyaki Chicken Meatballs. These Teriyaki Chicken Meatballs are so juicy and fluffy, and my kids love them! The savory homemade teriyaki sauce adds a whole layer of deliciousness to the meatballs.
15+ BEST ASIAN CHICKEN RECIPES - DELISH.COM
From delish.com
JAPANESE CHICKEN HOT POT (MIZUTAKI) | CANADIAN LIVING
From canadianliving.com
JAPANESE CHICKEN CURRY - LOVE & GOOD STUFF
From loveandgoodstuff.com
TSUKUNE - JAPANESE CHICKEN MEATBALLS | WANDERCOOKS
From wandercooks.com
YAKITORI (やきとり) - FOOD IN JAPAN
From foodinjapan.org
11 ASIAN SPICES FOR CHICKEN WITH FLAVORFUL ASIAN ... - FOOD FOR NET
From foodfornet.com
10 MOST POPULAR JAPANESE CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
JAPANESE CHICKEN KATSU CURRY | SOMEBODY FEED SEB
From somebodyfeedseb.com
GUSHI FOODS – JAPANESE FRIED CHICKEN
From eatgushi.com
EASY JAPANESE CHICKEN CURRY RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 MUST-EAT JAPANESE COMFORT FOODS - DELICIOUS AND SATISFYING
From matcha-jp.com
ASIAN CHICKEN MARINADE | RECIPETIN EATS
From recipetineats.com
12 JAPANESE STREET FOODS YOU NEED TO TRY | LET'S EXPERIENCE JAPAN
From gurunavi.com
KARAAGE, JAPANESE FRIED CHICKEN | JAPAN EXPERIENCE
From japan-experience.com
CHICKEN TERIYAKI チキン照り焼き • JUST ONE COOKBOOK
From justonecookbook.com
YAKITORI (JAPANESE SKEWERED CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
CHICKEN – JAPANESE COOKING 101
From japanesecooking101.com
THE BEST JAPANESE CHICKEN RECIPES: 8 DISHES TO TRY FOR …
JAPANESE MUM'S CHICKEN RECIPE - FOOD.COM | RECIPE | COOKING, …
From pinterest.com
JAPANESE CURRY – HOW TO COOK FROM SCRATCH (AND THE EASY METHOD)
From tasteasianfood.com
10 MOST POPULAR JAPANESE DEEP-FRIED DISHES - TASTEATLAS
From tasteatlas.com
8 JAPANESE CHICKEN BREEDS (WITH PICTURES) | PET KEEN
From petkeen.com
THE 10 BEST TRADITIONAL JAPANESE FOODS AND DISHES
From theculturetrip.com
EASY JAPANESE RECIPES: SUSHI, KARAAGE, NOODLES AND MORE | THE …
From independent.co.uk
10 BEST JAPANESE NOODLES WITH CHICKEN RECIPES | YUMMLY
From yummly.com
JAPANESE HOME MADE CHICKEN RAMEN BY MEHEDI FOOD IE - YOUTUBE
From youtube.com
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
CHICKEN UDON JAPANESE RECIPE - JAPAN FOOD STYLE
From japanfoodstyle.com
JAPANESE CHICKEN SKEWERS {YAKITORI} - JAPANESE BAR FOOD
From mytherapistcooks.com
HOW TO MAKE CHICKEN KATSUDON - ASIAN FOOD NETWORK
From asianfoodnetwork.com
JAPANESE CHICKEN FOODの人気動画を探索しましょう | TIKTOK
From tiktok.com
TERIYAKI CHICKEN RECIPE- EASY JAPANESE CUISINE COOK IN 10 MINUTES
From tasteasianfood.com
BEST JAPANESE STYLE CHICKEN RECIPES | WE LOVE JAPANESE FOOD
From welovejapanesefood.com
JAPANESE RECIPES | ALLRECIPES
From allrecipes.com
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE
From seriouseats.com
GURUNAVI JAPAN RESTAURANT GUIDE | LET'S EXPERIENCE JAPAN
From gurunavi.com
KARAAGE (JAPANESE FRIED CHICKEN) - FOOD WISHES - YOUTUBE
From youtube.com
PERFECT KARAAGE CHICKEN | HOMEMADE JAPANESE RECIPE - YOUTUBE
From youtube.com
CHICKEN KARAAGE: JAPANESE FRIED CHICKEN RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #poultry #asian #japanese #dinner-party #chicken #dietary #stir-fry #meat #technique
You'll also love