Tag: Japanese
Shrimp Umani
Shrimp Umani
Shrimp umani are whole shrimp cooked in a heavily flavored broth consisting of ginger, dashi, sake, soy sauce, mirin, and sugar. The shrimp are typically eaten on Japanese New Years, symbolizing good health and longevity.
Ingredients
- 10 large whole shrimp
- 1” ginger sliced
- 1 cup dashi stock
- 1/3 cup sake
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
Instructions
- Trim the antennas and tips of the tails from the shrimp.
- Bring the dashi, soy sauce, sake, mirin, sugar, and ginger to boil in a small over medium heat.
- Add in the shrimp.
- Cook for 2 minutes a side.
- Take the shrimp off the heat. Place a cover on the pot and let sit for 3 minutes.
Grilled Miso Chicken
Grilled Miso Chicken
Have extra miso paste and don’t know what to do with it? Miso makes a great marinade for chicken, pork, and even fish such as salmon. The chicken only needs 4 hours of marinating and grills up in 10 minutes.
Ingredients
- 1/4 cup miso paste
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 boneless skinless chicken thighs
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Preheat your broiler or grill. If broiling, place your thighs on a rack on a baking pan lined in foil.
- Broil or grill the chicken for 5-6 minutes a side. Let rest before serving.
Karaage Chicken
Karaage Chicken
Karaage fried chicken is one of the most popular Japanese dishes inside, as well as outside, of Japan. Unlike the fried chicken you might be used to, karaage chicken is boneless and cut into bite sized pieces. What makes this chicken special is that it’s fried twice. This helps seal in the juices, keeping the chicken moist while keeping the outside nice and crispy.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 tsp mirin
- 1 tbsp ginger grated
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Marinte the chicken in the soy sauce, sake, mirin, and ginger for 1 hour.
- Mix together the flour and cornstarch.
- Toss the chicken in the flour, making sure that it is evenly coated.
- Heat up 2” of cooking oil in a pot over medium high heat. Fry the chicken for 5 minutes until golden brown. You will have to cook the chicken in batches.
- Drain the chicken on paper towels.
- Turn up the heat on the oil a little bit. Fry the chicken for a second time for 2 more minutes. Drain the grease again.
