Tag: main course
Tamago Kake Gohan
Tamago Kake Gohan
Tamago gohan literally translates to egg rice. This rice dish is a breakfast staple in Japanese households that takes less than 5 minutes to make. Hot steamed rice is whipped with a raw egg and seasonings until it is creamy and frothy. The rice is then sprinkled with furikake, a Japanese seasoning mix consisting of bonito flakes, nori flakes, sesame seeds, and other crispies and crunchies. The rice is then topped off with a raw egg yolk.Using fresh steamed rice is best, but you can definitely use day old rice. Make sure to microwave it long enough so the rice is piping hot. I wouldn’t worry about raw egg mixed in the rice. If you have the rice hot enough, it will cook the egg as you are whipping it with chopsticks. Traditionally, msg is also sprinkled on the rice, but this step can be skipped.
Servings: 1
Ingredients
- 1 cup steamed rice
- 1 large egg
- 1/2 tsp soy sauce
- 1/2 tsp mirin
- pinch salt
- pinch hondashi
- 2 tbsp furikake
- 1 egg yolk
Instructions
- Place a cup of really hot steamed rice in a bowl. Make an indentation in the center.
- Crack an egg in the center. Season with soy sauce, mirin, salt, and hondashi.
- Beat the rice and egg with a pair of chopsticks for a minute. The eggs will start to get fluffy and cook in the rice.
- Sprinkle furikake over the top of the rice. Make another indentation in the center of the rice.
Pork Shogayaki
Pork Shogayaki
Pork shogayaki is a popular Japanese dish consisting of thinly sliced pork seared then quickly cooked in a ginger sauce. The pork is served over finely shredded cabbage and drizzled with the remaining sauce. The best thing about this tasty dish is that you can make this in under 10 minutes.
Ingredients
- 8 oz pork loin or sirloin sliced 1/8” thick or thinner
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp Sake or cooking wine
- 1 tbsp ginger grated
- 1 tbsp vegetable oil
- green cabbage shredded
Instructions
- Mix together the mirin, soy sauce, sake, and ginger. Set aside.
- Heat up cooking oil in a sauté pan over high heat. Add in the pork slices in a single layer.
- Sear for 90 seconds-2 minutes a side.
- Pour in the sauce. Cook for 2 minutes, making sure that the pork is covered in the sauce.
Chicken Tagine with Chickpeas
Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
