Japanese Deliciousness

Two weeks ago, we had a lovely quick visit from Daniel (Jacob's brother) and Charity and their kids. I wanted to make them something special, so for dinner, we had some of my favorite Japanese food. Many people have had tempura, but don't know how to make it. I am about to unfold this mystery to you. And most people have not had oyako donburi, but they don't know what they're missing out on. I shall also share this recipe with you, and then you will have the opportunity to eat "safe" (i.e. not raw) Japanese food that is so tasty and wonderful. Daniel and Charity commented that this was like a $50 restaurant meal. I would have to agree. Yes, it was THAT good :)

Tempura

Ingredients: A tempura or Asian frying mix (I just saw a box of tempura mix at Walmart, so it's easily accessible. Or you can buy something like this at an Asian market).

An assortment of vegetables. The following are what we had:

Carrots (cut into sticks)

Sweet potato (uncooked, sliced about 1/4 inch thick)

Asparagus spears

Onions (red or white, sliced into rings)

Parsley

Green and red peppers, sliced

Instructions:

Prepare the tempura batter by following the directions on the mix (usually this just says to add ice-water. It is very important that it be ice water, and not just tepid water). Dip the vegetables in the mix and fry at about 360 degrees in oil (I highly suggest a fryer for his, as it will regulate the temperature, and it is very difficult to do this if you're just using a pan on the stove). Turn vegetables in oil if necessary. Remove when golden and crispy. You can dip this in any kind of Asian sauce (like plum sauce) but I honestly think it is so good alone that it doesn't need any sauce.

The tempura was the appetizer. Then our main dish was the Oyako Donburi. This consists of Japanese rice covered with a very tasty broth with chicken, onions, and coddled eggs. If you've never had this, you'll just have to trust me on how good it is. This is the perfect dish for a super-cold day (like tomorrow, when the high here in Denver is supposed to be a whopping -2 degrees F).

Oyako Donburi

Ingredients:
1 Tbsp. oil
1 1/2 cups chicken, sliced thin
2 cups chicken stock
5 Tbsp. soy sauce
3 Tbsp. sugar
1/2-1 tsp. salt
1/2 a white or yellow onion, sliced
5 eggs
2 green onions, sliced (for garnish)
Cooked rice to fill 4-6 bowls

Instructions:
Saute chicken in oil (I usually don't do this and just cook the chicken in the stock). Add stock, salt, sugar, and soy sauce and onions and cook until chicken and onions are tender. Beat eggs slightly. Pour slowly over top of simmering stock. DO NOT MIX. Let eggs coddle on top of stock (you may need to put a lid over the pan to help the eggs get cooked all the way through). Ladle on top of rice in bowls and sprinkle green onions on top. Eat with chopsticks (if you can :)

Pasta Carbonara

I love this dish. Whenever I eat it, I feel like I'm at the Macaroni Grill or Jonny Carino's. It's a total "restaurant quality" entree. This is also something I make with leftover ham, although the recipe calls for pancetta or bacon. When I use ham, I add a little oil to sautee the onions and garlic (otherwise, the bacon provides the grease for that). This is a great dish to make for Valentine's Day. It's out of the ordinary, and if you add some crusty artisan bread and some olive oil with balsamic vinegar for dipping, you have a truly romantic and wonderful meal.

(This recipe makes a boatload, so I usually only make half).

Pasta Carbonara

1 pound linguine or thin spaghetti
4 eggs
1 pound bacon or pancetta
1 1/2 cups parmesan cheese
8-12 cloves garlic
1 large onion
2 cups chicken stock
1/4 cup butter (optional)
1 handful fresh parsley (optional)

1-2 Tbsp. black pepper (optional)

Slice up bacon into one-inch-wide pieces. Put in stainless steel pan and cook until crispy. Remove from pan with slotted spoon and add chopped onion. Cook on medium-high heat for a couple minutes. Then add the chopped or pressed garlic. Cook for a couple more minutes, then remove from pan and discard the grease.

Place the pan back on the burner and pour in half of the chicken stock to deglaze the pan. Use a wire whisk to scrape all the brown bits off the bottom of the pan. Return bacon, onions and garlic to the pan and add the other cup of chicken stock.

Meanwhile, boil your pasta until al dente.

In your serving bowl, crack your eggs and add most of the parmesan cheese and the parsley (reserve a little of both for garnish). Mix well with a fork.

Drain the water from your pasta. Immediately afterward, pour the pasta into the bowl with the egg/parmesan mixture. The hot noodles will cook the eggs. Then add the bacon/onion mixture and put in the butter. Mix all together. Pepper to taste. Garnish with parmesan and parsely. Enjoy!

Just the ham, Ma'am.

Here are a couple great ways to use leftover ham. As a bonus, they are both super quick and easy.

Quiche Lorraine

Prepare ahead:
1/2 cup shredded cheese
1/2 cup cubed ham or cooked, crumbled bacon or sausage
1/2 cup sauteed onions, peppers, and mushrooms (optional)

Put into an electric blender:
3 eggs
1/2 cup Bisquick
1/2 cup melted butter or margarine
1 1/2 cups milk
salt and pepper to taste

Beat in blender for 20 seconds. Pour from blender into a 10-inch greased pie plate. Sprinkle cheese, ham and vegetables over egg mixture. Press gently into egg mixture. Bake at 350 degrees for 45 minutes. Allow to sit for 10 minutes before cutting.

This next recipe is for fried rice. Natalie loves it.

All the measurements here are guesstimations, and you can alter this according to whatever you have. I just make it when I have some leftover rice and ham.

Fried Rice
Ingredients:
1/2 cup cubed ham
2 eggs
1 carrot, diced
1 stalk celery, sliced in small pieces
2 green onions, sliced in small pieces
1/4 cup frozen peas
1 1/2 to 2 cups cold rice (leftover and stored in fridge)
3 Tbsp. soy sauce

Pour a little oil into a large skillet or pan. Put in diced carrots and allow to cook alone for a few minutes. Then add celery, frozen peas, and onions. When mostly cooked, push into one section of the pan and crack the eggs on the other side. Scramble the eggs, then push to one section and add the cubed ham. Mix everything up, then push to outside of pan and pour a little oil in the middle. Add rice and soy sauce and stir with everything. Add more soy sauce if desired. I sometimes add a little ginger for something different.