- Rub the fish fillet with a bit of salt and pepper
- Put it on parchment paper
- Rub ginger, garlic, onions, rosemary/thyme on top
- Put asparagus on top
- Drizzle with olive oil and splash with a bit of soy sauce
- Bake at 240C for 10-15 minutes
- Serve with hot, steamed rice
- Put the ginger, ribs, and a dash of salt in a pot of water and boil until the ribs are tender.
- Take out the ribs and ginger from the pot and put aside. You may discard the water.
- Marinate the ribs in soysauce, some lemon/calamansi juice, salt, pepper, and the remaining ginger for atleast 40 minutes
- After the 40 minutes are up, dip the marinated ribs in the beaten egg and coat with the coating
- Fry this in medium-high heat, enough to get the coating crispy and light brown. Put aside.
- Discard 3/4 of the used oil from the pan/wok, lower heat.
- When the pan/wok is no longer so hot, saute 1-2 tbsp of rock salt, chili, garlic. until garlic begins to brown and the oil begins to evaporate.
- If oil is too little, add a little bit more, put heat to medium and then mix in the ribs and some of the remaining marinade. Don't be afraid to add more salt, pepper, or spice powder, if you want!
- Toss in pan/wok until ribs turn a darker shade of brown (but before it burns, of course!).
- Serve with some vinegar and RICE!
Yakitori is one of my favorite snacks which I also sometimes eat with rice as a heavier meal for lunch or dinner. Making yakitori is easy enough, but this recipe makes it even easier! You'll just need the following:
- Your choice of the meat - boneless and skinless chicken breast/thigh, chicken skin (you can use the one you've pulled off the chicken breast/thigh), pork belly, bacon
- Vegetables like leek, green bell pepper, asparagus, shiitake or button mushrooms **
- Wooden skewers (shorter ones are better; yakitori is not usually served on very long skewers)
- Ready-made Kikkoman Teriyaki sauce*
- Powdered ginger (for marinating) **
- Half a lemon **
- Container for marinating
- Grill (coal or gas grill is best for a smokier taste)
*I used ready-made teriyaki sauce because based on my research on yakitori recipes, the components of teriyaki sauce is very similar to yakitori marinade
- You first cut your meat into bite-sized pcs, about an inch wide. For chicken skin, you can just put the skewer through it right away, as if the skewer were a needle and the chicken skin, cloth.
- If you're using vegetables, you can cut them into bite-sized pcs as well and alternate it with the meat, much like in the photo (chicken and leek). For asparagus, it tastes bests when you wrap it with bacon and then put it on the skewers.
- Put the meat skewers in a container, dash some ginger powder on 'em, and pour some Teriyaki sauce on it. About a teaspoon per skewer would do the trick; make sure not to drown the skewers but have the meat damp enough to soak in the flavor.
- Squeeze half a lemon over the skewers.
- Close container and leave to marinate for 30minutes to an hour or two. Don't leave them too long or they might get too salty.
- Prepare the grill
- When the grill is hot (enough that a drop of the marinade would sizzle), place the skewers on it.
- Grill until the meat is cooked, turning it and basting it with left over marinade/teriyaki sauce to make sure it would meat would not dry out.
- Serve with a tablespoon of teriyaki sauce drizzled on the meat skewers.
- Eat as is or with rice. Enjoy! :)
My friends and I always order this when we're at Japanese restaurants, so earlier today, I figured I'll try and make it myself... and I can proudly say that it tastes just as good! :D
This is a great appetizer or side dish. Here's how to make it:
Fresh tuna (sashimi grade) cut into small cubes
Japanese mayonaisse (Kewpie brand is good)
Togarashi (japanese chili powder)
Fresh cabbage leaves
Crushed crunchy tempura flakes*
Mix mayonaisse and togarishi together first. (Base amount on how spicy you want your dressing to be, and also never use too much mayonaisse that it will overpower the sashimi already.)
Mix the dressing with the sashimi and some of the crunchy tempura
Serve on a bed of fresh cabbage leaves, garnish with more crunchy tempura
Best served chilled!
*To make crunchy tempura flakes, refer to this video.
Instructions (for 4)
0.5kg Sirloin/Tenderloin cut thinly and in strips
2 tbsp Garlic powder
2 tbsp Ginger powder
Dash of Ground pepper
Sesame seeds (for garnish)
- Marinate beef in teriyaki sauce (just enough to cover beef, but don't let beef swim in the sauce), garlic powder, ginger powder, ground pepper for 1-2 hours
- Heat griddle
- When griddle is very hot, place the beef (it should sizzle a bit) until cooked. Place rest of marinade on the beef and lower heat. Wait for about 3-5 minutes and transfer to a plate.
- Sprinkle with some sesame seeds, serve with hot rice.