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Today's Japanese Food at Home day over on Instagram for Japanuary. Here are some Japanese condiments I enjoy adding to rice bowl dishes. The spicy yuzu paste is 100% recommended, and the pink tube is pickled plum flavour - really sour and strong if you're a fan of ume!
GeGeGe no Kitaro Don. Don means bowl of rice. It's a Ekiben station lunch box at Tottori Prefecture. The rice is seasoned rice, the meat is beef, the yellow things are thin strips of egg and other stripes are Japanese pickles. The center round thing is fried chikuwa(boiled fish paste) and the red part is pickled plum paste. The bowl is Arita porcelain. I posted seafood version of this ekiben before, so this time I post meat version of the ekiben. Btw, this is the original kitaro(Shigeru Mizuki comic version). The touches are different from recent anime version. Which do you like? Btw, it 's suitable for Halloween, isn't it?
#japanesestuffchannel, #bento, #ekiben
魚雲 1 個 (550g)
豆卜 10 粒
酸梅 3 粒
薑 2 片
蒜頭 2 粒
葱 2 條
指天椒 1 隻
糖 1.5 茶匙
麵豉醬 2 湯匙
米酒 1 湯匙
Whole Fish head (chopped) 1 pc
Tofu puff 10 pcs
Pickled plum 3 pcs
Ginger 2 slices
Garlic 2 pcs
Green onion 2 sprig
Red chili 1 pc
Sugar 1.5 tsp
Chinese yellow bean paste 2 tbsp
Rice wine 1 tbsp
查看完整食譜：
https://daydaycook.com/daydaycook/hk/website/recipe/details.do?id=187226
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材料：
無骨雞肉 150g，料理酒 1 tbsp，鹽 適量，胡椒粉 適量，薑蓉 1/2 tsp
醬料：蒜蓉 1 tbsp，辣椒醬 3 tbsp，辣椒粉 2 tbsp，豉油 2 tbsp，味醂 2 tbsp，咖喱粉 1 tbsp，梅汁 3 tbsp，粟米糖漿 1 tbsp，麻油 1 tsp，胡椒粉 適量
洋蔥 40g，椰菜 50g，蘿蔔 40g，烏冬 1，芝麻
做法：
1. 將無骨雞肉，料理酒，鹽，胡椒粉，薑蓉搓勻
2. 將蒜蓉，辣椒醬，辣椒粉，豉油，味醂，咖喱粉，梅汁，粟米糖漿，麻油，胡椒粉拌勻
3. 開油鑊炒雞肉，洋蔥，椰菜，蘿蔔，加入醬料，烏冬，炒勻
4. 灑上芝麻
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※ INGREDIENTS:
150g Boneless Chicken, 40g Onion, 50g Cabbage, 40g Carrot, 1 Package Udon Noodle
Marinade: 1 Tbsp Cooking Wine, Salt, Pepper, 1/2 tsp Minced Ginger
Seasoning Sauce: 1 Tbsp Minced Garlic, 3 Tbsp Red Pepper Paste, 2 Tbsp Red Pepper Powder, 2 Tbsp Soy Sauce, 2 Tbsp Mirin, 1 Tbsp Curry Powder, 3 Tbsp Plum Extract, 1 Tbsp Corn Syrup, 1 tsp Sesame Oil, Pepper
※ PREPARATION:
1. Marinate the sliced chicken meat with cooking wine, salt, pepper and minced ginger.
2. In a bowl, make seasoning sauce.
3. Oil the pan and stir fry onion, cabbage, and carrot. Add seasoning sauce and cooked udon noodle and stir fry. Finish off with sesame seeds.
4. Enjoy it with pickled radish/dip it in sauce/Mix leftover sauce with rice and seaweed paper powder.
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