Korokke (Japanese Croquette) コロッケ

Korokke (Japanese Croquette) is by far my favorite food. My record for one dinner is four pieces.  Shhhh…  I shouldn’t be too proud of my big appetite. I know Korokke takes a long time to make, but if you like Korokke, this homemade Korokke won’t disappoint you at all.  Homemade Korokke beats restaurant Korokke anytime.
For filling you can add anything you like I'm not much fond of meat so I'm using chicken ground meat. You can use shrimp, seafood or even meat too.

Ingredients:

2 lb. (about 4) russet potatoes, peeled and halved

1 large onion, finely diced½ carrots, finely diced (optional)
2 Shiitake mushrooms (optional) you can use any other mushroom too.
2 Tbsp. oil
1/2 kg ground chicken meat
1 egg
1 tsp. salt
¼ tsp. white pepper
Freshly ground black pepper
3 eggs for the breading
2 cup Panko(panko is Japanese breadcrumbs you can use simple breadcrumbs too)
½ cup all purpose flour
Oil for deep frying

Method:

In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.

Remove the potato from the heat and drain the water completely.

Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).

Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.

Meanwhile, chop onion, carrot, and mushrooms finely.

In a large skillet, heat oil on medium high heat. Sauté onion until soft.

Add carrot and Shiitake mushrooms and cook until they are soft.

Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.

When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.

Add an egg and mix all together until everything is well combined.

Set aside till cool down a bit (so you can actually hold the mixture with your hands).

While the mixture is still warm, but not hot, start making Korokke balls.

Dredge each ball in flour,egg and panko

In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown.Inside is already cooked, so all you need to do is to make it nice brown color.

Transfer Korokke to paper towels and let the oil absorbed in the paper

       NOW ENJOY YOUR KOROKKE!!

General Tso's Chicken (Tso Chung Gai)

Ingredients:

1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
soy sauce1 tablespoon
rice vinegar 2 teaspoons
granulated sugar 3 tablespoons

Method:

Heat 4 cups of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter.
Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes.
Drain on a paper towel-lined plate.Stir together the vinegar,  sugar, soy sauce, 1 teaspoon sesame oil, and the  ketchup in a small bowl until smooth; set aside.
Your yummy tso's chicken is ready

Spaghetti With Broccoli And Chicken

I love spaghetti its easy to cook. As I love spaghetti I always try different sauces, vegetables and other items. Chicken is full of protein so I use chicken alot in my recipes. Today in this recipe I use World's healthiest Food Broccoli.  Let's talk about some benefits of this healthy broccoli.

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer.
So let's grab this healthy recipes,

Ingredients:
3 skinless, boneless chicken breast halves
1 pound spaghetti
1 (16 ounce) package frozen chopped broccoli
3 cloves garlic
5 tablespoons olive oil
salt to taste
ground black pepper to taste

White Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt to taste
white or black pepper

Method:

1. Sprinkle chicken breasts lightly with   salt and pepper. Stir fry Chicken until no longer pink.

2. In another pan stir fry broccoli for 2 to 3 minutes( Don't overcook).

3. For white Sauce, Melt butter in a saucepan over low heat,stir in flour. Stir and cook for about 2 minutes(Do not brown).

4. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.

Note:For a richer sauce, add a few tablespoons of heavy cream.

5. Now add spaghetti in White Sauce along with Chicken and Broccoli. Seasoning with Thymes or basil leaves.

Chicken Teriyaki チキン照り焼き

Teriyaki may have originally been a grilled dish, these days in Japan, the chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it means there’s one less pot to wash.
I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.
Hmmmmm!  Just talking about them make me drool! So dear readers, when you think of Japanese food, what dish comes to your mind first?

Ingredients:

1 lb (454 g) boneless chicken
2 Tbsp. sake for cooking
1 tsp. oil
1/4 Tsp. Salt

Teryaki Sauce:

2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. sake
1 Tbsp. sugar
1/4 onion, grated, including juice
1" (2.5 cm) ginger, grated, including juice

Method:

1.  Cut each chicken thigh into 4 pieces.

2.  Combine the teriyaki sauce ingredients      in a medium bowl or Ziploc bag.

3.  Add the chicken into the bowl and marinate for at least 2-3 hours in the refrigerator.

4.  Heat the oil in a non-stick pan over medium high heat and place the chicken pieces skin side down, RESERVING the sauce.Do not add any liquid so that chicken will brown nicely.

5.  The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.

Thai yellow Curry Chicken

Yellow curry (Thai: แกงกะหรี่, kaeng kari,  Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.
Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.

Ingredients:

1 lb chicken breast chopped into small chunks
Tofu or cottage chesse 1 packet
1/4 cup fresh coriander for garnish
2 Tbsp. Thai Yellow curry paste
optional: 1 cinnamon stick
1/2 to 1 tsp. chili flakes or cayenne pepper to taste
4-5 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1/2 cup chicken stock or broth
1+1/2 Tbsp. ketchup OR sweet tomato puree
2-3 Tbsp. fish sauce
optional: 1/2 tsp. sugar
2-3 Tbsp. vegetable oil for stir-frying

Method:
1.  Place a wok or large frying pan over.  medium-high heat. Add the Thai Yellow Curry Paste, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

2.  Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.

3.  Add the chicken and cottage cheese or tofu stir-frying 1 minute to coat with the spices.

4.  Add remaining stock plus ketchup/tomato puree, stirring well to combine.

5.  Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked.

6.  When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!

Note:  In this recipe I not add salt because the curry paste which I use it already contain salt so if you want to add salt and more spices you can add according to your taste.
Below I show you the curry paste which I use for my dish.

thai oyster chicken

INGREDIENTS:
1 pound chicken meat
.
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
.
Vegetables:
3 - 4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or 1 can baby corn
2 green onions, sliced on the diagonal into thirds
1 slice ginger, minced
1 garlic clove, minced
.
Sauce:
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon Asian sesame oil
Oil for stir-frying
METHOD:
Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.

While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.

Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.