Deep-fried Chicken Wings

Deep-fried chicken wings are coated with soy 

sauce based sauce. Split them at joint before

eating.

Ingredients:

• 16 chicken wings
• 2 tsp grated ginger
• 1 Tbsp sake
• salt and pepper to season
• katakuriko (potato starch) or corn starch for coating
• 2 Tbsp white sesame seeds
• For sauce:
• 3 Tbsp soy sauce
• 1 Tbsp sake
• 3 Tbsp mirin

Method: 

Mix all ingredients for sauce in a large skillet and bring to a boil and stop the heat. Set aside. Make a cut along the bone of each chicken wings and put them in a bowl. Put grated ginger and sake over the chicken and mix well. Let it sit for about five minutes. Place chicken wings on paper towels and season with salt and pepper on both sides. Lightly coat chicken wings with katakuriko starch. Heat oil in a deep skillet to about 340 degrees F. Fry 4 or 5 chicken wings at a time until cooked through and golden brown. Drain on paper towels. Coat fried chicken with the sauce in the skillet. Sprinkle sesame seeds.

Teriyaki Chicken

Chicken is pan-fried after being marinated in soy

sauce based sweet sauce.

Ingredients:

• 3/4 lb chicken breasts or thighs
• 2 Tbsp sake
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sugar
• grated ginger

Preparation:

Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like

Oden

Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup. It's typically considered a winter dish in Japan. You can try making oden at home using some of your favorite ingredients.

The method described in this recipe is just one way of making oden. You can vary certain ingredients, but others like daikon radish, boiled eggs, konnyaku, fish cakes and dashi broth, are common in most versions of the dish, which in Japan varies by region.

Ingredients:

• 1/3 daikon radish, peeled and cut into 3/4 inch thick rounds
• 2 medium potatoes, peeled and cut into halves
• 4 boiled eggs, peeled
• 1 konnyaku (transparent yam starch cake), cut into large triangles
• 2 atsuage (deep fried tofu), blanched and cut into large triangles
• 4 ganmodoki (tofu fritters), blanched
• 2 or 4 fish paste cakes, such as chikuwa, hanpen, and satsumaage, cut into large chunks
• 4 musubi-kombu (knotted kelp)
• 4 - 5 Tbsp of soy sauce
• 2 Tbsp of sake
• 1 tsp of sugar
• *You may use oden seasoning sold at Asian stores instead of using sake, soy sauce, and sugar.

Preparation:

Put 4 cups of dashi soup stock in a large pot or donabe pot. Add sake, soy sauce, and sugar in the soup. Place ingredients in the pot. Bring to a boil and turn down the heat to low and simmer for 40-60 minutes. Add dashi soup stock and soy sauce as needed.

Kung Pao Chicken

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try kung pao chicken.

Stir-fried Cabbage with Tuna

Cabbage is often cooked with         canned tuna. It's a quick dish to make.

Yield: 4 servings