Teriyaki Salmon

I started this blog on August 27, 2012, so a couple of days ago, my blog turned 3. Happy Birthday, Blog! *blows party horn* I feel like I should celebrate by posting a cake recipe or something but the truth is, I seldom bake. ( I enjoy chocolate chip cookies and carrot cake as much as if not more than your average human being though.)

Short of a cake post, I thought I’d write about a dish that has been on our fortnightly rotation for the past years: Teriyaki Salmon! This is one of our favorites because there is so little prep and few ingredients involved. Plus, apparently eating fish is good for your brain.

 

Teriyaki Salmon

Teriyaki Salmon

Ingredients
0.5 lb fillet of salmon, skin on
salt and black pepper
2 tablespoons light soy sauce
2 tablespoons mirin
2 tablespoons water
1.5 teaspoons sugar
1-2 scallions, minced or sliced thinly diagonally (optional)
vegetable oil

Method
1. Rub salt and black pepper on both sides of fish. Set aside.
2. Heat oil in skillet on medium heat.
3. Add salmon to skillet (skin down), making sure that skin is oiled.
4. Cook for about 5 minutes or until skin is nicely colored and starting to crisp up.
5. Flip salmon. Cover with lid.
6. Cook salmon for about 5 more minutes until cooked through.
7. Remove salmon from heat, turn heat down to low. Using a paper towel, carefully wipe away residual oils from pan.
8. Mix soy sauce, mirin, water, and sugar in bowl. Add to skillet.
9. With an eye on the pan, heat on low-medium heat until it caramelizes into a glossy sauce. Ensure that it does not overboil and burn.
10. Pour teriyaki sauce over salmon. Add scallions if using for extra color and flavor.

Ginger Pork Cutlet

(edited and re-published) This Ginger Pork Cutlet really hits the spot when I’m craving for something salty and fragrant to go with rice.

Cooking cutlets is for me a little more involved. There’s the trimming of fat, the thinning of the meat to cutlet-thickness, and the pan-frying followed by sauce-making. But is it worth it? YES. Enjoy!

Homemade ginger pork cutlets

Homemade ginger pork cutlets

Ginger Pork Cutlet

Ingredients
6-8 pork cutlets, fat trimmed off (you can buy pork chops then slice them in half to as close to 1/4 inch thickness)
ginger,* 3-5 thin slices
light soy sauce, 2 teaspoons
rice wine, 2 teaspoons
rock sugar, 2 teaspoons
salt
cornflour
vegetable oil, 1 tablespoon

*A nice variation would be substitution of ginger with a trio of minced garlic, red chilli, and spring onion

Method
1. Mix soy sauce, rice wine, and rock sugar together. Add ginger slices to infuse. Set aside
2. Marinate pork cutlets lightly with salt, and then a thin layer of cornflour, for at least 15 minutes.
3. Heat oil in frying pain on medium heat.
4. Pan fry pork cutlets. When nicely browned on one side, flip, and add soy sauce mixture including ginger slices over cutlets, caramelizing the meat.
5. When other side is brown, flip cutlets back to cook away any juices that may have oozed from the meat. Pork needs to be cooked thoroughly before consumption.
6. Serve with white rice, or a light salad with sesame dressing.

Pan Fried Country Dijon Mustard Chicken

I haven’t been doing much on the blogging front at all since I started a new job in April, and for some reason feel supremely guilty about abandoning my blogs. Blogging to me feels like exercise, a testament of self-discipline and endurance; you need to make it a habit in order to create and extract any value from it. So here I am, trying again :).

Pan Fried Country Dijon Mustard Chicken: I first made this back in March, or as it is known in my memory, as the Month of Interviews. I didn’t have much mood or will to do much cooking during those tiring weeks so our meals were very simple. This is one of them.

Pan Fried Country Dijon Mustard Chicken

Pan Fried Country Dijon Mustard Chicken


Ingredients
(for 2 portions)*
2x chicken breast (slice width-wise into 2 thinner slices)
2+ tablespoons, or enough to cover both sides of chicken, of country Dijon mustard (hybrid of Dijon mustard and whole-grain mustard)
1 tablespoon olive oil for frying
salt and black pepper for marinating and to taste
water/wine for cooking process

Method
1. Sprinkle salt and black pepper on both sides of chicken. Then coat chicken with mustard using back of spoon or hands.
2. Let chicken. marinate for 15 minutes.
3. Heat frying pan on medium. Add 1 tablespoon of olive oil.
4. Pan fry chicken breasts when oil is hot but not smoking – do not overcrowd. Cook first side until brown, then flip over. I usually cover the pan with a glass lid to ensure the meat is fully cooked. If the pan gets a bit dry, I’ll add a bit of liquid like water or wine.

Goes great with mashed potatoes, asparagus, string beans! Hope you enjoy.

Karaage Chicken (Japanese Style Fried Chicken)

Japanese-style deep fried chicken!

Karaage – Fried Chicken, Japanese Style!

Karaage is surprisingly easy; I always use pre-packaged seasoning to marinate the chicken pieces. I recommend the Nisshin brand (the powder is called ‘Nisshin karaage ko’), which is more than enough batter for about 1.5 kg of chicken.

Method

1. Chop 1.5 kg of chicken breasts or thighs into bite-sized pieces. You can also use chicken wings or drumsticks but I prefer ‘popcorn chicken’ without all of the bones.
2. In a large ceramic tray or bowl, coat chicken in karaage seasoning powder.
3. Let marinate for half an hour. In the meantime, set up a wire rack or baking dish lined with paper towels – you will put your fried chicken on this later!
4. Heat a wok of oil or deep bottomed pot. Oil will have to be at least 5cm deep in the wok/pot. Use low-medium heat.
5. When the oil starts to shimmer (you’ll be able to smell it once it gets very hot), carefully use wooden spoons or tongs to gently drop in the chicken. *The oil is VERY hot at this point so you need to take care not to make any splashes. Use wooden utensils that you are comfortable with as these will not conduct the heat as much!
6. Deep fry the chicken in batches. Because the chicken is in bite-sized pieces, it will not take very long to cook – when it turns a lovely golden brown colour and is firm if you press against it with tongs/chopsticks, it is probably cooked. Take one out and slice through it if you want to test it.
7. Put cooked chicken pieces on your paper towel-lined trays so that the paper absorbs excess oil. Let this cool for a good 15 minutes.
8. Karaage is fantastic served with just about anything! I love it with mayonnaise and a dash of lemon! Other ideas: Thousand Island dressing (just mix mayonnaise with ketchup!), tartar sauce, barbeque sauce, mmmmmm. 🙂

Enjoy!