We've been trying out some recipes from the amazing Harumi's Japanese Home Cooking (by Harumi Kurihara), which I found in our local library. She seems to be a cross between the sainted Delia and Martha Stewart - but her recipes are a winner.
I adapted this donburi one somewhat - she suggests garnishing with mange tout, but we ate ours with some steamed broccoli.
Makes enough for 3. You'll need:
cooked rice (we had our usual mug-ful of rice, two mugs of water)
250g minced chicken (or turkey)
3 tablespoons soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons mirin (we'd run out of this, and of sherry too - so it will be interesting to try it again with some)
3 boiled eggs, quartered
Fry the minced chicken/turkey, until it is browned. Add the soy sauce, sugar and mirin, and simmer until nearly all the liquid has evaporated.
Serve the mince on top of the hot cooked rice, topped with some boiled egg and steamed broccoli.
Harumi also suggests sweetened shiitake mushrooms as an additional topping - she simmers rehydrated shiitake mushrooms in a similar soy sauce/mirin/sugar mix (6 dried mushrooms to 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin and 2 teaspoons caster sugar).
07 May 2010
Tabbouleh
We ate this with some cold roast lamb, and pitta breads.
Makes enough for four greedy adults, as a side dish (would be lovely too with some sharp cheese, like feta).
You'll need:
125g bulgar wheat
2-3 large tomatoes, chopped
3 spring onions, chopped
lots of flatleaf parsley, chopped
a good handful of mint, chopped
4 tablespoons olive oil
2 tablespoons lemon juice (I used the juice of 1 lemon)
Soak the bulgar wheat in hot water for 20 minutes or so, until it's softened. Drain, and run under the cold tap.
Chuck the bulgar wheat, tomatoes, spring onions, parsley and mint in a large bowl. Mix. Drizzle over the olive oil and lemon juice, and mix again. Season with salt and black pepper.
You can eat this straightaway, but I find it tastes nicer once it's been left for an hour or so, so the flavours have had a chance to mingle.
Makes enough for four greedy adults, as a side dish (would be lovely too with some sharp cheese, like feta).
You'll need:
125g bulgar wheat
2-3 large tomatoes, chopped
3 spring onions, chopped
lots of flatleaf parsley, chopped
a good handful of mint, chopped
4 tablespoons olive oil
2 tablespoons lemon juice (I used the juice of 1 lemon)
Soak the bulgar wheat in hot water for 20 minutes or so, until it's softened. Drain, and run under the cold tap.
Chuck the bulgar wheat, tomatoes, spring onions, parsley and mint in a large bowl. Mix. Drizzle over the olive oil and lemon juice, and mix again. Season with salt and black pepper.
You can eat this straightaway, but I find it tastes nicer once it's been left for an hour or so, so the flavours have had a chance to mingle.
02 May 2010
Fried rice cakes with leeks and poached egg
We're in a post-Paris slump at the moment, trying to forget how gorgeous the croissants were, and how hot and sunny it was.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
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