Ingredients:

2 lbs skinned chicken thighs or any chicken part

3 tbs soy sauce

juice of 1 lemon

2 tbs olive oil

2 cloves garlic, chopped

1 onion, chopped

1 1/2 cup chicken broth

2 can sausage, slice into 1/4 inch pieces

2 medium potatoes, cubed

2 medium carrots. cubed

2 medium red bell pepper, cubed

1 cup fresh mushroom

1/2 cup light sour cream

Salt and pepper to taste

Instructions:

1.Marinate chicken in soy sauce and lemon juice. Lets stand for 15 minutes. Drain and set aside.

2. Heat oil in heavy pan over medium high heat. Add chicken pieces and saute for 5 minutes or until meat is no longer pink.

3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir in the mixture to avoid meat sticking at the bottom of the pan.

4. Add sausage, carrots, potatoes, red bell peppers and mushroom. Stir and simmer for 15 minutes or until potatoes are fork tender.

5. Stir in sour cream. Correct seasonings if needed. Serve immediately.

Instruction:

4 oz asparagus

1/4 cup chopped onion

1/4 cup celery in cubes

1/2 cup carrots in cubes

3/4 cup zucchini in cubes

1/2 cup mushrooms

1/2 cup red  bell pepper in cubes without skin

1/2 cup leek only white

1/2 cup peeled tomato

salt

pepper

Procedure:

 Saute the onion in butter to golden brown, add celery and carrots and saute for another 5 minutes.Add zucchini, mushrooms and peppers and saute until the vegetable are tender. Add asparagus and Salt and pepper to taste. Add a light, thin white cream sauce and mix with the pasta. Topp with parsley and parmesan cheese.  

Ingredients

Potatoes-4 cut into small cubes

Mustard seeds 1 teaspoon

Salt,turmeric(1 pinch)

Chopped garlic 1 teaspoon

Curryleaves-1 twig

Asafoetida-1 pinch

Dry red chillies-2(optional)

Procedure:

Put mustard seeds and asafoetida in oil.

Once it starts spluttering add garlic,curryleaves,dry red chillies,potatoes and fry .

Add salt and turmeric and roast potatoes till done .

Ingredients:

About 3/4 lb. (14 oz, 400 g) tenderloin steak, at room temperature

Salt

Freshly g round black pepper

2" (5 cm) daikon radish

1 1/2 Tbsp. oil

2 cloves garlic

2 Tbsp. dry sherry (white wine)

1 green onion/scallion for garnish

Korean chili threads for garnish (optional)

3 Tbsp. ponzu sauce (homemade ponzu sauce reicpe here)

Instruction:

1.Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.

2.Grate the daikon. Drain the liquid from the grated daikon and set aside.

3.Slice the garlic and green onion.

4.Trim off the fat and tendons from the steak and cut into 1 to 1 1/2" (2.5-3.5 cm) cubes.

5.Season the steak with salt and pepper.

6.Heat the oil in a large stainless steel frying pan over medium heat. Fry the sliced garlic until slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic infused oil in the pan.

7.Heat the oil over high heat until it begins to smoke. Pat dry the steak with a paper towel and place in the pan in single layer. Cook the steak until browned, about 1 minute. Don't move teh steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned.

8.Pour the wine and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium rare steak. For medium steak, continue cooking for 1 more minute.

9.To serve, place the garlic slices, grated daikon, and chopped green onion on top of the steak. Garnish with Korean chili threads. Pour ponzu sauce over the grated daikon before serving.

    

  Ingredients:


             4 cubes Japanese Curry

      1/2 cup Panko Breadcrumbs 
 400g Cooked Rice (follow our cooked rice recipe). 
 Bull-Dog Tonkatsu Sauce
 Fukujinzuke Pickled Radish
 4 tbs Plain Flour
 4 Chicken Breasts
 1 Egg
 1 Large Onion 
 1 Large Potato 
 1 Carrot 
 Vegetable Oil for Deep-Frying

Suggested Drink: Japanese Beer

·       Start by cutting the onion, potato and carrot into small chunks before adding them to a large pan half filled with water.Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now. Add 4-5 blocks of curry roux to the pot with vegetables and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs. Heat up the oil in a separate pan and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour. Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce and enjoy!

Ingredients:

8 large flat mushroom

1 1/2 tbs lemon juice

12 button mushroom

20g butter

1 shallot, finely chopped

1 garlic clove, crushed

100g Parmesan, grated, plus 1tbs to serve

50g fresh breadcrumbs

1 egg, lightly beaten

3tbs double cream

1tbs chopped tarragon

1tbs chopped parsley

Preheat the oven 150°C. Wipe the large mushrooms with a damp cloth, remove and discard the stalks and rub the caps with lemon juice to keep them white. Wipe the button mushroom and chop them finely, then mix with the remaining lemon juice.

Heat the butter in a small frying fan, add the shallot  and garlic and cook. stirring, for 4 minutes. Add the chopped mushroom and the wine and cook, stirring, for another 4 minutes. Remove from the heat and stir in the parmesan. breadcrumbs, egg, cream and tarragon. Season.

Place the mushroom caps on a lightly oiled baking tray and stuff with the filling. Bake for 12 minutes. Sprinkle with the parmesan and parsley and serve either warm or cold.

Beef Salad

Ingredients

4-5 potatoes

1 carrot

1 parsley root

1 parsnip (optional)

1 large celery root

a handful of green peas

2 pickles

1/2 lb/250 g poultry breast or beef sirloin

salt

For mayo:

1 hard boiled yolk

3 raw yolks

1/2 lb/250 g oil

1 tablespoon mustard

1 tablespoon lemon juice

You get the best beef salad by boiling the vegetables with the meat (soup). Cube the potatoes and all other vegetables. The same goes for the meat and pickles. Place all in a bowl, add the peas, salt and let rest until you prepare the mayo. Sieve a hard boiled egg. Place it in a bowl. Add a little oil, mix with a spoon, add a raw yolk and add oil, a little at a time, stirring continuously in the same direction. When it starts to thicken, add another raw yolk and again oil a little at a time. Do this until all yolks and all oil is used up. Then add mustard, a little at a time and stirring continuously and the lemon juice, again stirring continuously. Add 3/4 of the mayo to the meat and vegetable mixture and mix well. Add salt if needed. Arrange on a serving platter. Smooth with a knife and then cover with the rest of the mayo. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs.