★Japanese MEAL PREP #3★ Hamburger steak, Karaage, Yakitori,Ramen and more! (EP142)

Posted on Posted in Japanese traditional recipes

Today, Im going to show you how I cook everyday meals from my meal prep, combining other ingredients you are likely to have in your fridge or pantry.

We have already seen 7 dishes from my meal prep, here are another 7 from my meal prep.

For the main course, hamburger steak, Karaage,  and easy Yakitori.

And I’ll show you very easy noodles.

 

Let‏’s start with hamburgers steak in tomato sauce.

This huge one is for my son, hes a high school student, and he is a baseball player who needs a lot of energy and nutrient.The size of the hamburger steak is totally up to you, but for my son, 300g.

 

For tomato sauce hamburger steak, stuff processed cheese, which is not melting.

Because, you know, if you are using melting cheese, it flows out while you are cooking.  I dont want that.

Pat with your hand to remove the air inside.

If the air remains in your hamburger steak, it will fall off while you are cooking.

 

And we are making Teriyaki hamburger steak with mushroom as well.

This is for my husband and me, we need fewer calories and a little bit healthier.

For us, 80 g to 100 g is appropriate. (I mean, just enough for the middle-age people.)

 

Start cooking on medium and cook about a couple minutes or until golden brown.

Flip it over and cover with a lid and cook 7 to 8 minutes or until fully cooked.

How can you tell the hamburger steak is ready or not?

When you push with your spatula, and it bounces back, its already cooked, but if you are not sure about that, stick with toothpick, and the juice comes out translucent, it is OK to go.

 

Shape the rest of the filling into small hamburger steak, and keep it in the freezer for the Bento on another day.

 

When your hamburger steak with fully cooked, transfer to small cast-iron skillet or dish. 

I like to serve in a small skillet because it keeps warm and adds some taste of the grill mark.

 

Lets make some quick tomato sauce with the pan we just used.

Reheat the frying pan and add minced garlic.

Cook until fragrant, then add the can of diced tomatoes.

Cook until reduced in half.

Season with salt and pepper and Oregono, if you have on your hand.

This tomato sauce has a Umami from the hamburger steak, you can skip the seasonings if you are happy with the taste.

But be sure to cover with the lid if you don’t want the tomato sauce splatters all over the working surface.

When the tomato sauce is ready pour over the hamburger steak you have just made.

Garnish with your broccoli, sweet potato and carrots

 

For Teriyaki hamburger steak,  add some sautéed mushrooms and teriyaki sauce diluted in half with water.

Lower in calories and yet delicious.   

 

 

For the bento lunchbox, pan fry the mini hamburger steak.

Add in some vegetables and cook until heated through.

Take out vegetables and add some teriyaki sauce and toss to coat.

Add sautéed mushrooms if you want.

Make Tamagoyaki, and put everything in a Bento box with no spaces in between.   Pack with hot steam the rice, and there you have it.

 

Let‏’s move onto the next dish.

We are making easy salt-Yakitori.

Cut your chicken into small bite-size and skewer with the bamboo skewer.

Sprinkle some salt and grill in gllier or a grill pan, for a couple minutes per side.

Thats it!

Chicken was prepared in sake and salt, and it makes simple dish even more delicious.

Serve with grilled long green onion and Japanese chili paste or chile powder of your choice that will give you a nice kick.

 

 

Next garlic Karaage.

〈ingredients〉

200~250g prepared chicken
1 tbs soy sauce
1 tbs mirin
1 ts grated ginger
1 ts grated garlic
1 tbs egg white or egg
1 tbs potato starch
1 tbs flour

 

This is another recipe for the Karaage, which I have introduced you in another video.

That was crunchy potato starch Karaage.

This version is maybe more popular among young people. 

Add soy sauce, mirin, grated ginger and garlic to prepared chicken.

Toss to coat and add a tablespoon egg white or egg.

Add a tablespoon of potato starch and flour and egg mix well to coat the entire surface.

Heat your oil up to 160°C and put in the karaage, one by one.

Deep fry 4 to 5 minutes or until the outside is crunchy and golden brown.

I always use disposable wooden Chapstick which has been used once for the karaoke.

I use disposable wooden chopsticks is you can feel the vibration from the chicken.   

What I mean by that is, if your chicken is fully cooked, the inside is bubbling and you can feel that through chopsticks.

I hope this makes sense to you.

 

If you want to make it really crunchy on the outside, you can deep fry them twice.

But when you fly for the second time, the oil tends to splashes everywhere, so I am not happy with that.

 

Alternatively, I pick up Karaage from the oil and exposed to the air.

That will evaporate excess moisture and make your Karaage crunchy.

And I like to serve with Japanese citrus “Sudachi.”

It adds refreshing flavor, and it helps the digestion.

Lemon or lime is a good substitution.

 

 

Lets move on to the noodle dish.

The first one is “Kimchi and pork Udon noodles”

 

〈Kimchi pork Udon noodles〉

1 serving Udon noodles
1~2 ts sushi vinegar
1 tbs teriyaki sauce
1 ts sesame oil
1 ts toasted sesame seeds
2 tbs Kimchi
boiled pork
garlic chives

 

How does this sound?

As I have told you, “Kimuchi” is the best selling pickles in Japan.  Of course, I have it in my fridge all the time.

All you have to do is microwave your frozen Udon noodles.

 

Microwave your frozen with the noodles 1 min. to 1 min. and 30 sec.  at the 800 W.

 

In your bowl, add the seasonings.

Add toasted and grind sesame seed and 2 tablespoons of kimchi, and boiled pork tear into bite-size, as much as you want.

Add hot Udon noodles and mix well.

 

Sprinkle with garlic chive,  and there you have it!

 

You can do this with Chinese noodles instead of Udon noodles.

 

Hot and sour, sweet and savory.  The complex flavor comes up in every slurp!

 

 

Next, easy Ramen noodles.

 

〈Homemade Ramen noodle soup〉

1 Chinese noodles
1/2 bag bean sprout
Boiled pork
Marinated boiled egg
Garlic chive
Minced garlic and ginger
Grilled long green onion

 

You will need a Chinese noodles for this dish and bean sprout, if you can find it.

 

Speaking of the bean sprout this is the cheapest vegetables in Japan.  Cost me only 38 yen for a bag.  Can you believe this?

 

Anyways,

Heat the small pan on medium and add minced ginger and garlic and roasted long green onion and cook until fragrant.

 

To this kind of easy dish,  need some automatics.   It makes your dishes not just quick and easy.

Add all the ingredients of soup into a pot.  Add double amount of chicken soup paste as you need to make a soup. 

Add boiled pork in it and keep warm until the noodles ready.

 

Cut the boiled egg marinated in the teriyaki sauce in half for the topping.

 

This is not the ideal consistency of the yolk, but forgive me, I dont know how many days to store the boiled egg.   The soft boiled egg wih runny yolks dont keep well, so I had to boiled well.

I will do the perfect ramen egg is in the future, OK?

 

Speaking of Ramen noodle soup, the double-soup is a trend in Japan.

Double soup with “chicken and fish” or “pork and fish.”

They say different types Umami makes soup complex and tastier.

To re-create similar effects instantly at home, I combined oyster sauce and chicken soup.

This is delicious I mean the more than I expected.

 

Let’s go back to that Ramen noodles.

In boiling water drop in your noodles fluffing by your hand and cook one minute or as instructed on the package.

Add rinsed bean sprout halfway through. 

Transfer Ramen soup in a bowl which has been heated.

Drain and remove the moisture as much as you can.

Add in noodles and loosen the noodles in the soup.

Top with the egg and chopped garlic chive or scallions and there you have your Ramen noodle soup.

 

Ramen noodle soup warms up your body at this time of the year the air is chilled and your body needs the warm hot soup.

 

 

Last but not least,  mushroom cream sauce spaghetti.

 

〈mushroom cream spaghetti〉

60g spaghetti (before boil)
1/2 cup suated mushroom
Blanched spinach
1/3~1/2 cup heavy cream
Salt
Pepper

 

We love spaghetti.

Maybe you are thinking the spaghetti is not Japanese dishes but we like to combined our taste with the other food culture together, and make it into the Japanese food culture.

Start cooking the spaghetti.

Add sautéed mushrooms and branched spinach in a pan, add 1/3 cup of heavy cream.

Taste it, addsalt if it is not enough.

Toss in your spaghetti and mushroom cream spaghetti is done!

How easy is that!

 

All right this is my second cooking video from meal prep.

You can mix and match with your ideas other than mine!

I have some more dishes to share with in the next video!

 

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