Kabayaki Sauce

2 Tbsp Soy Sauce or Teriyaki Sauce

2 Tbsp Rice Wine Vinegar or Mirin

2 Tbsp Sugar

4 Filets of Fish (cut into 4) I used tilapia


Mix soy sauce, rice vinegar, sugar and heat.

Once it starts boiling put in fish until cooked. Remove fish from pan.

Let soy sauce mixture simmer until slightly thickened.

Flavour rice with Rice Seasoning or just plain rice. Top with the fish. Add thickened sauce.

Garnish with chopped green onions.




Nikujaga: Japanese Style Meat and Potatoes

Japanese-Style Meat and Potatoes

by Kathy Brennan and Caroline Campion

This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.

Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.

  • 2 tablespoons vegetable oil
  • 3/4 pound ground beef
  • 1 yellow onion, halved lengthwise and thickly sliced
  • 1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1/4 cup dry white wine
  • 1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks
  • 2 tablespoons packed light brown sugar
  • 1 cup low-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup soy sauce
  • Salt
  • 2 scallions, thinly sliced on the diagonal (optional)

In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.

Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.

TIP: Ground beef that is 85 percent lean is preferable here. You can also use thinly sliced beef instead. Well-marbled cuts, such as rib eye, work best. Ground or thinly sliced pork is also an option.


My version 🙂

Pork Tonkatsu by David Rosengarten

2 rib pork chops (each about 3/4 inch thick and about 10 ounces)
1/4 cup rice-wine vinegar
1 teaspoon soy sauce
1 teaspoon sugar
A few drops of Japanese sesame oil
1 quart of peanut oil or vegetable oil
Flour for dredging
1 jumbo egg, beaten
2 cups panko crumbs
Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone. This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone. Spread each chop out in the shape of a butterfly.

Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver. Pound until each flap is an even 1/4-inch thick.

Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil. Place the pounded pork chops in a wide, shallow dish and pour the marinade over them. Marinate in the refrigerator, turning occasionally, for 2 hours.

When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees.

While the oil is heating, remove pork chops from the marinade and shake off liquid. Dredge chops in flour, making sure to cover all spots of the meat and bone. Then dip the chops in the beaten egg, and let the excess egg drip off. Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone.

When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches). Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether. Remove and drain on paper towels.




1 whole chicken, cut into serving pieces
2 cups of rice washing or plain water
1/2 pc small green papaya, cut into wedges (you can also use Upo or Sayote
1 tbsp garlic, minced
1 medium sized onion, chopped
1 thumb ginger or more cut into strips
2 tbsp fish sauce
Hot pepper leaves

Sauté the garlic, onion, and ginger
Add the chicken and cook until color turns light brown
Add the fish sauce and mix well.
Add the rice washing or water and put to a boil. Simmer for 45 minutes.
Add the green papaya wedges and simmer for 5 minutes
Add the hot pepper leaves
Add salt and pepper to taste


Ho Fan Noodles


This dish, Stir-fried Rice Noodles with Beef (乾炒牛河) looks simple, yet involves lots of cooking skills and experiences, as the Wikipedia says, “it’s a major test for chefs in Cantonese cooking”. But I don’t want to intimate you to try and cook this dish at home, it can be done nicely with some measures taken into account.


  • 500 gm flat rice noodles (“hefen” or known as “Shahe fen” 河粉), available at Asian stores
  • 150 gm beef
  • 1/2 onion, shredded
  • 120 gm bean sprouts, trimmed
  • shredded ginger, to taste
  • 1 stalk spring onion, chopped


  • 2 1/2 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1 tsp corn flour
  • 3/4 tsp sugar
  • 2 tsp water
  • sesame oil, to taste


  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce, or to taste
  • Salt, to taste
  • 1 tsp Sugar


  1. Rinse beef and wrap dry with kitchen papers. Thinly slide across the grain. Mix with marinade for 15 minutes. Set aside.
  2. Heat oil in a frying pan over medium-high heat. Place beef on a single layer and fry both sides, until they are 70% cooked. (Note: Don’t need to stir the beef. The yummy meat juice inside will leak if the heat is down otherwise. This frying method helps the surface of your beef to be cooked quickly and seal the juice inside.) Set aside.
  3. Heat more oil in pan. Add onion and stir fry until truculent and fragrant. Be sure not to burn them. Add ginger and bean sprouts. When the bean sprouts are softened, push the onion and bean sprouts to the sides of pan if it’s big enough, or dish them up if your pan is too small. Increase heat to high. Toss in flat noodles and stir fry until it’s really heated up. Add seasoning. Remember to taste by yourself. Add more light soy sauce if needed, bit by bit at a time. If you find the colour of flat noodles is not dark enough, you can add more dark soy sauce if you like. Mind you that if too much dark soy sauce is added, your noodles will taste bitter.
  4. Toss back the beef, onion and bean sprouts, combine all ingredients. Add spring onion and mix. Serve hot.


  • Trim the tails of bean sprouts if you have time, and get a better looking. But I have to say, it takes lots of time and effort to trim every tiny bean sprouts. Some Asian stores would have trimmed bean sprouts available, but much expensive than the regular ones. Having said that, if you don’t trim them, it’s not a big deal because the whole bean sprout can be eaten and is nutritious. Just the looking is different.
  • If you don’t want soggy and sticky fried flat noodles, don’t ever blanch them. If you do, there’s no way to turn them around. Normally, when you get a packet of flat rice noodles, they are coated with some oil. You can just drop them into a frying pan and stir fry right away. Use less oil in pan, of course. If you’re concerned with the hygiene, you might like to put the rice noodles in a drainer, then pour over boiling water to wash away the oil on the surface. Drain very well.
  • When it comes to frying flat rice noodles, it should be soft, smooth and seasoned with the flavour of soy sauce. We all like very hot and tasty fried noodles, right? Many people would find it’s not easy to get very hot flat rice noodles in good shape. The flat rice noodles are very fragile in a certain sense. They would quickly and easily break into pieces and turn into a mess. So in a Cantonese restaurant, the heat that the chef used is very high (It’s known as “wok hei” 鑊氣) and the chef only flips the wok without stirring the noodles too much and get the dish done very quickly. But in home cooking, the temperature of our stoves is not as high as those in Chinese restaurants. Is there any way of cooking a nice plate of HOT fried flat noodles without stirring too much?
  • Here’s a quick and simple way: Preheat them in a microwave! Carefully separate each strip of rice noodles apart before tossing them in your pan.

Source: Stir-fried Rice Noodles with Beef [Christine’s Recipes]


Barefoot Contessa’s Lobster and Shells

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.


Barefoot Contessa’s Caesar-Roasted Fish

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving Directions Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.