Recipes I've used in raising my 8 kids in Japan, dedicated to my youngest son who feared starvation if I died without writing them down.
Here you'll find healthy, nutritious recipes on a shoestring budget - all with the inevitable influence of Japanese cooking.
Thanks for stopping by!
Remove skin and any fat, then slice into ¾ cm lengthwise slices: about 500 gm chicken breasts
Marinate for 30 minutes or more, in:
1 T soy
1 T sesame
1½ t cornstarch
½ T finely
¼ t pepper
or other oil for deep frying
Cornstarch (in a wide shallow bowl) for dredging before frying
Heat about 1cm of canola oil in a heavy-bottomed frying pan. Remove chicken one-by-one from marinade and dredge with corn starch. When a wooden chopstick put into the oil bubbles a little, the oil is hot enough to use. Reduce heat to medium-low, and fry chicken slices for about 1 minute on each side, or until golden brown. Drain on a grill with
¼ C lemon juice
2 T water
¼ C honey
pinch of salt
1 T cornstarch - mixed with 3 T water until smooth
slices of lemon) Please feel free to change these measurements according to how much sauce you want and the strength of the sauce you prefer.
lemon juice, water, honey, and salt. When very hot, add cornstarch
mixed with water. Keep stirring until
slightly thickened. (Add lemon slices and allow them to soften.) Pour over chicken right before