Tsukune Recipe

Ingredients :

1 lb (450g) ground chicken (a minced combination of chicken parts such as thigh, breast, neck, and gizzards will produce richer flavor)

1/2 small onion, finely chopped

1 tbsp minced yuzu citrus peel or lemon peel

1 tsp or more salt

Directions

Combine all ingredients in a bowl and knead thoroughly for several minutes. If the mixture is too sticky and soft, put in refrigerator to let firm. Shape into 8 balls.

Using 2 bamboo skewers, with 1/8 inch (3mm) space between them, spread the mixture lengthwise along the skewers. Sprinkle with salt. Grill, flipping once, until the surface is lightly golden and the chicken is cooked through, for 15 minutes.

Alternatively, cook in a toaster oven without skewers: flatten the ground chicken balls into ovals, lay on a foil-lined baking sheet and bake until the chicken is cooked through.

Mizutaki Recipes

Ingredients:

- 1 kg chicken with bones

- Soup stock

- 600g chicken bone

- 2000cc water

- Pinch salt

- 50g chicken liver

- 50g chicken gizzards

- 1 block tofu

- 1/2 bunch shungiku/kikuna (chrysanthemum) leaves

- 4 shiitake mushrooms

- 1/4 head of Chinese cabbage

- 150g cauliflower

- Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)

- 20g sliced konegi leek

- Momiji oroshi

- 100g grated radish

- 2 red peppers

- 4 rice cakes

How To Make It :

1. Rinse chicken bones in hot water in a pot. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain.

2. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily.

3. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain.

4. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek.

5. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.

6. After finishing the ingredients, mochi rice cakes or udon noodles can be added. Rice porridge can also be made with the stock.

How To Make Curry Udon

Ingredients:

• 400gram sanuki udon (ready to cook)
• 600ml water
• 1tbsp granulated dashi
  
• 2tbsp soy sauce
  
• 1tbsp sugar
  
• 1 small size carrot, cut into bite-size
  
• 1 small size potato, cut into bite-size
  
• 1 small size eggplant, cut into bite-size
  
• 50gram forerib/rolled backrib, thinly slices.
  
• 40gram Japanese curry block
  
• ½tbsp cornstarch dilute into 1tbsp water
  

Cook step by step :

1. Pour water into pot, add dashi, soy sauce, boil it.

2. Add carrot, potato, eggplant and cook for 3 minutes, take any scum out.

3. Add beef and curry block, stir thoroughly

4. Add maizena, stir well, turn of the heat.

5. Boil udon, drain it, put in a bowl and pour the curry soup, garnish with negi/green onion.

For 2 : People

Indonesian Version :

Bahan:

• 400gram sanuki udon siap masak
• 600ml air
• 1sdm dashi bubuk
• 2sdm soy sauce
• 1sdm gula pasir
• 1 buah wortel ukuran kecil, iris ukuran 3x3 cm
• 1 buah kentang ukuran kecil, iris ukuran 3x3 cm
• 1 buah terung ukuran kecil, iris ukuran 3x3 cm
• 50 gram daging sapi has dalam/lulur, iris tipis.
• 40 gram bumbu kare jepang
• ½sdm maizena larutkan dengan 1sdm air

Cara Memasak:

1. Tuang air ke panci, masukkan dashi, soy sauce, gula pasir, didihkan.
2. Masukkan sayuran berturut-turut wortel, kentang. terung, masak selama 3 menit, bersihkan buih yang muncul.
3. Masukkan daging sapi, bumbu kare, aduk rata.
4. Masukkan maizena, aduk, matikan api.
5. Rebus Udon dengan air secukupnya, tiriskan, letakkan di mangkok saji, tuang kuah udon, taburi daun bawang.

Untuk 2 porsi.