Monday, November 11, 2013

more from masakichi

I tried several more recipes from Masakichi, this time from her book titled, "Bento no hon" (Bento book).

This chicken recipe is called Buchi-uma chicken. Buchi means "really" in Hiroshima dialect. Uma is a shortened version of umai which means delicious.

So, this is "really delicious chicken"

10 chicken drummettes
2 teaspoons grated ginger
2 teaspoons grated garlic
1/2 cup vinegar
1/2 cup shoyu (soy sauce)
1/4 cup mirin (sweet rice wine)
2 tablespoons sugar

Put your chicken into a pan, making sure that they line-up and don't overlap each other and there isn't too much space between each piece.
Add the next 6 ingredients and put the stove on to medium heat.
When the liquid starts to bubble, put an oshibuta (drop lid) and turn the heat down to medium-low.
Cook for 10 minutes
Turn the chicken over and cook for another 10 minutes.

NOTES: This recipe is easy and delicious, it kind of reminded me of shoyu chicken, a dish we eat in Hawaii.

The next recipe was easy also but needed a bit of tweaking.

Kabocha no kurogoma yogoshi ("dirty" pumpkin)

1/8 kabocha, cleaned and washed
1 tablespoon dashitsuyu*
1 tablespoon sake (rice wine)
1 teaspoon ground black sesame seeds

After cleaning and washing the pumpkin, cut into bite sized pieces
Put into a dish and drizzle the dashitsuyu & sake
Cover tightly with plastic wrap
Zap in the microwave for 1-1.5 minutes, pumpkin should be soft when tested with a chopstick
Toss in ground sesame seeds

NOTES: Dashitsuyu is a blend of fish-seaweed stock, soy sauce and a little sugar, if you can't find dashitsuyu where you are, I would suggest making your own by adding a teaspoon of fish-seaweed stock, a teaspoon of soy sauce and a half teaspoon of sugar. In the directions it didn't mention the plastic wrap, so I ended up zapping it for longer than 1.5 minutes in fact it was almost 2 minutes total.

The last recipe I tried was called Cabbage Oyster-bitashi

Hitashi or in this case bitashi is a style of cooking where you boil the veg and then toss it with a shoyu based sauce.

3 or 4 large cabbage leaves
1/2 tablespoon oyster sauce
1/2 tablespoon shoyu (soy sauce)
1 teaspoon sesame oil
some chili flakes
water to blanche cabbage
white sesame seeds

After washing the cabbage, cut into large bite sized pieces
Mix the next 4 ingredients and set aside
Boil some water
When the water comes to a boil, add the pieces of cabbage and swish around for about a minute
Add the cabbage to the oyster sauce dressing, toss
Sprinkle with white sesame seeds

NOTES: I would just drizzle some sauce to toss instead of dumping the cabbage into the dressing, it was a bit too much dressing. But taste-wise this was good, I would definitely make this again.

Over all, all the recipes were easy and delicious, I'd make them again.

What's cooking in your kitchen?

p.s. it's pocky day!!


kb said...

Those look yummy, and both cabbage and squash are in season here now. ~Kris

KirkK said...

My of my favorite things in the world, chicken wings!

K and S said...

if you try these KB, I hope you like them :)

I know you love chicken wings, Kirk!

Take care you two.

Rowena said...

Everything looks so much like comfort food and makes me want to try those recipes. Actually, I should make them all for MotH's lunch!

K and S said...

Rowena, I hope you make these for MotH!

Take care!

K said...

Great job with these recipes Kat, they all look delicious!

K and S said...

Thanks K! hope you are enjoying all your pumpkin spice foods :)

Take care.