Goya Chanpuru (Goya Stir-fry)

*1 block shima-dofu (Okinawan tofu)
*1 goya bitter gourd (300g)
*150g pork belly (for shabushabu)
*1 tbsp instant dashi powder
*1/2 tsp salt
*pepper


1. Cut the goya in half lengthwise.

2. Remove the seeds and slice it diagonally. If goya is not available, use cucumber or zucchini instead.

3. Cut the pork into bite-size pieces.

4. Heat the vegetable oil in a pan and fry the pork.

5. When the meat is cooked, add the goya and stir-fry together. Add the instant dashi powder and salt.

6. Break the drained tofu into large pieces and add it to the pan. If shima-dofu is not available, use cotton tofu or silken tofu.

7. Stir-fry quickly. Season with pepper.


NHK

Miso Soup with Tofu and Abura-age

*1 block silk tofu (180g firmer type)
*1 piece abura-age (thin deep-fried sliced tofu)
*4 cups / 800ml dashi stock
*4 tbsp white miso
*1 tbsp regular miso
*spring onion


1. Cut the tofu into 5mm square pieces.

2. Pour hot water over the abura-age to remove the excess oil.

3. First cut it in half, then into 1 to 2mm-thin strips.

4. Heat the dashi stock, mix in the white and red miso.

5. Before it comes to a boil, add the tofu and abura-age.When it comes to a boil, turn off the heat.

6. Serve the miso soup into a bowl and sprinkle some spring onion on top.


NHK

nhkworld

Simmered Mackerel in Miso Sauce

• 4 slices mackerel, about 1 lb

• 3 Tbsp sake

• 3 Tbsp sugar

• 4-6 Tbsp, adjust the amount of miso, depending on the kind of miso used

• 1 inch piece fresh ginger root, peeled and thinly slices

Put mackerel slices in a colander and place it in the kitchen sink. Pour boiling water over the fish. Drain and set aside. Put 1 1/2 cup of water and ginger slices in a large pan. Add sugar and sake and bring to a boil on high heat. Turn down the heat to low. Put 2 Tbsp of miso and stir well. Add mackerel slices in the soup and pour some soup over the fish. Put a drop lid on. Simmer for about 10 minutes . Remove the drop lid. Take some soup from the pan and mix with the rest of miso in a small cup. Put the miso mixture back in the simmering soup, adjusting the saltiness to your preference. Cook for a few minutes and stop the heat. Let the fish sit in the sauce so that they can absorb the flavor.

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Karaage Chicken

*660g chicken thighs with skin on
*80g potato starch
*40g plain flour
*20g garlic
*40g fresh ginger
*200ml soy sauce
*Salt


1. Slice the garlic and ginger thinly.
Add them to the soy sauce. Let it stand for half a day.

2. Cut the chicken into bite-sized pieces.

3. Pour the garlic and ginger soy sauce over the chicken.

4. Coat the chicken with a mixture of potato starch and plain flour.
Deep-fry in hot oil.


NHK

NHK

Seafood Paella

¼ cup extra virgin olive oil
¼ pound chorizo, sliced ¼-inch thick
1 onion, chopped
6 garlic cloves, chopped
½ tablespoon saffron
1 teaspoon turmeric
3 cups short grain rice
8 cups chicken stock
2 cups green peas
1 pound striped bass fillet, cut into 8 pieces
18 large shrimp, peeled and deveined
1 pound mussels, rinsed and beards removed
2 dozen cockles, scrubbed
1 red pepper, roasted, peeled and cut into ¼-inch julienne
¼ cup chopped parsley
1 lemon, cut into 8 wedges


1. Place an 18-inch paella pan over medium-high heat.  Add the olive oil.  When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened.  Add the rice, stir to coat and lightly toast the rice for about 3 minutes.
2. Add chicken stock and stir to combine.  Cook for 15 minutes adding more water as necessary to keep the rice moist. Stir in the peas and add the striped bass and shrimp to the rice, making sure each piece is slightly buried in the rice. Cook the paella for another 4 to 5 minutes until the shrimp and fish start to turn opaque.  Add the mussels and cockles with the hinge sides down, so they can easily open and place the peppers around the pan like spokes on a bicycle. Cover with foil and cook another 4-5 minutes or until the mussels and clams open.
3. Uncover and sprinkle with chopped parsley, serve immediately with lemon wedges.


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