Omelette with Rice (Omurice)

* This was not on my menu plan, but I had leftover rice in my fridge.  So I improvised. 

Serves: 2 

Total Time: 30 mins. 

INGREDIENTS: 

~Rice~

2 Cups Cooked White/Brown Rice (If using leftover rice, heat it up in microwave for approx. 2 mins.) 

1 Boneless, skinless Chicken Breast Halve

4 Tbs. Tomato Ketchup 

1/2 Onion, minced 

1 Cup of Frozen Vegetables (Corn, Carrots, etc.) 

Salt & Black Pepper 

1 Tbs. Olive Oil (or Canola oil) 

1 med. Clove of Garlic, peeled and minced (Optional) 

~Sauce~ * You can just use plain Ketchup as sauce and not make this sauce.  

1 Tbs. White Wine 

4 Tbs. Ketchup 

2 Tbs. Japanese Worcestershire Sauce (or demi graze sauce) 

Sal & Black Pepper 

~Omelette~

3 Eggs, beaten 

1 tsp. Mayonnaise 

1 tbs. Olive Oil (or Canola Oil) 

Salt 

 

1.  Heat the oil in a medium skillet over medium heat.  Cook garlic until fragrant (If you are using garlic).  Add the chicken and cook until opaque throughout.  Add the rice and toss until heated through.  Add the ketchup and toss about 1 mins.  Season with salt and pepper.  Divide the rice mixture into the half and mound it on plates.  

 

2.  In the same skillet (do not wash), heat the white wine.  Scrape and what's left on the skillet. Bring to a boil.  Add the ketchup and Worcestershire Sauce.  Remove from the heat.  Season with salt and pepper.   

3. In a small bowl, mix the egg with the mayonnaise.  Heat a small skillet (or non-stick pan)  over a low-medium heat and coat with a little oil.  Add 1/2 of the egg and rapidly swirl it around.  Cook on low heat for about a minute, until the egg is set.  Using a spatula, transfer the egg over the rice mound on the plate.  Repeat with the remaining egg.  Serve with the sauce (or tomato ketchup.  

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Bean Thread Noodle (Harusame) Salad

* This makes a nice side dish.   Bean Thread Noodle (Harusame) is typically gluten-free, thus a great alternative to regular pasta for people who are gluten-intolerant.  *Some brands might contain a small amount of gluten, so check the package label carefully before purchasing.  

Serves: 2
Prep Time: 15 mins.
Total Time: 15 mins.

Ingredients:

3 oz. Bean Thread Noodle (Harusame) 

* Available at your local Asian Food Store or Amazon (Buy Eden Mung Bean Pasta (Harusame)- Gluten-Free Specialty Noodles -2.4oz) 
2 Eggs, beaten  

1 Cucumber (Preferably Japanese, if English, scrape out any seeds with a teaspoon), thinly sliced into strips  

2-3 Slices of Ham, cut half and thinly sliced into strips. 

 

~ A ~
2 tbs. Sugar 

4 tbs. Soy Sauce 

3 tbs. Vinegar (Preferably Rice, if not white wine vinegar) 

1/2 tbs. Sesame Oil 

1 tbs. Sesame Seed 

1. In a small bowl, mix all the ingredients listed under ~A ~ (hereafter "Dressing").  Chill in a efrigerate.  

2. In a medium pot of boiling water, cook the bead thread noodle according to the package instructions.  Drain and rinse the noodle with cold water, until the noodle becomes cool.  Set aside. 

3. Heat a small skillet (or non-stick pan)  over a low-medium heat and coat with a little oil.  Add 1/3 of the egg and rapidly swirl it around until it just coats the bottom.  Cook on low heat for about a minute, until the egg is set.  Using a spatula, transfer to a plate.  Repeat with the remaining egg.  Once the egg cools off, fold each into thirds and cut into thin strips. 

4. In a medium bowl, mix the bean thread noodle, cucumber, ham.  Toss with the dressing.  Serve immediately.   

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Vegetable ＆Beef Stir-Fry

* Obviously, I made too much for two people.... This is a great dish to prepare when you have some vegetables left in a fridge and also a delicious way to take your daily recommended dose of veggies. 

Serves: 3-4
Prep Time: 15 mins.
Total Time: 15 mins.

Ingredients:

1/4 Small Cabbage, shredded
3 oz. Bean Sprouts
1 Green Bell Pepper, ribs and seeds removed, thinly sliced
1 Carrots, peeled and coarsely grated
1 Garlic Clove, thinly sliced
5 oz. Beef (any, except ground beef), thinly sliced diagonally (across the grain) * Easier, when the beef is slightly frozen.
1/2 tsp. Salt
2 tsp. Corn/potato starch

~ A ~
1 tsp. Salt
1 tsp. Sugar
1 tsp. Soy sauce
1 tsp. Oyster sauce
1 tsp. Corn/potato starch
1 tbsp. Cooking wine (preferably sake, if not, white wine is OK)
2 tbsp. Water

1. Salt and lightly coat the beef w/ 2 tsp of corn/potato starch.

2. In a small bowl, mix all the ingredients listed under ~A~. (hereafter "~A~ ingredients")

3. In a large skillet (or wok, if you have one), heat 1 tbsp. of oil over high heat. Add the garlic, and cook until fragrant. Cook the beef until browned. Transfer to a plate.

4. In the same skillet, heat 1/2 tbsp. of oil over medium high heat. Add the carrot, green pepper, bean sprout, cabbage in that order. Cook until softened.

5. Return the beef into the skillet. Add the ~A~ ingredient. Cook, tossing, until heated through about 30 sec.. Serve.

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Kakiage-Don (Deep Fried Shrimp and Vegetables w/ Rice)

This was our last night's dinner. Since it is deep-fried, I would not call it healthy, but it is only about 534 kcal and it is relatively cheap to make.

Serves 3-4 people
Prep Time: 30 mins
Total Time: 30 mins

Ingredients;
1 Regular Onions OR 1 Bundle Scallions
6 oz. Medium Shrimp, peeled, de-veined, tails removed & chopped
1 Carrot, cut crosswise into fourth & thinly sliced
1 Egg
1 cup Flour
1 tbs. Flour
1 3/4 cup Chilled Water
2 cups Rice (White or Brown)

Directions;
1. Heat deep frying oil in a small to medium saucepan (or whatever you use for deep-frying), until the oil is about 345 to 375 F.

2. In a medium bowl, mix the onions, shrimps and 1 tbs. of flour. (Bowl 2)

3. In a another small mixing bowl, mix egg, chilled mater, remaining flour w/ folks or chopsticks. Do NOT mix too well. Stop mixing when there are still a lot of unmixed in lumps of flour. (Mix 3)

4. Pour the Mix3 into the bowl 2. Mix together.

5. Scoop 1/8 of the mixture w/ a big spoon & gently slide it into the pan. Flip it over when it looks crisp (about 1 to 2 mins.). Take it out after about 1 to 2 mins.

6. Place it on rice and serve w/ sauce.

~ Sauce ~
* If it is too much of trouble to make sauce, you can just eat it w/ soy sauce.

Ingredients;
1 1/2 tbs. Sweet Sake (Mirin)
* You can get Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine) 10 Oz.at Amazon or at your local Asian or health store.
2 tbs. Soy Sauce
1 tbs. Sugar
1/2 cup Sugar
1 ts. Japanese Soup Stock Powder (Hon Dashi) or Dried Bonito (Katsuobushi) 1 oz.
* You can get Ajinomoto - Hon Dashi (Soup Stock) 5.28 Oz.at Amazon or at your local Asian or health store
* You can get Nishimoto - Dried Shaved Bonito Flakes (5 pack) 0.52 Oz.at Amazon or at your local Asian or health store.

Directions;
1. Mix everything together in a small saucepan. Bring it to boil and simmer it down for about 5 mins. If using Dried Bonito, strain w/ paper towel.

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