Japanese Amazu Chicken Food

SWEET AND SOUR SAUCE ( 甘酢ソース ) RECIPE

Steps:

• 01 - Place all ingredients in a bowl and stir till everything is well mixed. 02 - Place some Cornstarch with a little Salt and Pepper in a new bowl and coat the meat well ( normally pork is used in japan, although chicken can sometimes found in some restaurants, if requested ). 03 - Shallow-fry with Oil until browned and crisp. 04 - Dry the Meat with some kitchen paper. 05 - In a wok or large frypan, heat a some Oil and stir-fry some vegetables ( carrots, green bell peppers, onions and pineapple chunks ). 06 - Give the Sweet and Sour Sauce a final stir, then add it to the vegetables, continue stirring over medium heat until the Sauce thickens. 07 - Add the Meat and stir to combine.

DIRTY MARTINI JAPANESE STYLE | AMAZU SHOGA MARTINI

Steps:

• Combine all ingredients in a cocktail shaker over ice, stir until ice cold
• Pour into an ice-cold Martini glass, serve with a garnish of pickled ginger

JAPANESE AMAZU CHICKEN

Steps:

• Make Amazu sauce: combine all ingredients in bowl and set aside.
• Combine eggs and cornstarch. Dip the chicken into mixture, coating well.
• In a large skillet, heat oil over medium-high heat.
• Add chicken, half at a time, cook 5 minutes or until browned. Drain; keep warm (I put in a warm oven as they are done cooking).
• While chicken is cooking boil bean sprouts in a large amount of boiling water for 3 minutes; drain.
• Use a vegetable peeler to slice cucumber into long thin strips.
• Toss together the bean sprouts, cucumber, radishes and green onions.
• Arrange chicken on top.
• Drizzle with Amazu sauce.
• Garnish with sesame seeds and red pepper.
• Serve over cooked pasta, if desired.

NIKUDANGO (JAPANESE PORK MEATBALLS) / 肉団子

Steps:

• Mix all the ingredients for the meatballs (minus the oil) in a bowl and mix well.
• Take about 1 tbsp of the meat mixture and roll into a ball. Repeat until you use up all the meat (it will be about 24 meatballs). *TIP*: wet your hands periodically to keep the meat from sticking.
• Heat oil in a deep frypan or pot to approximate 350° F.
• Gently drop each meatball into the oil. Fry in batches (do not overcrowd( for about 3-4 minutes (or until browned and cooked through).
• Transfer to a mesh tray or onto paper towels to drain excess oil.
• For the sauce, add all the sauce ingredients (except the cornstarch/water combo) in a small saucepan and heat over medium-high heat.
• When it starts boiling, reduce the heat on low and add the cornstarch/water mixture. Mix well until the sauce is thickened. Remove from heat.
• Pour sauce over meatballs, toss, and serve!

HIYASHI CHUKA (COLD RAMEN WITH AMAZU DARE DRESSING)

Steps:

• For amazu dare, combine all ingredients except ginger and lemon juice in a medium saucepan. Bring to a boil and cook for 1 minute. Turn off heat, add ginger and lemon juice, and transfer tare to a container. Allow it to cool to room temperature, then chill in fridge. The tare will keep for up to a month in the fridge, so you should have enough to make Hiyashi Chuka several times.
• For Kinshi tamago (shredded egg crepe), beat eggs and add a pinch of salt and the potato starch mixture. Mix well. Heat a 9-inch non-stick or greased stainless steel pan over medium heat. Pour one quarter of the egg batter into the pan, spreading the batter evenly to cover the entire bottom of the pan. Cook for about 30 seconds, or until the surface is no longer wet and the edges are starting release from the pan edges. Pick up the edge of the crepe and flip it. Cook for about 10 to 15 seconds, transfer the crepe to a cutting board, and cool to room temperature. Cut the crepe into quarters, stack the pieces into a pile, then slice them thinly. Put aside.
• If you are using chicken breast for the meat topping, place chicken in a deep pot and add enough water to cover by one inch, along with ginger root and green onion. Bring to a boil, reduce heat to medium-high, and cook for one minute. Cover pot and turn off the heat. Leave the lid on for about 30 minutes; chicken will continue to cook with residual heat. Cut into chicken to make sure it is no longer pink inside. Tear cooked chicken into shreds. If you are using cha-shu pork or cooked ham, slice into matchstick-sized pieces about 2 inches long. Put aside.
• For noodles, boil 7-8 cups of water in a deep pot. Follow the cooking instructions on the package. Cooking time is usually 1-3 minutes. Drain noodles and give them a quick rinse under cold running water.
• Divide the cooked noodles into four portions and put each serving in a shallow bowl or on a plate. Garnish with Kinshi tamago, cucumber, meat, and tomatoes, and put a teaspoon of mustard on the edge of the bowl or plate. Pour 4 oz of amazu dare around the noodles and mix tare and mustard if you like as you toss the toppings and noodles together. Enjoy the authentic Hiyashi Chuka experience!