What are some simple, low cost Japanese dishes?

There are quite a few simple to cook low cost Japanese dishes. Here are some really good ones with the link to the recipe.

Yakisoba (Japanese Stir-fry Noodles) http://japan-australia.blogspot.com/2011/04/easy-t...

Gyudon (Beef Bowl)

http://japan-australia.blogspot.com/2010/11/easy-j...

Niku Jyaga (Meat & Potatoes)

http://japan-australia.blogspot.com/2010/02/japane...

Why not try Oyakodon. It is definitely quick and easy to make and the main ingredients are just egg and chicken which you can buy anywhere. The only Japanese items that you need are some basic cooking sauces and Japanese style rice.

-= Oyakodon Chicken & Egg Rice Don Recipe =-

Oyakodon is a donburi style of Japanese dish where a tasty topping is laid over a bowl of freshly boiled rice. Oyako literally translates to “parent and child”, a cute reference to its perfect combination of chicken and egg!

This recipe is quick and easy to make and of course tastes great, so can be ideal for cooking at any time or even using in a bento. It also doesn’t require any special ingredients apart from a few Japanese flavourings, and Japanese style sticky rice if you want to make it really authentic!

INGREDIENTS

• Chicken

• Eggs

• Dashi Stock

• Soy Sauce

• Mirin

• Sugar

• Onion

• Spring Onion

• Rice

HOW TO PREPARE

1.

we need to prepare the chicken first so cut up your chicken into small bitesize pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.

2.

Add some dashi stock to a pan and heat it up before adding a spoonful each of mirin and soy sauce plus a pinch of sugar.

Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

3.

Once the soup has been simmering for a few minutes, add your pieces of chicken and cook them until the chicken has cooked through thoroughly. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.

4.

Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.

5.

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions and possibly a little Japanese mayonnaise before serving, enjoy!

TIPS & OTHER INFORMATION

• As mentioned above, chicken thigh is preferred for this dish. You can buy this already boned in packets or you can even cut the meat from the bone if that is all that is available.

• You can add a few other ingredients into the mix is you want more flavour. Good examples are mushrooms such as shiitake, green beans or even some shredded nori placed on top after cooking.

Just copied from my recipe file.

Chicken Teriyaki Skewers with Spring Onion & Roasted Red Peppers

:: Decide on how large to make skewers: canapes size on toothpicks or meal sized on 8” long skewers

Teriyaki Marinade:

Chicken cut into strips

1 clove garlic, diced


2 T sugar


125ml soya sauce


125ml mirin


2 t ginger, grated


1 t sesame oil

Chicken Skewers:

Green onion, cut into 1 inch lengths


Red pepper, cut into 1 inch lengths


Teriyaki marinated chicken breast

Sesame seeds, toasted

Teriyaki Marinade:

1 Crush garlic to a smooth paste with sugar and knife action

2 Combine rest of sugar with ingredients in a bowl
3 Place strips of chicken in the marinade, turning from time to time
4 Leave to rest for 1hr or overnight

Assembling the Skewers:

1 Alternate chicken and vegetables

Garnish

1 Toast sesame seeds, set aside

Chicken Skewers:

1 Heat a pan with some oil


2 Add skewers, cook on one side, flip and then pour in any remaining teriyaki marinade


3 Cook until sticky—do not burn or the sauce will taste bitter

4 Sprinkle with sesame seeds

Onigiri- shaped sticky rice with seaweed wrap (sushi rice could be used for sticky rice), often stuffed or topped with something like tuna, meat, or egg (shape rice with clear plastic wrap)

Shoyu tamago- soy sauce egg; hard boil eggs and roll around in heated soy sauce (about 1 Tbsp per egg)

Yakisoba- fried noodles with yakisoba sauce; cook ramen pack without seasoning packet, then fry ramen noodles with shredded cabbage (however much suits your tastes). After frying until noodles very slightly browned add about 1 Tbsp yakisoba sauce (I buy mine at Kroger's in the Asian section) and toss to coat.

Edamame- raw snacking beans, can be found in sushi section at Kroger's

Teriyaki marinade-1/4 cup dark soy sauce, 1/4 cup sake wine, 1 tablespoon white sugar, 2 tablespoons mirin wine (or if you can't find mirin you could mix 1 1/2 T sake and 1/2 T sake with a few drops of really hot water to melt the sugar) (and I also prefer to add a little bit of sesame oil to my teriyaki, but that's optional)

Soups and noodles with boiled vegetable are the easiest and cheapest. Try udon and rice balls with edamame.

The key to Japanese cooking is a light touch with the heat (don't actually boil, steam everything) and strong, fresh spices.