I had a chance to work in Japan for about a year. I learned to eat ramen from Kyushu, baby octopus sashimi from Osaka, tonkatsu from Ebisu, okanomiyaki from Shibuya, takoyaki and yakisoba from the street fairs of Tokyo.
Here in New Jersey, we regularly go to Mitsuwa supermarket in Edgewater.
My kids and husband would have their udon soup while I would have my ramen. The supermarket is very much like the supermarkets in Tokyo, bright and clean. I still opt to buy the regular Japanese foods and condiments, although they turn out more expensive when paying in dollars.
Kamameshi
Ingredients
4 cups of uncooked medium grain white rice
3 tbsp soy sauce
2 chicken bullion cubes
3 tbsp sugar
4 tbsp sake
2 tbsp mirin
1 tbsp salt
1 medium onion, minced
2 cloves garlic, minced
1 lb. boneless, skinless chicken thighs, diced
1 medium carrot, minced
2 cups sweet peas
7 pieces shiitake mushrooms, thinly sliced
4 cups water
Preparation Time ( 1 hour)
Wash the rice and drain. Place in a large bowl and let it stand for 1 hour.
Cooking Time (40 minutes)
In a large pan, cook the chicken with the soy sauce, chicken bullion cubes, sugar, sake, mirin, salt, onion, and garlic for 10 minutes.
Add the rice and 4 cups of water.
Let it boil until almost all the liquid has dried up (about 10 minutes). Cover the pan and simmer for the next 20 minutes. Fluff the rice and serve.
Shrimp Tempura
Ingredients
1.5 lbs jumbo shrimps, shelled and deveined (about 20 counts)
2 eggs
1 cup cold water
2 cups flour
oil for deep frying
Preparation Time
Cut the tip of the shrimp tails.
Make a few cuts on the inside curve of the shrimp to prevent it from curling when fried.
Place the shrimp in a shallow dish in a single layer.
On a separate bowl, whisk the egg, flour and water together.
Cooking Time (15 minutes)
Dip the shrimp in the batter and deep-fry.
Place only 3 shrimps at a time to prevent them from sticking.
Turn the shrimp only once.
Fry for about 2 minutes or when the tempura is lightly browned.
Serve at once.
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