Japanese Cooking

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• Rice Topped with Ground Chicken meat, Eggs and Green Peas
• Sautéed Thin Ground Chicken Loaf

Rice Topped with Ground Chicken meat, Eggs and Green Peas

This is a Japanese recipe I got from a Japanese friend who lived in Trinidad for a while and who was in the French cooking class with me.

Ingredients

3 cups short-grained Japanese rice
3 1/2 cups water to cook rice in
10 oz ground chicken

To season meat:

1 tablesp sugar
1 tablesp soy sauce
1 tablesp sake ( rice wine), or dry white wine
1 teasp ginger juice ( peel and grate fresh ginger, then squeeze)
4 eggs

To season eggs:

1 tablesp sugar
1 teasp soy sauce
1/2 teasp salt
1 tablesp sake, or dry white wine
2 cups green peas, fresh or frozen
1 tablesp pickled ginger, cut into fine strips, as condiment

 

Method

1) Rinse rice 3 to 4 times or until water becomes almost clear, stirring gently by hand. Soak in 3 1/2 cups water for 30 mins or longer in the pot in which it will be cooked*

* If you do not have a rice cooker, use a heavy stainless steel or iron pot with a tight lid and a volume of 3 times the capacity of the uncooked rice

2) If using a stainless steel or iron pot, cook rice as follows : Cover and bring to boil over high heat. When it begins to simmer, reduce heat to low and boil 15 mins. Turn off the heat and let it steam by itself in closed pot for 15 mins, do not open lid. Using a wet, wooden spatula, mix rice with folding motion from the bottom up to make it fluffy. Insert dry dish towel under lid to absorb excess moisture.

3) While rice is being cooked, prepare other ingredients in the following order :

a) Bring seasonings for meat to a boil, add meat and cook 3 to 4 minutes until well-done, but still slightly moist, breaking up meat with chopsticks or fork

b) In a small, shallow saucepan, mix eggs well with chopsticks or whisk, but do not beat. Add seasonings for eggs and mix well. Cook over very low heat, stirring constantly from the beginning with 4 chopsticks or fork to break up lumps as they form. Cook until almost done but still moist, then remove from the heat immediately. Scrape from pot, using a rubber spatula

c) Put green peas into boiling water containing 1/2 teasp salt and cook until well-done. Drain and cool quickly

4) Fill individual large rice bowls halway up with hot rice. Divide surface of the rice into 3 triangles and fill triangles with ground chicken, egg and green peas, completely covering the surface. Put several fine strips of ginger in the centre.

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Sautéed Thin Ground-Chicken

This is a Japanese style thin meat loaf with an interesting soy-sauce-ginger flavour. Use lean chicken meat, otherwise, if fatty meat is used, the load will shrink.

Ingredients:

14 oz ground chicken meat
 

To season ground chicken:

2 teasp sugar
2 teasp soy sauce
2 teasp sake or dry white wine
1 teasp ginger juice
1/2 egg, stirred well
2 inches leek
2 teasp vegetable oil for sautéing
2 teasp toasted white sesame or poppy seeds
4 sprigs watercress to garnish

Method

1) Mince leek finely

2) Mix ground chicken, leek and seasonings for meat until smooth

3) Heat small frying pan or small shallow saucepan with oil for 1 minute over medium to low heat

4) Put in the meat mixture and spread evenly ( 1/2 inch thickness) over bottom of pan, then smoothen top with spatula

5) Sauté 3 - 4 mins, or until slightly browned, taking care not to burn meat

6) Turn loaf over carefully ( you can also cut meat in wedges and turn each wedge individually)

7) Just after turning over, sprinkle surface of meat with sesame or poppy seeds ( the meat has to be hot, otherwise seeds will not stick to it)

8) Cook 2 - 3 mins more, or until well-done

9) Cut meat into serving wedges and serve at room temperature, decorated with watercress

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