Teriyaki Beef

Teriyaki Beef

Prep Time: 2hrs     Cook Time: 10 min     Ready In: 2hrs 10 min
Serving Size: 4


INGREDIENTS
1 lb. Tender Beef Steak
1/4 Cup Soy Sauce
1/4 Cup Mirin
2 Tbs Sugar
1 Tsp Minced Ginger
2 Cloves of Minced Garlic
2 Cup of Cooked Rice
1 Carrot, Thinly Sliced
2 Stock Celery, Thinly Sliced
8 Mushroom Sliced
1 Onion, Thinly Sliced


DIRECTIONS

In a zip log bag, mix together soy sauce, mirin, garlic, sugar and ginger. Add in the beef and refrigerate for at least 2 hrs and up to 2 days.

Bring a frying pan to medium heat and cook beef for 3 minutes each side. Rest the beef for 5 minutes and sliced the beef into strips. In the same pan, bring vegetable and marinate to a boil and cook for 3 minutes. Return beef to the pan and cook for 3 more minutes or until everything is well cooked.

Place a bed of rice onto serving plate and top with teriyaki beef!

Japanese Style Cheesecake

Japanese Style Cheesecake
Prep Time: 10min    Cook Time: 35 min    Ready In: 45 min
Serving Size: 8


INGREDIENTS
30 ml Flour
125 ml Cream Cheese
60 ml Milk
60 ml Sugar
5 ml Butter
3 Eggs
2 Cups of boiling water


DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl, beet flour, egg yoke, cream cheese and milk together until blended. In a separate bowl, beat egg white until soft peak. Add sugar and beat until stiff peak. Fold in other ingredients and pour into a greased 9 inch round baking pan.

Pour boiling water onto a baking sheet pan and add in the round baking pan. Bake for 35 minutes and enjoy.

Japa Dog

Japa Dog

Prep Time: 10min     Cook Time: 20min    Ready In: 30 min

Serving Size: 12

For those who are not from Vancouver, Japa Dog is a hot dog stand that produces hot dog with a Japanese flair. Their menu consist of hot dogs with Japanese condiments. If you are not in Vancouver and would like to try some, the following is a recipe that you must try.

INGREDIENTS

12 Hot Dog Buns

12 Bratwurst Sausages (or any pork sausages will do, we got our from Superstore PC brand)

GARNISH

Wasabi Mayo (If you cannot find wasabi mayo you can make your own, one part wasabi and 3 part mayo)

Chinese White Radish

Ponzu

Shredded Seaweed

Bonito Flakes

DIRECTIONS

Turn on the grill to medium high. Score sausages in a slant so the sausages will not burst when they are heated on the grill. Gill the sausages until the meat is well cooked.

Toast hot dog bun on the grill. Grate the Chinese radish, drain the radish and season with ponzu.

Put sausage onto a toasted hot dog bun, garnish with ponzu radish, wasabi mayo, shredded seaweed and bonito flakes.

This is a relatively easy recipe and you may sub or omit any ingredient you like to make various version of Japa Dogs!

Takoyaki (Japanese Octopus Balls)

Takoyaki (Japanese Octopus Balls)

Prep Time: 10 min     Cook Time: 6 min     Ready In: 16 min

Serving Size: 10

I went over to a friend's house of the weekend because she has a Takoyaki pan. She brought it while she was in Japan so we decided to give it a try. You can also purchase a Takoyaki pan on eBay.

INGREDIENTS
1 Package of Frozen Octopus (Raw, you can find them at T&T or H-Mart)
2 Eggs
2 Cups of water
2 Bamboo Skewer
1 Tbs Oil

1 Package of Takoyaki mix ( My friend got the mix at the Japanese supermarket that is on Robson)

 
















GARNISH
Japanese Mayo ( T&T has this, should be a red cap bottle with a baby image in the middle)
Takoyaki Sauce (T&T or H-mart has the Sauce)
Katsuobushi (Dried Bonito Flakes) (I brought them in Diso Richmond comes in mini packages)
Shredded Seaweed


DIRECTIONS
Cut the defrost octopus into small pieces, about 1cm width and length. Combine Takoyaki dry mix with eggs and water. Whisk until the batter is smooth, lump free. The batter should have a soup like consistency. If the batter is too thick add some water and if too thin add more dry mix.

Turn on the Takoyaki pan on high. Grease pan and fill mold with batter. Add a couple pieces of diced octopus into each mold. When the outer shell of the mold is cooked flip the ball with the bamboo skewers. Now let it cook all the way through, the ball should brown on the outside. Just like a cake, you can insert a toothpick into the takoyaki ball to see if it is cooked. If the toothpick comes out clean then the balls are cooked. If there are still batter stuck onto the toothpick, you would want to cook the balls longer.


Place all takoyaki balls onto a serving plate. In a zigzag motion garnish takoyaki balls with takoyaki sauce and Japanese mayo. Sprinkle with shredded seaweed and katusobuushi and Enjoy!!