Recipes Published
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Not me but my GF has just had some recipes she submitted published on a UK Japanese language website 
She sent some recipes to the site for a regular feature they do and they liked them, so a couple of weeks ago we had a journalist and photographer round to take photos of her dishes being cooked. They were here for about 3 hours with the full tripods/ lights setup.
It was published today (only in Japanese unfortunately), the point of the article is to show Asian dishes cooked with British ingredients.
http://www.japanjournals.com/gokuuma/gokuuma/09061...
The dishes are; chicken-rice (a Singapore-style dish apparently), Oden (chicken, sausage, egg, carrot, swede) and Chilli Chicken (chicken, potatoes, noodles in chilli paste
).
I'm a proud BF.
She sent some recipes to the site for a regular feature they do and they liked them, so a couple of weeks ago we had a journalist and photographer round to take photos of her dishes being cooked. They were here for about 3 hours with the full tripods/ lights setup.
It was published today (only in Japanese unfortunately), the point of the article is to show Asian dishes cooked with British ingredients.
http://www.japanjournals.com/gokuuma/gokuuma/09061...
The dishes are; chicken-rice (a Singapore-style dish apparently), Oden (chicken, sausage, egg, carrot, swede) and Chilli Chicken (chicken, potatoes, noodles in chilli paste
).I'm a proud BF.
I'm impressed. I follow one of my old school freind's wife's blog. http://kumikoskitchen.co.uk/
Hiiiii, this is recipe 
If you don't understand, please let me know! Some of items may not use to for you, in that case you can use something similar items in your kitchen.(if you need help, ask me! You can also get most of items @ Japan centre in piccadilly circus) Note:reduce or increase the seasoning as you like!
Chicken rice
Chicken thight 2 (skin)
Japanese rice 1 cup (180cc)
Water just over 1cup (200cc?)
Ginger thumb block (peeled and sliced)
Garlic 1 or 2 (crashed by knife)
Spring onion 1 or 2(just green part)
Chinese chicken stock 2ts
Tomato&cucumber (washed and cut)
Chill sauce & Soy dip (soy sauce, sesame oil, pinch of sugar)
Wash the rice and put into rice cooker bowel. Put the chicken stock and water, then mix them. Put ginger, spring onion and garlic on it and press “cook” button! (almost done) After cooked, peel chicken skin and bone, then cut. Put rice and chicken on the dish, tomato and cucumber as well. (Don’t forget serve with sauces!!)
Japanese Pot-au-feu
Drumsticks 4-8?
Boiled egg 2-4?
Sweede half (cut like for one mouth)
Carrot 1-2? (cut same as sweede)
Tofu or Konnyaku whatever (if available)
British sausage (as much as you like)
Cabbage (1/4? Maybe?)
Dashi soup stock
Soy sauce
Put the drumsticks, sweede and carrot with water, soy sauce and Dashi soup stock just hidden them and put it on fire. If they boiled, make fire smaller, and get rid of scum. And leave it 30-40 min. (if water decrease, pour more) Later, put the other ingredient and leave it 30-40 min more. Let’s eat with mustard! Note: later is better. The taste would be more deep.
Chill chicken
Chicken Thigh 2-4 (peel skin and cut)
Potato 1-2 (cut like for the stew)
Onion 1 (thick sliced)
Garlic 3-4 (sliced)
Spring onion (thin cut)
Sesame 1-2 Ts
Chill powder 1Ts
Soy sauce 1-3 Ts
Korean miso paste1-3Ts
Korean or Japanese Noodle (dry one, in Japanese : Harusame)
Sesame or vegitable oil 1-2 Ts
Put the oil into the pan and heat it, bake chicken with garlic. If the chicken surface looks nice, put onion and potato. Pour water and wait 10-15 until chicken and potato cook half. Then if you need more water, put it with broake noodle. After 5 min, put the soy sauce and Korean miso paste. (Noodle absorb water, so put it if you need.) When the soup reduced, it was done, sprinkle the sesame and chill powder and spring onion. Let’s eat with white rice! Yummyyyyyyyy
If you don't understand, please let me know! Some of items may not use to for you, in that case you can use something similar items in your kitchen.(if you need help, ask me! You can also get most of items @ Japan centre in piccadilly circus) Note:reduce or increase the seasoning as you like!Chicken rice
Chicken thight 2 (skin)
Japanese rice 1 cup (180cc)
Water just over 1cup (200cc?)
Ginger thumb block (peeled and sliced)
Garlic 1 or 2 (crashed by knife)
Spring onion 1 or 2(just green part)
Chinese chicken stock 2ts
Tomato&cucumber (washed and cut)
Chill sauce & Soy dip (soy sauce, sesame oil, pinch of sugar)
Wash the rice and put into rice cooker bowel. Put the chicken stock and water, then mix them. Put ginger, spring onion and garlic on it and press “cook” button! (almost done) After cooked, peel chicken skin and bone, then cut. Put rice and chicken on the dish, tomato and cucumber as well. (Don’t forget serve with sauces!!)
Japanese Pot-au-feu
Drumsticks 4-8?
Boiled egg 2-4?
Sweede half (cut like for one mouth)
Carrot 1-2? (cut same as sweede)
Tofu or Konnyaku whatever (if available)
British sausage (as much as you like)
Cabbage (1/4? Maybe?)
Dashi soup stock
Soy sauce
Put the drumsticks, sweede and carrot with water, soy sauce and Dashi soup stock just hidden them and put it on fire. If they boiled, make fire smaller, and get rid of scum. And leave it 30-40 min. (if water decrease, pour more) Later, put the other ingredient and leave it 30-40 min more. Let’s eat with mustard! Note: later is better. The taste would be more deep.
Chill chicken
Chicken Thigh 2-4 (peel skin and cut)
Potato 1-2 (cut like for the stew)
Onion 1 (thick sliced)
Garlic 3-4 (sliced)
Spring onion (thin cut)
Sesame 1-2 Ts
Chill powder 1Ts
Soy sauce 1-3 Ts
Korean miso paste1-3Ts
Korean or Japanese Noodle (dry one, in Japanese : Harusame)
Sesame or vegitable oil 1-2 Ts
Put the oil into the pan and heat it, bake chicken with garlic. If the chicken surface looks nice, put onion and potato. Pour water and wait 10-15 until chicken and potato cook half. Then if you need more water, put it with broake noodle. After 5 min, put the soy sauce and Korean miso paste. (Noodle absorb water, so put it if you need.) When the soup reduced, it was done, sprinkle the sesame and chill powder and spring onion. Let’s eat with white rice! Yummyyyyyyyy
Part 2 is out:
http://www.japanjournals.com/gokuuma/gokuuma/09062...
I'll have to let Underneath-chan explain what they are in detail, but the tuna and potato fritters in the middle were lovely!
http://www.japanjournals.com/gokuuma/gokuuma/09062...
I'll have to let Underneath-chan explain what they are in detail, but the tuna and potato fritters in the middle were lovely!
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