SHRIMP FRIED RICE (2 servings)

 

Ingredients:

Steamed rice                    10 oz.

Shrimp (peeled)                 3 oz.

Onion (chopped)               3 oz.

Carrots (chopped)              2 oz.

Green onion (chopped)      1 oz.

HAOH                             1 tbsp.

Sesame oil                          1 tsp.

Vegetable oil                    2 tbsp.

Soy sauce                          1 tbsp.

 

  1. Heat 1 tbsp. of vegetable oil in a skillet over medium high heat.  Stir fry 3 oz. of small/medium shrimp for 2 minute, then add 3 oz. of chopped onion, 2 oz. of chopped carrots, 1 oz. of chopped green onion, cook and stir for 1 minute.  Remove the shrimp mixture to a bowl, and return skillet to medium heat. 

  2. Mix 1 tbsp. HAOH and 1 tsp. of sesame oil to make a smooth paste.

  3. Heat 1 tbsp. vegetable oil, pour 1 beaten egg into the skillet, then immediately add 10 oz. steamed rice, stir for 2 minute to break and loose the rice clump. (ご飯がパラパラになるように)

  4. Return the shrimp mixture into the skillet, add HAOH paste, mix and stir for 1 minute.

  5. Turn off the heat, add 1 tbsp. of soy sauce, then stir the rice lightly.

TORIGARA can be used instead of HAOH.

Note: Shrimp can be substituted by pork, beef, chicken, or any types of meat.

Fried Rice w/ bacon

Fried Rice w/ bacon

HAOH or Torigara "Ankake" Thick Soup:

Ingredients:

HAOH or TORIGARA           1 tsp.
Soy Sauce                                 1 tsp.
Mirin                                        1 tsp.   
Katakuriko (potato starch)        1 tsp.
Sesame Oil                             1/2 tsp.
Water                                      1 cup

Mix all the ingredients in a sauce pan.  Stir until the soup starts to boil.
 

Shrimp Fried Rice w/ "Ankake" (Thick Soup)

Shrimp Fried Rice w/ "Ankake" (Thick Soup)

MAPO TOFU (CHINES STYLE TOFU)

Ingredients:

Ground pork                      10 oz.
Tofu                                   10 oz.
Green onion (chopped)        1 oz.
Garlic (chopped)                 1 tsp.
Ginger (chopped)                1 tsp.
Miso                                    1 tsp.
Tobanjan                             1 tsp.
Sugar                                   1 tsp.
Soy sauce                             1 tsp.
Haoh                                   1 tsp.
Water                                  1 cup
kataturiko                            1 tsp.
Sesame oil                          1 tbsp.                 

 

  1. Mix 1 tsp. of miso, 1 tsp. of tobanjan, 1 tsp. of sugar, 1 tsp. of soy sauce, 1 tsp of HAOH, 1 tsp. of kataturiko in 1 cup of water (HAOH can be substituted by TORIGARA)

  2. Heat 1 tbsp. of sesame oil in a deep skillet over medium heat, stir fry chopped garlic, and chopped ginger for 1 min.

  3. Heat the skillet over medium high, add 10 oz. ground pork, cook thoroughly.

  4. Stir the Haoh mixed water, then pour into the skillet, turn the heat to low, and keep stirring until it starts boiling.

  5. Add 10 oz. of tofu, put a lid for 5 min. (Substituting tofu with eggplants is also recommended)

  6. Turn off the heat, sprinkle chopped green onion.

Mapo Nasu - Substituting tofu with eggplants

Mapo Nasu - Substituting tofu with eggplants