Japanese Leek, Chicken Thigh, And Bonito Flake Stir Fry Recipe by cookpad.japan
Satsuma-Age and Leek Stir-Fry Satsuma-Age and Leek Stir-Fry I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge. Please adjust the seasoning proportionately to the size of the Satsuma-Age. I think this is good for bento too. For 2~3 servings. Recipe by eterno cookpad.japan Chicken & Bamboo Shoots Stir-Fry Chicken & Bamboo Shoots Stir-Fry I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make. Please cut the meat and vegetables to whatever size, but a size that cooks well. The shiitake mushrooms I used this time were pretty small so I didn't bother cutting them. This has a light taste, so if you like sweeter tastes add sugar... If you like spicy food, try adding more doubanjiang. Please adjust it to your liking. Recipe by rie-tin cookpad.japan Doubanjiang and Miso Chicken Stir Fry Doubanjiang and Miso Chicken Stir Fry I really like chicken, so I eat it often by stir frying or roasting it with various things. Chicken is delicious flavored with curry, tomato, or mayonnaise, but in the summer I highly recommend spicy chicken. The combination of doubanjiang and miso is really good, making this dish great as a side dish as well as a snack to have with drinks. The red pepper flakes and dried sliced garlic are a must when you're cooking the chicken and they're key to making this dish (I got the idea from a pasta recipe). The fragrance of the garlic and the spiciness of the red chilli pepper will really whet your appetite. Recipe by Hirooyaji cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-Fried Konnyaku with Bonito Flakes and Kimchi Stir-Fried Konnyaku with Bonito Flakes and Kimchi My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos. Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell. If you're using bonito flake mini-packs, use 2 to 3. Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou cookpad.japan Satsuma-Age and Leek Stir-Fry Satsuma-Age and Leek Stir-Fry I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge. Please adjust the seasoning proportionately to the size of the Satsuma-Age. I think this is good for bento too. For 2~3 servings. Recipe by eterno cookpad.japan Satsuma-Age and Leek Stir-Fry Satsuma-Age and Leek Stir-Fry I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge. Please adjust the seasoning proportionately to the size of the Satsuma-Age. I think this is good for bento too. For 2~3 servings. Recipe by eterno cookpad.japan Chicken & Bamboo Shoots Stir-Fry Chicken & Bamboo Shoots Stir-Fry I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make. Please cut the meat and vegetables to whatever size, but a size that cooks well. The shiitake mushrooms I used this time were pretty small so I didn't bother cutting them. This has a light taste, so if you like sweeter tastes add sugar... If you like spicy food, try adding more doubanjiang. Please adjust it to your liking. Recipe by rie-tin cookpad.japan Chicken & Bamboo Shoots Stir-Fry Chicken & Bamboo Shoots Stir-Fry I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make. Please cut the meat and vegetables to whatever size, but a size that cooks well. The shiitake mushrooms I used this time were pretty small so I didn't bother cutting them. This has a light taste, so if you like sweeter tastes add sugar... If you like spicy food, try adding more doubanjiang. Please adjust it to your liking. Recipe by rie-tin cookpad.japan Doubanjiang and Miso Chicken Stir Fry Doubanjiang and Miso Chicken Stir Fry I really like chicken, so I eat it often by stir frying or roasting it with various things. Chicken is delicious flavored with curry, tomato, or mayonnaise, but in the summer I highly recommend spicy chicken. The combination of doubanjiang and miso is really good, making this dish great as a side dish as well as a snack to have with drinks. The red pepper flakes and dried sliced garlic are a must when you're cooking the chicken and they're key to making this dish (I got the idea from a pasta recipe). The fragrance of the garlic and the spiciness of the red chilli pepper will really whet your appetite. Recipe by Hirooyaji cookpad.japan Doubanjiang and Miso Chicken Stir Fry Doubanjiang and Miso Chicken Stir Fry I really like chicken, so I eat it often by stir frying or roasting it with various things. Chicken is delicious flavored with curry, tomato, or mayonnaise, but in the summer I highly recommend spicy chicken. The combination of doubanjiang and miso is really good, making this dish great as a side dish as well as a snack to have with drinks. The red pepper flakes and dried sliced garlic are a must when you're cooking the chicken and they're key to making this dish (I got the idea from a pasta recipe). The fragrance of the garlic and the spiciness of the red chilli pepper will really whet your appetite. Recipe by Hirooyaji cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-Fried Konnyaku with Bonito Flakes and Kimchi Stir-Fried Konnyaku with Bonito Flakes and Kimchi My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos. Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell. If you're using bonito flake mini-packs, use 2 to 3. Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou cookpad.japan Stir-Fried Konnyaku with Bonito Flakes and Kimchi Stir-Fried Konnyaku with Bonito Flakes and Kimchi My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos. Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell. If you're using bonito flake mini-packs, use 2 to 3. Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou cookpad.japan