Easy Ja­panese meals

Shape (Malaysia) - - Contents -

We’re bring­ing this de­li­cious but no­to­ri­ously tricky cui­sine to your kitchen. Here, 5 clas­sic dishes be­come flavour packed, healthy, and trans­port­ing yet so sur­pris­ingly sim­ple.

RA­MEN, UP­DATED

Maze­men gets its taste from a bold sauce in­stead of broth and comes to­gether in mere min­utes. Just toss cooked noo­dles with the dress­ing, and add what­ever top­pings you choose—maze­men is end­lessly adapt­able. Stick with veg­gies (we in­cluded car­rots, pep­pers, toma­toes, and more, but swap in spinach or broc­coli if that’s what you crave), or add ground beef or slow-roasted pork.

EAST­ERN COM­FORT FOOD

Sim­mer veg­eta­bles, chicken, tofu, and pota­toes in dashi, a rich stock, for an hour or so, un­til the flavour takes on a nice in­ten­sity and a vel­vety con­sis­tency—that’s how you make oden, a sat­is­fy­ing meal per­fect for a crowd. Bring the pot to the ta­ble, and let ev­ery­one dip in and serve them­selves. To build your oden, use any veg­eta­bles, pro­teins, and spe­cialty in­gre­di­ents you de­sire. Start with the sug­ges­tions at left.

THE UL­TI­MATE FLAVOUR BOMB

Miso, that umami-packed condi­ment made from fer­mented soy­beans, deep­ens the flavour of vir­tu­ally any dish. And be­cause it’s full of pro­bi­otics, miso is con­sid­ered a su­per­food in Ja­pan. It’s whisked to­gether with sake and mirin (a type of rice wine) here as a mari­nade for fish, but go ahead and driz­zle it on chicken, tofu, and veg­eta­bles too.

CRISP AND TEN­DER

Tonkatsu (pork cut­lets) and torikatsu (chicken cut­lets) are lo­cal favourites and served in both fast­food joints and high­end restau­rants. This ver­sion is baked in­stead of fried, which keeps the meat crisp on the out­side and ten­der inside with­out the ex­tra oil.

MATCHA FOR DESSERT

Pocky (a Ja­panese snack food) and corn­flakes add crunch to a green tea– in­fused cake and ice cream con­fec­tion.

VEG­E­TAR­IAN MAZE­MEN

GRILLED FISH MISOYAKI

MATCHA PAR­FAIT

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