Rice Cooker Love

As you can imagine, now that I’m working on a rice cooker cookbook, I have been making a lot of food in the rice cooker. I love how easy it is. With summer in full force, I don’t seem to have the usual cooking energy and five minutes of active prep works for me.

I’ve been having a harder time with cakes because I have a three cupper and cakes need a wider area like a five cupper. What a great excuse for a new rice cooker.

Here is what I’ve been working on.

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Pineapple Curry Chicken

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Roast beef

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Daikon and chicken in a gochujang sauce

Coconut Chicken Strips and Broccoli Cheese Quinoa Cups

coconut Chicken strips and quinoa cups

This is the best picture I could manage the night I made these. The chicken strips reflect way too much light. I guess I should have been patient enough to brown them under the broiler. After the success of the tofu version of these I made, I couldn’t wait long enough. I came accross both of these recipes via pinterest and they immediately went to the top of my do make list. You can find the chicken strip recipe here on Budget Bytes. And the quinoa cups here on Iowa Girl Eats. Both of these recipes you don’t actually have to follow as they are flexible. Just look for inspiration and go with what you feel like.

Changes to the chicken strips:

  • added coconut milk powder to the coating mix instead of coating them in coconut milk
  • baked them at 170C for 25 minutes instead of frying

Changes to the quinoa cups

  • used steamed broccoli and shredded gouda (cheap supermarket stuff) as the addins
  • used a bit less quinoa so only used two eggs, no egg whites

 Where to find shredded coconut: in the cake baking section of your supermarket (very small bag for about 130 yen).

Where to find coconut milk powder: in the Asian food section of your supermarket near the Thai curry mix or an import shop. The spice maker S&B now makes small (about 30g) bags as addins for curry and they are located in the curry section.

Where to find quinoa: sometimes you can find small bags in import shops, health food stores, online at Rakuten, Amazon, etc. – it is called キヌア kinua in Japanese.

Where to find Thai Sweet Chili Sauce: the below pic is the only brand I’ve ever seen. It used to have English on it as well but the last bottle I bought doesn’t. It is in the Asian food section of supermarkets and should be readily available as it is used for spring roll dipping sauce.

Green Onion Chicken Patties 青ねぎたっぷりつくね

Who knew potato goes well in chicken patties

Who knew potato goes well in chicken patties

I found this in an the Spring Recipes edition of Orange Page magazine (オレンジページ 春レシピ), a cooking magazine published in Japanese. I was intrigued by the addition of mashed potato to the ingredients list and had to try them.  They were delicious and I think they would make good chicken burgers too.

Green Onion Chicken Patties

Orange Page, Spring Recipe Edition p. 23

300g ground chicken

1 large potato (Japan sized – outside of Asia use a medium-small sized potato)

1/2 bunch green onions

1 small egg

2/3 tsp salt

oil for frying

grated daikon radish

ponzu

Peel, boil (for about 10min) and mash the potato.  In a large bowl mix chicken, egg and salt together.  When the mashed potato has cooled a bit, add to the meat mixture.  Fold in the green onions.

Heat a pan with a tablespoon of oil. Drop large spoonfuls in the pan and fry 3min on each side.  Arrange on a plate and put a couple of tablespoons of grated daikon radish on the side.  Drizzle the grated daikon with ponzu and serve.

Okonimiyaki and something a little different

One of my friends is in town and she wants to learn how to cook some Japanese food that she can make back home.  We decided on Okonomiyaki which is like a savory pancake.  There are many different ingredients added to okonomiyaki.  For some interesting pictures look here (Japanese page).   We also decided to experiment with the concept and try some atypical ingredients as well.  The result was kimchi pork okonomiyaki and basil chicken okonomiyaki topped with sweet chili sauce.

Typical Okonomiyaki

Typical Okonomiyaki

Kimchi Pork Okonomiyaki
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
230g thinly sliced pork
10 large cabbage leaves, slivered 
150g kimchi
4 eggs
1/3cup flour
Okonomiyaki sauce (for topping) – apparently you can mix 4tbsp Worcestershire sauce and 4tbsp ketchup for a similar effect
Aonori flakes (nori seaweed flakes – note: these are bright green, not dark like sushi nori) for topping
Katsuo bushi (dried bonito flakes) for topping
Mayonnaise for topping (best in a squirt bottle)
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute pork and kimchi in a frying pan – depending on the fat content of the pork you may need oil.  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
Place the okonomiyaki on a plate and spread okonomiyaki sauce on it, follow by mayonnaise (see picture).  Sprinkle nori flakes and bonito flakes.  Cut like a pizza or into squares and serve.
 
 

A twist on typical Okonomiyaki

A twist on typical Okonomiyaki

Basil Chicken Okonomiyaki

 
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
 
230g chicken, cut into bite-sized pieces (I used chicken breasts)
10 large cabbage leaves, slivered 
1 handful fresh basil (feel free to add more)
4 eggs
1/3cup flour
Thai sweet chili sauce for topping
 
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute chicken in olive oil in a frying pan .  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
 
Place the okonomiyaki on a plate and spread sweet chili sauce on it.