Sunday, July 22, 2012

Japanese Spread

This is the first time I deep fried enoki mushroom! Usually I use them for stir frying or in soup :) and usually my boy will discard them if cook in soup! Think he find it too tough? But for this fried version, he can't get it enough!! 'Can I have some more??!' :)

Crispy Enoki Mushroom

Assorted Yakitori!

My boy enjoyed these sticks a lot and he called them Satay! >.<

Pork Balls, Shitake Mushroom, Teriyaki Chicken, Chikuwa & Crabstick, Pork Belly with Enoki & Asparagus...

Japanse Style Pork Balls
  • 300gm minced pork
  • 1 slice wholemeal bread, processed till fine
  • 1 small onion, finely chopped
  • 1 small egg
  • dash of pepper
  • 1 tbsp light soy sauce
  • 1/2 tsp salt

  1. Heat 1 tbsp oil in pan, fry onion until soft & fragrant. Leave to cool.
  2. Combine minced, onions, egg, breadcrumbs and seasoning. Stir well till combine and mixture is sticky. Chill in fridge for 30mins.
  3. Shape mixture into small balls and thread 3 balls into a wooden skewer.
  4. Grill on medium heat for 5-10 mins, basting with teriyaki sauce* (see teriyaki chicken recipe) in between, until cook through.

Pork Belly with Enoki Mushroom & Aspragus
  • 400gm pork belly, thinly sliced
  • 100gm enoki mushroom, ends trimmed
  • some thin asparagus stem
  • 2 tbsp sugar
  • 3 tbsp light soy sauce
  • 3 tbsp mirin

  1. Marinate the pork belly with seasoning for at least 30mins.
  2. Lay a slice of pork on a board and top with some enoki mushroom & asparagus. Roll up tightly.
  3. Thread 3 pork rolls onto a wooden skewers. Grill on medium heat for 5-10mins , basting with teriyaki sauce*(see teriyaki chicken recipe) in between, until cook through.

Teriyaki Chicken
  • 3 boneless chicken thigh, cut into cubes
  • 5 tbsp light soy sauce
  • 5 tbsp rice wine
  • 5 tbsp mirin

  1. Marinate chicken cubes with seasoning, preferably overnight.
  2. Thread 3 cubes of meat into a wooden skewer. Grill over medium heat, basting with teriyaki sauce in between, until brown and cook through.

I thread some chikuwa & crabstick with some balance asparagus, baste with some teriyaki sauce in between while grilling. For the shitake mushroom, I also did the same method :) Sprinkle over some seaweed after the stick are cooked.

Crispy Enoki Mushroom
Recipe adapted from Wokking Mum
  • 2 packet Enoki Mushroom, ends chopped off
  • Oil for Deep Frying

  • 4 tablespoon Self Raising Flour
  • 2 tablespoon Rice Flour
  • 4 tablespoon Water (I used 5 tbsp as I find the batter too stiff)
  • a pinch salt

  1. Mix batter well and set aside.
  2. Separate enoki mushroom into small batches.
  3. Heat oil hot but not smoking.
  4. Dip enoki mushroom into batter.
  5. Drip off excess batter and deep fry in batches to prevent them from sticking together.
  6. Remove when they are lightly golden brown (mine is a bit too brown).
  7. Drain on paper towel.
  8. Serve with crispy enoki mushroom with sprinkle of seaweed & paprika.

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