mirin

Yaki Chicken Udon

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Yaki Chicken Udon! Who likes Japanese noodles, sautéed veggies, and a rich savory sauce? Me, too. If I can sneak a couple mushrooms into a dish, it’s always a good day for me. The hubs isn’t as crazy about fungus as I am, which is why I put in his favorite (carrots) to tastefully distract him. No judgment, please. 

YAKI CHICKEN UDON

Ingredients:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon mirin

7.76-ounce package udon Japanese-style noodles

1 clove garlic

1/4 cup onion, chopped

2-3 whole mushrooms, sliced

4-ounce chicken breast, boneless and skinless, cut into bite-sized pieces

2 baby carrots, julienned 

1/4 cup red cabbage, shredded

Cilantro, for garnish

Instructions:

In a small bowl, combine oyster sauce, soy sauce, and mirin. Mix well; set aside. To prepare the udon noodles, bring water to a boil over medium-high heat. Add the dried udon noodles. Cook 8-10 minutes, stirring occasionally to prevent sticking. Drain; set aside. Spray a skillet with nonstick oil. Warm pan over medium heat. Sauté garlic clove and chopped onions. Stir thoroughly, about 2-3 minutes, to prevent scorching. The onions will begin to soften as the garlic turns golden. Add chicken chunks and sliced mushrooms. Cook 3-4 minutes, turning chicken on each side, or until the chicken pieces are seared and cooked thoroughly. Once the chicken is ready, add the udon noodles, soy sauce mixture, julienned carrots, and shredded cabbage. Toss everything together until well coated. Garnish with fresh cilantro. 

Unagi Sauce

What’s Cooking in Gail’s Kitchen? Bright Ideas: Unagi Sauce! Anyone who likes Japanese cuisine is familiar with the term “unagi”. You may have seen a squeeze bottle, among other sauces, in a condiment caddy placed on each table at a restaurant specializing in sushi. Those who use unagi regularly may choose to call it “Eel Sauce”, but I’ve found that term used for shock-value more than anything else, especially among family members. If you were ordering grilled eel, well sure by all means, call it that. More importantly, let’s talk about taste because unagi sauce is that thick, sweet, salty stuff you could literally slurp with a spoon. I’d recommend adding a mound of steamed rice to your plate so it wouldn’t be so obvious.

UNAGI SAUCE

Ingredients:

5 tablespoons sugar

1/2 cup mirin (or dry white wine)

3 tablespoons sake (or Chinese rice wine)

1/2 cup soy sauce

Instructions:

Place a saucepan over Medium heat. Add sugar, mirin, and sake. Mix well. Add the soy sauce; stir to blend. Bring mixture to a boil, stirring occasionally. It allows the sugar to dissolve equally. Reduce heat to Simmer. Stir occasionally for 10 minutes longer. Bubbles will appear around the surface of the liquid. Remove pan from heat and allow to cool. Once it reaches room temperature, it is ready to serve. Store leftovers in a covered jar in the refrigerator.

Umami Miso Eggplant

What’s Cooking in Gail’s Kitchen? Time To Eat: Umami Miso Eggplant! For those who wonder, miso paste is used a lot in Japanese cooking. It tends to fall in the category of a concentrated salty soy sauce with hints of tanginess. Some even consider that umami punch quite savory. When in doubt, go easy and start with a small quantity until you receive a more balanced taste. The last thing you want is to have it overpower the other ingredients.

UMAMI MISO EGGPLANT

Ingredients:

1 medium eggplant

1 teaspoon olive oil

1 tablespoon white miso paste

1 tablespoon mirin

1 tablespoons hot honey

1 teaspoon sesame oil

1 green onion, chopped

1/4 teaspoon toasted sesame seeds

Cilantro, for garnish

Instructions:

Preheat oven to 425°. Cut eggplant in half, lengthwise. Score in a crisscross pattern without piercing the skin. Brush with olive oil and place flesh side down on a baking sheet lined with parchment paper. Bake 20-25 minutes, or until tender. Meanwhile whisk together white miso paste, mirin, hot honey, and sesame oil. When eggplants are tender, carefully flip over and liberally baste with the sauce. Broil in the oven 2-5 minutes until slightly charred. Transfers to a platter. Add green onion snips, sesame seeds, and chopped cilantro. Serve with rice.

Xia Chinese Shrimp

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.

XIA CHINESE SHRIMP

Ingredients:

1/4 cup ketchup

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon agave nectar

2 tablespoons vegetable oil

1 tablespoon ginger, minced

3 scallions, roughly chopped

1 pound jumbo shrimp, shelled and deveined

Green onions, for garnish

Instructions:

Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.

Unagi Sauce

What’s Cooking in Gail’s Kitchen? Bright Ideas: Unagi Sauce! Anyone who likes Japanese cuisine is familiar with the term “unagi”. You may have seen a squeeze bottle, among other sauces, in a condiment caddy placed on each table at a restaurant specializing in sushi. Those who use unagi regularly may choose to call it “Eel Sauce”, but I’ve found that term used for shock-value more than anything else, especially among family members. If you were ordering grilled eel, well sure by all means, call it that. More importantly, let’s talk about taste because unagi sauce is that thick, sweet, salty stuff you could literally slurp with a spoon. I’d recommend adding a mound of steamed rice to your plate so it wouldn’t be so obvious.

UNAGI SAUCE

Ingredients:

5 tablespoons sugar

1/2 cup mirin

3 tablespoons sake

1/2 cup soy sauce

Instructions:

Place a saucepan over Medium heat. Add sugar, mirin, and sake. Mix well. Add the soy sauce; stir to blend. Bring mixture to a boil, stirring occasionally. It allows the sugar to dissolve equally. Reduce heat to Simmer. Stir occasionally for 10 minutes longer. Bubbles will appear around the surface of the liquid. Remove pan from heat and allow to cool. Once it reaches room temperature, it is ready to serve. Store leftovers in a covered jar in the refrigerator.

Xia Chinese Shrimp

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.

XIA CHINESE SHRIMP

Ingredients:

1/4 cup ketchup

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon agave nectar

2 tablespoons vegetable oil

1 tablespoon ginger, minced

3 scallions, roughly chopped

1 pound jumbo shrimp, shelled and deveined

Green onions, for garnish

Instructions:

Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.