Category Archives: Meat

Japanese food Meat Recipes

Miso fried chicken

In this recipe, chicken is marinated in a miso sauce and fried in a frying pan. I like this recipe because it is so easy to make and is very flavorful. I’ve made it without letting it marinate when I didn’t have time and it was still delicious.

Miso chicken
Miso chicken

Ingredients
600 g chicken
2 tbsp miso
2 tbsp soy sauce
1 tbsp sugar or mirin
Oil for cooking

Cut chicken into the desired sizes.
Combine miso, soy sauce and sugar.
Add the sauce mixture to the chicken and combine until chicken is well coated.
Allow to meat to sit for several hours in the fridge, wrapped.
Heat oil in frying pan.
Place chicken in the pan and fry until golden brown.
Flip the chicken and fry the other side.

Fry until brown and thoroughly cooked.
Serve hot.

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Chinese food Meat Recipes

Soy sauce chicken- Hong Kong style

Hong Kong style soy sauce chicken
Hong Kong style soy sauce chicken

Soy sauce chicken is popular in Hong Kong. It is often served with noodles or rice, or even alone, at restaurants and stalls.

In this recipe, I omitted Chinese cooking wine (simply because if didn’t have any at home), but the wine can be added to the sauce for a deeper flavor. Also, for those who dislike star anise, it can be removed from the sauce prior to the addition of chicken for a lighter flavor.

This recipe also works great for chicken wings!

Ingredients
Approx. 10 chicken drumsticks
3-4 cloves of garlic, crushed
A few slices of ginger, finely chopped
3/4 cup dark soy sauce
2 tbsp of sugar (or rock sugar)
1 star anise
3 cups of water
Dash of white pepper (optional)
1 tbsp cooking oil

– heat cooking oil in a pan or pot.
– add garlic and ginger and fry to bring out the aroma.
– add soy sauce, water, sugar and star anise, and bring to a boil. Add white pepper if desired.
– lower the heat and add the chicken one by one into the sauce.

– simmer for approx. 15 mins, then flip the chicken and simmer or another 15 mins. The chicken should take on the color of the soy sauce.
– remove chicken from the sauce and serve hot or cold on a plate. The sauce can be spooned onto rice and vegetable side dishes for added flavor.

About the leftover sauce- it would be a waste to throw it out! Most restaurants keep the sauce and reuse it a number of times for chicken, but at home, I like to add potatoes, carrots and boiled eggs to the sauce. Allow to boil for about 20 mins or until the potatoes are cooked through and the boiled eggs have turned brown, and voila! It’s delicious!

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Meat Recipes

Turkey cranberry meatloaf

Turkey meatloaf with a carrot heart center
Turkey meatloaf with a carrot heart center and vegetables and mashed potatoes

Here is an alternative for a turkey dinner that is easy and works well for large and small groups. It is perfect for holidays such as Christmas and Thanksgiving. It uses the same flavors as a turkey dinner, and tastes great with the traditional mashed potatoes, gravy and stuffing.

Ingredients:

500 g minced turkey or chicken
1 egg
1/2 onion, chopped
1/2 apple, grated
2 garlic cloves, crushed
2-3 tablespoons dried sage leaves
1 tablespoon dried parsley
1/2 cup breadcrumbs
Dried cranberries or cranberry sauce

– mix onion, apple, garlic, sage, parsley and breadcrumbs.
– add the minced meat, and mix by hand.
– add egg and mix until the meat is well mixed.
– place meat evenly in the pan.

*optional: place a carrot cut into a heart shape in the middle of the loaf so that, when sliced, a heart can be seen in the middle. Consider precooking the carrot, either by boiling or steaming, to ensure that it is fully cooked. As a bonus, less baking time is required. This is especially good for those who often worry whether the middle of the loaf is cooked. And it is cute!*

– press the dried cranberries onto the top of the loaf. Alternatively, coat with a layer of cranberry sauce.
– cover with foil and bake for about 1-1.5 hours at 180 degrees Celsius.

– remove from the oven and allow to sit for 15-30 minutes.

Turkey meatloaf topped with cranberries
Turkey meatloaf topped with cranberries

– slice and serve hot.

A slice of turkey meatloaf
A slice of turkey meatloaf
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Baking Meat Recipes

Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

Ingredients:
1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

Japanese food Meat Recipes

Panko Fish

Remember when Shake ‘n Bake was the newest thing? Or those Chicken Tonight commercials? Well, frankly this post really has nothing to do with a dancing chicken… it just came to mind semi-randomly…

I’ve been experimenting with Panko (a Japanese bread-crumb like product). The texture is lighter and more airy than its western counterpart. In North America, panko is often used as tempura batter (which is different than real Japanese tempura) to create a flaky, crispy crust. And since I don’t tend to keep bread crumbs in the house, I thought panko would be a more versatile product to have in the cupboard.

Panko is available in most mainstream supermarkets now (at least, here in Toronto). It’s usually in the “ethnic” aisle, next to the noodles. I also see it freqently by the meat and fish section, next to little tubes of wasabi and jars of pickled ginger (suggestive product placement, I suppose:)

Because panko is delicately crisp, and doesn’t require a lot of oil to cook, it’s perfect for this baked fish recipe.

Ingredients:

2 tilapia fillets, cut lengthwise in half
1 cup of panko
1 tsp oregano
1 tbsp parmesan cheese
salt and pepper
1 tbsp vegetable oil
Pre-heat oven to 375 F. In a large flat-bottomed bowl or a plate, mix the panko, oregano, parmesan, salt and pepper. Drizzle the fish fillets with oil and coat all sides. Then cover each fillet in the panko mixture. (I prefer this technique over tossing in a bag, since it helps the panko stick better, while using less oil.) Lay the fillets on a baking sheet lined with parchment paper. Top with the remaining panko mixture. Bake for 10 mins, flip over, and then for 10 mins more.

This particular night, I served the fish with portuguese style rice and vegetables. I also made a lemon-dill sauce to go with it. A healthy, tasty meal!

Bento transition: For anyone interested, all the food in the picture above (on the plate), was packed into the lower container in the picture below. Exact same food, and exact same portions (About 1/2 cup of rice, 3 oz of fish, 1/2 cup of vegetables. Also in this bento: carrot sticks, pickled diakon and gherkin, 1/4 slice of swiss roll cake, 2 fingers of bosc pear, 2 cubes of cheese)