1. Japanese braised chicken:

1 whole chicken (2 and a half pounds), cut into several small pieces

1 tablespoon ginger, grated

1 clove garlic, minced

3 tablespoons sugar

160 ml soy sauce

1 tablespoon sake

4 tablespoons of Mirin (Japanese sweet cooking wine)

2 tablespoons of cooking oil

Preparation method

1. Rinse the chicken and pat dry with paper towels. Take a large deep plate or bowl, add ginger, garlic, sugar, soy sauce, sake, and sweet cooking wine, and mix well. Add chicken pieces to the mixture and marinate. Cover the dish and marinate in the refrigerator for a few hours, or overnight.

2. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces and fry skin side down first. Reserve marinade. Fry until the chicken skin is light brown, then turn over and fry the other side. Pour off excess oil. Pour remaining marinade into pan. Cover, reduce heat to low, and cook for 8 to 10 minutes. Open the lid and continue cooking, shaking the pan occasionally to avoid sticking, until the marinade has evaporated and the chicken is cooked through in the middle. Serve with hot rice or noodles.

2. Japanese miso soup: preparation materials

Kelp and bonito essence powder (Dashi) 2 teaspoons

Water 950 ml

3 tbsp Japanese miso soup paste

225g soft tofu, cut into small cubes

2 green onions, cut diagonally into 1cm long green onion sections

Preparation method

1. Take a medium-sized soup pot, place it over medium-high heat, add kelp powder and water, and bring the water to a boil. Reduce the heat to medium, add the miso soup, and stir to incorporate into the soup. Add diced tofu. Finally, peel off the green onion segments layer by layer and add to the soup. Cook for 2 to 3 minutes and serve.

3. Japanese rice cake soup: Preparation materials (check the nutritional label)

950 ml of water

1 piece of dried kelp, 10 cm long

10 grams of dried bonito flakes (dried fish cut into very thin slices with a plane)

2/3 tsp salt

2 tsp soy sauce

1 tablespoon Japanese sake

4 pieces of fish paste cake (made from fish pulp, painted in a red spiral pattern)

8 grams of spinach, washed and chopped

4 pieces of Japanese yuzu (luohan orange), peeled

Preparation method

1. Make kelp and bonito soup: wash and dry kelp and pat dry with paper towels. Then put the kelp in a medium pot, add 720 ml of water, and soak for 3 hours.

2. After soaking, put the pot, water and kelp on the fire and boil for a while. Then fish out the kelp and discard it. Remove the soup from the heat and let it cool for 5 minutes.

3. Place thin fish fillets in the soup in which the kelp has been cooked. Put the soup on the fire and bring it to a boil again. When the fish fillets sink to the bottom of the pot, strain the fish fillets and keep the liquid in the pot. This is Dashi, the most basic soup base used in many aspects of Japanese cuisine.

4. While the kelp and bonito fish soup is cooking, put the spinach in a small pot, add water and bring to a boil. As soon as the spinach is cooked, remove and drain.

5. Add salt, soy sauce and sake to the kelp and bonito soup to taste. Then use a large spoon to spoon the soup into each bowl. Place a rice cake, a bit of spinach and a fish patty into each bowl. Finally, put a piece of Luo Han Orange on top.

4. Japanese Pancakes: Preparation Ingredients (Check Nutritional Facts Table)

140g chopped cooked chicken

115g Chinese cabbage, cut into thin strips

35g carrots, cut into thin strips

3 green onions, chopped

12 fresh green beans, cut into 1 cm pieces

1 small green bell pepper, cut into very thin strips

1 small zucchini (Italian melon), cut into thin strips

3 eggs, lightly beaten

95g flour

180ml chicken stock

10ml soy sauce

5ml vegetable oil

Toasted sesame oil 1 ml

Instructions

1. Combine chicken, cabbage, carrots, green onions, green beans, green peppers and zucchini in a large bowl. Take another bowl, add eggs, flour, chicken broth and soy sauce, mix well and pour into the large bowl of chicken and vegetables, mix thoroughly.

2. Pour the vegetable oil and sesame oil into a large frying pan and preheat over medium heat. Use a spoon to scoop about 60 ml of batter and add it to the pan to make a round cake with a diameter of 7 cm (depending on the size of the pan, you can fry more than one at a time). Cover and fry for 4 minutes, or until bottom is golden brown. Turn over and continue frying for 4 minutes, or until cooked through. Scoop out and place on paper towels to drain the oil. Continue the above steps to complete all the batter.

5. Steamed clams with butter and sake: Preparation materials (check nutritional information table)

5. Steamed clams with butter and sake

4 teaspoons of Japanese sake

4 teaspoons Japanese sweet cooking wine

2 teaspoons rice vinegar

560 grams of fresh clams (with shells), scrub the shells clean

3 tablespoons butter

1 teaspoon soy sauce

1 green onion, chopped

Preparation method

1. Take a large wok or seasoning pot and heat it over high heat Preheat. Once the pot is hot, immediately pour in the sake, sweet cooking wine and rice vinegar. Add the clams, cover the pot, and cook until the clams open, about 3 to 4 minutes. Discard any clams that do not open after cooking. Scoop out any scum or foam floating on the surface with a spoon. Stir in butter, soy sauce, and green onions. When the butter melts, stir-fry to coat the clam shells with butter. Arrange the cooked clams in a large bowl, pour over the soup from the pot, and eat while hot.