From Tokyo with Love (for Food)

Archive for July, 2014

Chicken, Tomatoes And Basil In Thai Style

TorinikubasilfryTomatoes were fresh and cheap at the local supermarket, so I bought a big bag, even though tomatoes are not my favourite vegetables. Now I had a problem how to use them, and preferably quickly as they were very ripe.

Thus I came up this variation of Thai classic, stir-fried chicken and basil, with tomatoes instead of red peppers, and it turned out delicious.

Chicken, Tomatoes And Basil In Thai Style (for 2 persons)

200g chicken tenderloin (4 pcs)
1 tbs sake
1 tsp soy sauce
1 tbs potato starch
2 garlic cloves
1-2 red chili (fresh or dried)
1 tsp vegetable oil
1 big tomato
1/2 leek
Handful of (Thai) basil leaves

1 tbs oyster sauce
1 tbs nampla
1 tsp soy sauce
2 tsp sugar

1) Take out the sinews from the tenderloins by making a cut on both sides of white sinew and then pulling it out while pushing the meat with the back of the knife. Cut the tenderloins into 4 pieces with diagonal cuts.
2) Put the meat in a bowl, and add sake and soy sauce. Rub lightly, and add potato starch. Mix so that all the pieces are covered with starch. Let marinade 10 mins.
3) Peel the garlic and cut to thin slices. Take off the sprout so that there will a hole in the middle of the slices. If you are using fresh chili, cut the it into rings.
4) Take off the stem of the tomato and cut it to 8 chunks. Cut the leek diagonally into 1 cm thick slices. Cut the big basil leaves in two.
5) Mix the ingredients of tare.
6) Put 1 tsp of vegetable oil into a frying pan, and fry garlic and chili rings on low heat for 3 mins or when the garlic becomes soft. Take out of the pan.
7) Add chicken and fry on medium heat until both sides have a nice golden brown colour.
8) Add leek and the garlic and chili that were taken out. Fry quickly over high heat. Add tomatoes and fry quickly from both sides. Add tare while mixing. Turn of the heat and add basil leaves. Garnish with fresh basil and serve with rice.


Omuraisu with Onion Demi-Glace Sauce


Japanese are masters in shaping Western food to their own tastes. Omuraisu (comes from omelette and rice) is a long-time home food classic, and lately also an oshare menu in many caf├ęs favored by women.

There are many variants of omuraisu, but instead of typical ketchup rice with a thin omelette rolled on it, I prefer my rice more sappari (simple) and omelette more fuwa-fuwa (soft and fluffy).

Omuraisu with Onion Demi-Glace Sauce (for 2 persons)

4 eggs
3 tbs milk
1 tbs mayonnaise
1 tsp light soy sauce
Salt & white pepper
Some vegetable oil

2 cups of (brown) rice
3-4 scallions
1 tsp light soy sauce
Salt & pepper

Demi-Glace Sauce:
1/4 onion
2 tbs plain flour
10 g butter
200cc water
1/2 tsp granuled consomme
2 tbs Worcester sauce
2 tbs ketchup

1) Make the sauce first. Peel and cut the onion to thin slices vertically. Mix the water, consomme, Worchester sauce and ketchup.
2) Put the flour to a frying pan, and fry until evenly light brown. Move away from the pan, and wipe with kitchen towel. (Be careful not to burn the flour!)
3) Warm the butter on the frying pan, and add the onion slices. Fry until the onion has absorbed the butter evenly. Add the brown flour and mix well. Add the water mix and heat while mixing until getting the thickness of your liking.
4) Make the rice next. Cut the scallions to 1-2 mm slices. Mix all the ingredients and put the rice to 2 plates.
5) Mix the ingredients of the omelette. Warm some vegetable oil on a frying pan, and pour half of the liquid to the pan. Move the liquid towards the center with a spatula, making a thick omelette. When half-cooked, fold the omelette to half and slide carefully on the rice. Make a cut to the omelette with scissors or knife, and fold it open on the rice. Make the other omelette in similar way.
6) Pour the demi-glace sauce on the omelette, and serve with vegetables or salad.