Tori no kara-age (Deep-fried Chicken Nuggets)

Ingredients:
2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:
3 tablespoons soy sauce
30g (1 oz) root ginger, peeled and grated
2 large garlic cloves, peeled and grated
salt and freshly ground black pepper

For the coating:
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemon, to garnish

Directions:
The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.
Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Yakitori Don

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil

Directions:
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.

Onion Soup

Ingredients:
1/2 stalk celery, chopped
1 small onion, chopped
1/2 carrot, chopped
1 teaspoon grated fresh ginger root
1/4 teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

Directions:
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Note: you can change the mushroom with other kind mushroom you like

Okonomiyaki

Ingredients:
12 ounces sliced bacon
1 1/3 cups water
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 medium head cabbage, cored and sliced
2 tablespoons minced pickled ginger
1/4 cup tonkatsu sauce or barbeque sauce

Directions:
Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Note: you can replace the bacon with other meat like ham

Agedashi-esque Tofu

Ingredients:
1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

Directions:
Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Note: You can replace the hoisin sauce with other sauce you like

Miso Soup

Ingredients:
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Note: You may also add some vegetable in it, such as tofu, onion, spinach, carrot, etc