In celebration of this festival showcasing international cuisine, we asked Jenkins and Sakai to provide some of their favorite Japanese recipes.
1 Head Cabbage, chopped
Meat – Choose beef strips, chicken or shrimp
About 1/3 – ½ cup flour and water
Salt to taste
Mix all of the above and cook in oil. Add Okonomiyaki Sauce. Serve with rice.
Options: Could also use green onion, ham, egg, carrots and green pepper for this dish.
GYUDON (rice bowl dishes)
Simmered beef is served on top of steamed rice.
Recipe from Sakai Japanese Bistro, Troy
4 cups steamed white rice.
1 lb thinly sliced beef loin
1 onion, thinly sliced
Boiled water 13.5 oz (400ml)
2 tsp dashi
5 tbsp soy sauce
3 tbsp mirin
2 tbsp sugar
1 tbsp sake (white wine)
*optional: benishouga (pickled red ginger)
Preparation: Put boiled water, dashi, soy sauce, sugar, sake, mirin in large pan and bring to a boil on medium heat. Add sliced onion ,simmer for a few minutes until softened. Add beef in the pan, simmer for a few minutes. Place simmered beef on the steamed rice.
Submitted by Ruth Jenkins; adapted from online recipe. A common noodle dish in Japanese restaurants.
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve.