igh heat with PLENTY of cooking oil. I find that the
arge bowl; reserve 3 cups cooking liquid. While liquid is hot
n the middle so vary cooking time for how thick the
eat. Let duck stand in cooking liquid about 2 hours or
n medium.
Add the cooking oil and the meat.
Before you start cooking, you will need to prepare
teaks. Skim oil occasionally during cooking to remove any crumbs.
Preheat outdoor grill, stove-top grill pan or broiler.
Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
Drizzle over grilled eggplant and sprinkle with scallions.
2 points per serving - Yields about 3/4 cup per serving.
side.
Saute garlic use cooking oil to taste. stir in
If you're using small Japanese cucumbers any other small, immature
ool place to stop the cooking as quickly as possible. In
.Make a pocket in each chicken breast.
Fold a slice of cheese in each slice of ham and place one inside each chicken breast.
Spray the chicken with nonstick cooking spray and coat each with bread crumbs.
Carefully fit the stuffed chicken into the wells.
Cook 20 minutes. Serve topped with hollandaise, bearnaise or your favorite sauce, if desired.
asy. While the rice is cooking (20 minutes), I prepare the
reserving 3 tablespoons of the cooking water.
Heat 1 tablespoon
ook for 5 seconds. Add cooking wine, soy sauce, oyster sauce
5 minutes, set aside.
COOKING DIRECTIONS.
In a wok
arge pot of water for cooking the udon noodles.
Meanwhile
Wash then chop the Japanese mugwort finely. You can also
Combine water, soy sauce, Chinese cooking wine and sugar.
Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
Add the marinade beef and stir-fry until it is cooked about 3 minutes.
Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
Add beaten egg in the wok and cover for 2 minutes.
Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.