Mochitsuki, it's a New Year's tradition!

Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost!  We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year.  Mochi is definitely a must for any Japanese New Year or "Oshogatsu" celebration. 

The process of making mochi is pretty labor intensive but it really gets the whole family involved because everyone can help.  It's fun to form the mochi patties and wait in anticipation to eat our first cooked batch that we dip in sweet soy sauce.  It’s not worth doing unless you have a mochi maker which you can purchase on Amazon. Mine is a hand-me-down from my Aunt but I’d recommend this one. If you really want to do it "old school", after the rice is cooked, you would dump it into a usu, or mortar, made from a wood stump, stone or concrete form. Then the hot cooked rice in the usu is pounded with a kine or wooden mallet. With much force, the mochi is pounded until the mass of rice is smooth and shiny, with no lumpy grains of rice showing. 

Here’s my advice for making mochi:

1. Don't use old rice

2. Don't mix the rice with any other type of rice

3. Make sure you are only using the measuring cup that came with your rice cooker if you are going with the 2 cups of water vs the measured water option.

Mochi

Print

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Yield: 10 servings per batch

Author: Amy Kimoto-Kahn

Prep time: 12 HourCook time: 45 MinInactive time: 30 MinTotal time: 13 H & 15 M

*This recipe requires that you own a mochi maker*Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost! We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year. Mochi is definitely a must for any Japanese New Year "Oshogatsu" celebration or to have as a delicious morning treat.

Ingredients

Mochi Dough

• 3 lbs of mochigome rice (sweet short-grain sweet rice) per batch
• 400 ml or 13.5 oz water, or 2 japanese cups provided with the mochi maker
• 2 boxes of mochiko (sweet rice flour)

Sauce

• 1/4 cup sugar
• 1/4 cup soy sauce

Filling and Flavor Options

• Dark chocolate chips for filling
• Strawberry extract
• 1 can Adzuke beans

Instructions

1. First wash and soak 3 lbs of rice or "Mochigome" which is a particular type of sweet rice that you use for mochi making. Let it soak for of 8-12 hours. I used a scale to measure out 3 lbs so it was exact.
2. Drain the rice for a minimum of 15 minutes into a bamboo colander or a strainer that the rice will not fall through. Thoroughly drain for successful steaming.
3. Add 400 ml of water to the bottom of the mochi maker. You can also use 2 cups of water but only if a Japanese cup is provided with your mochi maker. Japanese cups are smaller than a normal US cup size.
4. Add the drained rice to the mochi maker and select the mochi (or soft mochi setting) and press start.
5. Let it steam for about 45 minutes until a large ball forms.
6. Lay the mochi out on mochiko so that it doesn’t stick.
7. Cut the hot mochi with a pizza cutter and make little patties until done.
8. To make a variety of mochi, you can add the strawberry extract to the dough before you make the patties. You can also fill the patties with dark chocolate or adzuke beans. These flavored mochi can be eaten raw and do not need to be broiled.
9. Preheat oven to Broil.
10. Make the dipping sauce with sugar and soy sauce. Mix together until incorporated.
11. Sprinkle some mochiko on a cookie sheet or use a silpat or aluminum foil with cooking spray on your sheet and spread out the patties so they have enough room to puff up without touching each other.
12. Broil for about 5 minutes or until puffy and golden brown. Watch closely so they do not burn as ovens vary.
13. Serve hot and enjoy with the dipping sauce.

Recommended Products:

Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound

Sweet Rice Flour

mochi

snack

Japanese

Mochi Making Through the Years

Mochitsuki, it's a New Year's tradition!

Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost!  We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year.  Mochi is definitely a must for any Japanese New Year or "Oshogatsu" celebration. 

The process of making mochi is pretty labor intensive but it really gets the whole family involved because everyone can help.  It's fun to form the mochi patties and wait in anticipation to eat our first cooked batch that we dip in sweet soy sauce.  It’s not worth doing unless you have a mochi maker which you can purchase on Amazon. Mine is a hand-me-down from my Aunt but I’d recommend this one. If you really want to do it "old school", after the rice is cooked, you would dump it into a usu, or mortar, made from a wood stump, stone or concrete form. Then the hot cooked rice in the usu is pounded with a kine or wooden mallet. With much force, the mochi is pounded until the mass of rice is smooth and shiny, with no lumpy grains of rice showing. 

Here’s my advice for making mochi:

1. Don't use old rice

2. Don't mix the rice with any other type of rice

3. Make sure you are only using the measuring cup that came with your rice cooker if you are going with the 2 cups of water vs the measured water option.

Mochi

Print

With ImageWithout Image

Yield: 10 servings per batch

Author: Amy Kimoto-Kahn

Prep time: 12 HourCook time: 45 MinInactive time: 30 MinTotal time: 13 H & 15 M

*This recipe requires that you own a mochi maker*Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost! We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year. Mochi is definitely a must for any Japanese New Year "Oshogatsu" celebration or to have as a delicious morning treat.

Ingredients

Mochi Dough

• 3 lbs of mochigome rice (sweet short-grain sweet rice) per batch
• 400 ml or 13.5 oz water, or 2 japanese cups provided with the mochi maker
• 2 boxes of mochiko (sweet rice flour)

Sauce

• 1/4 cup sugar
• 1/4 cup soy sauce

Filling and Flavor Options

• Dark chocolate chips for filling
• Strawberry extract
• 1 can Adzuke beans

Instructions

1. First wash and soak 3 lbs of rice or "Mochigome" which is a particular type of sweet rice that you use for mochi making. Let it soak for of 8-12 hours. I used a scale to measure out 3 lbs so it was exact.
2. Drain the rice for a minimum of 15 minutes into a bamboo colander or a strainer that the rice will not fall through. Thoroughly drain for successful steaming.
3. Add 400 ml of water to the bottom of the mochi maker. You can also use 2 cups of water but only if a Japanese cup is provided with your mochi maker. Japanese cups are smaller than a normal US cup size.
4. Add the drained rice to the mochi maker and select the mochi (or soft mochi setting) and press start.
5. Let it steam for about 45 minutes until a large ball forms.
6. Lay the mochi out on mochiko so that it doesn’t stick.
7. Cut the hot mochi with a pizza cutter and make little patties until done.
8. To make a variety of mochi, you can add the strawberry extract to the dough before you make the patties. You can also fill the patties with dark chocolate or adzuke beans. These flavored mochi can be eaten raw and do not need to be broiled.
9. Preheat oven to Broil.
10. Make the dipping sauce with sugar and soy sauce. Mix together until incorporated.
11. Sprinkle some mochiko on a cookie sheet or use a silpat or aluminum foil with cooking spray on your sheet and spread out the patties so they have enough room to puff up without touching each other.
12. Broil for about 5 minutes or until puffy and golden brown. Watch closely so they do not burn as ovens vary.
13. Serve hot and enjoy with the dipping sauce.

Recommended Products:

Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound

Sweet Rice Flour

mochi

snack

Japanese

Mike's Arare (Japanese Rice Cracker Snack)

This is a Japanese-American rendition of arare - a rice-cracker snack seasoned with soy sauce. Mike’s recipe has been in our family for a while and it’s by far our fave of all the recipes out there. It’s everything you want in a snack: salty, sweet, and crispy. One handful and you’re hooked.

Ingredients:

1 cup or 2 sticks (225g) butter

1/4 cup (175 ml) corn syrup

2 tsp shoyu (soy sauce)

3/4 cup (175 ml) vegetable oil

1 cup (200 g) baking sugar

2 boxes of Rice Chex cereal

2 bottles (3.4 oz/100g) furikake (available at most Asian markets or online) or try delicious home-made furikake from the Raw Spice Bar which you can get here. (Note: If you use the Raw Spice bar version this snack comes out more on the spicy side so kids might like the regular version)

Directions:

1. Preheat the oven to 250 Degrees F (120 C) or 300 Degrees F if you are planning to use a larger roasting pan vs two sheet pans.

2. In a medium saucepan on medium-high heat, combine the butter, corn syrup, shoyu, and oil until the butter is melted.

3. Lower the heat and whisk in the sugar until dissolved. It should be hte color of butterscotch and have a creamy texture. You should have a total of 3 cups (700 ml).

4. Pour one box of cereal each into two large tin-foil pans or both boxes into one large roasting pan.

5. Add 1 1/2 cups (360 ml) or half of the mixture over each pan of cereal, mixing well until the cereal is lightly coated. If using one large roasting pan, you can pour the entire mixture over.

6. Pour 1 bottle of furikake over each pan or both bottles over the larger roasting pan. Mix well.

7. Bake for 1 hour, mixing and turning over cereal mixture every 15 minutes.

8. Let cool before serving so that the cereal can get crispy and doesn’t stick together.

Furikake Salmon and Steamed Broccoli

It's Sunday night, dinner time and you don’t feel like cooking. This Furikake Salmon truly is the easiest recipe on the planet.  I'm not sure where this recipe originated, I think it was passed through one of our relatives or through a church cookbook.  The original had only mayonnaise and furikake but I doctored it up a bit to make it a bit more complex by adding flavor to the mayo mixture. Complex in flavor but by no means complex in preparation.  It uses Japanese furikake which is a condiment that includes nori and sesame seeds and is traditionally sprinkled over rice.  Make some rice and steamed broccoli and you have a go-to easypeasyjapanesey meal.

Furikake Salmon with Steamed Broccoli

ふりかけ さけ

Makes 6 servings

Ingredients:

1 large boneless salmon fillet, skin on or 6 - 6 oz salmon portions, skin on (I prefer Atlantic salmon)

¼ cup mayonnaise

1 tbsp soy sauce, preferably low-sodium

1 tsp sesame oil

¼ cup nori-gomifurikake or try delicious home-made furikake from the Raw Spice Bar which you can get here.

Directions:

1. Set oven to broil.

2. Place salmon, skin side down on a baking sheet lined with foil.

3. In a small bowl, whisk the mayonnaise, soy sauce, and sesame oil.

4. Spread evenly in a thin layer over the salmon with a spatula. Sprinkle furikake over the salmon evenly to lightly coat.

5. Either de-skinned or skin on - depending on if you are using the skin, place the salmon in the oven on the bottom rack.

6. Broil until just done, about 10 minutes depending on thickness of salmon (do not overcook).

7. Slice in 2-to-3-inch portions (skin should easily remove if you aren't broiling it separately), and serve with desired accompaniments. 

8. Sprinkle crumbled up salmon skin on top if you choose to do this step.

Steamed Broccoli

Ingredients:

1 head of broccoli, separated, stems cut

1/2 teaspoon sea salt or 1/2 chicken bouillon cube crumbled

1 teaspoon sesame oil

Directions:

1. Use a double boiler with steam insert.

2. Add 1/4 inch water in the bottom of the pan.

3. Add broccoli (stems too). Bring to a boil and steam for about 5 minutes.

4. As broccoli is steaming, prepare an ice water bath.

5. Remove broccoli and submerge in ice water to prevent overcooking and keep it green.

6. Strain and sprinkle with salt or chicken bouillon and drizzle with sesame oil.

7. Mix together and serve room temperature.

Roasted Nori

Roasted Nori (Seaweed) Makes as much as you need

View fullsize

Prep time: 2 minutes

These days you can find roasted and flavored seaweed in grocery stores, coffee shops, even vending machines. I prefer to roast my own because I feel like some of the varieties out there are too oily or don’t stay crispy when you eat it with steamed rice. If you purchase a package of seaweed made for sushi in big sheets, you can roast these over an open gas flame in seconds. I promise you'll never go back to those instant packs. These are crispier, tastier and you can make much more for the cost.

Ingredients:

Japanese nori (seaweed) in sheets

cooking spray or sesame oil

Directions:

1. Spray both sides of each sheet of seaweed with cooking spray or take a folded paper towel with some sesame oil on it to apply.
2. Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until the seaweed crisps up.
3. Set the finished roasted seaweed sheets on a paper towel and repeat with additional sheets.
4. Sprinkle each sheet with sea salt and stack them about 4 or 5 high.
5. Cut into fourths with a sharp chef's knife or with kitchen shears.

Here's a short tutorial video on how it's done! http://youtu.be/4nbZ4g3wFCM

Pan Fried Trout with Soy Sauce and Lemon

I've grown up in a fishing family so this recipe isn't really a recipe to me - it's just the way we eat our trout.  I would say we aren't exactly sport fisherman because we don't like to catch and release.  When you are fishing with our family the goal is to catch fish (no matter what size) and go back home to cook it up and eat it that night, in true hunter form.  We normally eat it with fluffy gohan (Japanese rice) and nori (seaweed) but I've made it here with a nice healthy arugula and watermelon salad with roasted brussels sprouts.  

The trick to this recipe is all in how you fillet the fish after it's cooked.  It's super simple and you'll be amazed at how easy the bones come out.

Ingredients:

1 medium sized trout - ask your fish monger to descale it for you as the skin is edible - or catch it yourself and gut it and descale it, it's fun!

flour

salt and pepper

lemon

soy sauce (low sodium preferred)

Directions:

Wash and pat dry the whole trout, inside and out.  Salt and pepper both sides of the fish.  Lightly coat the fish with flour, just sprinkle it all over and rub it in - this is to get that crispy skin.  Heat a saucepan with 1 tbsp of vegetable oil or cooking fat of choice.  Make sure the pan is big enough to hold your fish from head to tail.  When the pan is heated well, add the trout and you'll immediately hear it sizzling.  Don't move the trout or it will stick to the bottom of the pan. Depending on the size of the fish, cook until one side is a nice dark golden brown - in most cases it will take about 5 minutes.  Flip it over with a spatula, making sure not to let the skin stick to the pan.  Cook for an additional 5 minutes.  Make sure the fish is cooked through by checking for any real pink areas inside the fish cavity.

Remove the fish from the pan and set on a cutting board to rest.  When the fish is still warm but not too hot, use a chopstick on the underside of the fish from the tail and start pulling it apart while pulling up on the tail.  The bones should come up very easily. If it isn't easy, the fish probably isn't cooked enough.  Then, flip it over and do the same on the other side. Voila, you'll have one filleted fish in about 1 minute. Here's a video on how it's done.

[wpvideo GzAtgMSp]

My husband isn't a fan of the skin, so I easily remove it for him and sprinkle some sea salt and pepper, a squeeze of lemon and a drizzle of soy sauce over the fish.  It's the easiest way to prepare and doesn't over power the clean freshness of the trout. You could leave the skin on if people prefer as it should be crispy and delicious.  Serve it with a salad for a good protein and veggie fix or with Japanese rice, roasted seaweed and some steamed broccoli with a bit of sesame oil.  Here's how to roast your own seaweed, it's easy peasy - http://youtu.be/4nbZ4g3wFCM

BBQ Beef Tenderloin Teriyaki with Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad

We don't often have red meat so when we do, I like to splurge and buy a really good beef tenderloin.  I'm a stickler for not over cooking mine so my husband Dave has learned that rare means "almost walking". The teriyaki sauce for this tender beef tenderloin is something I always have in the fridge, ready to drown or marinate on any meat or poultry.  We've also been on a Paleo kick so I made a really hearty salad for this on the side and love the crunchiness of the brussel sprouts combined with the sweetness of the apples. The dressing comes from my mom's Chinese Chicken Salad dressing that I make a double recipe of and store in the refrigerator as well. It's all from scratch but won't take half the time if you already have the teriyaki sauce and the dressing ready to go. Teriyaki Sauce

Here's my recipe for a simple teriyaki sauce that you can keep in your refrigerator for weeks (if it lasts that long!) - [embed]http://wp.me/p1L4Tl-N[/embed]

BBQ Beef Tenderloin Teriyaki 

Ingredients:

2-3 beef tenderloin steaks

1-2 tbsp good olive oil

salt and pepper

flour

Directions:

Heat BBQ to high about 375 degrees.  Sprinkle salt & freshly cracked pepper on both sides of your tenderloin.  Drizzle with olive oil on both sides to coat. Sprinkle with flour on both sides. Don't season too early as the salt will draw out the meat juices and make the steaks soggy. It's a common myth to let steaks come to room temperature first - they should be cold when put on the grill. Put them on the grill and turn the heat down to medium high.

Try to only flip your steaks once if you want a crispy outer crust and don't slice them to see if they are done. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.

Take your steaks off of the grill when they've reached the desired tenderness you'd like. Allow the steak to rest for a juicier steak.

I love these steak myths that you should read if you have the time -  [embed]http://lifehacker.com/5571192/seven-myths-about-grilling-a-steak[/embed]

After the steak has rested, slice up the steak into thin pieces, spoon over some delicious and warm teriyaki sauce and sprinkle some toasted sesame seeds over the top for garnish. Ready to serve!

Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad 

I like to put this salad together right before serving so the lettuce doesn't wilt too much from the warmth of the brussel sprouts and the brussel sprouts stay nice and crispy.  Dress right before serving as well.

Ingredients:

1 bag of organic arugula (washed and damped dry)

1 small bag of whole brussel sprouts

1 avocado

1/2 asian pear or fuji apple

2 tbs olive oil

salt and pepper

Dressing:

I use the same dressing I make with my Chinese Chicken salad except that I add a little balsamic vinegar to give it a little extra tang.  Either way, the dressing is great on any salad.  Here's the recipe.

Directions:

Heat an oven 400 degrees.  After cutting the tough tip off, slice each brussel sprout into thin slices. Lay on an aluminum lined pan.  Drizzle some olive oil and salt and pepper over the sprouts and toss them to incorporate. Lay out evenly on your pan but don't crowd. Make sure they can bake separated without touching one another. Bake in the oven for about 10-15 minutes, tossing in between until you get crispy, crunchy pieces. don't be afraid to char them a bit.  While your brussel sprouts are cooking, julienne 1/2 of a fuji apple.

In a medium salad bowl, add your arugula, your toasty brussel sprouts, apple and cut up avocado.  Dress right before serving.  I served mine with a roasted sweet potato as well. Deelish!

Onigiri and Roasted Seaweed, the Perfect Anytime-Snack!

Are you familiar with those shaped rice balls that are sometimes filled with pickled Japanese plum (umeboshi), meat, fish or vegetables and are covered with seaweed at the Japanese grocery stores? If you don't know what these perfect little snacks on-the-go are, they're called onigiri (おにぎり) or o-musubi (おむすび).  They are simple 'gohan' or rice balls rolled into triangle, oval or nigiri shapes and wrapped with 'nori' or seaweed. In Japan, and in most Japanese grocery stores, there is a section for take out onigiri with all kinds of fillings and flavors to please any palate. Onigiri makes rice very portable and easy to eat, which is why they are perfect for picnics or lunches.  They are also a filling snack and what I consider the ideal Japanese comfort food.  I recently made some onigiri and fresh roasted seaweed to take to a Memorial Day picnic and they were gobbled right up by everyone in no time.  I thought I'd share some basics of how to cook rice, how to make onigiri and how to roast seaweed so that everyone can enjoy this delicious and EASY to make combination. Basic Japanese Rice (Gohan - ごはん)

Making Japanese rice is not that difficult but it does require that you use Japanese rice to get the desired stickiness.  Japanese rice is shorter grained and higher in starch content which gives it that sticky consistency.  Japanese rice needs to be washed multiple times to purify the flavor and remove any impurities.  It even comes in a healthy brown rice variety that I actually prefer.  If you can't find Japanese brown rice, regular long grain brown rice from your local grocer will also work - you just have to add more water to give it the sticky consistency that Japanese rice has.

If you don’t have a rice cooker, take the raw rice (anywhere from 2-3 cups depending on how much you want) and put it in a medium to large saucepan.  Gently rinse it with water in the sink by pouring water over the rice until it is covered by about 2 inches of water.  Swirl the rice and water with your hands until the water looks milky. Carefully pour out the milky water and repeat 3 times or until the water runs clear.

Once the water runs clear, cover the rice with water again but do not drain.  The amount of water obviously varies with the amount of rice but here’s a trick that works with any amount.  Cover the rice with enough water so that when you put your thumb to the top of the rice, the water covers your thumb about an inch - don't put too much water or you'll have gummy rice. Let soak for about 15 minutes.

Place the lid on the pan and start cooking the rice on high heat until the water has come to a boil.  Turn the heat down to just above simmer and cook for 30 minutes (brown rice may require more cooking time).  Remove from heat and let steam with the lid on for an additional 15 minutes before serving.  Results should be perfect, fluffy Japanese rice every time!  Alternatively, you can buy a fancy shmancy Japanese rice cooker and do all of the above except for the cooking part. You simply stick the bowl insert back into the cooker and press a button for perfect rice.  Plus, these rice cookers can keep your rice warm for days!

How to Make Onigiri  (お握り or 御握り; おにぎり)

I can make about 50 individual onigiri with 3 cups of cooked rice.  You can use freshly made rice or if you have left over rice, you can rehydrate it by popping it in the microwave with a wet paper towel on top to steam for about 2 minutes.  I prefer the nigiri shaped mold that looks like little rectangle shapes because I don't usually fill my rice with anything, and these are bite sized.

You can purchase these nigiri rice molds and most Asian grocery stores or a Japanese dollar store like 'Daiso'. Online, you can find them here: [embed]http://www.sushinut.com/equipment/nigiri-rice-mold[/embed]

Here's a short video on how I make them.   I use saran wrap on the inside of the mold so that the rice doesn't stick to it.  Out pops a vacuum sealed packet of bite sized rice balls to hand out to my hungry little eaters.

http://youtu.be/rzTD_CDlZ-U

Roasting Nori (Seaweed)

These days you can find roasted and flavored seaweed at every grocery store, even Costco carries them in small snack packs.  I prefer to roast my own because I feel like some of the varieties out there are too oily or aren't crunchy enough for me.  If you purchase a pack of seaweed made for sushi in big sheets, you can roast these over an open gas flame in seconds.  If you do it this way, I promise you'll never go back to those instant packs because these are crispier, tastier and you can make much more for your money.

All you need to do is:

1. Spray both sides of each sheet of seaweed with cooking spray or sesame oil

2. Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until the seaweed crisps up

3. Set the finished roasted seaweed sheets on a paper towel and repeat with additional sheets

4. Sprinkle each sheet with sea salt and stack them about 4 or 5 high

5. Cut into fourths with a sharp chef's knife or cut into fourths with kitchen shears

Here's a short tutorial video on how it's done!

http://youtu.be/4nbZ4g3wFCM

Enjoy your onigiri with crispy nori squares anytime or make a sushi party of your own by following my blog post here - [embed]http://wp.me/p1L4Tl-2F[/embed]

Delicious Spinach Gomaae!

This recipe for Spinach Gomaae is really simple and super healthy. You’ll get the best results if you grind your own fresh sesame seeds but there are also tubes of ground sesame paste available at most Asian grocery stores or you could use tahini. I also recommend eating this dish chilled vs. warm but it is really delicious either way! 

Level 1

Serves 4-6

Prep Time: 10 min

Ingredients:

1 lb spinach, cleaned and trimmed

2 tbsp of roasted white sesame seeds

1 tsp of sugar

1 tbsp of shoyu (soy sauce)

3 tbsp of sesame oil for cooking

Directions:

1. Grind toasted sesame seeds with a mortar and pestle until they form a powder. Alternatively, you can use a clean coffee bean grinder to grind the sesame seeds in small batches.  

2. Combine sesame seeds, sugar and shoyu in a bowl. Should be like a thick paste. Set aside.

3. Heat a medium saucepan to medium-high.

4. Add 1 tbsp sesame oil and add immediately add a medium sized bunch of spinach - about ⅓

5. Stir and cook until just wilted, remove and set aside in a medium sized bowl.

6. Cook in three batches until done.

7. When cool, squeeze all liquid out of the spinach and add to the sauce.

8. Combine spinach with sauce.

9. Chill until ready to serve.

10. Sprinkle with roasted sesame seeds for garnish.

Superbowl Sunday Crispy Teriyaki Wings

My mom makes these every New Year's Day when we go to my Auntie Alice's house to celebrate. Although these wings are not a Japanese traditional dish, we do partake in many other traditional dishes that have meaning and are thought to bring good health, long life, prosperity and happiness in the new year. These wings definitely bring me happiness because they are savory, sweet, salty, crispy and just delicious! I make these for Superbowl Sunday as well because you can prepare them ahead of time and they stay crisp, even at room-temperature.  

Superbowl Sunday Chicken Delicious Wings

Makes 40 wings    

I try not to serve fried food to my kids but my mom’s recipe for these are best extra crispy. Unfortunately, this can only be achieved by frying. Just try not to eat them before your guests arrive!    

Ingredients:

2 1/2 lbs. chicken wings – washed and dried with a paper towel 

1 cup flour

1 cup water

3 ice cubes

2 cups vegetable oil or enough to fill a medium-sized, deep saucepan about 1 ½ inches or a deep fryer to its specifications. 

Teriyaki Sauce:

1 cup sugar

1 cup shoyu (soy sauce)

2 tsp ginger - grated

1 tsp garlic - chopped 

1/4 cup mirin (Japanese sweet cooking rice seasoning) 

Directions:

1. In a small saucepan on high heat, whisk sugar, shoyu, ginger and garlic until combined.

2. Bring to a boil and then immediately turn down to simmer. Add mirin.

3. Have a wire rack on an aluminum foil-lined cookie sheet ready for the cooked chicken.

4. In a deep saucepan or deep fryer on medium-high, add oil until heated.

5. Have the saucepan of teriyaki sauce nearby on the stove on simmer.

6. In a medium bowl, combine flour and water to make the batter.

7. Add ice cubes to the batter to keep it cold, mixing as ice cubes melt.

8. Test the oil by adding a very small amount of batter to the hot oil to see if it fries up quickly.

9. Add chicken wings to the batter in batches so that none are touching.

10. Fry in batches until both sides are brown and crispy, turning with metal tongs halfway through. Approximately 8-10 minutes.

11. Shake off any excess oil and dip chicken wings in the hot teriyaki sauce directly after they are done frying.

12. Remove and drain on a wire rack without touching so wings remain crispy. Serve warm or at room temperature.

Mirin (味 醂 or みりん) – Preferred Brand – Kikkoman sweet cooking rice seasoning.  Used to make teriyaki sauce and for marinades and dressing in replacement of sugar.  Although this does contain low amounts of alcohol, it is safe for use in children’s dishes as there is normally a very small amount added.

Grating Ginger - Peel the end of a fresh piece of ginger and use a Japanese ginger grater or a microplane to grate the ginger. Ginger can also be frozen to make grating easier. 

Easy-peasy Japanesey video debut!

It was a labor of love but my video was recently completed and will hopefully help an interested publisher who sees my cookbook proposal to also put a face with the name. It will be worth watching, I promise!  Also, a big favor to ask of you - my recent assignment from my editor and agent are too beef up my social media - so please help me by also liking my Facebook page at www.facebook.com/easypeasyjapanesey - if you already have, then THANK YOU! The video is a visual on one of my most popular blog posts called "Just roll with it, it's a sushi party for everyone!"  It's a quick tutorial on how I put together a make your own sushi night at our house with some tricks from my mom on using a sharp knife and cooking rice.  If you look closely at the end, you'll see that my daughter's hand is completely covered in black paint.  It makes me laugh to know that we didn't even wash her hands before eating!  Oh well!  Hope you enjoy! [wpvideo tPgVbwfn]

Here's a link to the original post about how to make everything you need for your own sushi party! >> http://wp.me/p1L4Tl-2F

Japanese Curry in a Hurry!

Japanese Curry is one of those comfort foods where the smell has such a strong connection for me with growing up.  I definitely remember having this dish in my youth and whenever I eat it, I think about my brother, sister and I sitting around our family table and having my parents ask for the run-down of our days. It makes me realize the importance of just sitting down with your family at meal time and eating TOGETHER. So, whenever we can I'm making a resolution to accommodate for my husband getting home later from work and to try our best to eat as a family as much as we can. I make it a bit different than the directions on the box - yes, the main part of this curry comes out of a box!  It's just tradition like this and honestly, I don't know how to make it any other way. So, try it out and you'll see that it tastes home made and is really easy!  * Important to note that if you want a more stewy type of tender beef curry then this will take longer to cook but if you use tri-tip you can just give the meat a quick fry for 'Japanese Curry in a Hurry'! I prefer to use chuck because I like the tenderness you can achieve with slow cooking.  

Ingredients:

2 -3 lbs lean beef, like boneless chuck or for a quick fry use tri-tip (or chicken, lamb or shrimp)

2 1/2 lbs onions (I use one whole onion)

4-5 carrots cut thickly

2-3 potatoes cut thickly

4 tbsp cooking oil

6 cups water

1 box S&B Golden Curry Sauce Mix (available at most grocery stores in the Asian section or at an Asian specialty store)

Salt and Pepper to taste

Directions:

1. Cut potatoes and carrots in thick cuts on the diagonal.  Boil 6 cups of water in a large pot and add the carrots and potatoes in with some salt to tenderize, about 20 minutes.

2. Cut beef into cubes and chop onions finely. Add 4 tbsp cooking oil to a sauté pan and heat on high. If using chuck, cook meat in batches being careful that the pieces don't touch.  Remove and cook onions until tender.  If you are cooking tri-tip, chicken or shrimp, gently stir-fry until just tender. Set aside.

3. In the same pot that the potatoes and carrots are in, add curry sauce cubes to the pot.  Turn heat to low and mix until completely melted in.

4. Add the cooked onions and meat.

5. Cover and reduce heat to low and let slow cook for 1.5 hours for tender beef. If you are using tri-tip, chicken, lamb or shrimp, you can serve immediately. Serve over a nice hot bowl of steamy rice or noodles.

Enjoy!

Tuna Tataki with Sesame Soy Vinaigrette

I had a delicious Seared Ahi Tuna the other night as an appetizer at a local restaurant and it inspired me to try to make it at home.  I loved the sesame-soy vinaigrette dressing it was swimming in and thought I could make it a bit heartier if I served it with an avocado and cucumber salad on the side.

You've probably heard it referred to as "Tuna Tataki" which is is basically just the Japanese name for searing tuna. Tataki たたき meaning "pounded" or "hit into pieces" by searing fish very quickly over a hot flame, slicing it and marinating it in vinegar and "pounded" ginger. I don't pound my ginger but I do use a special Japanese grater that makes it into sort of a paste. This is great for lunch or dinner and if you add some miso soup, a salad and rice to it, voila - you have a meal that can satisfy anyone. Healthy and easy too.

Ingredients:

1/8 cup minced ginger (about 1/3 of a medium sized ginger piece)

1/4 cup sesame seeds

1 tsp cracked black pepper

Kosher salt 1/2 pound very fresh, sushi-grade ahi tuna

1 tbsp sesame oil

Dressing:

2 tbsp soy sauce (preferably low-sodium)

1 tbsp sesame oil

2 tbsp rice wine vinegar

1/2 green onion sliced thinly

1 tsp sugar

Side Salad:

1 avocado - small cubes

1/2 cucumber - small cubes, seeds removed

Here's how I mince my ginger.  I take the ginger, peel and all, and I use this Japanese grater that I found at a Japanese dollar store.  They have one just like it on Amazon.

I normally freeze my ginger so that it's easier to grate but you can also just use it fresh from the refrigerator to achieve the same results.  If you don't have a handy grater like this, you can use a microplane to do the same thing.  Simply grate over a plate or if it comes with a plastic container attachment, use that.

Directions:

1. On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper.

2. Cut the tuna into a nice long cubed rectangle. Sprinkle the tuna with kosher salt. Roll the tuna into the mixture to coat well.

3. Place a saute pan over high heat. Add sesame oil and sear the tuna on all sides, about 30 seconds per side. Watch closely so you don't cook it too much - you want a very thin layer cooked on all sides.

4. Remove the tuna from the pan and set aside.

5. To prepare the dressing, whisk the soy sauce, sesame oil, rice wine vinegar and sugar together.

6. Mix the avocado and cucumber together.

7. Slice the tuna into 1/4 inch thick pieces and pour 3/4 of the dressing over the top.  Put the avocado and cucumber salad on the side and pour remaining dressing on top.

* For all of the favorite brands that I used in this recipe and others to put in your Japanese pantry, please go to my Fill your Japanese Pantry with my Faves post and get all the details.

Chinese Chicken Salad with easy-peasy dressing

Yes, it is called "Chinese" Chicken Salad but every good 4th Generation Japanese-American has a good "Chinese Chicken Salad" recipe in their collection.  Mine comes from my mom's cookbook she created with her girlfriends known as "Les Dames".  I think I've talked about them before but these women really know their stuff when it comes to yummy food.  I've had a lot of Chinese Chicken salad in my life and I have to say, in my opinion this is THE BEST Chinese Chicken Salad recipe I've ever had because of two things.  1. The dressing has the perfect balance of sweet and salt, isn't too oily and  2. The chicken has a tiny hint of ginger because you add a piece to the water you cook it in which gives it a nice subtle flavor and adds depth. I've altered their dressing recipe a bit because I thought the original had a little too much salt but I could literally put this dressing on anything - salad, veggies, in a sandwich, used as a marinade, you name it.  My only problem is that even when I make a double batch, it disappears in no time.  So, I highly recommend at least making a double batch so that you can have some left over to use.  If you like a strong sesame flavor with a perfect balance of sweet, sour and salty - you will love this!   I make all the different parts of this ahead of time, refrigerate them all in little baggies and then bring them all together right before serving so that the fried maifun stays crunchy and everything else is cold and crisp.  This is also great to take to the beach or serve up at a party in Chinese to-go boxes.  If you are taking it to the beach, just take all of your separate baggies and mix everything together in your one big zip lock that has the lettuce (including the dressing) and voila - you have a perfect well balanced lunch.

Ingredients:

3 boneless chicken breasts - you can also use chicken tenders, just remember to tear the little cartilage bit out after the chicken is cooked

1/2 to 1 pkg. maifun (noodles that puff up when you fry them) available at most grocery stores in the Asian section

1-2 heads lettuce - I like to mix romaine and iceberg - sliced thinly

3-4 green onions, sliced thin diagonally

1 small pkg, almonds, toasted - I just put them on low setting on a tray in the toaster oven

1/4 C sesame seeds, toasted - you can buy them already toasted at Asian grocers

1/4 C cilantro or Chinese parsley

1 medium slice of fresh ginger (skin can be on)

Oil for deep frying

DRESSING:

4 Tbsp. sugar

4 Tbsp. rice wine vinegar (I prefer the Marukan brand)

2 Tsp salt

1/2 Tsp black pepper

1/2 C vegetable oil

4 Tbsp. sesame oil (I prefer the Kadoya brand)

Directions:

Combine all ingredients except oils and dissolve over low heat.  Add oil after cooling.  Whisk ingredients or add oil to a blender slowly to emulsify.  Pour into a sealable container.  In a medium saucepan, cover chicken breasts in enough water to cover breasts and add a piece of fresh ginger.  Bring to a boil until chicken is just done, about 10 minutes - do not overcook.  Drain, cool and shred into small pieces.

Deep fry the maifun in hot oil at 350 Degrees, taking a small handful at a time.  The maifun will puff up quickly so remove right away with a Chinese strainer if you have one.  Drain the puffed maifun on paper towels and set aside.  I like to put my puffed maifun in a ziplock bag and save it for when I'll be serving the salad.  Combine chicken, lettuce, onions, almonds and sesame seeds and cilantro in a salad bowl.  Just before serving, add maifun and dressing and toss gently to mix.  For a creative presentation, you can serve in Chinese to-go boxes that you can get at places like Smart and Final or order online ahead of time.

Hurricane Popcorn my way!

Well, if you've been to Hawaii or know any Hawaiian's, you might have tried or already know about "Hurricane Popcorn".  It's like chocolate meeting peanut butter, sheer genius.  Basically, it's a combination of deliciousness.... Popcorn, Yaki Mochi (Japanese rice crackers), Furikake (a type of Japanese condiment made with sesame seeds, seaweed, sugar, salt and lots of other stuff) and butter, lots of butter.  I'm pretty sure it originated in some pushcart in Hawaii and now it's all the rage.

I always thought you had to get it in Hawaii but have recently discovered that you can buy it online.  I decided that it's probably pretty easy to make so I decided to try it out myself.  I made a real batch from the packaged brand and made my own and tested it out with my family, my sister-in-law and her family, and my cuz.  I was so excited that they preferred my version (they said mine was a tiny bit sweeter and tasted like Kettle Corn with extra goodness!)  So, here it is - feel free to add more of any of the separate ingredients if you like it crunchier or more buttery, there really isn't a wrong way to make this.

Ingredients:

1 bag of microwave popcorn

1/4 cup of Furikake (you can buy this at most Asian grocery stores) - They come in multiple varieties so just get the blue label one and you are good to go!

1/2 cup of Yaki Mochi (you can buy this at most Asian grocery stores, Whole Foods and most supermarkets in the Asian section)

1 tsp of sugar

1/4 cup of unsalted butter (1/2 stick) melted

Preparation:

Microwave your popcorn according to it's instructions. Next, in a large ziploc bag, add the popcorn, Furikake, Yaki Mochi, sugar and butter.  Zip it up and shake until well combined.  Enjoy!

It's Fried Rice, not Flied Lice...

Yes, I'm poking fun at how someone with an accent would pronounce "Fried Rice", so please don't get offended. :)  My kids love it when I tell them we are having "Flied Lice" for breakfast!  In our house we normally only eat Fried Rice for breakfast.  I'm not sure when it's traditionally served in Japan but I do know that Fried Rice does exist there and it's called cha-han (チャーハン).  I love it because it's easier to make than pancakes and eggs and I also get to use up my leftovers!  Leftover rice is key to good fried rice because by frying the rice, you are actually steaming and crisping the rice at the same time and it gives a delicious almost nutty flavor to it that can't be replicated with fresh rice. The only staple for Fried Rice is leftover rice and eggs - the rest can be up to you.   Typically there will be meat, shrimp and some sort of vegetables added as well.  There are so many variations of Fried Rice from different cultures, but here's my easy-peasy Japanesey version.  I used left over bacon grease with to give it a wonderful bacon flavoring that can't be matched and topped it with some Shiracha chili for a nice kick.  It's Japanese comfort food and provides a well balanced meal in a bowl for your family that will give them lots of energy for the day! Ingredients:

1 1/2 Tbsp bacon grease

1/2 onion - chopped finely (substitute green onion or scallions)

2 chicken apples sausages - cut into small cubes (substitute bacon, chicken, shrimp any protein really!)

2 cups of left over Japanese white rice (works with Jasmin or brown rice too but the stickier the rice, the better it turns out because the extra moisture from the sticky rice makes it steam and come out nice and fluffy)

2 eggs

1 tbsp low sodium soy sauce

1 tsp sesame oil

1 tsp Sriracha chili (optional for added spice)

Vegetables - I didn't add any veggies to this version but you can add chopped carrots, mushrooms, peppers, peas or anything else you have in your fridge!  Just cut them up small and add them after you sweat your onions before you add your meat.

Directions:

In a medium to large sized skillet, heat bacon grease over medium high heat.  Add onion and sausages and cook until browned.  Add rice and mix through until coated with the grease and rice starts to make a popping sound as it gets crispy.  Make a well in the middle of the rice and crack the eggs in it.  Immediately take a fork or whisk and mix the eggs up in the middle.  Combine the egg and rice mixture until the egg cooks through - you'll be able to see little pieces of cooked egg throughout as it completely cooks.  Add the soy sauce and sesame oil and mix through.  Add Shiracha chili if you want it spicy.  Serve warm in bowls.

What's Shio Kogi?...it's deeeelicious!

So, what's Shio Koji?  Up until a few months ago, I had never heard of many of these very traditional Japanese flavorings, all made with a homemade Koji which is a type of fungus used to brew sake, miso and soy sauce.  Think of it as a starter yeast - like those used in Sourdough bread.  You've probably heard of starters that get passed on from generation to generation and have been treasured by families who keep their starter going...never able to repeat the flavorings that have been passed down because the yeast they started with evolved over time.  That's the jist of what this is.  I was turned on to a wonderful Japanese woman by the name of Mariko (which coincidentally is my middle name) who makes wonderful Japanese products in her home here in the Bay Area. With 3 kids, it's kinda impossible to make my own Koji at home so I purchase products from Mariko and get to benefit from all her hard work and expertise. This is the description of her Shio Koji: Shio Koji is a very popular and chic product among the Japanese, creating a fad scene in the culinary industry. Made from mineral water, sea salt, and homemade koji after long fermentation. It enhances the savoriness of food itself as sharpens the sweet and salt tastes of food. This product helps busy households because it takes only a spoon of Shio Koji to provide a fancy taste for an everyday dish!

I  describe it as a super delicious flavoring - kinda in between a miso marinade and mildly sweet salad dressing.  I recently used it to marinate cod, which I then broiled until just done.  It tenderized the fish and left it melting in my mouth.  I served it with a side of pan-fried kale that I mistakenly left in the pan too long and came out with something crazy good.  The kale kinda fried on the bottom so when I put it on the plate, it had all of these crispy bits in it, like fried kale chips, which made it crunchy and super yum.  I drizzled a little bit of yuzu salad dressing (found at most Asian markets) over the top of the kale with some sliced avocado on top and it was the perfect side dish to the cod.  The husband and kids loved it so it was a sure winner!

My contact for purchasing Shio Koji isn't available anymore so now I'm in a pickle.  If anyone knows where to purchase it online, let me know.  Here's another interesting article on Koji and it's uses.

http://umamimart.com/tag/shio-koji/

My dad's favorite recipes!

My dad was a simple man so in honor of him, I've decided to post a very simple blog today.  He was a good listener and although he didn't say much, you knew he really cared about his family.  He passed away in February over 12 years ago and I often think of him at this time of year.  This first recipe makes me think of him because he used to make these for us when we were little. He wasn't known for his skills in the kitchen and in fact, there were only 2 things I ever saw my dad cook.  One were these "Shoyu (Soy Sauce) Eggs" and the other was "Shoyu (Soy Sauce) Weenies".  They are easy and delicious and my kids love them. Shoyu (Soy Sauce) Eggs

This isn't the most attractive dish because the soy sauce turns the eggs a grey color, but once you get past that you'll want these every morning.  It's my idea of comfort food.

Ingredients:

4 eggs

1/2 tsp Shoyu (Soy Sauce) - preferably low sodium

1 tsp sugar

1 small pat of butter

Directions:

Combine eggs, shoyu and sugar and whip until frothy.  You can use a pair of chopsticks to whip eggs, just as you would a whisk...try it!  Add the butter to  a medium saucepan on high heat and wait until melty and brown. Turn down to medium heat and immediately add the egg mixture.  Slowly mix the eggs with a pair of chopsticks to cook.  Do not overcook, stop when the eggs are just cooked and look a bit glossy.  Remove from pan and serve by themselves, on top of left over rice that has been re-steamed or with the Shoyu Hot Dogs below.  To re-steam rice, just wet a paper towel and put it on top of the left-over rice.  Microwave for 1 minute or so and voila, you'll have fluffy, steamy rice in an instant.

Shoyu (Soy Sauce) Weenies

I thought my dad made this recipe up himself but I just googled "soy sauce weenies" and I couldn't believe there was a youtube video on how to make these.  I also think they are a popular dish in Hawaii - maybe that's where my dad got it because my grandma was born in Hawaii. At any rate, for those of you who refuse to eat a hotdog, try this out...it may change your mind! Kids love these because of the hint of sugar.

Ingredients:

2 hot dogs, sliced on the diagonal on the 1/2 inch

1 Tbsp Shoyu (Soy Sauce) - preferably low sodium

1 1/2 tsp sugar

1 small pat of butter

Directions:

Melt butter in a medium saucepan over medium high heat. Fry up the sliced hot dogs until nice and brown (almost crispy).  Remove from pan and add the soy sauce and sugar.  When thoroughly heated through, add the hot dogs to coat.  Serve warm with the eggs and rice or by themselves.

Fish sticks your kids will love!

If you're a mom like me and you see your kid eating fish with a smile on their face, it makes you jump for joy at the thought of all those Omega-3 fatty acids going to their brain.  It's a rare occasion in our household but whenever I make these Panko battered fish sticks (or fish soldiers as my son Ryan calls them) my kids and my husband scarf them down.  We like to eat them with a side of broccoli, some Japanese rice and seasoned nori squares. My kids take all or part of a fish stick and roll it right up with some rice and seaweed to make a little sushi roll out of it.  They aren't big on tarter sauce so they eat them plain but these fish sticks are great with tarter sauce, tonkatsu sauce, catsup and teriyaki sauce too.  The panko batter is light and crispy - unlike the frozen fish sticks from the grocery store.  Also, you can make them with any type of mild white fish.  I use a nice cod or bass from the farmer's market because they are heartier and don't fall apart when you cut them into bite size pieces.  Plus they don't smell or taste "fishy" so my kids have tasted them and even asked if they are chicken! Baked Panko Fish Sticks

Makes about 6 small servings

When we lived in London, it seemed like fish sticks were much more popular and therefore, we had a better selection of frozen fish sticks to choose from that seemed to be of higher quality.  I’m not so crazy about the ones in the US, so I decided to make my own.  Baked not fried so it’s a healthier alternative.

Ingredients:

1 lb. a light white fish such as halibut, cod or seabass – cut into 3 in. strips

2 eggs, beaten w/ a little bit of water

½ cup flour – white or wheat flour

1 cup Panko

1 tbsp Old Bay Seasoning

salt and pepper

Japanese Tartar Sauce

1/4 cup mayonnaise

2 tbsp relish

1 tsp soy sauce, preferably low sodium

1/4 tsp sesame oil

Set oven to Broil. Prepare a cookie sheet by laying a piece of parchment or spraying with cooking spray. Lightly season the fish with Old Bay Seasoning, salt, & pepper.  Use a plastic zip bag and add the flour and the cut up fish into it.  Shake to dredge the fish pieces with the flour.  Make a dipping station using a shallow bowl for the egg and a separate shallow bowl for the Panko.  Take the floured fish pieces, one at a time, and dip then into the egg.  Then dip and cover them completely with the Panko.  Put the breaded pieces on the cookie sheet, without any touching. If you would like a crispier texture, you can spray the top of the fish with cooking spray. Cook on the bottom rack for 8 minutes and flip after 4 minutes or when golden brown.   Spray the other side and cook for an additional 4 minutes. Serve with Japanese Tartar Sauce or any other dipping sauce your kids enjoy! * Alternatively, if you can't live without the super crunch of a deep fry, you can also deep fry these in a medium saucepan with about 1/4 inch of vegetable oil.  Heat the oil on medium high.  When you can drop a bit of the panko into the pan and it fries right up, the oil is hot enough. Add the battered fish sticks and fry on both sides until golden brown.  Let cool on a paper towel to soak up any excess oil.

Panko (パン粉) – Preferred Brand Shirakiku - Prepared Bread Crumbs.  Most often used to coat a pork cutlet in tonkatsu (とんかつ) which is traditionally deep fried.  It doesn’t have to be deep fried - you can broil it and it comes out just as crispy without the oil!  Panko is available at most grocers in the international section.

Baked Chicken Katsu

This easy chicken recipe is a big hit for play dates, picnics, and parties.  Leftovers can be re-heated in a toaster oven or given a quick broil to get back the crispy coating.  They taste great warm or cold and are a complete meal with gohan (rice) and steamed broccoli or spinach.  This is my “go to” meal at least once a week and is super healthy because it’s baked, not fried.  The kids love to help with this one too!

Baked Chicken Katsu

Makes about 6 servings

Ingredients:

1 lb. of chicken breasts cut in half lengthwise so they are thin. Alternatively, you can have the butcher pound the chicken and then cut each pounded piece in half. 

2 eggs, beaten w/ about 1 tsp of water

1/4 cup flour – white or wheat flour

1/4 cup of cornstarch

1 cup Panko (Japanese breadcrumbs, see below)

salt & pepper

Katsu Sauce

1/4 cup ketchup, preferably low sodium

1 tbsp soy sauce, preferably low sodium

1 tsp Worcestershire sauce

Directions:

1. Set oven to broil.
2. Lightly season the chicken pieces with salt and pepper. 
3. Use a plastic ziplock bag and add the flour and cornstarch. Add chicken and shake to dredge completely. 
4. Make a dipping station using a shallow dish for the beaten eggs and water and a separate shallow dish for the Panko bread crumbs.  
5. Take the floured chicken pieces, one at a time, and dip then into the egg. 
6. Then dip and cover them with the Panko. 
7. Put the breaded pieces on the cookie sheet, without having them touch. 
8. For a crispier texture, spray the tops of the chicken pieces with cooking spray. 
9. Cook on the bottom rack for 10 minutes and flip after 5 minutes or when golden brown.  Spray the other side and cook for an additional 5 minutes. 
10. Serve with the Katsu Sauce or any other dipping sauce that you enjoy. 

For the Katsu Sauce:

1. Whisk Worcestershire sauce, soy sauce and ketchup together until combined. 

* Alternatively, you can purchase ready made katsu sauce at most grocers in the international section or at an Asian grocery store.

A yummy variation is to dip each piece into a simmering pot of teriyaki sauce right after they are baked and let them dry on a raised rack. See recipe for teriyaki sauce here.  Make sure they do not touch on the drying rack as this will keep them extra crispy!  These don't need any sauce, you can just gobble them right up! 

Panko (パン粉) – Preferred Brand Shirakiku - Prepared Bread Crumbs.  Most often used for pork.  Called "tonkatsu" in Japanese (とんかつ) which translates to "ton" meaning pork and "katsu" referring to the bread coating that is traditionally deep fried.  It doesn’t have to be deep fried - you can broil it and it comes out just as crispy without the oil!  Panko is available at most grocers in the international section.