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Dining with the chef / Archives

Apr. 22, Mon.

Rika's TOKYO CUISINE

Rika's Quick Fried Chicken

Japanese love to serve fried chicken with beer. Rika's fried chicken, is extra crispy, with a tasty batter. A perfect combination of a fried dish, salad, and soup! Enjoy with some delicious Japanese beer.

Rika's Quick Fried Chicken

[Ingredients] *Serves 2

300g chicken thigh
1 tbsp ground ginger
1/2 clove garlic
2/3 tsp nam pla (Thai fish sauce)
1/3 tsp soy sauce
1 pinch of salt
80g potato starch (or cornstarch)
[Method]
1. Cut the chicken thighs, into about 8 pieces.

2. Grate the ginger and garlic. Add them to the chicken, and also add the nam pla soy sauce and salt and rub into the chicken.

3. Add the potato starch, and toss well. Fry in 170 to 180°C oil for 7 to 8 minutes.

Ground Chicken and Bean Vermicelli Salad

[Ingredients] *Serves 2

100g ground chicken
50g bean vermicelli
1/2 red onion
1/3 cucumber
3 tbsp crushed peanuts

---For dressing---
Lemon zest from 1/2 lemon
1 dried red chili pepper
2 tbsp Nam pla (Thai fish sauce)
1 tbsp sushi vinegar
2 tbsp lemon juice
1 tsp sugar
1 clove garlic
[Method]
1. Thinly slice the onion and soak it in water. Cut cucumber in half, lengthwise, and slice each on a diagonal. Chop the chili pepper.

2. Rinse the lemon with warm water, and grate only the yellow part of the peel.

3. Combine the chopped chili pepper and lemon zest, with the other dressing ingredients.

4. Cut the garlic clove in half, and rub it against the bowl to draw out its flavor.

5. Cook the vermicelli and ground chicken in the same pot. Drain well and add to the bowl of dressing.

6. Add the cucumber, peanuts and onion, and stir.

7. We recommend chilling the salad in the refrigerator for better flavor.

Daikon and Dried Scallop Soup

[Ingredients] *Serves 3

20 cm long piece of daikon radish
4 dried scallops
4 cups water
1 tbsp sake
1 tbsp nam pla (Thai fish sauce)
1/2 tsp salt
1 tsp sesame oil
Chives, for garnish
[Method]
1. Reconstitute the dried scallops in water for 1 hour.

2. Cut the daikon, into bite-size pieces, and place it in a pressure cooker, along with the dried scallops and about 2 cups of soaking water. Turn on the heat.

3. When the pan is pressurized, lower the heat, cook for 1 minute and turn off the heat. Then, wait until the pressure goes down.

4. Meanwhile, chop the chives.

5. Add the remaining soaking water into the pressure cooker, and heat the soup over medium heat without a lid.

6. Season the soup. When it is boiled add the sesame oil for flavoring.

7. Sprinkle the chopped chives.