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Dining with the chef / Archives

Jul. 15, Mon.

Rika's TOKYO CUISINE

Rika's Soul Food, Kashiwa-meshi Chicken & Rice

Rika grew up in a large city named Fukuoka. It is considered to be one of Japan's culinary destinations with everything from delicious street food to high-end cuisine. Today, she is making 3 dishes and all of them are local Fukuoka specialties.

Kashiwa-meshi Chicken and Rice

[Ingredients] *Serves 2

360ml short-grain rice or sushi rice
360ml water
100 to 150g chicken thigh
1/2 burdock root
1/2 carrot
1 tbsp soy sauce
1 tbsp nam pla (Thai fish sauce)
1 tbsp mirin
1/2 tsp salt
[Method]
1. Cut the burdock root and carrot into small pieces and soak the burdock root in vinegar water for 10 minutes. Also cut the chicken into about 1cm cubes.

2. Combine the rinsed rice with vegetables and chicken. Add soy sauce, nam pla, salt, mirin and water. Briefly stir them.

3. Cook it over high heat with the lid on. When the water boils, reduce the heat to low and cook for 13 minutes.

4. Make onigiri rice balls using plastic wrap.

Meatballs with Bok Choy

[Ingredients] *Serves 2

120g ground pork
1/4 naganegi long onion
1 egg yolk
1/2 tsp salt
2 tsp potato starch (or cornstarch)
2 tbsp sake
2 bunches bok choy

1 cup / 200ml water
2 tbsp / 18g sugar
2 tbsp / 30ml soy sauce
2 tbsp / 30ml sake
2 tbsp / 30ml mirin
1 tsp potato starch (or cornstarch)
1 tsp water
[Method]
1. Mix ground pork well with chopped long onion, egg yolk, salt, potato starch and sake by hand.

2. Put soy sauce, sake, mirin and water in a pan and bring to a boil.

3. Make quenelles out of the pork mixture and put them into the simmering liquid. Cover with a paper towel and simmer for 15 minutes. Add the potato starch slurry (mixed with 1 tsp water) into the pan.

4. Arrange boiled bok choy along with the meatballs.

Kenchin Tofu and Root Vegetable Soup

[Ingredients] *Serves 2

1/6 burdock root
1/4 carrot
1 potato
200g tofu
1 sachet powdered ago (dried flying fish)
2 cups water
1 tbsp soy sauce
1/4 tsp salt
1 tbsp sake
[Method]
1. Cut the burdock root, carrot and potato into bite-size pieces.

2. Put them along with 1 cup of water in a pressure cooker and cook for 2 minutes under pressure and turn off the heat. When the pressure has been released, add the remaining water and the ago dried fish sachet and simmer for 3 to 4 minutes.

3. Tear the tofu by hand and season the soup with soy sauce, salt and sake.