Japanese
Two simple flavours, soy sauce and orange, combine to make this mouthwatering dish. Serving the chicken on a bed of asparagus turns the dish into a special treat. Wilted spinach or shredded greens work well as an everyday alternative. Boiled egg noodles or steamed white rice make a good accompaniment.
Serve four
The word kebab comes from Arabic and means on a skewer. Use pork fillet (tenderloin) for these kebabs because it is lean and tender, and cooks very quickly. They are good served with rice, or stuffed into warmed pitta bread with some shredded lettuce leaves.
Serves four
Although Japanese diners do not eat beef very often, sukiyaki is one of the most popular and well known of the nabemono dishes, both in Japan and in North America. If you choose to substitute bite-sized pieces of chicken for beef, this dish is called torisuki.
Nabemono dishes combine meat or seafood and vegetables in one pot to make a hearty and satisfying meal. In Japan, “nabe” cooking is done at the table, using a pot heated over a gas or charcoal burner.
Meals featuring nabemono are particularly popular in the winter because the heat of the burner warms the room as well as cooks the food.
