nairb codex

Recipe Summary
Prep Time: 20 minutes (plus marinade overnight)
Cook Time: 20 minutes
Yield: serves 4

For the chicken:
4 chicken legs (or breasts)
1-2 eggs
Flour to cover the chicken

For the western vinegar sauce:
4 Tbsp soy sauce
6 Tbsp sugar
5 Tbsp vinegar
Pepper to taste (for adults)
1 tsp ketchup (for children)

For the tartar sauce:
1-2 hard-boiled eggs (if you like)
1/4 onion (if you like)
1/3 cucumber or pickle (if you like)
5 Tbsp mayonnaise (if you like)
1 Tbsp ketchup (if you like)
Salt & pepper to taste
1 tsp parsley
1 tsp lemon juice
1 tsp mustard grains

1. Chicken
   1. Cut the chicken into bite-sized pieces
   2. Salt and pepper to taste
   3. Roll chicken in the flour and dust off
   4. Dip the chicken in a beaten egg(s)
   5. Fry the chicken until cooked
2. Western Vinegar Sauce
   1. put sugar, soy sauce and vinegar into pan and put any piece of ginger, onions and carrots and boil
   2. if you want, you can add red pepper for adults and ketchup for kids
3. Marinade fried chicken in the western vinegar sauce to give it moisture and flavor
4. Make a Tartar Sauce
   1. Chop Boiled eggs and onions and cucumber (if it is good pickles), and add salt and pepper and ketchup and mayonnaise
   2. If you have the chopped parsley and lemon juice, whipped cream and mustard, whisked together and added to the above mixture, that makes it taste much better.
5. Put the tartar sauce over the chicken
6. Eat it

This was ginger pork with a twist. It’s somehow ginger pork, but somehow tastes like homestyle cooking. It was really good and I really liked how all the flavors worked together.

Recipe Summary
Prep Time: ˜15 minutes
Cook Time: 15-20 minutes
Yield: serves 3

300 g pork belly (Bara)
2 Tbsp sake
1 Tbsp soy sauce
1 onion
* 2 Tbsp okonomiyaki sauce
* 2 Tbsp soy sauce
* 2 Tbsp sake
* 2 Tbsp mirin
* 2 Tbsp ketchup
* 1 tsp sugar
* 2 pieces of ginger (ground)
* 1 Tbsp heavy whipping cream

1. Cut the pork into 2-inch pieces and mix with the sake and soy sauce for the base taste
2. Cut the onion into 1/4-inch slivers and sauté over medium / medium-high heat
3. Mix all * and boil
4. Put oil into the pan and stir in pork and onion
5. Cook until pork and onion are done

Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: serves 4

For the pancake batter:
1 cup all-purpose flour
1/3 teaspoon baking soda
1 cup water
1 teaspoon mirin

For the pancake filling:
a little sunflower or vegetable oil
2 cups shredded sweetheart or green cabbage
9 oz bean sprouts
finely chopped green onions or chives to taste
dried fish flakes to taste
4 oz thinly sliced uncooked pork
Salt & pepper to taste
6 oz thinly sliced squid (or to taste)
about 20 oz cooked Chinese egg noodles
4 tablespoons Worcestershire sauce
8 eggs
4 tablespoons tonkatsu sauce to taste
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
red pickled ginger (beni shoga) and ao-nori to taste

1. To make the batter: sift the flour and baking soda into a bowl. Add the water and mirin and mix well.
2. Heat a little oil in an 8-inch frying pan over moderate heat. Pour in enough batter to make a thin pancake.
3. Sprinkle a quarter of the chopped cabbage, bean sprouts, green onions, dried fish flakes, and chopped pork onto the batter. Season lightly with salt and pepper. Put the squid on top and cook – making sure that the pork and squid are properly cooked before going to the next stage.
4. Add 2 tablespoons of batter to the pancake then turn over and press lightly using a spatula.
5. In a separate frying pan heat a little oil, then add the cooked noodles and fry lightly. Season with 1 tablespoon Worcestershire sauce, shape the noodles into a circle and transfer the previously cooked pancake on top.
6. Fry two eggs then put the pancake and noodles on top of the eggs and turn the whole thing over. Turn out onto a plate so that the eggs are on the top and the noodles are underneath. Repeat this procedure using the rest of the ingredients.
7. To serve: mix the tonkatsu sauce, Worcestershire sauce, and tomato ketchup and drizzle over the assembled pancake. If you have ao-nori seaweed, sprinkle it over and add the red ginger for garnish.