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

This is usually a simple, slow-cooked meal with your choice of meat and various vegetables (leftovers from the fridge). It’s very similar to the Japanese oden, and can probably be adapted to any culture by substituting the meat and vegetables for local favorites. This dish normally takes several hours to cook, however with a pressure cooker, the cook time is reduced from 3+ hours to less 20 minutes.

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

3 medium-sized potatoes
2 carrots
2 onions
1/2 head of broccoli
200 g leftover vegetables (cabbage, radish, green onion, celery, etc.)
1 bag of sausage
2 cubes chicken consommé
1 laurier leaf (a.k.a. bay leaf)
salt & pepper to taste

1. Peel all vegetable and cut in bite-sized pieces
2. Make several puncture marks in the skin of the sausage so it doesn’t burst while cooking
3. Put the vegetables, sausage, and laurier in the pressure cooker
4. Dissolve the chicken consomme in a little hot water and put in the pressure cooker
5. Fill the pressure cooker with enough hot water to cover all of the ingredients
6. Begin to cook over high heat
7. After steam starts to come out from the pressure cooker, cook for an additional 10 minutes (low pressure=10 minutes, high pressure=8 minutes)
8. Remove from heat and release the pressure
9. Add salt & pepper to taste

Note: You can substitute sausage for bacon block or chicken wings. You can also use thyme & parsley to enhance the aroma of the dish.