Chicken Osaka Recipes

CHICKEN OSAKA

Chicken Osaka image

Step aside Mustard Seed, a new Chicken Osaka recipe is in town and you don't even have to get out of your pajamas to enjoy it.

Provided by Emily Didier

Time 45m

Number Of Ingredients 27

Ingredients

2 pounds chicken thighs (cubed)
4 tablespoons lemon juice (fresh)
2 tablespoons coconut aminos
1 tablespoon sesame oil
1 tablespoon dijon mustard
2 tablespoons fresh ginger (grated or finely chopped)
16 ounce bag coleslaw
1 cucumber (deseeded and diced)
2 celery stalks (diced)
½ red onion (diced)
2 tablespoons apple cider vinegar
1 tablespoon rice vinegar
2 tablespoons dijon mustard
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon pepper
½ cup mayo
2 tablespoons rice vinegar
2 tablespoons lemon juice (fresh)
1 tablespoon coconut aminos
1 teaspoon sesame oil
1 teaspoon dijon mustard
1 teaspoon Chinese hot mustard
1 teaspoon minced garlic
1 teaspoon fresh ginger (grated or finely chopped)
1 teaspoon sugar
Cooked rice

Steps:

Coleslaw: Place all of the coleslaw ingredients in a large bowl and mix until well combined. Refrigerate until ready to serve.
Sauce: Put all of the sauce ingredients in a bowl or mason jar. Stir (or shake) until the ingredients are fully combined.
Rice: Cook the rice according to the package.
Chicken: In a large skillet, heat the lemon juice, coconut aminos, sesame oil, dijon mustard and ginger over medium heat for 3-5 minutes, or until starting to bubble. Add the chicken and cook for 8-10 minutes, or until the chicken is fully cooked.
Serve: Put desired amount of rice, coleslaw, chicken and sauce into a bowl and mix together.

OSAKA STYLE SUSHI

Osaka Style Sushi image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 35m

Yield 4 servings of 12 "fingers" each

Number Of Ingredients 7

Ingredients

1 pound sushi quality tuna, salmon, yellowtail, or snapper
4 sheets nori (seaweed) approximately 5 by 7 inches
4 ounces cooked snow crab claws, split from shell
4 teaspoons tobiko (flying fish roe)
4 teaspoons mayonnaise
6 cups cooked vinegared sushi rice
Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape)

Steps:

Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.
First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi.
Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.
Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.

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