Yasai Itame (My Version)

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yasai itame

“YASAI ITAME” (My Version)
(STIR FRIED VEGETABLES)
“Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes.
Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire can result to this prep.
Flex your muscle by tossing and turning this dish with thinly sliced pork, chicken, beef, seafood or veggies-all.
Infused a bit of Filipinism again to bolster my wish of having ultra healthy solid which my red still will push down-way to my tummy. I dare you to make it. Loved ones will love you more.

 

Yasai Itame (My Version)
 
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Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, sliced nicely

  • VEGGIE MIX:
  • 1 small carrot, julienned
  • 1 small turnip (singkamas), julienned
  • 1 red bell pepper, de-seeded, julienned
  • 1 green bell pepper, de-seeded, julienned
  • 6 pieces young corn cut in half
  • 3 leaves cabbage, rolled then sliced thinly
  • 200 grams bean sprouts, hairy tips removed
  • 1 small white, onion sliced thinly
  • 6 cloves crushed fresh garlic
  • 40 ml. sesame oil
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • 20 grams salt
  • 5 grams ground black pepper
  • OPTIONAL 3 grams MSG
Instructions
  1. Combine sesame oil and EVOO in medium heated pan and add in your garlic and onion. After about a minute, pour in your salt and pepper seasoned breast. Stir a bit. Stop. Let heat penetrate chicken flesh. Flip when needed.
  2. When breast turns bit brown (about 5-8 minutes), scoop out and set aside.
  3. In the same pan, adjust heat to high, pour young corn and stir fry for 1 minute. Next add in ALL the remaining veggies.
  4. Tossing and turning and tumbling consistently, cook your veggies for 3 minutes. Season with salt , pepper and the OPTIONAL MSG.
  5. Scoop out to your serving plate and garnish with sliced breasts on top.
  6. DONE. Enjoy. Be proud of your creation.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

YABU the royalty of “katsu”.

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Staff handed and explained the white & black sesame seeds that we had to pulverize
using the provided small ceramic mortar & wood pestle then pour in “that sauce” in my plate
which I had to taste first separately-to know what it’s a mix of.
Sniffed, tasted oohh it’s made of blah, blah, blah.
The beer is in stand-by for any eventuality like the piquant yellow mustard
that I believe was generously mixed with “wasabi”
(check the yellow thing below 2 o’clock of rice in bowl).
Whew, the heat went up to my head…but I loved it.
Pangs & I, whenever in the look-out for “real” food, never…as in never…will consider
any Japanese site. Why? We’re not fond of their dishes.
Another why? Here:
1. we manufacture high-end “Gyoza”, dimsum and dumpling thus supply some of them.
We see, smell, taste them day in-day out.
2. we do not go for raw meat like the different “sashimi” (do you call them so?)
3. had tried no less than 4 that served “RANCID katsus”
4. can’t control the temptation of eating a lot due to our ecstasy of using chopsticks.
But for heaven’s sake Cha, my daughter, imposed on us last Wednesday
that we dine at YABU-Glorietta 5 (Makati City) saying their “katsu” is the best.
Familiar name mention &  praises from friends, me anxious.
Eager to try if it will pass Pangs’ & my smell-taste-digest-smell-taste routine.
To scrutinize varieties, Pangs got Kurobuta Premium Set,
I had Chicken and Seafood Katsu Set,
Cha and fiance Anton ordered Katsu Curry Set.
My serving.
A-plenty, in seeming dis-array, but OMG never mind. It’s worth every space.
Finished my fave “miso soup” first then attacked the “never-ending” thinly sliced organic white cabbage.

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Took this shot to remind me of the “encounter”
Findings:
1. never tasted any rancidity in the food served
which means that the oil used could be for that day’s production only.
2. “panko” (Japanese breadcrumbs) is perfect. It matches the kind of oil utilized.
3. Japanese rice was perfect.
4. well, I concocted my own dipping sauce combi.
5. I particularly love the cabbage.
5. I don’t know but the overall taste of food seemed “very very clean”
6. STAFF? Utmost courtesy. Accommodating. Alert. Swift.
7. PRICE? Of course, a bit high than the 2-3 star Jap houses but
WELL WORTH THE BUCKS.
Don’t entertain second thoughts…go visit your nearest branch.
Check YABU’s website here...choose what you’ll order before hand.
Line is long. Save time.
YABU the royalty of katsu.

Dandan Tei (my innovation of Tantanmen Noodle Soup), the harmony of Chinese, Japanese, American & Filipino ingredients technologically infused into a single unique taste…plainly called…”satisfying”.

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This is the American ingredient.
Aside from honey-cured pork loin ham & bacon we produced for some food outlets,
we also, in smaller volume, process some plain tasting pork loin;
which are sodium nitrite & salt cured for 3 days,
boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions
designed for other food processors & restos needing processed meat for their recipes.
Since these are pre-cooked, got 4 pieces then browned with little olive oil.
The Chinese ingredients.
Our company’s main line is Chinese dimsum & dumpling processing.
These are usually served by our clients either steamed or fried as is,
to go with your rice or in noodle soup with chili-garlic, lemon juice
& soy sauce as dip by the side.
Due such, we always stock on fresh egg noodles for outright summoning
(for noodle soup trials) when we test dimsum or dumpling formulations
determining whether taste fits or harmonizes that of rice or noodle.
Re-steamed 4 pieces of “pork siomai” and readied 250 grams of fresh egg noodles.
The Japanese ingredients.
GYOZA is one of the favorites of our Japanese resto accounts.
We supply them with stone hard frozen Gyoza
which they just quickly boil certain number of pieces unto non stick pan
and “brown” a bit one side (for aesthetics only)
serve together with our concoction of “Gyoza dip”.
I scored 1/8 kilo of “miso” paste at nearby Jap-store.
Miso paste on stand by, re-heated 2 pieces Gyoza together with siomai (no more browning)
The Filipino ingredients.
Again, for trial & production purposes, we’ve got stocks of beef (USA, Australia & local)
I sequestered about 8 pieces (2″x2″) local brisket together with 1 bulb “Ilocos” garlic,
(the northern part of the country from where this garlic is grown-
known for its high note pleasant garlicky aroma and more biting than Taiwan’s)
which, also, is our main spice-ingredient for “Vigan Longaniza”
(a type of native sausage where garlic & pepper are the dominant tastes).
Local beef, 3 cloves crushed Ilocos garlic, “Patis” (fish sauce) and Batangas black pepper stood by.
Heated pan with olive oil, browned garlic a bit.
Poured in 8 pieces beef and tumbled for 5 minutes or until totally brown.
Added 1/2 of miso paste. Tossed 2 minutes.
Poured 3 cups tap water and boiled until beef is tender. Set aside.
In a bowl set sliced-browned pork loin to sides.
Add siomai & Gyoza 7 any veggie of your choice.
Put in fresh noodles. Pour in boiled water with miso and beef.
“Patis” and pinch of black pepper to taste.
WOOLA.

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Ika-Dobo. A recipe blending 2 cultures: Pinoy & Japanese.

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A blend of 2 cultures: well rounded harmony of Filipino recipe (Adobong Pusit)
infused with Japanese ingredients.

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IKA-DOBO
Ingredients:
1 kilo cleaned squid
15 ml. cooking oil
3 cloves garlic, pounded, crushed
1 small sliced onion
3 grams black pepper powder
2-3 pcs. green banana pepper
2-3 pcs. red chili pepper
15 ml. Kikkoman soy sauce
5 grams wasabi paste
2 grams salt
60 ml. water
Procedures:
In heated oil sauté onion until translucent then garlic until brown.
Add in squid carefully tossing to prevent head separating from body
Pour in wasabi paste, soy sauce and scatter on top salt and black pepper.
Tumble enough to let flavors be absorbed by squid.
Add water. Bring to boil until desired squid done-ness is reached.
Turn off heat.
Add in banana and red chili peppers.
Cover for 5 minutes.
Serve.

(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.

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Real fancy way of offerings at this Teppanyaki resto.
Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered,
Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way.
…and that completes our Christmas lunch.

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