Iron Chef Winners Japanese Pan Fried Chicken Recipes

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IRON CHEF CHINESE - CHEF CHEN'S MAPO TOFU

I really respect Iron Chef Chen as a chef. He seems to be a wonderful mentor to many young chefs working under him. He caught my attention as a Iron Chef Chinese on Iron Chef TV program and really enjoyed watching him improvise many recipes. I learned a lot just by watching and copied many of his ideas from the show that I now incorporate into my cooking repertoire. Since then, I've looked for his cookbooks and found 4 in Japanese language. I love all his recipes, especially his famous Mapo Tofu or Mapo Doufu. His dad was a pioneer in introducing Szechuwan cooking to Japanese and he is known as a father of Mapo Doufu in Japan because he was apparently the first Chinese man to cook something so spicy as this dish in Japan. It is now very famous in Japan and Iron Chef Chen Kenichi continues with that tradition at his restaurants in Japan. I wish Chinese and Japanese sauces and other culinary ingredients are known in the West for their proper Chinese and Japanese names like most Indonesian or Malasian sauces ie sambal olek etc instead of using generic names such as bean sauce, etc because it can get very confusing using those generic names. For this dish, you need two Chinese sauces/pastes http://www.foodsubs.com/CondimntAsia.html#bean%20sauce. The first one is Chinese brown bean sauce/paste aka tenmienjan, tenmenjan, or tenmenjiang - it's made from soy beans and sometimes is called Chinese miso type sauce or sweet noodle sauce. It is dark brown in color and has a wonderful dark miso type flavor. The next sauce is Chinese chili bean sauce aka toubanjan or doubanjiang - it has soy beans along with hot chilies and is red color. Don't use regular hot red chili sauce since it lacks the complexity of soy beans found in hot bean red chili sauce. The other two Chinese ingredients you will need for this recipe are fermented black beans (you can usually find these bagged and are ready to use or in bottles) and Szechuwan peppercorn. Szechuwan pepeprcorn is optional though Chef Chen does use it. Chef Chen uses regular tofu (not firm or silken) for his recipe. If you cannot find green garlic chives also known as nira in Japanese, I would use combination green onion and garlic. You want the taste of garlic as well as color of green onion for this dish. Another item that he uses is Japanese chili pepper known as ichimi tougarashi ie crushed or minced red pepper and if you cannot buy this item easily, I would substitute by mincing Chinese, Japanese, Thai, or Korean dry red pepper. This is a very, very spicy version of Mapo Tofu and if you like, cut down on chili pepper and chili oil if you like this recipe milder. However, this dish goes so well with plain steamed white rice that you can eat and eat while your nose is running. I plan to post another of Chef Chen's milder Mapo Tofu recipe using Hoisin sauce in the future.

Provided by Rinshinomori

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18



Iron Chef Chinese - Chef Chen's Mapo Tofu image

Steps:

  • Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.
  • While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.
  • Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate.
  • When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.
  • Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.
  • Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.
  • Serve with steamed white rice.

Nutrition Facts : Calories 147, Fat 11.3, SaturatedFat 2.3, Cholesterol 11.1, Sodium 306.4, Carbohydrate 3.7, Fiber 0.2, Sugar 1, Protein 7.9

15 -16 ounces tofu, regular
1/2 teaspoon salt
water, for parboiling tofu
3 ounces ground pork
1/2 cup green garlic chives, chopped in 1/2 inches (nira)
2 tablespoons vegetable oil
1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang)
1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
2 teaspoons fermented black beans, chopped finely
1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced
1 teaspoon chili oil
3/4 cup chicken stock
1 tablespoon sake or 1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon szechuan peppercorn (optional)
1 tablespoon cornstarch
1 tablespoon water

LAYERED SPINACH AND RICOTTA CHEESE BAKE-SBD STYLE

Make and share this Layered Spinach and Ricotta Cheese bake-SBD style recipe from Food.com.

Provided by Karyl Lee

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13



Layered Spinach and Ricotta Cheese bake-SBD style image

Steps:

  • Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
  • Add the fresh spinach and cook until the spinach wilts.
  • Drain well.
  • In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
  • Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
  • Stir in 1 Tbsp each of basil and dill.
  • Season with salt and pepper to taste.
  • Spread this over the spinach layer.
  • Drain the chopped tomatoes and spread over the cheese layer.
  • Garnish with a sprinkle of shredded cheese.
  • Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.

Nutrition Facts : Calories 173.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 24.2, Sodium 544.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 12.2

3 ounces fresh spinach
4 slices thin Canadian bacon
2 cloves garlic
1 small red onion
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/2 cup shredded low-fat cheddar cheese
2 tablespoons water
1 tablespoon dried basil
1 tablespoon dried dill
1 (15 ounce) can diced tomatoes (well drained)
salt and pepper
extra cheese (to garnish) (optional)

ASIAN TOMATO SALAD

This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.

Provided by Leggy Peggy

Categories     Onions

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5



Asian Tomato Salad image

Steps:

  • You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
  • Core the tomatoes and slice them into thin wedges.
  • Chop the onion finely.
  • Make the dressing by combining the vinegar and honey.
  • Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.

3 -4 ripe tomatoes
1/4 medium white onion
1 tablespoon rice vinegar
1 -3 teaspoon honey (optional, I use 1 or none)
1 pinch salt, be generous

CHICKEN KABOB

Totally made up for Nov. 23 2008 Iron Chef, this dish is best described as Mediterranean in flavor, Middle Eastern in style, and American in presentation. Voted best out of six dishes.

Provided by Iron Chef Federal W

Categories     Chicken

Time 45m

Yield 10 skewers, 4 serving(s)

Number Of Ingredients 6



Chicken Kabob image

Steps:

  • Combine all ingredients, and set aside (may be prepared in advance).
  • Heat Oil in frying pan on medium.
  • Take skewers and form 2-3 Tablespoons of mixture on one end, leaving room for griping.
  • Place in hot oil, use fork to flatten for even and quick cooking.
  • Flip at about one minute.
  • Drain and serve warm with favorite dipping sauce.

Nutrition Facts : Calories 171.6, Fat 6.9, SaturatedFat 1.4, Cholesterol 79.5, Sodium 88.4, Carbohydrate 1.5, Protein 24.5

1 lb ground chicken
1 minced shallot (average)
1 tablespoon minced garlic
1 tablespoon olive oil
salt and pepper
oil (for frying)

IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS

A recipe from Katsuyo Kobayashi and her book "Quick and Easy Japanese Cookbook". She defeated Iron Chef Chen Kenichi on the popular Food Network t.v. show "Iron Chef". Kobayashi-san claims she can make anyone into an Iron Chef! :)

Provided by PalatablePastime

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Iron Chef Winner's Japanese-Style Hamburgers image

Steps:

  • In a mixing bowl, season ground beef to taste with salt and pepper.
  • Heat a small amount of oil in saute pan and cook onion until tender.
  • In a small bowl, beat egg lightly; add milk, mixing well.
  • Stir in breadcrumbs and allow to rest.
  • Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
  • Divide meat into fourths, and make a patty; toss back and forth to force air out.
  • Shape into burger shape.
  • Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
  • Remove from pan.
  • Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
  • Simmer till thickened.
  • Spoon sauce over burgers on plate.

14 ounces ground beef
1/2 teaspoon salt, to taste
ground black pepper
1/2 onion, chopped fine
vegetable oil (for frying)
1 egg
1/4 cup milk
1 cup breadcrumbs
2/3 cup water
3 tablespoons ketchup
1 tablespoon sake
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon butter

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