Tamagoyaki

Ingredients (1 serving):

• 4 large eggs
• 1 tbsp sugar
• 1 tsp mirin
• 1/4 tsp salt
• 1/2 tsp soy sauce
• additional ingredients (one of)
• nori seaweed
• green onion
• 1 tbsp Parmesan cheese (then reduce the salt)

Algorithm:

1. Mix together all ingredients until well blended (do not overmix the eggs).
2. Heat up vegetable oil in a small non-stick pan (a square tamagoyaki pan is the best).
3. Use a paper towel to spread the oil over the whole pan.
4. Put 1/4 of the egg mixture into the pan and cook until set and almost cook.
5. Grab the end and fold into thirds and move to one side.
6. Pour another 1/4 of the mixture, pulling up the cooked egg so that the mixture can get under.
7. Repeat the previous steps until all the mixture is used up.
8. Optional: line a sushimat with a plastic wrap and use it to press the omelette into a square shape.
9. Slice crosswise and serve with rice.

Source: use real butter and The Just Bento Cookbook

Ginger Pork with Braised New Potatoes

Ingredients (2 servings):

• for the pork:
• a splash of vegetable oil, for sautéing,
• 200 g pork, thinly sliced,
• 1 tbsp peeled and grated fresh ginger,
• 1 tbsp soy sauce,
• 2 tsp saké,
• 2 tsp mirin.
• for the potatoes:
• 10 tiny new washed, unpeeled, and halved (or 2 medium regular potatoes, cut into bite-sized pieces),
• 1 tbsp butter,
• 2 tsp soy sauce,
• freshly ground black papper, to taste.

 Algorithm:

1. Cover the potatoes in a pan with cold water and bring to boil and cook for 5--6 min, until tender but still firm. Set aside.
2. Heat the oil in a non-stick frying pan over a high heat.
3. Quickly sauté the pork on each side until browned (do not overcook!).
4. Remove the meat from the pan and wipe out the pan with a paper towel.
5. Put the ginger, 1 tbsp soy sauce, saké and mirin into the pan and let it come to a boil.
6. Return the meat to the pan and coat with the sauce. Remove the meat.
7. Put the butter and potatoes into the pan with the sauce.
8. Add the 2 tsp of say sauce and toss the potatoes around to coat them thoroughly in the pan juices, then leave to braise over medium-low heat for 5--6 min, turning occasionaly until they turn a little crispy.
9. Sprinkle with black pepper.

Source: The Just Bento Cookbook

Salmon (Chicken) Teriyaki

Ingredients (2 servings):

• 200--300 g salmon (chicken, preferably thigh, cubed),
• salt
• flour, cornstarch, or potato starch, optonal (for thicker sauce),
• 2--3 tbsp soy sauce,
• 2--3 tbsp sake,
• 2--3 tbsp mirin,
• 1--1.5 tbsp sugar,
• oil (for frying).

Algorithm:

1. If using salmon, sprinkle a little bit of salt on it and let sit for at least 30 minutes if you can (or in the refrigerator for up to a day).
2. Cut the salmon into individual serving size pieces, 2--3 cm wide.
3. Optionally, cover the salmon pieces in the flour.
4. Heat up a frying pan with a little cooking oil, and put in the salmon (chicken) in a single layer.
5. Cook each side over medium-high heat until browned (including the skin)
6. While cooking the salmon (chicken), combine the soy sauce, sake, mirin, sugar in a bowl.
7. When the salmon (chicken) is almost done, add all the sauce ingredients in one go into the pan.
8. Rapidly turn the salmon (chicken) pieces to coat them in the sauce.
9. When the salmon (chicken) is deep golden brown, it is done.

Source: http://justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-5-fish-part-1-salmon-teriyaki