I always have cravings for spicy food even when I lose my appetite to eat like when it’s in hot weather. And this is one of my dishes to go when I only have cravings for spicy food like that and also when I feel like to be a bit lazy to make some complicated dishes. 😉

Hope this curry-spiced baked chicken helps some of your nights when you are too tired to make something complicated but still wanting to have something delicious at home. I’m looking forward to hearing your feed back!

If you like to check out other spicy dishes, I recommend you these posts:

• Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
• Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce
• Curry Powder is Such a Useful Ingredients – Asian Fusion
• My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
• Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork

Eat well, be happy!

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Curry Spiced Baked Chicken

Really easy to make Japanese and Indian fusion cuisine. If you like some juicy and spicy chicken dish, you must try this!

Course Main Course

Cuisine Fusion, Indian, Japanese

Keyword Baked, Chicken, Curry, Japanese, Spice

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 people

Equipment

• Mixing Bowl (Medium)
• Folk
• Kitchen Wrap

Ingredients

• 1.5 pounds Chicken Skin on bone in thigh or drums

Marinate Sauce

• 8 tbsp Japanese Mayonnaise *If you can't get one, see the note below.
• 2 tbsp Curry Powder
• 2 tbsp Chicken Bouillon Paste *Please see my recommended product below.

Instructions

Preparations:

• Stab the chicken a couple of times with folk so it gets soaked well when marinated.
• Mix all the marinate sauce ingredients well in a bowl.
• Put the chicken in the bowl and mix well with the sauce.
• Seal the bowl with kitchen wrap.
• Put it in a fridge and let it soak in at least for 30 mins.

Instructions:

• Bake the chicken in the heated oven (355-360°F) for about 25-35 mins.
• Itadaki-Masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")

Notes

If you can’t get Japanese mayonnaise, you can easily make it yourself with this recipe:

Organic Japanese Mayonnaise Recipe 

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Rate this recipe and share your thoughts. I love feedback!

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The post Curry Spiced Baked Chicken Recipe – Juicy and Spicy Asian Fusion Dish appeared first on EATwithOHASHI.

For this dish, I use tofu mixed with minced meat to make this hamburg steak. You can’t really taste the tofu, but adds a nice healthy element to the dish. I also use my original sauce made from scratch for this dish. It looks like demi-glace sauce, but it’s not. It’s a mix of ketchup, Japanese Tonkatsu sauce or Okonomi sauce, and some other ingredients.

Organic Ketchup

Tonkatsu Sauce

Okonomi Sauce

For the salad, I bought this bottle of sriracha ranch dressing from Trader Joes, however, I can no longer find it there. ;(

I love the color combination in this dish. To me, it looks like art. Art that I can eat! 😉

If you are interested in seeing this dish posted as a recipe on my site, please comment below. Check out other recipes here.

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The post Tonkatsu Sause is The Magic Sauce: Japanese Stewed Hamburg Steak appeared first on EATwithOHASHI.

This Ebi Mayo recipe calls for Japanese mayonnaise. Japanese mayonnaise is quite different in taste to American mayonnaise. If you just made a face of disgust, due to thought of eating American mayonnaise, I’m with you and let me tell you, this taste nothing like it. You might actually really enjoy it. And if you do enjoy American mayonnaise, you may also enjoy this different tasting mayonnaise.

If you have a Japanese supermarket in your area, like Nijiya, they should carry Japanese mayonnaise. However, if not, or you want to create an easy to make organic version, I got your covered. Click the link to see my Japanese mayonnaise recipe.

Organic Japanese Mayonnaise

Click to see the recipe

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Ebi Mayo (Prawn with Mayonnaise)

My recipe for fried prawn with addictive mayonnaise sauce. This can be served as an appetizer or as a side with a main.

But either way, I guarantee you, it won't last long on your dinner table.

Course Main Course

Cuisine Chinese, Fusion, Japanese

Keyword Chinese, Fusion, Japanese, Mayonnaise, Organic, Prawn, Seafood

Difficulty Level Easy

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Equipment

• Mixing Bowl (Medium)

Ingredients

• 10 Black Tiger Shrimps or Prawns Wild Caught
• Sea Salt
• Black Pepper
• Katakuriko (Potato Starch)
• Sesame Oil
• 1/2 tsp Dry-Powdered Parsley

Mayonnaise Sauce

• 4 tbsp Mayonnaise *If you can't get this, see the note below.
• 2 tsp Ketchup
• 1 tsp Sugar
• 1 tsp Rice Vinegar
• 2 tsp Milk

Instructions

Preparation:

• Place all the ingredients for the Mayonnaise sauce in a medium mixing bowl. Mix well.
• Prepare the prawns by twisting off the heads of the prawns, then shell and devein. I leave their tails intact for the look/presentation.
• Put a cut on the prawn from their back until the middle. This is for presentation and for how it will cook.
• Dry the prawns by using paper towels. Remove any water on the surface of the prawn.
• Season the prawns with salt & pepper.
• Lightly cover the prawns with potato starch powder.

Instructions:

• Stir fry/deep fry the prepared prawns with sesame oil or salad oil.
• Sauce the prawns by placing them and the mayonnaise sauce in a frying pan and stir them with low heat for a little bit.
• Put them on a plate and sprinkle parsley for look.

Notes

If you can’t get Japanese mayonnaise, you can easily make it yourself with this recipe:

Organic Japanese Mayonnaise Recipe 

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Rate this recipe and share your thoughts. I love feedback!

Click to Rate & Comment

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The post Ebi Mayo Recipe: Juicy Fried Prawn in Creamy Mayonnaise Sauce appeared first on EATwithOHASHI.