Stefan’s Izakaya
Servings Prep Time
2people 60minutes
Cook Time
60minutes
Servings Prep Time
2people 60minutes
Cook Time
60minutes
Ingredients
Miso Soup with Tofu
Chicken Skewers with Teriyaki glaze
Bacon-wrapped Shimeji skewers
Okonomiyaki Stefan Style
Instructions
Miso Soup with Tofu
  1. In a big pot, bring plenty of water to boil.
  2. Carefully remove the meat from the chicken legs and slighly crush them. Then add the bones, fat and skin to the boiling water.
  3. Let the stock boil on medium-high heat during all the remaining preparations. Every now and then you might need to add some more water.
  4. Cut tofu into small cubes, slice spring onions thinly.
  5. Turn off the heat, add the miso paste and stir until it resolves completely. Then you can add the tofu and the spring onions and serve the soup in small bowls.
  6. PLEASE NOTE: You can prepare the stock easily a day in advance. If you do this, only add the miso paste, the tofu cubes and the slices spring onions after reheating the broth. You don’t want to boil the miso paste!
Chicken Skewers with Teriyaki glaze
  1. Take t he chicken meat and season it with salt, pepper, coriander, onion, garlic and chili powder.
  2. Cut the meat into small pieces and put them on skewers.
  3. Let’s make the quick and easy teriyaki sauce. In a small bowl, add the soy sauce, honey, chili flakes and the miring and mix well.
  4. In a hot pan: give the chicken skewers a good sear on both sides. Brush the teriyaki sauce on the skewers, sear further on medium heat. This should only allow the honey to caramelize. Serve when this happened.
  5. PLEASE NOTE: You can prepare the skewers in advance (up to 1 day if you put it into an air-tight box).
Bacon-wrapped Shimeji skewers
  1. Very carefully clean the bottom of the shimeji’s.
  2. Cut a slice of bacon in half. Now take 3-5 (depends on their size) shimeji and carefully wrap the bacon around them and put it on a skewer.
  3. Repeat until all is done.
  4. In a medium-high heated pan, with a little oil, fry the skewers until the bacon is crisp.
  5. Plate and serve.
  6. PLEASE NOTE: You can prepare the skewers in advance (up to 1 day if you put it into an air-tight box).
Okonomiyaki Stefan Style
  1. Add the eggs, the soy sauce and the mirin in a bowl and whisk until it starts to foam.
  2. Thinly slice the red onions in julienne. Slice the chilis and the spring onions into rings. Cut the snow peas in half.
  3. Put the spring onions on the side. Slowly fry in a pan on medium heat the remaining vegetables for 3 minutes.
  4. Add the baking powder to the eggs and whisk again until it’s foamy. Add the egg mixture to the pan. Stir once slowly in order to evenly distribute the vegetables.
  5. Reduce to low heat and put a lid on your pan. When the eggs have hardened, put the spring onions on top of the okonomiyaki.
  6. Serve on a plate and decorate with the tonkatsu and andalouse sauce.
Recipe Notes

Depending on how you treat the recipe (i.e. as a full dinner or just homemade Japanese bar food) it can serve 2-4 people.

This recipe sounds more difficult than it is. I recommend to prepare the broth and all the skewers in advance.

If you feel unsure about the timing of everything, proceed as follows:

  1. finish the soup, put a lid on the pod an set aside. It will stay hot long enough.
  2. Start with the vegetables for the okonomiyaki
  3. Then sear the chicken skewers on each side to give colour, put on a baking tray, coat with the glaze and finish in the oven at 180°C for +/- 12 minutes
  4. Proceed with the okonomiyaki.
  5. Turn the chicken skewers and re-glaze.
  6. Sear the shimeji skwewers
  7. Start plating and serve.