Read and translate the typical recipes. What disheswould you like to cook for your friend’s birthday party?

Typical recipes

Japanese Soy-Balsamic Braised Chicken

Ingredients:

2 chicken drumsticks, skin on

· 1/4 cup water

· 2 tablespoons balsamic vinegar

· 1 1/2 tablespoons soy sauce

· 2 teaspoons granulated sugar

· 1/2 teaspoon sriracha sauce

· 1/2 teaspoon grated ginger root

Method of cooking:

1. Whisk together the sauce in a large saucepan and bring to a boil.

2. Add chicken legs to pan, reduce heat, cover and simmer, turning chicken occasionally, for ten minutes.

3. Remove lid and continue to cook on medium heat until sauce thickens and chicken is cooked through.

4. Serve chicken with thickened sauce poured over.

Japanese Pan Noodles with Steak

Ingredients:

· 2-3 tbsp extra virgin olive oil, divided

· 1 lb sirloin steak, sliced very thin

· 1-2 tbsp flour

· 2 (7 oz) packages Udon Noodles (about 3 cups)

· 8 oz portobello mushrooms, sliced

· 2 carrots, julienned

· 1 large crown broccoli, cut into florets

· Sweet Soy Sauce (recipe below)

· 1 small bunch chives, minced

· 1 tbsp sesame seeds, lightly toasted

· Cilantro

Method of cooking:

1. In a medium pot, blanch the broccoli and carrots for 1 minute in boiling water. Immediately drain and cool in ice water. Drain once cooled and set aside.

2. Heat 1 tbsp oil in a large wok or skillet over medium- high heat. Toss the steak lightly in the flour and cook in the hot pan, 3-5 minutes, working in batches as necessary, set aside.

3. In the same pan, heat another tablespoon of oil. Add the noodles and lightly fry, 2-5 minutes. Add the mushrooms and cook until the mushroom wilt.

4. Next, add the blanched broccoli and carrots, cook for 1-2 minutes or until crisp tender.

5. Stir in the sweet soy sauce and stir until all the noodles are coated. Stir in the steak, cooking until heated through.

6. Sprinkle with chives and sesame seeds and serve with a sprig of fresh cilantro.

Katsu Curry

Ingredients:

1 tbsp vegetable oil

· 1 onion, finely chopped

· 1/2 carrot, grated

· 620ml water

· 100g S&B Golden Curry Sauce Mix

· 4 pork loin steaks or chicken breasts

· Salt and pepper

· 50g plain flour

· 1 egg, beaten

· 100g breadcrumbs (preferably panko breadcrumbs)

· Vegetable oil for deep frying

· Cooked rice to serve

Method of cooking:

1. Heat 1 tbsp of oil in a large saucepan, fry the onion and carrot over a medium heat until softened. Add the water, bring to the boil, reduce the heat and simmer for 10 mins. Remove from the heat then add the curry sauce mix, in pieces, stir until completely melted. Simmer gently for another 5 mins, stirring constantly.

2. Season both sides of the pork loin or chicken breasts. Lightly coat with flour, dip in beaten egg and then coat with breadcrumbs.

3. Heat the remaining oil in a large heavy-based saucepan to 170°C / 340°F. Deep fry the meat for 3-4 minutes each side until golden and cooked through. Drain on kitchen paper.

4. Slice the meat, drizzle with curry sauce, and serve with cooked rice.