(いや、私が料理上手を目指すべき!? 笑)


Hi, everyone. Another week, another blog! As some students already know, I watch Japanese TV programming for listening practice from time to time. Last night, I was watching some restaurant owners in major cities around Japan being interviewed about the ongoing coronavirus outbreak. In particular, they were very stressed because they have to pay rent for their business space rain or shine. This expression means that whether the situation is good or bad, we have to continue doing something. Another thing was that many shops had stocked up on ingredients before the emergency measures were invoked. As a result, most of the food and drink is going bad and they have to take a further loss on their business. Even though I have never been into owning my own business because of the constant care you have to provide it, I realized that there are many people around the world who are really feeling the crunch now. This expression is used when a business is put under financial strain from a lack of money. Some owners are resorting to selling their food in a bento box style in an attempt to break even. This business expression is used casually when we want to say “to equalize both profit and deficit so that the net gain of a business is zero”. Although not normally ideal, this is probably the best-case scenario for many restaurants now.

My wife has always told me that I should open a restaurant because she and our children love my cooking on the weekends. Of course, I won’t do that but I want to share with you one of our family favorites. It is called Cantonese Chicken Stir Fry with Roasted Cashews or 腰果鸡丁. You will need: 

• 400 grams of chicken breast, cut into small cubes
• 60 grams of roasted cashew nuts (you can put them in a toaster oven and toast them separately for extra crunch)
• 1 ½ green bell pepper (or mix with red and yellow if you like for more color and sweetness), cut into bite size pieces
• 1/2 onion, cut into bite size pieces
• 1 scallion 長ねぎ, cut into pieces about 1.5 cm large
• 1 tablespoon of ginger (fresh or tubed is fine)
• 4 tablespoons of vegetable/canola oil (low or zero cholesterol for a healthier option)
• (Optional) Baby bamboo shoot and celery (I started adding these ingredients when I started to live in Japan and they added a lot of depth to the dish. I recommend it if you want a more complex flavor.)
• (Optional) Button mushrooms x 4 (I removed these ingredients because I thought the baby bamboo was a better addition as it retains the flavor from other ingredients better. Your choice!)

• 1 teaspoon of corn flour
• ½ teaspoon of light soy sauce
• 1 tablespoon of cooking wine (white)

• 2 tablespoons of water
• 2 tablespoons of oyster sauce
• 1 tablespoon of cooking wine (white)
• 2 generous pinches of white pepper

1. Stir the marinade ingredients into the chicken, then set aside to marinate for 20 minutes.
2. Prepare the sauce by mixing all of the ingredients together in a bowl, then set aside.
3. Heat a dash of oil in a fry pan over high heat. Add the ginger and onions, and stir fry for a minute until the onions have just started to soften. Add the peppers, celery/baby bamboo shoot and two tbsp of water. Stir fry for a further 2 minutes, then remove from the fry pan and set aside.
4. Heat another dash of oil in the fry pan over a high heat. When it is smoking, add the chicken in a single layer. Sear for a few minutes on each side, and stir fry until the chicken is cooked through. Be careful not to overcook! Return the vegetables to the wok, along with the sauce mix. Stir fry for a further minute or so until the vegetables have warmed through and the sauce has thickened slightly.
5. Serve the chicken and veggies on steamed rice, with the cashew nuts sprinkled on top.

Enjoy and eat in good health! I might share some of my other recipes in future blogs. Take care everyone, until next time!


やぁ、みんな。別の週、別のブログ! 何人かの受講生さんはすでに知っているように、私は日本語のTV番組をリスニング練習のために時たま見ます。昨夜、日本の大都市のレストランのオーナーが、現在行われているコロナウィルスの流行についてインタビューされているのを見ていました。特に、彼らはとてもストレスを受けていました、なぜなら彼らはどんなことがあっても自分たちの商売の場所の賃料を払わないといけないからです。この表現(rain or shine)は、状況が良かろうと悪かろうと、私たちは何かをし続けないといけないということを意味します。もう1つは、多くの店が緊急対策が発動される前に、原材料を在庫として持っていました。結果として、その食べ物や飲み物のほとんどが悪くなり、自分たちのビジネスでのさらなる損失を引き受けなければなりません。自分が提供しなければいけないひっきりなしのケアのために、自分自身のビジネスを所有したことは全くありませんが、経済的危機を本当に感じている人が世界中で多くいるということに気づきました。この表現(feeling the crunch)は、ビジネスが資金不足からの財政的な逼迫の状況下に置かれている時に使われます。 オーナーの中には、収支をとんとんにする試みで、自分たちの食べ物を弁当箱に入れて売るという最後の手段に出る人もいます。この表現(break even)は、「利益と損失ともに同じにして、純益をゼロにすること」を言いたい時に通常は使われます。普通の状態では理想出来ではありませんが、これはおそらく今や多くのレストランにとっては一番良いシナリオでしょう。





1. マリネ液の材料を鶏肉に混ぜ、マリネするために20分置いておく
2. ソースの材料を全てボウルに混ぜて準備し、置いておく
3. 少量の油を強火にかけたフライパンで温める。しょうがと玉ねぎを加え、玉ねぎが柔らかくなり始めるまで1分混ぜながら炒める。ピーマン、セロリ、タケノコと、大さじ2の水を加える。さらに2分、混ぜながら炒め、フライパンから取り出し、置いておく
4. また少量の油を強火にかけたフライパンで温める。煙が出たら、鶏肉を平たく並べて加える。両面を数分焼き色を付けてから、鶏肉が完全に火が通るまで炒める。日が通り過ぎないように気を付けて! 野菜を、ソースと一緒に中華鍋に戻します。野菜が十分に温まって、ソースが少し濃くなるまで、さらに1分ほど混ぜながら炒めます
5. 鶏肉と野菜をご飯の上にかけ、カシューナッツを上に散らします

良い健康で食べて楽しんで! これからのブログに他のレシピのいくつかをシェアするかもしれません。