「 月別アーカイブ:2017年12月 」 一覧

Kuromame2017-5

Traditional Kuromame for Japan new year

2017/12/28   -Recipes

This way is more traditional version. It takes 4-7 days and difficult. There is an another easy way to cook. Ingredients Kuromame: about 200g Sugar: about 350g Rusty iron nail or Reducing agent Directions <1st day> Soak soy been with water for one day. (on 12/20) <2nd day> Simmer soy been until they become soft. I simmered for 6 hours with small lid directly, I use a kitchen paper, sometime add water, then let it cool down over night. (on 12/21 9:00-15:00) Simmer: on the high heat until boiling, then on the law heat. <3rd day>(all day on 12/22) Soak …

Ginger pork

Japanese Ginger pork

2017/12/24   -Recipes

This is a very easy and popular dish. I cooked 3 or 4 times in a month. There are many recipes for this, and my recipe is changed every time. Below is the basic recipe and it’s very simple. Ingredients Sliced Pork <A> Ginger: 1piece (about 15g) Soy sauce: 2TSP Mirin: 2TSP Sake: 2TSP Sugar: 1TSP Directions Grate ginger Mix <A> and grated ginger, and set aside. Put pork into 2 for 15-30 minutes  Place pork in a pan with a little oil and cook on both sides . Wipe off any excess oil, pour sauce in step 2 seasonings …

Teriyaki Chicken 7

Chicken of Teriyaki

2017/12/21   -Recipes

Teriyaki chicken is very popular for all people. It is not a special dish, we often cooks as a dinner, or lunch. The parts of chicken we use is thigh, or breast, and leg with bones.  Ingredients Chicken thigh or breast: 1 piece or 2 pieces Oil: a littele <A> Below is for 1 chicken breast Soy sauce: 2TSP Sake: 2TSP Mirin: 2TSP Sugar: 1TSP Directions Cut the thick part of chicken, and make it same thickness. Put chicken into a pan with oil, saute skin side down on the low-middle heat for 6-7 minutes. You should not move chicken …

Nizakana

Basic percentage of soup for NIZAKANA(Simmered fish)

2017/12/20   -Washoku Note

NIZAKANA is simmered fishes with soy sauce and sake, sugar. It is often called NITSUKE of ***. (*** is name of fish). Many kinds of fishes are eaten in Japan, and almost fishes are suitable for simmered. There are many ways of simmering, but this is basic way using soy sauce. There is some important points for NIZAKANA. Clean fish Remove scales and slimes. If you cook bony parts, remove parts with dark-red with blood. This cleaning is done by using water, but sometime pouring hot water on fish, in case, you should get it cool soon by cold water. Use …

Donko Nitsuke8

Nitsuke of DONKO (Simmered fish)

2017/12/20   -Recipes

Almost people don’t know DONKO. The right name is EZO AINAME(=Brown hakeling). This fish is often eaten at Tohoku area in winter. It looks not so good, but this is white flesh and bland in taste. Ingredients DONKO Water: 3 Sake: 3 Sugar: 1 Soy sauce: 1 Directions Clean DONKO Remove scales and slime. Get rid of gills and gut the fish. Keep livers, it’s so delicious. Put water and Sake and sugar into a pan, and boil. Put fish into 3, and simmer on the middle-high heat with a small rid directly on the fish. I used a kitchen paper …

Teriyaki

Percentage of Teriyaki sauce for Japanese Washoku

2017/12/18   -Washoku Note

Teriyaki is a method of cooking in Japan. This is the way to grill fishes or meats with sweet soy sauce, this sauce is called “Tare” in Japan. Basic Tare of Teriyaki This is very easy. Basic percentage is Soy sauce : Sake : Mirin : Sugar = 2:2:2:1 Sugar can be controlled by yourself. You maybe get Teriyaki sauce at some shops, but it’s wrong if you only put the sauce. To grill with Tare is important. Sometimes we add a ginger,  or using honey instead of sugar, and if we don’t have Mirin, we use only Sake and …

Soy sause

Soy Sauce for Japanese Washoku

2017/12/18   -Ingredients

Soy sauce is one of common ingredients of Washoku. Process of Soy Sauce The process begins with preparation of a batch of soybeans and wheat. These are made into a mash, with rice malt to cause fermentation, which is allowed to “set” for several days. Next, salt water is added and the mixture is permitted to “set” for a year. (In some other soy sauce-making processes, soy sauce is added at this stage instead of salt water=sweet tastes soy sause.) Types There are 5 types. Koikuchi soy sauce = dark colored soy sauce Generally soy sauce Usukuchi soy sauce = …

Roasted duck11

HOW TO COOK ROASTAED DUCK

2017/12/15   -Recipes

Roasted Duck is Japanese traditional dish, “KAMO RO-SU”, or “AIGAMO RO-SU-NI” in Japanese. This served as a dish of OSECHI(=New yesr dishes), or X’mas etc.. Ingredients Wild and domestic duck breast <Percentage of soup> Soy sause: 1 Mirin: 1 Sake: 4 Directions Shape breast. Remove excess fats and thin skins. Make the cuts in fat skin. Do step 3 and 4 at the same time. Saute breast skin side down by using pan on the low heat, without no oil. I saute only skin side. Soon fats of skin is melting, put the melted oil on the breast side. This step takes about 10 minutes …

Katsuobushi

KATSUOBUSHI for Japanese Washoku

2017/12/13   -Ingredients

KATUOBUSHI is dried bonito. There are two types, ARABUSHI and KAREBUSHI. Arabushi Karebushi ref:Ninben Katsuobushi Daijiten Process of KATSUOBUSHI Cutting>>Boiling>>Smoking>>Shaping>>Drying with the mold Actual process is more complicated. Arabushi is finished the step “Smoking”, and Karebushi is finished all process. Arabushi is for processed goods, so we cannot get it in hole. But you can get Karebushi, and HON-KAREBUSHI (=HONGAREBUSHI) is one of Karebushi. This is repeated the process of “Drying with mold” for 3-4times. Type of flakes Thin: Most of reasonable flakes is made from Arabushi, and they used for making dashi. The flakes made from Karebushi is more expensive and delicious, they used …

Oden1

HOW TO COOK ODEN

2017/12/13   -Recipes

ODEN is one of the most popular dish in winter Japan. Many different foods are simmered together in a large pot with a soup seasoned with soy sauce and Katsuo & Konbu dashi. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. Hot mustard goes really well with Oden. Ingredients <Oden soup> KATSUO & KONBU DASHI: 2L Soy sauce: 50cc Mirin: 100cc Salt(if you need) Sake(if you need) <Ingredients of oden> DAIKON(=Japanese radish) HARD BOILED EGG KONNYAKU(=Konjac) TUMIRE(=Dumpling made of fish paste) GANMODOKI(=Deep-fried mashed tofu mixed with carrot, lotus root, and burdock …