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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 …

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 …

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 …

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 …

Katsuo Konbu Dashi5

HOW TO MAKE KATSUO & KONBU DASHI

2017/12/11   -Recipes

KATSUO & KONBU DASHI is a basic dashi for WASHOKU. Dashi soup you made is best before 2days with cold storage, 2weeks with frozen storage. Of course it’s better you make every time for every cooking.   Ingredients Water: 1L Dried Konbu:about 5cm*10cm Katsuobushi=dried bonito flakes: about 15g Directions Put water and konbu in a saucepan. If possible, soak Konbu in water more than 30min. Simmer on medium heat. Remove Konbu when small bubbles appear in the saucepan. If you forget to remove, the water is boiling and soup is too mush smells of Konbu. Once boiled, add more water a littele(about 2Tbc), or stop heating. Then …

Gohan

HOW TO COOK GOHAN

2017/12/06   -Recipes

Using the rice cooker here   Measure rice 180cc=1gou:gou is used when cooking the rice in Japan. Washing quickly The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker. The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran. First time If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a second or third time. Don’t wash strongly, and you don’t need to rinse until …

Tazukuri

HOW TO COOK TAZUKURI(GOMAME)

2017/12/06   -Recipes

TAZUKURI is one of 3 IWAI-ZAKANA for OSECHI, this called GOMAME, too. TAZUKUTI is dried small fish. It looks like NIBOSHI (=Dried Small Sardines). Ingredient TAZUKURI:About 50g(Dried) <A> Sugar:2Tsp Soy source:1Tsp Water:1tsp Sake:1Tsp Derections Roast TAZUKURI using pan. Put <A> in source pan, and boil it down until reducing to almost halve. While source is hot, put 1 into 2. Each fish well dressed, cooling down on a beaking sheet with drripped a littele oil. If you like, you can add Japanese red chili pepper.    

Kazunoko

HOW TO COOK KAZUNOKO for OSECHI

2017/12/05   -Recipes

KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt. Soak in water 1 day to remove excess salt. Peal thin skin. (use tooth pick to remove tiny skin) Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source. JAPANESE DASHI is too difficult, and there are many kinds of DASHI. I recommend to use a soup stock pack, not powder type. If you want to know DASHI, please read another topic, DASHI.