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Saturday, August 30, 2014

How to Make Yaki Edamame (Pan Roasted Edamame) - Video Recipe

Edamame (green soybeans) will get very tasty by roasting them in a frying pan! Sesame oil and salt will enhance your appetite!!! You must try this out ;)


https://www.youtube.com/watch?v=-UoIp1dj138

Perfect idea for an appetizer.



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Yaki Edamame (Pan Roasted Edamame)

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1 tbsp. sesame oil
A
* 1/2~1 tsp. salt *adjust the amount of salt according to your taste
* 50ml water

Directions:
1. Rub the Edamame bean pods with 2 tsp. of salt to remove the surface fuzz. Wash and cut off both ends of the pods with scissors (in this way salty taste will soak through them).
2. Heat sesame oil in a frying pan and cook Edamame on medium until golden brown.
3. Mix A and add into the pan, cover, and cook for 2~3 minutes.
4. Uncover and cook until water evaporates.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/08/blog-post_29.html
---------------------------------


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Wednesday, August 27, 2014

How to Make Grandma's Goya no Tsukudani (Salty Sweet Bitter Melon) - Video Recipe

This is the Goya no Tsukudani (Salty Sweet Bitter Melon for rice) that my grandma recommended in this video ;)

You must try it out!!! It is really good and goes great with white rice. The bitter taste of Goya and spicy taste of ginger match up very well. Using Mizkan's Ajipon is the key to this refreshing salty sweet flavor. Soft squid makes it really tasty. Perfect side dish for rice!!!


https://www.youtube.com/watch?v=FxC4Oqkd4ys

BTW, my mom bought me the dried shredded squid at Tsukiji Outer Market ;) You can see the clip in the end of this video~



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Goya no Tsukudani (Salty Sweet Bitter Melon for rice)

Difficulty: Very Easy
Time: 30min
Number of servings: N/A

Ingredients:
2 Goya (500g = 1.1lb. bitter melon)
100g (3.5oz.) ginger
50g (1.7oz.) dried shredded squid
A
* 100ml Mizkan Ajipon
* 75ml Mirin (sweet Sake)
* 25g sugar
2 tbsp. toasted white sesame seeds

Directions:
1. Cut both ends of Goya, then cut in half lengthwise. Scrape off the seeds with a spoon and slice into thin half rounds. Cook in a boiling water for about 1-2 minutes, then drain well. *in this way you can remove the bitter taste of the Goya.
2. Thinly slice ginger. Tear and cut dried shredded squid into bite-sized pieces.
3. Place A in a large pot and bring to a boil. Then add the Goya, ginger, and dried shredded squid, then cook on medium until the liquid is gone.
4. Cool in a strainer, then toss with toasted white sesame seeds.

You can put it in an airtight container or a Ziploc bag and keep in the fridge for a few months.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_26.html
---------------------------------


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Saturday, August 23, 2014

How to Make Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch) - Video Recipe

This recipe was requested by many people. I happened to see this cool Kakigori machine (ice shaving machine) on TV and bought this instantly. Of course you can use any machine you have at hand :)


https://www.youtube.com/watch?v=Cc8UpMT80BU

DOSHISHA Simple Electric Shaved Ice and Snow Cone Maker (ドウシシャ かんたん電動氷かき器):

I hope you enjoy making different flavors as well!!!



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Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch)

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

Ingredients:
ice cubes
Tsubu-an (sweet Azuki red bean paste with skins)
Shiratama Dango (sweet rice dumplings)
ice cream of your choice OR condensed milk if you like
((Matcha Syrup))
* 1 tbsp. Matcha green tea powder
* 50g (1.7oz.) sugar
* 60ml hot water

Directions:
((Matcha Syrup))
Mix Matcha green tea powder and sugar very well. Add hot water little by little and mix with Chasen (bamboo tea whisk) or a regular whisk. Strain with a strainer if needed, then cool in the fridge (you can keep it in the fridge for about a week. use before it loses the flavor).
((Shaved Ice))
Make the shaved ice and serve in a bowl (rice bowl is OK). Drizzle with some Matcha syrup, garnish with Tsubu-an and Shiratama Dango, then top with an ice cream of your choice OR condensed milk if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_23.html
---------------------------------




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