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Showing posts with label ANIME MANGA OTAKU FOOD RECIPES. Show all posts
Showing posts with label ANIME MANGA OTAKU FOOD RECIPES. Show all posts

Thursday, February 16, 2017

How to Make Konbini-Style Sandwiches (Japanese Convenience Stores) - Video Recipe

This video will show you how to make Konbini-style Sandwiches, wrapped in plastic bag. Perfect for lunch to go!!!


https://www.youtube.com/watch?v=AK2GYvcNLX0

Juicy and delicious basic fillings: Ham, Eggs, and Tuna :)



FYI: Triangle Sandwich Wrappers サンドイッチフィルム
http://astore.amazon.co.jp/shopping072-22/detail/B00DJMD45O

---------------------------------
How to Make Konbini-Style Sandwiches (Japanese Convenience Stores)

Difficulty: Easy
Time: 30min
Number of servings: 4 packages

Ingredients:
((Ham Sandwiches))
12 thin ham slices
2 lettuce leaves
3 tbsp. mayonnaise
1 tsp. mustard
4 slices white bread (crusts removed)
((Egg Sandwiches))
3 boiled eggs
3~4 tbsp. mayonnaise
1/4 tsp. sugar
salt and pepper
4 slices white bread (crusts removed)
((Tuna Sandwiches))
70g (2.5oz.) canned tuna
50g (1.8oz.) onion
2 tbsp. mayonnaise
salt and pepper
4 slices white bread (crusts removed)

Directions:
((Ham Sandwiches))
1. Wash lettuce, then drain well with paper towels.
2. Mix mayonnaise and mustard.
3. Spread (2.) on a slice of bread, place 6 slices of ham, spread (2.), place a lettuce leaf, spread (2.) on another slice of bread, then top with it.
((Egg Sandwiches))
1. Chop boiled eggs and place them in a bowl.
2. Season with mayonnaise, sugar, salt and pepper.
3. Spread the mixture in the center of a slice of bread. Then top with another slice of bread.
((Tuna Sandwiches))
1. Chop onion, wash, then wrap with paper towels to drain well.
2. Place the chopped onion in a bowl, add drained tuna, mayonnaise, salt and pepper, and mix well.
3. Spread the mixture in the center of a slice of bread. Then top with another slice of bread.

Weigh something heavy on top of the sandwiches for 5 minutes to even out. Then cut in half.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/02/blog-post_15.html
---------------------------------


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Friday, February 10, 2017

YouTube LIVE STREAM SCHEDULES and ARCHIVES

I will do a live stream when I have time. It is very hard for me to hold a meet-up, so I think this would be a great chance to talk with you casually~ :) The live stream will be up from around 1PM-4PM (Japan time) while kids are taking a nap, or the stream will end if either one wakes up. haha

You can receive a notification when there is a new video from my channel by clicking the bell icon next to the subscribe button :)
https://www.youtube.com/ochikeron

Please join and talk with me if you are online and have some time ;)

Archives will be in this PLAYLIST:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnEHg2IeOZGS1I7rN594KmC

今後、ライブストリームは次の動画をアップすると同時に限定公開にしてプレイリストからのみアクセスできるようにします。不定期で時間がある時にやろうと思います。オフ会とかする予定が今後もないので、視聴者と話す良い機会になればいいなと思います。おそらく1PM-4PMの間に開催すると思います。ゆるいので、時間があったら参加してください☆

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Sunday, February 5, 2017

Okara Chocolate Cupcakes: Healthy way to satisfy your sweet tooth cravings (for Valentine's Day) - Video Recipe

Not sure what to do with the leftover soy pulp (Okara)?! Then this recipe is perfect!!! You can make very moist and tasty chocolate cupcake by only mixing and microwaving =D Must try recipe ;)


https://www.youtube.com/watch?v=m-RHxmPInF8

I recommend you keeping them in the fridge. Taste even delicious when chilled :3



Note: Okara (soy pulp or tofu dregs) remains after making soy milk / tofu. Rich in fiber and minerals.

---------------------------------
Okara (Soy Pulp) Fiber Chocolate Cupcakes

Difficulty: Super Easy
Time: 15min
Number of servings: 12 microwavable Bento cups

Ingredients:
150g (5.3oz.) Okara (soy pulp)
2 eggs
80ml soy milk
3 tbsp. granulated sugar
4 tbsp. cocoa powder
1 tsp. baking powder

Directions:
1. Put all ingredients in a bowl and mix well.
2. Put the mixture into microwavable bento cups.
3. Place them on a microwavable dish, cover, then microwave at 600W for 5 minutes. Garnish with nuts and/or powdered sugar if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2017/02/blog-post.html
---------------------------------


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Sunday, January 22, 2017

Sugar Rusks (3-Ingredient Leftover Bread Crusts Recipe) - Video Recipe

Rusks are crispy and crunchy dry toasts coated with butter and sugar. Super yummy and addictive way to use up leftover breads or bread crusts ;)

Sugar Rusks
https://www.youtube.com/watch?v=P9JGDblJ-rU



---------------------------------
Sugar Rusks

Difficulty: Very Easy
Time: 25min
Number of servings: N/A

Ingredients:
200g (7oz.) bread crusts
4 tbsp. butter
3 tbsp. granulated sugar

Directions:
1. Cut bread crusts into bite-sized pieces.
2. Heat the butter in a frying pan. Add the bread crusts and pan fry them until they are crisp and dry.
3. Coat with granulated sugar. When the sugar melts, stop the heat and put on a plate to cool. (Sugar will get hard when cold.)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/01/blog-post_22.html
---------------------------------


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Friday, August 19, 2016

Soufflé Omelet (Food Wars! Shokugeki no Soma Inspired Recipe) - Video Recipe

Very light and tasty. Addictive omelette indeed :)


https://www.youtube.com/watch?v=VlmprA9VjP8

Serve the omelette as soon as possible or it will shrink after a few seconds.



---------------------------------
Soufflé Omelet

Difficulty: Easy
Time: 5 minutes
Number of servings: 1

Ingredients:
1 egg
a pinch of salt
1 tsp. butter
tomato sauce

Directions:
1. In a bowl, place an egg and a pinch of salt. Mix with an electric mixer for 5 minutes until white and fluffy.
2. Heat butter in a frying pan, pour in the batter, cook on medium for a minute, then cover and cook on low for about a minute.
3. Fold the omelette in half, serve on a plate, then pour some tomato sauce over it.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_19.html
---------------------------------


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Friday, July 22, 2016

Egg Tempura (Food Wars! Shokugeki no Soma Inspired Recipe) - Video Recipe

The trick to make runny soft boiled egg Tempura is to use frozen eggs :)


https://www.youtube.com/watch?v=y0D8nfsZMS8



---------------------------------
Egg Tempura

Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4

Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying

Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.

You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------


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Friday, June 24, 2016

Goma Hiyashi Chuka (Koufuku Graffiti Inspired Cold Ramen with Sesame Dressing) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make Hiyashi Chuka drizzled with light yet tasty sesame sauce, arranged with Ramen-like toppings, just like the one appeared on Manga: Koufuku Graffiti.


https://www.youtube.com/watch?v=z38-TK_QXmM



Perfect dish during the hot and humid summer season. However it can be served all year long ;)



---------------------------------
Goma Hiyashi Chuka (Cold Ramen with Sesame Dressing)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
8 slices Char siu (roasted pork)
2 Ramen eggs https://www.youtube.com/watch?v=SXJeJM8q5YA
Chinese jellyfish
1/2 cucumber
100g (3.5oz.) bean sprouts
Beni Shoga (red pickled ginger)
Goma-Dare (sesame dressing)
* 3 tbsp. white sesame paste
* 1/2 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce (use light soy sauce if you have)
* 1.5 tbsp. sugar
* 1 tbsp. sesame oil
* a pinch of salt

Directions:
1. First, dilute white sesame paste and Toban Jan with water. Then mix the other ingredients for Goma-Dare and cool in the fridge.
2. Remove the roots and heads of bean sprouts (you can leave the heads if you like), then parboil for a few seconds and drain well in a strainer. Cut cucumber into thin strips.
3. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
4. Place the cold noodles in a dish, then Arrange the toppings. Pour over the sauce right before you eat.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_24.html
---------------------------------


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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.

I received a request for Okakiage, which appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


https://www.youtube.com/watch?v=CUjiBXPRea0

Of course you can use any rice crackers~ ;)



---------------------------------
Okakiage (Crispy Fried Chicken)

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Tuesday, April 19, 2016

Sakura Mochi (Kansai-style) - Video Recipe

Sakura Mochi is Wagashi (Japanese confectionery) which is pink like Sakura (cherry blossom).


https://www.youtube.com/watch?v=z8xdNGcAg5k

This video will show you how to make Kansai-style Sakura Mochi.

Kansai-style uses Domyoji powder (it is made of Mochi rice steamed, dried, and pounded very rough). The Mochi cake has rough and chewy texture. Anko is wrapped inside and covered with salty Sakura leaf. The leaf is edible but it is up to you (you can remove it).

Kanto-style has a pink crepe-like rice cake around the Anko.



---------------------------------
Sakura Mochi

Difficulty: Easy
Time: 30min
Number of servings: 10 pieces

Ingredients:
140g (5oz.) Domyoji powder
1 tbsp. sugar
200ml warm water
a bit of red food coloring
150g (5.3oz.) Koshian (sweet red bean paste without skins)
10 salt pickled Sakura leaves

Directions:
1. Soak salt pickled Sakura leaves in water for 30 minutes to remove the salty flavor. Then drain well with paper towel.
2. Roll Koshian into 10 balls (15g each).
3. Place warm water in a microwavable bowl. Add a bit of red food coloring till you get pastel pink. Add sugar and mix well. Then add Domyoji powder and mix again.
4. Cover with plastic wrap and microwave at 600 watts for 6 minutes. When it's done, leave in the microwave for 10 minutes to set.
5. Uncover and mix well. Place it in plastic wrap and shape into a log. Cut the log into 10 pieces.
6. Moisten your hands with water and flatten out the rice cake. Wrap the Anko and form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

If you don't have Domyoji powder, you can cook Mochi Rice and pound.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/2_12.html
---------------------------------


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Friday, April 15, 2016

14 Amazing Onigiri Recipe Life Hacks!

#1 How to Make Totoro Onigiri (Rice Balls)

http://www.youtube.com/watch?v=KqnPeKD_X-o

#2 How to Make Onigiri Sticks (Rice Bars)

https://www.youtube.com/watch?v=EtObkLN1BJ4

#3 How to Make Baby Penguin Onigiri Rice Balls

https://www.youtube.com/watch?v=keHXihCvPQ0

#4 How to Make Panda Onigiri Rice Balls

http://www.youtube.com/watch?v=HMAhDCSzhD0

#5 How to Make VEGEMITE Onigiri Rice Balls

http://www.youtube.com/watch?v=cgVzPvsfU0g

#6 How to Make Onigiri Donuts

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

#7 How to Make Miso Yaki Onigiri

http://www.youtube.com/watch?v=29i8NJhIPLg

#8How to Make Black Gomoku Rice Balls

http://www.youtube.com/watch?v=oqH47za4yoM

#9 Tsukimi Onigiri (DAISO Rice Ball Shaker)

https://www.youtube.com/watch?v=vE1oVxVXph8

#10 How to Make Easy Hinaningyo Rice Balls

http://www.youtube.com/watch?v=GzhxfUAYjrE

#11 Halloween Jack-o'-Lantern Chicken Rice Onigiri

https://www.youtube.com/watch?v=34AZzQ2axos

#12  How to Make ONIGIRI Like Konbini (Japanese Convenience Stores)

https://www.youtube.com/watch?v=K9vMBavIo7k

#13 How to Make Onigirazu (Rice Sandwiches)

https://www.youtube.com/watch?v=xSAMUuFw5Hk

#14 How to Make Basic Onigiri


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Tuesday, August 19, 2014

Hakone 2

Last time, 2 days were not enough to enjoy Hakone, so we decided to stay 3 days this time :) Of course, we bought Hakone Freepass valid for 3 days (allows you to get on and off freely within a specified area, as well as providing discount admission to various attractions in the area, and also includes return transportation on the Odakyu Line)!!!.

DAY 1:

We took Romancecar to Hakone Yumoto (箱根湯本) from Shinjyuku. Since it was during the Bon vacation (8/13-8/17 this year) the train was fully booked!!! My favorite Bento is なだ万 (Nadaman). You can get this Bento at Odakyu department store!

I didn't want to push myself to go far on the first day, so we decided to stay close to the hotel (Harvest) and visited Hakone Venetian Glass Museum (箱根ガラスの森美術館) which is 5 minutes away from the hotel! If you like glittering and sparkling stuff, you will enjoy this place!!! The path to the museum was really pretty, crystals glitter in the sunshine :3 There are several workshops where you can make your souvenir. I can't wait to go back here with my child! hehe

We ended the day having early dinner at the hotel, and enjoyed swimming at the pool. It was a relaxing day~ no housework! haha

DAY 2:

We decided to use the Freepass effectively XD We took Hakone Tozan Cable Car (箱根登山ケーブルカー) and Hakone Ropeway (箱根ロープウェイ) from Gora (強羅) to Owakudani (大湧谷) where you can get black eggs (a local specialty of eggs hard-boiled in the hot springs). Eating one egg is said to add seven years to your life!!! One bag comes with 5 eggs, and they last for 2 days. My darling had 2 eggs and I had 1 egg at Owakudani. Then we had one each on the way back to home on the next day~. We are going to live long for our child!!! haha

Then we enjoyed the Hakone Sightseeing Cruise (箱根海賊船) on Lake Ashi, and had lunch at Moto Hakone-ko (元箱根港). Shinsho Soba (深生そば) is a must visit restaurant!!! Their Tempura is very crisp and shrimp is amazingly huge and delicious. I will definitely come here again!!!

We took Hakone Tozan Bus (箱根登山バス) to go back to Gora (強羅). It was a great shortcut and took only 30 minutes!!!

For dinner, we found a famous Kamameshi (釜飯) restaurant called Kamaya (かま家) near the hotel. Kamameshi is a traditional Japanese rice dish cooked in an iron pot called Kama. Their Kamameshi was simple yet delicious XD It is better to call them and ask them to make Kamameshi before you visit or you must wait 40 minutes until cooked (of course we did call them! hehe). I think I want to go back here again as well!!!

Early dinner is always good because we could again enjoy swimming in the evening before taking a bath in hot spring ;) I am happy that I could wear my maternity swimsuit two days in a row. LOL

DAY 3:

We first visited Gora Park (強羅公園). No admission fee is required if you have the Freepass :) There are many workshops but they were all fully booked at around 10AM. I think we must line up before the park opens! Anyways, next time with our child! hehe

Then we headed to Hakone Open-Air Museum (箱根彫刻の森美術館). It was such a great place to spend quality time with your family!!! 2 hours were not enough. I think we need a day to fully enjoy the place! We had a quick lunch at Gallery Cafe. Their snacks are very fine and delicious.

Our return train was at 17:18 from Hakone Yumoto (箱根湯本). Time flies~ I wish we could stay longer!!!

BTW, you can enjoy collecting stamps during a specific period of time like in summer, and you can get a gift (this time 2 Anime file folders), so you don't want to miss it, too! hehe

SOUVENIRS:

Onsen Manjyu (温泉まんじゅう) @ Hotel: brown soft steamed bun filled with Azuki bean paste.


Ariheitou (有平糖) @ Owakudani: healthy sugar candies (peanuts, black soy beans, and black sesame seeds)


Earrings @ Hakone Venetian Glass Museum: my darling bought me XD


Ring @ Gora Park: 300yen!!!


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Monday, November 4, 2013

How to Make Oden (Japanese Hot Pot / Fish Cake Stew) and Ochazuke - Video Recipe

Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!


http://www.youtube.com/watch?v=iB1XxjDjb24

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)



---------------------------------
Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you’re ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/11/blog-post.html
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