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Showing posts with label Itamemono (Stir-fried Dishes). Show all posts
Showing posts with label Itamemono (Stir-fried Dishes). Show all posts

Wednesday, August 18, 2010

Stir-Fried Watermelon Rind

We have sweltering days (temperatures have been above 35C/95F )almost daily. On such a day, I recommend you to eat a watermelon. It is very good for your health! It helps to beat the summer heat! Sugar (fructose and glucose) of watermelon gives you a power to your tired body. Also, it purifies your body. It eliminates toxins from your body and has antioxidant properties!

However, what do you do with the watermelon rind?! Do you throw it away?! Then, I have a good recipe that goes good with white rice ;)



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Stir-Fried Watermelon Rind

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
200g (0.44lb.) watermelon rind (white part only)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chive
small piece (about 1/2 inch) of shoga (ginger root)
A
* 1/2 tbsp. honey
* 1/2 tbsp. sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. starch
1/2 tbsp. sesame oil

Directions:
1. Remove hard green rind and weigh the white part on a scale. You may leave a bit of red portion.



2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle salt over the strips, let stand for 5 minutes until soft and watery, then squeeze out excess water.


3. Also, cut the pork and carrot into strips. Trim the bean sprouts at both ends if you prefer. Cut Chinese chive into 2 inches long. Cut shoga into thin strips.


4. Heat sesame oil in a frying pan, fry shoga until fragrant, add pork, carrot, bean sprouts, and watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend, turn off the heat, add starch with the same amount of water, heat again to thicken the sauce, then sprinkle cracked black pepper to finish.

My original recipe in Japanese is here.
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Have a good day!

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Friday, April 23, 2010

Stir-Fried Mozuku

Today, I will translate my mozuku recipe which won the highest award at mozuku recipe contest. Mozuku (Cladosiphon okamuranus) is noodle-like seaweed which is mainly produced in Okinawa.

Please see how much mozuku ReBekha picked up the other day! Wow!!!

This recipe, you can cook mozuku with leftover ingredients in your fridge! Bacon adds rich flavor to it. Yummy ;P

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Stir-Fried Mozuku

Difficulty: Easy
Time: 5-10min
Number of servings: 2

Ingredients:
100g (3.5oz.) Mozuku
60g (2.2oz.) carrot
3 Japanese green pepper
3 dried shiitake mushroom
2 bacon strip
1 tbsp. soy sauce
cracked salt and pepper
2 tsp. sesame oil
2 tsp. toasted white sesame seeds

Directions:
1. Wash mozuku, drain well, and cut into bite sized pieces. Soak dried shiitake mushrooms in water until soft, remove stems, and slice thinly. Cut carrot, green pepper, and bacon into thin strips.
2. Heat sesame oil in a frying pan, cook the bacon until crisp. Add and stir-fry carrot and green pepper until slightly softened. Then add and stir-fry shiitake and mozuku.
3. Season with cracked salt and pepper, sprinkle toasted white sesame seeds, and serve.

My original recipe in Japanese is here.
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Rain again in Tokyo...
Have a good weekend!!!

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Saturday, July 18, 2009

Stir-Fried Pumpkin and Pork with Tenkasu

Do you know Tenkasu?
Tenkasu is crunchy bits of deep fried flour-dough (deep-fried tempura batter) used in Japanese cuisine: takoyaki, okonomiyaki, soba, udon, etc... Tenkasu is also called agedama.

I used Tenkasu for this stir-fried recipe. It gives rich and crunchy taste. Yummy idea!!!

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Stir-Fried Pumpkin and Pork with Tenkasu

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
200g (0.44lb.) Japanese pumpkin
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
25g (0.9oz.) green pepper
A
* 1 tsp. sake
* a pinch of salt
B
* 2 tsp. sake
* 2 tsp. sugar
* 1 tbsp. soy sauce
* salt
1 tsp. starch
20g (0.7oz.) tenkasu
cooking oil

Directions:
1. Microwave pumpkin for about 3 minutes until soft enough to cut. Cut the pumpkin, green pepper and carrot into short and thin strips. Also, cut the pork into strips, season pork with salt and pepper, and coat with starch.
2. Heat cooking oil in a frying pan, and fry pork. When the pork starts to change color, add carrot, pumpkin, green pepper strips in order written, and stir-fry until heated through. Add B in the pan and stir-fry until the seasonings blend.
3. Add tenkasu and toss lightly and serve before tenkasu gets too soft.





My original recipe in Japanese is here.
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I was going to post this yesterday, but I fell asleep X(

This morning, it was cloudy (not too hot), so I ran outside instead of going to gym. Now I need to prepare for tomorrow's cooking and go shopping to Shibuya! Yay!!! I received a discount coupon for cosmetics (KOSE) ;) If I go Shibuya, I also go to 109, you know! I'm a shopaholic. He-he-he!!!

Monday is a holiday (Marine day), so I can attend the Monday hula class ;) I will see you on Tuesday!!!

Have a great weekend!

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Wednesday, February 18, 2009

Stir-Fried Komatsuna and Crab Meat

Hi! Thanks for your concern! My cold is getting better after taking the cold medicine behind-the-counter :) It works when I don't expect that much, you know!

For lunch, I again had the $10 Fugu Chiri Nabe! The menu ends in February, so I was lucky to go there again!

Anyway, do you know komatsuna? It is called "Japanese mustard spinach" in the US supermarkets. I have a really easy & delicious recipe for you!

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Stir-Fried Komatsuna and Crab Meat

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
200g (0.4lb.) komatsuna (Japanese mustard spinach)
40g (1.4oz.) imitation crab sticks
cracked salt and pepper
2 tsp. sesame oil

Directions:
1. Cut komatsuna into bite-size and separate the stalks and leaves. Thinly tear up imitation crab sticks.
2. Heat sesame oil in a frying pan, and fry the komatsuna stalks until slightly softened.
3. Add the komatsuna leaves and the strips of imitation crab sticks in the pan and stir fry until leaves are wilted.
4. Season with cracked salt and pepper and serve.

You can substitute komatsuna with spinach. But you need to precook (boil) spinach to remove oxalic acid. Komatsuna contains less oxalic acid than spinach, so you can stir-fry without precooking.

My original recipe in Japanese is here.
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I had my eyelash extensions done again this evening! I just thought it costs almost the same as juke tower... Never mind!!!

I am going to take off from work and attend an awarding ceremony tomorrow! I hope it is something worth to attend...

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Tuesday, April 22, 2008

Ketchup Miso Stir-Fried Pork and Cabbage

Hello! It is pretty warm today.
Recent years, since the weather in spring is unsettled, I am missing the chance to take my winter clothes to the cleaners during the winter campaign :(
Too bad. I realized that the campaign has ended few weeks ago...

Anyway. Yesterday, I won the second prize in the "ketchup contest" organized by Kagome (manufacturer of food and beverage products based on tomatoes and other various vegetables) at Cookpad (recipe site).

Kagome has newly released the tomato ketchup called "aragoshi" in February.
Its target is mothers in their 20's and 30's who have infant stage children.

Features of the product are the below:
1. use fresh tomato puree with Kagome's original flavor
2. keep rich flavor of tomato when you use as is or cook
3. roughly strained tomato to keep fruitiness

Its bottle comes with a twist!
1. it fits in Japanese lady's hand
2. stand type bottle which is easy to use at the dining table or kitchen


Also its cap has an idea!
1. gentle wavy shape is easy to clean
2. can uncap in few rotations

In February, as part of a promotion campaign, I won a free sample of this ketchup and was asked to create a recipe to enter the contest. And that was awarded yesterday!

My recipe is below.
I combined ketchup and miso to give sweet and rich flavor!
It goes good with white rice :)

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Ketchup Miso Stir-Fried Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) thinly sliced pork
A
* 1 tsp. sake
* 1 tsp. soy sauce
* 0.5 tsp. grated garlic
300g (10.6oz.) cabbage
60g (2.2oz.) green pepper
B
* 2 tbsp. sake
* 1 tbsp. miso
* 1 tbsp. ketchup
* 1 tsp. toubanjan (Chinese red chili paste, optional)
1 tbsp. sesame oil

Directions:
1. Cut thinly sliced pork into bite-size and season with A.
2. Cut green pepper and cabbage into bite-size as well.
3. In a small bowl, mix B well.
4. Heat sesame oil in a frying pan, and saute seasoned pork.
5. When the pork starts to change color, add cabbage and green pepper and stir-fry until they began to wilt.
6. Then add 3. and cook thoroughly.

My original recipe in Japanese is here.
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Bye for now :)

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Thursday, March 27, 2008

Sauteed Pork with Salt Sauce

Hi there!
It is nice and warm again :)

Yesterday, when I got home, I found some aspirin under the table...
It seems like my boyfriend had a hangover!
Then, I opened the refrigerator and found that he has left and put his breakfast there...

He should have told me that he didn't feel like eating!
I could have saved time preparing!!!
Anyway, I served him that for his dinner, ha-ha.

Last night, since I could save time cooking dinner, I rebooked our plane tickets.
Actually, I needed to make a payment for the extra cost because the fuel surcharge increased. So I used this opportunity to cancel and rebook them. I found little cheaper ones due to the exchange fluctuations. They didn't make up for the extra cost, but were better than before.
Hope I'm all set now.

You know what! I hate my supervisor!
He is still in his 40s but has low energy and does everything very slowly. Also, he never listens to people. He just does what he believes is right. In addition, I don't like him cleaning his ears at his desk!

Today, I had a chance to translate another recipe.
It is my most popular recipe!
At this moment, 480 people have photo reported and said they liked it, so please try it out if you get a chance :)

Video Recipe Available :D
http://www.youtube.com/watch?v=6kRuK-pIY3E



Please subscribe :)
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---------------------------------
Sauteed Pork with Salt Sauce

Difficulty: Easy
Time: 5-10min
Number of servings: 2-3

Ingredients:
200g (0.4lb.) thinly sliced pork
100g (0.2lb.) onion
A
* 1 tbsp. grated ginger
* 1 tbsp. sake
* 0.5 tsp. salt
* 1 piece finely chopped garlic
sesame oil
cracked black pepper
shredded cabbage

Directions:
1. Cut thinly sliced pork into bite-size and season with A. Slice the onion.
2. Heat sesame oil in a frying pan, and fry sliced onion until slightly softened.
3. Add seasoned pork in the pan and saute until pork is no longer pink.
4. Finish with cracked black pepper and dash of sesame oil.
5. Serve over shredded cabbage.

My original recipe in Japanese is here.
---------------------------------

Enjoy!

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Wednesday, March 26, 2008

Western Style Green Pepper, Carrot, and Egg Kinpira

Hello! It is nice and warm today!
My boyfriend went out for a drink last night and came back this morning :(
I'm so sorry that he is spoiling this nice weather!
The cherry blossoms were very beautiful!
They are almost in full bloom!

Anyway, last night, I was drowsy and I couldn't update my diary again...
I translated the below recipe, since it is very popular on my page at Cookpad.
Also, Jo might wants to know :)

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Western Style Green Pepper, Carrot, and Egg Kinpira

Difficulty: Easy
Time: 5-10min
Number of servings: 2

Ingredients:
90g (3.2oz.) green pepper
30g (1.1oz.) carrot
2 eggs
A
* 1.5 tbsp. ketchup
* 1 tsp. soy sauce
* 1 tsp. sake
* a pinch of sugar
2 tsp. sesame oil

Directions:
1. Cut the green pepper and carrot into short and thin strips.
2. Heat sesame oil in a frying pan, and fry green pepper and carrot strips until slightly softened.
3. Add A in the pan and stir-fry until the seasonings blend.
4. Add beaten eggs and scramble, making sure eggs remain moist.

My original recipe in Japanese is here.
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I enabled the function to e-mail post links to friends, so please use if convenient!
Somehow it is not showing up though...
It is fickle, I guess.

Oops, I found another bad news at different contest... I lost it.
I think I'm out of luck!

Okay, see you again.

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