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Showing posts with label Nabemono (Stews and Soups). Show all posts
Showing posts with label Nabemono (Stews and Soups). Show all posts

Thursday, November 14, 2013

How to Make Japanese Cream Corn Soup (Vegetarian) - Video Recipe

Cream Corn Soup or Corn Cream Soup is a very popular home cooked soup in Japan. (I always wonder which one is correct. lol)


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

I don't like milk, so I used soy milk.
If you can find a vegetable bouillon cube or powder, it will be a perfect dish for vegetarian people, too =D



---------------------------------
Cream Corn Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
1 large can (435g=1lb.) cream style corn
1 can (400ml) soy milk (or milk)
1/2 cube or 1/2 tsp. vegetable bouillon
salt and pepper
parsley flakes

Directions:
1. In a pot, put cream style corn (strain if you don't like skins), use the can to measure soy milk (shake and wash the can), and vegetable bouillon.
2. Put on medium low heat, stir constantly until it is nice and hot. Season with salt and pepper.
3. Serve in a dish, and sprinkle with parsley flakes.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/11/blog-post_12.html
---------------------------------


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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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Thursday, December 27, 2012

How to Make Shiromiso Zoni (White Miso Soup with Mochi Rice Cake) - Video Recipe

"Zoni / Ozoni" soup is a Japanese soup meal with rice cakes (mochi), eaten on New Year's Day, at least in the following two or three days (Shogatsu: 正月).

As for ways of cooking the Zoni, ingredients vary slightly from one region to the other. But in most cases it is either a clear soup (sumashi-jiru) flavoured with dashi (stock usually made from flakes of dried bonito) and soy sauce, generally preferred in eastern parts of the country, or a miso soup generally preferred in the western parts.


http://www.youtube.com/watch?v=yOXtjeinB1Q

My favorite is Shiromiso (White Miso) Zoni. White miso is a specialty in Shiga prefecture. It has a sweet taste and I love to eat it with bunch of bonito flakes!!! If you have never tried it, I recommend you to try it out :)



---------------------------------
Shiromiso Zoni (White Miso Soup with Mochi Rice Cake)

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 round Mochi (rice cakes)
150g (5.3oz.) Daikon radish
200g (7oz.) taro potatoes *pre-cooked or frozen
6 slices Kamaboko fish cake
6 decorative cut carrots
800ml Dashi stock *Kombu kelp recommended but bonito is OK
160g (5.6oz.) Saikyo Miso (white Miso)
Katsuobushi (bonito flakes)

Directions:
1. Slice Daikon radish in quarter-rounds. Make decorative cut carrot slices. Pre-cook Daikon and carrots in boiling water for 3 minutes and drain well. If your taro potatoes are fresh, please pre-cook them as well.
2. In a large pot, bring Dashi stock to a boil. (Add water and dashi packet. Bring to a boil, then reduce the heat to medium low and simmer for 5 minutes. Discard the packets.) Dilute white miso in 1/2 cup soup broth and add to the soup.
3. Add pre-cooked or frozen taro potatoes and cook until done. Then add Daikon and carrots.
4. In a different pot, boil mochi pieces until soft (they float to the top when they are done.)
5. Place Daikon at the bottom of a soup bowl or a mug so that the mochi won't stick on the dish. Arrange taro potato, carrot, and Kamaboko on top.
6. Sprinkle with Katsuobushi (bonito flakes).

Believe it or not, mochi rice cake in this zoni tastes nice if you dip it into kinako (soybean flour with sugar). I saw this on TV and tried it and was great!
http://cookpad.com/recipe/1002313

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/12/blog-post_27.html
---------------------------------


Stay warm and enjoy your holidays!!!

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Wednesday, December 12, 2012

How to Make Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles - Video Recipe

After watching cookingwithdog's Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles!!!


http://www.youtube.com/watch?v=LMoGwLqPM64

It came out amazingly delicious :D
You can also substitute Somen noodles with Udon noodles!



---------------------------------
Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles

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

Ingredients:
1/4 (300g=10.5oz.) Kabocha (Japanese pumpkin/squash)
1/2 (100g=3.5oz.) onion
100g (3.5oz.) Shimeji mushrooms
4 cups (800ml) water
1 tsp. dashi powder
3 tbsp. miso
1 bundle dried Somen noodles

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size pieces.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks.
3. In a large pot, put the water, dashi powder, sliced onion, shimeji mushrooms, and Kabocha. Then bring to a boil.
4. Remove the foam, then cover and cook for about 7 minutes on low heat until cooked through.
5. Meanwhile, boil water in a different pot. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles al dente according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.
6. Dilute the miso (little by little) in a ladle and dissolve into the soup. Then add the Somen noodles and cook until hot. Serve in a small soup bowl or mug.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/12/blog-post_12.html
---------------------------------


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Friday, August 24, 2012

Sparerib Curry (Summer BBQ Idea) - Video Recipe

Perfect dish to enjoy with your family during summer break or on holidays. Best if you have a BBQ set to grill the spareribs!


http://www.youtube.com/watch?v=w9AmpAfuR_Y

The recipe is very easy and filling, so I'm sure you can take turns cooking dinner for your family. I hope you will give it a try :)



---------------------------------
Sparerib Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

Ingredients:
((Sparerib Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
12 (900g=2lbs.) spareribs
1&1/2 medium (300g=10.5oz.) onions
1/2 medium (100g=3.5oz.) carrot
1 (150g=5.3oz.) yellow bell pepper
1 (200g=7oz.) zucchini
1 tbsp. cooking oil
800ml water
((Garlic Rice)) *of course, the curry can be served over plain, unflavored steamed rice.
1 package Curry Partner Garlic Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Sparerib Curry))
1. Prick the spareribs around the bones with a fork. Thinly slice the onion. Cut the carrot and yellow bell pepper into bite-size pieces. Cut zucchini into 1/2 inch slices.
2. Heat cooking oil in a large stew pot (use a wide pot if available). Add the spareribs and saute on medium heat until both sides are golden brown. Then set aside. *drain the excess oil out
3. Add onions, carrots, and yellow bell peppers and saute over medium heat until softened.
4. Add 800ml water, spareribs and zucchini, then bring to a boil. Remove the foam, turn the heat down to low, and cook for about 15 minutes.
5. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
6. Then put it on the heat and simmer for about 10 minutes until it thickens.
((Garlic Rice))
1. Place cooked rice in a bowl. Add Curry Partner Garlic Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Serve Sparerib Curry on a hot bed of garlic rice, then sprinkle with some parsley flakes if desired.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/08/blog-post_24.html
---------------------------------


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Friday, June 29, 2012

Meatball Curry (for Independence Day) - Video Recipe

This video will show you how to make cute meatball curry.
It is perfect for Independence Day!


http://www.youtube.com/watch?v=Xwkp_FBl73I

What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D



---------------------------------
Meatball Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal

Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter

1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
---------------------------------


How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78

House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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Friday, June 22, 2012

How to Make Basic Curry Rice (Vermont Curry) - Video Recipe

Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!!!


http://www.youtube.com/watch?v=Y0p06tRmO78

Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and I hope you enjoy!



---------------------------------
Curry Rice (Vermont Curry)

Difficulty: Easy
Time: 30min
Number of servings: 6

Ingredients:
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat *chicken, pork, beef, etc…
2 medium (400g=14.1oz.) onions
1&1/2 medium (225g=7.9oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
850ml water
1 tbsp. cooking oil or butter
6 servings cooked rice

Directions:
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink.
3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 10 minutes until it thickens.
6. Serve curry on a hot bed of rice.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/06/blog-post_22.html
---------------------------------


How to Make Katsu Curry (Curry and Rice with Pork Cutlet) Recipe カツカレー レシピ
http://www.youtube.com/watch?v=mtQ58knNt2U

House Vermont Curry Sauce Mix
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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Thursday, March 22, 2012

Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe - Video Recipe

Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.


http://www.youtube.com/watch?v=ULYEbhdC52E

Of course, you can make it with chicken or pork but beef is the best!



---------------------------------
Sukiyaki (Japanese Nabe Hot Pot)

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

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
4 shiitake mushroom
3 long green onion
1 chikuwabu (chikuwa shaped dumpling)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
warishita (sukiyaki sauce) seasonings
* 100cc kombu broth (or water)
* 100cc sake
* 100cc mirin (sweet sake)
* 100cc soy sauce
* 3-4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
3. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done (about 5 minutes on medium). Then put back the beef and simmer until everything is done (about 5 minutes on medium). If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can add udon if desired. It goes great with Sukiyaki!

The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

レシピ(日本語)
http://cooklabo.blogspot.jp/2012/03/blog-post_22.html
---------------------------------


I don't like raw egg, though...

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Wednesday, January 11, 2012

Nanakusagayu (Seven Herbs Rice Porridge / Congee) - Video Recipe

Nanakusagayu is the seven herbs rice porridge that we eat in the morning of January 7th to bring longevity and health. Perfect for your stomach after a big meal ;)

Nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)


https://www.youtube.com/watch?v=ubUUTjRz6iY

If you live overseas, you can get freeze-dry ones! OR, you can only use daikon radish or whatever ingredients you like to cook this porridge!

Freeze-Dry Seven Herbs (春の七草フリーズドライセット)
http://astore.amazon.co.jp/shopping072-22/detail/B00PVA9R9E



How to Cook Rice Porridge using Uncooked Rice:
https://www.youtube.com/watch?v=je1rwKDMpJk

---------------------------------
Nanakusagayu (Seven Herbs Rice Porridge)

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

Ingredients:
70g Nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
500ml water
a pinch of salt

Directions:
1. Wash Nanakusa. Lightly boil, then drain.
2. Cut off the roots of Nanakusa, and chop the rest into small pieces.
3. Lightly wash the cooked Japanese rice if you do not want a gooey texture. Don't wash if you like a thick porridge.
4. Bring the water to a boil, then add the rice. Add the Nanakusa, and lightly season with salt to finish.

Add toasted Mochi (rice cake) if you like! Mochi goes great with the porridge and fills your stomach ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2012/01/blog-post_11.html
---------------------------------


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Tuesday, August 23, 2011

Katsu Curry - Video Recipe

Katsu Curry (we call it Katsu Kare) is Japanese curry and rice with Tonkatsu. I received many requests for this recipe, so I finally cooked it :D


http://www.youtube.com/watch?v=mtQ58knNt2U

Instead making regular Tonkatsu, I made it with cheese in between. Yummy :)



I hope you all like it!!!

---------------------------------
Katsu Curry

Difficulty: Medium
Time: 45min
Number of servings: 6

Ingredients:
((Cheese Tonkatsu))
12 thinly sliced pork for Shogayaki (ginger pork)
2 slices of cheese
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Curry and Rice))
6 Tonkatsu
150g (5.3oz.) thinly sliced pork
300g (10.5oz.) onion
250g (8.8oz.) potato
120g (4.2oz.) carrot
850cc water
115g (4.4oz.) House Vermont Curry (medium hot) *Japanese curry roux
1 tbsp. cooking oil
6 servings steamed Japanese white rice
Fukujinzuke (relish for Japanese curry) if preferred
parsley flakes

Directions:
((Cheese Tonkatsu))
1. Cut each sliced cheese into three. Sandwich the cheese with 2 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Curry and Rice))
1. Use House Vermont Curry (medium hot) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced pork into bite size pieces. Slice onion. Cut potato and carrot into bite-size pieces.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the pork.
4. When pork is cooked, add potato and carrot, add 850cc water, bring to a boil, skim the scum, cover, and turn the heat down to low and cook for about 15 minutes. (You can add a consomme cube and/or laurel leave if you prefer.)
5. Turn off the heat, add House Vermont Curry (medium hot) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Cut Tonkatsu into bite size pieces.
7. Serve curry on a hot bed of rice and Tonkatsu pieces, sprinkle parsley flakes, and garnish with Fukujinzuke if desired.

↓レシピ(日本語)
http://cooklabo.blogspot.com/2011/08/blog-post_23.html
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Thank you for watching!!!
I am really happy to hear when people say they like it :)

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Wednesday, June 1, 2011

Beef Beer Curry and Rice - Video Recipe

Another video is up :)


http://www.youtube.com/watch?v=6nusdJYSErw

In Japan, we use "curry roux" to make curry and rice. There are many different kinds of curry roux. In my tutorial, I used Golden Curry (Medium-Spicy) by S&B. It is made with 35 different spices which gives amazing oriental flavor to your curry!!! Also, it went perfect with KIRIN Ichibanshibori (beer)!!!

Try out!!! I hope you like it :D



---------------------------------
Beef Beer Curry and Rice

Difficulty: Easy
Time: 45min
Number of servings: 5

Ingredients:
200g (7oz.) thinly sliced beef
200g (7oz.) onion
200g (7oz.) shimeji mushrooms
200g (7oz.) frozen edamame beans in pods
600cc water
200cc KIRIN Ichibanshibori (beer)
110g (3.8oz.) S&B Golden Curry (medium-spicy) *Japanese curry roux
1 tbsp. cooking oil
5 servings steamed Japanese white rice
grape tomatoes if desired

Directions:
1. Use Golden Curry (medium-spicy) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced beef into bite size pieces. Slice onion. Remove tough base of shimeji mushroom and break into bite-sized chunks. Thaw and remove the edamame beans from the pods.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the beef and shimeji mushrooms and saute together.
4. When mushrooms get soft, add 600cc water, bring to a boil, skim the scum, add 200cc beer, and turn the heat down to medium-low and cook for about 15 minutes.
5. Turn off the heat, add Golden Curry (medium-spicy) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Add edamame beans, stir, and cook 3 more minutes.
7. Serve on a hot bed of rice, garnish with grape tomatoes if desired.

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


Have fun cooking!

P.S. can't believe half the year has passed already!!!

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Monday, May 16, 2011

Onion Potato Miso Soup - Video Recipe

Another video recipe is up!

I asked my darling what kind of miso soup he wants to eat and he said "onion potato", and yes, my mom cooks this miso soup, too! I think these are pretty popular Japanese miso soup ingredients. I added bacon which gives rich and delicious flavor!!! Please try out :D


http://www.youtube.com/watch?v=NVJmpyTZOU8



---------------------------------
Onion Potato Miso Soup

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

Ingredients:
200g (7oz.) potato
100g (3.5oz.) onion
2 bacon strip
3g (0.1oz.) dried wakame seaweed
4 cups (800cc) water
1 tsp. dashi powder
3 tbsp. miso

Directions:
1. Slice potato in half or quarter-rounds. Slice the onion. Cut bacon into thin strips.
2. In Nabe (large casserole), put the water, 1/2 tsp. dashi powder, sliced potato and onion, and bring to boil.
3. Skim the scum (foam), then cover and cook for about 7 minutes on low heat until potato is done.
4. Add bacon, dilute miso in 1/2 cup soup broth and add to the soup, and then add another 1/2 tsp. dashi powder to give a dashi flavor.
5. Add dried wakame seaweed and cook for about 3 minutes.
6. Serve immediately and enjoy!
---------------------------------


Enjoy :D

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Monday, February 23, 2009

Sukiyaki

Hello. It is raining today. The forecast said this gloomy weather will last till next week. Too bad...

Yesterday, I cooked sukiyaki using the beef I won. It was really delicious!!!

Anyway, I have a very bad fortune today. This morning, my braces broke, I forgot my cell, the train delayed for 15 min, I heared that my cake I sent for the submission was hard when it arrived, and I lost the yodoran contest, which I really wanted to win. I somehow felt I'm gonna lose, because there is a certain rule that the same person won't win in a row... but kind of shocking if you make an effort, you know!!!

Hope the rest of my day ends peacefully :(

---------------------------------
Sukiyaki

Difficulty: Easy
Time: 30min
Number of servings: 3-4

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
6 shitake mushroom
2-3 long green onion
1 nama-fu (fu is made from wheat gluten which absorbs the broth)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
1 cup (200cc) warishita (commercially available sukiyaki sauce)
fresh raw eggs if desired

Quick recipe for "warishita": 1/3cup sake, 1/3cup mirin, 1/2 cup soysauce, 3tbsp sugar, 1/2cup dashi broth.

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to skim the scum. Remove stems and cut shitake mushrooms into half. Cut long green onion into 7cm (2.5inches) slices on the diagonal. Cut nama-fu into bite sized pieces. Cut shungiku into half.

2. Melt beef fat in Nabe (large casserole) and move around to oil the entire base. Cook few slices of long green onion, add beef, cover and steam until half-cooked. Then remove the beef and set aside.

3. Add vegetables and "warishita", and simmer until half-tender. Then put back the beef and simmer until everything is done.



If desired, serve with beaten fresh raw eggs.

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


We dip sukiyaki into beaten fresh raw eggs to eat!
I don't like raw eggs, though...

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Wednesday, January 7, 2009

Nanakusagayu (Seven-Herb Rice Porridge)

Nanakusagayu is the seven-herb rice porridge that we eat in the morning of January 7th to bring longevity and health.

Below are the nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)


This morning we had it for breakfast. Every year, I cook it at the night of 1/7 because those herbs go on sale after work, but this year I bought them at the regular price to keep the tradition!

However, my boyfriend had a new year's party last night and he e-mailed me this morning that he couldn't come home. I was so shocked and told him that I wouldn't cook at night and then he came home immediately. Whew...

What a busy morning! I think I am done for today. Ha-ha!

---------------------------------
Nanakusagayu (Seven-Herb Rice Porridge)

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

Ingredients:
70g nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
5cm dried kelp (or a pinch of kelp dashi powder is OK)
450cc water
2 mochi (Japanese rice cake) if desired
a pinch of salt

Directions:
1. Wash nanakusa.





2. Lightly boil nanakusa, cut roots, and chop.




3. Combine the water and kelp in a large pot. Bring the water to a boil.




4. When kelp softens, add the cooked white rice.




5. Add nanakusa and lightly season with salt.




6. Toast mochi. If desired.





7. Quickly place the toasted mochi in individual soup bowls and pour 5. over the top.




Traditionally, we don't add mochi but I add them to full my stomach in the morning ;)

My original recipe in Japanese is here.
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Of course you can only use daikon radish or whatever ingredients you like to cook this porridge! Tastes good and good for your stomach after the new year's big meal ;)

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