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Showing posts with label Nimono (Simmered Dishes). Show all posts
Showing posts with label Nimono (Simmered Dishes). Show all posts

Sunday, November 13, 2011

Buri Daikon - Video Recipe

Buri Daikon is simmered Buri (yellowtail or amberjack) and Daikon (radish). It's a traditional and popular Japanese nimono (simmered food) cooked at home.

The recipe vary from home to home, but somehow my recipe become very popular and now I received more than 830 photo reports!


http://www.youtube.com/watch?v=I6shNWvQF2c

Please try it out!!!



---------------------------------
Buri Daikon (Japanese yellowtail or amberjack simmered with daikon)

Difficulty: Medium
Time: 2hrs
Number of servings: 2-3

Ingredients:
3 buri (Japanese yellowtail or amberjack) fillets
7 daikon radish cut into 2cm (0.7inch) thick round slices
1 small shoga (ginger root) sliced
salt
kome no togijiru (is a cloudy rice water that you get when you wash rice)
A
* 300cc dashi broth (using packaged dashi powder saves time)
* 100cc sake
* 50cc mirin (sweet sake)
* 50cc soy sauce
* 2 tbsp. sugar
B
* 100cc sake
* 2 tbsp. mirin (sweet sake)
* 2 tbsp. soy sauce
* 1 tbsp. sugar
C
* 1 tbsp. mirin (sweet sake)
thin strips of shoga (ginger root)
mitsuba (trefoil) leaves cut into 3-cm (1-inch-) -long pieces

Directions:
1. Cut buri into large bite-sized pieces, sprinkle salt on both sides and leave them for about 30 minutes.
2. Pour boiling water over the buri. Then wash off any remaining blood or dirt with running water. This process cleans away odors! When you use "buri no ara" (head and leftover pieces), I recommend you to wash them more neatly.
3. Use a peeler. Peel thick round slices of daikon radish and do mentori (plane off the corners) to prevent it from crumbling during long cooking.
4. Boil daikon radish with kome no togijiru (or water with a tablespoon of rice) for 15 minutes (it makes daikon clear colored and less bitter). Remove excess water with paper towel. This is called shitayude, to boil ingredients to certain firmness before cooking together with other ingredients.
5. Place A and slices of shoga (ginger root) in a pot. Bring to the boil, then add buri and cook for about 15 minutes. When you use "buri no ara", you cook 15 minutes before fillets, total of 30 minutes.
6. Add B and simmer for about 5 minutes until they blend.
7. Add daikon radish, cook on low heat for about 30 minutes till light brown.
8. Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings.
9. Serve with thin strips of shoga and mitsuba pieces on top.

レシピ(日本語)
http://cookpad.com/recipe/223829
http://cooklabo.blogspot.com/2008/10/blog-post_17.html
---------------------------------


Enjoy ;D

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Monday, October 31, 2011

HALLOWEEN Miso Simmered Eggplant Witch - Video Recipe

Miso simmered eggplant is a popular dish in Japan. I arranged it for Halloween ;)


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

Without a question, it goes great with white rice!!!



---------------------------------
Miso Simmered Eggplant Witch

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

Ingredients:
4 eggplants (5-6 inches long)
A
* 200ml Dashi broth (using packaged Dashi powder saves time)
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
* 1/2 tbsp. sugar
B
* 1 tbsp. red Miso
* 2 tbsp. white Miso
4 star-shaped carrot slices

Directions:
1. Make "Chasen Nasu" and soak in water to remove the bitter taste. How to make "Chasen Nasu" is HERE: http://createeathappy.blogspot.com/2008/09/chasen-nasu.html
2. Heat A in a deep pot, dissolve miso in 1/2 cup of Dashi broth, add Chasen Nasu and carrot slices, then cover with Otoshi Buta (drop-lid) and cook on low heat for 10 minutes. Flip eggplants, cover and simmer for another 10 minutes until the eggplants are tender.
3. Pour in the soup in a dish, then twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with toothpicks (like magic sticks) and stick them into the eggplant witch.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients.

レシピ(日本語)
http://cooklabo.blogspot.com/2011/10/blog-post_23.html
---------------------------------


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Wednesday, October 26, 2011

Simmered Potato Pork Roll - Video Recipe

This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D


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

Great dish for bento, too!



---------------------------------
Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green bean (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ(日本語)
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
---------------------------------


My darling really loves it ;D

I know many people like potato, so I hope you like it, too!!!

Enjoy!!!

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Sunday, October 23, 2011

Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D


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

You have to try it out!!!



---------------------------------
Simmered Karaage and Kabocha

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

Ingredients:
150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
A
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

レシピ(日本語)
http://cooklabo.blogspot.com/2010/10/blog-post_06.html
---------------------------------


I think my mom is a great chef. hehe

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Friday, September 9, 2011

Simmered Chicken in Grated Potato - Video Recipe

This is another favorite food that my mom cooks at home. Very easy and uses very simple ingredients available anywhere. It goes great with white rice and also a great recipe for bento!!!


http://www.youtube.com/watch?v=1DZckZdxQe0

Originally, my mom uses thinly sliced pork, but I know thinly sliced meats are not available in some countries, so I sliced the lean chicken breast! And it came out really yummy!!!



BTW, I never cooked or helped my mom when I lived with her, so actually, when I cooked for the first time was over 20! haha

Anyways, enjoy ;D

---------------------------------
Simmered Chicken in Grated Potato

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
300g (10.5oz.) lean chicken breast (no skin)
100g (3.5oz.) potato
1 tbsp. sake
200cc water
1 tbsp. sugar
2 tbsp. soy sauce
salt
cooking oil
Shiraga Negi (thin stripped long onion: Cut the white part of long onion into 2-inch length. Cut lengthwise and remove the soft green core. Cut the white part into julienne strips. Soak them in cold water for a few minutes (or wash) and drain well.)

Directions:
1. Remove the skin from the chicken and slice it diagonally into bite-size pieces. Grate the potato.
2. Heat cooking oil in a frying pan cook chicken until no longer pink.
3. Add sake and water. Simmer for 2-3 minutes. Then Add sugar, soy sauce and a little bit of salt.
4. Add the grated potato into 3. and simmer, stirring occasionally until thickened.
5. Serve with Shiraga Negi.

↓レシピ(日本語)
http://cooklabo.blogspot.com/2008/10/blog-post_09.html
---------------------------------


I think everyone likes the next recipe!!!

Please stay tuned ;D

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Thursday, April 28, 2011

Juicy Tender Simmered Eggplant - Video Recipe

New video is up now :D



I thank to all my friends who watched my videos. I know it is hard and takes time to generate traffic but I want to focus more on the content as usual like I write my blog posts! Anyways, it is a day-long project to complete one simple video recipe, so I wish I could get used to it soon!!!


http://www.youtube.com/watch?v=C3ZcVgJtU1Q

BTW, starting from tomorrow till 5/8, we are having Golden Week holiday (GW) in Japan. It's a large consecutive holiday containing public holidays.

Tomorrow my darling and I are going to participate in a 10km (6 miles) marathon!

And yes! I already have a list of places where we (I) want to go during the holiday :D
- Royal Wing Lunch Cruise - My mom gave me free tickets! It's been a while to go Yokohama.
- Shibuya 109 - I haven't been there for ages X(
- Rise Shopping Center - Newly opened huge mall in Futakotamagwa!
- Daiso or Can Do - I gotta make sure if I can get what I want at a dollar before I spend too much. LoL
- Grandberry Mall - It's an outlet!
and so on…

I'll be posting my updates when I get a chance ;)

Have a nice day!!!

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Thursday, April 14, 2011

My Mom's Juicy Tender Simmered Eggplant

This is very simple but my favorite dish that my mom cooks ;)

It's a sweet soy sauce flavor (kind of teriyaki flavor) that goes perfect with white rice.

Perfect for your bento okazu (side dish), too!!!



Video Recipe Available :D
http://www.youtube.com/watch?v=C3ZcVgJtU1Q

---------------------------------
My Mom's Juicy Tender Simmered Eggplant

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

Ingredients:
360g (0.8lb.) eggplant
1.5 tbsp. mirin (sweet sake)
1.5 tbsp. sugar
1/3 tsp. hon-dashi (packaged dashi powder)
2 tbsp. soy sauce
sesame oil
1.5 tbsp. ground white sesame seeds

Directions:
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain.




2. Heat sesame oil in a pan and stir-fry eggplant. Add mirin, sugar and hon-dashi, and cook for 3 minutes.




3. Season with soy sauce (adjust to suit your taste if needed) and simmer until the liquid is almost gone and tender. Mix in ground white sesame seeds and serve.



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


Yummy Yummy!!!

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Wednesday, December 29, 2010

Easy Nishime

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home.

So, below is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. It's in a package like the image on the right.

For the seasoning, I use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure they are available overseas at Asian grocery stores.

In my recipe you'll see slices of matsutake mushrooms but you may use decorative cut shitake mushrooms. With just a little extra effort, it comes out gorgeous, so try to use fancy cut vegetables ;)



---------------------------------
Easy Nishime

Difficulty: Easy
Time: 1hour
Number of servings: 6-8

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 otoshi buta (drop-lid - you can use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) konjac
800g (1.8lb.) 2bags of Japanese frozen vegetables (includes: aroid, lotus root, carrot, shitake, green beans, bamboo shoot, burdock root)
3 matsutake mushrooms OR 8 decorative cut shitake mushrooms
1 yurine (lily bulb)
8 decorative cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. sugar
B
* 2 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tsp. sugar
C
* 20cc 3 times concentrated Yamasa's Konbu Tsuyu
* 80cc water
D
* 60cc 3 times concentrated Yamasa's Konbu Tsuyu
* 240cc water

Directions:
1. Thinly slice or decorative cut konjac and boil 2-3 minutes in order to skim the scum.




2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.



3. Separate frozen vegetables and keep frozen until just before you use. NOTE: not going to use carrot and shitake if you prepare decorative cut ones.


4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add A, cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.

5. Add lotus root, bamboo shoot, burdock root, and B, and simmer uncovered for 20 minutes.



6. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain. Bring C to boil, cook yurine pieces for 3 minutes.

7. In a medium pot, bring D to boil, add aroid and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.

8. In the third tier, nicely arrange 5, 6, and 7 (drain excess liquid).





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


HERE is my three-tiered Osechi from this year. Hope I can arrange nicer for the next year :D

My holidays start from 12/30 till 1/4. Pretty short...

Best wishes for a happy new year and see you in 2011!!!

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Friday, August 20, 2010

Juicy Tender Simmered Eggplant and Shimeji

This is my favorite recipe! Shimeji is a Japanese mushroom which is rich in umami (savoriness) tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. I combined it with hon-dashi (packaged dashi powder) to give more of umami for eggplant to absorb! This tender eggplant really works up our appetite and goes great with white rice. Mmm yummy :P

---------------------------------
Juicy Tender Simmered Eggplant and Shimeji

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (0.4lb.) shimeji mushroom
200g (0.4lb.) Japanese eggplant
100g (0.2lb.) ground beef and pork
A
* 2 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tsp. hon-dashi (packaged dashi powder)
* 1 tsp. grated shoga (ginger root)
* a pinch of sugar
sesame oil

Directions:
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain. Remove tough base of shimeji mushroom and break into bite-sized chunks.
2. Heat sesame oil in a pan, cook (stir around) ground beef and pork, add A, eggplant, and shimeji mushroom, and simmer until the liquid is almost gone and tender.

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


Have a good weekend!

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Friday, June 19, 2009

Maple Bacon Simmered Hijiki Seaweed

Hi there! After a looooong time, I translated my recipe!

This dish is cool! You can arrange it in many ways!!! I will show you how at the end.

Hijiki is a black seaweed known to be rich in dietary fiber and essential minerals! Instead of using sugar, I used maple syrup which is low in calories and also rich in minerals ;)

---------------------------------
Maple Bacon Simmered Hijiki Seaweed

Difficulty: Easy
Time: 15min
Number of servings: 8

Ingredients:
25g (0.8oz.) dried hijiki seaweed *150g (6oz.) rehydrated hijiki seaweed
3 slices bacon *about 50g (1.8oz.)
50g (1.8oz.) carrot
3 dried shitake mushroom
A
* 50cc = dashi broth + reserved soaking liquid of shitake mushrooms
* 1 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. maple syrup
2 tsp. cooking oil

Directions:
I used maple syrup from Canada.





1. Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
2. Heat cooking oil in a frying pan and saute 1., add A and simmer until the liquid is almost gone.



[How to eat #1]
With white rice.




[How to eat #2]
On a rice bowl, sprinkle the sliced shiso leaves over the top.




[How to eat #3]
Mix with rice, sprinkle chopped scallions over the top.


[How to eat #4]
In tamagoyaki (Japanese rolled omelet).




[How to eat #5]
On top of the salad.




[How to eat #6]
On top of sliced tomatoes.




[How to eat #7]
With natto, sprinkle chopped scallions over the top.



My original recipe in Japanese is here.
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I want to get a pa'u skirt by next week!
What do you think of these three???
I like pink color, but somehow I want the blue one, like the ocean ;)


Have a good weekend!

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