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Showing posts with label Okazu (Side Dishes). Show all posts
Showing posts with label Okazu (Side Dishes). Show all posts

Wednesday, March 18, 2015

NO WASTE Shiitake Stems Kinpira (Vegetarian Stir-Fried Recipe) - Video Recipe

Did you know you can eat Shiitake mushroom stems?! If the stems are nice and thick, don't waste them ;)


https://www.youtube.com/watch?v=cRCk51gQ0pk

Adding Shiitake mushroom stems to Kinpira is a great idea since the stems have light crunchy texture. They can add Umami to the dish!!!

FYI: Kinpira is a simple Japanese sautéed or braised vegetable side dish. It is served warm or at room temperature. It goes great with white rice and perfect for Bento lunch box!!!



---------------------------------
Shiitake Stems Kinpira

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

Ingredients:
12 thick Shiitake mushroom stems
100g (3.5oz.) carrot
100g (3.5oz.) green pepper
1 tsp. cooking oil
a pinch of salt
2 tsp. sugar
2 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. toasted white sesame seeds

Directions:
1. Cut off the hard part of Shiitake stems and shred with your hands.
2. Thinly slice carrot and green pepper.
3. Heat cooking oil in a frying pan, add the Shiitake stems, carrot and green pepper, and cook until coated with oil.
4. Season with salt, sugar, and soy sauce. Then cook until tender.
5. Mix in sesame oil and white sesame seeds to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/03/blog-post_18.html
---------------------------------


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Wednesday, February 25, 2015

How to Make Vegetable Gyoza (Vegetarian Fried Dumplings) - Video Recipe

This video will show you how to make Vegetable Yaki Gyoza (fried dumplings)!


https://www.youtube.com/watch?v=xeUzBV6K8II

Very healthy idea, perfect for vegetarians and those who are on diet ;)



---------------------------------
Vegetable Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 24 pieces

Ingredients:
200g (7oz.) cabbage
100g (3.5oz.) onion
80g (2.8oz.) carrot
1/2 long onion
salt
1 tbsp. potato or corn starch
A
* 1/2 tbsp. soy sauce
* 1 tbsp. sake
* 1/2 tbsp. oyster sauce (or vegetarian stir-fry sauce)
* 1/4 tsp. salt
* 1 tbsp. grated ginger
* cracked black pepper
24 gyoza wrappers
1 tbsp. sesame oil

Directions:
1. Wrap the cabbage with plastic wrap and microwave at 500W for 3 minutes until tender. Finely chop the cabbage then squeeze in paper towels to remove excess water.
2. Finely chop the onion, sprinkle with a bit of salt, then wash and drain well with paper towels. *in this way you can remove the bitter taste and bring up the sweetness of the onion.
3. Finely chop the carrot and the long onion.
4. Mix 1-3 in a bowl, then mix in starch to let it absorb the water.
5. Add A and mix well.
6. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
7. Heat sesame oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown.
8. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.

This Gyoza is already seasoned but you can serve them with a mixture of vinegar, a little soy sauce, and a few drops of la-yu if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/02/blog-post_25.html
---------------------------------


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Tuesday, January 20, 2015

How to Make Quick and Easy Yakiniku (Japanese Grilled Meat) in a frying pan - Video Recipe

Yakiniku (焼肉) is Japanese Grilled Meat.

In this video, I will show you how to make Yakiniku in a blink ;)


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

It is seasoned strong to eat with rice, so you can add some more meat or vegetables if you prefer.



---------------------------------
Quick and Easy Yakiniku

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

Ingredients:
350g (12.5oz) thinly sliced beef *chicken, pork or any kind of meat is OK
((Yakiniku Sauce))
* 2 tbsp. Sake
* 2 tbsp. soy sauce
* 2 tbsp. honey
* 1 tbsp. oyster sauce
* 1 tbsp. ground toasted white sesame seeds
* 1 tbsp. sesame oil
* 1 tsp. grated garlic
lettuce
tomato

Directions:
1. Cut the beef into bite-size pieces if necessary, and season with Yakiniku Sauce. *you don't have to soak but cook immediately.
2. Cook the seasoned beef in a frying pan until done.
3. Serve with lettuce and tomato if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/01/blog-post_20.html
---------------------------------


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Tuesday, December 30, 2014

How to Make Flower Pork Teriyaki Rolls - Video Recipe

I found the recipe on the net and thought it is an easy and perfect side dish for Bento box :)


https://www.youtube.com/watch?v=MHgsddmR9Dc

Perfect for Japanese New Year's food, too!
https://www.youtube.com/playlist?list=PL4FA3DDE33084E166



Leftover carrot scraps can be used for NO MEAT Vegetarian Bolognese Sauce!
https://www.youtube.com/watch?v=1oPvRHeCYYA

---------------------------------
Flower Pork Teriyaki Rolls

Difficulty: Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
8 thinly sliced pork loin
8 1.3inch-long carrots
salt
A
* 2 tsp. Sake
* 2 tsp. Mirin (sweet Sake)
* 2 tsp. soy sauce
corn or potato starch
1 tsp. cooking oil

Directions:
1. Use a small (2cm=0.8inch) flower-shaped cookie cutter and cut out the carrots. In a boiling water, cook the carrots for 10 minutes, drain well, and cool.
2. Place pork slices, season with a bit of salt, place the cooked carrot on the end of the pork, then start rolling.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Add and coat with A, sprinkle with a few pinches of corn or potato starch, and stop the heat when the sauce thickens.
5. When they are cool enough to handle, cut one side to let show the beautiful flower shape. *You can eat the scraps to see how they taste ;)

レシピ(日本語)
http://www.s-direct.co.jp/shop/kids/recipe04.aspx
http://cooklabo.blogspot.jp/2014/12/blog-post_30.html
---------------------------------


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Friday, November 21, 2014

How to Make Microwave Karaage (Japanese Fried Chicken) - Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!


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

I won this "Cookper Microwave Karaage Tray" at the sweepstakes, so I tried it out :)

Wavy tray catches excess oil, so the Karaage will turn out crisp.
The silicon paper will avoid Karaage from sticking.



I hope you can find it online or at a Japanese grocery store~ OR please get it when you come to Japan :)

Cookper Microwave Karaage Tray (クックパー レンジでから揚げトレー 6回分)

---------------------------------
Microwave Karaage (Japanese Fried Chicken)

Difficulty: Super Easy
Time: 25min
Number of servings: 8 pieces

Ingredients:
250g (8.8oz.) chicken thigh or breast (w/o skin)
A
* 1.5 tbsp. soy sauce
* 2 tsp. Sake
* 1 tsp. grated ginger
2 tbsp. Katakuriko (potato starch) or flour
2 tsp. cooking oil

Directions:
1. Cut the chicken into 8 pieces. Season with A and marinate for 15 minutes. *This process will make the chicken tender.
2. Put Katakuriko (potato starch) or flour in a plastic bag. Remove excess seasonings from the chicken using paper towel (to make it crisp), then add into the plastic bag. Shake and coat the chicken with the starch.
3. Discard excess starch if any, add cooking oil, then coat until no longer powdery.
4. Place the wavy sheet on the tray and place the chicken pieces.
5. Place the tray on a microwavable dish. Microwave at 500w for 6 minutes (or 600w for 5 minutes).

- Cookper Microwave Karaage Tray comes with 6 wavy silicon sheets. Each sheet is one-time use.
- You can enjoy your favorite flavor by changing the seasonings!!!
- You can also use this product to reheat deep-fried food.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_21.html
---------------------------------


Deep-fried versions here:
https://www.youtube.com/watch?v=bam1EE5NqhA
https://www.youtube.com/watch?v=JIYV-TceoGk

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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~



---------------------------------
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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Friday, August 15, 2014

How to Make Yakitori at home (Yakitori Sauce from Scratch) - Video Recipe

Yakitori is grilled skewered chicken. Very simple yet delicious.


https://www.youtube.com/watch?v=lu0_RSJdq_s

I received many requests for Yakitori sauce (Tare) recipe, so I decided to make this tutorial. Also, I will show you how to make salt (Shio) flavored Yakitori, too.



How to cook Yakitori on the grill is here:
https://www.youtube.com/watch?v=_jtgDGMEDxk

---------------------------------
Yakitori (Tare and Shio Flavors)

Difficulty: Easy
Time: 30min
Number of servings: 12 sticks

Ingredients:
200g (7oz.) chicken thigh
200g (7oz.) chicken breast
2 white parts of long onion
((Tare - Yakitori sauce))
* 100ml soy sauce
* 100ml Mirin (sweet sake)
* 2 tbsp. sugar
((Shio - salt))
salt and pepper
lemon wedges if you like
Shichimi-togarashi (seven flavor chili pepper) if you like
Yuzukosho (Japanese chili pepper paste) if you like

Directions:
1. To make Tare (Yakitori sauce), place soy sauce, Mirin, and sugar in a pot and bring to a boil. Then turn down to low and simmer for 5 minutes. *You can store the leftover sauce in the fridge for a month and use it for other dishes like Teriyaki.
2. Remove the skin from the chicken if desired. Then cut into small bite-sized pieces. Cut the long onion into 2/3-inch pieces. Season the chicken breast with salt and pepper for Shio (salt) flavor.
3. For Tare (sauce) flavor, put long onion and chicken thigh alternately onto bamboo skewers. For Shio (salt) flavor, put seasoned chicken breast onto bamboo skewers.
4. First, cook the Shio (salt) flavor. Heat a thin layer of cooking oil in a frying pan, place Shio (salt) flavored Yakitori, and cook on high until golden brown on both sides. Then cover and cook on low for 3 minutes until done.
5. Next, cook the Tare (sauce) flavor. Heat a thin layer of cooking oil in a frying pan, place Yakitori with long onions, and cook on high until golden brown on both sides. Then drizzle with 3 tbsp. of Tare (Yakitori sauce), cover, and cook on low for 2 minutes. Then cook on high for 1 minute until the sauce thickens.
6. You can enjoy the Shio (salt) flavored Yakitori with lemon wedges, Shichimi-togarashi (seven flavor chili pepper), or Yuzukosho (Japanese chili pepper paste) if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_15.html
---------------------------------


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Saturday, July 26, 2014

How to Make Goya Chanpuru / Stir-Fried Bitter Melon (Okinawan Cuisine) - Video Recipe

Goya Chanpuru (Stir-Fried Bitter Melon) is a very popular Okinawan dish. The dish is eaten very often in Summer in Japan when Goya (bitter melon/gourd/squash) is in season!


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

By washing or boiling it, you can remove the bitter taste BUT I know some of you still don't like the bitter flavor of Goya. Sure this is the recipe for those who love it ;) hehe



More Goya recipes are coming soon!!!

---------------------------------
Goya Chanpuru / Stir-Fried Bitter Melon

Difficulty: Easy
Time: 25min
Number of servings: 4

Ingredients:
1 (250g=8.8oz.) Goya (bitter melon)
180g (6.4oz.) thinly sliced pork *ham, bacon, or SPAM is okay but you may want to less the amount of soy sauce when you season at the end
400g (14oz.) Shima-dofu (cotton / firm tofu)
2 eggs
A
* salt and pepper
* 2 tsp. corn or potato starch
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
B
* 1 tbsp. soy sauce
* salt and pepper
1 (5g) package Katsuobushi (bonito flakes)

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. Put them in a bowl, sprinkle with 1/2 tsp. of salt, then leave for 5 minutes until tender. Wash and drain well. *in this way you can remove the bitter taste of the Goya.
2. Tear Tofu into bite-size chunks and drain well in a strainer.
3. Cut sliced pork into bite-size pieces if necessary, then season with A.
4. Heat cooking oil in a frying pan and cook Tofu until golden brown. Then set aside.
5. In the same pan, heat sesame oil, then stir-fry the pork and Goya until done. Then add back the Tofu and season with B. *if you are using ham, bacon, or SPAM you may want to less the amount of soy sauce
6. Pour in the beaten egg, wait for 10 seconds until slightly cooked, then toss lightly.
7. Quickly mix in Katsuobushi (bonito flakes) to finish.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/07/blog-post_26.html
---------------------------------


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Saturday, July 5, 2014

6 Ways to Use Salted Preserved Lemons - Video Recipe

In this video, I will show you 6 ideas to use a jar of Salted Preserved Lemons!

Salted Preserved lemons are the lemons that have been pickled in salt for about a week. Please watch this video to learn how to make it:
https://www.youtube.com/watch?v=pZ3-0GTEgLk


https://www.youtube.com/watch?v=2OmZKWbGIWk

You can use as a lemon wedge, use the liquid (juice), and/or use as salted lemon peel. ENJOY!



---------------------------------
#1 Salted Preserved Lemon Onigiri

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients:
cooked Japanese rice (short-grain rice)
salted preserved lemon juice

Directions:
1. Instead of using water, wet your hands with a bit of salted preserved lemon juice so that the rice won't stick.
2. Place about 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.

#2 Salted Preserved Lemon Hiyayakko (Cold Tofu)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of Kinugoshidofu (silken Tofu)
2 tbsp. chopped long or green onions
A
* 1 tsp. salted preserved lemon juice
* 1 tsp. sesame oil
* 2 tsp. toasted white sesame seeds

Directions:
1. Mix the sauce (A) very well.
2. Drain and serve the Tofu on a dish.
3. Place chopped long or green onions and pour over the sauce.

#3 Salted Preserved Lemon Dressing (for salad)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of salad of your choice
A
* 1/2 tbsp. salted preserved lemon juice
* 1/2 tbsp. vinegar (rice or cereal)
* 1&1/2 tbsp. olive oil
* cracked black pepper

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Toss the salad of your choice with the dressing (1.).

#4 Salted Preserved Lemon Chirashizushi (Sushi)

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

Ingredients:
360g (12.7oz.) cooked Japanese rice (short-grain rice)
A
* 1/2 tbsp. salted preserved lemon juice
* 1&1/2 vinegar (rice or cereal)
* 2 tsp. sugar
80g (2.8oz.) cooked shrimp
4 sliced Shiso leaves (green perilla leaves)
1 tbsp. toasted white sesame seeds
1/2 avocado
1 salted preserved lemon wedge
chopped salted preserved lemon *if you like

Directions:
1. Mix A very well.
2. Place cooked Japanese rice in a bowl. Add (1.) while the rice is hot and slice through rice using rice paddle to separate the grains.
3. Add cooked shrimp, sliced Shiso leaves, and toasted white sesame seeds, then mix well.
4. Slice avocado and coat with the salted preserved lemon juice squeezed out from the salted preserved lemon wedge. (chop the leftover peel)
5. Serve the sushi rice on a dish, place the sliced avocado, then garnish with chopped peel if you like.

#5 Salted Preserved Lemon Yakiniku (sauteed pork)

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
200g (7oz.) thinly sliced pork
A
* 1 tbsp. salted preserved lemon juice
* 2 tsp. sesame oil
* cracked black pepper

Directions:
1. Season the pork with A.
2. Stir-fry the pork in a frying pan until done.

#6 Salted Preserved Lemon Grilled Salmon

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
2 salmon fillets
A
* 1 tsp. salted preserved lemon juice
* cracked black pepper
1 tsp. olive oil
2 salted preserved lemon wedges

Directions:
1. Season the salmon fillets with A.
2. Heat olive oil in a frying pan. Then place the fillets, cover, and cook about 2 minutes on each side until golden brown.
3. Serve on a dish with a lemon wedge.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/6.html
---------------------------------


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Saturday, May 10, 2014

How to Make Nikujaga (Stewed Beef and Potatoes) - Video Recipe

Nikujaga (Stewed Beef and Potatoes) is a very popular Japanese home cooked meal. You can be a good mom if you can cook this perfectly. hehe


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

You can make it with Ito Konnyaku (or Shirataki) and other vegetables (such as carrots) but simple is better!!!



---------------------------------
Nikujaga (Stewed Beef and Potatoes)

Difficulty: Medium
Time: 1hr
Number of servings: 4

Ingredients:
800g (1.8lb) Irish Cobbler potatoes
200g (7oz.) thinly sliced beef
1 (200g=7oz.) onion
400ml water
4 tbsp. sugar
4 tbsp. soy sauce
8 frozen green beans *if you like

Directions:
1. Peel and cut potatoes into 4~6 pieces, then do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Soak in water for 10 minutes (to prevent from changing color & remove starch). Change water if it becomes cloudy.
2. Slice onion into bite-size wedges and separate into pieces. Cut thinly sliced beef into bite size pieces if necessary.
3. Place potatoes and onions in a pot. Add water, then put on medium.
4. When it becomes to a boil, turn down to low, and remove the foam. Then simmer on low for 3 minutes until the onions become tender.
5. Add 2 tbsp. of sugar, tilt the pot to mix (do not mix with chopsticks or a ladle or the potatoes will become mushy), then simmer on low for 3 minutes.
6. Add 2 tbsp. of soy sauce, tilt the pot to mix, then add beef little by little. *adding the seasonings half at a time will let them soak well.
7. Put on medium, then remove the foam.
8. When the meat is no longer pink, add 2 tbsp. of sugar and 2 tbsp. of soy sauce (tilt the pan to mix), then cover with Otoshibuta (drop lid) and simmer on medium low for 10 minutes. *you can taste and add a bit more soy sauce and sugar if necessary.
9. When the potatoes are cooked, tilt the pot and cook until the cooking liquid is almost gone.
10. Serve on a dish, and garnish with cooked green beans if you like.

Irish Cobbler potatoes soak the flavor very well and won't become soggy.
May Queen potatoes are okay, too.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/05/blog-post_10.html
---------------------------------


Similar dish you may want to try:
Simmered Potato Pork Roll
https://www.youtube.com/watch?v=GpunklDLlZE

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Wednesday, April 23, 2014

How to Make Harihari-Ni (Simmered Crunchy Daikon Radish) - Video Recipe

Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P hehe


https://www.youtube.com/watch?v=P9ueFyN4ygM

You can simmer Japanese amberjack with leftover cooking liquid to make Buri Teriyaki. I will show you how in the end of this video.



This is another recipe which my Oba-chan (grandma) taught me on the day we made Ikanago no Kugini.
https://www.youtube.com/watch?v=3NyDB6OR-ao

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Harihari-Ni (Simmered Crunchy Daikon Radish)

Difficulty: Medium
Time: 2hrs + overnight
Number of servings: N/A

Ingredients:
1.5kg (3.3lb) Daikon radish (unpeeled)
salt
1.5 large ginger (thinly sliced)
A
* 4 Umeboshi (pickled plums)
* 300g (10.6oz.) Sanontou (soft brown sugar)
* 150ml soy sauce
* 75ml vinegar (cereal or rice)

Directions:
1. Slice Daikon radish into quarter-rounds. Toss with salt (make sure it is not too salty but tasty). About 1 tsp. of salt was enough. Then leave for few hours (or overnight) until wilted.
2. Put A in a pot and bring to a boil.
3. Squeeze out the water (with your hands) from Daikon radish. Place the Daikon and sliced ginger alternately in the pot, then simmer for 5-6 minutes. Remove the foam if necessary.
4. Drain with a strainer.
5. Place the cooking liquid back into the pot, then simmer down to half the amount.
6. Place back the Daikon radish, mix, then stop the heat.
7. Leave for an hour until cool. Drain with a strainer to separate the Daikon radish and the cooking liquid to finish.

You can save the cooking liquid to make Buri (Japanese amberjack) Teriyaki or any other dishes :)

You can keep it in a large container for about few months BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/04/blog-post_23.html
---------------------------------


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Saturday, March 29, 2014

How to Make Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce) - Video Recipe

Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!
http://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html


https://www.youtube.com/watch?v=3NyDB6OR-ao

Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma :)



My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce)

Difficulty: Medium
Time: 1hr
Number of servings: N/A

Ingredients:
2kg (4.4lb) Ikanago (sand eel)
A
* 440g (1lb) Kizarame (coarse crystal medium soft sugar) *400g (0.9lb) when Ikanago is small
* 400ml soy sauce *360ml when Ikanago is small
* 160ml Mirin (sweet Sake)
* 160ml Sake
260g (9oz) ginger
2 tbsp. Mizuame (starch syrup)
white peeled sesame seeds if you like

Directions:
1. Thinly slice ginger to the size of Ikanago.
2. Wash and drain Ikanago. *cook Ikanago as soon as you get or it can get bad easily. the fish gets white and water becomes cloudy when it gets bad.
3. Put A in a large aluminum pot, then put on high and bring to a boil. Tilt the pan and make sure the sugar is melted.
4. Sprinkle with hands full of ginger. Sprinkle with hands full of Ikanago. Then sprinkle with some ginger again. When the bubbles start to cover Ikanago toward the center (that means Ikanago is cooked), add hands full of Ikanago and some ginger again. Repeat this until the ingredients are gone. *do not mix with chopsticks or a ladle or the fish will fall apart.
5. Remove the foam if necessary. *to remove a fishy smell
6. Cover with a lid made with aluminum foil with a few holes. Put on high, make sure it won't boil over. Then simmer for about 1 hour.
7. Add starch syrup, cover and simmer until the liquid is almost gone. Now toss Ikanago in the pot to mix. *again, do not mix with chopsticks or a ladle or the fish will fall apart.
8. When the fish is caramelized, drain with a strainer.
9. Transfer to a tray, and fan like cooling sushi rice. Then leave to cool completely. *1.2kg (2.6lb) Ikanago after cooking.

You can keep Ikanago in a large container BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/03/blog-post_29.html
---------------------------------


Inarizushi using Ikanago:
https://www.youtube.com/watch?v=7u8wzq0F5bM

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Wednesday, March 19, 2014

How to Make Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) - Video Recipe

Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow

I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.

It goes great with white rice and perfect for bento box :)


https://www.youtube.com/watch?v=PkSmR9XF3nc

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



---------------------------------
Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)

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

Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica)
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds

Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.

You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
---------------------------------


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Tuesday, February 18, 2014

Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.


http://www.youtube.com/watch?v=-Ar--zbHsnU

Perfect for Bento box as well :)



---------------------------------
Ebi Furai (Deep Fried Prawn)

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 large black tiger prawn
salt and cracked black pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickles
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails) and devein the prawn. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Season with salt and pepper. Flour the prawn 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. Deep fry them in oil at 170C (340F) for 2-3 min until cooked golden brown. Remove them from the oil and drain.
4. Serve on plate with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Anyway you like ;D

the batter is enough to make more than 6! 8 or 10 is good :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------


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Friday, January 10, 2014

How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) - Video Recipe

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice :)


http://www.youtube.com/watch?v=kAt44K_IaZk

Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.



If you get a chance to go to Kyoto, I recommend trying out 九重味噌 (Kokonoemiso)! Their Saikyo Miso is amazingly good :)
http://www.kokonoemiso.com/

---------------------------------
Saikyo Yaki (Grilled White Miso-Marinated Fish)

Difficulty: Easy
Time: overnight
Number of servings: 4

Ingredients:
4 fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…)
salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)

Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix A very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don't overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don't have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn't use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.

*you can use crumpled aluminum foil instead of using the aluminum foil for frying pan.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/01/blog-post_9.html
---------------------------------


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Saturday, December 28, 2013

How to Make Kobumaki (Salmon and Pork Kelp Roll) - Video Recipe

Kobumaki is kelp roll, one of the Japanese new year's dishes.

It makes a play on words with "喜ぶ (Yorokobu)" which symbolizes pleasure or delight.


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

Perfect dish that you want to add in your new year's menu.
Of course, it can be a regular bento side dish :)
It goes great with white rice!!!



For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.

---------------------------------
Kobumaki (Salmon and Pork Kelp Roll)

Difficulty: Easy
Time: 2hrs
Number of servings: 25-30 pieces

Ingredients:
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
800ml water
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
A
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce

Directions:
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.

You can store in the fridge for a week :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/blog-post_28.html
---------------------------------


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Wednesday, December 18, 2013

How to Make NO EGG Marmalade Meatballs - Video Recipe

Quick and easy last-minute party recipe :)


http://www.youtube.com/watch?v=Jpka0pIppu8

Perfect for Christmas, too!!!



I bought colorful food picks at DAISO (100yen shop).

---------------------------------
NO EGG Marmalade Meatballs

Difficulty: Super Easy
Time: 40min
Number of servings: about 20 meatballs

Ingredients:
A
* 400g (14.1oz.) lean ground pork (chicken or beef is good, too)
* 1/2 minced long onion (or onion)
* 2 tbsp. Katakuriko (potato starch) (or corn starch is ok)
* 2 tbsp. toasted white sesame seeds
* 2 tbsp. grated ginger
* 1/2 tsp. salt
* pepper
B
* 2 tbsp. marmalade
* 2 tbsp. soy sauce
* 2 tbsp. sake (or white wine)
* 2 tbsp. water
1 tbsp. cooking oil

Directions:
1. In a large bowl, put A and mix very well with hand until all ingredients are combined and sticky (this consistency will help make juicy and fluffy meatballs) .
2. Divide the mixture into 20 portions and roll each into a ball (you can adjust the sizes while rolling them).
3. Heat cooking oil in a frying pan. Place the meatballs and cook them gently on medium low heat, turning frequently, until golden-brown on all sides (about 10 minutes). Then add B, cover, and cook on medium, shaking the pan lightly from time to time, until the sauce gets thick.

You can put the meatballs in a freezer safe ziplock bag or a container and store in the freezer for up to 1 month.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/blog-post_17.html
---------------------------------


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