Saturday, October 9, 2021

Easy Halloween Sushi Layer Cake (Recipe) | Japanese Cooking Video

Orange and black Halloween colors are pretty gorgeous 🧡🖤



Salmon and salmon roe goes perfect together. Sweet shredded egg crepe and crunchy toasted black sesame seeds makes it very tasty yet addictive. You must try out this simple Sushi cake 😉


Easy Halloween Sushi Layer Cake (Recipe)

FYI: Halloween Nori Art

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Easy Halloween Sushi Layer Cake (Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 4 people = 11cm (4.3inch) round cake pan

Ingredients:
700g (1.5lb) cooked Japanese short grain rice
Sushi vinegar as directed on its package (mine was 6 tbsp.) 
((Kinshi Tamago: shredded egg crepe))
1 egg
1 tsp. sugar
a pinch of salt
((Toppings I used))
smoked salmon
toasted black sesame seeds
Nori art or simple shredded Nori sheet is OK
boiled eggs
sliced cheese
grape tomatoes
boiled eggs
Ikura (salmon roe)

Directions:
((Sushi Rice))
Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.
((Kinshi Tamago: shredded egg crepe))
Season an egg with sugar and salt. Strain with a strainer. Heat cooking oil in a frying pan and make a thin omelet. Leave to cool on a plate, then cut into thin strips. 
((Sushi Cake))
Wet the cake pan (or line with plastic wrap). Place the Sushi rice and press down flat with a rice paddle or a spoon. Sprinkle with toasted black sesame seeds (make sure you cover the edges). Place the Sushi rice again. Place smoked salmon, Sushi rice, black sesame seeds, and Sushi rice one after another and flatten as well. Turn the cake pan upside down onto a plate to remove the rice.
((Toppings))
Spread Kinshi Tamago (shredded egg crepe) over the rice. Be creative and decorate the Sushi cake with any black and orange food ingredients. Simple toppings are absolutely Okay.

レシピ(日本語)
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Vegan Soy Meat Keema Curry and Rice (EASY Halloween Recipe Idea) | Japanese Cooking Video

Keema curry using ground soy meat and minced vegetables. Tasty yet delicious way to intake a lot of vegetables 😋



My presentation is Halloween but you can of course make it on a regular day!


Vegan Soy Meat Keema Curry and Rice (EASY Halloween Recipe Idea)

FYI: Dried soy meat I used.

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Vegan Soy Meat Keema Curry and Rice Recipe


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

Ingredients:
100g (3.5oz.) dried soy meat mince
200g (7oz.) minced onion
150g (5.2oz.) minced Shimeji mushrooms
100g (3.5oz.) minced carrot
300g (10.5oz.) diced tomatoes
* 1 tbsp. grated ginger
* 1 clove grated garlic
* 2 tbsp. curry powder
* 2 tbsp. Awase Miso
* 1 tbsp. soy sauce
* 2 tbsp. tomato ketchup
* 2 tbsp. water
1 tbsp. olive oil
4 servings of cooked rice

Directions:
1. In a boiling water, cook dried soy meat mince for 3 minutes. Or as directed on its package. Wash well (change water for a few times) to remove the bad smell, then drain well.
2. Mince the vegetables. Mix the seasonings in a bowl.
3. Heat olive oil in a deep frying pan or a pot. Saute the minced onion until soft.
4. Add minced Shimeji mushrooms, minced carrot, diced tomatoes, and soy meat mince, and cook until heated.
5. Add the seasonings and simmer for about 10 minutes.
6. Serve the curry on a hot bed of rice.

You can rest in the pan for over an hour or keep in the fridge overnight, so that the vegetables can absorb the flavor. You can keep in the fridge for 2-3 days.

レシピ(日本語)
---------------------------------

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Friday, October 1, 2021

Vegan Karaage (Soy Meat Fried Chicken) Recipe | OCHIKERON | Japanese Cooking Video

I made Karaage (Japanese fried chicken) using soy meat chunks. Very juicy, tasty yet delicious! Must TRY 👍



Vegan Soy Meat Karaage
Vegan Soy Meat Karaage

FYI: Dried soy meat I used. 
 

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Vegan Karaage (Soy Meat Fried Chicken) Recipe


Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 4

Ingredients:
100g (3.5oz.) dried soy meat blocks
* 2 tbsp. soy sauce
* 2 tbsp. sake
* 1 tbsp. grated ginger
* 1 clove grated garlic
* 1 tsp. sesame oil
2 tbsp. Katakuriko (potato starch)
deep frying oil
lemon wedges if preferred

Directions:
1. In a boiling water, cook dried soy meat blocks for 4 minutes. Or as directed on its package. Wash well (change water for a few times) to remove the bad smell, then drain well.
2. Mix the seasonings in a bowl and marinate the soy meat for about 30 minutes. Overnight is okay, longer makes them tasty.
3. Drain lightly (do not squeeze out the marinade liquid), coat with Katakuriko in a plastic bag.
4. Deep fry in oil at 180C (350F) until crisp golden brown.
5. Serve with lemon wedges if you like.

レシピ(日本語)
https://cooklabo.blogspot.com/2021/10/Vegan-Karaage.html
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