Stir-Fried Gomoku Mozuku - Video Recipe

Mozuku (Cladosiphon okamuranus) is noodle-like seaweed which is mainly produced in Okinawa. It is rich in fiber and minerals! Mozuku is usually sold frozen, so please check the freezer at Asian grocery stores. I hope it is available!!! For this recipe you need plain (non-flavored) Mozuku, so don't get the one soaked in vinegar!


http://www.youtube.com/watch?v=dv107Cvzm2s

This recipe won the grand prize at mozuku recipe contest!
http://www.mo19.com/recipe/2009/03/post_31.html

It goes great with white rice and perfect for bento.

BTW, Gomoku (五目) means five ingredients in Japanese :)

My blog about our trip to Okinawa ;)
http://createeathappy.blogspot.com/2012/01/trip-to-okinawa.html



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Stir-Fried Gomoku Mozuku

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

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

Directions:
1. Wash mozuku and drain well (cut into bite sized pieces if too long). Thinly slice the shiitake mushroom. Cut carrot, green pepper, and bacon into thin strips.
2. Heat sesame oil in a frying pan, cook the bacon until crisp. Add and stir-fry carrot and green pepper until slightly softened. Then add and stir-fry shiitake and mozuku.
3. Season with soy sauce, salt and cracked black pepper, sprinkle toasted white sesame seeds (or ground sesame seeds), and serve.

第2回もずく料理コンテストで最優秀賞を受賞したレシピです♪

↓もずくのササッと五目炒め
http://www.mo19.com/recipe/2009/03/post_31.html
http://www.cooklabo.blogspot.com/2012/01/blog-post_17.html
---------------------------------

Enjoy ;)

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新年好！Chinese Style White Miso Stir Fried Seven Vegetables - Video Recipe

This recipe won a grand prize at the easy recipe contest organized by Ajinomoto. I received the prize from chef Wakiya Yuji (脇屋友詞) who is famous for creative Chinese food in Japan.

For the seasoning, I used chicken stock and white miso. The chicken stock adds a nice and rich flavor and white miso makes the dish slightly sweet and tasty!


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

It can be very colorful and festive recipe for Chinese New Year's day. Also, it is perfect for every-day bento box :)



BTW, at our wedding, we could luckily cater chef Wakiya's fancy and healthy Chinese cuisine from "トゥーランドット遊仙境 - Turandot Yusenkyo" restaurant in Akasaka.

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Chinese Style White Miso Stir Fried Seven Vegetables

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

Ingredients:
75g (2.6oz.) ham
100g (3.5oz.) onion
50g (1.8oz.) carrot
100g (3.5oz.) zucchini
100g (3.5oz.) bean sprouts
50g (1.8oz.) red bell pepper
6 dried cloud ear mushrooms (you can use 3 shitake mushrooms)
A
* 2 tbsp. white miso (it tastes different but you can use 1 tbsp. regular miso)
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1/2 tbsp. chicken stock powder
* 1 tsp. sugar
1/2 tbsp. cooking oil
cracked black pepper

Directions:
1. Soak the dried cloud ear mushrooms in hot water for at least fifteen minutes. Then drain and cut into strips. Trim the bean sprouts at both ends if you prefer. Cut ham, carrot, zucchini and red bell pepper into strips. Thinly slice onion.
2. Mix A.
3. Heat cooking oil in a frying pan, stir-fry onion, carrot, zucchini, bean sprouts, red bell pepper, cloud ear mushrooms, and ham in order. Add A and stir-fry until the seasonings blend. Serve on the dish and sprinkle cracked black pepper.

【味の素KK】中華だしを使って作る、かんたんオリジナルレシピコンテストでグランプリを受賞したレシピです。

七色野菜の中華風白味噌炒め
（白味噌は種類によって味が強いので鶏がらスープとの割合を調整してください。）
http://www.ajinomoto.co.jp/chukadashi/contest/entry/recipe0008.html
http://cooklabo.blogspot.com/2012/01/blog-post_13.html
---------------------------------

愿新年为你带来快乐，友爱和宁静。
祝好运、健康、佳肴伴你度过一个快乐新年。

Am I right?! hehe

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Vegetarian Kinpira - Video Recipe

I received many requests for Japanese vegetarian foods, so here is the one!
I made my popular recipe which I have already received 300 photo reports saying it was good, so I hope you like it ;)


http://www.youtube.com/watch?v=8BkKRmbtY2o

Kinpira is mostly seasoned with soy sauce, mirin (sweet sake), and sugar so it is pretty sweet, but instead of using sugar, I used ketchup, so my recipe is tasty ;) Also, I didn't use gobo (burdock root) but commonly available vegetables (such as potato, onion, and green pepper), so I hope you can try it out!!!



BTW, soy sauce is made by fermenting soya beans, so it is a vegetarian seasoning :D

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Vegetarian Kinpira

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

Ingredients:
150g (5.3oz.) potato
50g (1.8oz.) onion
50g (1.8oz.) carrot
35g (1.2oz.) green pepper
A
* 2 tbsp. ketchup
* 1/2 tbsp. soy sauce
* 1/2 tbsp. sake
* a pinch of sugar
2 tsp. sesame oil

Directions:
1. Cut potato green pepper and carrot into short and thin strips. Slice the onion.
2. Heat sesame oil in a frying pan, and fry onion until fragrant. Add potato and carrot, and stir-fry until browned (2 minutes). Add green pepper and stir-fry for 30 seconds.
3. Add A in the pan and stir-fry until the seasonings blend.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_29.html
---------------------------------

It goes great with white rice!!!

BTW, did any of you realized that I misspelled the title "Kimpira" in my video... I couldn't re-upload the video once it's published to everyone, so I need to be careful X(

Anyways, enjoy ;D

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Chinese-Style Stir-Fried Watermelon Rind - Video Recipe

If you like watermelon and think you don't want to waste the rind, you may want to try it out. Try this just for fun. It's a delicious Chinese-style stir-fried recipe that goes great with white rice ;)


https://www.youtube.com/watch?v=-MVl4L3PySI



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Chinese-Style Stir-Fried Watermelon Rind

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

Ingredients:
200g (7oz.) watermelon rind (not the green part)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chives
an inch (small piece) of Shoga (ginger root)
A
* 1/2 tbsp. honey
* 1/2 tbsp. Sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. corn or potato starch
1/2 tbsp. sesame oil

Directions:
1. Remove hard green rind and weigh on a scale (200g). You may leave a bit of red portion.
2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle with 1 tsp. of salt, leave for 5 minutes until tender, then squeeze out excess water.
3. Cut pork and carrot into thin strips. Remove the roots and heads of bean sprouts (you can leave the heads if you like). Cut Chinese chives into 2 inches long. Cut Shoga into thin strips.
4. Heat sesame oil in a frying pan and cook Shoga until fragrant. Then add pork, carrot, bean sprouts, watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend. Turn off the heat, add starch mixed with the same amount of water, heat again to thicken the sauce, then sprinkle with cracked black pepper to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/05/blog-post_26.html
http://cookpad.com/recipe/596870
---------------------------------

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How to Make Yakisoba - Video Recipe

New video is up now :D


http://www.youtube.com/watch?v=JzVHnWghK5U

Yakisoba is Japanese fried noodle. It is very easy and great recipe using leftover vegetables in your fridge!

Yakisoba usually comes with yakisoba noodles and yakisoba seasoning packet! I hope you can get it at an Asian grocery store!

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Yakisoba

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
1 package yakisoba noodles (steamed chuka noodles)
1 package yakisoba seasonings
1/2 tbsp. cooking oil
100g (3.5oz.) thinly sliced pork
150g (5.2oz.) cut vegetables of your choice (cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc…)
mayonnaise
katsuobushi (bonito flakes)
aonori (green laver)
beni-shoga (pickled red ginger) *if availabe

Directions:
1. Evenly cut vegetables such as cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc… Cut thinly sliced pork into bite-size pieces.
2. Heat cooking oil in a pan and stir-fry the pork until almost cooked.
3. Add cut vegetables (all at once! that is why you cut them evenly) and stir-fry for a couple of minutes.
4. Add yakisoba noodles, pour 60cc water, and gently separate the noodles.
6. When noodles are cooked, lower the heat, add yakisoba seasoning packet, and mix well.
7. Top with mayonnaise, katsuobushi, aonori, and beni-shoga, if you like!
---------------------------------

I think this recipe is fairly easy for some of you, but please try it out sometimes for a change ;D

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Sauteed Pork With Salt Sauce - Video Recipe

New video is up now :D

This is one of my popular recipes!
At this moment, more than 1400 people have photo reported and said they liked it, so please try it out if you get a chance :)


http://www.youtube.com/watch?v=6kRuK-pIY3E

It takes me a day to shoot video and another day to edit... omg the quality is not that good... Instead of retaking it, I will try my best the next time!!!


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Mayo Curry Stir-Fried Diced Potatoes and Sausages

My darling loves curry flavor and so does the most Japanese kids ;) Mayonnaise makes the dish mild and rich! Potatoes and sausages in my fridge perfectly matched this flavor and became heavenly delicious!!!

This recipe was published in a food magazine called Lettuce Club (3/25/2011 issue).

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Mayo Curry Stir-Fried Diced Potatoes and Sausages

Difficulty: Easy
Time: 10min
Number of servings: 1-2

Ingredients:
100g (3.6oz.) sausage
100g (3.6oz.) potato
60g (2.4oz.) onion
40g (1.5oz.) carrot
1/2 clove garlic
A
* 1/2 tsp. curry powder
* 1 tbsp. mayonnaise
* salt and cracked black pepper
2 tsp. olive oil
parsley flakes

Directions:
1. Finely chop garlic. Dice sausage and onion. Dice potato and carrot and microwave on medium (500W) for 3 minutes (makes root vegetables stir-fry faster).
2. Heat the olive oil in a frying pan and fry chopped garlic till fragrant. Add sausage and onion and stir-fry on medium until onion softens. Add potato and carrot (1.) and cook over high heat until golden brown.
3. Quickly season with A, spoon onto serving plate, and sprinkle with parsley flakes.

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

Enjoy!!!

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Stir-Fried Ginger Pork and Cabbage

I love cabbage because it is cheap and healthy!

This recipe is the absolute best use of cabbage. The cabbage blends together well with the pork and adds volume to the dish! A hint of ginger makes it more healthy and appetizing.

It goes perfect with white rice :D

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Stir-Fried Ginger Pork and Cabbage

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

Ingredients:
250g (8.8oz.) thinly sliced pork
250g (8.8oz.) cabbage
1 tbsp. sake
A
* 50g (1.8oz.) grated onion
* 1 tbsp. grated ginger
* 2 tbsp. soy sauce
* 1 tbsp. honey or sugar
flour
cooking oil

Directions:
1. Cut thinly sliced pork and cabbage into bite-size, and lightly flour the pork.
2. Heat cooking oil in a frying pan, add pork and stir-fry until pink color is nearly gone (about 1 minute). Add cabbage, sprinkle sake, and continue cooking until cabbage is almost tender (about 3 minutes).
3. Add A and saute until coated and the sauce thickens slightly.

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

Enjoy!

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Stir-Fried Watermelon Rind

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

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



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Stir-Fried Watermelon Rind

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

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

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



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


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


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

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

Have a good day!

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Stir-Fried Mozuku

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

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

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

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Stir-Fried Mozuku

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

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

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

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

Rain again in Tokyo...
Have a good weekend!!!

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Stir-Fried Pumpkin and Pork with Tenkasu

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

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

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Stir-Fried Pumpkin and Pork with Tenkasu

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

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

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





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

I was going to post this yesterday, but I fell asleep X(

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

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

Have a great weekend!

Please click below and vote for me.

Stir-Fried Komatsuna and Crab Meat

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

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

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

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Stir-Fried Komatsuna and Crab Meat

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

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

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

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

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

I had my eyelash extensions done again this evening! I just thought it costs almost the same as juke tower... Never mind!!!

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

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Ketchup Miso Stir-Fried Pork and Cabbage

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

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

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

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

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


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

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

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

---------------------------------
Ketchup Miso Stir-Fried Pork and Cabbage

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

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

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

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

Bye for now :)

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