Cómo Hacer Chile con Carne con Frijoles de Soja (Chili Con Carne with Soy Beans) - Video Recipe

Este tutorial va a ser completamente en Español.
Quiero darle las gracias a Laura Valencia por ayudarme a traducir esta receta!!!

Usualmente, frijoles rojos son usados en chile con carne, pero en Japón, la mayoría los hacen con Soja.

En este video yo quiero compartir como lo cocinamos en casa en Japón.

Por eso va bien con arroz, ensalada, tostadas de tortilla , pizza, rebanadas de baguette, etc...


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

This entire tutorial will be in Spanish.
I thank to Laura Valencia who helped me translate this recipe!!!

Usually, red kidney beans are used for Chili con Carne (chili with meat). But in Japan, most people make it with Soy Beans.

In this video, I want to share how we cook it at home in Japan.

No wonder, it goes great with rice, salad, taco chips, pizza, slices of baguette, etc…



((En Español))
---------------------------------
Chile con Carne con Frijoles de Soja

Dificultad: muy fácil
Tiempo: 40 minutos
Número de porciones: 2

Ingredientes:
100g (3.5oz.) cebollas picadas
1 diente de ajo picado
150g (5.3oz.) carne molida de res
A
* 200g (7oz.) tomates de lata picados
* 100g (3.5oz.) frijoles de soja cocidos
* 1 cda. salsa de Worcestershire
* 1 cda. salsa de tomate
* 1 cubo de consomé (or cubo de caldo)
* 1 ctda. chile en polvo
* 1/2 ctda. comino en polvo
1 cda. aceite de cocinar
sal y pimienta negra quebrada
queso rallado a su gusto
hojitas de perejil a su gusto

Direcciones:
1. Calienta aceite de cocinar en una olla. Saltear la cebolla picada y el ajo picado hasta que estén tiernos. Agregue la carne molida y saltear hasta que ya no esté rosado.
2. Agregue A y cubrir y hervir a fuego lento (revólver constantemente) por 20 minutos. Sazonar con sal y pimienta.
3. Servir en un plato y rociar el queso rallado y las hojitas de perejil a su gusto.
---------------------------------

((In English))
---------------------------------
Chili Con Carne with Soy Beans

Difficulty: Very Easy
Time: 40 min
Number of servings: 2

Ingredients:
100g (3.5oz.) minced onion
1 clove minced garlic
150g (5.3oz.) ground beef
A
* 200g (7oz.) diced tomato can
* 100g (3.5oz.) cooked soybeans
* 1 tbsp. Worcestershire sauce
* 1 tbsp. ketchup
* 1 consomme cube (or bouillon cube)
* 1 tsp. chili powder
* 1/2 tsp. cumin powder
1 tbsp. cooking oil
salt and cracked black pepper
shredded cheese if you like
parsley flakes if you like

Directions:
1. Heat cooking oil in a pot. Saute the minced onion and minced garlic until tender. Add ground beef and saute until no longer pink.
2. Add A, cover, and simmer over low (stir constantly) for about 20 minutes. Season with salt and cracked black pepper.
3. Serve in a dish and sprinkle with shredded cheese and parsley flakes if you like.
---------------------------------

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_7.html

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How to Make Simmered Bonito Chunks and Shiitake Mushrooms - Video Recipe

Very simple yet delicious side dish idea for rice! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=17HfPGInk5s

If you wonder how it tastes, it tastes like teriyaki!

Worth to try it out!!!



---------------------------------
Simmered Bonito Chunks and Shiitake Mushrooms

Difficulty: Very Easy
Time: 45min
Number of servings: 4

Ingredients:
250g (8.8oz.) Katsuo (bonito)
6 Shiitake mushrooms
A
* 3 tbsp. soy sauce
* 3 tbsp. sake (or white wine)
* 2 tbsp. sugar
* 1 tbsp. grated ginger
* 100ml water

Directions:
1. Cut bonito into an inch chunks. Remove stems, lightly rinse and dry with paper towels.
2. Put A in a pot. Place the bonito and Shiitake mushrooms. Cover with Otoshi Buta (drop-lid) and cook on medium for 5 minutes.
3. Stop the heat, toss to coat the liquid evenly, then leave to cool to absorb the flavours for about 30 minutes. (If you simmer too much, the fish will lose its flavor.)
4. Strain, then put the liquid back in the pot, and simmer on medium until the liquid is reduced to a thick glaze. (It can easily burn at the end, so please watch out.)
5. Put bonito and Shiitake back in the pot, simmer on medium, and toss to coat the glaze evenly.

Tuna (Maguro) or even chicken is good, too :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_21.html
---------------------------------

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Chicken Tikka Masala (British National Dish) Olympic Games Party Recipe - Video Recipe

This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants.


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

London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)



---------------------------------
Chicken Tikka Masala (Butter Chicken Curry)

Difficulty: Easy
Time: 35min
Number of servings: 4
Calories per serving: 287Kcal

Ingredients:
2 pieces = 31.7g (1.1oz.) House Kokumaro Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) chicken breast
1/2 medium (100g=3.5oz.) onion
190ml salted tomato juice
100ml fresh cream
200ml water
20g (0.7oz.) butter
1 tsp. soy sauce
80g (2.8oz.) sweetened yogurt
2 tbsp. ketchup
4 servings cooked rice

Directions:
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup. Slice the onion.
2. Heat the butter in a frying pan and saute the onions on medium until soft and lightly browned.
3. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 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 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread of course!

*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/2012/07/blog-post_27.html
---------------------------------

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Chicken Adobo - Video Recipe

Chicken Adobo is the national dish of the Philipines.
Sweet and sour taste goes great with rice!!!
For sure, many Japanese love this taste and so does my darling :D


http://www.youtube.com/watch?v=0CmFznqt8_s



---------------------------------
Chicken Adobo (Traditional Filipino Recipe)

Difficulty: Easy
Time: 2hrs
Number of servings: 12 pieces

Ingredients:
12 chicken drumsticks with bone
A
* 1 clove garlic, sliced
* 2 bay leaves
* 1/2 cup (100ml) soy sauce
* 1/2 cup (100ml) rice vinegar
* 2 tbsp. sugar
* 1 (200g=7oz) onion, cut into wedges
* cracked black pepper
steamed rice

Directions:
1. Remove excess fat from the chicken pieces if desired. Prick the chicken with a fork to let the seasonings penetrate.
2. Combine A in a large pot. Cover and marinate the chicken for 1 hour. *you can use a Ziploc bag and keep in the fridge for more than 1 hour
3. Add 1/2 cup (100ml) water and bring to a boil. Then turn the heat down to low and cover with otoshi buta (drop-lid - you can use aluminum foil) and cook for 30 minutes. *if you can, stir occasionally
4. Uncover and simmer until sauce is reduced and slightly thickened.
5. Serve the chicken with (or over) steamed rice and drizzle with the sauce. *noodles, pasta, bread, or mashed potatoes goes well, too!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

My mom's simmered chicken recipe is here :)
http://www.youtube.com/watch?v=1DZckZdxQe0

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Tasty Simmered Pork and Chinese Cabbage Recipe - Video Recipe

Slightly sweet and sour flavor is addictive ;)


http://www.youtube.com/watch?v=4SNxX0blTMk

Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. It is a good source of vitamin C, calcium, iron, carotene, etc… especially in the white part of the cabbage. Thus, the broth is rich in nutrients!!!



No wonder, this is the perfect recipe for leftover Chinese cabbage.

---------------------------------
Tasty Simmered Pork and Chinese Cabbage Recipe

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

Ingredients:
550g (1.2lb.) Chinese Cabbage
100g (3.5oz.) thinly sliced pork
A
* 160cc water
* 1/2 consomme cube
* 1 tbsp. soy sauce
* 2 tbsp. ketchup
* 2 tbsp. vinegar
1 tbsp. starch with 1 tbsp. water
sesame oil

Directions:
1. Cut out the hard core and separate the leaves and the white parts (stalks). Cut the leaves into bite-size pieces. Thinly slice the white parts (stalks) diagonally into bite-size pieces (we call this diagonal cutting technique "Sogigiri").
2. Cut thinly sliced pork into bite-size pieces.
3. Heat sesame oil in a pan, add pork and stir-fry on medium until pink color is nearly gone (about 1 minute). Add the white parts of cabbage and cook on medium until crisp-tender (about 3 minutes).
4. Then add A, add cabbage leaves, cover, and simmer on low until the cabbage is tender (about 5 minutes).
5. Turn off the heat, add starch with water, heat on medium-high to thicken the broth.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_25.html
---------------------------------

Scroll down the page and see the photos from people who made this recipe ;)
http://cookpad.com/recipe/176079

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Easy Nishime (Simmered Japanese Vegetables) Osechi-Ryōri / Traditional Japanese New Year's Food - Video Recipe

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 (重箱: 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-Ryori 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. I put more effort into cooking the savory dishes.

So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.


https://www.youtube.com/watch?v=76A8gIj-7Rc

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

Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html

With just a little extra effort decoratively cutting vegetables, it becomes gorgeous, so try to make it fancy ;)

In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!

I hope you all enjoy my video :D



---------------------------------
Easy Nishime (Simmered Japanese Vegetables)

Difficulty: Easy
Time: 1hour
Number of servings: 5

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water

Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------

Best wishes for a happy new year :D

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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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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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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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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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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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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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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

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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.
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Yummy Yummy!!!

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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 ;)



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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.
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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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