HALLOWEEN Frankenstein Stuffed Green Peppers - Video Recipe

Stuffed green pepper is called "ピーマンの肉詰め: Piiman no Nikuzume" in Japanese and it is a very popular Japanese home-cooked dish!


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

They are delicious though their faces are creepy. Of course you can draw cute faces ;)



---------------------------------
Frankenstein Stuffed Green Peppers

Difficulty: Medium
Time: 20min
Number of servings: 5 Frankensteins

Ingredients:
5 Japanese green peppers *30g (1oz.) each
60g (2.1oz.) onion
A
* 180g (6.5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs) *soak in a bit of milk if you have
* nutmeg
salt and cracked black pepper
olive oil
pizza cheese
Nori seaweed sheet
mayonnaise
ketchup

Directions:
1. Cut the tops and the bottoms off the green peppers, and remove the seeds.
2. Finely chop the bottoms of the green peppers. Finley chop the onion.
3. Heat olive oil in a pan and sauté the chopped onion and green peppers until tender. Season with salt and cracked black pepper.
4. Put A and (3.) in a bowl and mix well by hand until all ingredients are combined and smooth.
5. Spoon the mixture into the green peppers being sure to fill completely (in this way they stand upright when cooked and become tender) and cover with the green pepper tops.
6. Put them in a deep pot, add a bit of water, cover, and cook on medium-low for 10 minutes.
7. Place some pizza cheese on top and cover and cook for another few minutes to melt the cheese.
8. When they are done, cool until you can touch and draw the faces with Nori seaweed sheet and mayonnaise. Finish with some bloody ketchup!

*You can bake them at 200C (390F) for about 15 minutes but the cooking time may differ depending on the oven you use.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_12.html
---------------------------------

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Yakitori - Video Recipe

On the weekend, there was a small festival at our residence (condo) and my darling (chef TJ) was assigned to cook Yakitori. Thanks to my darling, I did nothing but could shoot this video! I hope you like it!!!

This video will show you how to grill Yakitori (skewered chicken) with gas Yakitori grill! Of course you can use your BBQ grill!

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

It was very interesting to know how to become a Yakitori vendor! hehe

In the very beginning of the video, I will show you what other food stalls were there at the festival! So, please watch carefully ;D



---------------------------------

Yakitori

Difficulty: Very Easy
Time: 10min
Number of servings: as many as you want

Necessary Equiptment:
bamboo skewers
yakitori stove

Ingredients:
boneless chicken thigh (or any meat of your choice)
yakitori sauce or salt

Directions:
1. Cut chicken into bite-sized pieces (remove the skin if you prefer).
2. Thread chicken onto skewers (with long onion if you prefer).
3. Tare (Sauce): Begin grilling the chicken on both sides without the sauce. When the meat is done, dip into the sauce and grill lightly. However, sometimes it gets too smoky if you grill with the sauce, so we didn't grill it with the sauce but dip it into the sauce to finish. Ebara's Yakitori sauce works amazingly delicious in that way!
4. Shio (Salt): Sprinkle some salt on the chicken and grill the chicken on both sides until done.

We used Ebara Yakitori Sauce (エバラ やきとりのたれ) - for professional use
The household use looks like THIS :D

↓日本語（ブログ）
http://cooklabo.blogspot.com/2011/10/blog-post_04.html
---------------------------------

We have just moved in, so glad to find people are very united here!

BTW, my darling is wearing "YouTube GEO CREATOR DAY" T-shirt. hehe

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Yummy Chive Hamburger Steak - Video Recipe

This recipe advanced to the voting stage of the recipe contest called "おかずの星（okazu no hoshi)" that decides the dishes to add to the menu of 1900 restaurants nationwide in Japan!!!


http://www.youtube.com/watch?v=iFD6UsAw0oI

This is my favorite dish! My mom cooks gyoza filling in this way and I love the taste, so I rearranged to the hamburger steaks ;D

Chinese chive gives very tasty flavor and Fu (Japanese Wheat gluten) keeps all the delicious juices in the meat.

Of course, it goes great with white rice! Perfect for bento, too!



---------------------------------
Yummy Chive Hamburger Steak

Difficulty: Easy
Time: 25min
Number of servings: 8 bite-size hamburger steaks

Ingredients:
200g (7oz.) ground beef and pork mixture
150g (5.3oz.) onion
100g (3.5oz.) Chinese chive
1 tbsp. sugar
salt and cracked black pepper
1 egg
15 Fu (Japanese dried wheat gluten) or 4 tbsp. Panko (bread crumbs)
sesame oil
A
* 1 tbsp. soy sauce
* 1.5 tbsp. rice vinegar
* 2 tsp. ground white sesame seeds
* 1 tsp. sesame oil

Directions:
1. Finely mince onion and finely chop Chinese chive. Crush the Fu (Japanese dried wheat gluten) into crumbs and add a bit of water to make it soft.
2. Heat sesame oil in a frying pan and saute the onion until soft and translucent for about 10 minutes. Add sugar and season with salt and cracked black pepper. Add Chinese chive and cook until tender. Remove from the heat and leave to cool.
3. Meanwhile mix A and make the sauce.
4. In a large bowl, put ground beef and pork mixture, egg, Fu crumbs, and sauteed chive mixture and mix well with hands until all ingredients are combined and smooth.
5. Divide it into 8 and toss each from one hand to the other hand repeatedly. Indent the center of each with fingers.
6. Heat sesame oil in a frying pan and saute the patties over medium high heat until a nice brown crust forms on the bottom. Turn the patties over, cover, and on low heat, cook for about 5 minutes until done. Then turn the heat up to medium high and saute them until a brown crust forms on the second side.
7. Transfer hamburger steaks to individual plate, pour the sauce over and enjoy!

↓レシピ（日本語）
http://recipe.rakuten.co.jp/recipe/1070000683/
---------------------------------

Thank you :D

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Yakiniku Gyoza - Video Recipe

Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!


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

I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D



Simple yet delicious!!! You can't stop eating them XD

---------------------------------
Yakiniku Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 18 pieces

Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)

Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.

Of course, it goes great with white rice! Perfect for Bento lunch box, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
---------------------------------

Enjoy :D

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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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Enoki Bacon - Video Recipe

This is my favorite food that my mom cooks at home. At my home, we eat it with ponzu sauce which is a citrus-based sauce. It is very tasty and refreshing, so please try it out in this way if you have never tried it! It's a great recipe for bento, too :D


http://www.youtube.com/watch?v=Hq1ASXYj81U

In this tutorial, I use Lékué (pronounced LAY-KWAY) Silicone Steam Case. Lékué is unique because it is made from 100% pure food-grade platinum silicone, built to exceed FDA standards. It's microwave, freezer, dishwasher and oven safe up to 260C (500F) degrees.　It costs about 50 bucks in Japan but becoming very popular these days.

Another popular product released this year (in 2011) is jelly ponzu (ハウス のっけてジュレ ぽん酢). Jelly ponzu can be spread on anything while traditional ponzu runs over.

Of course you can use ready-made ponzu, or I will show you how to make ponzu sauce from scratch.



---------------------------------
Enoki Bacon

Difficulty: Very Easy
Time: 10min
Number of servings: 2-4

Necessary Equipment:
microwavable cookware OR oven safe cookware

Ingredients:
200g (7oz.) enokitake (enoki mushrooms)
4 bacon strips
A
* 1 tbsp. lemon juice
* 1 tbsp. soy sauce

Directions:
1. Cut off the roots of the enoki mushrooms and separate them into 8 bundles.
2. Cut bacon strips in half and wrap enoki mushrooms.
3. Place the enoki bacon seam-side down, microwave for 3 minutes at 500w OR bake for about 10 minutes at 200C (390F). When it's done, let it steam for about 3 minutes.
4. Mix A and make ponzu sauce.
5. Pour the ponzu sauce over the enoki bacon just before serving.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_1990.html
---------------------------------

Enjoy :D

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Healthy Microwave Meatloaf - Video Recipe

I know I have a delay posting this here, so whomever already watched, thanks ;D

This is my favorite healthy meatloaf! I always want to eat something really healthy that you don't have to care much about calories, so I came up with this idea.


http://www.youtube.com/watch?v=YCW5r30BJuY

Kanikama (imitation crab meat) makes it tasty, fluffy, and delicious :)

Great for bento, too ;D



---------------------------------
Healthy Microwave Meatloaf

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

Necessary Equipment:
microwave
microwavable glass loaf pan

Ingredients:
1/4 cup panko (bread crumbs)
1 tbsp. milk
Ａ
* 200g (7oz.) minced chicken breast
* 50g (1.7oz.) minced onion
* 1 small egg
* 1 tbsp. sake (or white wine)
* salt & black pepper
Ｂ
* 50g (1.7oz.) mixed vegetables
* 120g (4.2oz.) kanikama (imitation crab meat/crab sticks)
* 30g (1oz.) shredded pizza cheese
Ｃ
* 3 tbsp. ketchup
* 2 tbsp. sweet chili sauce
cooking oil

Directions:
1. With hands, tear kanikama (crab meat) into shreds.
2. In a large bowl, soak panko (bread crumbs) in milk. Add A and mix well with your hands. Add B and mix well with your hands.
3. Place 2 in a plastic wrap, place in a microwavable glass loaf pan, and wrap up securely.
4. Microwave for 5 minutes at 500 watts. *Depending on the heat of the microwave, cooking time may differ.
5. Remove from the pan and remove the plastic wrap, heat cooking oil in a pan, and cook until the surface is browned.
6. Mix C and make a sauce.
7. Slice the meatloaf and serve with the sauce!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post.html
---------------------------------

Enjoy :D

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VIDEO RESPONSE runnyrunny999's Curry Flavored Chicken Wings

Did you watch runnyrunny999's Curry Flavored Chicken Wings already?!
Few weeks ago, I placed an order of "manly dish" at runnyrunny999's channel and he made me one that my darling can make :D

So, my darling made it ♥



---------------------------------
runnyrunny999's Curry Flavored Chicken Wings

Difficulty: Easy
Time: 30min (including cooking time)
Number of servings: 4

Ingredients:
8 chicken wings
A
* 1 tbsp. sake
* 1 garlic clove, grated
* 1 tsp. curry powder
* 2 tbsp. soy sauce
* salt & pepper
honey

Directions:
1. If you prefer, make a cut along the bone of each chicken wing to make it easier to eat. Mix A in a bowl.
2. Put the chicken wings and the seasonings in a Ziploc bag, marinate, and let them marinate for at least 10 minutes. Meanwhile preheat the oven to 250C (482F).
3. Place the chicken wings on the grill, spoon the sauce over the wings, and bake for about 15 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
4. Brush honey over the wings and continue to bake for 5 minutes until crisp.
---------------------------------

Thank you runny-san!!! It was delicious :D

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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

---------------------------------
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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How to Make Katsu (Japanese Deep-Fried Pork/Chicken/Beef Cutlet) - Video Recipe

Tonkatsu is a deep-fried pork cutlet. It is a very simple and popular home-cooked meal in Japan.

"Ton" means "pork" in Japanese. If you use chicken, it is called "Chicken-Katsu". If you use beef, it is called "Beef-Katsu".


https://www.youtube.com/watch?v=hWeQHCAsSR4

I hope you learn how to make it and arrange it in the way you like ;)



Deep Frying Oil I used:
http://www.nisshin-oillio.com/goods/vegeoil/product/index.shtml

Very popular Tonkatsu Sauce I recommend:
http://astore.amazon.co.jp/shopping072-22/detail/B00Z9P6Q4A
http://astore.amazon.co.jp/shopping072-22/detail/B00Z63F0BU

---------------------------------
Tonkatsu

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

Ingredients:
2 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
toasted white sesame seeds
Tonkatsu sauce
Karashi mustard if you like
shredded cabbage

Directions:
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops 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) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
4. Slice each Tonkatsu into small pieces and serve with shredded cabbage. Grind the white sesame seeds and mix into the Tonkatsu sauce. Dip the Tonkatsu into the sauce and eat. You can add some Karashi mustard if you like.

レシピ (日本語):
http://cooklabo.blogspot.jp/2011/08/blog-post_10.html
---------------------------------

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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



---------------------------------
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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Korokke (Croquette) - Video Recipe

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. 

My mom always mixes minced meat and boiled eggs to add richness, which makes the croquette really addictive! My darling loves it, so I always make tons of them!

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

Try out my recipe and you will know why ;)



---------------------------------

Korokke (Croquette)

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
4 egg
800g (1.8lb) potato
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
A
* 1tsp. salt
* cracked black pepper
* nutmeg
B
* flour
* beaten egg
* Panko (bread crumbs) vegetable oil for frying
Tonkatsu sauce
ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:
1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot.
2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A.
3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.).
4. Make the mixture flat in the pot and divide it into 16 equal portions.
5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko.
6. Fry them in oil at 170C (340F) until cooked golden brown.
7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.

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

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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

---------------------------------
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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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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Asparagus Kanitama

Kanitama (芙蓉蟹) is a Chinese omelette with crab meat topped with sweet and sour sauce. It is very popular home-cooked meal in Japan. You can add any kind of mushrooms and/or vegetables, but today I will show you mine adding asparagus. The rich flavor of asparagus makes it really yummy!!! To make it familiar, I used consomme cube instead of Chinese soup for the sauce.

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Asparagus Kanitama

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
100g (3.5oz.) asparagus
4 eggs
110g (3.8oz.) shredded crab meat
1 tbsp. sake
75g (2.6oz.) onion
salt and cracked black pepper
vegetable oil
A
* 150cc water
* 1/2 consomme cube
* 1 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. rice vinegar
* cracked black pepper
1 tbsp. katakuriko/corn starch mixed with 1/2 tbsp. water

Directions:
1. Mix A in a pan and bring to a boil. Put katakuriko/corn starch mixture in the pan and stir quickly until thick and stop the heat.


2. Put shredded crab meat in a bowl and sprinkle sake.




3. If you have thick asparagus, peel the lower section (hard part) lightly with a vegetable peeler, and boil the asparagus (1-3 minutes depending on size) in the salted water until al dente. Cut the asparagus diagonally into to 2 inch pieces. Chop onion.

4. Beat eggs in a bowl and add crab meat, chopped onion, and asparagus in it. Add a bit of salt and cracked black pepper to taste.


5. Heat vegetable oil in a frying pan over medium high heat. Spoon the mixture (4.) into the hot pan and form a round patty. When one side is done and nicely browned, turn over with a spatula and cook the other side.

6. Reheat the sweet and sour sauce (1.) over low. Serve the omelet on a plate and pour the sauce over. It doesn't matter if the asparagus popped out of the omelette.



My original recipe in Japanese is here.
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I hope you enjoy :)

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