Showing posts with label Popular Japanese Food. Show all posts
Showing posts with label Popular Japanese Food. Show all posts

Sunday, February 16, 2020

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe) | Japanese Cooking Video Recipe

No steamer needed. You can use a frying pan 😉


Onsen Manjyu (温泉饅頭) is a very popular gift from Onsen (hot spring). It is a brown soft steamed bun filled with Azuki bean paste. The bun is made with brown sugar so it's color is brown. The very first Onsen Manjyu is said to have originated at Ikaho Onsen in Gunma prefecture. Ikaho Onsen (hot spring) water color is brown, so the Onsen Manjyu color is brown. And now it is spread nationwide.




How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)
How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)

We've been to Hakone Onsen (hot spring), so we decided to make Onsen Manjyu at home 😋
https://www.instagram.com/p/B8AiJvUHQZ8/
https://www.instagram.com/p/B8BvhC8nZom/
https://www.instagram.com/p/B8QhGr4Hitk/

DIY Japanese Sweets (Wagashi) - traditional ones and more
https://www.youtube.com/watch?v=tcy-5OHaEsw

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

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)


Difficulty: Easy
Time: 1hr
Number of servings: 16 pieces

*US 240ml cup measurements

Ingredients:
1 cup (300g) strained Azuki red bean paste
1/2 cup (90g) brown sugar
3 tbsp. water
1/2 tsp. baking soda
1 tsp. water
1 cup (120g) all purpose flour
extra flour for dusting

Directions:
1. In a microwavable bowl, place brown sugar and 3 tbsp. water. Microwave for 1.5 min then mix well.
2. Place it in a large bowl, add baking soda diluted with 1 tsp, water, and mix well.
3. Sift in all purpose flour and mix well.
4. Divide the bean paste into 16 pieces and roll into balls.
5. Divide the dough into 16 pieces, flatten out the dough with a rolling pin, place the bean paste, and wrap with the dough. *not perfectly wrapped is okay don't worry!
6. Place Manjyu on a plate, place the plate in a frying pan, add water up to 1/3 high, cover (with a lid wrapped with a wet towel to prevent water dripping), and cook on medium for 8 minutes.

You can wrap with plastic wrap and keep in the fridge for a few days or freezer for a week. Defrost at room temperature to eat.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/how-to-make-onsen-manjyu.html
---------------------------------


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Wednesday, February 12, 2020

Basic Chahan (Japanese Fried Rice 炒饭) | Japanese Cooking Video Recipe

In Japan, we make Chahan (fried rice) at home using leftover ingredients in the fridge 😋


I hope this very basic recipe will give you an idea to make your fried rice 👍



TIPS: Adding rice at room temperature makes rice drier (not too sticky). Hot or cold is not recommended. To make your rice drier, cook 2 servings at once. Too much rice makes the fried rice moist and sticky.


Basic Chahan (Japanese Fried Rice 炒饭 Recipe)
Basic Chahan (Japanese Fried Rice 炒饭 Recipe)

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Basic Chahan (Japanese Fried Rice 炒饭 Recipe)


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

Ingredients:
300g (10.5oz.) cooked rice
50g (1.7oz.) Char Siu or ham
2 eggs
1/2 long onion
1 tbsp. cooking oil
salt and pepper
1/2 tbsp. Chinese soup stock powder
1 tsp. soy sauce

Directions:
1. Chop Char Siu and long onion. Beat 2 eggs.
2. Heat 1 tbsp. of cooking oil in a frying pan, quickly cook Char Siu and long onion until fragrant. Turn the heat to high, add beaten eggs and spread in the pan. Add rice and cook until eggs are crumbled (dry and cooked thoroughly).
3. Season with Chinese soup stock powder, salt, and pepper. Then last but not least, add soy sauce from the edge of the pan to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/Chahan.html
---------------------------------


Music by
YouTube Audio Library

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Tuesday, January 28, 2020

How to Make Basic Inarizushi (Inari Sushi) | Japanese Cooking Video Recipe

In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event!




Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches).


In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best 😉


Inarizushi (Inari Sushi)
Inarizushi (Inari Sushi)

You can also make Inarizushi with flavored rice:
https://youtu.be/lIj9H4KLLbY

Topping ideas:
https://youtu.be/7u8wzq0F5bM

Dashi Broth (Kayanoya Dashi) I used:


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

How to Make Basic Inarizushi


Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 20 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. rice vinegar
* 3 tbsp. sugar
* 1 tsp. salt
10 square Aburaage (deep-fried tofu pouches)
B
* 4 tbsp. soy sauce
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. sugar
* 400ml Dashi broth
4 tbsp. roasted white sesame seeds

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares.
2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well.
3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/inarizushi.html
---------------------------------


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Sunday, January 12, 2020

How to Make Omusubi Cake (Onigiri Cake) | Japanese Cooking Video Recipe

Omusubi or Onigiri is Japanese rice ball.


In this tutorial I will show you how to make Nori seaweed sheet crepe. To make Onigiri Cake, you can fill in any sweets and whipped cream of your choice. Enjoy 😋



I wrapped timtam, gâteau au chocolat, and cookie & cream 🍙


Omusubi Cake (Onigiri Cake)
Omusubi Cake (Onigiri Cake)

FYI: Onigiri Rice Ball Ideas
https://www.youtube.com/playlist?list=PLJdVRCODQ4Nkp7mSjWqMtyLKZry0qJcBa

FYI: April Fools' Recipe Ideas:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlMgHursZ4uZNBZ4APfeRc5

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

How to Make Omusubi Cake (Onigiri Cake)


Difficulty: Easy
Time: 1hr
Number of servings: 6

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

Onigiri Wrappers


Ingredients:
50g (about 5 tbsp.) all purpose flour
5g (about 2 tsp.) black cocoa powder
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
fillings for instance: timtam, gâteau au chocolat, and cookie & cream

Directions:
1. Sift in flour and black cocoa powder in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Place the fillings on a sheet of crepe then wrap into a triangle shape (see the video).
9. Use Onigiri wrappers to wrap Onigiri (see the video).

YES! You can make them a day (night) before. Keep them in the fridge. The cream will set nicely and easy to eat in this way. Of course eating them as soon as you can is better.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/omusubi-cake.html
---------------------------------


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Monday, December 23, 2019

How to Make Thick and Fluffy Christmas Pancakes (NO EGG) | Japanese Cooking Video Recipe

Crisp outside, fluffy and moist inside. Super delicious!!!




The trick to no-fail thick and fluffy pancakes is Morinaga's Hot Cake Mix!!! It is a very popular product known for many years. Even if you mix in a circular motion, you can make a thick pancake. Perfect for kids to cook.

https://amzn.to/2MgsBzU



Btw, not sponsored. LOL Don’t take me wrong. I know you don’t want to waste time to fail, so I am sharing this with you instead of the from scratch video. VERY EASY as you can see.


It is our culture using the Hot Cake mix. You can find it at Japanese grocery stores or online for sure!

https://amzn.to/2MgsBzU

Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D I will show you how to make them someday!
https://amzn.to/2MgsBzU

Hot Cake Recipe:
https://www.youtube.com/watch?v=95dYm8M2o3w

Pancakes From Scratch:
https://www.youtube.com/watch?v=acMP2DOpWeA

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The Trick to No-Fail Thick and Fluffy Japanese Pancakes


Difficulty: Easy
Time: 20min
Number of servings: 3 9cm/3.5inch-tall Christmas Tree Ring

Ingredients:
1 (150g) Morinaga Hot Cake Mix (flour)
1 Aojiru (green juice powder)
160ml milk
1/2 tsp. vinegar *vinegar makes the cake even fluffier
cooking oil
chocolate pen and sugar sprinkles

Directions:
1. Mix cake mix, Aojiru (green juice powder), milk, and vinegar. Do not over mix, some lumps are okay.
2. Grease the cake rings and a frying pan with cooking oil. Pour batter to about half full. Cover and cook on low for 5 minutes. Flip them over, cover, and cook on low for 3 minutes.
3. Check for doneness with a skewer. Remove from the cake ring and serve on a plate.
4. Decorate the pancakes with chocolate and sugar sprinkles.

You can wrap the pancakes in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)

レシピ(日本語)
https://cooklabo.blogspot.com/2019/12/Christmas-Pancakes.html
---------------------------------


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Monday, November 18, 2019

How to Make Beef Sukiyaki Rice Bowl (Recipe) | Japanese Cooking Video

Sukiyaki can be a delicious rice bowl topping 👍

Perfect for Bento lunch box as well 😉




Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.

https://www.youtube.com/watch?v=ULYEbhdC52E

Sukiyaki Rice Bowl (Recipe)
Sukiyaki Rice Bowl (Recipe)

BTW, Sukiyaki and Gyudon beef bowls are different dishes.

https://www.youtube.com/watch?v=luQQVFNd67Y

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

How to Make Beef Sukiyaki Rice Bowl


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

Ingredients:
250g (8.8oz.) thinly sliced beef
150g (5.2oz.) Yaki-Dofu (grilled tofu)
100g (3.5oz.) onion
4 Shiitake mushrooms
150g (5.2oz.) Shirataki (translucent Konnyaku noodles)
a bundle of watercress
1.5 tbsp. cooking oil
Warishita (Sukiyaki sauce) seasonings
* 3 tbsp. Kombu Dashi broth (or water)
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
2 bowls of rice
Onsentamago (Soft-Boiled Eggs) or hard boiled eggs
https://www.youtube.com/watch?v=Xwg9drpyEXE
https://www.youtube.com/watch?v=agsRmI4F2mI

Directions:
1. Cut Yaki-Dofu into bite sized pieces. Cut onion into wedges. Remove stems of Shiitake mushrooms and cut into half. Cut watercress into 4cm (1.5inch) long pieces.
2. Boil Shirataki 2-3 minutes in order to remove bad smell if necessary.
3. Mix Warishita (Sukiyaki sauce).
4. Heat cooking oil in a frying pan, cook the onions until tender. Add beef and cook until no longer pink.
5. Pour in Warishita (Sukiyaki sauce), add Yaki-Dofu, Shiitake mushrooms, hard part of watercress, and Shirataki. Cover and cook on medium for 5 minutes until everything is cooked. Add watercress leaves and cook until wilted for 3 minutes.
6. Serve on top of hot bed of rice with Onsentamago (Soft-Boiled Eggs) or hard boiled eggs.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/11/beef-sukiyaki-rice-bowl.html
---------------------------------


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Friday, November 15, 2019

How to Make Japanese Shrimp Fried Rice with Egg (虾仁炒饭 Recipe) | Japanese Cooking Video

Easy! Better than Takeout 😉

Fluffy scrambled eggs make this dish distinctive 👍


Japanese Shrimp Fried Rice with Egg (虾仁炒饭 Recipe)
Japanese Shrimp Fried Rice with Egg (虾仁炒饭 Recipe)

TIPS: Adding rice at room temperature makes rice drier (not too sticky). Hot or cold is not recommended. Then please cook the rice long (for about 5 minutes) before adding the eggs and seasonings. Seasonings make the rice sticky, so the rice is better dry before adding them 😉Also, if you have a chance going to Daiso, the spatula I used is pretty convenient. hehe




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How to Make Japanese Shrimp Fried Rice with Egg (虾仁炒饭 Recipe)


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

Ingredients:
300g (10.5oz.) cooked rice
150g (5.2oz.) deveined shrimp
1/2 long onion
1/2 tbsp. Chinese soup stock powder
salt and pepper
1 tsp. Sake or white wine
1 tsp. soy sauce
2 eggs
2 tbsp. cooking oil

Directions:
1. Season the shrimp with salt, pepper, and Sake. Chop long onion. Beat 2 eggs.
2. Heat 1 tbsp. of cooking oil in a frying pan then make scrambled eggs and set aside.
3. Heat 1 tbsp. of cooking oil in a frying pan, cook the shrimp, then add rice and chopped long onion in order and cook for 5 minutes until flaky (bit drier). Add scrambled eggs, season with Chinese soup stock powder, salt, and pepper. Then last but not least, add soy sauce from the edge of the pan to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/11/Shrimp-Fried-Rice.html
---------------------------------


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Monday, November 4, 2019

5 MIN How to Make Chashu (Japanese Ramen Pork / Nibuta 叉焼) Recipe | Japanese Cooking Video Recipe

Juicy and Tender! Easiest Chashu / Char Siu (Japanese Ramen Pork) ever!

Easy for kids to eat 😋



We call any kind of pork slices on top of Ramen "Char Siu". Usually braised and sometimes roasted. It is confusing 😅


How to Make Chashu (Japanese Ramen Pork)
How to Make Chashu (Japanese Ramen Pork)

Other 5-MIN Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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

5 MIN Char Siu (Japanese Ramen Pork / Nibuta 叉焼)


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

Ingredients:
300g (10.5oz.) thinly sliced pork (for Shabu-Shabu)
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tsp. sugar
* 1 clove grated garlic
* 1 tbsp. grated ginger
1/2 long onion

Directions:
1. Season the pork with A. Slice the long onion diagonally.
2. Place the pork slices horizontally so that each slice overlaps the adjacent one.
3. Roll the pork into a chunk.
4. Place the pork chunk on 30cm (12inch) square parchment paper. Place the long onion slices on top and wrap with the parchment paper (see the video how).
5. Place it on a microwavable dish and microwave on high (700W) for 5 minutes.
6. Slice into 7mm (1/4 inch) pieces. Drizzle with the cooking liquid.

レシピ(日本語)
https://cookpad.com/recipe/288315
---------------------------------


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Tuesday, September 17, 2019

How to Make Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯 Recipe) | Japanese Cooking Video Recipe

Delicious and perfect clear soup that goes perfect with any meal! Slightly thick soup stays warm longer, must try in cold season 😊




How to Make Japanese Egg Drop Soup
How to Make Japanese Egg Drop Soup

Other Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

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

Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯)


Difficulty: Easy
Time: 15min
Number of servings: 4 servings

Ingredients:
2 eggs
snow peas *Mitsuba or chopped scallion is ok
600ml Dashi broth (Kombu or Bnoito)
1/2 tsp. salt
1 tsp. light soy sauce *regular soy sauce is ok if you don't have it
2 tsp. Katakuriko (potato starch) *corn starch is ok
1 tbsp. ginger juice *if you like

Directions:
1. Beat eggs in a bowl. Trim stems and remove strings of the snow peas, cook in boiling water for a few seconds, drain well, and cut into thin strips.
2. Put Dashi broth in a large pot and put on medium. When it becomes warm, season with salt and light soy sauce.
3. Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.
4. Bring the soup to a boil, add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork, moving your hands in a circular motion around the pot.
5. Wait for a second, mix with a ladle, then add ginger juice if you like.
6. Stop the heat, cover, and steam with the remaining heat for a minute.
7. Pour it into a soup bowl, and garnish with snow pea strips.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/Kakitamajiru.html
---------------------------------


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Monday, September 9, 2019

5 MIN How to Cook Edamame (Recipe) | Japanese Cooking Video Recipe

Pan steaming Edamame is a Quick Easy and Delicious way to cook fresh green soybeans in pods. Edamame flavor is condensed and maximizes nutrient retention during cooking 👍 It is talked about in Japan quite recently that the result is better than boiling 😲




My daughter (4 years 8 months) ate most of them!

5 MIN How to Cook Edamame (Recipe)
5 MIN How to Cook Edamame (Recipe)

Yaki Edamame (Pan Roasted Edamame):
https://www.youtube.com/watch?v=-UoIp1dj138
Edamame Gohan (Rice):
https://www.youtube.com/watch?v=SgY3FMmnk-U

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5 MIN Edamame (Pan-Steamed Recipe)


Difficulty: VERY EASY
Time: 5min
Number of servings: n/a

Ingredients:
1 bag Edamame (250g/0.5lb)
1 tsp. salt
180ml water

Directions:
1. Wash Edamame, drain well in a strainer, and coat with salt.
2. Put Edamame in a frying pan, add water, cover, and put on high. When it comes to a boil, turn down to medium, and cook for 5 minutes.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/5-min-how-to-cook-edamame.html
---------------------------------


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Saturday, July 13, 2019

5 MIN Japanese Egg Sandwiches (Tamago-Sando Recipe) | Japanese Cooking Video Recipe

This quick recipe requires no boiling eggs! Delicious MUST TRY 😋




5 MIN Japanese Egg Sandwiches (Tamago-Sando Recipe)

FYI: How to Make Konbini Sandwiches (Egg Mayo, Tuna Mayo, Ham Mayo) Recipe

https://www.youtube.com/watch?v=AK2GYvcNLX0

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

Japanese Egg Sandwiches (Tamago-Sando)


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

Ingredients:
4 slices of bread
2 eggs
2 tsp. water
2 tbsp. mayonnaise
1 tbsp. chopped onion or tartar sauce if you like
salt and pepper

Directions:
1. Put eggs and water in a microwavable bowl then mix well.
2. Do not cover and microwave at 500w for 1 minute. Mix well then again microwave at 500w for 30 seconds.
3. Mix in mayonnaise, chopped onion or tartar sauce, salt and pepper.
4. Spread the mixture in the center of a slice of bread. Then top with another slice of bread. You can place a slice of ham if you like ;)

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/5-min-japanese-egg-sandwiches.html
---------------------------------


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Sunday, April 7, 2019

Tempura Moriawase (Assorted Tempura with Seafood and Vegetables Recipe) | VR180 Cooking | Japanese Recipe Video

I will show you easy and the best choices to make Tempura Moriawase 👍




Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖


Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)

I used Pink Deep Fryer by Fujihoro:



Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:

http://www.youtube.com/watch?v=zRyoZ8bybSo

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

Tempura Moriawase (Assorted Seafood and Vegetable Tempura)


Difficulty: Easy
Time: 30min
Number of servings: 4 or more

Ingredients
vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired

Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Wash, peel (leave the tails) and devein the shrimps. 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 deep frying.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Beat an egg and add ice water to make them 200ml liquid. (Be sure to use ice water not to activate the gluten) Pour the mixture into a large bowl, sift flour in and mix lightly. The batter should be lumpy, do not over-mix.
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and fry them immediately until golden and crisp. Drain tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.)
6. Serve with tentsuyu and grated daikon radish. Or salt and sudachi (or lemon) is good, too!

Tempura is best served hot!

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Tempura.html
---------------------------------


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Friday, April 5, 2019

5 MIN Cucumber Tuna Mayo Salad | Japanese Cooking Video Recipe

Typical Japanese Cucumber Salad idea 👍




5 MIN Cucumber Tuna Mayo Salad
5 MIN Cucumber Tuna Mayo Salad

You can use a vegetable slicer if you have:



Easy Fun recipe to make with kids 💖


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Cucumber Tuna Mayo Salad


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

Ingredients:
1 Japanese cucumber
4 tbsp. well drained canned tuna
1 tbsp. mayonnaise
1/3 tsp. salt
pepper

Directions:
1. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from becoming wet.
2. Combine cucumber slices, tuna, mayo and pepper in one bowl to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Cucumber-Salad.html
---------------------------------


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Friday, March 22, 2019

How to Make Katsudon (Pork Cutlet Rice Bowl) Recipe | VR180 Cooking | Japanese Recipe Video

Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!




Katsudon (Pork Cutlet Rice Bowl)
Katsudon (Pork Cutlet Rice Bowl)

I used Pink Deep Fryer by Fujihoro



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Katsudon (Pork Cutlet Rice Bowl)


Difficulty: Very Easy
Time: 30min
Number of servings: 1

Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
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.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/Katsudon.html
---------------------------------


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