Showing posts with label Preparation Procedure. Show all posts
Showing posts with label Preparation Procedure. Show all posts

Wednesday, March 19, 2014

How to Make Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) - Video Recipe

Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow

I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.

It goes great with white rice and perfect for bento box :)


https://www.youtube.com/watch?v=PkSmR9XF3nc

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



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Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)

Difficulty: Easy
Time: 30min
Number of servings: N/A

Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica)
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds

Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.

You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
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Saturday, November 3, 2012

How to Make Gyoza Wrappers from Scratch - Video Recipe

This video will show you how to make Gyoza wrappers at home.


This video will show you how to make Gyoza wrappers at home.
http://www.youtube.com/watch?v=K5buvP6xmTQ

Of course using store-bought ones saves time, but making from scratch tastes even better :)




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How to Make Gyoza Wrappers from Scratch


Difficulty: Easy
Time: 1hr
Number of servings: 25-30 wrappers (about 3.7-inch rounds)

Ingredients:
100g (3.5oz.) cake flour
100g (3.5oz.) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
*you can use 200g (7oz.) all purpose flour instead

Directions:
1. Sift together cake flour and bread flour for 2-3 times.
2. Mix salt in warm water.
3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling.
5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.

You can cut out with a circle cookie cutter to make perfect circles.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/11/blog-post_3.html
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Gyoza filling ideas:
How to Make Japanese Yaki Gyoza (Fried Dumplings Recipe) 焼き餃子の作り方 (基本レシピ)
http://www.youtube.com/watch?v=ffvdeBY6Ryw
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ
Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s

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Saturday, March 31, 2012

Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) - Video Recipe

In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!


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

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)



BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know… And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

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Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc… what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc…
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ(日本語)
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
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I hope you found this video informative!!!

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Wednesday, September 10, 2008

Chasen Nasu

Hello! We have clear blue autumn sky almost daily since the last storm on Sunday! I enjoy walking to the station because there is a cool breeze outside :)

However, I am drowsy all the time. Last night, I couldn't stay up to finish my diary. Also, this morning, I couldn't wake up on time! It's too early to hole up...

Anyway, today I want to write about a traditional way to cut eggplant. Why I write this is because I want to translate my eggplant recipe which requires this preparation procedure ;)

The procedure is called "Chasen Nasu".
Nasu is eggplant. Chasen is a bamboo whisk for traditional Japanese tea ceremony called "sado". It is so named because they look similar.

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The image on the left shows the directions.
1. Use small eggplant. Put knife at the stem end, turn around, and make an incision around the stem end. 
2. Remove the stem part by hand.  
3. Make thin lengthwise cuts in eggplant.
* Pictures are from tepore.
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By the way, there are many other traditional ways to cut and peel ingredients in Japanese cooking! This site shows some examples.

I heard of vegetable surcharge the other day, but still not seeing the effect on the prices. We can still purchase 5 large eggplants (when in season) for 100yen (approx. $1)! Hope things won't get worse all of a sudden...

Today, the gym is closed, so I am thinking of going out for a dinner with my boyfriend! Believe it or not, I go to the gym every day for an hour!!!

You all have a nice evening, too :)

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