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

Wednesday, February 12, 2020

Basic Chahan (Japanese Fried Rice 炒饭 Recipe) | OCHIKERON | Create Eat Happy :)

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


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Tuesday, January 28, 2020

How to Make Basic Inarizushi (Inari Sushi) | OCHIKERON | Create Eat Happy :)

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 5, 2020

How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea) | Japanese Cooking Video Recipe

No egg used, simple yet delicious Japanese Scrambled Tofu (Iri Dofu) recipe 👍




Healthy scrambled eggs-like idea 😉


Scrambled Tofu
Scrambled Tofu

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

How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea)


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

Ingredients:
350g(12oz) Momen-dofu (Cotton Tofu)
50g (1.8oz.) onion
60g (2.1oz.) carrot
80g (2.8oz.) Shimeji mushrooms
60g (2.1oz.) frozen unshelled Edamame (green soybeans)
Seasonings
* 1/3 vegan Kombu kelp Dashi powder
* 1.5 tbsp. soy sauce
* 1 tbsp. sugar
salt
1 tbsp. sesame oil

Directions:
1. Wrap Tofu in paper towers, place it on a dish, and microwave for 3 minutes to drain water from Tofu. Defrost Edamame and remove the edamame beans from the pods.
2. Thinly slice onion. Cut carrot into thin strips.
3. Heat sesame oil in a frying pan, add onion, carrot, and Shimeji mushrooms and cook until tender. Add Tofu (break into pieces with hands), add seasonings, and cook until Tofu water is gone. Add edamame, season with salt to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/how-to-make-iri-dofu.html
---------------------------------


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Monday, November 18, 2019

How to Make Beef Sukiyaki Rice Bowl (Recipe) | OCHIKERON | 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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Friday, October 25, 2019

How to Make Halloween Bento Lunch Box (Kyaraben Recipe) | Japanese Cooking Video Recipe

Easy Fun and Kawaii Bento for Halloween 🎃👍


Tamagoyaki Tombstone and Mini sausage mummies are perfect for Halloween Bento lunch box! Use Halloween cookie cutters to make Nori Cheese Rice. If your kids don't like rice, then you can put Nori Cheese on top of noodle or pasta dish!




How to Make Halloween Bento Lunch Box
How to Make Halloween Bento Lunch Box

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How to Make Halloween Bento Lunch Box Recipe


Difficulty: Easy
Time: 20min
Number of servings: N/A

Menu
* Halloween Hot Dogs (Sausage Mummies)
https://www.youtube.com/watch?v=RUZZUpXTVGI
* Halloween Tombstone Tamagoyaki (Egg Rolls)
https://www.youtube.com/watch?v=r_gS2QjAmGM
* Chikuwa (fish cake) Cucumber
https://www.youtube.com/watch?v=phYeDtkuT7Y
* Broccoli with Tomato Sauce Spooky Graveyard
* Nori Cheese Rice with Halloween Decorations

レシピ(日本語)
https://cooklabo.blogspot.com/2019/10/how-to-make-halloween-bento.html
---------------------------------


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Sunday, September 29, 2019

Zombie Omurice (Japanese Omelet Rice Using Pomodoro Sauce) Halloween Recipe | Japanese Cooking Video Recipe

How to Make Omurice (Japanese Omelet Rice) for Halloween 🎃

Perfect dish for Lunch, Dinner, and bento box, too!




Zombie Omurice (Japanese Omelet Rice Using Pomodoro Sauce) Halloween Recipe
Zombie Omurice (Japanese Omelet Rice Using Pomodoro Sauce) Halloween Recipe

Omurice is a very popular home cooked meal in Japan. It is a tomato ketchup fried rice wrapped with a thin sheet of crepe-like fried egg. HOWEVER, many people dislike using a lot of ketchup, so I used Pomodoro sauce instead. YES! it works 😉



How to Make BASIC Omurice with Ketchup 👍
https://www.youtube.com/watch?v=FCmfXqVJc6Q

More Halloween Recipes 🎃
https://www.youtube.com/playlist?list=PLCEB7675396B1FC32
https://youtu.be/fvTuLmISILg
https://youtu.be/bFclP4ccyEQ

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Zombie Omurice (Japanese Omelet Rice Using Pomodoro Sauce) Halloween Recipe


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

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
75g (2.5oz.) smoked chicken or ham cut into small pieces
6 tbsp. pomodoro sauce
4 eggs
cooking oil
tomato ketchup
salt and pepper
10 sausages for Zombie fingers
cooked broccoli *if you like

Directions:
1. Heat pomodoro sauce in a frying pan, add rice and meat, mix well, then season with salt and pepper.
2. Peel the tip of the sausages to make nails, then cook. Beat 2 eggs (1 serving) in a bowl.
3. In another frying pan, heat cooking oil, spread the egg mixture and make a round sheet of egg. Before the egg is fully cooked, place the seasoned rice in the middle. Fold up both sides of the egg, then shape it using the edge of the pan. Carefully flip it over onto a plate. *You can use a paper towel to help shape it.
4. Make holes in Omurice and place the sausage fingers. Decorate with ketchup and garnish with cooked broccoli if you like.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/zombie-omurice-japanese-omelet-rice.html
---------------------------------


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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

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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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How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl) | Japanese Cooking Video Recipe

Oyakodon is a very popular Japanese rice bowl. Chicken and egg seasoned in soy sauce based broth, and served on top of a bowl of rice. Juicy and delicious rice bowl dish we Japanese make very often at home.




Oyakodon with minced meat is easy to eat 😉
https://www.youtube.com/watch?v=yth_Xbo2T3o

This video is 2 servings but you can make this dish from 1 serving👍


How to Make Oyakodon
How to Make Oyakodon

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

Oyakodon (Japanese Chicken and Egg Rice Bowl)


Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
100g (3.5oz.) chicken thigh
50g (1.7oz.) onion
A
* 60ml Dashi broth (you can use Dashi powder to make it)
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar
2 eggs
2 Mitsuba (Japanese wild parsley) if you have
1 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like

NOTE: you can substitute 1 tbsp. of Mirin with 1 tsp. of sugar (which means you need 2 tsp. of sugar for this recipe)

Directions:
1. Cut chicken into small pieces. Slice the onion. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Mix A very well. Beat eggs in a bowl.
3. Put A in a frying pan and bring to a boil. Add chicken and onions, then cook for 5 minutes until the chicken is no longer pink.
4. Pour in the beaten egg from the center to the edges of the pan (because the center cooks slowly). Add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-cooked (or as you prefer is ok).
5. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/how-to-make-oyakodon.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

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

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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Tuesday, July 30, 2019

5 MIN Sunomono (Japanese Cucumber Salad) - Vegan Japanese Recipe

Quick Easy and Delicious! Addictive sesame seeds flavor 👍




This summer I bought one cucumber seedling then wow, it makes a few cucumbers once or twice a week 😋💖 We haven't bought any cucumber this summer yet! hehe

5 MIN Sunomono (Japanese Cucumber Salad - Vegan Recipe)
5 MIN Sunomono (Japanese Cucumber Salad - Vegan Recipe)

Sunomono (Japanese Cucumber Salad with Wakame Seaweed) Recipe:
https://www.youtube.com/watch?v=lAGA-OIHWYc
Yukari Marinated Japanese Cucumber Salad (2-Ingredient Recipe):
https://www.youtube.com/watch?v=yMJBCH6T83s
5 MIN Cucumber Tuna Mayo Salad (Recipe):
https://www.youtube.com/watch?v=aggk7NU-MaU

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Sunomono (Japanese Cucumber Salad - Vegan Recipe)


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

Ingredients:
1 Japanese cucumber
salt
A
* 1 tbsp. vinegar
* 1/2 tbsp. soy sauce
* 1/2 tbsp. sugar
* 1/2 tbsp. sesame seeds
* 1 tsp. sesame oil

Directions:
1. Rub cucumber with salt and wash with water to smooth out the prickly surface of fresh cucumber.
2. Cut cucumber into thick slices, coat with 1/4 tsp. of salt, then wipe off excess water from cucumber slices with a paper towel. *Thin slices are OK but thick pieces are easy for kids to eat.
3. Mix A. Coat cucumber slices with the seasonings to finish. You can leave for a while till the cucumber slices absorb the flavor.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Sunomono.html
---------------------------------


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Saturday, July 13, 2019

Vegan Potato Korokke (Japanese Croquettes Recipe) | Japanese Cooking Video Recipe

My daughter went to Potato Digging. Last year we made some french fries so this year we decided to make very simple croquettes which we can fully enjoy the fresh potatoes 😋💖




Vegan Potato Korokke (Japanese Croquettes Recipe)

French Fries:
https://www.youtube.com/watch?v=ri4P8KMQJBI

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

Vegan Potato Korokke (Croquettes Recipe)


Difficulty: Easy
Time: 30min
Number of servings: about 20~30 pieces

Ingredients:
2.6lb (1200g) potatoes
80ml soy milk
1 tsp. salt
pepper
1/2 cup flour
2/3 cup water
vegan Panko (bread crumbs)
deep frying oil

Directions:
1. Wash potatoes and boil them from water. When it comes to a boil, cook on medium for 15 minutes. Insert a bamboo skewer to check if the potatoes are done.
2. Peel while potatoes are hot and mash them with a fork.
3. Mix in soy milk, season with salt and pepper, then shape into round or oval patties.
4. Dip into flour and water mixture, coat with Panko (bread crumbs).
5. Deep fry in oil at 180C (350F) until golden brown. Eat as is or with ketchup 👍

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Potato-Korokke.html
---------------------------------


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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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Saturday, April 27, 2019

How to Make Chicken Sukiyaki (Torisuki) Recipe | VR180 Cooking | Japanese Cooking Video

Sukiyaki (すき焼き) is a traditional and popular Japanese hot pot (nabe) cooked with thinly sliced beef but you can also enjoy it with chicken. Especially the grilled chicken makes it tasty and delicious!




Pink IH Portable Induction Cook Top I bought:


How to Make Chicken Sukiyaki
How to Make Chicken Sukiyaki

Beef Sukiyaki recipe is HERE:
https://youtu.be/ULYEbhdC52E

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Chicken Sukiyaki (Torisuki)


Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients
350g (12.5oz.) chicken thigh
200g (7oz.) Yaki-Dofu (grilled tofu)
300g (10.5oz.) Shirataki (translucent Konnyaku noodles)
4 shiitake mushrooms *you can also add Enoki, Shimeji, Maitake, etc...
4 long green onions
1 carrot
200g (7oz.) Shungiku (garland chrysanthemum) *Watercress can be a substitute
cooking oil
Warishita (Sukiyaki sauce seasonings)
* 100ml Kombu broth (or water)
* 100ml Sake
* 100ml Mirin (sweet Sake)
* 100ml soy sauce
* 4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Lightly sprinkle the chicken with Sake, salt and pepper and leave for 5 minutes to remove the bad smell. Cut yaki-dofu into bite sized pieces. Boil shirataki 2-3 minutes in order to remove dirt. Remove stems and cut shiitake mushrooms in half. Chop long green onions into 7cm (2.5inches) pieces. Slice carrot with peeler as much as you want. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Heat cooking oil in the pot and cook the long onions and skin-side of chicken until crisp golden (long onion gives nice flavor). Chicken doesn’t have to be cooked thoroughly because it is going to be simmered later. Slice the chicken into bite-size pieces.
3. In the same pot, put vegetables, chicken, and Warishita (Sukiyaki sauce) and simmer on medium for about 10 min until everything is done.
4. If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can either cook Sukiyaki at the table or in the kitchen and eat at the table on a portable stove.
You can add udon if desired. It goes great with Sukiyaki!
The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

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


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How to Make Udon Noodles (Recipe) | VR180 Cooking | Japanese Cooking Video Recipe



I used pasta making machine Atlas 150 Marcato made in Italy 👍


3.5mm cutter roller is perfect but 6mm (which comes with the machine) is good, too.
https://amzn.to/2UAtidG

You need only 4 ingredients! Using a bread machine and a pasta maker machine, you can make silky-smooth and chewy Udon noodles in a minute!!! (Any bread machine is OK if it can knead)


FYI: Perfectly kneaded dough is the KEY to activate the gluten in the flour and gives the noodles the silky-smooth and chewy texture. This is why we used a bread machine. My mom used to make udon like this when we lived in Jordan many many years ago 😉Using hands or feet is pretty much a work if you want to serve udon quickly for family.


How to Make Udon Noodles
How to Make Udon Noodles

If you don't have a bread machine, you can put the dough in a plastic bag, wrap in a towel, and knead with your feet for about 5 minutes until smooth. If you use your hands (palms) it may take for about 15 minutes.


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Homemade Udon Noodles from Scratch


Difficulty: Very Easy
Time: 15min + 2hrs resting time
Number of servings: n/a

Ingredients
4 cups (500g) all purpose flour
1 cup (240ml) water
1 tbsp. salt
1 egg white

Directions:
((Using a machine))
1. Put all the ingredients in a bread machine and knead.
2. Place the dough in a plastic bag and rest for about 2 hours.
3. Divide it into 5, roll out the dough and put through the pasta maker machine at the dial to the widest setting (usually setting number 1). Feed it through the rollers.
4. Then begin rolling it thinner, by turning the dial to the next narrowest setting (most likely number 2).
5. Attach the noodle-cutting attachment to the pasta machine (3.5mm or 6mm is perfect for Udon), sprinkle the dough lightly with flour, and feed it into the cutting attachment.
6. Cook the Udon in boiling water for 10 minutes. Wash the noodles very well with running water if you want to serve cold Udon.
7. Serve the udon with shredded Nori seaweed sheet, wasabi, chopped onions, and Tsuyu (dipping sauce). You can also serve with Tempura! Yummy!

((by hands or feet))
1. Mix water and salt very well to make salted water.
2. Add water little by little then quickly mix with your hand until the dough crumbles. Make sure water is mixed evenly. When you see a lump, you want to crumble it.
3. Form it into a ball.
4. Knead the dough for 15 minutes using your palms, just like you make a bread, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth. You can put the dough in a plastic bag and step it on with your feet for 5 minutes, this allows you to get much more pressure on the dough to activate the gluten.
5. Put it in a plastic bag, rest the dough for 2 hours at a room temperature.
6. Roll out the dough into a thin rectangle, sprinkle lightly with flour, then fold it into thirds, slice it into 0.2 inch (5mm) or as you desire.
7. Cook the Udon in boiling water for 10 minutes. Wash the noodles very well with running water if you want to serve cold Udon.
8. Serve the udon with shredded Nori seaweed sheet, wasabi, chopped onions, and Tsuyu (dipping sauce). You can also serve with Tempura! Yummy!

((Udon Dashi))
Boil 600ml Dashi broth (made with Dashi powder is ok), 2 tsp. Soy sauce, 1 tbsp. Mirin (sweet Sake), ½ tsp. Salt in a pot.

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


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