Showing posts with label VEGETARIAN. Show all posts
Showing posts with label VEGETARIAN. 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 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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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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Tuesday, December 31, 2019

How to Make Kabocha Japanese Squash Soup | Japanese Cooking Video Recipe

My 5-year-old daughter learned this Kabocha Pumpkin Soup song at her kindergarten and wanted to make it 😉




Japanese-style pumpkin soup 😋


Kabocha Japanese Squash Soup
Kabocha Japanese Squash Soup

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

How to Make Kabocha Japanese Squash Soup


Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
400g(0.8oz) Kabocha Japanese Squash
100g(3.5oz) onion slices
1 tbsp. butter
400ml water
1 consommé cube
400ml soy milk or milk
salt and pepper
parsley flakes

Directions:
1. Microwave Kabocha for a few minutes to make the skin soft, peel and dice.
2. Put butter and onion slices in a pot then cook until tender.
3. Add Kabocha, water and consommé cube then simmer for 7~8 minutes until Kabocha is cooked.
4. Put in a blender then mix until smooth.
5. Put back in a pot, add soy milk and heat until warm. Season with salt and pepper.
6. Pour it into a dish and sprinkle with parsley flakes.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/12/kabocha-soup-recipe.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

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶 | Japanese Cooking Video Recipe

Soy milk base Matcha green tea latte, with a hint of brown sugar from Okinawa! So delicious just like Wagashi (Japanese sweets) 😋 Must try!!!




This Tapioca Express was very easy yet delicious with nice chewy texture 💖

カルディでは500円くらいでもっと安かったです。

I cooked this Tapioca from cold water then failed (pearls melt and water became slimy)... make sure you cook in boiling water!

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶
Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶

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

Matcha Bubble Tea (Vegan Boba Recipe)


Difficulty: VERY Easy
Time: 60min
Number of servings: 4 servings

Tapioca is perfect for Ice cream topping as well.
You can save Tapioca in the freezer, defrost at room temperature to use.

Ingredients:
1 box Tapioca Express (おうちでタピオカ)
2 tbsp. Matcha green tea powder
100g brown sugar
100ml hot water
600ml soy milk

Directions:
1. Melt brown sugar in hot water. Add Matcha powder and mix well with a whisk (or Chasen if you have). Strain through a sieve and cool in the fridge. You can keep the Matcha syrup in the fridge for about a week
2. Meanwhile, put Tapioca in boiling water and simmer for 20 minutes. Stir immediately to avoid them sticking to the bottom of the pot.
3. Stop the heat, cover, and steam for 20 minutes. Pour tapioca into a sieve and rinse with cold running water.
4. Put some Tapioca (and ice cubes if you like) in a glass, pour 1 tbsp. of Matcha syrup and 150ml of cold soy milk. Mix well to drink.

If you want to keep the bubbles in the fridge for a day, you can coat some Matcha syrup so that they won't stick together. In this way bubbles become sweet and delicious with Matcha brown sugar flavor! Make sure you eat on the day you make, otherwise bubbles become hard. You can microwave to make them soft but they drastically lose flavor...

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Matcha-Tapioca-Milk-Tea.html
---------------------------------


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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

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

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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How to Keep Onigiri (Rice Balls) MOIST in the Fridge Overnight | Japanese Cooking Video Recipe

Rice getting hard / drying out in the fridge overnight, solution?


The answer is easy. It is to mix in oil. You can use any cooking oil but adding some healthy one is a better choice I think 😉No microwaving (reheating) needed when you eat 👍




BTW "Oil Onigiri" is something popular here in Japan, in the way it makes the Onigiri tasty!

If you are making Onigiri a night before, I recommend not touching the it with your bare hands. This is why I use plastic wrap. In this way Onigiri will be bactaria free and lasts longer.

How to Keep Onigiri (Rice Balls) MOIST in the Fridge Overnight

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

How to Keep Onigiri (Rice Balls) in the Fridge Overnight


Difficulty: VERY Easy
Time: 3min
Number of servings: 3 small rice balls

Ingredients:
240g cooked rice
2 tsp. oil of your choice

Directions:
Mix oil in rice and make rice balls. You can make 3 small rice balls from 240g rice.

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


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Wednesday, February 20, 2019

Meat Doria (Japanese Rice Gratin) | OCHIKERON | Create Eat Happy :)

Delicious combination of white sauce and meat sauce 👍




I didn't mention in the video but we call this kind of Doria "Milano Doria". Nothing related to Italy like Neapolitan 😅


Meat Doria (Rice Gratin)
Meat Doria (Rice Gratin)

Tasty and Delicious Meat Sauce recipe is HERE:

https://www.youtube.com/watch?v=1oPvRHeCYYA

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

Meat Doria (Rice Gratin)


Difficulty: Easy
Time: 30min
Number of servings: 2 servings
20cm (8inch) pie dish


Ingredients:
((Curry Flavored Rice))
300g (10.6oz.) cooked Japanese rice (short-grain rice)
120g (4.2oz.) chopped sausages
80g (1/2) chopped onion
2tsp. curry powder
1/3 tsp. salt
pepper
2 tbsp. butter
((White Sauce))
3 tbsp. butter
3 tbsp. flour
300ml soy milk or milk
1/3 tsp. salt
pepper
((Meat Sauce))
https://www.youtube.com/watch?v=1oPvRHeCYYA
pizza cheese

Directions:
1. Heat butter in a frying pan and sauté the chopped onion until tender. Add and heat chopped sausages, then add rice. Season with curry powder, salt and pepper.
2. Put butter in a small pot, sift in flour, and cook on low very well mixing constantly. Add soy milk, put on medium. When it becomes to a boil, turn down to low, add salt and pepper, and cook until thick mixing constantly.
3. In a pie dish, put the curry flavored rice, white sauce, pizza cheese, and meat sauce. Cook in the oven until the cheese melts and golden brown.

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


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Saturday, October 6, 2018

HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe) | Japanese Cooking Video

Crunchy outside, sticky like Mochi inside 👻💕

No Oven using a frying pan! Quick, Easy, and Delicious 😋


HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)
HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free)

Of course you can use Vegan/Vegetarian toppings 👍




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

HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)


Difficulty: VERY Easy
Time: 20 min
Number of servings: 15cm (6inch) pizza

Ingredients:
((Rice Pizza Dough))
150g (5.3oz.) cooked rice
1 tbsp. grated parmesan cheese
1 tbsp. pizza cheese
salt and pepper
1 tsp. olive oil
((Toppings))
pizza sauce
mozzarella cheese
grape tomatoes
cooked broccoli
bologna sausage (ham is ok)
Nori seaweed sheet

Directions:
1. Mix cooked rice, grated parmesan cheese, pizza cheese, salt and pepper.
2. Heat olive oil in a frying pan and spread the rice dough. Cook one side for 5 minutes until crisp golden brown.
3. Flip it over, place the toppings, cover, and cook the other side for 5 minutes.
4. Make the cute ghost faces using Nori seaweed sheet.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Halloween-Rice-Pizza.html
---------------------------------


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Monday, October 1, 2018

Daigakuimo: Candied Sweet Potatoes (Traditional Japanese Vegan Snacks) | Japanese Cooking Video Recipe

Crispy outside, soft inside! Usually, we deep fry the sweet potatoes but in this video I will show you how to make it in a frying pan! Quick, Easy, and Delicious 😋


Candied Sweet Potatoes (Daigakuimo)
Candied Sweet Potatoes (Daigakuimo)

We call this snack Daigakuimo (大学芋) literally "University Potatoes" in Japanese because it was popular among University students in 1900's.




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

Daigakuimo: Candied Sweet Potatoes (Traditional Japanese Vegan Snacks)


Difficulty: VERY Easy
Time: 15 min
Number of servings: n/a

Ingredients:
400g (about 1lb) Japanese sweet potato
4 tbsp. sugar *regular white sugar, brown sugar, honey, maple syrup, etc... are ok
1/2 tsp. soy sauce
1/2 tsp. vinegar or lemon juice * interfering agent to prevent crystallization
2 tsp. toasted black sesame seeds
4 tbsp. cooking oil

Directions:
1. Wash the sweet potato with the skin, cut into bite-size pieces, soak in water for 5 minutes to remove starch and prevent stop oxidation (color change). Drain well and remove excess water with paper towels.
2. Place the sweet potatoes in a frying pan, add cooking oil, cover and cook on medium for 3 minutes. Flip them over, cover and cook another 3 minutes.
3. Insert a bamboo skewer to check if the potatoes are done. Remove the oil from the pan using paper towels. Add sugar, soy sauce, vinegar or lemon juice. When the sugar melts and coats the sweet potatoes, stop the heat and sprinkle with black sesame seeds.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Candied-Sweet-Potatoes.html
---------------------------------


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Sunday, September 9, 2018

5 MIN Vegan Miso Ramen from Scratch Recipe | Japanese Cooking Video

Very tasty yet delicious Miso Ramen in 5 minutes!!!


Miso is a traditional Japanese seasoning made from fermented soybeans. It is a umami-rich paste to make a Miso Soup. There are tons of different kinds of Miso pastes in Japan. You can use any of your choice to enjoy this recipe.

5 MIN Vegan Miso Ramen from Scratch
5 MIN Vegan Miso Ramen from Scratch

I made this recipe for Vegan people but sure you can easily change the ingredients to make non-vegan Miso Ramen.




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

5 MIN Vegan Miso Ramen


Difficulty: VERY Easy
Time: 5 min
Number of servings: 1

Ingredients:
1 package fresh Ramen noodles
a bag of bean sprouts (remove the roots and heads if you prefer)
whole kernel corn (canned)
chopped green onion
((Miso Ramen Soup Base))
2 tbsp. Miso
1 tbsp. Soy sauce
1 tsp. Sugar
1 tsp. Kombu kelp Dashi powder
1 tbsp. ground white sesame seeds
1 tsp, garlic paste
1 tsp, ginger paste
1 tbsp. sesame oil
a few drops of La-Yu chili oil if you like
350ml hot water

Directions:
1. Wash the bean sprouts, place them in a microwavable dish, cover, then cook on medium (600w) for 2 min. Drain well, then season with salt, pepper, and sesame oil.
2. In a bowl, mix the ingredients of the Miso Broth, add hot water little by little then mix well.
3. In a pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package. Drain the noodles in a strainer and place them in the soup. Then arrange the toppings.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/09/5Min-Miso-Ramen.html
---------------------------------


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Friday, July 27, 2018

Summer Lemon GYUDON (Japanese Beef Bowl) | Japanese Cooking Video Recipe

Gyudon (literally Beef Bowl), is a bowl of rice topped with tender beef and onions simmered in a tasty soy sauce based sweet sauce.


In this recipe, I will show you how to make it without soy sauce: tasty yet delicious salt flavor with hint of refreshing lemon!!! Perfect for summer hot season 😋 Can't stop eating it. Please give it a try 👍


Summer Lemon GYUDON (Beef Rice Bowl Recipe)
Summer Lemon GYUDON (Beef Rice Bowl Recipe)
https://www.youtube.com/watch?v=P9mQgWRk8GA

The best and classic GYUDON recipe is HERE:
https://cooklabo.blogspot.com/2013/03/blog-post_23.html



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Summer Lemon GYUDON (Beef Rice Bowl)


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

Ingredients:
180g (6.5oz.) thinly sliced beef (pork is good, too!)
100g (3.5oz.) 1/2 onion
A
* 1 tbsp. grated ginger
* 1 clove grated garlic
* 2/3 tsp. salt
* 1 tbsp. Sake
1 lemon
2 bowls of rice
1 tbsp. sesame oil
thinly sliced green onions
black pepper

Directions:
1. Make 2 slices of lemon and 2 tbsp. of lemon juice.
2. Season the beef with A.
3. Thinly slice onion.
4. Heat 1/2 tbsp. of sesame oil in a frying pan and sauté the sliced onion until tender. Add the seasoned beef and cook until no longer pink.
5. Stop the heat and finish with 2 tbsp. of lemon juice and 1/2 tbsp. Of sesame oil.
6. Serve the beef over a bowl of rice, place a piece of lemon slice, garnish with thinly sliced green onions and some black pepper.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Lemon-Gyudon.html
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Saturday, July 21, 2018

Japanese French Fries (Umami Salt Flavor) | Japanese Cooking Video Recipe

The secret to the best homemade french fries with a hint of umami salt💕Crunchy on the outside, fluffy soft on the inside! Tasty yet delicious simple recipe 👍


Japanese French Fries
Japanese French Fries

Do you like French fries? Deep-fried or oven-baked? Me? It always comes down to what I want to make and eat. Deep-fried ones this time! Hope you like this recipe 😉

My daughter and I went to a potato digging at her kindergarten and got some fresh potatoes. My darling said "make her favorite French fries". Fresh potatoes are fragrant and delicious! It was a great choice!!! All gone at once 😋



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Japanese French Fries (Umami Salt Flavor)


Difficulty: Easy
Time: 30 min
Number of servings: n/a

Ingredients:
potatoes
deep frying oil
salt
Kombu kelp Dashi powder

Directions:
1. Wash potatoes thoroughly. Remove eyes (sprouts) if necessary. Cut into wedges. Soak in water for 15 minutes to remove excess starch. Pat dry with paper towels.
2. Place potato wedges in a pan. Add cooking oil until potatoes are covered. Turn the heat to medium low and cook for about 15 minutes until you can insert a bamboo stick.
3. Turn the heat to high and cook for about 3 minutes until crunchy outside.
4. Remove from the oil, sprinkle with a few pinches of salt and Kombu kelp Dash powder.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Japanese-French-Fries.html
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Kombu Dashi I used:


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