Showing posts with label Zensai (Appetizer). Show all posts
Showing posts with label Zensai (Appetizer). Show all posts

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


Kombu Dashi I used:


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Friday, June 1, 2018

Hokkaido Potato Mochi (Chewy Traditional Japanese Snack) | Japanese Cooking Video Recipe

Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. The texture is chewy like Mochi, coated with addictive sweet soy glaze! I wrapped with Nori seaweed sheet, just like Isobeyaki 💕 Mouthwatering! Must try😋


Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)
Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)

Only 7 Ingredients 👍

Most ingredients are only 2 tbsp. Easy to remember 😉
Perfect for Vegan, Vegetarian people as well 💖



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Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)


Difficulty: Easy
Time: 30 min
Number of servings: 8 pieces

Ingredients:
220g (8oz.) potatoes
2 tbsp. Katakuriko (potato starch) or corn starch
Sauce
* 2 tbsp. sugar
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick. Remove the skins then mash.
3. Add Katakuriko (potato starch) then knead by hand.
4. Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll again.
5. Heat cooking oil (about 2 tbsp.) in a frying pan, cook both sides of potato Mochi until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap in Nori.

Yummy if you add some cheese in the center.
Best eaten on the day you make but yes, you can keep in the fridge then microwave.
You can also freeze them at step 3. Wrap individual potato Mochi in plastic wrap. When you eat, cook in the pan frozen.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Potato-Mochi.html
---------------------------------


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Friday, March 2, 2018

Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients - Video Recipe

VERY SIMPLE, you just need 4 ingredients. NO MEAT, NO EGG, NO DAIRY, GLUTEN FREE!


If you are a vegan or looking for a healthy option for making some chicken nuggets, try this recipe 😉



https://www.youtube.com/watch?v=ebT5Sl8cMEo

The power of MISO is amazing. It makes the nuggets very TASTY and delicious. Of course you can add some chopped onions or any chopped vegetables, but they are still good without them. Trust me!!! hehe




I used Reddish miso. Regular to red miso makes the nuggets very tasty.
http://www.minemurashouten.com/SHOP/MJM007.html

Rice Crackers Coating 五色ぶぶあられ
http://amzn.to/2BTl1XL

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

Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients


Difficulty: Easy
Time: 20min

Ingredients:
((with Chicken: 32-36 pieces))
200g (7oz.) ground chicken breast
200g (7oz.) Momen-dofu (Cotton Tofu)
2 tbsp. regular or red Miso
2 tbsp. rice flour
((without Chicken: 16-18 pieces))
200g (7oz.) Momen-dofu (Cotton Tofu)
1 tbsp. regular or red Miso
2 tbsp. rice flour
vegetable oil for deep frying
coating is optional
ketchup is optional

Directions:
1. Drain Tofu, wrap with paper towels, then place a heavy plate on top, and leave for 30 minutes to press out the water.
2. Mix the ingredients very well with your hands.
3. Roll into small balls. You can coat with rice crackers or Panko (bread crumbs) if you like.
4. Deep fry them in oil at 170C (340F) for about 5 minutes until crisp golden brown.

You can serve with ketchup if you like!

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/03/blog-post.html
---------------------------------


Rice Crackers Coating 五色ぶぶあられ


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Sunday, December 24, 2017

Christmas Tree Japanese Potato Salad 🎄 Easy Last-Minute Recipe Idea 🎅👍 - Video Recipe

Easy last-minute Christmas recipe idea💕


https://www.youtube.com/watch?v=nSOGc1h7LKs



How to Make Japanese Potato Salad
http://createeathappy.blogspot.jp/2014/06/how-to-make-japanese-potato-salad-video.html

🎄MORE Christmas Recipe Ideas are HERE🎅👌
https://www.youtube.com/playlist?list=PLE1090A9D62154752

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Christmas Tree Salad

Difficulty: Very Easy
Time: 3min
Number of servings: N/A

What You Need:
Japanese potato salad or any potato salad
green lettuce leaves
cheese

Directions:
1. Place the lettuce leaves and the potato salad alternately on a plate.
2. Cut out a piece of cheese into a star shape and attach it on top using a toothpick.

レシピ(日本語)
http://cooklabo.blogspot.jp/2017/12/blog-post_24.html
---------------------------------


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Monday, August 28, 2017

EASY! NO-FAIL! Tako-san (Octopus) Sausages - Video Recipe

Octopus Sausages (Tako-san Sausage) is a basic side dish for Bento lunch box :)


https://www.youtube.com/watch?v=MEvr6J3L86M



Kitchen shears I used!
http://astore.amazon.co.jp/shopping072-22/detail/B071LT332M

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EASY! NO-FAIL! Tako-san (Octopus) Sausages

Difficulty: VERY Easy
Time: 3min
Number of servings: n/a

Ingredients:
Winny (No-Skin Cooked Sausages) OR any sausages
black sesame seeds if you like
tomato ketchup if you like

Directions:
1. Cut a sausage in half. Use the kitchen shears to make 8 legs. (See Video)
2. Microwave on medium for 10 seconds or until the legs curl up. If you are using non-cooked sausages, you want to BOIL or PAN FRY them thoroughly.
3. Insert black sesame seeds for eyes, then eat with tomato ketchup if you like.

BTW, at my daughter’s nursery school, they microwave kids’ Bento lunch box, so I just make the slits then put in the Bento lunch box. Super easy and happy for both of us ;)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/08/blog-post.html
---------------------------------


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Monday, March 20, 2017

Stir-Fried Dried Squid and Vegetables (NO Knife! Kitchen Shears) - Video Recipe

We received some dried squids when we visited the nearby shrine for our son's Omiyamairi (the first shrine visit) and my darling's Yakubarai (ceremony to drive away evil spirits). I decided to make a dish out of them.

It turned out to a very tasty and delicious stir-fried dish, goes great with white rice. Oyster-sauce flavor, with a hint of chive is obviously addictive. Very filling with lots of bean sprouts ;)

dried squid recipe
https://www.youtube.com/watch?v=LAHg88WH8To

You don't need a knife but use kitchen scissors / kitchen shears!

Of course, you can use regular squids.

FYI: Hatsumiya-Mairi (初宮参り) or Omiyamairi (お宮参り) is one of the traditional celebration events for Japanese babies. Whenever a newborn is over a month old, we bring the baby to a nearby shrine for a greeting (giving the invocation).
https://www.instagram.com/p/BP-2kGbjEpa/?taken-by=ochikeron



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Stir-Fried Dried Squid and Vegetables

Difficulty: Easy
Time: 20min + soaking time
Number of servings: 4

Ingredients:
2 dried squids
400g (14oz.) bean sprouts
1 bundle Chinese chives
1 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
1 tbsp. sesame oil
A
* 1 tbsp. Sake
* 1 tbsp. oyster sauce
* 1 tbsp. soy sauce
* 1 tsp. sesame oil

Directions:
1. Soak the dried squids in water overnight to make them soft. Cut into thin strips using kitchen shears. *remove the hard gristle and dirty tips
2. Mix A very well.
3. Heat sesame oil in a frying pan, add Toban Jan, then cook until fragrant. Add the squids, then stir-fry until heated.
4. Add the bean sprouts and cook until coated with oil. Then add the Chinese chives (cutting them into 2 inches long with kitchen shears), season with A to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/03/blog-post.html
---------------------------------


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Friday, September 23, 2016

No Fail Perfect Ham and Eggs in a Microwave - Video Recipe

If you make ham and eggs in a Microwave (if you know the exact minutes you want to cook), you can make perfect ham and eggs without fail (burning black)!!!


https://www.youtube.com/watch?v=8yNC9o5_z_8

Perfect for a quick snack, college dorm breakfast, as well as Bento lunch box :)



---------------------------------
No Fail Perfect Ham and Eggs in a Microwave

Difficulty: Super Easy
Time: 3min
Number of servings: 1

Ingredients:
1 egg *cold out from the fridge
2 slices ham
1 tsp. water

Directions:
1. Put 1 tsp. of water in a microwavable dish.
2. Place a slice of ham, place an egg, prick some holes in the egg yolk with a pick or a fork (to avoid exploding), then place another slice of ham.
3. Cover with plastic wrap or a microwavable lid, and cook at 500W for a minute and a half. *You want to adjust and find the cooking time of your preference.

You can make it without a ham on top, or make a simple sunny-side up using this technique.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_23.html
---------------------------------


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Friday, September 16, 2016

Udon Gyoza - Video Recipe

Udon gyoza is a local home-cooked dish from Takatsuki, Osaka.


https://www.youtube.com/watch?v=i5G6RyNEGmA

Instead of using Gyoza wrappers, you just mix in chopped Udon noodles. Very easy and filling, perfect for everyday meal, as well as for Bento lunch box!!!



You can PRINT OUT or SAVE the high resolution magazine data 💕
Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋



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Udon Gyoza

Difficulty: Very Easy
Time: 30min
Number of servings: about 25 pieces

Ingredients:
1 serving (200g) pre-cooked Udon
150g (5.3oz.) ground pork
A
* 1 egg
* 50g (1.8oz.) chopped long onion
* 1 tsp. grated ginger
* 1 tsp. grated garlic (if you like)
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* cracked black pepper
* 1 tbsp. corn or potato starch
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Chop udon noodles into little pieces.
2. Put the chopped Udon, ground pork, and A in a bowl, then mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
3. Heat cooking oil in a frying pan. Form the mixture into bite-sized round patties and place them on the frying pan. Cover and cook on low for 5 minutes. Flip them over then cover again and cook on low for 3 minutes.
4. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.

You can marinate Udon Gyoza in the sauce to put in Bento lunch box.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_16.html
---------------------------------


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Friday, September 9, 2016

Easy n' Delicious Shumai Dumplings in a Frying Pan - Video Recipe

Don't worry if you don't have a steamer. You can make Shumai in a frying pan!


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

Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Canned ingredients (scallops and crab meat) give nice flavor. You can eat them without soy sauce dipping ;) Perfect for parties and Bento lunch box!!!



---------------------------------
Easy n' Delicious Shumai Dumplings in a Frying Pan

Difficulty: Easy
Time: 40min
Number of servings: about 30 pieces

Ingredients:
30 Shumai wrappers (or wonton wrappers)
filling
* 250g (8.8oz.) ground pork
* 100g (3.5oz.) chopped prawn
* 50g (1.8oz.) canned scallops
* 50g (1.8oz.) canned crab meat
* 4 tbsp. chopped long onion
* 2 chopped dried Shiitake mushrooms
* 1 tbsp. grated ginger
* 1 tbsp. sesame oil
* 1/2 tbsp. sugar
* 1/2 tbsp. soy sauce
* salt and pepper
cooking oil
green peas if you like

Directions:
1. Put the ingredients for the filling in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
2. Place the filling in the middle of the wrapper. Then form an "o" with your left hand and push the filling into the "o" to shape into a little cylinder. Drop onto a counter to flatten out the bottom. Use a spoon to fold in the edges. Top with a green pea if you like. (please watch the video)
3. Heat cooking oil in a frying pan. Place the Shumai and cook on high heat until the bottoms become a bit brown. Add 100ml water, when it becomes to a boil, cover, and steam on med-low heat for 10 min until cooked. Uncover and cook until the water is gone.

Serve with a mixture of soy sauce and a little yellow mustard if preferred.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_9.html
---------------------------------


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Friday, August 26, 2016

How to Cook Fresh Edamame with Shells with Perfect Saltiness - Video Recipe

Edamame (green soybeans) are perfect meal starter, commonly served at Japanese restaurants.
This video will show you how to cook fresh Edamame with Shells with Perfect Saltiness.


https://www.youtube.com/watch?v=Sd0W_Eo5SKs

If you get some fresh Edamame with shells, you want to cook them within a day or they can get bad and lose nutrients quickly. If you cannot eat them on the day you bought, you want to cook and keep them in the freezer. You can keep them good for about a month.



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How to Cook Fresh Edamame with Shells with Perfect Saltiness

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

Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1200ml water
3 tbsp. salt

about 4% salt is the key to the perfect saltiness

Directions:
1. Cut off both ends of the pods with scissors (in this way salty taste will soak through them). Then rub the Edamame bean pods with 1 tbsp. of salt to remove the surface fuzz.
2. Put water and 2 tbsp. of salt in a large pot. Bring to a boil and add Edamame (leave the salt on). Cook for 3.5 min to 5 min. Little hard is okay. Do not cook more than 5 minutes or they lose the flavor.
3. Drain well in a strainer, then use a fan to cool.

You can keep cooked Edamame in the freezer for a month in a Ziploc bag.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_26.html
---------------------------------


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Tuesday, August 2, 2016

Spinach Shiroae (Traditional Creamy Tofu Salad - Vegan Recipe Idea) - Video Recipe

Very creamy, rich, and delicious Tofu salad with spinach, with hint of sesame flavor :) It is a traditional Tofu dish we make at home. Of course you can find it at stores or restaurants, too. Homemade one is superb!!!


https://www.youtube.com/watch?v=VTQL8-Etj_8



---------------------------------
Spinach Shiroae

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

Ingredients:
300g (10.6oz.) cotton Tofu
200g (7oz.) spinach
50g (1.8oz.) carrot
100g (3.5oz.) Shimeji mushrooms
A
* 100ml Kombu Dashi
* 1 tbsp. sugar
* 1 tbsp. soy sauce
B
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1.5 tbsp. white sesame paste (or 3 tbsp. ground white sesame seeds are OK)

Directions:
1. Put water and cotton Tofu (break it into chunks) in a pot, bring to a boil, then simmer for 1-2 minutes. Then drain well in a strainer.
2. Cut carrot into thin strips. Remove the tough base of Shimeji mushrooms and break into pieces.
3. Put A in a pot, add carrot and Shimeji mushrooms, then simmer until the liquid is gone.
4. Cook spinach in a boiling water (with salt) for a minute, drain and soak in cold water, then drain and squeeze the spinach to remove the excess water (use paper towel if you have). Cut into an inch long pieces.
5. Place the Tofu in a mortar then mash it up with a pestle until creamy. Season with B, then add the vegetables (3&4) and toss.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post.html
---------------------------------


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Friday, July 22, 2016

How to Make Egg Tempura (Food Wars! Shokugeki no Soma Inspired) - Video Recipe

The trick to make runny soft boiled egg Tempura is to use frozen eggs :)


https://www.youtube.com/watch?v=y0D8nfsZMS8



---------------------------------
Egg Tempura

Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4

Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying

Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.

You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------


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Thursday, July 14, 2016

Harusame Noodle Salad - Video Recipe

Harusame Salad is a very refreshing noodle salad with lots of vegetables. Perfect dish during the hot and humid summer season. However it can be served all year long ;)


https://www.youtube.com/watch?v=GKsyOfc75z4

Vegetarian people can remove the ham and egg (seasonings are just fine, so you don't have to add anything to substitute them)!



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Harusame Noodle Salad

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

Ingredients:
40g (1.4oz.) Harusame noodles (cellophane noodles)
4 slices ham
1/2 cucumber
50g (1.8oz.) carrot
1 egg
a pinch of salt
cooking oil
Seasonings
* 1 tbsp. vinegar (rice or cereal)
* 1 tbsp. soy sauce
* 1 tbsp. ground toasted white sesame seeds
* 1/2 tbsp. sesame oil
* 1 tsp. sugar
lemon juice if you like

Directions:
1. Cut ham and cucumber into thin strips.
2. Cut carrot into thin strips, place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 1 minute to make them soft.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. Cook Harusame noodles in boiling water, wash with cold water, cut into bite size pieces if necessary, then drain well.
5. In a large bowl, mix the seasonings. Add cucumber, ham, carrot, egg, and Harusame, then toss well to coat. If you like, you can mix in some lemon juice to finish to add more refreshing flavor ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_14.html
---------------------------------


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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.


Okakiage appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


Okakiage (Crispy Fried Chicken)
Okakiage (Crispy Fried Chicken)

Print on your Postcard

Of course you can use any rice crackers~ ;)




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

Okakiage (Crispy Fried Chicken)


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

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Tuesday, June 14, 2016

Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce) - Video Recipe

Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.


https://www.youtube.com/watch?v=QUGPIyH20y8

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!



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Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
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