Tuna Gomoku Takikomi Gohan

Hello!
Yesterday I was going to post this diary but couldn't beat the sleepiness again.
I came home late last night. I had the LPG Cellulite Treatment, which is now becoming popular in Japan. I just got a chance to have it done for free. It was better than I thought! I wish I could continue but it's pretty expensive.

The recipe I translated is my popular one!
It is flavored gohan (rice) with gomoku (5 ingredients, including tuna).
The recipe is very easy!
You just cut ingredients and cook in a rice cooker.
We call this kind of dish, "Takikomi Gohan".
It's my boyfriend's favorite!

Currently, 31 people have made this and said good!
You can find their photo reports down this page.

The point is that you use a canned tuna with its oil and that gives the rice and vegetables a rich flavor!
It is really delicious!

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock).
This product is very convenient!
It is mostly used for nabe, but goes good with other dishes, too!
It comes in different sizes.
Hope it is available at Japanese grocery stores overseas.
I saw it in NY (including suburban areas) though.

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Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
85g (3oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried shitake mushrooms
100g (3.5oz.) canned takenoko (bamboo shoots)
1 fried tofu
A
* 50cc 3 times concentrated Yamasa's Konbu Tsuyu
* 1 tbsp. sake

Directions:
1. Soak dried shiitake mushrooms in water until they become soft. Immerse fried tofu in hot water, press it using chopsticks (remove extra oil from the fried tofu), and drain and wrap in paper towel to remove any excess water.
2. Cut carrot, takenoko (bamboo shoots), and fried tofu into short and thin strips.
3. Wash rice, place the rice and water (to the correct water level) in a Japanese rice cooker, then add A and mix well. Put 5 ingredients (shitake mushrooms, fried tofu, tuna with its oil, carrot and takenoko)on top and close the cooker and switch it on.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Open, mix well, and serve!

My original recipe in Japanese is here.
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It was nice and warm yesterday, but raining again today...
Hope it clears up.

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Ketchup Miso Stir-Fried Pork and Cabbage

Hello! It is pretty warm today.
Recent years, since the weather in spring is unsettled, I am missing the chance to take my winter clothes to the cleaners during the winter campaign :(
Too bad. I realized that the campaign has ended few weeks ago...

Anyway. Yesterday, I won the second prize in the "ketchup contest" organized by Kagome (manufacturer of food and beverage products based on tomatoes and other various vegetables) at Cookpad (recipe site).

Kagome has newly released the tomato ketchup called "aragoshi" in February.
Its target is mothers in their 20's and 30's who have infant stage children.

Features of the product are the below:
1. use fresh tomato puree with Kagome's original flavor
2. keep rich flavor of tomato when you use as is or cook
3. roughly strained tomato to keep fruitiness

Its bottle comes with a twist!
1. it fits in Japanese lady's hand
2. stand type bottle which is easy to use at the dining table or kitchen


Also its cap has an idea!
1. gentle wavy shape is easy to clean
2. can uncap in few rotations

In February, as part of a promotion campaign, I won a free sample of this ketchup and was asked to create a recipe to enter the contest. And that was awarded yesterday!

My recipe is below.
I combined ketchup and miso to give sweet and rich flavor!
It goes good with white rice :)

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Ketchup Miso Stir-Fried Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) thinly sliced pork
A
* 1 tsp. sake
* 1 tsp. soy sauce
* 0.5 tsp. grated garlic
300g (10.6oz.) cabbage
60g (2.2oz.) green pepper
B
* 2 tbsp. sake
* 1 tbsp. miso
* 1 tbsp. ketchup
* 1 tsp. toubanjan (Chinese red chili paste, optional)
1 tbsp. sesame oil

Directions:
1. Cut thinly sliced pork into bite-size and season with A.
2. Cut green pepper and cabbage into bite-size as well.
3. In a small bowl, mix B well.
4. Heat sesame oil in a frying pan, and saute seasoned pork.
5. When the pork starts to change color, add cabbage and green pepper and stir-fry until they began to wilt.
6. Then add 3. and cook thoroughly.

My original recipe in Japanese is here.
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Bye for now :)

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Yogurt Pomme-Pomme

Hi there!
We have bad weather these days.
Forecast said it will be partly sunny this afternoon, but it's cloudy.

I had nothing special, but ate sushi in the weekend.
My favorite is anago (conger eel), which is similar to unagi (eel) but less rich and high in protein!

Today, I will translate my popular sweet recipe: Yogurt Pomme-Pomme. It's a high-fiber low-calorie apple cake.
I used to cook this with my mom when I was small.
It is originally from Mademoiselle Ikuko's cookbook.
It is very easy! Even kids can cook :)

Currently, 233 people have made it and said good!
You can find their photo reports down this page.

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Yogurt Pomme-Pomme

Difficulty: Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1 apple*
150g (5.2oz.) plain yogurt (unsweetened)
5.5 tbsp. sugar
3 tbsp. cooking oil (optional**)
2 eggs
100g (3.5oz.) flour
1 tsp. baking powder
lemon juice
butter
flour

Directions:
1. Preheat oven to 200 degrees C (392 degrees F). Butter and flour a 20cm (8inch) pie dish.
2. Slice an apple into 16 pieces, coat them with lemon juice to avoid discoloration and set aside.
3. In a large bowl, mix eggs, sugar and cooking oil (optional**). Then add plain yogurt and mix until smooth.
4. Sift in flour and baking powder a small amount at a time, and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples on the mixture, pour the remaining mixture over the apples.
6. Bake at 200 degrees C (392 degrees F) for 30 minutes, or until lightly browned.
You can either eat at room temperature or refrigerate!

*You can substitute the apple with banana, pineapple, prune, raisin, pear, or any other high fiber fruit goes good!
**You can cook without cooking oil to cut calories!

My original recipe in Japanese is here.
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See you again tomorrow :)

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