Yakitori Dishes

We finally got some sunshine :)
The sky is blue and I feel happy!
The weather is good for outing!!!

I went out to eat lunch with my co-worker.
I had a lunch menu: gohan (white rice), yakizakana (broiled fish), tsukemono (Japanese pickles), and misoshiru (miso soup).
It is a typical Japanese menu, but I enjoyed a lot!
It is sometimes good to eat out for a change.

Speaking of outing, last year, on April 26th, I went on TV and cooked dishes using yakitori (Japanese type of skewered grilled chicken).
I was on a variety show called "Hanamaru Market", which is a TBS (Tokyo Broadcasting System, Inc.)-affiliated program. It starts from 8:30 in the morning till 9:54, Mon-Fri. Kumiko Okae and Hirohide Yakumaru host the show.
It is a popular morning talk show and they features many useful and entertaining information to make our life happy :)
Yakitori is usually sold at a special price during outing season, so I was asked to think attractive recipes using it.

The below are the dishes I made:
- Nagaimo Yam Cheese Steamed Yakitori
- Indian Style Piccata of Yakitori
- Yakitori and Crushed Cucumber Salad
They all are very easy!

I thank to Cookpad (recipe site) because they gave me this precious opportunity.

Okay, I gotta go.
I'm in good humor today.
I hope it lasts... but guess not! I know that well! Ha-ha!
See you again tomorrow.

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Vinegar for Salad 2

Bad weather here today :(
Again, it is raining and will last till tomorrow.

In past days, I wrote about Mizkan's new product, "refreshing apple vinegar for salad".
Last month, they held a contest at Cookpad (recipe site) and asked for recipes using the product.

I made a simple pork salad and that was awarded as a "great for salad recipe prize". Here is the recipe.
I stir-fried shabu-shabu pork and strips of vegetables with slices of garlic. Then marinated them with the vinegar and served in Boston lettuce leaves. Shabu-shabu pork is very soft and the vinegar is very refreshing! All ingredients are healthy but increase your stamina!

Anyway, I am kind of depressed about what I am doing right now.
Do all feel the same? Only me?
My boyfriend told me I can find what I can do at my pace, but I want to make my day more productive! Especially during the daytime on weekdays...

Sorry about this gloomy stuff!!!
I'm fine, but sometimes I have a conflict.

Yesterday, I was so tired that I went to bed early.
I dozed off while taking a hot bath...
Hope to see you daily :)

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Teppanyaki

Hello! It is freezing cold today!
The weather forecast said it is the temperature for March.
I wore a down jacket... am I too much?!

Also, this weekend was rainy and cold.
So I went to eat Teppanyaki (a type of Japanese cuisine that uses an iron griddle to cook food) with my boyfriend.
It is a restaurant newly opened near our station.

What we ordered are the below:

Hiyayakko (a popular Japanese dish made with chilled tofu and toppings).
I love tofu, so this was for me :)





Takoyaki (a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originating from Osaka.)
I cooked it for my boyfriend!
My parents have a takoyaki pan, so I used to make it at home.


Okonomiyaki (Japanese dish consisting of a pan-fried batter cake and various ingredients. Okonomi means "what you like" or "what you want", and yaki means "grilled" or "cooked"; thus, the name of this dish means "cook what you like". )
My boyfriend cooked it for me :)





Moriawase (mixed vegetables and meats.)
We just stir-fry to eat.

We had a good time.




Anyway, when I started this diary, I said that my Japanese diary is getting longer. Finally, on 5/9, it reached to 100MB, which is the maximum capacity of the diary.
It was private and only my friends could read. I could have increased the capacity, but I needed to pay, so I decided to stop. I have written it since 2005/2/28, so I hesitated a little, but I thought I'd better use time for other stuff.

Okay, I gotta go.
See you tomorrow :)

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Aojiso Flavored Natto Dressing Salad - Video Recipe

Hello! Today is Friday!
I can't wait for the weekend to begin!!!

Yesterday, I realized that my "Aojiso Flavored Natto Dressing Salad" is now introduced at Riken's Aojiso 20th Anniversary website!
You can vote for a recipe on this anniversary website, but I guess it is hard to figure out how...

I wrote about this recipe before, but I haven't translated it yet, so today I will :)








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Aojiso Flavored Natto Dressing Salad

Difficulty: Very Easy
Time: 3min
Number of servings: 2

Ingredients:
1 package (1.7oz.) ground Natto (traditional Japanese food made from fermented soybeans)
2 tbsp. Riken's non-oil Aojiso (Shiso/perilla leaves) dressing or any other Japanese-style dressing of your choice
2 servings Japanese-style mixed salad pack of your choice
chopped scallion (green onion)
Kizaminori (finely shredded Nori sheet)

Directions:
1. Mix ground Natto and the dressing.
2. Place salad on a platter, pour Natto over, sprinkle with Kizaminori and chopped scallion on top and serve.

レシピ（日本語）
http://cooklabo.blogspot.jp/2008/02/blog-post_19.html
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On Wednesday, I got all my cavities fixed!
Now I can see my orthodontist again :)
I can't wait to get my teeth straightened!

See you next week!

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My Accomplishments

Today, I am very upset about my supervisor.
We three run websites.
My supervisor and my co-worker (both men) got promoted but I didn't.
It is not fair!!!
Is it just because I'm a woman?

Anyway! Just for a change, I will list my accomplishments.

On March 21st, I won an outstanding performance award at metabo-help.com.
They asked for recipes to fight metabolic syndrome. My award winning recipe is "Salty-Sweet Miso Fried Daikon Radish and Almonds". The miso I used is Tenmenjyan, which is sweet miso of China. Daikon Radish and Almonds are high in vitamines and mineral. There are abundance of oleic acid and magnesium in Almonds.
Hope this recipe is good for anti-obesity!

On April 26th, I won a special award at the egg recipe competition again.
This competition was organized by Nosan Corporation, the producer of "Yodoran" Hikari brand of iodine-enriched eggs.
This time, they put out a call for spring bento recipes that use "Yodoran".
I made "Easy Spring Soboro Mazezushi".
It is sushi rice mixed with soboro (Japanese dish, usually made with minced chicken) and vegetables.
I cut the usuyakitamago (crepe style fried egg) into flower shapes using a cookie
cutter and decorated on top.
My boyfriend loved it, because he likes soboro gohan ;)

On April 28th, I won Tomisen award.
Tomisen is a website that deliveres homemade soba (or udon).
Their soba and it's sobajiru (stock sauce for soba or udon) have an authentic flavor.
Therefore, they asked people to use their sobajiru for other recipes.
I created "Sobajiru Marinated Tomatoes".
The recipe is similar to my Dashi Marinated Tomatoes.
I soaked peeled cherry or grape tomatoes in sobajiru.
They were juicy and delicious!!!
The recipe was so easy that I didn't expect to receive an award though.

Then on April 28th, my "Ethnic Style Stir-Fried Beef and Vegetables" was introduced at Vegete's website.
I wrote about vegete before.
This time, Asahi put out a call for recipes to go with the beer, that could be made
within 30 minutes.
I used a lot of vegetables that enhance stamina to enjoy drinking :)

Okay, time to go.
Might see you next week... hopefully tomorrow!

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Kashiwa Sekihan

Hello!
It is nice and clear today but it seems like I caught a cold :(
I don't feel good since I went to Yokohama.
I guess I played too much. Ha-ha.

Today, I am pretty busy, because it is after the holidays, so I will write briefly about my recipe for Children's Day in Japan.

May 5th is Children's Day, called "Kodomo no hi" in Japanese.
It is also Boy's Day, called "Tango no Sekku" in Japanese.
On this day, children display samurai swords, armor, and Kintaro dolls.
Two important symbols of Children's Day are carps (Koinobori) and irises (Shobu).
Traditionally, families fly carp kites with a carp representing each son.
The shobu has long leaves that resemble swords. Boys traditionally take shobu leaf baths on this day.

On this day, we eat "Kashiwamochi".
It is a sweet rice cake wrapped in kashiwa (oak) leave.
Usually, sweet bean paste or sweetened miso paste is used inside the cake.
The reason oak leaves are used relates to the fact that these leaves don't fall until a new sprout appears. For this reason, people eat Kashiwamochi to ensure their family name will last forever.

Also, "Chimaki" is traditionally served on this day.
It is a sweet rice cake wrapped in a bamboo leaf.

Last year, I made "Kashiwa Sekihan" for him.
As I said before, he likes neither sweet stuff nor mochi, so I made it for him instead.
I wrapped Sekihan (sticky rice steamed with azuki beans) in kashiwa (oak) leave.
The slight salty flavor of kashiwa (oak) leave went good with Sekihan!


However this year, I asked my boyfriend to get some Kashiwamochi.
He first didn't say yes... but I forced him :)
Anyway, we had a good time!

Okay, see you tomorrow!
I hope I can write my recent events.
All about recipe contests though.

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Trip to Yokohama

Hello! This morning, I could get up early, so I am writing my diary :)

It was nice and clear during our trip to Yokohama!
We enjoyed a lot!!!

First, we went to "LaLaport YOKOHAMA". It is a big shopping mall newly opened last year. There were over 370 stores!

We had a lunch at "SOY DINING Mamemame". Their menu is all soy-based! I love healthy food, so I couldn't decide what to eat, but finally I chose udon, which was their today's menu!

In the mall, we found Purikura.
It is a photo sticker booth.
The new machine was too complicated to use, but we enjoyed!

In the evening, I had a German Foot Care (removed dead skin cells) at "Ru Tan" !
Now my feet are smooth! This is what I've wanted to do for a long time!


My boyfriend shopped for clothes, but I ran out of time, so we went to the hotel: Pan Pacific Yokohama Bay Hotel Tokyu.
We stayed in the room called "Luxury Ocean Twin".
From the balcony or while relaxing in the large bathroom, you can enjoy the view of the Yokohama port and the illuminations of the Ferris wheel.
It was gorgeous!

At night, we had a dinner at chef Wakiya's "Turandot" restaurant, which I said I won a meal voucher for the restaurant the other day. They offer a new style of Chinese cooking inspired by the traditional food of Shanghai, Szechuan, Canton and Beijing. All dishes comes with fresh vegetables. Very healthy and delicious!
Simmered shark's fin (which costs approx. $73) was extremely delicious.
I have never had this kind of Chinese food in my life. All were super great!

The next day, we woke up at 7AM!
We had a buffet style breakfast at the hotel.
I loved their fruit sauces for yogurt!
They had 6 different kinds and all went good with yogurt and cereals :)
Their famous croissant was great, too!
We had a relaxing time.

After the breakfast, we checked out and went to "Nihonmaru Memorial Park".
I was in a brass band when I was a junior high school student and used to play music here.
My boyfriend has had bought a kite the previous day, so we played with it.
It was fun!

In the afternoon, we enjoyed window shopping at "Landmark Tower" and "Queen's Square".

Early in the evening, we had a dinner near home and went home.
We had planned to go to karaoke, but we were so tired that we couldn't.
Maybe someday soon :)

Anyway, I guess I played too much.
I have a touch of cold :(
Despite this, I cooked 4 new recipes yesterday.
I will write about them when I get a chance!!!

Okay, will come back after the holidays, this time :)
See you again!

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SWEET MONAKA CREAM

Hello!
It is nice and clear today.

Last time I wrote that my boyfriend has Golden Week holidays from 4/29-5/5 though we regularly work on 30th, 1st and 2nd.
You know what!? I'm gonna take 3 days off, too!
Actually, we don't have that many plans, but we have a plan to stay the night in Yokohama!
During Golden Week holidays, people go somewhere, so it must be crowded everywhere. Also, it is pretty expensive to travel, so we planned to visit a place nearby!
We have reserved a nice hotel, and luckily, it happens to have a chef Wakiya's "Turandot" restaurant! I won a meal voucher for the restaurant in March!
Of course I reserved the restaurant!
I will write about it if I have a chance :)

Different story.
On April 22nd, very cute monaka ice cream store called "SWEET MONAKA CREAM" has opened in Shinjuku station!
Monaka is a Japanese sweet made of azuki bean filling sandwiched between two thin crisp wafers made from mochi.
Instead of azuki filling, MONAKA CREAM uses ice cream filling!
I haven't tried it yet, but I always pass through.
There are 12 different flavors: strawberry, chocolate, milk, green tea, banana, raspberry, mint chocolate, pumpkin, melon, blueberry, caramel, and purple potato.
Those wafers are made by Japanese cake confectioner, made of 100% mochi ! Those ice creams are made by Italian gelato chef, use a lot of milk!
Hope I could try out someday soon!

Okay, I might see you after the holidays!
Bye for now :)

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Dashi Marinated Tomatoes

Hello!
Still cloudy out here :(
Hope not rain.

It's Friday!
I'm kind of busy, so I will translate my easy & popular recipe.
Currently, 47 people have made this and said good! You can find their photo reports down this page.

Same as yesterday, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) for this recipe.
Read here about this product.

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Dashi Marinated Tomatoes

Difficulty: Very Easy
Time: 5min + cooling time
Number of servings: 2

Ingredients:
200g (7oz.) cherry or grape tomatoes
1 tbsp. 3 times concentrated Yamasa's Konbu Tsuyu
katsuobushi (dried bonito flakes or shavings)

Directions:
1. Bring a pot of water to a boil, then dip the tomatoes in hot water for a few seconds to soften the skin. Wait until they cool down. Then peel off the skin with your hands.
2. Place the tomatoes in a Ziploc container and pour Konbu Tsuyu over them. Toss lightly. Chill for 1 hour or longer.
3. Sprinkle katsuobushi on top and serve.

My original recipe in Japanese is here.
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Yesterday, I started to take a hot bath and massage cellulite (lymph).
I found this is the easiest way to remove the cellulite at home.
Am I easily swayed?!
But I always think it is better than doing nothing...

Okay, see you next week :)

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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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