How to Make SUPER EASY Nikuman (Steamed Pork Buns) using a frying pan - Video Recipe

Nikuman or Butaman is steamed pork buns.

I know not all of you have a steamer, and I know you want the easiest recipe, so here you go ;)


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

This Nikuman is absolutely delicious with fluffy buns and crunchy bottoms!!!



---------------------------------
Super Easy Nikuman (Steamed Pork Buns) using a frying pan

Difficulty: Super Easy
Time: 40min
Number of servings: 8

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. sesame oil
C
* 100g (3.5oz.) ground pork
* 4inch (10cm) chopped long onion
* 1 tbsp. sake
* 1/2 tsp. grated ginger
* 1/2 tsp. soy sauce
* 1/2 tsp. sugar
* 1/2 tsp. sesame oil
* 4 chopped Chinese chives
* salt and pepper
cooking oil
sesame oil
soy sauce
Karashi (Japanese mustard) if you like

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. In a different bowl, mix C by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth. Then divide into 8.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Flatten out the dough with a rolling pin. Place the filling, pull and pinch the dough to seal like making a dumpling. (You can put water along the edge of the dough if it is too dry to seal.)
4. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
5. Uncover, add a dash of sesame oil, and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_25.html
---------------------------------

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How to Make Harihari-Ni (Simmered Crunchy Daikon Radish) - Video Recipe

Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P hehe


https://www.youtube.com/watch?v=P9ueFyN4ygM

You can simmer Japanese amberjack with leftover cooking liquid to make Buri Teriyaki. I will show you how in the end of this video.



This is another recipe which my Oba-chan (grandma) taught me on the day we made Ikanago no Kugini.
https://www.youtube.com/watch?v=3NyDB6OR-ao

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Harihari-Ni (Simmered Crunchy Daikon Radish)

Difficulty: Medium
Time: 2hrs + overnight
Number of servings: N/A

Ingredients:
1.5kg (3.3lb) Daikon radish (unpeeled)
salt
1.5 large ginger (thinly sliced)
A
* 4 Umeboshi (pickled plums)
* 300g (10.6oz.) Sanontou (soft brown sugar)
* 150ml soy sauce
* 75ml vinegar (cereal or rice)

Directions:
1. Slice Daikon radish into quarter-rounds. Toss with salt (make sure it is not too salty but tasty). About 1 tsp. of salt was enough. Then leave for few hours (or overnight) until wilted.
2. Put A in a pot and bring to a boil.
3. Squeeze out the water (with your hands) from Daikon radish. Place the Daikon and sliced ginger alternately in the pot, then simmer for 5-6 minutes. Remove the foam if necessary.
4. Drain with a strainer.
5. Place the cooking liquid back into the pot, then simmer down to half the amount.
6. Place back the Daikon radish, mix, then stop the heat.
7. Leave for an hour until cool. Drain with a strainer to separate the Daikon radish and the cooking liquid to finish.

You can save the cooking liquid to make Buri (Japanese amberjack) Teriyaki or any other dishes :)

You can keep it in a large container for about few months BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_23.html
---------------------------------

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How to Make Hot Cross Spiced Brownies for Easter - Video Recipe

I didn't feeling like eating buns, so I made brownies instead =D
It turned out pretty good♥


https://www.youtube.com/watch?v=M-OlX3KCYRw

I hope you give it a try!!!



---------------------------------
Hot Cross Spiced Brownies

Difficulty: Easy
Time: 1 hour
Number of servings: 16 pieces

Necessary Equipment:
15cm (6inch) square cake pan

Ingredients:
150g (5.3oz.) milk chocolate
100g (3.5oz.) butter
2 eggs
50g (1.8oz.) sugar (or brown sugar)
A
* 100g (3.5oz.) cake flour (I think all purpose flour is ok)
* 2 tbsp. cocoa powder
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon powder
* 1/2 tsp. ginger powder
* 1/4 tsp. nutmeg powder
100g (3.5oz.) mixed dried fruit (you can soak in 2 tbsp. of rum overnight if you like)
50g (1.8oz.) walnuts
40g (1.4oz.) white chocolate

Directions:
1. Line the cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Place butter and chocolate (broken into pieces) in a bowl. Melt them in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
3. In a different bowl, beat eggs, add sugar, and mix well.
4. Add the egg mixture into the chocolate mixture little by little and mix well.
5. Sift in A and gently mix with a wire whisk or a spatula until combined.
6. Add mixed dried fruit and walnuts, then fold in with a spatula.
7. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter to raise the air bubbles out of the batter. Bake at 170C (338F) for 25-30 minutes.
8. Place the cake pan on a wire rack until you can handle it. Then remove the cake from the pan and place it on a wire rack to cool completely.
9. Cut the brownie into 16 squares. Melt white chocolate in a pastry bag. Snip off the end, then draw the crosses on the brownies.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_19.html
---------------------------------

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NHK Broadcast on 2014.4.6

The broadcast is now on NHK's website :)


http://doga.nhk.or.jp/doga/viewvideo.jspx?Movie=48411824/48411824peevee580775.flv

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How to Make Fruit Granola Yogurt Muffins for Easter - Video Recipe

They are crunchy just out from the oven. Then they get moist after a while, like soft granola bars or scones?! yummy!!!


https://www.youtube.com/watch?v=2Q6443kWHFs

Last summer, I bought these cute cupcake liners on sale in the U.S. :)
They come with cute toppers (picks), so you can customize the muffins for a special event without any fancy decoration!!!



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Fruit Granola Yogurt Muffins

Difficulty: Easy
Time: 1 hour
Number of servings: 12 (5cm/2inch) baking cups

Ingredients:
100g (3.5oz.) butter
100g (3.5oz.) granulated sugar
2 eggs
200g (7oz.) plain yogurt
250g (8.8oz) cake flour
2 tsp. baking powder
200g (7oz.) fruit granola

Directions:
1. In a bowl, cream the butter and sugar.
2. Add beaten eggs little by little and mix well.
3. Add plain yogurt little by little and mix well.
4. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
5. Add fruit granola and fold in with a spatula.
6. Preheat oven to 350F (180C). Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 25-30 minutes.
7. Place the muffins on a wire rack to cool.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_15.html
---------------------------------

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How to Make EASY Easter Bunny Butter Cake - Video Recipe

Easy and delicious with satisfying butter flavor.
Perfect crowd pleasing recipe♥


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

I bought the Bunny Cake Pan last summer on sale in the U.S. at $2.99!!! hehe

Of course, you can use any baking pan!
If you use a loaf pan, it will be a butter pound cake ;)



---------------------------------
EASY Easter Bunny Butter Cake

Difficulty: Easy
Time: 1hr+15min
Number of servings: Wilton Bunny Cake Pan 12inch(30.5cm)x8inch(20cm)x2inch(5cm)

Ingredients:
5 eggs
300g (10.6oz.) granulated sugar
300g (10.6oz.) cake flour
1/2 tbsp. baking powder
300g (10.6oz.) unsalted butter
vanilla extract

Directions:
1. Preheat oven to 170C (338F). Grease (with butter or cooking oil) and flour the cake pan.
2. Beat eggs in a bowl, then add sugar, and mix well with a whisk.
3. Sift in flour and baking powder, and mix well with a whisk.
4. Microwave the butter (not hot but halfway melted is okay), then add it into the mixture, and mix well.
5. Add a few drops of vanilla, and mix well.
6. Pour the mixture into the pan, smooth the top, and drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Then bake in the oven at 170C (338F) for 50-60 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Check for doneness with a fresh skewer. If the skewer comes out clean, place the cake pan on a wire rack to cool until you can handle. Then remove the cake from the pan and place it on a wire rack to cool completely.

You can wrap in plastic wrap to keep the cake moist. You can keep it at room temperature or in the fridge for 2-3 days. OR in the freezer for 1 month. Best eaten as soon as you can before it loses the butter flavor.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_11.html
---------------------------------

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How to Make Strawberry Yogurt Mousse (Bavarois) - Video Recipe

Very refreshing but tasty.
Easy, fluffy and yummy!!!


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

What you do is you just mix in a blender!!!
Give it a try ;)



---------------------------------
Strawberry Yogurt Mousse (Bavarois)

Difficulty: Very Easy
Time: 5min + cooling time
Number of servings: 4

Necessary Equipment:
blender / mixer

Ingredients:
A
* 100g (3.5oz.) strawberries
* 100g (3.5oz.) unsweetened yogurt
* 100ml whipping cream
* 2 tbsp. granulated sugar
B
* 50ml hot water
* 5g (0.18oz.) gelatin powder
mint leaves if you have

Directions:
1. Place A in a blender and process until smooth.
2. Mix B until gelatin completely dissolves. *or use as directed on its package
3. Add 2 in the blender and process to mix well.
4. Pour into a container and cool in the fridge for over an hour to set.
5. Scoop and serve on a dish with mint leaves if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_8.html
---------------------------------

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How to Make Pink Smoked Salmon and Avocado Sushi Rolls (Gifts from Tacoma) - Video Recipe

My friend Mandi sent me some gifts from Tacoma!
http://createeathappy.blogspot.jp/2014/04/gifts-from-tacoma-washington.html

She was a host sister when I stayed with a family in Tacoma (Washington) many years ago :)


https://www.youtube.com/watch?v=AiLcxybeY8Q

This sushi turned out absolutely delicious. Thank you!!!



---------------------------------
Pink Smoked Salmon and Avocado Sushi Rolls

Difficulty: Easy
Time: 30min
Number of servings: 2 rolls (12〜16 pieces)

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
A
* 1&1/2 tbsp. vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt
85g (3oz.) pink smoked salmon
1/2 avocado
80g (2.8oz.) crab meat
B
* 1 tbsp. mayonnaise
* salt and pepper
2 Nori sheets
Sakura Denbu (pink colored seasoned shredded codfish)
black toasted sesame seeds
soy sauce
Wasabi (Japanese Horseradish Paste) if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add A (Sushi vinegar) while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Season the crab meat with B. Cut smoked salmon and avocado in strips.
3. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down.
4. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Sakura Denbu and black toasted sesame seeds. Flip it over so that the Nori sheet facing you.
5. Place avocado, crab meat, and smoked salmon lengthwise on the Nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
8. Serve with soy sauce and Wasabi if desired.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_5.html
---------------------------------

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Gifts from Tacoma, Washington

I said "recently" in my video, but actually it was in January, my friend (host sister) Mandi, sent me some gifts from Tacoma, Washington!


Estrella Soap: all natural, handmade, vegan soap.


Libertine Salt:
“Trifecta” combines Alaea Red Hawaiian Sea Salt which contains trace minerals and iron oxide rich red baked clay, Hiwa Kai Black Hawaiian Sea Salt which contains activated charcoal and trace minerals and Himalayan Pink Salt which contains 84 trace minerals.


Brown-Haley: creator of Almond Roca.


Smoked Salmon: the Pacific Northwest is famous for salmon.


Mad Hat Tea: shop in downtown Tacoma, owned by Mandi's friend :)


Ghirardelli Chocolates: not a local company but she sent me for fun


Bee Butter Bar: filled with creamy shea butter, golden jojoba, and packed with natural anti-oxidants.


Thank you Mandi XD

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Royal Hawaiian Hotel @ YouTube

This is the 20th hula dancing video :D

This song was written in 1927 by Mary Robbins and Johnny Noble for the grand opening of the now-pink Royal Hawaiian Hotel.

The song describes the beauty of the hotel: velvet beds, green marble walls, and the arching rainbows of Waikiki.

Unlisted hula dancing playlist is shared on my facebook page.
You can find this video there :)

※Tipness（ティップネス）のHULA HULAで習った Royal Hawaiian Hotel（ロイヤル ハワイアン ホテル）の振り付けをビデオに記録♪ シンガーでクムフラ（古典フラの継承者）Sandii（サンディー）さんのアロハセラピーな楽曲です。見たい方は私のチャンネルに登録してリクエストメッセージを下さい☆

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How to Make Mizu-Yokan (Japanese Soft Azuki Bean Jelly) - Video Recipe

Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.

Mizu-Yokan (Japanese Soft Azuki Bean Jelly)

https://www.youtube.com/watch?v=BlqvMeIki4Y

Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe

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

Mizu-Yokan

Difficulty: SUPER EASY
Time: 15min + 2hrs cooling time
Number of Servings: 16 pieces

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well.
3. Add a pinch of salt to taste and mix well.
4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm.
5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post.html
---------------------------------

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How to Make Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce) - Video Recipe

Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!
http://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html


https://www.youtube.com/watch?v=3NyDB6OR-ao

Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma :)



My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce)

Difficulty: Medium
Time: 1hr
Number of servings: N/A

Ingredients:
2kg (4.4lb) Ikanago (sand eel)
A
* 440g (1lb) Kizarame (coarse crystal medium soft sugar) *400g (0.9lb) when Ikanago is small
* 400ml soy sauce *360ml when Ikanago is small
* 160ml Mirin (sweet Sake)
* 160ml Sake
260g (9oz) ginger
2 tbsp. Mizuame (starch syrup)
white peeled sesame seeds if you like

Directions:
1. Thinly slice ginger to the size of Ikanago.
2. Wash and drain Ikanago. *cook Ikanago as soon as you get or it can get bad easily. the fish gets white and water becomes cloudy when it gets bad.
3. Put A in a large aluminum pot, then put on high and bring to a boil. Tilt the pan and make sure the sugar is melted.
4. Sprinkle with hands full of ginger. Sprinkle with hands full of Ikanago. Then sprinkle with some ginger again. When the bubbles start to cover Ikanago toward the center (that means Ikanago is cooked), add hands full of Ikanago and some ginger again. Repeat this until the ingredients are gone. *do not mix with chopsticks or a ladle or the fish will fall apart.
5. Remove the foam if necessary. *to remove a fishy smell
6. Cover with a lid made with aluminum foil with a few holes. Put on high, make sure it won't boil over. Then simmer for about 1 hour.
7. Add starch syrup, cover and simmer until the liquid is almost gone. Now toss Ikanago in the pot to mix. *again, do not mix with chopsticks or a ladle or the fish will fall apart.
8. When the fish is caramelized, drain with a strainer.
9. Transfer to a tray, and fan like cooling sushi rice. Then leave to cool completely. *1.2kg (2.6lb) Ikanago after cooking.

You can keep Ikanago in a large container BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/03/blog-post_29.html
---------------------------------

Inarizushi using Ikanago:
https://www.youtube.com/watch?v=7u8wzq0F5bM

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Souvenirs from Kobe 神戸のお土産

Here are some souvenirs from Kobe:




神戸プリン Kobe Purin (Pudding / Flan)
you can keep it at room temperature for 2 months.
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kobepudding.com/




風見鶏チーズケーキ Kazamidori Cheese Cake
made with camembert cheese and cream cheese with a hint of orange
it is sold frozen. you defrost and keep it in the fridge, and eat within 3 days.
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kazamidori.co.jp/




大黒屋 いかなごくぎ煮 Daikokuya Ikanago no Kugini
sand eel simmered in soy sauce, Mirin, and sugar with a hint of ginger
best eaten within 4 months
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kobe-daikokuya.co.jp/item/HL25/




I bought a pair of earrings at a shop called macaroni in Motomachi. They are made of Farfalle (real bow-tie pasta!!!). They have many cute hand made accessories from Europe.
http://macaroni.shop-pro.jp/

神戸プリン（小） 価格：997円（税5%込、送料別）

風見鶏チーズケーキ【3個入】 価格：630円（税5%込、送料別）

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Kobe

Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!

Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma!!!

Day 1:

We took Shinkansen (Japanese bullet train) from Shinagawa (Tokyo) at 6:27AM. We bought Ekiben (bento box sold at the railway station) for our breakfast. As soon as we arrived at 9:08, we strolled around 三宮 (Sannomiya) 元町 (Motomachi) China town and the bay area (Kobe Port Tower and Kobe Harborland umie). Obviously it was so early that most stores were still not open till 11AM. LOL We had lunch at Frantz (famous for magic pot pudding, if you know). The harbor view from the restaurant was amazing. Then we walked all the way back to 三宮 (Sannomiya). In the shopping street, you can find 生田神社 (Ikuta shrine), the god of marriage and longevity. For dinner, we happened to find a real good and inexpensive restaurant called 鹿鳴茶流 (Rokumei saryu). They use deer meat for their dishes. They were amazingly healthy and delicious!!! We stayed at the hotel called Crowne Plaza ANA Kobe. Very convenient next door to Shin-Kobe rail station. The hotel overlooks the city of Kobe.

Day 2:

My grandma lives 1 hour away from Shin-Kobe station. I visited her with my darling to make Ikanago no Kugini :) Hopefully, I will make a video of it soon!!! We had a real good bento lunch box together. Those plates are printed on the bento box, so you cannot remove them. hehe

Day 3:

We went to the Kobe Nunobiki Herb Gardens next to the hotel, and took a ropeway up to the mountain top! You can enjoy the panoramic view of Kobe. Also, you can enjoy herb dining buffet there! In the afternoon, we walked around Kitano area where there are many Ijinkan (foreign residences). The train back to Tokyo was at 19:46. We bought Ekiben at 淡路屋 (Awajiya). Their beef bowl bento is famous. We arrived back to Tokyo at 22:26.

I miss my oba-chan (grandma)!!! I remember I visited Harborland and Ijinkan with her many many years ago. Time flies. But she hasn't changed since my childhood. I will visit her again someday soon :)

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How to Make Fresh Wakame Seaweed Soup (미역국) - Video Recipe

Fresh Wakame seaweed is in season in spring in Japan!
My mom bought it as a souvenir.

Wakame soup is highly nutritious soup that contains a high content of calcium and iodine.

Most of the time, it is served with Yakiniku (Japanese Grilled Meat / BBQ). Of course it goes great with any kind of dish, especially the rice dish :)


https://www.youtube.com/watch?v=p0wDMY8UoSo

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green we are familiar with) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame seaweed. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



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Fresh Wakame Seaweed Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
100g (3.5oz.) fresh Wakame leaves *or rehydrate 4 pinches of dried Wakame in water and drain
A
* 800ml water
* 4 tsp. chicken stock powder *or 2&2/3 tsp. Ajinomoto Hondashi Kombu Dashi stock powder (Vegetarian stock)
B
* chopped long onion
* toasted white sesame seeds
* a dash of sesame oil *or Ra-Yu (hot chili oil)

Directions:
1. Blanch the fresh Wakame leaves in boiling water (which will turn the natural brown color to the green).
2. Put A in a pot and bring to a boil.
3. Add Wakame and cook until hot.
4. Place B in serving bowls.
5. Ladle the soup into the bowls.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_25.html
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Kuki Wakame no Tsukudani (Seaweed Stems Boiled Down in Soy Sauce) Recipe
茎わかめの佃煮 レシピ
https://www.youtube.com/watch?v=PkSmR9XF3nc

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Ikanago no Kugini 2014

Again, Ikanago is in season =)

"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite Tsukudani (food boiled down in soy sauce) made with Ikanago (sand eel/sand lance).

Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture. My grandma, who lives there cooks a few kilograms of Ikanago no Kugini every year for us in Tokyo.

It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long. After its season, Ikanago goes deep in the sea where is cooler. Then it goes under the sand and aestivate.

This year she sent us in the beginning of March again, with some local sweets :)





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How to Make Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) - Video Recipe

Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow

I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.

It goes great with white rice and perfect for bento box :)


https://www.youtube.com/watch?v=PkSmR9XF3nc

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



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Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)

Difficulty: Easy
Time: 30min
Number of servings: N/A

Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica)
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds

Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.

You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
---------------------------------

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