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Wednesday, September 29, 2010

How To Make Miso Soup



This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.

To complete this How-To you will need:

4 c. fresh, cold water
A 2 or 3-qt. pot
A hotplate or stovetop
A long piece of konbu seaweed
4 tbsp. bonito flakes
A small mesh strainer
1/4 lb. soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
And a medium-sized bowl

Step 1: Put water on stove

Pour the water into the pot and place it on the stove or hotplate at medium heat.

Step 2: Add konbu

Break off a 4 to 6-inch piece of konbu and add it to the water.

Tip: Konbu—also known as sea cabbage or kelp—is available at most health food stores.

Step 3: Simmer & remove

Simmer the konbu for 15 minutes, then remove it from the water and throw it away.

Step 4: Add bonito

Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.

Step 5: Remove bonito

With a small mesh strainer, remove the bonito flakes and discard them.

Step 6: Add tofu & wakame

Add the tofu chunks and wakame and simmer for 5 minutes on low heat.

Tip: When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors.

Step 7: Stir miso paste & broth

Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.

Step 8: Pour broth

Once the miso paste is dissolved, pour the broth back in the pot and stir.

Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard.

Step 9: Add scallions

Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.

Thanks for watching How To Make Miso Soup! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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How to Make Sushi



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You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice -- and how it's combined is an art form in itself.

To complete this How-To you will need:

At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)

Step 1: Slice fish

With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.

Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2: Roll rice into ball

Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.

Step 3: Shape rice ball

Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.

Tip: Your rice should be about the same size as your cut piece of fish.

Step 4: Dab wasabi on fish

Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5: Press rice against fish

Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6: Squeeze together

Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7: Continue process

Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8: Garnish plate

Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

Thanks for watching How To Make Sushi! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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DIY Instructional Tutorial Do It Yourself Tips Essential Skills Learn to food cooking japanese sushi cook c

How to Make a Kappa Maki Roll


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Kappa means cucumber, and maki means roll. So a kappa maki is a relatively simple affair—easy to make, and even easier to eat.

To complete this How-To you will need:

A cucumber
A vegetable peeler
A sharp knife
A cutting board

Step 1: Prepare cucumber

Peel the cucumber, cut off the ends, and cut it in half lengthwise. Use a small spoon to scoop out the seeds, cut the halves into thin strips about an eighth of an inch wide, and set them aside.

Step 2: Spread rice on nori

Lightly moisten your hands with water, grab a handful—or about 1/2 cup—of prepared sushi rice, and spread it across the nori, leaving an even border of uncovered nori along the top edge.

Tip: Don't use too much rice or pack it too tightly. It should be no more than 1/4-inch thick and you should be able to see nori through it.

Step 3: Dab wasabi on rice

Dip your finger into the prepared wasabi and dab it over the rice.

Step 4: Place nori on mat

Place the bamboo mat in front of you and position the rice-covered nori on top of it, about an inch from the bottom.

Step 5: Place cucumber

Lay several cucumber slices horizontally across the middle of the rice. Make an even row about an inch wide and let the cucumbers stick out an inch or so on either side.

Step 6: Shape with mat

Roll the bottom edge of the bamboo mat over the rice, nori, and filling, shaping it all into a rectangular mound. Be sure all the filling is enclosed.

Step 7: Roll again

Pull the mat back, and lay it over the roll again. Roll again, more tightly this time, applying even pressure and shaping the roll more firmly as you go.

Step 8: Smooth out roll

Remove the roll from the mat, place the mat over it, and give the roll a final pressing and smoothing, compressing it tightly and evenly.

Step 9: Repeat process

Repeat the whole process with your remaining half of nori—lightly layering it with rice, adding the cucumber, rolling it and cutting it.

Step 10: Cut roll

Lightly moisten your knife blade and cut both rolls in half, using a delicate but firm sawing motion. Then cut each half into three equal pieces.

Step 11: Place & garnish

Place the rolls on a serving platter, garnish with small mounds of wasabi and pickled ginger, and serve.

Thanks for watching How To Make a Kappa Maki Roll! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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FoodDrink asian chef cook cooking DIY Do It Yourself Essential Skills food Instructional japanese kappa

Monday, September 27, 2010

Japanese Cooking Recipe: Shrimp Tempura from Lobo (Japanese Food) www.lo...



Japanese Cooking Recipe: Shrimp Tempura from Lobo (Japanese Food) www.lobo.co.th//

Ingredients: Lobo Tempura Batter Mix, Lobo Panko Bread Crumbs,
Shrimp

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Japanese Cooking Recipe: Shrimp Tempura from Lobo (Japanese Food) www.lobo.co.th

Wednesday, September 22, 2010

How To Make Sushi Rice



Expand the description and view the text of the steps for this how-to video.

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According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start.

To complete this How-To you will need:

2 c. short grain white rice, preferably Japanese sushi rice
Lots of fresh, cold water
A measuring cup
A mesh strainer
A heavy, 2-quart pot with a lid
A wooden spoon
A timer
A 4-quart plastic, silicone, or glass bowl
1/2 c. white rice vinegar
2 tsp. salt
1/4 c. sugar
A four-inch piece of konbu seaweed
And a 1-quart saucepan

Step 1: Rinse rice

Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice.

Step 2: Soak rice

Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes.

Step 3: Rinse rice again

Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.

Step 4: Boil rice

Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil.

Step 5: Turn down heat

Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.

Step 6: Let rice simmer

Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.

Tip: If there's still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed.

Step 7: Boil mixture

While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool.

Step 8: Let rice sit

Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.

Step 9: Spread out rice

Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.

Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.

Step 10: Pour mixture

Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.That's it; you've just saved yourself years of practice!

Thanks for watching How To Make Sushi Rice! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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chef cook cooking diy do essential food how-to howcast instructional it japanese learn skills tips to tutorial yourself

How To Make an Inside Out California Roll



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True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s.

To complete this How-To you will need:

Some plastic wrap
A bamboo mat for rolling sushi
Half of a cucumber
A vegetable peeler
A very sharp knife
A cutting board
A ripe avocado
4 imitation crab sticks or a quarter lb. of cooked, shredded crab
2 c. prepared sushi rice
2 sheets of toasted nori, cut in half
1 tbsp. sesame seeds
A small spoon
A damp kitchen towel
And a bowl of clean water
Lemon juice (optional)

Step 1: Encase mat in plastic

Cut a large piece of plastic wrap a little more than twice the size of your bamboo mat and place it on the table. Place the bamboo mat on top and encase it in the plastic by smoothing the wrap evenly over both sides. Set the mat aside.

Step 2: Prepare cucumber

Peel the cucumber and scoop out the seeds with a small spoon. Cut the cucumber half into thin strips about 1/8 -- to 1/4-inch wide and set them aside.

Step 3: Prepare avocado

Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Remove their skin and cut them lengthwise into quarter-inch slices. Set the slices aside and clean your hands and knife with the damp kitchen cloth.

Tip: To prevent the avocado from oxidizing, or turning brown, squeeze some fresh lemon juice on the cut avocados.

Step 4: Put rice on nori

Lay a half sheet of nori shiny side down. Moisten your hands with a little water and grab a handful, or about a cup, of prepared sushi rice. Ball it up and put it on top of the nori.

Step 5: Spread rice

Spread and pat the rice across the nori, leaving a 1/2-inch margin uncovered at the bottom edge.

Tip: Don't use too much rice. It should be no more than 1/4-inch thick and you should be able to see the nori sheet through it.

Step 6: Sprinkle sesame seeds

Sprinkle sesame seeds over the rice.

Step 7: Flip nori onto mat

Lay the plastic-wrapped bamboo in front of you. Flip the prepared nori sheet rice-side down at the bottom end of the mat.

Step 8: Lay filling in nori

Lay a strip of shredded crab across the middle of the nori, add a strip or two of cucumber next to it, and lay avocado slices on top.

Step 9: Roll with mat

Use the bamboo mat to roll the bottom edge of the nori over the filling in the center, tucking it over firmly so the filling is enclosed.

Step 10: Continue to roll

Pull the mat back and lay it over the roll again. This time continue to roll forward, applying even pressure and tightening as you roll, using your mat as leverage.

Step 11: Smooth out roll

Once it's taken shape, take the roll off the mat and lay the mat over it. Press and smooth the roll, compressing it tightly and evening out the ends.

Step 12: Cut roll

With a very sharp knife use a delicate but firm sawing motion to cut the roll in half. Cut each half into three equal pieces.

Step 13: Repeat process

Repeat the process with your remaining half of nori, lightly layering it with rice, adding the filling, and rolling and cutting the sushi. Eat at your leisure—after all, this is California-style.

Thanks for watching How To Make an Inside Out California Roll! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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sushi food california japan chef fish rice vinegar cook

How To Make Hand Roll Sushi



Expand the description and view the text of the steps for this how-to video.

Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category.

You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program at http://www.howcast.com/filmmakers/apply.

Hand roll sushi, also known as 'cone sushi,' is the easiest type of sushi to make, and you can fill it however you want —let your taste buds be your guide.

To complete this How-To you will need:

3 sheets of toasted nori
1 c. prepared sushi rice
6 raw fish cut into slabs
A cucumber
An avocado
A sharp chef's knife
A cutting board
Some water
Some prepared wasabi
Japanese pickled ginger
A small spoon
A small dish
And a serving platter

Step 1: Prepare cucumber

Peel the cucumber, cut off the ends, and cut it in half lengthwise. Remove the seeds, cut the cucumber into thin strips about one-eighth to one-quarter inch wide, and set the strips aside.

Step 2: Prepare avocado

Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Cut off the ends, remove the skin, and slice lengthwise into quarter-inch slices. Set the slices aside.

Tip: You can include whatever vegetables you like—scallions, carrots, zucchini, radishes—to customize your hand roll to your own personal taste.

Step 3: Tear nori sheets

Tear or cut the nori sheets in half.

Step 4: Hold nori side down

Hold a half sheet of nori shiny side down in the palm of one hand, supporting its length with your fingers.

Step 5: Press rice into nori

Moisten your other hand with a little water and grab about 1/4 cup— a small handful—of prepared sushi rice. Ball up the rice and press it onto the left-hand side of the nori.

Step 6: Spread rice

Spread the rice out to about a quarter-inch thickness, leaving a margin of nori around it, then press your index finger into the middle to make an indentation.

Step 7: Add filling

Lay a small amount of filling—say, one piece of fish and a slice or two of vegetable—in the indentation in the rice.

Tip: If you are hosting a 'sushi party,' place all your fillings on one serving platter and have your guests choose their fillings and roll their own.

Step 8: Tightly roll

Still holding the nori, rice, and filling in one hand, use your other hand to tightly roll up the bottom left-hand corner on the diagonal, over the rice and filling.

Step 9: Wrap into cone

Tightly wrap the opposite right-hand edge around, using a folding and tucking method to create a cone shape with the filling on the inside.

Step 10: Secure edge

Use a dab of rice on the corner to secure the inside edge of the nori to the outside of the cone.

Step 11: Place on plate & garnish

Make as many rolls as you want, and place them on a plate with a mound of prepared wasabi and a mound of Japanese picked ginger.

Thanks for watching How To Make Hand Roll Sushi! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...

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Tuesday, September 14, 2010

How to Make Futomaki Sushi & California Roll



Ingredients for Maki Sushi
(2 Futomaki & 1 California Roll)

- Futomaki Sushi -
1 Premade Anago Kabayaki - salt-water eel barbecued with a sauce
4 Shiitake Fukumeni - watch our "How to Make Nabeyaki Udon Noodles"
http://www.youtube.com/watch?v=kWLNZz...
8 Shrimp (80g/2.82 oz)
1/2 Cucumber
10g Beni Shoga - pickled ginger (0.353 oz)
2 sheets of Toasted Nori (20x19cm/7.87x7.48 in)

- Atsuyaki Tamago (Rolled Omelet) -
2 Eggs
1 tbsp Sugar
A pinch of Salt
Olive Oil

Mustard Greens
Shoga Amazuzuke - ginger pickled w/ sweet vinegar

- California Roll -
1/4 Avocado
6 Crab Sticks
1/4 Cucumber
Toasted White Sesame Seeds
A sheet of Toasted Nori (10x19cm/3.94x7.48 in)

** Avocados easily turn brown...you can prevent it by sprinkling on some lemon juice.

Mayonnaise
Wasabi

- Sushi Rice -
300ml Rice (1.27 u.s. cup)
300ml Water (1.27 u.s. cup) - the same amount of the rice
1 tbsp Sake
5x5cm Dashi Kombu - dried kombu kelp (2x2 inch)

** How to cook Steamed Rice
Wash 300ml rice (1.27 u.s. cup) and drain the rice in a wire sieve. Put the rice in a rice cooker, and add 300ml water (1.27 u.s. cup), 1 tbsp sake and 5x5cm kombu kelp (2x2 in). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

- Awasezu (Sushi Vinegar) -
50 ml Vinegar (1.76 fl. oz)
2 tbsp Sugar
1 tsp Salt

- Tezu (Vinegar Water) -
50ml Water (1.76 fl. oz)
2 tsp Vinegar

<材料>
巻き寿司2本分
1.あなご蒲焼:1尾(市販)
2.干ししいたけ含め煮4枚
  ※作り方は鍋焼きうどんを見てください
3.茹でエビ8尾(80g)
4.きゅうり:1/2本
5.厚焼き玉子
  ・卵2個
  ・砂糖大さじ1
  ・塩少々
  ・オリーブ油適量
6.紅生姜:10g(国産、無添加のもの)
焼き海苔:2枚(20×19cmの大きさ)
グリーンカール(結球しないリーフレタスの仲間)
ショウガの甘酢漬け(薄切り):適量

カリフォルニアロール1本分
1.アボカド:1/4個
2.かに風味かまぼこ(カニカマ):6本
3.きゅうり:1/4本
4.白ごま:適量
焼き海苔:1/2枚(10×19cmの大きさ)
マヨネーズ
わさび

寿司飯
 米:300ml
 水:300ml(米と同量)
 酒:大さじ1
 だし昆布:5cm角

合わせ酢
・酢:50ml
・砂糖:大2
・塩:小1

手酢
・水:50ml
・酢:10ml

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cooking Japanese food recipe futomaki sushi California roll avocado shiitake shrimp anago salt-water eel cucumber beni shoga atsuyaki tamago rolled omelet crab stick 太巻き寿司 カリフォルニアロール 料理 レシピ クッキング 作り方

Pork Shogayaki 豚肉の生姜焼き



cookingwithdog | July 22, 2010
Ingredients for Pork Shogayaki
(serves 2)

4 Pork Loin Slices (200g 5mm thick, 7.05 oz 1/5 inch thick)
Pepper
Wheat Flour

- Ginger Sauce -
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
1/2 tsp Sugar
1/2 tbsp Grated Ginger
1/2 tsp Grated Garlic

- Side Vegetables -
100g Cabbage (3.53 oz)
4 Okras

<材料> 2人分
豚ロース肉:200g(5mm厚さ4枚)
コショウ:少々
小麦粉:少々

合わせ調味料
醤油:大1
酒:大1
みりん:大1
砂糖:小1/2
下ろし生姜:大1/2
下ろしにんにく:小1/2

付け合わせ
キャベツ:100g
オクラ:4本(旬の野菜何でも良い)
塩少々

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Howto & Style

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cooking Japanese food recipe pork shogayaki okra cabbage 豚肉の生姜焼き オクラ キャベツ 和食 日本食 レシピ クッキング 作り方

Hiyajiru 冷や汁



cookingwithdog | August 21, 2010
Ingredients for Hiyajiru
(serves 2)

1 Aji Himono - Salted and Dried Japanese Horse Mackerel
Sake
½ block of Firm or Silken Tofu
2 tbsp Toasted White Sesame Seeds
2 tbsp Miso
½ Cucumber
5 Shiso Leaves
1 Myoga Ginger

Chopped Spring Onions
Grated Ginger
2 bowls of Steamed Rice with Millet
400ml Water with Ice Cubes (1.69 us cup)
½ tsp Japanese-style Granulated Dashi (not from MSG)
* follow the directions on the package of dashi

<材料>(2人分)
あじの干物1枚
酒少々
豆腐1/2丁(絹、木綿お好きな方) 
炒り白ごま大2
みそ大2
きゅうり1/2本
大葉5枚
みょうが1個
刻み青ねぎ適量
下ろししょうが適量
ご飯軽く2膳

冷水400ml (ロックアイス入り)
無添加顆粒だし(和風)小1/2
※分量はお使いのパッケージの表示に従って下さい

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cooking Japanese food recipe hiyajiru aji himono tofu miso shiso leaves myoga ginger cucumber 和食 日本食 冷や汁 あじの干物 大葉 味噌 豆腐 みょうが きゅうり レシピ クッキング 作り方


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Wednesday, September 1, 2010

How to Make Takoyaki (Japanese Octopus Dumpling Balls)



cookingwithdog | June 23, 2008
Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...

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cooking healthy Japanese food snack recipe takoyaki kombu bonito dashi octopus tako tenkasu agedama sakuraebi aonori hanakatsuo dumpling たこ焼き 料理 レシピ クッキング 作り方
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[たこ焼き] How to make takoyaki in street [Making TAKOYAKI] in OSAKA



How to make takoyaki in street a Osaka
Make Takoyaki:
http://www.youtube.com/watch?v=PHDmVh...

Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage

Category:
Travel & Events

Tags:
TAKOYAKI Food Osaka Making how make japan nippon cucina giapponese kitchen Japanese 出雲 島根 たこやき たこ焼き たこ吉

Octopus Scallion Karashi Sumisoae たことわけぎの辛子酢味噌和え



cookingwithdog | June 12, 2010
Ingredients for Karashi Sumisoae
(serves 2)

100g Wakegi - Scallions (3.53 oz)
50g Boiled Octopus for Sashimi (1.76 oz)
1/2 Aburaage - Deep-Fried Thin Slice of Tofu
1/2 tbsp Sugar
1/2 tbsp Vinegar
1 tbsp Shiromiso - White Miso
1/2 tsp Karashi - Japanese Mustard

<材料>2人分
・わけぎ:1/2束(100g)
・茹でだこ(刺身用:50g
・油揚げ:1/2枚

・砂糖:大1/2
・酢:大1/2
・白みそ:大1
・練り辛子(和辛子):小1/2

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cooking Japanese food recipe wakegi scallion octopus aburaage shiromiso karashi mustard sumisoae たこ わけぎ 辛子 酢味噌和え 和食 日本食 レシピ クッキング 作り方

Teuchi Udon 手打ちうどん(讃岐うどん風)



cookingwithdog | July 08, 2010
Ingredients for Teuchi Udon
(serves 3~4)

300g Udonko - Wheat Flour w/ protein content 9.0~9.5% (10.6oz)
15g Salt (0.529oz)
130ml Water (4.40 fl oz)

50g Corn Starch or Potato Starch (1.76oz)
Mentsuyu - Noodle Soup

- Seasonings -
Spring Onions
Grated Ginger
Grated White Sesame Seeds

- Cooking Items -
Ziploc (27x27cm / 10x10 inch)
Pastry Board (46x53cm / 18x21 inch)
Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch)

Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.

<材料> 3〜4人分うどん用
小麦粉:300g(タンパク質9.0~9.5の中力粉でも良い)
塩:15g
水:130ml

打ち粉(コーンスターチか片栗粉。うどん用小麦粉でも良い):50g位
(コーンスターチや片栗粉は麺と麺がくっつきにくい。作ってすぐ茹でる場合は小麦粉でも良い)

麺つゆ

薬味:適量
青ねぎ
おろし生姜
白すりごま

<使用したもの>
•Ziplocの様な食品用の厚手の袋:使用したのは27.3x26.8cm
•麺打ち台 46×53cm
•麺棒  直径3cm、46cm長さ

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cooking Japanese food recipe teuchi udon sanuki noodles wheat flour spring onion ginger white sesame seeds 手打ちうどん 讃岐うどん 青ねぎ おろし生姜 白すりごま 和食 日本食 レシピ クッキング 作り方

Mapo Tofu 麻婆豆腐



cookingwithdog August 06, 2010
Ingredients for Mapo Tofu
(serves 2)

1 tbsp Sesame Oil
100g Ground Pork (3.53 oz)
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
1/2 tbsp Doubanjiang - Chili Bean Paste
1 tbsp Tian Mian Jiang - Sweet Bean Sauce
1 tbsp Sake

- Chicken Stock -
1/2 tsp Granulated Chicken Stock (Chinese-style)
150 ml Hot Water (5.07 fl oz)

1 tbsp Soy Sauce
1 tbsp Sake
1 block of Firm Tofu (350g/12.3 oz)
30g Garlic Chives (1.06 oz)

2 tsp Potato Starch
1⅓ tbsp Water

Sichuan Pepper
Steamed Rice with Millet

** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.

材料 2人分
・ごま油大1
・豚ひき肉100g
・にんにく(みじん切り)大1
・しょうが(みじん切り)大1
・豆板醤 (トウバンジャン)大1/2
・甜麺醤(テンメンジャン) 大1
・酒 大1

・鶏がらスープ150ml 顆粒チキンスープの素(中国風)小1/2 湯150ml
・醤油大1
・酒大1
・木綿豆腐1丁(350g)
・ニラ5本 (30g)
・水溶き片栗粉 片栗粉:小2 水:大1⅓ (片栗粉の倍量の水)

・花椒粉(ホワジャオフェン)適量
・雑穀入りご飯(もちろん普通のご飯でもOK)

※ 豆板醤、甜麺醤、花椒粉 は中華食材コーナーで購入して下さい。

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cooking Chinese food recipe mapo doufu mabo tofu doubanjiang tian mian jiang Sichuan pepper 麻婆豆腐 マーボー豆腐 中華料理 豆板醤 トウバンジャン 甜麺醤 テンメンジャン 花椒粉 ホワジャオフェン レシピ クッキング 作り方

CHECK OUT how you can turn $5.00 into $3250 per month.

Saturday, August 14, 2010

Yakisoba Noodles 焼きそば


Ingredients for Yakisoba
(serves 1)

1 pack of Yakisoba Noodles (150g/0.331 lb)
1/3 tbsp Sake or Water

50g Sliced Pork (1.76 oz)
75g Bean Sprouts (2.66 oz)
1/2 Cabbage Leaf (40g/1.41 oz)
1/2 Naganegi - Long Green Onion (Tokyo Negi)
15g Carrot (0.529 oz)
1 Garlic Clove
1 tsp Sesame Oil

- Yakisoba Sauce -
1 tbsp Oyster Sauce
1/2~1 tsp Soy Sauce
1/2 tbsp Sake or Water

A pinch of Salt and Pepper

- Toppings -
Katsuobushi Shavings - Bonito Flakes
Aonori - Green Laver
Beni Shoga - Pickled Ginger

<材料:1人分>
焼きそば用蒸し麺・・・1袋(150g)
酒(or水)・・大1/3

豚薄切り肉・・・50g
もやし・・・・75g
キャベツ・・・1/2枚(40g)
長ねぎ・・1/2本(50g)(緑の部分を含む)
人参・・・15g
にんにく・・・1片
ゴマ油・・・小1

【合わせ調味料】
オイスターソース・・・大1
しょう油・・・小1/2~1
酒(or水)・・・・大1/2

塩・・・少々
コショウ・・・少々

削り節・・・適量
青海苔・・・適量
紅しょうが・適量
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cooking Japanese food recipe yakisoba noodles caggage naganegi carrot 焼きそば 料理 レシピ クッキング 作り方

How to Make Yakitori (Skewered Chicken)


Ingredients for Yakitori
(serves 2)

300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe yakitori skewered chicken shishito pepper naganegi spring onion shiitake mushroom shiso leaves lemon seven flavor chili 焼き鳥 料理 レシピ クッキング 作り方

How to Make Yaki Gyoza (Fried Dumplings)


Ingredients for Yaki Gyoza
(25 pieces)

120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz)

- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base

25 Gyoza Skins
1 tbsp Sesame Oil
Flour for dusting

- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe pork cabbage onion nira garlic chives yaki gyoza fried dumplings 餃子 料理 レシピ クッキング 作り方

Agedashi Tofu 揚げ出し豆腐


Ingredients for Agedashi Tofu
(serves 2)

300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chile Pepper

- Sauce -
150ml Kombu & Bonito Dashi Stock (5.07 fl oz)
(Watch our "Mizore Nabe" video to make dashi stock from scratch or use packaged dashi)
2 tbsp Soy Sauce
2 tbsp Mirin

材料<2人分>
木綿豆腐:1丁(300g)
大根:5cm
生姜:適量(敢えて書くなら親指の先大)
ししとうがらし:4本
片栗粉:適量
揚げ油:豆腐の半分がつかる程度の量
七味唐辛子:お好みで

<かけ汁>
 だし汁:150ml(昆布とかつお)
(みぞれ鍋で作っただし汁を参考にして下さい。だしの素を使っても良いです。)
 しょう油:大2
 みりん:大2

** A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
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ooking Japanese food recipe agedashi tofu dofu daikon shishito pepper 揚げ出し豆腐 料理 レシピ クッキング 作り方

Monday, August 9, 2010

How to make Daifuku EASY!


SugarLaceTV | June 08, 2009
Ingredients (makes 6)

Mochi base:
120 grams Mochiko
120 ml water/green tea
1 1/2 tbsp sugar

Filling:
Anko (Red Bean Paste)
//Anything else, eg Nutella, strawberries, taro yam

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

Visit us!
http://www.chimera.fragiled.com
http://www.sugarlace.com

Music by the awesome
Malice Mizer
http://www.malice-mizer.co.jp/

From their single
"Gekka no Yasoukyoku" (月下の夜想曲)
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make daifuku tutorial anko angko machi green tea mochi chocolate sugarlace fragiled malice mizer gekka no yasoukyoku instrumental

How to Make Zenzai & Anko (Japanese Red Bean Sweets)


cookingwithdog | July 10, 2008
Ingredients for Plum Syrup & Plum Wine

- Plum Syrup -
500g Green (unripe) Plums (17.64 oz)
500g Rock Sugar (17.64 oz)
50ml Vinegar (0.21 u.s. cup)

- Plum Wine -
500g Green (unripe) Plums (17.64 oz)
250g Rock Sugar (8.82 oz)
900ml Shochu (3.80 u.s. cup)
(35% alcohol by volume)

Shochu for Sanitizing Containers

** How To Store Plum Syrup **
Remove the plums and store the syrup in a refrigerator

About Music
Fre'de'ric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Ste'phane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe alcohol beverage cocktail green plum ume rock sugar shochu umeshu syrup vinegar 梅酒 梅ジュース 料理 レシピ クッキング 作り方

How to Make Umeshu & Ume Syrup (Plum Wine & Plum Syrup)


cookingwithdog | July 10, 2008
Ingredients for Plum Syrup & Plum Wine

- Plum Syrup -
500g Green (unripe) Plums (17.64 oz)
500g Rock Sugar (17.64 oz)
50ml Vinegar (0.21 u.s. cup)

- Plum Wine -
500g Green (unripe) Plums (17.64 oz)
250g Rock Sugar (8.82 oz)
900ml Shochu (3.80 u.s. cup)
(35% alcohol by volume)

Shochu for Sanitizing Containers

** How To Store Plum Syrup **
Remove the plums and store the syrup in a refrigerator

About Music
Fre'de'ric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Ste'phane Magnenat
http://creativecommons.org/licenses/b...
Category:
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cooking healthy Japanese food recipe alcohol beverage cocktail green plum ume rock sugar shochu umeshu syrup vinegar 梅酒 梅ジュース 料理 レシピ クッキング 作り方

How to Make Sweet Potato (Dessert Made from Sweet Potatoes)




Ingredients for Sweet Potato
(serves 4)

2 Sweet Potatoes (gross weight 500g/1.10 lbs, net weight 300g/0.66 lbs)
50g Sugar (1.76 oz)
20g Butter (0.71 oz)
60ml Dairy Cream (0.254 u.s. cup)
1 Egg Yolk
1/2 tbsp Rum
A Few Drops of Vanilla Extract

1 Egg Yolk for Gloss Finish
1/2 tsp Water
Black Sesame Seeds

** Note: Reduce the microwave time to 3 minutes on each side of the potatoes for a full sized American microwave. The microwave we use (500 watt) also works as a conventional oven. Cook sweet potatoes in a microwave for the first time. Then bake them at 400 degrees Fahrenheit (200 degrees Celsius) in a conventional oven.

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe dessert wagashi sweet potato confectionery スイートポテト 料理 レシピ クッキング 作り方

Japanese Carbonara recipe 和風カルボナーラの作り方・レシピ


ngswcook | August 21, 2007
Ingredients (for 2)
pasta 180~200g
bacon 50g
onion 1/8 pieces
olive oil 30cc
sake 30cc
egg(only the yolk) four
salt a little
pepper a little
welsh onion  a little
nori( Seaweed) a little
Bantsuyu  10~15cc(or soy sourse)

詳細レシピは長澤家のレシピブログで♪
http://ameblo.jp/ngswcook/entry-10073...

普通のカルボナーラが苦手な方でも、チーズが入っていないので、生卵ご飯が食べられるのであれば、おいしくいただけることと思います。

材料(2人分)

パスタ 180~200g
ベーコン 50g
たまねぎ 8分の1個(スライス)
オリーブオイル 適量
日本酒 大さじ2
たまご(卵黄のみ(多少白身もあっても大丈夫です)をボールに割って混ぜておく) 4個
塩 適量
こしょう 適量
万能ねぎ 適量(小口切り)
きざみのり 適量
長澤家の万能つゆ  10ccから15cc(もしくは市販のめんつゆ適量)

たまごソースはたまご+塩です。
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料理 作り方 長澤家のレシピブログ 手作り How to make cook nagasawake recipe レシピ 요리법 食譜 Ricette Recettes Rezepte Рецепты وصفات רעסיפּעס دستور تهیه تیکوRecepten Japanese food 日本 pasta パスタ カルボナーラ

Thursday, July 22, 2010

Fruit Cream Anmitsu フルーツクリームあんみつ


Ingredients for Fruit Cream Anmitsu
(serves 3)

Packaged Kanten - Agar Powder (4g / 0.141 oz)
500ml Water (2.11 us cup)

- Kuromitsu -
1 tbsp Mizuame - Thick Starch Syrup
100g Kurozato - Muscovado or Unrefined Brown Sugar (3.53 oz)
70ml Water (2.37 fl oz)

- Gyuhi -
30g Shiratamako - Glutinous Rice Flour (1.06 oz)
50g Sugar (1.76 oz)
60ml Water
Potato Starch

3 Strawberries
3 Navel Orange wedges
3 tbsp Anko - Sweet Red Bean Paste
3 scoops of Matcha Ice Cream (watch our Match Ice Cream video)
20-30 Boiled Aka Endomame - Red Endo Beans

材料(3人分)
粉寒天:1袋(4g)
水:500ml

*黒みつ 作りやすい分量
水あめ:大1
黒砂糖(粉状):100g
水:70ml

*ぎゅうひ 作りやすい分量
白玉粉:30g
上白糖:50g
水:60ml
片栗粉:適量

*いちご:3個
*ネーブル:3切れ
*あん(アップ済):大3
串団子参照。市販のあんでも良い。
*抹茶アイスクリーム(アップ済):大3
抹茶アイス参照。市販のアイスクリームでも良い。
*茹で赤えんどう豆:20〜30粒
菓子材料の専門店で買いました。(ネットでも購入可能)

※流し缶:11.0×14.0×4.0を使用(四角い容器であれば何でも良い)
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cooking Japanese food recipe fruit cream anmitsu agar kanten kuromitsu gyuhi mizuame navel orange strawberry フルーツクリームあんみつ 料理 お菓子 低カロリー デザート レシピ クッキング

How to Make Green Tea Ice Cream (Matcha Ice Cream)


cookingwithdog | August 21, 2009
Ingredients for Green Tea Ice Cream
(400ml/1.69 u.s. cup)

200ml Milk (0.702 u.s. cup)
60g Brown Sugar/Refined Sugar (2.12 oz)
1 1/2 tbsp Matcha - Green Tea Powder
100ml Whipping Cream 36% fat (3.38 fl. oz)

Ingredients for Green Tea Ice Cream Parfait
(serves 1)

Green Tea Ice Cream
10g Brown Rice Flakes (0.353 oz)
30g Premade Anko (1.06 oz)
3 Shiratama Dango
Whipped Cream
Caramel Sauce

- Shiratama Dango (18 pieces) -
50g Shiratamako - Glutinous Rice Powder (1.76 oz)
45ml Water (1.69 fl. oz)
** Please watch our "How to Make Tofu Dango" video.
http://www.youtube.com/watch?v=5PZuMd...

About Music:
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese dessert confectionery food recipe matcha green tea ice cream parfait milk anko shiratama dango 抹茶 アイスクリーム パフェ お菓子 デザート 料理 レシピ クッキング 作り方

How to Make Korokke Pan (Croquette Bun)


cookingwithdog | September 16, 2009
Ingredients for Korokke
(8 pieces)

- Korokke Filling -
400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content
800ml Water to cook potatoes (3.38 u.s. cup)
8g Salt - 1% of the amount of water

100g Mixture of Ground Beef and Pork (3.53 oz)
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp Raw Sugar
1 tsp Cooking Oil
1/2 Onion (150g/0.331 lb)

- Batter for Korokke -
1/2 Egg
25ml Water (5 tsp)
25g Cake Flour (0.882 oz)

100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one
Cooking Oil to deep-fry korokke

Ingredients for Korokke Pan
(2 pieces)
2 Bread Rolls (Koppepan )
2 Korokke
Japanese Worcester Sauce
Cabbage
Parsley Leaves

** Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down. Do not move the korokke in oil until they are slightly colored.

How to Deep-Fry Frozen Korokke
1. Place frozen korokke in a frying pan.
2. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat.
3. Do not touch the korokke until slightly colored and gently flip them over.
4. When the surface becomes golden brown, they are ready to serve.
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cooking Japanese food recipe korokke pan croquette bun danshaku potato nutmeg bread crumbs Worcester sauce コロッケパン 料理 レシピ クッキング 作り方

How to Make Yellowtail Teriyaki & Pickled Turnip


Ingredients for Yellowtail Teriyaki & Pickled Turnip Shaped in Chrysanthemum Flower
(serves 2 people)

2 pieces of Yellowtail

- Teriyaki Sauce -
2 tbsp Soy sauce
2 tbsp Mirin
4 tbsp Sake
1/2 tbsp Sugar

2 Turnips
Yuzu Peel
Red Pepper

Salt Water
200ml Water (4/5 u.s. cup)
1 tsp Salt

- Sweet Vinegar -
2 tbsp Vinegar
1 tbsp Sugar
2 tbsp Water & Kombu Kelp Seaweed
1/2 tbsp Mirin

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe soy sauce mirin sake kombu konbu teriyaki buri yellowtail fish kikka-kabu chrysanthemum flower red pepper yuzu peel turnip ぶりの照り焼き 料理 レシピ クッキング 作り方

How to Make Kakiage Soba (Mixed Tempura Soba Noodles)


cookingwithdog | December 15, 2008
Ingredients for Kakiage Soba
(serves 1)

80g Dried Soba Noodles (2.82 oz)
2l Water to Boil (8.45 u.s. cup)

- Soba Tsuyu -
60ml Soba Soup Base (x4 concentrate) (0.25 u.s. cup)
240ml Water (1.01 u.s. cup)

20g Sweet Potato (0.7 oz)
10g Carrot (0.35 oz)
20g Green Beans (0.7 oz)
20g Onion (0.7 oz)

3 tbsp Tempura Flour
2 tbsp Cold Water

Frying Oil

Shichimi - Seven Flavor Chili Pepper

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe buckwheat soba noodles vegetable kakiage tempura shichimi かき揚げ そば 料理 レシピ クッキング 作り方

Saturday, July 17, 2010

How to Make Kaisendon (Japanese Sashimi Rice Bowl)


Ingredients for Kaisendon
(serves 2)

360cc Rice (1 1/2 u.s. cup)
400ml Water (1 2/3 u.s. cup)

1/2 Cucumber
1 Myoga Ginger
6 Shiso Leaves
Newly Harvested Ginger
White Radish Sprouts
1 Long Green Onion
50g Newly Harvested Onion (1 3/4 oz)

150g Maguro - Tuna (5 1/4 oz)
2 Scallops

Wasabi
1 tbsp Soy Sauce
1 sheet of Toasted Nori
Toasted White Sesame Seeds

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
Category:
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cooking Japanese food recipe fish seafood steamed rice bowl myoga shiso maguro tuna scallop donburi wasabi sushi nori

How to Make Shabu-Shabu (Japanese Beef Hot Pot & Porridge)


ngredients for Beef Shabu-Shabu & Zosui
(serves 2)

300g Slice Beef (10 1/2 oz)
Shungiku - Edible Chrysanthemum
Mizuna - Pot Herb Mustard
Welsh Onion
2 Shiitake Mushrooms
80g Enoki Mushrooms (2 4/5 oz)
40g Kudzu-kiri - Dried Kudzu Starch Noodles (1 2/5 oz)

1 Lime
3 tbsp Soy Sauce (an equal quantity of lime juice)
100g Daikon Radish (3 1/2 oz)
2 Long Green Onions (also used for zosui)

3 tbsp White Sesame Paste
1 tbsp Soy Sauce
2/3 tbsp Fish Sauce - Nam Pla
1 tbsp Vinegar
1 tbsp Sugar
2 tbsp Water
1/2 clove of Garlic

1200ml Water (5 u.s. cup)
2 pieces of 10x10cm Kombu Kelp
50ml Sake (1 3/4 oz)
A Little Bit of Salt

200g Hot Steamed Rice (7 oz)
1 Egg
A Little Bit of Salt
A Little Bit of Soy Sauce
Long Green Onion

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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How to Make Bento (Japanese Boxed Lunch)


Ingredients for Bento
(serves 1)

- Potato Salad -
40g Potato (1.41 oz)
10g Carrot (0.35 oz)
400cc Water (1.69 u.s. cup)
1/2 tsp Salt
4cm Cucumber (1.57 inch)
A pinch of Salt
1 tbsp Sweet Corn
1/2 tsp Vinegar
A pinch of Sugar
A pinch of Black Pepper
1 tsp Mayonnaise

1 Cherry Tomato

- Chicken Karaage -
50g Chicken (1.76 oz)
2/3 tbs Kimchi Base
or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic
1 tsp Potato Starch
Frying Oil

- Honey Glazed Pumpkin -
40g Pumpkin (1.41 oz)
Honey
Toasted Black Sesame Seeds

1/8 Apple

- Onigiri -
140g Fresh Steamed Rice (4.94 oz)
Noritama Furikake - Egg & Seaweed
Yukari Furikake - Red Shiso Leaf
2 sheets of 19×5cm Toasted Nori (7.5x2 inch)

- Spinach Tamagoyaki -
1 Egg
40g Spinach (1.41 oz)
1 tsp Soy Sauce

1 Vienna Sausage
1/2 tsp Oil

**Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market.

** Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work.

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food bento tamagoyaki furikake onigiri noritama yukari Vienna sausage chicken karaage apple 弁当 料理 レシピ クッキング 作り方

How to Make Onigiri (Japanese Rice Balls)


Ingredients for Onigiri
7 pieces

360cc Rice for 7 Onigiri (1.52 u.s. cup)
**Molding rice when it is still warm makes it easy to form onigiri into a desired shape.
Japanese rice: http://en.wikipedia.org/wiki/Japanese...

2 sheets of Toasted Nori

1 piece of Lightly-Salted Salmon

50g Sliced Beef Short Ribs (1.76 oz)
1 tsp Soy Sauce
1 tsp Sugar
Grated Ginger

1 leaf of Pickled Hiroshimana
Boiled and Dried Baby Sardines
Toasted White Sesame Seeds




Umeboshi - Pickled Plum
Okaka - Dried Bonito Flakes Moistened with Soy Sauce

Canned Tuna
Mayonnaise
Wasabi

Miso
Long Green Onion
Sake or Water

Soy Sauce

Salt Water
50ml Water (0.21 u.s. cup)
5g Salt (0.18 oz)

- Toppings -
Shiso Leaf
Parsley
Kinome - Young Leaves of Sansho Pepper

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe ume okaka onigiri rice ball salmon umeboshi hiroshimana sardine tuna miso shiso kinome toasted nori short rib おにぎり 料理 レシピ クッキング 作り方

How to Make Ichigo Daifuku (Strawberry Daifuku)


Ingredients for Ichigo Daifuku
(6 pieces)

100g Shiratamako/Mochiko - Glutinous Rice Flour (3.53 oz)
2 tbsp Sugar
95-100ml Water (3.21-3.38 u.s. fl oz)
Katakuriko -Potato/ Katakuri Starch (for dusting)
150g Anko - Sweet Red Bean Paste (5.29 oz)
6 Strawberries (15g/0.53 oz per piece)

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe dessert wagashi sweet confectionery anko mochi strawberry daifuku いちご大福 料理 レシピ クッキング 作り方

How to Make Skewered Tofu Dango (Japanese Sweet Dumplings)


Ingredients for Tofu Dango
(serves 3 people)

100g Glutinous Rice Flour (3 1/2 oz)
100g Soft Silken Tofu (3 1/2 oz)
** You can substitute Firm Tofu for Silken Tofu.
Water

2 tbsp Kinako (soybean flour)
1 tbsp Sugar

2 tbsp Black Sesame
1 tbsp Sugar

1 tbsp Sugar
1 tbsp Soy Sauce
1 tbsp Mirin

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy wagashi Japanese food recipe sweet dessert kushi dango shiratama glutinous rice flour soft silken tofu kinako black sesame 白玉豆腐団子 料理 レシピ クッキング 作り方

Friday, July 16, 2010

How to Make Vegetable Tofu Nimono (Vegetable Tofu Stew)


** Special Thanks: Max T. Stever **

Ingredients for Vegetable Tofu Nimono
(serves 3)

100g Carrot (3.53 oz)
100g Boiled Bamboo Shoot (3.53 oz)
30g Kombu Kelp that was used for making Dashi Stock (1.06 oz)
100g Renkon - Lotus Root (3.53 oz)
200g Satoimo Potatoes (0.441 lb)

100g Konnyaku - Konjac (3.53 oz)
75g Gobo - Edible Burdock (2.66 oz)
100g Atsuage - Deep-Fried Tofu (3.53 oz)
Snap Peas
4 Dried Shiitake Mushrooms

400cc Dashi Stock (1.69 u.s. cup)
Shiitake Liquid+Premade Dashi Stock*
* See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi+Water

2 tbsp Sugar
2 tbsp Sake
2 tbsp Soy Sauce
2 tbsp Hon-Mirin

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe vegetable stew tofu renkon satoimo konnyaku gobo atsuage shiitake nimono 厚揚げ 野菜 煮物 料理 レシピ クッキング 作り方

How to Make Nabeyaki Udon Noodle



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cookingwithdog | April 09, 2009
Ingredients for Nabeyaki Udon
(serves 1)

1 Bag of Frozen Udon Noodles
300ml Water (1.27 u.s. cup)
2/3 tsp Granulated Dashi
25ml Soy Sauce (1 2/3 tbsp)
25ml Hon-Mirin (1 2/3 tbsp)

2 Frozen Black Tiger Shrimps
Salt, Katakuri Starch, Water

50 ml Cold Water (1.69 u.s. fl. oz)
30g Cold Tempura Flour (1.06 oz)

6 Dried/Fresh Shiitake Mushrooms
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce

Welsh Onion
Mitsuba - Japanese Wild Persley
Kamaboko - Steamed Fish Cake
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe nabeyaki udon shrimp noodle tempura shiitake mitsuba kamaboko yuzu chicken egg 鍋焼きうどん 料理 レシピ ク

How to Make Gyudon (Japanese Beef Rice Bowl)


cookingwithdog | March 15, 2009
Ingredients for Gyudon
(serves 2)

200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe beef rice bowl donburi onion beni shoga shichimi gyudon 牛丼 料理 レシピ クッキング 作り方

How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)


Ingredients for Oyakodon
(serves 1)

50ml Dashi Soup (1/5 u.s. cup)
1 tbsp Soy Sauce
** 1/2 tbsp Sake
(I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
85g Chicken Meat (3 oz)
2 Eggs
10 Japanese Wild Parsley (Mitsuba)
200g Rice (7 oz)

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe chicken egg mitsuba onion donburi rice bowl dashi soup soy sauce sake mirin wild parsley 親子丼 料理 レシピ クッキング 作り方

Thursday, July 15, 2010

How to Make Okonomiyaki (Japanese Assorted Pancake)


cookingwithdog | March 11, 2008
Ingredients for Okonomiyaki
(serves 2 people)

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt

200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
2 Eggs
100g Slice Pork (3 1/2 oz)

- Toppings -
Okonomiyaki Sauce
Long Green Onion
Mayonnaise
Dried Bonito Frakes
Aonori (Green Laver)

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe okonomiyaki yamaimo tako octopus fbi shrimp sakuraebi tenkasu agedama beni syoga dried bonito frakes aonori お好み焼き 料理 レシピ クッキング 作り方

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How to Make Temaki Sushi (Japanese Hand Roll Sushi)



cookingwithdog | April 17, 2008
Ingredients for Temaki Sushi
(serves 3)

300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5x5cm Kombu Kelp (2x2 inches)

2 tbsp Roasted White Sesame Seeds
A Little Ginger

40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt

2 Eggs
2 tsp Sugar
A Bit of Salt

4 Srimps

100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish

Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves

Toasted Nori - Toasted Laver Seaweed

Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce

How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
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cooking healthy Japanese food recipe sushi rice chu-toro maguro tuna kampachi salmon anago ika cuttlefish hotate scallop nori shiso nagaimo takuan 手巻き寿司 料理 レシピ クッキング 作り方


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Sushi 101


msujoe2004 | December 27, 2008
You can enjoy terrific sushi from the local restaurant or even your favorite grocery store. Just follow a few tips to enjoying one of the most popular cuisines in the world (don't drown it in soy sauce, do use ginger and wasabi). Enjoy!
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Tobiko Sushi


akulaman | December 10, 2007
http://bestchefblog.com
tobiko sushi more video visit my website
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futomaki


akulaman | November 27, 2007
http://bestchefblog.com
for more video about japanese food recipes
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How to Make Spider Roll


akulaman | September 18, 2007
http://bestchefblog.com
all about japanese food .
Video,Shop,Tutorial,Recipe..
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How to Make sushi 5 - Spicy Tuna Sushi Rolls


yakduzi | March 10, 2008
Here Mike shows us how to make the spicy tuna sushi Roll, with crab salad, avocado and cucumber sushi rolls topped with spiced ahi tuna
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Sushi - How to Make a Tiger Roll

monkeyseevideos | November 01, 2008
To view the previous video in this series click: http://www.monkeysee.com/play/2045
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Sushi - Tuna Rolls

monkeyseevideos | November 03, 2008
To view the next video in this series click: http://www.monkeysee.com/pl...
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Sushi - How to Make a California Roll


monkeyseevideos | November 03, 2008
To view the next video in this series click: http://www.monkeysee.com/pl...
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Wednesday, July 14, 2010

How to Make Omurice (Chicken Rice Wrapped with Fried Egg)

cookingwithdog | January 03, 2009
Ingredients for Omurice
(serves 2)

130g Chicken (0.287 lb)
Salt & Pepper

1 Garlic Clove
1/4 Onion (70g / 2.47 oz)
4 Button Mushrooms (50g / 1.76 oz)
1 tbsp White Wine
200g Canned Tomato (0.441 lb)
1 tbsp Tomato Ketchup
1/2 Bouillon Cube (2.8g / 0.1 oz)
1 Bay Leaf
30g Frozen Green Peas (1.06 oz)
Olive Oil, Salt & Pepper

280g Steamed Rice Cooked with Less Water (0.617 lb)

4 Eggs
2 tsp Dairy Cream
Olive Oil, Salt & Pepper

Baby Salad Greens
Parsley
Tomato Ketchup

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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cooking Japanese food recipe omurice egg chicken rice garlic onion mushroom tomato ketchup bouillon オムライス 料理 レシピ クッキング 作り方

How to Make Yakibuta Ramen (Japanese Noodle Dish with Roasted Pork Ribs)


cookingwithdog | November 02, 2008
Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2)

- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).

- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.

- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori

- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4x2 inch)

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock

About Music
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat

Creative Commons
http://creativecommons.org/licenses/b...
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cooking Japanese food recipe soy sauce ramen noodle yakibuta narutomaki kamaboko pork ribs menma bamboo shoot char siu 焼き豚 ラーメン 料理 レシピ クッキング 作り方

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How to Make Chawanmushi (Japanese Egg Custard Dish with Ginkgo Seeds)


Ingredients for Chawanmushi
(serves 2)

- Egg Mixture -
1 Large Egg
170ml Water (0.719 u.s. cup)
1/2 tsp Granulated Bonito Dashi
1/2 tsp Sake
1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
1/4 tsp Salt

- Fillings -
50g Chicken Meat (1.76oz)
2 Shrimps
2 Shiitake Mushrooms
4 slices of Kamaboko - fish minced and steamed
4 Ginnan - Ginkgo Seeds
Mitsuba - Japanese Wild Parsley
Sake & Usukuchi Soy Sauce for Seasoning

* A lid wrapped with kitchen towel prevents water drops from falling into the cups.

About Music
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat

Creative Commons
http://creativecommons.org/licenses/b...
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cooking Japanese food recipe chawanmushi chicken shrimp shiitake mushroom kamaboko ginnan ginkgo seed mitsuba egg chawan mushi 茶碗蒸し 料理 レシピ クッキング 作り方

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How to Make Katsu Curry (Japanese Curry with Tonkatsu)


cookingwithdog | October 04, 2008
Ingredients for Katsu Curry
(serves 2)

- Curry -
1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces
1/2 Onion for 2x2cm pieces
100g Carrot (3.53oz)
2 Eggplants
2 Large Bell Pepper

2 Large Cloves of Garlic
Ginger
1 tbsp Curry Powder
2 tbsp Olive Oil

200cc Canned Tomato (0.85 u.s. cup)
300cc Water (1.27 u.s. cup)
1 Soup Stock Cube
1 Dried Bay Leaf
25g Medium Spicy Curry Block (0.88oz)
1/2 Small Apple

- Relishes -
Fukujinzuke
Rakkyo

- Tonkatsu -
2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick)
Flour
Beaten Egg (1/2 Egg & 1/2 tsp Water)
Panko - Bread Crumbs
Frying Oil
A pinch of Salt
A pinch of Pepper

About Music
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat

Creative Commons
http://creativecommons.org/licenses/b...
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cooking Japanese food recipe tonkatsu curry deep fried pork onion eggplant bell pepper bay leaf fukujinzuke rakkyo panko カツカレー 料理 レシピ クッキング 作り方

How to Make Sukiyaki (Japanese Beef Hot Pot)



cookingwithdog | September 09, 2007
Ingredients for Sukiyaki (3 People)

- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar

Beef
Eggs

Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms

Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips
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cooking healthy Japanese food recipe dish nabe nabemono hot pot mirin tofu shungiku enokitake shiitake mushroom negi seared firm ito konnyaku konjac すき焼き 料理 レシピ クッキング 作
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