Ez Japanese Cooking: August 2010

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
Category:
Howto & Style
Tags:
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...
Category:
Howto & Style
Tags:
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...
Category:
Howto & Style
Tags:
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.
Category:
Howto & Style
Tags:
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)
Category:
Howto & Style
Tags:
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...
Category:
Howto & Style
Tags:
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)

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...
Category:
Howto & Style
Tags:
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。
Category:
Howto & Style
Tags:
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

Ez Japanese Cooking