Ginger hijiki takikomi gohan
Ginger hijiki takikomi gohan
- 1+3/4 cups of white rice
- 2 cups of water
- 1 carrot
- 1/2 pound of ground chicken
- 1+1/2 Tbs of hijiki
- 3 Tbs of sugar (☆)
- 1Tbs of mirin (☆)
- 4Tbs of soy sauce (☆)
- 2 Tbs of ground ginger
- Edamame
1, Wash the rice and leave it in the water in the cooker for 1 hour or so
2, Cut carrot into thinly slices.
3, Add 4 Tbs of water to hijiki and leave for 20 minutes until completely soft (If you use tepid water, leave for 10 minutes)
3, Put 3 cups of water in a large pan and heat and boil
4, Add ground chicken to boiled water and break chunks with a spatula then skim the scrum carefully
5, Add carrot, hijiki and all of (☆) and boil until cooking water become about half
6, Add the ingredients and 3 Tbs of cooking water to the rice and start the rice cooker. After it's done, mix well.
7, Serve takikomi-gohan in a bowl and put edamame on the top
Boiled Kabocha pumpkin
- 1.3 pound of Kabocha pumpkin (net weight)
- 3 Tbs of sugar
- 2 Tbs of mirin
- 1.5 Tbs of soy sauce
1, Remove seeds from pumpkin and cut into cube
2, Put cut pumpkins in a pan and pour water over the pumpkins until it just covered them. Add sugar and mirin.
3, Heat the pan with medium fire until boiling and cover with aluminum foil then boil for 5 minutes
4, Add soy sauce wholly and cover again. Boil with between medium and low fire for 20 minutes or so until dry.
Even though ingredients and processes are so simple and nothing complicate but it taste really deep and sweet like almost sweets! I think it's pretty close to my mom's recipe, how do you think, mom??
Chicken ricepoppinkitchendotcom
Chicken rice
- 2 bowls of cooked rice
- 1 slice of chicken thigh
- 1/2 onion
- 1/2 pack of mushroom
- 1 tsp of chopped garlic
- 1 Tbs of butter
- 4~5 Tbs of tomato ketchup
- 1 Tbs of soy sauce
- 2 tsp of sugar
- Salt
- Pepper
- Cut onion and mushroom into tiny cube and chicken into dice
- Heat a pan until quit hot and add butter and melt it
- Add chopped garlic until smell and add chicken and stir-fry until brown with medium fire
- Add onion and mushroom and stir-fry with medium fire
- Add sugar, soy sauce and tomato ketchup in order and stir-fry well
- Add cooked rice and stir-fry and add a little bit of salt and pepper
NIKUJAGA (MEAT AND POTATOES)norecpiesdotcom
I
Nikujaga
Ingredients
- 1/2 teaspoon salt
- 8 ounces beef sliced thin (shortribs work great even ground))
- 1 onion thick slices
- 4 yukon gold potatoes cut into large chunks
- 1 carrot cut into large pieces
- 4 fresh shiitake mushrooms stems removed and quartered
- 1/2 cup sake
- 2 cups dashi (low sodium beef stock also works)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 5 ounce bag shirataki drained and rinsed
- 3 ounces green beans trimmed
Instructions
- Heat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
- Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
- Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, soy sauce, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.
- Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.
Nikuman (Baozi)
Ingredients
- 18 ounces flour about 500 grams
- 3.5 ounces sugar about 100 grams
- 2 teaspoons yeast
- 1.5 teaspoons baking powder
- 2 tablespoons vegetable oil
- 1 cup water
- 1 medium onion finely diced
- 5 scallions white part only, minced
- 1 tablespoon sesame oil
- 11 ounces pork belly thinly sliced, then roughly chopped
- 4 ounces ground pork
- 3 dried shiitake mushrooms rehydrated, then chopped
- 1 inch ginger grated (about 1 tablespoon)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons sugar
- 1/2 teaspooon black pepper
- 2 tablespoons potato starch halve is using cornstarch
- 1 egg white
- 8 pieces parchment paper cut into 5
Instructions
- Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
- Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
- While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.
- In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
- Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
- Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.
- Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
- Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
- Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
- Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
DAIGAKU IMO (GLAZED SWEET POTATOES)
Daigaku Imo
1 pound satsuma imo (red skin, yellow flesh sweet potatoes), peeled and cut into 1″ chunks
vegetable oil for frying
1 teaspoon sesame oil
mild honey
toasted sesame seeds
Add the satsuma imo to a pot large enough to fit all of them in one layer. Cover the potatoes in vegetable oil, then add the sesame oil. Turn the heat on to medium high and fry them. until they are medium brown on one side. Flip them over and continue frying until they are dark brown and have a thick crunchy shell.
Transfer the fried potatoes to a large metal bowl and drizzle a copious amount of honey on top. You need to work quickly as the residual heat from the potatoes is needed to caramelize the honey. Toss the potatoes to give them an even coating of honey, then sprinkle with toasted sesame seeds. Black sesame seeds look better, but I only had white ones.
alternate version:fromjusthungrydotcom
- 1 medium sweet potato
- Oil for frying
- 2 Tbs. white sugar
- 1 Tbs. sugar syrup (see notes)
- 1/2 tsp. soy sauce
- Gomashio (sesame salt) - homemade recipe
Scrub the sweet potato very well. Cut the sweet potato into wedges, leaving the skin on for color (you can peel it if you want). Put the cut pieces into cold water.
Heat up about an inch or so (3 cm) of oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.
In the meantime, mix up the sugar, syrup, and soy sauce in a small pan over medium heat, until the mixture is completely melted and very syrupy. Take off the heat.
Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Be careful - both the potatoes and sugar are very hot! Mix and toss to cat the potato slices. Sprinkle with some gomashio. Separate the potato pieces so they don’t get stuck to each other.
Pork Chop (Ginger Soy Sauce)
Ingredients:
- 4 pork chop (1/2 inch thickness)
Marinade
- 4 Tbsp. soy sauce
- 2 Tbsp. sake
- 1 Tbsp. vegetable oil (I used canola)
- 1/2 Tbsp. sugar
- 1 clove garlic, minced
- 1 tsp. julienned ginger
- 1/2 tsp. corn starch
- 1 shallot (or 1 Tbsp. minced onion)
Instructions:
- Put all the seasonings in a Ziploc bag and mix well.
- Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
- You can grill on a BBQ grill, or you can pan fry. In a large skillet, heat oil on high heat. When it’s hot, put the pork chop in the pan, but keep the marinade in the Ziploc bag. Cook until the bottom side of the meat is nicely brown.
- Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
- Add the marinade into the pan and increase the heat. When it’s simmering, scoop the marinade with a spoon and pour over the meat a couple of times. Turn off the heat and ready to serve. Again please do not overcook the pork.
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Sour Cabbage Meat Rolls (Sarma)
Ingredients:
- 1 head of fresh Green Cabbage
- 2 cups Vinegar
- 1/2 cup Salt
- 1 lb. Lean Ground Beef
- 1 1/2 Tbs. Vegeta -European spice
- 1 Onion, minced or shredded (keep some for later use)
- 1/2 Tbs. Ground Black Pepper
- 1 cup Rice
- 2 Cups of beef stock
- 1 Tbs. Vegeta
- 1 Tbs. Oil
- 2 cups Shredded Sauerkraut
- Few garlic cloves
- 4-6 sliced Hickory smoked Bacon
- 1/2 Tbs. Sweet Red Paprika
- 1/3 of cup minced parsley
- 1/2 Tbs. Ground Black Pepper
- 2 Tbs. all-purpose flour
- 4 Tbs. Tomato Sauce
Instructions:
- Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pouring over hot boiled water mixed with vinegar and salt. Let it boil again for next 40 minutes or until the cabbage is softer on a touch.
- Once the cabbage is softer on a touch, cover with the lid, turn off the heat and let it sit in a sour and salty hot water for next 30 minutes or until you are ready for the next step.
- In a large bowl, combine the meat mixture by adding ground beef, vegeta, shredded onion, ground black pepper, and at the end rice.
- Now separate the cabbage leaves and cut the thick root on the back of the each leaf because of the easier folding.
- Put cabbage leaf on your palm and add about 1 1/2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instruction. These instructions are important because if you don't roll and wrap cabbage rolls correctly they will open up and meat will get out. Once the wrapping is over go on the next step.
- Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
- In a large pot add bit of minced onion and olive oil (or any on your hand) and place each roll on the bottom of the pot. If you have meat leftovers, add them on the top. Put shredded sauerkraut, few garlic cloves, then rest of the cabbage leaves on top. Over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, bit more chopped garlic, parsley, and about 1/2 tbs. ground black pepper.
- Now that you layer everything correctly, put it on the stove and slowly pour the beef stock. The liquid needs to go over the cabbage rolls at least an inch. Turn the heat on high until it boils again. Once it's boiled, cover and turn the heat on a medium low and let it cook for next 40 minutes.
- After 40 minutes, mix all-purpose flour with 2 Tbs. of Tomato sauce. in a bowl. Combine it well and add about 3 Tbs. of water. Stir until lumps are gone and you are left with smooth and thin texture.
- Turn the heat on high. If you need more water, it is good time to add more and boil before you add roux. Pour the roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin roux with the liquid to make like a thick sauce. If you see the lumps in the pot, use the wooden spoon to mash it. Add 2 more Tbs. of tomato sauce for the color and taste.
- Serve the dish with mashed potatoes because the sauce and creamy mashed potatoes go together perfectly.
Ginger hijiki takikomi gohan
- 1+3/4 cups of white rice
- 2 cups of water
- 1 carrot
- 1/2 pound of ground chicken
- 1+1/2 Tbs of hijiki
- 3 Tbs of sugar (☆)
- 1Tbs of mirin (☆)
- 4Tbs of soy sauce (☆)
- 2 Tbs of ground ginger
- Edamame
1, Wash the rice and leave it in the water in the cooker for 1 hour or so
2, Cut carrot into thinly slices.
3, Add 4 Tbs of water to hijiki and leave for 20 minutes until completely soft (If you use tepid water, leave for 10 minutes)
3, Put 3 cups of water in a large pan and heat and boil
4, Add ground chicken to boiled water and break chunks with a spatula then skim the scrum carefully
5, Add carrot, hijiki and all of (☆) and boil until cooking water become about half
6, Add the ingredients and 3 Tbs of cooking water to the rice and start the rice cooker. After it's done, mix well.
7, Serve takikomi-gohan in a bowl and put edamame on the top
Boiled Kabocha pumpkin
- 1.3 pound of Kabocha pumpkin (net weight)
- 3 Tbs of sugar
- 2 Tbs of mirin
- 1.5 Tbs of soy sauce
1, Remove seeds from pumpkin and cut into cube
2, Put cut pumpkins in a pan and pour water over the pumpkins until it just covered them. Add sugar and mirin.
3, Heat the pan with medium fire until boiling and cover with aluminum foil then boil for 5 minutes
4, Add soy sauce wholly and cover again. Boil with between medium and low fire for 20 minutes or so until dry.
Even though ingredients and processes are so simple and nothing complicate but it taste really deep and sweet like almost sweets! I think it's pretty close to my mom's recipe, how do you think, mom??
Chicken ricepoppinkitchendotcom
Chicken rice
- 2 bowls of cooked rice
- 1 slice of chicken thigh
- 1/2 onion
- 1/2 pack of mushroom
- 1 tsp of chopped garlic
- 1 Tbs of butter
- 4~5 Tbs of tomato ketchup
- 1 Tbs of soy sauce
- 2 tsp of sugar
- Salt
- Pepper
- Cut onion and mushroom into tiny cube and chicken into dice
- Heat a pan until quit hot and add butter and melt it
- Add chopped garlic until smell and add chicken and stir-fry until brown with medium fire
- Add onion and mushroom and stir-fry with medium fire
- Add sugar, soy sauce and tomato ketchup in order and stir-fry well
- Add cooked rice and stir-fry and add a little bit of salt and pepper
NIKUJAGA (MEAT AND POTATOES)norecpiesdotcom
I
Nikujaga
- 1/2 teaspoon salt
- 8 ounces beef sliced thin (shortribs work great even ground))
- 1 onion thick slices
- 4 yukon gold potatoes cut into large chunks
- 1 carrot cut into large pieces
- 4 fresh shiitake mushrooms stems removed and quartered
- 1/2 cup sake
- 2 cups dashi (low sodium beef stock also works)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 5 ounce bag shirataki drained and rinsed
- 3 ounces green beans trimmed
Instructions
- Heat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
- Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
- Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, soy sauce, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.
- Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.
Nikuman (Baozi)
Ingredients
- 18 ounces flour about 500 grams
- 3.5 ounces sugar about 100 grams
- 2 teaspoons yeast
- 1.5 teaspoons baking powder
- 2 tablespoons vegetable oil
- 1 cup water
- 1 medium onion finely diced
- 5 scallions white part only, minced
- 1 tablespoon sesame oil
- 11 ounces pork belly thinly sliced, then roughly chopped
- 4 ounces ground pork
- 3 dried shiitake mushrooms rehydrated, then chopped
- 1 inch ginger grated (about 1 tablespoon)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons sugar
- 1/2 teaspooon black pepper
- 2 tablespoons potato starch halve is using cornstarch
- 1 egg white
- 8 pieces parchment paper cut into 5
Instructions
- Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
- Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
- While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.
- In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
- Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
- Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.
- Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
- Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
- Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
- Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
DAIGAKU IMO (GLAZED SWEET POTATOES)
Daigaku Imo
1 pound satsuma imo (red skin, yellow flesh sweet potatoes), peeled and cut into 1″ chunks
vegetable oil for frying
1 teaspoon sesame oil
mild honey
toasted sesame seeds
Add the satsuma imo to a pot large enough to fit all of them in one layer. Cover the potatoes in vegetable oil, then add the sesame oil. Turn the heat on to medium high and fry them. until they are medium brown on one side. Flip them over and continue frying until they are dark brown and have a thick crunchy shell.
Transfer the fried potatoes to a large metal bowl and drizzle a copious amount of honey on top. You need to work quickly as the residual heat from the potatoes is needed to caramelize the honey. Toss the potatoes to give them an even coating of honey, then sprinkle with toasted sesame seeds. Black sesame seeds look better, but I only had white ones.
alternate version:fromjusthungrydotcom- 1 medium sweet potato
- Oil for frying
- 2 Tbs. white sugar
- 1 Tbs. sugar syrup (see notes)
- 1/2 tsp. soy sauce
- Gomashio (sesame salt) - homemade recipe
Scrub the sweet potato very well. Cut the sweet potato into wedges, leaving the skin on for color (you can peel it if you want). Put the cut pieces into cold water.
Heat up about an inch or so (3 cm) of oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.
In the meantime, mix up the sugar, syrup, and soy sauce in a small pan over medium heat, until the mixture is completely melted and very syrupy. Take off the heat.
Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Be careful - both the potatoes and sugar are very hot! Mix and toss to cat the potato slices. Sprinkle with some gomashio. Separate the potato pieces so they don’t get stuck to each other.
Pork Chop (Ginger Soy Sauce)
Ingredients:
- 4 pork chop (1/2 inch thickness)
- 4 Tbsp. soy sauce
- 2 Tbsp. sake
- 1 Tbsp. vegetable oil (I used canola)
- 1/2 Tbsp. sugar
- 1 clove garlic, minced
- 1 tsp. julienned ginger
- 1/2 tsp. corn starch
- 1 shallot (or 1 Tbsp. minced onion)
Marinade
Instructions:
- Put all the seasonings in a Ziploc bag and mix well.
- Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
- You can grill on a BBQ grill, or you can pan fry. In a large skillet, heat oil on high heat. When it’s hot, put the pork chop in the pan, but keep the marinade in the Ziploc bag. Cook until the bottom side of the meat is nicely brown.
- Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
- Add the marinade into the pan and increase the heat. When it’s simmering, scoop the marinade with a spoon and pour over the meat a couple of times. Turn off the heat and ready to serve. Again please do not overcook the pork.
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Sour Cabbage Meat Rolls (Sarma)
Ingredients:
- 1 head of fresh Green Cabbage
- 2 cups Vinegar
- 1/2 cup Salt
- 1 lb. Lean Ground Beef
- 1 1/2 Tbs. Vegeta -European spice
- 1 Onion, minced or shredded (keep some for later use)
- 1/2 Tbs. Ground Black Pepper
- 1 cup Rice
- 2 Cups of beef stock
- 1 Tbs. Vegeta
- 1 Tbs. Oil
- 2 cups Shredded Sauerkraut
- Few garlic cloves
- 4-6 sliced Hickory smoked Bacon
- 1/2 Tbs. Sweet Red Paprika
- 1/3 of cup minced parsley
- 1/2 Tbs. Ground Black Pepper
- 2 Tbs. all-purpose flour
- 4 Tbs. Tomato Sauce
Instructions:
- Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pouring over hot boiled water mixed with vinegar and salt. Let it boil again for next 40 minutes or until the cabbage is softer on a touch.
- Once the cabbage is softer on a touch, cover with the lid, turn off the heat and let it sit in a sour and salty hot water for next 30 minutes or until you are ready for the next step.
- In a large bowl, combine the meat mixture by adding ground beef, vegeta, shredded onion, ground black pepper, and at the end rice.
- Now separate the cabbage leaves and cut the thick root on the back of the each leaf because of the easier folding.
- Put cabbage leaf on your palm and add about 1 1/2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instruction. These instructions are important because if you don't roll and wrap cabbage rolls correctly they will open up and meat will get out. Once the wrapping is over go on the next step.
- Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
- In a large pot add bit of minced onion and olive oil (or any on your hand) and place each roll on the bottom of the pot. If you have meat leftovers, add them on the top. Put shredded sauerkraut, few garlic cloves, then rest of the cabbage leaves on top. Over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, bit more chopped garlic, parsley, and about 1/2 tbs. ground black pepper.
- Now that you layer everything correctly, put it on the stove and slowly pour the beef stock. The liquid needs to go over the cabbage rolls at least an inch. Turn the heat on high until it boils again. Once it's boiled, cover and turn the heat on a medium low and let it cook for next 40 minutes.
- After 40 minutes, mix all-purpose flour with 2 Tbs. of Tomato sauce. in a bowl. Combine it well and add about 3 Tbs. of water. Stir until lumps are gone and you are left with smooth and thin texture.
- Turn the heat on high. If you need more water, it is good time to add more and boil before you add roux. Pour the roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin roux with the liquid to make like a thick sauce. If you see the lumps in the pot, use the wooden spoon to mash it. Add 2 more Tbs. of tomato sauce for the color and taste.
- Serve the dish with mashed potatoes because the sauce and creamy mashed potatoes go together perfectly.
Simmered Autumn Chicken
and Chestnuts
Tori to kuri no Umani
The Japanese Kitchen
- 30 large chestnuts
- 1 pound chicken thighs, skinless and boneless
- 3 Tablespoons sesame oil
- 3 Tablespoons sugar
- 1 cup dashi
- 3 Tablespoons sake
- 1 Tablespoon mirin
- 2 Tablespoons soy sauce
- a few drops of tamari
- freshly ground black pepper to taste
- 1 head of broccoli, separated into flowerets
- or spinach or brussel sprouts
- 1 Tablespoon minced shiso or parsley
- (none on hand)
- white or brown rice or mashed potatoes
• Cut the chicken thighs into 2-inch pieces.
• In a skillet, heat 2 Tablespoons sesame oil. Cook the chicken several pieces at a time over medium heat, turning them, until all sides are lightly golden. Reserve.
• Caramelize the sugar: Put the sugar into a heavy bottomed saucepan, and heat slowly, stirring with a whisk or a fork. The sugar will melt (liquify) and begin to turn golden.
• Add the sake, and mirin to the pot, and bring the mixture to a boil. Add the chestnuts to the saucepan. Add the chicken and return to a gentle boil.
• Cook the mixture over medium-low heat, covered with a drop lid, 15 minutes, shaking the pot occasionally so the chicken does not sink to the bottom.
• Add the shoyu, turn the heat to medium-high, and cook, uncovered, until 50% of the liquid is condensed. At the end of the cooking, add a few drops of tamari and some black pepper.
• In a large pot of salted boiling water, cook the broccoli (halved brussels sprouts) for 1 to 2 minutes. Drain, and squeeze gently to remove excess water.
• Serve the hot chicken bathed in its sauce with your green vegetable side by side, garnished with shiso or parsley, accompanied by plain white or brown rice, or mashed potatoes.
Japanese Spareribs
Japanese-Style Braised Spareribs
Marinate and Brown:
- 4 ½ pounds pork spareribs, cut into individual ribs
- 3 Tablespoon shoyu
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon toban jiang (Japanese chile-bean sauce)
- 4 Tablespoons honey
- vegetable oil for browning the ribs
The Braise:
- ½ cup saké
- 4 Tablespoons sugar
- 1 cup water
- 4 Tablespoons Shoyu
- 6 Tablespoons komezu (rice vinegar)
Add the above ingredients and cook, uncovered, for 20 to 30 minutes. Turn or baste the ribs several times. When the meat is tender, you can let the ribs cool in the sauce and refrigerate to finish later in the day. If you hold the ribs for later, warm them gently in the sauce.
The Sweet Potatoes
- 1 large sweet potato
- 1½ teaspoon white miso dissolved in mirin
Parboil the sweet potato until just barely tender. Slice into thick rounds. Line a baking sheet with parchment, and use a piece of kitchen towel to wipe on a thin coat of oil. Roast the potato at 350°F for about 20 minutes. Turn, and brush the slices with the miso. Roast another 15 minutes, then serve.
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Kofuki Imo
Shoyu-butter is a common combination in Japan. It’s used in many ways like slathered on sweet summer corn or as a potato chip flavor. Shoyu-sugar is also super common. We love to dip our soft and chewy New Year’s mochi in it. Yum. But the combination of the 3 together is something else. You must try it.
Kofuki Imo | 甘辛粉吹きいも
Makes 4 servings
600g yukon gold potatoes (about 5 medium potatoes)
1 Tbsp shoyu
2 Tbsp sugar
1 Tbsp butter
1 Tbsp shoyu
2 Tbsp sugar
1 Tbsp butter
Peel the potatoes and cut into large bite-sized pieces. Place in a pot and cover with cold water by about an inch. Bring to a boil. Check doneness after 5 mins or so, depending on how big your potatoes are. I don’t like my potatoes soft all the way through, but cook according to your preferences. Drain and set aside.
Meanwhile, bring the sugar and shoyu to a boil in a 10-inch pan over medium-high to high heat. Add the potatoes and toss to coat. Continue to cook until all the liquid is gone. Turn off the heat and add the butter and incorporate until melted.
Yoko’s Sesame Dressing
Yoko’s Sesame Dressing
1 Tbsp. toasted sesame seeds
1 tsp. sugar
1 tsp. rice vinegar
2 Tbsp. mayonnaise (I used Best Foods)
1 tsp. wasabi (adjust this according to your preference)
1 tsp. sugar
1 tsp. rice vinegar
2 Tbsp. mayonnaise (I used Best Foods)
1 tsp. wasabi (adjust this according to your preference)
Grind the sesame seeds in the suribachi well. They might get stuck in between the grooves, but don’t worry about trying to get them out. Proceed by adding the sugar and vinegar and grind into a paste. Finally add the mayonnaise and wasabi and mix until incorporated well.
If you are using broccoli, cut florets and stem and steam for 5 minutes. Let cool to room temperature before mixing in the dressing or it will turn watery. Top with ground sesame, if you like, and serve immediately.
humblebeanblogdotcom
Also, a word about the word kuwayaki. Kuwa means hoe and yaki means broiled, pan fried, baked, etc. (as in teriyaki, yakiniku, yakisoba, yaki imo).
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)
3-4 Tbsp. katakuriko (potato starch)
2 Tbsp. canola oil
3 shiso leaves, chiffonade
1/4 sheet toasted nori, cut with kitchen scissors into thin strips
rice
3-4 Tbsp. katakuriko (potato starch)
2 Tbsp. canola oil
3 shiso leaves, chiffonade
1/4 sheet toasted nori, cut with kitchen scissors into thin strips
rice
For the marinade
1 Tbsp. shoyu
1/2 Tbsp. sake
1 tsp. fresh ginger juice
1 Tbsp. shoyu
1/2 Tbsp. sake
1 tsp. fresh ginger juice
For the sauce
1 1/2 Tbsp. shoyu
1 Tbsp. sugar
1 Tbsp. mirin
1 Tbsp. water
1 1/2 Tbsp. shoyu
1 Tbsp. sugar
1 Tbsp. mirin
1 Tbsp. water
Combine the marinade ingredients in a plate or shallow bowl and add the pork. Let it sit for 5 minutes.
Put the katakuriko in a large plate. When the pork has finished marinating, drain the excess marinade and dip the pork into the plate of katakuriko. Make sure it’s evenly coated, then shake off any excess.
Heat the oil in a large skillet over medium-high heat and fry the pork so both sides turn a golden brown. If doing this in batches, be sure to add enough oil with each batch so the pork sizzles. Combine the sauce ingredients in a small bowl and add to the pork. Cook until most of the liquid is absorbed.
Assemble the donburi with hot rice on the bottom, add the shiso and nori, and top with the pork.
Shoyu Chicken
Shoyu Chicken
There isn’t anything easier than shoyu chicken. Mix, pour, simmer. That’s it. But it simmers for a good hour, so be sure you’ve planned ahead. The meat soaks up the sauce and becomes very tender and could win over anyone, even the most picky eaters.
5 lbs. chicken thighs
8 oz. can tomato sauce
1 cup sugar
1 cup shoyu
3 Tbsp. rice vinegar
1 tsp. dry mustard
8 oz. can tomato sauce
1 cup sugar
1 cup shoyu
3 Tbsp. rice vinegar
1 tsp. dry mustard
In a small pot, combine tomato sauce, sugar, shoyu, rice vinegar, and dry mustard and bring to a boil. Place the chicken thighs in a large pot and pour the sauce over the thighs. Bring to a boil, then lower the heat to medium-low and cook for 1 hour, partially covering with a lid.
Serves 4
Flank Steak with Mizkan Ponzu and Miso Butter
rasamalaysiandotcom
Ingredients:
2 lbs flank steak, cut into four 8-oz piece
Ponzu and Miso Butter Glaze
Yields 3/4 cup
Yields 3/4 cup
1 tablespoon Mizkan AJIPON® Ponzu
2 tablespoons MIZKAN HONTERI® Mirin Seasoning
3 tablespoons Shiro miso (white miso)
4 tablespoons or 1/2 stick butter, melted
2 tablespoons Japanese cooking sake
2 teaspoons sugar
1/8 teaspoon cayenne pepper
3 dashes black pepper
2 tablespoons MIZKAN HONTERI® Mirin Seasoning
3 tablespoons Shiro miso (white miso)
4 tablespoons or 1/2 stick butter, melted
2 tablespoons Japanese cooking sake
2 teaspoons sugar
1/8 teaspoon cayenne pepper
3 dashes black pepper
Salad
Fresh herb salad
3 tablespoons Mizkan AJIPON® Ponzu
3 tablespoons Mizkan AJIPON® Ponzu
Method:
- Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.
- In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
- Grill each side for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.
- Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. (A tip from Harry Soo, BBQ expert)
- While the steak is resting, toss the fresh herb salad with Mizkan AJIPON® Ponzu.
- On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top, and serve with some fresh herb salad.
Japanese Cheesecake
>> TUESDAY, JUNE 1, 2010
Recipe from The Cookbook Chronicles
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
- 300g cream cheese
- 45g unsalted butter
- 57g egg yolk (this equals to 3 yolks)
- 20g sugar
- 11g cornstarch
- 150g milk
- 95g egg white (3 egg whites)
- 55g sugar
- Use an 18 cm (7 in) cake pan with a fixed bottom
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
Mixing and yolks with the cream cheese
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
All ready for the oven!
Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
So beautifully plump!
Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.
Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day
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