Archive for the ‘Japan Recipe’ Category

Oyako-don

Oyakodon

Ingredients (15 ohagi)

• 150g chicken thigh
• 1 onion
• 1 tablespoon green peas(frozen)
• 2 eggs
• seasonings
• 3 tablespoon soy
• 4 teaspoon sugar
• 2 teaspoon mirin(sweetened sake)
• 2 teaspoon sake

Preparation

1. Slice chicken into small bite-size pieces, pour boiling water on them for removing smell and extra fat, and drain.
2. Slice onion.
3. Boil green peas roughly.

Recipe

4. Put 1 cup water, seasoning, chicken and onion in the pan and cook them. Turn the fire down after boiling soup up.Cook it for 2 or 3 minutes.

5. Spread the beaten egg over the onion and meat in the
pan. Sprinkle green peas on egg and cook until the egg harden partially.
6. Put the hot rice in each donburi(bowl). And place 5 on top of the rice.

Takikomi Rice

Takikomi Rice

Ingredients (15 ohagi)

• 540cc rice, rinsed well, soaked in water and drained in a strainer
• 560cc water
• 1 tablespoons sake, soy sauce
• Salt
• 150g chicken, cut into 2cm sections and soaked in Sake and soy sauce
• 1/2 gobou, sliced thinly as if you were sharpening a pencil
• 1/3 carrots, cut into 2cm sections
• 1/3 package konnyaku, cut into 3mm thin and 2cm sections and
• rubbed with salt, quickly parboiled and drained in a strainer
• 1/2 package fried bean curd, parboiled and draind in a strainer
• and cut into 2cm sections
• 4 shiitake, sliced
• Seasoning A)
• 3 Tbsp. soy sauce
• 2 Tbsp. Mirin, Sake

Preparation

1. Put seasoning A in a rice cooker and stir.
2. Add chicken and other ingredients and boil them.
3. When the rice is cooked through, fold several times to mix with the other ingredients. Divide into individual serving bowls.

Imo-yokan

Imo-yokan

Ingredients (15 ohagi)

• 250g sweet potatoes
• 40g sugar
• 1 teaspoon kanten powder
• Salt

Preparation

1. Lay a paper in the lunch box to harden.

Recipe

1. Cut sweet potatoes into 3 cm pieces and peel. Soak in water for a while and drain. Remove water of sweet potatoes, put 200g of them into the bowl. Heat them for 4 minutes by the microwave oven.
2. Crush the hot sweet potatoes by a whisk. Strain them by the strainer.
3. Put 3/4 cup water, sugar, Kanten powder and a little salt into the pan and put it over the fire. After boiling up, put the crushed sweet potatoes into the pan. Stir the sweet potatoes. After boiling up again, put out the fire.
4. Cool the pan in the water stirring by the wooden patula. After cooling down, put the sweet potatoes into the lunch box. Flatten and cool them. After hardening, cut them.

Ohagi

Ohagi

Ingredients (15 ohagi)

300g azuki/ One and three fourth cup of sugar
Half cup of kinako/ One fourth ~ half cut of sugar/ Little salt
200g mochi rice/Little salt/200cc water
Half cup of aonori

How to cook anko

1. Wash the azuki.
2. Place them in a saucepan and add enough water to cover them. Cook over high heat untill it boils, then, cook over medium heat for 40~60 minutes. Once in 10 minutes, add 100cc water removing the scum periodicully.
3. When the azuki become soft, cook over high heat and drain thoroughly. Then, add half suger mixing.
4. Add rest suger and salt and mix. Turn off the heat and let azuki cool

How to cook kinako

1. Add sugar and salt and mix.

How to cook mochi rice

1. Wash mochi rice right before cook. When cooked,steam them.
2. Add salt. Beat mochi rice with wet suriko-gi untill become like moti.
3. Make mochi rice round like ping pong ball shape.

How to cook ohagi

1. Anko/Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko,and rap.
2. Kinako/Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
3. Aonori/Same as kinako.

Agedashi Tofu

Agedashi Tofu

Ingredients

* Japanese tofu, 200g
* Grated white radish (daikon)
* Spring onions, chopped
* Bonito Flakes
* Cornflour
* Vegetable oil
* Sauce:
* 1/2 cup dashi soup stock (konbu dashi)
* 1/2 tbsp mirin
* 1/2 tbsp light soy sauce

Directions

1. Wrap tofu in paper towels and squeeze out excess water.
2. Cut the tofu to small squares (I cut a 200g block to 4 squares).
3. Coat the tofu cubes with cornflour evenly.
4. Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
5. Drain the deep fried tofu on tempura papers and then place them on serving plates.
6. In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
7. Top each tofu with grated radish, bonito flakes and spring onions.

Mushinasu
(Steamed Eggplant)

Mushinasu

(Serves 4) Any leftovers can be left in the sauce for one day.
Ingredients
4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants

• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 Tablespoon chopped onions
• 1 Tablespoon rice vinegar
• 1/2 to 1 Tablespoon rice syrup

Directions

Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.

Total calories per serving: 78
Fat: 2 grams

Tarako Pasta

Tarako Pasta

Ingredients:

• 100g spaghetti
• 35g tarako (try your local Asian or Scandinavian supermarket, or furniture store!)
• 1 clove garlic
• Some dried seaweed

[A]

• 10g butter
• tbsp olive oil
• A splash of lemon juice

Preparation

1. Cut the tarako with a knife and scoop out the cod roe. Grate the garlic.
2. Place the tarako, garlic with [A] in a bowl and mix well.
3. Mix the ingredient with the cooked spaghetti and a tablespoon of the water it was cooked in. Serve on a plate and garnish with fine strips of dried seaweed.

Oshizushi

Oshizushi

Ingredients:

*  280g sushi rice
* 2 eels
* cooked & seasoned 25g shiitake mushrooms

[A]

* 100ml soup stock
* 4 tbsp sugar
* 3 tbsp soy sauce
* 1 tbsp mirin

[B]

* 50ml soy sauce
* 50ml mirin
* 25g brown sugar

Preparation

1. Bring the stemmed shiitake and A to a boil then lower the heat; cover with a lid and cook for 15 minutes. Cut into tiny cubes.
2. Place the eel in a loose-bottomed, rectangular tin. Half fill the tin with sushi rice and press it down then sprinkle with the shiitake and add the rest of the sushi rice and press it all down firmly.
3. Boil B and reduce it to thicken, turn the sushi out of the box upside-down to reveal the eel on top and coat the eel with B.

Osaka-fu Okonomiyaki

Osaka-fu Okonomiyaki

Ingredients:

[Batter]

* a cup of shredded cabbage
* 50g grated yamaimo (Japanese yam, available at oriental supermerket)
* 150ml water
* 1 egg

[Filling]

* 80g plain flour
* 50g meat and/or seafood
* cut into bite sizes any other vegetables from the list above
* vegetable oil to stir-fry
* sauce and garnishes -See above

Preparation

1. Place the egg, water and flour in a bowl and mix well.
2. Add the cabbage to the flour mixture.
3. Heat a small amount of oil in a frying pan and stit-fry the meat/ seafood/vegetables until almost cooked.
4. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
5. Cook for a few minutes, then flip the pancakes and cook for a few more minutes.
6. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
7. Place the pancake on a plate and top with the sauce and garnishes.

Nigirizushi

Ingredients:

• 15-20g sushi rice (a ball about the size of a ping-pong ball) per piece
• WasabiSome wasabi

INGREDIENTS for TEZU (vinegared water for dipping hands):

• Vinegar3 tbsp. sushi vinegar
• Water240ml water

Preparation:

1. Wet your hands thoroughly with tezu (vinegared water).
2. Place the topping over the fingers of your left hand.
3. Pick up the correct amount of sushi rice using your right hand, and hold it in the palm of your hand.
4. NoteIt takes practice to be able to pick up the correct amount of sushi rice each time – professional sushi chefs are able to pick up almost the same number of grains each time!
5. Holding the rice with your other three fingers, use the index finger of your right hand to smear a small amount of wasabi on the topping.
6. Place the ball of rice on the topping.
7. Press the rice lightly with the thumb of your left hand.
8. Still holding the sushi with the thumb of your left hand, press together the two sides of the sushi, using the thumb and index finger of your right hand.
9. Cupping the sushi in the fingers of your left hand, use the first two fingers if your right hand to flatten the base.
10. Flip the sushi over carefully in your left hand, so that the topping is uppermost.
11. Use the fingers of your right hand to give the sushi a final shaping.