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Preparing for New year’s day- how to make Mochi traditionally – rice cake

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Good afternoon!
I came to Yamanashi prefecture yesterday to visit our relatives since it’s what Japanese usually do in this season.

And today we made a lot of Mochi to prepare for New year’s day!
New year’s day is supposed to be holiday for housewives since they don’t have any day off from housechores, so they prepare the foods at the end of a year and eat them during Jan 1st-3rd :)
But for that, we have to work harder anyways.

So because of that, we don’t eat rice on New year’s day, we eat Mochi instead of it. ( and Mochi is our feast, so we have it on special day)
You can keep dried Mochi for few weeks and there’re many ways to eat them.

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First we steamed the Japanese sticky rice then pound the rice in wooden mortar.

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Then on person pound the rice, the other person wet the rice. Keep pounding until it became smooth.

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When the Mochi became smooth, wet hands each time then make a shape.

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Today we had two kinds, Anko (sweet bean paste) and Kinako (dried soy bean powder with sugar) for this Lunch.

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The lest of the Mochi, we spread it, cut in pieces, then dry :)

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Even though home made Mochi is so tasty, somehow we make them only once a year for special day!
You need huge space for pounding the rice, or Usu (wooden mortar) and it’s impossible to do in the tiny apartment in Tokyo.

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This is our Lunch, so good, please try them if you have Mochi making machine or you can get dried Mochi from Japanese market on new year holiday.

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Vegan “gateau au chocolat” Recipe

I show you how to cook super yummy “gateau au chocolat” recipe without any daily products and eggs today :)
You don’t need any butter/cream/egg and actually it’s much easier to make.

Ingredients(12cm cake pan):
-Wet
20g cocoa mass
30cc vegetable oil
50cc soy milk

-Dry
20g cocoa powder
50g all-purpuse flour
1/2 teaspoon of baking poeder
a pinch of salt

(A) 85cc maple syrup
(A) 30g rice syrup
(A) 25cc soy milk
(A) 50g Tofu (hard) after drained water
(A) 1 teaspoon of Red Miso

  1. Shift all the “Dry” ingredients in a bowl.
  2. Place all the (A)s in a food processor and mix well.
  3. Warm all the “Wet” ingredients by immersion in hot water until all the cacao mass melts. Mix well.
  4. Mix (1) and (3) well. Then add the (2), mix well again.
  5. Place the mixture in a pan then bake it for 45 minutes with 180 degree C.
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Christmas dish for Vegetarians – Vegan Glatin Recipe

Hello there!
I don’t introduce typical Japanese dish today, but I do some macrobiotic food.
Do you know “macrobiotic”?

http://en.wikipedia.org/wiki/Macrobiotic_diet

And today’s dish is especially for vegans… :)
I eat quite everything including daily products and meats, but sometimes I need something healthy food since I don’t like to go on diet and want to enjoy the food always!
So I like to cook healthy-tasty dish then I can eat them a lot.
Honestly I and my husband don’t like “just healthy food” since most of the times they’re not tasty..
But this one became my husband’s favorite dish now :)!
Today I introduce a kind of Glatin recipe- it’s based on Tofu, but you don’t taste Tofu so much, it’s for creamy texture basically.
And I also use White Miso paste to make the sauce thick/deep flavor, but you don’t have Miso flavor when you eat it.

Ingredients(4 servings):
1 onion
1 broccoli
1 piece of garlic
salt and pepper
1-2 Tablespoons of olive oil

(A) 1 Tofu (hard) drained excess water
(A) 2 Tablespoons of olive oil
(A) 2 Tablespoons of province herb
(A) 1 Tablespoon of white Miso
(A) 1 Tablespoons of rice vinegar
(A) a pinch of salt

*You can also use other kinds of vegetable or pasta instead of broccoli :)

  1. Boil the water and cook the broccoli for few minutes. Slice the garlic and onion into thin slices.
  2. Place all the (A)s in a food processor and mix well.

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3. Place olive oil in a pan and cook sliced onion and garlic until it became soft. Add salt, pepper, and broccoli then cook for few minutes.
4. Mix half of the Tofu sauce and cooked vegetables then place in container. Place the lest of the half sauce on top then bake it for 20 minutes with 180 degree C.

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After I cooked it in the oven, the color doesn’t change so much.Image

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And I also baked “gateau au chocolat” without any daily products and egg for dessert.
It’s sooo tasty and you can’t tell if it’s without daily products or not! I’m so full now, but I don’t feel guilty at all.
I will show you how to make it next time :)
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Katsudon recipe – How to make Pork cutlet with rice bowl

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I introduced Ton-katsu recipe yesterday, so I want to show how to make Katsu-don today!

Sometimes people said Japanese cuisine is wired since we simmer deep-fried food in soup so it’s not crispy anymore.
But I think it’s full of flavor and also nice way to cook the food, so please try them :)

ingredients (4 servings)
4 center cut pork chops
salt
1 cup of Panko(Japanese breadcrumbs)
1 egg

1 onion
8 eggs
(A) 200cc of soupstock (Dashi)
(A) 4 table spoons of soysauce
(A) 4 table spoons of mirin
(A) 4 table spoons of sake
(A) 6 table spoons of sugar

vegetable oil for frying

4 cups Japanese steamed rice

  1.  Dust salt and pepper on pork chops and dredge flour, eggs and Panko.

Slice the onion into thin pieces.

  1. Heat the oil in a frying pan and deep fry until the color becomes golden brown.

  2. Take out the pork cutlets and slice into 5-6 pieces.

  3.  Beat the eggs.

  4.  Place all the (A)s and sliced onion in a pan and simmer it for few minutes.

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  1.  Add the slices of pork cutlets and 2/3 of beaten eggs into the skillet and stir.

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  1. Add the rest(1/3) of beaten eggs when egg is half cooked

  2. Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.

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Enjoy! <3

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Tonkatsu recipe – How to make Japanese deep fried pork Recipe

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I introduce one of Yoshoku dish today- it’s deep fried pork dish (Ton-katsu) :)
It’s very easy to do, and you can also freeze it before you deep-fry them.
You might know “Katsu-don” (deep-fried pork covered with egg on the rice bowl), it’s made with Ton-katsu as well.
I will introduce the Katsu-don recipe in few days, too!

Ingredients (4 servings)
4 center cut pork chops
A pinch of salt
1 cup of Panko (Japanese breadcrumbs)
1 egg
Flour
Vegetable oil for frying
Tonkatsu sauce
Shredded cabbage

  1.  Make slit on the surface of pork. Dust salt and pepper on pork chops and dredge flour, eggs and Panko.

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  1. Heat the oil in a frying pan and deep fry until the color becomes golden brown.

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  1. Take out the pork cutlets and drain on paper towels. Slice into 5-6 pieces.

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  1. Serve the pork on plates with cabbage and pour some Tonkatsu sauce over them before eating.

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Hiramatsu – Amazing French Restaurant in Tokyo

I want to introduce one of the best French restaurants in Tokyo today, the name is Hiramatsu, which has branch in Paris also.

http://www.hiramatsu.co.jp/eng/restaurants/hiramatsu-hiroo/

It is one of my favorite restaurant in Tokyo, but it is a little on the pricy, so we go there only for our special occasions. It’s really nice place for you if you want to have something special Dinner or Lunch.
This time, I and my husband went there with our good friend and his wife and we had really nice time :)
The food is so amazing, sensitive taste and beautiful decoration. 
For me, I’m kind of get used to have asian dishes (mostly Japanese food), so sometimes I feel heavy after having French cuisine, but somehow here dishes are not heavy at all even though they serve you very classic French dishes.
Many European people told me that they feel Japanese food are exotic, but I feel French dishes are so much different from Japanese and and I feel the opposite. Now I want to learn French cuisine more.

I’m sorry that I have menu only in French or Japanese, so I write in French this time for the dish name..

 

Amuse – bouche
Pumpkin soup with home made White Truffe ice cream

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Feuillete de langoustines, compote de petis oignons,
legumes aromatiques, bouillon “bouillabaisse”

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Foie gras semi-fume poele et fondant de foie gras,
emulsion de celeri-rave et de cepes

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Ishidai poele, endives a l’orange et au noix, points de truffe

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Pigeonneau roti, jus de cuisson aux abats, legumes aux epices

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Poire fraiche caramelisse, buiscuit chaud au chocolat, creme glace a la pomme

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Mignardises

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Lavender te

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Chocola

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