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Rakkyo Recipe – How to make pickled Japanese shallot

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Do you know what’s “Rakkyo”?
If you’ve ever lived in Japan and had Japanese curry, you should know this pickled shallot.
It looks similer to shallot, but tastes different and we normally eat it only as pickle for Japanes curry rice.

Season has just started now, and it would be finished in few weeks, so if you’re fan of it, please try it now :)

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Ingredients:
1kg of fresh Rakkyo
50g of salt
150cc of water
250g of sugar
350cc of rice vinegar
3 dried red pepper

  1. Wash Rakkyo well. Cut off the top and bottom, and peel off the thin skin.

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  1. Mix the Rakkyo and salt well, then leave it for two days.

  2. Wash off the salt, then boil Rakkyo for 10 seconds, drain the water.

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  3. Place water and sugar in the pan, heat it up and stop the gas when it boils and all the sugar melts.

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  4. After sugar water cool down, add vinegar and dried red pepper.

  5. Place the Rakkyo and vinegar in tge jar, leave it for one month in cool place.
    (You can eat it after 10days, but it tastes better after one month)

enjoy. :)

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Matcha pound cake Recipe – How to make green tea cake

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After I have a baby, I tend to make something quick :)
This is perfect for your everyday snack because it takes only 10 mins to make and you need only one bowl!

Ingredients ( 2 pieces of 18cm square mold):
180g of cake flour
15g of Matcha powder
2 teaspoons of baking powder
4 eggs
160g of sugar
60g of Rape seed oil
10 Tbs. of Anko paste
20g of butter
1 Tbs. of Ram (or any liquar or whiskey you like)

  1. Pre heat the oven to 180degree C. Place eggs and sugar in a bowl. Mix them well until it became whitish and fluffy.

  2. Add Rape seed oil. Mix well.

  3. Shift flour, Matcha powder and baking powder in the bowl then mix with spatura.

  4. Add melting butter and whiskey, then mix well.

  5. Pour some dough in two molds. Place 5 Table spoons. of Anko paste for each then cover it with the left of thd dough.

  6. Bake it in the oven about 35 mins.

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Inari-zushi Recipe – How to make Sushi wrapped in fried Tofu

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Ingredients:

4 sheets of Abura-age (pre-fried Tofu)

(A) 1.5 Tablespoons of Sugar

(A) 1.5 Tablespoons of soy sauce

(A) 1.5 Tablespoons of Mirin

(A) 300cc of Mushroom Dashi

1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

  1. Make Sumeshi (Sushi rice). Cut the Abura-age in half. Open it gently.
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  2. Boil the water and place the Abura-age for few seconds to remove excess oil. Drain the water.

  3. Place all the (A)s and Abura-age in a pan and cook for about 20 minutes. (with dropped-lid). Stop the gas and cool it down.
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  4. Make rice ball with Sumeshi (about 40g for each). Place Sushi rice in the Abura-age.

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After you make mushroom Dashi… You can make Shiitake Tsukudani (mushroom pickles)

Shiitake Tsukidani (Tea cloth Sushi, Sushi wrapped in thin cooked egg)

Ingredients:

5 dried Shiitake (Chinese black mushrooms) soaked in the water for 24hours in the fridge

(A) 150cc Dashi including the water which is used for soaking the mushrooms

(A) 1.5 Tablespoons of sugar

(A) 1 Tablespoon of Mirin

(A) 1 Tablespoons of soy sauce

  1. Slice the mushroom into thin pieces. Place all the ingredients in the pan and cook it until all the liquid is gone.

You can enjoy it with rice or as filling for Onigiri (rice ball) :)

And today I want to introduce one more variation of pickled Shiitake and Sushi-rice!

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Shiitake Dashi Recipe – How to make Japanese mushroom Dashi

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For most of Japanese food, we usually use seafood soup stock based on dried kelp and bonito, but sometimes use mushroom (Shiitake) Dashi when we want to have some sweet flavor from Shiitake :)
It’s faster to use hot water or warm water to re-soften dried Shiitake, but for the flavor, it’s very important to use cold water to soak the mushroom and take at least 24 hours.
The best temperature is about 5 degree, so please keep the container in your fridge :)!

-Mushroom Dashi

30g of Dried Shiitake mushroom

1 L of water

  1. Soak the dried mushroom in water then place in the fridge for 24 hours (Please don’t use hot water for the flavor)
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Chakin-zushi Recipe – How to make Sushi wrapped in egg sheet

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Last weekend, we invited our whole family to celebrate our son’s 100th day!
I cooked a lot, for whole two days because it’s Japanese weaning ceremony which is held around 100th day.

Chakin-zushi is like flour and beautiful color from egg, so I made it as well for make the table more fancy :)

Ingredients(6 servings):

(A) 6 Eggs

(A) 1 teaspoon of sugar

(A) A pinch of salt

(A) 2 Tablespoons of potato starch

Mitsuba, (boiled for few seconds)

*You can use any other kinds of vegetable which is thin enough to tie the egg sheet

(Sushi rice)
1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

5 Tablespoons of pickled mushroom (Shiitake Tsukudani), chopped

Boiled shrimp for decorate if you like

  1. Make Sumeshi (Sushi rice). Mix with pickled mushroom and make ball shape.
    About how to make Sushi rice, please check from here.

    http://japanese-cooking-class-tokyo-mari.com/recipe/2014/05/28/sushi-roll-recipe-how-to-make-makizushi/

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  2. Mix all the (A)s well then make thin-layer cooked egg and cool it down.

  3. Place rice ball on the center of cooked egg, wrap it and tie with Mitsuba.
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    1. Open the drape on top then place boiled shrimp to decorate.
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Enjoy <3 IMG_5074

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How to make Imo-Youkan – Japanese sweet potato cake Recipe

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It’s my favorite sweets, Imo-Youkan.
Normally, we don’t use Anko paste for the Imo-Youkan so you don’t need to add it always.
And I make it as soft texture as I like, but please add more flour and agar if you like the solid texture.
It’s good for your daily dessert or kids snack!

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Ingredients (18cm mold):
400g sweet potato
40g of all-purpose flour
30g of sugar
180g Anko paste

  1. Steam whole sweet potato for 30-40 mins. (depends on the size), peel off and make smooth mushed sweet potato during it’s hot.
    (I used food processer today)

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  1. Mix the mushed potato with sugar and flour well during it’s hot.
    Please adjust the amount of sugar and flour depends on your sweet potato.
    If your sweet potato include more moisture, plese add more flour.
    Also, I used home-made Anko today, so you might not need to add any sugar if you use pre-made anko paste (they’re really sweet).

  2. Place half of the potato in the mold and make it flat.

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  3. Place Anko paste on the potato then make it flat.

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  4. Place the lest of the potato paste in the mold, make it flat.

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  1. Steam the cake for 30mins. Cool it down and keep in the fridge.
    Cut into small pieces.

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