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Japanese Tofu meat ball with Shiso Recipe

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This recipe is for you when you’re busy! It takes about only 10-15 minutes in totall :)

I love meat ball, but sometimes crave for something lighter, and I make it at such time!
Ingredients (2 servings):

200g ground meat

1/2 pack of Tofu

10 Shiso leaves, cut into strips

1 egg

A pinch of salt

2 Tbs. of soy sauce

2 Tbs. of Mirin
1. Dry Tofu with paper towel well.  Mix meat, Tofu, egg, Shiso and salt by hand well.

Separate into four, Make thick meat patty shape.

  1. Pan-fry for few minutes for both sides, place a lid, steam for about 3-5 minutes.

(The patty is very soft, so please don’t touch during cooking)

  1. Take out the lid, pour soy sauce and Mirin in the pan, keep cooking for another few minutes to thicken the sauce.

   
 
Enjoy! :)

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Sanma Gohan Recipe- How to make seasoned rice with Pacific saucy with mushrooms and ginger

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Sanma season has come <3

We eat this fish probably every few days in last  weeks..

Sometimes as Sashimi, or grilled simply, and today I used it for rice dish.

Sanma (pacific saury) is very tasty blue fish in autumn, it’s so popular for Japanese people.

If you don’t have Sanma, it’s also nice to mackrel or other fish as well!

Ingredients:

1 Sanma (Pacific saury)

1 Gobo (burdock root, if you don’t have it, it’s nice to use 1 carrot)

2 packs of mushrooms (I used Maikake, oyster mushroom, and Shimeji mushroom. Total about 150g)

1 piece of ginger (about 40g)

3 cups of rice ( Japanese rice cup is 180ml for 1 cup)

500cc of Dashi or water

2 Tbs. of soy sauce

2 Tbs. of Sake

1/2 teaspoon of salt

  1. Take off guts from Sanma, cut into two.

  1.  Cut ginger and burdock root into thin strips. Soak burdock root in water for 10minutes then drain.

Soak rice in water for 20minutes, then drain.

 

  1. Place rice and all the seasonings in rice cooker, then pour 500cc Dashi (or water).

Place burdock root, ginger, mushrooms, and Sanma on top. Cook rice as usual.

 

  1. When the rice is cooked, take off the middle bone from Sanma, break it roughly with spatura, then mix all well.

 

Rice absorbs all the flavor of fish, mashrooms and burdock root, and spice up with ginger and it tastes so nice!

I had another cup of rice today :P

Enjoy your autumn meal!

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Pre-fried Tofu with sweet Miso sauce

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In the last entry, I shared walnut sweep Miso saucb recipe.

This is one of my fav way to use the sauce :)
Ingredients:

1 sheet of Abura-age

2 Tablespoons of Kurumi Miso (sweet walnuts miso sauce)

1 spring onion, chopped finely
1. If you live in Japan and can find this, please use this Abura-bge (pre-fried Tofu).

Abura-age is normally thin, but this “Tochio no Abura-age” (from Tochio region ) it’s much thicker, about

1inc.

  
Make slit in the middle of Abura-age.

 
2. place Miso sauce and chopped spring onion.

   
3. Grill it in toaster for about 10mins.

Cut into 4 pieces and serve it :)

 
Please adjust the Miso amount depends on the thickness of Abura-age.

Enjoy!

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Kurumi- Miso Recipe – How to make Miso walnut paste

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This is one of my most favorite preservetive food – Kurumi Miso.
It’s sweet Miso sauce which is good as rice topping, or the sauce for cooked vegetable.
Ingredients:

100g Roasted walnuts, chopped into rough pieces 

1 cup of brown (regular) Miso

3/4 cup of sugar

1 spring onion, finely chopped

1 Tbs. of sesame oil

  1. Place sesame oil in a pan then pan-fry the chopped spring onion until soft.

  2. Add all walnuts then cook for few minutes.

   
    
3. Add sugar in the pan then mix well. When all the sugar mixed with the ingredients, add Miso paste. Keep mixing and cook the paste with mideum heat until it became sticky.

(After it cools down, it became harder so you stop cooking when it’s smooth but a little sticky)

 
You can keep this paste in fridge for about 3weeks.

This paste is like Miso paste, very salty, あso I keep the paste in a jar and use small amount for seasoning cooked rice, grilled eggpland, grilled Abura-age (pre-fried tofu), Tofu, rice cake, boiled popato etc.

With rice..  

With Mochi..

  
With Abura-age..

  

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Super easy, quick, delicious recipe – Sashimi with rice bowl

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When you don’t have time, or you’re not in mood for cooking, please try this recipe.
It’s my favorite but I even don’t know if I can call it as recipe, because it’s super simple and easy.

Ingredients (2 servings):
Your favorite Sashimi.. as much as you like
1 avocado, cut into dice
Any salad leaves (like lettuce) as much as you like
2 cups of cooked hot rice
soy sauce

  1. Place rice on serving bowl, then lettuce, avocado, and sashimi.
    Put some soy sauce on them, or you can dip the sashimi then place on the rice.

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Today, I got KitchenAid so I’m very excited what I cook with it first.. :)

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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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Anko Recipe – How to make Japanese sweet bean paste

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Anko paste is one of the basic ingredients for Japanese sweets.
There’re similar sweet bean paste in the Asian countries, but there’re some differencies.
My Chinese friend told me that they steam the beans and use oil for the Chinese sweet bean paste, Hondou.
But we japanese normally boil the beans and don’t use an oil.

The paste is sweet enough to use as ingredients, such as Anko pound cake etc.

Ingredients:
250g Adzuki bean (red bean)
250g〜 sugar (depends on how thick you want to make)
A pinch of salt

  1. Wash the bean, place in the pan and pour enough water to cover all the beans. Heat it up and boil it for 10 mins.

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  1. After you boil for 10 mins, Drain all the water then replace the beans and enough water in the pan again.
    Heat it up. Once it boils. turn the heat to lower heat then keep cooking for about 1.5 hours, or until the beans became soft.
    If the water is not enough during cooking, please keep adding a cup of water.

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  1. When the beans became soft, add all the sugar and salt.
    If you plan to make Zenzai (sweat bean soup), you can just add the sugar in the pan, but if you plan for the Anko paste, drain the water once and replace the beans and sugar only.
    Mix with spatula sometimes and keep cooking until it became desired thickness.

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I used 250g of granulate sugar dor Anko paste.
I forgot to take picture but I had the paste as topping of bread, vanilla ice cream, and made Anko-Latte (mix milk and bean paste) for dessrt :)

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Korokke Recipe – How to make Japanese croquette

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Korokke (Japanese croquette) is one of my comfort food.
It tastes nice even after it cools down, so I suggest you to make extra for your next day Bento.
My favorite is Korokke pan (sandwich with croquette, tonkatsu sauce, and shredded cabbage) for the breakfast :)

Ingredients (16-20 pieces, about 6 servings):
900g potatoes (after peel off)
400g ground meat (beef or pork)
2 onions, chopped finely

flour
egg
Panko
Vegetable oil

Tonkatsu sauce
shredded cabbage

  1. Peel off the potatoes, cut into 4-6 pieces. Boil them until they’re cooked, then mush them.

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  1. At the same time, sautee the chopped onion with 1 Tbs. of vegetable oil in the another pan. When the onion became soft, add the ground meat then adjust the taste with S&P.
    (It will be mixed with mushed potatoes, so please make sure to add salt enough)

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  1. Mix mushed potato and cooked onion and meat well.

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  1. Make ball shape with (3), toss the flour, beaten egg, and Panko.
    (same way as making Tonkatsu)

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  1. Deep-fry until croquette became golden brown.

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  1. Serve the croquette with Tonkatsu sauce and shredded cabbage.

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And for today’s dessert, I’m making Kinkan (kumquat) tart.. <3

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By the way, I gave a birth of our first baby on the early Feb.
It’s such a great experience and made me more interested in cooking, since everything I eat make the baby (even after he came out of my tummy)

I delivered Josanin (maternity hospival) which cares more about the natural birth, food and exercise, rather than the medical treatment.

I want to introduce some about them here very soon. :)

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Great Lunch place with your baby in Tokyo – Peninsula hotel cafe

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There’re not that much restaurants you can take your baby (stroller) in Tokyo.

The peninsula hotel Cafe is welcoming your baby even with the big stroller, and they can serve the baby plstic cup etc :)

They have three kinds of Lunch menu, Monthly Lunch (appetizer, main, dessert, tea/coffee 1800JPY), Pasta Lunch (today’s pasta, mini salad, mini soup 1000JPY), and Lunch course (pre-fix appetizer, main, bread, dessert, tea/coffee 2600JPY).

This month, 2015 Jan, the monthly Lunch is Thai and I ordered it :)

Appetizer
Thai salad with chicken and Mizuna leaves with sweet chili dressing
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Main
Tom yum goong with Thai rice

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Coconut milk with Mango ice cream with tea

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The peninsula Boutique & Cafe

http://tokyo.peninsula.com/en/fine-dining/the-peninsula-boutique-cafe

They have also bread and cakes to go in the cafe, my favorite is Banana custard cream croissant and sweet bean bread :)!

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Niku-man Recipe – How to make steamed meat bun

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if you’ve ever come to Japan, you know that there’re some kinds of Chinese bun which is called as Niku-man (Japanese style though) on the counter of every convenience store in winter time.
It’s one of my favorite snack, and easy to make from scratch so I made a lot this time and freeze half of them :)

Ingredients (10 servings):
(A) 200g of ground pork
(A) 1/2 onion, finely chopped
(A) 1/2 Negi (Japanese spring onion), finely chopped
(A) 1 dried Shiitake (soaked in enough water, drain, then chop)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of sesame oil
(A) 2 Tbs. of potato starch
(A) 1 Tbs. of sugar
(A) A pinch of salt

(B) 300g of all purpose flour
(B) 150cc of warm water
(B) 3 Tbs. of sugar
(B) 2 Tbs. of vegetable oil
(B) 1 Tbs. of baking powder
(B) 1 Tbs. of dry yeast

  1. Place all the (B)s in a bowl then knead well. Leave it in the warm place for 30mins.

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  1. Mix all the (A)s well in the another bowl. Devide into 10 pieces, then make ball shape.

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  1. Devide the dough into 10 pieces. Make ball share, then spread into circle shape. Place the filling on the center then wrap it.

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  1. Steam them for 20-30mins.

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I used 250g of all purpose flour and 50g of whole wheet flour this time.
You can use other kinds of flour depends on your taste.
If you like fluffy one, it’s nice to use 200g of cake flour (weak flour) with 100g of bread flour(strong flour), and if you like the chewy texture then you can do the oppositd.

Enjoy during they’re hot!

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My favorite meat shop in Tokyo – 近江屋牛肉店 Omiya Gyunikuten

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Recently, people buy all the ingredients in the supermarket in Japan and there’re not so much vegetable shop or meat shop.

But there’re still all kinds of specialty stores in the Tsukiji area, and you can get much better quality ingredients there.

I want to share my favorite beef shop today, the name is 近江屋牛肉店 Omiya-Gyuniku ten.
They have 85 years history and handles mainly beef and pork.

This time, I bought Wagyu for steak :)

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All the stores have some specialty at Tsukiji outer market and they sell several kinds of the things (for example, 10 parts of chicken etc) but if you ask them, they usually have much more variation at the back.

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If you live in Tokyo and plan to have good beef or pork, I def suggest you to go to this store rather than going to the restaurant.
You can get better quality one with much cheaper price!

近江屋牛肉店 Omiya Gyuniku ten
(at the Tsukiji outer market)

http://www.tsukiji.or.jp/search/shoplist/cat-b/cat-4/274.html

https://www.google.co.jp/maps/preview#!q=%E6%9D%B1%E4%BA%AC%E9%83%BD%E4%B8%AD%E5%A4%AE%E5%8C%BA%E7%AF%89%E5%9C%B04%E4%B8%81%E7%9B%AE14%E7%95%AA1%E5%8F%B7

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Tai-Meshi Recipe – How to make cooked rice with sea bream (Tai)

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Traditionaly, we Japanese often eat Tai (Japanese sea bream) when we have something special, like wedding ceremony or someone’s birthday etc.

And this dish, Tai-Meshi (seasoned cooked rice with sea bream) is one of the most popular dish for the celebration.
The head of the sea bream doesn’t have much meat to eat, but this part have really good juice and flavor so nice to make soup stock of cook something with it.

Ingredients:
3 Japanese rice cups of rice
Water (please use the amount of water as same as you use for the regular cooked rice. it depends on the rice kind. if you have rice cooker, please just measure as level “3”)
1 sea bream head
salt
(A) 2 Tbs. of soy sauce
(A) 1 Tbs. of Sake

  1. Wash the rice then soak with water for 30mins. (same as when you cook the regular rice)
    Salt (I used about 2 teaspoons but it depends on the size) the sea bream head then let sit for 30mins.

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  1. Grill the sea bream for both side, about 5-10mins. for each.

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  1. Remove 3 Tbs. of water from the rice cooker. Add all thd (A)s and place grilled sea bream on top. Cook the rice as usual.

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  1. After it’s cooked, Remove the bones of sea bream and break the eatable parts with chopsticks.

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It’s super easy but so tasty, Enjoy! :)

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Kiriboshi Daikon Recipe – How to make Simmered dried Daikon (Japanese radish)

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Have you ever had Kiriboshi-Daikon?
It’s based on dried Japanese radish (Daikon) strips and one of the most typical Japanese home-made food.

Kiriboshi-Daikon

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You can find this ingredient at dried food section of the supermarket in Japan, as same as kelp etc.

These dried food often has much more nutrition than the fresh ones, for example the dried Daikon includes a lot of Ca and minerals.

I often cook this kind of dried food when I don’t want to go to shopping.. :)

Ingredients:
100g Kiriboshi-Daikon (dried Japanese radish strips)
1 carrot
(A) 2 cups of Dashi (Japanese soup stock)
(A) 3 Tbs. of Sake
(A) 1.5 Tbs. of sugar
(A) 1 Tbs. of Mirin
(A) 4 Tbs. of soy sauce

  1. Wash the Kiriboshi-Daikon, then soak in the enough water for 30mins, then drain.
    Cut the carrot into thin strips.

  2. Place 1Tbs. of vegetable oil in the pan, pan-fry the carrot and Kiriboshi-Daikon for five minutes with midium heat.

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  1. Add all the (A)s in the pan, simmer for about 30mins with low heat with a lid, or until the liquid is almost gone.

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We normally have it with a room temparature, a small portion as a side dish :)
You can keep it at least 3-4 days in the fridge.

Enjoy!

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My favorite Pizza place in Tokyo – Napule

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I and my husband went to Omotesando to take maternity photo on the other day, so we went to my favorite restaurant Napule afterward.
If you love napoli pizza, you should try here :)

http://napule-pizza.com/minamiaoyama/

They have branch in Tokyo midtown and also close to Omotesand station.
You can make reservation only for dinner, and it’s better to book in advance especially for weekend or friday night.

They have very good deal set Lunch only on weekday, so when you don’t have work, it’s nice to try there on weekday, you can get wonderful pizza or pasta with under 1500JPY.

We ordered and shared pizza set and pasta set.

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small salad

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pizza (tomato sauce, anchovy, mozzarella, herb)

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pasta(salmon, sprinach, cream sauce)

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They have several choices of pizza/pasta and everyday it’s different.

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There’re much more variety at dinner time, hope you enjoy there :)

Napule
address 東京都港区南青山5-6-24
1minute from Omotesando station
03-3797-3790
11:30-14:30 / 18:00-22:00

And now I’m on 37weeks of pregnancy, a little bit nervous but so excited!

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Iwashi no Kabayaki Recipe – How to make broiled sardine

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I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner :)
It’s Sashimi quality sardine, so I used half for it and half for sashimi.

It’s a little bit similer to Unagi no Kabayaki (broiled eel) but this recipe isn’t that sweet, so please add more sugar if you like the eel sauce.

Ingredients:
4 sardines
All-purpose flour
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake

  1. Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.

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  1. Cut the sardine into two then toss the flour.
    Place 1 Tbs. of vegetable oil in the pan, then place the sardine with skin side down. Pan-fry them for both sides.

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  1. Add all the (A)s then keep cooking until it became thick.

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I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)
Enjoy!

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Great Japanese-Italian restaurant in Karuizawa – En boca

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We just had a short vacation to Karuizawa, which is licated at Nagano prefecture and famous as vacation place.

Before we went there, I asked several friends who traveled Karuizawa recently where I should go and all of them said “En boca”.

http://www.enboca.jp/karuizawa/karuizawa_2.html

This is Italian restaurant but they try to use the local ingredients as much as possible, so it’s not traditinal Italian food and it’s something make
them different.

Today’s soup (pumpkin)
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I heard their pizza is so amazing so we choose
Renkon (Lotus root) with genovese sauce
and
Nozawana with sesame Tofu
(Nozawana is green vegetable pickles which is the speciality in Nagano)

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Margarita
and
Mushroom with cream sauce

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My favorite was Nozawana, suprisingly the pickles and sesame Tofu is so nice with the great pizza dough!

It’s super cold there in this season, but you can also enjoy snow sports.

Please try this restaurant if you have a chance to go to Karuizawa :)

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Mackerel with sweet black vinegar sauce Recipe

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Ingredients:
1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
Potato starch

(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin

  1. Fillet the Mackerel, then cut into 1cm pieces.

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  1. Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.

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When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.

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  1. In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.

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  1. Add all the vegetable (3) in the Mackerel pan then mix well.

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My love.. :)

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Tsumire-Nabe Recipe – How to make Japanese fish ball hotpot

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It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come!

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Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe.

Ingredients (4 servings):
(A) 6 Aji (Japanese mackrel)
(A) 1/2 onion
(A) 20g of ginger
(A) 1 egg white
(A) 1 teaspoon of salt

4 cups of Dashi (stock)
any vegetable, mushrooms
Ramen noodle
egg

Any sauce for dipping (I like Ponzu fop this hotpot)

  1. Fillet the Aji. Mix all the (A)s in the food processer, then make it into paste.

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  1. Prepare Dashi (or any soup stock) in the pot, bring to boil. Make fish ball shape with two spoons, then place in the pan.

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  1. Place other vegetable and mushroom in the pan.
    Enjoy them with your favorite sauce!

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I like to use Ponzu sauce for Tsumire (fishball) for dipping, and after we finish all, we add Ramen noodle and beaten egg in the leftover of the soup.
If you use rice and egg, you can also eat tasty porrige :)

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Tori motsu-ni Recipe – Cooked chicken gizzard with sweet soy sauce

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If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.

I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
delicious!
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.

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Ingredients:
200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water

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  1. Boil all the chicken gizzard for 30seconds.

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Wash them well.

  1. Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.

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Please use the fresh ingredients from the chicken butcher, and hope you enjoy it! :)

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Great Oyako-don restaurant at Tsukiji – Toritoh 鳥藤

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Tsukiji market is famous for seafood for tourist, but actually there’re very good quality meat and vegetable there because many professionals come here to buy all the ingredients.

鳥藤 ( Toritoh) is famous as chicken store, you can buy all parts of chicken and they’re all good quality.

Toritoh also has tiny chicken restaurant at Tsukiji outer market and inner market, and the food tastes so nice of course.

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There’re only several menus, which all based on chicken.
Oyako-don, Teriyaki-don etc..

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We ordered Chicken Kara-age for side dish.

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For the main dishes, Oyako- don and Oyako curry ( Oyako-don and curry combined together on the rice).
All the menus cost under 1000JPY.

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It’s famous and popular store for Japanese people so always there’re line in front of the restaurant (not so much tourist) but it’s worth to line up :)

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Kabocha no cream shichu Recipe – How to make Japanese pumpkin cream stew

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Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.

You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it :)

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Ingredients:
300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 carrot
2 potatoes
1 bloccoli, boiled
1.5 onion, sliced

400cc water
600cc milk
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder
salt

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  1. Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
    Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.

  2. Place butter and sliced onion in the another pan, cook it until the onion became soft.

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Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.

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  1. Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.

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  1. Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy :)

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Kani Shumai Recipe – How to make crab shaomai dumplings

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It’s three-day weekend in Japan :)
I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) !

Shumai is pork dumplings in thin dumplin skin and originally from Chinese dimsum(Shaomai), but I guess my way of making or the ingredients is more Japanese way.. :)

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Ingredients:
300g ground pork
1 small onion, finely chopped
1 canned club (Kani-kan) about 100g
…you can also use canned scallop
1 Tbs. sesame oil
2 Tbs. All purpose flour
A pinch of salt

2 packs of Shumai skin (about 40 pieces)
… if you live in Japan, you can find the skin next to the Gyoza skin, at the meat section

-Sauce
Ponzu or soy sauce
Karashi ( Japanese mustard)

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  1. Mix all the ingredients well by hand.

  2. Place a Shumai skin on your hand, place about 2 tsp. of filling on the center, then wrap it with making circle shape with your thumb and index finger.

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  1. Place cloth or oven paper in the steamer, then place the dumplings. Steam with high-heat for 5 – 10 mins.

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  1. Enjoy Shumai with dipping sauce (soy sauce or Ponzu with mustard) :)!

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It took only 30mins. including steaming time :)
I made about 40-50 pieces so thought it’s about 5-6 servings, but we (I and my husband, only two persons) finished all.. :P

If you have leftovers, it’s also nice to deep-fry them especially for Bento, or freeze them too :)

I also made granola and Japanese sweet-potato Mont-Blanc for the dessert at the same time..

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Enjoy your weekend with good food!

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Home-made Ikura (Japanese salmon roe) Recipe

The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now :)
Many of Ikura, especialy cheap ones, are frozened and the texture is different from fresh ones.

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And if you have Home made one, you don’t want to have the pre-made one anymore since it’s so good!
I’m not a big fun of Ikura (salmon roe) usually, but love this Home-made one!
You don’t have any bad fishy flavor or the odd taste.

Ingredients:
2 chunks of salmon roe with the skin, it’s called as Sujiko in Japanese (about 600g this time)
100cc soy sauce
50cc Mirin
50cc Sake
5cm × 5cm piece of dried kelp

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  1. Remove all the salmon roe from the skin in the warm water (about 40℃) gently. If the salmon roe is not fresh, you might break the pieces but usually it’s not happened.

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  1. After you take out all the skin, remove all the small/ thin skin or veins from the salmon roe by rubbing with your finger gently.
    You can change the water some times until the water became clear, and keep removing them until all of them are removed.
    This process takes some time, but normally the bad fishy flavor comes from these skin or veins so it’s most important process.

When you finish it, drain the water then leave it in the fridge for 15-30mins. The color is a bit cloudy color first but it’s became clear red color after you let sit.

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  1. Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight to 1 day.

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If you marinate too long, it became salty.
So please drain the seasoning when it’s done.(I suggest you to taste 12-24hours. after you marinate)

We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi.
You can use it for pasta topping, salad topping, or as canape with cream cheese with Ikura.

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Enjoy!

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Japanese fig compote Recipe

Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote.

It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also nice and refreshing taste :)
The taste is a little bit like plum wine or plum juice..

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(left bottom one)

In Kanto (Tokyo) region, it’s hard to find the green figs, and also their season is shorter than the regular fig.
If you live in Tokyo, you can find it at vegetable section of Tsukiji fish market :)
Their season is only few weeks of this month.

Ingredients:
1kg Green fig (before they’re ripen)
250g sugar
180cc rice vinegar

  1. Place all the ingredients in a pan.
    It’s better to use thick pan like Le Creuset.

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  1. Keep cooking with low heat until the fig became soft. It takes around 30mins.

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You can keep them for few month in a boiled jar, and can use the syrup for making juice :)
The juice tastes very similer to plum juice, and I normally combine the water (or gas water) and the syrup as half and half with ice.
And we just eat the figs simply (with cutting into half), or it’s also nice to have it with vanilla ice cream.

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