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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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