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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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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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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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Hinamatsuri (Japanese girl’s day) meal

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I offer the cooking classes usually, but I also take some for myself because I always want to improve my cooking and keep doing it forever.

I think learning cooking never finish, each person has different way to cook, each region has different ways etc..

Today I went to my grand master’s place, he’s alreay over 70years old but he owns his restaurant still.

We have girl’s day next month on March 3rd, so we cooked some dishes for that day :)

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It’s super cold here in Japan now, but I could feel that spring is coming soon, since we can get the spring vegetable’s babies now.

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It’s Nanakusa-gayu day! – seven herbs rice porrige Recipe

After the big event “Oshogatsu” (Japanese New Year’s Day), it’s another event today, Nanakusa no sekku.
It’s seven herbs day and peaple eat seven herbs rice porrige to hope health for a new year.
What is Nanakusa no sekku

Seven herbs is

If you live in Japan, you can easily find the ingredients.
Especially this week, you can find the Haru no Nanakusa ( Spring seven herbs) package for the porrige.

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Ingredients:
1 cup of Rice
4 cups of water
1 pack of seven herbs ( only one piece for each)

  1. Place the rice and water in a pot then cook for 45minutes. with lower heat.

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  1. During that time, Cook the herbs in boiled water for 10sec – 1 minute with a pinch of salt. Drain the water then chop into small pieces.

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  1. When the porrige is done, add the chopped herbs and a pinch of salt.

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We traditionally have it in the morning on Jan 7th.
Japanese herbs are very light flavor but good for your health, and it’s so nice too since our stomach is tired because we kept eating during the holiday!

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Special Mochi in Yamanashi prefecture – How to make mochi – mame mochi, Bean rice cake

When we pound Mochi, we made two kinds – plain one and Yamanashi special one!
I think each region in Japan, or each family has seciet recipe especialy for traditonal food.

Their Mochi use,
roasted peanuts
sugar
Aonori (green seaweed powder)
Mikan’s skin (Japanese orange’s skin, dried and roasted)
… with sticky rice.

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when you pound the rice, add all of them ( you don’t measure the ingredients, just as much as you like) then pound together.

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It’s same way to make regular Mochi. Make the shape, slice, then dry.

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I had no idea to use seaweed with orange peel for Mochi until I got married and have relatives in Yamanashi, but I just fell in love with it!
It’s rich flavored with the roasted orange peel and good texture of peanut.
When you make home-made Mochi, please try! :)

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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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