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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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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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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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Japanese cherry season! – Cherry Jam recipe

This weekend, I and my husband went to our granma’s house,  Japanese cherry orchard.

The cherry season is only 2-3 weeks and it’s quite busy season for them to pick them up and place in the box etc, so we went there to help her (she is 82 years old!)  but most of the time we just pick up ant ate them… :)

Hope we could help some!

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It takes time to place cherry in a box!

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Her house is at Yamanashi, next to Tokyo province, and I love country side in Japan very much. Great atmosphere-

Breakfast (I know Japanese people eat a lot!)

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Old houses in their town

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They usually don’t sell bad shape ones, so she gave us a lot of them and I made cherry Jam and some sweets after we came back home.

  • Cherry jam recipe

ingredients:

1kg of Cherry ( I removed seeds by hand in advance, and keep the juice also)

400g of sugar

50g of lemon juice (about 1-2 lemons)

  1. Place cherry and half sugar in a bowl and leave it for 30 minutes.

  2. Place (1) and lemon in a pan and cook it for 1 hour. Remove harshness if there’s. Keep Skimming scum until it’s gone.

  3. Add the lest of the sugar and boil it for 30 minutes.

  4. Place the Jam in a jar during it’s hot and upside-down until it cools down.

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Can’t wait to use them to make some sweets..!! <3

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Fuki-Miso Recipe – How to make flavored Miso with butterbur scape

I love spring vegetables so I’m so enjoying cooking especialy this season. I guess Fukinotou (butterbur scape) is not well known ingredients for you, but it’s on season now in Japan and has nice bitter flavor :) It’s good to use for simple Tempura, or Fuki-Miso (flavored Miso with Fukinotou). Today I show you how to make Fuki-Miso! 20140425-102258.jpg Ingredients: 1 pack of Fukinotou 100g brown Miso 1-2 Tbs. white Miso 3 Tbs. Mirin 2 Tbs. sugar 1. Boil the Fukinotou for few minutes or until it’s cooked. 20140425-102307.jpg 2. Squeeze and drain the water well. Chop into very fine pieces. 3. Place all the ingredients in a pan and cook it for 5-10mins. to concentrate the paste. 20140425-102315.jpg I forgot to take pic after I finish cooking, but it looks like just regular Miso paste. You can make it only this season, so I normally freeze it after I make. You can use it as the filling of Onigiri, or as dressing for grilled meat/vegetables. I used this sauce for the onion last time :) http://easyjapaneserecipessimplecookbook.wordpress.com/2014/04/22/miso-onion-recipe-how-to-make-shin-tamanegi-no-miso-yaki/ The sauce is salty as Miso pasteso you don’t need much for cooking.. please add small portions to add the spring flavor <3

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Shiiake Dashi recipe – How to make dried Shiitake soup stock

Hi there!

Today I show you how to make Shiitake Dashi Japanese soup stock based on dried mushroom.
If you’ve ever cook Dashi, you know it’s usually based on kelp and bonito flakes.
But sometimes we also use dried Shiitake especially for cooking Nimono, or vegetarians.

It’s very easy to make, but there’s some points.

  1. Soak the dried Shiitake in cold water.
    *It’s faster to rehydrate to soak in warm water but please soak it in COLD water to get the best flavor. 5 degree C is the best temparature.

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  2. Leave it in the fridge for at LEAST 24 hours.

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  1. Use this liquid as soup stock for cook the vegetable or Chicken etc :)

  2. If you could get good quality dried Shiitake, it’s very nice to make steak. Don’t drain the water then pan fried it with olive oil and salt.
    Dried Shiitake includes much more Umami than fresh one, very tasty!

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I usually buy dried Shiitake made in Japan because the quality is very nice!