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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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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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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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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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Makaroni-Guratan Recipe – How to make Japanese Macaroni gratin

This is my favorite dish when I was a child, and it’s also very popular for all the Japanese children (of course for adults too) – Macaroni gratin.

It’s one of the typical Japanese Yoshoku, the food originally came from other country bu is developed in Japan, and I think each family have the different version of them.

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I suddenly wanted to have this after a long time (maybe because it’s getting cooler in Tokyo?) , and it made me very nostalgic when we had dinner.

My recipe is only the example, so please use your favorite meat or vegetable for your own :)

Ingredients (4servings):

1 onion, sliced
3 big sausages, sliced
3 potatoes, steamed and sliced
2 carrot, sliced and steamed

150g of macaroni

Pizza cheese as much as you like

-White sauce
600cc of fresh milk, with room temparature
45g of butter
3 Tbs. of all-purpose flour
1 teaspoon of salt

  1. Preheat the oven as 210 ℃.

  2. Make the white sauce. Place the butter and flour in the pan, then heat it up.

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When the butter melts, add the milk little by little.
Please don’t add too much milk, because you will get some chunks and the sauce doesn’t become smooth.

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Add the salt and mix well, then stop the gas.

  1. Steam the potatoes and carrot. Peel off the skin and slice the potatoes.

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  1. In the other pan, pan fry the onion and sausages well. When the onion is cooked, add the cooked macaroni (please follow the package how many minutes for cooking), carrot, and all the white sauce.

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Adjust the taste with salt.

  1. Place the (4) in the plate then sprinkle the pizza cheese on top. Bake it in the oven with 210 ℃ for 17-20mins.

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Today I used sausage with potato and carrot, but I also like the combination of salmon with mushroom, or chicken with pumpkins.

Enjoy! :)

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How to make buta no kakuni – Japanese pork stew kakuni Recipe (easy one)

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The humid summer is almost over in Tokyo.
People often say “Autumn appetite” (食欲の秋) in this season, since we have so many tasty ingredients in this season.
And of course, it’s my most favorite season also!
Can’t wait to cook chestnut, pumpkin, sweet potato, fish etc…

Today I introduce you Kakuni (Japanese pork stew) recipe which is one of my husband’s favorite dish :)
The key is just cook slowly, and for long time- then the pork became melting texture- Yum! so it takes time but is very easy and no fail!

-Ingredients

1kg of Pork Belly

6-8 Leak

(A) 200cc of water
(A) 100cc of soy sauce
(A) 100cc of cooking Sake
(A) 5 Table spoons of sugar (If you like sweet taste, you can add more)

  1. Place all the leak in a pan.
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  2. Cut the pork belly into 3cm blocks and place on the leak.
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  3. Add all the (A)s in a pan and place a lid. Cook until it boils.
    ( It looks water is not enough, but it’s coming out from leak later)

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  1. Once it boils, remove the lid and cook for 2 hours with lower heat or until the meat became soft. If the pork is not melting texture, it’s not done!
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If you have left over of this pork, it’s also nice to make fried rice with diced pork and this sauce!
Enjoy :)

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If you have leftover of Gyoza.. Gyoza soup recipe

I normally have some leftover of Gyoza when I make it at home.
Then I keep them in the freezer before cook them for my quick meal :)

Vegan Gyoza recipe is here

http://easyjapaneserecipessimplecookbook.wordpress.com/2014/04/26/vegan-gyoza-recipe-how-to-make-vegetarian-gyoza/

Ingredients (2 servings):
6 frozen Gyoza
1/4 carrot, cut into matchstick size
few garlick chives, cut into 3cm pieces
2 egg
600cc water

1 teaspoon of XO sauce
salt

  1. Place the water in the pan, then heat it up. Add all the vegetables and cook until it.s cooked.

  2. Place frozen Gyoza and XO sauce, bring to boil. When it boils, pour the beaten egg. Adjust the taste with salt.

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Enjoy! :)

And I’ve trying to make nice cookie with rice flour and also without animal products last few monthes, and I finally made it today!

I will share the recipe with you soon!

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Harumaki Recipe- How to make Japanese spring roll

Haru-maki is originally from China, but it’s one of the very popular Japanese home dish now.

When I was living in China, I tried their Haru-maki but it’s very different.
Chinese one (maybe it also depends on region, I tried at Anhui province) is more for enjoying the crispy skin, they have many kinds of filling but filling amount is very small.

Japanese one, is definitely for eating the filling. We place meat, some kinds of vegetables.. it can be your main dish, you would be full with 2-3 pieces :)

It’s easy, and healthy compared to the other deep-fried foods. My brother’s favorite food is the Haru-maki which my mom often cooked.
Last time I went back to my hometown, I asked my mom’s recipe but she said she lost one since she’d been using the same paper over 40 years.
My Haru-maki taste is close to hers, but I still feel something is missing but my mom can’t tell me what’s difference.
If there’re 100 family then there’re 100 kinds of Haru-maki recipe.

Please try my recipe, and adjust the ingredients depends on your taste :)

ingredients (5 servings)

10 sheets of Harsumaki skin (1 pack)
1 piece of garlick
1 piece of ginger
150g of sliced pork (cut into
100g of bamboo shoot
2 green sweet bell pepper
1/2 onion
2 piece of deied Chinese black mushrooms (soaked in the water)

(A) 2 teaspoons of soy sauce
(A) 1 teaspoon of sugar
(A) 100cc of Dashi (or the water for soaking mushrooms)
(A) a pinch of salt
(B) 1 Tablespoon of potato starch
(B) 2 Tablespoons of water

Wheat flour
Water

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  1. Mix all the (A)s in a bowl. Mix (B)s in the another bowl.

  2. Place a little sesame oil or vegetable oil in a pan, then sauté ginger and garlick. Then add pork, bamboo shoot, onion, bell pepper.

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  1. When the ingredients are almost cooked, add the (A) mixture then bring to boil. Turn the heat to lower heat and add (B) mixture, cook it again for few more minutes to make it sticky.

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  1. Cool it down completely.

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  1. Wrap the filling with Harumaki skin then stick the edge with flour and water mixture.

-Please be careful to close all the edge completely otherwise the filling explodes when you deep-fried

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  1. Deep fry them with 170-180 degree C oil until the color became golden brown.

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Enjoy! <3

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Katsudon recipe – How to make Pork cutlet with rice bowl

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I introduced Ton-katsu recipe yesterday, so I want to show how to make Katsu-don today!

Sometimes people said Japanese cuisine is wired since we simmer deep-fried food in soup so it’s not crispy anymore.
But I think it’s full of flavor and also nice way to cook the food, so please try them :)

ingredients (4 servings)
4 center cut pork chops
salt
1 cup of Panko(Japanese breadcrumbs)
1 egg

1 onion
8 eggs
(A) 200cc of soupstock (Dashi)
(A) 4 table spoons of soysauce
(A) 4 table spoons of mirin
(A) 4 table spoons of sake
(A) 6 table spoons of sugar

vegetable oil for frying

4 cups Japanese steamed rice

  1.  Dust salt and pepper on pork chops and dredge flour, eggs and Panko.

Slice the onion into thin pieces.

  1. Heat the oil in a frying pan and deep fry until the color becomes golden brown.

  2. Take out the pork cutlets and slice into 5-6 pieces.

  3.  Beat the eggs.

  4.  Place all the (A)s and sliced onion in a pan and simmer it for few minutes.

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  1.  Add the slices of pork cutlets and 2/3 of beaten eggs into the skillet and stir.

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  1. Add the rest(1/3) of beaten eggs when egg is half cooked

  2. Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.

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Enjoy! <3

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Tonkatsu recipe – How to make Japanese deep fried pork Recipe

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I introduce one of Yoshoku dish today- it’s deep fried pork dish (Ton-katsu) :)
It’s very easy to do, and you can also freeze it before you deep-fry them.
You might know “Katsu-don” (deep-fried pork covered with egg on the rice bowl), it’s made with Ton-katsu as well.
I will introduce the Katsu-don recipe in few days, too!

Ingredients (4 servings)
4 center cut pork chops
A pinch of salt
1 cup of Panko (Japanese breadcrumbs)
1 egg
Flour
Vegetable oil for frying
Tonkatsu sauce
Shredded cabbage

  1.  Make slit on the surface of pork. Dust salt and pepper on pork chops and dredge flour, eggs and Panko.

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  1. Heat the oil in a frying pan and deep fry until the color becomes golden brown.

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  1. Take out the pork cutlets and drain on paper towels. Slice into 5-6 pieces.

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  1. Serve the pork on plates with cabbage and pour some Tonkatsu sauce over them before eating.

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