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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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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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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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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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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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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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Gari (pickled ginger) Recipe

Do you like pickled ginger when you have Sushi?
It’s very refreshing and I can’t stop eating it always!

It’s the best season for 新生姜 (Shin-shoga), New ginger in Japan and it’s very nice for making Gari (pickled ginger) :)

If you have the ingrediets, please try it.
You would love it and it’s much more tasty than the package one!

Ingredients:
Shin Shoga (New ginger) as much as you like
(A) 200cc of rice vinegar
(A) 3-4 Tablespoons of sugar
(A) 1 teaspoon of salt

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  1. Slice the ginger into thin pieces with the skin on. This time, I used peeler.
    The pink coloskin help the ginger to be pink color so please don’t peel off.

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  1. Put a pinch of salt on the sliced ginger and leave it for five minutes.

  2. Boil the sliced ginger for 1-2 minutes.

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  1. In another pan, place all the (A)s then bring to boil. Once it boils, stop the gas and cool it down.

  2. Place the ginger and the sauce in a container then leave it in the fridge for 1-5 days.

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#This time, the pink part of the ginger was kind of small, and also Myoga (Japanese ginger) is my favorite thing, so I marinate the Myoga with the sliced ginger together in the same container. (after boil the Myoga for few minutes)

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Then you can get very cute pink color, and also enjoy the pickled Myoga at the same time!

This pickled ginger is 1 day after marinating.. Isn’t it beautiful color? :)

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I enjoyed them with home made Saba-Zushi today <3

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