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
1kg of fresh Rakkyo
50g of salt
150cc of water
250g of sugar
350cc of rice vinegar
3 dried red pepper
Wash Rakkyo well. Cut off the top and bottom, and peel off the thin skin.
Mix the Rakkyo and salt well, then leave it for two days.
Wash off the salt, then boil Rakkyo for 10 seconds, drain the water.
Place water and sugar in the pan, heat it up and stop the gas when it boils and all the sugar melts.
After sugar water cool down, add vinegar and dried red pepper.
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)
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..
(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.
Place all the ingredients in a pan.
It’s better to use thick pan like Le Creuset.
Keep cooking with low heat until the fig became soft. It takes around 30mins.
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.
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!
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
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.
Put a pinch of salt on the sliced ginger and leave it for five minutes.
Boil the sliced ginger for 1-2 minutes.
In another pan, place all the (A)s then bring to boil. Once it boils, stop the gas and cool it down.
Place the ginger and the sauce in a container then leave it in the fridge for 1-5 days.
#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)
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?
Today I introduce Ganmodoki (it’s also called as Hiryuzu in west) Recipe, which uses Tofu and vegetables- If you’re vegetarians or food lovers, please try it!
Ingredients (4 servings):
Hard Tofu 400g
Grated Japanese yum 20g
8 Jew’s ear
(A) 1/2 teaspoon of soy sauce
(A) 1 teaspoon of Mirin
a pinch of salt
1/2 beaten egg
Drain the water from Tofu (I usually wrap with kitchen paper and put in a microwave for 2-3 minutes I don’t have enough time to drain with traditional way)
Cut the carrot into thin strips and cut the Jew’s ear into small pieces. Cook them in the boiled water for few minutes and drain the water. Mix all the (A)s, carrot, and Jew’s ear in a bowl.
Strain the Tofu to make it smooth. Add the beaten egg, salt, Japanese grated yum, and all the (2) then mix well.
Separate into 9-12 pieces and make a ball shape. (if the dough sticks, place oil on the hands)
5. Deep-fried the ball in vegetable oil (about 160-170 degree)
It’s a little bit difficult to make but it’s very tasty if you cook from scratch.
(You can also buy pre-made one at any market in Japan)
You can eat it only with salt soon after cooked, or you can simmer the Ganmodoki with soup stock as well
The key is cooking the dough in a little low-tempareture oil for slowly. (about 15-minutes)
If you cook with high temperature, you can cook the ingredients but the texture would be different (It should be fluffy-juicy texture).
When I teach Japanese salad in my class, many people are surprised that the dressing is dry, and we don’t use oil normally.
I introduce Shira-ae (salad with Tofu dressing) today, It’s very healthy, but you can enjoy rick texture because of the Tofu for this salad
Gyoza, Japanese dumpling, is made from pork and vegetable.
It’s one of my favorite, I sometimes change the filling to enjoy different taste, and I made up very tasty vegetarian Gyoza today so I want to share with you!
4 leaves of cabbage
1 pack of spinach
2 bundle of Japanese mustard spinach
1 bottle of seitan(170g)
1 clove of garlick, finely chopped
1 piece of ginger, finely chopped
1 pack of Gyoza skin (20-30 pieces)
2 Tbs. Mirin ( or you can use smaller portion or sugar)
this time, I used whole wheet dumplin skin, but you can also use regular skin
I used three kinds of vegetable, but please use any kind of seasonal vegetable you have (it’s better to use something less waterly one)
Seitan is wheat gluten.
but normally soaked in soy sauce and the saltiness is depend on the brands, so please boil it in the water for few minutes to remove excess salt if you think it’s too salty.
Place vegetable oil, chopped garlick and ginger in the pan then heat it up. When you have good garlic flavor, add all the chopped vegetables.
When all the vegetables became soft, add Seitan and mirin. Keep cooking until all the liquids is gone. Adjust the taste with salt. Cool it down.
Wrap the Gyoza. (you can use any ways to wrap them)
Place sesame oil in the pan then place Gyozas. When the bottom became brown, add 20cc- water in the pan the place a lid. Steam for few minutes.
I normally make the Gyoza sauce, mixed with soy sauce, rice vinegar, and chili oil.
And we also had Nama-Shirasu since the season just started <3
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! 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. 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. 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
I love pumpkins (especialy Hokkaido pumpkin) and use it for baking.
Today I introduce you how to make macrobiotic pumpkin cake
It’s not so much sweet (between cake and bread?) so you can add more sugar if you like.
200g pumpkin, cut into cube and steamed
1 piece of ginger, chopped
(A)100cc (half Japanese cup) whole wheat flour
(A)100cc cake flour
(A)1.5 Tbs. baking powder
(A)1 ts. cinnamon
(A)a pinch of salt
I made some simple cookies with Rice flour today.
I also use fresh cream instead of butter to make it a little bit healthier but stlill have thick milk flavor
I wanted to make it with soy milk instead of animal product, but it tends to be hard texture.. fresh cream cookies texture is so crispy and tasty!
200g Rice flour
80g beets sugar
2 teaspoons of baking powder
4 Tablespoons of vegetable oil
10 Tablespoons of fresh cream
Mix rice flour, baking powdei and beets sugar well.
Add the vegetable oil and fresh cream, mix well. Spread into 3mm thickness then make cirkle shape pieces.
Bake them in the oven with 180 degree C for 18-20 minutes.
If you’re Mochi lover, it’s the dish for you <3 It’s good for your branch, Lunch, and your Dinner.
We use Abura-age (pre-fried Tofu) and stuff with Mochi inside.
Mochi absorb all the Dashi flavor, very yummy, hope you like the taste!
Ingredients(4 servings): 2 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) 200cc of Dashi
4 piece of Dried Mochi (rice cake)…. Today I used brown rice Mochi, but you can use regular Mochi of course
40cm of Kanpyo
Spak the Kanpyo in the water. Cut the Abura-age in half. Boil the water and place the Abura-age for 1 minute. Drain the water. Open the Abura-age to make it into bag. Place Mochi in the bag then tie with Kanpyo strip.
Place all the (A) and Abura-age in a pan and cook for about 20 minutes. (with dropped-lid).
Place them on the serving plate with some boiled vegetable.
Do you know Shimi Daikon?
It’s preserved food made from Daikon, and also local speciality of Hizen area in Japan
In the cold winter (after the temperature became minus degree), people start to make Shimi Daikon.
Peel off, Boil it for 1-2 minutes, then hang up outside for 1-2 monthes. Then the Daikon keep frozen and melt, again and again, then all the liquids is gone afterwards.
I found the youtube (Japanese) so you can see it
If you love Japanese cooking, I guess you’ve already know Kiriboshi-Daikon (dried Daikon strips), it’s similar but very different texture.
Kiriboshi-Daikon is dried Daikon, not frozen, and Shimi-Daikon texture is very crunchy.
Today I cooked this Shimi-Daikon for our Lunch
10-15 pieces of Shimi Daikon
200cc of Shiitake Dashi (soup stock from dried Shiitake)
2 Tablespoons of Mirin
a pinch of salt
Soak the Shimi-Daikon with enough water for 20 mins. Squeeze and drain the water.
Place all the ingredients in the pot then cook it until all the liquids is gone.
Place the cooked Shimi-Daikon on the serving plate then put white Miso on top.
You can use any kind of white Miso.
Today I used “Fresh white Miso” which wasn’t cooked before the company sell it, so it keeps fermenting and you have to keep it in the freezer.
This type of Miso tastes much more sweet than regular white Miso.
You can also mic Mirin (or sugar) and regular white Miso to make it sweeter if you like it
And I guess it’s sometimes difficult to find the Shimi-Daikon, even in Tokyo, since it’s local speciality from Hizen area.
In that case, you can use any kind of vegetable, like fresh Daikon or turnips for example.
Please cook them in the boiled water until it’s almost cooked, drain the water then cook them in the Shiitake soup stock
And my friend gave me very tasty dessert, so we also enjoyed it <3
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.
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.
Leave it in the fridge for at LEAST 24 hours.
Use this liquid as soup stock for cook the vegetable or Chicken etc
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!
I usually buy dried Shiitake made in Japan because the quality is very nice!
Do you like cream Pasta?
I do but sometimes it’s heavy for me, and at such time, I make the Pasta sauce with soy milk and white Miso!
Ingredients (2 servings):
Any vegetable you like
( I used sliced Lotus root, rape blossom, and mushrooms)
1 clove of garlick, chopped finely
1 onion, chopped finely
300cc of soy milk
2 Table spoons of white Miso
Any Pasta you like
Place olive oil and chopped garlick and chopped onion in the pan and heat it up.
Place all the vegetables in the pan then cook for few minutes.
Mix the soy milk and white Miso well.
Pour the soy milk mixture in the pan then cook all together for few minutes.
Cook the pasta in the salt water (cook 1-2 mins less than package) then add it in the pan. Cook for 1-2 minutes.
I’d been busy and also having high fever this week, and finally I can be in front of my PC today!
I guess many people’ve already known it, but today I introduce you how to make Tofu from scrach.
It’s super easy and quick than I thought, and tastes very nice <3
1 cup of soy milk (not processed)
1 Tbs. Nigari (Magnecium chloride)
Heat up the soy milk ( don’t boil), stop the gas, wait until it became 75-80 degree C.
Add the Nigari in the pot. Slowly mix it.
Prepare thin clothes on a strainer then place all the soymilk there. Replace this clothes including tofu in the mole then place heavy thing on top for ten minutes.
Take it out cafully in cold water then that’s it!
This time I had it simply with soy sauce and bonito flakes..
I often buy Tofu from Tofu shop since many of pre-packed ones are “kind of Tofu”, and the taste is very different, but they costs about 3times of the super market ones.
Now I think I don’t need to buy from Tofu shop anymore, because it’s very simple and nature flavor!
It’s freezing cold in Japan this month, but it’s the season of root vegetables
Today I introduce how to cook Ume Gobo.
Gobo is burdock root and it doesn’t look like vegetable, but it has special flavor and I love it!
The flavor is right under the skin, so you can’t peel off the burdock.
You can use brush to wash it well or use back of the knife to scrape it.
Last night, I was craving for something sweets.
But I feel guilty to eat too sugarly things at late night, because I knew that I couldn’t be satisfied with small portion, so I made my favorite healthy sweets – Tofu cheese cake.
Many natural healthy concept pastry shop offer Tofu cheese cake too, since Tofu texture can be cheese texture and has thickness of the taste so they often replace half amount of cheese wit Tofu.
Today I introduce no cream cheese nor egg one, and If you don’t know the ingredients, I’m sure that you can’t tell it’s made from Tofu :)!
And one thing, please use good Tofu! (cheap Tofu is not real one sometimes)
ingredients( 1 whole of 20cm pan):
(A) 25g Rape seed oil ( or any kind of oil)
(A) 25g Maple syrup
(A) 10g soy milk
(B) 90g of flour ( I used whole wheet flour and regular flour half and half)
(B) a pinch of salt
2 packs of HARD Tofu (about 600g)
(C) 40g Almond powder
(C) 15g Kuzu starch
(C) 50g of Rape seed oil
(C) 60g Maple syrup
(C) 110g Rice syrup (Kome ame)
(C) 3 Tbs. lemon juice
Place all the (A)s in a bowl and mix well. Shift all the (B)s, add it to the bowl then mix well with spatura.
Place the crust dough under the cake pan, make some whole with folk thek back it for 15mins. with 180degree C.
During baking the crust, wrap the Tofu with kichen paper then microwave (600W) for 4-5mins. to drain water.
Can you see the water from Tofu?
Place 350g of drained Tofu in food processer then make it into paste.
Add all the (C)s then mix well.
Place the Tofu mixture in the pan then bake it for 40-45mins. with 180degree C.
Cool it down well and enjoy!
… I’ve already ate half whole of the cake only for 1 day..
Today’s dish doesn’t have name – Actually there’re so many dishes don’t have name, we usually call them as “simmered carrot” or “tasty pumpkin with seeds” or whatever.
But I think these dishes tastes so good and more popular at home compared to famous Japanes dishes.
I introduce Lotus salad with Miso and mustard today
Very easy and tasty <3
300g of Lotus root (Renkon)
1 Tbs. Whole-grain mustard
1 Tbs. White Miso (sweet Miso)
Cut the Lotus root into bite-size pieces. Mix Miso and mustard well.
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
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.
1 cup of Rice
4 cups of water
1 pack of seven herbs ( only one piece for each)
Place the rice and water in a pot then cook for 45minutes. with lower heat.
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.
When the porrige is done, add the chopped herbs and a pinch of salt.
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!
I don’t introduce typical Japanese dish today, but I do some macrobiotic food.
Do you know “macrobiotic”?
And today’s dish is especially for vegans…
I eat quite everything including daily products and meats, but sometimes I need something healthy food since I don’t like to go on diet and want to enjoy the food always!
So I like to cook healthy-tasty dish then I can eat them a lot.
Honestly I and my husband don’t like “just healthy food” since most of the times they’re not tasty..
But this one became my husband’s favorite dish now :)!
Today I introduce a kind of Glatin recipe- it’s based on Tofu, but you don’t taste Tofu so much, it’s for creamy texture basically.
And I also use White Miso paste to make the sauce thick/deep flavor, but you don’t have Miso flavor when you eat it.
1 piece of garlic
salt and pepper
1-2 Tablespoons of olive oil
(A) 1 Tofu (hard) drained excess water
(A) 2 Tablespoons of olive oil
(A) 2 Tablespoons of province herb
(A) 1 Tablespoon of white Miso
(A) 1 Tablespoons of rice vinegar
(A) a pinch of salt
*You can also use other kinds of vegetable or pasta instead of broccoli
Boil the water and cook the broccoli for few minutes. Slice the garlic and onion into thin slices.
Place all the (A)s in a food processor and mix well.
3. Place olive oil in a pan and cook sliced onion and garlic until it became soft. Add salt, pepper, and broccoli then cook for few minutes.
4. Mix half of the Tofu sauce and cooked vegetables then place in container. Place the lest of the half sauce on top then bake it for 20 minutes with 180 degree C.
After I cooked it in the oven, the color doesn’t change so much.
And I also baked “gateau au chocolat” without any daily products and egg for dessert.
It’s sooo tasty and you can’t tell if it’s without daily products or not! I’m so full now, but I don’t feel guilty at all.
I will show you how to make it next time