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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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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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Super easy, quick, delicious recipe – Sashimi with rice bowl

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When you don’t have time, or you’re not in mood for cooking, please try this recipe.
It’s my favorite but I even don’t know if I can call it as recipe, because it’s super simple and easy.

Ingredients (2 servings):
Your favorite Sashimi.. as much as you like
1 avocado, cut into dice
Any salad leaves (like lettuce) as much as you like
2 cups of cooked hot rice
soy sauce

  1. Place rice on serving bowl, then lettuce, avocado, and sashimi.
    Put some soy sauce on them, or you can dip the sashimi then place on the rice.

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Today, I got KitchenAid so I’m very excited what I cook with it first.. :)

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Anko Recipe – How to make Japanese sweet bean paste

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Anko paste is one of the basic ingredients for Japanese sweets.
There’re similar sweet bean paste in the Asian countries, but there’re some differencies.
My Chinese friend told me that they steam the beans and use oil for the Chinese sweet bean paste, Hondou.
But we japanese normally boil the beans and don’t use an oil.

The paste is sweet enough to use as ingredients, such as Anko pound cake etc.

Ingredients:
250g Adzuki bean (red bean)
250g〜 sugar (depends on how thick you want to make)
A pinch of salt

  1. Wash the bean, place in the pan and pour enough water to cover all the beans. Heat it up and boil it for 10 mins.

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  1. After you boil for 10 mins, Drain all the water then replace the beans and enough water in the pan again.
    Heat it up. Once it boils. turn the heat to lower heat then keep cooking for about 1.5 hours, or until the beans became soft.
    If the water is not enough during cooking, please keep adding a cup of water.

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  1. When the beans became soft, add all the sugar and salt.
    If you plan to make Zenzai (sweat bean soup), you can just add the sugar in the pan, but if you plan for the Anko paste, drain the water once and replace the beans and sugar only.
    Mix with spatula sometimes and keep cooking until it became desired thickness.

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I used 250g of granulate sugar dor Anko paste.
I forgot to take picture but I had the paste as topping of bread, vanilla ice cream, and made Anko-Latte (mix milk and bean paste) for dessrt :)

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Tori motsu-ni Recipe – Cooked chicken gizzard with sweet soy sauce

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If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.

I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
delicious!
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.

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Ingredients:
200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water

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  1. Boil all the chicken gizzard for 30seconds.

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Wash them well.

  1. Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.

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Please use the fresh ingredients from the chicken butcher, and hope you enjoy it! :)

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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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My favorite Unagi ( eel) restaurant in Tokyo 宮川本店

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If you come to Japan, or live in Japan, one of the things you must eat is Unagi!
Most of the eel in the supermarket or at the regular restaurant, is imported eel and very oily texture because they’re cultivated.

Japanese one is much light, and fluffy texture.
You can taste it only in Japan :)

My favorite restaurant is 宮川本店 (Miyagawa Honten) in Ginza area.

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The second floor is Tatami floore, and the restaurant has relaxing atmosphere..

They basically have only two menus as same as any professional eel restaurant, “Shira yaki” ( no sauce, you can dip it with soy sauce and Wasabi when you eat it) and “Kaba yaki” ( regular one).
And you can choose the size :)

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Only thing you have to be careful is, it takes about 30mins. to be served after you order the eel.
Because after they have the order, they start cooking eel and it normally takes time.

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宮川本店
1-4-6, Tsukiji, Chuo, Tokyo
東京都中央区築地1-4-6
11:30-14:00, 17:00-20:00
No Sat

you can take Tsukiji station, or Shintomicho station :)

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By the way, I watched the TV and fount out there’re “cucumber pickle bread” in a certain area in Japan.. (Kobe area)
It looks like a hot dog, but they just Japanese pickle instead of sausage..
and I heard the taste is nice.
I wanna try it, but it’s not in Tokyo area..

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