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 :)!
30g of Dried Shiitake mushroom
1 L of water
- Soak the dried mushroom in water then place in the fridge for 24 hours (Please don’t use hot water for the flavor)
It’s my favorite sweets, Imo-Youkan.
Normally, we don’t use Anko paste for the Imo-Youkan so you don’t need to add it always.
And I make it as soft texture as I like, but please add more flour and agar if you like the solid texture.
It’s good for your daily dessert or kids snack!
Ingredients (18cm mold):
400g sweet potato
40g of all-purpose flour
30g of sugar
180g Anko paste
- Steam whole sweet potato for 30-40 mins. (depends on the size), peel off and make smooth mushed sweet potato during it’s hot.
(I used food processer today)
- Mix the mushed potato with sugar and flour well during it’s hot.
Please adjust the amount of sugar and flour depends on your sweet potato.
If your sweet potato include more moisture, plese add more flour.
Also, I used home-made Anko today, so you might not need to add any sugar if you use pre-made anko paste (they’re really sweet).
Place half of the potato in the mold and make it flat.
Place Anko paste on the potato then make it flat.
Place the lest of the potato paste in the mold, make it flat.
- Steam the cake for 30mins. Cool it down and keep in the fridge.
Cut into small pieces.
I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner
It’s Sashimi quality sardine, so I used half for it and half for sashimi.
It’s a little bit similer to Unagi no Kabayaki (broiled eel) but this recipe isn’t that sweet, so please add more sugar if you like the eel sauce.
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake
- Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.
- Cut the sardine into two then toss the flour.
Place 1 Tbs. of vegetable oil in the pan, then place the sardine with skin side down. Pan-fry them for both sides.
- Add all the (A)s then keep cooking until it became thick.
I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)
1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin
- Fillet the Mackerel, then cut into 1cm pieces.
- Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.
When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.
- In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.
- Add all the vegetable (3) in the Mackerel pan then mix well.
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
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.
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
- Boil all the chicken gizzard for 30seconds.
Wash them well.
- 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.
Please use the fresh ingredients from the chicken butcher, and hope you enjoy it!
Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.
You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it
300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 bloccoli, boiled
1.5 onion, sliced
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder
- Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.
Place butter and sliced onion in the another pan, cook it until the onion became soft.
Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.
- Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.
- Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy
Making Ramen takes loooong time.. sometimes 20-40hours to make the soup stock if you don’t use any chemicals.
So I usually don’t make Ramen at home, but do make Ramen egg.
I’m not sure if you’d had it before, this is boiled egg flavored with soy sauce.
Normally this egg yolk is not completely cooked, and it’s a bit sticky texture with good flavor!
I often eat them with rice, and also the noodles.
(A) 200cc water
(A) 40cc soy sauce
(A) 3 cloves of garlic, grated
(A) 1 piece of ginger, grated
(A) 1 teaspoon of sesame oil
- Mix all the (A)s in a container well.
- Place eggs and plenty of water in the pan, heat it up. After it boils, cook for 4mins then stop the gas.
Place the eggs in the ice water.
- Peel off the eggs then soak in the sauce mixture for 3-5days.
At this point, inside of egg is still raw, so please peel off gently.
3 days after I soaked..
it became like this.
I like the 3-4 days egg, but if you like stronger taste, you can marinate more. or less.
Please make a lot first and everyday you can try one egg, then you know which one is your best
Joel Robuchon bakery just started Autumn fair which use pumpkin, chestnut, and sweet potatoes.. it’s my favorite every year <3