8 posts tagged “recipe”
Cabbage and Tofu Garlic Miso Stir-fry
Ingredients (serves 4)
☆ 2 blocks of thick fried tofu (厚揚げ、atsuage)
☆ 1/2 medium carrot
☆ 1 long onion
☆ 1 clove garlic
☆ 4 tbsp miso
☆ 2 tsp each sugar, sake, dashi stock
☆ Vegetable oil
☆ Sesame oil (optional)
Preparation
- Cut the cabbage into large bite-sized pieces. Cut the carrot in half and slice length-wise. Cut the onion into diagonal slices and mince the garlic.
- Put the tofu in a bowl and pour hot water over to remove some of the excess oil. Remove and pat dry with paper towel. Cut into 4-5mm slices.
- Heat some oil in a frying pan and fry both sides of the tofu. Remove and set aside.
- While the tofu is frying, mix the miso, sugar, sake and dashi stock in a bowl.
- Heat more oil in the frying pan and fry the garlic until fragrant. Add the onion and fry. Then add the carrot and cabbage. When the cabbage is slightly wilted, add the miso sauce and toss well until heated through.
- Serve on a plate and drizzle sesame oil on top if you like.
Cooking point
Hayashi Rice
Ingredients (serves 4)
☆ 1/2 onion, thinly sliced
☆ 1 can sliced mushrooms
☆ 1 clove garlic, minced
☆ 1 small can tomato juice (8oz)
☆ Pinch salt and course ground pepper
☆ 20g butter (2 portions of 10g)
☆ 1 tbsp oil
☆ 1/2 cup frozen green peas
☆ cooked rice
Sauce
☆ 2 tbsp ketchup
☆ 1/2 cup water
☆ 1 tsp soy sauce
☆ 5 tbsp okonomiyaki sauce
Preparation
- Slice the beef into bite-sized slices, slice the onion and mince the garlic.
- Heat 10g of butter and oil in a frying pan. When the butter is melted, stir in garlic and onions. Over medium heat, fry everything until the onions are brown.
- Add the beef and fry. Season with salt and pepper when the meat turns brown. Add mushrooms and green peas.
- Add the tomato juice and bring to a boil. Add the sauce ingredients in order. Lastly, remove from heat and add the remaining butter, melting over residual heat. Season with salt and pepper. Serve with hot rice.
Cooking point
Original recipe from OneeMANS.
Spinach, Tomato and Tuna Salad
Ingredients (serves 2)
☆ 1 large tomato
☆ 1 small can tuna, drained well
☆ 2 tbsp olive oil
☆ 1 tbsp soy sauce
☆ 1 clove grated garlic
☆ 1 tbsp lemon juice
☆ 1 tsp sugar
☆ Salt and pepper to taste
Preparation
- Mix the dressing ingredients in a bowl: olive oil, tuna, lemon juice, garlic, soy sauce, sugar, salt and pepper.
- Remove the roots from the spinach and blanch in hot water. Remove excess water and toss with dressing.
- Cut the tomato into small wedges and mix with the spinach.
Cooking point
Spinach and Bacon with Egg Salad
Ingredients (serves 2)
☆ 2 slices of bacon
☆ 1 tsp potato starch
☆ 1 tbsp milk
☆ 1 tsp vinegar
☆ 2 eggs
☆ 1/2 tsp chicken bullion powder
☆ 1/2 tsp sugar
☆ 1 tbsp mayonnaise
☆ Pinch of salt
Preparation
- Cut the spinach 3cm pieces. Mix the italicized ingredients in a bowl in order from the top.
- Fry the bacon in a pan until crispy. Remove.
- Fry the spinach in the remaining bacon fat with your desired amount of salt. Add the egg mixture from number 1 and mix well until heated through thoroughly.
Cooking point
☆ Please add everything to the potato starch one by one and mix it well. The starch prevents the egg from congealing so it's got a nice creamy texture.
☆ You can substitute the bacon for other ingredients you like: bacon, ham, weiners, corn, etc. Great warm but also good as a cold salad the day after.
Stuffed Toast (たくさん具トースト)
Ingredients (serves 2... or one if you're me)
☆ 10g butter
☆ 2 eggs
☆ 4 spinach leaves
☆ 1 slice of bacon
☆ 1 tsp grated parmesan cheese
Preparation
- Cut a hole in the middle of the bread, about 1cm in from the edge. Remove the centre and set aside.
- Cut the bacon into 2mm pieces.
- Remove the stems from the leaves and slice them into 1cm pieces.
- Heat the butter in a frying pan. Put the holed-out bread in the pan and fry.
- Crack the eggs into the middle of each piece of bread and add the bacon, spinach and cheese, spreading evenly.
- Replace the middle of the bread on top of the filling and flip over to fry. Fry until nice and golden brown.
Cooking point
☆ You can either leave the yolk whole but I find that when you put the bread center back on and flip it over, it breaks anyway and runs out.
☆ I like to fry the bacon a little bit first before putting it on the egg to give it a little more crispness.
☆ I've also tried this with avocado and tomato so you can try any filling you like!
☆ Work was long and painful. I didn't get enough sleep last night, as I predicted. I was almost nodding off in Kaneko's class. Fuck, what is the point me even being there? I want to ask him.
☆ My aircon has been acting up lately. It'll run but I can't change any settings with the remote. The Toshiba man came and fixed it. It was the sensor, just like I thought. So he replaced the part and I don't have to pay anything. :)
☆ Somehow, I managed to not burn 4 episodes of Grey's Anatomy S2. Right in the middle. WTF? I didn't even realize it until just now.
☆ So the fucking city hall never ended up calling InterGlobal, of course. I crunched some numbers and in the end just decided to not fight it anymore. If you divide the total in 12 (as opposed to the 10 payments it is), I'm really only paying 9,800 a month. But still dropping 800$ on my bills this month really, really hurts.
☆ I made gyoza!
I have so many recipes, I've just been lazy to post them. I think I've got 5 or 6 things to post. :X Today, I though I'd be all hardcore and make my own gyoza. They actually came our really well! And hell of a lot cheaper than buying them at the store. Aside from sauces and seasonings and stuff which I always have in the house (garlic and ginger), the ingredients were under 1,000 yen and I made 30 dumplings with enough filling for about 2 more left over. Took a little while to get a hang of the pleating but I'm pretty pro now!
Filling:
320g ground pork
8-10 shrimp, pre-cooked
2 dried shiitake mushrooms
1 clove garlic
1 chunk ginger, about the same size as garlic
Pinch each of salt and pepper
2 tsp soy sauce
2 tsp sesame oil
1 tbsp sake
4 tbsp vegetable oil
1 package gyoza wrappers
Sauce:
4 tbsp soy sauce
4 tbsp vinegar
Rayu (chili oil) to taste
- Rehydrate the mushrooms. Blanch the cabbage and scallions.
- Mince the cabbage, scallions, mushrooms and shrimp. Peel and mince and ginger and garlic.
- Put the meat and shrimp in a bowl and kneed with your hands. Season with salt, pepper, soy sauce, sesame oil and sake. Mix well until smooth.
- Squeeze excess moisture out of the vegetables and add them to the bowl. Mix well.
- Spoon about 1 tsp of filling onto a wrapper. Wet the edge of water with you ring finger. Fold in half and pleat the edge. Arrange on a plate to rest while you prepare some hot water and heat a non-stick pan over high heat.
- Add oil to the frying pan. Line the gyoza up on the pan and fry the bottom until desired golden brown colour.
- Pour about 1/4" hot water into the pan and quickly cover with a lid to trap the steam. Steam until the wrappers are transparent and the filling is cooked (about 2 minutes).
- Arrange on a plate and serve with dipping sauce.
The wrappers and filling.
Close up of the filling. Mmmm meaty.
Little dumplings ready to be cooked!
Frying the bottoms til golden crispy.
出来上がり☆
They weren't very crispy but delicious none the less. Though, I don't know if I'm ever going to do this again... least of all just for myself.
It's been a while since I posted any recipes. I know I had a few I wanted to write up but can't remember what they were anymore. I have been having fun making mushi-pan (mushi=steamed, pan=bread)! It's the only baking I can do because I don't have an oven.
Brown Sugar Chocolate Mushi-pan
Ingredients for 8:
100g brown sugar
200g (weak) flour
2 tsp baking powder
190~200ml milk
pinch of salt
milk chocolate, chopped (or chocolate chips)
Directions:
- In a bowl, sift together flour and baking powder.
- Add sugar and milk, whisking together. Batter should be relatively thick and smooth.
- Spoon mixture into lined muffin cups until just over half full and top with chopped pieces of chocolate.
- Arrange in the steamer and cover the lid with a cloth to keep water from dripping on the mushi-pan. Steam over high heat for 10~12 minutes.
Matcha Mushi-pan
Ingredients for 5:
100g pancake mix
1 egg
3 tbsp milk
2 tsp matcha powder
60g sugar
(sugared beans -- I don't like beans so I used chocolate but it didn't work very well.)
Directions
- In a bowl, combine the egg, milk and sugar with a whisk.
- Add the pancake mix and matcha, stirring well. Batter should be thick and smooth. Add more matcha if you like!
- Spoon mixture into lined aluminum muffin cups. If you fill each cup 3/4 full, you can stretch the batter to make 6.
- Arrange in the steamer and cover the lid with a cloth to keep water from dripping on the mushi-pan. Steam over high heat for 12~15 minutes.
Both recipes take no time to prepare at all! I tried another recipe for the brown sugar one but it didn't work out well. That was before I got a proper scale so maybe I should try again. Mushi-pan is quite dense but both of these recipes are come out really moist and soft and おいちい～ If you've got a steamer at home, give them a try! All you need is something to rest the mushi-pan on over boiling water. I have one that fits into a pot (a) or you can get inserts that are also used to steam vegetables (b).
(a) 
(b) 
I saw 「太一Ｘケンタロウ 男子ごはん」 (Man's Meal) with Kokubun Taichi on TV yesterday and I made the recipes I saw. The gratin was kind of... bland but that leaves room to add stuff. It could have used some mushrooms or something in it, and a bit more flavour. I think adding parmesan to it would be nice. But the salad... OMG. I don't think I'm going to eat persimmons any other way. I could probably do the same thing with other fruit. Please ignore how gross my stovetop/kitchen looks.
- 1 chicken thigh, cut into small bite-sized pieces
- 1 small can crab meat
- 1/2 onion, sliced thinly
- 150g macaroni
- 2-3 tbsp minced parsley (I used dried)
- 1/2 tbsp (salad) oil
- 2 tbsp butter
- 2 1/2 tbsp "weak flour" (薄力粉 (はくりきこ), low viscosity flour)
- 2 1/2 cups milk
- 1/4-1/2 cup fresh cream
- Salt, pepper to taste
- 1/2 cup pizza cheese (strong)
- 1/4 cup bread crumbs
2. In a frying pan, heat the oil. Add butter.
Arrange the chicken in the pan skin-side down. Cook over medium heat until both sides are browned.
Add the onion and fry.
3. When the onions turn transparent, add the flour in two halves, frying well.
When the powder is dissolved, turn off the heat and add 1/2 cup of milk, mixing well until pasty.
When smooth, add the remaining milk a little at a time.
4. Add the crab and juice and mix, turning the heat to high.
Stir, bring to a simmer then turn the heat down to medium and boil down for 7-8 minutes, stiring occasionally.
Season with 1/2 tsp of salt and stir in the cream.
5. Cook macaroni according to package directions, drain the water and stir into the mixture from step 4.
Stir in parsley, season with salt and pepper.
6. Use oven-safe dishes, first wet with water.
Spoon in the macaroni mixture and top with cheese and bread crumbs.
Bake in 250C oven for 8-10 mins, or until the top is golden. (Or in my case, about 10 minutes in the toaster oven.)
When the cheese is melted and has a crispy colour, take it out and enjoy.
Persimmon Yogurt Salad (supposed to serve 4 but more like serves 2... or 1 if you're me)
- 1 persimmon
- 1/4 cup plain yogurt
- 1 tbsp lemon juice
- 1-2 tbsp honey
2. Mix all ingredients together in a bowl.
Ittadakimasu~!
The salad was super simple to make -- it's not really a salad so much as a dessert. I never really knew what to do with persimmons. The lemon gave it a nice fresh bite that balanced out the sweetness of the honey; it tasted a bit like pineapple. I only used 1 heaping tablespoon of honey and it was bordering on too sweet. The plain in yogurt in Japan comes with sugar that you add yourself so if you can, get unsweetened plain yogurt or use less honey to compensate for the sweetness. I would probably use two persimmons next time too.
The gratin... was bland. I ended up drizzling cesar dressing on top to give it some flavour. Otherwise, the topping was nice and crunchy and the pasta was nicely cooked and the sauce was nice and creamy. Maybe I'll add some paprika and basil next time. Otherwise, two thumps up!
