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Archive for October, 2009

Tempura

Tempura

This dish is typical Japanese food. This is good to serve when you have guests. Very fancy!! You can make Tempura Donburi (Tempura on rice with little sauce) with plenty leftover. You can enjoy twice!!

 

Ingredients: ( 4 serves)

 8 large shrimp

 4 long green peppers

 2 eggplant

 200g sweat potato

Batter:

  1 egg and enough iced water to make 1 cup                    

  1 cup flower, sifted  

 A little oil or mayonnaise

Dipping sauce for tempura ( Tentsuyu)

  1 cup water

1/2 teaspoon dashinomoto

  1/4 cup soy sauce

  1/4 cup sweat sake ( Mirin)

Condiments

  1/2 cup grated radish (Daikon Oroshi)

  (1 tablespoon grated ginger)

 

Oil

 

Method:

1.  Insert toothpick under black vein of shrimps and remove. Remove shells from the shrimps leaving the tail and last segment next to the tail. Cut off the tips of the tail and squeeze out the water. Score the underside in three or four places. (Prevent from curling up shrimp) Cutting

2.     Cut the eggplant lengthwise into 3 ~4 cm and cut into quarter. Make shallow cuts on the surface. Put the eggplant in water with a pinch of salt. Put a small lid on the eggplant.

3.     Cut sweet potato into 4 ~5 mm thick round.

4.     Remove stems from Shiitake mushrooms and make a crosswise incision on the tops.

5.     Make shallow cut on the bottom side of long green paper. If you don’t cut it, long green paper will explode when you deep fry it.

6.     Make batter. 

Beat egg lightly and add iced water. Sift flour then add egg mixture to it. Mix lightly, leaving lumps. (If you put little oil or mayonnaise in the batter, it will be crispy when you deep fry Tempura) 

7.     Deep-fry

Fill a deep pan 2/3 full of vegetable oil. Heat to 180℃( 360°F). Test the temperature by dropping a small amount of batter into the hot oil. At the correct temperature, it will drop half way down and come back up to the surface. Holding the shrimp by the tail, dip them into the batter, and the slide them into the oil from the edge of the pan towards the center of the pan. Using chopsticks flip it sometimes and deep fry until crisp. Remove from oil and drain on kitchen paper or cooking net.    Deep fry

8.      Using chopsticks, do the same with vegetables.

9.     Dipping sauce (Tentsuyu)

Put ingredients for the dipping sauce into a pan and boil it.

Wash radish (Daikon) and grate it.

10. Place the cooked foods on white paper on a plate, garnish with grated radish. (gated ginger if you want)

 

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NikuJaga

Nikujaga

This dish is typical Japanese home cooking. We call this dish “Ofukuro no Aji” in Japanese meaning “your favorite homemade meal” in English. We remember a good memory from our childhood. We eat this dish often in Japan.

Ingredients

 150g sliced beef or pork

 3 medium-size potatoes

 1 onion

 1 carrot

 5 string beans

 1 bundle shirataki

 

 2 cups water

 2 tablespoon sugar

 2 tablespoon sake

 2 tablespoon mirin

 

Method:

1.  Peel potatoes and cut lengthwise then cut widthwise. ( quarter size). Soak in water for 10 minutes and drain.

2.  Cut Onion in half and cut into quarter size.

3.  Cut carrot slantwise while rolling. (In the picture, carrot- plum-flower shape)

4.  Cut string beans off of both edges. Boil plenty of water with little salt and add the string beans. Boil the beans for 1 minute, and drain. Cut them into 5cm length.

5. Cut Shirataki into 2 or 3 potions and wash them.Beaf Onion Shirataki Potetoes

Boil Shirataki in plenty of water for 5 minutes and drain.

6. Cut beef (pork) into bite  sizes.                                                      

7. Heat 1 tbsp oil in a saucepan. Sauté beef until light brown, add potatoes, carrot, onion and shirataki. Continue to sauté.

8. Add 2 cups water and cook over strong heat. Skim off any scum that forms.

scum                                                                                                                                                                                        

 9. Turn heat to medium. Add sugar, sake and mirin, and cook for 5 minutes.

10.  dd soy sauce and cook for 6 ~8 minutes. Add string beans and cook a little bit more.

 11.   Serve in a bowl.

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Chirashi-zushi

 

This dish is perfect for a party or if you have guests!!  In Japan we cook Chirashi-zushi on girl’s day ( March 3rd), festival days and when we have guests. Please try it!! 

 Ingredients:

 *Sushi rice

  •  2 cups rice                                      
  •  2 inches (5cm) square kombu (kelp)         

  SEASONED Vinegar:  

  •  4 tablespoons vinegar
  • 3 tablespoons sugar
  •  1 teaspoon salt   

*Mixture vegetable 

 1/2 small lotus    root                 6 dry shiitake mushrooms                            

       1 cup vinegar                                    1 cup water

       4 tablespoons sugar                       2 tablespoons sugar

       2 teaspoon salt                                            

  1/2 carrot

 1/2 dashi brothCooked Shitake

     1 teaspoon sugar

      Pinch of salt                                                                           

      Little soy sauce 

* Topping                                                                                        egg

      Kinshi tamago ( egg)                                         

     2 eggs                      

     Pinch of salt

     Little sake

8 shrimp

5 snow peas

1 sheet of seaweed 

  Method: 

1. Wash rice at least 30 minutes before cooking. Cook rice with the    same   quantity of water, and Kombu. When it comes to a full rolling boil, reduce the heat and continue cooking for 15 minutes. Finally turn the heat off. Let it stand for 10 minutes. (You can cook rice with rice cooker)    

2. Move the rice into a shallow wooden tub. Mix the “Seasoned Vinegar” and pour it over the rice. Mix the rice with a wooden spatula, cutting and folding motion. You need fan rice sometimes while mixing rice.

3. Make mixture vegetable

 After cook mixture vegetable, please let them cool down and stand in the broth.                         

A) Vinegar lotus root

 1. Peel lotus root, and cut 2mm slice and cut into quarter ( Icho- Giri). Soak in water with 1tsp vinegar for 5 minutes and drain.

 2 Boil water in a pan and cook lotus root for 1 minute. Put lotus root into water and drain.

 3. Put vinegar, sugar and salt into a pan over heat. Add lotus root into the pan and cook for one minute.

B) Cooked carrot

1. Peel carrot and cut into 2mm square strips. (Shirogami –Giri )

2. Cook carrot with “the Dashi broth”, sugar, salt and soy sauc e  and cook un til the the liquid reduce.      

C) Cooked Shitake

1. Soak the shiitake in warm water until soft, and cut off the stem and slice thinly. Set the water aside.

2. Cook Shitake with the water, sugar and soy sauce until the most liquid has nearly evaporated.

4. Make topping

 D) Fine Threads Egg(Kinshi Tamago)

1. Beat eggs lightly with a pinch salt and little sake.

2. Grease skillet and heat, excess oil should be wiped off with kitchen paper. Pour half of egg mixture and spread over the bottom of the pan. Fry the egg in very thin sheet. Repeat this process. Let them cool down.

3. When cool, roll and cut the egg sheets into fine threads.

 E) Shrimp

1. Insert toothpick under black vein of shrimps and remove vein.

2. Boil the shrimps and when cool remove the shell.

 F) Star peas

1. Boil water and add a pinch of salt. Blanch star peas and cut into strips.               Kinshitamago                                                                           Shrimp and star peas

5. Mix the rice with the drained ingredients (lotus root, carrot and shitake) when the Shushi rice is still a little warm.

6. Place the rice on individual plates.

7. Sprinkle with egg decoration, and garnish with shrimps and star peas.

* You can use avocado and Kani-Kamoboko (fake crab made of steamed fish paste)   for toppings.

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