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Showing posts with label Itamemono (Stir-fried Dishes). Show all posts
Showing posts with label Itamemono (Stir-fried Dishes). Show all posts

Monday, March 20, 2017

Stir-Fried Dried Squid and Vegetables (NO Knife! Kitchen Shears) - Video Recipe

We received some dried squids when we visited the nearby shrine for our son's Omiyamairi (the first shrine visit) and my darling's Yakubarai (ceremony to drive away evil spirits). I decided to make a dish out of them.

It turned out to a very tasty and delicious stir-fried dish, goes great with white rice. Oyster-sauce flavor, with a hint of chive is obviously addictive. Very filling with lots of bean sprouts ;)

dried squid recipe
https://www.youtube.com/watch?v=LAHg88WH8To

You don't need a knife but use kitchen scissors / kitchen shears!

Of course, you can use regular squids.

FYI: Hatsumiya-Mairi (初宮参り) or Omiyamairi (お宮参り) is one of the traditional celebration events for Japanese babies. Whenever a newborn is over a month old, we bring the baby to a nearby shrine for a greeting (giving the invocation).
https://www.instagram.com/p/BP-2kGbjEpa/?taken-by=ochikeron



---------------------------------
Stir-Fried Dried Squid and Vegetables

Difficulty: Easy
Time: 20min + soaking time
Number of servings: 4

Ingredients:
2 dried squids
400g (14oz.) bean sprouts
1 bundle Chinese chives
1 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
1 tbsp. sesame oil
A
* 1 tbsp. Sake
* 1 tbsp. oyster sauce
* 1 tbsp. soy sauce
* 1 tsp. sesame oil

Directions:
1. Soak the dried squids in water overnight to make them soft. Cut into thin strips using kitchen shears. *remove the hard gristle and dirty tips
2. Mix A very well.
3. Heat sesame oil in a frying pan, add Toban Jan, then cook until fragrant. Add the squids, then stir-fry until heated.
4. Add the bean sprouts and cook until coated with oil. Then add the Chinese chives (cutting them into 2 inches long with kitchen shears), season with A to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/03/blog-post.html
---------------------------------


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Wednesday, March 18, 2015

NO WASTE Shiitake Stems Kinpira (Vegetarian Stir-Fried Recipe) - Video Recipe

Did you know you can eat Shiitake mushroom stems?! If the stems are nice and thick, don't waste them ;)


https://www.youtube.com/watch?v=cRCk51gQ0pk

Adding Shiitake mushroom stems to Kinpira is a great idea since the stems have light crunchy texture. They can add Umami to the dish!!!

FYI: Kinpira is a simple Japanese sautéed or braised vegetable side dish. It is served warm or at room temperature. It goes great with white rice and perfect for Bento lunch box!!!



---------------------------------
Shiitake Stems Kinpira

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
12 thick Shiitake mushroom stems
100g (3.5oz.) carrot
100g (3.5oz.) green pepper
1 tsp. cooking oil
a pinch of salt
2 tsp. sugar
2 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. toasted white sesame seeds

Directions:
1. Cut off the hard part of Shiitake stems and shred with your hands.
2. Thinly slice carrot and green pepper.
3. Heat cooking oil in a frying pan, add the Shiitake stems, carrot and green pepper, and cook until coated with oil.
4. Season with salt, sugar, and soy sauce. Then cook until tender.
5. Mix in sesame oil and white sesame seeds to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/03/blog-post_18.html
---------------------------------


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Saturday, July 26, 2014

How to Make Goya Chanpuru / Stir-Fried Bitter Melon (Okinawan Cuisine) - Video Recipe

Goya Chanpuru (Stir-Fried Bitter Melon) is a very popular Okinawan dish. The dish is eaten very often in Summer in Japan when Goya (bitter melon/gourd/squash) is in season!


https://www.youtube.com/watch?v=ItbgoZxKDzg

By washing or boiling it, you can remove the bitter taste BUT I know some of you still don't like the bitter flavor of Goya. Sure this is the recipe for those who love it ;) hehe



More Goya recipes are coming soon!!!

---------------------------------
Goya Chanpuru / Stir-Fried Bitter Melon

Difficulty: Easy
Time: 25min
Number of servings: 4

Ingredients:
1 (250g=8.8oz.) Goya (bitter melon)
180g (6.4oz.) thinly sliced pork *ham, bacon, or SPAM is okay but you may want to less the amount of soy sauce when you season at the end
400g (14oz.) Shima-dofu (cotton / firm tofu)
2 eggs
A
* salt and pepper
* 2 tsp. corn or potato starch
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
B
* 1 tbsp. soy sauce
* salt and pepper
1 (5g) package Katsuobushi (bonito flakes)

Directions:
1. Cut both ends of Goya, then cut in half lengthwise. Scrape off the seeds with a spoon and slice into thin half rounds. Put them in a bowl, sprinkle with 1/2 tsp. of salt, then leave for 5 minutes until tender. Wash and drain well. *in this way you can remove the bitter taste of the Goya.
2. Tear Tofu into bite-size chunks and drain well in a strainer.
3. Cut sliced pork into bite-size pieces if necessary, then season with A.
4. Heat cooking oil in a frying pan and cook Tofu until golden brown. Then set aside.
5. In the same pan, heat sesame oil, then stir-fry the pork and Goya until done. Then add back the Tofu and season with B. *if you are using ham, bacon, or SPAM you may want to less the amount of soy sauce
6. Pour in the beaten egg, wait for 10 seconds until slightly cooked, then toss lightly.
7. Quickly mix in Katsuobushi (bonito flakes) to finish.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/07/blog-post_26.html
---------------------------------


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Tuesday, October 29, 2013

How to Make Furikake (Homemade Japanese Rice Seasoning) - Video Recipe

This video will show you how to make Furikake (Japanese rice seasoning / rice sprinkles) using leftover Dashi ingredients: Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).


http://www.youtube.com/watch?v=_PMpqElONsg

It goes great with rice! Perfect for bento or onigiri (rice balls), too!!!



Great source of minerals :)

---------------------------------
Furikake (Homemade Japanese Rice Seasoning)

Difficulty: Very Easy
Time: 30min
Number of servings: 15

Ingredients:
300g (10.6oz.) moist leftover Dashi ingredients
A
* 1 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. soy sauce
1 tbsp. toasted white sesame seeds

Directions:
1. After making Dashi, let the Dashi ingredients cool down a bit until you can handle them. FYI: Dashi ingredients are Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).
2. Cut the Dashi ingredients into small pieces. Each amount of Dashi ingredients can be as much as you have.
3. Put the Dashi ingredients and A in a frying pan. Cook on medium low heat, stirring constantly, until somewhat dry. *Mine took about 20 minutes.
4. Mix in toasted white sesame seeds to finish.

*Sprinkle on top of rice or mix in to make rice balls! You can make fried rice, too!
*You can freeze the Dashi ingredients. Then make Furikake when you are ready.
*You can store the Furikake in the fridge for a week, in the freezer for a month.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_29.html
---------------------------------


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Tuesday, August 6, 2013

How to Make Stir-Fried Shredded Pork and Green Peppers (Chinjao Rosu) - Video Recipe

Stir-Fried Shredded Pork and Green Peppers (we call it "Chinjao Rosu" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=nQQVwmthW70

Some people use oyster sauce to season it but I prefer to use salt and sesame oil! Very tasty and addictive ;)



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Stir-Fried Shredded Pork and Green Peppers

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
200g (7oz.) pork loin slices for Shogayaki (ginger pork) *chicken is okay
A
* 1 tsp. Sake
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* a pinch of salt
1 tsp. starch *corn or potato is okay
100g (3.5oz.) green peppers *you can mix red bell peppers
150g (5.3oz.) boiled bamboo shoots
1 clove chopped garlic
B
* 1/2 tsp. salt
* 1/2 tsp. sugar
* 1 tsp. soy sauce
cooking oil
sesame oil

Directions:
1. Cut pork into thin strips and season with A.
2. Cut green peppers and bamboo shoots into thin strips.
3. Mix starch into the seasoned pork.
4. Heat cooking oil in a frying pan and stir-fry chopped garlic and pork strips until no longer pink.
5. Add the green peppers and bamboo shoots, then saute them until almost done.
6. Season with B, and finish with a dash of sesame oil.

You can use blanched lotus roots or potatoes instead of bamboo shoots :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_6.html
---------------------------------


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Wednesday, July 24, 2013

How to Make Sweet and Sour Pork - Video Recipe

Sweet and Sour Pork (we call it "Subuta" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=tkJGDSw99bw

Very refreshing and enhances your appetite in hot and humid summer season!



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Sweet and Sour Pork

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
300g (10.6oz.) pork loin chops *any portion or chicken is okay
A
* 2 tsp. Sake
* 2 tsp. soy sauce
100g (3.5oz.) onion
50g (1.8oz.) EACH bell peppers (green, red, orange, and yellow)
3 Shiitake mushrooms
50g (1.8oz.) cut pineapple *if you like
B
* 100ml chicken stock
* 3 tbsp. sugar
* 3 tbsp. vinegar
* 2 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. starch *corn or potato is okay
* 1/2 tsp. grated ginger
1 tbsp. cooking oil
starch *corn or potato is okay
vegetable oil for deep frying

Directions:
1. Cut pork loin chops into bite-size pieces and season with A.
2. Cut onion into wedges. Cut bell peppers into bite-size pieces. Cut Shiitake mushrooms into quarters.
3. Mix the seasonings B.
4. Drain the seasoned pork pieces and dust them with starch. Deep fry them in oil at 160C (320F) for 2-3 minutes.
5. Heat cooking oil over high heat. Add the onion, bell peppers, and Shiitake mushrooms, then saute them until almost done.
6. Turn down to medium heat, add B, when the sauce thickens, add the deep fried pork (and cut pineapple if you like) and cook until hot.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/07/blog-post_23.html
---------------------------------


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Monday, February 4, 2013

How to Make Ebi Chili (Chile Prawns/Shrimp) - Video Recipe

Ebi Chili (Chile Prawns/Shrimp) is a popular Chinese dish in Japan. Succulent shrimp glazed in a sweet and spicy sauce. YUMMY!!!


http://www.youtube.com/watch?v=qEAAeV0L3P0

It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too!



---------------------------------
How to Make Ebi Chili (Chile Prawns/Shrimp)

Difficulty: Medium
Time: 25min
Number of servings: 2-4

Ingredients:
12-14 black tiger shrimp
A
* salt and cracked black pepper
* 1 tsp. sake
* 1 tsp. cooking oil
* 1 tbsp. Katakuriko (potato starch)
B
* 1 clove grated garlic
* 1 tbsp. grated ginger
* 2 tbsp. ketchup
* 1 tbsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 1 tsp. honey
* 1 tbsp. water
* salt and cracked black pepper
C
* 1 tbsp. Katakuriko (potato starch) or less (please adjust as needed)
* 1 tbsp. water
D
* 1 tsp. sesame oil (makes the dish tasty)
* 1/2 tsp. vinegar (gives a refreshing light tart finish)
100ml chicken stock (you can mix chicken stock powder in water to make this)
40g (1.4oz.) frozen green peas (if you like)
4inch (10cm) chopped long onion
1 tbsp. cooking oil

Directions:
1. Wash, peel and devein the shrimp (remove the tails). To improve the texture and remove any fishy smell, rub 1 tbsp. starch and a bit of salt into the peeled shrimp, rinse, and dry off with paper towels. Then season with A.
2. Mix B very well.
3. Heat 1 tbsp. cooking oil in a frying pan and saute the shrimp until done. Then set aside.
4. In the same pan, heat B, then add the chicken stock and bring to a boil.
5. Add the shrimp and green peas (if you like). When they are cooked through, add the chopped long onion. Then add C (please adjust the amount as needed) little by little to thicken the sauce.
6. Finish with D.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/02/blog-post.html
---------------------------------


I used Hero Ketchup! I think any ketchup works fine!

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Saturday, April 7, 2012

Stir-Fried Cabbage Neapolitan (Napolitan) - Video Recipe

Do you know Spaghetti Neapolitan (Napolitan)? It is Japanese-style spaghetti seasoned with ketchup. It is very popular home-cooked dish in Japan. It is nothing related to Italian spaghetti "Spaghetti alla Napoletana" or any other pasta using fresh tomato.


http://www.youtube.com/watch?v=yr_WKlZ8VMw

So today, I am going to season cabbage slices with ketchup. Very tasty yet delicious. Of course it is perfect for your bento :D



---------------------------------
Stir-Fried Cabbage Neapolitan

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
4 (75g=2.6oz.) sausage
200g (7oz.) cabbage
100g (3.5oz.) onion
50g (1.8oz.) carrot
1 (30g=1.0oz.) green pepper
3 tbsp. ketchup
1 tbsp. worcestershire sauce
1/2 tbsp. olive oil
salt and cracked black pepper
Parmigiano-Reggiano
parsley flakes

Directions:
1. Thinly slice the sausage, cabbage, onion, carrot and green pepper.
2. Heat olive oil in a frying pan and saute the onion until softened. Add carrot and sausage, and stir-fry until sausage slices are browned.
3. Add cabbage, green pepper, ketchup and worcestershire sauce, and stir-fry until tender. Then season with salt and pepper.
4. Serve on a dish, and sprinkle with freshly grated Parmigiano-Reggiano and parsley flakes.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/04/blog-post_07.html
---------------------------------


Perfect recipe to clean up your fridge ;)

buona!

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Wednesday, February 1, 2012

Ketchup Miso Stir-Fried Pork and Cabbage - Video Recipe

I combined ketchup and miso to give sweet and rich flavor! It goes great with white rice and perfect for bento :)


http://www.youtube.com/watch?v=N1OVpi0j6AE

This recipe once appeared on the Kagome's ketchup recipe card and website.
http://createeathappy.blogspot.com/2008/10/my-accomplishments.html

以前に私の「豚とキャベツのケチャップ味噌炒め」がカゴメトマトケチャップのレシピカードに掲載されました☆
http://createeathappy.blogspot.com/2008/10/my-accomplishments.html



---------------------------------
Ketchup Miso Stir-Fried Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) thinly sliced pork
A
* 1 tsp. sake
* 1 tsp. soy sauce
* 0.5 tsp. grated garlic
300g (10.6oz.) cabbage (you can add some other leftover vegetables in the fridge: carrot, green pepper, onion, shimeji mushrooms, shitake mushrooms, etc...)
B
* 2 tbsp. sake *you can add water instead
* 1 tbsp. miso
* 1 tbsp. ketchup
* 1 tsp. toban jan (hot bean sauce / Chinese red chili paste, optional)
1 tbsp. sesame oil

Directions:
1. Cut thinly sliced pork into bite-size and season with A.
2. Cut green cabbage into bite-size as well.
3. In a small bowl, mix B well.
4. Heat sesame oil in a frying pan, and saute seasoned pork.
5. When the pork starts to change color, add cabbage and other leftover vegetables and stir-fry until they began to wilt.
6. Then add 3. and cook thoroughly.

レシピ(日本語)
http://cooklabo.blogspot.com/2008/10/blog-post_15.html
---------------------------------


I hope everyone can get sake and mirin (sweet sake) since they are necessary for Japanese cooking and I use them very often! Of course you can skip them but they really make the foods taste better. hehe

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Tuesday, January 17, 2012

Stir-Fried Gomoku Mozuku - Video Recipe

Mozuku (Cladosiphon okamuranus) is noodle-like seaweed which is mainly produced in Okinawa. It is rich in fiber and minerals! Mozuku is usually sold frozen, so please check the freezer at Asian grocery stores. I hope it is available!!! For this recipe you need plain (non-flavored) Mozuku, so don't get the one soaked in vinegar!


http://www.youtube.com/watch?v=dv107Cvzm2s

This recipe won the grand prize at mozuku recipe contest!
http://www.mo19.com/recipe/2009/03/post_31.html

It goes great with white rice and perfect for bento.

BTW, Gomoku (五目) means five ingredients in Japanese :)

My blog about our trip to Okinawa ;)
http://createeathappy.blogspot.com/2012/01/trip-to-okinawa.html



---------------------------------
Stir-Fried Gomoku Mozuku

Difficulty: Easy
Time: 5-10min
Number of servings: 2

Ingredients:
100g (3.5oz.) Mozuku
60g (2.2oz.) carrot
3 Japanese green pepper
3 shiitake mushroom
2 bacon strip
1 tbsp. soy sauce
salt and cracked black pepper
2 tsp. sesame oil
2 tsp. toasted white sesame seeds

Directions:
1. Wash mozuku and drain well (cut into bite sized pieces if too long). Thinly slice the shiitake mushroom. Cut carrot, green pepper, and bacon into thin strips.
2. Heat sesame oil in a frying pan, cook the bacon until crisp. Add and stir-fry carrot and green pepper until slightly softened. Then add and stir-fry shiitake and mozuku.
3. Season with soy sauce, salt and cracked black pepper, sprinkle toasted white sesame seeds (or ground sesame seeds), and serve.

第2回もずく料理コンテストで最優秀賞を受賞したレシピです♪

↓もずくのササッと五目炒め
http://www.mo19.com/recipe/2009/03/post_31.html
http://www.cooklabo.blogspot.com/2012/01/blog-post_17.html
---------------------------------


Enjoy ;)

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Friday, January 13, 2012

新年好!Chinese Style White Miso Stir Fried Seven Vegetables - Video Recipe

This recipe won a grand prize at the easy recipe contest organized by Ajinomoto. I received the prize from chef Wakiya Yuji (脇屋友詞) who is famous for creative Chinese food in Japan.

For the seasoning, I used chicken stock and white miso. The chicken stock adds a nice and rich flavor and white miso makes the dish slightly sweet and tasty!


http://www.youtube.com/watch?v=bwwqnvuNnLc

It can be very colorful and festive recipe for Chinese New Year's day. Also, it is perfect for every-day bento box :)



BTW, at our wedding, we could luckily cater chef Wakiya's fancy and healthy Chinese cuisine from "トゥーランドット遊仙境 - Turandot Yusenkyo" restaurant in Akasaka.

---------------------------------
Chinese Style White Miso Stir Fried Seven Vegetables

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
75g (2.6oz.) ham
100g (3.5oz.) onion
50g (1.8oz.) carrot
100g (3.5oz.) zucchini
100g (3.5oz.) bean sprouts
50g (1.8oz.) red bell pepper
6 dried cloud ear mushrooms (you can use 3 shitake mushrooms)
A
* 2 tbsp. white miso (it tastes different but you can use 1 tbsp. regular miso)
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1/2 tbsp. chicken stock powder
* 1 tsp. sugar
1/2 tbsp. cooking oil
cracked black pepper

Directions:
1. Soak the dried cloud ear mushrooms in hot water for at least fifteen minutes. Then drain and cut into strips. Trim the bean sprouts at both ends if you prefer. Cut ham, carrot, zucchini and red bell pepper into strips. Thinly slice onion.
2. Mix A.
3. Heat cooking oil in a frying pan, stir-fry onion, carrot, zucchini, bean sprouts, red bell pepper, cloud ear mushrooms, and ham in order. Add A and stir-fry until the seasonings blend. Serve on the dish and sprinkle cracked black pepper.

【味の素KK】中華だしを使って作る、かんたんオリジナルレシピコンテストでグランプリを受賞したレシピです。

七色野菜の中華風白味噌炒め
(白味噌は種類によって味が強いので鶏がらスープとの割合を調整してください。)
http://www.ajinomoto.co.jp/chukadashi/contest/entry/recipe0008.html
http://cooklabo.blogspot.com/2012/01/blog-post_13.html
---------------------------------


愿新年为你带来快乐,友爱和宁静。
祝好运、健康、佳肴伴你度过一个快乐新年。

Am I right?! hehe

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Monday, August 29, 2011

Vegetarian Kinpira - Video Recipe

I received many requests for Japanese vegetarian foods, so here is the one!
I made my popular recipe which I have already received 300 photo reports saying it was good, so I hope you like it ;)


http://www.youtube.com/watch?v=8BkKRmbtY2o

Kinpira is mostly seasoned with soy sauce, mirin (sweet sake), and sugar so it is pretty sweet, but instead of using sugar, I used ketchup, so my recipe is tasty ;) Also, I didn't use gobo (burdock root) but commonly available vegetables (such as potato, onion, and green pepper), so I hope you can try it out!!!



BTW, soy sauce is made by fermenting soya beans, so it is a vegetarian seasoning :D

---------------------------------
Vegetarian Kinpira

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) potato
50g (1.8oz.) onion
50g (1.8oz.) carrot
35g (1.2oz.) green pepper
A
* 2 tbsp. ketchup
* 1/2 tbsp. soy sauce
* 1/2 tbsp. sake
* a pinch of sugar
2 tsp. sesame oil

Directions:
1. Cut potato green pepper and carrot into short and thin strips. Slice the onion.
2. Heat sesame oil in a frying pan, and fry onion until fragrant. Add potato and carrot, and stir-fry until browned (2 minutes). Add green pepper and stir-fry for 30 seconds.
3. Add A in the pan and stir-fry until the seasonings blend.

↓レシピ(日本語)
http://cooklabo.blogspot.com/2011/08/blog-post_29.html
---------------------------------


It goes great with white rice!!!

BTW, did any of you realized that I misspelled the title "Kimpira" in my video... I couldn't re-upload the video once it's published to everyone, so I need to be careful X(

Anyways, enjoy ;D

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Tuesday, July 26, 2011

Chinese-Style Stir-Fried Watermelon Rind - Video Recipe

If you like watermelon and think you don't want to waste the rind, you may want to try it out. Try this just for fun. It's a delicious Chinese-style stir-fried recipe that goes great with white rice ;)


https://www.youtube.com/watch?v=-MVl4L3PySI



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Chinese-Style Stir-Fried Watermelon Rind

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
200g (7oz.) watermelon rind (not the green part)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chives
an inch (small piece) of Shoga (ginger root)
A
* 1/2 tbsp. honey
* 1/2 tbsp. Sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. corn or potato starch
1/2 tbsp. sesame oil

Directions:
1. Remove hard green rind and weigh on a scale (200g). You may leave a bit of red portion.
2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle with 1 tsp. of salt, leave for 5 minutes until tender, then squeeze out excess water.
3. Cut pork and carrot into thin strips. Remove the roots and heads of bean sprouts (you can leave the heads if you like). Cut Chinese chives into 2 inches long. Cut Shoga into thin strips.
4. Heat sesame oil in a frying pan and cook Shoga until fragrant. Then add pork, carrot, bean sprouts, watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend. Turn off the heat, add starch mixed with the same amount of water, heat again to thicken the sauce, then sprinkle with cracked black pepper to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2009/05/blog-post_26.html
http://cookpad.com/recipe/596870
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Tuesday, June 21, 2011

Yakisoba - Video Recipe

New video is up now :D


http://www.youtube.com/watch?v=JzVHnWghK5U

Yakisoba is Japanese fried noodle. It is very easy and great recipe using leftover vegetables in your fridge!

Yakisoba usually comes with yakisoba noodles and yakisoba
seasoning packet! I hope you can get it at an Asian grocery store!



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Yakisoba

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
1 package yakisoba noodles (steamed chuka noodles)
1 package yakisoba seasonings
1/2 tbsp. cooking oil
100g (3.5oz.) thinly sliced pork
150g (5.2oz.) cut vegetables of your choice (cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc…)
mayonnaise
katsuobushi (bonito flakes)
aonori (green laver)
beni-shoga (pickled red ginger) *if availabe

Directions:
1. Evenly cut vegetables such as cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc… Cut thinly sliced pork into bite-size pieces.
2. Heat cooking oil in a pan and stir-fry the pork until almost cooked.
3. Add cut vegetables (all at once! that is why you cut them evenly) and stir-fry for a couple of minutes.
4. Add yakisoba noodles, pour 60cc water, and gently separate the noodles.
6. When noodles are cooked, lower the heat, add yakisoba seasoning packet, and mix well.
7. Top with mayonnaise, katsuobushi, aonori, and beni-shoga, if you like!
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I think this recipe is fairly easy for some of you, but please try it out sometimes for a change ;D

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Saturday, May 7, 2011

Sauteed Pork With Salt Sauce - Video Recipe

New video is up now :D

This is one of my popular recipes!
At this moment, more than 1400 people have photo reported and said they liked it, so please try it out if you get a chance :)


http://www.youtube.com/watch?v=6kRuK-pIY3E

It takes me a day to shoot video and another day to edit... omg the quality is not that good... Instead of retaking it, I will try my best the next time!!!


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Wednesday, April 13, 2011

Mayo Curry Stir-Fried Diced Potatoes and Sausages

My darling loves curry flavor and so does the most Japanese kids ;) Mayonnaise makes the dish mild and rich! Potatoes and sausages in my fridge perfectly matched this flavor and became heavenly delicious!!!

This recipe was published in a food magazine called Lettuce Club (3/25/2011 issue).

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Mayo Curry Stir-Fried Diced Potatoes and Sausages

Difficulty: Easy
Time: 10min
Number of servings: 1-2

Ingredients:
100g (3.6oz.) sausage
100g (3.6oz.) potato
60g (2.4oz.) onion
40g (1.5oz.) carrot
1/2 clove garlic
A
* 1/2 tsp. curry powder
* 1 tbsp. mayonnaise
* salt and cracked black pepper
2 tsp. olive oil
parsley flakes

Directions:
1. Finely chop garlic. Dice sausage and onion. Dice potato and carrot and microwave on medium (500W) for 3 minutes (makes root vegetables stir-fry faster).
2. Heat the olive oil in a frying pan and fry chopped garlic till fragrant. Add sausage and onion and stir-fry on medium until onion softens. Add potato and carrot (1.) and cook over high heat until golden brown.
3. Quickly season with A, spoon onto serving plate, and sprinkle with parsley flakes.

My original recipe in Japanese is here.
---------------------------------


Enjoy!!!

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Friday, January 28, 2011

Stir-Fried Ginger Pork and Cabbage

I love cabbage because it is cheap and healthy!

This recipe is the absolute best use of cabbage. The cabbage blends together well with the pork and adds volume to the dish! A hint of ginger makes it more healthy and appetizing.

It goes perfect with white rice :D

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Stir-Fried Ginger Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
250g (8.8oz.) thinly sliced pork
250g (8.8oz.) cabbage
1 tbsp. sake
A
* 50g (1.8oz.) grated onion
* 1 tbsp. grated ginger
* 2 tbsp. soy sauce
* 1 tbsp. honey or sugar
flour
cooking oil

Directions:
1. Cut thinly sliced pork and cabbage into bite-size, and lightly flour the pork.
2. Heat cooking oil in a frying pan, add pork and stir-fry until pink color is nearly gone (about 1 minute). Add cabbage, sprinkle sake, and continue cooking until cabbage is almost tender (about 3 minutes).
3. Add A and saute until coated and the sauce thickens slightly.

My original recipe in Japanese is here.
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Enjoy!

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