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Showing posts with label Nabemono (Stews and Soups). Show all posts
Showing posts with label Nabemono (Stews and Soups). Show all posts

Tuesday, July 26, 2016

Miso-Maru (Miso Soup Bombs) - Video Recipe

Miso-Maru is made with Miso (fermented soybean paste) and dried ingredients. You can pre-make batches of Kawaii Miso balls.

They look just like chocolate truffles XD yummy!!! Perfect to carry out with Bento box :)


https://www.youtube.com/watch?v=vSmhdb4tFXI

All you do is pour some hot water over it, whenever you want, to instantly enjoy a bowl of Miso soup!



---------------------------------
Miso-Maru (Miso Soup Balls)

Difficulty: Super Easy
Time: 10min
Number of servings: 10 pieces

Ingredients:
180g (6.4oz.) Miso
5g Dashi powder
5g dried Wakame seaweed
2 tbsp. freeze dried scallions
10g freeze dried vegetables

Directions:
1. Put all ingredients in a bowl and mix well.
2. Divide it into 10 portions and roll them into balls.
3. Finish with your favorite coatings and/or toppings.

Coatings/Toppings Ideas:
Fu (Japanese dried wheat gluten)
Tororo Kombu (thin sheets of dried Kombu)
Aonori (green laver)
toasted black sesame seeds
toasted white sesame seeds
diced almonds
walnuts
etc...

You can keep them in the fridge for a week, in the freezer for a month.

Place 1 Miso-Maru (bring back to the room temperature) in a bowl and pour 160-180ml of hot water over it to enjoy :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_26.html
---------------------------------


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Friday, March 25, 2016

Kasujiru (Sakekasu / Sake Lees Miso Soup) using Turnips for Vegetarian - Video Recipe

Kasujiru is eaten during the cold season. It is similar to Miso soup, cooked with Miso (soybean paste) and Sakekasu (Sake lees).


https://www.youtube.com/watch?v=n-470m_A72Y

Sakekasu is leftover bits of the Sake making process, rich in nutrients, having a high value of beauty and health effects :)



---------------------------------
Kasujiru

Difficulty: Easy
Time: 40min
Number of servings: 6-8

Ingredients:
800g (1.8lb) turnips with greens
200g (7oz.) Konnyaku (yam cake)
100g (3.5oz.) carrot
4 Shiitake mushrooms
2 Aburaage (deep-fried tofu pouch)
1200ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
100g (3.5oz.) Sakekasu (Sake lees)
4~5 tbsp. Miso (soybean paste)
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. Tear Konnyaku into chunks with a spoon or your hands. Boil from water then drain.
2. Wash Aburaage with running water (to remove excess oil), drain well, and cut into thin strips.
3. Cut turnip bulbs into wedges. Chop turnip greens coarsely.
4. Thinly slice the carrot (cut into thin rounds, half moons, or quarter rounds depending on the size of the carrot).
5. Thinly slice Shiitake mushrooms.
6. Put Dashi stock in a large pot. Add turnip wedges, carrot slices, Aburaage, and Konnyaku, then cook for 15 minutes. Meanwhile, dilute the Sakekasu and 4tbsp. of Miso in a little bit of broth to prevent lumping.
7. Return the diluted Sakekasu and Miso to the soup. Add Shiitake and turnip greens, then cook for 5 minutes. Taste and add more Miso to adjust the flavor.
8. Serve in a dish and sprinkle with Shichimi-togarashi (seven flavor chili pepper) if you like.

*the green leaves of turnips are where most of the nutrients are found

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/03/blog-post_25.html
---------------------------------


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Friday, March 11, 2016

Nabeyaki Udon (Japanese Noodle Hot Pot Recipe) - Video Recipe

Nabeyaki Udon is a very popular noodle dish cooked in a clay pot. It is eaten throughout the year, especially in cold season, to warm your body. Or a perfect dish to eat when you are sick.


https://www.youtube.com/watch?v=Ae1aPdtdYqQ

Basically, any Nabe (hot pot) toppings go perfect. Please enjoy it in the way you like ;)



---------------------------------
Nabeyaki Udon

Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
1 serving pre-cooked Udon
1 Ebi Tempura: https://www.youtube.com/watch?v=5J_HeKJM4JI
1 Shiitake mushroom
chopped long onion
2 slices Kamaboko fish cake
1 Komatsuna (Japanese spinach) *Mitsuba goes good as well
1 egg
Tsuyu Broth
* 350ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
* 1 tbsp. soy sauce
* 1/2 tbsp. Mirin (sweet Sake)
* a pinch of salt

Directions:
1. Mix the Tsuyu, put in a pot, then bring to a boil.
2. Add Udon, when it becomes to a boil again, place the toppings.
3. Cover and cook for 2-3 minutes until done.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/03/blog-post_11.html
---------------------------------


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Friday, February 26, 2016

Ginger Miso Soup Nabe (Nappa Cabbage and Pork Mille-Feuille Hot Pot) - Video Recipe

Mille-Feuille Nabe is a very popular hot pot with layers of ingredients, usually made with nappa cabbage and thinly sliced pork.


https://www.youtube.com/watch?v=9oWYWUBSFWc

I flavored it with ginger to keep it simple yet warm your body! Enjoy ;)



---------------------------------
Ginger Miso Soup Nabe

Difficulty: Easy
Time: 40min
Number of servings: 4

Ingredients:
1/4 (600g=1.3lb.) Chinese cabbage / nappa cabbage
200g (7oz.) thinly sliced pork loin *any portion is okay
600ml Dashi broth (kelp or bonito) *you can use Dashi powder to make it
2 tbsp. Miso
2 tsp. honey
50g (1.8oz.) grated ginger

Directions:
1. Separate the leaves of the Chinese cabbage, then wash and drain well.
2. Place the cabbage leaf and sliced pork alternately (make about 4 layers). Then cut in 5cm (2-inch) wide.
3. Tightly place them from the edge of the pot.
4. Dilute Miso, honey and grated ginger with a little amount of Dashi broth, then pour in the pot.
5. Cover and cook until done.

Use a large pot to give the ingredients plenty of space to simmer or it will boil over… I was lazy to change the pot so it obviously boiled over even on low heat :(

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2016/02/blog-post_26.html
---------------------------------


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Tuesday, June 30, 2015

How to Make Juicy Turnip and Carrot Miso Soup (Family Recipe into Baby Food) - Video Recipe

Super yummy Miso soup idea :D


https://www.youtube.com/watch?v=4dvlrIi6lJ8

It will make perfect baby food puree, too!!!



---------------------------------
Juicy Turnip and Carrot Miso Soup

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
100g (3.5oz.) turnip
40g (1.4oz.) carrot
400ml Dashi broth
1 tbsp. or more Miso

Directions:
1. Cut round slices of turnip and carrot into quarters. *Peel the skin of turnip thick because the inner part is soft and perfect for baby food.
2. Put Dashi broth in a pot and bring to a boil. Add turnip and carrot, remove the foam if necessary, then cook until tender. *Remove a few pieces of turnip and carrot, then mash them up in a mortar with a pestle, then mix a bit of Dashi broth to make it smooth.
3. Turn down to low then dilute Miso with a little hot broth and mix it into the soup. Heat until hot to finish.

You store the mashed vegetables in the freezer for a week! Wrap a thin layer of the mashed vegetables in plastic wrap and make marks so that you can break it into small pieces when frozen.

How to Make Very Basic Dashi Broth (Perfect Soup Stock for Japanese Food)
https://www.youtube.com/watch?v=ObUMAxtnCCA

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/06/blog-post_30.html
---------------------------------


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Wednesday, June 17, 2015

How to Make Healthy Homemade Clam Chowder (Perfect Family Recipe) - Video Recipe

Healthy well balanced Clam Chowder using lots of vegetables, rich in vitamins, iron, and calcium.

I learned this recipe at the Maternity cooking class held by the city I live in. Since I don't like milk, I used soy milk instead.


https://www.youtube.com/watch?v=F4ZY9BVvakE

Recipes for moms are always good for whole family ;)



FYI: Nov. 8th 2014 Maternity Cooking マタニティ クッキング
https://www.youtube.com/watch?v=K1iXfIkp5G8

---------------------------------
Healthy Homemade Clam Chowder

Difficulty: Easy
Time: 20min
Number of servings: 4
Calories per serving: 135Kcal

Ingredients:
130g (4.6oz.) canned shelled Asari clams in water
100g (3.5oz.) chopped onion
80g (2.8oz.) Komatsuna (Japanese spinach)
40g (1.4oz.) chopped bacon slices
100g (3.5oz.) potato
2 tbsp. flour
150ml soy milk
1/4 tsp. salt
1 tbsp. Sake *water is okay
300ml = water + the liquid from the canned Asari
1 tsp. butter
cracked black pepper

*You don't have to parboil Komatsuna (Japanese spinach) because it doesn't contain that much oxalic acid content compared to the regular spinach. If you are using the regular spinach, please parboil it!

Directions:
1. Chop Komatsuna and separate stalks and leaves. Dice potato and soak in water (to prevent from changing color & remove starch).
2. Heat butter in a pot and cook the chopped onion until tender. Add the chopped bacon and cook until done. Then add the Komatsuna stalks and chopped potatoes, and cook until coated with oil.
3. Add Sake, cover, and steam until the potatoes are cooked.
4. Add flour and mix until blended.
5. Add water + the liquid from the canned Asari, then bring to a boil. Add Asari and Komatsuna leaves. When it becomes to a boil, remove the foam.
6. Mix in salt, pepper, and soy milk. Cook until hot and serve in a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/06/blog-post_17.html
---------------------------------


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Wednesday, June 10, 2015

How to Make Very Basic Dashi Broth (Perfect Soup Stock for Japanese Food) - Video Recipe

This video will show you how to make the very basic Dashi broth, the base of many Japanese dishes, as well as Japanese baby food ;)

This is one of a few ways to make Dashi!
You can make vegetarian Dashi by using only Kombu (kelp).
Dashi does not mean fish btw... it means "Soup Stock".


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

Kombu (kelp), Hana-katsuo (large bonito flakes), and/or Niboshi (small dried sardines) can be used to make the broth. The combination is up to you.



---------------------------------
Very Basic Dashi Broth (Perfect Soup Stock for Japanese Food)

Difficulty: Easy
Time: 15min + soaking time
Number of servings: 4 cups

Ingredients:
800ml water
20cm/8inch-long Kombu (kelp)
handful of Hana-katsuo (large bonito flakes)

Directions:
1. Cut Kombu in half, then clean it with moistened towel. Soak in 800ml water for 30 minutes.
2. Heat the pot on medium, before it starts to boil, remove the Kombu, add Hana-katsuo, mix, stop the heat and wait until they soak completely.
3. Strain the Dashi soup with a strainer (with a clean cloth or a paper towel if you have). *Do not squeeze the bonito flakes too much since they can add bad smell.

For baby food, you can store it in the freezer for a week!

You can make homemade Furikake (rice seasoning) with leftover Dashi ingredients!
https://www.youtube.com/watch?v=_PMpqElONsg

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/06/blog-post_10.html
---------------------------------


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Thursday, April 9, 2015

How to Make Hamaguri no Osuimono (Common Orient Clam Clear Soup) - Video Recipe

Very simple yet tasty soup!


https://www.youtube.com/watch?v=_HncvEIWHD8

I made it with Hamaguri (common orient clam) but with fish, tofu, seaweed, and/or vegetable is good :)



I made it for my daughter's 100th day celebration: Okuizome :)
https://www.youtube.com/watch?v=q0ufrrTy0PA

---------------------------------
Hamaguri no Osuimono (Common Orient Clam Clear Soup)

Difficulty: Easy
Time: 10min
Number of servings: 3

Ingredients:
3 Hamaguri (common orient clam)
diced Kinugoshi-dofu (silken tofu)
Umefu (or Kamaboko fish cake)
Mitsuba (Japanese wild parsley)
60ml Yamaki Kappo Shiro Dashi (White Dashi)
540ml water
*Umefu is made from wheat gluten, very sticky like mochi

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells. Then drain well.
2. Put water and Yamaki Kappo Shiro Dashi (White Dashi) in a pot, then bring to a boil. Place Hamaguri, when they are open, add Umefu and Tofu, then simmer for a few seconds.
3. Serve in a dish and garnish with Mitsuba.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/04/blog-post_9.html
---------------------------------


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Tuesday, November 11, 2014

How to Make Matsutake Clear Soup (Pine Mushroom Osuimono) - Video Recipe

Matsutake Clear Soup is very simple and aromatic. You can even enjoy a small piece of Matsutake :)

Matsutake is also called pine mushroom. It is usually found at the foot of pine tree, very expensive mushroom because of its rarity. Price varies depending on the area of production.


https://www.youtube.com/watch?v=F6QO3mzkiGc

Recently, my mom said worm-eaten ones sold at discounted prices are really good and affordable, so I tried them out. Yes! They are truly great. They are worth to try!!!

BTW, I usually get Matsutake at Takashimaya (高島屋) department store in Futakotamagawa (二子玉川) ;)



---------------------------------
Matsutake Clear Soup

Difficulty: Easy
Time: 40min
Number of servings: 2

Ingredients:
1 small Matsutake mushroom
Mochifu or Tofu
Mitsuba (Japanese wild parsley)
A
* 400ml water
* 10cm/4inch-square Kombu (kelp)
B
* 1 tbsp. Sake
* 1/2 tbsp. Mirin (sweet Sake)
* 1/2 tbsp. soy sauce (use light soy sauce if you have)
* 1/3 tsp. salt

Directions:
1. Clean Kombu with moistened towel. Soak in 400ml water for 30 minutes.
2. Clean Matsutake mushroom with moistened towel if necessary, shave the hard part of the stem if necessary, then slice.
3. Lightly hit the Mitsuba stem with the back of the knife to bring out the flavor. Then tie the stem into a knot.
4. Slice Mochifu or dice Tofu.
5. Put Kombu Dashi in the pot and bring to a boil. Turn down to medium and season with B. Add Mochifu and Matsutake, then simmer for 3 minutes. Add Mitsuba, stop the heat, and serve.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_11.html
---------------------------------


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Friday, October 3, 2014

How to Make Quick and Easy Kabocha Squash Potage (Japanese Pumpkin Soup) for Halloween - Video Recipe

This soup is made with Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it :)


https://www.youtube.com/watch?v=YdW9Wn3KIpc

I made it with soy milk, but you can of course use milk instead. Very creamy and addictive! I hope you can try it out!!!



---------------------------------
Quick and Easy Kabocha Potage for Halloween

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

Ingredients:
350g (12.5oz) Kabocha (Japanese squash)
200ml water
1 consomme cube (or bouillon cube)
400ml soy milk or milk
salt and pepper
parsley flakes if you like

Directions:
1. Slice Kabocha into small pieces.
2. In a pot, place Kabocha, water, and consomme cube. Bring to a boil and remove the foam. Cover and simmer on low for 10 minutes. Then mash them.
3. Add soy milk and mix well. Then strain through a sieve and place it back into the pot. Heat until warm and season with salt and pepper to finish.
4. Serve in a dish and sprinkle with parsley flakes if you like.

You serve hot or cold in the fridge ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post.html
---------------------------------


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Friday, June 6, 2014

How to Make Japanese Curry Rice From Scratch - Video Recipe

This recipe is for those who cannot get curry roux (curry sauce mix) but want to make Japanese Kare Raisu (Curry and Rice) at home.

Also it is way healthier than using the roux since I didn't use any greasy fat ingredient!!!


https://www.youtube.com/watch?v=tGQdSU229lA

Vegetarian people can skip the meat ;)



---------------------------------
Japanese Curry Rice From Scratch

Difficulty: Easy
Time: 45min
Number of servings: 4

Ingredients:
300g (10.6oz.) lean pork
A
* salt and pepper
* 1/2 tbsp. curry powder
2 potatoes (300g=10.6oz.)
1/2 carrot (150g=5.3oz.)
1 onion (200g=7oz.)
600ml water
consomme cube (or bouillon cube) to make 600ml soup
B
* 1 clove chopped garlic
* 1 tbsp. chopped ginger
* 50ml red wine (you have no choice but skip it if you can't consume it)
* 1 tbsp. curry powder
* 1 bay leaf
C
* 1 tbsp. ketchup
* 1 tbsp. Worcestershire sauce
* 1/2 tbsp. soy sauce
1 potato (150g=5.3oz.)
salt and pepper
cooked rice

Directions:
1. Cut pork into bite-size pieces, then season with A.
2. Cut 2 (300g=10.6oz.) potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water and consomme cube (crushed) in a pot. Put on the heat, when the consomme cube has dissolved, add B and mix well. Then add the vegetables (2.) and bring to a boil.
4. Add the pork, remove the foam if necessary, add C, then cover and cook on medium for about 20 minutes.
5. Meanwhile, grate 1 (150g=5.3oz.) potato.
6. Season with salt and pepper. Then add the grated potato (5.) and cook until the soup thickens.
7. Serve the curry on a hot bed of rice.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/06/blog-post_6.html
---------------------------------


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Tuesday, June 3, 2014

How to Make Organic Soy Milk Cream Stew From Scratch - Video Recipe

This is a very simple way to make Japanese cream stew from scratch. Using organic ingredients will make it very healthy!

Vegetarian people can skip the meat ;)


https://www.youtube.com/watch?v=3lEX_wHpOek

It may slightly separate if you use pure soy milk, so use the processed one if you want a smoother texture!



---------------------------------
Organic Soy Milk Cream Stew

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
300g (10.6oz.) chicken breast w/o skin
1/2 (150g=5.3oz.) carrot
1 (200g=7oz.) onion
1~2 (300g=10.6oz.) potato
300ml water
consomme cube (or bouillon cube) to make 300ml soup
1 bay leaf
200ml soy milk or milk
1 tbsp. potato or corn starch & 1 tbsp. water
salt and pepper
parsley flakes *if you like

Directions:
1. Remove the skin, cut the chicken into bite-size pieces, then season with salt and pepper.
2. Cut potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water, consomme cube (crushed), and bay leaf in a pot. Put on the heat, when the consomme cube has dissolved, add the vegetables (2.), cover, and cook on medium for 10 minutes.
4. When the vegetables are cooked, add the chicken, cover, and cook on medium for another 5 minutes. *remove the foam if necessary
5. Add soy milk and cook until warm. Season with salt and pepper. Then stop the heat, mix in potato or corn starch mixed with water, then heat until the soup thickens.
6. Serve in a dish and sprinkle with parsley flakes if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/06/blog-post.html
---------------------------------


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Tuesday, May 13, 2014

How to Make Olaf Dreaming of Summer Mille-Feuille Nabe (FROZEN Disney) - Video Recipe

Nabe (hot pot) with Daikon Oroshi (grated Daikon radish) is called Mizore Nabe (みぞれ鍋). You can of course make this Nabe without it (Olaf is optional). hehe


https://www.youtube.com/watch?v=Vcfq_I7YAR8



---------------------------------
Olaf Mille-Feuille Nabe (Hot Pot)

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
1/2 (1000g=2.2lb.) Napa Cabbage (Chinese cabbage)
300g (10.6oz.) thinly sliced pork rib *any portion is okay
300ml Dashi broth (kelp or bonito) *you can use Dashi powder to make it
Daikon Oroshi (grated Daikon radish)
Nori sheet
sliced cheese
carrot
Oshaburi Kombu (chewing Kombu kelp snack)
Ponzu Sauce (citrus-flavored soy sauce: you can mix 1:1 soy sauce and lemon juice to make it)

Directions:
1. Separate the leaves of the Napa cabbage, then wash and drain well.
2. Place the cabbage leaf and sliced pork alternately (make about 4 layers). Then cut in 5cm (2-inch) wide.
3. Tightly place them from the edge of the pot.
4. Drain grated Daikon radish very well. Then build a snowman (Olaf). Cut out Nori sheet, sliced cheese, and carrot to make his face parts, then attach them. Cut Oshaburi Kombu (chewing Kombu kelp snack) to make his hair and arms, then attach them.
5. Put Dashi broth in the pot. Then place Olaf (grated Daikon radish). Heat the pot until cooked (you can cover to cook faster).
6. Dip in Ponzu Sauce to eat.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/05/blog-post_13.html
---------------------------------


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Tuesday, March 25, 2014

How to Make Fresh Wakame Seaweed Soup (미역국) - Video Recipe

Fresh Wakame seaweed is in season in spring in Japan!
My mom bought it as a souvenir.

Wakame soup is highly nutritious soup that contains a high content of calcium and iodine.

Most of the time, it is served with Yakiniku (Japanese Grilled Meat / BBQ). Of course it goes great with any kind of dish, especially the rice dish :)


https://www.youtube.com/watch?v=p0wDMY8UoSo

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green we are familiar with) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame seaweed. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



---------------------------------
Fresh Wakame Seaweed Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
100g (3.5oz.) fresh Wakame leaves *or rehydrate 4 pinches of dried Wakame in water and drain
A
* 800ml water
* 4 tsp. chicken stock powder *or 2&2/3 tsp. Ajinomoto Hondashi Kombu Dashi stock powder (Vegetarian stock)
B
* chopped long onion
* toasted white sesame seeds
* a dash of sesame oil *or Ra-Yu (hot chili oil)

Directions:
1. Blanch the fresh Wakame leaves in boiling water (which will turn the natural brown color to the green).
2. Put A in a pot and bring to a boil.
3. Add Wakame and cook until hot.
4. Place B in serving bowls.
5. Ladle the soup into the bowls.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_25.html
---------------------------------


Kuki Wakame no Tsukudani (Seaweed Stems Boiled Down in Soy Sauce) Recipe
茎わかめの佃煮 レシピ
https://www.youtube.com/watch?v=PkSmR9XF3nc

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Saturday, March 8, 2014

How to Make Hayashi Rice (Hashed Beef) - Video Recipe

Hayashi Rice (also called Hashed Beef) is a very popular Western-style rice dish in Japan.


http://www.youtube.com/watch?v=FkG1ThrfdTw

You can use the mix (roux) to save time, but in this video I will show you how to make it from scratch :)



---------------------------------
Hayashi Rice (Hashed Beef)

Difficulty: Medium
Time: 1hour
Number of servings: 4

Ingredients:
400g (14oz.) thinly sliced beef
1 (200g=7oz.) onion
Roux
* 1 (200g=7oz.) onion
* 1/2 (100g=3.5oz.) carrot
* 1 (200g=7oz.) tomato
* 2 tbsp. butter
* 100ml red wine
* 2 tbsp. flour
* 1 can (290g=10oz.) demi-glace sauce
* 1 consomme cube (or bouillon cube)
* 1 bay leaf
* 400ml water
* 1 tsp. salt
* cracked black pepper
2 tbsp. cooking oil
salt and cracked black pepper
cooked rice

Directions:
((Roux))
1. Thinly slice the onion and carrot. Make cross incisions on the bottom surface of tomato. Bring a pot of water to a boil, pour it over the tomato to soften the skin, then peel (you can also dip the tomato in hot water for a few seconds to soften the skin). Seed tomato and cut into small pieces.
2. Heat butter in a large stew pot. Add the sliced onion and carrot, then stir-fry on low until lightly colored golden brown.
3. Add red wine and simmer on low until somewhat absorbed. Add flour and mix well.
4. Add tomato, demi-glace sauce, consomme cube, bay leaf, and water. Bring to a boil, remove the foam, turn the heat down to medium, season with salt and pepper. Then cover and cook for about 5 minutes.
5. Drain well with a strainer. *You can eat strained vegetables but they don't taste good, so I don't recommend eating them…
((Make Hayashi Rice))
1. Cut thinly sliced beef into bite size pieces and season with 1 tsp. of salt. Slice onion into bite-size wedges.
2. In a large stew pot, heat 1 tbsp. of cooking oil, stir-fry the onion slices until tender.
3. Add 1 tbsp. of cooking oil and the beef, then saute until no longer pink.
4. Add the roux, then cook on low for 10 minutes. Season with salt and pepper if needed.
5. Serve it on a hot bed of rice. Garnish with parsley if you have.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_8.html
---------------------------------


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Saturday, February 15, 2014

How to Make Vege Broth - Video Recipe

Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!


http://www.youtube.com/watch?v=Jfagf5SBNZk

It doesn't have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc...
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it :)

Enjoy the wholesome goodness of vegetable waste!!!



POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

---------------------------------
Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
---------------------------------


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Saturday, November 30, 2013

Maggi Hong Kong Style Hot and Sour Soup - Video Recipe

I bought this hot and sour soup mix in Taiwan :)
http://createeathappy.blogspot.jp/2013/11/souvenirs-from-taiwan.html

You can make the soup by adding it in 800ml of hot water. BUT if you make in the way I did, it becomes really delicious!!!


https://www.youtube.com/watch?v=CYAiy5vy5Z4

This soup mix is not sold in Japan and I thought it is easy and fast way to enjoy authentic flavor of hot and sour soup.

Perfect souvenir from Taiwan!!



---------------------------------
Maggi Hong Kong Style Hot and Sour Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
1 Maggi Hong Kong Style Hot and Sour Soup Mix
800ml water
100g (3.5oz.) chicken fillets (breast)
A
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. Katakuriko (potato starch)
1/3 long onion
1 egg
1-2 tsp. black vinegar if you like
Ra-Yu (hot chili oil) if you like

Directions:
1. Cut the long onion into thin strips. Thinly slice the chicken and season with A. *by adding starch, you can seal in the juices and the flavor (Umami) of the chicken when you cook.
2. Bring 800ml water to a boil. Add chicken, then remove the foam if necessary.
3. When the chicken strips are cooked, turn off the heat, and mix in the soup mix.
4. Then simmer again, add the long onion strips, slowly stream the beaten egg through chopsticks so that the egg cooks in ribbons.
5. Season with black vinegar if you like.
6. Serve in a dish with Ra-Yu (it wakens up your appetite) if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/11/blog-post_30.html
---------------------------------


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Friday, November 15, 2013

How to Make Vegetarian Curry Rice - Video Recipe

Curry Rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!

When I made the Basic Curry Rice, some people asked me for the vegetarian version, so I decided to make this video. The product I used contains no animal product but it tastes quite similar to the regular ones =) My darling and I are not vegetarian but we enjoyed it a lot!!!


http://www.youtube.com/watch?v=FXQ5JN6E8y8

This curry uses well-selected spices. Not hot but mild and tasty.

I bought this curry roux at an organic supermarket called "Kodawariya (こだわりや)". I hope you can get it when you come to Japan or when you find it somewhere else.



---------------------------------
Vegetarian Curry Rice

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
1/2 bag (80g=2.8oz.) vegetarian curry roux
1 small (150g=5.3oz.) onion
1 medium (150g=5.3oz.) potato
1/2 (100g=3.5oz.) carrot
1 tbsp. cooking oil
500ml water
4 servings of cooked rice

Directions:
1. Cut onion, potato, and carrot into bite-size pieces.
2. Heat cooking oil in a large stew pot. Add the cut vegetables and stir-fry them until slightly coated with oil.
3. Add 300ml water, bring to a boil, remove the foam, then turn the heat down to medium and cook for about 15 minutes.
4. In a small bowl, mix vegetarian curry roux and 200ml water.
5. Turn off the heat, add the curry roux mixture into the pot, and mix well. *make sure you stop the heat when you add the curry roux, otherwise it thickens very quickly.
6. Then put on low and simmer for a little while.
7 Serve curry on a hot bed of rice.

*if you have leftover curry roux, store it in the fridge and use within a week.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/11/blog-post_15.html
---------------------------------



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