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Showing posts with label VEGETARIAN. Show all posts
Showing posts with label VEGETARIAN. Show all posts

Thursday, July 14, 2016

Harusame Noodle Salad - Video Recipe

Harusame Salad is a very refreshing noodle salad with lots of vegetables. Perfect dish during the hot and humid summer season. However it can be served all year long ;)


https://www.youtube.com/watch?v=GKsyOfc75z4

Vegetarian people can remove the ham and egg (seasonings are just fine, so you don't have to add anything to substitute them)!



---------------------------------
Harusame Noodle Salad

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

Ingredients:
40g (1.4oz.) Harusame noodles (cellophane noodles)
4 slices ham
1/2 cucumber
50g (1.8oz.) carrot
1 egg
a pinch of salt
cooking oil
Seasonings
* 1 tbsp. vinegar (rice or cereal)
* 1 tbsp. soy sauce
* 1 tbsp. ground toasted white sesame seeds
* 1/2 tbsp. sesame oil
* 1 tsp. sugar
lemon juice if you like

Directions:
1. Cut ham and cucumber into thin strips.
2. Cut carrot into thin strips, place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 1 minute to make them soft.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. Cook Harusame noodles in boiling water, wash with cold water, cut into bite size pieces if necessary, then drain well.
5. In a large bowl, mix the seasonings. Add cucumber, ham, carrot, egg, and Harusame, then toss well to coat. If you like, you can mix in some lemon juice to finish to add more refreshing flavor ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_14.html
---------------------------------


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Friday, July 8, 2016

Ochazuke Ideas (Japanese Green Tea Over Cooked Rice) - Video Recipe

Ochazuke (or Chazuke) is a simple dish made by pouring green tea, Dashi broth, or hot water over cooked rice with toppings. It is a quick dish that we make home with ingredients available. There is no specific recipe for it :)


https://www.youtube.com/watch?v=OoIyvduQ16o

However, I am constantly receiving many requests for Ochazuke recipe, so I will show you my ideas, so that you can get an idea how to make your own Ochazuke! ENJOY!!!



---------------------------------
Ochazuke Ideas (Japanese Green Tea Over Cooked Rice)

Difficulty: Super Easy
Time: N/A
Number of servings: 1

Ingredients:
#1 Shiso Kombu Chazuke (for vegetarians)
1 bowl of rice
shredded Shiso leaves
Fujikko Shio Kombu Salted Kelp
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#2 Ume Chazuke (for vegetarians)
1 bowl of rice
shredded Nori seaweed sheet
chopped green onions
Umeboshi (pickled plum)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#3 Sake (Salmon) Chazuke
1 bowl of rice
Salmon flakes
chopped green onions
julienne strips of ginger
thinly sliced Myoga (Japanese ginger)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#4 Tai (Red Sea Bream) Chazuke
1 bowl of rice
4 slices red sea bream Sashimi
1 tbsp. soy sauce
1 tbsp. ground white sesame seeds
chopped green onions
Wasabi
Dashi broth, green tea, hot water, or etc

Directions:
1. From #1~#3, place the toppings on top of a bowl of rice, then pour over some green tea to eat.
2. #4, marinate the red sea bream Sashimi in soy sauce for about 30 minutes. Remove from the marinade then coat with ground white sesame seeds. Place the fish on top of a bowl of rice, sprinkle with some toppings, then pour over some Kombu Dashi to eat.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post.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, July 31, 2015

3-Ingredient Pouched Fruit Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Only 3 Ingredients!!!
Looks and tastes refreshing ;)


https://www.youtube.com/watch?v=KZ8PMzIeEaY

Perfect summer treat.
And sure, you can arrange it in the way you like!



---------------------------------
Pouched Fruit Jelly

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 8

Ingredients:
295g (10.4oz.) canned fruits
2 tbsp. honey, sugar, or any sweetener of your choice
2g (1 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Drain the canned fruits, keep the syrup.
2. Add water to the syrup up to 250ml.
3. Put 2. and sugar in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
4. Line a small cup with plastic wrap. Pour in the syrup and place some fruits. Tie it with a rubber band and hang it on a chopstick. Then place the chopstick over a big bowl so that you can keep the pouch round.
5. Make the rest and cool in the fridge for 1-2 hours until set. Remove the plastic wrap and serve on a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/07/blog-post_31.html
---------------------------------


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Friday, July 10, 2015

Carrot Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Naturally sweet and delicious.
It sure makes carrots seem special!!!


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

If you have some leftover carrots, this is the perfect recipe to use them up XD



---------------------------------
Carrot Jelly

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 4

Ingredients:
150g (5.3oz.) carrot
4g (2 tsp.) Kanten powder (agar-agar powder)
400ml orange juice

Directions:
1. Grate the carrot.
2. Put everything in a pot (add sugar if you want). Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Stop the heat, pour it into small cups, then cool in the fridge for 1-2 hours until firm.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/07/blog-post_10.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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Wednesday, June 3, 2015

Anmitsu (Traditional Japanese Vegetarian Sweet with Cubes of Kanten Agar Agar Jelly) - Video Recipe

Anmitsu is a traditional Japanese healthy Wagashi (dessert) mainly consists of small cubes of Kanten (agar agar) jelly, Anko (sweet red bean paste), and fruits, drizzled with Kuromitsu (brown sugar syrup), etc…


https://www.youtube.com/watch?v=vxzccC0urLA

Perfect for vegetarians! Adding whipped cream and/or ice cream like a sundae is optional ;)



---------------------------------
Anmitsu (Traditional Japanese Vegetarian Sweet with Cubes of Kanten Agar Agar Jelly)

Difficulty: VERY Easy
Time: 15min + cooking time
Number of servings: 4

Ingredients:
4g (2 tsp.) Kanten powder (agar-agar powder)
500ml water
fruits
Anko (sweet Azuki red bean paste)
ice cream if you like
whipped cream if you like
Shiratama (sweet rice dumplings) if you like
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package
2. Stop the heat, pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm. Then cut it into small cubes.
3. Serve in a dish with fruits, Anko, and ice cream (if you like). Drizzle with Kuromitsu (brown sugar syrup) to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/06/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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Wednesday, February 25, 2015

How to Make Vegetable Gyoza (Vegetarian Fried Dumplings) - Video Recipe

This video will show you how to make Vegetable Yaki Gyoza (fried dumplings)!


https://www.youtube.com/watch?v=xeUzBV6K8II

Very healthy idea, perfect for vegetarians and those who are on diet ;)



---------------------------------
Vegetable Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 24 pieces

Ingredients:
200g (7oz.) cabbage
100g (3.5oz.) onion
80g (2.8oz.) carrot
1/2 long onion
salt
1 tbsp. potato or corn starch
A
* 1/2 tbsp. soy sauce
* 1 tbsp. sake
* 1/2 tbsp. oyster sauce (or vegetarian stir-fry sauce)
* 1/4 tsp. salt
* 1 tbsp. grated ginger
* cracked black pepper
24 gyoza wrappers
1 tbsp. sesame oil

Directions:
1. Wrap the cabbage with plastic wrap and microwave at 500W for 3 minutes until tender. Finely chop the cabbage then squeeze in paper towels to remove excess water.
2. Finely chop the onion, sprinkle with a bit of salt, then wash and drain well with paper towels. *in this way you can remove the bitter taste and bring up the sweetness of the onion.
3. Finely chop the carrot and the long onion.
4. Mix 1-3 in a bowl, then mix in starch to let it absorb the water.
5. Add A and mix well.
6. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
7. Heat sesame oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown.
8. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.

This Gyoza is already seasoned but you can serve them with a mixture of vinegar, a little soy sauce, and a few drops of la-yu if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/02/blog-post_25.html
---------------------------------


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Tuesday, December 30, 2014

How to Make Flower Pork Teriyaki Rolls - Video Recipe

I found the recipe on the net and thought it is an easy and perfect side dish for Bento box :)


https://www.youtube.com/watch?v=MHgsddmR9Dc

Perfect for Japanese New Year's food, too!
https://www.youtube.com/playlist?list=PL4FA3DDE33084E166



Leftover carrot scraps can be used for NO MEAT Vegetarian Bolognese Sauce!
https://www.youtube.com/watch?v=1oPvRHeCYYA

---------------------------------
Flower Pork Teriyaki Rolls

Difficulty: Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
8 thinly sliced pork loin
8 1.3inch-long carrots
salt
A
* 2 tsp. Sake
* 2 tsp. Mirin (sweet Sake)
* 2 tsp. soy sauce
corn or potato starch
1 tsp. cooking oil

Directions:
1. Use a small (2cm=0.8inch) flower-shaped cookie cutter and cut out the carrots. In a boiling water, cook the carrots for 10 minutes, drain well, and cool.
2. Place pork slices, season with a bit of salt, place the cooked carrot on the end of the pork, then start rolling.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Add and coat with A, sprinkle with a few pinches of corn or potato starch, and stop the heat when the sauce thickens.
5. When they are cool enough to handle, cut one side to let show the beautiful flower shape. *You can eat the scraps to see how they taste ;)

レシピ(日本語)
http://www.s-direct.co.jp/shop/kids/recipe04.aspx
http://cooklabo.blogspot.jp/2014/12/blog-post_30.html
---------------------------------


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Tuesday, August 12, 2014

How to Make MOCK Eel Bowl / Unadon (Vegetarian Unagi no Kabayaki Rice Bowl Idea) - Video Recipe

This is a perfect substitute for those who want to enjoy the eel bowl :)


https://www.youtube.com/watch?v=3VTN7DyTk14

Eggplants look just like eels! Juicy and tender eggplants go great with white rice!!!



BTW, my mom's eggplant dish I mentioned in this video is here:
https://www.youtube.com/watch?v=C3ZcVgJtU1Q

---------------------------------
MOCK Eel Bowl / Unadon

Difficulty: Easy
Time: 30min
Number of servings: 1

Ingredients:
2 eggplants
eel sauce
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tsp. Sake
1 bowl of rice
Kizaminori (finely shredded Nori seaweed sheet)
Sansho Japanese pepper if you like

Directions:
1. Make a few holes in the eggplants so that they won't explode. Make an incision around the stem end.
2. Place them directly on a stove on a baking rack if you have (or in a frying pan, grill, oven, or toaster oven), then roast until the skins get wrinkly and tender inside. You can also wrap in plastic wrap and microwave at 600w for 2 minutes.
3. Cool until you can handle them, then remove the skins. Make an incision lengthwise and open.
4. Heat the eel sauce in a frying pan until it begins to bubble. Place the eggplants and cook until the liquid is gone.
5. Serve cooked rice in a rice bowl, layer some Kizaminori (finely shredded Nori seaweed sheet), place the eggplants, then sprinkle with Sansho Japanese pepper if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_12.html
---------------------------------


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Saturday, August 9, 2014

How to Make Healthy Lasagna (using Vegetarian Meat Sauce) - Video Recipe

I used the Vegetarian Meat Sauce which I made in the previous video. BUT you can of course use your own favorite regular meat sauce! Also, I made the white sauce using soy milk but the regular milk is OK.


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

Zucchini and eggplant make the lasagna very juicy and delicious. They can be optional or you can use other vegetables instead!



---------------------------------
Healthy Lasagna using Vegetarian Meat Sauce

Difficulty: Easy
Time: 1 hr
Number of servings: 2 people = 15×20cm (6×8inch) pie dish

Ingredients:
200g (7oz.) Vegetarian Meat Sauce
White Sauce
* 1 tbsp. butter
* 1 tbsp. flour
* 1/2 consomme cube (for 150ml soup)
* 200ml soy milk
* salt and pepper
100g (3.5oz.) eggplant
100g (3.5oz.) zucchini
olive oil
salt and pepper
4 lasagna noodles
100g (3.5oz.) mozzarella cheese
pizza cheese
parsley flakes

Directions:
((Vegetarian Meat Sauce))
https://www.youtube.com/watch?v=1oPvRHeCYYA
((White Sauce))
1. Heat butter in a sauce pan. When melted, add flour and cook on low until blended (make sure you don't burn it).
2. Add soy milk and consomme cube and mix well.
3. When the sauce became thick, season with salt and pepper.
((Eggplant and Zuccini))
1. Slice eggplant and zucchini lengthwise. Soak the eggplant slices in water to remove the bitter taste.
2. Heat olive oil in a frying pan and cook the well-drained eggplant and zucchini slices until tender. Then season with salt and pepper.
((To Finish))
1. Cook lasagna noodles as directed on its package. *adding oil in the boiling water will keep them from sticking.
2. Slice the mozzarella cheese.
3. Butter the pie dish. Layer lasagna, meat sauce, lasagna, white sauce, zucchini, mozzarella cheese, lasagna, meat sauce, lasagna, white sauce, eggplant, mozzarella cheese, and pizza cheese.
4. Bake at 200C (392F) for 20 minutes. Sprinkle with parsley flakes to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/08/blog-post_9.html
---------------------------------


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Saturday, August 2, 2014

How to Make Risotto (using Vegetarian Meat Sauce) - Video Recipe

I used the Vegetarian Meat Sauce which I made in the previous video. BUT you can of course use your own favorite regular meat sauce :)


https://www.youtube.com/watch?v=Ii3yURmrQYk

Absolutely a delicious idea to try out!!!



---------------------------------
Risotto using Vegetarian Meat Sauce

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

Ingredients:
150g (5.3oz.) uncooked pre-washed rice
100g (3.5oz.) Shimeji mushrooms
150g (5.3oz.) Vegetarian Meat Sauce *store-bought one may be too salty, so add from 100g (3.5oz.)
500ml consomme soup
2 tbsp. white wine
1 tbsp. olive oil
1 tbsp. cashew parmesan cheese
salt and pepper
parsley flakes

Directions:
1. Remove tough base of Shimeji mushrooms and break into pieces.
2. Heat olive oil in a frying pan and saute the Shimeji mushrooms until tender.
3. Add uncooked pre-washed rice, then cook until hot.
4. Add white wine. When it is absorbed, set a cooking timer to 18 minutes, then start. Add consomme soup until covered and bring to a boil. When the soup is almost gone, add another 100ml of soup. Repeat this until the timer beeps (al dente).
5. Add the Vegetarian Meat Sauce and parmesan cheese. Season with salt and pepper if needed.
6. Serve in a dish, then sprinkle with parsley flakes to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/08/blog-post.html
---------------------------------


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Tuesday, July 29, 2014

How to Make NO MEAT Vegetarian Bolognese Sauce (Vegetable Meat Sauce) - Video Recipe

I used Miso which surprisingly gives a meat-like flavor.
It is amazingly delicious and filling!!!


https://www.youtube.com/watch?v=1oPvRHeCYYA

Even if you are not a vegetarian, this dish is heavenly.
ENJOY!!!



---------------------------------
NO MEAT Vegetarian Meat Sauce

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

Ingredients:
100g (3.5oz.) Shimeji Mushrooms
100g (3.5oz.) Enoki Mushrooms
2 Shiitake mushrooms
50g (1.8oz.) minced carrot
50g (1.8oz.) minced onion
400g (14oz.) diced tomato can
1 tsp. grated garlic
1 tsp. grated ginger
2 tbsp. olive oil
3 tbsp. Miso
salt and pepper
pasta (spaghetti or penne) of your choice
cashew parmesan cheese
parsley flakes

Directions:
1. Finely chop Shimeji, Enoki, and Shiitake mushrooms.
2. Heat olive oil in a pot, add the chopped mushrooms, minced carrot, and minced onion. Then cook until tender.
3. Add diced tomato. When it becomes to a boil, mix in grated garlic, grated ginger, and Miso. Then cover and cook for 10 minutes.
4. Meanwhile, cook the pasta of your choice.
5. When the meat sauce is done, season with salt and pepper if needed.
6. Serve the pasta in a dish, pour over the sauce, then sprinkle with cashew parmesan cheese and parsley flakes.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/blog-post_29.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, 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, December 28, 2013

How to Make Kobumaki (Salmon and Pork Kelp Roll) - Video Recipe

Kobumaki is kelp roll, one of the Japanese new year's dishes.

It makes a play on words with "喜ぶ (Yorokobu)" which symbolizes pleasure or delight.


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

Perfect dish that you want to add in your new year's menu.
Of course, it can be a regular bento side dish :)
It goes great with white rice!!!



For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.

---------------------------------
Kobumaki (Salmon and Pork Kelp Roll)

Difficulty: Easy
Time: 2hrs
Number of servings: 25-30 pieces

Ingredients:
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
800ml water
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
A
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce

Directions:
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.

You can store in the fridge for a week :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/blog-post_28.html
---------------------------------


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