Sunday, November 7, 2010

Korokke (Japanese Croquette)

Ingredients

1lb ground pork veal beef mix
3 Yacon (yellow) Poteto
2 eggs
Flour
Bread clam
Salt, papper
1 table spoon soy source
Okonomi source http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=267 or any kind of source as you like



Directions                                                                   25min
Cut potatoes, and steam or microwaved well
Fly ground meat, add salt and pepper and soy source
Mash steamed potato and cool down
Mix meat and potato
Make a shape by hand, powder flour
Dip them in egg wash, then dredge in bread crumbs.
Deep-fry them with vege oil
Decorate on the plate, and dip it with Okonomi source.

Wednesday, November 3, 2010

Soboro-Don (ma-bo style)

Ingredients

1lb ground beef
1/4 lb baby carrot
1pk Tofu
1/4 cup white wine or mirin
Green onions
Steamed rice
Dried sesame

For Miso paste  ( you can use Mabo-dofu no Moto, http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=1451 )
3 tablespoon sugar,
3 tablespoon miso, http://en.wikipedia.org/wiki/Miso
3 tablespoon Tenmenjyan ( Chinese sweetend miso)
3 tablespoon oyster source 
3 tablespoon soy source
1 tablespoon sesame oil,
Directions                                                                   15min
Scramble the ingredients for Miso paste
Cut carrots to small pieces
Fly ground beef, add carrots, and fly again
Add Tofu and fly again
Serve on the steamed rice with green onions

Tuesday, November 2, 2010

Kitsune Udon (Fox Udon)

Ingredients

Aburaage ( fried Tofu ) 1 sheet
1/4 lb spinach
1/4 cup soy source
1/4 cup white wine or mirin
1 tablespoon sugar,
Dried Udon 1pk

 
Directions                                                                   15min
Wipe oil cover of Aburaage, cut it to small pieces
Put sugar, mirin, soysource into frying pan, heat middle and scramble, then add aburaage and spinach, put lid and boiled down
Boil Udon as cooking a pasta.
Serve in the soup.

For soup; (If you buy some ‘Tsuyu’ soup, you don’t need these stuff. Just add hot water to ‘Tsuyu’)
Konbu http://en.wikipedia.org/wiki/Kombu
Katsuo bushi http://en.wikipedia.org/wiki/Dashi
I cooked soup myself add 4 tablespoon soy source to 1lb dashi soup
If you want make dashi,
see
http://japanesefood.about.com/od/soup/ss/ichinibandashi.htm

Saturday, October 30, 2010

Japanese Pasta

Ingredients

1/3 lb beacon
1 can of clam soup
1/2 onion
Vegetables (carrot cabbage… anything OK)
2 tablespoon soy source
1/3 cup white wine
2 table spoon garlic powder
1 sheet of Nori –if you have  you can replace any basil for this

Direction                    20 min
While boiling pasta,
Cut the beacon, onions, vage in to small pieces.
Fly beacon and onion with garlic powder
Add vegetables and fly again
Put white wine, and then add clam soup
When it ready, add soy source and put the heat off
Place the pasta and source, add cut Nori

Wednesday, October 27, 2010

Mitsuwa Market Place

If you want feel like to be in Japan, Mitsuwa Market Place is the best.

(The picture left is one of their events to cut whole of tuna in front of the customer. It might seem like barbaric, but it’s common in our culture for selecting a real fresh Sashimi. And Just cut sashimi is the best.)
They have a shuttle bus from port authority; it’s around 30 min from the central Manhattan. The largest selection of Japanese food, include some food courts and daily products shop.

They have online store also (English OK)

Most of my Japanese friends go to Mitsuwa monthly and enjoy the atmosphere there.
It’s also became popular for non- JP, you can find many reviews here.

Tofu sarada Just 2min!

Ingredients

1pk tofu-silken
1/2 Green letches
Goma sourse


Direction
Wash reaches and put them into a cold water make it crispy
Cut the tofu into small peaces
Decorate them and serve with Goma Source

Saturday, October 23, 2010

Okonomiyaki (kansai-style)

Okonomiyaki is Japanese pancake with tons of vegetables. One of the most popular soul-food in Japan, many styles depends on the area. Osaka style is easy to make, so I introduce it.


Ingredients

1/2 head of cabbage Note! The amount of cabbage seems too much is fine.
1/3 beacon
1 can of sweet corn
3 eggs
2 cups filtered water
Okonomiyaki powder You can buy Japanese supermarket around $4
Any vegetables (as you like)
Okonomi source
Mayonnaise
AoNori powder ( if possible)

Directions
-Chop the cabbage and vegetables and beacon
-Put the filtered water first, and add Okonomiyaki powder, mix well.
-Add eggs, cabbage, vegetables and beacon mix roughly.
-fly them just as making pancakes… fly with weak fire , the cabbage taste more sweet.
-Put Okonomi source and Mayo and Aonori



Friday, October 22, 2010

Hijiki

Hijiki is a traditional food and has been a part of a balanced diet in Japan for centuries.
Ingredients

Hijiki 1pk (around $2 in Japanese supermarket)
1 sheet Aburaage (fried tofu)
1/4 beacon
Vegetables ( carrots and corn)
1/4 cup soy source
     1/4 cup white wine or mirin
     1 tablespoon sugar,
     1 tablespoon dashi powder








Directions                        25min
-Put Hijiki into the filtered water, wait for 30 min, and drain in a strainer

(It will become 5times bigger)
-Cut vegetables and beacon, Wipe the oil of Abraage, then cut it together
-Fly beacon then add vegetables with sesame oil.
-Add Hijiki , Aburaage,1 tablespoon of sesame oil, suger,mirin, fly again.
-Add dashi powder and soy source, 1/2 cup of water heat to a simmer.

-Hijiki is known to be rich in dietary fibre and essential minerals such as calcium, iron and magnesium. It’s dry food, you can keep it easy, just try it.



Saturday, October 16, 2010

Fried Rice

Ingredients

2 cup steamed rice
1/4 Beacon
1/2 onion
Vegetables (green beans)
1 table spoon Soy source
1 table spoon Dashi powder




Directions
Cut beacon, vegetables, onion
Fly beacon and onion,
Add vegetables and Dashi powder, soy source and fly again.
When it almost ready, add rice (when you use the rice from fridge, add 1/2 cup water) and fly again.