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.

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

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

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

Mitsuwa Market Place

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

http://www.mitsuwa.com/english/index.html

(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.

http://www.mitsuwa.com/tenant/eindex.html

They have online store also (English OK)

http://shop.mitsuwa.com/eng/eindex.php

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.

http://www.yelp.com/biz/mitsuwa-marketplace-edgewater

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

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.

http://en.wikipedia.org/wiki/Okonomiyaki

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

Hijiki

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

en.wikipedia.org/wiki/Hijiki 

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.