How to make Dashi Stock

032r_How to make Dashi Stock

RECIPES, TIPS | 24/08/2015 | By

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We use Dashi stock from miso soup to soba, then to Nimono, to the simmered foods. It is actually easy to make. Here is how you make them! It will open up the new world for you.

How to make Dashi Stock
Serves 4
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Ingredients
  1. 1 liter water
  2. 10 g kombu (dried kelp)
  3. 20g katsuobushi (bonito flakes)
Instructions
  1. Remove any dust or dirt from the kombu.
  2. Put the water and the kombu in a pot over medium to high heat and cook for 10 minutes. When the water boils, simmer for about 10 seconds.
  3. Remove the kombu, and add about 30ml (2 tablespoons) of water to settle the boiling.
  4. Add the bonito flakes, simmer for about 10 seconds.
  5. Turn off the heat and let the bonito flakes sink naturally. Then slowly strain the broth through a sieve lined with paper towels.
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California Rolls

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RECIPES, RICE, SEAFOOD, SUSHI | 24/08/2015 | By

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I am introducing American-born Japanese food, the California Roll. Featuring colorful fillings like avocado, crabmeat, and with decorations on the outside, too. Enjoy making them!

California Rolls
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1/2 avocado
  2. Lemon juice
  3. 70 g crabmeat
  4. 100 g fresh fish such as tuna or salmon or squid
  5. 10 shiso leaves(or basil leaves)
  6. 3 sheets of nori(seaweed)
  7. 1 egg and a pinch of salt
  8. Toasted sesame seeds
  9. Wasabi paste, to taste
  10. Soy sauce, to taste
Sushi Rice
  1. 600 g freshly cooked rice
  2. 3 tbsp rice vinegar
  3. 2 tbsp sugar
  4. 2 tsp salt
  5. 3 sheets nori
Instructions
  1. Cut the avocado into 1 cm-wide slice, then squeeze lemon juice over it to prevent browning.
  2. Cut the fresh fish into 1 cm-wide strip.
  3. Make Sushi rice. Mix the vinegar, sugar and salt together, then sprinkle over the freshly cooked rice. Mix in with a cutting motion to make sushi rice.
  4. Place a sheet of nori on a sushi mat (or on a thick cooking towel), then evenly spread sushi rice across it, leaving about 1.5 cm at the top of the nori.
  5. Place plastic wrap on top of the spread sushi rice, then flip over the sushi rice and nori. Place the fish and avocado, crabmeat on the bottom third of the nori.
  6. Tightly roll up the nori and sushi rice while pressing in on the fillings.
  7. Roll it up the rest of the way. When you get to the end, squeeze it gently to even out the shape, then wrap in plastic wrap.
  8. Make an egg sheet. Mix egg egg with salt, then spread evenly in a heated frying pan. When the surface of the omelet becomes dry and the edges start to turn up, remove the egg crepe, by hand. Rap one roll with the egg sheet.
  9. For other rolls, sprinkle the roll with sesame seeds or rap with big shiso (basil)leaves.
  10. Wrap the rolls in kitchen wrap once more, then slice them (still wrapped) with a sharp knife into 1.5 cm-thick slices.
  11. Remove the plastic wrap and arrange to serve, with soy sauce and wasabi on the side.
  12. The portion of the nori left without sushi rice on it is meant to serve as a "tab" to make the final rolling cleaner and easier!
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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Ginger Pork

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MEAT, RECIPES | 24/08/2015 | By

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Today, I will show you how to make a ginger pork dish. It is really easy to cook and very delicious!

Ginger Pork
Serves 2
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 lb. thinly-sliced pork. (loin or shoulder)
  2. Black pepper to taste
  3. 1 tbsp oil (vegetable or olive oil)
Seasonings
  1. 2 tbsp soy sauce
  2. 2 tbsp mirin
  3. 2 tbsp sake
  4. 2 tbsp sugar
  5. 2 tbsp grated ginger
Instructions
  1. Pound the pork if they are thick. Add the seasonings. Marinade them for 10 min.
  2. In a non-stick frying pan, heat oil on high heat. Put the meat. Flip the meat when the bottom side is golden brown. Be careful not to overcook the pork or else it gets harder. Pour all the sauce over the meat.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/

Oyakodon Chicken&Egg Donburi

023r_Oyakodon Chicken&Egg Donburi_01

MEAT, RECIPES, RICE | 24/08/2015 | By

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Delicious food served on top of a deep bowl of rice, known as donburi (or just -don), is a favorite style of Japanese cooking. I will introduce you one of the most popular donburi, Oyakodon, topped with egg and chicken.

Oyakodon Chicken&Egg Donburi
Serves 2
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 200 g chicken thigh
  2. 1/2 onion
  3. 4 eggs
  4. 2 bowls of cocked rice
  5. Spring onion, to taste
  6. 3 tbsp soy sauce
  7. 3 tbsp sake
  8. 3 tbsp sugar
  9. 100 ml water
Instructions
  1. Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices.
  2. Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat.
  3. Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter.
  4. Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat.
  5. Place the chicken and egg over rice and pour some of the soup on top. Sprinkle with chopped spring onions.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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Clam and Burdock Root Rice

020r_Clam and Burdock Root Rice_01

RECIPES, RICE, SEAFOOD | 24/08/2015 | By

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Littleneck clams are in season right now in Japan! Ordinarily, when cooking rice, you cook one part rice with 1.1 parts water. In this case, though, burdock root and clams provide moisture, so you’ll start with 1:1 rice water, then, remove the volume of the seasonings from the amount of water used.

Clam and Burdock Root Rice
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 360 ml short-grain rice
  2. 300 ml water
  3. 100 g chicken thigh
  4. 1/2 tsp salt
  5. 1 cup minced burdock root or carrot
  6. 2 cups asari clams or steamer clams
Seasonings
  1. 2 tbsp soy sauce
  2. 1 tbsp sake
  3. 1 tsp sesame oil
  4. 5 shiso leaves
Instructions
  1. Wash the rice, then let rest in a strainer for 30 minutes. Soak the burdock roots in water.
  2. Put the rice, water and seasonings in a pot, then sprinkle with the chopped burdock root, clams, and ground chicken on top.
  3. Cover and heat on high. When it now comes to a boil, reduce heat to low and cook for 13 minutes.
  4. When it finishes cooking, gently stir the rice together and portion in individual bowls.
  5. Top with chopped shiso and serve.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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Ham Cutlets

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FRY, MEAT, RECIPES | 24/08/2015 | By

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This is B-grade gourmet that has been popular in Japan.

Ham Cutlets
Serves 2
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 4 slices of ham
  2. 1 slice of processed cheese
Flour
  1. 1 egg, beaten
  2. Bread crumbs
  3. Vegetable oil for deep-frying
Instructions
  1. Cut each cheese slices in half. Sandwich each cheese piece with 2 slices of ham. Roll first in flour, then beaten egg, and finally panko bread crumbs.
  2. Pour the vegetable oil into a frying pan so that it reaches about 1cm up the side of pan, and heat to 170 to 180°C. (When a pinch of panko is dropped into the oil, it should slowly come up to the top when oil reaches 170 to 180°C.) Fry the ham pieces until the surface is golden brown.
  3. Cut into rounds and arrange on a serving plate. You can also fry string beans the same way.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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Cabbage and Cucumber, Sesame Salad

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RECIPES, VEGETABLE | 24/08/2015 | By

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Sesame oil together and sushi vinegars make a wonderful low calorie dressing. If you learn to julienne the cucumber, it would be very useful as you can use it for cold Japanese pasta and many other Japanese dishes.

Cabbage and Cucumber, Sesame Salad
Serves 4
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 500 cc (2 cups) shredded cabbage
  2. 1/4 tsp salt
  3. 1/2 cucumber　(if Japanese one, use 1)
  4. Red cabbage-sprouts to garnish
  5. [ Dressing ]
  6. 1/2 tsp soy sauce
  7. 2 tbsp sushi vinegar
  8. 2 tbsp sesame oil
  9. 2 tbsp sesame
  10. 1 tbsp vinegar (wine vinegar is fine)
  11. Salt to taste
Instructions
  1. Mix the sauce in the bowl.
  2. Shred the cabbage. Julienne the cucumber.
  3. Sprinkle the salt over the cabbage and gently work it into the cabbage with your hands until the cabbage starts to soften. Add to the bowl together with fresh vegetables.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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I picked up these flowers from the street. Tokyo appears to be the concrete jungle. But we have a lot of beautiful things around us.
 
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