Wednesday, August 16, 2017

How To Make A Kakitamajiru, Japan

Kakitamajiru


How To Make A Kakitamajiru, Japan - Kitamajiru is a type of sumashijiru, a typical herb soup with sakura Japan, but made with the addition of an egg. The list of ingredients for this soup is easy to make, such as egg, dashi, soy sauce, and some green vegetables such as chopped green onion and others.

In addition to the materials that can be easy, kakitamajiru is also very easy to make and don't require a long time. If you want to try something other than the miso soup, try the recipe below, it looks similar to the famous Chinese egg noodle soup, but tastes differ.

MATERIALS

  • 3 cups dashi or ichiban dashi
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1/4 – 1/2 tsp salt
  • 1/2 wrap the mitsuba
  • 1 teaspoon potato starch or cornstarch katakuriko
  • 1 tbsp water
  • 1 egg

HOW TO MAKE A Kakitamajiru, Japan

  • Enter the dashi into the pot and heat on medium heat until almost boiling.
  • Season to taste with soy sauce, dashi, sake and salt.
  • Cut mitsuba and dissolve katakuriko with 1 tbsp water.
  • Add to the soup, and stir well.
  • Beat the eggs in a small bowl.
  • Pour the egg into the soup in the middle of the rotary motion began to widen gradually.
  • Finally, pour the soup into a bowl and give sprinkles mitsuba.

Mizutaki, Nabe is most Popular during the winter season in Japan

mizutaki nabe

Mizutaki, Nabe is most Popular during the winter season in Japan - Mizutaki is one of Nabemono or Nabe dish of food that was most popular during the winter season in Japan. Created with the use of fish or meat and a variety of vegetables are cooked with fish stock is not marinated and then dipped in ponzu sauce that is tangy and flavorful is cooked in a ceramic container named donabe.

Good material as well as a way to make it is almost similar to the Sukiyaki, but more perfect Mizutaki for food when the weather is cold. The following are the ingredients that are needed and how to present it.

MATERIALS

  • 4-5 Cup dashi
  • 4 fillets of white fish (cut into 2-3)
  • 4 pieces chicken thighs (cut into 4 sections)
  • 8 shrimp tails
  • 1/2 chicory, cut width
  • 2 naganegi scallion, cut diagonally
  • 1 piece kikuna, long cut into 2 parts
  • 1 package of tofu
  • 8 dried shiitake mushrooms
  • 1 package enoki mushrooms

PONZU SAUCE INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup orange juice, such as yuzu or lemon

THE WAY OF PRESENTATION

  • To make the sauce ponzu, mix whole ingredients.
  • Boil the dashi with the rulers ' 2/3 from the Pan, and heat over medium heat.
  • Add the fish and chicken.
  • Then Cook all of the vegetables like chicory, leeks, kikuna, tofu, mushrooms and approximately 10-15 minutes.
  • Add the shrimp 3-4 minutes before it is cooked.
  • Finally, serve with ponzu sauce.
  • Fish is the main ingredient for making this dish, and Japan Society usually use white fish such as cod, seasonal. However, if you want, you can also add various types of meat such as chicken or beef.

Hamaguri-Zushi, Sushi Shellfish Specialities The Feast Of Hina Matsuri

Hamaguri-Zushi


Hamaguri-Zushi, Sushi Shellfish Specialities The Feast Of Hina Matsuri - While the celebration of Hina Matsuri in Japan which fell on March 3, each year, there is one of the typical dishes are presented, namely hamaguri-zushi sushi or oysters. Sushi is made with wrapped it up to using clam-shaped usuyaki, tamago omelette cut into like a thin sheet. In addition to the presented to the celebration of Hina Matsuri, hamaguri-zushi also can be used as a side dish for a bento lunchbox or lunch. The following are recipes and ways of making it quoted from justhungry.com.

MATERIALS
Rice:

  • 4 cups cooked white rice cooked with dashi soup stock
  • 1/4 cup vinegar or raspberry vinegar plum
  • 1 1/2 tsp sugar
  • 3/4 tsp salt
  • 60 g/2 oz smoked salmon, finely chopped, or 2 to 3 tablespoons of furikake salmon
  • 2 tsp lemon juice
  • 1 tsp toasted white sesame seeds
  • 2 tsp chopped parsley leaves or mitsuba

Wrapper:

  • Usuyaki tamago made using 6 eggs

Garnish:

  • Salmon roe (aka salmon eggs) or ikura (salmon eggs are marinated in a mixture of soy sauce)

Cooking equipment:

  • A small skillet anti sticky
  • Rice cooker
  • Heat-resistant brush for brushing the oil into a skillet, or clumps of paper towels
  • A spatula to turn the omelet
  • Spoon the rice or spatula to stir the rice


HOW TO MANUFACTURE

  • Create usuyaki tamago. Dissolve cornstarch in water. Beat the eggs slowly with a fork or chopsticks (not too tight or a solution of their eggs will become too bloated) with sugar, salt and cornstarch/water.
  • Heat a small skillet over medium-low. Gently brush with oil. Enter the vicinity of the 1/8 cup or 3 tablespoons egg mixture in saucepan, stir carefully so that it coats the bottom of the pan.
  • Cook just until the top is nearly cooked, then carefully take the omelet with spatula and flip. Cook for about 10 seconds until almost cooked, then remove from pan. Omeletnya should be yellow, and not browned.
  • Repeat with remaining eggs are there to generate about 12 – 14 omelet.
  • Omelets can be made a day in advance and kept covered with plastic wrap in the refrigerator.
  • Cook the rice and place it into the bowl and mix gently with a spatula. Sushi vinegar in this case vinegar made with red, either from plums or raspberries (do not worry, this will not make sense to be a strange old man). Combine the vinegar, sugar and salt in a saucepan and heat until sugar and salt dissolve. Pour over the rice, and stir or mix until everything is pale pink. Leave it to cool down.
  • Meanwhile, sprinkle the chopped smoked salmon with lemon juice, and let sit for at least 10 to 15 minutes.
  • Put the sesame seeds, salmon, and Mitsuba or parsley into the rice, try not to make the rice is dispersed.
  • For the rice into some parts of the number of omelet. Enter your rice on a quarter section of one of the omelet.
  • Fold the omelette into half and then fold it again to be seperempatnya.
  • Invert so that part is on top of rice. Press side a little so that the inside can be seen.
  • Garnish with a few salmon eggs. This is optional but make it really beautiful. You guys can also be menaburinya with a bit of a mitsuba or parsley instead if you don't have eggs salmon.
  • You do not need to mencelupnya in soy sauce for this dish, because the sushi itself was already seasoned quite well. Hamaguri-zushi are ready served.

Chicken Avocado Sushi Roll Recipe A La Japan

Chicken Avocado Sushi Roll


Chicken Avocado Sushi Roll Recipe A La Japan - One type of sushi is also referred to as a type of sushi roll type sushi, namely in the form of rice that is usually rolled along with nori with fish or meat stuffing in the center according to the tastes. Sushi has always had a fantastic sense of any way of serving. The following will be reviewed recipes to make a sushi roll chicken avocado ala Japan quoted from japanbullet.com. Yuk try make yourself at home!

EQUIPMENT
To make it you will need a bamboo sushi rolling mat (makisu) to scroll.

MATERIALS

  • 1 cup sushi rice
  • 1/4 cups of sushi
  • 2 sheets of nori, cut in half
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon black sesame seeds, toasted
  • 1 tablespoon wasabi paste
  • 1 cup grilled chicken disuir
  • 1 small avocado, cut
  • 1 large red capsicum/peppers, cut


HOW TO MANUFACTURE

  • Rinse and drain rice 3 times or until the water runs clear. Place the rice in a sieve. Drain for 10 minutes.
  • Place the rice and 1 cup cold water in a saucepan over medium heat. Cover and bring to a boil. Reduce the heat to become low. Lid for 12 minutes or until the rice has absorbed the water and into the rice. Remove from the stove. Closed, for 10 minutes. Transfer to a large ceramic dish. Stir the rice with a plastic spatula to break up the gumpalannya. Gradually add the seasoning while lifting and turning the rice until rice is almost cold.
  • Place 1 piece of nori on the mat for rolling sushi. Use wet fingers, spread the rice on top of the 1/4 nori. Combine the sesame seeds. Sprinkle rice with Sesame mixture 1/4.
  • Cover the rice with plastic wrap. Open rolls of sushi rolling mat so that nori is facing upwards. Move the plastic wrappers contain rice rolls to the top of the mat. Apply a little wasabi paste along the center of the nori. Stacking 1/4 chicken, avocado and wasabi capscium above. Using the mat, roll neatly to form a roll. Open mat rolls, keep a roll of plastiknya to keep it intact.
  • Cut the roll into 8 pieces. Remove and discard plastiknya. Repeat with remaining ingredients to make 32 pieces. Serve.


Recipe: Kyabetsu Rolls (Cabbage), Japan

Kyabetsu Rolls (Cabbage), Japan


Recipe: Kyabetsu Rolls (Cabbage), Japan - Kyabetsu Rooru or roll cabbage in Japan, it is commonly cooked food the mother for lunch or dinner, because it's easy and quick to make. Contents of Rooru Kyabetsu can be replaced according to the tastes of each, ranging from beef and chicken.

Materials:

  • 1 piece of cauliflower
  • 300 grams minced chicken meat
  • ½ (100 g) onion
  • 3 tbsp bread crumbs
  • 3 tbsp. milk or water
  • ½ tsp salt
  • Pepper as flavorings
  • 1 tbsp plain flour
  • (Soup)
  • 1 cube of broth
  • 5 cups (1 liter) of water
  • Salt and pepper as flavorings

How To Cook:

  • Cut the parts of the base of the cauliflower.
  • Boil water in a large pot to boil the cabbage. Enter cabbage with part of the base under the submerged in the water to a boil. Boil for about 2 minutes then invert and boil again for a bit. With merebusnya, the outer leaves will be soft until easily removed. Lift and remove the helaian one by one and then drain the cabbage leaf on a sieve or perforated containers. Let it cool. Use a knife to remove the hard part of the base of the cauliflower.
  • Finely chopped onion. Combine flour bread with milk.
  • Place the minced meat in a bowl, season with salt and pepper. Mix well using your hands, add cencangan onions, bread crumbs that have been mixed in milk and flour. Divided into 8 pieces of dough.
  • One by one, lay the cabbage leaf width above the cutting board and then lightly coat with smaller cabbage leaf on it. Place one dough contents above leaves a smaller last and then wrap it starting from the bottom of the leaf and fold each side. Roll cabbage leaves last fill, fold each side. Scroll to the end.
  • Put the cabbage in the bottom of the contents of the Pan that is large enough. Enter five cups of water, add the bouillon cube, bring to a boil over medium heat. Once boiling, reduce heat. Cover the pot and let Cook for 30 minutes. If the leaves are already tender, season with salt and pepper. Serve.

Japan Cuisine Kinpira Recipe

Japan Cuisine Kinpira


Japan Cuisine Kinpira Recipe - Kinpira is a method of cooking vegetables a la Japan by way of sauteed and simmered. The vegetables used include Lotus, carrots, bamboo shoots, and seaweed. Kinpira dishes served with soya sauce and mirin.

Kinpira Gobo, i.e. a side dish made from the root of the tree is rich in fiber and can serve into the body Detox, because it contains vitamin C 2.5 times more than oranges. These vegetables are very popular in Japan, so mina-san will not be difficult to taste the menu at the restaurant of Japan or even make it your own.

Materials:

  • 200 grams of carrots
  • ½ red pepper
  • 1 tablespoon cooking oil
  • 2 teaspoons sugar
  • 4 teaspoons soy sauce

How To Cook:

  • Peeled carrots, cut into pieces with a length of 5 cm, then iris-iris into bars with a width of 3 mm. If using dried red chilies, soak it in water first. Cut the stalk chilli and seeded. Transverse slices into a circle approximately 2 mm thick.
  • Heat the cooking oil in a frying pan over medium heat, and saute the carrots. Cover frying pan if wortelnya already be transparent because it absorbs the oil. Let cooked over low heat for 2 to 3 minutes.
  • Lifting the lid on the pan if the carrot is ripe with overall texture that is still crisp. Add sugar, soy sauce and red pepper slices. Heat over medium heat until all the water is missing content.

Kasutera (Castella) Recipes-Japanese Honey Sponge Cake

Kasutera (Castella) -Japanese Honey Sponge Cake


Kasutera (Castella) Recipes-Japanese Honey Sponge Cake - Once the feel of soft sweet cake is definitely hooked. Their texture is smooth, light sweet flavor that is not too sharp. Sponge cake from Japan is most fitting enjoyed with a cup of matcha bitter fragrance.

Like a sponge or other sponge cake, kasutera is made from sugar, flour, eggs and honey. Origin of the cake originally from Nagasaki, Spain. The influence brought by the Portuguese and Spain who traded to Japan.

In the 16th century Portuguese ships docked to Nagasaki to trade. A lot of stuff that they brought weapons, such as pumpkins and tobacco. Kasutera is the only cake that was brought because of the durable stored during sailing. This is because kasutera made from natural ingredients.

The name of kasutera from Portuguese Pão de Catella or ' bread from Castile ". Castella cake about 27 cm in length and 10 cm in width, its size is similar to the lapis Surabaya. From Portuguese recipes castella person Japan then developed his own in accordance with the taste of the people of Japan.

Japan people usually enjoy an afternoon rest kasutera, known as Sanji no Oyastu or break at 3 pm. In addition to the Japan is usually served cold drinks are also snacks including kasutera cake types and a variety of others.

Flavor variation kasutera now also have been many. There are additional fed powdered green tea or matcha, Palm sugar and chocolate. Usually sold in bakery, packaged in a pretty box. Also given the multifarious decoration so that it looks the more beautiful.

Materials:

  • 70 grams of flour
  • 2 eggs
  • 50 grams sugar
  • 2 Tablespoons (30 ml) milk or water
  • 2 Tablespoons (30 ml) honey
  • A bit of salt
  • Provided also 1 tablespoon (13 grams) granulated sugar for sprinkling on the basis of the cookie cutter.

How To Cook:

  • Make cookie cutter from the thick paper rectangular shaped with a size of 20 cm x 9 cm x 5 cm. Lightly coat the mold entirely using aluminum foil, then lightly coat the inside with paper.
  • Break the eggs into a bowl, whisk, then add the sugar. Place the bowl into a larger Bowl containing lukewarm water (about 50 ° C), and then beat the dough evenly. Add milk (or water) and honey into the egg, then whisk to mix well.
  • Add salt in the flour, divided into 3 or 4 sections. Sift flour per section above the batter and stir using a wooden spatula.
  • Pour batter into prepared molds.
  • Bake for about 1 hour on the bottom rack of the oven that has been heated earlier with a temperature of 160 ° c. Cover the top of the mold with aluminum foil if the top of the cake looks too browned.

Japan Kakiage Recipe - (かき揚げ)

Kakiage (かき揚げ)


Japan Kakiage Recipe - Kakiage (かき揚げ) is a type of tempura made from finely cut vegetables and made with a tempura batter is crisp and eaten with sprinkles of salt rich in umami as a complement. Anyone ever try Kakiage? For the uninitiated, here's how to make a recipe will be introduced Kakiage of simple ingredients into a dish. If the place you guys Kakiage is similar to food what? Vegetable fritter?

Materials:

  • 160 grams of onion (1 small onion, slices)
  • 90 grams Carrots (1 small carrot, cut into short and thin sheets)
  • 70 grams of Burdock/Gobo (burdock 1/3 cut into short and thin sheets)
  • 10 grams/1 small bunch Mitsuba (trefoil leaf/japanese wild parsley, celery leaves resemblance usually each stalk is composed of 3 strands of leaves)
  • 80 gram flour (about 2/3 cup)
  • 1/2 soda Cup (cold)


How to manufacture:

  • Prepare the onions, carrot, burdock and mitsuba and put into a large bowl, mix with onion. Make sure the vegetables very dry (use tissue paper to dry).
  • Prepare the wire strainer lined with a few sheets of tissue paper. Heat the pan with vegetable oil and heat 1-inch-high 180 degrees Celsius.
  • Stir the vegetables together with the flour until the flour evenly.
  • Add soda to cold vegetables and then stir to mixing. If there is a small lump of some flour that's not a problem, but there is no water in the bottom of the rest. Caution do not knead the dough too much.
  • The easiest way to shape the dough and make sure it doesn't fall apart when frying is to shape it in a spatula, and then lower the spatula into the oil, use a spatula to scrape the Pan first.
  • Kakiage fritters until no longer flaccid and then flip and fry the other side (approximately 1-2 minutes).
  • Fry the second side until crisp (1 to 1 1/2 minutes).
  • When Kakiage already crunchy (but not yet lightly browned), remove from oil, drain the oil as much as possible above the Pan before transferring it to the wire strainer.
  • Serve on a sheet of paper with Kakiage sprinkled salt.

Recipe: Daigaku Imo/Japanese Sweet Potato

Daigaku Imo Japanese Sweet Potato


Recipe: Daigaku Imo/Japanese Sweet Potato - Daigaku 大学 Imo 芋 literally means ' Potato ' University. IMO or sweet potato or sweet potato if Indonesia indeed thrives in Japan. Daigaku Imo is one of the types of processed foods from imo, why so-called Daigaku Imo? These foods have been popular since ancient times among the students, not only as a dessert but also as their everyday snacks. In fact, many ancient student looking for some extra money by selling this sweet sweet fried, hence its name well known as Daigaku Imo!

Materials:

  • 300 grams of sweet
  • (Glaze)
  • 50 grams sugar
  • 1 tbsp (15 ml) water
  • 1 tsp (5 ml) vegetable oil
  • 1 tsp (5 ml) rice vinegar
  • ½ TSP (2, 5 ml) soy sauce
  • 2 tsp sesame seeds

How To Cook:

  • Cut the sweet potato into pieces the size of 3 cm. use the rangiri. Each has amply cut tapered edges. Soak chunks of sweet potato in water for about 5 minutes to remove any resin. Drain and wipe. Fried sweet during 4-5 minutes in oil heated up to a temperature of 160 ° c.
  • Mix ingredients for glaze in a saucepan. Turn on the stove and bring to a boil over medium heat. Motion-lift and move the saucepan so that its alloy evenly. When it's hot, don't stir it!
  • Test overcome by dipping its alloy drop into a glass of water. Its alloy should be soft, but not dissolved. Enter the fried sweet potato to the mix the glaze. Stir using a wooden spoon in order to ubinya as evenly. Lastly, Sprinkle sesame.

Recipe Buckwheat Noodles With Salmon And Ponzu Sauce

Buckwheat Noodles With Salmon And Ponzu Sauce


Recipe Buckwheat Noodles With Salmon And Ponzu Sauce - Sudden hunger attack, it is very difficult to make fast food but also delicious. With this recipe is guaranteed you will get quality but with dinner time to cook quickly. Here is the recipe buckwheat noodles with the sauce and a tasty ponzu salmon and quickly made. Let's try the recipe!

Materials

  • 2 x 150 g smoked salmon fillets
  • 6 scallions
  • 75 g (half a cup) sesame seeds
  • 1 lemon
  • 1 tablespoon rice vinegar
  • 2 tablespoons light soy sauce
  • 275g buckwheat noodles
  • 300 g cold edamame or other nuts can be substituted
  • 1/2 teaspoon of sucrose
  • 1 teaspoon sesame oil


The way of presentation

  • Heat a pot of water to a boil. While you wait, kuliti fish and cut it into pieces and put in large bowl. Likewise with scallions.
  • Heat a small saucepan on medium heat. Add the sesame seeds and cook. Gradually stir for 2 minutes or until the yellowing. Chill afterwards.
  • To make the sauce ponzu, squeeze a lemon in a small bowl. Add vinegar and soy sauce. Stir.
  • Add the noodles in boiling water and cook for 1 minute. Then add the beans and cook for 2 minutes or until both are soft. Pat dry. Cool under cold water and add to the mix the fish.
  • Stir in sugar and sesame oil into the ponzu sauce. Add the noodles with the Sesame mixture and combine. Serve while warm or room temperature.