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Archive for June, 2013

I made chinese Dumplings, and I use tofu, soy sauce, and so on…so, their taste are a little Japanese!

スクリーンショット 2013-06-27 15.22.23

ingredients( about for 2-4 persons):

dumpling wrappers…about 40sheets ( when you cannot get them, refer to “Ingredients for the dough” and “How to make the wrappers  below!)

minced chicken meat …100g

momen tofu…1(about 300g)

a bamboo shoot boiled plain…1/4

shiitake mushrooms…2

white leek…1

A: grated fresh ginger…1Tbsp

A: sake…1  Tbsp

A: soy sauce…1/2 Tbsp

A: toasted sesame oil…2tsp

A: salt & pepper…a dash of

A: potate starch( thick soup)…1.5 Tbsp

Ingredients for the dipping sauce:

vineger… 2 Tbsp

soy sauce…2 Tbsp

Chinese spicy sesame oil…suitabli if you can get it

How to make:

1, drain the tofu…not know how to drain it? click below!スクリーンショット 2013-06-17 15.01.03

Tofu steak with plenty of garlic and green onion(spring onion)

2, cut the vegetables…cut bumboo shoot, shiitake mushrooms (without the stone) and white leak into fine chopping.

3, Put meat, drained tofu, vegetables, and all “A” into a bowl, and mix them well.

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4, While avoiding the edges of the dough, use a small spoon to place a teaspoon of filling into the center of the wrapper.

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5, Press the edges of the dough together, forming a half circle. Put it on your working surface, pressing the bottom of the dumpling. Fill the remaining wrappers until you have about 30-40 dumplings.

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6, Heat oil in a pan and saute the dumplings over medium-high to high heat, and do their bottoms brown.

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7, Add water to the pan(soak up to the 1/4 height of the dumplings). Cover the pan over the dumplings and cook until the water is absorbed (3 to 7 minutes) over medium-high heat.

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スクリーンショット 2013-06-27 15.23.05When water is almost completely gone and skin is transparent, turn heat to high and evaporate water.

Enjoy them with the dipping sauce!

itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

Ingredients for the dough:

wheat starch…1 1/4 cups(150g)

tapioca flour/starch or wheat starch…1/4 cup(30g)

boiling hot chicken broth…1 cup(240 cc)

salt…1/4tsp

vegetable oil…1 tsp

How to make the wrappers;

1, In a bowl, mix all the dry ingredients for the dough. With wooden chopsticks, stir in the boiling hot chicken broth and the vegetable oil.

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2, Sprinkle wheat starch over a wooden cutting board or other appropriate kneading surface. When the dough is still hot, start kneading the dough until it becomes smooth. If the dough is sticky, you may need to add more wheat starch.

3, Cut the dough into 4 sections and roll each section into an 8-inch cylinder, using the palms of your hands. For this recipe, cut each cylinder into 8 pieces. Cover with plastic to keep the dough moist while you flatten each piece.

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4, The trick to making the wrapper into a near-perfect circle is to sandwich the piece of dough between two pieces of parchment paper and flatten it using the bottom of a pan. Then you can use a rolling pin to roll them out more. You want your wrappers to be at least 3 1/2″ wide.

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5, Fold 8 narrow pleats, where each pleat overlaps the previous pleat halfway. You should leave about 1/3 of the edge without pleats.

スクリーンショット 2013-06-27 16.00.00

 

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It has already got hot in Japan. Is it also hot, there? Be careful of your health.

How about a light food like this salad on such a hot day?

tofu1

ingredients( about for 2 persons):

Tomato…2

Cucumber…1

Tofu…1/2( about 100g-150g)

Basil…6-7 sheets

A: Grated cheese( like parmesan cheese)…4 Tbsp

A: EX olive oil…3 Tbsp

A: Vinegar…1 Tbsp

A: Soy sauce…1/2 Tbsp

Salt & pepper…a dash of

Grated garlic…suitably

How to make:

1, drain the tofu

…not know how drain it? click below!

Tofu steak with plenty of garlic and green onion(spring onion)

スクリーンショット 2013-06-17 15.01.03

2, cut the vegetables…cut tomatoes into large pieces, 1.5cm square dice cuts the cucumber, tear into pieces the basils by hands.

3,take the time to scrub the cucumbers with salt to bring them out the green and soften, then drain them well.

4, Put tomatoes, drained cucumbers, tofu and basils into a bowl, then mix them well.

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5, Add the above “A” in order from the top into the same bowl, then mix them well.

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6, salt, pepper, and grated garlic are added the last, and the salad is complete!!

itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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Today, I want to eat lasagna, so I made the Japanese-style one. How about you, too?

スクリーンショット 2013-06-20 11.14.11

ingredients( about for 2 persons):

Lasagna sheets,cooked al dente —-3 sheets

eggplant…1

momen tofu…1(about 300g)

minced chicken meat …150g

tomto sauce… 1 canned( about 400g)

broth cube( chicken or vegitable)…1

salt & pepper… a dash of

oregano… a little

melt cheese …  suitable as you like

How to make:

preheat oven 190 degrees C

1, Drain the tofu: Wrap momen tofu with a paper towel. Heat tofu in microwave with a heat-resistant plate. To make it dry (500w 2mins30s,600w 2mins).

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2, cut a eggplant into thin circular 5mm thick, then roast them on both sides in a pan with oil. Take them out once after roasted.

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3, Heat the oil in a pan, and Brown meat,breaking any large lumps,until it is no longer pink, then add season with tomato sauce, broth cube, salt & pepper, and oregano. Continue to boil over low heat until all the liquid are gone.

スクリーンショット 2013-06-20 11.14.244, Into the bottom of a baking dish, spread oil thinly.

5, Arrang the pasta sheet side by side, covering the bottom of the backing dish.

Evenly spread a layer of 1/2 eggplants, then a layer of 1/2 tofu, then a layer of 1/3 cooked meat.

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6, repeat 5 one more.

7, Arrange the final layer of pasta sheet and top with met cheese.

8, Bake it until top os bubbling, about 8-10 minutes. In the middle of it, Line the dish top with an aluminum foil to prevent the burnt.

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itadakimasu! & gochisousama!スクリーンショット 2013-06-20 11.36.54

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Chicken karaage is an all time favorite food for everyone and it’s one of the most appetizing menus that go with white rice.

In this time, I use a frozen moment tofu instead of  a boneless chicken thigh, so it is healthy like the vegetarian diet, or the Buddhist cuisine!!

スクリーンショット 2013-06-18 12.12.14

It is wonderfully delicious when it is fried crispy, so let’s eat straight away when it’s done!

ingredients( about for 2 persons):

momen tofu…1 (abour 300g)…first, need to freeze it

soy sauce and sake…each 1.5 Table spoons

1 block of ginger

salt & pepper…a dash of

flour… more than 3 Table spoons

How to make:

1, Freeze the momen tofu;  cut a corner of the tofu packet a little, and throw away the water inside, then freeze it in your freezer.

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2, Thawed out the froen momen tofu, then cut the tofu into bit-size pieces by your hands, and squeeze water out of the tofu.

3, Put the tofu into a bowl and add the juice of the grated ginger, soy sauce, sake, salt, and pepper  into the same bowl, then mix them well.

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4, coat the seasoned tofu with flour, then fry the chicken at 160˚C to 170˚C, until crisp  and the karaage is ready to eat.

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Itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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Today is also hot and humid…i want to eat a spicy food on such a damp day. 

How about  a dinner with healthy tofu?

スクリーンショット 2013-06-17 13.56.22

ingredients( about for 2 persons):

momen tofu…1 (about 300g)

garlic…

green onion(spring onion)…

butter…1 table spoon

olive oil…2 table spoons

salt & pepper…a dash of

flour… add to taste

soy sauce…suitable amount

How to Make:

1, Drain the tofu ; Wrap momen tofu with a paper towel. Heat tofu in microwave with a heat-resistant plate. To make it dry (500w 2mins30s,600w 2mins), then divide tofu into 8pieces. Sprinkle tofu with salt and pepper, then coat with flour.

スクリーンショット 2013-06-17 15.01.03

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2, slice a garlic  and cut a onion into pieces

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3, Heat the salad oil in a frying pan and fry garlic slices at a low heat. When there is a garlic aroma, take out the slices once.

4, Heat 1/4 of butter in a same frying pan, then and saute tofus over middle heat. Cook the surfaces until crispy with the lid off, then turn over and saute the other side until crispy. Then, sprinkle on soy sauce.

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5, Decorate tofu in a plate, cover with garlic tips and onions. Then, add a few drops of soy sauce to them if you like.

that’s it! Enjoy it!

itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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Today is also rainy…how are you?

Start from the same topic of the last time; the japanese-style confectioneries for summer.

In this time, I will introduce another manju for summer…This is Kudzu-Manju. Kudzu is the Japanese arrowroot. It has very nice texture in my mouth like a hard jelly. it also taste better if you chill it in the refrigerator.

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Depending on the stuffed bean pastes, the manju colors are changed!

 

 

 

 

 

 

 

 

 

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The typhoon is coming here in Japan, so all is damp, but it is cool and confortable today for this time.

Japanese people love several things that are appropriate for the time of year. The japanese -style confectioneries are one of them.

Today, I will introduce some of them for June.

スクリーンショット 2013-06-07 13.31.58This is Namafu-Manju wrapped with a bamboo grass. It’ll taste better if you chill it in the refrigerator.

Manju is a Japanese steamed bun stuffed with red bean paste, and Namafu is a food made of wheat gluten.

It is seasonal specialty thing…hope you can eat it someday!]

take care!

 

 

 

 

スクリーンショット 2013-06-07 13.32.07

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In June, we often use this hanging scroll in the Japanese tea ceremony.  We can say it bring us the real feeling of early summer.

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The pronunciation in Japanese is “koi-un-ryu-sui”, express the flow of cloud in the sky and water on the river in a literal translation, but it means of one’s behavior and life, in a way simple, honest and flexible to oneself and others, [just like cloud in the sky and water on the river.] in a free translation.

In short, let it be as it should be. This is from Zen philosophy. Many hanging rolls words in the japanese tea ceremony are derived from Zen philosophy. They are very profound for Japanese people , too.

it is going to get muggy today in japan because of the rainy season.

take care!

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I can say all most Japanese kids love the beverage; CALPICO.

スクリーンショット 2013-06-06 13.39.18

In JAPAN, thay are sell as the “CALPIS” , the maker is Calpis Co., Ltd., but the pronounce is to have trouble in doing something, so thay are probably sell as “CALPICO” in your country.

Anyway, today I made the jelly with the CALPICO. It is very easy and delicious, so try it if you are interested in it!

スクリーンショット 2013-06-06 13.56.02

ingredients( for 3-4 cups):

milk… 200cc ( about a little less than 1 cup)

CALPICO…80 cc ( about 2/3 cup)

gelatine… 5 g ( dissolve with the hot water 50 cc; about a little more than 1/3 cup)

lemon juice… 1 table spoon

How to make

1, Stir boiling water and the gelatin in a small bowl for at least two minutes, until completely dissolved. (In practice, it may not quite completely dissolve.) the geletine with the hot water.

2, mix the milk and the CALPICO in another bowl, then pour the dissolved gelatin into the bowl.

3, add the lemon juice into the bowl, then stir well.

4, Pour  3 into the mold(s), and keep the jelly cool in the refrigerator about for 2 hour until they set.

That’s all!!

Change the ingredients to the suitable amount as you like, once you are used to it.

take care!

itadakimashu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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