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| By: joschez |
Added: 29 Jan 08 |
Views: 147 |
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| By: polypx |
Added: 15 Oct 07 |
Views: 42 |
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| Mizore Nabe ã¿ãžã‚Œé‹ (Hot Pot Se |
| By: cookingwithdog |
Added: 12 Mar 10 |
Views: 7 |
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Ingredients for Mizore Nabe
(serves 2)
- Dashi Stock -
1000ml Water (4.23 u.s. cup)
4 pieces of Kombu Kelp (2"x2"/5x5cm)
20g Katsuobushi Shavings - Bonito Flakes (0.705 oz)
- Soup for Mizore Nabe -
500ml Dashi Stock (2.11 u.s. cup)
1 tbsp Sake
1 tbsp Mirin
1/2 tsp Salt
2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
4 Oysters
A piece of unsalted Salmon
A piece of unsalted Pacific Cod
Salt
A piece of Ginger
Potato Starch
Frying Oil
5 slices of Carrot (1/8"/3mm thick)
1 Naganegi - Long Green Onion (Tokyo Negi)
3 Shiitake Mushrooms
50g Shimeji Mushrooms (1.76 oz)
60g Seri - Japanese Parsley (2.12 oz)
300g Daikon Radish (10.6 oz)
1/2 Silken Tofu (150g/5.29 oz)
2 Kirimochi - Square Rice Cake
1 block of Frozen Udon Noodles
- Seasonings -
Yuzukosho - Yuzu Peel Chili Pepper Paste
1 Yuzu Citrus Fruit
Shichimi - Seven Flavor Chili Pepper
** Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore Nabe." Yuzukosho is the peel of the yuzu added with chili pepper paste. The used kombu for dashi stock can be chopped into fine pieces and used for miso soup and takikomi gohan, a type of Japanese mixed rice. The used bonito flakes can be boiled with sake, mirin, soy sauce and sugar and soy sauce and when the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice.
＜æ料＞
昆布ã¨ã‹ã¤ãŠã®å‡ºã—
・水：５C（1000ml）
・出ã—昆布（今回ã¯æ—¥é«˜ç”£ï¼‰ï¼š5cm角4æžš
・削り節：20g
é‹ã®ã‚¹ãƒ¼ãƒ—
・昆布ã¨ã‹ã¤ãŠã®å‡ºã—：2.5C
・酒：大1
・ã¿ã‚Šã‚“：大1
・塩：å°1/2
・薄å£ã—ょã†ã‚†ï¼šå¤§2
ãƒ»ç‰¡è £ï¼šå¤§4ç²’
・é®ï¼šï¼‘切れ（塩をã—ã¦ã„ãªã„ã‚‚ã®ï¼‰
・真ã ら：１切れ　（塩をã—ã¦ã„ãªã„ã‚‚ã®ï¼‰
・塩：é©é‡
・生姜：１ã‹ã‘
ãƒ»ç‰‡æ —ç²‰ï¼šé©é‡
・æšã’æ²¹
・人å‚：3mm厚ã•ã®è¼ªåˆ‡ã‚Š5枚分
・長ããŽï¼š1本
・生椎茸：3枚
・ã—ã‚ã˜ï¼š1/2袋(50g)
・ã›ã‚Šï¼šåŠæŸï¼ˆ60g）
ãƒ»å¤§æ ¹ï¼š300g
・絹ã”ã—豆è…：åŠä¸ï¼ˆ150g）
・切りもã¡ï¼ˆå¸‚販）：2個
・冷å‡ã†ã©ã‚“：1玉
薬味
・柚åã“ã—ょã†ï¼šé©é‡
・ゆãšï¼š1個（皮ã®ã¿ä½¿ç”¨ï¼‰
・七味：é©é‡ |
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| Dorayaki ã©ã‚‰ç„¼ã (Sweet Red Be |
| By: cookingwithdog |
Added: 21 Jan 10 |
Views: 18 |
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Ingredients for Dorayaki (6 pieces) 2 Eggs 80g Johakuto White Sugar or Raw Sugar (2.82 oz) 1 tbsp Honey 1/2 tsp Baking Soda 50ml Water (1.69 fl. oz) 130g Cake Flour (4.59 oz) 1~3 tsp Water to adjust the thickness of the batter 100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb) 150g Premade Anko for regular Dorayaki (0.331lb) ** Please watch our "How to Make Zenzai & Anko" video. www.youtube.com 50ml Whipping Cream chilled in a fridge (1.69 fl. oz) 1/2 tbsp Sugar ** When ... |
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| How to Make Korokke Pan (Croquette Bun) |
| By: cookingwithdog |
Added: 17 Sep 09 |
Views: 40 |
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Ingredients for Korokke
(8 pieces)
- Korokke Filling -
400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content
800ml Water to cook potatoes (3.38 u.s. cup)
8g Salt - 1% of the amount of water
100g Mixture of Ground Beef and Pork (3.53 oz)
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp Raw Sugar
1 tsp Cooking Oil
1/2 Onion (150g/0.331 lb)
- Batter for Korokke -
1/2 Egg
25ml Water (5 tsp)
25g Cake Flour (0.882 oz)
100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one
Cooking Oil to deep-fry korokke
Ingredients for Korokke Pan
(2 pieces)
2 Bread Rolls (Koppepan )
2 Korokke
Japanese Worcester Sauce
Cabbage
Parsley Leaves
** Cooking too many korokke at once lowers the oil temperature, causing the outer skin of the korokke to crumble down. Do not move the korokke in oil until they are slightly colored.
How to Deep-Fry Frozen Korokke
1. Place frozen korokke in a frying pan.
2. Pour frying oil over the korokke until covered, turn on the burner, and deep-fry at medium heat.
3. Do not touch the korokke until slightly colored and gently flip them over.
4. When the surface becomes golden brown, they are ready to serve. |
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| How to Make Green Tea Ice Cream (Matcha Ice Cream) |
| By: cookingwithdog |
Added: 25 Aug 09 |
Views: 66 |
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Ingredients for Green Tea Ice Cream
(400ml/1.69 u.s. cup)
200ml Milk (0.702 u.s. cup)
60g Brown Sugar/Refined Sugar (2.12 oz)
1 1/2 tbsp Matcha - Green Tea Powder
100ml Whipping Cream 36% fat (3.38 fl. oz)
Ingredients for Green Tea Ice Cream Parfait
(serves 1)
Green Tea Ice Cream
10g Brown Rice Flakes (0.353 oz)
30g Premade Anko (1.06 oz)
3 Shiratama Dango
Whipped Cream
Caramel Sauce
- Shiratama Dango (18 pieces) -
50g Shiratamako - Glutinous Rice Powder (1.76 oz)
45ml Water (1.69 fl. oz)
** Please watch our "How to Make Tofu Dango" video.
http://www.youtube.com/watch?v=5PZuMdrYI7E
About Music:
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/ |
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| How to Make Yakitori (Skewered Chicken) |
| By: cookingwithdog |
Added: 12 Aug 09 |
Views: 41 |
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Ingredients for Yakitori
(serves 2)
300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms
Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves
- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic
** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.
About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat
Creative Commons http://creativecommons.org/licenses/by-sa/3.0/ |
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