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Grilled Rice Balls
Ingredients (1 onigiri)
100 g rice
2 tbsp konbu Shoyu soy dashi sauce
1 tsp butter
1 sheet nori seaweed (optional)
Make plain onigiri and set aside.
Heat a frying pan and melt the butter on medium low heat.
Place the onigiri in the pan and cook for about 7-10 minutes each side until crispy browned.
Brush a soy sauce on the surface and cook for a few minutes.
Tips: How to make onigiri
Use about 100grams of rice. Wet both hands with water, and use some salt (+/-1 g) to rub into both hands. Place the rice in your hands and squeeze into a triangle shape. After squeezing and rotating it about 7 times, the rice should be able to keep its shape.
Curry is one of the most popular dishes in Japan, along with ramen noodles and sushi. Curry originated in India although it has been adapted and become popular around the world, including in England. It is said that the Japanese navy followed the example of the British fleet, where curry was originally eaten because it could be preserved for longer than ordinary stew. The Japanese soldiers brought the curry recipe back to their homes and it spread from there.
The Japanese have developed their own original style of curry using stir-fried carrots, onions and potatoes mixed with curry roux.
It is so simple to cook and tasty!
Ingredients (6 servings)
100 g carrot, diced
230 g potatoes, diced
400 g onion, cut as per personal preference
1 tbsp oil
850 ml water
½ box Vermont curry sauce mix (mild)
Note: meat (optional)
Saute ingredients (medium heat):
In a large pot, preheat oil in pot, add bite sized pieces of vegetables, and saute well.
Add water and simmer (low to medium heat):
Simmer until ingredients soften (about 15 mins)
Add curry sauce mix (remove from heat):
Break apart curry sauce mix into pot and stir until dissolved.
Simmer (low heat):
Simmer once more, stirring occasionally (about 10 mins). Serve over cooked rice.
(Fried crispy noodles with seafood in starchy sauce)
Ingredients (2〜3 people)
yakisoba noodles 3 packs
mix seafood 200 g
bok choy １bag
green onion ２
quail eggs ９
Starchy sauce “An”
shoyu tbsp 2
sugar tbsp 1
sake tbsp 1
sesame oil tbsp 1
mirin tbsp 1
oyster sauce tbsp 1
shantung tbsp 1
water 300 cc
katakuriko (potato starch) tbsp 2 (with water tbsp 2)
Mix all seasonings (except katakuriko)
Put the noodles in a frying pan, cook 3 minutes each on both sides until crisp golden. Then, place them on serving plates.
Put all the ingredients in another frying pan and cook until tender, then, add 1 seasoning mix.
Simmer for 2-3 minutes and add katakurio, heat again until thick.
Cover the noodles with Ankake sauce to serve.
Ankake Yakisoba is a very popular dish from children to adults. We can get a lot of vegetables and protein at once, so it is also popular school lunch for students!
400 g ground pork
1 onion – chopped finely
20 g “panko” bread crumbs
1 tbsp sesame oil
1 tbsp sake for cooking
1 tsp soy sauce
1 tbsp ginger – grated
½ tsp salt & pepper
Sweet and Sour sauce
4 tbsp water
3 tbsp shushi vinegar
2 tbsp sake for cooking
2 tbsp tomato ketchup
1 tbsp sugar
1 tbsp soy sauce
1 tsp mirin
*1 tbsp sesame
*1 tbsp “katakuriko” potato starch – mixed with 1tbsp water
Mix all A ingredients well. Take a tablespoon size meat and shape it into bite-sized round pieces.
Put all B ingredients in a pan and warm up.
Heat up the frying pan with 3 cm of oil. Fry meatballs at low temperature (160℃). When it`s cooked, remove them from the oil.
Put the meatballs in 2.
Mix the potato starch, put it in 4, and mix until it shines.
Turn off the heat before the sauce thickens and serve with some sesame on the top.
Somi Shantung Deluxe (seasonig mix)
Shantung is made from more than 20 kinds of carefully selected spices. Using Shantung, you can enrich the taste and flavors in Japanese, Western and Chinese dishes.
Kimchi Hotpot (for 2 people)
mackerel 120 g
kimchi 200 g
Chinese cabbage 1/2
shiitake/enoki 1 pack
green onions 3
tofu 1 pack
Shantung 20 g
water 600 ml
sesame oil tbsp1
１ Cut all the ingredients into bite-sized pieces.
２ Put all the ingredients in the pot and start heating.
３ When the vegetables are tender, turn off the heat, add the eggs and cover the pot. Wait for few minutes, serve and enjoy the very delicious taste.
Cooking time: 20mins
Summer in Japan sometimes also enjoys some hot temperature. Refreshing “somen" noodles are very popular during summer season.
There are various types of dipping sauce for noodles. Today, I would like to introduce this delicious walnut soy milk dipping sauce. By roasting the walnuts, the fragrant aroma and umami are enhanced. Soy milk and soy sauce are a surprising culinary match.
Ingredients (2 pax)
walnut 60 g
maple syrup tbsp 1
dashi soy sauce tbsp 2
soy milk 150 ~ 200 cc
1. roasting the walnuts
2. pound walnuts in a suribachi (mortar)
3. add maple syrup, dashi soy sauce and soy milk, and mix well
4. serve somen noodles and dipping sauce
Using a “suribachi" mortar, the aroma and umami of the ingredients will be enriched. In Japan, “suribachi” mortar have been used for many meals in history, making our meals more creatively and more tasty.
Okara Sakura Denbu
(mashed and seasoned okara soy pulp)
Denbu is often used for chirashizushi, maki-sushi, even bento boxes. Denbu is normally pink color and has a sweet taste therefore it is quite popular for children.
Those who have seen Totoro may remember. That pink powder that Satsuki put on her lunch box is Sakura Denbu.
Introduction of ingredients
Shredded Nori seaweed
Chirashizushi (sushi taro)
Okara Sakura denbu