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Chinese-style hot salad / JAPANESE HOME COOKING

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http://www.asahicom.jp/english/images/TKY201107060459.jpg http://www.easydinnerrecipes.co.uk/images/27816.jpg

It is not always easy to eat enough vegetables, but here's a good way to pack more in by reducing their volume through cooking. The key to this week's hot salad is boiling the green vegetables quickly in the Chinese soup.
"The flavor of the soup will seep into the vegetables and enhance the flavor," says chef and restaurant owner Tomoshige Ichikawa. Adding oil to the soup is another time-saving tip. The higher boiling point allows the vegetables to cook more quickly. The light coating of oil adds a glossy shine to the vegetables and prevents the sauce from being overabsorbed to make them soggy.

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"Mabo dofu" spicy tofu and beef

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http://fukumanen.jp/japanese/menu/odawara_restaurant/images/detail/od052.jpg
(mabodoufu (マーボー豆腐) / Image)

In Japan, mabodoufu (マーボー豆腐) was introduced by Chen Kenmin who opened the first Sichuanese restaurant in Tokyo in the 1950s. Instead of using only the salty and spicy bean paste, Chen also adopted sweet bean paste in the recipe and make the dish less spicy and less oily.

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Spring Vegetables Steeped in Dashi (Ohitashi)

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http://www.japanesefoodreport.com/photos/ohi-tashi.JPG
(Spring Vegetables Steeped in Dashi (Ohitashi) / Image)

Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi.

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Steamed Rice with Chicken and Vegetables

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http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/pic/09120701/main.jpg
(Steamed Rice with Chicken and Vegetables / Image)

Steamed rice is traditionally prepared in one of two ways. Actual steaming is done by placing a bowl or pot containing dry rice into a food steamer, and cooking it until done. Steamed rice is normally cooked by adding dry rice and a small amount of salt to water and boiling it in a covered pot. Today, most rice is prepared in electric rice cookers, that work the same way.

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Kaisendon (海鮮丼)

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"Kaisen" means very fresh seafood. This dish is gorgeous meal. Various "Sashimi(raw fish)" are placed on the rice. So freshness of ingredients is the most important.
But when you have an opportunity to go to Japan, it is worth to try them.

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Fried Noodles with Pork and Vegetables

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http://www.stockfood.pt/images-pictures/Spicy%20Pork%20Stir%20Fried%20with%20Noodles%20and%20Vegetables-681248.jpg
(Fried Noodles with Pork and Vegetables / Image)

Here in Japan, we ahve many kinds of Noodle Recipes.
"Fried Noodles with Pork and Vegetables" is also one of the popular noodle recipes.

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Potato Salad

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http://pds.exblog.jp/pds/1/200908/02/16/c0147116_0325632.jpg
(Potato Salad / Image)

Potato salad is a dish made from potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course.
And here in Japan, it's also very popular as one of Japanese Dishes.

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Creamy Bamboo Shoot Soup With Miso

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http://3.bp.blogspot.com/_8Qo7InQHAZM/SFMncVOIwXI/AAAAAAAAAZ4/759QgpbMM4I/s400/PICT0071.JPG
(Creamy Bamboo Shoot Soup With Miso / Image)

Takenoko or bamboo shoot is a quintessential harbinger of spring in Japan. There are many kinds of takenoko recipes, that is to say, takenoko rice, takenoko in stir-fries, and much more.
As a change of pace from all the traditional takenoko dishes, taking up herewith very creamy, subtle soup that was a big hit. The gentle flavor of the takenoko comes through very well, and it’s a great way to use up bits of the shoots that aren’t as good looking, like the heel. And the creaminess is not derived from a flour-based roux (it’s thickened with cooked rice), so this soup is gluten-free.

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Shortlist of Sansai (山菜)

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http://blogimg.goo.ne.jp/user_image/16/a6/a55d33f52d075b4e25c8e8254f877929.jpg
(ふきのとう(Fuki no to) / Image)

SANSAI (Mountain Vegetables) 山菜

There are over 200 varieties of sansai, the mountain vegetables that spring forth from the ground in the spring. When sansai arrive at the market, you can overhear customers talk about the arrival of spring. It is served many ways including ohitashi (simmered), sunomono (vinegared), tempura, aemono (dressed with a sauce), and kinpira (julienned and stir-fried). Over a bowl of soba noodles the bitterness of the sansai is a nice contrast to the earthy buckwheat noodles. There is something special about the bitter vegetables when served up in tempura.

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tag : Japanese Food

Fried Fish Japanese Style (Buri no Tatsuta Age) 魚の立田揚げ

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http://gohannojikan.jp/apl_image/06023_00815.jpg
(Fried Fish Japanese Style (Buri no Tatsuta Age) / Image)

"Chicken Tatsuta Age" is Japanese-style fried chicken and have been made at home in Japan. The same process can be used with seafood, in particular meaty or fatty fish like buri, katsuo, or maguro.

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Sesame and Soy Dressing for Cold Noodles (冷やし中華だれ)

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http://www.kyounoryouri.jp/recipe/upfile/l_1245043930_6599.jpg
(Sesame and Soy Dressing for Cold Noodles (冷やし中華だれ) / Image)

This simple dressing from NHK's cooking site is a version that we use in our house for cold noodles, either somen or soba.

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Futomaki Zushi(太巻き寿司 / Thick Sushi Roll)

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http://hararie-japan-tokyo-tokyo.com/japanese_food/2011/05/16/Japanese-traditional-futomaki-sushi.jpg http://www.pref.chiba.lg.jp/english/outline/img/cul_pic009.jpg
(Futomaki Zushi(太巻き寿司 / Thick Sushi Roll) / Image)

Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with two or three fillings that are chosen for their complementary tastes and colors.

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Pork Ginger (豚肉の生姜焼き)

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http://nzdaisuki.com/restaurant/upload_img/20091027221202pork%20ginger%20web.JPG
(Pork Ginger (豚肉の生姜焼き) / Image)

Pork Ginger is also one of popular dishes in Japan. Shoga means ginger in Japanese and Pork slices are marinated in ginger-flavored sauce and stir-fried.

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Hotate Takikomi Gohan (帆立ご飯) / Scallops and Rice

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http://2.bp.blogspot.com/_90LtxhZdBbw/TClYyKl6RZI/AAAAAAAABbk/NmKgZqQR1HA/s1600/DSC_0333.JPG
(Hotate Takikomi Gohan (帆立ご飯) / Image)

Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredients such as a gomokugohan. Gomokugohan would have five different ingredients in the rice pot with the rice like chicken, carrots, shiitake mushrooms, hijiki, and gobo, for example. The rice is steamed with water, sake, mirin, and soy sauce.

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Gazpacho Somen from NHK Asaichi

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Take up herewith Cooking Program by NHK's Asaichi TV program was a recipe for Gazpacho Somen. It looks so good I can not wait to make it.

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Uni Pasta (うにパスタ) - Japanese Food & Cooking

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http://4.bp.blogspot.com/-CSUskEyLS8o/TdcWbOXCXfI/AAAAAAAABkA/00_QtcY34E0/s1600/DSC_0144.JPG
(Uni Pasta (うにパスタ) Image)

Uni pasta is one of the most sensual dishes I know. But getting it just right depends on the quality of the uni. It just has to be fresh. Whenever we go out to eat and it is on the menu we always order this dish.

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Hiyashi Chuka Noodles

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In the summertime we love to make cold ramen noodles topped with vegetables. Our favorite dressing is based on nerigoma, a paste made from toasted sesame seeds. It is very different from tahini which has a raw taste to it, the nerigoma is actually more similar to peanut butter.
Many different vegetables and toppings will suit this dish. Here we have wakame, nagaimo, cucumbers, tomatoes, ham, and thin sheets of omelet.

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Lightly Cured Pickles (Tsukemono)

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http://www.japaneserestauranthuntingtonbeach.com/index_files/pickled-veg-np-230.jpg http://www.y-douro-k.or.jp/nishizaou/tsukemono.jpg

The Japanese version is a totally different vegetable lightly cured so the intrinsic character of the ingredient being pickled is never lost. There are a number of Japanese pickling methods. This one is great with a slew of vegetables, like red radish, turnips, daikon skin, daikon, cabbage, carrot, broccoli stems, and Japanese cucumber.

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Soy Simmered Hoshi Shiitake (Dried Shiitake Mushrooms)

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Dried shiitake mushrooms (hoshi shiitake 干ししいたけ) are always good to have in the pantry as they have a long shelf life and can be used for many dishes.
To rehydrate the mushrooms place in a large bowl of water and put a drop-lid (otoshibuta) over it to keep the mushrooms submerged. If you don't have a drop-lid you can make a disposable one using aluminum foil.
After the mushrooms are rehydrated they can be left whole to simmer in the soy broth.

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Spicy or Teriyaki Tuna

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http://1.bp.blogspot.com/-3sgaddh9z7E/TXoRYsLi7BI/AAAAAAAABfs/XTMzmDmLQis/s1600/DSCN1455.JPG

Tuna is a very easy fish to cook, very forgiving as it is a meaty fish. We most often eat tuna as sashimi, like the top photo. Usually just garnished with soy sauce and wasabi. If you can find wasabi salt you may like that too as a seasoning.

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。