May 15, 2007

Kurigohan (栗ごはん)

Kurigohan (栗ごはん)


Rice cooked with chestnuts.


If you have enough time and have pacient, you had better to
buy unshelled chestnuts and remove the husk by yourself. You also
have to remove thin skin.

(It is really time-consuming work but it is worth to do. This is
one of my favorites.


("Kuri" means chestnuts.)


Ingredients (for 2-3)


About 15 unshelled chestnuts

(If possible, choose ripe & sweet one)

300 ml rice

360 ml water

salt


Direction


1. Peel the chestnuts. First, peel hard hask then sork in a
water for 30 minutes then remove thin skin.


2. Wash the rice well until the water become clear. Drain and
lleave for 30 minutes.


3. In a thick- bottomed pan (stone corted one is better), put
rice, water, 1/2 tsp salt and chestnuts and heat on low heat with
a lid.


4. After about 15 minutes (it depends on the strength of the
heat), when the water is disapeer, stop heating and leave for 10
minutes to steam. Never open the lid.


5. Mix the rice and serve.


April 05, 2007

Kaisendon (海鮮丼)

Kaisendon (海鮮丼)


Kaisen (Fresh seafood)-donburi.


"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. It is difficult to get
"Sashimi" in UK.

But when you have an opportunity to go to Japan, it is worth to
try them.


Ingredients


Sashimi

(You can buy some Japanese food shop or some special
fishmonger)


Wasabi

Soy sauce


(For Sushi rice)

Cooked rice (steaming hot)

Sushi vinegar (See "How to make Sushi") or "Mitsukan seasoning
vinegar"


Direction


1. Sprinkle vinegar on the hot rice. Mix rice and sushi
vinegar with using fan and cool quickly.


2. Serve sushi rice in a bowl and place the sashimi onto it.
Add some Wasabi.


3. (Individually) In a small dish, mix Wasabi and soy sauce
and pour onto it.


 


March 29, 2007

Chashudon (焼豚丼)

chashudonChashu (cooked pork) on the rice.

"Chashu" is very useful item. We use it as an ingredients of Ramen noodle and add chopped Chashu to the fried rice. The sweetness and soy sauce flaver is go well with rice.



Ingredients & directions

1. Slice Chashu and warm up.

2. Serve hot rice in a bowl then put Chashu. Pour some soup on it. Sprinkle chopped chives on it.


March 03, 2007

Chukadon (中華丼)

chukadonChukadon (中華丼)

Chuka-donburi. Happosai on the rice.



"Chuka" means "Chinese". I don't know there is the same dish in China or not. But probably it is certain, we have got a hint from Chinese cuisine. If you put "Happosai" on the crispy fried noodles, we scall the dish "Saraudon". But never ask me why? about it.


Ingredients & Directions

See "Happosai"


1. Serve cooked rice in abowl, then put "Happosai" on it.

2. Pour some light molt vinegar (or rice vinegar) to taste.


March 02, 2007

Gyudon (牛丼)

gyudonGyudon (牛丼)

Cooked beef on the rice.

There are many "Gyudon stand" in Japan. "Yoshinoya" and "Matsuya" is the most popular franchise chain of this dish. In this recipe, we usuary use paper thin sliced beef. But it is very difficult to buy sliced meat in this country. I always freeze meat and slice when it is not completely thawed.

Ingredients (For 2)

200g beef thinly sliced (include some fats)
1/2 onion sliced
1 tsp ground ginger
3 tbsp soy sauce
1 tbsp suger
2 tbsp red wine
150-200 ml thin dashi stock
vegetable oil (or beef tallow)
cooked rice
(If possible, pikled ginger and Shichimi for toppings)

Directions

1. Slice beef thinly as far as you can.

2. Heat a pan and pour little oil and grounfd ginger and lightly stir-fry. Add Beef and onion. Then cook until beef is half cooked.

3. Add sugar and pour red wine. Stir and add soy sauce. Lastly, pour dashi stock and cook untli it simmer down a little.

4. Serve hot rice in a bowl then put meat and onion. Pour some soup on it. Sprinkle some toppings before eat.


Yoshinoya (吉野家)is the most famous Gyudon restaurant chain. I enjoy Yoshinoya's gyudon for almost 25 years.
Visit this website and Yoshinoya Gyudon shop!!!Yoshinoya D&C





March 01, 2007

Unadon (鰻丼)

unajyuUnadon (鰻丼)

"Unagi-donburi" Teriyaki eel on the rice.

In Japan, "Unagi-Kabayaki (Teriyakli eel) is one of good things and most of Japanese people love it. We usuary fillet the eel and remove the bones and grill with sweet soy sauce. To make Kabayaki needs special skills so we always eat at the spacial restaurant or buy it at the supermarket. I believe you will take a fancy to "Japanese teriyaki eel" so If you go to Japan, please try it.
In this country, it is possible to buy "Frozen teriyaki eel" at the Japanese food shop.

Ingredients (For 2)

1 vacuum package of Teriyaki eel
cooked rice (hot)
Sansho(Japanese special spice "zanthoxylum" If possible)

Directions

1. Open the package and keep the tariyaki sauce in it. (Sometimes extra sauce sacket is attached.)

2. Grill the eel on the foil for 5 minutes until the surface gets burned

3. Brush the teriyaki sauce onto the eel and cut into 3cm.

4. Serve the hot rice in a bowl, and pour some teriyaki sauce onto it. Then put teriyaki eel.

5. Sprinkle Sansho before eat.



In a large pan, Boil the package. Open it, cut the eel and put on the rice.


Open the sacket and pour teriyaki sauce on the rice. Cut the eel and put on the rice and cover with a wrap. Then warm up in a microwave range.

February 28, 2007

Tendon (天丼)

tendonTendon (天丼)

"Tempura" on the rice



This is popular menu in Japan. Particularly, I like "Prown tempura"donburi. When I make it, I set cooked rice and tempura sauce to finish cooking at the same time to finish up tempura.
Sometimes at home, we make this dish at the following day of tempura party to eat leftovers. (alway vegetable ones.) So I introduce the recipe for leftovers.

Ingredients (for 2)

(For tempura)
Big prown, squid, white fish, aubergine, shiitake mushroom, sweet potato, green beans okra, etc. (as you like)
Tempura butter (see Tempura)
Temppura sauce (see Tempura)
cooked rice (steaming hot)

Directions (see Tempura http://blog.livedoor.jp/hirosuke99/archives/cat_50034179.html

1. Prepare all ingredients. Heat up the tempura sauce.

2. Coat ingredients in a tempura butter and deep-fly in vegetable oil. Then drain off the fat.

3. Serve hot rice in a bowl and pour some tempura sauce onto it. Dip hot tempuras in a tempura sauce then put on the rice.

4. Cover the bowl with the lid (dish or something) until start eating.



1. In a pan, heat the tempura sauce (for one person) to boil.

2. Add tempura (leftover) in the sauce and simmer for a while.

3. Serve cooked rice in a bowl, and put tempura and pour tempura sauce onto it.

February 27, 2007

Spaghetti in Japan (日本のスパゲッティ事情)

c55275b9.gifSpaghetti

There are two types of "Popular Spaghetti dishes" in Japan.
First one was introduced from USA after WWII. (In 1800s, the pasta was introduced for the first time, however, it did not spread among the public.)The main dishes are "Meat sauce spaghetti" and "Spaghetti Napolitan". The characters of these dishes are "soft pasta", "Thick, sweet tomato sauce"and "high volume". Until today, Japanese people prefer to sprinkle "Tabasco pepper sauce" onto the spaghetti. This custom was also came from America.
In '60s, these spaghetties were the regular menu of coffee house. In late seventies, many spaghetti reataurants appeared here and there. We considered spaghetti in sort of noodle and we didn't know the word "Pasta" at the moment. These restaurant sold only spaghetti dishes and we orginate many Japanese style recipes in those days.
Seconod one is "Itarian style Pasta". Over ten years before, when Japan was in bubble era (about 1985-1990), The "Itarian cuisine boom" started. The fancy Itarian restaurants increased at a faster rate and the information of Itarian food were appeared in magazines for young women in unison. In those days, we learnt a lot about real Itarian food. For example, we understood that Spaghetti is only small part of Pasta, and in Itary, pasta should be cook "al dente" and never cook too much until it becomes too soft. We also learned many other Itarian food and spacial ingredients.
When bubble was over, the Italian food boom shifted from restaurant food to home cooking. The pasta was cheap, delicious and easy to store, so it was cooked at many homes.
Nowadays, Itarian restaurant is still popular and cheap & delicious restaurants are collecting popularity. Many young sheffs go Italy to study Itarian food and many fine cookery books are publishing. So Itarian cuisine in Japan is still improving and we are also creating new recipes for Japanese. So we might be create Japanese-style spghetti which far from real Italian food, it will no doubt we continue to eat pasta made in Italy.
Now there are many kinds of pasta dishes, I introduce some popular ones.




February 25, 2007

Katsudon (カツ丼)

katsudonKatsudon (カツ丼)

"Katsu-donburi" Cutlet and egg on rice

In Japan, we usually make Katsudon with pork cutlet. But it costs a lot of time and labour. So I use "Turkey escalopes". you can get easy at the super market. This menu is very easy, handy... That is why I recomend it.

Ingredients (for 2)

2 Tonkatsu (pork catlets)
I often use "Turkey escalope (with bread crumble)" selling at supermarkets.

1 onion
2 eggs
1tbsp suger
2tbsp soy sauce
200ml dashi stock
Nori seaweed (if availale)
cooked rice

Directions

1. Grill the escalope. Break eggs and beat lightly.

2. Cut onion into thick slices. And cut escalope, 2cm.

3. In a small frying pan, pour stock and put onion. Add suger, soy sauce and simmer until half cooked.

4. Add escalope, put lid over and simmer until onions are cooked.

5. Put few scoops of stock and pour over escalopes. Add eggs, put lid on and heat until soft cooked. (Don't heat too much.)

6. In a rice bowl (large bowl), put warm rice in, then put soft eggs and escalopes (5) on the rice.

7. If you have, scatter the "nori"(small cut) over it.


February 24, 2007

Sukiyaki eastern style (関東風すき焼き)

sukiyakiSukiyaki eastern style (関東風 すき焼き)

In Japan, there are two way to make Sukiyaki. they are "Eastern style" and "Western style". I introduce real Sukiyaki recipe for reference so this recipe also includes some ingredients difficult to get.



Ingredients for "warishita" Sukiyaki sauce

soy sauce
sugar
"Mirin"
Dashi stock
(mixing ratios are vary by each chefs)

Mix all ingredients in a pan with low heat.


Ingredients for Sukiyaki

Sliced beef for Sukiyaki (150-250g per person)
Yaki tofu (grilled tofu) cut into bite size (about 1.5cm*3cm*3cm)
Mushrooms (Shiitake mushroom, Oyster mushroom, Maitake, Shimeji etc.)
3 large Negi (green onion) cut on the cross (about 1.5cm width)
1 bunch of Shungiku
Shirataki (Noodle like "Konnyaku")
Namafu (Soft cake made from gluten)
Sake (Japanese rice wine)
Sukiyaki sauce
1 lump of beef fat (It usually attach to the beef when you buy.)
Salmonella free Eggs (1 or 2 per person)

Portable gas stove or electric cooker for Hot pot
Sukiyaki pan


Directions

1. Break the egg into a small ball and beat lightly. (use as a dipping sauce)
2. Heat a pan with strong heat, spread beef fat evenly. Stir-fry half amount of Negi until lightly brown, then get them togetheer to the corner.
3. Spread the small portion of beef on the left space of the pan. When the beef is half cooked, turn them and add little sukiyaki sauce to taste. Then eat the meat with raw egg. (Never cook the meat too much.)
4. Repeat 3 few times. Enjoy the sukiyaki meat. Well cooked negi is also good with sukiyaki meat.
5. Now move to vegetables and other ingredients. Add both meat and other ingredients to the pan and pour Sukiyaki souce to taste. (The orders to add ingredients to the pan are Tofu, Shirataki, mushrooms, remining Negi, Namafu and Shungiku.) Meats should be loosen well and never cook too much. Simmer until vegetables are cooked.
6. If you feel the soup is too thick, add Sake and if you feel too thin, add another Sukiyaki sauce.


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