August 31, 2012

Hamburger steak

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I don't know if many people know it or not,
but Japanese cooks Western style food at home quite often.
Especially, with Japanese twist.

Hamburger steak is one of the dishes which Japanese loves.
As its name suggest, the Hamburger steak originally derives from Hamburg(Germany).
The original one is made by meet(beef) only,
however, the Japanese one is made by minced meat(usually,beef:pork=7:3),
egg and bread crumbs(soaked in milk) as liaison and sauteed onion to make the patty/burger juicy and tender.
It's more like Meatloaf.

My mum sauteed only half amount of onion, and add another half raw.
If you put all onion raw, your pate get shrink as you cook as the water in onion evaporates.
The reason why we saute onions first is that sauteing brings out onion's maximum sweetness and release water.
However, if we put some raw onion, we can enjoy the crisp texture of raw onion as well as sweetness of onion.

This time, I made a Japanese style gravy sauce with sauteed mushroom,
served with Brussels sprout, snow peas and raddichio.
It's a perfect winter contort food.
However, Hamburger steak suits any occasion all year round.
Grilled on the BBQ, melted cheese and tomato sauce on top in Spring,
Pan fried and served with grated Daikon radish and Ponzu sauce in summer.
Make your own Hamburger Sandwich with Autumn veggies.
Stewed in Demi-glace sauce with mushrooms in winter. etc.
Enjoy it your own way!


< Ingredients >
Minced meat* 600g
Onion (large) 1
Egg 1
Bread crumbs** 5Tbsp
Black Pepper(freshly grounded) to taste
Salt(good quality) to taste
Nutmeg 1(Grated)
Oil for frying

Sauce
Garlic 1 clove
Shiitake mushroom 5(sliced)
Mushroom 5(sliced)
Butter 2Tbsp
Soy Sauce 2Tbsp
Minin 1Tbsp
Sake 3Tbsp

* : Preferably, minced beef 420g and minced pork 180g
** : Preferably, make your own bread crumbs from the day old bread

< Method >
1.Season the minced meat with salt and pepper set aside.
2.Chop the onion very fine and saute the half amount of onion in a little oil until transparent. Remove from heat and set aside.
3.In a small bowl, soak bread crumbs in milk and set aside.
4.Add egg and Nutmeg in the minced meat and mix well until the mixture became sticky(fluffy).
Add Onion(sauteed and raw), bread crumbs + milk, and mix well.
5.Divide meat into fourths, and make a patty. Toss back and forth to force air out.
6.Shape into burger(oval) shape, indenting the middle of each with your thumb.
7.Heat small amount of oil in the pan and saute hamburgers over medium heat until browned on one side. Turn and brown the other side.
8.Add some water or sake(or white wine) to the pan. Cover the pan and simmer over medium heat until hamburgers are cooked through.
9.Remove from pan.
10.To make the sauce, add all sauce ingredients in the same pan, and bring to a boil.
11.Meantime, heat a little amount of oil(Olive oil) in a frying pan,
add garlic, shiitake mushroom and mushroom. Saute until tender.
12.Add mushrooms to the sauce and simmer till thickened.


< Nutritional Facts >
Meat : high in protein, Iron(beef), Vitamin B1(pork), B2(beef)
Brussels sprout : Vitamin B2&C
Mushroom : Protein, Minerals(potassium, calcium, magnesium, phosphorus),
VitaminsB&D


Health benefits >
Help recovery from fatigue
Prevent anemia
Strengthen bones
thedish at 21:20|この記事のURLComments(0)

August 19, 2012

Agedashi Tofu ( Agedashi Dofu )

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< Ingredients >
Tofu ( Farm/Cotton Tofu ) 2 blocks
Katakuriko ( Potato Starch ) for Dusting Tofu ( 3 to 4 Tbsp )
Vegetable Oil for Frying

Topping
Daikon ( Chinise Radish ) 3 cm, Peeled and Grated
Ginger 1 knob, Peeled and Grated
Spring Onion few strings, Sliced
Bonito Flakes ( Katsuobushi ) handful
Shichimi ( Japanese chili flakes ) ( Optional )

Sause
Dashi (Japanese soup stock) ½ cup
Soy Sauce 2 Tbsp
Mirin 2 Tbsp


< Method >
1. Wrap Tofu with tea towels/paper towels and place it on a cutting
 board. Put another cutting board on top of the tofu.
 Drain water for 10 to 15 minutes.
2. Meanwhile, grate Daikon and Ginger. Slice Spring Onions.
3. In a saucepan, heat Dashi stock, soy sauce and mirin.
 Bring to a boil. Keep it warm.
4. Dry Tofu with paper towels and cut into bite size pieces.
5. Heat Oil in 180oC in a deep pot.
6. Dust Tofu with Katakuriko, tapping out excess.
 ( Do not dust in advance!! )
7. Deep fry Tofu until they turn golden blown.
 ( They swell up in the middle when it’s cooked )
 Drain on the paper towels.
8. Place the Tofu in a serving bowl and pour the sauce over it.
9. Garnish with Daikon, Ginger, Spring Onion and Bonito Flakes.


< Tofu / Nutrition facts >
Good source of Protein (High in essential amino acids)
Good source of Fat (cholesterol-free)
High in calcium, Iron, Vitamin E
High in Isoflavones

※ Organic and non-GM Tofu is much preferable to conventionally
 produced tofu.


< Tofu / Health benefits >
Lower LDL(=bad) cholesterol
Alleviates symptoms associated with menopause
Lower the risk of (breast) cancer
Strengthen bones
Prevent osteoporosis and cardiovascular diseases


< Hints >
Soy beans is know as a food which is hard to digest.
However, Tofu is made by cooked soy beans so it's easy to digest.
Here is the interesting article about Tofu
The Dark Side of Soy


< Tip for Deep Frying >
Dust with Katakuriko just before deep frying and tapping excess out.
( the more butter/flower you put, the more oil Tofu absorbs. )
Heat the oil at 180c. Never overload the Pot.
Use liberal amount of oil.
Here is the interesting article about deep-frying
Deep-Frying
thedish at 21:46|この記事のURLComments(0)

July 31, 2012

Miso soup and my childhood memories

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An example of a very common Miso soup Recipe
Tofu and Negi(=Spring Onion) Miso soup

< ingredients >
4 cups Dashi soup stock
1 block Tofu, cubed
4 Tbs Miso paste
3 stalks Spring onions, chopped

< Method >
1. Prepare Dashi soup stock in a pan and bring to a boil.
2. Add Tofu and cook for a few minutes.
3. Scope out some soup stock from the pot and dissolve miso in it.
 Gradually return the miso mixture in the soup. Stir the soup gently.
 When you see bubbles on the rim of a pot, stop the heat. (never boil miso!!)
4. Add chopped spring onions.

< Hints >
Vegetables grown under ground are cooked from water(=Dashi).
Vegetables grown below ground are cooked from hot water(=Dashi).
Fish, clams and tofu should be cooked but don't over cook.
Seaweed(e.g. wakame) and leafy vegetables are added in the soup just
before serving.



Miso soup and my childhood memories

Rhythmic sound of spring onions being chopped from kitchen,
our small house was filled with heart-warming smells of miso.
I knew my breakfast would be ready soon…
And mum called us that "meal is ready!" then, my family eating together.
This is one of my best childhood memories.


And, my grandfather who lived to be eighty nine.
Every single morning, he had a same breakfast.
A bowl of steamed rice, Umeboshi(picked soured plum),raw egg
and a bowl of miso soup.
It shouldn't be enough for an adult but he always said the same things when he had his meal.
Before eating, " Itadakimasu"
During the meal, he spoke to himself
- but he obviously knew we were listening - ,"Hara hachibunme"
And, after eating, "Gochisosamadeshita".

Itadakimasu. It literally means, " I shall take". But my parents/grandparents told me
that "Thank you (to animals/plants, Mother Nature and farmers ) for giving me your life".
Hara hachibunme. Hara means stomach, hachibunme means 80%.
So it means that we'd better eat in moderation.
Gochisosamadeshita is the word giving respect to the people who cooked the meal for you.

These words show beautiful Japanese culture and I do appreciate my parents/grandparents taught me such a beautiful meaning of these words.
I can still see my grandpa's graceful manner of eating humble meal
when I close my eyes.

thedish at 21:45|この記事のURLComments(0)

Iciban Dashi

Dashi is Japanese stock which is the base of many Japanese dishes,
such as miso soup, Nimono(simmered/stewed dishes), Nabemono (pot dishes)
and Sauce/Dressing.
Making Dashi stock is much easier and quicker if compare with Western style
soup stock.
It's because the ingredients used to make Dashi goes through a lots of manufacturing
processes(which is usually done by hand, especially, the good one)
so that it's packed full of flavor.
All we have to do is that release that flavor at the right timing in the right way.

This is the most common Dashi soup stock called "Ichiban dashi
( Konbu and Katsuo Dashi)".

< Ingredients >
10 cm Konbu ( dried kelp )
20 g  Katsuobushi ( dried bonito flakes )
4 cups Water

< Method >
1. Wipe the Konbu with clean cloth. Score the Konbu.
 Place water in a deep pot and soak Konbu in the water for about 30 minutes.
2. Place the pot on medium heat and remove the konbu just before the water boils.
3. Add Katsuobushi. Skim the scum and when comes to a boil, turn off the heat.
4. Let it set until Bonito flakes sink.
5. Place a paper towel in a colander and strain the stock through it.
 ( Do not squeeze them. It'd make the stock muddy. )

Dashi stock can be refrigerated for 3 days, can be frozen for few months.





thedish at 21:39|この記事のURLComments(0)

July 07, 2012

Roasted Parsnip and Beetroots

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Roasted Vegetables are a perfect winter delight.
It not only tastes great but is also very simple to make.
Roasting concentrates vegetable's flavor and bring out their sweetness.

Use this recipe as a template and feel free to add in whatever
root vegetables you happen to have on hand.
The important thing is to cup veggies into similar-size pieces and
don't overcrowd the roasting pan.
Just about any kind of root veggies ( and fennel ) will work for this recipe.

< Ingredients >
Parsnip 2
Beetroots 2
Spanish Garlic 4cloves, unpeeled
Extra virgin Olive oil
Sea salt
Freshly ground Black pepper
Thyme 4springs (fresh/dry)

< Method >
Preheat oven to 220c.
Combine Vegetables, Garlic and Oil in the large bowl.
Season with salt and pepper, toss to coat.
Spread out in a single layer on a roasting pan. Sprinkle with thyme.
Roast, stirring halfway through, until tender,
golden brown, and charred in spots, about 20minutes.


< Beetroots / Nutrition facts >
Low in calories and fat.
High in fiber, vitamins, minerals and antioxidants

< Beetroots / Health benefits >
Detoxifier and blood purifier (antioxidants )
Increase stamina (nitrates )
Prevent cancer ( Betanin, antioxidants )
Prevent anemia ( folate, iron )
Lower blood pressure, prevent cardiovascular disease
Heal gastric ulcers
Red blood cell growth

< Parsnip / Nutrition facts >
High in fiber, vitamins, minerals and phyto-nutrients
< parsnip / Health benefits >
Reduce blood cholesterol levels ( fiber )
Controlling heart rate and blood pressure ( potassium )

Both can be eaten raw.
You can get more nutritional benefit by eating them raw
as some of the nutrient is vulnerable to heat.
thedish at 22:24|この記事のURLComments(0)

June 22, 2012

Celeriac Soup

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Is there anything better than a hot cup of soup on a cold day?
Especially, when you have homemade broth on your hand.

Whenever I make porched chicken,
I keep the stock in small portions in my freezer.
It can be used for so many things - a vegetable soup or risotto
it's amazing.

I don't use double cream or anything
to make this soup richer and thicker.
Pureed celeriac provides flavor and work to thicken the broth.

< Ingredients >
White Onion 1
Thyme 1bunch ( Preferably, fresh one. I used dried one,though )
Celeriac 500g(≒1 knob)
Potatoes 500g
Chicken Stock 1L
Soy milk 100ml ( You can use double cream or milk instead )
Butter
Seasalt
Black Pepper
Extra Vargin Olive Oil
Baby Celery Leaf

< Method >
1. Roughly chop Onion,
 Peele Celeriac&Potatoes and roughly diced.
2. Sweat onion in the butter and olive oil for about 5 minutes.
 (apron. 5 minutes until translucent and soft but not colored at all.)
3. Tie the thyme up with a little string and
 add to the pot with the celeriac, potatoes and stock.
4. Bring to the boil and simmer for 30 minutes
 until the vegetables are tender.
5. Add soy milk, bring back to the boil, then remove the thyme
 and puree the mixture in a blender or food processor.
6. Season carefully to taste, adding.
7. Serve hot. Garnish with baby celery leaf,
 freshly ground black pepper and a drizzle olive oil.


< Nutrition facts >
Low in calories, High in Poly-acetylene anti-oxidants.
Vitamin B group, Vitamin C, Vitamin K.
Phosphorus, Iron, Calcium, Copper and Manganese.

< Health benefits >
Strengthen bone and teeth(Vitamin K, Calcium, Phosphorus ),
Treating Alzheimer's disease(Vitamin K),
Cell metabolism(Phosphorus)
Restore immunity(Copper)
thedish at 21:25|この記事のURLComments(0)

June 06, 2012

Nasu Dengaku

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One of my favorite Japanese Autumn dishes is Nasu Dengaku.

Usually, Nasu is deep fried or grilled, then coated with Dengaku miso and grilling again to caramelize the miso.
However, I shallow fry the Nasu in the pan so that the outside of Nasu is just a little crisp and centre just melts in your mouth.

Dengaku miso can be further varied by adding fragrant seasonings
- such as yuzu rind, fresh ginger juice, roasted sesame seeds, kinome(japanese herb) -
however, the most common one is red miso/sake/mirin/sugar
mixture is thickened with egg yolks.

Mine is made by using most common ingredients in western countries
and is easy to make.
But if you have any chances you can get a freeze-dried yuzu rind,
softened in tepid water for a couple of minutes and add as a garnish.
It tastes as good as it looks!


< Ingredients >
Eggplant 2
Spring Onion few strings
Freeze-dried Yuzu rind (option)
Grape seeds oil 4Tbs+

Sauce
Red miso 4Tbs
Tahini 1/2Tbs
Mirin 3Tbs
Dashi(Japanese soup stock) or Water 1Tbs


< Method >
1. Cut Eggplant crosswise into rounds 2cm thick.
 Leave in water for 10 minutes. Drain, then towel dry.
2. Slice Spring onion (white part only, 5cm in length) thinly in lengthways.
 then leave in cold water for a couple of minutes. Drain.
3. Soak Freeze-dried Yuzu rind in tepid water for a couple of minutes. Drain.
4. Heat the Oil in the pan, add Eggplants. Cook until outside is brown and inside is soft.
 * Eggplant absorbs the oil like sponges.
 So, you may need to add oil during you are cooking.
 When you stop adding it?
 It's time to stop when Eggplant stops absorbing it.
5. Meanwhile, make a Dengaku miso.
 Put all ingredients in a pan, and place on low heat. Stir constantly until thick.
6. Put Dengaku miso on top of the Eggplant.
 (You can grill it in the oven to caramelized the miso,
 but it's tasty enough to eat as it is.)
7. Garnish with Spring onion and Yuzu rind.
 Serve immediately.


It goes well with sake/wine as a nibbles/tapas.
Also, you can have it as a part of the meal.

< Example of traditional Japanese menu for Autumn >
Steamed rice
Japanese style clear soup (with full of Autumn vegetables)
Seasonal Meat or Fish dish as main (e.g. grilled saury)
Nasu Dengaku
Salad ( e.g. Shredded Daikon, Gobou(burdock) Salad )
thedish at 21:15|この記事のURLComments(0)

May 31, 2012

Grilled Saury

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Eating seasonal food is one of the things I like about Japanese Cuisine.
Seasonal food is fresher and so tends to be tastier and more nutritious.
I can feel and enjoy the season by eating seasonal dishes
and it makes me appreciate nature more.

Grilled Saury.
It's such a simple dish. No skill, No special equipment needed.
Simply cut the Saury in half and grill it with its guts.
You can serve it with grated Daikon radish and Lime(Sudachi) or Lemon.
Daikon has an enzyme called Amylase which helps the body digest starches as well as resolves carcinogen contained in the burnt food.


< Nutritional Facts >
Protein( good source of essential amino acid = amino acid score 100 ),
EPA, DHA, VitaminA,VitaminB group, VitaminD, VitaminE, Calcium and Iron

< Example of traditional Japanese menu for Autumn >
Steamed Rice
Miso Soup ( Your choice of seasonal vegetables and/or Wakame and/or Tofu )
Grilled Saury
Seasonal vegetable dishes ( such as Stewed(Nimono) Pumpkin )
Seasonal vegetable pickles ( such as Pickled Nozawana )
thedish at 23:39|この記事のURLComments(0)

May 22, 2012

Chai Tea ( YOGI TEA )

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It’s getting colder and colder everyday in Melbourne.
It’s becoming hard to get out of bed in the morning…

I try to get up early on my days off,
and do as many chores and work as possible in the morning
to have my afternoon tea time.

On a cold day, my favorite is Chai Tea.

My ex-house mate – a former Australian Ballet Soloist,
a present Yoga instructor(=Yogi) –
learnt this authentic Chai tea recipe when she went to India for her yoga study.
It has a heart-warming taste, and warms you to the bone.
What’s more, the spices being used are good for your health and well being.
Also, It acts as a natural digestive aid so that it’s good for summer, too.
( You can enjoy it either hot or cold! )

By the way, she calls it “YOGI TEA”.
I think that Yogi drinks it to improve their meditation and yoga performance.
Highly recommended!


< Ingredients >
20 Whole Cloves
15 Cardamon Pods
20 Black Pepper corns
3 Cinnamon quills
1 Tea bag contents
1knob Fresh Ginger ( grated )
Honey ( to taste )
Soy Milk

< Method >
Bring Cloves to the boil in water.
Then add the rest of ingredients.
Portion 1/2 water 1/2 Soy milk.
Let simmer untill color changes into light brown.
Add honey to taste.


Doctors and other experts have begun to recognize the benefits of herbs and spices
in the overall health of the human body and immune system.

< Nutrition Facts >
Clove : Proteins, Iron, Calcium, Phosphorus, Potassium and Manganese
    VitaminA, VitaminC and Good source of dietary fiber
Cardamon : Potassium, Calcium,Manganese, Iron, Copper
      VitaminB group(riboflavin,niacin), VitaminC
Black pepper : Manganese, Iron, Good source of dietary fiber and antioxidant
       VitaminA, VitaminB group, VitaminC and VitaminK
Cinnamon : Magnesium, Phosphorus, Calcium, Potassium, Iron and Zinc
      VitaminA, (VitaminB group = Choline,Niacin ), C, E(Alpha Tocopherol)
Ginger : Potassium, Manganese, Copper, Magnesium, Calcium and Iron
    Carotene(VitaminA),(VitaminB group=Pyridoxine),VitaminC

< Health Benefits >
Clove : Anti-inflammation, Anti-flatulent, Loose motions, Digestive aid, Reduce nausea,
    Relieve diarrhea and Cancer prevention
Cardamon : Digestive aid, Diuretic, Warm you up(good blood circulation), Stimulant,
      Stomachic and tonic and Stimulating the metabolism
Black pepper : Digestive aid(anti-flatulent), Cancer prevention, Prevent Alzheimer's,
       Lower blood pressure, Nerve shooting, Help prevent heart disease
       and Warm you up(good blood circulation)
Cinnamon : Help keep our arteries healthy, Manage blood sugar levels,
      and lower cholesterol and Warm you up(good blood circulation)
Ginger : Anti-inflammation, Anti-flatulent, Painkiller, Nerve soothing,
    Reduce nausea(motion sickness or pregnancy), Relieve migraine headaches,
    Relieve common cold, cough and sore throat, Cancer prevention,
    Treat diarrhea and Warm you up(good blood circulation)
thedish at 22:14|この記事のURLComments(0)

April 30, 2012

Braised Pork Belly ( Vinegar Braised Pork Belly)

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It's getting colder day by day. Around the turn of the season, our body feels more tired and easy to get out of shape.
So, It time to have well-balanced meals.

Pork contains lots of vitamin B1, also known as thiamine, helps to speed the metabolism. Vitamin B1 metabolizes carbohydrates. It turns blood sugar into energy that fuels you. In addition, thiamin is also important to the maintenance of the nervous system.
Garlic and Spring Onion contains allicin which helps absorption of Vitamin B1.
Daikon(Chinese Radish) and Watercress which is famous for its digestive enzyme.
It's true that pork belly contains lots of fat more than other parts of pork, however, it helps absorption of fat-soluble Vitamins in vegetables.
What's more, braising will convert the collagen into gelatin, it helps the quality improvement of our skin, hair and nails.
Adding vinegar in your stock helps tenderize meat even though you shorten your cooking time a bit.

It's a perfect dish for around the turn of the season.


< Ingredients >

Pork belly 1 kg
Boiled egg 4
Daikon 1/2
Watercress 1 bunch
Garlic 2 cloves
Ginger 1 knob
Spring Onion 2 stalks
Cooking Rice wine 1/2 cup
Konbu 10 cm
Rice vinegar 1/2 cup
Soy sauce 1/2 cup
Brown sugar 1/2 cup


< Method >

1.Wash and slice Ginger with its skin on, Crush Garlic.
2.Slice Dikon in 3 cm thick.
3.Cut Pork ( you can ask your butcher for the boneless Pork belly ) in 3 - 4 cm cube.
4.Put an half amount of Ginger, 1 clove of Garlic, 1 stalk of Spring Onion, Cooking rice wine and 3.
5.Cook on the high heat until boiling. Keep skimming the form.
6.When it comes to the boil, turn to the medium heat and simmer for 30 mins.
Skimming if necessary.
7.Strain the Pork and wash it with tepid water. Wash the pot.
8.Add 7(=pork only),Daikon, a rest of Ginger, 1 clove of Garlic, 1 stalk of Spring Onion, Konbu,
Rice vinegar, Soy sauce and Brown suger in the pot.
Water to cover.
9.Place a cartouche and simmer ( start with medium, then low heat) for at least 30 mins.
Preferably, for 2 hours.
10.Add boiled Egg(peeled) at the last minutes of cooking.
11.Garnish with Watercress. Serve hot.



寒さが日増しに募ってきました。季節の変わり目は疲れも溜まりやすく、体調も崩しがち。
そんな時こそ、バランスの取れた食事を。

糖質をエネルギーに代える為に必要なビタミンB1(チアミン)が多く含まれている豚肉。
ビタミンB1は自律神経のバランスを整える働きもあります。
そのビタミンB1の吸収を高めるのが、ニンニクとネギ(アリシン)。
消化を助ける大根、クレソン。
豚バラ肉は他の部位に比べて脂肪が多いですが、野菜に含まれる脂溶性ビタミンの吸収を助けるのに役立ちますし、
何よりも、長く煮込む事でコラーゲンのゼラチン化が起こり、
肌、髪、爪などの質的改善を助けます。
煮汁にお酢を入れる事で、調理時間を少し短くしても肉を柔らかく煮る事が出来きます。

季節の変わり目に、ぴったりの一品です。
thedish at 21:08|この記事のURLComments(0)

April 07, 2012

Purple Carrot,Nectarine and Rocket Salad with Vino Cotto

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Summer has almost gone and I will miss luscious stone fruits.
This salad is perfect for summer as the stone fruits are in season.
So, it's the last chance to make it this year.

I think Purple carrot, Rocket and Vino Cotto go well with Nectarine.

As the color suggest, purple carrot tastes a bit similar to the beetroot.
Also, have a sweetness as does carrot so.
But we don't need to hustle to get our hands and kitchen purple and clean up them.
It does have a purple colored juice to deal with, but it comes off quite easily so don't worry about it.

Nectarine and Purple Carrot both have a sweetness, so I put Rocket to add peppery, salad taste.
For the crispy texture, I add Roasted Walnuts.
All ingredients done good job, so I just pour over a little amount of Vino Cotto as a dressing.

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Read more about purple carrot.
Reference : carrotmuseum.com


thedish at 19:52|この記事のURLComments(0)

March 22, 2012

Bircher Muesli

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< Ingredients > Serves 1

Rolled Oats 2/3 cup
Linseeds 1Tbs
Apple Juice(preferably, Organic) 50 ml
Apple 1/4
Plain Yoghurt 3 Tbs
Seasonal fresh fruits to serve
Honey to serve
Roasted Nuts to serve


< Method >

The night before, place the Oats and Apple Juice in a bowl. Cover and soak overnight.

In the morning, grate the apples and add to the bowl of soaked oats.
Add the yoghurt and honey and mix together well. You could add more Apple Juice or Yoghurt to loosen the mixture if it’s too thick.
Top with your fruit selection and sprinkle with the nuts.



< 材料 > 一人分

押し麦                     2/3カップ
リンシード                   大さじ1
アップルジュース(出来ればオーガニックのもの) 50ml
りんご                     1/4個
プレーン・ヨーグルト              大さじ3
季節のフルーツ                 適宜
ロースト・ナッツ                適宜
はちみつ                    適宜

< 作り方 >

前日に、押し麦とアップルジュースをボールに入れて浸しておきます。

翌朝、リンゴをすりおろし、ヨーグルト、季節のフルーツ、ロースト・ナッツ、
はちみつをかけて、よく混ぜて食べます。
固いようなら、アップルジュースかヨーグルトを足しても。

thedish at 20:42|この記事のURLComments(0)

March 03, 2012

Salmon Kinutamaki

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I've got an interesting fruits called "native finger lime' at the vegetable connection.
The shop assistant kindly told me that it goes well with seafood
so I took it to cook something seafood dish.

Today is a "girls festival" in Japan.
The 3rd of March is for the girls, the 5th of May is for the boys.
There are some traditional festive dishes for it.
However, some of the ingredients for these dishes are difficult to find in here.
Also, most of them aren't in season in Australia.

So, I just make up something looks great as festive dish by using this lime.



" Salmon Kinutamaki "

Daikon Katuramuki,then pickled in sweet vinegar sauce and konbu kelp
Salmon (sashimi grade)
Yuzu-kosyo ( yuzukosyo is made with green chili and yuzu)
Native finger lime


Props : striped rectangle plate, Hakusan Porcelain ( Japan )




thedish at 22:23|この記事のURLComments(0)

February 23, 2012

Lightly fried assorted summer veggies in Japanese sauce

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< Ingredients >
1/4 Jap Pumpkin
1 Eggplant (solk in water, then drain and towel dry)
1 Red Cupcicum
10 Green Beans
2 Onion
1 Red Chill(deseeded and sliced)

Cooking Oil(vegitable Oil) for Shallow fry

500ml Dashi soup stock (preferably, make it yourself. Taste totally different!!)
1/4cup Soy sauce
1/2cup Mirin
1/4cup Sake


< Method >
1. Cut veggies.
Pumpking 1.5cm thick
Others are cut in bite size

2. Make sauce.
Place Sake and Mirin in a pot, boil it down until alcohol has evaporated.
Add Soy sause, then Dashi soup stock.
When it come to the boil, stop cooking.

3. Heat the cooking oil in Deep pot aprox. 170c.
Fry Pumpkin until soften.
Fry Eggplant until its white part becomes slightly browned.
Fry other veggies for 30sec to 1mins.

4. Drain excess oil on the paper towel.
Place all veggies in the sauce while its still hot.

5. Leave it at least 15mins.
You can keep it in the fridge for next couple of days.


You can enjoy this dish either hot or cold.
All veggies are in season and high in Vitamin and Minerals.
Especially, most of veggies are high in fat soluble Vitamins(=VitaminA,D,E and K)
so that it's good to cook in oil.

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thedish at 20:20|この記事のURLComments(0)

February 07, 2012

Gazpacho

DSCF0960


< Ingredients > serve 4
2 Tomatoes
1/3 Cucumber(continental)
1/2 Red Onion
1 slice of Bread(Stale one can be used)
100ml Water
1 Tbs Vinegar
1 Tbs Extra Vergine Olive Oil
1 pinch Salt

Ice cubes can be used according to your need.


< Method >
1. Cut all Veggies and Bread up in cube.
2. Put it in an air tight container and add Water,Vinegar and Salt.
3. Leave it in a fridge over night.
4. Place all ingredients in a food processor or blender and process until smooth.


It is uncooked soup so that you are blessed with enzyme which we can find in raw food.
This soup will help restore the nutrients and also kept the body cool.
All veggies used in this soup is in season.
Perfect for summer!


Props : Bordallo Pinheiro Blue Plate (Portugal)


thedish at 19:42|この記事のURLComments(0)