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Yuzu Peel Milk Sherbet

admin@dnmd
0
November 27, 2025
Yuzu Peel Milk Sherbet
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Yuzu Peel Milk Sherbet

Course: Japanese
Servings

3-4

servings
Prep timeminutes
Cooking time

4

hours 

Ingredients

  • 500ml milk

  • 1pc Kaneku Kizami Yuzu

  • 40g Sugar

  • Chocolate brownie

Directions

  • Defrost Kizami Yuzu
    Put Kizami Yuzu packet in room temperature for 1hour and defrost.
  • Mix all ingredients
    Put milk, sugar and Yuzu peel into bowl and mix well.
  • Put bowl into freezer for 2-3 hours
  • Prepare brownie 
    Break the sherbet and put it on the top of brownie.

Category:

Onigiri Recipe 2

admin@dnmd
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October 11, 2025
Onigiri Recipe 2
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Onigiri Recipe 2

Course: Japanese
Servings

1

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 cup (about 150g) cooked Japanese rice

  • 1/4 tsp salt *adjust to taste

  • 1 sheet of Nori sheet , cut into 2–3 strips

Directions

  • Prepare your hands:
    Wet your hands with water to prevent the rice from sticking.Then rub a pinch of salt (from the 1/4 tsp) onto your palms.
  • Shape the onigiri:
    Put rice on the wrap sheet to protect your hands. Take the warm rice and gently press it into a triangle or ball shape using your hands. Don’t press too hard—just enough to hold its shape.
  • Wrap with nori:
    Wrap one strip of nori around the onigiri. You can wrap it fully or just on the bottom to make it easier to hold.
  • Serve:
    Serve immediately, or wrap in plastic wrap to keep it fresh if eating later.
Category:

Salmon Radish Stew

admin@dnmd
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September 11, 2025
Salmon Radish Stew
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Salmon Radish Stew

Course: Japanese
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Salmon portion 2 pieces

  • Radish half cut

  • Water 200ml

  • Marutomo Bonito Dashi Powder 1 1/2 tsp

  • Miso paste white marukome 1 1/2 tsp

  • Sweet cooking seasonings 1 1/2 tsp

  • Aluminum foil length 9m + 2m Width. 295mm

Directions

  • Peel the daikon and cut it into 1–1.5 cm thick rounds, then cut them into halves or quarters depending on size.
  • Cut salmon into large bite-sized pieces.
  • In a pot, add water, bonito dashi, and daikon.
  • Bring to a boil, then reduce to medium heat and simmer for about 10 minutes.
  • Add the salmon and other seasonings:
  • Simmer until flavors blend.
  • Cover with a drop lid (otoshibuta) with a piece of foil.
  • Simmer on low heat for another 10 minutes, until the daikon is tender and the salmon is cooked through.
Category:

Somen Semiya Upma

admin@dnmd
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April 26, 2025
Somen Semiya Upma
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Somen Semiya Upma

Servings

1-2

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Somen noodles 1 bunch

  • Onion (minced chop) 1piece

  • Potato (small square chop) 1piece

  • Carrot (small square chop) 50g

  • Sun drop oil 1 tsp

  • Ginger paste a little

  • Green chili (small cut) 1piece

  • mustard seed 1/2 tsp

  • Chana dal 1/2 tsp

  • Red chili 1piece

  • Cumin seed 1/2 tsp

  • Curry leaf 5-10 pieces

  • Brown sugar 1/4〜1/2 tsp

  • Turmeric a little

  • Hot water 300cc

  • Lemon a little

Directions

  • Fry somen noodles broken into short strips in a frying pan and set aside on a separate plate.
  • Add oil to a frying pan and heat over medium heat, then add the mustard seeds and chana dal. 
    Then add chili peppers. Add the cumin seeds, reduce the heat to low and cover.
  • Add the curry leaves, and fry the onions over medium heat for 2-3 minutes.
  • Add the ginger and green chilli and fry for about 1 minute.
  • Add the vegetables at this point. Stir fry well over medium heat, then cover and steam over low heat. 
  • Sprinkle turmeric and sugar and stir fry over low heat for about 1 minute. 
  • Add the somen noodles and hot water to the frying pan. Keep stirring.
  • When the noodles are soft enough, it’s done! Add lemon, if you like it.
Category:

Edamame Masala Maggi

admin@dnmd
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April 3, 2025
Edamame Masala Maggi
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Edamame Masala Maggi

Course: Veg
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • Frozen edamame beans 30-50g 

  • Maggi noodles (we used Maggi noodles this time)1 piece

  • Marukome white miso paste 1 teaspoon

  • Butter 1 piece

  • Water 250ml

Directions

  • It’s better to defrost the edamame beans. Bring a pot of water to a boil with 250ml water, add the edamame beans and boil for a little.
  • Dissolve the miso and add the Maggi noodles cut into 4 pieces and mix.
  • Melt the butter and add the masala powder and mix again.
  • Wait until the water has evaporated and serve on a plate.
Category:

Edamame Chaat

admin@dnmd
0
March 25, 2025
Edamame Chaat
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Edamame Chaat

Course: Veg
Servings

2-3

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Edamame beans 80-100g

  • Potato Medium size 1

  • Cucumber Medium size 1/2

  • Tomato Medium size 1/2

  • Onion Small size 1

  • Chaat Masala as you like it

  • Black pepper  as you like it

  • Coriander sticks 3-4

  • Fresh Lemon juice as you like it

Directions

  • Cut potato and boil with the edamame beans.
  • Dice the cucumber and tomato and the onion, and finely chop the coriander.
  • Put all the ingredients in a bowl and mix well. The chaat masala contains salt, so adjust the black pepper to taste.
  • Serve in a bowl and add lemon juice.
Category:

Spring Sushi Roll

admin@dnmd
0
March 3, 2025
Spring Sushi Roll
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Spring Sushi Roll

Course: Japanese
Servings

4

servings
Prep time

1

時間 
Cooking time

20

minutes

Ingredients

  • Nori sheet 4 pieces

  • Cucumber 1 piece

  • Egg 2-3 pieces

  • Bluefin Tuna Chutoro (medium fatty) 1 Saku

  • Salmon Saku 1 Saku

  • Sushi vinegar rice 3-4 people’s quantity

Preparation & Cooking

  • Defrost Tuna and Salmon
  • Make baked tamago, called “Tamago maki”
    Pour a thin layer of egg mixture into the pan and spread evenly. Rolling the egg from the back towards with chopsticks. Turn off the heat, put baked egg on the plate and let it cool.
  • Make Sushi vinegar rice
    After cooking the rice for each person, put it into a bowl, mix rice vinegar, sugar, and salt in a 2:1:1 ratio, mix in a cutting motion, and let it cool also.
  • Making:
    Cut the egg and  the cucumber into thin strips.
  • Cut the tuna and salmon into pieces the same thickness as the cucumber, cutting through the fibers.
  • Lay plastic wrap and nori on a sushi-maki sheet in that order, wet your fingers with water, spread the vinegared rice, and top with the ingredients.
  • Rolls tightly.
  • Cut the sushi rolls to your desired size.
Category:

Hamachi Teriyaki

admin@dnmd
0
January 11, 2025
Hamachi Teriyaki
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Hamachi Teriyaki

Course: Japanese
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Yellowtail(Hamachi)saku 1fillet

  • Sundrop superlite Adanced oil 1tsp

  • Teriyaki Tare Yamamori 2 sp

Directions

  • Defrost Hamachi fillet and wipe water with paper.
  • Spread oil on a heated frying pan and fry the Hamachi. Be careful not to burn it.
  • When the surface is browned, turn it over and cook until both sides are browned.
  • Add the teriyaki sauce, cover and steam.
Category:

Soymilk Miso Ramen

admin@dnmd
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November 16, 2024
Soymilk Miso Ramen
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Soymilk Miso Ramen

Course: Japanese
Servings

1

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • Ginger Paste 1 tsp 

  • Toasted Sesame Oil (for soup) 

  • Sun Drop Oil (for fry) 

  • ⚫︎Kikkoman Soy Sauce 1 tsp 

  • ⚫︎Red Miso Paste 1 tsp 

  • ⚫︎Sugar 1 tsp 

  • ⚫︎Kombu Dashi powder 1 tsp 

  • Onion 2 pieces (small size) 

  • Dried Shiitake Mushrooms 3-4 pieces

  • Spring Onion (topping) 

  • Soymilk No Sweet 300cc 

  • Water 150cc 

  • Itsuki Ramen 100g 

Directions

  • Soak dry shiitake into water,
    Slice onion as possible as thinly. 
  • Heat sesame oil in a pot and add ginger and ●mark ingredients. 
  • When the aroma comes out, add water. 
  • Add soymilk. If the taste is bland, adjust with miso, soy sauce, or sugar. 
  • Turn off the heat and remove the soup pot from the stove.
    In another pot, bring plenty of water to a boil, then add the dried ramen noodles and boil for 6-8 minutes.
  •  Add sun drop oil to another pan and fry onions and mashrooms. The point is to deep fry it at a low temperature.
  • Discard the water from the noodles and add them to the soup pot. 
  • Place noodles in a bowl and top with chopped spring onions, fried onions, shiitake mushrooms. 

Notes

    Category:

    Japanese Samosa

    admin@dnmd
    0
    November 7, 2024
    Japanese Samosa
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    Japanese Samosa

    Course: SnacksCuisine: JapaneseDifficulty: Medium
    Servings

    2-3

    servings
    Prep time

    20

    minutes
    Cooking time

    30

    minutes

    Ingredients

    • Edamame 100g

    • Dried hijiki 25g

    • Gyoza skin 20 pieces 

    • Soy sauce 2 tsp

    • Masala (as you like)

    • Sun drop oil 

    Directions

    • Thaw the Edamame and mash it with a masher or blender. 
      Soak the hijiki in water. 
    • Crushed Edamame with hijiki, add soy sauce and spices, and mix well. 
    • Place the two ingredients in the center of the gyoza sheet and cover the edges with water. 
    • Align to form a triangular pyramid. 
    • Heat the oil to about 180° and gently add step 3. 
    • Fry until golden brown, occasionally pouring oil over the top. 
      Turn it over halfway through. 
    • Drain the oil and place on a plate. as chutney 
      It’s also delicious with mayonnaise or ketchup. 
    Category:
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