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Archives: Recipes

Site articles.

Unohana – Simmered Soy Bean Pulp-Veg

admin@dnmd
0
January 25, 2021
Unohana - Simmered Soy Bean Pulp
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Unohana – Simmered Soy Bean Pulp

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

4-6

servings
Prep time

1

時間 
Cooking time

20

minutes

Ingredients

Directions

  • Soak shiitake mushrooms in water for about an hour to rehydrate.
    After drain mushrooms, reserving the water in a small bowl. (This can use as dashi soup water)
  • Remove stems from mushrooms and slice thinly.
  • Take 2 cups of water (include mushrooms dashi) and mix with kombu dashi.
  • Heat oil in a large skillet and stir-fry carrot on medium heat until cooked through.
  • Add mushrooms and konnyaku, and stir-fry together. Add okara and cooking sake, and stir-fry until heated through.
  • Pour the all seasonings and dashi soup over okara and stir-fry until the moisture is almost gone.
  • Add spring onion slices and mix.
  • Enjoy healthy eating!
Category:

Japanese Style Curry

admin@dnmd
0
January 21, 2021
Japanese Style Curry
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Japanese Style Curry

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Curry Roux Medium Hot – 215g

  • Cooking Oil – 1+1/2 table spoons

  • 4 cups of water

  • 3 medium Onions – thinly sliced

  • 3 medium Potatoes – peeled and cut into bite-size pieces

  • 2 Carrots – peeled and cut into bite-size pieces

  • 2 Egg Plants – peeled and cut into thick half-moon shape

  • 3 Boiled Eggs

  • Cheese (if use)

Directions

  • Cut vegetables. Curry roux also finely chop to make easy to melt.
  • Heat cooking oil in a large and deep pot over medium heat.
  • When oil is hot, add all vegetables in a pot and stir well.
  • When the vegetables are oiled, add water and boil around 15 minutes or until potatoes become tender.
  • Dissolve curry roux in the soup and stir lightly.
    *adjust the thickness of curry to your preference by changing the amount of curry roux and water
  • Simmer for about 5 minutes.
  • Garnish with boiled egg and serve with steamed rice.
    You also can enjoy with any other toppings you like. (cheese, deep fried chicken, pickles…etc.)
Category:

Japanese style Stuffed Capsicum

admin@dnmd
0
January 18, 2021
Japanese style Stuffed Capsicum
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Japanese style Stuffed Capsicum

Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cut capsicum into 2pc and remove white portion and seeds. And chopped onion.
  • Mix pork minced, Bread crumb, chopped onion and egg well
  • Stuff 2 into capsicum and grill on meat and turn around when the surface become crispy.
  • Remove extra oil by cooking paper.
    Bake in 5min after adding water and cover pan
  • Remove capsicum from the pan.
    Put tomato ketchup and tonkatsu sauce into pan and boil for sauce.
Category:

Saba Misoni (Miso simmered mackerel)

admin@dnmd
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January 18, 2021
Saba Misoni (Miso simmered mackerel)
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Saba Misoni (Miso simmered mackerel)

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cut Mackerel and make cross slit. Also slice ginger.
  • Pour the boiled water for removing smell and wipe moisture well.
  • Boiled water, sake adding sliced ginger and sugar , and put pieces of mackerel
  • Keep aluminium foil and boiled in slow heat in 10-15min
Category:

Kinpira renkon-Veg

admin@dnmd
0
January 11, 2021
Kinpira renkon
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Kinpira renkon

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

Directions

  • Peel lotus root and slice into thin rounds.
    Peel the carrots and chop them into small pieces.
    (We can also recommend to use Konnyaku Jelly Black.)
  • Mix water and grain vinegar. Soak lotus root slices into it for 5 to 10 minutes for remove the lye.
  • Heat sesame oil in a large skillet.
  • Stir-fry carrot and renkon slices on medium heat until lotus root well cooked.

  • Add seasonings and stir-fry until the liquid is gone.
  • Sprinkle roasted sesame white and mix.
  • Serve into small bowls. Enjoy vegetables!
Category:

Grilled Salmon

admin@dnmd
0
January 7, 2021
Grilled Salmon
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Grilled Salmon

Course: Breakfast, Lunch, DinnerCuisine: JapaneseDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

Directions

  • Cut salmon into 3 equal parts.


  • Coat the salmon with salt.
  • Spread the Frying Pan Foil on a pan.
  • Heat the pan on high heat. When the pan is hot, turn down to medium heat and put salmon.
  • Grill both sides well.
  • Enjoy with soy sauce.
Category:

Buta Kimchi Stir Kimchi and Pork

admin@dnmd
0
January 6, 2021
Buta Kimchi
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Buta Kimchi

Course: Easy, porkDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Season pork belly sliced with salt and pepper.
  • Grille both side of pork belly sliced in sesame oil.
  • Add Kimchi, Sugar and Dashinomoto.
  • Stair in couple of minutes and put a pinch of roasted sesame seeds.
  • Donburi style today.
    Add Gochujang paste for spicy food lovers.
Category:

Miso Soup – Vegetarian

admin@dnmd
0
January 5, 2021
Miso Soup - Vegetarian
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Miso Soup – Vegetarian

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

Directions

  • Cut silken tofu into 1-inch cubes.
  • Put water, Kombu dashinomoto and onion in a pot. Simmer in a middle heat until just before boiling.
  • Turn off the heat.
    Add miso paste little by little and dissolved slowly.
  • Add silken tofu and dried wakame, and simmer in a middle heat until just before boiling.
    * It’s best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup.
  • Enjoy your vegetarian miso soup. 
Category:

Simmered Squid and radish – Nimono

admin@dnmd
0
December 29, 2020
Simmered Squid and radish - Nimono
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Simmered Squid and radish – Nimono

Course: Easy, Fish, Japanese Food, Non-VegCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Squid Tube – 200g

  • Radish – 200g

  • Cooking Sake – 1 tablespoon

  • Mirin – 2 tablespoons

  • Sugar – 1 tablespoon

  • Water – 300ml

  • Soy Sauce – 2 tablespoons

Directions

  • Cut the squid into 1 to 1.5cm width. Radish also cut into 1.5cm thickness.
  • Put squid, radish, water, sake, mirin and sugar in a pot. simmer them over high heat. Once it boiled, turn down the heat to low and boil 15 minutes more.
  • When radish turned soft, add soy source and simmer.

  • Enjoy!
    Cool it once and then warm it up and eat, the taste will soak into it and will be even more delicious.
Category:

Edamame Curry-Veg

admin@dnmd
0
December 28, 2020
Edamame Curry
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Edamame Curry

Course: Indian Food, VegDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Edamame – 500g

  • potato (boiled) – 250g

  • onion – 4 pieces

  • tomato – 4 pieces

  • Yogurt – 1 Cup

  • green chili – 3 pieces

  • Garlic Paste – 1 teaspoon

  • Ginger Paste – 1 teaspoon

  • Salt – 1 tablespoon

  • cooking oil

  • water – 1 cup

  • coriander (if use)

  • Whole Spices

  • bay leaf – 2 pieces

  • cinnamon – 2 pieces

  • cardamom – 2 pieces

  • cumin – 1 teaspoon

  • clove – 4 pieces

  • black pepper – 4 pieces

  • Powder Spice

  • chili powder – 1 teaspoon

  • coriander powder – 2 teaspoons

  • garam masala – 1+1/2 teaspoons

  • turmeric powder – 1/2 teaspoon

Directions

  • Gather the ingredients.
  • First, make tomato paste.
    Heat the cooking oil, ginger and green chili in a pan. When the oil is hot, add the onions and fry for 3 to 4minutes. 
  • Add tomatoes and fry.
  • Stir and cook until the tomatoes have turned soft and mushy.
  • Make paste.
  • In another pan, heat the cooking oil and whole spices.
  • When the oil is hot, add tomato paste and stir well.
  • When well cooked, add salt and powder spices, and stir.
  • Add yogurt in 3 portions and stir well.
  • Add potatoes and Edamame, stir well.
  • Add water and boil.
  • Garnish with chopped coriander and serve with naan or hot steamed rice.

Category:
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