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Grilled Salmon

admin@dnmd
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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
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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
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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
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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
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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:

Kampachi Teriyaki

admin@dnmd
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December 26, 2020
Kampachi Teriyaki
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Kampachi Teriyaki

Course: Easy, Fish, Japanese FoodCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Mix ingredients in sauce
  • Defrosted fish well and keep the pieces in the sauce in 30min. Turn around a couple of times
  • Wipe sauce on surface of fish well (Avoid burned). Put fish on Asahi Kasei Pan foil on the pan
  • Grill both of sides and put sauce into the pan
  • No need to clean the fried pan.
Category:

Tonkatsu

admin@dnmd
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December 25, 2020
Tonkatsu
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Tonkatsu

Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Tenderize pork loin and score the fat
  • Coat both of side in flour and remove extra flour
  • Coat both of side in egg and then in breadcrumbs
  • Deep fry in 6min (one side in 2min and other side in 4min)
Category:

Tonjiru – Pork Miso Soup

admin@dnmd
0
December 25, 2020
Tonjiru - Pork Miso Soup
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Tonjiru –
Pork Miso Soup

Course: Easy, Japanese Food, Non-Veg, porkCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cut Vegetables, Pork and Konnyaku
  • Stir fry Vegetables, Pork and Konnyaku with sesame oil
  • Put all stair fried ingredients into water with Dashi, and then boil. Skim off the scum accordingly
  • Dissolve Miso paste in water well
  • Put chopped spring onion
Category:

Hijiki and Water chest nuts Salad

admin@dnmd
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December 25, 2020
Hijiki and Water chest nuts Salad
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Hijiki and Water chest nuts Salad

Course: Easy, Veg, SidesCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Soak Hijiki in plenty of water for 30 min
  • Slice Water chestnuts and carrot thinly
  • Mix ingredients in sauce
  • Boil Hijiki, Water chestnuts and Carrot in 1 min
  • Mix 3 and 4, And then put Edamame

Category:

Keema Curry

admin@dnmd
0
December 25, 2020
Keema Curry
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Keema Curry

Course: Dinner, lunchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

Directions

  • Chop the onion, water chestnut and shiitake mushroom.
  • Heat the cooking oil, ginger and garlic paste in a pan on medium heat. When the oil is hot, add the onions and fry until browned or for 3 to 4minutes. Stir often to prevent them from burning or sticking to the bottom of the pan.

  • Add Shiitake mushroom, water chestnut and minced pork. Mix well and cook, stirring frequently, until the pork is well cooked.
  • Add water and curry roux and stir well until the roux melts.

  • Put Keema curry on the rice and garnish Edamame if use.
Category:
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