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Japanese Mixed Rice – Hijiki

admin@dnmd
0
February 6, 2021
Japanese Mixed Rice - Hijiki
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Japanese Mixed Rice – Hijiki

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Wash rice and soak in water in 30min
  • Put Frozen Abura age in hot water in 3min and then slice that
  • Dehydrate Shiitake mushroom and then slice that
  • Put all ingredients in rice cooker and cook
Category:

Crab Omelet Rice

admin@dnmd
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February 4, 2021
Crab Omelet Rice
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Crab Omelet Rice

Course: Lunch, Dinner, MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Rehydrate Shiitake mushroom and shred crab stick and beat eggs
  • Stir bamboo shoot and Shiitake mushroom in sesame oil
  • Put No.2 into beaten egg and cook omelet
  • Put omelet on rice
  • Bring ingredients of sauce except potato starch to a boil
  • Thicken the sauce by potato starch with water. And then put on omelet and rice. Add Benishoga.
Category:

Japanese Mixed Rice

admin@dnmd
0
February 4, 2021
Japanese Mixed Rice
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Japanese Mixed Rice

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Slice Bamboo shoot, Abura age Konnyaku, Carrot and Chicken
  • Wash rice and soak the rice for 30-60min.
  • Put all in rice cooker and switch on.
Category:

Bluefin tuna Sashimi

admin@dnmd
0
February 4, 2021
Bluefin tuna Sashimi
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Bluefin tuna Sashimi

Course: Dinner, Lunch, MainCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Keep warm water (approx.40℃) and put salt 4% into water
    e.g. 40g of salt into 1 Ltr of water
  • Clean dusts on surface of tuna in water well
  • Remove plastic bag of Tuna and put Tuna into No.1
  • Keep tuna in water for 1-2 minutes. It shall keep half thawed. (Surface thawed but inside still frozen)
  • Wipe water well and wrapped by kitchen paper.
    And keep tuna in refrigerator for 4-5 hours.
    And then it is ready to eat.
Category:

Shrimp with Chilli Sauce (Ebi Chili)

admin@dnmd
0
January 28, 2021
Shrimp with Chilli Sauce
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Shrimp with Chilli Sauce

Course: Main, Dinner, LunchCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

Directions

  • Rub the shrimp with a pinch of salt and then knead a small amount of potato starch. Rinse with running water and drain thoroughly.
  • Fry in 140 degree oil.

  • Place the shrimp on kitchen paper to remove unwanted oil.
  • Put the sesame oil in the heated pan.
    Add Garlic & ginger paste, Tobanjan, sugar, and tomato ketchup and mix.
    Add the  chopped  onion and stir-fry on medium heat.
    When the delightful smell stronger, turn to low heat and continue to stir-fry.
  • Dissolve the potato starch in water. (1 tablespoon of potato starch and 2 tablespoons of water)
  • Add shrimp in a pan, and then pour 5 over the sauce and mix.
    If you think the sauce is too thin, gradually add the dissolved starch and mix.
    Finally mix lightly.
  • Enjoy!
Category:

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
0
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:
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