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Archives: Recipes

Site articles.

Harusame salad

admin@dnmd
0
February 11, 2021
Harusame salad
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Harusame salad

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Soak Glass noodle in warm water in 1 hour
    Slice cucumber and keep in 5 min after splashing salt. And then wring water out of cucumber well .
  • Boil Glass noodle in 5min and let it cool.
  • Mix loosen crab stick and cucumber into boiled glass noodle. And then mix the seasoning. Put Layu as you like.
Category:

Prawn Cutlets Sandwich

admin@dnmd
0
February 10, 2021
Prawn Cutlets Sandwich
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Prawn Cutlets Sandwich

Course: Lunch, SnacksDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

Directions

  • Make Tar Tar sauce
  • Chop onion and boiled egg.
    Mix them with salt, sugar, vinegar and mayonnaise.
  • Make Sandwich
  • Deep-fry prawn cutlets  in 180 degree oil.
  • Spread mustard on the bread, and then put cutlets on it.
  • Add Tonkatsu sauce.
  • Put the tar tar sauce and cover with another side of bread then cut each sandwich in half.
  • Enjoy juicy sandwich!

Category:

Philadelphia roll

admin@dnmd
0
February 8, 2021
Philadelphia roll
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Philadelphia roll

Course: Dinner, Lunch, partyCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.
  • Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place salmon, cream cheese and avocado lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
  • Sprinkle with sesame seeds.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

    Enjoy with soy sauce and wasabi.
Category:

California Roll

admin@dnmd
0
February 6, 2021
California Roll
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California Roll

Course: Lunch, Dinner, partyCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.

    Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place crab stick and avocado lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.

    This time we added salt, pepper and olive oil on it. Please use your favorite seasonings. Mayonnaise also recommended.
  • Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
  • Sprinkle with tobiko.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

    Enjoy with soy sauce and wasabi.
Category:

Spicy Tuna Roll

admin@dnmd
0
February 6, 2021
Spicy Tuna Roll
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Spicy Tuna Roll

Course: Dinner, Lunch, PartyCuisine: JapaneseDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Make Sushi Rice
  • Prepare sushi vinegar by mixing vinegar, sugar and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. And then cool it.
  • Spread the hot steamed rice into a large plate or a large bowl.
    *Use a nonmetallic bowl to prevent any interaction with rice vinegar. 
  • Sprinkle the vinegar mixture over the rice and fold the rice with a shamoji (rice spatula) quickly. Be careful not to smash the rice.
  • Make Sushi Rolls
  • Chop the raw tuna into small cubes, and combine with the Chilli sauce, sesame oil and lemon juice in a bowl and mix.
  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.


    Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
  • Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
    Sprinkle with roasted sesame.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.
  • Garnish scallions and enjoy with soy sauce.
Category:

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
0
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:
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