Japanese cuisine, Japanese food recipes.

Archive for the ‘ChinaCook’ Category

Chicken gets tender when simmered in coke.
First:

Put chicken thighs on a chopping board with the skin side down. Make a cut diagonally to the thick part of the chicken, and sprinkle salt and pepper.

Peel carrots, cut into bar shape, same width with the chicken.

Trim off stems from sayaingen (green beans).

Separate broccoli into small clusters, boil in hot water and drain in a sieve.

Second:
Put half amount of each carrot and sayaingen (green beans) on the chicken, roll each with takoito (kite strings). Do the same with another chicken.

Heat vegetable oil in a frying pan over medium heat, brown the #1 surface thoroughly.

Wipe the excess oil with paper towels, add cola and cook over high heat. Bring to a boil, skimming, add , bring to a boil again, cook the covered pan with drop-lid in for 20 minutes over high heat. Reduce the heat if the heat is too strong.

Leave to cool. Drain the juice, remove strings, cut into bite-sized pieces. Serve in a plate, add well-boiled on top with broccoli and cherry tomatoes.

First:

Season both sides of raw tuna block with plenty of salt and pepper.

Chop off the root of mizuna (pot herb mustard) and wash well with water. Cut into 3-4cm(1.2-1.5 inch)lengths. Soak in cold water until crisp. Then thoroughly drain.

Chop off the root of shimeji mushrooms and separate into smaller clusters. Cut maitake (hen-of-the-woods) mushrooms into smaller pieces easy to eat.

Combine all ingredients of and mix well. Depending on the thickness of the white sesame paste, the could be too thick. If the sauce is too thick, thin by using some dashi stock which is not listed in the ingredients.

Second:
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Saute maitake and shimeji mushrooms and season with salt and pepper. Remove mushrooms from the pan.

Add the remaining olive oil in the frying pan. Place tuna blocks and evenly brown both sides over medium heat. Remove from the pan and cut into 7-8mm(0.25-0.3 inch) thick slices. Serve with sauted maitake and shimeji mushrooms. Pour over it.

First:

Open the can of tuna and drain the juice lightly.

Rinse sashimi wakame (raw seaweed) in water, drain, cut into bite-sized lengths if it’s too long.

Peel Yamatoimo (or Nagaimo ) and cut into 6-7mm(0.25 inch) cubes.

Remove stems from kaiwarena (young shoots of raddish), rinse in water, cut into half.

Rinse cherry tomatoes, remove stems, and cut into 4 pieces top to down.

mix .

Second:
Put wakame on a plate and spread tuna flakes on top of wakame, and sprinkle with Yamatoimo (or Nagaimo ), kaiwarena (young shoots of raddish) and cherry tomatoes.

pour over all.

Enjoy the beautiful colors of spring
First:

Wash rice and drain.

Cut canned bamboo shoots into bite size slices.

Peel onions and julienne.

Remove stem of shiitake mushroom; separate shank and top portion; wipe off dirt. Shred shank lengthwise and julienne top portion.

Cut pork into 1.5 cm(0.6 inch) squares and soak in seasoning ingredients. Remove pork from sauce just before cooking; keep sauce separately.

Wipe konbu seaweed with tightly squeezed cloth.

Mix omelet strip ingredients well.

Second:
Put rice and seasoning into rice cooker and add seasoned dashi broth until regular level. Add bamboo shoots, carrots, mushrooms, pork , konbu seaweed and turn on rice cooker.

While rice is cooking, remove peas from pod and wash briskly in water. Boil in salted water. When ready drain in strainer.

While rice is cooking prepare omelet strips. Put little oil in frying pan, pour in beaten eggs, spread evenly and turn over. Remove quickly and let cool. Cut into thin slices.

When rice is cooked, leave for 10 to 15 mins. Remove konbu seaweed and mix with rice paddle. Place in dish, garnish with omelet strips and sprinkle green peas.

First:

Cut onion lengthwise into thin slices.

Remove strings from snow peas and cut diagonally.

Reconstitute wakame seaweed. Squeeze to remove the water and roughly cut into smaller pieces if too long.

Reconstitute fu (dry gluten) and squeeze to remove excess water.

Second:
Place dashi broth and sliced onions in a pot and cook.. When onions are translucent, add wakame seaweed and fu. Add miso and soften it in the broth until it dissolves completely.

Add snow peas and chopped leek. Lightly stir and serve.

First:

Peel radish and cut in four lengthwise. Then slice crosswise into thin quarter-rounds.

Cut onion lengthwise into thin slices.

Rinse fresh wakame seaweed in water, cut into bite-size lengths and squeeze out water.

Second:
Place dashi broth and radish in a pot and cook over medium heat. When it comes to a boil, lower the heat. Add onions when radish is half-translucent.

When onions are soft, add miso and soften it in the soup to let it dissolve. Add wakame seaweed and chopped leeks, then turn off the heat. Pour soup in a serving bowl.

It’s worth making the sauce with nori tsukudani preserves (nori seaweed simmered in soy sauce, mirin and sugar.)
First:

Wash potato well with its skin on. Loosely cover the wet potato with plastic wrap and microwave for 7 minutes. Turn upside down and heat for 3-4 minutes more. When bamboo skewer can be poked easily, peel the skin using a towel to hold the potato. Put peeled potato in bowl and mash with masher while potato is still hot. Cooking time is for 600 watt microwave.

Chop off the stem of ooba leaves (perilla), cut into thin strips, soak in water and then squeeze out the moisture.

Mix ingredients of . (nori tsukudani is nori seaweed preserves with salty-sweet flavor)

Second:
Add butter to mashed potato and mix. Arrange on plate, pour over it and garnish with ooba leaves.

The minced chicken rice is already flavorful so there is no need to dip in sauce.
First:

Place ground chicken in a saucepan with ingredients for the and mix well. Cook over low medium heat while stirring with 4-5 saibashi (long cooking chopsticks). When color of chicken changes, add the and further stir until sauce is mostly absorbed.

Beat eggs and combine all the ingredients for the and mix well. Lightly grease the square omelette pan. Pour in 1/3 of the egg mixture. While stirring with chopsticks, slide it toward the far end of the pan. Grease empty space in the pan. Pour in half of the remaining egg mixture also below the cooked egg on the far end. Then roll egg toward front of the pan. Slide the roll to the far end of the pan. Repeat with the remaining egg mixture making a bigger roll. When done, place the rolled omelette on a makisu (bamboo rolling mat). Roll to shape evenly. Let it cool and cut vertically into four strips.

Cut cucumber diagonally into 3-4mm(0.1-0.15 inch) slices. Then further cut into thin strips.

Second:
Mix rice with minced chicken.

Place a sheet of nori seaweed over makisu (bamboo rolling mat) with the shiny side facing down. Take 1/4 portion of minced chicken rice and evenly spread over nori seaweed leaving 3cm(1.2 inch) wide space empty on the far end.

Place 1/4 of denbu (sweet pink fish powder), a strip of rolled omelette and cucumber on top of the rice toward the closer end.

While holding the ingredients in place with your fingers, roll up the makisu mat all the way. Hold the roll with both hands over the makisu mat and shape evenly. Make three more rolls in the same way.

Cut the roll into slices easy to eat and arrange on serving plate.

First:

Peel daikon radish and cut lengthwise into long thin strips. Soak in cold water. Drain well on sieve. Chill until just before serving.

Chop off the roots of sakura-kaiwarena (light-pink daikon radish sprouts), and wash with water. Cut into three equal length.

Soak dried wakame seaweed in water until it softens. Squeeze out water. Cut into rough strips if it is long.

Drain boiled canned corn.

Second:
Arrange daikon, wakame seaweed and sakura-kaiwarena on plate and sprinkle with boiled corn. Garnish with shaved dried bonito on top and pour ponzu-shoyu (citrus soy sauce). Sprinkle with white sesame as you grind the seeds with your fingers.

First:
Rice patties that offer a good match of curry flavor with raisons and fukujinzuke pickles.

Second:
Flake the corned beef to make . Peel potato and carrot and slice them into thin quarter-rounds. Squeeze fukujinzuke (thinly sliced pickled vegetables that invariably accompany Japanese curry rice) to remove excess moisture. Wave the sheet of nori seaweed lightly over the flame on both sides and cut into 6-8 rectangles.

Stir-fry flaked corned-beef in a frying pan until tender. Add onion, potato and carrot slices and stir-fry together. Add water and bring to a boil. Reduce the heat a little and simmer for 5-6 minutes. Blend in the store-bought curry roux and curry powder. Turn off the heat when it’s thickened.

Mix curry prepared in step (2) with cooked rice. Form into 6-8 patties, pressing together firmly.

Place rice patties in a thinly greased frying-pan and top with raisins and fukujinzuke. Brown both sides. Wrap with a belt of nori seaweed.