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Scattered Sushi (Chirashi-zushi)

Recipe Scattered Sushi (Chirashi-zushi)


Wash rice and drain in a sieve 30 minutes before cooking. Then tranfer rice to the rice cooker. Wipe to clean konbu kelp with a well-wrung damp cloth and place kelp on top of rice. Pour water following the machine’s standard measure for cooking sushi rice and cook.

Put sugar in lukewarm water and soak dried shiitake mushrooms until soft. Remove stems. Keep the water used to soak shiitake because it will be used as stock to simmer shiitake later on.

When in a hurry, place shiitake mushrooms in heatproof container. Use Saran Wrap as a drop-lid and microwave for 2-3 minutes.

Mix sweetened vinegar and chirimenjako (dried and seasoned baby sardines and anchovies).

Peel lotus root. Cut crosswise 4 thin rounds for garnishing. Chop the rest into fine pieces. Soak both the rounds and chopped pieces in water. Then parboil in hot water with a little salt and vinegar. Drain in a sieve, thoroughly remove excess water and soak in sweetened vinegar.

Peel carrot and chop into fine pieces.

Rehydrate koya-dofu (freeze-dried tofu) following the instruction on the package. When soft, press tofu between your hands to squeeze out water.

Beat eggs. Add sugar and salt. Mix together.

Soak rape shoots in water until crisp. Quickly parboil in plenty of lightly salted hot water. Immediately soak in water and cool. Squeeze out moisture and cut into 2-3cm(0.75-1.2 inch) lengths.

Simmer dried shiitake mushrooms. Put in a saucepan with rehydrated shiitake. Cook over high heat until it comes to a boil. Then simmer over low heat until most of the broth is absorbed. Let it cool. Chop into fine pieces.

Simmer koya-dofu and carrots. In a different saucepan, heat the over high heat. When it comes to a boil, place koya-dofu inside, cover with a drop-lid and simmer over low heat until little broth is left. Remove koya-dofu from the pan and put carrots inside. After it comes to a boil let it cool. Chop koya-dofu into fine pieces.

Make thin omelette strips. Thinly grease frying pan. Pour a small amount of egg mixture and spread evenly. When surface is dry, flip over. Make several thin sheets of omelette and let it cool. Pile omelette sheets together and cut into thin strips.

When rice is cooked, let steam for 10-15 minutes. Remove kelp. Thinly coat the handai (large wooden sushi bowl) with sweetened vinegar mixed with chirimenjako. Transfer rice to the handai. Evenly pour sweetened vinegar mixed with chirimenjako over the rice and let it sit for 1minute.

Mix rice in a slicing motion. Add shiitake, carrots, koya-dofu, thoroughly drained chopped lotus root. Mix lightly and evenly.

Cover a bowl or rice bowl with a sheet of cellophane and place half of the rice prepared in (5). Flatten it and evenly cover with sweet pink fish powder. Place the rest of the rice prepared in (5) and lightly press. Flip it over and let it land upside down on a dish. Remove cellophane.

Sprinkle plenty of shredded roasted nori seaweed, thin omelette strips. Top with ikura (salmon roe), lotus root slices and rape shoots. Garnish with sweet-vinegared ginger.

Pork Stew Udon Noodles

Recipe Pork Stew Udon Noodles


Briskly boil frozen udon noodles in boiling water. Drain well and leave.

Step 1

Cut thin slices of pork into bite size pieces.

Pour boiling water over thin deep fried tofu squares to remove excess oil and cut into bite size pieces.

Peel daikon radish and cut into 4 pieces lengthwise. Then cut into small fan-shaped pieces.

Peel carrots and cut into half lengthwise then cut into crescent shape pieces of 5mm(0.2 inch).

Scrub burdock with scrub brush in running water. Cut into thin diagonal slices. Soak in water.

Wipe dirt off shiitake mushrooms, remove stem and separate into shank and top portion. Separate shank into several thin pieces and cut top portion into 4 pieces.

Heat sesame oil over high heat in pan and stir fry pork strips until color turns white. Add daikon radish, carrots, burdock and mushroom and continue to stir fry.

Step 1

Add seasoned dashi broth and continue to cook for 12 to 15 mins. Remove scum occasionally.

Step 2

Add deep fried tofu strips and miso (fermented bean paste) and continue cook. Add soy sauce and turn off heat.

Step 3

Place in dish and sprinkle sliced scallions and grated peel of yuzu lime. Sprinkle seven spice chili mix if desired.

Step 4

Rice Cooked with Autumn ingredients

Recipe Rice Cooked with Autumn ingredients

Enjoy the favor of autumn

Wash rice and drain in strainer.

To wash rice: Measure desired amount of rice with measuring cup and put in bowl. Pour ample water in bowl and drain without mixing. Put water enough to cover rice, scoop with hands and rub rice gently repeatedly. Rinse off water and add water from tap in full force, then scoop and rub again. Repeat process until water becomes clear. Drain. The rice absorbs first water put in so using good quality water is recommended.

Wipe konbu seaweed with tightly squeezed cloth.

Remove stem of shimeji mushrooms and separate into small bunches.

Step 3

Cut off stem of enoki mushrooms and cut into 3 pieces; separate into small bunches.

Cut off stem of shiitake mushroom and wipe with tightly squeezed cloth. Separate shank and top portion, slice shank lengthwise and julienne the top portion.

Peel ginger and chop finely.

Put washed rice, seasoning and water to regular level and mix.

Step 1

Mix in shimeji, enoki and shiitake mushrooms, drained gingko nuts, ginger, canned shredded scallops including liquid and konbu seaweed. Turn on rice cooker.

Step 2

When rice is cooked, remove konbu seaweed and leave for 10 to 15 mins. Mix rice thoroughly and serve in bowl garnished with trefoil.

Step 3

Rolled Chicken Breasts with Carrot and Green Beans

Recipe Rolled Chicken Breasts with Carrot and Green Beans


Slice through layer of the chicken breast about 3/4 of the way from one side so it will still be in piece. Open up the breast like a book and season with salt and pepper.

Cut carrot into sticks 1cm(0.4 inch) in width.. Trim the tips of green beans. Put carrots and green beans into salted boiling water. Simmer until carrots are tender. Drain in a sieve.

Put carrots and green beans on the chicken, then roll the chicken and bind with cooking thread. Boil 10 minutes in plenty of water, checking occasionally.

Lightly coat chicken rolls in flour. Heat vegetable oil in a frying pan. Put the rolls in the pan and brown all around.

Swirl in the . When sauce starts to boil, cover with a lid and lower the heat. Occasionally turn the chicken to evenly coat with sauce. Cut the rolls in desirable sizes and serve.

Miso Soup with Potato and Spinach

Recipe Miso Soup with Potato and Spinach

Enjoy the soft potatoes in the soup.

Peel potato and cut into 5 mm(0.2 inch)-thick half-moon or quarter-round slices. Soak in water.

Step 1

Cut off the roots of spinach. Wash with water and cut into 2 cm(0.75 inch) lengths.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into thin strips in a size easy to eat.

Place dashi stock (basic stock) and potato in pot. Heat over high temperature. When it comes to boil, lower the heat. When potato softens, add aburaage and bring to boil. Soften miso (soy bean paste) with some soup and add to the pot.

Step 1

Add spinach and briefly simmer. Add finely chopped leek and briefly stir. Transfer to cups.

Step 2

Miso Soup with Pork and Vegetables

Recipe Miso Soup with Pork and Vegetables


Cut pork into bite-size pieces.

Blanch aburaage (thin deep-fried sliced tofu) in boiling water to remove excess oil. Cut into bite-size strips.

Peel daikon radish and cut in four lengthwise. Then slice crosswise into 5mm(0.2 inch) quarter-rounds.

Peel carrot and cut in half lengthwise. Then slice crosswise into 5mm(0.2 inch) thick half-moons.

Scrub burdock root to clean in water, cut diagonally into thin slices and soak in water to remove harshness.

Place dashi broth, daikon, carrot and burdock root in a pot and cook over high heat. When it reaches a boil, lower the heat and simmer for 10-12 minutes until vegetables are soft, skimming the surface to remove foam.

Add pork and aburaage. When pork changes color, add miso and soften it in the broth to dissolve. Add soy sauce and turn off the heat.

Pour the soup in a bowl and top with chopped leeks. Sprinkle ichimi-togarashi (powdered red chili pepper) or shichimi-togarashi (Japanese seven-spice pepper) as you like.

Thin Sushi Rolls

Recipe Thin Sushi Rolls


Wash rice 30 mins before cooking, drain. Wipe konbu seaweed with tightly squeezed towel. Put washed rice into rice cooker, add water until line indicating “sushi rice” and place konbu seaweed on top.

Bring sushi vinegar to boil and cool.

Place 2 nori seaweed together and burn both sides lightly over fire, cut into 2 halves.

Cut cucumbers 3 to 4 mm(0.1-0.15 inch) diagonally, then julienne.

Chop tuna and mix scallion.

Peel thin skin of Alaska Pollack roe and remove inside. Peel Chinese yam, wipe off moisture and julienne. Cut off stem of perilla leaf and cut into half lengthwise.

Remove crab flavored fish paste roll from package. Cut stem of Japanese wild chervil; soak briefly in hot water and chill with cold water.; dry well.

When rice is cooked, remove konbu seaweed and place rice in wooden bowl. Spread 1.5 tbs of sushi vinegar around wooden bowl. Place cooked rice in wooden bowl and pour remaining sushi vinegar onto rice. Let cool for 1 min. Mix rice gently as if slicing through with a rice paddle. Use a paper fan to cool rice down immediately.

Place nori seaweed on bamboo mat and place 1/6 of vinegar sushi rice on top gently and coat over seaweed leaving a section on the other side with no rice.

Place wasabi and 1/4 of cucumber on sushi rice. Roll sushi tightly with a bamboo mat for rolling sushi. Make 4 rolls.

Make small sushi rolls in same way with tuna and scallion, Alaska Pollack roe and crab flavored fish paste roll. Cut into bite sized pieces and serve with vinegar ginger.

Daikon Radish Steak

Recipe Daikon Radish Steak

Cooking in microwave oven will help to save time.

Peel daikon radish and cut crosswise into rounds 2 cm(0.75 inch) thick. Dip into water. Put wet daikon radish in a heat-resistant bowl and cover with plastic wrap. Heat in microwave for 6-8 minutes.

Put ingredients for the in a heat-resistant bowl and mix well. Microwave for 3-4 minutes without covering the bowl. After that, watching how it goes, heat until slightly thickened. Then cool to normal temperature (it can be chilled quickly by placing the bottom of the bowl on ice water). Cooking time is for 600-watt microwave.

Step 2

Heat vegetable oil in frying pan over medium heat. Set drained daikon in the pan and grill until brown on both sides.

Step 1

Place daikon on a plate. Pour and serve.

Step 2

Plum and Tuna Rice

Recipe Plum and Tuna Rice

Mayonnaise makes it mild

Lightly drain canned tuna.

Take seed out of umeboshi (pickled plum), chop with knife and reduce to paste.

Step 2

Cut off stem of green perilla leaves, cut into thin strips, soak in water, and squeeze out moisture.

Combine all ingredients except white sesame seeds and place in serving dish. Sprinkle white sesame seeds.

Step 1

Stir Fried Vegetables and Meat Bowl

Recipe Stir Fried Vegetables and Meat Bowl

Great for increasing stamina!

Chop cabbage into large squares, soak in water and drain.

Cut onion into 6 pieces.

Peel carrots and cut into rectangular shapes.

Remove hard portion of stem of shimeji mushrooms and separate into small bunches.

Cut green pepper into half lengthwise, remove seeds, cut off end and chop into random squares.

Soak large bean sprouts in water until crisp and drain.

Cut beef flanks into strips.

Step 7

Heat oil in Chinese wok over high heat and stir fry beef adding salt and pepper. Remove.

Step 1

Add remaining oil and stir fry onions, carrots, shimeji mushrooms, green peppers and been sprouts until onions become transparent.

Step 2

Return beef strips into wok and pour sauce and mix well. Fill large bowl with rice and place beef and vegetables over. Sprinkle chopped scallions.

Step 3