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Japanese Cooking with Sabine
basic ingredients . all recipes
Okay - you are halfway there! You opened up this part of the website,
so you must be interested in making some Japanese food! Bravo! It`s
really not that tough, provided that you have some basic ingredients.
I am including recipes that I like - some of them are considered
pretty fancy - made for special occasions, while others you could
find on the dinner tables of Japanese families on normal nights.
Basic Japanese cooking is not as complicated as what you would get at
a Japanese restaurant back home. Often, you will find things like
fried rice or noodles, fried fish, some boiled vegetables (like
spinach or seaweed) and tsukemono (Japanese pickles). You will almost
always find a bowl of plain, white rice, and a bowl of soup sitting
there beside your plate. At tleast this is what my research has
turned up! So put on your aprons and ganbatte (good luck)!
Okay! You should be good to go for the basics! Are you ready to try
your hand at being the "Iron
Chef?"
Wednesday, September 24, 2003
Kimuchi (Kimchi) Nabe
MMMMM!!!! Winter cooking is back! Nabe is just a form of stew - but everything cooks quickly, unlike our stews in Canada and the US. There are special Nabe pots in which to make it, but a deep-dish electric frypan would work well too!
you need:
dashi - to fill the pot 2/3
miso - about 3 tablespoons
garlic - about 3 teaspoons
a couple of pounds (a big tub) of kimchee (kimuchi)
perhaps some cayenne or other spices if you want to make it spicier
salt and pepper to taste
- Toss all this into the frypan to make the broth. Let it simmer while you prepare the vegetables and other foods.
What to put into the nabe:
-seafood or other kinds of meat (we actually made ours one time with cow stomach and pork rinds - and it still tasted good!)
- vegetables such as eggplant, carrots, mushrooms, really, anything is OK - but I wouldn`t put in anything too starchy like potatoes!
- tofu (momen) and/or konnyaku
Basically, just throw it all in the broth and let it cook. Put a little bit of broth into a small bowl and with your chopsticks, pull out what you want to eat. Serve with rice.
AND... after it is all done, save the broth! The next day, take the left-over rice (you want at least a couple of cups of rice if you have a lot of broth!) and add it to the broth - let it boil until it all thickens (you can add veggies and stuff if you want) and becomes a sort of...well... kimchi risotto. Turn off the heat and crack a raw egg over the top (now it is becoming kimchi bibimbap!) and serve warm!
Yum, yum!!!
9/24/2003 06:58:00 PM
Monday, May 26, 2003
Niku Jyaga (sort of like a meat and potatoes donburi...?!)
Ingredients:
1/2 lb (200g) of thinly sliced beef
2/3 lb (300 g) of potatoes, peeled and cubed
1 large carrot, cut into small chunks
1 onion, cut into chunks
100g noodle style konnyaku (if you can`t find this, it will taste OK without it, since konnyaku has no flavour, really)
3 cups dashi, 1tbsp sugar, 3 tbsp mirin, 1tbsp sake, 5 tbsp soy sauce
30 g frozen peas (about a fistfull)
oil
Directions:
-lightly fry meat. Add onions, carrots, konnyaku and potatoes. Fry.
-add dashi. Reduce heat. Add sugar, sake, mirin and soy sauce. Simmer until the sauce is reduced (potatoes should thicken the sauce up) and the potatoes are cooked. Add the peas near the end. Serve over rice.
5/26/2003 07:54:00 PM
Aji no Nanban Tzuke (um... Sweet and sour Aji - small fish?)
1. Clean fish (take the heads off and take the innards out) - this dish wirks best with really small fish (you eat the bones too). When I go home, I might try it with smelt!
2. Slice onions into really fine rings. Rub in some salt.
3. Make the sauce (this recipe is done to taste, so there are no measurements. Mine are approximate guesses only): 1/2 cup of vinegar, 2 tbsps sugar, 2 tbsps soy sauce, tsp of crushed chillies. Taste - it should be mostly sour, but not so much so that your lips pucker and stay that way. Definitely more sour than your traditional sweet and sour sauce!
4. Dust fish with flour and fry in oil
5. Drain the oil and add the sauce to the fish.
6. Squeeze the onion slices. Taste one - it should be salty, but you should still be able to taste onion. If t is too salty, then rinse under water.
7. Add the onions on top of the fish. Let the whole pile of stuff sit in the fridge for a few hours. Fry again - lightly (until heated) and serve over rice
5/26/2003 07:49:00 PM
Thursday, August 29, 2002
Tofu Cheesecake
Ok, this doesn`t really taste like cheesecake, but it is still yummy, and was gobbled up by my teachers at school rather quickly. The men licked their plates clean and the women were overjoyed with the fact that it is realtively low in fat.
The Filling:
1 package of tofu
1/2 cup soy milk or regular milk
1/2 cup of white sugar
1 Tbsp vanilla extract
1/4 cup maple syrup (or 2Tbsp brown sugar)
Throw it all in a blender and push the button. Pour into a prepared pie crust, and bake at 350F (175 C) for 30 minutes.
The topping:
1 package frozen berries (or about a pound of fresh ones)
1/4 cup sugar
3 Tbspcorn starch
Blend berries until they are smooth. Add the sugar and corn starch. In a saucepan over medium heat, bring to a boil, being careful not to let the sauce burn.
Pour the berry glaze over the cooked tofu pie and cool in the refrigerator.
8/29/2002 09:07:00 PM
Monday, August 26, 2002
Beetles a la Kenchan
Someone requested a recipe for mushi. This recipe comes to you care of the feline I am cat-sitting.
1. Go into the garden or onto the balcony to find one 1.5 inch long horned beetle.
2. Bring the selected beetle inside the house.
3. To tenderize, take both paws and bat said beetle around on the linoleum for about 30 minutes.
4. When the beetle is tender (around 70% dead), take beetle up in both paws and crunch down once or twice to taste.
5. If beetle is not yet tender enough, please continue to bat it around on the linoleum for another 5-10 minutes.
6. Enjoy! The beetle should now be ready to eat. It is customary to crunch it loudly, thus making your owner (or caretaker) cringe.
7. Leave one leg lying on the floor, in case your owner or caretaker wishes to enjoy some.
:)
8/26/2002 11:17:00 PM
Wednesday, May 15, 2002
Wasabi Popcorn
This actually tastes EXCELLENT and is super easy! Don`t knock it till you try it! I accidentally bought a bag (I thought it was plain) at the grocery store and now I am addicted...
All you need for this is simply popped popcorn and some wasabi powder (you can buy this in little green tins at the supermarket). If the popcorn is air-popped (aka no butter or salt), you might want to make a mixture of wasabi and sugar and salt to shake on your popcorn - if it is the microwave variety, all you will need is a little (about 1/2 to 1 teaspoon) wasabi powder. The key is to not use too much (if you value your sinuses), and to make sure that none of it clumps (for this reason, I prefer to use unbuttered popcorn). Just toss it on and shake it up!!! :)
5/15/2002 11:36:00 PM
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