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Sunday, October 16, 2011

Yakisoba(Fried Noodles)

INGREDIENTS:

2 packs Yakisoba Noodles
1/2 cup cabbage,sliced 
1 whole onion,sliced
1/4 cup carrots
300 grams pork,thin sliced
2 packs of yakisoba sauce 
5 tablespoons of water (for slight steaming)


PREPARATION:

Saute pork in a  skillet until it turns golden brown.Add carrots and onions and stir fry for a minute  then add all the remaining ingredients.Cover for 2 to 3 minutes,add 1 pack yakisoba sauce and mixed thoroughly.Finally add the last pack of the  yakisoba sauce and mix again.Can be eaten as it is with or without rice.

Friday, July 2, 2010

Seafood Spaghetti

INGREDIENTS:
 
 200 grams clam shells

1 onion

50 grams fresh shrimp

1 teaspoon olive oil

I stalk grated onion leaves

300 grams spaghetti pasta

A pinch of salt and pepper

PROCEDURE:

Let boil the pasta spaghetti and set aside .Saute onion and clam shells in a

teaspoon of olive oil.Put pasta into pan,stir fry and flavor with salt and 

pepper.Serve and enjoy.(One person per serving.)

Sunday, May 2, 2010

Shabu Shabu(Japanese Beef Hot Pot)



Shabu shabu is a hot pot similar like sukiyaki.It is cooked and eaten at the table with the other ingredients and is a great treat for the family .It is said that the name "shabu shabu"came from this swishing action.It only need to be cooked for a few seconds .You can make it at home with minimal ingredients.This is my way of preparing it..

INGREDIENTS:

300 grams beef

3 shiitake mushrooms

1200ml Water(5 us cups)

2 pcs of 10x10 Kombu Kelp

50 ml sake

A pinch of salt


2 tbsp Ponsu(citrus flavored dipping sauce)

100 grams Chinese Cabbage (Hakusai)


80 grams Itokonyaku noodles

PROCEDURE:

Slice hakusai  and shiitake to desired size.Get hot pot and pour on 1200 ml water.Add Konbu kelp to make dashi(stock).Remove after dashi seems to blend with boiling water and the pinch of salt.Add shiitake,hakusai and itokonyaku noodles to the pot.Get the beef and swish beef into hot pot with boiling water til cooked.Dip in ponsu and enjoy it with rice along with the cooked vegetables and itokonyaku noodles.

Friday, April 9, 2010

OZONE SOUP


It's been awhile since my last recipe was 
 posted.Work  has taken so much of my time,cant afford to go online that often..anyway I'm about to share this very easy to do recipe.This dish is served most especially during the  new year here in Japan.






 INGREDIENTS:

1/2 teaspoon HONDASHI(stock)
2 pcs mochi(rice cakes)
1/4  cup Carrots(thinly sliced) 
1/2 cup Hakusai(Chinese Cabbage)
1 cup water
1/2 cup miso 


PROCEDURE:


In a pot,put 1 cup water and mix hondashi .Add carrots and make it boil til become soft.While waiting for the carrots to soften,get the mochi and grill for a minute.Add it to the mixture.Cook for about 2 minutes and add hakusai and miso and cook for another 1to2  minutes.Turn off fire before it starts to boil(for the miso not to loose it's flavor).









Saturday, January 30, 2010

GYUDON JAPANESE BEEF RICE BOWL(my version)

INGREDIENTS:

200 grams beef
1/2 onion(sliced)
1 tbsp sake
1/2 tsp pepper
2 tbsp soy sauce
1/2 tsp ajinomoto
1 tsp olive oil

PROCEDURE:

 In a pan,heat olive oil and saute pork until golden brown and add the onions.Put on sake,soy sauce and ajinomoto to taste. Simmer for about 5 to 8 minutes.Sprinkle pepper for additional spicy taste.Serve atop rice for a gyudon experience.

OPTIONAL:(You can add spring onions and grounded red peppers if you want it really hot )



Monday, January 4, 2010

Foods during new year(traditional japanese food)

osechiozone

THE PREPARATION



 



norimakithe finished product(Sanmazushi,norimaki,sushi)


Chawan mushi(japanese egg custard)



Ingredients(per cup):

2 pcs shiitake(mushroom)cut in half
2 small blocks chicken
2 pcs shrimp
1/2 cup dashi(chicken stock or hondashi) 
1 egg



Procedure:

Get a medium sized cup  and put all of the above ingredients.Steam for about 15 minutes or until mixture thickens. Serve with rice and main dish.