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Chirashi-Zushi

Chirashi-Zushi

With the prawns I left the half of the packet for the Okonomiyaki I fried this afternoon, I carefully boiled them for very short time to keep the prawns as softer as possible.

For 10 prawns, I have put about half tea spoon of salt in water.

Once the water is boiled fully, I put the prawns and wait for 10 seconds just after the prawns turn white-red colour.

Then, Drain them and keep on a plate.

As it continue to be cooked for while even after it is drained, the waiting time of 10 seconds for 10 king prawns without the shells was adequate time.

  

 

Chirashi-Zushi Close-Up

Chirashi-Zushi Close-Up

 

 

 Sushi Mixed Vinegar, High Grade Nori Seaweed

 

Ingredients of Chirashi Sushi for serves 2:

   —- for Sushi Rice —-

  • 1.5 cup of Japanese rice – cooked with a few kelps and 1 table spoon of sake
  • 70 to 80 ml of Sushi vinegar mix – adjust the amount as you like

   —- for mixture —-

  • 7cm thick cucumber – thinly sliced 
  • 1 beaten egg – fry thinly and then thinly sliced
  • 10 prawns -boiled in fully boiling water for 10 seconds after it turns its colour

   —- and for mixture tasted with seasonings —-

  • half deep fried bean curd – soak in hot water for minutes and thinly sliced
  • a couple of dried Japanese Shitake mushrooms – soaked in hot water for 15 minutes and thinly sliced
  • 1 fist amount of dried shredded bonito
  • 1 table spoon of sugar
  • 1 table spoon of sake
  • 1 table spoon of mirin
  • 3 table spoon of Shoyu
  • 200ml of water

    —- for topping —-

  • roasted Japanese white sesame seeds
  • roasted Japanese seaweed – thinly sliced
Japanese Shitake Mushroom and Deep Fried Bean Curd

Japanese Shitake Mushroom and Deep Fried Bean Curd

1. Once the white rice is ready add Sushi vinegar and mix well to make the rice cooler and dryer.

2. Boil the water with shredded bonito for a couple of minutes, then add the above ingredients for the mixture which is tasted with seasonings. Please note that the deep fried bean curd is drained and discurd the water. The water from the dried Shitake is to be added to the sauce with the sliced Shitake.

3. Cook it for 5 minutes and leave it to cool down.

4. Add cucumber and the drained deep fried bean curd with Shitake into the rice and mix well.

Chirashi Zushi Ingredients

Chirashi Zushi Ingredients

5. Add 2 or 3 table spoons of sauce when the deep fried bean curd and Shitake are cooked into the rice.

Sauce When Shitake and Deep Fried Bean Curd are Cooked

Sauce When Shitake and Deep Fried Bean Curd are Cooked

6. Decorate with the egg, prawns and add topping of the seaweed and sesame seeds.

I was happy to eat the Chirashi Sushi as I had not eaten it for a long time.

As Chirashi Sushi looks as gorgeous as other Sushi and Sashimi, it is often made in home parties in Japan and is also very popular as lunch box we can easily buy from super markets or 24-hour 7-day operating convenience stores in Japan.

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I cooked Ankake Yakisoba recently. Ankake in this case means thick soy sauce made from potato flour and other Japanese and Chinese seasonings.

Vegetable Ankake Yakisoba Close-Up

Vegetable Ankake Yakisoba Close-Up

This is one of the popular noodles in Japan and they usually put squid, prawns and pork slices as well as vegetables, however, since I watched the film called Pandemic, I imagine the infected prawns which are forcefully grown beautifully with excessive use of bleach, by clearing many mangrove forests in South Asia.

The infected mangrove forests caused the global pandemic in the movie and even it makes me subcounciously fear as I watched it in May this year, when the H1N1 flu warnings were on the media at peak.

I do not want think about other farms of food and so far, I am just avoiding prawns and instead, I use baby shrimps if I need.

Thus this time, I made Ankake Yakisoba with vegetables only. Some time, I will cook with some kind of meat.

 

 

 

Vegetable Ankake Yakisoba Ingredients + Soy, Sesame Oil

Vegetable Ankake Yakisoba Ingredients + Soy, Sesame Oil

 

 

for serves 2

Ingredients of Vegetable Ankake Yakisoba :

  • vegetables of your choice and 2 eggs
  • 2 packets boiled Yakisoba noodles
  • 1 table spoon sesame seeds, 1 table spoon sesame oil

and,

for Ankake Sauce – mix below ingredients except for potato flour and water in advance :

  • 2 tea spoons of oyster sauce
  • 2 tea spoons of pork and chicken stock cube, or 400 ml of pork and chicken stock instead of adding water
  • 400 ml of warm water
  • 2 table spoons of soy sauce
  • 2 table spoons of potato flour with 3 table spoons of water, mixed

Vegetables are chopped into pieces. I have however, boiled mangetout, carrots and broad beans for 1 minute and cauliflowers for 3 to 4 minutes, as my poor cooker does not have enough high heat for such frying dish which are suitable to use wok and wok burners.

Yakisoba being Fried for Ankake

Yakisoba being Fried for Ankake

Fry noodles with a little excess oil, i.e. with about 5 table spoons of oil and loosen up the noodles and shape in round and continue to fry in medium heat until the edge shows in golden brown.

Yakisoba Fried for Ankake

Yakisoba Fried for Ankake

Turn around the round noodle cake and when both sides are cooked in golden brown colour, dish up on plates.

While cooking the noodles above, start frying vegetables in high heat and when they are half cooked, add the mixture of the Ankake sauce and continue to cook in medium heat for a couple of minutes.

Ankake Sauce Cooked

Ankake Sauce Cooked

Add well-mixed potato flour with water in the pan and continuously stir in high heat for 3 minutes and 1 more minute stirring in low heat.

Add sesame seeds and sesame oil and turn off the heat.

Vegetable Ankake Yakisoba

Vegetable Ankake Yakisoba

Dish up on the noodles and enjoy it. The crispy texture of the fried noodles with the thick soy base Chinese / Japanese sauce are only one of the popular noodle dishes in Japan.

There are much more delicious noodles and other dishes I would like to introduce soon.

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It reached 27 °c this afternoon in London. I felt it was more than 30°c like in Japan as it was rather humid and sticky since I got up in the early morning.

When humid summer comes in London, we miss air conditioning here and there. Even the rude cats came in our house to seek cooler places.

Maccha Latte Jelly Dessert Close UP

Maccha Latte Jelly Dessert Close UP

I made Maccha green tea latte jelly below to cool down dessert after dinner.

Maccha Latte Jelly Ingredients

Maccha Latte Jelly Ingredients

I used Shiratamako rice flour with sugar for Maccha dumpling. Creme, sugar and water are for jelly.

Maccha Shiratama Dumpling Mixing

Maccha Shiratama Dumpling Mixing

Shiratama Dumpling Kneaded

Shiratama Dumpling Kneaded

The tinned Azuki beans already cooked with a lot of sugar for desserts and I tasted and make green colour with the Maccha green tea powder.

Maccha Shiratama Dumpling Cooking in Boiling Water

Maccha Shiratama Dumpling Cooking in Boiling Water

Maccha Shiratama Dumpling Cooled in Cold Water

Maccha Shiratama Dumpling Cooled in Cold Water

Maccha Latte Jelly Dessert

Maccha Latte Jelly Dessert

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I bought some Korean ingredients today as I found large bean sprouts in Tesco supermarket yesterday.

Bibimbap

Bibimbap

Large bean sprouts have much beans like texture than the normal size bean sprouts with longer roots which produce crisp texture.

Ingredients for serves 2:

  • Steamed rice for 2 with 3 table spoons of Yakiniku barbecue sauce fried.
  • 100g of beef sauteed with 1 tea spoon of each Gochujang Korean Miso Paste, Sake, soy sauce, grated garlic.
  • Thinly sliced cucumber with 1 tea spoon of each soy sauce, sesame oil, grated garlic and a pinch of salt.
  • 100g of large bean sprouts with 1 table spoon of sesame oil, grated garlic and a pinch of salt.
  • 2 x half raw poached eggs. 
  • Some Kimchee Korean Chili Chinese Cabbage Pickles as you like.
  • Korean Seaweed for final topping as you like.
Ingredients of Bibimbap

Ingredients of BibimbapSteamed Rice Fried with Yakiniku Barbecue Sauce

Before eating all the tasty toppings with Korean chili seasonings and white rice are mixed well and enjoy it.

Usually spinach with stems instead of cucumber is used, but cucumber is also tasty. There are some more options and different ways to make Bibimbap you may want to pursue further.

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I found Kappa Ebisen, one of the best seller snack in Japan when I went to Japan Centre in London today.

It seems that Calbee, Japanese manufacturer in the US produce them for world consumers and therefore the name of the product was Shrimp Flavoured Chips.

I remember that Japanese version sold in Japan denotes that they use sea salt and specially selected good and safe meat of shrimps from fully supervised farms.

Anyway, the taste of world version Kappa Ebisen was acceptable and still attract us to finish the whole packet within the day of purchase.

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As I had got most of ingredients for Okonomiyaki Japanese Pizza, I fried it tonight.

Ingredients of Okonomiyaki

Ingredients of Okonomiyaki

Okonomiyaki is very popular in Japan and you might have tried it already.

 

Today, I have used what I have got for this season with my preferences.

 Ingredients for 4 Okonomiyaki :

  • 100g Okonomiyaki flour mix
  • 1 x egg
  • 120 cc water
  • 3 leaves or 150g of finely chopped cabbage
  • 2 x finely sliced spring onions
  • 150g of thinly sliced pork
  • 1 packet or 13g of dried Sakuraebi ( baby shrimp )
  • 1 handful Tenkasu ( Tempra crumbs )
  • Okonomiyaki brown sauce
  • Japanese mayonnaise
  • dried Katsuobushi shredded bonito
  • dried Aonori green laver
Pork Loin Thin Slices Fried on Low Heat

Pork Loin Thin Slices Fried on Low Heat

After mixing the above ingredients, fry the pork on medium heat to make brown meat with nice burning smell.

Okonomiyaki Mixture Fried

Okonomiyaki Mixture Fried

While the surface of meat is in raw, cover with the Okonomiyaki mixture and continue to fry on medium heat until the edge of the surface of mixture becomes dry and in brownish colour.

Okonomiyaki Fried

Okonomiyaki Fried

Turn over it and after frying on medium heat for 1 minute or so, reduce to low heat and put a lid. Heat for 5 to 7 minutes, depending on the size and thickness of the mixture.

Okonomiyaki Japanese Pizza

Okonomiyaki Japanese Pizza

Put on a plate once the inside is also cooked well, then spread Okonomiyaki brown sauce, Japanese mayonnaise, sprinkle Katsuobushi and Aonori.

My preference is to include a lot of Sakuraebi baby shrimp, however, the high seasons of Sakuraebi are spring and autumn.

Other ingredients instead of pork, Sakuraebi are squid, prawns, pickled ginger and more as you like.

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Takoyaki

Takoyaki with Dried Shredded Bonito and Sweet Brown Sauce

Takoyaki with Dried Shredded Bonito and Sweet Brown Sauce

I bought frozen Takoyaki below recently.

Takoyaki usually contains octopus, cabbage, flour and other seasonings and is fried with special pan with round hollows which shape like ice-cream scooper.

As Takoyaki in the scooper hollows starts searing, they are flipped over with sticks to make round Takoyaki balls. They are often sold in occasional open markets in local festivals and as people pass the Takoyaki stand, the nice smell of Takoyaki with sweet brown sauce tempt them well.

In the photo, actually I used the similar sweet brown sauce for Okonomiyaki, but to me it is also delicious with Takoyaki.

In London I am tempted by just the lovery round shape, despite the recent higher pricing due to the strong and volatile Yen against Pound. Prices are bouncing like yo-yo lately and I have to check the prices carefully before I buy Japanese food.

With 20 Takoyaki balls in the bag, it cost £4.60 this week. I remember it cost more than well £6 just less than one month ago. It used to be less than £4 some time last year, I remember.

Frozen products are less likely to bounce their price heavily, but other products with shorter use-by-date have seen with more than doubled in price since some time ago.

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