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Archive for the ‘2 Summer’ Category

Mabo Nasu Donburi

Mabo Nasu Donburi

Stir fries are one of the popular Chinese dishes in the UK as well as in Japan and presumably, in China, with the much hotter version with much chilli, I guess.

What I introduce today is that the stir fry with thick strong hot chili seasonings and I believe a lot of people who like Western dishes would also like.

Ingredients of Mabo Nasu for Serves 2 to 3:

  • Half large Aubergine, thinly sliced and soak in water
  • Half large red pepper, thinly sliced
  • A couple of garlic cloves, finely chopped
  • 3cm of ginger, finely chopped
  • 2 spring onions – preferably white part, finely chopped
  • 200 to 300g of pork for stir fry or minced 
  • ◆1 table spoon of Tenmenjan sweet bean sauce
  • ◆1 table spoon of Tobanjan Chinese chili black bean sauce
  • ◆1 table spoon of sake
  • ◆1 table spoon of oyster sauce
  • ◆1 table spoon of sugar
  • ◆1 table spoon of soy sauce
  • ◆150cc of chicken or pork stock
  • ◆1 tea spoon of vinegar
  • 1 table spoon of potato starch – mix well with 1 table spoon of water
  • 1 cm depth of oil in frying pan
  • a little sesame oil for last sprinkle flavour
Ingredients of Mabo Nasu

Ingredients of Mabo Nasu

As I only had growing spring onions from the kitchen garden, I used green part this time. However, if you can find white spring onions called Shiro-Negi which appear like leeks with spicy taste, better for this kind of recipe.

It is a bit a shame that we can find those in the UK, but as other seasonings have strong taste, there should not be much problem.

Ginger, Garlic, Spring Onion Fried

Ginger, Garlic, Spring Onion Fried

1. Aubergine are drained and wipe excess water, then fry in shallow pan in medium heat.

Fried Aubergine and ◆ Mixed Seasonings

Fried Aubergine and ◆ Mixed Seasonings

2. With the oil left over from the shallow fry used in 1, fry ginger, garlic, spring onions, then add pork and continue to cook in medium heat to make golden brown burning colour on the meat.

Pork Stir Fry, Red Pepper Fried

Pork Stir Fry, Red Pepper Fried

3. Mix the above ingredients marked with ◆. Once the meat has nice burning colour, add red pepper and saute in medium heat for 1 to 2 minutes and add fried aubergine.

Mabo Nasu Cooked

Mabo Nasu Cooked

4. pour the seasoning mixture ◆ and stirred potato starch water and stir the frying pan continuously for a couple of minutes in medium heat.

Japanese Steamed Rice

Japanese Steamed Rice

5. Continue to cook in low heat and pour a sprinkle of sesame oil and mix lightly, then serve on plates.

I steamed Japanese rice and put the Mabo Nasu on the rice this time. It is easy option for people who are not used to eat white plain Japanese rice separately. Quite a lot of people will like this hot Asian dish.

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Azuki Jelly with Maccha Whipping Cream Desert

Azuki Jelly with Maccha Whipped Cream Desert

There were some more sweetened Shiruko Azuki crashed in the blender about 10 days ago in the fridge, I heated it up again with gelatin again to make Azuki jelly desert.

Maccha Whipping Cream on Azuki Jelly

Maccha Whipped Cream on Azuki Jelly

On top of the Azuki desert I whipped cream with Maccha green tea powder. The both traditional Japanese taste for sweets harmonise perfectly together with the Maccha tea.

The key point for the Maccha whipping cream is the ratios of the ingredients as follows:

Ingredients of Maccha Whipping Cream:

  • 100cc of whipping cream
  • 15g of sugar
  • 1 tea spoon of Maccha green tea powder 
Maccha Whipping Cream Ingredients

Maccha Whipping Cream Ingredients

The above ingredients are beaten with electric mixer, put the mixing bowl on another bowl with water and ice to keep the ingredients chilled so that the cream satisfactorily firm.

Whipping Cream Beaten on Chilled Bowl

Whipping Cream Beaten on Chilled Bowl

Many whiping cream in sweets sold in the UK such as eclairs and choux buns seem to use less sugar to make the whipped cream as the filling and is not tasty at all to me.

I presume this ratio of whipping cream ingredients is more or less the same as the popular cream puff shops called Beard Papa, which have many shops in large cities in the world.

It is worth trying if you have not ever tasted yet and tell me what you taste.

I will make strawberry cream tomorrow to try making popular cake in Japan.

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It has been warm nice days lately. As there is a lot of Shiruko Azuki Soup left from yesterday, I made Azuki Jelly today. 

Azuki Jelly with Maccha Tea

Azuki Jelly with Maccha Tea

I used gelatin instead of Kuzu or Kanten to firm in Jelly texture as the taste would be the same. 

Azuki Jelly and Maccha Green Tea

Azuki Jelly and Maccha Green Tea

If Kanten or Kuzu are used it will be the traditional Mizu-Yokan dessert in summer and they are slightly elastically firmer.

 Maccha is powdered green tea leaves and is traditionally used to make thick tea for Japanese tea ceremonies on traditional or regional occasions.

For 1 cup of Maccha tea, use 2g of Maccha powder and pour 60 ml of hot water at around 95°C and mix with the Maccha whisk.

I rather would like to taste Maccha sweets, however, when Japanese traditional sweets are accompanied, Maccha tea is a perfect combination with such sweets.

I took some photos to show images of Japanese tea ceremony in the mixture of modern and Japanese kitchen stuff which were available in the UK.

There is some more Azuki soup left, what else will I make tomorrow….?

Shiruko Azuki in Blender

Shiruko Azuki in Blender

Shiruko Azuki Strained after Crushed in Blender

Shiruko Azuki Strained after Crushed in Blender

Strained Shiruko Azuki Soup with Gelatine Cooked

Strained Shiruko Azuki Soup with Gelatine Cooked

Azuki Jelly in Dessert Cases

Azuki Jelly in Dessert Cases

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Cool Summer Shiruko Azuki Dessert

Cool Summer Shiruko Azuki Dessert

Cooled Shiruko Azuki Dessert Close-UP

Cooled Shiruko Azuki Dessert Close-UP

I boiled Azuki beans the day before yesterday.

Dried Azuki Beans

Dried Azuki Beans

Azuki Beans Boiled

Azuki Beans Boiled

Azuki beans are cooked in boiling water without soaking in water beforehand.

Azuki Beans Being Boiled with New Water

Azuki Beans Being Boiled with New Water

Once again the water becomes boiling after adding the Azuki beans, throw the water and change with new water.

Cook for 1 to 1.5 hour in a low heat.

Add 250g to 300g of sugar and continue to cook 30 more minutes.

Use the above sweeten Azuki beans to make Japanese traditional desserts.

Shiratama Dango Dumpling for Shiruko Azuki Dessert

Shiratama Dango Dumpling for Shiruko Azuki Dessert

Today I made Shiruko Azuki dessert with Shiratama flour and flour dumpling. The flour are mixed with sugar, water then kneaded dumplings are boiled in water for a couple of minutes. The above picture is Shiratama dumplings cooked down in icy water after they are boiled. Flour dumplings are added straight into Shiruko soup.

It is usually served hot and often eaten in winter season, but I cooled in icy water today for a summer dessert.

There are some thicker Azuki beans summer desserts such as Mitsumame, Zenzai, the Maccha Latte Dessert I made on the other day and more.

If you like Azuki desserts, it is worth cooking dried Azuki beans, rather than buying the tinned ready made Azuki beans for desserts.

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With the fresh spinach with stems, I quickly made breakfast with butter, egg.

The egg spinach saute below is one of my favourite menus for breakfast when I stay in the UK, where limited nutrients with better tastes are found easily.

Egg Spinach Saute

Egg Spinach with Stems Saute

I used a little soy sauce to season this time.

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With the fresh spinach with stems, I added to the basis Italian fresh tomato sauce.

Spinach Fresh Tomato Sauce Spaghetti

Spinach Fresh Tomato Sauce Spaghetti

I actually eat as spaghetti sauce on the other day, but I think it is better to eat as side dish.

Good for my health with reasonable prices of spinach – 3 fresh big bunches at only £1 which is one of very limited fair value for money products and services we can find in the UK.

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With the chicken broth leftover, I boiled pumpkin, potatoes and an egg, then mushed to make croquettes tonight.

As the mixture was rather with liquid, it was a little difficult to form the croquette shape. However, the taste was all right as I boiled the vegetables in the chicken stock.

Pumpkin Potato Croquettes

Pumpkin Potato Croquettes

With fried fish, people in Sicily sometimes eat pesto with tomatoes like below. Today we used fried vegetables instead.

Sicilian Pesto Spaghetti

Sicilian Pesto Spaghetti

Additions to Genovese pesto to make Sicilian pesto are roasted almonds instead of pine kernels in Genovese, and tomatoes. The sauce has more liquid from tomatoes and even spaghetti boiling juice is a little added to the sauce as well.

As the ingredients – extra virgin olive oil, raw garlic cloves, basil leaves, grated Parmesan cheese, chili are crushed in a mortar and freshly roasted almonds are added, then aromatic scents are coming up. Then squeezed tomatoes and spaghetti juice are added to complete the sauce.

Good ripen tomatoes and spicy garlic are the key of the sauce. Except for summer season in the UK, we tend to have less ripen tomatoes like the above, so it is best to wait until you can get ripen rich tomatoes in summer.

Be careful as the garlic is raw, the smell of the mouth from other people who have not eaten garlic at the dinner or lunch can smell of very strong garlic.

 

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