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Archive for the ‘4 Winter’ Category

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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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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As I bought salmon from a Japanese food shop in London today, I cooked Teriyaki salmon and put it on white rice to make Donburi dish which is the name of bowls for such dishes – rice with some toppings such as salmon, pork or chicken with egg, Tempra, Unagi eel, etc.

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi

Teriyaki Salmon Donburi Ingredients

Teriyaki Salmon Donburi Ingredients

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

Salmon Soaked in Soy, onion, garlic, Mirin, sugar

First of all, start cooking white rice, put the rice with water in a small pan on a ceramic hob and turn on the hob at heat level 2 out of 6, after about 35 to 40 minutes when the smell of steamed rice come up, turn off and leave the pan on the hob so that we can continue to cook with the fading heat for 10 minutes.

  • 1 cup of Japanese rice with 1.2 cup ( in the UK with dry climate and 1.1 cup in Japan )

Salmon is cut in pieces and soak in soy sauce seasoning for serves 2 donburi:

  • 80 cc soy sauce
  • 50 cc mirin
  • 2 table spoons of sugar
  • half onions – finely chopped
  • 3 garlic cloves – thinly sliced

Other preparations for salmon Teriyaki donburi are:

  • 5 to 7 cm Daikon Mooli if you like – grated
  • a spring onion – thinly sliced
Teriyaki Salmon Fried

Teriyaki Salmon Fried

When you turn off the heat of the rice, start frying the salmon with about 1 / 3 of the soy seasonings in medium heat.

When brown burning colour is shown on the edge of the salmon, turn around the salmon and continue to heat with all the rest of the soy seasonings until it is cooked.

Steamed Japanese Rice

Steamed Japanese Rice

Serve white rice in Donburi and decorate with salmon with the sauce, Daikon mooli and spring onions.

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Soy Sauce Tsuyu Soup Ingredients (Soy Sauce Not Shown)

Kelp and Bonito Dashi Stock

Kelp and Bonito Dashi Stock

If you would like to make Tsuyu soup as well, the fish stock needs to be prepared before cooking salmon. About 800 ml of water, put dried kelp and dried shredded bonito and once the pan has started boiling, take out the kelp and continue to boil for another a couple of minutes.

Tsuyu Close-up

Tsuyu Close-up

Leave the stock for 20 minutes and then take out the bonito. Put ingredients of Tsuyu as you like and cook for a couple of minutes depending on the ingredients, pour 3 to 4 table spoons of soy sauce and season with salt if you want.

I put a beaten egg with 1 tea spoon of potato flour and mix well in the boiling soup at the last moment of cooking.

Teriyaki Salmon Donburi with Tsuyu

Teriyaki Salmon Donburi with Tsuyu

Just salmon is being served in a minute, re-heat the Tsuyu and they are served at the same time – soup is not served first like Western course dishes.

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This is one of the traditional Japanese dishes, a kind of Oden, the warm and deep pot dish with vegetables and fried ground fish cakes boiled in bonito and kelp stock water with soy sauce, sake, sugar.

Furofuki Daikon

Furofuki Daikon

I remember that this kind of dish is often cooked at home especially in winter in Japan, however, as I was able to buy one whole mooli in good freshness on the other day, I decided to cook Furofuki Daikon this time.

Ingredients of Furofuki Daikon for 4 servings :

for Daikon Mooli Pot

  • 2/3 of whole mooli, peeled and sliced in 2 to 2.5 cm width
  • 400 ml of bonito fish and kelp stock
  • 1/2 to 1 table spoon of sugar
  • 50 ml of  Sake
  • 1 table spoon of soy sauce

for Minced Chicken Sauce

  • 150 g chicken minced and fried without oil in a non-stick pan
  • 2 table spoons of water
  • 1 table spoon of sugar
  • 2 table spoons of sake
  • 1 table spoon of soy sauce

for Thickening Sauce

  • 1 and half table spoons of potato starch put in 2 table spoons of water

for Relish

  • Thinly sliced ginger – a little

 

Mooli and Chicken Breast

Mooli and Chicken Breast

Chicken Brest to be Minced

Chicken Breast to be Minced

Minced Chicken Fried without Oil

Minced Chicken Fried without Oil

I personally shortcut in preparing the fish stock that I boil kelp, dried shredded bonito in about double amount of the water we would like to have as stock, i.e. 800 ml in this case, together with the Daikon Mooli in medium heat.

Japanese Stock - Kelp and Bonito with Mooli

Japanese Stock - Kelp and Bonito with Mooli

Just after the stock water has started boiling with small bubbles coming up, remove the kelp and continue to boil the stock with mooli. After a couple of minutes of boiling time, turn the heat off and leave it for 20 minutes.

I do not really mind how much stock I now have got, as long as I have more than 400 ml and I adjust the amount of the seasonings.

After removing the shredded bonito, resume to cook the mooli in medium heat first and then in low heat.

Mooli Cooked in Kelp and Bonito Stock

Mooli Cooked in Kelp and Bonito Stock

Season the mooli, in order of sugar, sake and then once the alcohol smell has gone, add soy sauce and continue to cook in low heat for at least 15 minutes.

Season the fried minced chicken in order again – water, sugar, sake and once the alcohol smell has gone, soy sauce.

If you prefer mooli tasted with sauce well, turn the both heat off and leave for a couple of hours.

About 15 minutes before serving the meal, re-heat both pans in low heat and add chicken to the one with mooli.

Once it is boiled, dish up the mooli on deeper plates and keep them warm.

Add potato starch water and continue to stir the sauce for 3 minutes on medium heat. If too much water had evaporated, you could add some more water. Due to the dry climate in the UK, meals also get dried quicker than those get dried in Japan.

Continue to cook the chicken sauce 1 more minute in low heat and then pour the sauce on the mooli.

If you do not dislike, I recommend to put thinly sliced ginger to make a lively taste.

In addition, please use fresh mooli as some large supermarkets do not sell it in the UK or sell very old, dry mooli, often in high street vegetable market shops.

Old mooli have have developped fibre like hard strings and we can not cut them by chewing in mouth.

A little bitter taste of mooli may make people who eat mooli for the first time away from it, however, I believe as long as you are able to choose right ingredients and follow the overall recipes, you will like the one you cooked.

Good Luck!

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