Dress salad, steamed chicken, cold tofu etc. with this all-purpose sesame sauce. Make a lot and store it in a fridge. No additives, so it can be a save sauce for children! Ingredients Pure sesame paste: 6 tablespoons Soy sauce: 1/2 cup Sugar: 1/2 cup Rice vinegar: 1/2 cup Sesame oil: 3 tablespoons Chicken soup stock powder: 2 teaspoons Water: 1 cup Roasted white sesame seeds: adjust to suit your needs Instructions Put all ingredients in a pot and mix together. Heat over medium heat to reduce its liquid. Add sesame seeds and mix them together. Store in a jar and save in a fridge.
Anko is beans paste. My husband loves to spread it on a toast. Discover your own use. Ingredients Red beans (azuki): 2 cups Left: red beans, right: black pepper Sugar: 1.5 cup Salt: 1/2 teaspoon Water: adjust to suit your needs Instruction Wash red beans. Put them and enough water to cover in a pot. I used a pressure cooker today to save cooking time. Heat the pot until it boils, uncovered. Skim the foam from the surface. Add water up to twice the height of beans. Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you […]
Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes. Ingredients 6 cups of water 15 cm of square koｍbu kelp 40g of dried bonito flakes Instruction Wipe off the dirt and dust from the kombu kelp with paper towels. I used teabags today. You can get this item at 100 yen shops. Put some bonito flakes in the teabags. Put some water in a jar. Soak the kombu kelp and the bonito flakes in the water. Store in a fridge overnight. Before soaked After soaked Remove the kombu kelp and the bonito flakes. Use the dashi for any types of dishes. Now your […]
How to make Onigiri in a perfect triangle? Let’s learn Japanese traditional lunch! You can put any ingredients as you like, such as cheese and avocados. Be creative! Ingredients (for 1 piece of Onigiri) 200 g of cooked rice (to learn how to prepare cooked rice, check this page.) 2 dashes of salt Canned tuna (mixed with mayonnaise and black pepper) Nori (dried seaweed, optional) Instructions Cut wrapping film to a length of about 30 cm. Spread it on a table, and sprinkle 2 dashes of salt. Spread cooked rice on the middle of the wrapping film. Put some tuna on the position shown in the picture below. Today’s filling […]
This recipe should have been the first recipe on my blog. Let’s go back to basics! Ingredients (2~3 servings) 450 g of sushi rice (short-grain rice) 620~640 cc of water Instructions Prepare water in a bowl, and put some rice into it. Mix them from the bottom, throw out the water immediately. It’s very important to follow steps. Rinse the rice by stirring the bowl gently about twenty times. Then throw out the water. Rinse it 2 more times. And soak it for about 30 minutes until it becomes opaque white. Then, drain the water. Prepare some water in a saucepan, and place the rinsed rice. Cover with a lid […]
Just step on udon, with your friend, your kids, and your families! Ingredients (for 2 servings) 150 g of all-purpose flour 150 g of bread flour 15 g of salt 15g 130 cc of water 6 tablespoons of bread flour (for dusting) Instruction Dissolve salt in water. Add 2 to all-purpose flour and bread flour. Knead in a bowl. The dough at this point is very shaggy and rough. Wrap the dough in plastic wrap. Leave the dough at room temperature for 30 minutes. Then you put the dough in a large thick plastic bag. Wrap the plastic bag in a towel. Kneed with your feet. The kneading with your […]