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7th August 2019 / Last updated : 7th August 2019 Mog 03 : Side Dishes

Grilled Rice Ball in Soup (焼きおにぎりスープごはん)

A perfect quick lunch menu.  You can enjoy it the soup itself but I strongly recommend it with grilled onigiri and an Onsen Tamago. Ingredients (for 2 servings) 240 g  Japanese mustard spinach (otherwise spinach) 40 g  carrot 150 g  mushrooms 1/2 tsp  dashi powder 2 cups  water Sesame oil for seasoning Salt for seasoning Black pepper for seasoning 1 grilled onigiri (See this page for the recipe.) 1 Onsen Tamago (See this page for the recipe.) Instructions Prepare the vegetable soup. Slice the mushrooms. Cut the mustard spinach into bite-size length. Cut the carrot into rectangular slices. Prepare a saucepan and heat the water until it comes to a […]

6th May 2018 / Last updated : 6th May 2018 Mog 03 : Side Dishes

Japanese Quick Pickles (Asazuke, 浅漬け)

These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!! Ingredients Cucumber: 1 Carrot: 1/2 White radish: 1/3 Ginger: 1.5 cloves Salt: 1.5 tsp Salted Kombu kelp (Shio Kombu): 40 g Instructions Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips. Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it. Let it rest in a fridge for at least 30 […]

27th April 2018 / Last updated : 27th April 2018 Mog 03 : Side Dishes

Simmered Hijiki Sea Vegetable (ひじきの煮物)

I like simmered Hijiki. You can mix this with freshly cooked rice. Hijiki sea vegetable has lots of minerals and fibres. Ingredients Hijiki sea vegetable: 10 g Carrot: 1/2 (approximately 70 g) Deep fried Tofu: 1 Sesame oil: 1 tsp Dashi powder: 1 tsp Soy sauce: 2 tbsp Sugar: 2 tbsp Sake: 2 tbsp Mirin: 2 tbsp Instructions Reconstitute Hijiki sea vegetables and rinse to remove dust and sands. Cut a carrot into very thin strips. Cut a sheet of deep fried Tofu into thin strips. Stir-fry Hijiki sea vegetables and the carrot with a frying pan. Pour in enough water to cover the ingredients to simmer over medium heat. When […]

4th March 2018 / Last updated : 4th February 2019 Mog 02 : Main Dishes

Marinated Japanese Horse Mackerel (鯵の南蛮漬け)

Do you like fish and marinated vegetable? I recommend this dish. Any fish is OK. Try your own Marinated fish Japanese style! Ingredients (3~4 servings) 200 g of mackerel (Fillet into 3 pieces) 2 bell peppers (70 g) 1/2 of onion 1/2 of carrot (70 g)  Starch (Adjust to suit your needs.) Black pepper (For taste) Salt (For taste)  2 tablespoons of soy sauce 2 tablespoons of vinegar 1 tablespoon of mirin (otherwise 1 tablespoon of cooking sake and 1 teaspoon of sugar) 1 tablespoon of sugar Instruction Remove small bones from mackerel fillets. Sprinkle salt then drain the excess water with paper towels. Then cut the fillets into halves. […]

28th February 2018 / Last updated : 13th November 2018 Mog 03 : Side Dishes

Freeze-dried Tofu Simmered in Seasoned Broth(Koya-Tofu no fukumeni, 高野豆腐の含め煮)

I love tofu. But freeze-dried tofu attracts me more. Really want to say “Thank you!” to the inventor of it. Ingredients (4 servings) 2 tubs of freeze-dried Tofu 1 carrot 4 dried shiitake mushrooms 4 snow peas (optional) 2 tablespoons of soy sauce 2 tablespoons of cooking sake 2 tablespoons of mirin (otherwise 2 tablespoons of cooking sake and 0.5 tablespoons of sugar) 2 teaspoons of sugar 1.5 cups of dashi (To make dashi, check this page.) Instruction Soak freeze-dried tofu in water until it swells up to about 3~4 times its original size. Reconstitute dried shiitake mushrooms. To reconstitute dried shiitake mushrooms, microwave them for 3 minutes, and leave […]

18th February 2018 / Last updated : 15th October 2018 Mog 05 : Rice & Noodles

Vegan Takikomi-Gohan (Japanese Paella, 炊き込みご飯)

My favourite Takikomi-Gohan. You can try all the ingredients! Ingredients (3~4 servings) 150 g of mushrooms (e.g. shitake mushrooms) 1 small carrot (about 80 g) 1 piece of deep-fried tofu 10 cm of dried kombu kelp 2 tablespoons of soy sauce 2 tablespoons of cooking Sake (otherwise, white wine) 450 g of uncooked rice 620 cc of water (including soy sauce and cooking sake) Instructions Wash and soak uncooked rice. Pour some boiling water over deep-fried tofu to remove excess oil. Prepare all ingredients. Slice carrot, mushrooms, and the deep-fried tofu. Any mushrooms are ok. I prepared Shimeji mushrooms and king oyster mushrooms today.   Drain water from the uncooked […]

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Recent Posts

Miso Ramen (味噌ラーメン)

10th January 2020

Grilled Rice Ball in Soup (焼きおにぎりスープごはん)

7th August 2019

Salt Koji Marinated Mushrooms (塩麹きのこマリネ)

16th May 2019

Grilled Rice Ball (Yakionigiri, 焼きおにぎり)

12th May 2019

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

18th February 2019

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ)

4th February 2019

Ginger Pork (Shogayaki 豚のしょうが焼き)

1st February 2019

Meat Stew with Tofu (Niku Tofu)

23rd January 2019

Zoni Tokyo Style (東京風雑煮)

3rd January 2019

Fukujinzuke (Crunchy Pickles, 福神漬)

17th November 2018

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MogMogKitchen

Loving Nintendo Switch, classical music and COOKING!

Pages

  • ABOUT
  • Useful Tips on Japanese Foods
    • Condiments
      • Mentsuyu (麺つゆ)
    • Ingredients
      • Konnyaku (蒟蒻)
      • Mayonnaise (マヨネーズ)
      • Rice
      • Tofu(豆腐)
    • Otoshibuta (落し蓋)
  • Variation of Japanese Cuisine
    • Donburi (丼)
  • Food and restaurants in Sapporo (2018,summer)
    • Sapporo Ginrin
    • Museum Cafe Polus
    • Tetchan

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About this site

Mog’s blog introducing Japanese food recipes from my kitchen in Tokyo!

Categories

  • 01 : Basic
  • 02 : Main Dishes
  • 03 : Side Dishes
  • 05 : Rice & Noodles
  • 06 : Sweets & Snacks
  • 07 : Other
  • Appetizers
  • Bento
  • Local Food
  • Meat
  • Noodles
  • Rice
  • Salad
  • Sauce
  • Seafoods
  • Snacks
  • Soup
  • Sweets
  • Traditional
  • Vegan

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