つくおき − １週間の簡単作り置きおかず・常備菜のレシピ. OYSHEE - easy recipes - ｜Discover easy and healthy Japanese recipes. Japanese Cuisine Information Site "Taste of Japan" Korean Bapsang - a Korean mom's home cooking. Japanese Cooking 101 – Easy and Delicious Japanese Recipes & Cooking Videos. Weeknite Meals – Follow me on a recipe testing journey! Appetisers & Side Dishes Archives. Coconut Milk Pudding (椰汁糕) It’s getting warmer these few days, becoming a good time to make something cold and sweet.
Coconut milk pudding is a kind of old fashioned dim sum you might find in some yam cha restaurants. I made this dessert the other day to treat myself after a long day’s work. There’s one secret ingredient to make this creamy dessert more delicate and smooth cotton like. Guess what? It’s egg white. Coconut Milk Pudding Recipe (Printable recipe) By Christine's Recipes Prep time: 10 mins Cook time: 10 mins + chilling timeYield:5 to 6 jelly mould (150 ml-capacity each) Ingredients: 200 ml coconut milk 375 ml milk 90 gm white sugar 20 gm gelatine powder 1 egg white Method: Lightly whisk the egg white with a fork. Notes： The egg white should be beaten well. レシピ検索No.1／料理レシピ載せるなら クックパッド. Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し. This is a special post to my readers who have requested for a chawanmushi recipe.
Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs. The Chinese version of steamed egg custard or 蒸水蛋 is a lot simpler, but not as tasty as chawanmushi, in my honest opinion. The reason is very simple: chawanmushi is loaded with treasures that are buried at the bottom of the steamed egg custard while the Chinese version is usually plain! Plus, the use of dashi stock and sake are great seasonings for an otherwise plain steamed egg taste. For my recipe, I used shrimp and chicken–two common ingredients for chawanmushi. Chawanmushi with Shrimp. Chawanmushi is a savory egg custard dish which served as an appetizer in Japanese restaurants.
It literary means ‘steamed in a tea bowl/cup’ (Chawan = tea bowl/cup, -Mushi =steamed in something). Typically Chawanmushi includes ginkgo nuts, shiitake mushrooms, fish cake (kamaboko) filled with an egg mixture flavored with dashi stock, soy sauce, and mirin. I often put shrimp in Chawanmushi because it looks pretty when shrimp’s orange/red color peeks from top of the egg custard. My signature recipe for this dish includes ikura (salmon roe) and uni (sea urchin) on top of the Chawanmushi. It’s our favorite way to eat Chawanmushi and I hope you give it a try! Today’s recipe is being featured on Eat Shrimp‘s “12 Days of Shrimp” on their facebook page. Our next post will be this Friday. While I’m in Taiwan, I am planning to share some pictures of local Taiwanese food on my facebook fan page so be sure to follow me if you want pictures of exotic dishes! Japanese food! Authentic, mostly healthy Japanese recipes for everyone.
Grilled Cheese and Fried Egg Sandwiches: Quick Recipes Recipe. Hambaagu or hambaagaa: Japanese hamburgers. As promised, here is my recipe for making Japanese style hamburgers or hamburger steaks, one of the quintessential yohshoku or Japanese Western-style dishes.
They are called hanbaagu (though they are sometimes called hambaagaa, but that variation usually refers to the kind that comes sandwiched inside a bun) in Japan, and are very popular for lunch or dinner, and are eaten as a side dish to rice (okazu) in Japanese homes. In fancier restaurants that specialize in yohshoku, they might be eaten with a knife and fork, but at home they’re eaten with chopsticks. Whenever Japanese food magazines have a poll about popular okazu, hamburgers are always in the top three, especially amongst kids. They don’t have much in common with the American style of hamburger, except for the fact that they both start off with ground meat. Japanese Beef Shabu Shabu Hot Pot recipe. My first experience eating Shabu Shabu was a pretty funny one.
Our family had just moved back to Tokyo for the second time and I was about thirteen years old. My parents had taken me out to eat Shabu Shabu at a beautiful, very traditional Japanese restaurant where we sat in our own private tatami room. I had tried Sukiyaki many times (similar ingredients, totally different dish), Mom prepared it for us often, but Shabu Shabu was a dish that was totally new to me and this was my first time experiencing it.
When our Servers, four women all dressed in gorgeous silk Kimonos, entered the room they were carrying two huge platters covered in raw meat (raw meat ???) , tofu, assorted vegetables and a big pot of steaming liquid that they placed on top of a tabletop gas burner. The name “Shabu Shabu” comes from the sound of the beef being swished through the hot pot with chopsticks. Udon Noodle Soup Dashi Recipe. Aside from eating sushi, edamame, udon and miso soups,and making hiyayakko tofu, our experience with making Japanese cuisine is limited.
Luckily, again as part of the Foodbuzz taste masters program, we were able to purchase some Japanese ingredients from Asian Food Grocer. Now let us tell you, how fast fast and smooth the transaction was…placed an order Thursday morning at 2 a.m. (we think about food all the time!) , got an email same morning at 9:15 a.m. with shipping confirmation and tracking number–we had barely rolled in to work and the folks at Asian Food Grocer had already shipped our order! We got the perfectly packaged order at noon, Friday, less then 2 days from the our initial order. We decided to make some staples of Japanese cuisine including dashi stock and from that make udon noodle soup.