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レシピ検索No.1/料理レシピ載せるなら クックパッド

レシピ検索No.1/料理レシピ載せるなら クックパッド

http://cookpad.com/

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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.

Former Airbnb Employees Launch Gusta- Supper Club Reservation Platform How can online interactions fuel offline relationships and experiences? One increasingly popular approach- make new friends around the table, with the help of technology. Startups like Grubwithus and Spoondate make it easy to meet new people over affordable restaurant meals. Similarly, the explosion of supper clubs over the past four years underscores a growing interest in having more adventurous and deeper social experiences around food than possible at restaurants.

Home - They Draw & Cook 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. Guestaurant — Where Social Meets Food 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!

Viens Manger à la Maison 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.

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.

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.

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