Beverage #Cuisine #drink #Recipes

Amazake ( sweet mild sake)

Amazake is a sweet non-alcohol Japanese drink. It’s made from fermented rice. A lot of nutrients are contained in Amazake. So it may be called the intravenous drip to drink. Amazake is very sweet, but sugar isn’t contained. I love this natural sweet taste.

Cuisine #Recipes

Inari-zushi: Sushi Wrapped in Fried Bean-curds

This is Inari-Zushi, deep fried bean-curds stuffed with vinegared rice. I often make Inari-Zushi for lunch box. It’s really simple and delicious. We need only fried bean-curds and rice.
Rice is mainly seasoned with vinegar, And fried bean-curds is boiled with soy sauce, sugar, etc. From it, put the vinegared rice into the fried bean curds.Vinegared rice goes well fried bean-curds.

Cuisine #Recipes

Kuri-Yokan ( sweet chestnuts jelly) Recipe

Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on.
 I like the chestnut taste called Kuri-Yokan.  And, green tea goes very well Yokan .It’s an essential drink for Yokan.

Cuisine #Recipes

Crispy and Tender Tonkatsu: Japanese Pork Cutlet Recipe

Tonkatsu is a Japanese deep-fried pork cutlet. It’s a very popular food and has some variations as served on Japanese curry (Katsu curry), served with egg (Katudon), and sandwich fillings (Katsu Sando). Tonkatsu usually served with super thin shredded cabbage, boiled rice, miso soup, tonkatsu sauce, karashi (Japanese mustard), sesame, and so on. We can enjoy the crisp outside and the tender inside. Deep taste of Tonkatsu is a good match with boiled rice and the cabbage’s plain taste.

Recipe: Tonkatsu (2servings)

Ingredients

• 2 pieces pork loin or fillet
• Salt (to your taste)
• Pepper (to your taste)
• Flour, as needed
• 1 Egg
Panko (bread crumbs) as needed
• Frying oil
• Cabbage as needed (optional)

Sauce (optional)
Tonkatsu sauce
• Lemon
Karashi (Japanese mustard)
• Ground sesame
Ponzu for cabbage

Directions

1, Making shredded cabbage (optional). Slice the cabbage super thin with slicer, immerse in ice water for about 5 minutes to make it fresh, and cut moisture well with strainer or paper towel.

2, Remove the extra fat of pork, and stick a fork or a knife into the entire pork well to prevent the pork from shrinking.
3, Pound the meat with a meat pounder or a back of knife. Season with salt and pepper. Form it back into original shape.
4, Coat the pork with flour, and remove excess flour. Dip in the beaten egg, then coat the pork with bread crumbs.
5, Heat the oil to 350°F (180℃). Put the pork gently into the pan, fry it for about 3-4minutes, then turn it over and fry until golden brown, about 2minutes.
 6, Let the oil drip off, cut into bite size pieces, served with sliced cabbage and sauce.
Note
• Fresh and bigger flake panko (breadcrumbs) is better than dried one for Tonkatsu. Because fresh panko makes it crisper texture. If you don’t have fresh panko, spray dried panko with mist water.

Cuisine #Recipes

Usuyaki Tamago (Egg Crepe) & Kinshi Tamago (Shredded Omelet) for Sushi Recipe

 

Usuyaki Tamago (Japanese egg crepe) is a thin omelet that is used for wrapping Temari Sushi. Kinshi Tamago is shredded egg crepe that used for Bento, Donburi, Hiyahsi-Chuka (cold ramen noodles) and some sushi, like Chirashi Sushi, Oshizushi, etc… They have fluffy and light texture, and colored dishes brightly. Usuyaki Tamago and Kinshi Tamago is the same way to make. Making them is similar to making a thin pancake. First, make the thin omelet like crepes, and then, shred thin omelet. That’s it! It’s really simple to make. You can enjoy colorful and fluffy Kinshi Tamago and Usuyaki Tamago

Recipe: Usuyaki Tamago (egg crepe) & Kinshi Tamago (shredded omelet)

 

Ingredients (3 serves)
* 3eggs
* 2 pinch salt
* 2 pinch sugar
Directions
1. Beat eggs, salt and sugar thoroughly.
2. Heat the pan, and pour the oil. Wipe the extra oil with a small piece of paper towel (save the towel for later). Pour one ladle egg mixture, and spread them quickly over medium heat.
3. Turn the omelet the other way, when the surface dry, and fry the other side for only 10 seconds. Take care not to break the omelet, because omelet is very thin and delicate.
4. Remove from the pan, and let it cool on the board. Repeat the process from 2 to 4 to cook two more omelet crepes.  Apply the paper towel that used to absorb. If you make a Usuyaki Tamago, It’s done. If you make Kinshi Tamago, proceed to the next.
5. Stack the three sheets of omelet, and cut them into three equal parts.
6. Stack the three equal parts.
7. Cut the omelet into thin strips.
And your delicious egg crepe shredded omelet is ready!

Note

* The non-stick pan is better to make kinshitamago.
* If you want smooth texture and color, strain the egg mixture before frying.
* If you worried about breaking thin omelet, add the 1/2tbsp potato starch or cornstarch mixed with 1 tbsp water into egg mixture. And if you can’t turn the omelet over, please lid on the pan in the process 2. So you don’t need to turn it over.
* It’s important that they look without imparting baked color, So don’t heat the pan too much. If you heat it excessively, transfer the pan on top of the wet towel to stop browning.

Enjoy!

If you want more egg recipes, see older posts about eggs.

Cuisine #Recipes

Hoshigaki: Dried Persimmon

 

In the winter, we can get dried persimmons in Japan. Dried persimmons are made in several countries in Asia. They are made from the astringent persimmon called “Shibugaki” which cannot be eaten raw. They are covered with white powder. That white powder is sugar of persimmons. Sugar of persimmons crystallizes the powder to the white surface.
I prefer dried persimmons to raw persimmons. I sometimes eat them as a snack, and I also have them with wine. Dried persimmons goes well with wine like other dried fruits. I like eating them with mascarpone cheese.

Cuisine #Recipes

The small plate of Japanese good luck symbol

 

There are plates of auspicious form in Japan. It’s a form of a bamboo, a chrysanthemum, a peach, a plum, and a pine.  There is each auspicious meaning of shape in Japan. Bamboo is a symbol of prosperity. Chrysanthemum is the national flower of Japan. Peach means to extend life. Plum is a symbol of nobility and longevity. Pine means the immortality.
There are several places of production of some pottery in Japan. This is the plate called Hasami ware of Nagasaki, Japan. Hasami ware made the Edo period popularize porcelain for the first time in Japan. And it has about 400 years of history.

Cuisine #Recipes

Japanese Hot Spring Egg (Onsen Tamago) Recipe

 

Onsen Tamago (Onsen Eggs) is a type of soft boiled egg. Onsen egg has a unique creamy and delicate texture. The yoke is slightly hard, but the white is still soft and milky. The traditional way of cooking is in a hot spring that is approximately 70°C (158ºF) for 30 to 40 minutes. But, I cook different easy way.

Recipe Onsen Tamago (hot spring egg)

 

Ingredients (4 servings)
* 4 room temperature eggs

Equipments
* a thick pot with a lid

Directions

1, Prepare room temperature eggs and a thick pot.

2, Boil the 5 cups of water in the pot. Once it boils, turn off the heat. And then, pour the 2 cups of cold water into the pot. Put the room temperature eggs into the pot and put on the lid.

3, If you use the large size egg, 20 minutes later, take the egg out from the pot. If you use the small size egg, 15minutes later, take out the eggs. ( I always use the timer! ) Just crack it to serve.
Note

We need a pot that keeping warm effect, like a thick enamel pot, etc.
In the traditional way, we eat them seasoned with bonito dashibased sauce.
But I sometimes put it on a lot of different kinds of food like donburi, fried rice, noodles, and salad, etc.
If you need some more egg recipe, Here are my egg recipe: EGG RECIPES

Cuisine #Recipes

Daifuku: Rice Cake Stuffed with Sweet Beans Recipe

 

This is a Daifuku. Daifuku is a Japanese confection that small rice cake stuffed with mainly sweet bean paste. There are several varieties of Daifuku like  mugwort (yomogi daifuku), strawberry (ichigodaifuku), azuki beans  (mame daifuku ), salty taste, and Japanese apricot and so on.
A few days ago, I bought Strawberry daifuku, Mame daifuku, and Kusa daifuku at one of my favorite rice cake shop ” Echigo Turuya ” in Tokyo. The rice cake of ” Echigo Turuya ” is very soft and inner bean jam isn’t too sweet. It’s exquisite sweetness. I love this soft texture and moderate sweetness. Echigo Turuya is a tiny rice cake shop, and the craftsman makes them one by one from every morning.

Cuisine #Recipes

Japanese Yuzu: Citrus Fruit

 

Yuzu is a citrus fruit originating in East Asia. Yuzu’s surface is uneven and it has a nice aromatic flavor different from other citrus flavor. In Japan, It used a variety of ways for cuisines, cosmetics, fragrance, bath, and so on.

Yuzuyuyuzu in the bath

There is a custom that called Yuzuyu. People take a bath with yuzu on the winter solstice called Toji. Floating yuzu fruits in the bath, and enjoying their strong aromatic flavor. It’s said to moisturize the skin, and warm the body. I love Yuzu’s aromatic flavor. The smell of Yuzu makes me relax, and comfortable.

Yuzu for cuisines

In Japan, It used for many types of meals like drink (tea, sake, juice), sweets (wagashi, cake, etc.), rice, soup, salad, noodle, meat, and fish. Yuzu’s flavor is a good match with washoku (Japanese cuisine).

White radish mix with peel of Yuzu.

Japanese salad in the Yuzu cup