Archives for December 2016

Okonomiyaki Otafuku Kit (Japanese pizza/pancake)

otafuku okonomiyaki kit

This time, I used Otafuku Okonomiyaki kit. I have made it from scratch on the other page.
For this one, you need water, cabbage, eggs, okonomiyaki sauce and meat. It is easy.
And I thought it would be a small one, but one package makes 2 big okonomiyaki.
So you can make a total of 4 large okonomiyaki.

okonomiyaki

 

okonomiyaki kit

This time I used mochi and shrimp. I cut them small. I would put cheese and shoga, if I had them.  The yellow package is Tenkasu – tempura clum.  The orange package is Okonomiyaki mix flour.  One package contains enough for two people.  The left one is Nori – Seaweed and Yamaimo flour is in the pink bag.  Put Yamaimo flour in the bowl with flour.

Ingredients:You need to buy those package above
Cabbage
Water
Eggs
Thin sliced meat or bacon




okonomiyaki okonomiyaki mochi shrimp

Put Okonomiyaki flour and Yamaimo flour in the bowl.
Add water and eggs and mix it. The white square stuff is Mochi which I cut into small cubes. Another white one is shrimp

okonomiyaki okonomiyaki okonomiyaki & agedama okonomiyaki cooking okonomiyaki cooking cover

The red stuff is dried red shrimp. I like this flavor, and it is common to put it in Okonomiyaki. You may not find this, and you may think this is fishy. You don’t need to add this – this is optional. Add all other ingredients and mix. At this time, you want to mix with air – mixing and fluffing it. This way, you will make a soft textured Okonomiyaki.

Put oil in the heated pan and put Okonomiyaki dough and make a round shape. Medium heat and add pork slices or bacon slices and put a lid on. Make sure the inside cooks. Flip to the other side and cook on the other side.

When finish cooking Okonomiyaki, put it on the plate and decorate with mayonnaise, Okonomiyaki sauce, Katsuobushi, and Aonori on top of Okonomiyaki.

You have to buy Okonomiyaki sauce to eat this recipe. You may want to buy Katsuobushi, but this is optional.

okonomiyaki

sign




Japanese Harusame rice noodle salad recipe

Harusame salad
Cellophane noodles = Harusame (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.

Harusame (rice noodle) dry —–30g
Bacon ————————–2slices
Carrots————————–1 inch
Cucumber————————1/3 size

Sesame oil ———————–1tbs
Vinegar ————————-2tbs
Sugar —————————1 1/2tbs
Sesame seeds ——————–1tbs
Soy sauce ———————–2tbs
Water —————————100cc

Cut carrots, cucumber, and bacon into juliennes. Put dry harusame, bacon and carrots in the pot. Pour water and sugar, soy sauce, vinegar and sesame oil. Put lid on the pot but not completely, and mid heat until water boil. Turn off the heat once the water boiled and leave them until cool down. Put cucumber and sesame into the cooled pot and mix them all together.

You can put in the refrigerator and chill them and eat it if you want to have cold salad.




Nikujyaga, Japanese meat and potato recipe

Nikujyaga

 

Nikujaga (肉じゃが?) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It usually is boiled until most of the liquid is evaporated. Thinly sliced beef is the most common meat used in Nikujyaga, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan.

Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. Nikujaga is considered comfort food, and some Japanese claim they crave it if they do not eat it for a long period of time[citation needed].




Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga.[1] The municipal government of Kure, Hiroshima, responded in 1998 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base. If you want to read more, go to this page.

What is Shirataki? (or Itokon nyaku)

shirataki

Shirataki (白滝?, often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil’s tongue yam (elephant yam or the konjac yam).[1] The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. 

There used to be a difference in manufacturing methods; in the Kansai region of Japan, ito konnyaku was prepared by cutting konnyaku jelly into threads, while in the Kantō region, shirataki was prepared by extruding konnyaku sol through small holes into a hot lime solution in high concentration.[7] Nowadays, both are prepared using the latter method. Ito konnyaku is generally thicker than shirataki, with a square cross section and a darker color. It is preferred in the Kansai region.




Japanese Cake Shop in Osaka Station

osaka station cake shoposaka station cake shoposaka station cake shop




osaka station cake shoposaka station cake shoposaka station




2012

Takoyaki in Osaka Trip

takoyaki osaka

takoyaki osaka

takoyaki osaka




takoyaki osaka

takoyaki

Takoyaki (たこ焼き or 蛸焼?, literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan (see below). It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onionhttp://en.wikipedia.org/wiki/Takoyaki