Caramel Popcorn Recipe

Low calorie recipe for Caramel popcorn. I make this very often!
If you make your own, you can control your sugar and butter, i recommend you would make this instead buy it. It is cheaper, and less calories. The best thing is it is so Yammy!!

caramel popcorn

You pop the popcorn first.
I put popcorn in the paper bag and put them in the microwave.
heated about 2 min and take it out. I probably put about 1/4 cup of corn in the bag.

Make caramel:
2tbs water and 2tbs sugar together in the pot and high heat cook it until become brownish color (almost thicker than water) Then put butter 2tbs and melt them together. When you mix this, please use wooden spoon or something not plastic!

Put popped popcorn in the caramel pot and mix together.

caramel popcorn

My Japanese 101 Cooking Class at Coastal Cupbord

I had my Japanese 101 cooking class at local gormet kitchen store named Coastal Cupboard.
It was November 2nd started 6:30 pm.

I had a good time but it took too long. I would do more preparation next time.
I was surprised that many people interested in Miso soup recipe. I wonder if I did good or not.

Those are some pictures I took before class started.

Japanese cooking class 101

japanese cooking class 101 kitchen

japanese cooking class 101


Japanese Rice (Hitomebore)

Japanese meatloaf

White whipped shrimp

Miso soup

Japanese vegetable scramble

Orange Cake


Dried Daikon Radish Recipe, Kiriboshi daikon

I have a Kiriboshi Daikon recipe which is dried daikon radish recipe. Kiri mean cut and  Boshi is Hosu, mean dry it.  Cut and dried daikon is called ‘Kiriboshi-daikon'(literally, cut-dried daikon) which is a common method of preserving food in Japan.  Read more about Daikon, go to this Wiki page.

You have to soak dried daikon in the water for a while and cook it with some other vegetables, or you can use it for salad.  I like to cook with other vegetables because all those juice from vegetables and dashi soak into the Kiriboshi daikon and make it delicious harmony.

Kiriboshi daikon

How does Dried Daikon look like?

Kiriboshi daikon

Soak in the water about 10 to 15 min, until daikon soak the water and no hard and dry parts left.

Kiriboshi daikon

Kiriboshi Daikon Ingredients:

Kiriboshi daikon ——————————————————-1 3/4oz

Fish cake or Abura age ————————————————1
Carrots ————————————————————–1/2
Shiitake mushrooms—————————————————3
Sake —————————————————————–1tbs
Sugar —————————————————————-1tbs
Mirin —————————————————————–2tbs
Soy sauce ———————————————————–3tbs
salt ——————————————————————pinch
Dashi —————————————————————-2cups
Oil ——————————————————————-1tbs

Kiriboshi daikon

Cut vegetables like this. Actually cut like almost same size so it is easily pick up by chopsticks.
If you use dried Shiitake mushrooms, you should soak in the water, too. Same as dried daikon, 10 to 15 min.

You will see the fish cake. I buy this and freez it. It is handy to cook with for those dried Japanese ingredients. I buy them and freeze them.

Kiriboshi daikon Kiriboshi daikon Kirioshi daikon

You may use the dried shiitake mushrooms.  That case, soak dried shiitake in the water about 30 min. and cut and use it.  I put picture here for dired mushroom (left).

You cook vegetables first. Put oil in the pan and carrots first, then Kiriboshi daikon. When you cook them put all other ingredients and star fry it. When it cooked, put dashi water and other sauce ingredients.

Kiriboshi daikon

Kiriboshi daikon

don’t forget to put otoshibuta. 

Cook until all the sauce is almost gone.  Be careful, do not burn it!

Kiriboshi daikon


Mackerel with Miso sauce Japanese Recipe

One authentic original popular Japanese food and recipe is Mackerel with miso sauce. It is a sweet miso paste like sauce on this fish. This fish is rich in Omega-3’s and is very beneficial to health. King mackerel is popular fish in Japan.

Saba no miso ni

ginger cooking Otoshibuta Mackerel cooking

Mackerel ———————————2
Ginger ————————————1
Dashi ————————————1.5cup
Sake ————————————1/2 cup
Sugar ———————————-2oz
Soy sauce ——————————-2tbs
Miso ————————————2/3oz
Tahini (option) —————————1tbs

Put fish in the bowl and put boiled water and drain.
Put in pan Dashi, sake, sugar, and soy sauce and bring to boil.
Add fish and thin sliced ginger.  Ginger is necessary item.  Ginger help take off the mackerel fishy taste and smell. You must have the ginger for this recipe. 

Also, try not to have fish lying on top of eachother as much as possible.  Turn to mid heat and cook with Otoshi buta (drop-lid)  about 10 minutes.
Put some pan liquid in a small bowl and mix in miso paste and put back into the pot.
If you have Tahini, put 1tbs for extra flavor.

Tip: If you want to use a frying pan
You may be able to use a shallow frying pan for this cooking.   If you use a frying pan, use parchment paper to cover the fish instead of putting on the Otoshi buta (drop-lid).  Then put a regular frying pan lid on it. Cook 10 minutes.


Matsutake Gohan

Matsutake Rice

I made Matsutake Gohan. It is the season for Mushrooms in Japan, now.  Yes, this is instant.  I can not buy Matsutake around here where I am living now.  Even you can buy some ingredients like matsutake, you still cook with other stuff like chestnuts or Japanese sweet potato which is seasonal (autumn) food.   Shiitake and other vegetables which called Kayaku gohan is good also.  I will put those ingredients and how to later in my Japanese Recipes.


Why You Need a Santoku Kitchen Knife?

Bamboo Cutting BoardIf you buy one knife  that fits all kind of cooking, what you need to buy?    I tell you what you need to buy and especially for Japanese cooking.

Why I said why you need at least one Santoku Kitchen Knife in your household? I had been cooking for many friends and at friend’s houses.  They like the food I love to cook for them!  But one thing that I do not really like to do is cook at my American friends houses.  My American friend’s don’t usually have very good knives.

Sometimes I just volunteer to cook at their house when I am there.  We go grocery shopping and come back home.  I am ready for cooking and realize that they don’t have good knives or even a Good Cutting Board like Totally Bamboo 3-Piece Bamboo Cutting Board Set.  Bamboo is harder than wood and more sanitary as it doesn’t absorb and collect bacteria. And Plese, Please, Please!!! do not cut anything on your plate or hard surface. Do not use grass cutting board!!!

They usually have a Chef’s knife, also known as a French knife.  Those knives are not suitable to use for Japanese cooking.  Well, some Japanese person would say it is perfectly fine but I don’t like to use it for my Japanese cooking.

If you want a great knife, I recommend Santoku kitchen knife.  You may have heard of a knife name Santoku kitchen knife.  Santoku translates from Japanese to – “developed knife.  San means three the number and Toku means benevolence.  That means you can have three times benevolence.  Because this knife is good benevolent for meat, fish and vegetables (three). Also these are very popular knives in a Japanese household.

Vegetables are big ingredients for Japanese cooking because Japanese people eat so many vegetables.  Also, they cut them very small.  Cutting small is important for Japnese cooking.

Japanese use chopsticks, not knives and forks.  You can not really cut anything using chopsticks.  I think Japanese cooking is prepared to eat in a one bite size so you don’t need to cut on the plate (actually you can not cut it).  So if you were a chef, you have to prepare to cut a certain way for people who can eat the food easily.

I usually recommend my friends Japanese or German brand knives. Those two countries are very famous for knives. Both have very good knives traditionaly. Also Santoku is coming from Japan but German company make this type – Santoku kitchen knife now.

You can choose whatever you like, but I will put my two brand recomendation here. Shun Classic 7-Inch Santoku Hollow Ground Knife is very good brand, it sounds like Japanese and it is Japanese name however this is a German brand. My Chef friend has a whole set and she loves it very much.Shun Santoku Knife

Global is Japanese brand and I have this one for my own Global G48 7-Inch Hollow-Ground Santoku I like this one because it is light weight and is made of one piece of metal.  No wooden handles to worry about. It is very easy to clean and stylish also.Santoku Knife

Henckels Petty Knife

If you would buy a second knife, I recommend Henckels Twin Cermax – 5″ Petty/Utility Asian Knife.
Petty knives are the Japanese version of a paring knife. They typically are thin without a bolster on the blade and are very light. This is very good for pastry cooking or fruits. It is great as a peeling, paring, boning and carving knife for vegetables, fruits, herbs and other delicate work. It will also take on some of the slicing and dicing jobs of a large chef knife. Also, it is small and light – very handy!

Anyway, I recommend having Santoku and Petty knives when you start cooking Japanese.  If you try it, you maybe surprised that you are enjoying cutting many things on the board!

Happy Chopping!