Ingredients for Ramen – Japanese noodle dish originated in China
(serves 2)
- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).
- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.
- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki – Cylindrical Kamaboko
Menma – Condiment Made from Dried Bamboo Shoots
Toasted Nori
- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4×2 inch)
2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock
About Music
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat
Creative Commons
http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:6:7
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Technorati Tags: bamboo, char, cooking, food, japanese, kamaboko, menma, narutomaki, noodle, pork, Ramen, recipe, ribs, sauce, shoot, siu, soy, yakibuta, クッキング, ラーメン, レシピ, 作り方, 料理, 焼き豚
Ingredients for Oyakodon
(serves 1)
50ml Dashi Soup (1/5 u.s. cup)
1 tbsp Soy Sauce
** 1/2 tbsp Sake
(I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
85g Chicken Meat (3 oz)
2 Eggs
10 Japanese Wild Parsley (Mitsuba)
200g Rice (7 oz)
About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:2:44
Read the rest of this entry »
Technorati Tags: bowl, chicken, cooking, dashi, donburi, egg, food, healthy, japanese, mirin, mitsuba, onion, parsley, recipe, Rice, sake, sauce, soup, soy, wild, クッキング, レシピ, 作り方, 料理, 親子丼
Ingredients for Sukiyaki (3 People)
- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin – A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar
Beef
Eggs
Chinese Cabbage
Negi – Welsh Onion
Shungiku – Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms
Seared Firm Tofu
Ito Konnyaku – Konjac Cut Into Noodle-like Strips
Duration : 0:3:0
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Technorati Tags: cooking, dish, enokitake, firm, food, healthy, hot, ito, japanese, konjac, konnyaku, mirin, mushroom, nabe, nabemono, negi, pot, recipe, seared, shiitake, shungiku, tofu, クッキング, すき焼き, レシピ, 作り方, 料理
Ingredients for Bento
(serves 1)
- Potato Salad -
40g Potato (1.41 oz)
10g Carrot (0.35 oz)
400cc Water (1.69 u.s. cup)
1/2 tsp Salt
4cm Cucumber (1.57 inch)
A pinch of Salt
1 tbsp Sweet Corn
1/2 tsp Vinegar
A pinch of Sugar
A pinch of Black Pepper
1 tsp Mayonnaise
1 Cherry Tomato
- Chicken Karaage -
50g Chicken (1.76 oz)
2/3 tbs Kimchi Base
or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic
1 tsp Potato Starch
Frying Oil
- Honey Glazed Pumpkin -
40g Pumpkin (1.41 oz)
Honey
Toasted Black Sesame Seeds
1/8 Apple
- Onigiri -
140g Fresh Steamed Rice (4.94 oz)
Noritama Furikake – Egg & Seaweed
Yukari Furikake – Red Shiso Leaf
2 sheets of 19×5cm Toasted Nori (7.5×2 inch)
- Spinach Tamagoyaki -
1 Egg
40g Spinach (1.41 oz)
1 tsp Soy Sauce
1 Vienna Sausage
1/2 tsp Oil
**Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market.
** Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work.
About Music:
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:6:32
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Technorati Tags: apple, bento, chicken, cooking, food, furikake, japanese, karaage, noritama, onigiri, sausage, tamagoyaki, Vienna, yukari, クッキング, レシピ, 作り方, 弁当, 料理
Ingredients for Katsu Curry
(serves 2)
- Curry -
1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces
1/2 Onion for 2x2cm pieces
100g Carrot (3.53oz)
2 Eggplants
2 Large Bell Pepper
2 Large Cloves of Garlic
Ginger
1 tbsp Curry Powder
2 tbsp Olive Oil
200cc Canned Tomato (0.85 u.s. cup)
300cc Water (1.27 u.s. cup)
1 Soup Stock Cube
1 Dried Bay Leaf
25g Medium Spicy Curry Block (0.88oz)
1/2 Small Apple
- Relishes -
Fukujinzuke
Rakkyo
- Tonkatsu -
2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick)
Flour
Beaten Egg (1/2 Egg & 1/2 tsp Water)
Panko – Bread Crumbs
Frying Oil
A pinch of Salt
A pinch of Pepper
About Music
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat
Creative Commons
http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:5:46
Read the rest of this entry »
Technorati Tags: bay, bell, cooking, curry, deep, eggplant, food, fried, fukujinzuke, japanese, leaf, onion, panko, pepper, pork, rakkyo, recipe, tonkatsu, カツカレー, クッキング, レシピ, 作り方, 料理