Name: Menma topping for Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 200g canned sliced bamboo shoots; 1 garlic clove - finely chopped; 1/2 tbsp sesame oil; 150g water; For the seasoning; 1 tbsp chinese chicken bouillon powder; 3 tsp white sugar; 1 tbsp soy sauce; 1 tbsp mirin; 2 tsp oyster sauce; 1 tsp sesame oil; 1 tsp onion powder (optional)

November 20, 2019

Menma topping for Ramen

Serving Size

1 jar of jam

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Ingredients

200g canned sliced bamboo shoots
1 garlic clove - finely chopped
1/2 tbsp sesame oil
150g water

For the seasoning

1 tbsp chinese chicken bouillon powder
3 tsp white sugar
1 tbsp soy sauce
1 tbsp mirin
2 tsp oyster sauce
1 tsp sesame oil
1 tsp onion powder (optional)

Instructions

1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
2. Reduce the heat to low and simmer for about 15 to 20 mins or until the liquids have almost evaporated.
3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!

November 13, 2019

‘iri dofu’ Scrambled Tofu (easy)

'iri dofu' Scrambled Tofu (easy)

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

1/2 carrot - julienne
3 brown mushrooms (80g)- sliced
1/2 leek - julienne
1 tofu (about 250g) - boil in hot water for 3min
170g chicken thighs - cut into small pieces
1 tbsp sesame oil

Ingredient A

1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
4 tbsp water
1/2 tsp dashi powder
1 eggs
dash of salt (optional)

Instructions

1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
Serve hot!

March 27, 2019

Pilaf Rice

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1/2 carrot - finely chopped
1/2 onion - finely chopped
3 rice cooker cups - uncooked Japanese rice (1 rice cooker cup = 150 g, so about 450g)
100 to 150g raw shrimp - peeled and deveined
1 mushroom can - sliced or brown mushrooms (about 150g)
20g unsalted butter
10g mayonnasie

Ingredient A

55g white cooking wine
470g water
10g chicken stock cube
1 green bell pepper - cut into small pieces
dash of salt to taste

Instructions

1. In a non stick frying pan, melt the butter and mayonnaise. Cook onion and carrot lightly. Add the uncooked rice and sear until the rice turns clear (takes a few minutes).
2. Add the ingredient A, shrimps and mushrooms. Bring it to a boil.
3. Once boiled, cover and simmer for 15min. Remove from the heat and leave 10min more to steam (with the lid). Meanwhile immerse the green bell pepper in boiling water and set aside.
4. When the rice is done, remove the lid and put the green bell pepper, then mix. Salt to taste if you like.
Serve hot!

March 26, 2019

Crunchy Tofu Balls

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1 tofu (about 400g)
400g grated pork
1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
2 garlic cloves - finely chopped
80g steamed rice

Ingredient A

1 tsp fine salt
1 tsp ginger powder
1 tbsp basil powder
1/2 tsp hondashi powder
15g Fresh green chili (optional) - finely chopped
1/2 tbsp sesame oil
1/2 tbsp soy sauce
3 1/2 tbsp katakuriko/potato starch

Instructions

1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a large bowl, add all the ingredients. Mix well to combine.
3. Foam the mixture into balls.
4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve hot!

March 26, 2019

White Fish Filet in Chili Sauce

White Fish Filet in chili sauce

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

700g white fish filet - cut into bite sizes
pepper and salt
5 tbsp katakuriko/potato starch
3 garlic cloves - finely chopped
2 carrot - cut into bite sizes
1 green bell pepper - cut into bite sizes

For the sauce

2 tbsp white (cooking) wine
80g ketchup
1 tbsp sugar
1 tsp sesame oil
1 to 2 tsp chicken powder
1 garlic clove - grated
1/2 tsp soy sauce
100ml water
1 to 2 tsp katakuriko/potato starch - dissolve with 1 tbsp water (optional)

Instructions

1. In a small bowl, add all the sauce ingredients and mix to combine.
2. Season the fish filet with salt and pepper. Place on the paper towel to drain for about 10min.
3. Then dust with katakuriko/potato starch.
4. Shallow-fry the fish. Lay it on the paper towel to drain excess oil. Set aside.
5. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add onion and carrot in this order and fry until lightly soft.
6. Add the mixed sauce at a time and bring it to a boil. Once boiled, add the fish and green bell pepper. Cook for a few more minutes. Serve hot!
7. If you want to make the sauce thicker, add the dissolved katakuriko/potato starch and cook for a few more seconds. Remove from the heat and serve!

March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

500g pork belly/loin - finely slices
2 garlic cloves - finely chopped

Ingredient A

55g soy sauce
2 1/2 tbsp mirin
1 1/2 tbsp sugar
1 tsp ginger powder
65ml water
1 1/2 tbsp cook white wine or cooking sake
5g honey
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
3. Add the dissolved katakuriko/potato starch to thicken the sauce.
4. Serve the pork on a bowl of rice!