1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3.Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
1. In a pressure cooking pot, heat vegetable oil until hot. Add and cook garlic until fragrant, then add the pork (or beef) and fry for a few minutes.
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1000ml) and stir to combine. Cover the lid and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
4. Add water (500ml) and the seasoning ingredients (dashi powder, maggie cube, mirin, sugar and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (if you like) and bring it to a boil. Add the green bell pepper.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Serve the udon in a bowl and pour curry over. Top with green onion if you like (or you can add the udon into the pressure cooking pot and cook for about 5 minutes together with the curry soup. Also good!) and serve into each serving bowl.
1. Making takoyaki mixture In a big bowl, add eggs and mix. Gradually add the water in the bowl. Mix well.
2. Add the sifted flour into the bowl and stir together until no lumps remain.
3. Add all the ingredient A and mix well. Set aside until use.
4. Making takoyaki Heat your takoyaki machine to medium heat. Brush the pan with vegetable oil all over.
5. Put cabbage, sausage (or octopus) in each hole, then pour the takoyaki mixture to fill the holes. The mixture should overflow the holes.
6. Sprinkle any other filling as you like (tenkasu, beni shoga, cheese etc....).
7. When the bottom of the takoyaki balls has hardened a little (usually after 2~3min), turn each piece about 90 degree. The mixture will flow out to become the other side of the takoyaki ball. Keep turning constantly until you have made nice round shapes.
8. Transfer takoyaki onto a plate. Serve hot with takoyaki sauce, mayonnaise. Sprinkle katsuobushi, aonori if you want.
1. Cook macaroni in boiling water with salt according to the package.
2. In a frying-pan, heat 1 tbsp olive oil (or vegetable oil) over medium heat, and cook chicken until no longer pink.
3. Add onion, shallot and mushrooms, cook until the onion is softer.
4. Add butter and melt it at medium heat, then add flour and mix well.
5. Add milk little by little, stir constantly. When the sauce gets thicker, season with ingredient A. Heat it in a low heat for a couple of minutes until the milk starts bubbling (do not overcook), mixing constantly.
6. Add macaroni and let it be well coated with the sauce.
7. Transfer into the baking dish.
8. Cover with mozzarella cheese, (or your choice of cheese) and bake in the oven at 200℃ for 30 to 40 mins.
1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.