How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
Are you looking for easy, healthy yet delicious recipes? Well, this dish is for you! “Spinach and walnut salad” which has very fresh taste from lemon zest.
The recipe is very easy and quick. It takes only 5 to 6 minutes. Moreover, you can store it for up to 4 days in the refrigerator.
Ingredients (servings 4)
10 oz. fresh baby spinach
1/4 cup walnuts pieces
Grated zest of 1 lemon
1 tsp. extra virgin olive oil
Salt and pepper
Boil the spinach for 10 seconds in boiling water. Drain, rinse the spinach under cold running water and wring it dry by hand.
In a mixing bowl, combine the spinach, walnuts, lemon zest, olive oil. Season with some salt and pepper and mix well.
Today I introduce you to “Sautéed Chicken and Pumpkin with Miso Sauce”. It is a delicious, flavorful and hearty dish.
I use winter squash Kabocha in the recipe. Kabocha is a common ingredient in Japanese cuisine. It is high in vitamins, potassium, fiber and beta-carotene. The taste is slightly sweet and the texture is very soft when it is cooked.
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Today I introduce you to “How to cook Japanese rice perfectly and easily”. If you have a rice cooker, you can just follow their directions. But if you don’t have one, this is the easiest recipe for perfect Japanese rice.
Steamed rice is a staple food in Japanese cuisine. Japanese rice has soft texture and rice grains are shiny when it is cooked! We mostly eat rice two or three times a day. Even when we don’t cook, most super markets and convenience stores have many kinds of rice balls and rice products can be cooked in microwave.
Lately, some people add multi-grain rice to white rice when it is cooked to make the dish healthier but steamed white rice remains perennial favorites.
Find dried short-grain white rice, not “sweet sticky rice”.
Wash and soak rice for 30 minutes before cooking.
The heat level is the key. Once it boils, turn down the heat to very low not to get burned.
Do not open the lid when it is cooking even if it bubbles over. Wait patiently.
Steam the rice for 10 minutes after cooking.
Detailed and visual instructions can be found in the recipe PDF: Japanese rice
Tips for storing cooked rice;
Put one portion of cooked rice without cooling down in a glass container with a lid or freezer bag, or wrap with plastic wrap. Store in the freezer and use within 3 weeks. When you eat, put unwrapped frozen rice on a microwave-safe plate and microwave for 2 to 3 minutes with a cover.
The key to store is to freeze the rice without cooling so it has fresh cooked rice taste even after storing for 3 weeks in the freezer.
Today I introduce you to “Simmered freeze-dried tofu with egg”. The dish has delicious dashi flavor and is very healthy.
Freeze-dried tofu is very common preserved food in Japan. It is rich in nutrients and delicious. The tofu has been often used as an ingredient in Buddhist cuisine since 1600s.
The taste is very light and doesn’t have tofu aroma which is good for people who don’t like tofu very much. The texture is totally different from regular tofu. We can grill, simmer, bake and pan-fry them. Moreover, this is a great substitute for meat lately in Japan.
The recipe is very easy.
Bring the sauce to a boil and add the tofu. Simmer 15 minutes and drizzle with beaten egg.
Detailed and visual instructions can be found in the recipe PDF: Freeze Dried Tofu
{Ingredients (serving 2)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to “Japanese-style braised chicken thighs with tomato”.
In the recipe, I use cooking sake, bay leaf, sugar, salt and pepper as seasonings and it is marvelous! The reason to add cooking sake is that it makes chicken soft and juicy and it rids the meat of its smell.
In Japan, people sometimes season tomato sauce dishes with soy sauce too. This adds great Asian flavor to the dish.
The dish is very hearty but the recipe is not complicated. You can cook with just one pan.
Cook chicken in a pan and set aside. With the pan, make tomato sauce. Put chicken back in the sauce and simmer.
Japanese-style fried chicken called Karaage in Japanese, is made in a very thin batter so it is very juicy, tender and has great ginger soy sauce and garlic flavor. I am sure once you have a bite, you will not be able to stop eating because it is so yum!
In the traditional recipe, the chicken is deep-fried in oil but I cook them in the oven that makes the dish healthier, and of course it still tastes divine!! Also I use corn starch and gluten free soy sauce, so the dish is great for people who follow gluten-free diet.
In Japan, there are many kinds of Karaage, such as chicken, chicken gristle, shrimp, calamari, octopus, fish, fish bone and so on. You can use this recipe for those ingredients too.
The recipe is very quick and easy. There is no need to wait for marinating!!
Season the chicken and dredge in corn starch. Brush with some oil and bake on a prepared baking sheet in the oven.
Detailed and visual instructions can be found in the recipe PDF: Oven-fried chicken
Ingredients (Servings 2)
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any kind you choosing
