How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
Japanese egg bolo which is classic Japanese biscuits, has a very small ball shape and a light delicious taste.
For Japanese, egg bolo may be the first sweet snack because there are many “egg bolo” products as a baby food.
However, lately, homemade egg bolo is very popular because it is easy to make using simple ingredients.
In this recipe, you need only 3 ingredients; cornstarch, egg yolk and sugar. In Japan, there are also other kind of bolo which uses flour or buckwheat flour.
Preheat the oven to 320 F. Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg yolks and sugar well. Add the cornstarch gradually while mixing by hand. Do not add the cornstarch all at once. If the mixture is still too sticky, add 1 tablespoon of cornstarch.
3. Shape the mixture into a very small ball; the size of the little finger’s tip. (They are going to puff up after baking. The big bolo texture is not good very much).
Today I introduce you to “2-Delicious-Type of Cucumber Sushi Roll”. Most people know about sushi rolls wrapped with dried seaweed. But this roll is wrapped with thin fried egg. The other cucumber roll is made with the rice side out. I think this is more colorful than regular sushi rolls, and it looks fancy. It is a very healthy and delicious dish!!
When you make sushi rolls, you need a Makisu which is a bamboo mat, to make a good shape. You can buy a Makisu at many Asian supermarkets and also on Amazon.
The recipe is
Make sushi rice vinegar with rice vinegar, sugar and salt. Mix the sushi rice vinegar and cooked rice. (You can buy some cooked rice. Also I have a pan cooked rice recipe. If you have a rice cooker, you might want to use it.)
Make thin fried egg (mix with slurry so as not to break easily). Spread the sushi rice on the egg on the Makisu. Place the cucumber and roll up.
To make cucumber inside-out sushi roll, spread the sushi rice on the dried seaweed. Place it rice side down on a piece of parchment paper on the Makisu, put the cucumber and roll up.
Today, I will introduce you to a great homemade sushi roll, the “Egg and Vegetable Sushi Roll.” For filling I used egg, spinach, carrot and Shiitake mushrooms. I seasoned the filling deliciously so you don’t need to put it in soy sauce when you eat.
In the PDF recipe, I explain with easy instructions how to make sushi rolls with a great shape and I provide you with detailed pictures (and some special tips) so you can do it even if this is your first time making a sushi roll.
On YouTube recipe video, you can see how I actually do.
The recipe is
Cook rice and make sushi rice
Cook fillings
Roll the ingredients with the sushi rice and dried seaweed.
You may think making sushi is too hard until you learn the tricks to doing it well. It is definitely worth it to learn. However, if you want you can skip the rice cooking process if you can get prepared steamed rice. And also you can pick easy ingredients for sushi fillings such as avocado, cucumber, smoked salmon, Sashimi and so on. This egg and vegetables filling recipe is actually what I grew up with. I think it is the best.
First, you wash dried rice like you wash vegetables before you cook it to get rid of dust and to polish the rice. Polishing rice makes it digest smoothly when we eat it. And also washing rice brings us great taste and great final presentation. Lately, some people say we don’t need to wash rice as hard as we used to because the technology of rice polish is getting better. In addition, if you use no-wash rice “Musen-Mai”, you don’t need to wash. You can also use brown rice and multigrain rice instead of white rice if you want.
Lately, I made “Thin-Fried-Egg Roll Sushi” instead of wrapping with dried seaweed. This is also delicious!!
For making any sushi roll, you should get Makisu which is a bamboo mat to roll sushi. You can get Japanese Makisu: Bamboo Sushi Mat Makisu from Amazon.
{Ingredients ( about 15 pieces)} *Click BLUE TEXT to link to the product on Amazon*
This is my mother’s original recipe for “Vegetable Egg Roll” which is a fried roll wrapping sautéed vegetables seasoned with soy sauce. This recipe also includes a thin layer of fried egg. The process for making this recipe takes about 60 minutes, but its worth taking the time to make because it is incredibly delicious and great as a main dish for dinner!
There are a few different processes you can use, but all involve making wrappers, the filling, and frying. I used only one skillet the whole time. Before frying, the ingredients are all cooked so you don’t need to fry them if frying is too much work for you. But in this recipe, the egg rolls have a wonderful crunchy texture outside and very tender vegetables texture inside which gives a great impression and makes the dish more tasty.
Today I introduce you to Okra Tempura. This tempura dish has a different texture from the fried-okra you may find in the U.S. The tempura batter is crunchy but not thick. I season it with just sea salt when I eat it so I can enjoy the taste of okra.
My mother used okra in her meals a lot because of the nutrition. Inside, okra has a gooey texture from the pectin (a soluble fiber) and mucin (a protein). These two nutrients improve our digestion. Okra is also high in beta-carotene, minerals, vitamins and so on.
About my tempura batter, I always try to make tempura with a great crunchy (not greasy) texture because it is more delicious. In this recipe, I show you how to make the best batter for crunchy tempura. I hope you like it.
This is an idea for a quick breakfast recipe. It takes about 10 minutes to prepare and it is also delicious and healthy!!
To make the dish healthier, I cook scrambled egg with canned tuna. Also I add steamed edamame to the plate. When you season the edamame with butter and salt, it becomes like a side dish of corn.
Edamame is high is vitamin B1, vitamin C, protein, fiber, iron, potassium, and so on. Because of the protein and the iron, edamame is a great ingredient for breakfast.
As for the tuna, my mother always said “You can be more smart and do great on tests in school if you eat fish”. She stretched a story about DHA to make me eat breakfast but it was not totally a lie. DHA increases blood vessel elasticity and improve the function of red blood cells so people say it helps make your brain more active.
I hope this recipe will be one of your favorite breakfast recipes!!
Japanese wheat noodles (So-men) are made from flour. They have a very thin and smooth texture so they are easy to eat and don’t take much time to cook (basically about 2 minutes to boil).
In Japan, traditionally we eat cold So-men with cold soup in the summer. It helps our bodies cool down and it has better taste and texture on a hot summer day than rice or other Japanese noodles.
I use anchovy Dashi stock in my soup recipe. You can also use kelp Dashi, bonito Dashi, shiitake mushroom Dashi and so on. And also you can get Japanese Dashi stock powder, which has so much flavor and is very useful, at many Asian markets.
So-men is mostly carbohydrate, so we can add meat and vegetables to add protein, vitamins and minerals. Adding meat and/or vegetables creates a good balance of nutrition. In my recipe, I always have So-men with egg, tomato, cucumber and chicken. Also, I sometimes add shiitake mushroom sauté, green onion, shrimp, lettuce, seaweed, okra, carrot and so on.
Enjoy your new noodle recipe!!
{Ingredients (servings 2)} *Click BLUE TEXT to link to the product on Amazon*
This is an original Japanese omelet style dish. We call “Om-rice” in Japanese. About a hundred years ago, a Japanese restaurant made this recipe as a meal for the restaurant’s employees to have quickly and get enough nutrition to work from one plate. Nowadays, this is one of Japanese kids’ favorite dishes because it is so delicious!!
The ingredients are rice, vegetables and egg. We always season with salt, pepper and ketchup but if you don’t like using ketchup, season with just salt and pepper which also would be great!
I use onion, carrot and fresh shiitake mushrooms as my vegetable ingredients. You can use any kind of mushrooms if you can’t find shiitake mushrooms. In Japan, shiitake mushrooms are the most common mushroom. We use fresh shiitake mushrooms, and also dried ones. I use the two kinds of shiitake mushroom quite differently because the flavors are totally different; when I want to add much more shiitake flavor to my dish such as simmered dishes, I use the dried ones. When I cook Japanese dishes for which I want to add just fresh mushrooms, I use the fresh one.
You can add any kind of vegetables to the Om-rice that you like, as long as they are chopped to the same size as the other vegetables.
Everybody will like this dish! Fried chicken and cheese. To make this dish healthy I use spinach and chicken tenderloin. You can use any kind of cheese you want. Japanese sometimes cook this recipe with chicken breast or sliced pork. I choose chicken tenderloin because it’s healthy and cooks quickly.
Also, you can put anything into this recipe as long as the chicken is prepared properly. For example, basil leaf, potato, carrot, green beans and so on. When you prefer not to eat fried food, see the post “Simple Chicken Roll” recipe.
from Amazon.
(total)
I used in this recipe.
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