Today I introduce you to “Pan-fried garlic chives and egg”, called Nira-Tama in Japanese.
It is a very common homemade dish and takes only 10 minutes to cook.
Garlic chives have a great garlic flavor as it is named. It is also called Chinese chives or Asian chives. In ancient times, garlic chives were used for medicinal purposes in East Asia because it is rich in nutrients.
Here is a tip for storing garlic chives. The chives are easy to wilt in the refrigerator. I highly recommend to froze it. Wash fresh garlic chives, dry them and put in a freezer bag. Use within one month.
Have you ever eaten burdock root called GOBO in Japanese? It has crunchy texture and mild earthy flavor.
Burdock root is high in fiber and rich in polyphenols. It is widely used for homemade dishes in Northern Asia.
Because burdock root has a thin skin, you actually don’t need to peel. Just scrub with a vegetable brush or the back of a knife. In addition, the burdock root gets discolored after scrubbing the surface by oxidation of polyphenols. This is natural and doesn’t harm you.
Today I will introduce you crunchy burdock root chips.
Ingredients (serving 2)
About 20-inch Burdock root
2 Tablespoons olive oil
2 to 3 Tablespoons cornstarch
The recipe is easy. Burdock root is oven-fried so it can save a lot of bother compared to deep-frying.
Stuffed cabbage is not a traditional Japanese dish. It came to Japan from Eastern Europe and the Middle East. It has a very soft texture and amazing flavor. Japanese like to have it in chicken soup style or tomato sauce style.
Cabbage is high in vitamin C and U. Vitamin U is officially called S-methylmethionine which is a good ingredient for stomach problems such as digestion, upper stomachache and so on. Japanese have the highest incidence of stomach issues in the world, despite having lower rates of most other health problems, because of our stomach/gut shape. Therefore, we often eat fresh cabbage for salad and for garnish. And also we have many kind of stomach medicine (over the counter) and most of those use vitamin U as an ingredient.
I believe you will enjoy this dish as a fancy and healthy dinner!
Today I introduce you to “Pickled Lotus Root” which is basically one of Japanese new year’s dish. But it is delicious, easy-to-cook and very healthy so I make it all the time. The dish can be stored in the refrigerator for about 5 days.
Lotus root is high in vitamin C, potassium, fiber and polyphenol. Their crunchy texture is amazing! Lotus root is versatile enough to be eaten deliciously in every cooking way, such as tempura, sauté, simmering, and roasting.
The recipe is easy but takes a little bit time. You can store this dish in the refrigerator for 3 to 4 days so you may want to make ahead and serve it later.
Drain tofu, wrap with paper towels and place on a plate. Put a weight, such as a heavy plate, on the wrapped tofu for at least 1 hour to drain completely. (Change the paper towels halfway through if they are completely soaked).
Combine the drained tofu, eggs, sugar, mirin and soy sauce in a bowl. Mix well using a hand blender until smooth.
Heat a dry non-stick skillet over medium heat for a few minutes, then coat the skillet with cooking spray. Put the hot skillet on a damp cloth to let the bottom of the skillet cool down slightly. Next, put the skillet on the range back and pour in all of the egg mixture. Put a lid on the skillet and cook for 12 minutes over low heat. Then turn the heat off and let it sit on the range for 5 minutes with the lid on. Remove the lid and let it sit another 5 to 10 minutes until it becomes cool enough to handle.
Place the egg on a Makisu or a piece of parchment paper. Roll it into a tight jelly roll. Put a rubber band around the roll and let it sit at room temperature for about 1 hour to cool down. Then refrigerate for at least 1 hour to allow it set up before cutting and serving.
Today I will introduce you to “Japanese traditional New Year’s food”.
New year is very important event in Japan. Anciently Japan had a tradition that people wouldn’t shop or cook for the first three days of New Year. Therefore, people cook lots of colorful dishes that last long on 31st December and put them in beautiful boxes together for the three days, which is called Osechi. Each dish has auspicious meaning, such as health, longevity, and safety of the year. Lately some shops and restaurants are open on New Year’s day, but many people make/buy Osechi and celebrate the New Year.
This dish “carrot and daikon radish sweet pickles” is called “Namasu”. It has red and white color so it is considered as a happy dish.
The recipe is very easy and the dish last for about 5 days in the refrigerator so it is a versatile dish for any occasion.
Cut the daikon radish and carrot into about 3-inch-length thin strips. Combine the vegetables and salt in a zip-top bag or in a bowl and knead gently. Let it sit for 10 minutes until the vegetables become tender.
Meanwhile, combine the vinegar, sugar and dash powder in a microwavable bowl. Microwave for 40 seconds, mix well and set aside. Wring the vegetables dry by hand and add in the vinegar mixture.
• 6-inch-length daikon radish, peeled and cut in half
In Japan we usually use “Winter Squash” which we call “Kabocha” for cooking. Kabocha squash is high in vitamin C, vitamin E, beta-carotene, and potassium. The taste is a lot sweeter in other kind of pumpkins, and the texture is so soft and smooth that is similar to sweet potato.
In this recipe, I use onion, carrot, mushrooms, ground chicken meat and shredded cheese. You can add more vegetables, use other kind of meat and also use any kind of cheese you like.
The recipe is
Cook filling in a pan and season. Cut the top of the kabocha off and take all seeds out. Spoon the filling into the kabocha and bake in the preheated oven.
Detailed and visual instructions can be found in the recipe PDF: Stuffed Pumpkin
There are many recipes for custard pudding. Today I introduce you to the easiest custard pudding. It is simple yet very delicious!!
It has very smooth texture and great delicate taste!! There is no need to add butter or vanilla extract. This pudding already has rich taste!! If you prefer, you can mix in some shredded chocolate before refrigerating to make chocolate puddings.
You need only eggs, sugar, cornstarch, whole or low fat milk and one soup pan.
You can use skim milk and nut milks for the recipe, but the pudding is going to be a bit watery after refrigerating in my experience. When you use skim milk or nut milks, you might want to use less than normal amount of the milk in the recipe.
Ingredients (servings 4)
3 egg yolks
6 tablespoons sugar
3 tablespoons cornstarch
2 1/4 cups whole milk or 2% milk
In a soup pan, whisk the yolks and sugar well.
Add the cornstarch to the pan and mix gently.
Pour the milk gradually into the pan while stirring.
Cook it over medium heat for about 8 minutes, stirring constantly, until the mixture just barely comes to a boil. Turn the heat to low and keep stirring until it is getting custard consistency, for 2 to 3 minutes.
Pour the pudding into a deep (about 5 ounce) grass cup and refrigerate for about 2 hours.
Have you ever eaten Japanese traditional dessert dishes, which is called Wagashi in Japanese? There are so many recipes, such as mochi, dango, and sweet beans paste. Today I will introduce you to “Easy mochi dessert” using tofu.
In my recipe, you don’t need special ingredients; you need only tofu, corn starch and sugar. You can enjoy this dish on its own, and also it is great when you eat it with a bit of sugar, chocolate spread, or caramel. Here I sprinkle the mochi with the mixture of ground sesame seeds and sugar. This makes the dish more traditional taste.
Ingredients (20 -24 pieces small mochi)
1/2 (14-ounce) package of firm tofu
4 tablespoons sugar
6 tablespoons cornstarch
[for dusting] to taste
1 tablespoon ground roasted sesame seeds
1 tablespoon sugar
Process the tofu in food processor until it gets smooth.
In a pan, mix the tofu, sugar and corn starch. Stir for 3 minutes over medium heat, until you see some lumps. Turn the heat to low, stir for 8 to 10 minutes, until it becomes sticky dough. (This is a bit tough but it is worth it.)
Once the dough is cool enough to handle (Do not cool it completely. It is going to be hard to make a ball shape.), roll into small ball shapes by hand. Dust with the mixture of the sesame seeds and the sugar to taste.