Archive for the ‘13000 Japan’ Category

03/31/2011 Wontan Ravioli

Thursday, March 31st, 2011

Ingredients: 18 pieces

  • Vegetable Oil
  • Chicken Breast, cut small
  • Prego Spaghetti Sauce
  • Mozzarella Cheese, Shredded
  • 18 Wontan Skins

Procedures:

  1. Stir fry chicken with vegetable in a skillet.
  2. Mix chicken, Prego, cheese in a bowl.
  3. Wrap the filling in Wontan Skins.
  4. Deep fry them until skin is crisp.

03/29/2011 Chicken Curry Rice

Tuesday, March 29th, 2011

Ingredients: 3 servings

  • Vegetable oil
  • Chicken Breast, sliced very thin
  • onions, cut
  • carrots, sliced thin
  • Bell Peppers, cut
  • 425 cc water
  • (3 pieces x 21 g )House Vermont Curry Roux (Hot), sliced thin
  • ———————–
  • Cooked Rice

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry chicken and onions until cooked.
  3. Add carrots and bell peppers and stir fry.
  4. Transfer it to the Pyrex 2 QT Casserole Dish.  Add water.  MW (1.6kw) uncovered, for 14 min.
  5. Add Roux, mix well until Roux is melted completely.
  6. MW covered, for 30 sec.
  7. Serve with cooked rice.

03/28/2011 Chanpuru

Monday, March 28th, 2011

Ingredients: 4-5 servings

  • some vegetable oil
  • pork, sliced thin
  • 1 package Firm Tofu, drain and cut in chunks
  • 2 stalks squash, remove seeds, slice
  • 1/2 stalk yellow squash, remove seeds, slice
  • 5 packages: 75 g らくちんちゃんぷるーごーやー (sauce for Goya Chanpuru)
  • 5 eggs, beaten

Procedures:

  1. In a skillet, heat the oil, stir fry pork.  Add Tofu and stir fry until it slightly browns.
  2. Add squash and yellow squash, cook.
  3. Add Goya Chanpuru Sauce and stir.
  4. Add Eggs and stir fry.

Comments:

Reference: Instruction for the らくちんちゃんぷるーごーやー, 株式会社 赤マルソウ AR、http:/www.akamarusou.co.jp

Chanpuru is Okinawa cuisine, Tofu and Bitter Squash Stir Fry.

Substitutions; Bitter Squash -> Squash and Yellow Squash

The Sauce consists of Dashi, soy sauce, yeast, starch, etc. 

 

03/28/2011 Pumpkin Oshiruko

Monday, March 28th, 2011

Ingredients:

  • Mochi (Rice Cake)
  • Japanese Kabocha Pumpkin, baked and pureed with Vitamix
  • water
  • Xylitol
  • salt

Procedures:

Mix all ingredients in a mug, MW until Mochi gets soft.

Comments:

Pumpkin has odd flavor of squash: this is not really good.

03/27/2011 Salad

Sunday, March 27th, 2011

Ingredients:

  • lettuce, torn
  • Daikon Radish, chopped
  • Carrot, chopped
  • Cashew, diced
  • Colby and Monterey Jack Cheese, sliced
  • Dry Fruit
  • Dressing: (2 servings)
    • 2 tsp Umesho Extract (Pureed Umeboshi Pickles + soy sauce)
    • 1 tsp sugar
    • 1 TBS canola oil
    • 1 TBS vinegar
    • 1/2 tsp ground roasted sesame

Procedures:

Toss all together.

03/23/2011 Pork Saute with Ishigaki Sauce

Wednesday, March 23rd, 2011

Ingredients:

  • vegetable oil
  • pork
  • 島とうがらし味噌豆腐よう(石垣島 漬け込み豆腐)Ishigaki Jima Spicy Miso Sauce made from Tofu, Miso, Sugar, Awamori Shochu Liquor, soy sauce, red pepper, salt, garlic, ginger, roasted sesame, peanut
  • Mitsuba

Procedures:

  1. Sautee pork with vegetable oil in a skillet.
  2. Transfer to a plate, pour Ishigaki Jima Spicy Miso Sauce.
  3. Garnish with Mitsuba

03/21/2011 Salad

Monday, March 21st, 2011

Ingredients:

  • lettuce, torn
  • snow peas, remove the fibers and calyxes, MWP
  • Colby and Monterrey Jack cheese
  • Dry Fruit Tropical Mix (Walgreen brand)
  • Carrots, cut small
  • Daikon Radish, cut small
  • Japanese Dressing
    • 1/2 tsp ground roasted sesame
    • 1 TBS apple vinegar
    • 1 TBS salad oil
    • 2 tsp soy sauce
    • 1 tsp sugar

Procedures:

Toss everything together.

Comments:

Dressing Reference:  和風ドレッシング、Book 35, Bibliography

03/18/2011 Swiss Chard with Yuzu-Koshou

Friday, March 18th, 2011

Ingredients:

  • Swiss Chrard, MWP
  • Yuzu-Koshou (Yuzu+salt+pepper)

Procedures:

Mix.

03/17/2011 Kuzumochi

Thursday, March 17th, 2011

Ingredients:

  • 75 g Warabimochi Ko (85% sweetpotato starch, 15% Kuzu starch)
  • 50 g cake flour
  • 300 cc water
  • dash salt
  • ———————
  • 70 g brown sugar
  • 30 g pancake syrup
  • 50 cc water
  • ——————–
  • Kinako (soy flour)
  • Xylitol
  • Aonori-ko
  • salt

Procedures:

  1. In the upper rack of the steamer, place aluminium foil bottom-lined 5.5″ square cake ring.  Place water at the bottom of the steamer.  Start heating until boiling point.  Reduce the heat to medium.
  2. In the mean time, place first 4 ingredients in a medium Pyrex bowl and whisk.
  3. MW(1.6kw) for 1 min 30 sec, while whisking frequently during heating, until the temperature gets 50C.
  4. Pour the dough into the square cake ring, steam for 15 min.
  5. Transfer the cake ring to ice and water filled bath.  (It is OK to pour ice and water directly above top surface of the Kuzumochi.
  6. Refrigerate.
  7. Remove the cake ring, cut with a dough cutter.
  8. MW brown sugar, pancake syrup, and water in a Pyrex MC, for 1 min, until it boils.  Cool at room temperature, and refrigerate.
  9. Mix Kinako, Xylitol, Aonori-ko, and salt in a separate small container.
  10. Serve Kuzumochi with Kinnako Mixture and brown syrup.

Comments:

Reference: くずもちの作り方、the package instruction of 玉三、わらびもち粉、川光物産株式会社松戸工場、http://www.kawamitsu.co.jp/

Substitutions: black sugar -> brown sugar, corn syrup -> pancake syrup,  I added salt.

Instead of MW the dough, the original recipe instructed to cook in the pan on the oventop  for 2 min, while stirring, until it reaches 50C.

03/14/2011 Pork and Chard Cream Stew

Monday, March 14th, 2011

Ingredients:

  • 350 g Swiss Chard, cut into bite sizes
  • 150 g pork, cut into 1 cm cubes
  • 50 g Shimeji Mushroom (Beech Mushroom), divide
  • 200 cc water
  • 130 g (1 pkg)  白菜のクリーム煮用 AJINOMOTO CookDo (Ready Made White Sauce)

Procedures:

  1. In a large skillet, under medium heat, boil water, add pork and chard. 
  2. Under medium heat, Add Shimeji Mushroom and cook.
  3. Remove from the heat.  Add White Sauce.  Mix.
  4. Let it boil.  Remove from the heat.

Comments:

Reference: Instruction in the package of 白菜のクリーム煮用 AJINOMOTO CookDo, http://www.ajinomoto.co.jp/

The substitutions: Chinese Nappa (白菜)->Swiss Chard, Chicken Thigh -> Pork

This white sauce is made of: milk, vegetable oil, cheese, skimmed milk powder, salt, sugar, chicken oil, miso, chicken bouillon, cream, starch, butter, pork extract, pepper, etc.