Cooking

karaage Miso Pan Fried Spaghetti

 Cooking 
 

Many readers have been asking me about Japanese fusion cuisine. I believe many mainstream Japanese cuisine is well known worldwide, while in Japan, Italian cuisine is very popular. 

The main ingredients in Italian cuisine are usually cheese and wine, together with other simple ingredients. Cheese tends to give a umami taste, this is similar to miso used in Japan.  Using this idea, I came up with this dish.

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Mori Soba 「もり蕎麦」

 Recipe 

Mori Soba is a type of cold soba served on a bamboo mat on a plate. It is eaten with Mentsuyu with green onion and some wasabi paste. For me, I tried it with some Daikon paste.

If you aren't living in Japan and your area has Daiso, you may want to get it from them. When I'm living overseas, I usually get my soba from them. You can also get them from any supermarket that sell Japanese food stuffs.

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Ozoni 「お雑煮」- The first dish on New Year Day

Ozoni is the first dish we have for breakfast during the New year. It is consider to be a lucky food to have because mochi stretch therefore it represents long lifespan. Ozoni cooking style vary with region. When I'm young, my mother who is from Tokyo taught me to cook the Kanto style Ozoni. Over the years, I modify the recipe, but it is still based on the Kanto style Ozoni.


Ozoni

Ingredient (Serving Size: 2):

  • Mochi, 2 pieces
  • Dashi, 800ml 
  • Kamaboko, 2 slices
  • Carrot, 1 inches
  • Daikon, 1½ inches
  • Slice pork
  • Leafy Vegetable
  • Miso, 2 tablespoon 

Cooking method:

  1. Cut the Daikon and Carrot into smaller pieces
  2. Heat up the Dashi and cook the daikon and carrot until soft.
  3. Cook the leafy vegetable. Remove once it's cooked.
  4. Add in Miso into the Dashi.
  5. Add in pork to cook. Skim the soup so that it will remain clear.
  6. Heat up the Mochi in an oven or grill it over flame.
  7. Add in Kamaboku and ready to be served.

You may want to add in Shitake Mushroom into the Ozoni before serving. The dashi can be homemade or nowadays ready made dashi can be bought of the shelf in powder form. If you wish to know how to make dashi, please see my earlier post.

In Kansai, the cooking style may include saikyo Miso which taste a little like amazaki ( a type of sweet sake). Maybe next year new year, you could give Ozoni?


Awase Dashi「合わせだし」

Many Japanese cuisine call for the use of Dashi. Dashi is the base broth that is boil with a variety of ingredient such as Konbu, Bonito flakes, Shitake or Ikiro. Depending on the cuisine I am preparing, I may use a mixed of ingredient, the most common dashi will Awase Dashi made from Konbu and Bonito.


Dashi with unfiltered Bonito

Sometime I would filter the dashi and freeze it up into cube for later use. The ice cube mould come great, it divide it into smaller cube. 

Since it is home made, and no preservative is used, please do not keep for too long.

Katsuobushi (Benito Flake)

Ingredient for Awase Dashi

  • Konbu 「昆布」also know as kelp, 10g
  • Benito Flake, 15g
  • 1 litre water

Cooking method

  1. Clean the konbu with a cloth
  2. Soak the Konbu in a pot for 45minutes
  3. Slowly bring the pot to a boil over medium heat
  4. Remove the konbu before boiling
  5. Add in Benito Flake and slowly bring it to a boil
  6. Once it boil, turn to low heat and simmer for 20 to 30 seconds and turn off the heat
  7. Let the benito settle.
  8. Filter the dashi with a clean soft cloth.


Filtered Benito Flakes

The filtered Benito Flakes can be keep to be used for other dishes or to make the second dashi which is lighter.