Category Archives: Japanese

Japanese Daikon(white radish) soup wirh mushrooms and tofu

daikon soup 2

Daikon soup is easy  to make and is also comfort food for most Japanese people.  This recipe is very easy with different options.

There are a few substitute items in case you do not eat pork or are a vegetarian.  Dashi * can be used but it is hard to find unless you shop at an Asian  market.   A light soup all will enjoy.

Japanese white radish "Diakon"

Japanese white radish “Diakon”

 

Ingredients: serving for 2-3 persons,  double the recipe if serving for 4 or more

1 medium  white radish known as daikon cut into pieces (roughly 2 inch bite size)

1 carton(1 QT or 32 FL OZ) of organic chicken broth(about for cups) or vegetable broth(water can be used but add Dashi*)

a few thin slices of fresh ginger

1 green onion(whole) remove before serving

1/2 cup  thinly sliced crimini mushrooms or white button mushrooms add more to your liking

2 teaspoon sake(optional)

fresh tofu cut in small cubes(to your liking)

fresh spinach leaves can be added before serving,  while the broth is piping hot(it keeps it bright green color)

if using chicken broth  a few pork ribs my be added for flavoring(optional) or add sliced chicken breast

add thinly sliced  green onion for  garnish

Sea salt to your liking for a clear broth or

add soy sauce to your liking instead of salt

garnish with chilli flakes(optional)

Directions:

Prepare the daikon by removing the outer skin, slice and cut. Slice the mushroom thin.  If adding soft tofu, cut into small cubes.

Set all aside.

In a medium soup pot add the broth you select and your selective meat(chicken or pork ribs which is optional).

Add the sliced daikon ginger, sake and 1 green onion. Simmer until the daikon is semi soft about 20 minutes. or until the daikon is soft  Remove the whole green onion from the broth.

The last 5 minutes add the sliced mushrooms and tofu. Last 2 minutes add the spinach, soy sauce or salt.

This is a soup all can enjoy and very easy to make.

IMG_3208

 

*Dashi

Dashi is the basic stock used in most of Japanese cooking. Dashi soup is the base for miso soup.

 

I read online that you can biuy it at most supermarets including Wal-Mart!

I read online that you can buy it at most supermarkets including Wal-Mart!

 

 

 

 

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Japanese Daifukumochi with Azuki Sweet Bean Paste

Daifukumochi is a Japanese sweet confection that is made from a glutinous rice flour with sweet beans in the center.

Anko is a sweet red bean paste that is made from azuki beans.  Now a days daifukumochi comes in many flavors.

This delightful treat is usually serve with green tea.

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Ingredients:

1 cup shiratama-ko (glutinous rice flour)

1/4 cup sugar
2/3 cup water
*For filling 1 Can of Japanese sweet red bean paste also known as anko or azuki
Matcha (green Tea powder) for green color Mochi
Red food coloring for light pink color mochi
katakuriko (potato starch) for dusting
Roasted soybean powder for dusting(has a roasted nutty flavor)
Optional:  mini chocolate chips
Directions:
Start with the bean paste.
Filling:
Make 12 small sweet red bean balls and set aside. (from pre-made mixture from the can)
1. Pour water and sugar in a heat-proof bowl and mix well.
2. Add shiratama-ko flour in the bowl and mix well.
3. Put bowl in microwave and heat mixture for two minutes.  Stir mochi mixture.
4.  Heat mochi mixture in microwave until dough bubble up.   Stir mochi quickly.
5. Dust a pan with some katakuri-ko starch., dust your hands with some starch
6. Remove hot mochi from the bowl to the pan using your hands.
7. Dust hands again with  starch and divide the mochi into 12 pieces by hands.

8. Make 12 flat and round mochi.

9. Put a piece of bean paste filling in a mochi and wrap the bean paste by stretching the mochi.
around the paste filling.

Continue making the mochi balls,  each time dust hands with starch powder,

Dust the green mochi balls with the roasted soy bean powder for a nutty flavor.
Pink mochi dust in the starch which can also be mixed with a little powered sugar.
Separate mixture into two bowls and add coloring.
You can make very light pink mochi balls by adding 2 drops of red food coloring. For color of the mochi,  you can
add a few drops of strawberry flavoring and for green colored mochi,  add matcha green powder tea.
For filling: ~ Sweet red beans in the center or chocolate chips while the mochi is still hot so it can melt.

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Japanese style Potato Salad

 

Have you ever wonder how they make Japanese potato salad served at Japanese restaurants.  It is creamy with a crunch!  Very easy to make, the crunch  granny Smith apples!
Ingredients
6 potatoes
1  carrot
2 Persian cucumbers
1 granny smith apple
2 stalk green onions
Japanese mustard
Japanese Kewpie Mayonnaise or use your favorite mayo
salt and  pepper to your taste
Directions
Wash the potatoes, carrots and cucumbers.  Set a side.
You can boil the potatoes until it is almost ready for mashed potatoes but not quite there.

Or you can wrap the potatoes in plastic and micro wave for 6 minutes. While the potatoes are boiling,  chop  green onions in little pieces.

Using a peeler,  peel the outer part of the carrot and cut into slices using a slicer.  If you have a slicer use the slicer. In a small saucepan  boil water and add the sliced. Do not over cook the carrots.  Flash boil the carrots for 2 minutes in boiling water.

Using a slicer , slice the cucumber in thin slices.

When potatoes are done,  peel the skin under cold water.  Place in a large bowl and smash the potatoes as if making mashed potatoes but do not cream the potatoes.  A creamy but chunky texture.Add mayo,  mustard salt and pepper,  according to taste.  Mix well, slice apple in small pieces,  add to mixture and mix well.
When carrots cool when done.  Slice  carrots in small pieces and add to salad mixture followed by sliced cucumber.

Refrigerate for about an hour. Enjoy.In Japan, my Japanese friends like to make sandwiches with potato salad!

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Japanese Yokan dessert made with sweet red bean

 

Ingredients:

1 stick of kanten also known as agar-agar (about 10 ounces)
3 cups of water
3 1/2 ounces of sugar
1 fourteen ounce can of puree azuki beans or 2 cups azuki red beans soaked overnight than cooked until tender

Directions:

Rinse the agar-agar and tear it into several pieces, cover with water in a small bowl and allow to soak for about 30 minutes (place an object on the kanten to prevent it from floating up).
Squeeze out as much water from the agar-agar as you can, tear into very small pieces and place in a in a small sauce pan, add water and agar-agar,  cook over medium until the agar-agar has dissolved.
Strain melted agar-agar through a small hand-held sieve into another pan.
Make sure it’s clear with no lumps.
Add sugar and continue stirring over medium heat until dissolved.
Remove from heat and add  puree azuki beans
Save a few cooked whole beans to be added at the end.
Return pan to the heat and cook until mixture comes to a boil,  turn down heat and simmer for 4-5 minutes,  stirring continually.
Remove pan from heat and allow to cool.
At this point,  pour the kanten into a pan.  I like to use small pan that has individual squares for baking.*
Pour the kanten into pan,  add extra whole cooked beans for a special appearance. cool and refrigerate until set.
The jelly will be ready to eat when it is completely firm and chilled.  Cut into squares and serve with a nice green tea,
Use a baking pan that has little squares so that you can make several individual jellies,  comes out perfect like the photo.   (I used an
individual brownie pan).

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Filed under Desserts, International Dishes and desserts, Japanese, snack

Sweet Potato & Chestnut Muffins Japanese style

Chestnuts with every bite!

This muffin recipe similar to Japanese bake goods.  Japanese bakers love to use chestnuts and sweet potatoes in sweet pastries,  even in mochi.  The muffins are moist and has the sweetness of  sweet potatoes.  There are chestnuts until the last bite.

Ingredients
1 1/3 cup flour
1 cup sweet potatoes mashed ( baked & peel )
1/3 cup brown sugar
1/2 cup sugar
5 tablespoons soft unsalted butter
2 teaspoons canola oil
!/2 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon cinnamon
1/2 cup water
1 teaspoon pure vanilla extract
dash of salt
1/2 cup golden raisins
1 1/3  cup chestnuts  chopped ( pre cooked  and de-shelled )

You can buy chestnuts in Asian markets already prepared . Photo above, chestnuts were already cooked and de-shelled  sold in a vacuum package.

Topping
mixture of brown sugar, white sugar and cinnamon
a few whole chestnuts for topping ( optional )

Muffin top is crunchy and moist inside.

Directions: Oven at 350  degrees  Bake for 35-40 minutes or until golden brown.makes 16 muffins
( using a cupcake pan ).   If using a muffin pan, makes 12 muffins.

In a large bowl mix  dry ingredients,  flour,  sugar,  salt,  baking soda , baking powder,  cinnamon. Set aside

In a medium bowl whisk the eggs, butter,  oil, water,  and vanilla.   Mix  egg mixture into the flour mixture and whisk gently.  Add  cooked sweet potatoes,  chopped chestnuts and golden raisins.  Mix lightly.
Prepare a muffin pan,  using paper cupcake holder.   Spoon mixture into paper cupcake holders.
Sprinkle topping mix on muffin before baking.  Top  muffin with a whole chestnut.
Bake until golden brown.

Taste great with coffee or Japanese green tea

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Okra Grill with Soy Sauce, Olive oil and Lemon juice

  

Okra is a favorite vegetable that we like to eat. There are so many ways to eat okra.  It is also used to thicken soup and stews.

Ingredients:
Okra 3 cups
2 tablespoon soy sauce
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
sesame seeds
juice of one fresh lemon

Directions:
In a large pot,  boil water at a high temperature.  Once it starts to boil add  Okra and cook for about 4 minutes.  Transfer cooked Okra to a hot grill.  Brushing a mixture of soy sauce and sea salt.  Turn okra on the grill so that it does not burn.  Brush soy sauce mixture on the okra a few  times.  Once it is cooked sprinkle roasted sesame seeds and serve warm,  drizzle fresh lemon juice over cooked okra.

Serve with steam rice.

Enjoy as a side dish. <3

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Filed under Japanese, Side dish, Vegetable

Japanese Cucumber Salad with Sesame Seeds

Ingredients:
3 tablespoons bonito flakes (optional)
1/3 cup rice vinegar
1 tablespoon dark soy sauce
3 Persian cucumbers 1 tablespoon coarse salt
1 tablespoon sugar
1 tablespoon lightly roasted sesame seeds

In bowl,  add bonito flakes, vinegar and soy sauce set a side for 1 hour.

Use a slicer to slice the cucumber cutting diagonally thinly slices.  Using a colander set over a bowl,  place cucumbers in the colander and sprinkle salt.  Let it sit for 30 minutes.  Rinse cucumbers and pat dry.  Pour  bonito flake mixture through a fine sieve.
Mix the clear bonito liquid unto the cucumbers adding 1 tablespoon of sugar.

Refrigerate for 20 minutes or until ready to serve.  Toss and mix well in the liquid mixture.
Sprinkle sesame seeds before serving.

You can also add strips of Nori (dry seaweed) optional.

A simple and refreshing salad as a side dish.

Great with grill salmon and rice.

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Japanese Potatoe Salad

Have you ever wonder how they make the Japanese potato salad served at Japanese restaurants.  The potato salad is creamy with a crunch! Very easy to make!

Ingredients
6 potatoes
1  carrot
2 Persian cucumbers
1 granny smith apple
2 stalk green onions
Japanese mustard
Japanese Kewpie Mayonnaise
salt & pepper to your taste

Directions
Wash the potatoes, carrots and cucumbers. Set a side.
You can boil the potatoes until it is almost ready for mash potatoes but not quite there.
Or you can wrap the potatoes in  plastic and micro wave for 6 minutes. While the potatoes are boiling, chop the green onions in little pieces.

With a peeler peel the outer part of the carrot and cut into slices. If you have a slicer use the slicer. In a small saucepan  boil water and add the sliced. Do not over cook the carrots. Flash boil the carrots for 2 minutes in boiling water.
Using a slicer , slice the cucumber in thin slices.

When the potatoes are done, peel potato skin under cold water.  Place  potatoes in a large bowl and smash the potatoes as if making mash potatoes but do not cream  all the potatoes.  A creamy but chunky texture.

Add mayo, mustard salt and pepper, according to your taste.  Mix well.  Slice the apple in small pieces,  add to mixture and mix well.
After carrots are done, slice and cool.  Slice in small pieces and add to the salad mixture followed by the sliced cucumber.

Refrigerate for about an hour. Enjoy.

In Japan, my Japanese friends like to make sandwiches with potato salad!

If you like you can add thin slices of ham in the salad and a slice hard boil egg on the side.

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Japanese Mochi Butter Cake with Orange Blossom

Ingredients:
3 cups rice flour
1 cup butter (2 sticks)melted
4 eggs beaten
2 cups sugar
2 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon baking powder
1 can 12 oz evaporated milk (minus 1 tablespoon evaporated milk optional  if using orange blossom water)
1 tablespoon orange blossom water (optional)
1 cup orange segments
powder sugar for dusting (optional)

Directions: Oven at 350   45-50 min baking * check with a tooth pick

Whisk the eggs and sugar. set aside.
In a large bowl mix rice flour, baking powder and evaporated milk.
Melt butter and let it cool before adding to the mixture.
Combine the egg mixture with the evaporated milk mixture adding the vanilla
and orange extract. Mix well until smooth.
Pour into a baking pan with the bottom of the pan lined with parchment paper.
Arrange the orange segments into the mixture. 45 minutes into baking check to see if the cake is ready, check with a tooth pick .  Do not over bake.

Cool cake for 20 minutes.  Dust the top with powder sugar.

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Filed under Cakes, Japanese

Savory Shishito Peppers pan fried Japanese peppers

Shishito Japanese peppers a mild chili. with a hint of sweetness and a peppery flavor.

Makes a great appetizer.

Japanese Shishito peppers (depends on the amount you like) 20-30 peppers ( servers 4 persons)
1 tablespoon Olive oil
2 teaspoon mirin (sweet cooking sake) more if needed
1 1/2 teaspoon soy sauce use more if needed
1/2 teaspoon sesame oil, add last
cooked Bacon bits (optional)

This is what shishito peppers look like before cooking.

Directions:
Wash peppers and pat dry.
Heat a skillet with 1 tablespoon olive oil at a medium temperature.  Add peppers when skillet is hot,  stir fry a few minutes and add 1/2 teaspoon of Japanese rice wine.
Peppers are cooked  in 2 minutes. Toss so that all sides of the pepper is cooked.
Do not over cook or  peppers will flatten out.  You want peppers to hold its shape.  Place shishito peppers on a plate and drizzle a little soy sauce,  add  sesame oil (just a bit).
Salt is not needed as  soy sauce is already salty.
Cooked bacon bits can be added (I ran out) next time I will add bacon bits.
Eat the seeds hold by the stem. Enjoy!

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Filed under Japanese, Side dish, Vegetarian