CUISINE -  JAPANESE (1350 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostMay-30 10:05 PM 
To: All  (221 of 230) 
 115.221 in reply to 115.216 
Chikuwa Cheese Sauté - A super easy four ingredient dish.
1 pack Chikuwa Sliced into diagonal 1/4" pieces
Add 1 tbs Mayo to med heat pan
Add sliced Chikuwa
Add 1 tbs Parmesan Cheese
Add 1 tsp Aonori
Cook and serve



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From: Margie (ILovePhotos) Posted by hostMay-30 10:06 PM 
To: All  (222 of 230) 
 115.222 in reply to 115.216 
How about a matcha Dalgona?
400 Dalgona Coffee is such a trend, but probably you would love a non-coffee version. Maybe less sweet, low calorie, no dairy, but MORE FOAM! I tried multiple ways to do it, and this is the method I highly recommend!
·Ingredient (for 1 person)
Matcha powder 1 tsb
Hot water 1 tbsb
Sugar 3~5 tbsb (3 is less sweet for me)
water 3 tbsb
1 egg white
Milk 250ml (or other)
1. Matcha sauce: mix matcha powder and hot water with a whisp in a small bowl. Sift if you want a smoother texture.
2. Sugar syrup: on a small pot over low to medium heat, add sugar and water, mix well. Let it heat.
3. Whip the egg white with a hand mixer (if you choose to whip the egg white manually, please heat up the sugar syrup later), till you see a firm tip. It takes about 3 mins.
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From: Margie (ILovePhotos) Posted by hostMay-30 10:06 PM 
To: All  (223 of 230) 
 115.223 in reply to 115.216 
I love Shoga Yu (Ginger Tea / ???), it is something I will turn to when I don't feel well. It warms up my body and give my a comfort under this surreal time.
Last weekend I made a jar of Shoga Yu, which I simplified and added a lot of lemons! It goes well with my breakfast.
Here is the recipe, and video(if you want some good visuals!):
??honey lemon ginger tea??:
·Ingredient for a 750ml jar:
3 lemons
honey 400-500g
ginger 50g (depends on how spicy you could take)
salt as needed
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From: Margie (ILovePhotos) Posted by hostMay-30 10:07 PM 
To: All  (224 of 230) 
 115.224 in reply to 115.216 
Have you tried the Japanese muji chocolate strawberries? I made them at home with fresh strawberries as white day gift! Very simple!
My simple recipe ?? (eng+asmr) :
????white + pink chocolate coated strawberry????
- 9-12 fresh strawberries
- white chocolate 125g
- toothpicks
- pomelo (or similar heavy object that could pierce through)
1. chop the chocolate into chips, and place them into a cup. make sure the cup is deep enough to easily cover a strawberry. Cup with a small caliber is better.
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From: Margie (ILovePhotos) Posted by hostMay-30 10:07 PM 
To: All  (225 of 230) 
 115.225 in reply to 115.216 
Ready to say goodbye to the $10 fruit sando in Japantown? Here is the ??????Simple Recipe (a soothing process video recipe(*???):
Step 1: Prep your fruit! Recommend cutting them into similar-size. I used strawberry, mandarin orange, kiwi, and grapes. Remove the surface moisture of the fruits with a paper towel.
Step 2: Whip the cream until you achieve the right consistency. Not runny! For 2 snack-size servings, use half-cup (120ml) heavy whipping cream, and 2tbsp (10g) sugar.
Step 3: Assembling! Spread the cream on one side of all the sandwich bread. Arrange the fruit on one slice of bread. Keep in mind the orientation of the fruits; it is like designing a beautiful section. Fill in any gap between fruits with the whipped cream. Place on the second slices of bread, then close the sandwich tightly with a plastic wrap. Refrigerate it for 15~30mins (up to overnight), so the cream hardens a bit.
Step 4: Trim off the crust and cut it in half. Reveal the cross section, enjoy~




From: Margie (ILovePhotos) Posted by hostJun-8 10:55 AM 
To: All  (226 of 230) 
 115.226 in reply to 115.203 
Japanese Mums Chicken
Servings: 4
8 chicken drumsticks, skin on (the skin is important for flavor, and is so tasty to eat!)
1 cup water
1⁄2 cup balsamic vinegar
1⁄3 cup soy sauce
2 1⁄2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.




From: Margie (ILovePhotos) Posted by hostJun-12 9:24 AM 
To: All  (227 of 230) 
 115.227 in reply to 115.226 

Here is my rough translation.

This is not a recipe for Soba (Noodle Soup). Soba noodles are the buckwheat (smaller, brown) noodles as differentiated from UDON which are the normal (large, white noodles).

ORIGNIAL My humble translation
============================= =============================
Yakisoba o tsukurimashiyou! Making Chow Mein
zairiyou Materials
============================= =============================
1 kozutsumi tamago nudoru. 1 Package Egg Noodles. Note: you may wish to use soba or udon instead of "western" egg noodles.
1\2 koopu no choppu kyabetsu. 1/2 cup chopped cabbage.
100 gm no usuku kiru buta-niku. 100 grams thinly cut pork flesh. (bacon should be ok)
1 usuku kiru no tamanegi. 1 thinly cut onion.
yakisoba soosu (obtainable from a Japanese supermarket) or worcestershire sauce Japanese Worchester Sauce
1 sheet of nore crushed ckurikata. The word ckurikata is likely mis-spelled. Hard to translate without the characters.
NOT-LIKELY: It sounds like churyu-kata or "heart-shaped war dead" an interesting concept, but not very likely (grin), or churuikata "insects and worms" which is just as unlikely. (yuk)
LIKELY: kyuri or "cucumber"
MOST LIKELY: 1 sheet crushed seeweed.
============================= ========DIRECTIONS===========
1. abura de agera ano tamanegi to buta-niku no naka ni ikuraka no abura. 1. Heat oil in a wok. Cook onion and pork in the heated oil until done.
2. kuwaeru ano choppu kyabetsu to karugaru to abura de agera. 2. Add the chopped cabbage to the hot oil.
3. kuwaeru ano nudoru to ryushutsu suru no ue o ano soosu. 3. Add the noodles in a flowing motion on top of the sauce.
4. kaki-mawasu ma de atsui to konran hashi kara hashi ma de. 4. Stir randomly from side to side until hot.
5. furikakeru nore no ue ni toppu. 5. Sprinkle worcestershire sauce on top.
ooishiidesuyo!! It is delicious!
============================= =============================




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From: labsadeghiJun-14 10:21 AM 
To: Margie (ILovePhotos)  (228 of 230) 
 115.228 in reply to 115.185 


I haven't been to Japan yet, but since a Japanese colleague joined the company and brought us mochi and ate it, I must visit Japan because of the Japanese sweets.


Japanese sweet rice (Mochi Rice) or Korean rice (Sticky Rice): 2 cups

Water: 2 cups

Sugar: 1/2 cup


Preparation steps:

Wash the rice with water until the water runs clear, then pour it into a container and cover with water up to the surface of the rice. Cover the container with tissue and leave it in the refrigerator for at least several hours (preferably 6 to 8 hours) to soak the rice.

After the rice is ready, cook it in a steamer for about 30 to 40 minutes until it is completely soft.

Place the cooked rice in a large bowl and add sugar to it. Then, using a wooden or silicone spoon, stir the rice until the sugar is evenly distributed in the rice.

Then make the ingredients into small balls and balls and place them on a cooking sheet or a small tray.

Now pour the mochi into the pot of boiling water and after removing it from the heat, leave them for a few minutes to cool down.

The best way to serve mochi is to decorate it with ingredients such as rice flour, green tea, cocoa butter, sesame seeds, etc.


From: labsadeghiJun-14 10:30 AM 
To: Margie (ILovePhotos)  (229 of 230) 
 115.229 in reply to 115.1 

I haven't been to Japan yet, but since a Japanese colleague joined the company and brought us mochi and ate it, I must visit Japan because of the Japanese sweets.


From: Margie (ILovePhotos) Posted by hostJun-19 6:46 PM 
To: All  (230 of 230) 
 115.230 in reply to 115.209 

Tonkatsu - Japanese Pork Cutlet
Categories: Pork, Meat, Japanese, Asian, Ethnic, Main dish
Yield: 4 servings

4 ea Pork chops boneless
Salt & pepper to taste
1/4 c All-purpose flour
1 ea Egg beaten
1/2 c Panko bread crumbs
Peanut oil for frying
Tonkatsu sauce to taste*

*NOTE: Available in Asian markets.

Pre-heat oil to 325 deg-F.
Cut edge of chops in several places.
Sprinkle salt & pepper on chops to taste.
Put flour lightly on chops.
Dip chops in beaten egg.
Dredge chops in panko then pat them well.
Fry chops in oil for a few min.
Turn chops then fry 3-4 mins. more.
Remove chops from pan then place chops on paper towels to drain.
Cut each chop into small pieces.
Serve chops with shredded cabbage & tonkatsu sauce.

ORIGIN: Yoko ####, St. Petersburg-FL, circa 2012




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