Pipichan Sushi

Hakusai to be-kon no soup (Chinese cabbage & bacon soup)

admin — Wed, 19 Jun 2013 23:07:54 +0000

This soup is particularly quick and easy to make. It is also delicious – but how could it not be when there is bacon involved?
Ingredients:
6-8 HAKUSAI(Chinese cabbage) leaves
4-8 pieces of bacon
1-2 consomme cubes
Salt and black pepper
Water(800cc)
Preparation:
Cut the hakusai and bacon into 15-20mm strips.
Put the hakusai and bacon into plenty of boiled water. The pan should look stuffed full of them.
After simmering about for 20-30 minutes, add the consomme cubes.
put 1 cube in and then adjust with salt and black pepper.
Serve the chinese cabbage & bacon soup in a bowl.
makes 4 servings

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Tofu chakin ankake (Dumplings in sweet and sour sauce)

admin — Mon, 17 Jun 2013 22:49:21 +0000

Chakin-shibori’ means the special ball forms, twisting the top of it.‘Chakin’ itself is the name of the small tea cloth.
Ingredients:
1 Cho/200 gTofu (momen tofu)
1 1/2 Carrot
2~3green beans (ingen)
1 large tablespoon kuzu powder
A pinch sea salt
For sauce
Dashi (Konbu dashi/seaweeed stock): half a cup/100 ml
Soy sauce: half a large tablespoon
Sugar:2 large tablespoons
Rice vinegar: 1 large tablespoon
Kuzu powder dissolved in water
Preparation:
Press water out of tofu. Sift it completely. Boil finely cut carrots and string beans until soft enough. Drain all water.
drop tofu and vegetables in a mixing bowl. Mix in cornstarch and salt. Divisde in 4 and make balls. Wrap each individually in cellophane paper. Twist cellophane warap and secure with rubber band or string.
Steam for at least 4 minutes.
Sweet and sour sauce
Heat dashi stock, soy sauce, rice vinegar and brown sugar, stirring all the time. Mix in Kuzu powder dissolved in water.
The sauce is ready.
Makes 2 servings

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Chicken Tukune

admin — Sat, 15 Jun 2013 22:41:36 +0000

Tsukune are round or oval-shaped meat balls made by kneading ground meat with other ingredients. Tsukune can be fried, simmered, or grilled. Chicken meat balls are deep-fried in this tsukune recipe.
Ingredients:
1 pound ground chicken
1 egg
4 shiitake mushrooms
1/4 onion
1 tbsp soy sauce
2 tsp mirin
1/2 tsp salt
1 tsp fresh ginger juice
1/4 cup bread crumb
vegetable oil for frying
Preparation:
Chop onion and shiitake mushrooms. Mix chopped onion, shiitake, chicken, soy sauce, mirin, ginger juice, salt, egg, and bread crumbs in a bowl. Mix well and make small balls. Heat oil in a deep-frying pan and deep-fry meat balls until they are brown.
hick

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Mizutaki (chicken hot pot dishes.)

admin — Thu, 13 Jun 2013 22:40:24 +0000

Mizutaki is a Japanese nabe (hot pot dishes.) Chicken and other ingredients are simply simmered in dashi soup. It’s usually simmered at dining tables, and usually a pot is shared by some people. Take cooked ingredients in small bowls and eat them, dipping in ponzu sauce.
Ingredients:
1 lb. boneless chicken thighs
3 cups konbu dashi soup stock
1 tofu, cut into small blocks
2 lb. hakusai (Chinese cabbage), chopped
8 shiitake mushrooms, stems removed
1 negi, or 1 leek, rinsed and diagonally sliced
1 shungiku (chrysanthemum greens) if available
1 enoki mushrooms, stems trimmed
A handful of shirataki noodles (made from yam cakes) or cellophane noodles
ponzu sauce for dipping
Preparation:
Cut chicken into bite-size pieces. Put kombu dashi soup stock and chicken in an electric pan or donabe pot. Heat the soup and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low and simmer the chicken until cooked. Add other ingredients and simmer until softened. Serve some ponzu sauce in small bowls.
Makes 4 servings

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Oatmeal hamburger

admin — Tue, 11 Jun 2013 22:18:55 +0000

This is a kind of “hambaagu” (Healty-style hamburger) made with lots of tofu and oatmeal.
Ingredients:
1 lb cotton tofu (firm tofu)
2 cup oatmeal
100cc crushed walnut
1 chopped onion
2 mushroom
1 inch fresh chopped ginger, no peeled
2 tsps sea salt and some pepper to season
Sesame oil to frying
For sauce:
4 Tbsp soy sace
3 Tbsp mirin
For topping:
sesami seeds
Preparation:
Wrap tofu with paper towels and place on a colander. Place something heavy on top of the tofu to remove excess liquid. Leave the tofu until becomes half as thick.Put oatmeal in a bowl and some boild water ieave it 10mins Heat some sesame oil in a flat skillet.Fry the ginger, onion, mushroom, on medium-high heat until brown. Put ginger, onion, mushroom, tofu and walnut oatmeal in a large bowl and mix well. Season with sea salt. Make four large burgers. Heat some sesame oil in a large skillet.Turn them over and cover the skillet with a lid. Cook on low heat for a few minutes until cooked. Serve burgers into plates. Heat 2 tbsp of water, soy sauce, and mirin in the skillet and bring to a boil. Top burgers with ssesame seeds and pour the sauce over.
makes 4 servings

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Onion cut.

admin — Sun, 09 Jun 2013 22:02:59 +0000

Let’s try to make and eating a macrobiotic!
With macrobiotic the vegetable, the part which keeps extending on to thinks of the part which keeps extending “the shade” and under “positive”.
How to onion cut
After making half, It finishes to turn the onion, with thin cuts. While finishing to turn,The onion which is cut in vertical half the root building under, the center of the onion turning in the axis, in radial pattern pectiniform it keeps cutting thin in cutting,Don’t you think? like this when it does, it becomes all same shape.The part of the center and outside and above and the root the part have entered equally in every one piece. This one the onion is tasty, you can pull out.

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Syake no shioyaki (Salt grilled salmon)

admin — Fri, 07 Jun 2013 21:53:06 +0000

Yakizakana Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way. …
Ingredients:
4 salmon
2 teaspoons salt
Preparation:
Wash and pat dry the salmon and lightly salt them on both sides.
Place on grill under high heat. Grill each side for 3 or 4 minutes.
Just sprinkle with salt and grill! Please use a frying pan if there is no grill.

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kabocha no itokoni (Simmered pumpkin with azuki beans)

admin — Wed, 05 Jun 2013 21:49:58 +0000

Itoko means “nephew” and ni means boil or cook.Simmered kabocha with azuki beans.It is a dish where the ingredients are thrown into the hot water one after another, since their time of cooking is different. This is called “oi oi ni” But OI is also the pronounciation of this character, 　Oi, meaning … you guess it, nephew.
So this is a pun, a play with words.
Ingredients:
1/2 cup adzuki beans (dry)
a half of Kabocha (medium)
1 Konbu 3cm x 3cm]
1 pinch of Sea salt
Preparation:
Wash adzuki beans lightly and place in a pot. Add 1 1/2 cup of water (about 3 times of the adzuki beans) and Konbu. Turn the stove to medium heat. When it starts boiling, reduce the heat until the adzuki beans are lightly bouncing in water. Adding some water if necessary to cover the beans, cook until the bean can be smashed with figers.
Add a pinch of salt, mix the beans. Place Kabocha cut into a bite size on top of the beans. Add some water to cover Kabocha. Cook until Kabocha becomes soft.
Makes 4 servings

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Okura no ohitashi (Okura salad)

admin — Mon, 03 Jun 2013 14:41:57 +0000

Okura no Ohitashi is one of easy-to-cook Japanese appetizers. It has a sticky texture due to Okura.
Ingredients:
5 pieces Okura
Dashi-shoyu (Dashi soy sauce)
1 tablespoon soy sauce
5 tablespoons Dashi soup (cool down)
1/2 teaspoon Mirin
2 tablespoons Bonito flakes
Preparation:
Cook okura in a large pot of boiling water for about 1 minute or less. Drain water using a colander and immediately submerge cooked okura in cold water for 3 minutes.And then
cut Okura into 1/8-inch thin pieces.
Serve the okura pieces in a small bowl with Dashi soup and dried Bonito flakes sprinkled.

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Genmai Gohan (Steamed brown rice)

admin — Sat, 01 Jun 2013 14:15:34 +0000

Rice is available in four different forms: Genmai, Haigamai, Hakumai and Mochigome. The most nutritious Genmai is unpolished rice. To cook steamed genmai rice using a conventional heavy-bottomed saucepan with a tight-fitting lid, follow the next steps.
Ingredients:
13 oz Genmai (short-grain brown rice)
21 fl. oz water
1/2 teaspoon salt
Preparation:
Wash Brown rice in a bowl for about 3 or 4 times or until water runs clear. Using a fine mesh strainer, drain water off. Set aside.
Put washed rice and 2 3/4 cups of water in a bowl allowing the rice to soak up for 60 to 120 minutes in refrigerator.
Using a fine mesh strainer, drain water off.
Put the soaked rice, water and salt in a heavey-bottomed saucepan with a tight-fitting lid.
With lid on, cook over medium to high heat for about 5 minutes until steam is coming out.
With low heat, keep cooking for another 50 minutes or so. Turn off heat . With lid on, let the rice rest for 15 to 20 minutes. Never remove lid. Remove lid and gently mix by a rice spatula to soften the entire rice.
Makes 4 servings

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