Kakiage Don - Complete Japanese Rice

Japanese-style rice mix is very crisp and tasty. Complete with a variety of vegetables. Very practical cook. Initially we prepared 100 grams of vegetables, carrots that have been cut into pieces, 100 grams of sliced ​​cabbage leaves are rough, 75 grams of bean sprouts, 1 leek roughly chopped, and 1 stalk celery sliced ​​roughly.

Then we make the dough then 100 grams of flour, 2 tablespoons of rice, 200 ml of water, ½ teaspoon pepper, 1 clove garlic grated, 1 teaspoon salt, sauce soyu cook together. 150 ml Japanese soy sauce, 2 tablespoons of BBQ sauce, ½ teaspoon pepper powder, 1 teaspoon cornstarch dissolved in little water. Mix all ingredients. Mix all the vegetables and flour dough has been mixed well. Fry a spoonful after spoonful full meal until lightly browned and dry. Lift then drain.

How to put your presentation into 3 bowls of rice food or as needed. Give each - each 2 pieces of fried vegetables and pour the sauce Shoyu. So Kakiage Don or Japanese-style complete rice ready to be served.

Japanese Recipes Tofu Miso Soup

Many are like the typical Japanese food. But do not know how to cook. Here's one that is Japanese cuisine Miso Soup Tofu. Tofu is to Japanese 'tahu'. How to cook it is:

First Tofu wrap with a clean cloth, tap until the water out. Then cut into small pieces. Heat oil and fry the tofu then drain.

Boil broth and add Tofu, miso and then melted with a little broth and then insert it into the broth. So Miso Soup  Tofu ready to be served. Easy to do, how to cook it? Good luck ... ^ _ ^

 

Japanese 'Tahu' / Tofu

Kasutera (Castella)

Kasutera is a sponge cake made from a few ingredients. The origin of kasutera is believed to have come from Portuguese missionaries who introduced European sweets to Nagasaki. There are many different recipes to make kasutera, and here is a recipe to make a basic kasutela-style cake.

Ingredients:

2 Tbsp milk
2 Tbsp honey
4 eggs
3/4 cup sugar
3/4 cup bread flour, sifted

How To Make:

Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper.
Mix honey in warm milk and set aside.
Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk eggs until become light yellow (almost white).
Preheat the oven in 360 degrees F.
Mix the milk and honey mixture in the batter.
Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.
Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done.
Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera. Remove the parchment paper and cool the cake.
Wrap the cake with plastic wrap and store until the next day. It tastes better the next day. Cut the kasutera into 3/4 inch thick slices.

Kuzumochi

Kuzumochi are chewy cakes made of kuzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kuzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).

Ingredients:

3 1/2 oz. kuzuko (kuzu starch)
1/3 cup (80 ml) sugar
2 cup (480 ml) water
*for syrup
1/2 cup (120cc) brown sugar
1/4 cup (60cc) water
*for topping
kinako (soy bean flour)

How To Make:

Mix sugar and kuzuko in a medium pan. Pour water and stir well until sugar and kuzuko dissolve in water. Put on medium heat and stir constantly with spatula. When it starts to bubble, turn down the heat to low. Keep stirring, until it's thicken and turns transparent. Stop the heat. Place kuzumochi in a flat container and flatten with spatula. Let it cool for 5 to 10 minutes and cover the container with plastic wrap or a lid. Place the container in a bowl of ice water and cool kuzumochi well. Cut kuzumochi into bite-size pieces and serve in individual bowls. Top with kinako and kuromitsu. To make kuromitsu, mix brown sugar and water in a sauce pan. Simmer for a few minutes on medium-low heat. Let it cool.

Orange Kanten Jelly

It's a recipe to make orange jelly using kanten (agar agar). This jelly is firmer than regular orange jelly. You can cut it into small pieces to serve.
Yield: 4 servings

Ingredients:

2 tsp kanten (agar agar) power
1 1/4 cup water
3 Tbsp sugar
1 1/4 cup orange juice
1 orange, peeled and sectioned

How To Make:

Put water in a medium sauce pan and dissolve kanten powder in.
Put it on medium heat and bring to a boil, stirring well.
Turn down the heat to low and simmer for a few minutes.
Dissolve sugar in and stop the heat.
Add orange juice and stir well.
Place orange slices in jelly moulds or in glass bowls.
Pour jelly mixture over orange pieces.
Cool until set.

Ujikintoki Kakigori - Japanese Shaved Ice with Green Tea Syrup and Anko

Japanese shaved ice is called kakigori. There are a variety of kakigori flavors, and a traditional kind is Uji- kintoki kakigori which is flavored with green tea syrup and anko (sweet azuki beans). Sweetened condensed milk is often poured over Ujikintoki kakigori.

1 tsp green tea powder
2 tsp granulated sugar
2 Tbsp sweetened condensed milk
2 Tbsp anko
* ice cubes or a block of ice

How To Make:

Dissolve green tea powder and granulated sugar in 2 Tbsp of hot water. Cool the syrup and put in a small serving bowl. Shave ice over the green tea syrup, using a home shaved ice machine. Top with anko. Pour sweetened condensed milk over the ice.
*Make 1 serving

Matcha Shiratama Anmitsu

It's a combination of Japanese anmitsu dessert and azuki shiratama dessert. Top with vanilla ice cream if you would like.

Ingredients:

For matcha kanten jelly:
2 tsp matcha powder
2 Tbsp hot water
1 tsp kanten powder (agar agar)
1 1/4 cup water
2 Tbsp sugar
For shiratama dumplings
3/4 cup shiratama-ko (glutinous rice flour)
1/4 - 1/3 cup water
For topping:
3/4 - 1 cup anko

How To Make:

Pour hot water into matcha powder and mix well in a small cup. Set aside. Put water, sugar, and kanten powder in a sauce pan and put on medium heat. Bring to a boil, stirring well. Simmer for about two minutes. Stop the heat and add matcha mixture. Wet a flat container and pour the liquid. Cool until set.
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make round dumplings. Boil lots of water in a medium pan and put the dumplings. Boil until they float. Remove the dumplings from the water and put in cold water. Drain dumplings.

Cut matcha kanten jelly into small cubes and divide them into four bowls. Top with shiratama dumplings and anko.

*Makes 4 servings

Kabocha Pumpkin Custard Pudding

It's a recipe to make custard pudding with Japanese kabocha, which is called kabocha purin. It's a popular sweet in Japan.

Ingredients:

7 oz kabocha, seeds removed and peeled
1 cup milk
1/4 cup heavy cream
4 Tbsp sugar
2 eggs
*For Sauce
4 Tbsp sugar
1 Tbsp water
*whipped cream for topping

How To Make:

Heat 1 Tbsp of water in a sauce pan and 4 Tbsps of sugar in a sauce pan and simmer until the sauce is browned. Pour the sauce into heat resistant small cups or pudding molds. Cut kabocha into small pieces and place in a microwave-safe plate. Cover with plastic wrap and cook in macrowave until softened. Mash and strain kabocha through a strainer to a bowl, using a spatula. Set aside. Put milk in a sauce pan and heat to about 140 degrees F. Dissolve sugar in the milk. Stop the heat. Lightly beat eggs in a large bowl. Mix heavy cream in the egg. Gradually add warm milk in the egg mixture. Add mashed kabocha and mix well. Run the mixture through a strainer to a bowl. Scoop out some bubbles from the surface of the mixture. Pour the mixture into small cups over the sauce. Place the cups ot pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Top with whipped cream.
*Makes 4 - 6 cups

Japanese Custard Pudding

Creamy and smooth puddings are generally called purin or custard purin in Japanese and are popular desserts in Japan. This is a basic Japanese-style custard purin recipe.

Yield: 6 puddings

Ingredients:

2 cups milk
2/3 cup sugar
4 eggs
1 tsp vanilla extract
*butter
*For Sauce
6 Tbsps sugar
2 Tbsps water

How To Make:

Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsps of sugar and simmer until the sauce is browned. *Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Kanto-style Sakuramochi

Sakuramochi is a sweet rice cake which is traditionally eaten on Japanese Girls' Day. There are some kinds of sakuramochi in Japan. This is a recipe to make Kanto-style (eastern Japan) sakuramochi.

Ingredients:

1 Tbsp shiratamako (glutinous rice flour)
2/3 cup all purpose flour
1 Tbsp sugar
3/4 cup water
3/4 cup anko (sweet bean paste)
*red food color
8 store sold, salt pickled sakura (Japanese cherry tree) leaves

How To Make:

Wash salted sakura leaves in water and dry them with paper towel. Make 8 anko balls and set aside. Put shiratamako flour in a bowl and add water in the bowl gradually, stirring. Dissolve a little bit of red food color in the water. Further, add sugar in the bowl and stir well. Sift flour in another bowl. Add the colored liquid to the flour gradually, stirring. Heat some oil in a frying pan. Make thin oval-shaped pancakes. Wrap each anko ball with a pan cake, further wrap it with a sakura leaf.

Kansai-style Sakuramochi

Sakuramochi is a pink and sweet rice cake. It's traditionally eaten on Japanese Girls' Day. There are various kinds of sakuramochi in Japan. This is a recipe to make the Kansai-style (western Japan) sakuramochi.

Ingredients:

3/4 cup domyojiko flour (glutinous rice flour)
1 cup water
1/3 cup sugar
3/4 cup koshian (sweet bean paste)
*red food color
8 store sold, salt pickled sakura (Japanese cherry tree) leaves

How To Make:

Wash pickled sakura leaves and dry them with paper towels. Make 8 anko balls and set aside. Boil water in a pan and stop the heat. Add a little bit of red food color in the water. Put domyojiko flour and stir well. Let it soak about 5 minutes. Place a wet cloth in a steamer and spread the dough on the cloth. Steam the dough for about 15-20 minutes over medium heat, until done. Carefully remove the steamed dough to a bowl. Mash the dough slightly with a wooden pestle, mixing sugar in. Divide the dough into 8 balls. Flat each rice ball by hands and place an anko ball on top. Wrap the anko with the rice cake and rounds by hands. Wrap each rice cake with a sakura leaf.
Makes 8 pieces

Okaki - Japanese Rice Cracker

Okaki are traditional Japanese rice crackers. It's a simple recipe to make okaki using blocks of mochi.

Ingredients:

4 blocks mochi rice cakes
*oil for frying
salt and peppers to season

How To Make:

Cut mochi (rice cakes) into about 1/4 inch thick small pieces. Spread the mochi on a flat tray. Dry them in a cool and dry place for a few days. Heat oil to 360 degree F and deep-fry the mochi pieces until browned. Remove rice crackers from the oil and drain on paper towels. Sprinkle some salt and pepper over the rice crackers.
*makes 2 servings

Mizu-Yokan

Yokan is a tradional Japanese sweet, which is made of azuki beans, agar agar, and sugar. This is a type of yokan called mizu-yokan. Mizu means water in Japanese. Mizu-yokan includes more water than other kinds of yokan. This yokan makes a cool summertime dessert.

Ingredients:

1 stick kanten (agar agar), or 1/6 oz. kanten powder
1 1/4 cup water
1 cup brown sugar
3/4 lb. anko (1 1/2 cup)

How To Make:

Soak kanten in lots of water for about one hour. Squeeze the kanten and tear it into small pieces. Put the kanten in 1 and 1/4 cup of water in a deep pot. Heat it on low heat until the kanten dissolves. Add sugar and stir well. Next, add anko. Stir constantly and simmer until thickened. Stop the heat. Pour the mixture in a flat container. Cool it until harden. Cut the yokan into small blocks to serve.
Makes 4 servings.

Shu Cream

Cream puffs are called as shu cream in Japan. The filling in this chu cream is custard cream.

Ingredients:

3 tbsp butter
2 tsp sugar
1/2 cup water
1/2 cup flour
1 1/2 eggs - 2 eggs
For custard cream filling: 2 tbsps flour / 1/2 cup sugar / 1 cup milk / 2 egg yolks / 1 tbsp melted butter
*powdered sugar

How To Make:

Preheat the oven to 375 degrees F. Beat eggs in a bowl. Put butter, sugar, and water in a pan and bring to a boil. Add flour in the butter mixture and stir quickly. Stop the heat. Add eggs slowly in the mixture and mix well. Place a cooking sheet in a baking pan. Put the dough in a plastic bag to squeeze out as small mounds in the pan. Make 8 or 9 mounds of dough. Bake them in the 375 degree F oven for 30 minutes. Cool the puffs and cut them in halves horizontally. Make custard cream as follows. Mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly until thickened. Stop the heat and add melted butter and stir well. Cool the custard cream. Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.
*Makes 8 or 9 puffs.

Cheesecakes

Cheese cakes are popular desserts in Japan. There are mainly three types of cheese cakes: baked cheesecakes, rare cheesecakes, and cheese souffle cakes.

To make a baked cheesecake, usually eggs, cream cheese, and sugar are used. Baked cheesecakes have rich tastes. Cheese souffle cakes are light and puffy. Egg whites are beaten well to make cheese souffle cakes.

Rare cheesecakes are no bake cheesecakes. It is a soft type of cheesecake, and usually gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It's easy to make them. Enjoy various cheesecakes.

Ohagi (Botamochi)

Ohagi are Japanese sweet rice balls. These sweet rice balls cooked in the spring equinox are also called botamochi.

Ingredients:

*For Rice Balls:
2 1/2 cup glutious rice (mochi gome)
1/2 cup Japanese rice
3 cup water
*For Toppings:
3/4 lb. anko (sweet azuki bean paste)
1/2 cup crushed walnuts and 2 Tbsp sugar, ground
3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, ground
1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed

How To Make:

Put both kinds of rice in a bowl and wash with cold water. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko and sesame seeds, in seperate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.
*Makes about 32 rice balls

Manju Japanese Desert

Manju is a Japanese steamed cake, and it's a traditional Japanese sweet. A variety of fillings are used in manju. The most popular filling is anko (sweet azuki bean paste.)

Ingredients:

2 1/2 cup all purpose flour
4 tsps. baking powder
1/4 cup sugar
2/3 cup water
3/4 lb. anko (sweet azuki bean paste)

How To Make:

Sift flour and baking powder. Put the four in a large bowl. Add sugar. Pour warm water in the bowl and knead the dough until smooth. Divide the dough into 12 pieces. Make round shapes and flatten them. Put a spoonful of anko filling in the center of the dough. Wrap the anko by stretching the dough and make it round. Place each manju on a small cooking sheet. Preheat a steamer on high heat. Place manju in the steamer, and steam for 15 minutes.
*Makes 12 manju cakes.

Matcha Green Tea Ice Cream

Matcha green tea flavored ice cream is a perfect dessert to serve after a Japanese-style meal.

Ingredients:

3/4 cup milk
2 egg yolks
5 Tbsp sugar
3/4 cup heavy cream
1 Tbsp matcha green tea powder
3 Tbsp hot water

How To Make:

Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.
*Makes 4-6 servings

Mitarashi Kushi Dango

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.
Yield: 20 dumplings (5 skewers)

Ingredients:

1 1/3 cup joshinko (rice flour)
3/4 cup hot water
*for mitarashi sauce:
2/3 cup water
1/2 cup sugar
2 1/2 Tbsp soy sauce
1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
*Bamboo skewers

How To Make:

Put rice flour in a bowl
Gradually pour hot water over the rice flour.
Mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
Bring to a boil on medium heat.
Pour the katakuriko starch mixture in the sauce, stirring well.
Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush mitarashi sauce over dumplings.

Matcha Green Tea Pound Cake

It's a tasty variation of basic pound cake. If you like green tea flavor, try this recipe.

Ingredients:

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 Tbsp matcha (green tea powder)
1/2 tsp baking powder

How To Make:

Cream butter in a bowl. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
*Makes 4 servings