Archive for Japanese Food

Easy Peach Konnyaku Jelly Cake

December 7, 2008 · Filed under Japanese Food, Recipes, Uncategorized · Tagged , ,

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(You can now buy Konnyaku Jelly Powder online HERE)

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Good evening, dear friends :D

Last weekend, my eldest daughter made a lovely, yummy Peach Konnyaku Cake (which was actually a jelly) – it was a really easy recipe. There are healthy benefits of eating Konnyaku Jelly (READ ABOUT IT HERE) , that is, if you don’t put too much sugar in it.

The Konnyaku Jelly powder can be purchased from baking supplies stores and supermarket. The instructions (water and sugar) for preparing the jelly vary from the various brands and we just adapt them with the addition of peach slices, peach syrup and milk. :wink:

Peach Konnyaku Cake (adapted from “Creative Making of Cakes” by Alex Goh)

Ingredients and Method for the TOP LAYER -

1 packet Konnyaku powder

Water and Syrup from a large can of peach slices, combined to make 1 litre of water (water required following the instructions on jelly packet)

160 gm sugar

2 drops orange or yellow food colouring

Peach slices

Method -

1) Mix Konnyaku powder, water and syrup until well blended.

2) Bring to a boil, stirring constantly. Remove from heat.

3) Add in the food colouring.

4) Arrange peach slices at the bottom of a 9-inch round mould (or baking pan).

5) Slowly pour the Konnyaku syrup and let it set.

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Ingredients and Method for the BASE LAYER

1 packet Konnyaku powder

180 gm sugar

800 ml fresh milk

40 gm cornstarch, combines with 100 ml water

Method -

1) Mix the sugar and Konnyaku powder

2) Slowly add in the milk and beat until well blended.

3) Bring to a boil over medium heat. Be sure to stir “like crazy” (my daughter’s exact words :lol: ) because the bottom will harden and burn easily.

4) Add the cornstarch-water slowly and continue to cook until mixture thickens. Remove immediately from heat.

5) Pour it onto the Peach Konnyaku Jelly, let cool and refrigerate.

6) Remove from the mould and serve cold, with extra peach slices on the side.

I’m sure children will love this Konnyaku Cake! :D

Have a relaxing Sunday today!

With peace and joy,

choesf :D







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Easy Yummy Honey Teriyaki Chicken

March 12, 2008 · Filed under Festival Food, Japanese Food · Tagged , , ,

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Good evening, dear friends :D

Before I proceed with this recipe, I would like to explain why I often call my recipes “Easy” and “Yummy” (hehe, in case you are wondering how come my recipes are all that! :roll: ). Well, I want to encourage those of you who are not used to cooking, or cooking the kind of recipes here to try my recipes……. and  I bet that for those of you that did try my recipes, you would have indeed found them to be quite easy to follow, yes? :lol:

The “Yummy” part comes in because to me, any homecooked food is always delicious, even if it is as simple as  you lovingly frying two sunny side eggs for breakfast for your husband.  :wink:

Now, back to the Teriyaki Chicken – this was one of the dishes that I cooked for my Chinese New Year Reunion Dinner last month and it is another simple but really tasty chicken recipe that kids will love.

Ingredients -

2 large whole chicken legs, deboned & with skin  (you can use breast meat too, but kids usually find breast meat a bit dry) – washed and pat dry with paper kitchen towels

Marinade -

2 tbsps oyster sauce

2 tbsps soy sauce (Japanese type shoyu is better but the Chinese type will do, too)

1 tsp salt

2 tbsps mirin or rice wine or any wine

2 tbsps ginger juice

2 tbsps finely minced garlic (I pounded mine in a pestle & mortar)

1 tbsp sugar (brown sugar is better)

1 tsp cornstarch

1 tsp pepper

Other ingredients -

2 tbsps honey

2 tbsps butter & 2 tbsps cooking oil

Method -

1) Marinate chicken with the mentioned ingredients, and massage thoroughly for about 5 minutes. Set aside for about 2 hours. If don’t have the time to wait for this, then massage the chicken for 10 minutes.

2) In a non-stick pan, heat up the oil and butter.

3) Put in the 2 chicken legs, skin side down. After 2 minutes, lower heat to medium and cover the pan. Cook for about 3 more minutes this way.

4) Turn chicken gently to the other side, and cook covered for another 3 minutes.

5) Pour in the honey and make sure the chicken is well coated with it. 

6) Turn off the fire, cover the pan again to let the chicken finish cooking. This way, the chicken will be tender and juicy inside.

7) Cut chicken into serving sizes when it is cool enough to handle (about 20 minutes later). After skimming some of the oil off the chicken juices, dribble some sauce over the chicken pieces and garnish accordingly.

Bon Appetit! :D  

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Dosanko Cooking – Burdock Root, Carrot, Pork Slices with Tofu Soup

March 5, 2008 · Filed under Dosanko Cooking, Nutritious Soups & Meals, Health Drinks · Tagged , , , , , ,

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Good afternoon, dear friends :D

Here is another wonderful and nutritious Hokkaido home cooking recipe by Mrs. Hoshizawa and it uses burdock root (Gobo in Japanese, “Ngau Pong” in Cantonese) for removal of toxins.

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Ingredients (serves 4) -

1 Burdock Root about 1-foot long, peeled and pared/julienned

1 medium carrot, pared

1 cup pork, sliced into thin strips

1 small block soft tofu

4 cups water

2 tbsps mirin (or 1 each of sake and mirin)

3 tbsps Japanese Soy Sauce

Salt & Pepper to taste

Method -

1) Wash and peel Burdock Root. Julienne or pare it to make thin strips. Soak in a bowl of water for (maximum) 10 minutes, squeezing them occasionally to remove impurities. Water will turn slightly yellow.

2) Julienne carrot.

3) Bring water to a boil in a pot. Add in Burdock Root and carrot strips. Simmer for about 10 minutes.

4) Add sliced pork and the rest of the seasonings.

5) Crumble tofu with fingers into chunky sizes into soup. Bring to boil and serve immediately with some chopped green onions as a colourful garnishing.

Bon Appetit! :D

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Dosanko Cooking – Easy Baked Mushrooms With Eggs

January 5, 2008 · Filed under Dosanko Cooking, Japanese Food, Uncategorized · Tagged , , , , , ,

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Good evening, dear friends :D

Ah, this week has been really busy for me – there were many things to be done to get my 3 children ready for their new school year, which started on Thursday, 3 January. That day was also when my daily schedule becomes heavier with ferrying the kids to and from their schools, at different locations and different times. Being busy like this, it is best to have simple and yet delicious recipes so that cooking does not take up a big part of my time. :wink:

I like Mrs. Hoshizawa’s recipes on Dosanko Cooking as her dishes can be whipped up in minutes, and so simple to follow. Sometimes, after having had rich, festive foods like those during Christmas and the New Year, going back to simple foods is actually very enjoyable.

I hope you will enjoy this recipe from the Dosanko Cooking series –

Ingredients (serves 4) -

2 cups any fresh mushrooms, e.g. Enoki, Shitake

* (note – or use any fresh mushrooms that are available in your area)1 large onion, peeled and sliced

1 tbsp butter

3 slices bacon – cut into 1-cm strips

2 large eggs

2 tbsp mayonnaise

2 tbsp milk

2 tbsps soy sauce

1 tbsp mirin or sake (wine)

Salt & Pepper to taste

1 cup shredded cheese, any type

Some chopped parsley for garnishing

Method -

1) Cut the roots off the bottom of the mushrooms. Give them a good shake to remove impurities or dirt. Use fingers to separate the mushrooms from their clumps. Wash with water so that the mushrooms can retain some moisture in them and won’t dry up during cooking. Set aside.

2) Heat up butter in a non-stick pan. Pan fry bacon pieces until fragrant, about 2 minutes.

3) Add in the onions and stirfry until they turn translucent as this will tell us that the onions have released their sweetness in taste.

4) Add in the mushrooms, and stirfry for about 2 minutes to coat them with the bacon and butter oils. Turn off the fire.

5) In a bowl, beat the 2 eggs. Add in the rest of the ingredients.

6) In a heat proof dish, put in the mushroom-onion stirfry.

7) Pour egg mixture in.

8) Top with shredded cheese.

9) Bake in a 170 degrees Celcius oven for about 10 to 15 minutes, or until the eggs are cooked.

10) Garnish with some chopped parsley and serve hot.

A wonderful dish during the cool autumn season, or all year round in Malaysia! Bon Appetit! :D

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Okinawa Bittergourd Stirfry For Good Health

December 16, 2007 · Filed under Japanese Food · Tagged , , , ,

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Basic ingredients for the Okinawa Bittergourd Dish 

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Okinawa Bittergourd Stirfry 

Good evening, dear friends :D

For the past week, I have not been cooking much as I have somehow lost my “cooking wind” and instead, we have been eating out at food courts, or at the shopping malls. During one of our dinners at a Japanese restaurant where we have been frequenting for the last 10 years and we know the lady boss there very well, my husband was recommended this bittergourd dish. It was very tasty and the lady boss told us that this is a traditional Japanese recipe from her husband’s hometown in Okinawa. Best is she gave us this really simple and healthy recipe and I was able to cook it last Sunday for my family. 

From young, I have often been told that eating bittergourd is really good for our health and that it helps to “cool” our body system when we are experiencing heatiness. So, before I posted this, I did some research in the Net and found out that eating bittergourd really has quite a lot of nutritional benefits for us, that is, if you don’t mind its slightly bitter taste. Personally, I don’t know why but I just love eating bittergourds and I would especially look for them when buying “Yong Tau Foo” (Tofu and Vegetables stuffed with Fish Paste). 

Bittergourd is also known as bitter melon, or Karela in India, or Fu Kwa in Cantonese. Many home style recipes here have bittergourd in soups with sliced pork, a stirfry with black beans and chicken, in an omelette, or stuffed with fish paste and pan fried.

Some health benefits of the bittergourd are -

1) it is high in iron, twice the beta-carotene of brocolli, twice the calcium in spinach, twice the potassium of bananas and rich in Vitamin C, B1 and fibre. 

2) it known for its curative properties since ancient times and is known more as an alternative remedy for maintaining blood sugar levels, and therefore a home remedy for diabetes mellitus.

3)  it can treat skin disorders, piles, and even alcoholism. Drinking its juices can treat the earlier stages of cholera and mild diarrhoea.

4) it aids in purifying the blood tissue, aids in digestion, and stimulates the liver.

However, pregnant women are advised not to eat bittergourd as it could stimulate contractions. 

Here is the recipe for the Okinawa Bittergourd Stirfry :-

 

Ingredients - 

2 small green bittergourd, cut into half lengthwise, deseeded, sliced thinly

2 eggs, beaten lightly with 1/2 tsp of salt

1/2 cup of ham or luncheon meat, cut into 1-cm strips 

2 pips of garlic, chopped

2 tbsps of Japanese soy sauce and pepper to taste

2 tbsp of oil 

 

Method -

1) To remove some of the bitterness of the bittergourd,  put the slices of bittergourd into a bowl and rub in 1 tsp of salt. Let stand for about 15 minutes and then  rinse quickly under tap water. Let stand in a colander to dry.

2) In a non-stick pan, heat up the oil and fry garlic until golden in colour.

3) Add in sliced ham or pork luncheon meat, and stirfry for 1 minute.

4) Add in bittergourd slices and stirfry for about 2-3 minutes until half cooked.

5) Pour in the beaten eggs, let stand for about 1 minutes and then stirfry continuously until the eggs are scrambled finely and cooked.

6) Season with soy sauce and pepper to taste.

Remove and serve hot with a bowl of plain rice porridge or white rice. I remember my friend’s mom has also put in sliced bird chilli into her bittergourd to add in a zing to it.

Bon  Appetit! :D

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Healthy Burdock Root Chicken Stew

December 8, 2007 · Filed under Chinese Food, Japanese Food, Nutritious Soups & Meals, Health Drinks · Tagged , , , ,

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Ingredients

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Burdock Root Chicken Stew

Dear friends, :D

I learned this nutritious Burdock Root Chicken Stew from a fellow blogger, who had used Japanese ingredients for this recipe, while I had used Chinese ones to try it out. The Chinese version tasted very good and this was the first time that I had used Burdock Root in a stew. In the recipe below, I will write the Japanese ingredients in red colour, and if you use the Japanese ingredients, then this will be a Japanese dish! :wink:

Previously, I had only cooked soups with Burdock Root. Because of the many health benefits of this root, I wanted to incorporate it into my cooking and I was testing out a few recipes. The lady boss of a Japanese restaurant that my family frequents had also given me a few yummy and easy detoxifying recipes, which I will post here shortly.

To read my earlier postings on the many health benefits of Burdock Root and the recipe for my Burdock Root Soup, please CLICK HERE

Ingredients (serves 6) -

6 Chicken drumstickes, marinated in a bit of salt and pepper

2 ft long thin Burdock Root, peeled and cut into 1-cm thickness

2 medium carrots

2 medium potatoes

1 large onions

2 stalks celery or leeks

4 dried Shitake mushrooms, soaked in water and cut into quarters

2 tbsps preserved bean paste or taucheo (miso paste)

2 tbsps chopped garlic

1/2 cup soy sauce (Japanese shoyu or tsuyu)

1/2 cup wine (mirin – Japanese sweet rice wine)

Salt, Sugar & Pepper to taste

Water

Method -

1) Cut peeled carrots and potatoes into chunks. Cut celery diagonally.

2) In a wok or deep pan, heat up a little oil and fry chopped garlic until golden and fragrant. Add in the bean paste or miso. Stir for 1 minute.

3) Put in the chicken drumsticks and stirfry for about 3 minutes to seal in the juices.

4) Add the rest of the vegetables, and stir for about 3 minutes just to let the aroma come out.

5) Add the soy sauce and wine, and stir for a minute or 2.

6) Add enough water to just cover the chicken and vegetables. Bring to a boil and lower heat to simmer for about 40 minutes, stirring occasionally to prevent burning. You can add more water is you like. Or you can leave this to simmer in a slow cooker.

7) Thicken with cornflour solution if necessary, and season to taste.

The Burdock Root can be eaten together with the rest of the stew.

Bon Appetit! :D

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Dosanko Cooking – Easy Potato & Onion Omelette

December 8, 2007 · Filed under Dosanko Cooking, Japanese Food · Tagged , , , , , ,

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Ingredients

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Stir to fluff up omelette

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Potato & Onion Omelette

Dear friends,

Last week, I watched Mrs Hoshizawa cooked a really simple recipe on Dosanko Cooking, which is a Japanese TV cooking programme that is aired daily and features Hokkaido homecooking. Anyone, even children, can cook this dish, which makes use of potatoes, onions, and eggs to make an omelette. I was amazed that with such simple ingredients, the taste was really good and my kids who loved potatoes in any dish went crazy over this omelette, too. :lol:

Ingredients (serves 6) -

6 eggs

2 small (or 1 large) potatoes

1 large onion

1 tbsp chopped parsley

Salt & Pepper to taste

Method -

1) Cut peeled potatoes and onions into 1-cm or 1/2-inch cubes, to ensure even cooking.

2) Beat eggs with parsley, salt and pepper in a bowl.

3) Heat up a little oil and fry potatoes, stirring often until cooked. Remove potatoes put in a sieve to drain excess oil.

4) Leaving 2 tbsps of oil in pan, stirfry onions for about 2 minutes.

5) Put onions and cooked potatoes into the eggs in the bowl. Stir to mix well.

6) Put 2 tbsps of oil into pan, and pour the egg mixture into the pan.

7) Stir with chopsticks or a spatula to fluff up the omelette. When half done, cover pan with a lid or a flat plate and flip omelette into it. Slide the omelette back into the pan to cook the other side for about 2 minutes until done.

8 ) Serve bu cutting into pie wedges, and serve with hot cooked rice or as a tea time snack with tomato ketchup.

Bon Appetit! :D

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Some Basic Japanese Ingredients

December 1, 2007 · Filed under Japanese Food · Tagged , ,

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Japanese Sauce (Tsuyu), Sweet Rice Wine (Mirin), Noodle Soup Base

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(L) Japanese Soup Stock Base (in satchets), (R) Miso Soup packets

Dear friends, :D

My family loves Japanese food and other than eating out which could be quite costly for our family, I also cook some of their favourite dishes like Sukiyaki, which is healthy and easy to prepare as it is like a one-pot/casserole dish. However, I do admit that I am not an expert in Japanese cooking but I can cook a few dishes quite well. Watching Mrs Hoshizawa cook nutritious and simple Japanese meals on Dosanko Cooking helps a lot! :wink:

Here, I am introducing some basic Japanese ingredients that are necessary to make these dishes taste different (to me it means non-Chinese in flavour! :lol: ), so that you know what they are ….. and if you can get them, then you can cook Japanese food for your family, too! I know, I know…:roll: there are only Japanese words on the labels and no, I cant’t read Japanese at all, but I cheated a bit, I read the price tag label that contains information of the ingredients in English! :wink: :lol:

After this, I will post my version of Sukiyaki and a few other simple Japanese recipes. Here is a picture of the Beef and Salmon Sukiyaki that I had cooked yesterday just to give you an idea, and I will provide you with the easy, delicious and healthy recipe soon…

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After I had finished cooking my Sukiyaki for my children and their friend , I turned off the fire, and broke in 5 eggs (1 for each person), which appear to be raw in the picture…but I put a lid on the casserole for 5 minutes, thereafter, we have perfectly cooked, runny eggs, the way we love them with the Sukiyaki soup. I had cooked a separate Sukiyaki for me and my husband as we were having dinner a bit later on.

So, the basic ingredients that we need for Japanese cooking are :-

Japanese Sauce (Tsuyu)

- there are many varieties of sauces like for sashimi, noodles, etc, but I simply chose one that has lots of ingredients in them like bonito, mackerel, kelp extract….since I am using this soy sauce for cooking and in marinades. Chinese soy sauces contain mainly soy beans and their flavour is not as rich as the Japanese types.

Japanese Rice Wine (Mirin)

This is sweet rice wine, a lighter and milder version than the Chinese types. More subtle in taste.

Japanese Soup Stock Base

I like to buy those that come in little satchets/muslin bags that I can dispose of after cooking. Some call this soup base dashi stock and basically it contains only bonito flakes (a type of fish that is dried into hard logs and shaved thinly to be used mainly for soups), kelp, mackerel extract, and shitake mushrooms. Hehe, I have no idea what the cooking instructions are but I follow my taste buds to see if I need more or less of this! :lol:

Instant Miso Soup Stock

I stock this up for those days that I want to cook a completely Japanese meal – from rice to soups to main courses, etc. 1 satchet per person. Just add little fresh white tofu cubes and slivered nori (dried seaweed sheets).

Another ingredient that is commonly found in Japanese cooking is miso (a type of fermented soy beans), but I don’t have this on hand to show you now.

Hope you will try your hand in Japanese cooking ……the recipes will be up shortly! :wink:

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Nutritious Burdock Root Herbal Soup For Detoxification

November 15, 2007 · Filed under Chinese Food, For Good Health, Japanese Food, Nutritious Soups & Meals, Health Drinks · Tagged , , , , , , , , , , ,

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Fresh Burdock Root (Chinese: 牛蒡子 / in pinyin: niúpángzi)

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Dried Chinese Wolfberries

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Dried Red Dates

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A bowl of nourishing and detoxifying Burdock Root Soup simmered for 3 hours with Carrots, Red Dates and Pork Ribs.

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Good Day, dear friends :D

I was first introduced to Burdock Root a few years ago, when it was served as a light Japanese salad. It was julienned and cooked lightly with some light soy sauce, sweet rice wine, chopped green onions, and sesame seeds. When I asked the Japanese restaurant’s lady owner what that delicious “vegetable” was, she told me that it is called “Gobo” in Japanese and “Ngau Pong” in Cantonese, and that it is very good for removing toxins from our body. Since then, I had used the Burdock Root and cooked it as a nutritious herbal soup for detoxification, and we have this soup once every 2 months. :wink:

A few days back, I saw this root being used as one of the ingredients in cooking show called “Nutritional and Delicious Chinese Dishes”, which was hosted by a lady chef and a Chinese Physician. I was curious as to exactly what detoxification properties that this Burdock Root have and after doing some research, I am really amazed at the extremely beneficial properties of this simple root. :shock:

Below is some information obtained from “The Natural Herbs Guide” on the Burdock Root that I would like to share with you -

Burdock is a root that is found in Europe and Asia. It has many medicinal qualities and has been used in many herbal remedies. The root is sweet to the taste and has a gummy consistency. Traditionally, burdock has been used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. In modern times, burdock is also used in oncology and to treat many other serious health problems.

Burdock root has often been used to purify the blood by removing toxins that can build up in blood. It can be taken orally or used topically as a remedy for skin disorders. Also, burdock root can be a diuretic or soothe aching joints. Traditional Chinese healers used burdock root in combination with other plants to make cures for colds, measles, throat pain, and tonsillitis. Burdock root was also popular in Japan as a source of vitamins and other nutrients. In modern times, burdock root has been employed in the treatment of certain cancers. However, this use of burdock root still needs to be systematically tested.

Burdock’s active ingredients are arcigen, calcium, chlorogenic acid, essential oil, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. The seeds of the plant contain beneficial fatty acids. The oil from the seeds can be used as a diaphoretic, which leads to increased perspiration, which is essential in cleansing the body of toxins or harmful elements. According to traditional healers, diaphoretics are integral to treating influenza, gallbladder or liver disorders, and to aid the kidneys which purify the blood.


Burdock root is eaten as a vegetable in many places. It has many nutrients like iron, inulin (a carbohydrate), and beneficial oils. Also, burdock can be used as a gentle laxative and help eradicate uric acid. Some of the active ingredients of burdock are polyacetylenes, which are known to be effective antibacterials and antifungals. Burdock enhances the performance of many of the organs which purify the body and eliminate toxins or waste (like the kidneys, liver, colon, etc). This enhances overall health and helps correct disorders.

Burdock is easily obtainable as an ingredient in teas, ointments, or pills. It is a powerful diuretic, and is safe to be taken internally, externally, or as food. However, it is important to make sure that the herb is pure. Some reports have indicated that burdock could have toxic properties, since cases of illness were reported that involved burdock tea. However, further analysis showed that the negative effects were the result of impure burdock root. Some belladonna, which contains atropine, had contaminated the burdock root. It is important to look at the source and purity of burdock root before obtaining it.

Here is my recipe for Burdock Root Herbal Soup For Detoxification

Ingredients -

* 2 whole fresh Burdock Roots (each about 2 ft long as the ones found here are quite thin) – peeled, washed and cut into slices or chunks

* 1 cup dried Red Dates

* 1/2 cup dried Wolfberries

* 500 gm pork ribs, cut into 2-inch lengths

* 2 litres water

Method -

Bring all ingredients to a boil. Remove any scum that floats to the surface. Lower heat and simmer for 4 hours (6-8 hours if using a slow cooker). Season to taste with some salt and white pepper.

I had bought the fresh Burdock Roots from the wet markets and hypermarkets here…in case some of you wonder where I got my Burdock Roots from. They are usually imported from China. :wink:

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Japanese Dosanko Cooking – Simple Braised Summer Vegetables

November 9, 2007 · Filed under Dosanko Cooking, Japanese Food, Nutritious Soups & Meals, Health Drinks · Tagged , , , ,

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Dear friends, :D

In the Japanese cooking show on the Asian Food Channel -Dosanko Cooking, Mrs Sachiko Hoshizawa introduced a simple and nutritious recipe using summer vegetables which are braised for a short while, and are very appetising for a meal in the hot summer or on a hot day. :wink:

Braised Summer Vegetables

Ingredients -

* 1 zucchini

* 1 eggplant

* 1 large onion, peeled

* 1 bell pepper

* 1 cup canned tomatoes

* 3 pips garlic, chopped

* 3 tbsps soy sauce

* 1 tbsp Tabasco sauce (optional, can be replaced with local chili sauce, I guess)

Method -

1) Cut all summer vegetables (excluding garlic) into 1.5 cm pieces to ensure even and fast cooking.

2) Heat up a little bit of oil in a frying pan, and brown garlic.

3) Stirfry summer vegetables for about 2 minutes until aromatic, and then add in the canned tomatoes.

4) Cover pan and simmer over low heat for about 10 minutes until all the flavours come together. You may like to add a bit more canned tomatoes if the vegetables dry up.

5) Add the soy sauce and Tabasco sauce. Serve with hot white rice.

Bon Appetit! :D

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