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Yummylicious Japanese Snacks

Good evening, dear friends 😀

 

My daughter posted such delicious Japanese snacks in her blog that I just had to copy it here (with her permission, of course) for you to read and drool over… 😆  Here is what she has posted…..

“Considering that Japanese food is my one of my favourites (or currently on top of that list), it’s natural I should come up with a list of some of the must-try Japanese dishes! These are a few of the various snacks/dishes that I’ve tried and loved every single bite of it. ^_^

Yummy Takoyaki
TAKOYAKI

Takoyaki, which literally means “fried octopus”, is one of my favourite (and popular) Japanese street food. It’s a dumpling ball with a soft outer layer of batter, and inside is filled with diced octopus, tenkasu (tenpura scraps), red pickled ginger, konnyaku, dried shrimps and green onion. Not only that, it’s served with a topping of mayonnaise, chopped aonori (green laver, or seaweed) and shaved katsuobushi (dried skipjack tuna). When eaten freshly cooked, it melts in the mouth and the combination of all the ingriedients in the takoyaki really creates a dynamic flavour!

Chawanmushi
CHAWANMUSHI

I’ve eaten chawanmushi for years and still never stop loving it! Meaning “steamed in a tea bowl”, it is an egg custard dish served as an appetizer, what’s so special about chawanmushi is that it’s steamed in a Japanese teacup-like bowl. The trick to making chawanmushi is to allow the egg to be steamed until it just barely sets, giving the custard a soft, silky texture. The custard is made from a mixture of egg, soy sauce, dashi (traditional Japanese cooking stock) and mirin (think of it as a Japanese version of the salt and pepper you find on diner tables). The custard is also steamed with sliced shitake mushroom, kamaboko (like those cute pink and white Japanese fish cakes) and shrimp. Really, really delicious. Seriously!

Sukiyaki
SUKIYAKI

You don’t know sukiyaki if you haven’t tried Japanese food! Sukiyaki is a steamboat dish, Japanese style (called nabemono). It may sound like an ordinary steamboat, but its preparation method is unique. The essential ingredient in the soup is mirin (which I bet you don’t put in your chicken soup!), and various types of raw food (tofu, shitake and enokitake mushrooms, leafy vegies and most important of all – beef) are cooked in the skillet. When the food’s cooked, it’s commonly dipped in a bowl of raw, beaten eggs (though I haven’t tried that). One thing I love about sukiyaki is that my mom always cooks it at home! xD My mom alters her sukiyaki by boiling the eggs in the soup itself, and replacing the beef with salmon, which isn’t a bad choice! xD

Unadon
UNADON

I’m sure you come across unagi in the sushi you find in Japanese restaurants, but there’s more to that unagi sushi! Unagi, which is a Japanese eel, is also eaten as a donburi dish (rice and various dishes served in one large rice bowl), called unadon. The name “unadon” is taken from the words Unagi no Kabayaki (grilled eel) and donburi. Unadon is served with the usual Japanese rice with the unagi on top. It may just be rice and unagi, but the unagi is specially grilled with a sweet sauce that is simply scrumptious. Don’t be put off by the fact that it’s eel (as lots of people do when I introduce unagi to them), because you won’t know unless you taste it!

Yakitori
YAKITORI 

Yakitori, if you translate into English, literally means ‘grilled bird’, but it’s actually a Japanese dish of chicken meat skewered onto sticks! Chicken meat is cut into bite-size pieces, skewered onto a thin, bamboo skewer and barbecued over charcoal and smoke. (Think Malaysian satay, or shish kebab). Yakitori can be eaten just like that, or with taretare sauce is made up of mirin, sweet sake, soy sauce and sugar. The smoke flavour in the meat is mouth-watering, and a fun snack to munch on! The sauce (sweetened sauce marinade) which is brushed onto the yakitori during grilling, and also as a dip.

Onigiri
ONIGIRI 

I’m sure any anime otaku knows what an onigiri is! Onigiri is a popular snack of Japanese rice formed into a triangle shape (sometimes oval), and wrapped in nori (edible Japanese seaweed). Traditionally, onigiri is filled with umeboshi (pickled ume fruit), salted salmon or katsuobushi. Various fillings are used, like fish and pickles. Onigiri is popular because it’s convenient, tasty and simple. It’s very commercialised too! Some people think it’s too cute to be eaten, too. 😆 !

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9 Responses so far »

  1. 1

    ichigo said,

    OMG! I LOVE ONIGIRI! BEST SNACK EVER!^w^ yes im an otaku! ha ha! thnks for the other pics! they look yummy! ha ha!what?!?!?! they do!!! ggrrrrr!!!!! *w*

    Like

    • 2

      happyhomemaker88 said,

      Hi there and welcome, dear ichigo 😀

      Hahaha, you are just like my second daughter….she is crazy over onigiri, too! 😆

      WIth best wishes,

      choesf 😀

      Like

  2. 3

    Naraku666 said,

    hello i would like to have the recipie for ongiri please 🙂 im working on having my own Anime cafe 🙂 soon when i finish hef school for culinary arts management 😀 im from Canada and i respect the japanese culutre to death ^__^

    Like

    • 4

      happyhomemaker88 said,

      Hi there and welcome, dear Naraku666 😀

      Hey, I love watching the Inuyasha series and Kagome. I like your concept of an Anime Cafe – perhaps you can show me some photos when it is open? 😀

      I’m sorry I don’t have an onigiri recipe..in face, my children all love onigiri but we have never made any at home, although I have bought some onigiri moulds. This post was copied from my daughter’s blog. She’s into anything Japan and hopes to go Japan to live one day. 😆

      Good Luck with your cafe! 😀

      With best wishes,

      choesf 😀

      Like

  3. 5

    Coral said,

    Onegiri is very easy to make. Just prepare the rice as usual (rinse 5 times, measure cup for cup of rice and water, plus 1/2 cup, bring to fast boil, turn down very low, time it for 20 minutes, turn off, let steam for another 10-20 minutes). Then after stirring the rice with a rice paddle (cut in, turn, chop through), wet hands with a little water (keep bowl of water handy), sprinkle a little salt on hands, take a scoop of rice in your hand (be careful–it’s HOT) and form it with your fingers into the shape you want. For fillings (it’s fine without fillings, too) punch a hole in the middle, insert desired filling (umeboshi is very good) and put a little more rice over to hide it. Finish off with a piece of seasoned seaweed (crispy and very good)–either on the bottom, as you have in the photo, or on top. Simple!

    Like

  4. 6

    Coral said,

    One more thing–if you haven’t tried sukiyaki with the raw egg yet, you are really missing out on a taste treat! I wouldn’t try it at first, either, but when I finally got up my nerve, it was SO delicious–I couldn’t believe I hadn’t tried it before! It has a rich taste that just enhances every other flavor in the sukiyaki. Go for it! :o)

    Like

    • 7

      Hi there, dear Coral 😀

      Thank you very much for your great tips in making onegiri and for improving the sukiyaki with raw eggs. Oh yes, they are both my family favourites – they are so delicious and healthy! 😉

      With best wishes,

      choesf 😀

      Like

      • 8

        Coral said,

        You are very welcome! Glad it was helpful. We lived in Japan for 25 years, so I was really glad I learned to make some Japanese food. I had a wonderful neighbor who helped me in the early days–Mrs. Sasagawa, but we have lost touch with one another now…
        All the best,
        Coral

        Like

  5. 9

    janet choo said,

    Send me more receipe

    Like


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