Archive for Dosanko Cooking

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

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Good afternoon, dear friends 😀

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! 😀

Comments (8) »

Dosanko Cooking – Easy Baked Mushrooms With Eggs

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Good evening, dear friends 😀

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. 😉

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! 😀

Comments (4) »

Dosanko Cooking – Easy Potato & Onion Omelette

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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. 😆

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! 😀

Comments (4) »

Japanese Dosanko Cooking – Simple Braised Summer Vegetables

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Dear friends, 😀

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. 😉

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! 😀

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Easy Nutritious Milk & Corn Soup

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Good afternoon, dear friends, 😀

Hehe, since I started my yoga lesson 2 days ago, I have decided also to cut down on my daily calories and eat healthier, nutritious food in my quest to lose some weight. 🙄 I have started a category “Dieting & Slimming” on the sidebar that you can see on the right of this page (lower down) and will later post on the various diet plans and ways of losing weight for your reading interest.

Fortunately, there is a cooking show on the Asian Food Channel here called “Dosanko Cooking”, which is hosted by Mrs. Sachiko Hoshizawa and features many healthy and simple home-style Japanese recipes and I will slowly post them here so that you can try these wonderful dishes yourself. 😉

Eating corn is good for anaemia, constipation and gout.

To treat gout :-

Boil 2 fresh cobs in 4 cups of water for 45 minutes, then strain and allow to cool. Place in the refrigerator. Drink one cup three times a day. Once there is relief, reduce your intake to one cup a day.

Corn bran is a heart protector, when eaten everyday it can lower cholesterol in the body. The soluble fiber in corn binds with cholesterol in bile from the liver. It then passes from the body taking the cholesterol with it.

Corn is good for the renal system and kidney functions.

Eat everyday a soft and boiled corn. For other kidney problem; boil 4 tsp. of cornsilk in 21/2 cups of water for 20 mins. Strain and allow to cool. Drink ½ cup every 4 hours.

Dosanko Cooking – Easy Nutritious Milk & Corn Soup (Serves 4)

Ingredients –

* 2 ears sweet yellow corn

* 2 cups water

* 2 cups low fat milk

* 4 dried scallops (or 1/2 cup diced back bacon)

* 1 tbsp rice wine or dry sherry (optional)

* cornstarch mixed with water for thickening soup

* salt and pepper to taste

Method –

1) Use a sharp knife and cut the kernels of corn off the cob. Be sure to scrape with the back of the knife the juicy, milky bits left on the cob as these are the most nutritional parts of the corn. Set aside.

2) Soak the dried scallops in 2 cups of warm water for 10 minutes and shred the meat.

3) Bring to a boil in a pan the water and dried scallops (or bacon), lower heat and simmer for 10 minutes.

4) Add in corn and simmer for a further 10 minutes,

5) Add in milk and wine, bring to a boil and thicken with cornstarch.

6) Turn off fire immediately and season with salt and pepper. Serve hot or refrigerate, and serve it cold.

Mrs Hoshizawa said that this soup is very nutritious and good to take during the hot summer. It soothes the throat very much. For the elderly people who can’t take much solid food, this soup would be ideal if it is put into a blender to be made into a cream soup, as this soup packs a lot of nutrition for them. 😉

Corn is a decent source of vitamin B1, B5, C, E, folic acid, magnesium and phosphorus. It is considered to be low in protein due to the minimal content of the amino acids, lysine and tryptophan….but it is a good source of complex carbohydrate, fiber and healthful essential fatty acids. Yellow corn is high in carotenoid and the lutein in the yellow corn can protect against heart disease and macular degeneration ( a condition of the eye which is typically seen in the older age.)


Bon Appetit, ladies and gentlemen! 😀

Comments (12) »

Japanese Dosanko Cooking – Panfried Fish With Julienned Ginger

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Good evening, dear friends 😀

There is a new channel on our cable TV programmes called Asian Food Channel and it is my favourite channel because it has all sorts of cooking shows 24/7! Wow, I just love this channel but there is a disadvantage for me – I get hungry all the time watching this channel. But good thing is that I get lots of ideas and inspiration on different types of recipes and cuisine. 😀

One of the shows that caught my attention is called “Dosanko Cooking”, which is hosted by Mrs Sachiko Hoshizawa (pictured above) who has won the Guinness World of Records for having the longest live cooking show (14 years running). She is famous in Japan and is a working mom with 3 children who are in their 20’s. Her recipes are very healthy and simple and are typical of the place that she is from ===> Hokkaido. “Dosanko” means a person from Hokkaido.

I watched her cooking this simple fish dish on TV just now and thought to post it here for you to try…as I will be cooking this dish tomorrow.

Dosanko Cooking – Japanese Panfried Curry Fish With Julienned Ginger

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Ingredients –

200 gm of fish fillet, preferably with skin (sliced into 1-inch pieces. If using fish steaks like salmon – then cut into 1/2-in thick steaks)

1 tbsp curry powder

1/2 tsp black pepper

1/4 tsp salt

1 tbsp cooking oil (or olive oil or butter)

2 tbsps ginger, julienned

1 tbsp soy sauce

1 tbsp mirin (Japanese sweet rice wine, or replace with any wine that you have and add a tsp of sugar)

2 tbsps of grated white radish as garnishing (optional but Japanese dishes usually have this)

Method –

1) Put fish slices or steaks, curry powder, salt and pepper into a plastic bag, and shake all ingredients in it thoroughly to coat the fish.

2) Heat up 1 tbsp of oil in a non-stick pan. Place fish slices or sticks together with the ginger and pan fry on both sides of the fish until almost done.

3) Add in the soy sauce and wine. Cook with fish for a further 30 seconds. Remove and serve in a plate with grated radish on the side.

This Japanese dish will taste very good with hot white rice! Yummmmy! 😀

According to Mrs Hoshizawa, this dish is very healthy as it uses very little oil and salt. The radish is to “cool” the dish as it is pan-fried. 😉

Comments (9) »

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