Today’s my cooking is boiled bean sprouts and Japanese mustard spinach with Rayu(Japanese chili oil) I

Today’s my cooking is boiled bean sprouts and Japanese mustard spinach with Rayu(Japanese chili oil)

 

Ingredients

bean sprouts 1 Pack 200 g

Japanese mustard spinach 1 Pack 200 g

Salt, properly

Rayu(Japanese chili oil),properly

How to cook it?

1.Boil bean sprouts(Moyashi) and Japanese mustard

spinach(Komatuna)

2.Put them in the cold water, and drain dampness off.

3.Put (Moyashi),(Komatuna),salt and Rayu in a bawl, Then mix them.

Today’s my cooking is completion in the above.

This cooking is easy even for the lazy single man. Right?I

It’s time to eat.

Enjoy it !!

Bon appetit !!

Itadakimasu !!

 

How to cook thick blocks of deep fried bean curd topped with a sticky sauce and fried veggies

Hello,every one. How are you?

Today’s my supper is thick blocks of deep fried bean curd topped with a sticky sauce and fried veggies.

Ingredients

thick blocks of deep fried bean curd 2 sheets

sliced onion 50 g

carrot 20 g

Chinese cabbage 50 g

Shimeji(species of edible mushroom) 1 pack

salad oil tea spoon 1

bonito stock juice 100 ml

soy sauce tea spoon 1

Katakuriko(potato starch) tea spoon 1

water tea spoon 1

How to cook it?

1.Burn both sides of thick blocks of deep fried bean curd in a pan.

2.After burning the blocks,put them on a plate.

3.Fry onions,carrots,Chinese cabbages,and Shimeji with bonito stock and soy sauce for about 5 minutes.

4. Dissolve potato starch with water.(A)

5.Add (A) on the fried veggies in a pan.(B)

7.Put (B) on the thick blocks.

8.My cooking has been finished.

Enjoy it !!

Bon appetit !!

Itadakimasu !!

 

What is Dashi?

Hello,every one. How are you?

I will show you how to make Konbu Dashi.

What is Dashi?

From Wikipedia, the free encyclopedia

Dashi is a class of soup and cooking stock used in Japanese cuisine.

Dashi forms the base for miso soup, clear broth,noodle broth, and many kinds of simmering liquid.

It is easy to make Konbu Dashi.

1.put water 1000 cc and Konbu in a pan.

2.Boil them for about 10 minutes.

3.Stop the fire if Konbu(a sea tangle) is rising.

4.Use Dashi for miso soup, clear broth,noodle broth, and many kinds of simmering liquid.

Methods

The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids, both combined create a synergy of umami.

Homemade dashi, made from dried kombu and katsuobushi, is less popular today, even in Japan.

Granulated or liquid instant dashi replaced the homemade product in the second half of the 20th century. Compared to the taste of homemade dashi, instant dashi tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides.

How to make Konbu Dashi

https://youtu.be/3VQs4lOONu4

 

What do you eat when you feel hungry a bit ?

Hello,every one. How are you?

What do you eat when you feel hungry a bit ?

I usualy cook Instant Ramen or Udon noodle.

I feel hungry a bit. So I Udon noodle soup.

I have the miso soup left over at noon.

I use it, and cook a noodle soup.

It’s very easy cooking.

1.Boil water.

2.Put Udon noodle into boiling water in a pan for 3 minutes.

3.Boil the left overs of Miso Soup.

4.Put Udon noodle into boiling Miso Soup.

4.That’s all.

Enjoy it !

Bon Appetit !

Itadakimasu !

https://youtu.be/pNYpPQXW7aY

Today’s my lunch is curry and rice.

2017.11.16(Thurs.) Cloudy 10.20Temperature 14℃

Blood pressure10.20 :137-55 / 21.20:109-51

Hello,Everyone. How are you?

Today’s my lunch is curry and rice.

Savory and hearty pork curry made with pork, potatoes, carrots, onions, Chinese cabbages,garlics and Japanese curry roux.

INGREDIENTS

1.1 Tbsp salad oil.

2.100g pork, or any other protein of your choice.

3. an onion, thine sliced

4.several pieces garlic, chopped

5.1 medium carrot, bite sized pieces

6.5 medium potatoes,3 cm chunks

7.Japanese pickles for serving “Fukujinzuke”

8.Japanese rice for serving

Sides:Curry rice is usually served with fukujinzuke or rakkyō on the side.

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions,carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular.

How to cook Curry? I’m sorry, but I can not upload the viceo of cooking Rice Curry.Because the capacity of video is too small at this site.

Just look at the Pictures of Rice Curry’s materials and others,please.


Curry Rice INGREDIENTS

Miso Coup and Shichimi Togarashi(a spicy powdered assortment of dried chil peppers and other seasonings)

The right is a kind of stock

FukujinZuke

The finished  curry and rice .

Enjoy it !! Bon Appetit !! Meshiagare !!

Today’s my lunch was Udon with Tofu and vegetables in a Bowl.

2017.11.12(San.) fine day Temperature 22℃

Blood pressure 13.25:142-71 / 14.30:138-68

Hello,Everyone. How are you?

Today’s my lunch was Udon with Tofu and vegetables in a Bowl.

How to cook it ?

  1. Boil one noodle ball (26 Yen) selling in a supermarket for 2 minutes.
  2. Put the boiled noodle in a net bawl and throw hot water away.

  3. Boil the soup stock with Tofu and vegetables which was made yesterday for 3 minutes in a pan.
  4. Add Udon to the soup stock in the pan and boil them for 2 minutes.

That’s all.It’s simple cooking,Isn’t it?

Enjoy it !! Bon Apetit !! Meshiagare !!

 

Today’s my lunch was “Natto rice” and yesterday’s rest of the fried vegetables.

2017.11.10(Fri..) after fine,cloudy Temperature 22℃

Blood pressure 15.30:142-71 / 0.50:137-64

Today’s my lunch was “Natto rice” and yesterday’s rest of the fried vegetables.

What is Natto?

Wikipedia says;

Nattō is a traditional Japanese food made from soybeans fermented

 with Bacillus subtilis var. natto.[1] Some eat it as a breakfast food.[2] It is served with soy saucekarashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.

Nattō is sold in small containers with small packets of soy sauce and mustard.

The following picture is my lunch:Natto rice and Miso Soup.

Enjoy it !! Bon Apetit !! Itadakimasu !!

Today’s my lunch was fried pork and Tofu with some vegetables

2017.11.9(Thurs.) after fine,cloudy Temperature 18

Today’s my lunch was fried pork and Tofu with some vegetables,such as cabbage, onion and green pepper.

Cooking material;

Minced pork meat: about 200g.

1/4 of the cabbages.

Half of onion.

A green pepper.

Hot taste Miso source in the market.

How to cook;

1.Cut 1/4 of the cabbages,Half of onion and a green pepper into the size to eat them easily.

2.Fry vegetables for about 5 minutes with a pan.

3.Put the fried vegetables in the plate.

4.Fry minced meat.

5.Stop the fire if it is fully fried.

6.Add hot taste miso source and mix with the minced meat.

7.Fire again and add fried vegetables and Tofu in to the pan.

8.Mix them fully. That’s it !!

Enjoy it !! Bon Apetit !! Itadakimasu !!

2017.11.8(Wed) Cloudy day.Lite rain sometimes 12.30 temperature 22℃

blood pressure 12.30:118-61 /:

Hello,everybody !

How are you ?

Today’s my lunch is “Shogayaki Bento” bought at a supermarket as usual.

I have not time to cook any dishes for my work today. That is the sorrow which singleness tends to have.

Pork Shogayaki is a dish in Japanese cuisine. Shoga means ginger, and yaki means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term “shogayaki” generally refers only to pork in Japan.(Wikipedia)

Enjoy it !! Bon Apetit !! Meshiagare !!

Today’s my supper was instant miso Ramen(Chinese noodles).

2017.11.7(Tue) Fine day  10.20 temperature 18℃

blood pressure

Hello,everybody !

How are you ?

Today’s my supper was instant miso Ramen(Chinese noodles).

The material of cooking is 1 bag of miso Ramen, an onion, a green pepper and three sheets of Chinese cabbages.

Please,look at the following pictures.

  1. Cutting a green pepper,half of onion, Chinese cabbages suitably.
  2. Boiling them with a pot for three minutes, then, put them in the net basket to dehydrate them.
  3. Boiling up one bowl of water with a pot.
  4. Putting a piece of Chinese noodle in the pot with boiled vegetables for three minutes
  5. .
  6. Putting an egg at the end.
  7. Sprinklle salt and pepper a little, So The ramen is completed.

Here you are !!

 

Enjoy it !! Mon Apetit !! Meshiagare !!