How to make Ebi fry

 Today I will show you " How to make Ebi fry."

Ebi fry is a popular dish in Japan.

What you need:

shrimp/ as many as you want

salt and pepper/ to taste

flour/ about 1/4 cup or more

water

panko

oil/ to fry

Directions:

1. Peel shell off of shrimp.

2.Shrimp needs to be straighted. So we must cut 3-5mm into the underside of the tale.

3. Then place underside of tale down and straighten the shrimp by pushing down.

4. Add salt and pepper.

5. Mix flour and water and set aside. It should be texture of pancake batter.

6. In a separate bowl place the panko.

7. Dip the shrimp in the flour mixture covering whole shrimp.

8. Place in panko and rotate until covered.

9.Repeat steps on all shrimp.

10.Heat oil in deep pan.

(oil is ready when you drop a small amount of flour mixture into it and it immediately floats up.)

11. Place shrimp in the oil and cook until golden brown.

12. Serve with Tonkatsu sauce and rice.

13.  Eat!!

How to make Ham fried rice

Today I will show you " How to make Fried rice."  Fried rice is a goodway to use leftover rice and Fried rice is not just Chinese food. Other Asian cultures eat it.

What you need(serves 4):
cooked rice/ 600g/about 1.3 lb
eggs/ 4 ( I used 2 at this time)
ham, green onion,carrot, any other vegetables you want add as much as you want. ( I used pak choi )
sake/4 tablespoons ( you may substitute sake with Soy sauce)
salt/ to taste
oil for Sautéing

Diretions:
1. diced vegetables set aside

2. Place pan on stove on high heat. When the pan is hot add eggs and scrumble half way done.

3. Add rice and mix so that rice are no longer stick together.

4.When eggs and rice are mixed well together add ham and vegetable and mix all together.

 

5. add salt and sake(or  Soy sauce) and mix well. ( you can add more o less depending on your taste.)

6. Place on plate.

7. Eat!!

 

How to make Sushi Rice (Shari)

Japanese eat Sushi on special occasion, not every meal.


What you need:
uncooked rice/ 3cups
water/ fill to 3cups line in rice cooker bowl
vinegar/ 5 tablespoons
sugar/ 2 tablespoons
salt/ 1/2 tablespoon

Directions:
Prepare: Vinegar, Sugar,and Salt mixing it together in small bowl.
1. Cook rice in rice cooker.
2. Place rice in large bowl.
3. Pour prepared vinegar mixture over the rice. Carefully by folding the rice.
4. Wait until it cools. (cover the bowl with damp cloth.)
5. When the rice is cooled, rice is ready to be made into Sushi.


I made Maki Sushi with this rice. You can also use it for any Sushi Rolls or Chirashi Sushi.

How to make Gyoza (potsticker)

Today I will show you how to make Gyoza. I use Chinese chives but if you can't find any, you don't need to use it. Gyoza skin can find at most grocery store. But try to get the round ones.

What you need:
Cabbage/about 6 oz (170g)
Chinese chive/3 oz (90g)
ground pork/1 pound (450g)
green onion/2 stalk
garlic/ 1/2 teaspoon
ginger/1/2 inch piece
sesame oil/2 teaspoons
pepper/ 1/8 teaspoon
soy sauce/ 2 teaspoons
sake/1/2 tablespoon
Gyoza skin/1 package

oil for cooking Gyoza
water for cooking/70 ml per 10 Gyoza

dipping sauce/Soy sauce and vinegar to taste


Directions:

1. Chop cabbage, garlic and ginger and slice green onion and Chinese chives.

2. In a large bowl mix together ground pork, chopped cabbage, garlic and ginger and sliced green onions and Chinese chives.

3. Add sesame oil, soy sauce, pepper and sake.

4. Mix thoroughly.

5. Hold Gyoza skin with left hand.

6. Place 1 tablespoon of mixture on skin.

7. Dip finger in water and wet outside edge of Gyoza skin.

8. Begin folding Gyoza skin in half while pinching one side to create a fold.

* See pictures. There should be 3-4 creases.

9. Make as many as you want before cooking. (If you make a lot you can freeze them to cook later.)

Cooking Gyoza 10 at time:

1. Prepare fry pan by placing on medium heat when fry pan gets hot add oil.

2. Place 10 Gyoza in pan and cook until bottoms are golden brown.

3. Add 70ml water and cover pan.

4. Reduce heat to medium low for 3min to steam Gyoza.

5. When most of the water has evaporated take off the lid and cook until all the water is gone and remove Gyoza from pan.

6. Serve on plate with a side of dipping sauce.


* Difference between Chinese and Japanese Gyoza is that Chinese Gyoza is boiled or steamed. Japanese fry their Gyoza before steaming.

How to make Spicy Teriyaki Chicken

Today I will show you How to make Spicy Teriyaki Chicken. You will need "Sriracha"(Thai Chili Sauce) or "Doubanjang"( Chinese Chili Bean Sauce)
These sauces can be used for saute fried dishes or for Ramen.

Here is the links of those sauce:
sriracha
Doubanjang

What you need:

chicken breast/2
mushroom/7 oz ( or more if you like them)
sriracha or Doubanjang/2 teaspoons
soy sauce/3 tablespoons
sake (rice wine)/2tablespoons
marmalade/2tablespoons
salt & pepper

Direction:

1. Slice the mushrooms (I used Shiitake mushrooms & Oyster mushrooms.) and saute in oil.
Put it on plate. (Don't wash the pan. You will use it for the chicken.)

2. Cut the fat off of the chicken and cut in half. add a few shakes of salt and pepper.

3. Cook the chicken in medium high heat until it is no longer pink. Add the mushrooms you sauteed.

4. In a small bowl mix sriracha, soy sauce, sake and marmalade. Pour sauce over cooked chicken.

5. Serve on plate with rice and eat!

Recycled Lunch Bag

Nowadays recycling is more important then ever. So instead of buying new lunch bags for my husband and children, I decided to make these cool ones.

Here is the link to the instructions I used. But If you aren't using sticky Velcoro, I prefer to sew the Velcro before assembling.

How to make Mochi cake

Mochi cake is not traditional Japanese desert. It was made by Japanese immigrant in Hawaii.
Mochiko can be found most grocery stores in the Asian section.

*For this recipe, I had Mochiko from Japan.
What you need:
*Mochiko/ 9 oz (250g)
*Large eggs/ 2
*Soymilk/ 250cc (You can also use regular milk)
*Oil/ 1/3cup
*Baking powder/ 1/2 teaspoon
*Brown sugar/ 2 oz (60g)
Direction:
1. Preheat oven 360F.
2. In medium bowl eggs,milk,oil and sugar mix together.

3. Add Mochiko, baking powder and mix well.
4. Place parchment paper in loaf pan and pour contents of medium bowl in loaf pan.
* I added raisins.

5. Bake for about one hour.
6. When it cool down, cut and serve.
7. Eat!!

How to make Miso soup

Miso soup is a popular soup in Japan. Japanese usually eat this during breakfast and dinner.
Some things you can put in Miso soup are Tofu, Wakame(seaweed), Daikon and many other things. Now I will show you how to make traditional Miso soup.

what you need:(4 servings)

*Water/4 cups
*Miso/ 3 tablespoons
*Tofu/ half a package
*Dried wakame/ 1 tablespoon
*Green onion/ 1 stalk
*Dashi powder/1 teaspoon
Dashi powder is Bonito fish soup stock. It used as a base for almost all Japanese soups.


Direction:

1. Slice green onion thinly and prepare Dried 1 tablespoon Wakame by placing it in a small bowl of cold water. After the Wakame becomes soft drain this water.
2.Boil 4 cups of water on high heat.
3. While waiting for water to boil cut Tofu into small squares.
4. When water boils turn heat down to midium low . Add Dashi powder and Miso and mix until Miso is no longer solid.


5. Add Tofu and Wakame and cook about 7-10min.
6.Turn off the heat and add green onion and serve immediately.
7. Eat!!


* Miso soup trivia: A way to propose to a woman is to ask her, if she will make Miso soup for you every morning!

How to cook Japanese rice

We usually use a " short grain" Japanese rice. When cooked it has a sticky texture.
You can find it at Costco or some local grocery stores. Two brand names you may find are "Botan" and "Nishiki".

Now, I will show you how to cook the rice in a pot.
* I use "Le Creuset" pots but you can use any pot that has a lid.
What you need:
*pot with lid.
*short grain rice/360cc
*water/450ml
Directions:
1.Wash and Drain rice repeatedly.
(this rice has a fine powder that you want to try to remove. You will know you are done when the water is almost clear.)

2.Place rice in pot and add 450ml of water. Put on the lid.
3. Cook rice on stove top at higher than medium temperature until water boils.
It's OK to remove the lid for a second to check.

4.Once the water is boiling, turn the temperature down to low and let it simmer for about 15min.

5. Remove from stove and let it cool for about 10min.

6.Remove lid and gently mix the rice. You don't want to turn it into a paste.

7. Eat!!

Your results may vary depending on the Brand of rice you use.

This traditional dish is used for a side during Breakfast, Lunch and dinner.

Try this with Tempura.

(Just please don't mix with milk and sugar.)