Kabocha no Nimono (Simmered Pumpkin) Recipe - Japanese Cooking 101

People think Japanese food is healthy. Is that because of deep fried Tempura or Tonkatsu? Probably not. That’s because we eat a lot of simmered or boiled vegetables. Vegetable dishes boiled or simmered in seasoned broth are called Nimono. 
Ingredients
3 cups (720ml) Dashi
2 1/2lb Kabocha (pumpkin)
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp Sake
Instructions

Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces.
Boil Dashi in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is.
Add sugar, soy sauce, salt and Sake to the Kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little.
Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Onion Salad - Japanese Cooking 101

Sliced raw onion is often used in dishes such as salads and sandwiches in Japan. It is great for our Potato Salad, too. Onion is usually a supporting character, but here in this Onion Salad recipe, it is the main and only vegetable in the salad.

Onion is a very healthy vegetable in which the nutritional composition can help lower cholesterol. Eating it raw is especially good. However, sometimes onion can be too hot and spicy to eat raw. You could buy sweet onion if you want to eat it raw, but also you can put sliced onion in water while preparing to reduce the hot flavor.

Ingredients

1 onion
salt
1 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp canola oil
1/2 - 1tsp sugar
Katsuobushi(dried bonito flakes)(optional)
Instructions

Slice onion very thinly. Use slicer if you have it. Put sliced onion in water with salt (about 1/4 tsp) and leave for 10 minutes or so. Squeeze and dry with a paper towel.
Whisk soy sauce, vinegar, oil and sugar very well in a bowl. Add sliced onion and mix.
Sprinkle with Katsuobushi if you like.

Potato Salad Recipe | Cooking with Dog

(serves 3)
200g Potato, cut into bite-size pieces (7.1 oz)
50g Carrot, 4mm thick quarter moons (1.8 oz)

¼ tsp Salt
2 pinches of Sugar
½ tsp Vinegar
White Pepper

½ Cucumber (70g/2.5 oz)
30g Ham, 5mm thick (1.1 oz)
50g Onion (1.8 oz)
1 Boiled Egg
2 tbsp Mayonnaise
White Pepper
Salt

Bento school muse

[‪#‎contact‬ class. Next week, until the class of 1) class and " Bento " day of pretending to be a post, 2) the " hash tag " to implement that, please.

◎ 1) after the class pretending

2th "Flavor" processed food from the other side of the (experiment), how have you been?

We have a taste of any of the conditions of the environment to feel? Would you have?

Class introduced in Japan, the founder of Mcdonald's words.

@@@@@

" the hamburger is a I don't eat. Lunch is always was the fox. Oh, you, a handbag, but I have a handbag I walk? Is that you're selling isn't use, and it's not.

" the taste of human, until the age of 12,13 I'm determined to. Gohan who grew up in an adult even in the end, it is rice. At School lunch to eat bread. People of Mcdonald's in the audience. You have to see, please. All Japanese people come to Mcdonald's to be from you. From among the children ate a burger. Probably in the future, our guest is me."

' pretty girls in the shop on the counter but I to them, the moment that hypnotized me. Give me a hamburger, and smile, thank you, and that the three seconds, only the guests into a hypnotic state. Then immediately, how do you like coke to that, and the one in three people's though lol then say 2 times is not good. It is said that persistent. Hypnotized is three seconds."

(monthly boss may item ' in my notebook suzuki was seen in the name of the president of the us than ")

@@@@@

Did not think anything about it to act by instinct when our brain is easily manipulated. On the other hand, that he learned the advantage to this is different from actions that may be one of our brain. If you know you can't change, but know that can change the future.

Well, this time in the lecture was, and have learned the following questions, the "class" form after pretending to use until the next class don't forget to post, please. Post this with the attendance of the and check.

(pretend class form > Kaeribanaza

>>>>>>>>>>>>>>>>>>>>>>>>

> 2th class, I have learned and questions (unlimited characters)

>>>>>>>>>>>>>>>>>>>>>>>>

(on the day of Bento Kaeribanaza pretend form >

>>>>>>>>>>>>>>>>>>>>>>>>

> add image " option of 持chi寄ri ippon photo attached.

The description of the dish >

> day of lunch and I have learned the characters (Unlimited)

>>>>>>>>>>>>>>>>>>>>>>>>

◎ be posting to everyone (please)

Who posted the article in the term when together," Hash tag " to be careful and search more convenient (search articles of the work in the short time).

The way of the hash tag, ‪#‎hira‬ pine #contact class, as I'd like to tag in front of the word "Sharp" only to be inserted.

, your cooperation, please. M (_ _) M

Potato Salad Recipe - Japanese Cooking 101

Ingredients
4-5 potatoes
1/2 tsp salt
1 tsp rice vinegar
2 small cucumbers
1 small carrot
2 boiled eggs
2-3 slices of ham
4-5 Tbsp Japanese mayonnaise
salt
pepper
Instructions

Peel potatoes and cut into small pieces. Heat water in a pot, and boil potatoes until tender, about 10-15 minutes. Strain and put potatoes in a large bowl. Add 1/2 tsp salt and vinegar, and mash slightly (leave some potato chunks). Let it cool.
Slice cucumbers to thin rounds, and cut carrots thinly (2" long). In a different bowl, sprinkle a little salt (not in the measurement) over cucumber and carrots, and let it sit for 2-3 minutes. Squeeze out water.
Cut boiled eggs into small pieces, and cut ham thinly (2" long strips).
Add vegetables, eggs, and ham to potatoes, then mayonnaise. Mix well. Add salt and pepper to taste.

Shrimp Avocado Salad Recipe 海老アボカドサラダ 作り方 レシピ

How to Make Shrimp Avocado Salad 海老アボカドサラダの作り方 字幕表示可 材料(日本語)↓ (serves 2)
½ Avocado
½ Cucumber
50g Camembert Cheese (1.8 oz)
5 Boiled Shrimps
10g Roasted Walnuts (0.4 oz)

- Dressing -
½ tsp Soy Sauce
½ tbsp Lemon Juice
⅙ tsp Salt
Black Pepper, coarsely ground
½ tsp Wasabi
1 tbsp Olive Oil

How to Make Tofu Salad (Recipe) 豆腐サラダ 作り方レシピ

How to Make Tofu Salad (serves 2) 豆腐サラダの作り方 字幕表示可 材料(日本語)↓
300g Tofu (10.6 oz)
Spring Onion Leaves

2 Red Leaf Lettuce Leaves
6 Small Tomatoes
40g Young Onion (1.41 oz)
½ Cucumber
2 String Bean Pods
6 Snap Bean Pods
6 Broccoli Pieces

- Dressing -
2 tbsp Olive Oil
1 tbsp Chopped Garlic
1 tbsp Chopped Bacon
1 tbsp Soy Sauce
1 tsp Sugar
2 tbsp Grated Young Onion
1~1½ tbsp Lemon Juice

500ml Boiling Water (2.11 us cup)
1 tsp Salt

Seaweed Salad (Wakame Salad Recipe) 海藻サラダ（わかめサラダ） 作り方 レシピ

How to Make Wakame Seaweed Salad わかめサラダの作り方 字幕表示可 材料(日本語)↓
70g Daikon Radish (2.5 oz)
A few shreds of Carrot for color
30g Mizuna Greens (1.1 oz)
25g Salted Wakame Seaweed (0.9 oz)
2 Cherry Tomatoes
Kaiware Radish Sprouts or substitute: Garden Cress
Toasted White Sesame Seeds

- Japanese-inspired Dressing (50~60ml) -
1 tbsp Soy Sauce
1 tbsp Vinegar
1 tbsp Dashi Stock or Water
⅓~½ tsp Sugar
½~1 tbsp Olive Oil or Sesame Oil
½ tsp Grated Ginger Root

Hijiki no Nimono Recipe - Japanese Cooking 101

Hijiki No Nimono is another home-cooking Japanese dish for everyday meals. It is seasoned strongly so that it lasts for a longer time and is ready to eat at any time. It is often found in bento boxes, and is a great side dish in meals any time of a day. Hijiki No Nimono is also one of the healthiest foods among Japanese food.

Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for. Interestingly, it also has a considerable amount of arsenic for a food, but it is widely eaten in Japan and is typically not a problem as long as you don’t eat excessive amounts.

Ingredients
1 C (50g) dried Hijiki
1/2 medium carrot
1/2 slab Konnyaku
1 rectangle or 2 squares Aburaage
1 Tbsp oil
4 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp Sake
1 Tbsp Mirin
Instructions

Rehydrate dried Hijiki in water in a bowl about 30 minutes. Cut carrot, Konnyaku, and Aburaage into thin 2" long strips.
Strain Hijiki and drain the water as much as you can.
Heat a frying pan with oil, and stir fry Hijiki, carrot, Konnyaku, and Aburaage together about 5 minutes. Add the seasonings and cook at medium heat for 10 minutes covered, and cook further for 5-10 minutes uncovered until the liquid is almost all evaporated.

たくあんの作り方（漬け方） - How to make Takuwan (Japanese Radish Pickles)

Ingredients】
10 Daikon with their leaves
●Pickle mixture
1kg rice bran (15 % of the dried daikon weight)
400g sea salt (6% 〃)
400g granulated brown sugar (2～6% 〃)
40g chopped kombu kelp
5 chili peppers (chopped)
5 dried gardenia fruits (optional)
sun-dried fruit peels (persimmon, apple, orange)
【Directions】
1、Wash the daikon and their leaves. Put leaves aside. You will use them later.
2、Please refer to the following the video for binding the daikon.
3、Hang daikon out to dry in the sun (2 weeks). They will be ready the moment they bend easily.
4、Bring them inside at night if you think morning dew will come on them.
5、Weight the daikon then and prepare rice bran (15% of dried daikon weight) , salt (6% 〃) and sugar (6% 〃).
6、Crush the dried gardenia fruits using a pair of pliers.
7、In a large bowl, pour in the rice bran, salt, brown sugar, chopped konbu, chopped chili pepper, dried fruit peel and dried gardenia fruit. Mix well.
8、Lay a plastic bag in a pickling bucket.
9、First line the bottom with some of the pickle mixture.
10、Line a first layer of daikon, leaving as little space between as possible.
11、Fill any space left with the daikon leaves.
12、Sprinkle with pickle mixture.
One thing to consider is not putting as much salt in the lowest layer as it will naturally seek the bottom.
13、Repeat same procedure with the rest of the daikon.
14、Cover the top with dried greens.
15、Sprinkle remaining pickle mixture over the top and spread to even out the surface.
16、Place a wooden or plastic plate on top.
17、Put two stones at least 3 times the weight of the dried daikon.
18、Cover with newspaper and a lid to prevent any dust inside.
19、In 7-10 days if liquid rises to surface, decrease weight to half.
20、Store it in a cool dark place. The pickles should be ready to taste in a month's time.
21、It will keep in their liquid for about two month in the winter.
22、Rinse and cut takuan into 2 to 3 mm thick into round slices.

Chikuzenni Recipe - Japanese Cooking 101

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.

If you use the same amount of carrot as radish, it looks mostly red (orange). So it’s better to use much less carrot than radish, even less than the amount we used. Kombu (dried kelp) is not necessary, but it gives Umami (savory taste) to enhance the flavor of the dish and cut the harshness of vinegar. Because it is a part of Osechi Ryouri, it needs to be able to last at least 3 days (so house wives don’t have to cook in the beginning of new year), so it may taste stronger than regular Sunomono. If you like to use less sugar, please do so.
Ingredients

1 lb Daikon radish (450g)
1/4 lb or less carrot (110g)
1 tsp salt
1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1" square Kombu (2.5cm)
3 Tblsp sugar
Instructions

Put the rest of the ingredients in a pot, let it boil, and cool.
Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.

Namasu Recipe - Japanese Cooking 101

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.

If you use the same amount of carrot as radish, it looks mostly red (orange). So it’s better to use much less carrot than radish, even less than the amount we used. Kombu (dried kelp) is not necessary, but it gives Umami (savory taste) to enhance the flavor of the dish and cut the harshness of vinegar. Because it is a part of Osechi Ryouri, it needs to be able to last at least 3 days (so house wives don’t have to cook in the beginning of new year), so it may taste stronger than regular Sunomono. If you like to use less sugar, please do so.
Ingredients

1 lb Daikon radish (450g)
1/4 lb or less carrot (110g)
1 tsp salt
1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1" square Kombu (2.5cm)
3 Tblsp sugar
Instructions

Put the rest of the ingredients in a pot, let it boil, and cool.
Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.

Today's lunch and soup stock

Today's lunch and soup stock.
合馬 Spring Bamboo shoots.
Iriko Chinese soup in the soup. (^ ^) no.

Tsukemono Recipe - Japanese Cooking 101

Tsukemono are pickled vegetables. There are many kinds that are pickled in many ways, using salt, vinegar, Miso, rice bran, etc. Tsukemono get rich flavors often (but not always) from fermentation in a base like rice bran.

The salt-pickled cabbage in this recipe does not involve fermentation. Instead, the vegetables simply sit in salt for a short while; therefore, it is very easy to make. Because it is pickled in a very small amount of salt, it does not preserve the vegetables for a long time, but the salt taste is still strong enough. Since it is so easy to make, just make small amounts as often as you want. 

Ingredients
250g cabbage
3-4g salt
2g Kombu (dried kelp)
Instructions

Cut cabbage into 2" squares.
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
Squeeze out any water and serve.

Easy Japanese Pickles Tsukemono (RECIPE) 白菜の浅漬けの作り方（レシピ）

This is the easiest way to make Tsukemono, or Japanese pickles. 日本語は下にあります。Today we're using Chinese Cabbage but you can use almost any vegetable you like. 

INGREDIENTS:
1/4 head chinese cabbage
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lemon juice

DIRECTIONS:
Wash and dry the chinese cabbage. Remove the core of the cabbage. Cut into bite-sized pieces ( 1-inch ). Put 1/3 of cabbage into a ziploc bag. 1/3 of the salt ,sugar and lemon juice. Close the bag and toss for 10 seconds. Continue two more times until all ingredients are used. Close the bag and massage for 20 times. Open the bag and get rid of the air inside the bag. Close the bag and squeeze. Put in refrigerator for at leats 6 hours. Squeeze out water before eating. You may add some chili pepper flakes on top for extra kick. Keeps in the refrigerator covered for 1 week.

Spring Takikomi Gohan ( Mixed Japanese Rice ) RECIPE あさりとタケノコご飯の作り方（レシピ）

Today we're going to make a spring version of Takikomi Gohan using bamboo shoots, clams and peas. This is traditionally eaten during the spring, but it can be enjoyed anytime of the year. Subscribe for more videos! http://goo.gl/18SB8p

MORE JAPANESE RECIPES http://goo.gl/nkBWtr

Don't have a rice cooker? We like this one. 
http://goo.gl/RREloa

INGREDIENTS: 6 small bowls
2 1/2 cups uncooked short grain rice (Japanese sticky rice)
25-30 short-neck clams
1/4 bamboo shoots ( or 3/4 cup canned bamboo shoots )
3 tablespoons frozen peas
2 tablespoons soy sauce
1 tablespoon mirin ( or white wine )
3 tablespoons sake ( or white wine )
2 1/4 cups water

You'll also need 2 cups of water and 1 tablespoon salt for the clams. 

DIRECTIONS:
Combine salt and water. Pour over clams and set aside for 2-3 hours. Wash clams between your hands for 30 seconds. Drain and rinse clams in fresh water until water runs clear. Cook clams with sake or white wine in pot. Cover and cook until clams open up. Reserve the liquid for later. Transfer clams to a bowl. Separate the meat from the shells and discard shells. Cut bamboo shoots into bite-sized pieces or use canned bamboo shoots. Wash and rinse rice. Add it to the rice cooker along with reserved clam liquid. Add soy sauce, mirin and 2 1/4 cups water. Add bamboo shoots and peas. Cook rice according to manufacturer's directions. Add clams on top of rice. Cover and close lid. Wait 10 minutes.

Chicken Mushroom Takikomi Gohan Recipe 鶏ときのこの炊き込みご飯 作り方 レシピ

(serves 2)
180ml Rice (6.1 fl oz)
180ml Dashi Stock, kombu + bonito (6.1 fl oz)
70g Chicken Breast (2.5 oz)
20g Carrot (0.7 oz)
25g Gobo, burdock root (0.9 oz)
30g Shiitake Mushrooms (1.1 oz)
20g Maitake Mushrooms (0.7 oz)
½ Aburaage - thin deep-fried tofu
5g Ginger Root, Shredded (0.2 oz)
Mitsuba Parsley

1 tsp Soy Sauce
⅓ tsp Salt
1 tbsp Sake
½ tbsp Mirin or substitute: ½ tbsp Sake+½ tsp Sugar

Takikomi Gohan Recipe - Japanese Cooking 101

Takikomi Gohan is seasoned steamed rice with meat and vegetables. It’s also called Gomoku Gohan (5 ingredients rice). Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento.

Ingredients
1 chiken thigh
1/3 slab of Konnyaku
1/2 carrot
1/2 Aburaage
2 cups rice (180 ml cup)
1/2-1 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
water
Instructions

Cut chicken thigh into bite size pieces. Cut Konnyaku, carrot, and Aburaage thinly.
Wash rice and put in the rice cooker's removable bowl. Add salt, soy sauce, Sake and Mirin, then add enough water to reach the line for 2-cups rice. Cook like white rice.

Hanami Bento Recipe お花見弁当の作り方（レシピ）

Ingredients
Rice 500g
Sakuradenbu tbsp3
Broccoli 
Lettuce 
Smoked salmon
Ham
Wiener
Ikura

Hanami Dango Recipe Japanese Cooking

Hanami Dango is a Japanese sweet Mochi dessert, where 3 different Dango balls, pink, white, and green, are skewered on a stick. In Japan, the end of March to April is the time of viewing and appreciating cherry blossoms (“hanami”). People go to parks where a lot of cherry trees are and eat and drink under the trees. Hanami Dango is a popular sweet for this event although it is available all year round at a lot of shops in Japan.

Ingredients

240g Mochiko
240g Tofu, soft
120g sugar
1 tsp green tea powder
Red food coloring
Salted cherry flowers, if available
Instructions

In a large bowl, mix Mochiko, Tofu, and sugar. Divide and separate the dough into 3 parts. Add green tea powder to one part and mix well until becoming a uniform color. Add a very small amount of red food coloring to another part and mix well. Leave the last dough white. Make table spoon size balls from each dough.
In a large pot, boil water. Cook dough balls one color at a time. Once Dango balls float in the boiling water, cook 2-3 minutes longer. Take out from hot water, put on a paper towel, and let cool.
Slide 3 different colored Dango onto each skewer. Decorate with cherry flowers if you like.

How to Make Agedashi Tofu (Deep Fried Tofu Recipe) 揚げ出し豆腐 作り方レシピ

Agedashi tofu, 揚げ出し豆腐 – is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top.

Ingredients for Agedashi Tofu (serves 2) 揚げ出し豆腐の作り方 字幕表示可
300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chile Pepper

- Sauce -
150ml Kombu & Bonito Dashi Stock (5.07 fl oz)
(Watch our "Mizore Nabe" video to make dashi stock from scratch or use packaged dashi)
2 tbsp Soy Sauce
2 tbsp Mirin

How to Make Yakitori (Skewered Chicken Recipe) 焼き鳥 作り方レシピ

Ingredients for Yakitori (serves 2) 焼き鳥の作り方 字幕表示可
300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.