Archive for Rice
December 11, 2008
· Filed under Asian food, Chinese food, Food Story, Japanese Food, Pork, Rice, vegetable · Tagged Asian, Asian food, easy, ginger, health, Healthy, Japanese, Japanese Food, Pork, say sauce, soft
Buta shoga Yaki (fried pork with ginger sauce)
Shoga yaki is a Japanese home cooking. Shoga is ginger in Japanese.
Dipping pork into ginger sauce can remove smell of pork and extra oil from pork.
Many Japanese believe that Ginger is an important food to keep health. If you get cold, ginger will help you to keep your body warm. If you have a low appetite, ginger will increase your appetite.
In the U.S, I rarely see sliced pork which is appropriate to Shoga Yaki, so I often buy chunk of pork, freeze it, and sliced them really thin.
Pork Shoga Yaki is very good with rice, so I often eat too much rice with Shoga Yaki.
INGREDIENTS (2 people)
Sliced Portk 300g
A
Garlic 1 piece
Ginger 1 piece
Onion 1/2
Say sauce 3tbs
Sake 3tbs
Mirin (sweet rice wine)3tbs
Let’s Start Cooking!
Slice pork thinly 
Mix As in a container and make a sauce
Dip sliced pork into Sauce and leave it for 20-30 minuets
(You can leave them as much as you want because as you increase the time to dip pork, pork gets much softer)
Fry both sides of pork in the pan (use little bit oil)
Add leftover of the sauce!
Ready to serve!
December 11, 2008
· Filed under Asian food, Chinese food, Japanese Food, Pork, Rice, Spicy, a little spicy, vegetable · Tagged Asian, Asian food, Chinese, Chinese food, fried rice, Japanese, Japanese Food, Pork, Rice, sausage, Spicy, vegetable
Fried Rice is very well known Chinese dish in Japan.
Fried Rice can use any leftovers in the refrigerator, and it’s easy and quick to cook. I often make fried rice with leftover vegetables.
Fried rice can be seen in Chinese restaurant in the U.S., and it seems to be popular. However, I feel that it is more like Americanized dish than Chinese.
I found awesome Chinese restaurant in the New York City, Manhattan. I think Joe’s Shanghai‘s Shanghai fried rice is the best I ever had. This restaurant was elected as a one of the best Chinese restaurants in New York. My recommendations are Soup dumplings and Shanghai Fried Rice!
Joe’s Shanghai
Create your own Fried rice with your original ingredients!
INGREDIENTS (For 2 people) 
Rice (rice with less water)
Egg 2
Mushroom 3
Spring Onion 1
Cabbage 2 leaves
Sausage 1 
Say sauce 1-2tbs
Salt and Pepper
Sesame Oil 2tbs
Let’s Start Cooking!!
Chop all of vegetables and a sausage finely. Beat eggs lightly in a bowl
Make scrambled eggs, and if it is half-done put them on a plate
Put sesame oil into the frying pan and warm it well, and fry vegetables and a sausage
(If you have Chinese Soup stock, you can add it)
Put rice into the pan, and fry them until they are well-mixed. (DO Not Burn)
If it is mixed enough, put the egg and mix with the whole
Finally, add soy sauce, salt and pepper
Ready to serve!!
December 8, 2008
· Filed under Asian food, Food Story, Japanese Food, Pork, Rice · Tagged american, Asian, Asian food, guam, hawaii, Japanese, Japanese Food, nigiri, okinawa, Rice, rice ball, spam, Sushi
Spam is a canned precooked meat product made by the Hormel Foods Corporation.
In Okinawa, Japan, SPAM is quite popular. It is expensive if you live in the main land of Japan (Honshu), but in Okinawa Spam is available at relatively less expensive price. Moreover, the cooking that used spam is available at not only a family but also a restaurant and the convenience store in Okinawa. Spam is even used in the traditional Okinawan dish.
SPAM is very famous in not only Okinawa but also Hawaii and Guam, and it is a popular cooking ingredient. In Hawaii and Guam, there is the spam food that matched with Japanese style taste due to numerous numbers of Japanese tourists.
In the U.S, SPAM was supplied to U.S. Army during the times of the Vietnam War and WW II because it is preservative and reasonable. There is a story that American soldier are tired of SPAM due to its simple taste.
Today, I would like to introduce a recipe of SPAM rice ball which is popular in Hawaii and Okinawa.
INGREDIENTS (2 rice ball)
SPAM
2 eggs
Dried Seaweed (NORI) 1 sheet
Rice (as much as you want)
Let’s Start Cooking!!
Slice SPAM (each 1 / 4 inch), cut dried seaweed about 1.5-inch, and then beat eggs
Bake the both sides of the spam until it turns to brown (do not put oil on the pan)
Make an omelet with the frying pan (make its size as same as the size of two sliced spam）
Put rice on a wrap, hold it, and make it like a bale
Put an omelet (sliced into a half) and SPAM on the rice
Surround them with Dried seaweed and hold it!
COMPLETE~☆
November 16, 2008
· Filed under Asian food, Chinese food, Food Story, Japanese Food, Rice, seafoods · Tagged Asian, Asian food, Chinese, Chinese food, Egg, Food, Japan, Japanese, Rice, Sea food, traditional, Tuna
Tenshin-han is very easy and tasteful Chinese food. It’s taste great and only take 10 min!
Today I will introduce my original Tenshin han.
we can easily make it in the U.S. without any Chinese or Japanese ingredients.
Story about 天津飯
I don’t know how many people here have watched Dragonball before, but there are two characters in this Japanese anime series called 天津飯 [pronounced Tenshin Han] (Tien Shinhan) and 餃子 [pronounced Gyoza] (Chiaotzu). They are named after two very common menu items of typical Chinese foods in Japan.
Interestingly, in China, especially in the city of Tianjin (天津), there is no such dish called Tenshin Han which literally translates as rice from Tianjin. Tenshin Han is a 100% Japanese invention. It was named as Tenshin han because people who first created it using rice from Tenshin (Tianjin) city in China.
The traditional Tenshin han consists of an omelette with crabmeat (usually artificial crabmeat), bamboo shoots, and shitake mushrooms, with a soy-based sauce that might or might not be sweet and sour depending which region in Japan you ordered this dish.
Let’s start cooking!!
INGREDIENTS (for 2 people)
Cooked rice free
Eggs 4
Tuna 1 can
Spring onion 1
Mushrooms 1~2
*you can use crabmeat in stead of Tuna can
A
Vineger 4tbs
Soy source 2tbs
Sugar 3 and 1/2tbs
Water 200cc
corn starch 1tbs
1. Finely chop Spring onion and mushrooms and mix Tuna can (crabmeats) in a bowl
2. Lightly beat 4 eggs in other bowl them mix it with 1
3. Mix all A in a pot and put it on a fire. Simmer until the sauce has thickened
4. Heat 1~2 tbs oil in a pan and pour half of mixed eggs
5. Make fluffy rounded omelette and steam 15 seconds with lid
6. Serve rice on a plate and put cooked omlette on the rice
7. Pour source on omlette
Enjoy!!
November 15, 2008
· Filed under Asian food, Food Story, Japanese Food, Rice, seafoods · Tagged Asian, Asian food, diet, Food, Healthy, Japanese, Low calories, Rice, Sushi
Futomaki is my favorite sushi roll with many deferent ingredients! 
Futomaki (太巻き, lit. large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. (wikipedia)
A little story about Futomaki
In Japan, it is very common to eat Futomaki during Setsubun. Setsubun (節分) falls on the 3rd of February. It marks the start of the spring season, risshun (立春). It’s not an official national holiday, but it is celebrated in ways all meant to drive away bad luck and bring in new, good luck. Most of the traditional rituals revolve around beans, because beans are considered to be very lucky. But there is another way of celebrating setsubun, and that’s with a big, long, uncut sushi roll called Ehou-maki or Futomaki.
“what makes an ehou-maki different from a regular sushi roll?”
There are basically three rules:
- It must not be cut, because it might cut (off) your luck.
- You have to eat it while facing the lucky direction, which changes every year! 2008 lucky directly was hinoe (丙 (ひのえ)), which is a little bit to the south of south-south-east on a regular compass.
- Finally, you must eat the whole roll in total silence. And wish a good luck. Your wishes will be granted, if you perform this perfectly
*want to know more about setsubunn? click this
Let’s make Futomaki!!
INGREDIENTS (2 big sushi rolls)
Salmon 50~100g
Boiled Shrimp 6
Crabmeat 50g
Avocado 1/3
Cucumber 1/3
Nori 2 big sheets
A. Rice cook 1 cup of rice
Rice vinegar 30cc
B. Eggs 2
Suger 1~2tsp
Salt1tsp
Directions
Mix A, Rice and Rice vingar (mix these rights after rice is cooked. If you mixed it after rice gets cold, tastes is not great)
Mix all B and lightly beat in a bowl. And Make Japanese style Omelet (Tamagoyaki). Normal omelet is also fine but need to be well cooked. Look this video for your direction
Cut Salmon, Boiled shrimp, Avocado, and Cucumber into the easy-to-roll size. And cut Eggs in half when it gets cold. (EX: picture)
Now, Let start roll!
To make the Sushi roll, you need MAKISU which you may find in Asian food market or grocery store which has an Asian food section (ex.Kinfork) *But if you could not find it, you can substitute with aluminum foil
Put a sheet of Nori on Makisu and spread rice on Nori
Place fillings lengthwise on the sushi rice
Roll up Makisu, pressing forward to shape the sushi into a cylinder
Press the bamboo mat gently, shaping the sushi roll. Remove the Makisu
cut into pieces
☆you can put whatever the ingredients you want☆Make your original Sushi roll☆
November 13, 2008
· Filed under Asian food, Chicken, Indian Food, Rice, a little spicy · Tagged Asian, Asian food, Chicken, Curry, Healthy, Indian, Naan, Rice, Spinach
Saag Chicken is Indian style curry with Spinach and Chicken.
Taste very good with bread, rice, or Naan.
INGREDIENTS
|
Spinach
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300g
|
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Onion
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200g
|
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Tomato
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100g
|
|
Chicken
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200g
|
|
Garlic (grated)
|
1tbs
|
|
Ginger(grated)
|
1tbs
|
|
Plain Yogurt
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100g
|
|
|
|
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Cumin Seeds
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1tsp
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Curry Powder (Garam masala)
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1~2tbs
|
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Salt
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1tsp
|
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A
|
|
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Cumin Powder
|
1tsp
|
|
Coriander Powder
|
2tsp
|
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Red Pepper
|
1tsp
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Finely Chop Onions, and Puree Tomato and boiled Spinach in a blender separately.
Remove skin and Chop up chicken into cubes. Then put a little Salt and Pepper (not included in ingredients) on chopped chicken and put these into Plain yogurt
Heat the remaining oil in a pan and add cumin seeds. Add chopped onion, garlic, and Ginger in it and fry until lightly brown
Add Tomato and A, and cook 10 min on low heat
Add Chicken and Yogurt. Simmer until the Chicken is tender
Add Spinach, 200cc water, salt, and Curry powder, and cook 20~30 min with low heat
Ready to eat!! Enjoy!
