December 11, 2008
· Filed under Asian food, Chinese food, Food Story, Japanese Food, Korean Food, a little spicy, vegetable · Tagged Asian, Asian food, Chinese food, Japan, Japanese, Japanese Food, Korean Food, pickles, side dish, Spicy, vegetable
漬け物（Tsukemono) is like a pickles in the U.S. We use various types of vegetables and pickle with many different ingredients such as salt, vinegar, wine lees, and rice bran paste. This will improve the shelf life.
We have more than 10 kinds of traditional way to pickle in Japan. These fit to each region’s culture and climate.
Kimuch, South Korean dish, is also a kind of pickles. Kimchi requires several special ingredients to make. I love Kimch, and I always wanted to make but I could not find enough ingredients here, at Alfred.
Today, I introduce you Nappa pickles which is very common pickles in Japan. Nappa pickles usually require a large pot, and after put Nappa into a pot place a stone as a weight on for few days.
But you will only need Zip bag for my recipe.
If you pickled before you go to bed, you will have a delicious Nappa pickles for your breakfast.
INGREDIENTS
Hakusai/Nappa 1/2
Salt 3% of the weight of the Nappa
Girlic ２ pieces
Red pepper 1 piece
Let’s Start Cooking!!!
Slice garlic thinly, Remove seed from red pepper and chop it finely, and cut Naappa in half lengthwise
Put Nappa into Zip bag. Salt between the leaves. And add garlic and red pepper
Remove the air from the bag and put it into the refrigerator
Leave it for half a day
Ready to serve!!
November 18, 2008
· Filed under Asian food, Japanese Food · Tagged Asian, Asian food, Japan, Japanese, sauce
Demiglace sauce is one of basic sauce for western-style meals in Japan. It is originally come from French and then adapted to Japanese palate. Thus, In addition to vegitable, fruits, and beefs, French demi-sauce sometimes include completely different ingredients such as sardines. Japanese demi-sauce is more fruity and good with omelet, hamburger steak, macaroni-gratin, and many other kinds of western-style food.
I will introduce you Easy way to make the demiglace sauce with Microwave
This is not a traditional or real way to make demi-sauce. It is like a little cheat <3
INGREDIENTS (2 people)
Ketchup 50cc
Red wine 1~2tsp
Tonkatu sauce 2tbs
Grated onion 1tbs
Beef consommé 1tsb
Black pepper alittle
Sugar 1tbs
Heavy cream 1 1/2tbs
Butter 1tsp
*You may find Tontatu sauce or Okonomi Sauce, or Usta Sauce at Asian food section in local grocery stores. If you could not find it, this site may guide you how to make it!
*If you could not find powdered Beef consommé, you can use a cube of consommé but let it melt down in 20~30cc warm water or grate. You can also substitute with beef stock
Let’s make it!
1. Put everything except butter into heat-resistant container
2. Put it into Microwave 1min
3. Take it out once and mix well
4. Put it into microwave again for 1~2 min
5. Then put butter in it and let butter melt down
That’s it!!
i.e. Demiglas sauce with butter rice covered with eggs = we called omelet rice
Recipe of Authentic Demigralace sauce
INGREDIENTS (4 people)
All-purpose flour 2tbs
Butter 10g
Onion 100g
A
Water 200cc
Consommé 1tsp
Tonkatu sauce 3~4tbs
Ketchup 3~4tbs
Slice onion thinly. And mix all A in a bowl
Put flour into a pan (NO OIL) and fry until it become brown color. Then take it out
Put butter in a pan and fry onion
When onion is cooked, put fried-flour in to a pan, and mix well
Put A in a pan and simmer with low heat till the sauce become thickening
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!!
