All posts filed under: Salad

Frying Pan baked Focaccia|フライパンで焼くフォカッチャ

Following my “Frying Pan baked English Muffin recipe“, this is a simple bread recipe using a similar method, frying pan to bake Foccacia. The focaccia can be adjusted (slightly) to the size of the frying pan and it can be a fun recipe for parties and outdoor events. Frying Pan Baked Foccacia Recipe 【Ingredients】Makes 1 large focaccia Bread Flour・・・・・・・300g Sugar ・・・・・・・・・1 Tbs Salt ・・・・・・・・・・3/4 Tsp Dry Yeast ・・・・・・・・1 Tsp Warm Water ・・・・・・・200ml Olive Oil ・・・・・・・・2 Tbs < MIX > Mix all the ingredients (except the olive oil) in a large bowl and mix until smooth. While mixing together with both you hands and weight, add the butter after 2~3 minutes of mixing. In total, mix for about 10 to 15 minutes occasionally smashing the dough into the bowl to stimulate the surface. When the dough feels like a earlobe texture, smooth and elastic, the it is ready for the next step.  < PRIMARY FERMENTATION > Lightly oil a container with a lid and ferment for approx. an hour at a normal temperature (28 ° C …

Bamboo cooking galore 2|筍料理の備忘録 II

Oops…spring seemed to have zapped and summer is on the way. Before I take a blink, ‘bamboo’ will be so outdated so here is my second post a continuation of bamboo cooking. BAMBOO RICE : Most popular and common menu using bamboo is the ‘Bamboo Rice’, quite simple to make! The bamboo is cut into small mouth size pieces, a pinch of salt, cooked together with rice in a rice cooker. Leftover rice can be made into a ‘onigiri (rice balls)’, to go or as a lunch pack. Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient. Bamboos can be integrated in various way. The Chinese common menu, ‘pepper steak with bamboo and green peppers’, ‘bamboos stir-fried with doubanjiang (hot sauce) is another; but the Japanese washoku foods tend …

Welcome 2019

  I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same. Year 2018 had been quite a turbulent year to our family, not as gentle as we hoped and expected it to be. My husband underwent surgery after cancer test claimed in doubt, my daughter is suffering from serious migraine attacks unfortunately with no successful remedy disabling her daily life. Unfortunately we do not live in a world of fantasies, miracles and abracadabras, nor do I have a magic wand to let troubles and worries go away. But this is the start of a brand new year 2019. Letting our worries aside, January 1st which we call ‘gantan‘ in Japan, calls for a day to celebrate with gratitude from our hearts. Although we have our own traditional ritual food for New Years Day, ‘osechi’ ; I’ve decided …

Tofu Dressing with Persimmon | 柿の白和え

秋の一品、「柿の白和え」。 冬になる前、秋最後の柿。 菜の花と合えるとなんともいえなくキレイな彩りです。和の優しい一品です。 ‘Shiroae‘ is a cooking terminology used in meaning of ‘blending tofu’ or ‘tofu dressing’. Using “smoothend tofu” is an authentic washoku (Japanese) dish in which the ingredients could seasonally vary. Approaching winter and coming to an end of autumn, persimmons come in abundance and blending with boiled field mustard and smoothened tofu makes this osozai, the persimmon shiroae. Recipe is consists of the following, all blended together. 1/2 block of Tofu (dry off the tofu with a paper towel and let is sit under a relatively light weight to ooze off the water inside the tofu) Boiled field mustard (boil the field mustard in boiling hot water) 1 persimmon (peel and cut into 1/8 pieces) 2 tablespoon of white sesame 1 tablespoon of mirin Salt  

Homemade Caesar Salad Dressing | シーザーサラダ ドレッシング

Season for fresh vegetable lovers…. Mom asked me how to make ‘Ceasar Salad Dressing’ so I’ve made her one with recipe attached so she can make it in the future. 母が珍しく、、 「シーザーサラダのドレッシングってどう作るの?」 ときいてきたのでレシピ付きで作ってあげて届けます。 お料理は喜ばれると嬉しいものです、特に親は。                           Ingrédients: Yield 2 bottles 5 tbsp lemon juice | レモンジュース 大匙5 2 tbsp vinegar | 酢 大匙2 1/2 cloves garlic | ニンニク 1/2片 1/4 tsp fresh cracked pepper | 黒こしょう 小匙1/4 1/4 tsp salt| 塩 小匙1/4 1/2 cup mayonnaise | マヨネーズ 1/2カップ 1/4 cup grated parmesan cheese  | パルメザンチーズ 1/4カップ 3 tbsp milk | ミルク 大匙3 1/2 cup canola oil | キャノーラ or 菜種油 1/2カップ < TO MAKE > In a blender, mix all ingredients until nice and creamy and smooth. Add 1 tablespoon of sour milk if you desire more flavor. *To make the dressing thinner, add lemon or milk depending on your taste. 材料をミキサーで攪拌して、滑らかなクリーミーなドレッシングにします。濃度はレモンかミルクの量でお好みに調整してください。サワーミルクを大匙1入れると風味が増します。     保存

1st Birthday | 初めてのバースデー

Do you remember when you were 1 year old? This event goes back about a few weeks from now but some scenes from my 2nd grandchild, turned just ONE..UNO..! 数週間前のイベントでしたが第2の孫の1歳の誕生日。アッと言う間に1歳になった気がしますがお母さんは数年に思えると、、と言ってしました(笑)   1 year old Birthday Cake (Egg free) | 卵アレルギー用のバースディーケーキ 卵を抜くと食感はちょっとパンケーキの様なケーキになります。   Mom (my daughter) blowing out the candle as if it was her birthday cake! アッ!と言う間にお母さん、ロウソクを消してしました。 子供何が起きたかわからず、唖然〜。   My 2nd grandchild (Haru) trying out her new handmade Poncho. 1才のプレゼントは自家製の冬用ポンチョ。これで外を走り回れますよ。   Party catering food. Humm…took some thoughts to figure what might come good with Osekihan (Sticky rice with red beans) which another person was bringing to the party. 最近ケータリングフードから遠ざかっていたので、ふむ、ふむ。ちょっと悩みましたがまぁ〜定番料理になりました。       Potato Salad Spanish Omelette | スパニッシュ オムレツ Bread-crumbed Oysters | 牡蠣フライ Spring Roll with soft merangue-like fish cake&cheese | はんぺんとチーズの春巻き Fried Mackerel with leek salt sauce | 鯖のフライ、ネキ塩ダレ さば(三枚おろし) 2〜3枚 長ねぎ 1本(100g) すり白ごま 大さじ1 塩 小さじ1/3 砂糖 小さじ1/2 しょうゆ 小さじ1 レモン汁 大さじ1/2 ごま油 大さじ1 ①さばは水気をふき、あれば腹骨をすきとり、骨抜きで小骨を除く。2cm幅のそぎ切りにし、ボウルに入れてしょうゆ、酒、しょうが汁を加えて軽く混ぜ、20分ほどおく。 ②ねぎ塩だれを作る。長ねぎは粗みじん切りにし、大きめのボウルに入れて、すり白ごま、塩、砂糖、しょうゆ、レモン汁、ごま油を加えて混ぜ合わせておく。 ③揚げる直前にさばの汁気をペーパータオルで軽くふき、片栗粉をまぶす。 ③フライパンに油を2cm深さに入れて170℃に熱し、(3)のさばを入れてカリッとするまで4~5分揚げる。すぐに(2)のねぎ塩だれに入れてあえる。 Handmade Winter Poncho by me       Handmade Personal Seal by my husband | 主人がほった自家製の判子       保存 保存 保存

1st Cooking Lessons | 初めてのお料理教室

Summer has gotten me lazy on blogging. Summer in Tokyo is extremely hot and on top, humidity is high and even on top of this, the city accumulates air conditioning and building heat so..i.e. it become quite (very) unbearable. The excuse makes me even more lazier than what I can be proud of…..but hey! it’s summer vacation time and just last week, this is officially my first cooking lesson with my niece and nephew (photo below) who has turned thirteen and twelve years old. 夏到来。 このいきなりの暑さにかなりの打撃を受け、ブログもままならぬ。すっかり怠慢癖がついてしまいました。お料理も作りたいものも暑さ対策になり、我家の食卓もあっさりと野菜ばかり。しかし〜 夏休みに入っている姪と甥とともに「初めてのお料理教室」を開催しました。所々は英語。日本語と英語が飛び交う「英語教育をかねたお料理教室」となりました。 午前中から下の品々を作るのに3人とも必死で自撮影することも忘れてしまったので次の日の八景島パラダイスで撮った写真をアップします。(甥と姪) Here are some of the dishes we’ve managed to make for dinner as we’ve worked together, the three of us. (We’ve been so tied up with cooking that we totally forgot to take selfies of ourselves….so the photograph above is a day outing to an amusement park the following day). Mille-feuille salad is an cold appetizer. It comes in layers of mashed avocado with parmesan cheese and lemon juice (アボカド、粉チーズとレモンジュース) yellow paprika (焼き黄パプリカ) mashed potato and edamame beans (マッシュポテトと枝豆) red paprika(焼き赤パプリカ) cottage cheese and fresh corn (コッテージチーズとフレッシュコーン) smoked salmon (スモークサーモン) …