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 …
Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …
My goodness…time flies. As cherry blossoms feather away, it’s already the middle of April and our country looks forward to a spring break, namely Golden Week (4/29 – 5/6). Spring is supposed to be one of our best seasons in Japan but rarely are we experiencing the pleasant “spring days”
White rice is an obvious to most everyone…but perhaps the ‘red’ nor ‘black’ rice may be of such. Both the ‘red and black’ rice look similar to the ‘brown rice’ but with the red rice is red (obviously!) and common to both, produced only in small quantities,
‘Ohagi’, botamochi. This is an authentic Japanese sweets made from glutinous rice and red beans (azuki) paste (which we call it ‘anko’), a common ‘wagashi (Japanese sweets)’
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
At the midst of summer vacation for children’s lunch. Perhaps this may be a colorful and appealing lunch for small gatherings at home. I’ve done this colorful lunch sandwich a few times with a few of my incidental gatherings.
Fun to make ‘CUBE BREAD’… which I made quite a while ago, posted in Instagram but (apologies…) took a while to get around to putting it up as a post with recipes.
This may be a challenging, hopefully an inspiring recipe for ‘sushi’ lovers. Eating raw fish (‘sashimi’) is a very common (natural) Japanese food culture in which ‘sushi’ is an extension of. This ‘saba (mackerel) bou-sushi’ is a traditional method, as such by wrapping this boxed pressed sushi in bamboo leaves, persimmon leaves to prevent the fish from rotting. ‘Bou-sushi’ is (bou meaning a long stick) also called ‘battera’ and fish such as mackerel, salmon, trout and anago is amongst the popular sushi made in this boxed press style. To make this boxed press sushi, you will need a ‘Press Box’ made out of wood extremely fresh mackerel (literally off the fisherman’s boat) challenging spirit to treat raw fish The rest is not so difficult (forgiven with few trial and errors), a ‘sushi home party’ will not be such a dream. Give it a shot! 我家では『鯖鮨』は比較的ポピュラーな一品です。 鮮度のいい鯖が手に入るとその鯖の運命は 即、さばかれて → 〆鯖 → 冷凍 → 数日後には棒鮨 となります。どんなに鮮度が良くても鯖のアニサキス虫は怖いので必ず冷凍します。 木製の箱寿司器があれば棒鮨はいつでもつくれます。 Saba (Mackerel) Sushi | 鯖鮨 【Preparing the Mackerel – Shime Saba】 *This 1st process is making a vinegar marinated mackerel. 1 Mackerel 2 tbsp …
Introducing a very popular rice bowl which is often eaten for lunch. If you have an authentic Japanese restaurant around your living neighborhood or town, the Oyakodon and Katsudon should be available for lunch.