All posts filed under: Herbs (Yakumi)

Seasonal Spring Food | 春の食材

On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.

ex-long Steamed Green Onions | 長時間_下仁田葱蒸し

Have you ever tried steaming green onions for over 48 hours? Well, this is another chef’s (secret) tip from the chef who taught me the ‘ex-High Steamed Vegetables’. As an appetizer he served us a small dish which tasted like an white asparagus. White asparagus only comes in season during the spring~early summer season so I questioned him what it was? and he told me that it was simply a ‘green onion (long leaks)’ steamed in low heat for over 48 hours. The type of onions he used was the ‘shimonita negi’ which comes from the Gunma Prefecture in Japan, a seasonal vegetable during the winter.   48時間ネギを蒸すしたアペタイザー、、 主人の友人シェフに教えてもらった料理。 最初の何の食感がわからず、ホワイトアスパラガスをコンソメで煮たようなトロトロとした不思議な食感と味。 一言でいうと『美味』。 真似好きのわたしが早速、家で試してみました。 せっかくなら下仁田ネギで計、長時間48時間。 連続では無理無理!ネギの為には徹夜する根性はもうありませぬ。(笑)   Green Onions (下仁田ネギ) Consomme Powder (コンソメパウダー、ブイヨンでも可) Black Pepper (粗挽き黒こしょう)

Soft-shelled Turtle Hot Pot | 自宅で、、スッポン鍋

This post may come as a ‘shocking post’ but to emphasize that it is NOT a PET TURTLE as to being one of the fine delicacies in our eastern part of the world, the soft-shelled turtle (which we call it suppon in Japanese) considered equivalent to medicine from ancient Chinese history.

Dim Sum – Xiaolongbao | 点心 – 小龍包

This Holiday season I wanted to do something different for my family gathering during New Years. Since our family gathered on the 3rd of January, I didn’t want to prepare another set of Japanese New Years food (‘Osechi’) as I knew everyone will be sort of tired eating…’Osechi’;  so I decided to go Chinese and prepared a few lines of ‘dim sums’ which turned out wonderful!

Winter Osouzai | 冬のお惣菜 (和)

Winter Osouzai (Washoku – Japanese Dishes) Since my daughter is yet busy mothering her first child born early November, the constant attention night and day is waring her out with sleepless nights.

Taiwanese Chicken_ 超簡単!台湾風チキン煮込み

Recently…it seems I’ve been posting a lot of Chinese foods and chicken. Yes, it’s coincidental… This is a super easy recipe from one of my favorite reader with super recipes on Taiwanese / Chinese Food. As already said….it’s super easy. It’s like an all in one recipe but extremely tasty. これは台湾料理の読者の方のレシピ。 超簡単、、まさに超簡単なレシピです。材料を揃えて煮るだけ。これからは寒い季節。手軽に美味しく煮るだけ。時々、、助かります。     Taiwanese Chicken Recipe 『骨付きチキンの炊き込み』 2 Chicken Thighs with bone 5 slices of ginger 1 Green Leaks (Tie the leaks with cooking strings) 1 Dried Chili 80cc Dark Soy Sauce 300cc Water 2 Tablespoons Rice Wine 2 Tablespoons Sugar   Spice Bag – 1 Cinnamon Stick 2 Star Anise 1/2 Tablespoon (Chinese) Blue Pepper 1/2 Tablespoon Japanese Pepper 4-5 Cloves   (Spice bag) Place all the ingredients into the spice bag (tea bag). (Leaks) Tie the leaks with a kitchen string so it will not disintegrate during the process of slow cooking. Using a heavy pot, place the ginger, leaks, dried chili (remove the seeds), soy sauce, water, rice wine and sugar and spice bag into the cooker. Cook the meat for …