All posts filed under: Yakuzen Cooking

jamming season…ume works

It’s already July, unexpected early arrival of summer (over 2~3 weeks) and departure of a short ‘rainy season’ which depicts an reflection in change climate. Temperatures are soaring to a level beyond body temperature of 36 degrees celsius (all over Japan) and the trend is an annual recurring tendency. Consequently, the harvest of fruits and my jamming works has been bumped up, at least over 2~3 weeks. Nevertheless, June and July being one of busiest jamming season, on being the use of Japanese plums, which we call ‘ume’. It is a sour plum which is used in numerous washoku dishes and no doubt ‘ume’ comprises our basis of our history, culture and Japanese nationality, our identity. Sa-Shi-Su Umeboshi |さしす梅干 ’Umeboshi’ is an authentic Japanese pickles which I am most certain you have encountered at Japanese restaurants or peeking out from the rice balls, ‘onigiri’, a extremely sour pickle made from the Japanese plum called the ‘ume’. The Sa-Shi-Su Umeboshi is not a traditional process but a easy short cut cooking which I’ve made this year and …

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 …

Simplified Taiwanese Chimaki | 簡単にしました、台湾ちまき

I found this great site which showed how to wrap the ‘Taiwan Chimaki’ which is not exactly easy. I’ve posted a recipe earlier in August but I also tried to simplify the recipe so it is not so intricate and time consuming. This recipe is sort of a all-in-one combined recipe so the ingredients inside the sticky rice can by anything to each one’s taste and seasonal vegetable or food. 台湾ちまきを、、 もう少し手頃に、 もう少し簡単に、 そして巻き方もあまり失敗がないように、 と、改造をしたレシピです。 檀流クッキング(中央公論)という本をよんでいたら豚のモツをいれていたのでう〜ん、臭みがどうかなぁ?と悩みながらもちゃんと処理をしたらちまきには最高の味を出してくれました。 巻き方も簡単で具材は混ぜご飯みたいな状態にしてしまうのでちまきの最終味の調整もしやすく、手頃に作れるちまきにちょっと近づきました。はい。 これからはお客様の多い季節になります。早めに作っておき、冷凍しておくとお正月にも便利なアイテムです。是非お試しあ〜れ💓       Taiwanese Chimaki Recipe Version 2 『台湾ちまき』ver 2   Ingredients 1 – 600g Sticky Rice 80g Water 12 Large Dried Bamboo Leaves (Few extras) Dried Shrimp(s) soak in 80g Water before use   Ingredients 2 – 300g Barbecue Pork (*) 300g ~ 500g Pork Intestines (*) 6 Dried Shitake Mushrooms 24 Ginko 6 Quail Eggs (Hard boiled)   Barbecue Pork (*) – See post on August 25th, 2015 (Super Easy ‘Barbecue Pork’), using the rice cooker method. Add the shitake mushrooms.   Pork Intestines (*) – Pork intestines require pre-cooking to eliminate the strong scent …