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 …
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,
Sansho Chicken Wings.. Humm…this is such a simple recipe and the post of more or less for me than anyone else. Why?
During the ‘hot’ summer months, more or less….during the continuous hot days, the side effect to me is a loss of appetite. To help the appetite, ‘curry’ is one of the common menu which appears on our dinner table.
Oh, boy…a carton full of homegrown fresh ‘Cilantros’ (Coriander) ‘ from my sis. (we call it ‘Pakuchi’ in Japanese) Yes I admit, I love ‘Cilantros’
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.
Since and after my gallbladder removal surgery (last November 2015), my ability to digest oil has drastically decreased. It may sound good for dietary purposes and to stay slim but at times limits my creativity to cook, especially the cooking process at times is important to obtain the best taste and results. So….although ‘steaming’ has had been my one of my favorite cooking methods this is another dim sum which is quick easy and tasty on a dinner table for an appetizer. I have used chicken mince meat but if you prefer the more oily meat, go for the pork. Although I love pork, pork is yet quite tricky on my body at the moment so I have used chicken meat instead of pork. (by the way…most dim sums use pork meat) 胆嚢の摘出手術から数ヶ月がたちましたが『油』の摂取能力が上がらず。ダイエットを考えると悪くはない話？と思うかもしれませんが調理方法に制限が出るのは時々料理のクリエイティビィティに左右され時々、、う、う、う、ストレスにもなります。 『蒸し料理』は昔から好きだったの、、また蒸し器を取り出してあっさり飲茶の一品です。 『紅白もち米』で実はおめでたい食卓にも適する一品です。 Sticky Rice Meatball Dim Sums | もち米シュウマイ 1 cup Sticky Rice Tofu (1/2) (To drain water from the tofu – wrap it with paper towel and heat it in the microwave oven. Water will start to ooze out from …
Chicken is one of my favorite meats….let alone chicken breasts. Overcooking the chicken breasts makes it coarse and dry but marinating the chicken with yoghurt makes it extremely tender, soft and moist. Tandoori chicken is an Indian way of marinating chicken,
My last post on the series of ‘dim sum’. This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’. これが点心（飲茶）シリーズの最後の投稿になります。 点心の王道、『ニラ餃子』。 普通の餃子型と四角い春巻き型にしてみました。特別な技はなく、、餃子は餃子。冷凍にしておいてもいいし、そのまま焼いてもいいし。形を変えると何故か味が変わる様な気がします（気だけかも？笑） Dim Sum – Chives Dumplings | 点心 – ニラ餃子 この餃子は冷凍できるので事前に作っておきます。 This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking. ニラ海老餃子 | Chinese Chives Fried Dumplings 【餅皮】36個分 薄力粉・・・・・・・・200g 熱湯・・・・・・・・・140ml サラダ油・・・・・・・適量 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。 【具】 生のにら・・・・・・・・250g えび・・・・・・・・・・200g （皮を除き、背わたを除き、片栗粉できれいに洗い、3つに小さく切る） 鶏肉・・・・・・・・・・120g (細かく切る、ひき肉でも可) 酒・・・・・・・・・・・小さじ1 コーンスターチ・・・・・小さじ1/2 (エビ用) 醤油・・・・・・・・・・小さじ1/2 こしょう・・・・・・・・小さじ1/8 みりん・・・・・・・・大さじ1 ごま油・・・・・・・・・小さじ1/2 コーンスターチ・・・・・小さじ1 塩・・・・・・・・・・・小さじ1/2 具材は全部混ぜ合わせよく練る。 包み方はこちらの参考を見るといいかも https://www.youtube.com/watch?v=t7OyYadCNZQ ニラ海老餃子 | Chinese Chives Fried Dumplings For the dough 200g soft wheat flour 140ml boiling water Vegetable oil Place all the ingredients in one bowl adding boiling …
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!