This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents. The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura. I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc. [Servings for two] Moroccan String Beans Flour Deep Fried Oil Orange (for garnish) Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g] Olive Oil 16 g Egg White (1 egg white) 24g approx. Remove the streaks and clean up the Moroccan string beans. Make the Beignet dough, by blending all the dry ingredients in …
New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.
Fresh corn comes abundant during the summer time. I love steaming it for about 4 to 5 minutes leaving a few layers of the outer skin which lets the corn stay fresh for a couple more days than steaming it naked.
‘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)’
Applying the bread dough from the ‘CUBE BREAD – MILK BREAD DOUGH‘ recipe, you trail off nor can’t go wrong by adding any type of beans
Western Homemade Cooking – Yoshoku foods to GO Second series of ‘food to go’ for my daughter; western food – we call it ‘Yo (western) Shoku (food)’. Since it is getting closer to Xmas, I thought I would do a simple chicken roast and something festive-like food so she can feel a little bit of the December season enclosed caved at home with the little one, hopefully she will have gap of time for some glass of wine and a warm candle. 和食の後は洋食。 子育ては月日を選ばず、子育てに追われると月日も忘れてしまうみたいです。今回はちょっと早いですがクリスマス料理もどき。子供が寝静まったころ二人でワインとキャンドルでクリスマス気分でも味わった貰えればな、とおもって。 Lot of beans, beans salad This is a salad with different type of beans – green peas, chick peas (garbanzo), soy green beans and colorful vegetables – carrots, morocco string beans, orange/yellow/red fresh paprika and butterfly shaped macaroni pasta combined with alfalfa and yoghurt vinaigrette dressing. エンドウ豆、グリーンピース、青豆をふんだんに入れた豆サラダ。彩りを綺麗にしたくてオレンジ、黄色や赤のパプリカに助けてもらい、、からみを良くする為にアルファルファをいれてドレッシングはヨーグルトベースのヴィニグレットドレッシング。 Traditional Roast Chicken Nothing special. It just a roast chicken stuffed with lemon and rosemary and olive oil, salt and pepper baked in the oven for about an hour. オーソドックスなアメリカ式？ローストチキン。 香りを良くする為にローズマリーとレモンをスタッフィングにしてチキンバッグにいれて1時間ばかり蒸し焼きにしています。 Quiche with oysters, spinach and onions 今が旬の牡蠣とほうれん草とオニオンのキッシュ。
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.
This is a typical Japanese confectionery called ‘yokan’, a gelled aduki (red bean) paste. People who may not be familiar with ‘yokan’ – here is a link to a one of the most famous traditional maker of Japanese confectionery ‘Toyora’ which also represent the artistry of Japanese confectionery.
Busy days take my time off from blogging. Once the habit loosen…..to notice that my blog has not be posted for few weeks. Wow…how fast time flies but family priorities seem to take up a lot of my time especially during the changes of season.
Autumn seem early this year. The sizzling summer seem to have dissipated with this long autumn rain and here to notice the appearance of ‘chestnut’ here and there.