All posts tagged: egg

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Kale & Shrimp Croquette | ケールと海老のクロケット

‘Kale’ is slowly appearing in the Tokyo supermarkets, although it doesn’t seem to be a popular vegetable apart from sticking it in the mixer for ‘extra healthy morning vegetable juice’. Kale has been on of my favorites vegetables which I’ve been exploring some other recipes which may fit into our dinner menu. Here is one…very simple ingredients, shrimp, egg & kale. Humm…not a super duper recipe but a nice change from eating it just fresh. 『ケール』は最近パラパラとスーパーに顔を出す様になり始めましたがどうもあまりスムージー以外には使用目的を見いだせないみたいで、、ルッコラや他の生野菜よりは普及率が低いみたい。アメリカに住んでいた頃から好きな野菜の一つで生野菜としての食感とても好き。 大きい少ししっかりとした『ケール』の葉ではこんな料理にも挑戦してみました。ELLE Tableに載っていたレシピです。ま、いわば『ケールのお好み焼き』みたいなとってもヘルシーな一品ですね。   Kale & Shrimp Croquette | ケールと海老のクロケット (Recipe came from a Japanese magazine ELLE table) 4-5 Kale Leaves 2 tbsp flour 1 egg 6 large shrimps Black sesame, olive oil, salt Wash the kale leaves and cut into shredded thin strips. Put the kale into a large bow, mix with flour and beaten egg, 50cc of water, sprinkle with salt and dived into 6 portions. Wash the shrimp with corn starch and water, remove the spinal dirt. Over medium heat and with olive oil, cook the kale and before flipping it upside down, place the shrimp on top …

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Apple Custard Squares | アップル カスタード スクエア

Domestic apples are becoming out of season, apart from imported apples. No wonder every Saturday, the vegetable store is giving away one apple per every ten dollar (one thousand yen) purchase but regardless of what it is….free giveaway becomes rather addictive and I see myself adjusting my shopping chores to get one free on Saturday. Thus…..the fridge is stocked with apples although it’s not as great eaten fresh as it is in the winter time. I just live testing recipes when I have unplanned ingredients and I’m in my cleaning mode so here I am looking for recipes….which hopefully may turn out to be the maybe an unexpected hit recipe. This is one is from Food 52, somehow reminiced me of ‘Irish bread puddings with apple’ served at the canteen in college when custard sauce just came with any and most all desserts. It’s very simple, organic and very European B&B (bed and breakfast) type of dessert. そろそろ美味しい林檎の季節は終わっていますが、、 週末に通う八百屋の土曜日の特売日には1000円毎に林檎一個サービスで頂けるのです。タダって何気に嬉しいものでアッいう間に冷蔵庫には林檎がたくさんゴロゴロしているのを発見。 さぁ〜、、こうゆう時は新レシピに材料を使います。 なんか惜しげなく、いつもと違い路線でちょっと冒険できたりもします。 そうは言っても主人も食べてくれるようなものでなくてはいけないので今日はアイルランド時代、学食で良く出てくるカスタードを使ったレシピでつくってみました。 とっても素朴な田舎風のお菓子です。ヨーロッパのB&Bで出てきそうなレシピでパクパク食べれちゃいます。 Apple Custard Squares Recipe – 3 medium size apples 65g cake flour …

Chocolate Twist Bread

Chocolate Twist Bread | チョコレート ツイスト ブレッド

Brioche…..it’s an egg bread integrated with chocolate and almond cream. Off hand, it may look difficult to make but not really …. if you get the hang of making breads and having prepared the ingredients in an orderly manner. Since breads can be stored frozen, I personally like to have sweet breads in the freezer for busy mornings or when I feel tired – to boost my sugar levels in the morning to get going and this is definitely one of the breads I like to keep in stock. ブリオッシュで作るチョコレートツイスト。 もともとはvivianさんの(コーヒーツイスト)レシピをベースに改造したものです。 難しそう?素材の準備がちょっと面倒くさいかもしれませんが、パン作りは慣れかな?必要な素材が揃っていると意外に簡単に色々なパンが作れます。ブリオッシュ生地ですので冷凍しても便利です。スイートブレットは時々作って、フリーザーに保管して一個ずつ食べるのが好きなのです。 冷凍したパンは、、 自然解凍してフォイルに完全に包みオーブントースターで15分ほど熱すればホカホカのパンに戻ってくれます。ちょっと冷凍しすぎてしまったり、パンが乾いているなぁ〜と感じたときは少し霧吹きをして同様に焼くと殆どのパンは元通りに戻ってくれます。 It’s quite rewarding bread. Give it a try!!!! This is a different version using the same dough but adding raisins and fruit instead of the chocolate sheet. 別verのパンで、、チョコレートシートの変わりにレーズンやドライフルーツで構成してみました。これも自然な甘味で美味しかった〜よ。 <Chocolate Twist Bread> – a Brioche Bread Recipe – Bread Flour (100%) 250g Salt (1.6%) 4g Sugar (12%) 30g Honey (2%) 5g Dry Yeast (1%) 2.5g Eggs (20%) 50g Milk (44%) 110g Unsalted Butter (20%) 50g – mix in with the dough Chocolate Sheet <Chocolate Sheet> Recipe – 1 Egg Sugar 50g Milk …

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Juicy & Tender ! White Chicken Sandwich | 超柔らか〜い!鶏胸肉サンドイッチ

Red meat or white meat? The  ‘red meat’ gets the majority of votes, ‘white’ never gets even a glimpse of glory. We all know….white meat is more healthy than red…. but only except for the minority of genuine chicken lovers…. or California where fitness, beauty and health is like a contagious disease….. CHICKEN BREAST IS TOO DRY!!!! is a natural response. Well…here is a introduction to ‘magic cooking – how to make juicy, tender white chicken breast’.  It’s simple and of all, it truly works. I’m not selling the idea for money so just give it a try and your idea towards ‘dry white chicken breast’ will vanish – totally!!!! Turn your chicken breast into a ‘CHICKEN BREAST SOFT JUICY STEAK’ and knock out some few pounds or become an satisfying diet helper. Ooops….my story was supposed to be about this sandwich but superb meat = superb sandwich!!! (This magic cooking was introduced couple of years ago in a Japanese TV program callled ‘tameshite  gatten’ by NHK). 外国ではチキンの肉を『白肉(white meat)』か『赤肉(red meat)』、どちらにしますか?という表現を使います。 白肉はムネ肉のこと。赤肉はもも肉のこと。 ムネ肉は健康にはとってもいいと分かったいるけど、どうもパサパサ、もさもさしているから嫌い〜という意見、多いのではないでしょうか。我家の主人もその一人。 うちの主人なんかはムネ肉は鶏肉だと思っていなかったというのですから鶏さんにはとっても失礼な話です。 しかし、、 『ためしてガッテン!』の番組で紹介された魔法の料理法を会得してから『鶏肉のステーキ』は本当に別物になりました。簡単な準備方法でムネ肉が柔らかく、ジューシーで本当に別物の様に思えます。薄切りにして軽く小麦粉をはたいてソテーにしてもいいし、卵にくぐらせてソテーにしてもいいし。美味しいバゲット(むふ、我家は自家製です)に挟んで好きな具材を挟めばとっても美味しいバゲットサンドの出来上がりです。これからの季節、アウトドア活動、キャンプなどにも便利。 …

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Bento Box | お弁当箱

Bento boxes apparently  seem to be spreading as an international word just like karaoke, kawaii and sushi, thanks to the French who felt the art in Japanese Packed Lunch Box – Bento Box. Yes indeed, Bento Boxes come in a variety of artful form, of course the Kyoto people make the most beautiful and also expensive lunch boxes which is fun to explore their way of combining the food. Mine is just a simple, everyday Mom’s sort of thing. Salted salmon and shiso leaf and thin sliced eggs over rice. It is just packed into a wooded Bento Box which we often bring when we go mountain climbing.   お花見の季節になると取り出す『木のお弁当箱』。 大したお弁当じゃございません。 この器に入れると美味しそうに見えるのはハイ!器のせいです。 ありがたい話です。    

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Egg Custard with Cod Milt & Tuna Sashimi Bowl | 白子入り茶碗蒸し、マグロ漬け丼

A glimpse of our dinner table. Some homemade foods on a Japanese dinner table may seem like slightly ‘exotic?’  delicacies to some but this is a seasonal easy Washoku dish. Egg Custard Bowl with Cod Milt Egg custard bowl which is called ‘chawan(bowl) mushi(steam)’ is an easy dish which is similar to making a egg custard pudding but the washoku makes this as an appetizer and seasonal foods are incorporated inside the custard. I’ve used …… ‘COD MILT’. What’s ‘COD MILT’ ? Cod milt is a ‘sperm’ of a cod; snow white, soft, rich in taste similar to a Foie gras or even pork liver. Incorporating this cod milt into the egg custard bowl (chawan mushi) made with dashi (see my July 1st 2014 blog post) . You will find various recipes on Chawan Mushi if you are a egg lover which can be combined with any seasonal foods, seafood or vegetables. Since ‘cod milt’ comes quite abundant during the winter months, it is one of my husband’s favorite food – the cold milt and …