Tuesday, December 30, 2008

Clear vegetable soup in oven 12/29/08


Busy, busy, busy.
Why the end of year is so busy.
I love cooking, but I can't concentrate on cooking in these days.

So I will show you easy cooking dish tonight.
This dish is same way as simmer with low heat.

But, after you set up the timer of your oven, you can do whatever you want to do.
You don't have to warry about fire.
Eapecially when you cook with oven, you can make clear, clear beautiful soup.

Clear vegetable soup: 1 onion (cut into 4 portions), 8pc cherry tomato, 3 stick celery, 4 mushroom, 1/4 cabbage, 3 cups chicken bouillon, 1/2 tsp salt, 1 laurel leaf.

Direction: Put all the ingredients into a heat resistant oven pan ~ heat (high) and simmer ~
boil ~turn off the heat ~ covered and place the pan inside of the oven for 50 min
with 280F ~ done and enjoy!



See you next new year.


Keiko

Saturday, December 27, 2008

Sushi party 12/26/08

I made sushi roll for my friend's party tonight.
Some people can not eat any raw fish, so every rolls have to be made with cooked fish.

So, I didn't go Japanese market, I went to "sprout market"in my neighbor.
I got a beautiful salmon, cream cheese, cucumbers, avocado, and imitation crab.
With my brown rice, I can make crunchy roll, california roll, philadelphia roll and salmon skin roll.


I used soy bean wrapper for philadelphia roll instead of nori (roasted seaweed).
They have sesame, green, orange, pink and yellow colors.
They looks so beautiful with combination of fish, vegetables and rice.

Tonight, I will show you how to make brown sushi rice. (crunchy roll)
You know how to make my brown rice (please check my blog)
Brown rice for sushi : For steamed brown rice made with total 4 cups of brown rice and sweet brown rice.

Sushi vinegar sauce : 6 Tbsp rice vinegar, 3 Tbsp sugar and pinch salt...........Mix well

Direction: pour the mixture sauce to the hot steamed brown rice from the edge in circular motion ~ mix with side ways cutting motion to prevent the rice from becoming mushy
~ let's cool it down for a while and "body temperature" is the best for sushi rice.


My favorite philadelphia roll : Of course, fresh raw salmon, 2 Tbsp cream cheese, cucumber (thin cut), 2 Tbsp salmon egg ( for decoration on the top of rolls), little avocado (thin cut), 1 pc soy bean wrapper.

Delicious brown rice sushi rolls.


Enjoy!

Keiko

Thursday, December 25, 2008

JAPAN-EASE 90days of quick & delicious diet recipes


Book order

My family 12/24/08

I would like talk about my family today.
Almost 60 years ago in Japan,most father were majestic and they had power of determination for anythings in family.

Especially my father was a typical "samurai" style person to our family.
His words to my mother are "Tea, beer, lunch, dinner, bath",5 words only,that all.

That mean "bring the tea or beer for me now" " I want to eat lunch or dinner now"
" I want to take bath now, so check the temperature and bring my towel"
My mother answered "yes", then she have to move right away.
Even she was doing something for her children,
she have to stop it and do whatever my father want to do.
Yes! just like his maid.

So, when my father was not home, we were wheedling children to our mother,
or I could fight with my brother and sister with enjoyment.
My mother and our children had pleasant time together without my father.

But, since we hear the sound of entrance door open, all children run away to the rooms and pretend like studying. We could hear the voice of my father "bath" to my mother.

I don't understand how they could make three children together.

Anyway, we couldn't talk back to my father in any case.
His answer was last decision for our family.
And sometimes my mother and our children got acts of his violence.


I was a different Japanese girl.
I start to talk back to my father when I start to understand about our human relationship.
Only my father is working for our family, so we can eat and live in our house.
My mother never divorce with my father because she can not go back her parent's home.
Her eldest brother kept their family name, house and business.
No place to live for my mother and his brother got huge family.
When I waked up for restroom in midnight, I saw my mother was crying at the corner of the kitchen so many times.

I talked to my mom "why don't you get divorce and get marry with another man."
She said to me " I can bear anything for my children, at least until my girls can get marry with nice family"
That time, marriage mean matching of one family and another family.
My father had pretty good name as a famous CPA.

Whenever I talk back to my father, he hit my face and he said"if you don't change your disobedient behavior to the men, your future husband will hit you."
My father want to say " he try to change my disobedient behavior with his violence now, otherwise my future husband will give same violence to me."

What kind of world is this!

I learned from my father so strongly, " even women should make money and express their ideas to anybody and anytime."

"Freedom mean responsibility"


Now I understand my father loved me so much with his age's way.
He didn't know how to express his love to our family, he grow up also with his age's way.
I am so appreciate for my father because he made me so independent woman.
May be too independent.

I am still a single mother.
But I had a wonderful family with my son.
We can talk, give a hug and laugh each other.
And I can say to him " I love you so much and I can die for you anytime"

I think, may be my father felt something different feeling for my future.
I know I couldn't come to L.A all by myself without my father's nurture.

My father live in the heaven now.
I talk to my father and read the sutra of buddhist every days.


" I love you dad"


Have happy holidays everybody!


Keiko

Monday, December 22, 2008

Sauted beef tongue 12/21/08

I love seafood.
I owned sushi bar for 20 years in CA.
So, I could eat very fresh fish like tuna, yellow tail, albacore, salmon, halibut, mackerel,
and shell fish, squid,octopus, scallop.
I could eat them with raw for every days.
Only that part, I miss my restaurant business.

Beef tongue is my favorite part in beef.
Whenever I cook tongue dish with my teppan grill plate, my boys become to be my rival,
because they eat so fast, so much for my favorite beef tongue.
So, I made sauted tongue with onion and bell pepper tonight, and served with separate dishes.
I could enjoy my tongue dish complacently.

With this amount of beef tongue, I could eat 2 bowl of brown rice.
Oh, my stomach is too much happy.
Please don't gain weight tomorrow.


Sauted beef tongue: 5oz thin sliced tongue, 1/2 onion, 1/2 bell pepper 2 Tbsp oil.

Sauce: 3 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp lemon juice, 1 Tbsp sugar,
1knob ginger (grated) 1 clove garlic (thin slices), 2tsp sesame oil.......Mix well


Direction: A frying pan + oil (medium heat)~just saute the vegetables and pour the sauce ~ coat the vegetables with the sauce ~transfer to the plate ~ same frying pan (after wipe off) ~ add oil + the tongue ~ saute the one side well and turn it over ~ saute the other side lightly ~ apply the sauce and coat the tongue well ~ done!


This dish is so delicious with rice, so be careful for your over eating.

See you next time.


Keiko


Saturday, December 20, 2008

3 pages article for my book and my story

I can't talk about food tonight, because I am so happy with 3 pages article with color pictures for my recipe book. This week, I got a phone call from a traditional news paper company.

They are interesting about my recipe book and they want have a interview with me.
Sure, I said "oh, this is wonderful". On Thursday, a intelligence lady and a photographer came to my house and I talked about my book and my dream almost for two hours. They enjoyed with my food which I cooked "brown rice sushi rolls" and "steamed salmon and mushrooms".

Oh, someday I will show my recipe of "steamed salmon with vegetable" at this blog.
So easy, quick and delicious dish for you. Sometime,my son cook this dish in NY.

Anyway, the article came out today and that was a wonderful surprise for me.
Almost 3 pages, They talk about my life, career, dream and recipe book with color pictures.

How I am a lucky person!

I am looks "nice" on the picture of newspaper.
I hope more people can buy my recipe book for their healthy eating habit.
I have confidence for the taste and quickness of my recipes.

You know, somebody talk about you with beautiful words, that make you so proud of yourself.

So, I am so happy tonight and I have to toast for myself with my favorite wine.



Good night!

Keiko



Thursday, December 18, 2008

Tempura soba noodle soup 12/17/08


I made soba noodle soup with vegetable tempura for lunch today.

I love mushroom tempura with a lot of grated daikon (white radish) and tempura sauce.

I went to Japan in this summer with my vacation.
I went to a very famous tempura restaurant, called "Tenichi" in Ginza Tokyo.

I saw the pictures which Henry Kissinger, President Clinton and another famous politicians were eating a huge shrimp tempura at this restaurant.

In here, they served a lot of grated daikon with the tempura sauce.

I was surprised with the amount of grated daikon, not only like 1Tbsp, they serve like 1 cup of grated daikon for each customer's tempura sauce.

That was so delicious!

So, since then I make a lot of grated daikon for my tempura. I love the"Tast"


I will show noodle soup recipe for you today.
This recipe is good for soba, somenn, udon noodle soup.
Especially in winter time, we love this noodle soup for lunch.


Noodle soup: 4 cup water, 1Tbsp dashi powder, 3 Tbsp cooking sake, 3 Tbsp mirin, 1 Tbsp soy sauce, 1/2 tsp sugar, 1/4 tsp salt.


Direction: a pan + water ~ boil ~ add all the seasoning ~ add the steamed noodle ~ done!


* I put all my vegetable tempura on the soba soup for my blog picture,
but you should enjoy with putting the tempura on the side dish and take it to the soup one by one, otherwise the tast of tempura will become soggy.


Enjoy !


Keiko

Tuesday, December 16, 2008

Kimuchi Pot 12/15/08


We had a very, very cold day today, heavy rain for all day.

We are so spoiled with beautiful weather for all seasons of the year in L.A.
I love to see the rain, but I am not so good with the cold weather.

So I cooked "kimuchi Pot" tonight.

This is a Korean dish which Japanese people love to eat in winter time in Japan.

This pot make our body and stomach so warm and happy.
My boys who came from China and Turkey got enjoyment with this "spicy hot pot", even they ate this pot for the first time.


Kimuthi Pot: 7oz pork loin (thin slices), 5oz kimuchi, 1/4 nappa (cut coarsely), 1/5 daikon(half moon), 1 tofu (cut in 8 pieces), 4 pc mushrooms, 1bunch green onion (cut into 2 inch), 2Tbsp sesame oil, 4 cup water, 2 Tbsp dashi powder, 1 Tbsp chicken powder, 2 Tbsp kotyujyan (hot pepper paste), 1 Tbsp soy sauce, 1 Tbsp cooking sake, 1~2 Tbsp sugar (mirin), 1 Tbsp grated ginger, 2 Tbsp garlic (fine chopping), 1 Tbsp sesame seeds.



Direction: Earthnware pot (medium) + sesame oil + pork ~ stir fry ~ add the kimuchi ~ stir fry ~ add the water ~ boil ~ add all the vegetables (except green onion) and tofu ~ add the kotyujan and all the seasonings ~ simmer ~ add the green onion and sesame seeds ~ done!


* You can find kotyujan at Asian market.

This pot is the best dish for cold, windy day in winter.

Enjoy !


Keiko

Monday, December 15, 2008

Brown rice 12/14/08

I would like to talk about brown rice today.
When I was young, I didn't like brown rice because texture was unpleasant for me.
Since I found out "sweet brown rice", I am enjoying delicious brown rice.
Even for sushi, I use this brown rice. One thing you have to soak it for 2~3 hours at least.
I prepare the day before night time and cook in the next morning.
This brown rice is so delicious, please try to cook for yourself.
You will appreciate to me!

Brown rice: 2, 1/2 cup sweet brown rice, 1, 1/2 cup brown rice, 4, 1/3 water

Direction: Wash the rice in cold water and stir it and pour off the water ~ repeat this action 3, 4 times until the water become clear ~ soaked the brown rice with 4 and 1/3 cup water for 2,3 hours ~ just cook it with your rice cooker ~ after you cooked the brown rice, leave it to settle with the cover for 20 min.

Enjoy!


See you tomorrow.


Keiko

Saturday, December 13, 2008

Teppan yaki and Tough times of your life

I made "Teppan yaki" tonight.
This dish is so easy to prepare, you just cut all ingredients.
I got this portable electric teppan grill at Macy's for only $40.

You can enjoy "Teppan yaki" with your family without your long cooking time.


Dipping sauce: 2 Tbsp oyster sauce, 1 Tbsp Soy sauce, 1 Tbsp olive oil, 1 Tbsp vinegar, 2 Tbsp sugar, 1Tbsp grated garlic, 2Tbsp grated onion. Mix well.

Life is tough.
I always tried to challenge for my new world in my life.
I had 2 restaurants and 2 houses already by 28 years old in Japan.
I was very comfortable there, but I decided to come to L.A all by myself, just because I couldn't forget this beautiful blue sky and endless free way to reach the sky. I came to L.A before the year of summer by my vacation, I just fall in love to L.A in seconds.
I went back to Japan, but after that, I could not stop thinking about L.A for all my 24 hours.
Yes, even I was sleeping, I was watching the dream of this blue sky.

After I die, if my god ask me about my " most memorial day in this life", I will pick the day of "my son was born" as my best day and as second, the day " I came back to L.A with my strong decision of never going back to Japan again until my dream come true"

I really feel so happy and lucky with this strong decision now after almost 30 years later.
But my first 5 years were very tough for me.
My story will never end if I keep talking about my 30 years, so I stop this story now tonight.

One thing I would like to say, you will learn so much, so deeply, so seriously about your life from your tough times.
When I saw some people were laughing loudly from their heart, I thought to myself,
"could I have the kind of day which I can laugh from my stomach and heart in my future?
May be never happen to me again."

But don't worry, you will have the kind day which you are laughing and smiling so hard with dancing yourself after your tough time is over.

If you don't run away from your tough things and try to fight with your best at the time.
See you tomorrow.
Keiko

Japanese curry 12/12/08


I made Japanese curry tonight.

When I was a small girl, curry was a special dish for me and my sister.
Even, we go out for a family restaurant, I always ordered "curry".
In Japan, around 1950~60 years, we couldn't have luxurious life or foods like right now.
So, "curry" was special dish for us. Also I remember "beef" was so expensive, my family could make "sukiyaki "only 2~3 times in a year. How wonderful good old days, we could be so happy and start singing with small, small things.

My favorite curry, Thai green curry, red curry are delicious. I love Thai foods.
I can't find magnificent delicious Indian curry in L.A.
So, I cook my way's curry with chicken, pork, beef and sea food.

Tonight, I made chicken curry.
I always put "secret ingredients" for my curry.

Dark chocolate, grated apple, butter, instant coffee, yoghurt, oyster sauce, worcester sauce, soy sauce, garlic, ginger, red pepper, tomato, soy milk, sugar, honey.

These are my "secret weapon" for my curry.

I don't put all things to my curry, you have to choose which one is good for each ingredients curry.
I don't want to show you which one I put for this chicken curry, this is my "business secret".
No, no, just kidding, I will show some of my secret weapon for tonight's chicken curry.


Chicken curry: 10 oz chicken thigh (cut coarsely) 1 onion (thin slices), 2 potato (rolling wedge), 2 eringi mushroom (round), 8 cherry tomato, 1knob ginger (grated), 3 clove garlic (grated),1Tbsp crushed dark chocolate, 1tsp sugar, 1Tbsp oyster sauce, 2 Tbsp soy sauce, 4 cup water, 2 Tbsp butter, 1 Tbsp oil, 3 pc curry mix, 2 Tbsp curry powder, black pepper.


Direction: Put the onion with butter and soy sauce in a plastic bag and cook for 8 min in microwave oven. Heat (medium) + a frying pan + oil + chicken ~ fry ~ nicely browned ~ transfer to a pan ~ a same frying pan ~ add all the vegetables ~ stir fry ~ transfer to a pan ~
add the water ~ add all seasonings and condiment ~ simmer for 30 min~ 1 hour ~ done!

Enjoy with brown rice.


See you tomorrow.


Keiko

Friday, December 12, 2008

Somen miso soup 12/11/08

My boys are so busy for final examination now. So I will show my memorial miso soup tonight.
April 1986, I opened my Japanese restaurant in CA. That time, sushi and another Japanese dishes were not so popular, only in Hollywood or downtown L.A area, we could find a few Japanese restaurants and some girls were wearing Japanese kimono as uniform.

We have venerable 6 colleges, and very conservative people live in our town. I decided " no kimono" they are not active uiform, "no tofu and seaweed for miso soup". Most Japanese restaurant put same things for miso soup, so American people think that is only miso soup. I wanted put something unique ingredeint for my miso soup. Somen is delicious thin noodle and we eat somen in the summer as cold dish.

I think, even now you don't see somen miso soup at any Japanese restaurant in America. We served special " somen miso soup" to 200 customers every days for over 20 years.

All my customer loved, especially children come to my restaurant and talk to me " I was thinking about Keiko's miso soup whole day today". I was so happy to hear that kind of words from children because they are very honest for the taste. Don't you think, this soup looks "nostalgia for Mom's chest". I loved to eat this miso soup with the memory of my lovely small customers.
Somen miso soup: 1/2 pk dried somen ~ boiled it with package' s direction.
4 cup water, 1 Tbsp dashi powder, 2 Tbsp white miso paste, green onion.
Direction: Heat + a pan + water ~ boil ~ add the miso with a small strainer (low heat) ~ add the dashi powder and boiled somen ~ simmer for 2, 3 min ~sprinkle on the green onion ~ done!
* Dashi powder: We call " hondashi" (bonita fish granulated soup stock). You can get any Asian market. They have so many brands for hondashi and miso paste. You find out which one is your favorite for your Japanese foods.
See you tomorrow.
Keiko

Thursday, December 11, 2008

Sukiyaki 12/10/08

Tonight I made sukiyaki, I have 3 kind of recipes for sukiyaki.
For my restaurant business, for my family, and for my diet recipe book.
My friend, Won joined to our dinner tonight, he is a graduate school student of phd, and learning about political science philosophy. He used live at my home for one year last year, so he missed my dishes so much tonight. Sukiyaki is Won's favorite.
Tonight, I will show a simple sukiyaki recipe with seasoning of only soy sauce and sugar.

Sukiyaki: 12oz beef rump (thin cut), 1/4 nappa (cut coarsely), 1 onion (cut into half and cut to 6 against fiber), 1/5 daikon (half moons), green onion, any kind of mush room, udon noodle 2 Tbsp oil.

Condiment: Raw egg

Direction: Heat (medium) +a sukiyaki pan + oil ~ add the onion and hard part of nappa ~stir fry ~ add 1 Tbsp soy sauce and 1 Tbsp sugar ~simmer and wait for water come out from the vegetable ~ add the tofu and daikon ~ add 1 Tbsp soy sauce and 1 Tbsp sugar ~ simmer, add the soft part of nappa, mush room and beef ~ add 1 Tbsp soy sauce and 1 Tbsp sugar ~ simmer ~ add the green onion ~ move the sukiyaki pan to the portable gas stove on the table.

Each person take the food from the pan and enjoy with beaten egg, and as finishing, add the udon. Any time, the taste get weak, please add 1 Tbsp soy sauce and 1 Tbsp sugar.

Today, I don't have too much time to talk about life, I think every body have good days and bad days.
For bad days, I try to count my thankful things with my loud voice, "I can see this beautiful sky, I can hear the bird' singing, I can feel this lively wind, I can cook something delicious food,
I can try to smile even I don't want to, my family and friends are fine, we are not under the war, so nobody try to kill me today, that wonderful! " Then I said to my god " Thank you so much, I appreciate it and I try to pretend like so so happy only today. Smile, smile. I know, you will give a good day for me tomorrow." Then my heart start to get peaceful again. I don't have too much wrinkle for my face because I think this trick is working for me.

See you tomorrow.

Keiko

Tuesday, December 9, 2008

Pork cutlet and Philosophy 12/09/08

I made pork cutlet which Japanese call " Tonkatsu", cabbage salad, tofu and egg soup and brown rice tonight.

I started this blog as " Food diary" for my son who live in NY. So he can see the picture and my recipe, and then I hoped that he can cook for himself. But he sent a e mail to me in this morning and he say " Mom, you have to write your philosophy and encourage the young people."


I came to America all by myself about 30 years ago from Fukuoka Japan, I started everything below zero, no house, no credit, no friends, no family, nothing. I didn't get marry with American man which was easy way to live in America at the time. I am still a single woman and mother. So my 57 years life time was not so easy life. I learned so much things about life in America. I always fight with my best power for many, many problems and struggles about my business and myself. I didn't run away from my difficulty. Because that was my problem at that time of my life. I got stronger and stronger after each problems and struggles were over. The books of Marcus Aurelius, Dale Carnegie and Joseph Murphy are my best friends and bible for me all the time.

Now,my son is 26 years old, handsome, sweet, and he is a well balanced person with his mind, soul and body. Because I think, since he was 3 years old, he was watching his mother was working and running so hard inside of his mom's restaurant with her certain smile. I was a very strict mother.

I think all children should see how their parents are working so hard for their family.
The money which come from your parent are so valuable with the patience and sweat of your "Dad and Mom".

The story of tonight will be over, I have to talk about my recipe now.
I will talk about my philosophy again sometime.


Pork cutlet: 15 oz Pork loin (cut into 8 pieces), 2 Tbsp olive oil, flour, panko (bread crumb), 1 egg, pinch salt and pepper, 2oz camembert cheese (cut into 4 pieces).


Direction: Sprinkle salt and pepper for the pork ~ dust with flour and put the cheese into 2 pieces of porks ~ soak it in the beaten egg ~ coat with the panko well ~ heat ( medium) + a frying pan + oil ~ add the pork and fry for both sides until nicely browned ~ transfer to a heat resistant plate ~ cook for 3 min in microwave oven with no wrap ~ make sure inside is cooked ~ done! ~ garnish with fine chopped cabbage and apply the "tonkatsu"sauce. If you don't want to use microwave, cook inside your oven (broil) for 8~ 10 min.
See you tomorrow.

Keiko

Monday, December 8, 2008

Grilled pine mackerel & Miso cream cheese soup

Japanese people love salt-grilled pine mackerel with grated daikon (white radish).
We eat with soy sauce or ponzu sauce. when you cook grilled fish, important point is "high heat yet distance heat". So when I cook it by my oven, I move the rack to one lower position and broil it from the top heat.
I cooked mushroom sauce with olive oil, garlic and rosemary for young boys tonight.

I would like to show a special soup for you tonight. I can not stop my smiling whenever I cook this soup.
Looks is not so great, but taste is "smile". I have a delicious pot recipe with this similar soup.
Sometime, I will show you the pot recipe.

Miso cream cheese soup: 2 potato (cut coarsely), 1 onion ( cut coarsely), 3oz ground pork, 1/5 daikon (half moons), green onion, 6 cup water, 2 Tbsp chicken powder 1 tsp dashi powder, 2 Tbsp white miso paste, 1 Tbsp sugar (mirin), pinch salt,1 Tbsp olive oil, 2 Tbsp cream cheese.

Direction: a pan + oil + pork ~ stir fry ~ add potato, onion, and daikon ~ stir fry ~ add the water ~ boil ~ add the sesoning except cream cheese ~ simmer until the potato get soften ~ add the cream cheese and green onion ~ done! Taste it and make smile.
* Always remove the form.

You can use chicken (thigh or breast part) and pork (ham or belly part) instead of ground pork.

Please try to make this soup in cold day, this soup make you so happy for your stomach.

See you tomorrow.

Sunday, December 7, 2008

Chicken with herbs 12/07/08


I love to cook, but like tonight, I didn't want to use any pan, frying pan, then I cook something at oven.
Nice and easy oven dish and a seaweed salad, also left over soup from lunch and brown rice.

5 min for preparation and put the chicken into the oven, I just sit down and read a book.
I love oven dishes because looks good without cooking hard. Just I went to back yard and picked some herbs.


Chicken with herbs: 8oz chicken thigh, 2 Tbsp olive oil, salt and pepper, thyme, rosemary, basil.

Direction: place the chicken on a oven plate~ sprinkle the salt and pepper~ apply the oil all over and rub it~ put all herbs on it ~ cook for 15 min with 440F ~ done!

If you have some tomato, potato, apply the oil and just put it beside the chicken. You can enjoy delicious vegetables also. When I serve, I drop just a little be soy sauce on the chicken. Easy cooking but looks good! Oh, and of course delicious, you love it.

Try with pork (shoulder butt, loin part) also. When you make a party, this pork dish will be popular.

See you tomorrow.



Whole squid pot and mushroom 12/06/08

I made a whole squid pot tonight. Squid is wonderful ingredient for diet.
Low fat, low calorie, high protein. Also I love inner part of squid, Japanese call "wata"
Sometime, I make pasta dish and marinated fresh sqid with wata "shiokara", I made oven dish with "squid's legs and wata" tonight.

About mushroom, I love any kind of mushroom, enoki, shimeji, shitake, eringe.
Mushroom are low calorie, rich for fiber and vitamin b2, also helps prevent cancer.
I always freeze eringe and shitake and use them without defrosting for cooking.

Squid pot: 1 Squid, 1/2 pack Seafood mix, 1/4 Nappa (coarsely), 1/4 Daikon(half moon), 3 Eringe mushroom, 1/2 Tofu,
Harusame (yam noodle), Green onion, 6 cup water, 2 Tbsp chicken powder, 1 dashi powder, 1 Tbsp sugar (mirin), 1 Tbsp soy sauce, 3 Tbsp cooking sake.

Sauce: Ponzu sauce with grated daikon.

Direction: A pot+ water ~ boil ~ add all vegetables and tofu ~ add all seasoning ~simmer for 10, 15 min ~ add the squid, seafood mix and harusame ~simmer for 5 min ~ done!

* Always remove the foam.



Enjoy with ponzu sauce with grated daikon.

Friday, December 5, 2008

How to decide the dishes for tonight's dinner 12/05/08

I told you, I have two international graduate school students at my home.
Do you know how much they pay for me for each meal.
Dinner $6, Lunch $3, that all which I am asking for them. You know most college students don't have money.
And think about their parent, I can't charge too much. So I can't buy too expensive ingredients for meals.
Every day, I check inside my fridge, then I decide which dish I should cook for lunch and dinner.

So this blog's recipe will be very reasonable cost for ingredients.
Sometime I make big party for them, then you will see a lot of sushi menu.
Today I saw beautiful nappa and daikon in my fridge, I have to finish these ingrdients soon.
Tonight, I made "spicy ground beef with sunny lettuce hand roll", "Nappa miso soup", "Stir fried daikon skin with kelp".

When you cook turnip, daikon, carrot, don't throw away the skin part. you save it because the skin have nutritious. I always save about 7lb (thin cut) and cook by stir fry~ Add sesame oil + Daikon +1 Tbsp soy sauce+ 1 Tbsp sugar (mirin)+1 tsp dashi powder~ As finishing, add some seasoned kelp "Tsukudani" ( if you have).
this dish is so good with brown rice.
"Spicy ground beef with sunny lettuce hand roll"
Ingredients: 12oz Ground beef, 1knob Ginger(grated), 1clove Garlic (fine), Mix well before cook--{1Tbsp white miso paste, 1~2 Tbsp Tobanjyan (hot pepper paste), 1 Tbsp Soy sauce, 1~2 Tbsp sugar, 2 Tbsp cooking Sake}, 1 Tbsp oil
Direction: a frying pan+ oil+ ginger, garlic~ aroma~ Add beef~ stir fry~ briefly browned~ add all mixed seasoning~ stir fry~ OK, done.
Please taste it, my recipe is approximate which come from my sense and experience, so you can adjust your favorite way. Put some rice and spicy beef on a leaf of lettuce and wrap it and bite!
See you tomorrow.

Thursday, December 4, 2008

12/04/08 Japanese pot-au-feu

I made Japanese style pot-au- feu tonight.

I have two international graduate school students. One man from China and another one from Turkey. They are around 25 years old.

Could you imagine how much they eat. I will show you what I am cooking every day for them and show simple and approximate recipe.
Because, I cook any dishes with my sense for seasoning unless I decide to put the dish to my recipe book. So please make your own recipe from my basic recipe.

Ingredients: 4 chicken drumstick, 4 Eringe mushroom,1 Onion, 1/4 Cabbage, 3 stick Celery, 1/5 Daikon, 4 mini Carrot, 1 Potato, 2 Shitake mushroom. 6 Cup Water, 2Tbsp chicken powder, 1 Tbsp Dashi powder, 1 tsp Salt, 2 tsp sugar (Mirin), 1 Tbsp Sushi vinegar, 3 Tbsp Cooking sake (white wine),4 clove Garlic.

Direction: Water + Chicken powder + Dashi powder + Garlic~ Boil ~ Add all ingredients (keep medium heat) ~ Add all the seasonings~ Simmer for almost 20, 25 min.
* Always remove the foam.

Condiment: Mustard.

Soooo... delicious!
Especially soup and mustard combination.
My boys were so Happy!

See you tomorrow. KEIKO