Okonomiyaki - Cooked what You like.

Okonomiyaki (お好み焼き) is a Japanese dish consisting of a pan-fried batter cake and various ingredients. Okonomi means "what you like" or "what you want", and yaki means "grilled" or "cooked"thus, the name of this dish means "cook what you like". In Japan, okonomiyaki is mainly associated with Kansai or Hiroshima areas, but is widely available throughout the country. Toppings and batters tend to vary according to region.

How to make okonomiyaki:

1. mix well okonomiyaki flour (normal white flour), water and eggs.

2. add chopped onion, cabbage, and extra ingredients you prepared into a bowl of mixed flour 1.
3. heat up a pan or hot plate, put some cooking oil, then grill all of '2' in a bowl and make a circle shape.

4. after 3-4 minutes, put sliced pork on top of it and flip over.

5. wait few minutes until the ingredients are cooked.

Topping:

okonomiyaki sauce (Otafuku brand is popular)

mayonnaise

katsuo-bushi (dried bonito flake)

aonori powder (dried green laver powder)

Read more...

Kinoko Gohan

Ingredients:

uncooked Japanese rice
shimeji mushrooms (shimeji)
maitake mushroom (maitake)
carrot (ninjin)
ground chicken meat (tori-no-hikiniku)
aburaage
sesame oil
sake
soy sauce
water

Japanese mixed rice is cooked by boiling rice with sautéed dressings or with unsautéed ingredients. Sautéed dressings make the dish rich in flavor while the unsautéed variety lets the natural flavor of the ingredients come through. This recipe uses the dressing of sautéed mushroom and chicken to add a rich taste to the dish.

Read more...

Simmered hijiki seaweed

Hijiki is a type of seaweed and considered a health food. It’s rich in fiber and essential minerals such as calcium and iron. In Japan hijiki is eaten in a salad, cooked with rice, or eaten as nimono. Nimono (煮物) is a dish that is cooked in a soup with various seasoning. This ‘hijiki no nimono’ goes great with rice so make sure to cook the rice in time and eat them together! Packaged hijiki in supermarkets is black and comes in short strips about the size of a match.

Read more...

Harusome (yam starch)

Harusame noodles with rice vinegar dressing..

Read more...

Endo Mame.

Snack perfect for beers..

Read more...

moyashi salad

Combined the Moyashi,Cucumber and Ham with Ajipon.

Read more...

Nashi Pear.

The nashi pear, Pyrus pyrifolia, is sometimes called the Asian pear. It has been also called the Japanese pear, Korean pear or Taiwan Pear, as well as sand pear, apple pear, bapple, papple, and bae, from the Korean 배 or li (梨) in Chinese. In India is it called nashipati and in Bangladesh and Nepal it is called nashpati. Nashi pears are widely grown for their sweet fruit, a popular food in East Asia. They are sweet on the tree and are eaten crisp or else bletted.
Nashi pears generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. It is not a cross between apples and pears, as common names like apple pear may suggest, but its shape and crisp texture are reminiscent of apples. They are commonly served raw and peeled.

Read more...

summer veggies - NASU (eggplant)

Stir-fry EGGPLANT and topping the GRADED RADISH, KATSUOBOSHI(fish flakes) and add AJIPON(sauce made from citrus fruits, vinegar and soysauce).

Dekiagari! Ittadakimasu!

Read more...

Festival's Yakisoba.

It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with sosu, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.

Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or conbini (convenience stores).

Read more...

Sōmen

Sōmen are usually served cold with a light flavored dipping broth or tsuyu, and noodles are dipped into the sauce, not poured over like other foods. The sauce is usually a katsuobushi based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer time sōmen chilled with ice is a popular meal to help stay cool. Sōmen served in hot soup is usually called "nyumen," and is frequently served in the winter much like soba or udon would be.

Read more...

Chinese Dish, Chinjao ro su.

Ingredients:
beef or pork
green pepper
bamboo shoots
sake
oyster sauce
salt
soysauce
sesame oil
garlic
cornstarch
vegetable oil

Directions:

1.Cut bamboo shoots, green pepper and pork lengthwise in 1/2 inch strips.

2.Heat oil in lg skillet.
3.Saute Garlic.
4.Fry pork a handful at a time only long enough to change color.
5.Remove pork from skillet.
6.Saute the green peppers and bamboo shoots.
7. Add 3.
8. Simmer for 1/2 hour.

9. Add sake, oyster sauce, salt soysauce.

10. Add cornstarch mixture and cook until just thickened.

Ittadakimasu!!!

Read more...

Hello Kitty Kamaboko

Kamaboko is made from fish, they called it Surimi, fish paste, fish loaf, fish cake, and fish sausage=) It is served in noodles, soups and even in obentou!

Characters Kamaboko is one of kids favorites=) and so my daughter love this one=)

Read more...

Beef Bowl?? - Gyudon

Gyū means beef, and don is short for donburi, the Japanese word for "bowl".

Consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with soy sauce and mirin. .but instead of onion i used scallions.

Hai! ITTADAKIMASU!

Read more...

Red Bean Rice

A Japanese traditional dish.

Sticky Rice steamed with Azuki Beans.

Read more...

chicken simmered in soysauce

• chicken drumstick
• soysauce
• sugar
• mirin
• vinegar

Read more...

Mackarel in Miso (さばみそ）

Ingredients:

• fillets of fresh mackerel (さば)


• fresh ginger　(しょうが)


• sake 酒


• soysauce 醤油


• mirin 味醂


• sugar　砂糖


• water　水


• red or brown miso みそ
  

Direction:

1. Cut fillets crosswise in half.


2. Combine water, sake, soysauce, mirin and sugar　in a saucepan.Heat and simmer.


3. Add ginger and bring to boil.


4. Add mackarel and simmer for 10minutes. Add miso to liquid; stir well to dissolve.


5. Serve with Gohan=)

Read more...

Easy Ebi Chilli

COOK DO STIR-FRY SAUCE FOR"SHRIMP WITH CHILI SAUCE"
Simply mix ingredients, add sauce, and heat.Shrimp with chili sauce is one of the best tasting and most exquisite Chinese dishes. This"Cook Do"is a perfect blend of Chinese chili paste, garlic, tomato and other ingredients which gives you a restaurant quality dish at home in just minutes.

Ingredients*

• shrimp (えび）
• scallion chopped （ねぎ）
  

Directions:

(3-4 Servings)

1. Boil shrimp in water for 30 seconds and drain.
2. Heat 1 tbsp. of oil in a pan, add shrimp and stir-fry.
3. Add"Cook Do"and mix for 1 minute.
4. Add scallion, mix and serve.
   
   
   

Hai! Dekiagari!

Read more...

mango gogo.

Saw this Mango in supermarket..

Made from Philippines dakara kachatta! Amakatta yo!

Read more...

tonmokoroshi (toumorokoshi) by sari bear=)

Toumorokoshi means Corn. Good for Summer snack=).

Read more...

Fanta furu furu Shaker.

ima dai ninki desu! doko itte mo, supermarket toka jidou hanbaiki made urikire desu.. grapes and orange aji no jelly ga tsubushitara kuchi no naka tansan ga dekitekita..

Read more...

mini grapes.

Sarina loves this mini grapes. kuchi ni pittari hehe

Read more...

Oishii Yo!

means yummy,delicious, taste good etc....

im starting my food blog,junk food, japanese food, recipe, etc. etc....

yoroshiku desu!

Read more...

Pepsi Blue Hawaii.

New Flavor of Pepsi! Pineapple Lemon.

Summer ni pittari! atarashi no aji Pepsi,Pineapple and Lemon flavor..kaimono shiteru toki ni nanka mezurashii na iro to omotte,aji ga kinni natte kaimashita! Papa ni mo aji misete ageru..

Read more...

Mame Maki.

Setsubun no Hi is a Japanese Celebration to welcoming Spring. This celebration involves the custom of scattering soybean around called the Mame maki, in order to drive out any demons and to bring good fortune..

Papa bought the Oni mask with soybeans..

Read more...