Kamaboko, a popular seafood of Japan, also known as fish paste, fish cake, fish sausage and fish loaf, comprising the puree of white fish, flavored and rolled out in different shapes, is usually eaten as a healthy ... More »
Put the fish pieces into a blender and blend until they form a fairly smooth puree.
Transfer the puree to a mixing bowl and stir in the flour, egg whites, mirin or sherry, sugar and monosodium glutamate.
Beat briskly until the mixture is thoroughly ..
How to Make Nabeyaki Udon Noodle? Well, there are many ways of topping Nabeyaki Udon but here I am going to show the most popular way of topping that is shrimp tempura. One can alter the ingredients as per choice ad top the dish differently. In this How to ..
Every culture has its convenience foods. Having just returned from Japan, I’d like to share a Japanese quick meal, a simple noodle soup, using just a few ingredients from an Asian grocery. This main dish soup should take less than 15 minutes of total ..
Today, we will see how to make chawanmushi with lots of fillings. The excellent dashi brings out the flavor of the filling when steamed in small cups. This delicious recipe is also very simple to make, few ingredients prepared and placed in a cup of egg and ..
Today, we are going to see how to make Ozoni Soup or Japanese rice cake soup. Its clear look gives it a beautiful presentation. It is actually dashi stock with vegetables and chicken pieces. Ozoni soup is a traditional soup usually served on Japanese New ..
Today, we will be making a noodle dish with roasted pork ribs or yakibuta in Japanese. This irresistible dish has 7 distinctive toppings with a special ramen soup. The pork rib is tender and delicious to eat. Do not shy away from trying this noodle dish with ..
Cut softened mushrooms into thirds; combine with mushroom soaking water, bamboo tips and water chestnuts.
Cover, bring to boil and cook 10 minutes.
Add soy, sugar and mirin; cook 5 minutes, remove lid and let liquid boil away.
Cut chicken breast lengthwise ..
GETTING READY
1)Finely chop the dry Shitaki mushrooms and steam cook them
2)In a deep pot, take 225 ml water. Add thinly sliced cona yaku into it and bring water to boil. Now, remove the cona yaku from water.
3)In a bowl, mix together vegetable stock, soya ..
Cover dried mushrooms with warm water; soak 30 minutes.
Cover bean thread with warm water; soak 15 minutes.
Drain mushrooms and bean thread well and set aside.
Thaw fish, if frozen.
Put fish in colander or deep-fry basket; blanch by plunging into boiling ..
