This vegetarian sweet potato tempura sushi recipe is the perfect recipe for a date night in! It's the perfect gluten free meal prep recipe because it stores well and can be eaten on the go!

Delicious and quick Garlic Miso Chicken recipe. Ready in 25 minutes. No need to marinade, combine and cook. Now, that's a perfect recipe for your weekly recipe rotation.

This is a vegan version of Japanese Yaki Udon or thick udon noodles stir-fried in a savoury sauce with some veggies and tofu. It’s also totally up to you what kind of veggies you’d like to add in! It’s a great way to use up leftover produce you have.

キャロットケーキ。中学生の時に初めて食べて以来、私の大好物です。そのころから分量や手順を変えては作り続けること１０年。この写真のケーキで研究終了。ようやく私にとって完璧なレシピになりました。地味で目立たない焼き菓子だけど、本当に大好き。人参の色と栄養、スパイスの香り、ナッツの香ばしさと歯ごたえ、レーズンの甘みのアクセント、上掛けのチーズクリームのほどよい酸味。自分でケーキショップを開くとしたら、売れないとわかっていてもこの子を主役にしたいです。売れなくても私と息子が食べつくします・・（長男もこのケーキが大好き♪）でも、是非作ってみてください。分量通りで焼き加減さえ間違えなければ、絶品のキャロットケーキができると思います。秘密のキャロットケーキ。（直径１５ｃｍの丸型or長さ１８ｃｍのパウンド型１台）＜ケーキ...１０年かかりました・・・。秘密のキャロットケーキ。

NZにいた時、cafeで必ず頼んでいたキャロットケーキ。一口で十分なくらい甘いのから、バクバクと食べきれるものも....。今回は自分好みに、ずっしりしてても、甘さはグッと控えめで、しっとりにしました。クリームチーズがなんともいえない魅力を出しています。

オイルサーディンの缶詰をまるごと使った混ぜごはん。アジア料理のイメージが強い、パクチーをたっぷり使うと、たちまちポルトガル風の仕上がりに。

This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.

1年を通して買うことができる長ネギですが、旬は11～2月頃の冬。この時期の長ネギは最もおいしく栄養価も高くなります。薬味や鍋の材料として人気ですが、どうしても脇役になりがち。そこで今回は、長ネギを大量消費できるおいしいレシピをご紹介。青い部分を使ったレシピもあるので、余すことなく丸ごと1本楽しみましょう！

A sample news article build with AMP.

揚げて色が鮮やかななすに酢を合わせることで、さっぱりとしたサラダになります。料理の味を深める酢を使いこなす基本レシピを、料理研究家の大庭英子さんに教えてもらいました。

Cross over into the New Year with the Japanese tradition of eating a piping hot bowl of soba noodle soup called Toshikoshi Soba. This simple Japanese noodle dish will melt away the hardship of the past year and welcome the new journey ahead!

When I was a student, we had a Japanese student stay with us briefly. She cooked us lots of amazing meals. It was my first experience of how interesting Japanese food could be. Often Japanese restaurants have not seemed as good as her dishes. Junko never made me Japanese curry but it is one of the more pleasing Japanese dishes I have had in restaurants. So I was keen to try it at home. Sometimes it is only in making it myself that I understand a dish. Indeed understanding how Japanese curries differ from others I have had came from making it. It is more like an Indian curry than a Thai curry but is made like a soup with a lot of the flavour and texture coming from stirring in a roux. I followed the recipe by Rika of Vegan Miam. She has such lovely photos that draw me in. Then, the geek in me wanted to check if her recipe was typical. So I did a quick search for other Japanese curry recipes. I was surprised to read that many people just buy the roux rather than making it. I was happy to do as Rika did and make it myself. I was interested that recipes for Japanese curries suggested different flavourings to add including Worcestershire sauce, red wine, apricot jam, miso, maple syrup, ketchup, honey and chocolate. I would like to try it with chocolate one day. This curry had some apricot jam that was on hand. More mysterious was the Oriental curry powder that Rika used. I have never heard of it and just used the Keen's curry powder that I had in the cupboard. Our curry was quite hot, though not unpleasantly so. A few people noted that Japanese curries are quite mild. So I checked for Oriental curry powder in the supermarket and only found a roux for a Japanese curry. But as it had palm oil and MSG I don't know that I will be rushing out to buy it. We ate this on the school holidays. It was a chaotic night after a trip to the park with Sylvia's school friends. I searched high and low for black sesame seeds but they were nowhere to be found. I discovered them in the back of the cupboard last night. Maybe it is a sign that I need to make Japanese curry again. I am sending this curry to: Vanesther of Bangers and Mash for The Spice Trail. This month the theme is favourite spice mixes. Kimmy of Rock My Vegan Socks for Healthy Vegan Fridays #43. Simona of Briciole for My Legume Love Affair #82 which is coordinated by Lisa's Kitchen. Jac of Tinned Tomatoes for Bookmarked Recipes. Carole's Chatter for Curry on Friday. More Japanese-style recipes: Avocado, pickled ginger and tofu soba noodle salad (gf, v) Japanese snow pea salad (gf, v) Japanese-style pumpkin, sprouts and tofu soup (gf, v) Sushi stack with carrot, tofu omelet and avocado (gf, v) Sushi with sticky walnuts and edamame (gf, v) 'Teriyaki' tofu with brown rice and kale (gf, v) Japanese Curry Adapted from Vegan Miam serves 4-6 1-2 tbsp any neutral oil (I used rice bran) 1 large onion, thinly sliced 2 large carrots, cut into chunks 2 garlic cloves, finely chopped 4 cups water 2 large potatoes, cut into chunks 1 small apple, peeled, and grated 2 tsp curry powder* 1/4 cup tamari 1 tsp salt, or to taste 125g tin of corn kernels, rinsed and drained 300g pumpkin, peeled and cut into chunks 1/2 cup frozen broadbeans (or edamame) Roux 3 tablespoons neutral oil (I used rice bran oil) 1/4 cup plain flour 1-3 tsp curry powder* 1 tbsp tomato sauce (ketchup) 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tsp apricot jam Garnish 2 spring onions, sliced black sesame seeds Heat oil in a stockpot or large saucepan. Cook onion and carrots for 5 to 10 minutes until vegetables soften. Stir the garlic in for a minute and then add remaining ingredients except broad beans. Bring to the boil and simmer for about 10 to 15 minutes or until vegetables are tender. Meanwhile make the roux. Stir together the curry powder, tomato sauce, Worcestershire sauce, and apricot jam and set aside. Fry together the oil and flour until it slightly browns and smells cooked. Add the curry powder mixture and stir until smooth. Add a ladleful or two of liquid from the curry and stir roux until smooth. Tip roux into curry and also add broad beans. Gently simmer a few minutes, stirring frequently, until roux incorporated and broad beans warmed through. Garnish with spring onions and black sesame seeds if desired NOTES: For traditional curry, use a Japanese Oriental curry powder (such as S and B). I used Keens curry powder which is more Indian. It worked well but was quite spicy with 1 tbsp of curry powder in the roux. Perhaps less curry powder is needed with Keens, hence my suggestion of between 1 to 3 tsp depending on the curry powder used. On the Stereo: Born to Die: Lana Del Ray

BBQ味のローストポークのレシピです。特別な調味料は必要なく、とても美味しく香ばしく焼き上がります。オーブンがなくてもトースターで焼けます。

Kinpira gobo is a quick and easy side dish and a staple in Japanese homes. Made with burdock root and carrots in a sweet and savory sauce, this crunchy side is nutritious and delicious! Perfect to serve with Japanese meals and put in bento boxes!

Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.

タイの春雨サラダ「ヤムウンセン」。ほどよい甘酸っぱさと、パクチーのさわやかな香りがくせになります。

夏から秋にかけておいしいなす。煮込み料理や焼き物はもちろん、サラダやスイーツまでアレンジを楽しめる。そんなプロの料理家たちの簡単でおしゃれなアレンジレシピを伝授。

白ナスのステーキ。食の世界の第一線で活躍するスペシャリストが、あなたの特別な時間のためのレシピやテーブルコーディネートをお届けします。美膳で、これまでにない“美しくおいしい料理”の数々をご堪能ください。

「豚こま南蛮漬け」のレシピと作り方を動画でご紹介します。片栗粉をまぶした豚こま肉をフライパンで焼き、玉ねぎ、ピーマン、にんじんと一緒に南蛮酢に漬け込むひと品。さっぱりとした味わいで、おつまみにもごはんのおかずにもおすすめ。冷やしてから食べてもおいしいですよ。

Tasty marinated soft boiled eggs with custard-like yolks that are perfect for ramen or, breakfasts, snacks, lunches, salads, etc.

今日のごはんこれに決まり！Mizukiのレシピノート500品内容・詳細はこちら→☆☆Amazon 楽天ブックス￣￣￣￣￣￣￣￣￣￣￣￣￣￣￣￣Instagram→☆☆☆YouTube→☆☆☆おはようございます☺️今日ご紹介させていただくのはとろ〜りチーズがたまらない✨\ ひき肉と

今回は、「オートミール」の人気レシピ22個をクックパッド【つくれぽ1000以上】などから厳選！「オートミール」のクックパッド1位の絶品料理〜簡単に美味しく作れる料理まで、人気レシピ集を紹介します！ヘルシーで美味しいオートミール料理を作ってみましょう。

料理上手たちを訪ね、ふだんの暮らしの中でよく作っている“手間をかけずに”ちょっとしたアイデアで美味しくできる手料理を教えてもらった。みなさんのとっておきのスパイスカレーのレシピを教わった「Spice Curry Book」から、タブラ奏者のユザーンさんの「ベンガル風チキンカレー」のレシピをご紹介します。 苦味 …

昔懐かしい給食のイメージが強い「コッペパン」ですが、専門店がオープンするなど人気を集めています。シンプルで素朴なパンだからこそアレンジがしやすく、いろんな具材を挟んで自由にサンドも楽しめます。小腹が空いたときにやおやつにもうってつけ。今回は、基本のコッペパンの作り方とアレンジレシピをご紹介します。

いつも見て下さって本当にありがとうございます！！↑これまでのレシピ一覧はこちらから♪おはようございます！本日も徹夜明けな感じの朝です。地蔵さま、夜になると元気…

つるんとした喉ごしがおいしい杏仁豆腐は、夏にぴったりのデザートですね！本日は杏仁霜（きょうにんそう）を使う本格タイプからお気軽に作れるものまで、さまざまなレシピをご紹介します。杏仁豆腐の上にフルーツを乗せると、色鮮やかでとてもかわいい一品になりますよ！

6月。 そろそろ雨の季節。 おうちでのんびり過ごす雨の日。 おやつの時間もゆっくりとたのしんでくださいね。