udon noodles, dashi soup, soy sauce, mirin, salt, spinach, carrot, enoki mushrooms, wakame seaweed, kamaboko (Japanese fish cake), egg, long green onion, shichimi spice
Washoku (和食) is the traditional cuisine of Japan, and is translated as "Japanese food" or "Japanese cuisine."
Discover the beautiful and delicious world of Japanese cuisine, or Washoku (和食), and its place in history, geography, and culture.
Discover the beautiful and delicious world of Japanese cuisine, or Washoku (和食), and its place in history, geography, and culture.
料理家・フルタヨウコさんに教わる、改めて知りたい「和食のきほん」。定番の和食献立をもっとおいしく作るための、意外と知らないポイントを、料理別でご紹介します。今回は、魚焼きグリルを使
Deep-fried until crispy then soaked in a savory broth, tender Eggplant Agebitashi could be your new favorite way to enjoy Japanese eggplant. I lightly score the eggplant so it cooks faster and absorbs the delicious dashi and soy sauce flavors. {Vegan Adaptable}
Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya, Japan of broiled eel atop steamed rice with piping hot broth poured on top. It‘s the perfect comfort food on a busy weeknight!
Make restaurant-style sushi rolls at home with my easy Yellowtail Roll (Negihama Maki) recipe. Here, I dice tender yellowtail sashimi with green onion and wrap it in sushi rice and a sheet of nori seaweed. Enjoy it with soy sauce, wasabi, and pickled red ginger on the side.
Once I've given you Dashi recipe, I'm happy to share the other traditional Japanese recipe. Today, It's CHAWAN-MUSHI. It's easy! and Kids will love it! CHAWAN-MUSHI is a cup steamed egg custard. I would like you to enjoy flavor of Dashi! It's very mild and nice!!! Yummy! *Ingredients*2 servings (Egg custard) 1 Egg 150 ml (5oz :U.S. fluid oz) Dashi 1/2 tsp USUKUCHI (light colored and salty) soy sauce 1/4 tsp salt (Solid ingredients) boiled chicken MOCHI KAMABOKO Shiitake Mushroom YURINE(Lily bulb) and NAMAHU (only If you find at grocery) boiled Shrimp for 1 serving. (Topping) YUZU peel MITSUBA leaf *Directions* Preheat the steamer on high heat. 1. Cut into small pieces of solid ingredients. Dip chicken and shrimp into soy sauce. 2. Mix Dashi, Soy sauce and Salt in a bowl. Taste it and if you feel that just like a soup, it's perfect! Adjust taste if needed. 3. Beat Egg, Add Dashi mixture in the egg. Strain it with a strainer. Try not to bubble. 4. Place Solid ingredients in a small cup or mini casserole. 5. Pour the egg mixture to 3/4 of cup. and Cover the cup. cover the cup. 6. Reduce heat to low. Place cups into the steamer. Cover and steam for about 10 minutes. or until it is firm as like a silky tofu. Steam! 7. Garnish each cup with a YUZU peel and MITSUBA leaf. YUZU peel on! MITSUBA on! You may also put in such as a scallop, Crab meat! Buono! Yummy! OISHI!! Super Soft! I think Kids loves eggs! right? Japanese people feed this even for baby as a baby food. BUT, if you wanna feed to baby, Make sure it's cooled enough. It's very very hot! Be careul with burn! and, go easy on the salt. and Not add Solid ingredients. baby could choke on it. OK? also, You may make a CHAWAN-MUSHI with a microwave instead a steamer. Pour hot water into a deep pyrex (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes. In the water bath. It's depending on your microwave power and the width of cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow! with Microwave! I hope you will love it! とても簡単な茶碗蒸し、具沢山だとちょっとうれしいですね。 ゆり根や生麩はなくても全然平気ですが、オススメの具材は、鶏肉、えび、かまぼこです。いいお味が出ます。 あと、銀杏は苦手なので入れませんでした。 お好きな具材で作って下さい！ ＊材料＊２人前 （卵液） 卵１個 だし １５０ml 薄口醤油 小さじ 1/2 塩 小さじ 1/4 （具材） 茹でた鶏肉 もも肉でも胸肉でもどちらでも結構 茹でた海老 餅 かまぼこ 椎茸 百合根 生麩 （トッピング） 柚子の皮 三つ葉 ＊作り方＊ 準備：蒸し器を沸かしておく。 １、具材を一口大に切る。茹でた鶏肉と海老はお醤油で洗う。 ２、だし、醤油、塩をあわせ、ここで味見。吸い物の濃さが目安。舐めて美味しい味ではなくて、飲んで美味しいような濃さが良い。塩が多いと卵と反応して出来上がりがしょっぱくなってしまうので塩はなるべく足さない。 ３、卵を泡立たないようにかき混ぜ、２と混ぜ合わせる。卵液を漉しておく。 ４、容器に具材を入れて、卵液を７分目くらいまで注ぐ。蓋をする。蒸すと膨張するので、なみなみと注がないこと。 ５、蒸し器を弱火にし、約１０分蒸す。 ６、蒸し器から取り出し、柚子の皮、三つ葉をのせて出来上がり！ 食べる時は熱々なので気をつけて下さい！ ホタテやカニやカニかまなどを入れても美味しいはず。 味を薄めにし、卵液だけを蒸して赤ちゃんの離乳食にしてもいいと思います。子供って卵好きよね〜。 蒸し器がない方は、深めの耐熱皿にお湯を張り、そこにカップを置いてレンジでチンして下さい。レンジのワット数やカップによっても時間は変わりますが、2~5分が目安です。 あまりチンし過ぎると食感が悪くなったり爆発したりするので、目を離さず加減しながらチンして下さいね。 ぷるっぷるで美味しい茶碗蒸しをどうぞ。 ランキングに参加中です。クリックよろしこ。
あっさりといただくことができる和食の献立は、日々の生活に疲れた身体や心を癒してくれますね。あっさりとした栄養満点の和食メニューが食卓に並ぶと、食欲がない時でもお箸が進みます。そんな和食献立におすすめの栄養満点のレシピをたくさんご紹介します。
Learn about the fundamentals of the Japanese home meal called Ichiju Sansai (一汁三菜), “one soup, three dishes” and recreate it at home!
Glazed in a homemade yakitori sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You‘ll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It‘s great for grilling outdoors or under the broiler oven.
旅の楽しみの一つでもあるグルメ。奈良は、観光地なことを思わず忘れてしまうくらい、ゆったりとした街の雰囲気が魅力です。そんな奈良の入り口とも言える、奈良公園・ならまちエリアで、ふらっと立ち寄れるランチ店をご紹介します。
なす！ナス！茄子！旬ですよね〜！焼きなすの基本的なやり方です。皮が真っ黒になるまで焼きますよ！水にもさらしませんよ！
「粉をつけて揚げる」。ただそれだけのことに半生を捧げた料理人がいる。 生涯で200万尾以上もの海老をひたすら揚げ続けた男の境地とは。彼の人生を決定づけたのは、ある客人から送られた一枚の色紙だった。
With thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is synonymous with comfort. This simple and delicious dish served over hot steamed rice has been a staple in Japanese cuisine for over 150 years. It‘s a perfect quick meal for a busy weeknight!
Tenmusu is crispy shrimp tempura tucked in a rice ball and wrapped with nori seaweed. This delicious Nagoya specialty is now found throughout Japan in convenience stores and bento shops. Make it fresh at home for a fun lunch or snack!
Steeped in a savory dashi broth, Japanese Spinach Salad uses a simple method called ohitashi to infuse the greens with subtle umami flavor. It‘s one of the classic Japanese cooking techniques used to prepare vegetable side dishes. {Vegan Adaptable}
ハンバーグや豚肉のしょうが焼きなど、献立の常連とも言える人気の定番おかず。よく作ることはあっても、意外とちゃんとした作り方は知らないなんてことありませんか？この機会に基本のレシピを一度おさらいしてみましょう。計量や火加減など、ちょっと意識することで味がしっかり決まる‟料理のコツ”もご紹介しますよ。
Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with chunks of veggies and protein, it's a delicious comfort food that will take the chill out of even the coldest of days.
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!
そばきりや薫風 店内 2005（平成17）年7月のオープンより、地域に根ざしたお店として多くのファンに親しまれている「そばきりや薫風（くんぷう）」。東武東上線「柳瀬川」駅前の専門店街「ぺあもーる」の1階にお店を構えている .....
Chawanmushi is a classic Japanese savory egg custard that is steamed in a delicate cup. Here, we season the smooth and silky egg custard with dashi stock and add tender chicken pieces, kamaboko fish cake, and mushrooms. Make this famous appetizer for your guests to experience authentic Japanese home cooking. {Vegetarian adaptable}
Simple yet deeply flavorful, Shio Koji Salmon is the best way to enjoy the Omega-rich fish. It's as easy as marinating salmon in shio koji (a natural salt-based seasoning) overnight and broil to perfection.
Pickled in sweet vinegar, this daikon and carrot Amazuzuke is perfect for cleansing the palate and enhancing the flavors of your meal. Prep ahead of time and serve it as a side dish or salad to enjoy with your Japanese lunch or dinner!
Okra Ohitashi is a simple, light, and flavorful Japanese side dish of blanched okra in a soy sauce-based marinade. Prepare it ahead of time, so you can serve this salad instantly for dinner.
Make the most tender and flavorful chicken thighs you've ever tasted with my fast, easy, and delicious Shio Koji Chicken! The secret is shio koji, a natural seasoning and key ingredient in Japanese cooking with many health benefits.
Helen Rosner writes about how Niki Nakayama’s kaiseki restaurant became a highly coveted reservation in L.A.
☆レシピ検索【カテゴリ別】はこちらから☆ 【ゆーママの簡単！節約作りおき】Ａｍａｚｏｎ 楽天ブックス 書店にて （サイン本について）サイン本取り扱い書店詳細←クリック紀伊國屋書店 梅田店(売り切れてました）うかいや書店 太子南店・福崎店（在庫ありです）...
Hearty and flavorful, this Kabocha Miso Soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It's plant-based, easy to make, and incredibly delicious!
This delicious Simmered Kabocha squash flavored with the all-purpose Japanese seasoning shio koji (fermented rice malt and salt) brings out the unique umami flavor of both ingredients.
Assemble this savory and satisfying Tendon (Tempura Rice Bowl) with my guide. Kids and adults will love crispy and golden fried shrimp and vegetables on steamed rice with salty-sweet sauce drizzled on top. It's a mouthwatering combination!
白ごはん.comの『なめこと豆腐の味噌汁の作り方』を紹介するレシピページです。なめこ特有のぬめりと、豆腐のつるんとしたのどごしが美味しい、なめこの味噌汁。レシピの最後には、なめこの下処理（そもそも洗うのか？）のことにも軽くふれています。参考になりましたら。
白ごはん.comの『白菜の浅漬けの作り方』のレシピページです。少し昆布をきかせて、３〜４時間でできる簡単な白菜の浅漬けです。『浅漬けの基本の作り方』も参考にして、３種類の作り方の中から作りやすいレシピでお試しください！
Photos by Kenji Miura When I told Dianne Jacob that I used Patricia Wells’ recipe for tempura, she laughed out loud. But I do. And it’s fool proof. Tempura is one of the trickiest Japanese foods to prepare. We’ve done...
