Showing posts with label Your Japanese Kitchen. Show all posts
Showing posts with label Your Japanese Kitchen. Show all posts
Wednesday, March 28, 2012
Saturday, March 24, 2012
Thursday, March 22, 2012
Saturday, March 10, 2012
Wednesday, February 29, 2012
Monday, February 20, 2012
Thursday, February 16, 2012
Wednesday, February 8, 2012
Your Japanese Kitchen - 2012/02/06 - Oyster Hot Pot
Oyster Hot Pot
Ingredients (Serves 4)
*300g fresh oysters
*1 block silken tofu
*1 Japanese leek
*2 bunches watercress
*2 packs maitake mushrooms
*4-5 leaves Chinese cabbage
*6-7 cups dashi stock
[For the miso sauce]
*200g miso
*1/4 cup / 50ml sake
*1/2 cup / 100ml mirin sweet cooking sake
*25g sugar
to serve: shichimi, sudachi, yuzu pepper
1. Make the miso sauce. Combine the miso, sake, mirin and sugar in a pan. Mix well and turn the heat on to medium. When it starts bubbling, turn the heat down to low and simmer it down for about 15 minutes until it becomes sticky.
2. Carefully wash the oysters under running water and let them drain.
3. Cut the Chinese cabbage into bite-sized pieces.
4. Break the maitake into pieces.
5. Cube the tofu into 9 equal pieces.
6. Cut the Japanese leek diagonally.
7. Cut the watercress into 5-6cm long pieces.
8. Spread the miso sauce you've made evenly around the inside edge of a pot. Put all the ingredients, except for the oysters, into the center of the pot. Then gently pour the dashi stock.
9. Put on a lid and turn the heat on. When they're cooked, put the tofu and oysters on top, and cook them.
10. Finally, add the watercress and cook it lightly. Serve it with shichimi, sudachi, or yuzu pepper.
Dropped video frames
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part 1 of 1: http://www.mediafire.com/?vcp039f5e6ocqae
Tuesday, January 31, 2012
Your Japanese Kitchen - 2012/01/30 - Goya Chanpuru
Goya Chanpuru (Goya Stir-fry)
Ingredients (Serves 4)
*1 block shima-dofu (Okinawan tofu)
*1 goya bitter gourd (300g)
*150g pork belly (for shabushabu)
*1 tbsp instant dashi powder
*1/2 tsp salt
*pepper
1. Cut the goya in half lengthwise.
2. Remove the seeds and slice it diagonally. If goya is not available, use cucumber or zucchini instead.
3. Cut the pork into bite-size pieces.
4. Heat the vegetable oil in a pan and fry the pork.
5. When the meat is cooked, add the goya and stir-fry together. Add the instant dashi powder and salt.
6. Break the drained tofu into large pieces and add it to the pan. If shima-dofu is not available, use cotton tofu or silken tofu.
7. Stir-fry quickly. Season with pepper.
Dropped video frames
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Total frames: 50404
part 1 of 1: http://www.mediafire.com/?sm8l3c5il315hj8
Tuesday, January 24, 2012
Your Japanese Kitchen - 2012/01/23 - Salmon Battera Pressed Sushi
Salmon Battera Pressed Sushi
Ingredients (Serves 4)
*1 block salmon fillet for sashimi (150g)
*2 tsp salt
*1/2 cup / 100ml vinegar
*1/2 tbsp sugar
*1/4 tsp light soy sauce
*1 cup / 200ml rice
*3 tbsp vinegar
*1 tbsp sugar
*1/2 tsp (or less) salt
*1 tbsp yuzu juice
*10 shiso leaves
*1 cucumber
*1 tbsp roasted sesame seeds
1. Sprinkle salt on both sides of the salmon. Put it on a tray, and let it stand for 30 minutes in the refrigerator.
2. Rinse the salmon under running water to remove the salt and carefully pat it dry.
3. Combine the vinegar, sugar, and light soy sauce in a bow to make the marinade. Place the salmon in the marinade, cover it with plastic wrap, and refrigerate it for about 40 minutes.
4. Cut the cucumber in half lengthwise, and remove the seeds and chop it coarsely.
5. Roughly chop the shiso leaves.
6. Cook slightly firmer rice and prepare the sushi vinegar by mixing together the vinegar, sugar, salt and yuzu juice.
7. Add the sushi vinegar to the firmly cooked rice and fold the rice in a slicing motion.
8. Once the rice has cooled, add the cucumber, sesame seeds, and shiso leaves.
9. Cut the marinated salmon horizontally into quarters. Lay plastic wrap in a glass mold and fill the mold with sushi rice and level it.
10. Put the two slices of salmon over the rice and cover it with plastic wrap, and press it using the bottom of a bowl.
11. When it's firm, remove the sushi from the mold and cut it into bite-sized pieces without removing the plastic. After the pieces have been cut, remove the plastic wrap, and serve.
Dropped video frames
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http://www.mediafire.com/file/14iq21sbl401lxb
Wednesday, January 18, 2012
Your Japanese Kitchen - 2012/01/16 - Eggplant and Beef in Miso, Natto Miso Soup
Eggplant and Beef Simmered in Miso
Ingredients (Serves 4)
*6-9 eggplants (700g)
*200g thinly sliced beef
*1 cup /200g dashi stock
*4 tbsp sugar
*3 tbsp miso
*3 tbsp soy sauce
*3 tbsp mirin sweet cooking sake
*2 tsp tobanjan(Chinese chili bean paste)
1. Cut off the calyxes and peel the eggplants lengthwise in a striped pattern.
2. Cut them into 3cm-thick round pieces.
3. Soak them in water for 4 to 5 minutes to remove the bitterness. Drain them, and pat them completely dry.
4. Combine the dashi stock, miso, sugar, soy sauce, mirin, and tobanjan in a bowl.
5. Heat the oil, and deep-fry the eggplants lightly. Put a bit of oil in a frying-pan, and cook the beef briefly. Add the eggplants.
6. Add the seasoning mixture, and simmer for a while.
7. Put on a drop-lid on, and simmer some more. Serve and garnish with grated ginger.
Natto Miso Soup
Ingredients (Serves 4)
*1 pack natto(50g)
*1 small pack silken tofu (250g)
*80g nameko mushrooms
*4 cups /800ml dashi stock
*4 tbsp miso
1. Chop the natto.
2. Bring the dashi stock to a boil and add the nameko. Dissolve the miso into the stock.
3. Add the tofu, breaking it by hand.
4. Turn off the heat just before it comes to a boil, and add the chopped natto. Garnish with the chopped negi, and "Natto miso soup" is ready to serve.
Download: http://www.fileserve.com/file/zVsX4YM/20120116 Your Japanese Kitchen - Eggplant and Beef in Miso, Natto Miso Soup.mkv
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Total frames: 50404
Someone needs to do something about the hair, pronto!
Tuesday, January 10, 2012
Your Japanese Kitchen - 2012/01/09 - Sardines and Sweet Potatoes
Simmered Sardines with Celery
Ingredients (Serves 4)
*8 sardines (about 20cm long)
*1 celery stalk (100g)
*6 tbsp soy sauce
*1/4 cup / 50ml sake
*4 tbsp mirin sweet cooking sake
*1 small knob ginger
*1 tbsp simmered sansho pepper
1. String the celery and chop it coarsely.
2. Peel the ginger, and chop it finely.
3. Put the soy sauce, sake and mirin in a pan, and bring it to a boil.
4. When it comes to a boil, lay the sardines side by side in the pan.
5. Put the ginger, celery, and sansho pepper on top, put a drop lid on, and simmer it for 10 to 15 minutes.
6. Baste the sardines while they cook so that they absorb the flavor of the seasoning.
Sweet Potato Rice
Ingredients (Serves 4)
*1 small sweet potato (250g)
*2 cups / 400ml rice
*2 cups / 400ml water
*1 tsp salt
*roasted black sesame seeds
1. Wash the sweet potato, and cut it into 2cm square pieces with the skin left on.
2. Soak the potato pieces in water to remove the excess starch. Then drain it.
3. Put the rice in a pot, which is already washed and drained.
4. Mix a bit of salt into the water and pour the water into the rice pot.
5. Put the sweet potato on top of the rice, then put on the lid, and bring it the pot to a boil over a high heat.
6. When it starts to boil, turn the heat down to low and let it simmer for another 12 minutes.
7. When it has finished cooking, let the rice stand for 10 minutes.
8. Gently mix the rice and potatoes. Serve in up in a bowl, and sprinkle on some sesame seeds.
Download: http://www.fileserve.com/file/Zcs7Gqz/20120109 Your Japanese Kitchen - Sardines and Sweet Potatoes.mkv
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Total frames: 50394
Thursday, January 5, 2012
Your Japanese Kitchen - 2011/06/27 - Okonomiyaki
Okonomiyaki (Japanese Pancake)
Ingredients (Serves 4)
*3 cabbage leaves (150g)
*100g taro
*1 cup / 200ml plain flour
*1/2 cup / 100ml dashi stock
*5 eggs
*150g shelled shrimps
*1 squid (body only)
*12 slices pork
*2-3 tbsp minced ginger
*1/2 cup / 100ml chopped spring onion
*mayonnaise, ketchup, worcestershire sauce, aonori (dried green laver), dried bonito flakes --- to serve
1. Shred the cabbage. Peel the taro and grate it. Cut the squid into 2cm by 2cm rectangles. Wash and devein the shrimps. Cut them in half if they are big.
2. Make batter. Beat 1 egg in a bowl, add the grated taro and dashi stock, and mix well. Then add the plain flour and mix well. Add the cabbage and mix well.
3. Divide the batter into 4 portions, put your favorite ingredients you like such as ginger, spring onion, squid and shrimps, and mix them in.
4. Heat up two frying pans. Add a little oil in a pan, spread 1 portion of the batter, and cook it over medium heat.
5. Place 3 slices of pork on top before the surface begins to thicken. When the bottom is cooked, turn it over.
6. Heat a little oil in the other pan, crack an egg into it and break the yolk slightly. Put the okonomiyaki on top of the egg with the pork side up, and cook it lightly.
7. Mix the worcestershire sauce and ketchup. Serve the okonomiyaki on a plate with the egg side up. Spread the mayonnaise and mixed sauce on top. Sprinkle with aonori, and bonito flakes. Repeat this with the remaining ingredients to make 3 more portions.
Download: http://www.fileserve.com/file/355VAwM/20110627 Your Japanese Kitchen - Okonomiyaki.mkv
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This video has no dropped frames so has been marked as CFR by removing the timecodes. It should play on the PS3. Please let me know if it doesn't.
Monday, January 2, 2012
Your Japanese Kitchen - 2011/07/18 - Tonjiru Soup
Tonjiru -Pork and Vegetable Miso Soup
Ingredients (Serves 4)
*5cm piece daikon (150g)
*5cm piece carrot (80g)
*1/2 burdock (100g)
*1 block konnyaku
*2-3 taros (180g)
*200g thinly sliced pork
*5 cups / 1000ml dashi stock
*4-5 tbsp miso
*2 tbsp sake
*1/2 tbsp vegetable oil
*chopped Japanese leek --- for garnish
*shichimi seven spice pepper
1. Peel the daikon and the carrot, and cut them into 5mm thick quarter rounds.
2. Peel the burdock and cut it into sasagaki pieces. Soak it in cold water for about 5 minutes. Then drain the burdock.
3. Tear the konnyaku into bite-sized pieces with your hands.
4. Boil the konnyaku for about 2-3 minutes and drain it.
5. Peel the taro and cut it into 5mm thick half rounds. Wash the taro in water and drain.
6. Cut the pork into bite-sized pieces.
7. Heat the vegetable oil in a pan and fry the pork.
8. When the pork is cooked, add the daikon, carrot, burdock, konnyaku, and fry together.
9. Pour the dashi and sake into the pan and turn the heat to high.
10. When it comes to a boil, skim the surface if it's necessary. Add the taro and simmer over medium heat.
11. When the vegetables are tender, dissolve the miso into the stock.
12. Serve in bowls and garnish with chopped Japanese leek and sprinkle shichimi seven spice pepper to taste.
Green Peas Rice
Ingredients (Serves 4)
*2 cups / 400ml rice
*water
*1 tbsp sake
*1 tsp salt
*2 cups fresh green pea (250g)
*salt
1. Wash the rice, drain it, and let it stand for about 10-15 minutes.
2. Put the sake into a measuring cup and add some water until it measures 2 cups. Season it with salt.
3. Put the rice and the mixture into the pan and cover it. Turn on the heat on high and bring it to a boil.
4. When it comes to a boil, turn the heat down to low and cook for 10-12 minutes.
5. When 10-12 minutes have passed, turn the heat off and let it stand for 10 minutes.
6. Boil the green pea with a little salt. Drain them well.
7. When the rice is ready, add the warm green pea and mix gently.
Download: http://www.fileserve.com/file/6MtdMGd/20110718 Your Japanese Kitchen - Tonjiru Soup.mkv
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Saturday, December 24, 2011
Your Japanese Kitchen - 2010/08/02 - Daikon pancakes
Daikon Pancakes(encore)
Ingredients (Serves 4)
*400g daikon
*20g dried shrimps
*1/4 cup / 50ml water
*2 bacon slices
*70g joshinko rice flour
*70g shiratamako glutinous rice
*sesame oil
*coriander leaves
*1 tbsp sake
*dried shrimps soaked in water
*1 cup / 200 ml water
*1 tsp granulated Chinese chicken stock
*sugar
*salt
1. Soak the dried shrimps in water for 15 minutes and chop them finely. Don't discard the soaking water.
2. Chop the bacon finely and daikon into 3 to 4cm strips, and boil it for about 5 minutes.
3. Cool it under running water, wrap the daikon in a cloth, and squeeze it hard.
4. Grind the shiratamako glutinous rice flour into a fine powder and add the joshinko rice flour.
5. To make dashi stock, combine the water, sake, the shrimp soaking water, granulated chicken stock, sugar, and salt, and mix together.
6. Put the daikon, dried shrimps, and bacon in a pan, and turn up the heat.
7. Add the dashi stock, shiratamako and joshinko, and mix while it cooks to keep it from getting sticky.
8. Lay a piece of parchment paper on a microwave-safe plate, and put the mixture on it. Spread the mixture evenly, cover it loosely with plastic wrap, and microwave it at 600w for about 6 minutes.
9. Remove the plastic wrap, let it cool, and cut it into bite-size pieces.
10. Heat the sesame oil in a frying-pan and fry the both sides of the cake until golden brown.
11. Serve with any condiments such as Chinese chili bean paste, soy sauce, and coriander.
Download: http://www.fileserve.com/file/5ja2528/20100802 Your Japanese Kitchen - Daikon pancakes.mkv
Dropped video frames
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Total frames: 50395
Thanks for the comments!
Thursday, December 22, 2011
Your Japanese Kitchen - 2011/12/19 - Salmon and Potato Pancakes
Salmon and Potato Pancakes
Ingredients (Serves 4)
*4 - 5 potatoes (500g)
*1/2 onion (100g)
*1/2 canned salmon (70g)
*1/2 cup / 100ml milk
*4 tbsp potato starch
*salt & pepper
*vegetable oil
[for the an sauce]
*2 cups / 400ml dashi stock
*2 tbsp light soy sauce
*2 tbsp mirin sweet cooking sake
*1 tsp sugar
*salt
*1 tbsp potato starch and 1 tbsp water
1. Wash the potatoes well. Put the potatoes in cold water, then cover and boil them for 20 to 25 minutes until they are tender.
2. Cut the onion into 2cm square pieces.
3. Drain the salmon and break it into pieces.
4. When the potatoes are done, peel them. Put the potatoes in a bowl and mash them until smooth.
5. Add the onion, milk, potato starch and salmon while the potatoes are still hot, then mix. Finally, season with salt and pepper.
6. Divide the mixture into 8. Shape it into flat and round pieces.
7. Heat a little oil in a frying pan and fry them for about 3 minutes each on both sides until they are lightly browned. Repeat this with the remaining mixture.
8. Make the an sauce. Combine the dashi, light soy sauce, mirin, sugar and salt in a pan. Heat it and season with salt.
9. Thicken the sauce with the potato starch dissolved in the water.
10. Pile the pancakes in a large serving bowl and pour the piping hot sauce on top.
Download: http://www.fileserve.com/file/zdgw6pP/20111219 Your Japanese Kitchen - Salmon and Potato Pancakes.mkv
Dropped video frames
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Total frames: 50414
Monday, December 19, 2011
Your Japanese Kitchen - 2011/12/12 - Tsumire-jiru Soup
Tsumire-jiru Fish Ball Soup
Ingredients (Serves 4)
*6 sardines
*1 tbsp sake
*1 tbsp plain flour
*15cm piece burdock root
*4cm piece daikon radish
*1/2 carrot
*1 pack shimeji mushrooms
*6 cups/1200ml dashi stock
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*3 -4 tbsp miso
*salt
1. Shave the burdock root and carrot into sasagaki -pieces. Soak the burdock in water to remove some its bitterness.
2. Cut the daikon into 4 pieces first, and then, into rectangles. Cut off the hard root tip of the shimeji mushrooms, and break them into pieces. Cut the big pieces in half. Drain the burdock.
3. Fillet the sardines by hand, and chop them finely. Put the chopped fillets in a bowl, add the sake, plain flour, and salt, and mix well.
4. Heat the dashi stock in a pan, add the carrot, daikon, burdock, sake and mirin, and cook over medium heat for 10 minutes. When the vegetables are tender, add the shimeji mushrooms.
5. Cut it into bite-size pieces. When it comes to a boil again, add the bite-size sardine balls.
6. Serve in a bowl and garnish with condiments such as chopped leek, grated ginger, and shichimi.
Download: http://www.fileserve.com/file/Q3JXChm/20111212 Your Japanese Kitchen - Tsumire-jiru Soup.mkv
Dropped video frames
Found average frame timing of 32.67 ms
Line Duration (ms) Time window
No missing frames
Total frames: 50413
Thanks for the comments!
Friday, December 16, 2011
Your Japanese Kitchen - 2011/12/05 - Buri Daikon and Pickles
Buri Daikon Simmered Yellowtail and Daikon
Ingredients (Serves 4)
*800g yellowtail
*1/2 daikon (800g)
*1 large knob ginger
*4 tbsp sugar
*1/2 cup / 100ml soy sauce
*1 cup / 200ml mirin sweet cooking sake
*1 cup / 200ml sake
*2 cups / 400ml dashi stock
1. Cut the daikon into 4-5cm pieces, peel and quarter each piece. Boil the daikon in the water which is used for washing rice for about 15 minutes. Then drain it.
2. Clean the yellow tail with a paper towel and cut it into bite-sized pieces. Put it into a pot of boiling water, and blanch it until the water comes to a boil again. Then drain it.
3. Peel the ginger and slice it thinly.
4. Combine the sugar, soy sauce, mirin, sake and dashi in a pan, and bring it to a boil.
5. Carefully add the daikon and yellowtail into the pan, add the ginger, and bring the broth to a boil.
6. Turn the heat down to low, and place a drop-lid and simmer for 30 minutes.
7. Turn off the heat, and let it cool for about 30 minutes to let the flavor soak in.
RecipesTop
Daikon Peel Pickled in Soy Sauce
Ingredients (Serves 4)
*1/2 daikon peel (200g)
*1/4 cup / 50ml vinegar
*2 tbsp soy sauce
*2 tbsp sugar
*1 yuzu juice
*1/2 yuzu zest
*8 pieces kombu (2cm-wide strip)
*1/2 tbsp Sichuan pepper
1. Cut the daikon peel into 2cm square pieces.
2. Make the pickle sauce: Combine the soy sauce, sugar and vinegar in a bowl. Add the kombu and the Sichuan pepper.
3. Put the daikon peel and the pickle sauce into a plastic bag. Add the yuzu juice and the yuzu zest.
4. Let the air out of the bag, and seal it tight. Put it in the refrigerator for at least 30 minutes.
Download: http://www.fileserve.com/file/dvGmP2E/20111205 Your Japanese Kitchen - Buri Daikon and Pickles.mkv
Dropped video frames
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Total frames: 50358
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