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7.07.2017

ANMITSU

If you like smoothie bowl or Chia pudding,  but never have tried Japanese summer dessert Anmitsu, You would like to try this one. It is made of some fruits, AZUKI, SHIRATAMA and KANTEN agar jelly which is  nearly 0kcal and contains 80% fiber! ANMITSU is also good for vegetarian or vegan!!!




If you don't put ice cream, it's just ANMITSU. But If you add ice cream on, We call it Cream ANMITSU.
*Ingredients* 4 servings
4g (=2tsp) KANTEN (agar agar)powder
500ml water
1 tbsp sugar
1/2 tsp matcha powder and 1/2 tsp hot water
4 tbsp SHIRATAMAKO
3 tbsp water
4 tbsp canned AZUKI (red bean paste)
4 scoops ice cream (matcha or vanilla)
Canned mandarin orange
Canned cherry
KUROMITSU (Black sugar syrup)
SHIRATAMAKO



*Directions*
1. Place KANTEN powder and water in a saucepan. Whisk and Cook over medium heat, Whisk constantly, Bring to a boil. Add sugar, cook on low heat and whisk about 1 minute. Remove from heat.Pour the half of mixture into square baking dish or jelly mold. Stir together matcha powder and hot water in a small cup until it dissolved. Add MATCHA mixture into remaining KANTEN mixture and whisk together. Pour it into square baking dish/jelly mold. Let cool and Chill in Refrigerate.

2. Make Shiratama next. In a bowl, put in SHIRATAMAKO, and add water gradually until the dough turns as soft as your earlobe.Make 8 small ball with your hands.Press the center of the ball gently with your finger. (Helps to make the center of dumpling cook evenly and easier.) Put dumplings in the boiling water and boil them till they float. Remove the dumpling and cool them in cold water with ice. When it's cooled, drain the dumplings.

3. Cut the KANTEN jelly into small cubes. Arrange in bowls with Shiratama, fruits, AZUKI, and Ice cream. Drizzle with the KUROMITSU if you have.







6.26.2017

MOCHI Ice cream

雪見だいふくYUKIMI DAIFUKU) is well known MOCHI ice cream in Japan. And, of course I love it since I was a child.
Who else could think to Mochi and Ice cream are working so good together?
It's almost like Japanese Confection 'Daifuku', but stuffed with vanilla ice cream. It's just so delicious!!!

Since I know how to make Strawberry Daifuku, So why don't I cook Mochi ice cream at home?


It's not so difficult to make, but you need to know Mochi is sticky. And you really need to work really quickly, otherwise the ice cream melts fast and you can't seal the Mochi.
If Mochi is too sticky to handle, Use cornstarch. It would be helpful!
If ice cream starts to melt, just put back the ice cream in the freezer till get hard.
Ready?
Here is the recipe.

*Ingredients* 8 to 10 Mochi ice cream

50g Shiratamako (glutinous rice flour)
50g sugar
100ml water
Cornstarch as need
Ice cream of your choice

*Directions*
1. Scoop ice cream with a small cookie scooper (I used 2 tsp cookie scoop.) on the parchment paper lined cake pan or plate.

2. Put SHIRATAMAKO and sugar in the microwave safe bowl. Add water and whisk well until SHIRATAMAKO is dissolved.

3. Cover the bowl with plastic wrap. Microwave for 1 minute at 1000w/ for 2minute at 600w. Stir with a wet spatula. Put plastic wrap back on and Microwave for 1 more minute at 1000w/500w. Stir well, Cover again and Microwave for 30 second at 1000w/500w. Stir until shiny. The color should be translucent.

4. Transfer the Mochi to a generous amount of flour on the work surface. Sprinkle over the top of the Mochi. Roll the Mochi out with cornstarch covered rolling pin about 1/10inch to 1/8inch thick. Applying enough cornstarch as you need to. It should be 8 to 10 circles you get.

5. Cut 3 inch circle with a circular cookie cutter or a cup. Layer on a plate with plastic wrap between each Mochi sheet. Keep in freezer for about 10 minutes.

6. Work with one ice cream at a time! Place a scoop of ice cream in the center of Mochi sheet. Wrap ice cream around with Mochi sheet quickly and pinch to close. Twist the prastic wrap tightly. Put in freezer for 2hours.

7. Before eating, let it sit at room temperature for a few minutes to allow the Mochi to soften.



You can make it with your favorite ice creams. Enjoy!!!

3.22.2017

Tofu Chicken Nuggets 豆腐のチキンナゲット

Chicken nugget is always kid-friendly recipe. (Of course growing up people too!)
But, How nice if I add tofu? And if it makes the nuggets more tender?
I came across this secret ingredient on the Japanese recipe site.
At First, I thought it's just only healthy, not the yummy type of food. Even Chicken Breast and tofu sounds good, I would rather eat the greasy one.
But, I tried to cook chicken nuggets added Tofu. Believe it or not..  It's actually taste great with Tofu.
And, This recipe is a big hit with my family!



Dip! Dip!

How do you think about it? Looks delicious?

I just want to leave this recipe here to keep it. You can try it if you want!!!

**Ingredients** about 18 pieces
Vegetable Oil for frying
100g Firm Tofu
300g (about 10oz) Boneless Chicken Breast
1 tbsp all-purpose flour
1 egg
1 tbsp mayonnaise
1/4 tsp salt
a pinch of garlic powder
a pinch of black pepper

**Directions**
1. Cut Chicken Breast into small pieces.

2. Combine Tofu, Chicken, flour, egg, mayonnaise, salt, garlic powder and pepper well until the texture becomes sticky. (You can add your favorite spice.)

3. Heat 1 inch oil in a large frying pan over medium heat. When the oil is hot, use a spoon to drop the mixture.

4. Pan fry until golden brown on each side.

5. Serve with ketchup or your favorite sauce.








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