Kinpira Gobo きんぴらごぼう

Kinpira Gobo is a popular traditional Japanese side dish made of burdock root and carrot. It’s both sweet and savory that is perfect for Bento box 🍱

Kinpira means a Japanese cooking method that you simmer and stir-fry with sugar and soy sauce, sometimes has hint of red chili🌶

I often make it as a meal prep.

きんぴらごぼう

＊ingredients   ---2 servings---

1 burdock root (about100g =0.2lb)

1/3 carrot  (about 50g =0.1lb)

1 tbsp sesame oil

1 tbsp＋1/2tsp soy sauce

1 tbsp sugar

1/2 tbsp  mirin (sweet cooking sake)

3 tbsp water

1/2 tsp white sesame seeds

1/2 dried red chili (optional)

＊directions

Scrub or peel the burdock skin. Then diagonally slice thin strips so that each piece is about 2-inches in length.Cut into matchstick size and soak in water.

Rinse until water runs clear and drain well. Cut carrots into matchstick size as well.

Heat sesame  oil in a frying pan and cook the vegetables on medium heat for a few minutes. 

Add the soy sauce, sugar, mirin  and water, Cook until the liquid is almost gone.

Sprinkle on sesame seeds, red chili if you like.

kinpira gobo

＊材料　2人分

ごぼう　1/2本（100g）

人参　1/3本 (50g)

ごま油　大さじ1

醤油　大さじ1と1/2

砂糖　大さじ1

みりん　大さじ1/2

水　大さじ3

白ゴマ　適宜

＊作り方

1.　ごぼうを細切りにし、水に晒しておきます。人参も細切りにしておきます。

2.　フライパンを熱し、ごま油を入れ、ザルにあけて水を切ったごぼうと人参を炒めます。

3.　全体に油が馴染んだら、調味料と水を加え、汁気がなくなるまで炒り煮にします。

4.　器に盛り付けて白ゴマをふって出来上がり。

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.

小満レシピ Green pea falafel

二十四節気「小満」に合わせ、グリーンピースのファラフェルと玉子豆腐のグリーンピースソース添えを作りました。
英語のレシピをSIZZLE BLOGにて載せて頂いています。
写真もさすがプロ！素敵な写真を撮ってくださいました〜。

Green pea falafel / Green pea Tamago tofu recipe.
https://hue-hue.com/media/syouman-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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Meringue Kisses

Skip to English recipe here.


今年のバレンタインは何を作ろうかなーとそろそろソワソワしています。
と言うのも、最近、amazonでスタンド式のハンドミキサーを買ったから〜。
前々から、KitchenAidのミキサーに憧れていたのだけど、結構お高いしそこそこの大きさがあるようなので場所を取りそうだし…うーん。いつか欲しいけどなぁぁぁって諦めていた。
でも、貝印から簡易版みたいなのが出ていて、それは普通の電動ハンドミキサーみたいに持っても使えるし、スタンド式としても使えるというなかなかの優れもののようだし、口コミも良いし、買ってしまいました！！

でもね、なんと3000円位。ありがたいー！



替えのビーターも付いていて便利そう。

早く使いたい！ってウキウキしていて、ついに、Meringue Kissesを作ってみました。
Meringue Kissesは、Martha Stewartのサイトで見て気になっていたのだけど、メレンゲを焼いたお菓子で、ハーシーズのkissチョコに形が似ていて、ツンとした角がとても可愛いお菓子。Meringue Kissとか、Meringue Kiss Cookietって呼ばれてます。
卵白は手で泡立てるのはなかなか大変なので、電動ミキサーで作ってみました。

＊＊材料＊＊　約120個
卵白　二個分
グラニュー糖　大さじ４
バニラエッセンス　２〜３滴
板チョコ（ブラック）　1枚
チョコスプレー　お好みで

＊＊作り方＊＊
下準備： オーブンを80度に予熱しておく。天板にオーブンシートを敷いておく。絞り袋の準備をしておく。
1. ボウルに卵白を入れて泡立てます。ある程度泡立ってきたら、少しずつ砂糖を加え、（一度に加えると泡が消えるので注意。）もったりとしてきて、ピンと角が立つまでしっかり泡立てます。バニラエッセンスを加え混ぜます。

2. 絞り袋にメレンゲを入れて、2~3cm位の大きさに絞っていきます。（小さくするとサクっと。大きくすると中がマシュマロみたいになります。）

実は薄いピンク色のも焼いたのですが、色が薄くてあんまり綺麗に色が出ませんでした！

3. 80度のオーブンで60分ほど焼きます。二段ある場合は、上の段に何ものってない天板。下の段にメレンゲを絞った天板を入れて焼くと、焼き色がつかず綺麗に焼けると思います。
4. 焼けたら、すぐにはオーブンから出さず、濡れた布巾などをドアの間に挟み、少しずつ庫内を冷やしていきます。
5. しっかり冷えたら、そっとオーブンシートから外し、湯煎にかけたチョコを底の部分につけて、カラースプレーをまぶします。チョコが固まったら出来上がり。

湿気が大敵なので、乾燥剤と一緒に密閉容器に入れて保存することをオススメします。
うちのオーブンは結構火力が強いので80度で焼きましたが、火力が弱めのオーブンレンジなんかだと90度で焼いた方がいいかもです。ご家庭のオーブンによって温度は調節して下さい。
大量にできるので、バレンタインにみんなに配る用に作るとピッタリだと思います♪
次回はピンクとか黄色とか可愛い色をつけて焼いてみたい！

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TONJIRU (Pork Miso Soup)

Have you ever watched SHINYA SHOKUDO (Midnight Diner)? It's a Japanese Drama series. The story is about a small midnight diner in Tokyo and the stories of the customers.
I'm a big fan of that drama!

Last year, I was pregnant and have had bad morning sickness... I couldn't eat anything but cracker or orange juice.
It was a hard time for me. I lost my weight about 17lb for about 1 month.
I spent almost all the time in the bed. But, when I wasn't feeling so bad, I lay down on the sofa in living room and watched SHINYA SHOKUDO with my husband.

Shinya Shokudo has only one menu, TONJIRU! But If a customer willing to order something else, the master would cook as much as possible.

After I watched this Drama, I feel I would like to eat TONJIRU.
That  time, it was still early summer. TONJIRU is a winter soup though, my husband cooked it. And It was delicious!!!
So, This year, I cook TONJIRU many times already for my husband and my baby. Both of them loves TONJIRU. It's warm and nice Japanese comfort food.
I hope you like it too.

＊＊Ingredients＊＊ 4 to 6 servings
1000ml (about 4 US cup)
1 tsp salad oil
150g (1/3 lb) sliced pork belly
1/2 gobo (burdock root)
1/2 carrot
2 inch daikon
2 satoimo (baby taro)
1 small sweet potato
1/2 leak
2 Shitake
1/3 block konnyaku (konjac)
1/2 block tofu
1 tsp grated ginger
2 tsp soy sauce
2 tsp MIRIN
4 and 1/2 tbsp MISO
2 tsp sesame oil

＊＊Directions＊＊
1. Cut pork into bite-sized pieces.
2. Peel the Daikon and Carrot. Cut into quarter rounds.
3. Remove dirt from the burdock, Make a lengthwise  cross shape incision. Cut it with a knife as if you were sharpening pencil. Soak it in water about 5 minutes. Then rinse and drain the burdock.

4. Tear the block of konnyaku with your hands.

5. Slice Shitake.
6. Peel Satoimo and sweet potato. Cut into bite-size.
7. Slice leek.
8. Heat the salad oil in a large pot,  and fry the pork.
9. When the pork is cooked, Add the all vegetables and konnyaku. Stir together.

10. Pour water into a large pot.
11. When it starts to a boil, skim off the scum.

12. Tear the block of tofu with your hands, And add them.
13. Simmer until the vegetables are tender.
14. Dissolve the miso into the stock. And, Add soy sauce, MIRIN , sesame oil and grated ginger.

Ready to eat!!

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簡単！Smoothie Bowl!

少し前からinstagramで見かけて気になっていたSmothie Bowlを作ってみました！

まだ残暑厳しいから、こういうひんやりしたフルーツたっぷりのボウルは美味しい。一時期流行ったヨナナスで作ったみたいな感じにクリーミーに仕上がります。
うちの生後7ヶ月の坊やもふむふむと食べてくれました。
バナナ好きだし、赤ちゃんて案外便秘になったりもするから、ヨーグルトやきな粉が便秘に効くんじゃないかなと期待！

作り方はとっても簡単で、材料を全部ミキサーかブレンダーにかけるだけ。
注意点は、中に入れるバナナは、熟れたものを使うこと。熟れたやつを使えば、余計な砂糖を足す必要がないです。それから、凍らせる前にスライスしておくこと。大きいままだとミキサーにかけずらいので。
あんまりパワーのないミキサーやブレンダーをお使いの場合は、バナナは凍らせずそのままお使い下さい。飲むスムージーみたいに液状になるけれど、味は同じです。

それは材料を。

＊材料＊ 1~2人前
（スムージーボウル）
熟れたバナナ　1本
きな粉　小さじ１
冷凍のベリー　大さじ１
オレンジ　1/2玉
ヨーグルト　大さじ2

(飾り用)
バナナ 1/3本
冷凍のベリー大さじ１
グラノーラ大さじ１

＊作り方＊
1. スムージーボウルの材料を全てミキサーかブレンダーにかける。
2. 飾り用のフルーツやグラノーラを飾り付けて出来上がり。

凍ってたバナナが溶けてくると液状化してくるので、早めにお召し上がり下さい。
フルーツは何を使っても美味しいと思います。梨やスイカも試しましたが美味しかったです！
あとはナッツやココナッツやドライフルーツを飾りに使うのもおすすめです。

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NASU SOMEN (Simmered Eggplant and SOMEN noodle)

Last week, when I was watching TV show, I saw somebody was cooking NASU SOMEN.
It was a food program which is showing Japanese local food.
I called out my husband.
'It's NASU SOMEN!!! It's from my hometown KAGAWA!'
That recipe looks like a bit different from my home recipe. But, I really miss it.
Next day, I just cooked NASU SOMEN by my recipe.

NASU SOMEN is NASU NO NIMONO (Simmered Eggplant) put on the SOMEN Noodle.
In my hometown KAGAWA, We cook this  with '三豊なす' MITOYO Eggplant which is a Local vegetable in KAGAWA. MITOYO Eggplant is 3 or 4 times larger than general Eggplant,  and that fruit is soft, juicy and sweet. It's good to bake, grill, fry (TENPURA!), simmer, stir-fry and pickles.
I used to eat MITOYO Eggplant often during  summer!!!

Fortunately, my father sent me MITOYO Eggplant to us !  And tons of other local vegetables.
So, I cooked NASU SOMEN with MITOYO Eggplant! Lucky me!!!

Anyway, You can also eat this Simmered Eggplant with rice instead of SOMEN noodle. It's good too!

＊＊Ingredients＊＊ 2 servings

---for Simmered Eggplant---
3 eggplant (about 300g) , if you find MITOYO Eggplant, use 1 eggplant
100ml (about 3.4oz)  water
3 tbsp soy sauce
3 tbsp sugar
3 tbsp MIRIN
3 tbsp sesame oil
1 piece ABURA-AGE  (fried TOFU)
10g IRIKO or NIBOSHI

---for SOMEN noodle---
4 bundles SOMEN noodle

---for MENTSUYU sauce---
100ml (about 3.4oz)water
2 inch × 2 inch KONBU
1 tbsp and 2 tsp soy sauce
1 tbsp and 2 tsp MIRIN

---for topping---
2 tsp chopped green onion
1 tsp grated ginger
Chili pepper only if you like

＊＊Directions＊＊

1. To make MENTSUYU, Put all ingredients in a pot. Boil it and Turn off the heat. Take KONBU out.

2. Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water.

3. Cut ABURA-AGE into 2 inch length rectangles.

4. Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.

5. Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.

6. Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.

7. Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well.

8. Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.

NIBOSHI (Dried Sardines)

You can eat this warm or cold. I usually cook this and keep the Simmered eggplant in the refrigerator. And eat it next day.



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MATCHA Espresso Granita

It's been a hot day in these days!
I'm living near by Tokyo, Kanto area. The weather report says the rainy season is over this week in Kanto.
So, It's officially Hot Summer has come!!!

I wanted to make Homemade MATCHA Popsicle at first, but I slightly changed my mind to make Homemade Granita.

It's pretty easy. Only 3 ingredients you need. MATCHA powder and Sugar!( and Milk if you like.)
I tested to cook MATCHA Latte Granita. Then I tried MATCHA Espresso Granita.
Both are very very good. Latte one is mild, milky. Espresso one is felt more MATCHA bitter. It would be taste fit for adults.

I prefer Latte to Espresso. But when I put vanilla ice cream on Espresso one, Hmmm It's good too!

MATCHA Espresso Granita

Cool down with perfect cool dessert!

MATCHA Latte Granita! 

＊＊Ingredients＊＊
2 tsp MATCHA powder
2 tbsp sugar
200m (about 7oz) water　(if you like to make a latte, 100ml water and 100ml milk)


＊＊Directions＊＊

1. In a small bowl, sift MATCHA powder and Slowly whisk in small amount of boiling water, then Add sugar and water. Strain into a container.

2. Freeze for 2 hours and then mix well, breaking up the crystals around the edge of the container and mixing them toward the center. Freeze for 1 hours and mix again.

3. Scratch up the granita with a fork and serve in small glasses. If it gets too hard, leave it out at room temperature for a few minutes to soften a little before serving.

4. Vanilla Ice cream or Condenced Milk is always welcome on the top!

note: If you use a baking dish, it will freeze quicker.

毎日毎日とっても暑いので、抹茶のグラニテを作りました！
抹茶パウダーと水と砂糖だけでできるし、基本混ぜて凍らすだけ！こんな簡単でもいいのかなって位簡単！でも、ちょっとおしゃれで美味しいの。
牛乳と水を半々にすると、抹茶ラテグラニテになります。


＊＊材料＊＊小さめのカップ2つ分
抹茶パウダー　小さじ２
砂糖　大さじ２
水　200ml (ラテにする場合は水100mlと牛乳100mlで)

＊＊作り方＊＊
1. お抹茶パウダーを少量のお湯で溶かし、砂糖を加え、分量のお水を加えてよく混ぜます。
2. 茶漉しで漉して、タッパーなどに入れて冷凍庫で2時間ほど凍らせます。
3. 途中まで凍っているところを混ぜて、また1時間ほど凍らせます。
4. フォークでザクザクっと掘って混ぜ、器に盛りつけます。お好みで、バニラアイスや練乳をかけると一段と美味しいです。

金属の容器で凍らせると、もっと早く凍りますよ！

レシピブログに参加中♪

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