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。

Matcha Challah Bread

Challah Bread is my favorite bread.

I don't see that bread in Japan. It's fine. I just bake it.

It's not so difficult to bake it. Braiding part is kind of complicated at the first, but It should be fine, in the end.

I wanted to try with Matcha Challah this time. 

And Look! 

matcha challah bread

I think it looks beautiful!

Don't you think?

I had checked how to braid Challah bread on the Youtube, but I got lost my way to braid it somewhere in the middle. 

Even though, It turned out nice!

Here is the recipe for you.

Matcha Challah Bread (Makes Big 1 Loaf. Or You can make it  2 or 3 small loaves)

   ＊＊Ingredients＊＊

1 tsp dry yeast

110ml warm water

250g bread flour plus more for dusting

2 tbsp Matcha powder

1 egg
40g sugar

2/3 tsp salt

60ml vegetable oil

1 egg 1tbsp water for egg wash

  ＊＊Directions＊＊

1. In the cup, sprinkle the yeast over the warm water. Stir to dissolve yeast and let it sit for about 5 minutes.

2. Whisk together all of the dry ingredients in the bowl of a standing mixer. Add the egg, oil and yeast mixture to the flour mixture. Knead the dough on medium speed with a dough hook for about 8 minutes or until you have a smooth dough.

3. Place the dough into a large oiled bowl. Cover with plastic wrap and Let the dough rise at somewhere in the warm room temperature until doubled in size. (Or, You can put the dough in a large  Ziplock plastic bag and put it in the refrigerator overnight, then let sit at room temperature for about 30 minutes before start shaping. I like this overnight method I feel taste better than the usual way to rise. If you try the overnight method, you only need 1/2 tsp dry yeast instead of using 1 tsp dry yeast.)

(Or, You can use a Bread Machine, Just put all ingredients in a machine. And Let the dough rise as a first rising.)

4. Divide dough into 4 pieces, and roll into long ropes using a generous amount of flour on the board and your hands. Then follow the Youtube video above to braid Challah bread. ( Actually, I got lost my way to braid Challah bread somewhere in the middle. But It's OK.

5. Place on a baking sheet lined with a parchment paper, Cover loosely with a plastic wrap and let rise at somewhere warm for about 1 hour. Preheat oven to 360F. Beat the remaining egg and 1 tbsp water in a small bowl. Brush  a loaf with egg wash.  Bake for about 20 minutes or until golden. If it starts to browning of the top, cover with aluminum foil.

I ate this Challah bread in the morning. Taste good with Matcha.  A little bit bitter, But Green tea flavor is very nice.

I recommended you try this bread with cream cheese and maple syrup, when it's fresh.
I also enjoy french toast with the leftover.

 It was yummy with vanilla ice cream and kuromitsu(Japanese brown sugar syrup) on!

Coop Denmark

My japanese food recipes (tonkatsu, onigiri, oyakodon, omu-rice and matcha granita) are Coop Denmark website!

oyakodon

omu-rice

onigiri

Here is the Link.
https://opskrifter.coop.dk/temaer/autentiske-japanske-hverdagsretter
It is for the campaign of Japan-Denmark 150 years Anniversary.
I can't read Danish, but I'm very honored to share my Japanese recipe on that website!

デンマークのコープさんに和食のレシピをいくつか提供いたしました。
日本とデンマークの国交150周年を記念したページです。
https://opskrifter.coop.dk/temaer/autentiske-japanske-hverdagsretter

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.

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＊ 6 ro 8 Mochi ice cream

50g Shiratamako (glutinous rice flour)
30g sugar
60ml water
Cornstarch as need
5oz Ice cream of your choice

＊Directions＊
1. Scoop ice cream with a small cookie scooper(I used 1 tbsp cookie scoop.) on the parchment paper lined cake pan or plate. Keep it in the freezer.

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!!!

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.

レシピブログに参加中♪

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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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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