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.
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.
＊＊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.
Hi there!
I just visited Cookmap.com (Also known as COOK SNAPS) office in KAMAKURA a few weeks ago.
I really love KAMAKURA since it is nice and warm seaside area.
It reminds me Hawaii where I spent beautifully memorable year.
Cookmap.com has been dedicated to mapping and sharing authentic recipe from all over the world.
It's very interested to me. Because KAGAWA style recipe wasn't not special to me.
You know, Local food isn't so fancy. It's always like a grandma thing. If the recipe is too familiar to you, you might feel it's boring.
But I realized it has more values of others.
Like, I do cook Japanese food almost everyday, it's not so special to me. But I expect people from another country could be interested in my recipe or what I 'm eating for everyday meals instead of SUSHI, RAMEN or TEMPURA.
So, I'm so lucky to have some chance to go to their office and I cooked KAGAWA local food 'HYAKKA NO SEKKA' in their Kitchen.
There's nothing better than HIYAYAKKO during the summer in Japan.
It's been really humid and hot!!! So, I don't want to cook anything.
But Here is a HIYAYAKO. It's Japanese traditional summer dish.
No bake. just a Tofu served with some toppings.
Oh, and Do't forget, Tofu have a lot of protein in it!!!
In the winter, Soup is the hearty way to keep warm.
I like any kind of soup.
It is easy way to take some vegetable and make my tummy full.
Here is my Shrimp ball soup!
salmon pink! I mean shrimp pink!!
Bok choy is green, Egg is yellow, Tofu is white, shrimp is pink. ahhh! I like it! Shrimp ball soup
＊Ingredients＊ 3 to 4 servings soup
720ml (3 U.S.cup) water
1 tsp salt
1 tsp USUKUCHI (light colored) soy sauce
1 tsp MIRIN (Japanese sweet SAKE)
White pepper to taste
1 tbsp corn starch and 2 tsp water
1 tsp white vinegar
shrimp ball
200g (7 oz) Prawn
1/2 tsp salt
1 tsp corn starch
1/2 to 1 Egg white (more egg white makes shrimp ball softer)
White pepper to taste
other solid ingredients
1 bok choy
85g (3 oz) Tofu
1 Egg
＊Directions＊
1. Peel and devein prawn. Put shelled prawn and all remaining shrimp ball ingredients in a food processor.
2. Cut Tofu and bok choy into small size.
3. Put water, salt, soy sauce,MIRIN and pepper in a pot. Bring it to a medium heat. when it start boil, add bok choy and Tofu.
4. Spoon Shrimp ball into soup. when shrimp ball turns to pink, skim off scum with a ladle. Add a starch-and-water mixture.
use 2 spoons
5. Beat egg. Pour the egg in a very thin stream over the surface. Turn off the heat. add vinegar and mix gently.
you don't feel vinegar taste, but small amount of vinegar makes soup better. Try!
