Yaki udon

Yaki Udon

prep: 5min | total: 20min

2 package of udon noodles-cooked followed by package instruction and drained
2 tbsp vegetable oil
1 cup sliced beef thinly
1/2 cup sliced shiitake mushrooms
1 roughly sliced yellow onion
katsuobushi for topping
3 tbsp soy sauce
1 tbsp okonomiyaki sauce
1 tea spoon black pepper

BOIL rnough water in a large pot and boil noodles 5min(see the package instrucation)
MIX soy sauce, black pepper, okonomiyaki sauce in a small bowl
HEAT vegetable oil in a large pan
ADD ingredients(beef, onion, mushrooms) and stair fry until it gets tender
ADD udon, mix of sauce... stir fry about 5min
ARRANGE noodles in individual plates and spread katsuobushi on top

watermelon yogurt smoothie

watermelon yogurt smoothie

2 servings

total: 5 min

7 oz watermelon
5 tbsp yogurt
2 cups of kurozu drink(black vinegar drink)

PLACE all ingredients in a blender
BLEND until smooth

grape peach yogurt

grape peach smoothie

2 servings

total: 5 min

7 oz peach
5 tbsp yogurt
1 cup of grape juice
2 cups of kurozu drink(black vinegar drink)

PLACE all ingredients in a blender
BLEND until smooth

juicy peach smoothie

juicy peach smoothie

2 servings

total: 5 min

7 oz peach
5 tbsp yogurt
2 cups of kurozu drink(black vinegar drink)

PLACE all ingredients in a blender
BLEND until smooth

fresh european

fresh cucumber yogurt smoothie

2 servings

total: 5 min

4 oz cucumber
5 tbsp yogurt
2 cups of kurozu drink(black vinegar drink)

combine all the ingredients in the blender and blend until it gets smooth

ika natto ～イカ納豆

ika natto

appetizer - strips of squid and natto

2 servings

prep: 0 min | total: 10 min
3 oz sashimi squid, sliced thinly
1 pack natto
1/2 tbsp soy sauce
1/2 tbsp mentsuyu
wasabi paste

MIX squid and natto in a bowl
MIX soy sauce, mentsuyu, a bit of wasabi paste in a different small bowl
POUR the soy sauce just combined with wasabi over squid and natto
ARRANGE individual bowls


Follow @chico_girl

kabocha nimono - 南瓜の煮物

kabocha nimono　南瓜の煮物
slimmered pumpkin ...

5 servings

prep: 0min | total: 30min

1 pumpkin(kabocha squash)
2cups dashi soup
4 tbsp mirin
2 tbsp soy sauce
1 tbsp sugar
1/2 tbsp salt

WASH kabocha and dry
CUT in half and scoop out the seeds, cut into 2 inch chunks(remain skin)
MIX together dashi, mirin, soy sauce, sugar and salt in a bowl
PLACE the kabocha cubes(skin side down) in a large pot, pour enough dashi liquid to cover the squash(cover 2/3 squash)
BOIL the dashi liquid with high heat, then reduce heat to low 15min-careful not to overcook-the pumpkin become mushy
ARRANGE individual bowl with liquid sauce

Tempura Soba

Tempura Soba
fresh crispy shrimp tempura matches really good with soba soup

prep: 20min | total:50min
serving 2

for shrimp tempura
6 large shrimp
1 egg
1 cup flour
1 cup water
1 tbsp vegetable oil
1/2 flour

MIX flour with water in a bowl
TAKE OUT shrimp head and shells, remove the thin black line ---keep tails
DRY shrimps on paper tower
BEAT egg in a bowl
HEAT the vege oil 340 degrees F.
PUT shrimp lightly in the flour
DIP the shrimp in the batter
DEEP-FRY until it gets brown and crispy (3-5min)

Soba

3 cups dashi soup
2 tbsp mirin
1 tbsp soy sauce
1 tbsp salt
green onion sliced thinly
8 oz soba noodles

BOIL dashi soup, add mirin, soy sauce and salt
KEEP boiling with low heat
BOIL enough water in a large pot for noodle(use different pot)
BOIL noodles according to the package instruction
PUT into cold water
ARRANGE noodles in individual bowls, pour soup, arrange shrimp on top

okonomiyaki

okonomiyaki
Japanese pancake - fry as you like it(meaning of this dish in japanese)
prep:10min | total:30min

1/2 roughly chopped cabbage
2 Tbs katsuobushi
2 scallions chopped
1 tbs benishoga 1/2 cup Raw shrimpbatter
1 cup flour
2 eggs
2/3 Cup water
1/4 tsp salt

okonomiyaki or tonkatsu sauce
aonori
Japanese mayonnaise
katsuobushi

MIX okonomiyaki flour and water in a large bowl
ADD eggs, cabbage, ginger, shrimp, and roughly mix –don’t mix too much , it make the glutenchewy
HEAT the pan with 1 tbsp oil and pour 1/2 okonomiyaki mixture,
FLIP over pancake and cook another 5min
FLIP again an cook few more minutes until the pancake is well browned ARRANGE in a plate, decorate katsuobushi, mayonnaise, aonori on top

Hiyashi Chuka

Hiyashi Chuka
beat the summer heat!
-- cold noodles with lots of healthy toppings on top

prep: 5min | total: 40min

3 servings
Chukamen noodle

for topping
1 cucumber julienned
1 tomato chopped
1/4 lb strips of ham
2 eggs beaten

for dressing
1/3 cup water
3 tbsp sesame oil
1 tbsp ginger
1 tbsp sugar
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp toased sesame seeds

for egg
2 eggs
1 tbsp mirin
1/2 tea sp sugar
1/4 tea sp salt
1/4 tea sp dashi powder

MAKE egg topping
HEAT some oil in a skillet and pour about 1/3 of the egg mixture in the skillet
SPREAD the egg thinly and fry until done
MAKE three thin omelet like crapes
SLICE the omelets into thin strips

MIX all the dressing ingredients
BOIL enough water in a large pot and boil chukamen noodles
BOIL about 3-5min according to the package instruction
DRAIN and cool the noodles in cold water
DRAIN well
SERVE noodles into individual plates
ARRANGE cucumber, ham, egg strips on the noodles
POUR dressing on top

Zenzai

Zenzai
best dessert to cool off

Prep:overnight | Total:4h(over night+4h)

shiratama ball:
1/2 box(16 ounce)shiratamako(rice flour)
2/3-3/4 cup water

For topping azuki paste
8-ounce package azuki beans
2 cups sugar
1/2 tspn salt
++ if you are having a busy night, buy azuki(red bean)paste

Prep:before you go to bed
WASH azuki beans
COVER with water, let stand overnight


DRAIN water, replacing with five times water compares with the amount of beans, bring to boil
COVER and simmer about 2 hours until beans become tender. Adjust the water if there is still too much---in the end, we need to make it as paste
ADD sugar and cook about 1 hour, stirring occasionally
ADD salt and cook 10 additional minutes

meanwhile
PUT shiratamako in a bowl
ADD water gradually and KNEAD well, make a stiff dough
MAKE small balls
BOIL enough water in a large pan and add balls
SEE balls float, keep boiling few more minutes
REMOVE the balls and cool in cold water
DRAIN and serve balls in individual bowls and top with azuki bean paste

Agedashi Tofu

Agedashi-Tofu

Small bites to start your meal

Prep:15min | Total:40min

1 block soft tofu

+++ dashi sauce +++
2 Tbsp mirin
2 Tbsp soy sauce
1 Tbsp sake
1 cup dashi

oil for deep-flying
1/2 cup flour
katsuobushi, grated ginger for toppings

LEAVE tofu on the tray covered with paper towels to drain about 10min --- then, Cut into 2-in. cubes

MIX all dashi sauce ingredients in a small pan with law heat...keep warm.

HEAT the oil in a heavy pot, dredge the tofu cubes in the flour and deep-fly tofu until the surface turns light gold -- maybe it takes 5 minutes or so

ARRANGE tofu in a serving bowl, pour the dashi sauce. Top with katsuobushi and grated ginger.