カテゴリ:japanese( 9 )

gyoza -焼ぎょうざ-

it's come from china in the old days.
now it is very populor here.
and, load of people love this dish everywhere on the planet.

as long as you find "gyoza skin"or"dumpling skin" in an asian shop,
you can make it really quick.
to shape the gyoza/dumpling may need some time to get used to,
but you just need some practice.
important tips are very simple.

1. enjoy what you do,
2. make sure you season the filling,not too much though,
3. make sure you put the same amount for all your pieces
to cook them at the same time.
4. seal the skin very well to avoid losing juicyness while cooking.

so let's begin!

you will need
a packet of gyoza skin-around 25 skins-,
100g mince of pork or chicken or cottage cheese for veg. ver.,
2-3 leaves of cabbage or chinese cabbage, or flat garlic chives,

dash of soy sauce, good quality sesame oil,
fresh greated ginger,crushed garlic, and a pinch of salt.

1. chop all the veg. very finely, add seasoning and meat.


2. mix them all together

keep mixing till the mixture gets like this.

3. place a teaspoonful mixture in the middle of the skin.
put dash of water around the edge little bit more than half way.

4. make 4-6 pleats to seal the dumpling,do this to all of them.

5. place all the dumpling on greased frying pan without turning on fire.
turn on the fire/heat at middle heat, add boiling water 1/4 hight from the bottom.

6. put the lid on until the skin has changed clear coulor.

7. rain sesame oil over the dumpling, take the lid off and cook in high heat
for 1-2mins or till the bottom gets golden brown.


serve with soy, vinegar, and chilli oil.
bon appetit!!
by kihilala | 2011-09-21 22:12 | japanese

okonomi yaki -お好み焼き-

there are many kinds of this type of dish in japan.
one with fried noodle underneath, one has gluey texture...
this is one of them, and it is my favorite sometime it can be a light snack.

okonomi for "your favorites", and yaki for "pan fried" if i translate directly.
it is a savory pancake based with cabbage, egg, plain flour, and yam potato.

there is special sauce to serve with.
if you can not find it where you are, don't worry you can make your own sauce.
just mix together 2 art of HP sauce, 2 part of tomato kechup, and 1 part of fruits jam or chutney.

3-4 leaves of cabbage chopped finely,
100g grated yam potato, 2 eggs, 1 cup of plain flour,
1tsp of dashi powder, 2tbs of potato starch.

japanese yam potato-yamaimo-

mix all the ingredients in a bowl and mix lightly.
you may need less water depends on the size of the eggs.
and do not mix too much otherwise the pancake will be hard.

i put small pieces of pork,
try seafood such as prawns or squid or even tuna from tin.

place on hot frying pan with little oil.
cook one side for 3-4mins or till the edge will be dry.
turn upside down,then cook few more mins.
do not push the cake.

pour the sauce on top of the cake, serve with mayo, bonito flakes and powder seaweed.
by kihilala | 2011-09-07 22:25 | japanese

oden -おでん-

when the winter is just around the corner,
this is the time for this dish.

just like "Bollito misto" in Italia,
or "Pot-au-Feu" in France.
we have "ODEN" here in Japan.

prepare all the ingredients separately.

for daikon
-white raddish or mooli, simmer well with small piece of kombu seaweed.

for konnyaku
-kind of japanese potato starch cake which has 0 kal but load of fiber-,
score the cakes very finely,then cook for few mins with boiling water.

there are many kinds of fish based and tofu based cakes for this dish.

usualy we have beef sinewy meat called すじ肉.
this time i made chiken meat balls with japanese harb to have oden lighter in taste.

potato starch, soy, chiken mince, chopped skin of chiken for juiciness, chopped shiso leaves, a pinch of salt and a dash of sake.
shape them into small balls and boil in a light seasoned soup.

put all the prepared ingredients into a big pot.
add some dashi soup stock with a bit of soy, and sake.
simmer them with very low heat for at least 30-40mins.
serve with japanese hot mastard or english mastard.

by kihilala | 2011-09-05 00:08 | japanese

mozuku su-もずくの酢の物-

Japanese people do eat seaweeds for everyday life.
i could not realize if i stayed in this country.

MOZAKU-もずく- is one of them.
it's mainly found in Okinawa island in Japan.
"Cladosiphon okamuranus" in English according to wikipedia.

you may heard wakame and cucumber salad in a Japanese restaurant or recipe book.
this is very similar to that.
instead using wakame seaweed,we use MOZUKU.

usually MOZUKU are sold preserved with salt.
1 so at the very begining,
you need to desalt the seaweed with fresh water for few minutes.

2 slice a cucumber and mix with 1tsp of salt, leave it for 3-5mins till it gets sweat.

3 wash both the mozuku and the cucumbers with fresh water,squeeze them out.

on the picture, i added ふ -Japanese baked wheat gluten-
which i soaked with water and then squeezed.
it has no taste or flavor,but interesting texture.

4 the easiest way for seasoning,
mix with two part of sushi vinegar and one part of water.
finish with freshly roasted sesame seeds.

by kihilala | 2011-09-04 23:08 | japanese

my juicy cristal springroll-私の、生春巻き-

originaly from vietnam, i think.
it suppose to be made without any dressing or sauce.
but i made it up for my friends who are not veggie eaters.

it's worked quite well as i tried with my grandpa who never liked lettuce ;-)

prepare your favorite salad leaves and veg.
chop them into very fine lines and mix together to make your rolls colorful.

add some dressing then it's ready for roll-up.

-i used mayo, sesame paste/tahini/peanutbutter and dash of soy.-

1 dip the rice paper in to cold water once.
do NOT LEAVE it in the water.
-you may find this interesting discs in an asian shop or oriental section
in a big supermarket-
then line them on clean serface.
2 place the mixture in the middle of the paper.

3 from the first one you dipped, carefully rolled up till 1/3of the paper.
4 then fold both sides, and finish the lest end.
by kihilala | 2011-08-28 22:17 | japanese


when i feel very hot and unlikly,don't feel eating my lunch,
this is what i usualy have.

you may find this noodle in an asian supermarkets or china town.
if you can't find where you are
do not need to worry you can always use cappellini instead.
but cook little longer than that you should for italian pasta.

cook soumen noodle with load of boiling water for few mins.
staring all the time to avoid sticking together.

when it's cooked,drain and WASH in icy cold water.

finish with your favorite topping such as
sclumble egg, fine chopped cucumber, cooked seasoned pork,
flower of japanese herbs, sesame seeds etc etc...

serve with japanese soy base dipping sauce.
by kihilala | 2011-08-28 21:53 | japanese


Do you like smoky flavor?
Have you thought about vegetable carpaccio in Japanese cuisine?
Yes,here is one of them.

It is popular side dish at my house especialy in hot summer.

You will need
fresh aubergines,
a gridiron for your gas cooker or grill

1 poke all aubergines with the tines of a fork/or skewer to produce small holes
to help the steam escape and cook quickly.
2 turn the gas on and set the gridiron.

3 cook the vegetables on the middium high heat occasionally untill you see
some juice from those holes.
4 once they become soft,put them into icy water for a second.
5 take them out then peel them with your fingers or using toothpicks.

to serve with...
soy with freshly grated ginger for refreshing traditional flavor
or good quality salt with dash of E.V.O.
by kihilala | 2011-08-23 14:15 | japanese


it's very popular dish at my home.
if you can find Japanese Soy where you live,
then probably you can cook this homey taste;-)

what you need...
mince,-beef or pork or even both-
shiitake mushroom-optional-

Japanese soy,
Japanese soup stock-dashi-,
cooking oil for frying

1 chop all the vegetables.
2 fry the mince with high temp.in a deep pan.
3 add the potatoes into the deep pan.
4 fry them until the edges changed light in coulor about 3-5mins.

5 add the onions and carrots, fly for 2mins.

6 then sake/vodkka/mirin up to 1/3 hight of the vegs.
7 put a lid,cook for 5-10mins with slow heat.
8 add 1/6 to 1/5 amount of potatos of sugar/honey,cook for 5 more mins.

9 add soup stock and half to same amount of sugar of soy,
cook for 4-6mins or until the sauce will nearly finished.

if you want to put dried shiitake mushroom,
warm up with some cold water with a microwave for few mins.
and add at the same time as the carrots.
they will soak the water very quickly.
you can use that water as stock or soup,its really yummy!!
by kihilala | 2011-08-22 23:53 | japanese

oyako-don 親子丼

it is one of everyone's favorite dish which i experimented many times.

oyako is parents and children in japanese.
so this dish will need checken-as a parent- and egg-as a child-.
you may use other meat or without.
and the name will change to tanin-don or tamago-don.
you may find most of ingredients where you live.

100g chicken (leg or thigh,brest could be too dry)
2 onion
1/2 carrot
shiitake mushroom (otional)
2 eggs

2tbs soysauce
2tbs sugar/honey
1tbs sake/mirin

steamed rice for two

let's start!
1. chop all ingredients as follows...
chicken---into small dice pieces with skin on
onion-----slice 3-5mm thickness
carrot-----into very fine strips
shiitake---into very fine strips

2. put all of 1 into a pot with the sugar/honey, some water till just cover.
simmer it for 5mins with midium low heat.

3. add soy and sake/mirin, cook for 2/3mins.

4. beat the eggs and add it into the pot of 3.
cook for 1min, off from the heat and put the lid on for 2mins.

5. serve with steamed rice in a bowl.

by kihilala | 2011-07-24 00:02 | japanese

small tips for your everyday cooking!

by kihilala



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steamed pork b..
at 2011-11-07 23:38
gyoza -焼ぎょうざ-
at 2011-09-21 22:12
okonomi yaki -..
at 2011-09-07 22:25
oden -おでん-
at 2011-09-05 00:08
mozuku su-もずくの..
at 2011-09-04 23:08