YUI KOMIYA ~it might be dericious!!~

Japanese Vegetable Omelet
Similar recipes: Egg, Vegetable

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Ingredients:

1/2 cup precooked dried white rice
1 lrg egg
2 lrg egg whites
1/8 tsp salt – (about)
1/2 cup finely shredded cabbage
1/4 cup thinly sliced onion
1/8 tsp freshly-ground black pepper – (about)
Finely slivered nori or furikake (optional)


Methods:

* In a 2- to 3-cup microwave-safe bowl, mix rice and 1/2 cup water. Cover with plastic wrap and cook in a microwave oven on full power (100%) until water is absorbed, 4 to 5 minutes. Let stand.
* Meanwhile, beat egg, egg whites, and 1 tablespoon water.
* Add 1/8 teaspoon salt to eggs; blend.
* In a 6- to 8-inch nonstick frying pan, stir cabbage and onion over high heat until onion begins to brown, about 3 minutes. Sprinkle with pepper to taste.
* Reduce heat to medium. Pour egg mixture over cooked vegetables. As eggs set, use a wide spatula to lift cooked portion and let liquid flow underneath.
* When golden on bottom and still moist on top, in about 2 minutes, loosen eggs from pan with spatula, then slide spatula under omelet on one side and flip about 1/3 of it over the center. Tilt pan to slide unfolded edge of omelet onto a plate, then tip pan to roll remainder of omelet onto that edge.
* Sprinkle with slivered nori. Add salt and pepper to taste. Serve with hot cooked rice.

california sushi rolls by megumi

Ingredients
2 sheets nori (seaweed) (each about 8 inches square)
1 recipe Sushi Rice Filling
Desired fillings (such as small carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp)
1 recipe Honey Ginger Sauce


Directions
1. Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center. 2. Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary. 3. Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce. 4. Makes 12 sushi rolls 5. Sushi Rice Filling: In a fine-mesh sieve wash 1/2 cup short grain rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, 1 cup cold water, 2 tablespoons rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups. 6. Honey-Ginger Sauce: In a small saucepan combine 1/3 cup honey, 1/4 cup water, 2 tablespoons plum sauce, 2 tablespoons soy sauce, and one 2-inch piece fresh ginger, peeled and thinly sliced. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain into a small bowl; cool. Cover and chill. Makes a scant 3/4 cup.

Goya Chanpuru SHUN

Goya Chanpuru

Photo (c)Setsuko Yoshizuka
Because it's said that the bitterness of goya helps us beat the heat, goya dishes are often cooked during the summer in Japan. Chanpuru are stir-fried dishes which are regional specialities in Okinawa.
Japanese Pork Recipes
Japanese Recipes
Japanese Food Pictures

Ingredients:

1 goya (bitter gourd)
1 block cotton tofu, drained
1/4 lb thinly sliced pork, cut into bite-size pieces
2 eggs, beaten
2 tsps soy sauce
2 tsps sake rice wine
1/2 tsp salt
*vegetable oil for frying
Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and place goya slices in a bowl. Sprinkle some salt over them. Let them sit for about 10 minutes. Wash goya slices and drain. Squeeze them to remove excess water. Heat 1 Tbsp of vegetable oil in a large skillet. Stir-fry pork and season with salt and pepper. Add goya slices and cook until softened. Crumble tofu into large pieces and add in the skillet. Lightly stir-fry with pork and goya. Season with sake. Pour beaten eggs over and stir quickly. Season with soy sauce. Stop the heat. Adjust the flavor with salt.
*Makes 4 servings

Ayano's recommend Japanese food

Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.
Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.
Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.
Ingredients:
1/2 salmon steak
salt to taste
1 1/2 cups hot water
1 1/2 tsp sencha, bancha, or hojicha [green tea]
1 bowl warm cooked rice
2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
1 tbsp croutons or any crunchy cereal
Japanese horseradish (wasabi), optional
serves 1

Silvan's Pasta Salad

Ingredients:

1-Pasta
Shaped, colored, tubular, flavoured, lots to choose from. I like to buy a bag of mixed as it adds a nice colourful look to the dish.

2-Vegetables
Anything goes here, whatever your tastebuds desire. The popular ones being...
CeleryOnions-any kindOlivesCarrotsBroccoliTomatoes-small cherryCucumberPeppers-green,

red, yellow, orange, jalepeno

3-Other
GarlicParmesan cheeseSalt Pepper, SpicesChickenSeafood

4-Dressing
You can add your favorite bottled dressing or make one from scratch. Here are 2 basic ones:

Creamy
1 cup mayonnaise2 tbsp. wine or cider vinegar1 clove crushed garlic1 tsp. basilsalt and pepper to taste
You can substitute yogurt for mayonnaise or mix mayo and yogurt together for your dressing base.
Lemon juice can be used in place of vinegar.

Oil/Vinegar
1/4 cup salad oil3 tbsp. vinegar-balsamic,wine, cider etc.1 clove crushed garlic1 tsp basil and/or oreganoSalt and Pepper to taste

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.
While noddles are cooling, chop up any vegetables you are adding, and make dressing.
Once cool, add all other ingredients you have chosen from the above list, adding the dressing last.
Cool in the refrigerator for about 2 hours before serving.

Yakisoba-------By Ami

Ingredients:
2 packages steamed chuka noodles (150g/package)
1/2 Tbsp vegetable oil
1/4 lb. boneless pork rib, thinly sliced
1/4 cup peeled and thinly sliced carrots
1 green bell pepper, chopped
1/4 medium onion, thinly sliced
2 green head cabbage leaves, chopped
4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
Beni-shoga (pickled red ginger) for garnish*
Ao-nori (dried green seaweed) for garnish*
Salt and pepper
*These are available in packages at Asian grocery stores
Preparation:Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

Green Curry by PUM

Thai Green Curry with Chicken
Ingredients
Serves 4
* 3 tablespoons green curry paste (store bought)
* 1 tablespoon peanut oil or vegetable oil
* 100g palm sugar
* 100ml fish sauce
* 100ml tamarind water*
* 4 kaffir lime leaf
* 200ml coconut cream
* 400ml chicken stock
* 500g chicken breast, thinly sliced
* 100g snow peas
* ½ punnet grape tomatoes
* 4 Thai eggplant
* 50g pea eggplant


Heat the oil in a wok over a medium heat. Add the curry paste and fry for 30 seconds until fragrant.

Add the palm sugar and fish sauce and cook until thick and bubbling. Add the tamarind water, kaffir lime leaf, coconut cream and stock. Bring back to a boil and reduce to a simmer.

Add the chicken and cook for 1 minute. Add the tomato and eggplant and cook for 5 minutes.

Check the consistency as it needs to resemble a soup not a thick curry, adjust by adding extra stock if need be.

*Tamarind water can be made by using either a jar of tamarind paste mixed in equal parts with water or by soaking a block of tamarind in one litre warm water, removing the seeds and straining, keeping the tamarind water for later use.

TIP: Try adding a stalk of lemon grass and a knob of galangal to the soup before adding any meat or vegetables, simmering for 10 minutes to infuse the flavour. Remember to top up with stock or water to keep it of soup consistency.

Massaman's Recipe.By MOND IELTS

Massaman Curry (gaeng matsaman – แกงมัสมั่น) is a Southern Thai curry which has a lot of Indian influence. Massaman is an old way of saying “Muslim”, for many of the dry spices were carried to Thailand by early Muslim traders. Like Indian curries, this curry is heavy on dry spices and very aromatic. It’s typically served with rice or roti, and sometimes with a side of ajaat.
The curry paste.
· 10 :big dried chilies:, roasted, soaked and seeded
· 1/2 teaspoon :black peppercorns:, roasted
· 1 teaspoon :cilantro seeds:, roasted
· 1 teaspoon cumin seeds, roasted
· 2 cloves, roasted
· 2 :cardamom: pods, roasted
· 1 teaspoon :shrimp paste:, roasted
· 1/2 teaspoon powdered nutmeg (not roasted)
· 1 teaspoon :salt:
· 1 teaspoon :magroot: skin
· 1 teaspoon :galangal:
· 1 tablespoon :cilantro roots:
· 1 tablespoon :lemongrass:
· 1/4 cup :shallots:
· 2 tablespoons :garlic:

You’ll need.
4 tablespoons curry paste (below, or bought)
3 tablespoons :oil:
1 leg and 2 thighs :chicken:
1 cup coconut cream + 1 cup :coconut milk:
1 cup white potatoes
1 cup :onions:, or peeled whole :shallots:
4 :cardamom: pods
1/4 cup roasted :peanuts:, whole
1 tablespoon :palm sugar:
1" piece of :cinnamon stick:
2 dried :cassia leaves:
2 tablespoons :fish sauce: (or to taste)
2 tablespoons :tamarind paste: (or to taste)

Directions
If making your own paste, dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.
Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.
Pound the paste in a stone mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just mix it all in together. If using canned paste, skip these three steps.
Cut the potatoes and onions into bite-sized pieces and wash the chicken.
Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.
Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.
Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.
Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.
Add the cinnamon, cardamom seeds, cassia leaves. Mix well.
Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.
Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.

Chirashi zushi by Airi

Chirashi zushi is known as scattered sushi with colorful toppings.It's often cooked for celebrating special occations,such as festivals,birthdays,and so on.You can use your favorite sushi toppings,for example,boiled shrinp,salmon roe,squid,and sea urchin are popular ingredients.

Ingredients(4~6 servings)

*3 cups rice

*sushi vinegar

*3 eggs and 1/2 Tbsp sugar

*450g tuna sashimi or salmon sashimi

(tuna sahimi,marinated in 2 Tbsp of soy sauce and a little bit of wasabi (if you would like))

*8 shiitake mushrooms(1 Tbsp soy sauce,1 Tbsp sugar,1 Tbsp mirin)

*200g boiled prawn

*snow peas(1 pack)

*2 TBsp white ssesame seeds(if you would like)

How to make

*Prepare sushi rice.(cooked rice and marinated with sushi vinegar)
*Boil snow peas

*Remove stems from shiitake mushrooms and alice thinly.Heat 2/3 cup of the water and add shiitake and soy sauce,sugar and mirin.Simmer shiitake on low heat until the liquid is almost gone.

*Beat eggs in abowl and add 1/2 Tbsp of sugar.Oil a medium pan and pour a scoop of egg mixture and make a thin omlette like a crepe.Make a few sheets.Cut the omelette into thin strips.
*Cut prawns in half/

*Serve sushi rice on a large plate.Spread simmered shiitake,snow peas,boiled prowns,and omlette strips and sesame over rice.

*Place sashimi(tuna or salmon )on top.

Russian Salad (Olivier)

Russian Salad (Olivier)

Usually people outside of former-USSR call it Russian Salad, however its original name is Salad Olivier.

This salad was and maybe still is the most traditional dish for the home New Year celebration for russian people. Hope you will like it too.

Ingredients:

1lb of bologna
1 can of sweet peas
6 middle size potatoes
4-5 middle size carrots
5-6 eggs
1 bunch of green onions
1 bunch of fresh dill
5-6 middle size cucumbers (pickled with salt not with vinegar, that is important)
Ground black pepper
Salt by taste
Mayonnaise by taste

How to make, step by step:

Boil carrots and potatoes in advance and make sure they cool till room temperature when you start making the salad. Prepare hard boiled eggs in advance, let them to cool down to room temperature as well. Wash green onions and dill.

Step 1
Skin boiled potatoes and dice them into small cubes like it is shown on the photo below:

Step 2
Skin boiled carrots and dice them into the cubes of the same size you diced potatoes into:

Step 3
Put diced carrots and potatoes into big bowl:

Step 4
Open can with peas and remove liquid, add to the bowl:

Step 5
Pill eggs and dice them into the same size pieces as carrots and potatoes. Add the to the bowl:

Step 6
Dice bologna, add to the bowl:

Step 7
Dice pickled cucumbers. It is important to take cucumbers pickled with salt not with vinegar:

Step 8
Chop green onions and dill, add to the bowl:

Step 9
Mix everything, season with ground black pepper and add salt if you feel it is needed. Add mayonnaise and mix everything again. Put salad to the bowl you want to serve it in. Your Russian Salad Olivier is ready to be served!

Cold Noodle(Naengmyeon) by Jung, Yun Hee

Naengmyeon is made with wheat or buckwheat flour and it is especially popular in summer.


There are two types of Naengmyeon; one type is Mul- Naengmyeon, which is cold noodles served in a chilled beef broth, and the second type is Bibim-Naengmyeon, which is cold noodles mixed with spicy sauce or raw skate.

INGREDIENTS:

A package of cold noodles, onion, garlic, green onions,
ginger, cucumber, egg, 1 bosc pear, hot pepper flakes,
hot pepper paste, sesame seeds, vinegar, sesame oil, corn syrup,
salt, soy sauce, sugar, mustard powder

How made it??

1. Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies and cool it down.

2. Prepare toppings for naengmyeon

Mustard powder:
Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock)

Cucumber:
Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside
Bosc pear:
Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
changing color
Egg:
Hardboil an egg, cut it in half, and set it aside

(But, if you wants cook the naengmyeon, you will be able to bought 'Meat soup' in the Korean grocery)

3. Boil the noodles:

Put noodles into boiling water in a big pot (2/3 of the pot is filled with water). The direction of cooking noodles is on the back of the noodle package and it usually takes 3-4 minutes to boil after putting the noodles into the boiling water. You can take some sample to check if the noodles are cooked enough or not.

When the noodles are cooked, move the pot into a kitchen sink and pour cold water and remove some water and pour cold water again. This process helps the noodles get chewier.

Place the noodles into a basket or colander and keep rinsing and draining the noodles until all starch from the noodles are removed.
Serve it cold cold!

4. For mul naengmyeon

Put the some noodles into a serving bowl and fill the broth until the noodles are submerged.
Add crushed ice and place toppings: yeolmu kimchi, a few pieces of pear and cucumber, and a half side of boiled egg on top.
Add 1 ts of mustard and vinegar.