Recipe Archives
A few recipes, some Japanese, some Baking.
Meat and potatoes: nikujaga
Written by: adekun on 27 August, 2008 9:33 pm - Filed under: japanese — 3 Comments »
Nikujaga or nikujyaga is a typical Japanese comfort food. Even the preparation is typical in that it is opposite to the usual strict conventions.
Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th Century. It was inspired by beef stews served in the British Royal Navy which Japanese naval legend Tōgō Heihachirō encountered while studying naval science in Portsmouth, England. Upon his return to Japan, he commissioned a Japanese version of the dish for use in the Japanese Navy because of its nutritional value.
Source: Wikipedia The link to the recipe at the bottom is worth checking.
On asking a couple of people what goes in they said “just guess”. Pressing them further got differing answers. It’s up to personal taste and may need some perseverance. The amounts below should cover six people. (continue reading…)
Roast potatoes without a joint
Written by: adekun on 25 August, 2008 9:12 pm - Filed under: recipes — 5 Comments »
Always been keen to bring the delight of a roast potato to the Japanese. If not met well, I can always scoff the lot.
- potatoes of the floury kind
- fat or oil
- salt
- pepper
Crank the oven up to 250ºC. The roasting tray needs to come out with a few millimetres of very hot fat or oil. Whilst that’s heating up, peel the potatoes. Cut into equal sized pieces, about the size of an egg. Put the spuds in a pan and pour over boiling water (it’s better that way round if you’ll clumsy like me). (continue reading…)
Tomato Sauce
Written by: adekun on 1 August, 2008 8:53 pm - Filed under: recipes — No Comments »
- six or more big tomatoes
- a few small onions
- half a carrot
- one clove of garlic
- 1 tbsp olive oil
- two vegetable stock cubes
- good pinch of salt
- pepper
- rosemary
- basil
Sweat the diced onions and garlic in the oil. (continue reading…)
Rye bread
Written by: adekun on 7 May, 2008 5:19 am - Filed under: baking — No Comments »
How to make simple rye bread:
- a third rye flour
- two thirds plain flour
It’s not very creative and will have to do for the meantime. Substitute a third of the flour from the plain bread recipe with rye flour. Resist the temptation to add extra flour early on when kneading. Stick with it and it should soon be easier to work with.
Chicken Pie
Written by: adekun on 27 February, 2008 4:40 pm - Filed under: baking — No Comments »
Pies are unsurprisingly unpopular in Japan. I miss them. With a little work it’s not too difficult to knock one together. Here’s a simple chicken pie recipe.
Chicken pie
- 300 g chicken
- one batch Shortcrust Pastry
- one batch White Sauce
- 50 g mixed vegetables
- 100 g mushrooms
- 1 tbsp olive oil
- one beaten egg
- a little onion
Make the pastry, after it has rested, cut it in half. Lighty dust your worksurface with flour. (continue reading…)
Plain Bread
Written by: adekun on 2 February, 2007 4:32 pm - Filed under: baking — 1 Comment »
Bread is quick and simple to make. What does take time, is the proofing especially during the winter here in Japan. Here’s how to make plain bread.
Plain bread
- 750 g plain flour
- 1 tbsp easy blend yeast
- 2 tsp salt
- 450 ml warm water
Mixing
Sift the flour, yeast and salt into a large mixing bowl. Mix to combine them. Make a well in the centre and pour in the warm water.
Fold over the flour from the edges to form a dough. (continue reading…)
Walnut Oaties
Written by: adekun on 14 January, 2007 10:20 am - Filed under: baking — No Comments »
A simple biscuit/cookie make from oats and walnuts.
Walnut Oaties
- 100 g oats
- 100 g plain flour
- 75 g butter
- 75 g brown sugar
- 1 tbsp honey
- 50 g walnuts
- 1/3 tsp baking powder
- 1/2 tsp salt
Place the butter, sugar and honey into a saucepan. Over a low heat, melt the butter and stir to dissolve the sugar. (continue reading…)
