Archive for the ‘japanese’ Category

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…)

Tags: onions, potatoes, recipes

Clay Pot Udon In Miso Soup

Written by: adekun on 3 December, 2006 5:38 am - Filed under: japanese — No Comments »

A recipe for those cold winter evenings.

• 500 g udon
• 100 g miso
• two 4 g sachets dashi-no-moto
• 1200 ml water
• 300 g chicken
• one egg per person
• 3 abura-age
• 10 quartered shiitake mushrooms
• 6 chopped spring onions
• 40 ml mirin
• 15 ml sake

(continue reading…)

Tags: recipes

Miso Soup

Written by: adekun on 30 October, 2006 12:22 pm - Filed under: japanese — No Comments »

It’s really easy to prepare. Miso soup really changed my opinion on soy.

• 50g miso
• 4 g sachet dashi-no-moto
• 600 ml water

Make up the dashi stock and bring to the boil. Put the miso into a ladle, a mix into the stock. Adjust to taste.

The most popular version, contains wakame, tofu and spring onions.
Usual to to add anything to hand, daikon, pork, leeks, okra etc.

Tags: recipes

Chestnut Rice

Written by: adekun on 25 October, 2006 8:37 am - Filed under: japanese — No Comments »

A very autumnal chestnut rice recipe. Below is what I could glean of my wife:

• 75 g halved cooked and peeled chestnuts
• 120 g japanese short grain rice or mochi rice
• 10 ml sake
• 150 ml water
• good pinch of salt

Wash the rice several times, changing the water until clear. Drain for about an hour.
Into a deep saucepan or pot add the rice and place the chestnuts on top. (continue reading…)

Tags: recipes, rice

Umeboshi

Written by: adekun on 14 October, 2006 9:00 am - Filed under: japanese — No Comments »

• 2 kg ume
• 120 ml shochu
• 360g salt

Prepare the ume by washing them and soaking them in plenty of water overnight.
The following day, drain them and remove the stems. (continue reading…)

Tags: recipes