Food Trip Friday--Gyudon (Beef Bowl)

Gyudon with Potato Salad and Mugicha ( roasted barley tea) for lunch

Another Japanese dish in a donburi style called Gyudon, served with a bowl of rice and topped with beef and onion. I usually cook them during lunch at home coz it's very easy, quick to prepare and it cooks up so fast. Japanese loves to add raw eggs to their gyudon but I love mine just the way it is and lots of beni shonga ( red ginger ) for topping. It adds a punch to the flavor. If you don'tlike to add raw eggs to your gyudon, you can use poached egg for topping if you like. Today, I'm gonna share my simple gyudon recipe for you to try at home, too^_^

Gyudon ( Beef Bowl )

Ingredients:( good for 4 people )

Beef-- thinly sliced, 240g
Ito Konyaku( shirataki noodles )--160g
Onion--1 pc

A:

Dashi soup--200 ml ( 200ml water + 1 tablespoon of dashi powder)

Sugar--2 tablespoon

Soysauce--4 tablespoon

Mirin--2 tablespoon

Preparation:
1: Boil shirataki noodles ( if you don't have in hand, it's okay ), set aside.

2: Cut onion thinly

3: Put A into pan and put to a boil then add #1 and #2, simmer for a few minutes in a medium heat then add beef. Simmer for a few minutes more in a low heat until done.

4: Serve hot plain rice into a bowl individually and put the beef toppings over the rice add some boiled green peas, add beni shonga on top and you're done.

An entry for Food Trip Friday. Chibugan na!!\(^0^)/

Food Trip Friday--- Kinchaku ( Egg Stuffed In Fried Tofu Pouch )

During our stay at my PIL's home last weekend, we harvested summer veggies at their farm together with my kids and by the time we have to leave and be home at the apartment, Okibachan ( Great Grandmother ) gave us a plentiful veggies fresh from her garden like of these pumpkins. I love serving hot or cold pumpkin soup for my family and some other pumpkin dishes and this time I made a meatless pumpkin dish for them--so healthy, easy to make and of course ' magaan sa bulsa ' ^_^

---Pumpkins were cut into one bite pieces, eggs were stuffed inside the aburage ( fried tofu skin, cut into halves, one egg per pouch) and tied off with a toothpick and was set in a mild brine of dashi then simmer until the pumpkins are half cooked-------Take off the toothpick, cut egg pouches into halves, arrange platter and top boiled green beans---
---Kinchaku, Egg Stuffed in Fried Tofu Pouch---

An entry for Food Trip Friday. Chibugan na!!\(^0^)/

Food Trip Friday---Agedashi Tofu

---Agedashi Tofu---

I' m a fan of tofu ( bean curd ) and my family loves anything with tofu! It's a traditional japanese food and another comfort food of my family. My style of making agedashi dofu is using a momen tofu ( firm bean curd ) while others use kinugoshi tofu ( silken bean curd ) and is deep fried and served with sauce. I love my tofu dishes to be cooked that way ^_^ Now, I'm gonna share my recipe of making agedashi tofu or agedashi dofu ( Japanese Deep Fried Tofu ) for you to try---eating tofu is cheap and healthy. You can find some of the ingredients again on your favorite asian markets.

Ingredients: ( good for 4 persons )
Momen Tofu-- 2 blocks
Katakuriko or Cornstarch
Oil for deep frying
Daikon ( white radish ) ---grated

Option:
Grated ginger
Eggplant

Sauce:
Mirin--2 tablespoon
Soysauce--2 tablespoon
Dashi stock-- 1/2 tablespoon of powdered dashi no motto plus 1 cup of water
Sugar-- 1 tablespoon

Directions of making Agedashi Tofu:

In preparing the sauce, put all in sauce ingredients in a small sauce pan, turn the heat and simmer until done then set aside. Cut tofu into squares like the photo above or you can cut them into smaller cubes ( if you like) , drain excess water and blot with paper towel. You don't want your tofu to spatter when you deep fried them right? Be careful and make sure that it has no moisture. Coat your tofu lightly with potato starch or cornstarch and deep fried them ( 170 to 180 degree C ) until golden and repeat for another batch and drain excess oil and or use paper towel and set aside. You can also deep fry an eggplant ( like of what I did ) sweet potato, pumpkin ( just cut the veggies thinly ) for added volume. Arrange bowl and put the deep fried tofu and veggies ( if you have ) and pour over the sauce and top with a mound of grated daikon and a bit of grated ginger ( if you like ). Serve with plain rice, soup and veggie salad and you're done with an easy and light to the budget dinner! ^_^

An entry for Food Trip Friday. Chibugan na!!\(^0^)/

Food Trip Friday--Wafu Hamburger Steak

---Wafu Hamburger Steak---

It's time for me to share another comfort food of my family and it's called Wafu Hamburger Steak---Japanese style hamburger steak has daikon oroshi instead of the common gravy then the sauce and the herb used is japanesey. You can find some of the ingredients at your favorite Asian store.

Ingredients: ( good for 4 persons )
Ground Beef and Ground Pork-- 400 grams
Vegetable/ cooking oil-- 1 and 1/2 teaspoon
Onion--- finely chopped, 1/2 piece ( big )
Daikon ( white radish )---(1/4) grated, drain excess water
Ao Shiso leaves ( japanese herb )---4pcs
Shimeji mushroom---1 pack

A:
Bread Crumbs--- 1 cup
Egg--- 1 pc
Milk-- 1/4 cup

B:
Nutmeg-- 1 teaspoon
Salt-- 1/3 teaspoon
Pepper-- a few

C: Mix the sauce in a separate bowl
Water---200ml
Sugar---1 tablespoon
Soysauce---3 tablespoon
Mirin ( japanese sweet rice wine )--- 3 tablespoon
Katakuriko ( potato starch )---1/2 tablespoon

Directions:
1: Heat the oil in a large skillet over medium heat, fry the onion until brown. Set aside to warm.
2: In a large bowl, mix together with the ground meat and B until the meat turns out into 'whitish' then add #1 and A and mix thoroughly.
3: Spread some oil to your hands ( can be messy and sticky if you don' t ) divide the meat into four and form into patties and flatten the center.
4: Heat the oil in a large skillet over medium heat, fry the patties until brown then add water till the height of the patties for steaming and cover.
5: When water is almost gone, add shimeji mushroom, C and simmer. Gradually mix the sauce over the patties until sauce thickens turning heat to low. Taste.
6: Arrage platter, bed your hamburger steak with ao shiso leaves on top with grated daikon over it and then add the sauce. Serve with plain rice, soup and veggie salad and you're done!^_^
---Wafu Hamburger Steak for dinner plus veggie salad ( photo not included )---


An entry for Food Trip Friday. Chibugan na!!\(^0^)/

Food Trip Friday--- Chicken Teriyaki Baguette

---Chicken Teriyaki Baguette---
I made my baguette with a twist for breakfast! We had some chicken teriyaki leftovers during dinner last night and decided to re-make some LO's. Sliced baguette (purchased) into halves lengthwise, spreaded some butter over my baguette, topped in chicken teriyaki leftover then add mozzarella mix cheese ( teriyaki chicken and cheese is perfect match!)then put them to oven toaster and wait till the cheese melts. Put in platter then sprinkled some nori ( thinly sliced dried seaweeds ) and I'm done! Easy peasy re-make leftover japanesey breakfast! ^_^
---My breakfast with a cup of cafe au lait. Love the happy cup given by Bambie!---

An entry for

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday--Ebi Fry ( Deep Fried Breaded Prawn)

---Ebi Fry---

While my brother pampered my hungry stomach full of pinoy foods during our vacation in the Philippines, I thought of doing the works in the kitchen even for just one day lol! Maybe they won't let us stay there anymore in the next few years for a visit lol! My brother and I went to the public market or the so-called tiangge ( palengke )where we bought 2 kilos bigger prawns
for the Ebi Fry for dinner, the others are for grilling and gambas for our pulutan during the night. Some Ebi Fry lovers puts sauces on them but a simple homemade tartar sauce can also be perfect accompaniment to shrimps or seafoods. Just boil some eggs, peel the boiled eggs, chop the boiled egg and put them in a bowl, add mayonaise then salt and peper to taste. You can add parsley on top if you want to. I only made on what's in the kitchen for the simplier tartar sauce.
You may add pickles and onions for the tartar sauce if you want more. Enjoy!
---you can also "double dip" some eggs and panko to "double the size" of the prawn. after the 1st dipping of flour, egg then panko, dip again the breaded shrimp to egg and panko---
---fresh from the wet market (tiangge)--


Ebi Fry Ingredients:

15 Large Shrimps
1 cup Panko ( japanese bread crumbs )
1/2 cup Flour
2 Eggs
Oil for deep frying

How To Make The Ebi Fry:

1: Peel the shrimp and make a incisions on the stomach side so that it stays straight
2: Put flour on shrimp lighty
3: Dip the shrimp in beaten egg
4: Cover the shrimp with panko
5: Deep fry shrimps in a 170 degree C until brown
6: Drain and set aside
7: Arrange platter and serve while still hot.

A Food Trip entry for

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Christmas Festives

I love preparing foods for events like Christmas and treat my family like we're eating in a restaurant although we're celebrating Christmas Day at home! Roasted Chicken as the main, baby leaf veggies topped with roasted beef for the salad(binili ko lang ang beef), some appetizers and of course, how can I forget a sparkling wine for toasting ( for me and hubby ) while sharing a great dinner. Christmas in Japan ain't complete without a cake at the table and I thought that they're too stuffed for dessert but still had some room to fill the milky crepe and layered by the richness of mascarpone cheese and was luscious!
Simple Hors d' oeuvre--Terinu (salami&cheese),mashed potato wrapped with ham(mash boiled potato, add boiled egg and cucumber(thinly sliced), mix with mayonaise, add salt and pepper to taste then wrap with ham and arrange platter
Rice topped with Prosciutto--mix cooked rice(in a bowl)with ham(cut in small pieces), zasai ( chinese pickles ), some sesame seeds and mix, top in raw prosciutto and sprinkle ground black pepper

Roasted Chicken--dust chicken legs with salt and pepper, marinate for one day with marmalade, soysauce, sake or white wine. Put chicken in a 200 deg C pre-heated oven for 25-30 minutes until done. Arrange platter, garnish with bed of veggies
Christmas Cake from Re Mercier-- it was ordered on-line and shipped to us before Christmas complete with cocoa powder for garnishing,freezed blueberries and raspberries, Christmas candles and decors plus my order a Silhoutte Glass candle holder for a romantic effect.
Tiramille De NoelMilky crepe folded with creamy and rich Tiramisu (an Italian dessert)

A Food Trip entry for

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday--Okonomiyaki

Okonomiyaki at Gaja

This is a request recipe of a friend of mine, Sreisaat. Okonomiyaki is literally means "add what you like" and described as a Japanese pancake but it doesn't taste like pancake. It is traditionally eaten at restaurant equipped with teppan ( iron griddle) and is served with a pancake -like batter and the customer will cook the okonomiyaki by themselves using a short metal spatula. It is so easy to make and of course you can make them right at home-- you can find most of the ingredients at your favorite asian supermarket. Making okonomiyaki is convenient if you have the Okonomiyaki flour in hand and cook them on a electric hotplate but if not, you can still make it from scratch using your frying pan.

Okonomiyaki at home

Okonomiyaki--3 to 4 servings

Batter:
150 g cup All Purpose Flour ( or Okonomiyaki flour )
1 Egg, medium size
170 ml Water or dashi soup stock

Fillings:
300g Cabbage, thinly sliced or diced
2 stalks Green Onion, chopped
1/4 cupTenkasu ( tempura flakes )
Pork or Beef ( thinly sliced, shabu-shabu style)
Negi ( leeks )
Chikuwa
Optional:
Bacon strips
Raw shrimp
50ml Yamaimo--you can leave without yamaimo on your batter if you can't find one(yamaimo helps bind the batter )
Directions:
1: Mix together the batter and ingredients evenly but do not over mix. Be sure to let some "air" go into the ingredients.
2: Add oil to your flat frying pan and pour the mixture making into a circle, on medium heat, cook until a bit brown
3: Flip the dough using two spatulas to turn over then cover and lower the heat. Do not press down to it.
4: When both sides of the okonomiyaki are cooked, spread some okonomiyaki sauce ( you can replace it with Worcestershire sauce or any strong flavored sauce will do ) with a brush, Kewpie mayonnaise--in a zigzig form, top with bonito flakes and sprinkle with ao-nori( small flakes green seaweed ).
5: Serve hot.

Notes:Okonomiyaki takes longer to cook than you might expect and the finished product doesn't hold together nearly as well as a pancake.

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Omurice And Pumpkin Soup

I’d like to share again some of my homemade recipes which is so easy to make and my entry for Food Trip Friday. Here it is!

How to make the Omelet Rice:
Ingredients: (4 servings)
wienner - 4 pcs
onion - 1 small size
mushroom - any kind
green peas - 30 g
eggs - 5 pcs
4 cups of rice
butter - 1 tablespoon
A:
salt and pepper
tomato ketchap - 6 tablespoon
Direction:
1: cut onions into small sizes,same with the wienner
2: start heat,add butter into fry pan,add #1 and the mushroom then stir fry for a while,add the green peas then add A.Mix, add hot rice and mix again.taste according to your taste buds.set aside.
3. batter eggs with salt and pepper
4. start heat in another fry pan,add cooking oil,then add the battered egg for one serving in medium heat,stop heat when is egg is done.top in the mixed rice in middle then fold in the eggs at both edge then turn over the pan into the platter.top in tomato ketchap and sprinkle parsley.

How to make the Pumpkin Potage
Ingredients: (4 servings)
pumpkin - 300g
onion - 1 pc medium size
buillon - 3 pcs
milk - 200 ml
water - 600 ml
flour - 1 tablespoon
butter- 1 tablespoon

Direction:
1: cut the onion and pumpkin into small pieces
2: heat the casserole and add the butter.add the onion and stir fry for a while then add the pumpkin,mix.at lower heat add the flour and mix(be careful not to burn it).
3: add water small amount in a time and mix then add the buillon and simmer.
4: when the pumpkin is soft,put them into the blender(mixer),when you see that they’re blended put them back on the casserole then add the milk and simmer while mixing.taste with salt and pepper.
5: put in soup bowl,top in croutons or parsley or just pour some fresh cream over it for added touch.

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Sukiyaki

Who says you can't do sukiyaki at home? I know that dining out is a kind a pricey but you can make a home-style sukiyaki right into your home!

What you will need is:
A:
3/4 cup water
1/3 cup soy sauce
3 tbsps sake ( japanese rice wine )
5 tbsps sugar

beef - thinly sliced
negi ( leek ) - 1 pc
carrot - 1 pc
hakusai ( chinese cabbage ) - 1/4 pack
yaki- dofu (grilled tofu) - 1 cake
shirataki noodles(yam noodles) - 1/2 pack
shiitake mushrooms - 1 pack
shimeji mushrooms - 1 pack
chrysanthemum leaves - 1/2 pack
2 tablespoons oil

Directions:

1: Cut all ingredients into bite-sized pieces.
2: Mix A to make sukiyaki sauce.
3: Boil shirataki noodles, set aside.
4: Put oil and fry some beef slices into the skillet, then pour A in the pan.
5: Add other ingredients when the sauce starts to boil except for grilled tofu and leek.
6: Simmer until all ingredients are softened, add grilled tofu and leek, simmer for a while.
7: Add chrysanthemum leaves just before you eat them.

Our family don't add raw eggs for the sukiyaki but you can add raw eggs for dipping if you like. Enjoy!! ^_^

( The Chrystantemum leaves used in cooking is different from those flowering chrysantemum--it is grown specifically for cooking only. It is called shingiku here in Japan---edited )

Note: This is a re-post for my Food Trip Friday entry. For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Oden

During my first year of marriage, I cook my oden hotpot using oden seasoning sold at supermarkets but thanks to my Mother-In-Law who taught me her homestyle way of making oden and now I'm cooking them with my own family. Here's the recipe of my homemade oden hotpot. You may add anything you want for your oden like hanpen ( fish cakes ) and or ganmodoki or atsuage ( fried tofu ). You may use oden seasoning sold at your favorite Asian stores instead of using A.

Ingredients: ( good for 4 persons )

daikon radish - 300g
potatoes - 4 pcs
boiled eggs - 4 pcs
konnyaku ( yam cake) - 1 block
chikuwa - 1 pack
dried kombu knots ( kelp ) - 4pcs soaked in water, discard the water afterwards
chicken legs - 8 pcs

A:

dashi - 900 ml water + 2 teaspoon instant dashi powder
soy sauce - 4 1/2 tablespoon
sugar - 2/3 tablespoon
mirin - ( japanese sweet cooking wine ) 2 1/3 tablespoon
salt - 2/3 teaspoon


1: Cut daikon into thick rounds. Leave potatoes in whole. Peel boiled eggs.

2: Cut other ingredients into large pieces.

3: Boil A in a large pot or hotpot.

4: Add ingredients into the pot starting with the chicken except for the chikuwa.

5: Turn down the heat to low and simmer for 40-60 minutes.

6: Please remember that the longer you cook oden, the better the taste.

7: Add chikuwa and or hanpen ( if you have them ) just before you eat them.


Serve with hot rice and salad. See, it's a quick, easy and warming dish best for cold months! Enjoy with beer!! ^_^



Note: This is a re-post for my Food Trip Friday entry. For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Saba no Miso Ni

Saba no Miso Ni

My Food Trip Friday for today is Japan' s comfort food--- Saba no Miso Ni.
Although my husband doesn' t eat seafoods, I was taught by my Mother In Law for some Japan' s comfort foods that is quick, easy and healthy. Saba no Miso Ni is a macarel simmered by a miso sauce and for my own version, I added a konnyaku ( konjac or yam cake ) for volume. Konyyaku is a very healthy food, rich in minerals and low in calories.

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday&requested recipe, answered!!

Momo fruit


My Food trip entry--- Seasonal fruit in Japan--- Peach is called Momo in Japanese. Another sought-after fruit in Japan is now on season!! \(^0^)/

This is an answer to all who requested for the hamburger steak recipe of my entry for Food Trip Friday.

Hamburger steak

Ingredients: ( good for 4 persons )

Ground Beef or ground chicken-- 400 grams
Vegetable/ cooking oil-- 1 and 1/2 teaspoon
Onion--- finely chopped, 1/2 piece ( big )

A:

Bread Crumbs--- 1 cup
Egg--- 1 pc
Milk-- 1/4 cup

B:

Nutmeg-- 1 teaspoon
Salt-- 1/3 teaspoon
Pepper-- a few

C:

Water-- 1 cup
Tomato ketchap-- 4 tablespoon
Oyster sauce-- 2 tablespoon
Sake-- 1 tablespoon
Butter -- 1 tablespoon
Soysauce-- 1 teaspoon

Directions:

1: Heat the oil in a large skillet over medium heat, fry the onion until brown. Set aside to warm.
2: In a large bowl, mix together with the ground meat and B until the meat turns out into 'whitish' then add #1 and A and mix.
3: Spread some oil to your hands ( can be messy if you don' t ) divide the meat into four and form into patties and flatten the center.
4: Heat the oil in a large skillet over medium heat, fry the patties until brown then add water till the height of the patties for steaming and cover.
5: When water is almost gone, add C and simmer. Gradually mix the sauce over the patties until sauce thickens turning heat to low. Taste.
6: Arrange platter, garnish with some potatoes and brocolli or any vegetable of your choice. Serve with rice and soup.
7: Enjoy!! ^_^

Happy eating everyone!! ^_^

option: you can put your patties into oven if you want to do so.Simmer the sauce,continue instruction #6. Enjoy!!

And another requested recipe for this Japanese- style-chicken-wings called Tebasaki--here' s the recipe:

Tebasaki

Ingredients: ( good for 4 persons )

Chicken wings - 16 pcs

White sesame seeds ( shiro goma ) - 2 tablespoon

Potato starch ( katakuriko ) or cornstarch - 2 tablespoon

A:

Sake - 4 tablespoon

Salt, Pepper - a few

Sauce:

Grated garlic - 1 pc.

Soy sauce - 6 tablespoon

Mirin - 4 tablespoon

Sugar - 2 tablespoon

Directions:

1: Put chicken wings and A in a bowl and let stand for 1o minutes. Add katakuriko or cornstarch and lightly coat the chicken.

2: Deep fry chicken wings at 170 degree C, 4 to 5 each at a time until golden brown and set aside.

3: Put the sauce to a skillet, bring to a boil and add the chicken wings in the skillet and coat with the sauce. Add white sesame seed and mix.

4: Arrange platter with lettuce and tomatoes.

5: Best with beer!! ^_^

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday---Hiyashi Chuka

last Friday night dinner---hiyashi chuka, gyoza and beer ^_^
Hiyashi Chuka

Hiyashi Chuka is a Japanese cold noodles traditionally served during summer in Japan--- a very refreshing dish for summer!! You can find ' chuka men( raw ramen noodles ) ' on your favorite asian market, simply follow the instruction at the package and have some toppings. You can add some fresh tomatoes, cucumber, ham, egg omelet thin strips, dried seaweed strips, and sesame seeds for the toppings. You can also add boiled chicken strips or boiled shrimps if you like. Enjoy!!^_^

For Food trippers join us here. Chibugan na!!! \(^0^)/

Food Trip Friday--Homemade Hamburger Steak

My entry for Food Trip Friday---Homemade hamburger steaks.

For Food trippers join us here. Chibugan na!!! \(^0^)/