Tag Archives: 人参

Japanese Cuisine: Carrot Meatballs

Meatballs, or Meat Balls, are a universal favourite.
They can be conceived in a simple and healthy way as shown in Japanese home cooking:

Carrot Meatballs!

INGREDIENTS: for 4 people

-Minced pork: 500 g
-Egg: 1
-Carrot: 1
-Onion: 1 small
-Daikon: as appropriate/sliced into thin quarters
-Panko/Breadcrumbs: 50 g
-Cornstarch: as appropriate
-salt: 1/2 teaspoon
-Sugar: 2 tablespoons
-Soy sauce: 2 tablespoons
-Water: 450 cc/ml
-Bouillon powder: 2 teaspoons

RECIPE:

-Cut the onion into thin slices. Drop them inside an oven-resistant dish. Cover with cellophane paper. Cook in microwave oven for 2 minutes at 600 Watt. Let cool down completely.

Grate carrot and mix with minced pork.

Add salt, onion, egg and breadcrumbs. Mix well.

-Shape meatballs and cover and roll them into cornstarch.

-In a large pan, bring water to boil.
Lower fir to small. Add bouillon, soy sauce and sugar to make a soup. Mix well.
Drop in sliced daikon and meatballs.
Simmer gently until properly cooked.
Serve hot topped with some greens!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English)

Please check the new postings at:
sake, shochu and sushi

Advertisements

Vegan Japanese Stew

Just about time I came back to my vegan and vegetarian (I’m not) friends with a recipe they can create in Japan or back home!

Vegan Japanese Stew!

INGREDIENTS: For 6 people

-Carrots: 2]
-Soy beans: 2 cups
-Konbu/seaweed (dry): 20 cm
-Sato Imo/taro: 7~
-Mirin/sweet sake: 1 cup
-Soy sauce (of your choice): 90 cc/ml

RECIPE:

Clean the sato imo/taro.

Peel the carrots.

Peel the sato imo/taro and clean under running cold water.

The soy beans should have been left to soak for a whole night before being boiled for 3 hours or until soft.

About time to slice those carrots!

Dice the carrots.

Drop the carrots and soy beans inside a large pot.

Break/cut the konbu/seaweed into large pieces.

Break again into small pieces. You will eat them!

Pour plenty of water.

Simmer over a small fire for 40 minutes.

Slice the sato imo/taro.

Cut in cubes.

Scoop out unwanted matters from the surface.

Add the cubed sato imo/taro.

Stir to mix.

Add mirin/sweet sake.

Add soy sauce.

Simmer until water disappears.

Continue simmering!

You are almost there!

Serve!

It can be served both hot or at room temperature. Great in bento!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento

Please check the new postings at:
sake, shochu and sushi

Carrot & Almond Pound Cake

Did I say that Bazooka Gourmet is the reason behind all these carrot cakes? LOL
Well, this is the third one, and I will take a little break for them. That is if BG does not make the mistake in inciting me into more postings!

This is a very simple recipe. It has the merit to be healthy and can be served at any time of the day. Very handy with hungry kids (or hubby!)!

Carrot & Almong Pound Cake!

INGREDIENTS:

-Carrot (peeled9: 12o g
-Eggs: 2
-Salad Oil: 100 cc/ml (about 75 g)
-Sugar (brown, preferably): 110 g
-All-purpose flour: 110 g
-Almond powder: 85 g
-Baking powder: 1 yeaspoon
-Cinnamon: to taste
-Liqueur of your choice: 1~2 tablespoons (the alcohol will disppear, so no worries for the kids!)
-Salt: a pinch

-Sliced almonds for topping (according to preference. Plenty is great!)

RECIPE:

-Grate the carrot finely.

-In a bowl drop the salad oil, sugar and eggs. Mix well.

-Mix until the mixture whitens and get very smooth.

-Sieve in the flour, baking powder and cinnamon.

-Sieve in the almond powder.

-Take water out grated carrots. Add grated carrots, liqueur and salt. Mix well.

-If you can squeeze out about 50 cc/ml of carrot juice, perfect!
Keep it for something else.

-Line a pound cake mold with baking paper.
Pour all the pound cake mixture in.
Decorate with plenty of sliced almonds.

-Bake for for 35~40 minutes at 170 degrees Celsius.
Check if is properly cooked by stabbing it with a thin wooden stick. It should come out clean.

-Let cool out completely.
Take ou and slice.
Serve and enjoy!

Easy again, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegan Soy Milk Carrot Pound Cake

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe (I’m laying it thick, LOL). Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the second one, it is a very simple heathy pound cake fit for everyone, vegans included!

Vegan Soy Milk Carrot Pound Cake!

INGREDIENTS:

-Whole wheat flour: 100g
-All-purpose flour: 80g
-Brown sugar: 50 g
-Baking powder: 2 teaspoons
-Cinnamon: 1~2 teaspoons
-Salt: 1/2 teaspoon
-Carrot: 1
-Black sesame seeds: 1 tablespoon
-Raisins: 50 g
-Soy milk: 100 cc
-Olive or Sesame oil: 100 cc

RECIPE:

-Preheat oven to 180 degrees Cesius.
Mix flour and baking powder and sieve.
Grate the carrot.

-Drop all ingredients into a larg bowl and mix.
Mix until the flour lumps have disappeared (important).

-Bake for 35~40 minutes at 180 degrees Celsius.
Check if properly cooking by stabbing pound cake with a thin skewer. It should come out smooth and clean.
Let cool completely.
Could be served as it is or grilled.

NOTES:

-If sesame oil is available, it would be better than olive oil, altough experimentation would be welcome as half of each oil could be interesting indeed.
Salt is necesary to subdue the cloying taste of the brown sugar a little.

Easy again, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestiblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Non-Wheat Flour Carrot Cupcakes

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the first one, it is dedicated to wheat flour allergics!

Non-Wheat Flour Carrot Cupcakes!

INGREDIENTS: For 6 cupcakes

-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Eggs: 2
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon

-Egg wites: 2
-Sugar: 50 g

RECIPE:

-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.

-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.

-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.

-Bake for 20~25 minutes at 180 degrees Celsius.

Simple, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegetables Facts and Tips 4: Carrots (amended & expanded)

carrot-1

SYNOPSIS:

I started this series (14 articles so far) quite some time ago to help my vegan and vegetarian (I’m not!) friends and omnivores as well because of the obvious health benefits.
Since then, I’ve learned and discovered a lot more information that could not ignored.
Therefore I plan to amend and expand all 14 former articles before I can continue introducing a lot more vegetables!
Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!
1) POTATOES, 2) TOMATOES, 3) BROCCOLI

Carrots are consumed everywhere in the World, raw or cooked in so many manners, including desserts, that you need a whole book to describe all the recipes! And you might have to come up with a special addenda leaflet to introduce all its varieties!

Now, people might have forgotten that this cousin of the spinach orignated from Afghanistan before it was first introduced in China and Europe (by the Dutch) in the 12th Century. Japan had to wait until the 16th Century before the Chinese brought it to the Island of the Rising Sun.

FACTS:

Some time ago carrots were not popular in Japan because of their strong taste characteristics, but the Japanese have come with sweeter and softer varieties:
carrot-kyo
“Kyo-Ninjin”, a variety developed in Kyoto, with a deep dark red colour and very sweet taste.

carrot-gosun
“Go-Sun Ninjin”, the most common in Japan.

carrot-sansu
“San-Sun Ninjin”, a smaller variety of the above.

carrot-daijyo
“Daijyo Ninjin”, a very and thin variety very popular in Japanese restaurants! Great for sticks!

carrot-kinji
“Kinji Ninjin”, probably the most elegant of them all!

carrot-shim-yellow
“Kiiro Ninjin”, beautiful and very sweet!

carrot-mini
“Mini Ninjin”, so much fun!

carrot-leaves-vitaminc
Now, do not forget the leaves which contain an enormous amount of Vitamin C!

-Season: May to June, and October to December in the Northern Hemisphere.
-Beneficial elements:
Carotenes
An absolute need for humans. Carotenes are more easily absorbed by the body systems when the carrots are eaten together with oil, dressing or “glace”.
Vitamin A, Beta Caroten, B1, B2, B6, C, Potassium, Calcium (very high!), fibers.

TIPS:

Preservation: Carrots should not be kept inside too cold fridges. Protect them by wrapping them into newspaper “standing up”, or into cellophane paper if they are cut.
Choose specimen with a good constant colour and with a small stem core if you buy them with leaves already cut away.

Important: When you peel them, do so as thinly as possible as the majority of the carotenes lie just under the skin!

HEALTH FACTS:

-Combined with onions, or seaweed, or celery, or tofu, helps combat colds, diabetes and constipation and helps hair regeneration.
-Combined with Chinese cabbage, or Cabbage, or tomato, helps combat cancer, ageing and helps withfaster recovery from illness.
-Combined with seaweed, or burdock root, or bamboo shoot, or devil’s tongue tuber, helps combat constipation, high blood presure and clean digestive system.
-Combined with Broccoli, or pimentoes, or kabocha/pumpkin, helps combat skin colour change and helps with body revitalization.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette

CARROTS

As a kid, I was not a fan of cooked carrots, whereas I could have never enough of grated carrot salad.
Age helping, my palate is finally accepting cooked carrots, especially new ones or the red Kyoto variety.
Here is a simple French recipe for new carrots with a very long name:
Salade de carottes fanes tiedes, vinaigrette a la Fleur d’Oranger
In English: Young carrots with part of their leaf stems, served lukewarm with a Orang Flower Vinaigrette!

INGREDIENTS: For 4 persons

-Carrots (young, small, with their leaves): a “bunch (at least 12 of them)
-Eggs (absolutely fresh!): 4
-Olive Oil (EV): 3 tablespoons
-Lemon juice and zeste (grated skin) from 1 whole lemon (organic if possible)
-Eau de Fleur d’Oranger/Orange Flower Water: 3 tablespoons
-Fine salt and ground pepper

RECIPE:

-Heat 1 litre of water to boil in the bottom of your steamer.

-Cut the leaves off the carrots leaving at least 2 cm of the stems on.
Quickly grate the skin off down to root point.
Make an incision all along their length.
Clean under clear cold running water.

-Place the carrots in the basket of your steamer. As soon as the water starts boiling, put the basket on top. Close your steamer and cook for 8~12 minutes.

-During that time heat some water to boil in another pan.
As soon as it starts boiling , carefully drop the eggs in the water (use a large strainer) and boil for 12 minutes.

-Clean and dry the lemon. cut the yellow part of the skin and chop finely. Pres the juice out into a glass.

-Cool the eggs under cold running water. Tap the eggs onto your kitchen board. Take off the shells.

-Mix in a bowl the lemon juice, olive oil, orange flower water, chopped lemon skin/zeste, salt and pepper. Place the warm/lukewarm carrots on 4 individual plates. Pour the vinaigrette on them. Last grate one boiled egg over each plate. Serve at once.

An Alsace type white wine would be best!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-