Tag Archives: Carrot

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)

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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

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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

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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

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Vegetables Facts and Tips (4): Carrots


The Japan Blog List

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carrot-1

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 long 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 Deecember 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 C, Potassium, Calcium.

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!