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2011年02月20日

Okayu (Rice Porridge)

Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. Also, okayu is a good baby food. In China, okayu is commonly eaten for breakfast.
This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.)
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posted by jsato at 07:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2011年02月18日

Gyudon (Japanese Beef Bowl)

Japanese beef bowl is called gyudon. Yoshinoya is known for delicious beef bowl. Beef bowl can be cooked at home.
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posted by jsato at 07:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2011年02月16日

Chicken and Egg Soboro Rice Bowl

Crumbled and seasoned meat/fish/egg are generally called soboro in Japanese. Soboro are often used as toppings on steamed rice.
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2011年02月14日

Curry Flavored Shrimp Fried Rice

Take up herewith "Curry Flavored Shrimp Fried Rice".
This fried rice uses steamed Japanese rice and shrimps and is seasoned with curry powder.
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2011年02月12日

Edamame Rice

Edamame are green soy beans which are rich in proteins, vitamins, and fibers. Boiled edamame in pods is known as a healthy snack. Shelled edamame beans can be added in various dishes, such as stir-fry, soup, and so on. Adding edamame makes a dish more colorful and nutritious.
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posted by jsato at 07:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2011年02月11日

Nikuman (肉まん)

Nikuman (niku-manju) are steamed cakes with seasoned ground pork filling. Niku means meat in Japanese. Nikuman are popularly eaten as snacks in fall and winter. Unlike anman (an-manju), nikuman aren't sweet.Read more
posted by jsato at 12:03| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2011年02月07日

Grilled miso chicken

Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sauteed in a skillet.
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posted by jsato at 07:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2011年02月05日

Roasted chicken rolls add flair to your dining table / JAPANESE HOME COOKING

CHICKEN IS an old stand-by that is sure to satisfy many. Why not jazz it up? This recipe for roasted chicken rolls is simple to make, yet has flair. "It has the same crispy skin and rich stuffing as roast chicken," says chef Masayo Waki. The roll may be fastened by winding string around it instead of using toothpicks.
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2011年02月04日

Tonkatsu (deep-fried pork cutlet)

Tonkatsu, deep-fried breaded pork cutlet, is in its own way just as famous as tempura; and like tempura it was imported from the West. This dish is derived from the European breaded cutlet, but whereas the Western version is fried in a scant amount of oil, this one is deep-fried.
Tonkatsu is one of the most popular meat dishes in Japan. A "set" meal consisting of a deep-fried breaded pork cutlet on a bed of cabbage, a bowl of rice, one of soup, and a side dish of pickles costs about Y800-Y1,000.

In comparison with tempura, this dish might impress you as being heavy, almost Germanic. But the fact remains that this kawari-age dish is very much a daily food and is inexpensive as well as filling. Done well, with pork loin or tenderloin, it can be very good indeed.
Tonkatsu is accompanied by a thick sauce, based on Worcestershire sauce, which is available in bottles, or you can use the dipping sauces recommended below. It is commonly laid against shredded raw cabbage, which acts as a salad.
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2011年02月02日

Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.

Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.

Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.
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