『Japanese Home Cooking Recipe』
Featuring Japanese Food Products
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MARCH 2022
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KIBUN Umami Oden Japanese Style Hot Pot
Baked Umami-Oden
□ Umami Oden ………. 1 pack
□ Butter ………………… 1 Tbsp.
□ Oil ………………… as needed
□ Steak Sauce ………. 1 Tbsp.
□ Bell Pepper ……………… ¼
1. Remove the soup of Umami Oden. Cut egg in half. Cut bell pepper.
2. Heat oil in a frying pan, cook all ingredients on medium heat.
3. Add butter and steak sauce. Remove from heat and ready to serve!
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USE THIS PRODUCT!
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KIKKOMAN Soy Sauce and Rice Vinegar
Chirashi Sushi
< Sushi Rice >
□ 18 oz Rice
□ 3 oz Kikkoman Seasoned Rice Vinegar
□ 2.6 oz Sugar
□ 2 tsp Salt
1. Steam the rice (as directed on the package.)
2. Combine rice vinegar, sugar and salt in a bowl and mix. (It does not have to be dissolved completely.)
3. Put the steamed rice in a Japanese wooden tub or bowl and mix (2). While you are mixing, be careful not to smush the rice. Use a fan to blow away the excess moisture.
< Chirashi Sushi >
□ 18 oz Sushi Rice
□ 3 tbsp Roasted White Sesame
□ Diced Sashimi of your choice
□ Ikura Cod Roe
□ 10 pcs Shiso Leaves
□ Snow Pea
□ 2 Eggs
□ 1 tbsp Sugar
□ Kikkoman Soy Sauce
1. Mix sushi rice and sesame. Dice sashimi. Slice shiso leaves and boiled snow pea.
2. Beat eggs with sugar. Pour it in a small pan and cook crepe-like egg in medium heat. Thinly slice the egg.
3. Place the sushi rice in a bowl, add egg, sashimi, ikura cod roe, shiso leaves and snow pea.
4. Pour few drops of the Soy Sauce when you eat it.
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KIKKOMAN Extra Fancy Whole Bean Soy Sauce
Teriyaki Chicken
□ Chicken Thighs
□ Peppers
< Easy Teriyaki Sauce >
□ KIKKOKMAN Extra Fancy Whole Bean Soy Sauce ………. 3
□ KIKKOMAN Mirin …………… 2
□ Sugar ……………………………. 1
1. Heat oil in the skillet and brown chicken on both sides in medium heat.
2. Pour in prepared “Easy Teriyaki Sauce”
3. Cook over medium heat until the sauce is almost all gone.
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DAY-LEE FOODS Gyoza Potstickers 01754a
Gyoza Elephant Bento
< Elephant >
□ Cooked Rice …. about 90g
□ Day-Lee Foods Shrimp Gyoza Potstickers … 2
□ Cherry Tomato ……………. 1
□ Fried Spaghetti as needed
< Parts for face >
□ A slice of Cheese
□ Nori seaweed
□ Ketchup
1. Put gyoza in boiling water and cook for about 3 minutes.
2. Put rice in plastic wraps and shape them into the head and the trunk as shown. (Add your favorite filling inside the rice ball head, if you’d like)
3. Place the head between gyoza pieces in a bento box.
4. Put the cherry tomato where the tip of the trunk would be.
5. Lay the trunk on the cherry tomato in order to be the same height as the face.
6. Make the parts for the face and the trunk with nori seaweed, and place them with tweezers. For cute round eyes, cut a sliced cheese with a straw. Dip a chopstick in ketchup, and color the cheeks.
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USE THIS PRODUCTS!
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Loved by All-Generations
Dashi Soup Stock
□ Water ………………………………………. 1 liter
□ Kezuribushi (thin bonito shavings) .. 1 oz.
1. Boil 1 liter of water in a pot. Add more water that was lost through evaporation. As soon as it boils again, put bonito shavings.
Tip: If you put bonito shavings when it is bubbling hot, it will overflow. The best timing is right when the water reaches its boiling point.
2. Boil quickly, remove from the heat, and wait for bonito shavings to sink.
Tip: Approx. 1-min for thin bonito shavings. If you leave longer, dashi will lose its flavor.
3. Strain using a paper towel or a straining cloth placed on a strainer.
Tip: Do not squeeze the bonito shavings.
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Ever Popular Simple Miso Soup
Miso Soup
□ Firm Tofu ……………….. 200g
□ Salt-preserved Wakame Seaweed … 20g(or dried wakame seaweed 5g)
□ Water ………………….. 4 cups
□ Dashi Soup Powder … 1 tsp.
□ Miso ……………….. 2.5 Tbsp.
1. Rinse wakame seaweed and put into the bowl. Add water to make them soft. Drain and cut them into 1cm pieces.
2. Cut tofu into 1cm cubes.
3. Add water and soup powder (1/2 tsp) into a pot. Boil it over medium heat. Add Tofu after it starts to boil and wait for about 1 minute. Add wakame seaweed and let it boil again.
4. Turn off the heat and add miso. Mix it well. Add the rest of the soup powder and mix again.
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Loved by All-Generations
Curry Rice
□ Curry Roux (Curry Sauce) …. 70g (half of the box)
□ Your favorite meat (beef, pork or chicken) … 150g
□ Onions ……………… 200g (1 medium sized Onion)
□ Potatoes ………….. 150g (1 medium sized Potato)
□ Carrots ………….. 100g (1/2 medium sized Carrot)
□ Oil …………………………………………………… 1 Tbsp.
□ Water …………………………………….. 600ml (3 cups)
1. Cut meat and vegetables into small pieces.
2. Heat the oil in the pot and stir the ingredients from step 1.
3. Add water and boil. Skim off the skin that has formed once it’s boiled. Simmer over low to medium heat for about 15 minutes. Make sure all the vegetables become soft.
4. Turn the heat off and add Curry Roux. Mix well. Simmer again for about 10 minutes until it gets thick.
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Perfect for Party, Picnic, or Any Kind of Event!
Inari Sushi
□ Cooked Japanese Rice ……. 660g (1.5lb.)
□ Aburaage (deep-fried tofu) ……………… 10
□ Roasted White Sesame Seeds …. 4 Tbsp.
B
□ Soy Sauce ……………. 4 Tbsp.
□ Mirin Sweet Sake ….. 4 Tbsp.
□ Sugar ………………….. 4 Tbsp.
□ Dashi Broth ……………. 400ml
1. Place the Aburaage on a board and trace with a chopstick to make it easy to open. Cut diagonally into half and open to make pocket.
2. Boil the Aburaage for a minute to remove the excess oil. Drain and wash with warm water, then press with your hands to drain well.
3. Boil seasoning “B” and Aburaage in a pot. Turn the heat down to low, cover with a foil, and simmer for 20 min. Stop the heat and let them cool completely for a few hours.
4. Mix sesame seeds in the rice. Divide the rice into 20. Wet your hands and make small balls of rice.
5. Lightly squeeze Aburaage to remove the excess liquid. Stuff a rice ball and close the pouch.
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