Japanese Cuisine Recipes - Hot Plate Tofu Cumi

One dish that is suitable for squid lovers. Chewy squid meat rich flavor combined with the soft tofu and washed in a tasty, slightly sweet sauce. Serve and enjoy hot with a sprinkling of sesame seeds to the more delicious flavor.

Materials:

* 250 g squid that was clean, cut crosswise
* 300 g tofu, cut into pieces
* 100 g mushrooms shimeji

Sauce, mix well:

* 2 tablespoons vegetable oil
* 1 tablespoon chopped green onion
* 1 clove garlic, finely chopped
* 1 tbsp tomato sauce
* 2 tablespoons BBQ sauce
* 1 tablespoon soy sauce
* 1 / 2 teaspoon pepper
* 1 / 2 tsp sugar
* 1 teaspoon salt

Topping:

* 1 tsp sesame seeds, toasted

Method:

* Heat the hot plate to heat properly. Remove, place in a container / wood floor.
* Pour the sauce into the hot plate.
* Arrange the squid, tofu and mushrooms on top. Cook until all ingredients cooked.
* Sprinkle the sesame seeds.
* Serve or eat immediately.

Health Japanese Cuisine Recipes - Simmered Japanese Butterbur

Health Japanese Cuisine Recipes - Simmered Japanese Butterbur

Ingredients

1 bunch Japanese butterbur

1 2/3 cups (400ml) soup stock

sake, mirin, salt, soy sauce


Directions

Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot.

Rub Japanese butterbur with salt on the cutting board.

Boil enough water (a copper pot is more better, because Japanese butterbur become bright green).

Put Japanese butterbur in thickness order and boil 2-3 minutes.

Soak boiled Japanese butterbur in cold water, and string.

Cut Thick part lenghtwise into four, and cut it into 2 inch pieces.

Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.

Boil again, take harshness carefully.

Stop to heat, leave overnight.

Japanese Cuisine Recipes - Tofu Miso Soup

Materials

200 grams minced know japanese - small

3 tablespoons cooking oil

One liter of broth dashi

150 grams of miso

Spinach 200 gr


Manufacturing:

Wrap Tofu (tofu Japan) with a clean cloth

Tap water was then cut out small

Heat, in a oil skillet

Tofu stir-fry it and drain, boil the broth and put the tofu

Melt the miso with a little broth and add to broth

Add the spinach which has been cut and cook until the broth boils

Japanese Cuisine Recipes: How to Make Huzarensla

Materials to Make Huzarensla:

1 / 2 fruit (90 grams) of Japanese cucumber, seeded, cut into cubes
1 teaspoon vinegar
1 tablespoon granulated sugar
1 fruit (150 grams) potatoes, boiled, cut into cubes, fry
1 fruit (100 grams) poor apples, peeled, salt water soak
1 / 2 pineapple, cut into cubes
1 fruit (90 grams) carrot, cut into cubes, boiled
8 pieces of green beans, cut into 1 cm, boiled
2 pieces of burger meat, cut into pieces
6 lettuce leaves, chopped

Dressing Ingredients:
100 g mayonnaise
1 teaspoon lemon juice
1 / 4 teaspoon salt
1 / 4 teaspoon sugar
1 / 4 teaspoon pepper

How to Make:
1. Toss cucumbers with vinegar and Japan sugar. Let stand in refrigerator until wilted. Set aside.
2. Dressing ingredients stir well.
3. Arrange potatoes, apples, pineapple, pickled cucumber, carrots, green beans, beef burgers, and leaf lettuce.
4. Add dressing. Stir well. Serve.

Kimio Nonaga Japanese Chef Emperor Share Healthy Umami Recipes

Sauteed spinach, kangkong urap, even kangkong belacan, it was normal. Kushinsai No Surinagashi or watercress soup with squid 'umami' was remarkable. Maybe, we only cook spinach by pan-fried with sauteed, peoples rarely make it as a base for soup. Now, Japanese chefs will introduce how to cook "umami" by the spinach main ingredient.

Actually, what is umami recipes? We have known that the four basic tastes, salty, sweet, bitter, and sour. Umami is a fifth basic taste, which means tasty and delicious, which was introduced by a Japanese scientist named Kikunae Ikeda (1908). In the result researced revealed that the 'umami' derived from the amino acid glutamate is often found in other food materials as well as in Mother's Milk.

Looking at the long history of 'umami' in consume Japanese culture foods of vegetable stew which uses a broth made from boiling dry food, then Kimio Nonaga sharing healthy food recipes. Kimio Nonaga is one of 55 chefs choice in Japan.

He is also third generation chef of Nihonbashi Yukari also has served the Imperial Household for three generations. So, expertise and a menu that Kimio Nonaga is presented is very delicious.

In front of 20 chefs Japanese restaurants and hotel chefs, the Japanese Grand Champion of Iron Chef Japan in 2002 was demonstrating several classic Japanese cuisine that uses umami as its main component. Among the Japanese recipes demonstrating is Tori No Karaaage Umami Ankake (Fried Chicken and umami sauce), Tori-niku To Kinoko No Takikomi-Gohan (rice seasoned chicken with various mushroom), and Kushinsai No Surinagashi (watercress soup with squid).

See the title of some Japanese recipes may seem difficult, but do not worry, this simple Japanese cuisine in the making but has a unique taste. I'm sure you can make Umami healthy foods recipe without difficulty.

Kushinsai No Surinagashi - Spinach Soup with Squid

Materials:
- 2 bunch (200 g) spinach
- 1 tablespoon Sesame Oil
- 150 gr squid
- 400 cc Water
- 8 rats (160 g) Shrimp
- 3 g chicken flavor
- 8 g Ginger
- 1 / 3 tsp Ajinomoto
- 8 g garlic
- Salt to taste
- Hondashi (Broth) to taste

Cooking Method:

1. Cut spinach 8-10 parts, separate from the leaf and stem the hard part. Clean the squid, cleaned shrimp and take the dirt back. Boil shrimp and squid with salt water to change color, remove and cool with ice water. Skin peeled shrimp, chopped shrimp and squid. Finely chopped ginger and garlic.

2. Saute ginger and garlic with sesame oil until fragrant, add the water spinach stems, squid, shrimp and salt and cook until wilted.

3. Enter the leaves of spinach, and cook until cooked. Lift put it in a container. Separate the squid and shrimp. Puree the spinach in a blender, add water, chicken flavor.

4. If you want to be consume in a cold store, save in the refrigerator or soak in a bowl of ice water. If you want to be consumption in a state of heat cook until boiling.

5. Serve with squid, shrimp, black pepper and basil flowers.

Kushinsai No Surinagashi - Spinach Soup with Squid serves for 4 peoples. I hope, tips to make umami recipes Japanese healthy foods from Kimio Nonaga useful. If there are questions about how to make Japanese healthy food recipes, especially umami recipes and Kushinsai No Surinagashi - Spinach Soup with Squid please send via the comment form.

How to make Tamagozake traditional Japanese cold remedy

When I visited Japan last winter, I am interested with a traditional Japanese cold remedy. Because still in snow season, making the body warmers seem to drink very tasty and delicious after enjoying a variety of Japanese dishes such oyster miso soup recipes, Japanese recipes grilled squid, Japanese recipes musi cup and tofu meat Asparagus menu.

After reading a Japanese magazine food and Japanese traditional recipes that I bought at a bookstore near the hotel, I found one of Japan traditional recipes that make me curious. His name is Tamagozake, a traditional Japanese cold remedy for adults with sake or Japanese rice wine for the main ingredients.

In addition, the other ingredients to make Tamagozake is the egg and sugar. I do not think, think Tamagozake so delicious and I have never felt before. Tamagozake is very suitable to drink a cold night.

Well, if you are interested in creating Tamagozake a traditional Japanese cold remedy for adults, please follow the instructions from me:

Ingredients to make Tamagozake:
- 2 eggs
- 4 teaspoon sugar
- 2 cup sake (Japanese rice wine)

Method to make Tamagozake:
Mix 2 eggs and sugar in a small bowl. Pour sake in a cup and heat in the microwave until hot (about 50 degrees C / 122 degrees F.) Pour heated sake in the egg mixture gradually and mix well. Tamagozake good consumption during hot.

To make Tamagozake a traditional Japanese cold remedy is very easy and simple, like making tea. Materials above can be served for 2 peoples. Such procedures make Tamagozake a traditional Japanese cold remedy. If you have questions about how to make Tamagozake and other traditional Japanese cold remedy or Japanese recipes, please ask in the comment form.

Japanese recipes grilled squid is tasty and delicious

Japan is an island nation famous for its delicious seafood. One menu of Japanese cuisine that I like is grilled squid. Japanese cuisine grilled squid is one of a healthy diet is good for health.

First time to enjoyed this menu at a restaurant in Hokkaido. I do not think if I eat is grilled squid, because its shape does not like squid. When finished eating, I pack a few servings for me to enjoy at home. Because taste of grilled squid is very delicious, I am interested to create own.

After buying a traditional Japanese cuisine magazine, I finally found grilled squid cooking procedures. Materials are simple and easy to obtain me to try it. After all ingredients are gathered, I started cooking grilled squid. Apparently, it was almost the same as what I eat in Hokkaido restaurants. Because it tastes delicious, I also want to share tips on how to cook grilled squid. Please attention and practice.

Portions size: 3 people with materials:
- 500 grams of squid, cleaned
- 2 tablespoons tomato sauce
- 1 tablespoon mushroom soy sauce
- 3 cloves garlic
- 3 pieces of red onion
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground pepper

How to make Japanese recipes grilled squid:
- Puree the garlic and onion, then add tomato sauce, mushrooms, lemon juice, salt, and pepper, mix well
- Enter squid, stir well, then store in refrigerator for 1 hour
- Enter this squid mixture to the pan, cook until half cooked, lift, and then grilled calamari until cooked and golden brown color, remove from heat

To make Japanese recipes grilled squid is very easy and simple but the tastes is very delicious. The materials above just for 3 portion. I hope, Japanese food cooking tips can be useful. If you have questions about how to cook grilled squid Japanese cuisine, please ask in the comments section.

Japanese Cuisine Recipes Musi cup and how to cook

Musi cup is one Japanese cuisine recipe that I like. Very tasty at dinner time a cold night. Because musi cup is very tastes delicious, I am interested to be able to make themselves at home, so I can enjoy every moment that I wanted.

Actually, to make three servings musi cup very easy and does not need much seasoning as in other Japanese dishes such as Tofu Meat Asparagus menu, Macaroni Kangkong Vegetable Schotel and Japanese rice Kakiage Don. Here are the materials needed to make three servings portions Japanese cuisine recipes musi cup and how to make it:

Materials:
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon Kikkoman soy sauce
- Seasonings to taste chicken broth
- 200 grams chicken meat
- 10 shrimp tails
- 2 pcs shitake mushrooms, halved
- 1 ounce of soy

How to Make:
- Beat eggs and then mix together with salt, sugar, Kikkoman soy sauce and chicken broth. Stir until blended. Boil chicken and then cut into pieces.
- Place the chicken, shrimp, shitake mushroom and soy into a bowl. All materials can be divided into five portions
- Cover the material with a mixture of eggs that have been prepared.
- Steam with a pan that has been heated.
- Steam until cooked and turned into a shiny egg color.
- Serve

If you like spicy, add sliced chili when cooking time. Such procedures make musi cup Japanese food. Hopefully the Japanese cooking tips that I present can be useful for us. If you have questions about musi cup Japanese cooking tips, please ask in the comment form.

How to Cooking Japanese Recipes Tofu Meat Asparagus menu

After presents Japanese cooking tips vegetable macaroni kangkong and Japanese rice kakiage don, now I will present another Japanese cooking tips tofu meat asparagus menu. Tofu complete menu suitable for a relaxing dinner.

Asparagus is crunchy, soft tofu, meat and mushrooms are tasty, chewy texture contrast that feels more comfortable as a seasoned lightly with natural flavor. If you've never eaten, naturally curious, and if you've ever eaten, of course want to try again. Okay, here is the procedure and materials needed to make Japanese food tofu meat asparagus menu.

Materials:
- 200 g tofu, drained, cut into pieces
- 100 g of beef meat or sukiyaki meet and then slices
- 4 spears green asparagus, cleaned, cut into pieces
- 3 pieces of oyster mushrooms / shitake, clean
- Seasonings, mix well
- 150 ml water
- 75 ml Japanese soy sauce
- 1 spoon sesame puree
- 2 cloves garlic, grated
- 1/2 teaspoon pepper
- 1 spoon sugar
- 1 teaspoon salt

Method to cook Japanese recipes tofu meat asparagus menu:
- Arrange the tofu and meat in a pan or wok
- Pour the seasoning ingredients, cover the pan, cook over medium heat to boil
- Stir and turning occasionally. Add the asparagus and mushrooms
- Cook until sauce is reduced and the vegetables are tender.
- Remove and serve warm.

Japanese recipes tofu meat asparagus menu can be enjoying for four adults. Thus information about how to cook Japanese food menu. Hopefully, my information on the procedures that how cook Japanese food can be useful for your. If there is less understanding about how to cook Japanese recipes tofu meat asparagus menu, please ask in the comment form.

Japanese Cuisine Recipes - Macaroni Kangkong Vegetable Schotel

Japanese Cuisine Recipes Macaroni Kangkong Vegetable Schotel I got when visited a restaurant in Tokyo at the beginning of the year 2010 yesterday. I was initially attracted by the Macaroni Kangkong Vegetable Schotel smell and Japan's appetite was winter so fast hungry stomach. After enjoyed macaroni kangkung vegetable schotel that delicious with Japanese rice Kakiage Don, I am interested to find out how to make these Japanese recipe.

After opened Google search engine and typed keyword "how to make Japanese recipes macaroni kangkong vegetable schotel", I get one blog that share to make Japanese recipes. I read and saved that article, I bought the materials and I make. Apparently, a sense of Macaroni Kangkung Vegetable Schotel almost equal with when I eated at a Tokyo restaurant yesterday. And here the procedure and materials to making Japanese recipes macaroni kangkong vegetable Schotel:

Materials:
- 10 stems Kangkung (take a leaf)
- 60 g Butter
- 3 tablespoons Flour
- 50 ml Liquid Milk
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg seeds (crushed)
- 2-3 tablespoons cooking oil
- 4 cloves garlic (finely chopped)
- 1/2 cloves of Red Onion (cut lengthwise)
- 12 sheets Beef Salami
- 30 Cherry Tomatoes
- 200 grams Macaroni (boiled)
- 1/4 bottle Tomato Sauce
- 100 gr Grate Cheese
- Pepper to taste

Steps to cooking Japanese recipes macaroni kangkong vegetable schotel:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red bombay onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
3. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been oiled butter.
5. Roast of 180-190'c temperature until cheese melts, remove & serve.

I present the portion of the above just for 3 peoples and I need not more than 20 minutes for make Japanese recipes macaroni kangkong vegetable schotel. Thus information about Japanese food menu. Hopefully, the Japanese cooking tips menu can be useful for you. If anyone is not familiar with "how to cook Japanese recipes macaroni kangkong vegetable schotel" please ask in the comment form.

Japanese Cuisine Recipes: Kakiage Don Rice Menu the Complete Japanese Style Rice

Japan is very famous recipes tasty and delicious, so that the Japanese restaurant at the various countries are always big sellers. One of the things I like with a menu of Japanese food recipe is the rice was very tasty and high flavor.

When I came to one Japanese restaurant, where I saw and have tried one of the menu with Kakiage Don rice. Don Kakiage rice menu is a complete Japanese rice menu with the main ingredients of rice and vegetables. Because the Kakiage Don rice is very tasty, I am interested to find information about how to make Japanese Kakiage Don. To make Japanese Kakiage Don rice was very easy, simple and fast. In addition, the materials needed to make the Japanese cuisine Kakiage Don rice is also easy to get. And here are the materials needed and procedure to make Japanese Kakiage Don rice:

Materials:
- 400 g rice fluffier warm

Fried Vegetables:
-100 g carrots, cut into pieces
- 100 g cabbage leaves and sliced
- 75 g bean sprouts
- 1 stem green onion, sliced
- 1 stalk celery, sliced

mixed and stir the following ingredients:
- 100 g flour
- 2 tablespoons rice flour
- 200 ml water
- 1/2 teaspoon pepper
- 1 clove garlic, grated
- 1 teaspoon salt
- Shoyu Sauce, and cook them together: 150 ml Japanese soy sauce 2 tablespoons BBQ sauce, 1/2 teaspoon pepper, 1 teaspoon cornstarch, dissolve it with a little water

Method to cooking Japanese Kakiage Don rice:

Fried Vegetables:
- Mix the vegetables and flour mixture until blended
- Fry a spoonful after spoonful of full meal until golden brown and dried
- Remove and drain.

Presentation the Japanese Kakiage Don rice:
- Put the rice in 3 serving bowls
- Give each 2 pieces fried vegetables
- Pour the Shoyu sauce
- Japanese Kakiage Don rice serve immediately and enjoyable while still warm

I am sure, once you create a Japanese Kakiage Don Rice menu, will create again because Japanese Kakiage Don Rice menu is very tasty and delicious. Materials to make Japanese cuisine menus Kakiage Don Rice is to three peoples. I hope, the information and cooking tips that I present can be useful for you. If there are less obvious in a manner to make Japanese recipes Japanese Kakiage Don Rice, please ask in the comment form.

Cooking Recipes - Make Your Own Crunchy Tempura and tasty

Material:
- 2 tail prawn (without head)
- 1 Japanese eggplant fruit
- 2 pieces of shiitake mushrooms, cut stems
- Two of hot pepper shishito
- Tempura sauce:
- 250 ml Dashijiru *)
- 30 ml soy sauce
- 30 ml vinegar (mirin)
- 1 tablespoon grated ginger
- 4 tablespoons grated white radish

Flour mixture:
- 200 ml ice water
- A chicken egg yolk
- 150 g Flour tempura

Method:

• Tempura Sauce: Heat dashijiru in a saucepan, add soy sauce and vinegar. Bring to a boil. Lift.
• Divide grated white radish with a size similar to a cone shape. Placed above the grated ginger grated radish.
• Peel shrimp, leaving tails. -Slice 3-4 slices of the lower abdomen so that the shrimp do not curl when frying.
• Cut the eggplant into two parts. Cut each in half and then slice-shaped slices up to 3-4 parts like a fan.
• Flour mixture: Pour ice water into a bowl and add the egg yolks and mix well.
• Add flour and stir with a chopstick. Do not stir too strong because the batter will be lumpy Heat the oil until the temperature reaches 170 C.
• Enter one by one input eggplant, shiitake mushrooms, chili (shishito) to the flour mixture and fried everything.
• Especially for the shrimp, hold the shrimp tails so that only the body are immersed in oil. Fry until cooked. Remove and drain.
• Serve with sauce and grated radish and ginger has been formed.

For 2 servings
*) Dashijiri
Material:
- 15 cm Seaweed (Kombu)
- 60 gr Katsuo Bushi (Dried Bonito Flakes)
- White Water 1.000 ml

Method:
- Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in a bowl for 30 minutes.
- Move the water and seaweed into a saucepan and heat to medium flame. When visible foam emerged from the bottom of the pot, lift the seaweed. Do not boil the water with seaweed in it.
- When the liquid started foaming, add the bonito flakes and reduce the flame. Let the liquid boil for several minutes and remove the foam
- Turn off the flame. While Flake was in the bottom of the pan, strain the broth by using the filter to obtain Dashi. Now is the dashi that where the number one best for clear soup (miso soup).

Boil 4 cups of water and Bonito flakes.

- When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is a dashi number two that can be used for stew dishes, noodles and sauces.

For 1 liter

Japanese Cuisine Recipes - Hot Plate Tofu Cumi

One dish that is suitable for squid lovers.
Chewy squid meat rich flavor combined with the soft tofu and washed in a tasty, slightly sweet sauce.
Serve hot and enjoy with a sprinkling of sesame seeds to taste even more delicious.

Material:
250 g squid that was clean, cut crosswise
300 g tofu, cut into pieces
100 g mushrooms shimeji

Sauce, mix well:
2 tablespoons vegetable oil
1 tablespoon chopped green onion
1 clove garlic, finely chopped
1 tbsp tomato sauce
2 tablespoons BBQ sauce
1 tbsp soy sauce
1 / 2 teaspoon pepper
1 / 2 tsp sugar
1 teaspoon salt

Topping:
1 tsp sesame seeds, toasted

Method:
Heat a hot plate to heat properly. Pick up, put on the container / wood floor.
Pour the sauce into the hot plate.
Arrange the squid, tofu and mushrooms on top. Cook until all ingredients cooked.
Sprinkle with sesame seeds.
Serve, or eat right away.

Cooking Recipes - Cumi Bakar

Portion size: 3 people
Materials
500 g squid, cleaned
2 tablespoons tomato sauce
1 tablespoon mushroom soy sauce
3 cloves garlic
3 pieces red onion
1 teaspoon lemon juice
1 teaspoon salt
1 / 2 teaspoon ground pepper
How to make
Puree the garlic and onion, then add tomato sauce, mushrooms, lemon juice, salt, and pepper, mix well.
Mauskkan squid, stir well, then store in refrigerator for 1 hour.
Enter this squid mixture to the pan, cook until half cooked, lift, and then grilled calamari until cooked and golden brown color, remove from heat.

Japanese Cuisine Recipes cup Musi

Material - Material:
Three eggs
1 / 4 teaspoon salt
1 / 4 teaspoon sugar
1 tablespoon Kikkoman soy sauce
Chicken broth seasoning to taste
200 gr chicken meat
10 shrimp tails
2 pcs shitake mushrooms, halved
1 ounce soy

How to Make:
Beat eggs and then mix together with eggs, salt, sugar, Kikkoman soy sauce and chicken broth. Stir until blended.
Boil chicken and then cut into pieces.
Place the chicken, shrimp, shitake mushroom and soy into a bowl. Seluruuh materials can be divided into five portions
Cover the material with a mixture of eggs that have been prepared.
Steamed in a pot has been heated.
Steamed until cooked and turned into a shiny egg color.
Serve

Cooking Recipes - Meat Tofu Asparagus Ungkep

Preparations are complete tofu is perfect for a light dinner. Asparagus is crunchy, soft tofu, meat and mushrooms are tasty, chewy texture contrast that feels more comfortable as a seasoned lightly with natural flavor. Kelezatannya Prove it!

Material:
200 g tofu, drained, cut into pieces
100 g of meat has beef / beef sukiyaki, thin slices
4 green asparagus spears, cleaned, cut into pieces
3 pieces of oyster mushrooms / shitake, clean
Seasoning, mix well:
150 ml water
75 ml Japanese soy sauce
1 tsp sesame puree
2 cloves garlic, grated
1 / 2 teaspoon pepper
1 tsp sugar
1 teaspoon salt


Method:
Arrange the tofu and meat in a pan or wok.
Pour the seasoning ingredients, cover the pan, cook over medium heat to boil.
Stirring and turning occasionally. Add the asparagus and mushrooms.
Cook until sauce is reduced and the vegetables are tender.
Lift and serve warm.
For 4 people

Cooking Recipes - Macaroni Kangkung Schotel

Material:
10 stalks Kangkung (take the leaves)
60 g Butter
3 tbsp Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves Garlic (finely chopped)
1 / 2 cloves of Red Onion (cut lengthwise)
12 lbr Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 BTL Tomato Sauce
Grate cheese 100 gr
Pepper to taste


Cooking Method:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
Third. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been smeared butter.
5. Roast temperature of 180-190'C until cheese melts, remove & serve.

Kakiage Don, Japanese Style Rice Complete

This Japanese-style rice is complete not only delicious but also practical. Crispy fried vegetables that taste delicious. After flushing a tasty delicious shoyu sauce and one with the fluffier rice, it feels really great. Crispy-crunchy tasty!

Material:
400 g rice fluffier warm

Fried Vegetables:
100 g carrots, cut into pieces
100 g cabbage leaves, sliced
75 g bean sprouts
1 stalk spring onion, sliced
1 stalks celery, sliced

Stir well:
100 g wheat flour
2 tablespoons rice flour
200 ml water
1 / 2 teaspoon pepper
1 clove garlic, grated
1 teaspoon salt
Shoyu sauce, and cook them together:
150 ml Japanese soy sauce
2 tablespoons BBQ sauce
1 / 2 teaspoon pepper
1 teaspoon cornstarch, dissolve it with a little water

Method:
Fried Vegetables:
Mix the vegetables and flour mixture until blended.
Fry a tablespoon for tablespoon full until golden brown and dry.
Remove and drain.

Presentation:
Put the rice in 3 serving bowls.
Give each 2 pieces fried vegetables.
Pour the sauce Shoyu.
Serve immediately.

For 3 people

Japanese Cuisine Recipes - Tofu Miso Soup

Material - Material:
- 200 grams minced know japanese - small
- 3 tablespoons cooking oil
- 1 liter of dashi broth
- 150 grams of miso
- 200 gr spinach

Production Method:
- Wrap Tofu (tofu Japan) with a clean cloth
- Tap water was then cut out small - small
- Heat, in a skillet imyak
- Tofu stir-fry it and drain, boil broth and tofu enter
- Melt the miso with a little broth and add to broth

Add the spinach that has been cut and cook until boiling kaldu

Japanese Recipes - Japanese Simmered Butterbur

Ingredients
1 bunch Japanese butterbur
1 2/3 cups (400ml) soup stock
sake, mirin, salt, soy sauce

Directions
Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot.

Rub Japanese butterbur with salt on the cutting board.
Boil enough water (a copper pot is more better, because Japanese butterbur become bright green).

Put Japanese butterbur in thickness order and boil 2-3 minutes.
Soak boiled Japanese butterbur in cold water, and string.

Cut Thick part lenghtwise into four, and cut it into 2 inch pieces.
Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.

Boil again, take harshness carefully. Stop to heat, leave overnight.