Dish 44: Japanese cuisine – Sweet and spicy celery salad

This dish is far yummy than I was expected. I am not a fan of celery, actually I seldom eat celery in my daily meals. WW like it, he “beg” me to cook a celery dish for him, then I found this recipe and cooked it. After the first bit of this cooked celery, I was surprise that it was so yummy. The original flavor of celery was covered by the sweet and spicy. Of course, I ate a lot of them. I definitely like to cook celery in this way in the future and it’s worth you to try it!

Making process: Add the oil to a large skillet over medium heat and stir-fry the red pepper for 30 seconds. Add the celery to the skillet and stir-fry on medium low heat for about 15 mins. Add other ingredients in the all.

Recipe:

  • 1 bunch celery, cut into thin slices
  • 2 tbsp canola oil
  • 1 dried red pepper
  • 1 pitted and pickled plum (umeboshi), mashed (optional)
  • 1/4 cup sugar
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds

Taste (bad1-excellent 5): 5

Time: 25mins

Skill (easy 1- hard 5): 3.5

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 3

Dish 42: Japanese cuisine- Matcha cake

I follow the recipe step by step to make this cake, but still not so good : (  the taste is ok, but it looks not as bright as the one from the reference picture).

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Recipe:

  • 1/2 cup butter,
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1/2 tbsp salt
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 4 tbsp matcha powder
  • 1 tbsp warm water

Taste (bad1-excellent 5):3.5

Time:40mins

Skill (easy 1- hard 5): 4

Healthy (unhealthy 1-healthy 5): 3

Spicy (no-spicy 1 -very spicy 5): 0

Dish 28: Japanese cuisine -Udon noodle

Udon is one of the most popular noodles in Japan, other is soba noodle. This thick wheat noodles are usually served in a hot soup with a variety of ingredients. It is said that this noodle is brought by Japanese Buddhist monks back from China (likely derived from a similar Chinese noodle called “cu mian” meaning “thick noodle”). Comparing with other kinds of noodles, Udon is more tender and chewy.

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Recipe:

(This is a traditional and classic recipe, actually, when you cook at home, just feel free to add whatever you like)

  • 3 cups dashi (please refer the 20th dish: Dashi soup)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1tbsp sake
  • 1 leek, top removed and cut into 4 pieces (optional)
  • 1/2 lb fresh or dried udon noodles
  • 8 oz fresh spinach, washed and trimmed
  • 4 shiitake (if using dried, reconstitute)
  • 4 stickes imitation crabmeat, cut in half
  • 1 skinless and boneless chicken thigh, cut into bite size

Taste (bad1-excellent 5): 4

Time: 30mins

Skill (easy 1- hard 5): 2 (Just mix all ingredients together and cook them well)

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 27: Japanese cuisine -Chawan mushi “savory custard”

It is a Japanese style custard. Instead of using water (Chinese style), they use Dashi to mix with eggs, such method largely enhance the flavor of seafood.

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Recipe:

  • 1/2 cup chicken breast fillet
  • As need salt
  • 4 shrimps (I used crab meat instead)
  • 2 shiitake
  • 2 teaspoons light soy sauce
  • 4 large eggs
  • 1 1/2 cups Dashi
  • 1 teaspoons Mirin

Taste (bad1-excellent 5): 4 (Yummy~)

Time: 30mins

Skill (easy 1- hard 5): 3 ( Just make sure the custard inside is cooked well)

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0

Dish 22: Japanese cuisine-Sushi

 

Sushi, of course, is the symbol of Japanese Cuisine and I feel so exciting to make it by myself. Apart from the required ingredient, you also need a sushi mat (makisu) to help you roll the sushi. It can be easy to find in an Asia supermarket. Making sushi really needs practice and skill. I haven’t thought the most difficult part of making sushi is the final step-cutting into pieces!

The key of sushi is the rice. After steamed the rice, you need add vinegar dressing in it. Gentle fold the rice mix with dressing and try to keep the completeness of each rice. Then cool the rice (not good use hot rice cause it will damage the favor of the fish or other ingredient). Now you can roll your sushi!

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Recipe:

  • 3 cups of rice
  • 4 cups of water
  • 4 pieces of seaweed (make sure put the shiny side outside)
  • 1 cucumber cut into sticks
  • 1 carrot
  • 2 eggs (make an egg pan and roll it)
  • 8 crabmeat

(Just adjust it using your favorite ingredients)

Vinegar dressing (put all ingredient into a sauce pan and heat until boil)

  • 3 tbsp of sugar
  • 2 tbsp of salt
  • 1/2 cup of rice vinegar

Tips:

1. Better wearing a glove when you making sushi

  1. Add some water on your hands and knife to avoid the rice stick on them.

Taste (bad1-excellent 5): 4

Time: 1 hr (for beginner)

Skill (easy 1- hard 5): 4

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5): 0

Dish 20: Japanese Cuisine- Dashi soup

The very first Japanese cookery is a basic soup-Dashi soup. It’s a basic stock in many Japanese cuisine. It is very easy to make it: 1. Heat the water and put Kombu in it until boil; 2. Put Katsuobushi (bonito flakes) in it and heat 5 mins and set aside. When the Katsuobushi sink to the bottom, pour the clear soup into a bowl and that is Dashi soup!

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Recipe:

1 quart water

1 piece (1*4 inch) of Kombu (kelp), wiped clean

1/2 cup Katsuobushi (bonito flakes)-(Can be brought from Asia supermarket)

Taste (bad1-excellent 5): 4

Time: 10mins

Skill (easy 1- hard 5): 1

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0

Dish 19: Korean Food-Persimmon & ginger punch

I end up my Korean cuisinary with a popular Korea dissert. The making process is not complicate: 1. Soak the persimmons until they become soft, then put walnuts into the persimmons and set aside; 2. Pour 2 cups of water into a pan and add the cinnamon stick and ginger, then place over a low heat until the water has taken the flavor of ginger and cinnamon stick, then cool down; 3. Add the maple syrup and sugar into the pan and then bring to boil again; 4. Place the persimmon in a bowl for each person, and pour the chilled liquid. Decorate with a sprinkling of pine nuts.

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Here is the recipe:

  • 2 dried persimmons
  • 4 walnuts
  • 50g fresh root ginger
  • 1 cinnamon stick
  • 100g light brown sugar
  • 10ml maple syrup
  • 10 pine nuts

Taste (bad1-excellent 5): 3

Time: 30mins

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 0

Finally, I’d like to congratulate me for finishing 19 Korean cookery! Next step is Japanese Cuisine! Come on