• »
  • HOW TO COOK JAPANESE FOOD

HOW TO COOK JAPANESE FOOD

// Posted by :Unknown // On :Saturday 14 July 2012

JAPANESE FOOD 


Japanese Food offers a great variety of dishes and regional special.

HOW TO COOK TAKOYAKI
Ingredient 
  • 200g chopped boiled octopus
  • Cooking Oil
  • Pickled ginger (to taste)
  • chopped scallion (to taste)
  • Rice crispies (to taste)
Batter
  • 450cc water
  • 1 piece konbu (kelp), 10cm square 
  • 15g powdered shaved dried bonito
  • 200g flour 
  • 2 eggs
Sauce
  • Mayonnaise 
  • BBQ Sauce 
cooking time:10-20 minutes

Direction - Batter
  1. Clean the kelp by wiping it lightly with a cloth
  2. Cut the kelp into 2 centimeter wide partial strips against the grain, but don't cut all the way to the edge.
  3. Add the water and kelp to a pot, and cook uncovered a slow fire.
  4. Just before starts to boil, remove the kelp from the pot. The liquid should be a light yellowish or greenish colour. 
  5. Add shaved dried bonito to the water as it start to boil.
  6. After the liquid has been boiling a minute or two, turn off the heat.
  7. Quickly remove the shaved dried bonito from the liquid with a filter or strainer or cloth. Try to remove the shaved dried bonito while it's still floating on the surface, before it has a chance to sink.
  8. Allow the liquid to cool, then add the liquid, flour and eggs to bowl and mix. 
Direction - Takoyaki
Make a small taste batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed. 
  1. Oil the takoyaki pan.
  2. Add piece of chopped octopus to each cup.
  3. Pour in the batter.
  4. Add pickled ginger,scallions and crispies to taste.
  5. Cook the Takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.
  6. Remove from the pan and serve with serve with the sauce or mayonnaise.


HOW TO COOK JAPANESE OMURICE (OMELET RICE)
Ingredient 
  • Two balls of rice
  • 1/4 medium onion (chopped)
  • 5 mushrooms (chopped)
  • 1/4 Ib chicken (diced)
  • 4 beaten eggs
Spices
  • 5 tbs ketchup
  • 1 tsp sugar
  • 1 tsp Soy Sauce
  • Salt/Peppers
  • 1 tbsp milk
  • 1 tsp japanese mayonnaise
  • Ketchup (topping)
Preparations 
  1. Sprinkle salt and pepper on chicken.
  2. Mix Spices (ketchup, sugar, soy sauce).
  3. Heat oil in a frying pan and cook onion for 3 minutes, add mushrooms, then cooked for 2 minutes over medium heat.
  4. Add rice and mixed spices then mix and remove from heat.
  5. Mix egg, milk and mayonnaise.
  6. Heat oil in a frying pan over high heat then add eggs and scramble.
  7. When the eggs are half cooked, put them on the rice then put some ketchup on the top and serve


HOW TO MAKE JAPANESE MELON PAN (MELON BREAD)
Ingredients
Bread Dough
  • 300 bread flour
  • 6g instant yeast 
  • 36g caster sugar
  • 5g salt
  • 6g skim milk powder 
  • 200g warm water (37-38'C) 
  • 30g unsalted butter
Pastry Layer
  • 80g unsalted butter
  • 90g caster sugar
  • 80g egg, lightly beaten
  • 200g cake flour
  • 2g baking powder
  • melon extract 
Preparations 
  1. Sift bread flour, caster sugar, salt and milk powder into a mixing bowl. Add in instant yeast and mix the powdered mixture a little.
  2. Add in warm water, DO NOT add in all water at one go, leave a little bit as to adjust the texture of the dough.
  3. Mix the ingredients with hand and slowly form into a dough. Add the remaining water if it is too dry.
  4. Transfer dough to work surface. Knead until the dough longer sticks to the work surface. it should take about 5 minutes.
  5. Flatten the dough and add in the butter. Continue Knead. Initially, the dough will be very oily, after a few kneads the butter will be absorbed by the dough. Continue to knead until the dough no longer feel sticky to your hand and will not stick to the work surface. it should take about 15 to 20 minutes.
  6. Place dough in lightly greased (with butter) bowl, cover with cling wrap and let proof for about 1 hour or until double in bulk.
  7. While the dough is proofing, prepare the pastry layer with an electric mixer, beat butter and sugar until mixture turns pale.
  8. Add in a few drops of melon extract if desired.
  9. Add in lightly beaten eggs in 3 additions. Beat well after each additions.
  10. Sift over cake and baking powder. Mix with a spatula until flour mixture is fully incorporate. Divide into 12 portions, about 35-40g each. For the chocolate chips version, wrapped some chocolate chips into pastry dough. Place in a tray and let the dough chill in the fridge for at least 30 minutes.
  11. Punch out in the gas in the bread dough and divide into 12 portions, about 45g each. Roll into rounds, Cover with damp cloth or cling wrap and let the dough relax for 10 minutes. 
  12. Remove chilled pastry dough from the fridge. Roll out each dough in between 2 layers of cling wraps. Roll the bread dough again into rounds again. Remove the top layers of the cling wrap and place the bread dough onto the pastry dough. With the bottom layer of the cling wrap still intact, wrap the pastry dough around the bread dough. Carefully remove the bottom layer of the cling wrap at the same time, smoothing the edges of the pastry dough. NOTE: DO NOT cover the entire bread dough with the pastry dough. Leave the bottom 2-3 cm uncovered. The dough needs the space to expand, otherwise the pastry dough will burst and the resulting appearance will not be very pleasing. 
  13. Coat the exterior with caster sugar, stamp patterns on the surface with cookie cutters or decorate as desired. Leave dough to proof for the second time for about 40-50 minutes. 
  14. Bake in pre-heated oven at 170'C for 10-12 minutes. After the bake is finished and serve.


HOW TO COOK OKONOMIYAKI (JAPANESE PANCAKE)
Ingredients

  • 1 cup all purpose flour
  • 3/4 cup soup stock 
  • 1 egg
  • 1/4 of a small cabbage 
For Toppings
  • Thinly sliced of chicken and beef (Halal Only)
  • Squid
  • Dried Bonito Flakes
  • Dried shrimps
  • Red ginger 
  • Green Seaweed 
  • BBQ Sauce 
  • Mayonnaise 
Preparations
  1. Shred the cabbage into very thin slices.
  2. Beat an egg in a bowl and add cup soup stock or water in it.
  3. Add flour in the bowl and mix well.
  4. Combine sliced cabbage in the flour mixture.
  5. Fry meat, chicken and squid in an electric cooking pan or frying pan.
  6. Pour the flour mixture over the toppings in the pan.
  7. Cook a few more minutes and flip okonomiyaki (Japanese Pancakes) and cook for a few minutes.
  8. Put BBQ sauce and mayonnaise on top of the pancakes. 
  9. Sprinkle dried bonito flakes, green seaweed, red ginger on top.
  10. Make 2 servings.

Share :
Tweet :

Leave a Reply

Subscribe to Posts | Subscribe to Comments