Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Smoked Salmon, Butter & Soy Sauce on Rice

 

Serve 1

Ingredients:

1 bowl Hot Cooked Rice
90 gram thingly sliced Smoked Salmon
1 teaspoon Butter
1 teaspoon Soy Sauce
1/6 pc Onion, thinly sliced
2 pinches Kaiware (Radish Sprouts)
Chopped Parsley for garnish

Method:

1. Transfer the rice from rice cooker to a serving bowl, top with butter and sprinkle with soy sauce.
2. Place the onion and Kaiware over half of the rice.
3. Lay the smoked salmon slices on the other half. Top with parsley for garnish.

 



Kaiware Radish Sprouts

 

 

 

 

 



Chicken & Green Onion Buckwheat Noodle

Serves 2

Ingredients:

2 pcs Skiness Boneless Chicken Thigh
1 bunch Green Onion
200 gram Dried Buckwheat Noodle
1 teaspoon Chicken Powder
300 ml Water (for chicken soup)
600 ml Water (for boiling noodles)
2 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Shichimi Spice Powder

Method:

1. Slice the chicken into strips. Marinade it with chicken powder for 15 minutes.
2. Cut the green onion into 1.5" length.
3. Put the chicken and water in a saucepan and bring to simmer. Add soy sauce, brown sugar and green onion and simmer until the green onion turns soft.
4. Meanwhile, bring a large pot of water to boil. Add the buckwheat noodles and cook according to the directions on the package. Drain well then transfer it to the serving bowls.
5. Ladle the chicken, green onion and soup over the buckwheat noodles. Garnish with Shichimi spice powder. Serve hot.

Tuna & Onion Donburi

Serves 2

Ingredients:

2 bowls Hot Cooked Rice
1 can Tuna Chunks in Brine
2/3 pc Onion
1 pc Long Green Onion (use the White part)
2/3 teaspoon Chicken Powder
2 tablespoon Kewpie Mayonnaise
1 teaspoon Ground Black Pepper
1 tablespoon Oil

Method:

1. Open a can of tuna and squeeze out the water. Add mayonnaise and black pepper and mix well. Set aside.
2. Chop the onion into dice. Heat up the frying pan with oil, stir fry it with chicken powder until it turns transparent. Set aside.
3. Slice the long green onion. Heat up the frying pan again and stir fry it for 30 seconds. Set aside.
4. Transfer the hot cooked rice from rice cooker to a serving bowl, put the onion, tuna and long green onion on top of it then serve hot.

Stir fried Burdock Root and Carrot 和風牛蒡紅蘿蔔絲

Ingredients:

2 pcs Burdock root
3/4 pc Carrot
1 teaspoon Vinegar
Sesame seeds

Seasoning:

2 tablespoon Sake
1/2 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Mirin

Method:

1. Rinse the burdock root. Then use a small knife to scratch its surface, remove rootlets and dirt. Avoid using a peeler when preparing the burdock root because its outer layers are full of nutrients, fiber and flavour.
2. Julienne the burdoc root then soak into a bowl of water with vinegar in order to prevent its oxidation. Set aside for 5 minutes. Then rinse and drain.
3. Julienne the carrot as the same size as the burdock root.
4. Heat up the frying pan with 1 tablespoon of oil, stir fry the burdock root until it turns soft.
5. Add carrot into the frying pan. Add seasoning and stir fry until the liquid is almost completely reduce.
6. Transfer it to a serving plate, sprinkle some sesame seeds on top then serve.


材料:

牛蒡2條
紅蘿蔔3/4個
白醋1茶匙
芝麻少許

調味:

清酒2湯匙
糖1/2湯匙
醬油1湯匙
味醂1湯匙

做法:

1. 牛蒡洗淨後用刀鋒刮去外皮.
2. 牛蒡切絲後, 放在一碗己混有白醋的清水中浸泡約5分鐘, 以防止氧化變色. 然後稍微沖洗後瀝乾.
3. 紅蘿蔔跟牛蒡一樣切絲.
4. 在炒鍋中下1湯匙食油加熱, 先炒牛蒡至軟身.
5. 加入紅蘿蔔炒, 然後下調味拌勻, 炒至水份全被吸収.
6. 盛碟並灑上芝麻. 即成.

Potato Salad in Japanese Style 日式馬鈴薯沙律

Ingredients:

1 pc Potato (Large)
1 pc Cucumber
1/4 pc Onion
Few slices of Carrot

Seasoning:

2 tablespoon Japanese Kewpie Mayonnaise
A pinch of Salt
A pinch of Black Pepper

Method:

1. Peel the potato then cut into bite size pieces. Steam it for 12 minutes until fully cooked.
2. Slice the cucumber, sprinkle a pinch of salt and mix it well. Set aside for 10 minutes. Then squeeze out the juice.
3. Shred the onion.
4. Mash the steamed potato, add cucumber, onion, carrot. Then mix well with the mayonnaise and black pepper. Serve.

材料:

馬鈴薯(大)1個
青瓜1條
洋葱 1/4個
紅蘿蔔片適量

調味:

日本蛋黃醬2湯匙
鹽少許
黑胡椒碎少許

做法:

1. 馬鈴薯去皮, 切細件, 然後隔水蒸12分鐘至熟透.
2. 青瓜切薄片, 灑少許鹽待10分鐘至出水, 然後揸亁水份.
3. 洋葱切絲.
4. 將蒸熟的馬鈴薯壓成泥, 加入青瓜、洋葱、紅蘿蔔、蛋黃醬和黑胡椒碎拌匀, 即成.

Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成

My Bento Gear 我的便當工具 (I) - Picks 得意膠籤

Look! Aren't them cute,  kawaii and interesting? These picks are commonly used for Japanese Bento. Picks are one of the practical tools for skewering food like meatballs, cherry tomatoes and mini sausages, fruits etc. Picks can make things easier to eat and these colourful cutie picks are good for decorating the bento box!!

你看看: 這些膠籤是否很可愛、得意和有趣呢? 這些膠籤通常都會出現在日本的便當中. 這些膠籤不但趣緻, 而且更有實際的用途, 例如可以做各類型肉串, 或义住車厘茄、迷你香腸、水果等. 此外, 膠籤還可以令人容易义着食物來吃, 又可為便當裝飾, 加點色彩加點趣味, 食都食得開心些!!

Picks Tomodachi ~
This is a set of 8 animal shape picks. The name "Tomodachi" means "friends" in Japanese. These smilingly friends are Bear, Sheep, Lion, Hippo, Cat, Kaola Bear, Monkey and Elephant. I love these picks a lot because its name Tomodachi reminds me of having great meals with buddies: lots of smiles and lots of fun there!!

友達(朋友)膠籤 ~
一套8支動物型狀的膠籤. 顧名思義, 日文"友達"即是中文的"朋友"的意思. 這羣笑面迎迎的動物朋友有熊人仔、小綿羊、獅子仔、河馬仔、小貓咪、小樹熊、馬騮仔和大笨象. 我很喜歡這套友達膠籤, 它能使我想起能跟朋友們一起吃飯一起歡笑的歡樂時光!!

Picks Animals ~
This is 2 sets of 4 animal shaped mini forks. These animals are Rabbits, Bears, Dogs and Cats. They all have smiling faces and their colour are eye-catching. I love animal so much, how can I miss it!! :-D

動物膠籤 ~
一套兩組4支動物型狀的迷你膠义. 這裏有兔仔、熊人仔、小狗狗和小貓咪4款可愛動物造型. 牠們全部都笑面迎人、顏色鮮艷, 喜歡動物的我又怎能錯過呢!! :-D

Picks Ducks ~
There are 2 Ducks families: 2 Duck Papa with black hats, 2 Duck Mama with pink hats, 3 yellow Duck Kids and 3 Duck Babies with shell on. I like these picks very much beacuse I can bring the whole duck family with my bento to work. Funny to see, isn't it?

鴨子膠籤 ~
這裏有兩個鴨子家庭: 有頭戴黑帽的鴨爸爸、有頭戴粉紅帽的鴨媽媽、有黃色身體的鴨弟弟和身體有殻的鴨BB. 試想像, 帶唒成個鴨仔家庭落便當中, 望落是幾得意呢!

Picks Honey & Flowers ~
This is a set of Spring feeling picks. There are 2 busy bees, 2 red ladybirds, 2 clovers and 2 white flowers. These picks given the freshness and bring more green colours in the bento box. They are all in good quality plastic.

蜜蜂花花膠籤 ~
這是一套充滿春日色彩的膠籤. 這套內有2支小蜜蜂、2支小甲蟲、2支四葉草和2朵小白花花. 這些膠籤品質很好, 可以令整個便當帶來更多清新氣息!!

Picks Panda ~
This is 2 sets of 4 smiling panda picks. These little pandas are all doing funny motions: one is standing in one hand, one is sitting and thinking, one is lying and smiling and one is standing on one foot. Very cute indeed!!

熊貓膠籤 ~
這是一套兩組熊貓哈哈笑的膠籤. 這些小熊貓表情多多: 有玩側手番的, 有坐著思考的, 有側臥笑着的和有單腳站立的, 牠們真是生動活潑!!

Picks Usagi ~
This is 2 sets of 4 funny rabbits picks. Japanese "Usagi" means "Rabbits". I love rabbits and these rabbits picks are kawaii very much. Similar as the Picks Panda, these rabbits are full of motions: one is playing, one is sleeping, one is holding a big strawberry and one is winking with someone.

兔子膠籤 ~
這是一套兩組生動的兔子膠籤. 日文"Usagi" 即是中文 "兔子" 的意思. 我很喜歡這些別緻生鬼的小兔造型. 牠們跟熊貓膠籤一樣充滿動感: 有正在遊戲中的、有甜睡中的、有手拿著士多啤梨的和有跟人眨眼晴的.

Picks Vegetables ~
These vegetables picks are really attractive and cute. There are 2 Tomatoes, 3 Lemons, 3 Snow Peas and 2 Carrots. They are long enough and good at skewering fruits like pineapples, oranges and strawberries in bento box. 

蔬果膠籤 ~
這些蔬果膠籤外型非常吸引討好. 有2個番茄、3個檸檬、3條碗豆和2個紅蘿蔔. 膠籤的長度足夠用來作生果串如菠蘿、鮮橙、士多啤梨等於便當中.

Couque D'asses langue de chat cookies & maccha chocolate

I am happy to found this box of green tea & chocolate cookies by surprise!  It is imported from Japan and it is a limited edition 期間限定宇治抹茶使用. It is not expensive, it costs at HK$22.

It has 14 pieces in the box. There is an air-tight individual packing for each cookies which is good to keep its freshness and taste.

There is a green tea smell when I opened the package bag. Cookies are in rectangular shape and not too thick. The texture is very chrispy and the taste is a bit sweeten than I expect.  It is good and fresh to eat this green tea and chocolate cookies with a glass of lime soda!!  :-)

日式炒麵 Japanese Yakisoba Noodles

材料:

日式炒麵餅3個
日式豬肉片180克
銀芽80克
椰菜葉6片
紅蘿蔔 2/3個
京葱1條
蒜茸2湯匙
木魚碎適量
青苔碎適量

豬肉調味: 雞粉1茶匙

Yakisoba 汁:

蠔油2湯匙
醬油1茶匙
清酒1湯匙
麻油少許
胡椒粉少許

做法:

1. 豬肉片切1吋闊, 加入調味拌匀, 待用
2. 銀芽洗淨, 瀝水, 待用
3. 椰菜葉洗淨, 切成1吋長闊大小, 待用
4. 紅蘿蔔切絲, 待用
5. 京葱對角切斜段, 待用
6. 燒熱油1湯匙, 放入麵餅, 加2湯匙清酒炒至熱, 盛起, 待用
7. 燒熱油1湯匙, 將豬肉炒至熟透, 盛起, 待用
8. 將椰菜及紅蘿蔔炒至軟身, 加入蒜茸、京葱、銀芽、豬肉、麵及Yakisoba 汁快手炒匀
9. 撒上木魚碎及青苔碎上面後即成

Ingredients:

3 pcs Yakisoba noodles
180 gram Sliced pork
80 gram Bean sprouts
6 pcs Cabbage leaves
2/3 pc Carrot
1 pc Long green onion
2 tablespoon Minced garlic
Bonito flakes
Aonori green laver

Marinade for pork: 1 teaspoon Chicken powder

Yakisoba sauce:

2 tablespoon Oyster sauce
1 teaspoon Soy sauce
1 tablespoon Sake
A few drops Sesame oil
A pinch Ground white pepper

Method:

1. Cut the pork into 1" pieces, marinade then set aside.
2. Rinse and drain the bean sprouts. Set aside.
3. Rinse the cabbage, cut into strips then chop into 1" pieces. Set aside.
4. Shredded the carrot. Set aside.
5. Cut the long green onion into pieces diagonally. Set aside.
6. Heat 1 tablespoon of oil, put the noodles in a wok. Add 2 tablespoon of sake and stir fry it until hot. Then put it on a plate. Set aside.
7. Heat 1 tablespoon of oil, stir fry the pork until done. Put it on a plate. Set aside.
8. Stir fry the cabbage and carrot until they turn soft, add minced garlic, long green onion, bean sprouts, pork, noodles and Yakisoba sauce and stir them quickly and evenly.
9. Serve it on a plate and sprinkle the bonito flakes and aonori green laver on top of it.

春日壽司 Spring Sushi

材料:

珍珠飯6豌
紅蘿蔔1個
青瓜1條
蟹柳1包
鷄蛋3隻
壽司用紫菜1包

壽司飯調味:

白醋1 1/2 湯匙
雞粉1 1/2 茶匙
糖1茶匙

鷄蛋調味:

雞粉1茶匙
糖1茶匙


做法:

1. 準備壽司飯: 將剛煮熟之白飯放入大碗中, 拌匀調味, 放涼至少45分鐘, 待用
2. 紅蘿蔔切幼條, 待用
3. 青瓜切幼條, 待用
4. 鷄蛋拂匀, 加調味拌匀, 用易潔鑊慢火煎成蛋卷, 放涼, 切條, 待用
5. 用少量熱水將紅蘿蔔及蟹柳煮1分鐘,  放涼, 待用
6. 將紫菜放上壽司竹墊, 平均放上一層白飯於中間
7. 放紅蘿蔔、青瓜、鷄蛋及蟹柳於飯面上
8. 將壽司慢慢用竹墊捲好
9. 將壽司條取出, 切件約2厘米厚, 即可上碟

溫馨提示: 請預備一條濕毛巾, 每次切完就抹一抹, 這會切得容易一點, 唔會有飯粒黏在刀鋒


Ingredients:

6 cups Cooked Japanese rice
1 pc Carrot
1 pc Cucumber
1 pack Crab meat
3 pcs Eggs
1 pack Roasted laver

Seasoning for sushi rice:

1 1/2 tablespoon Vinegar
1 1/2 teaspoon Chicken powder
1 teaspoon Sugar

Seasoning for eggs:

1 teaspoon Chicken powder
1 teaspoon Sugar

Method:

1. Prepare sushi rice: add freshly cooked rice in a large bowl, mix with seasoning and stir it evenly. Cool down for at least 45 minutes. Set aside.
2. Cut the carrot into strips. Set aside.
3. Cut the cucumber into strips. Set aside.
4. Whisk eggs, add seasoning and mix well. Use a non-sticky pan with low heat to form an egg roll. Cool it down then cut into strips. Set aside.
5. Use boiling water to cook the carrot and crab meat for 1 minutes. Cool down. Set aside.
6. Place a sheet of laver on the sushi bamboo mat, spread a layer of rice in the centre of it evenly.
7. Place carrot, cucumber, egg and crab meat on top of the layer of rice.
8. Use the bamboo mat and roll it up gently.
9. Remove the bamboo mat and cut the sushi roll into 2 cm thick pieces. Place them on a plate then serve.

Tips: Prepare a wet towel to wipe the knife while cutting the sushi, it will make it slice easier.

夀司竹墊 Sushi bamboo mat

北海道牛奶雜苺布丁 Hokkaido Milk Pudding with Fresh Berries

材料:

北海道牛奶1公升
白砂糖8湯匙
漁膠粉2湯匙
士多啤梨適量
紅苺適量
藍苺適量
黑苺適量

做法:

1. 先將白砂糖和漁膠粉拌匀 - (A)
2. 用細火煮牛奶和(A), 不停攪拌直至A完全溶合
3. 然後倒模, 放於雪櫃雪至凝固
4. 布丁凝固後, 將士多啤梨、紅苺、藍苺和黑苺放上上面, 即成

Ingredients:

1 Litre Hokkaido milk
8 tablespoon White sugar
2 tablespoon Pure gelatine powder
Strawberries
Rasberries
Blueberries
Blackberries

Method:

1. Mix the white sugar and the pure gelatine powder in advance -(A)
2. Use small heat to boil the milk and (A), make sure (A) is fully melted
3. Pour the milk mixture into mold, freeze it in refrigerator
4. Put strawberries, rasberries, blueberries and blackberries on the top of the milk pudding