Cold Tofu with Dashi-jelly

Ingredients

 Dashi jelly

  2cup(480ml)  Dashi(Japanese soup stock based on bonito and kombu)
      * in detail       http://japanesehomecooking-okaasan.blogspot.com/
 
  1/4cup(60ml) Vinegar
  1/4cup(60ml) Mirin
  5tea spoon (25ml) Usukuchi soy sauce
  1tea spoon gelatin powder dissolved in1tea spoon of water

 1 tofu

Spices
  1tea spoon grained ginger
  1tea spoon chopped green onion
  1tea spoon bonito slice

How to make

 1. To make Dashi jelley.
     Simmer Dashi, vinegar, Mirin, Usukuchi soy sauce and add gelatin.
2.  To cool Dashi jelley in the refrigirator until it becomes jelley.
3.  Prepare for the spices. 
 4. Serve Tofu on the Dashi jelley. Put spices on Tofu.

Dashi(Japanese soup stock based on bonito and konbu)

 I think Dashi plays the most important role in  Japanese cuisine. Dashi becomes the base of the taste.
If you get bonito and kombu, you can make Dashi by yourself.  Thank you.

 Ingredients

 4cups (960ml) water
 15cm ×25cm kombu　2pieces
 2 once (50~60gram)  bonito

How to make ichiban(first)dashi


  1. Soak kombu into water for3to4hours.
  2.Simmer water and take kombu before boiling..*Don't boil kombu to keep a good fraglance of kombu.
  3.Simmer water (process2) and weaken low temprature just before boil water and add 2table spoon water.
4. Add bonito into water (process3) and add 2table spoon water and simmer on high temparature.
    Stop fire just before boiling ,keep 1minute and filter bonito out of  water.

This clear water is Dashi.

Karaage( Japanese fried chicken)

Karaage (Japanese fried chicken) is also kid's favorite menu.

You can enjoy Karaage as tidsbids of the liquor for the father,or as a side dish of the rice.

And it is often appeared in the lunchbox because it keeps delicious even if it is cools down.

Ingredients  6 servings

    6 chicken thigh (cut bite size)

        marinade liquid

              1/3cup soy sauce  (80ml)

              1/4cup sake (60ml)

              1/4cup mirin(60ml)

              ginger grained (fresh)

              garic graind(fresh)

  1cup potato starch( 240ml)

   2cup vegetable oil

How to make    

        

1. Make the maninate liquid. Mix together.                                         

2. Marine chicken for 30minutes to 1hour.

3. Take out chicken from the marinate liquid and drain the liquid.

   Cover marinated chicken with potato starch. You can easily this process in the plastic bag.

4. Preheat the vegetable oil in about 340degree F (170degree C) in a deep pan.

5. Put the coating chicken with potato starch into the oil for about 2-3 minutes.

    And  take out chicken form the oil once and leave chicken on the paper towel for 5 minutes. 

    This process of using residual heat reaches to the inside of the chiken

    and  keep the softeness and the juices  of  the chicken.    ←　This is the tip!!               

6. Finally Preheat the vegetable oil in about 356degree F (180degree C) in a deep pan.

    Put the chicken ( process 5) into the oil for 2-3 minutes.

7. Take out chicken from the oil and drain the oil on the paper towel.  

   2.                                                           3.

 

  

Dried Curry

Dried Curry

 Dried Curry  is  one of my family's favorite recipes. A lot of vegetables are in and very nutrious.
Because I boil it with vegetable juice.Making dried curry is very easy and enjoy various tastes.
I'm glad if you like it!

Ingredients

 600 gram minced beef or pork
  2 minced onions
  1 bell pepper
  1 tomato
  1 carrot (grating)
  1liter vegetable juice (including not sugar)
  1 cube of consomme
   Japanese curry roux
                                                          http://global.rakuten.com/en/store/rakuten24/item/c010601020004/

   *if you don't get Japanese curry roux, you can substitute curry powder and wheat flour.
                                                         
                                                          1tbs of olive oil


How to make
   1. Chop onions , tomatoe and bell pepper .
   2. Grate carrot

   3. Pour 1tbs of olive oil and 1.2. into the thick pan. And stir-fry 3 until the color is changing white.
   4. Pour vegetable juice into the pan. Skim the broth. Stew it for 20-30 minutes.
   5. Put into Japanese curry powder into the pan. Stew it for 10minutes.
   6. Serve rice topped with dried curry.


Arrange

   

    1.bread topped with dried curry and cheese.
    2. Bake it 230℃（450F)

    
     You can preserve it into Ziploc into the freezer.