Category: Recipes

Spicy Goya Pork Saute

Spicy Goya Pork

This is the time of year when people give me a lot of niga-uri or goya.

I often make goya chanpuru, but this dish is a nice change! Cut a goya

in half lengthwise and remove seeds. Cut in half again and slice thinly, sprinkle on a teaspoonful of salt, toss, let set 20 minutes, then squeeze out liquid.

Saute in 2 Tbsp oil. Add a Tbsp chopped ginger, 150g minced pork, stir and cook till meat is done. Add 1 pieced of agedofu cut in bite-size squares.

Stir in 2 Tbsp miso, 1 tsp tobanjan. Mix 1/2 cup chicken stock, 1Tbsp each oyster sauce, sugar, and sake

Cook 1 minute ane thicken with 1-2 tsp katakuriko mixed with 1 Tbsp water. Serve immediately.

Paella

210 g rice, wash and drain 1.5 ゴ

1/4 onion, chopped

150g chicken thigh

1 clove garlic, minced

1/2 red bell pepper, sliced

saffron,(tumeric as substitute)

olive oil

chicken boullion 1 cube

green beans or green pepper

1/2 can (200g) tomatoes

250 cc water

shrimp, clams, squid

parsley, lemon

Cut chicken in bite-size pieces.

Chop onion and garlic.

Saute chicken and red bell pepper in oil. Remove.

Saute onion and garlic. Add drained rice. Saute.

Add tomatoes, water with dissolved tumeric and boullion cube.

Heat over high, add chicken and seafood. Cook 10 minutes over high heat, turn to low cover with foil and cook 10 minutes. Let stand 5 minutes. Garnish with lemon and parsley.

Sugar Cookies for Christmas

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This recipe is the best-tasting cut-out cookie for making simple Christmas cookies. But I roll them out quite thin so they break easily if you are thinking of packing and sending them.

3/4 cup butter or margarine (170g)

1 cup sugar

1 teas vanilla

2 eggs

2 1/2＋ cups flour

1 teas baking powder

1 teas salt

Cream butter and sugar. Add vanilla. Gradually beat in eggs. Add B.P. and mix in flour, finally using hands. Mix in a little more flour if necessary.

Roll out 1/4″. Cut out and place on lined baking sheet. Sprinkle with colored sugar if desired. Bake in pre-heated 400°F (200℃) oven 6-8 minutes. Immediately remove to cooling rack.

If you prefer to ice the cookies, omit colored sugar and ice with Royal Icing.

Royal Icing

1egg white

2-3 cups powdered sugar

1/2 Tbsp. lemon juice

Beat well. Divide and add different food colors. Let cookies cool well before icing.

Store in a tightly sealed container to prevent sogginess, esp if you live in a damp climate, like Japan!

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Prosciutto Cream Pasta 生ハムパスタ

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This is so easy to make and it’s really yummy! Sprinkle on some chopped parsley and serve with a glass of white wine and you’ll have an elegant dinner!

50g prosciutto 生ハム

1 cup heavy cream 生クリーム

1/2 cup milk

20g Parmesan cheese

salt, pepper to taste

150g uncooked spaghetti

Cook spaghetti as directed on package. Meanwhile separate the thin slices of prosciutto, cut in bite-size pieces. Set aside a little for garnish.

Warm cream and milk in a pan or skillet over medium low. Stir in Parmesan and prosciutto, Heat while stirring as it slightly thickens. Taste and add white pepper, salt, if needed. (Prosciutto makes the sauce salty, so you may not need salt,)

Drain cooked pasta and mix with cream sauce. Garnish with reserved prosciutto and chopped herbs.

Summer Saute

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A spicy colorful stirfry to give you pep for a hot summer day!

250g thinly-sliced pork

4-5 stalks asparagus

1 red bell pepper

1 onion, quartered

3-4 fresh shiitake mushrooms

Sauce

1 1/2 Tbsp kochijan(sunchan)

1 1/2 Tbsp soy sauce

1 1/2 Tbsp mirin( or sake)

1/2 Tbsp honey

1 tsp. sesame oil

1  clove garlic, grated

2 Tbsp minced onion

Cut asparagus in diagonal pieces, parboil. Season pork with salt and pepper. Saute in 1 Tbsp sesame oil, add vegetables, 1 Tbsp sesame oil. Cook and stir. Add sauce and continue stir-frying till veggies are cooked but still crisp. Very spicy so serve with green salad and rice!

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Blueberry Whole Wheat Muffins

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Blueberries are in season! Enjoy a healthy snack on your coffee break!

1/4 cup milk

1/3 cup salad oil

1 lrg egg

1 teas vanilla

Beat together, then stir in dry ingredients just till slightly blended,.

1/2 cup sugar

1/4 cup light brown sugar

1 cup all-purpose flour

1 cup whole wheat flour

2 1/2 teas baking powder

1/2 teas salt

1/2 teas cinnamon

1 cup fresh or frozen blueberries

Put into lined muffin tin. Sprinkle with sugar, if desired. Bake at 400°F (200°C) for 18 minutes.

Zucchini-Wheat Germ Bread

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A snack bread, a quick nutty cake with toasty sesame seeds on top!

3 eggs

1 cup brown sugar

1 cup sugar

1 cup salad oil

3 teas maple flavoring

2 1/2 cups flour

1/2 cup wheat germ flakes

2 teas baking soda

1/2 teas baking powder

2 teas salt

chopped walnuts

2 cups coarsely-grated zucchini

Beat together eggs, oil, sugars and flavoring. Stir in sifted dry ingredients, Beat in zucchini, nuts if desired. Pour into 3 small lined pound cake pans. Sprinkle with white sesame seeds. Bake at 350° (180°C) for 45 minutes. Cool on a rack.

I substitute bran, or 1/4 cup whole wheat flour for the wheat germ as I can’t buy it here!

 

 

Tiramisu Mousse

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Simple to make, it tastes like a rich elegant dessert!

200cc whipping cream

200g cream cheese

120g powdered sugar

2 teas instant coffee dissolved in 2 Tbsp hot water

1/2〜1 Tbsp Kahlua(optional)

black cocoa powder

dark chocolate, chopped finely

Beat whipping cream into soft peaks. In separate bowl, beat cream cheese with sifted powdered sugar. Stir in coffee to taste. The coffee liqueur is optional, but definitely adds to the taste!

Blend whipping cream into cream cheese mixture. Put into pastry tube and circle in layers into individual custard cups, sifting each layer with cocoa. Top with shaved chocolate!  Chill several hours, covered with Saran wrap.

Summer Eggplant

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Make-ahead and chill! Served in a tart refreshing marinade!

3 Japanese eggplants, cut in combs

green beans, or kaiware daikon

1 dried red pepper, thinly sliced

chopped green onion

Steam the eggplant about 10 minutes. Arrange on a platter with cooked green beans. Allow to cool. Sprinkle with red pepper and green onions. Cover with marinade and chill.

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How to cut “combs”

 

Sauce: 2 1/2 Tbsp soy sauce

1 Tbsp rice vinegar

1Tbsp sesame oil

2 teas sugar

1 Tbsp sesame seeds

A very fresh, summer vegan dish！