tag:blogger.com,1999:blog-33174202131207741052024-03-19T05:09:41.856+09:00❤ little japan mama ❤Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-3317420213120774105.post-5868449822225845662016-09-14T19:46:00.000+09:002016-09-14T20:39:50.673+09:00Strawberry Cream Puffs recipe いちごシュークリーム<div dir="auto">
Japanese cream puffs - the crispy choux shell contrasting with the dreamy vanilla bean custard cream filling - are (still) my favorite desert. I hope I don't sound biased, but I think my <a href="http://www.littlejapanmama.com/2011/09/pai-shuu-cream-puff-recipe-like-beard.html">recipe for Crispy Shell Cream Puffs</a> is the best. <br />
Add strawberries and I think life is complete.</div>
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<img height="505" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlO7gq1chYRWiaM2zK_pntb0tqSVMZCJKG0g4vD6DnvSKtFPrI8PtvYhOpbR2hD45FnPlUIJlzu9dkkMe-vx5j_x__InTt6yVnRc8MJ6H_5WBhoaX1qu-7rFEo-AYhQeBotCigUt9_ls/?imgmax=9999" width="640" /></div>
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Can you believe, my sister had never made Japanese style cream puffs before? This was her first time, she made them for my birthday and they were amazing. </div>
Which just goes to show, YOU can make these. And they will be amazing. <br />
Perhaps they didn't puff quite as high as some batches I've made before, but they did puff, and they were crispy and delicious. I was very impressed. <br />
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<img height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbtA5eIOKocWuRF3S9rcQrUxbXeM-dlIe4D5G-BqwzaSMtH1_LbVrxuqmQgr49WT7_3tn-8GKGcYco-AZUt_okw_7E9swFQCW4PJtk39d-rMQMHyKJXf_Jx1lW4FEnEBzzJ2KTu0ED8s/?imgmax=9999" width="640" /></div>
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Here is the recipe:<br />
<a href="http://www.littlejapanmama.com/2011/09/pai-shuu-cream-puff-recipe-like-beard.html">Recipe for Crispy Shell Cream Puffs and Custard Cream</a></div>
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Here it it is using American measurements:<br />
<a href="http://www.littlejapanmama.com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html">Recipe for Crispy Shell Cream Puffs American measurements</a><br />
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Just add sliced strawberries while filling them and they turn into something magical. </div>
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<img height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5eYHMeD4_YEyZZF3ssN63m4cJj7AtUzI6Z9d5jWfIHt184ddEXowxwFRQ0eD8FEPZPFIMRx6w_j2rOS3Fs10EtRPA8tzz97S-MBNTOadCzBHqW-5a5BHN4hArqVcibBVAdkDYstoHZs/?imgmax=9999" width="640" /></div>
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The cream puffs from my recipe are just a little more substantial than the light-as-air cream puffs from Beard Papa's. I prefer these. </div>
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It was a delicious birthday. My mother made Sukiyaki for our extended family. </div>
These pictures are of the cream puff leftovers the next morning. (Sorry we already ate all the big ones! lol) After taking these shots I consumed all three. It was so good. <br />
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Thanks Mum. Thanks Sis.</div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com196tag:blogger.com,1999:blog-3317420213120774105.post-62481546421005797742016-09-01T14:43:00.001+09:002017-01-13T12:52:32.207+09:00Tonjiru Recipe (very easy)<div class="separator" style="clear: both; text-align: center;">
<img height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByt31Vi9lGcUO2XdAGGpG3fZxl4FpelXNuxQGqIsDswajxB3LIUtl_OV_vcM9arLWqHWqDuicaHgm0M3ZFsLGYC8kHOnJzscCStgLnz4EUabWYXE6zSNUEcfUQ6htDkpFCGhA3ug3Wi4/" width="512" /></div>
Tonjiru<br />
What I love about Tonjiru:<br />- It is super quick and easy to make. One pot. Done. <br />That is, if you use my recipe. You may have seen other recipes out there that tell you to sauté the pork. In Japan these days, ain't nobody got time for that. And there's no need. Taste this one pot wonder and you will be making it again. <br />- You can't go wrong. The combination of umami-rich ingredients here mean this soup is going to taste awesome, no matter who makes it, no matter if you can't cook.<br />- It's a healthy meal. Vegetables, protein, it's all here. Serve with a bowl of rice on the side if you like.<br />
Tonjiru 豚汁 is a hearty Japanese soup and a winter staple. It's a low calorie comfort food that makes you feel good because it's good for you. And it tastes like home. <br />
"Ton" (or "buta" 豚 ) means "pork" and "jiru" means "soup" as in "Miso shiru" (Miso Soup). But I t's more like a meal than regular miso soup as it has pork and is full of vegetables. It's also a great side. <br />
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Tonjiru Recipe<br />
50g miso paste<br />2 Tbsp Shoyu (Japanese soy sauce)<br />
Thinly sliced pork (look in the Asian grocery store freezer, or an Asian butcher)<br />Gobo (burdock root. In Australia I can only get the frozen, sliced Gobo.)<br />Daikon (Called "Lobok" in Australia. Giant white radish) about a 15cm length<br />Carrot, 1<br />Shallots (green onion) about 2<br />*Aburaage (Tofu puffs/ Deep fried tofu)<br />*Konnyaku こんにゃく<br />*Enoki mushrooms <br />*Satoimo (baby taro, from the freezer) (*=optional)<br />
1) Boil about 3-4 cups water in a large saucepan. Add soy sauce and vegetables except for Shallots. (Also add konnyaku, tofu puffs, enoki, if you have them) Simmer until vegetables are tender. <br />2) Stir in pork, keeping pork slices separate so they cook quickly. <br />3) Add the miso, then shallots. Serve.<br />
<br />I like to cook Tonjiru in my Japanese clay pot: (donabe)<br />
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<img height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJGDDSolYA9k14DwDXv6jSw4JrzxL30AAlt6i5eCeclbC3axjM1WbFZ-4SzVCr2WrIMAVTbN7ZPdN9h7Y5hKzqI1uCpQC_3QjwBEgo9VowxNphQPxOl96np1F4WE_DWwi4lDl3Uja1nQ/" width="512" /></div>
Ingredients (clockwise from left): Daikon, Frozen Burdock Root, Enoki mushrooms, Carrot<br />
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<img height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVL1kDrQCG1BYabt3BW0kiE23DGteZ7vifclhyphenhyphen6m0vIKkGD-M_jOnymRfvcJ99W4HcCpBBJBaXuXs8QEtxn2Sjso-dgfizbU8pFuWgYSjKdPcnZ12_-5UwsktOFIqXQfHyLFaZdQANrA/" width="512" /></div>
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This won't take you long to make, so when you finish eating, please share your review in the comments below! <br />
Arigato! ☆*:.。. o(≧▽≦)o .。.:*☆Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com241tag:blogger.com,1999:blog-3317420213120774105.post-24797958711989149842016-03-08T16:30:00.001+09:002021-11-07T09:30:56.489+09:00Yakiniku Sauce Recipe<div class="separator" style="clear: both; text-align: center;">
Yakiniku Sauce Recipe for Japanese Barbecue</div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8a4WFzRs-z0Y7jMmDBzGsyEiAA5kaReKK0gx7-eqkk9l4wQdRIPdYjUyZ7sJ4BKEaGdb6csbbcdHQHMHCzsVuMkL2p8W5NBOOJS69YZOFTAYl2CFFy6FRzZdxRR-UhRs50-grjwm9ZA/s640/Yakiniku+Sauce+Recipe+040.jpg" width="640" /></div>
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I love Yakiniku.</div>
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Even the word can get a Japanese wagyu lover very excited.</div>
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Tender slices of beef that you grill at the table and dip in an addictively yummy sauce.</div>
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Since going out to a yakiniku restaurant (such as Gyu-kaku) does not always fit the family budget, we do it at home. Easy. Cheap. Yum.</div>
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But now we live in Australia, one little bottle of yakiniku sauce costs $5 to $7. Ouch. </div>
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There is a better way.</div>
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Yes! I did it. I made a recipe for Gyu-kaku Yakiniku Sauce (tare).</div>
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I read the ingredients listing on my bottle of Gyu-kaku Yakiniku tare/sauce, and through trial and error and many, many comparison taste tests, I replicated it.</div>
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I am pretty impressed with myself and I hope you will be too when you taste this stuff.</div>
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Gyu-kaku Yakiniku Sauce Recipe 焼角 焼肉タレ</div>
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1/3 cup Shoyu (Japanese Soy Sauce such as Kikkoman)</div>
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1/4 cup Water</div>
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1 Tbsp Vinegar</div>
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1 tsp Salt</div>
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2/3 cup Sugar</div>
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1-2 cloves of Garlic, crushed</div><div class="separator" style="clear: both; text-align: left;">A little sesame oil</div><div class="separator" style="clear: both; text-align: left;">1-2 Tbsp Toasted Sesame Seeds (Irigoma) (ground if you prefer more flavour)</div><div class="separator" style="clear: both; text-align: left;">Ground Black Pepper, to taste </div>
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1. Place sesame oil and crushed garlic in a saucepan. Sauté gently over low heat 1 min. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Add all other ingredients in a saucepan and gently bring to the boil, stirring occasionally to dissolve the sugar. Simmer very gently 5 min until it just starts to thicken.</div>
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Done. Too easy.</div>
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This recipe makes about 250ml of Yakiniku Tare. It keeps, refrigerated, for...ever. (although we use it up in about 3 Yakiniku sessions.)</div>
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This is how we do Yakiniku in the restaurant, on a wire mesh over hot coals:</div>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHFbLmtpl1IJv_qjr2Jtp-tp2_fbHvOl25H-yYZqtaaP6zaC0_c0huHC_hHpyh4w9QP98CgI1MDPweMrnORoqzUTKDbwodS9jAQRIdbD2DY0cuGOsOlTkRoHH2oxEkRjyX2xJ4YryHGg/s640/Yakiniku+Sauce+Recipe+039.jpg" width="640" /></span></td></tr>
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As well as the Karubi beef, we also had Eringi mushrooms and Piiman (like small and very tender, thin-skinned bell peppers) that you can see in my photo above. Fresh shiitake mushrooms also go awesomely.</div>
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For more ideas of Meat and Vegetables that can be used, here are my previous posts on Yakiniku:</div>
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<a href="http://www.littlejapanmama.com/2011/09/yakiniku-recipe-our-home-is-yakiniku.html" target="_blank">Our Home is a Yakiniku Restaurant</a></div>
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<a href="http://www.littlejapanmama.com/2011/12/gyutan-yakiniku-recipe-japanese-beef.html" target="_blank">Gyutan Yakiniku</a></div>
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...And this is how we do Yakiniku at home on a frypan at the table:</div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__EsCfnlZbbsUJHGnzXAVUONFgIvwI-9jzlp7lMvL4Rtt2m_CV5GgCxgRH4YQOxPuU69rbAk6NIltLCHLCxqjuggu5OsfK-FeEdt_Vcd7FE_oGoNjAQJZES6EOqaE0hU2a8VXOPcrbbo/s640/Yakiniku+Sauce+Recipe+041.jpg" width="480" /></div>
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Wagyu is too expensive for my family's regular meals (except special occasions) so I bought a bag of frozen beef belly slices from the local Korean grocery store. Don't worry about all that fat on there, most of it melts away when you cook it. Soooo yummy!</div>
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The other meat I used here was some rib-eye fillet steak, which I sliced to half the usual thickness, and into pieces about 4x7cm. You might see me at the butcher or supermarket picking out the most marbled tray of rib eye fillet. </div>
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Both of these wagyu alternatives were delicious and about a third of the price of wagyu!</div>
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If you have a health grill, even better. I just used a frypan this time because it is so much easier to wash up.</div>
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I told you. I love easy.</div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO5ZMmUAwm01vV_g5SPVSbl9Sy1WVjtBX9awaMPo-38laRehcydOanLdPjHx00jvkRtR1Azhm28VEq-JqFgNiyf9enjovn_Emki2C8w2HjAJ57328-rHYzo6T0hH-7j3l2_dNkpWyNNc/s400/Yakiniku+Sauce+Recipe+042.jpg" width="400" /></div>
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<span style="text-align: center;">The sauce served in Gyu-kaku Yakiniku Restaurants is so popular it is sold in supermarkets in Japan:</span><br />
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<a href="http://www.littlejapanmama.com/2016/03/yakiniku-sauce-tare-recipe.html"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzIqYS5ehjE6mcUPVRKIBYMwI4U53DXzoAOwhdeDn7g9qrvN47Hi78QzpYCMVYmgf7x7SEkevMS_EVqRnZP6l-W_Zzvh4eq9aBXJUyvyj355vtW40Jcn2Oc9rYtZmdi-5La7C6sFZ1gM/s200/Gyukaku+Sauce+Recipe.png" width="96" /></a></div>
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And now it is made in your kitchen (^_^)~*</div>
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You're Welcome!</div>
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❤️</div>
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Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com220tag:blogger.com,1999:blog-3317420213120774105.post-13441636248668577072014-05-16T12:41:00.002+09:002015-01-14T21:40:49.238+09:00Double Tier Bento Box Set Jewellunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadIYqeqNKaBGxI4oCbi5MGnNqpYnNNXIYj9LGXlThcp6GBqhZ80j-EQvn2UsUQ-5SleEmA2pYraFwuWMMvZOqS1eHo0OrU02a7pf-4q5DA_Dx0mQKZR1JqtYBBSdIZ0kdYB_Hz1RGZVM/s1600/buy+Double+Bento+Box+Set+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadIYqeqNKaBGxI4oCbi5MGnNqpYnNNXIYj9LGXlThcp6GBqhZ80j-EQvn2UsUQ-5SleEmA2pYraFwuWMMvZOqS1eHo0OrU02a7pf-4q5DA_Dx0mQKZR1JqtYBBSdIZ0kdYB_Hz1RGZVM/s1600/buy+Double+Bento+Box+Set+036.jpg" height="640" width="640" /></a></div>
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Cute, super compact, double tier bento box set!</div>
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It has everything you need to enjoy your lunch: Two separate, lidded bento compartments, your choice of fork + spoon or chopsticks and a bento band to hold it all together.</div>
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Place rice in one compartment and okazu (things you eat with rice: chicken, sausage, egg, broccoli, cherry tomatoes) in the other compartment.</div>
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OR</div>
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Use the upper box alone as an okazu box to take along with onigiri (rice balls), or for a small lunch.</div>
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The lower box nests inside the upper box, making it super-compact for carrying home and storage.</div>
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Size: S </div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Upper+Lower Compartment Capacity: 500mL </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Outer dimensions: width 160mm x height 83mm x width 80mm</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Upper compartment: 320mL (inner dimensions 150x70mm) </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Lower compartment: 180mL (145x65mm)</span></span></div>
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Microwave safe for reheating (with all lids removed) and heat resistant to 120°C /248°F. </div>
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(Lids not heat resistant.)</div>
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Not for use with soupy foods - not watertight.</div>
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MADE IN JAPAN</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzcLYB8tsXx8NcudNlfYdMXY-CdxU6Fs3Jv3rghVXePZ-KPSL7YB0_KUoNIUtQWkruV0hSCbENS6hRVWqMAPdfH_uZvAxN2BjFOqoYZZ29A3Da1QVhYgPAW_jNorUPh6H_J_gHN1cWoc/s1600/buy+Double+Bento+Box+Set+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzcLYB8tsXx8NcudNlfYdMXY-CdxU6Fs3Jv3rghVXePZ-KPSL7YB0_KUoNIUtQWkruV0hSCbENS6hRVWqMAPdfH_uZvAxN2BjFOqoYZZ29A3Da1QVhYgPAW_jNorUPh6H_J_gHN1cWoc/s1600/buy+Double+Bento+Box+Set+033.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JCChitJes_We2Cb8hgRvL5schF0H94iNavxPNROJDUJZu8GE-jVkQTyhlRNNgS4bPAwyjqEm3m7lN8i2mFQZSq6cDepV_TovmJgYcdHP4EGvBNyC09xrzK9W2IjOITKASGkfX8FMXXs/s1600/buy+Double+Bento+Box+Set+037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JCChitJes_We2Cb8hgRvL5schF0H94iNavxPNROJDUJZu8GE-jVkQTyhlRNNgS4bPAwyjqEm3m7lN8i2mFQZSq6cDepV_TovmJgYcdHP4EGvBNyC09xrzK9W2IjOITKASGkfX8FMXXs/s1600/buy+Double+Bento+Box+Set+037.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtA2z9uK05pmKpGFLF9y9lyjvP7aYvqFkVXKe7_yGu0XA7SAbNYscwybFFy3adiEYfZNzwjgOFhZ5k4VvBsCor2I58lUwPVEcdOkc0tUsgWdS-4M7FRwcJgSbkkPh7WygXVo3BlMwjLIc/s1600/Japan+Double+Bento+Box+Crystal+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtA2z9uK05pmKpGFLF9y9lyjvP7aYvqFkVXKe7_yGu0XA7SAbNYscwybFFy3adiEYfZNzwjgOFhZ5k4VvBsCor2I58lUwPVEcdOkc0tUsgWdS-4M7FRwcJgSbkkPh7WygXVo3BlMwjLIc/s1600/Japan+Double+Bento+Box+Crystal+038.jpg" height="426" width="640" /></a>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com21tag:blogger.com,1999:blog-3317420213120774105.post-66504364386819211232014-04-22T17:13:00.001+09:002015-10-22T12:44:20.071+09:00How to Make Easy Bento Lunches from Leftovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHqSUdPd3-_4RqUR-B3MEEETHeZKeTkbaCyO2KXLJa9x0ucU49K71KbbDjKfEnbrZQJwQC4wDkBOlwOKDvkjqdc2uUzdpTGwos2r5SrsbCq_hCb2a12obCH5sQ3UHwd4rfQ0BszXiJ9c/s1600/How+to+Make+Easy+Bento+Teriyaki+Chicken+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHqSUdPd3-_4RqUR-B3MEEETHeZKeTkbaCyO2KXLJa9x0ucU49K71KbbDjKfEnbrZQJwQC4wDkBOlwOKDvkjqdc2uUzdpTGwos2r5SrsbCq_hCb2a12obCH5sQ3UHwd4rfQ0BszXiJ9c/s1600/How+to+Make+Easy+Bento+Teriyaki+Chicken+Recipe.jpg" width="640" /></a></div>
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Bento lunches in under 5 minutes...</div>
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(See my original post for simple instructions for <a href="http://www.littlejapanmama.com/2012/05/easy-bento-recipe-how-to-make-japanese.html" target="_blank">How to Make Super-Easy Japanese Bento Lunches</a>)</div>
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Nearly two years ago I told you about how lazy I am about making my husband's bento lunch...<br />
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...every morning.</div>
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Unexpectedly, <a href="http://www.littlejapanmama.com/2012/05/easy-bento-recipe-how-to-make-japanese.html" target="_blank">that post</a> ended up becoming the most popular on my blog.</div>
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What does this mean?</div>
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Perhaps it means that there are a lot of people, just as busy as I am!</div>
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We still want to make delicious and healthy bento lunches, but don't want to spend more than five minutes on it.</div>
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I'm not a crazy bento mama. I don't get up at 4 am to make decoben.</div>
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(I don't know how anyone can find time to do that and live a normal life!)</div>
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I just save heaps of time and money by packing my husband's lunch.</div>
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One of the easiest ways to make a bento lunch in 2-5 minutes is to just pack leftovers. Here are a few photos of things I have used in my husband's lunches. </div>
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(I will be doing posts for all the recipes, so stay tuned♡)</div>
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Top: Teriyaki Chiken Bento with shredded cabbage</div>
Does it get any easier than this? I often make a large batch of chicken teriyaki and freeze half of it to use in bento lunches, pizzas, salads, anything! Recipe coming soon!</div>
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Nagoya Tebasaki Bento</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggpqP8vGyDSseIorUQ13lEXDgWnx-CeZ7zS-ghezn8_n26x27njIdn3Ju0c6PcgYpRpbTDNSw8vj1VUSoAhQJj1g_469TjRjpB3BTeItpLbwg3_W_QX77ou-j2R_bBEF0w4sRCFd-B9w/s1600/How+to+Make+Easy+Bento+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggpqP8vGyDSseIorUQ13lEXDgWnx-CeZ7zS-ghezn8_n26x27njIdn3Ju0c6PcgYpRpbTDNSw8vj1VUSoAhQJj1g_469TjRjpB3BTeItpLbwg3_W_QX77ou-j2R_bBEF0w4sRCFd-B9w/s1600/How+to+Make+Easy+Bento+Recipe.jpg" width="640" /></a></div>
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My husband is from Aichi so this is one of his favorite dinners, and bento! (And one of mine too) </div>
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Recipe to come soon!</div>
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<a href="http://www.littlejapanmama.com/2012/05/nikujaga.html" target="_blank">Beef Nikujaga</a> Bento</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEMcBBXSgPQCKcQvf8qwHQexyGuMz0f826TtIq9N67OCy6xklKCg22u2lvgJos6ZOiPFeQ2mYrO9JyFy6YUN_j_ln8BGBTlEhotNIx81Ns8E27unlYOSXpElPSuMuSjK5hs39tY0W9ig/s1600/Easy+Bento+Recipe+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEMcBBXSgPQCKcQvf8qwHQexyGuMz0f826TtIq9N67OCy6xklKCg22u2lvgJos6ZOiPFeQ2mYrO9JyFy6YUN_j_ln8BGBTlEhotNIx81Ns8E27unlYOSXpElPSuMuSjK5hs39tY0W9ig/s1600/Easy+Bento+Recipe+010.jpg" width="640" /></a></div>
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...I hope I'm not looking to lazy here...</div>
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Calamari Bento with <a href="http://www.littlejapanmama.com/2012/06/easy-obento-recipe-how-to-make-soft.html" target="_blank">Mini Hamburg/ Hambaagu</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vhE3nDtoTZs4kNe3jrCeBG3PgiXc5enj-apaJTcrx9ZUVKtbEP-g-I-8mA06w2vNxH58jCIkPSW0EghNyLu3dPD5aylb_43qFgk6f4u3qqo72iSFpa7vyHNFYN9GHJAAWmowKhWCTj4/s1600/Easy+Bento+Recipe+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vhE3nDtoTZs4kNe3jrCeBG3PgiXc5enj-apaJTcrx9ZUVKtbEP-g-I-8mA06w2vNxH58jCIkPSW0EghNyLu3dPD5aylb_43qFgk6f4u3qqo72iSFpa7vyHNFYN9GHJAAWmowKhWCTj4/s1600/Easy+Bento+Recipe+013.jpg" width="640" /></a></div>
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Tonjiru and Meatball Bento</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPzaktTZMmcZQLqhEum25OCfONvI1s5hWiXdmBxf16WxtW4_uOlGpNaLadcLOGjYvrihB28iT33HjrJfbOXe1KzqxSbPabLIOfnMRl_t_IwYKsKyc2YPxlLqH50WTHtwwzevDImT3f8Q/s1600/Easy+Bento+Recipe+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPzaktTZMmcZQLqhEum25OCfONvI1s5hWiXdmBxf16WxtW4_uOlGpNaLadcLOGjYvrihB28iT33HjrJfbOXe1KzqxSbPabLIOfnMRl_t_IwYKsKyc2YPxlLqH50WTHtwwzevDImT3f8Q/s1600/Easy+Bento+Recipe+012.jpg" width="640" /></a></div>
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Tonjiru means "Pork Soup". Those two silicone cups are filled with Tonjiru minus the broth (drained on paper towel). Soup is NOT a bento food, but I just included this one to show you can turn anything into bento filling! And those are asian style meatballs from the freezer, just to make it too easy.</div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com17tag:blogger.com,1999:blog-3317420213120774105.post-65852145511085001342014-03-04T15:11:00.000+09:002014-03-04T15:26:48.640+09:00Kuri Kinton<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tRXhU4BKkpdfa_oaYvpIZOn4jpV3yYadtMoIuekz6kDo33lF-KoM2yZC8LIOPbFcWUjYNwItqrSc8l3mXedFSP7ak1U2P5kBwLcW6rmAe9WIX3rWaIYRQbhz3A0u2j6zdE1v02wJfwc/s1600/New+Year+Osechi+Ryori+Recipe+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tRXhU4BKkpdfa_oaYvpIZOn4jpV3yYadtMoIuekz6kDo33lF-KoM2yZC8LIOPbFcWUjYNwItqrSc8l3mXedFSP7ak1U2P5kBwLcW6rmAe9WIX3rWaIYRQbhz3A0u2j6zdE1v02wJfwc/s1600/New+Year+Osechi+Ryori+Recipe+4.jpg" height="400" width="400" /></a></div>
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A sweet paste of candied chestnut and Japanese sweet potato, kurikinton has a unique, delicate flavour that is enjoyed by adults and also makes a yummy treat for my kids. <br />
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As a part of New Year celebrations, its golden colour makes it a symbol of wealth and prosperity in the coming year.<br />
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If you can't get Japanese sweet candied chestnut, just make it with sweet potato. It is still delicious and will look good in your New Year juubako box.<br />
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It keeps well in the refrigerator for a few days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuWRwxtQMuxCSqDD1NqO0uY_cmS35HamQvR_5sM6DZOM-4qPwY7A9RDA4LwhkxpjcBF7qTh6bQECox4DgJDXQnSKKkAJqp05dLiFen4Rfa7P1_2PT8bfA7lEckWG3WOiAcena_ACEuF0/s1600/Osechi+Kurikinton+datemaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuWRwxtQMuxCSqDD1NqO0uY_cmS35HamQvR_5sM6DZOM-4qPwY7A9RDA4LwhkxpjcBF7qTh6bQECox4DgJDXQnSKKkAJqp05dLiFen4Rfa7P1_2PT8bfA7lEckWG3WOiAcena_ACEuF0/s1600/Osechi+Kurikinton+datemaki.jpg" height="640" width="512" /></a></div>
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Recipe<br />
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400~500g Japanese sweet potato (deep purple skin, yellow flesh) Called "satsumaimo" in Japanese<br />
1 Jar of Japanese sweet candied chestnut.<br />
a pinch of salt<br />
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1-2 Tbsp mirin<br />
up to 1/2 cup sugar, depending on sweetness of sweet potato<br />
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1. Cook and peel the sweet potato: Peel the skin, chop roughly and place in a saucepan with just enough water to cover them. Boil until soft. Drain water.<br />
2. Mash sweet potato with a potato masher. Gradually add the syrup from the jar of sweet candied chestnut. Keep mashing until very smooth.<br />
3. To get it extra smooth, scoop it into a strainer and press through with a spatula, returning it to the saucepan.<br />
4. Place over low heat and keep stirring and kneading with the spatula. Add salt, mirin and sugar to taste. The amount of sugar depends on the sweetness of the sweet potato. In Japan the sweet potatoes are quite sweet so I only added about 2 Tbsp mirin and no sugar. In Australia, the sweet potatoes were not as sweet, so I added about 1/2 cup sugar. Add chestnuts and keep stirring over low heat for another minute.<br />
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Serve at room temperature.<br />
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Japanese sweet potatoes (satsumaimo) and jar of yellow candied chestnuts:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif75U-PwG6I24knIDtgoNd1r6xJwrEGG796V_zQGQLwIsDYO5jvVDTBJ-tBscK0oH5wivPbmjBSdeo1sRfmtaH41VrKx5Io9Oww4ayBcNgXDfOUSCWJfycmL0JFdfPJ-K6wW_nGGQxQTA/s1600/Japanese+candied+chestnuts+satsumaimo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif75U-PwG6I24knIDtgoNd1r6xJwrEGG796V_zQGQLwIsDYO5jvVDTBJ-tBscK0oH5wivPbmjBSdeo1sRfmtaH41VrKx5Io9Oww4ayBcNgXDfOUSCWJfycmL0JFdfPJ-K6wW_nGGQxQTA/s1600/Japanese+candied+chestnuts+satsumaimo.jpg" height="213" width="320" /></a></div>
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SERVING TIP: <br />
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Just scoop onto a small individual serving plate.<br />
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OR<br />
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To make into chestnut-shaped balls like mine, place a heaped tablespoon into the centre of a large sqare of plastic wrap. Bring the edges of the wrap together and twist together at the top, to create a chestnut shape. Refrigerate until an hour before serving.<br />
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I like serving it this way as it is easier to serve individual portions, and I like the neat look.<br />
<br />Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com12tag:blogger.com,1999:blog-3317420213120774105.post-55543287078444584542014-02-20T14:03:00.000+09:002014-03-05T16:00:19.395+09:00Tazukuri Osechi Recipe - Sweet Dried Fish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYDueZZmvaT3VU-LMjbrnx5D4QSsT7iSt4qTNGDfBXJbVMK81Ts5Th9HYVCKgsM3vP50XV50VDxKuJGe31KSfKoCur-YGhu143aLsUoitUZ3aWTBppjQI7Py3tvA5nY9wduk1a4IdiSw/s1600/Osechi+Tazukuri+Fish+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYDueZZmvaT3VU-LMjbrnx5D4QSsT7iSt4qTNGDfBXJbVMK81Ts5Th9HYVCKgsM3vP50XV50VDxKuJGe31KSfKoCur-YGhu143aLsUoitUZ3aWTBppjQI7Py3tvA5nY9wduk1a4IdiSw/s1600/Osechi+Tazukuri+Fish+3.jpg" height="426" width="640" /></a></div>
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Tazukuri is quick and super easy to prepare, and keeps well in the refrigerator for weeks. (Not that it ever lasts that long in our home!) It's one of the Osechi Ryori New Year side dishes, but it also makes a tasty and healthy snack that can be enjoyed anytime, on it's own or as a side dish in a meal with rice.</div>
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The name "tazukuri" means "making rice fields". Anciently, these tiny dried fish were used as fertilizer in rice fields and helped to bring in an "abundant harvest". This has become the symbolic reason they are part of the New Year celebration.</div>
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Our family all love the little dried fish even without cooking them, so making them into Tazukuri just makes them disappear even faster! I think the addition of walnuts is a relatively recent thing, not everyone adds them, but we love walnuts, so in they go~</div>
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Tazukuri Recipe</div>
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100g Small Dried Fish</div>
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4 Tbsp Sugar</div>
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2 Tbsp Mirin</div>
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2 Tbsp Sake</div>
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2 Tbsp Shoyu</div>
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A sprinkling of Sesame Seeds (optional)</div>
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A small handful of walnuts (optional)</div>
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1. Toast walnuts by placing them in a frypan and gently heat, stirring, until fragrant. Tip onto a plate.</div>
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2. Wipe frypan clean, then toast dried fish in a similar manner until crispy. Tip onto a plate.</div>
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3. Wipe frypan again, then place sugar, mirin, sake and shoyu in frypan over low heat and swirl to dissolve sugar. Gently bring to the boil, simmer 1 min, then remove from heat.</div>
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4. Add fish, walnuts and sesame seeds to the frypan, toss to coat well.</div>
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5. Tip onto an oiled plate and toss again. (The oil is just to prevent too much stickiness)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rN1o7nCCNORHsggbfKzd88vxkzXL0N7qjtU9DSB0qIBOr-YkZdwvGhvmFlOkFBHrNwULzuM7XX18UUCsN1s1RXg4hnzqY25M-_1YFVLdQn85F8Cf86oRfS948IyzZGU4MAxA6qckyos/s1600/Osechi+Tazukuri+Fish+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rN1o7nCCNORHsggbfKzd88vxkzXL0N7qjtU9DSB0qIBOr-YkZdwvGhvmFlOkFBHrNwULzuM7XX18UUCsN1s1RXg4hnzqY25M-_1YFVLdQn85F8Cf86oRfS948IyzZGU4MAxA6qckyos/s1600/Osechi+Tazukuri+Fish+1.jpg" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTli4G3P9VcGMCibPJsZY0_WVQ5B95XVoAs57igt6lh-jGZ2DWiTS4NvYsm53e-8duYGDinJHzey85pChPvQW_TwtTzX9yroGWk7phAfpuw8Yr5xag1wsBJe0ekinkw4QhPm5JLOVC8d0/s1600/Osechi+Tazukuri+Fish+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTli4G3P9VcGMCibPJsZY0_WVQ5B95XVoAs57igt6lh-jGZ2DWiTS4NvYsm53e-8duYGDinJHzey85pChPvQW_TwtTzX9yroGWk7phAfpuw8Yr5xag1wsBJe0ekinkw4QhPm5JLOVC8d0/s1600/Osechi+Tazukuri+Fish+2.jpg" height="213" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdbB0EMWIfhbXTExLMDZLsS9_e8vnm_impcqvJUT_J7zWqAATcc7m2rCbM3MXI-Pn1A96iwNyz8XLKS6M7V9YZ1ZJQ1aow9W8E_70i9MKTB8YjtGhFnRK7DmB9v99Is59MN-VTQ-0RMU/s1600/New+Year+Osechi+Ryori+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdbB0EMWIfhbXTExLMDZLsS9_e8vnm_impcqvJUT_J7zWqAATcc7m2rCbM3MXI-Pn1A96iwNyz8XLKS6M7V9YZ1ZJQ1aow9W8E_70i9MKTB8YjtGhFnRK7DmB9v99Is59MN-VTQ-0RMU/s1600/New+Year+Osechi+Ryori+Recipe+2.jpg" height="400" width="400" /></a></div>
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In our <a href="http://www.littlejapanmama.com/2014/01/new-year-osechi-ryori-recipe-japanese.html" target="_blank">osechi ryori</a> box, top right corner:</div>
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<a href="http://www.littlejapanmama.com/2014/01/new-year-osechi-ryori-recipe-japanese.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b8bUCzYLpcN9memBFwXO_zXN8SUyNORh-L1BDfBvGkgIUHPFIXnyNBs1eDf62xmVjsA1YFtJa_I-_8iYjaQ2xi4dpBkdQHrXjsH1vrdWw_xCupdxFfdNe3CyZZjKHtl7WHJwlyqMgmE/s1600/New+Year+Osechi+Ryori+Recipe+7.jpg" height="225" width="400" /></a></div>
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<br />Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com20tag:blogger.com,1999:blog-3317420213120774105.post-63207498102793482242014-01-04T23:48:00.001+09:002014-07-09T20:48:07.799+09:00Kohaku Namasu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAxKawywp8ID5-8308OIKP_5FvLz3izxlcgUIFGhSvmC3Qzw_E199mmAYPjBVEu-aVpBSi4b8gJw7vSDEnV5LhxDo1qNzLWnY2WkNvqqOlhV1KGps0E9IqgBbBk_6IG0GhwjUiBvXL48/s1600/New+Year+Osechi+Ryori+Recipe+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAxKawywp8ID5-8308OIKP_5FvLz3izxlcgUIFGhSvmC3Qzw_E199mmAYPjBVEu-aVpBSi4b8gJw7vSDEnV5LhxDo1qNzLWnY2WkNvqqOlhV1KGps0E9IqgBbBk_6IG0GhwjUiBvXL48/s640/New+Year+Osechi+Ryori+Recipe+5.jpg" height="640" width="640" /></a></div>
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<span style="text-align: center;">Houhaku Namasu is a simple side dish consisting of lightly pickled daikon radish and carrot. It is a traditional part of New Year Osechi Ryori, but it is great as a side dish any time of year. As it contains vinegar and salt, it stores well in the refrigerator for a few days. </span><span style="text-align: center;">I love the refreshingly light, crunchy texture.</span><br />
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Ingredients (for one medium sized bowlful) :<br />
Daikon<br />
Carrot<br />
1-2 tsp salt<br />
4 Tbsp rice wine vinegar (any vinegar will do if you're desperate)<br />
3 Tbsp sugar<br />
Sesame seeds (optional)<br />
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1. Peel and slice the daikon and carrot into thin matchsticks. <br />
2. Sprinkle with salt and toss to coat. Let it sit for an hour or so (covered, in refrigerator) until the carrot and daikon have softened.<br />
3. Drain the liquid and add vinegar and sugar to the daikon and carrot, toss well, let it sit for another half hour. <br />
4. Drain excess liquid and serve sprinkled with sesame seeds if desired.<br />
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I usually make a large batch and keep it in the fridge. I should take pictures of how I slice the daikon and carrot, since it's hard to clearly explain in words... stay tuned... I'll be right back ^_^<br />
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<span style="text-align: center;"><br /></span>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com13tag:blogger.com,1999:blog-3317420213120774105.post-65613596302485820462014-01-03T13:06:00.001+09:002015-10-22T13:28:30.960+09:00New Year Food - Osechi Ryori<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_h0VCBJE1UdyaW-ejdWHg75x793v1SIvociBbH0RVvzfbPY-Fzt_p95JQMuSnrUKkTv-0wpYvqul9toggBt3hQ9XHuBDmdAfpKsrf_EdN07FTgkRVFhyphenhyphenJmnmDfpsEegEfGUSNe_v3vEs/s1600/New+Year+Osechi+Ryori+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_h0VCBJE1UdyaW-ejdWHg75x793v1SIvociBbH0RVvzfbPY-Fzt_p95JQMuSnrUKkTv-0wpYvqul9toggBt3hQ9XHuBDmdAfpKsrf_EdN07FTgkRVFhyphenhyphenJmnmDfpsEegEfGUSNe_v3vEs/s640/New+Year+Osechi+Ryori+Recipe+1.jpg" width="640" /></a></div>
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Happy New Year!</div>
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新年明けましておめでとうございます!</div>
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Akemashite Omedetou!</div>
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New year's is an exciting time in the Japanese food calendar.</div>
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It is a time for families and extended families gather together to celebrate with traditions that have continued for hundreds of years.</div>
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The food tradition is called Osechi Ryori.</div>
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Osechi Ryori consists of multiple dishes, each with their symbolic meanings to bring blessings throughout the new year and into the future.</div>
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The dishes are traditionally prepared on the days leading up to New Year's day, so they can be kept for at least a few days. Some dishes keep well for a month, refrigerated, and can be served at any time of year, celebratory or not, as side dishes or snacks.</div>
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At other times of the year, these kinds of foods would be eaten as okazu with rice, but for New Year's, mochi is the staple, and usually served as part off a soup called Ozoni.</div>
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These are some pictures of our simple home-made New Year's food for this year. Over the next few days I will be posting recipes for each of the dishes.</div>
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For our little family: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5-z0IHph8DPDvI9ez0PKGz-xzkZtySoxJQF3X6er583l2NlcigyOn5Ngi6q__UQG8-qc6VTfLu-ASm9ov5edDHcIG56zOhfs569VXPEXfmnQsn6k3JR6cgaQBekv5Y9tSMbHIdd3rgw/s1600/New+Year+Osechi+Ryori+Recipe+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5-z0IHph8DPDvI9ez0PKGz-xzkZtySoxJQF3X6er583l2NlcigyOn5Ngi6q__UQG8-qc6VTfLu-ASm9ov5edDHcIG56zOhfs569VXPEXfmnQsn6k3JR6cgaQBekv5Y9tSMbHIdd3rgw/s640/New+Year+Osechi+Ryori+Recipe+7.jpg" width="640" /></a></div>
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What I made for my in-laws:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ-kgqC83pEU0lln8GlKS34kQaTNRwJOhjQNtfJyD753D2zfQ78dbt1YVGZNQPWWtRqaY-tFDMwsAlteAVbfOFuwT5hbqKL7KzBgO57Ec2TADCdI6r22eizlBm9hB9nIHuby7wUl-nEc/s1600/New+Year+Osechi+Ryori+Recipe+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ-kgqC83pEU0lln8GlKS34kQaTNRwJOhjQNtfJyD753D2zfQ78dbt1YVGZNQPWWtRqaY-tFDMwsAlteAVbfOFuwT5hbqKL7KzBgO57Ec2TADCdI6r22eizlBm9hB9nIHuby7wUl-nEc/s400/New+Year+Osechi+Ryori+Recipe+3.jpg" width="400" /></a></div>
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Nishime (The large dish of seasoned cooked vegetables)</div>
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<a href="http://www.littlejapanmama.com/2014/02/tazukuri-osechi-recipe-sweet-dried-fish.html" target="_blank">Tazukuri</a> </div>
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<a href="http://www.littlejapanmama.com/2014/03/kurikinton-recipe-kuri-kinton.html" target="_blank">Kurikinton</a></div>
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<a href="http://www.littlejapanmama.com/2014/01/kohaku-namasu-recipe.html" target="_blank">Kohaku Namasu</a></div>
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Kuromame</div>
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(see below)</div>
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Bought, just sliced up:</div>
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<b>Kamaboko</b> (pink and white fish cake)</div>
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<b>Datemaki</b> (Yellow rolled omelete including fish paste)</div>
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<a href="http://www.littlejapanmama.com/2014/02/tazukuri-osechi-recipe-sweet-dried-fish.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9D52OmPKbaciceyAkqDCs2EYf-V-LLzwCDthngZBZUDjjB6pTx89ocK8wgOJj0JRpL49BUFqqanBIv0KVfVUS-t8zPv5xL6uJpdCJH0YiR_k7ZuOgTC_2ldVTz7WBn190xVNN-_RCcs/s320/New+Year+Osechi+Ryori+Recipe+2.jpg" width="320" /></a></div>
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<a href="http://www.littlejapanmama.com/2014/02/tazukuri-osechi-recipe-sweet-dried-fish.html" target="_blank">Tazukuri</a> - candied small dried fish, symbolising abundant harvest</div>
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<a href="http://www.littlejapanmama.com/2014/03/kurikinton-recipe-kuri-kinton.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46dfSam3Dy54nXbkAynBawQakXdYT-p6FnOVjpj5jT6IdJNS-5MIMZykLlIY7KXMpK4kHPWSuqgRILA06yUZhDJa5CcxshNjUcI0BEzu4xsIyn6VwwF3IIIrHCMx8wScrJ-zGirYZDbQ/s320/New+Year+Osechi+Ryori+Recipe+4.jpg" width="320" /></a></div>
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<a href="http://www.littlejapanmama.com/2014/03/kurikinton-recipe-kuri-kinton.html" target="_blank">Kurikinton</a> - a paste of sweet chestnuts and sweet potato, symbolising wealth</div>
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<a href="http://www.littlejapanmama.com/2014/01/kohaku-namasu-recipe.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EfZ-cuQfb42M7a0h0MXzxd3TZFRdRMoWY-3uLei8yzxO9EXzRXx-Qa2R-1YnUW3N5Y3gPpJ-UbtJYzo8Y1pdipF-_P84Vpjebpa_k5AWsctky6C5egx1RSZKc3vnftJderPnBONmrQs/s320/New+Year+Osechi+Ryori+Recipe+5.jpg" width="320" /></a></div>
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<a href="http://www.littlejapanmama.com/2014/01/kohaku-namasu-recipe.html" target="_blank">Houhaku Namasu</a> - Lightly pickled daikon radish and carrot, the red carrot and white radish being colours of celebration.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxAMKwvywerBCVOi5KwZOj8LbIp0gKR5XrsVTxqx1Pb9EY7yMPI8b0zSKOc5EWHqpADyvEr-MIx-hHWC09m05Kzzb16vs7SGpv-gz59c8YCZJ3tEdOZ2uF0G1dsMq-I6EjLB1YSKFmxo/s1600/New+Year+Osechi+Ryori+Recipe+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxAMKwvywerBCVOi5KwZOj8LbIp0gKR5XrsVTxqx1Pb9EY7yMPI8b0zSKOc5EWHqpADyvEr-MIx-hHWC09m05Kzzb16vs7SGpv-gz59c8YCZJ3tEdOZ2uF0G1dsMq-I6EjLB1YSKFmxo/s320/New+Year+Osechi+Ryori+Recipe+6.jpg" width="320" /></a></div>
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Kuromame - Sweet black beans, symbolising health</div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com99tag:blogger.com,1999:blog-3317420213120774105.post-19439870462739488562013-11-28T23:48:00.001+09:002015-04-13T14:43:51.924+09:00Ladies' Bento Box Sets - Made in Japan <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GDdZGB7qTrsCJidq6fASxrSLOBwZfVOn9sd53rMbkrWGForHYEWD2XX2fOPDsAXJYHcmdcbkwURfqQflIwcw-MVFRrAeTZHkdpyBAPq7MTQ6qO0U1-zO63oP07FFWMR8WePJOwpo4os/s1600/Bento+Box+Japan+6+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GDdZGB7qTrsCJidq6fASxrSLOBwZfVOn9sd53rMbkrWGForHYEWD2XX2fOPDsAXJYHcmdcbkwURfqQflIwcw-MVFRrAeTZHkdpyBAPq7MTQ6qO0U1-zO63oP07FFWMR8WePJOwpo4os/s640/Bento+Box+Japan+6+(1).jpg" height="426" width="640" /></a></div>
Durable, precision quality and 100% practical. That's what makes these 630ml+ ladies bento box sets my favourite.<br />
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... Did I mention feminine and cute??<br />
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"Flower River" features a very slightly translucent jelly-pink upper and lower box and divider, and a cherry blossom coloured (very pale pink) external (upper) lid with a playful flower design. Your bento was never so exciting as when it came in a colour which seemed to call "eat me!"<br />
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"Forest Color", with its nature-loving leafy design, has light yellow-green upper and lower boxes and end clips, with both external (upper) lid and internal lid in pure white. Lunch is a time to relax, and if you can't be physically surrounded by nature, you may as well have a bento box which lets you imagine it.<br />
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<span style="font-size: large;">Each set includes:</span></div>
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<ul>
<li>Lower box with internal lid which doubles as the chopstick compartment,</li>
<li>Upper box with an airtight external lid with clips which snap shut on the ends of the lower box, holding it all tightly together,</li>
<li>Internal divider - for the upper box, to keep your okazu separate and perfect</li>
<li>A pair of matching 16.5cm chopsticks</li>
<li>Matching lunch bag</li>
</ul>
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The silicone seal in the external (upper) lid is excellent quality (passed my water leak test - details below) and easily removable for washing. </div>
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Size: M (This bento boxes is the perfect size for <a href="http://www.littlejapanmama.com/p/about-little-japan-mama-recipes-and.html" target="_blank">my</a> bento lunch.)</div>
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Total 630ml : Lower box 330ml, Upper box 300ml (+ approx 100ml space under the lid)</div>
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Dimensions: 193x63x89mm</div>
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Freezer safe</div>
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Microwave safe for re-heating, only with both lids removed.</div>
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Upper and lower containers: PP Heat resistance: 140°C Microwave Safe</div>
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External (upper) lid: AS Internal lid: EVA (Lids not heat resistant, do not microwave)</div>
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Chopsticks: AS</div>
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BPA-free</div>
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Made in Japan by SKATER</div>
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Ladies' Two-tier Bento Box Set with Chopsticks and Bag<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLihwvhGJCX1Ezxrpy7srH4Zy9MpEZ70YRzhbHawc_T3108eBTnlo8aKIXksZNILPpxl92gxrUtyvXv7uTApNdUqPqiCCrbyq9FSiwXksXA5rAgvtJSYSPfv95pdhg06lrXbnNFloJYo/s1600/Bento+Box+Japan+2+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLihwvhGJCX1Ezxrpy7srH4Zy9MpEZ70YRzhbHawc_T3108eBTnlo8aKIXksZNILPpxl92gxrUtyvXv7uTApNdUqPqiCCrbyq9FSiwXksXA5rAgvtJSYSPfv95pdhg06lrXbnNFloJYo/s640/Bento+Box+Japan+2+(1).jpg" height="480" width="640" /></a><br />
I tested the upper lid seal by half-filling the upper box with water and shaking it upside-down. Completely dry. It didn't leak even a drop, which is more than I can say for a similar non-made-in-Japan bento box I tested. While I can't guarantee that the seal of your box won't leak under any circumstances - and I don't physically test every box I send out - so far for me, the upper compartment of this bento box has been 100% leak-free!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOGRHj0FQmBcQIzPePBCD56VsdvG8QL2-5EyZBGyB0UqhexzixRdYTD-rcGl3zwBsve-p1uE7ER1N7C6CkaqQHnhLqA6QP_tGFpWvv1s23VE3nDV4kx3qIdcdeD0SmnzpV8p56DzVs1E/s1600/Bento+Box+Japan+4+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOGRHj0FQmBcQIzPePBCD56VsdvG8QL2-5EyZBGyB0UqhexzixRdYTD-rcGl3zwBsve-p1uE7ER1N7C6CkaqQHnhLqA6QP_tGFpWvv1s23VE3nDV4kx3qIdcdeD0SmnzpV8p56DzVs1E/s640/Bento+Box+Japan+4+(1).jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIejJ5vWmTQ0m8T6XioCgF9j2SSkxjmpHyhrQUT_7eRgvlOIUh6gv3CNRwHOvUBEeUkznPj7W-cYxyz2QlS1VsU8GV2tm7FYwf2uzBE1rPj75yvpfGaDh7-S9TTqO-XItXiB-7pRlmcoY/s1600/Bento+Box+Japan+3+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIejJ5vWmTQ0m8T6XioCgF9j2SSkxjmpHyhrQUT_7eRgvlOIUh6gv3CNRwHOvUBEeUkznPj7W-cYxyz2QlS1VsU8GV2tm7FYwf2uzBE1rPj75yvpfGaDh7-S9TTqO-XItXiB-7pRlmcoY/s640/Bento+Box+Japan+3+(1).jpg" height="480" width="640" /></a>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com20tag:blogger.com,1999:blog-3317420213120774105.post-2895764611823614632013-11-27T23:48:00.001+09:002015-10-22T13:19:15.340+09:00Black Bento Box Set - Made in Japan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmA3ZhM65FdQEUiS2r12f7ZiWlrihLl1eYApnKIa-C44SnuShEmOQVSbIqKpdOPDh4VJri-xhsCIes7F1Wqf7jnyWwN6j9pyo9xOMI_1JUN4Rcvv8-66ySz6CjCGCh-m95lsH1CLlPKpo/s1600/Black+Bento+Box+Mens+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmA3ZhM65FdQEUiS2r12f7ZiWlrihLl1eYApnKIa-C44SnuShEmOQVSbIqKpdOPDh4VJri-xhsCIes7F1Wqf7jnyWwN6j9pyo9xOMI_1JUN4Rcvv8-66ySz6CjCGCh-m95lsH1CLlPKpo/s640/Black+Bento+Box+Mens+1.jpg" width="640" /></a></div>
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Since living in Japan I just love the way everyday items are designed to be so easy to use. This 840ml+ Black Two-tier Bento Box Set is not just a stylish modern design, it's also seriously practical. </div>
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It includes a lower box with internal lid and an upper box with an airtight external lid with clips which snap shut on the sides of the lower box, holding it all tightly together. It comes with an internal divider and an <b>18cm pair of chopsticks</b>.</div>
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The <b>upper box</b> has a <b>silicone seal</b> in the lid to help prevent leakage and and an inner divider to separate your okazu. The silicone seal is excellent quality and easily removable for washing. </div>
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The <b>divider</b> fits snugly so it stays in place, and can be moved to your desired position, or removed if you prefer.</div>
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The <b>lower box</b> is perfect for holding your rice. The <b>internal lid</b> doubles as the <b>chopstick compartment</b>.</div>
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<b>Compact Storage</b>: The upper box nests inside the lower box and the upper lid clips it shut to perfectly hold it all together in a more compact form for carrying home and storage.</div>
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Size: L This bento box is the <b>perfect size</b> for a man's full bento lunch.</div>
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840ml+ : Lower box 460ml, Upper box 400ml (+ approx 100ml space under the lid)</div>
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Microwave safe for re-heating, only with both lids removed.</div>
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Upper and lower containers: PP Heat resistance: 140°C</div>
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External (upper) lid: PS Resin Internal lid: PE (Lids not heat resistant, do not microwave)</div>
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BPA free</div>
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Made in Japan by OSK</div>
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Black Two-tier Bento Box set with Chopsticks </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIbRz1j_oTTB_IDq4oW9e31gj2aBUHA6ouBqHdbX1bhyphenhyphenPWL5nhckUnKYmEWBct2zhhyphenhyphen-FTvR8v0ZSxNZzlXw4Ulf-0s2UJ_TVudwBJYzVe2CjpZUwoy951Aj_pqm1YjBa-QyXb3yrhjY/s1600/Black+Bento+Box+Mens+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIbRz1j_oTTB_IDq4oW9e31gj2aBUHA6ouBqHdbX1bhyphenhyphenPWL5nhckUnKYmEWBct2zhhyphenhyphen-FTvR8v0ZSxNZzlXw4Ulf-0s2UJ_TVudwBJYzVe2CjpZUwoy951Aj_pqm1YjBa-QyXb3yrhjY/s640/Black+Bento+Box+Mens+3.jpg" width="640" /></a></div>
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I tested the upper lid seal by half-filling the upper box with water and shaking it upside-down. Completely dry. It didn't leak even a drop, which is more than I can say for a similar non-made-in-Japan bento box I tested. While I can't guarantee that the seal of your box won't leak under any circumstances - and I don't physically test every box I send out - so far for me, the upper compartment of this bento box has been 100% leak proof!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK103MJnC1J0_30mz8mbhQI5Pu8jSlIt3AHttN9vSQS3oC4eAClZUQZFGpMs0YibLP2Wyt6JxCqh5qCdmcxgTGT91edL_jPqvhIPF-8xpeJKF9VTIosXA3dTLBXcSCZ_BZEciTlJ8YKbA/s1600/Black+Bento+Box+Mens+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK103MJnC1J0_30mz8mbhQI5Pu8jSlIt3AHttN9vSQS3oC4eAClZUQZFGpMs0YibLP2Wyt6JxCqh5qCdmcxgTGT91edL_jPqvhIPF-8xpeJKF9VTIosXA3dTLBXcSCZ_BZEciTlJ8YKbA/s640/Black+Bento+Box+Mens+5.jpg" width="640" /></a></div>
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Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com21tag:blogger.com,1999:blog-3317420213120774105.post-79088935583756370912013-09-13T15:15:00.000+09:002013-09-13T15:36:22.986+09:00Hiyashi Chuka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr286GjlO4zcZHnjbpVmNlPCgpirAyTJhhoz2fuqd5Y-o6SQg4y393fnyHnllTBpjZDdsxHUuoqtpxWFLk02ejmdV5Q_CIDAVE3mQTPlspTgvrcQfeW7PvmUw_EKykbeLAbjeQI234stw/s1600/Hiyashi+Chuka+Recipe+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr286GjlO4zcZHnjbpVmNlPCgpirAyTJhhoz2fuqd5Y-o6SQg4y393fnyHnllTBpjZDdsxHUuoqtpxWFLk02ejmdV5Q_CIDAVE3mQTPlspTgvrcQfeW7PvmUw_EKykbeLAbjeQI234stw/s640/Hiyashi+Chuka+Recipe+5.jpg" width="640" /></a></div>
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<span style="font-size: large;">Hiyashi Chuka (Cold Ramen Noodles) Recipe 冷やし中華</span></div>
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Hiyashi Chuka Sauce (recipe below)</div>
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Fresh Ramen noodles, prepared</div>
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Your choice of salad toppings</div>
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1. Place noodles on a plate</div>
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2. Arrange egg, cucumber and other things on top</div>
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3. Pour Hiyashi Chuka Sauce over it all.</div>
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<span style="font-size: large;">Hiyashi Chuka Sauce/Ta-re</span> Ingredients serves 4:</div>
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100 ml Japanese soy sauce</div>
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120 ml Vinegar (Rice vinegar is best but apple cider or white will do)</div>
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120 ml Cold water</div>
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3 Tbsp sugar</div>
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1 tsp sesame oil</div>
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1. Place all sauce ingredients into a small jar and shake to combine and dissolve sugar.</div>
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<i>Your choice of salad toppings:</i></div>
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Cucumber </div>
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Egg (see below for preparation)</div>
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Cooked Chicken (I used leftover teriyaki chicken from last night)</div>
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Bean sprouts (moyashi)</div>
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Carrot</div>
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Ham (or Chinese barbecued pork, if you have it)</div>
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Tomato</div>
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Cooked Prawns, Kamaboko (or seafood extender)</div>
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Pickled ginger (beni-shoga)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiK6a9QMJjnsfZFn46sbwwYjB8vloh-h34A-SZnCF4DoU9B54DqcaxsJbGyloek7rBSpyI62_cQSF8-vlcpYmY4O81YthahSC4ym7N_rAo7-5VSVXEQTOXLq0-jxJzPzSv-AM9rsK2uhM/s1600/Hiyashi+Chuka+Recipe+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiK6a9QMJjnsfZFn46sbwwYjB8vloh-h34A-SZnCF4DoU9B54DqcaxsJbGyloek7rBSpyI62_cQSF8-vlcpYmY4O81YthahSC4ym7N_rAo7-5VSVXEQTOXLq0-jxJzPzSv-AM9rsK2uhM/s640/Hiyashi+Chuka+Recipe+4.jpg" width="640" /></a></div>
<span style="font-size: large;">To prepare egg: </span> Crack one egg into a bowl, add a small pinch of salt and sugar and beat lightly. Pour into a pre-heated, oiled frypan. After it looks firm enough, carefully flip and turn off heat, allow to cook a few seconds, then tip onto a plate. Wait till cool before slicing. Cook one egg for each person.<br />
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<span style="text-align: left;">Fresh Ramen Noodles are thin wheat noodles which have a light dusting of flour.</span></div>
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<span style="text-align: left;"><span style="font-size: large;">To prepare fresh ramen noodles </span>for Hiyashi Chuka: Place noodles in rapidly boiling water and boil noodles until done. Tip into a colander, fill the saucepan with cold water, return noodles to saucepan, tip out into colander again, fill saucepan with cold water again... do this 3 times to rinse and chill the noodles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv37kbt_LAxnxyjnvFYWbaLXZGEoVHqvsU_gSqkxi9nTsCYJVXh4gW4Q-6E_x3lqFEP7r9gXg8avmFQaIlTo8r_DFZSaNNcMS4k5RYWfqYNRm0J7ByywJ5IvhfJPJinJUY7RD9JVmzQGM/s1600/Fresh+Ramen+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv37kbt_LAxnxyjnvFYWbaLXZGEoVHqvsU_gSqkxi9nTsCYJVXh4gW4Q-6E_x3lqFEP7r9gXg8avmFQaIlTo8r_DFZSaNNcMS4k5RYWfqYNRm0J7ByywJ5IvhfJPJinJUY7RD9JVmzQGM/s640/Fresh+Ramen+Noodles.jpg" width="640" /></a></div>
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Delightfully refreshing hiyashi chuka noodles are our favorite this summer. </div>
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There are a few other kinds of cold noodle dishes in Japan. </div>
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I grew up enjoying <a href="http://www.littlejapanmama.com/2011/10/basic-tsuyu-somen-soba-dipping-sauce.html" target="_blank">cold somen noodles</a> in summer, which my mother often made,</div>
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and we also enjoy cold soba noodles,</div>
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and now I'm in Japan with an abundant affordable supply of fresh ramen noodles, I can't stop...</div>
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this dish always leaves me wanting more... ^_^ </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJ0x_utRi3rGOzjVpoOGAm2su47AemJJUFNpNVKbI_6PEoc3dn6ZIEyu0gMWI9_m3m5Np1n5KxAQfMMdkPs31jcGy4vbUucUYvvburF5vZJGAYo_XYnO-glw7NDLUILLTtnP7RjveVpU/s1600/Hiyashi+Chuka+Recipe+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJ0x_utRi3rGOzjVpoOGAm2su47AemJJUFNpNVKbI_6PEoc3dn6ZIEyu0gMWI9_m3m5Np1n5KxAQfMMdkPs31jcGy4vbUucUYvvburF5vZJGAYo_XYnO-glw7NDLUILLTtnP7RjveVpU/s640/Hiyashi+Chuka+Recipe+3.jpg" width="640" /></a></div>
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While somen and soba are purely Japanese dishes, Hiyashi Chuka is actually a Japanese adaptation of a chinese-style dish. "Hiyashi" means "Chilled" and "Chu-ka" means "Chinese"</div>
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If you can't get fresh ramen noodles, try another kind of fresh chinese noodles with an elastic texture which are made for soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQye4t4tZphz2wPEfRkyxvns4sfj4gHdSzn7I1R_dC5tGo7hyphenhyphenoVW09061iTY7prxMtxjrjoEO7HfBsvPtzFbdw5l-PsVSciK4QVY5Yn7UHUozG6Cr_grdzRietrtin8U33L9BZRNwN-NQ/s1600/Hiyashi+Chuka+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQye4t4tZphz2wPEfRkyxvns4sfj4gHdSzn7I1R_dC5tGo7hyphenhyphenoVW09061iTY7prxMtxjrjoEO7HfBsvPtzFbdw5l-PsVSciK4QVY5Yn7UHUozG6Cr_grdzRietrtin8U33L9BZRNwN-NQ/s640/Hiyashi+Chuka+Recipe+2.jpg" width="640" /></a></div>
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I just love the 食感 (texture) of fresh ramen noodles...</div>
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Ochibi loves it too...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8InX9l5idsQAQmY07SjMldtjlN-LkIFeVAwr96-0al0346kHf_QIKO7R-bjClub0stI8uZK8MHeFotnbzd6kKmjgGkm5e_C3nXmetg2qRy-6Yi7JNUfJ6IuXcopc_pDjyNrUhvsgW2ak/s1600/Hiyashi+Chuka+Recipe+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8InX9l5idsQAQmY07SjMldtjlN-LkIFeVAwr96-0al0346kHf_QIKO7R-bjClub0stI8uZK8MHeFotnbzd6kKmjgGkm5e_C3nXmetg2qRy-6Yi7JNUfJ6IuXcopc_pDjyNrUhvsgW2ak/s400/Hiyashi+Chuka+Recipe+6.jpg" width="318" /></a></div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com7tag:blogger.com,1999:blog-3317420213120774105.post-52802092063862395432013-09-06T22:56:00.000+09:002013-09-13T15:36:42.777+09:00Pork Ginger Stir-Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8Or3Q2EIHj0TGPiv91KwE8yrrThyphenhyphenxmVoP43-v8dGAoDqDcGqTvut41y3nkEDaYd5qdidjkSqzfrvnzFIoOaR3SZe9q6bGso_ldqD41alDRvvKESU3sioXQyCucI6DuYFA6As4aIulRc/s1600/Pork+Ginger+Stir-fry+Recipe+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8Or3Q2EIHj0TGPiv91KwE8yrrThyphenhyphenxmVoP43-v8dGAoDqDcGqTvut41y3nkEDaYd5qdidjkSqzfrvnzFIoOaR3SZe9q6bGso_ldqD41alDRvvKESU3sioXQyCucI6DuYFA6As4aIulRc/s640/Pork+Ginger+Stir-fry+Recipe+4.jpg" width="640" /></a></div>
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Pork Ginger Stir-Fry 豚生姜炒め (Buta Shouga Itame) </div>
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serves 2-3</div>
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300g thinly sliced pork</div>
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1 piece of fresh ginger</div>
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1 carrot</div>
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1 onion</div>
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1 eggplant</div>
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3 piiman (or 1 green capsicum/bell pepper)</div>
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3 Tbsp soy sauce</div>
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3 Tbsp sake</div>
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2 Tbsp sugar</div>
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1 Tbsp cornstarch or katakuriko, dissolved in about 100ml water.</div>
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vegetable oil</div>
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a little sesame oil</div>
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1. Heat about 2 Tbsp oil in a wok or frypan. Grill the sliced onion, eggplant and bell pepper until the onion is fragrant and the eggplant and bell pepper have a slight grilled look. Remove and set aside. Rinse the wok with a little water.</div>
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2. Heat another 2 Tbsp oil in the wok. Add the pork and turn it just enough to allow the pork to have golden-brown marks. Add the ginger and carrots, sake, soy sauce and sugar, and cover with a lid until carrots have softened.</div>
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3. Add the grilled vegetables, sesame oil and cornstarch mixture. Heat, stirring, until the sauce thickens.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_IHF8LjR0RswVnWyblPXY9YiCVaQXcAAWFPkkD99EnsXNhKwS0MDcMlET66zXy9jYt4qZbgNoIrLsWVnlyMdKo1YYAKOjeroXNLilTkauh_WwtkEm9XZadu91oe39kEt_Er9BN_0M7c/s1600/Pork+Ginger+Stir-fry+Recipe+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_IHF8LjR0RswVnWyblPXY9YiCVaQXcAAWFPkkD99EnsXNhKwS0MDcMlET66zXy9jYt4qZbgNoIrLsWVnlyMdKo1YYAKOjeroXNLilTkauh_WwtkEm9XZadu91oe39kEt_Er9BN_0M7c/s640/Pork+Ginger+Stir-fry+Recipe+3.jpg" width="640" /></a><br />
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<span style="text-align: start;"> I love buying my fruit and vegetables at the local old style produce markets in Japan. Aside from the better prices, the selection and quality is excellent. I was captivated by the aroma and colour of this fresh ginger and determined that it would become the special ingredient in my next dish.</span></div>
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<span style="text-align: start;">I love the flavour of grilled eggplant and piiman, </span></div>
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<span style="text-align: start;">so decided to put all these flavours together.</span></div>
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<span style="text-align: start;"><br /></span></div>
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<span style="text-align: start;">And came up with this Pork Ginger Stir-Fry.</span></div>
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<span style="text-align: start;">enjoy ^_^</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS8bM_Ue2HOKp4ByaSR5FCgyruJExvEMhL51Pp1UWnwYGb7K7tRCZWaneirXfIquoq3hMummzZBkkUKvnJgimNFtK-4BN7dKNrXbU342fah8F18W9qOfDfCmkU8A-SN6I54viP-BhXbA/s1600/Pork+Ginger+Stir-fry+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS8bM_Ue2HOKp4ByaSR5FCgyruJExvEMhL51Pp1UWnwYGb7K7tRCZWaneirXfIquoq3hMummzZBkkUKvnJgimNFtK-4BN7dKNrXbU342fah8F18W9qOfDfCmkU8A-SN6I54viP-BhXbA/s640/Pork+Ginger+Stir-fry+Recipe+2.jpg" width="640" /></a></div>
How I prepare the Vegetables:<br />
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Ginger: matchsticks</div>
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Carrot: slice thinly diagonally and then lengthwise in thirds</div>
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Piiman: slice lenthwise</div>
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Eggplant: quarter lengthwise, then slice into 1 inch pieces</div>
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Onion: slice thinly lengthwise</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHAGL1BQ6ffK0IqDgFfLLPeBqL7e0OJWUeQlm_wSgTICyzDN2FYKBO3BxozdbfPRhOVVvD7-_cQTeysNOwchOM7oM9zWbUXmUXkTJk4nH0t8CUs8uscXpoUsjWWRXA2ujxdtPYBOMGB0/s1600/Pork+Ginger+Stir-fry+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHAGL1BQ6ffK0IqDgFfLLPeBqL7e0OJWUeQlm_wSgTICyzDN2FYKBO3BxozdbfPRhOVVvD7-_cQTeysNOwchOM7oM9zWbUXmUXkTJk4nH0t8CUs8uscXpoUsjWWRXA2ujxdtPYBOMGB0/s640/Pork+Ginger+Stir-fry+Recipe+1.jpg" width="640" /></a></div>
...it's been a while, hasn't it...<br />
Thanks for your patience ^_^ Im back home now so will try to find time for posting more cooking!<br />
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<br />Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com7tag:blogger.com,1999:blog-3317420213120774105.post-91058550068381100752013-04-27T16:09:00.002+09:002015-10-22T12:41:14.090+09:00Hiroshima Okonomiyaki<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.littlejapanmama.com/2013/04/hiroshima-okonomiyaki-recipe.html"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoKfs1j7etKGheTMe4cF8eD9K4Vwow7Ne2F-gHjG4206RnrLJcp9tJSsrAUWzGnVkGsEl70ro52M2MCmMBiM3hL97xrKRI8cyCRqxQIyCx7DAoFNE2oqqO8TAMYSnfghhKElyLG_N4kET/s640/Okonomiyaki+Recipe+Hiroshima+Style+2.jpg" width="640" /></a></div>
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After posting my first <a href="http://www.littlejapanmama.com/2011/10/okonomiyaki-recipe-with-endless.html" target="_blank">Osaka Style Okonomiyaki Recipe</a>, one of my friends asked me, "How about the okonomiyaki with noodles in it?" </div>
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She may have been referring to this, Hiroshima style Okonomiyaki, (also known as Hiroshima-yaki ) which has a layer of yakisoba noodles. The other main difference between Osaka Style Okonomiyaki and Hiroshima Style Okonomiyaki is, while in Osaka style Okonomiyaki the ingredients (or at least, the cabbage) are mixed together into the batter, in Hiroshimayaki, each ingredient is added separately in layers.</div>
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Coming from a Kansai background, I had grown up on Osaka style Okonomiyaki. So, to add Hiroshimayaki to my blog, I first had to master it. That journey has been quite delicious.</div>
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<span style="font-size: large;">Hiroshima style Okonomiyaki Recipe</span> (makes 6)</div>
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<b>Batter:</b></div>
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1 1/2 cups plain flour</div>
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1 3/4 ~ 2 cups water</div>
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1~2 tsp dashi powder (1 sachet)</div>
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1/2 cabbage, shredded</div>
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a large handful of moyashi (mungbean sprouts)</div>
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a small handful of sliced negi (shallots/spring onions)</div>
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2 Tbsp beni-shoga (pickled ginger), finely chopped</div>
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3 packet/servings of yakisoba noodles</div>
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200~300g thinly sliced pork belly*</div>
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6 eggs</div>
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<b>Toppings:</b></div>
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Okonomi Sauce</div>
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Japanese Mayonaise</div>
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Ao-nori, negi and katsuo-bushi</div>
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vGjR1utYhfVIJxh2LJBOOtuvVlMiIra9LxEgFUxhhRjtAmP6gRYYotny4IQrx7VuKXnw-0i0fDZ6OvsUKjUcBIt5mP9Z1eroVcSMAqExhIEY32KA_BzW8gfmX65adVHeNqN53AZFs3Ra/s320/Okonomiyaki+Hiroshima+Recipe+1.jpg" width="320" /></div>
1. Mix together flour, water and dashi powder to make the batter. It should be quite runny, but not watery. Adjust if necessary (I can't be bothered measuring on scales, so cup measurements are always approximate).<br />
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2. Using a ladle, pour a little batter onto a preheated hotplate/teppanyaki plate/frypan, and swirl the bottom of the ladle around on it to spread the batter thinly. Sprinkle with Katsuobushi.<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgKMY5tcPzxUeLiYI6mCJFp28oEdbTaDNw2S-TsuKVqJtbuY5df9UGfDHsvzQKcrIxXY3s_cX5SqCT1vDxl8or-jYtum3vmZ7mMhoIcpQ3gazCMMVePXAcfRZ1THBdx6iedMtaq5YyXyZ/s320/Okonomiyaki+Hiroshima+Recipe+2.jpg" width="320" /></div>
3. Place a very large handful of shredded cabbage on the base, followed by ginger, shallots and bean sprouts.<br />
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4. Open a packet of yakisoba noodles and place them on the hotplate (if making just one okonomiyaki at a time, use only half a packet of noodles)<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVKdDFQv2BrlcwnszpFcBh4Ve1k6wPd76PJCYvVVVSqp9jV7bL3BA_7iA0mdwANOO0gJE83hh-wvu83Vp37BjNtCsZ2-BQJjN4mqlzzcjhqv_iKctvWrRvsTT4ayWGe6C66T7QoB9dut4/s320/Okonomiyaki+Hiroshima+Recipe+3.jpg" width="320" /></div>
5. Place strips of pork on top of the mound of vegetables. Sprinkle the pork and the yakisoba with a little salt and pepper. (Even BETTER, if you have it, sprinkle the yakisoba with some of the yakisoba sauce powder packet that came with the yakisoba.)<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9qMOEVXBaPqReWNGdjd4m9YPWo64obOUGgreqZNUdSqxLGLt9U-JgW1jc0M-tp6R0OyoP64CDVd-zNrymgaJCMZD3VkZZY4FdEd-OLl-MsMGwPycK-Fun11GGvkgQSMC2zQSzcWsSd2J/s320/Okonomiyaki+Hiroshima+Recipe+4.jpg" width="320" /></div>
6. Pour a little batter over the meat and vegetables, then using two spatulas, flip the whole thing over. The base crepe now becomes a "lid" under which the vegetables can cook.<br />
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Don't worry if a little cabbage falls out the sides when you flip it, just sweep it all under the "lid".<br />
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Turn the yakisoba, which should now be getting crispy.<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi877BzztKbg3KZCZ_X5VG8glvNgs7nxuCTJiVqcz6w7sZIXXFZCThAQ41esOm8bgq_27tkiOdiyBPx08CBDTC6zsf44tHuMU5FzGVvvkL3MKC5dgr5zWQsbayIXHQoPLsAbUJu23DBUSoC/s320/Okonomiyaki+Hiroshima+Recipe+5.jpg" width="320" /></div>
7. (When the pork is cooked through and a little crispy)<br />
Spread the yakisoba noodles out into a circle the size of the okonomiyaki, then lift the okonomiyaki (using two spatulas) and place it on top of the noodles.<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9vjkZ20T3B8e9-W9QjfdfC3OSiTLsN43UrvSDAVYeVvkTMVQaaew1YLBP-zDLx_wwh_NTkvcXtca7XelgAfRsZZhbRn6UHVRNCtSwSz5NihoJ0lApZJnC_soS4wMJzMAuGtgfBfoe9vp/s320/Okonomiyaki+Hiroshima+Recipe+6.jpg" width="320" /></div>
8. Crack an egg onto the hotplate in the spot where the yakisoba was. Break the yolk and spread the egg out a bit. Lift the okonomiyaki and place it on top of the egg.<br />
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9. When the egg is cooked, flip the whole thing, egg side up.<br />
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<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMbYfybgigXscKCB89YMDhbcKPLAwkR6hR37EyFvrAQVcb6-NlR7n2rUudz4PHfSZqGcvTaaewHBkwl-ji9feUuz8o-xtpR6p9nGzCqixvl0bkWqXHlJPP5TM3vHCCiRfhU8YPj6H9v9g/s320/Okonomiyaki+Hiroshima+Recipe+7.jpg" width="320" /></div>
10. Generously spread Okonomi Sauce on top, followed by mayonaise, ao-nori, shallots and katsuobushi.<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXW9y8Z5vo-C6bsrBPvi77BMw2XzYh1cfuDNadoPzcTJv1dTrjtzMBElBA5whz6ZEek-fFaUWCIv3SSKpgvBGbT85pu1tGz4w74mf36Ccj6bdUX5yD21MbwVT6dNo0bWBDtQdWPcppImLk/s320/Okonomiyaki+Recipe+Hiroshima+Style+1.jpg" width="320" /></div>
Notes:<br />
*The pork is not paper-thin sliced pork as we would use in a <a href="http://www.littlejapanmama.com/2012/06/kimchi-nabe-recipe.html" target="_blank">nabe (hot pot)</a>, rather it is ideally medium-thin sliced pork belly (with a bit of fat on it) but a little thinner than Korean Samgeopsal pork.<br />
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Step 1: Batter "quite runny but not watery"?? The perfect batter consistency is similar to that of Osaka Okonomiyaki, it just takes a little practice, and you'll know what I mean...sorry.<br />
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Step 3: The vegetables will look like the hugest pile ever when you put them on raw, but when they cook at step 6 they flatten out.<br />
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Step 6: Don't overcook the cabbage at step 6, or you end up with the taste of... overcooked cabbage.<br />
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Okonomi Sauce: I've been asked about substitutes before, but for Hiroshimayaki, Okonomi Sauce doesn't really have any good substitute. Even Tonkatsu Sauce (which my mother often uses for Osaka style Okonomiyaki) is just a little second-rate here, sorry.<br />
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My other Okonomiyaki Recipes:</div>
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<a href="http://www.littlejapanmama.com/2011/10/okonomiyaki-recipe-with-endless.html" target="_blank">Okonomiyaki</a></div>
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<a href="http://www.littlejapanmama.com/2012/02/shrimp-okonomiyaki-recipe-with-prawns.html" target="_blank">Ebi Okonomiyaki</a></div>
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<a href="http://www.littlejapanmama.com/2013/04/hiroshima-okonomiyaki-recipe.html"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLtu1sPpEI17Jojlc43hbwIlXWVru9o1mBHRbkCtS1SqvzssCLGQK3cXL2HtanYcs1I2WufdnNJFPbmMUpYvAUsoGoWk1dtrdxjk2OGe7MiyBIKstIBLc7CR2YfSW4eAby6xuCAwb68fl/s640/Okonomiyaki+Recipe+Hiroshima+Style+3.jpg" width="640" /></a></div>
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Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com10tag:blogger.com,1999:blog-3317420213120774105.post-21745041487179582442013-04-16T14:07:00.000+09:002013-04-16T14:21:43.749+09:00Sweet and Sour Pork (Su-Buta)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAIZQ7S6g4omGZNG7QKBJ_jY1BdXrxrvoWFr_kvnhl09RuVrWr0pwLEZHaE5GjsRfQnrNTIoXvGGU0B1lzLiPq-muUrw5E4_8f8mB7jaU8Yza7-fuXAEK0_cQK-GiN7qL5WUGEwvMtCs/s1600/Sweet+and+Sour+Pork+Chicken+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAIZQ7S6g4omGZNG7QKBJ_jY1BdXrxrvoWFr_kvnhl09RuVrWr0pwLEZHaE5GjsRfQnrNTIoXvGGU0B1lzLiPq-muUrw5E4_8f8mB7jaU8Yza7-fuXAEK0_cQK-GiN7qL5WUGEwvMtCs/s640/Sweet+and+Sour+Pork+Chicken+Recipe.jpg" width="640" /></a></div>
<span style="font-size: large;">Sweet and Sour Pork</span> (or Chicken) <span style="font-size: large;">Recipe</span><br />
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<i>Su-Buta (lit. Vinegar Pork)</i> is a classic Japanese <i>Chu-ka</i> (Chinese style) dish, and many Japanese make it using a packet-mix for the sauce. However there is really no need for a packet mix, as the ingredients for the sauce are probably already in your kitchen!</div>
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The meat is just coated with cornstarch and shallow-fried, so it's very easy. Or if you're really lazy like me, sometimes you might make it by just stir-frying the meat along with the vegetables.</div>
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300g pork or chicken, cut into roughly 1cm thick, 2x3cm pieces<br />
a few tablespoons cornstarch<br />
1 large onion, sliced<br />
1 carrot, sliced<br />
1 large green bell pepper/capsicum (or 3-4 piiman), sliced<br />
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Sauce Ingredients:<br />
4 Tbsp sugar<br />
3 Tbsp vinegar<br />
2 Tbsp ketchup<br />
1 Tbsp soy sauce<br />
2 tsp chicken stock powder<br />
2/3 cup water<br />
3 Tbsp cornstarch mixed with a little water<br />
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1. Place all sauce ingredients in a cup and stir. Set aside until the end.<br />
2. Place a few tablespoons of cornstarch with a little salt and pepper in a plastic freezer bag. Add sliced pork or chicken and shake to coat well. Shallow-fry with oil until browned and crisp. Remove from oil and let drain.<br />
3. In a wok or large frypan, heat a little oil and stir-fry the vegetables, adding capsicum/piiman last so as not to overcook.<br />
4. Give the cup of sauce ingredients another stir, then add it to the vegetables, continue stirring over medium heat until the sauce thickens.<br />
5. Add the cooked pork/chicken and stir to combine.<br />
<br />
Serve with rice.<br />
<br />
<div style="text-align: center;">
I often make this dish with chicken just because chicken is much cheaper in Japan, however if you make it with pork, you'll know why the dish is called "Sweet and Sour Pork", as the unique taste of pork goes amazingly well with the Sweet and Sour.</div>
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<br /></div>
<div style="text-align: center;">
Although it is best fresh and hot, left over Sweet and Sour can even find a place in <a href="http://www.littlejapanmama.com/2012/05/easy-bento-recipe-how-to-make-japanese.html" target="_blank">your bento lunch</a> the next day!</div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com16tag:blogger.com,1999:blog-3317420213120774105.post-76503504465904080022013-03-04T13:23:00.000+09:002013-03-10T11:45:06.511+09:00Hayashi Rice<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj2rHweNpzqSzO4V6WaiOvnJw1NEoAWhWwFOAZp2QJ6UYskuju14msflxARq6LeN1HjGYfBj6y57088FwhXuGFiBKZ3jXx5IXDDsRfj7iBf-bO5H5VuDHSr1FPrVDsXJu4m17gkkQzS4/s1600/Hayashi+Rice+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj2rHweNpzqSzO4V6WaiOvnJw1NEoAWhWwFOAZp2QJ6UYskuju14msflxARq6LeN1HjGYfBj6y57088FwhXuGFiBKZ3jXx5IXDDsRfj7iBf-bO5H5VuDHSr1FPrVDsXJu4m17gkkQzS4/s640/Hayashi+Rice+Recipe+1.jpg" width="640" /></a></div>
Hayashi Rice Recipe<br />
<br />
Like <a href="http://www.littlejapanmama.com/2011/09/japanese-cream-stew-recipe.html" target="_blank">Cream Stew</a> and <a href="http://www.littlejapanmama.com/2011/09/simple-corn-potage-recipe.html" target="_blank">Corn Potage</a>, Hayashi Rice is a <i>Yoshoku</i> dish, which means it is the Japanese adaptation of a Western-style dish. You can buy blocks of Hayashi Rice <i>Ru</i> (ハヤシライス) for the sauce base, however, I prefer to make things from scratch - and if you're not living in Japan, it's certainly the more accessible and affordable option. <br />
I like to find easy ways to do things, so like most of what I do, this recipe is super-easy, avoiding the annoying procedure of making the <i>demi-gras (that's a french word)</i> separately, but producing pretty much the same result.<br />
<br />
300g beef, sliced</div>
<div>
2 onions, sliced</div>
<div>
2 Tbsp butter</div>
<div>
3 Tbsp flour<br />
2 Tbsp red wine (or sake)<br />
<br />
1-2 tsp beef stock powder and 300ml water</div>
<div>
1 cup tomato juice or tomato-based vegetable juice OR 5 Tbsp tomato paste+2/3 cup water<br />
1 Tbsp soy sauce<br />
1/2 Tbsp Worcestershire Sauce, optional<br />
Potatoes and carrots, optional</div>
<div>
<br /></div>
<div>
1. Melt 1 Tbsp butter in a frypan, and stir-fry beef and onions until beef is browned and onions are tender, adding the other Tbsp butter half-way through.<br />
2. Sprinkle flour over, quickly stir to coat the beef and stir-fry for a minute longer.<br />
3. Pour wine(or sake) onto the beef, let the alcohol evaporate a little, then a<span style="background-color: white;">dd all remaining ingredients, stir and simmer 20 min.</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Serve with rice on a pasta bowl or plate and sprinkle with Ao-nori, if desired. Eat with a fork and spoon (not chopsticks).</span><br />
<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEloEbTbTgTZYswOPcvAuUTzb3_p7mKJy2RL3QdzOztTJvDozaSiNG3gHKn1VmuSDF6XB14GYSRihPYPaYq5olnzM_5-PoRSRdvB8WnzttSxIf8A8drmYtMRSR3xBoCk84INUvVoP2Ir8/s1600/Hayashi+Rice+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEloEbTbTgTZYswOPcvAuUTzb3_p7mKJy2RL3QdzOztTJvDozaSiNG3gHKn1VmuSDF6XB14GYSRihPYPaYq5olnzM_5-PoRSRdvB8WnzttSxIf8A8drmYtMRSR3xBoCk84INUvVoP2Ir8/s640/Hayashi+Rice+Recipe+2.jpg" width="640" /></a></span></div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com18tag:blogger.com,1999:blog-3317420213120774105.post-87450476052858513182013-02-28T12:46:00.002+09:002013-02-28T14:25:31.848+09:00Night Sakura at Ueno Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIUxlt5Crsb0NtD7iQ2_6kp7el2xYK4lNl3I6B3tGtwJUrnk17XuXvdBIF2AKe_pQnl27PMkkTT_BkZKnyer3o-ekv1fH6iMwAWfI7qPFefHlpDgH_L5ejcw8jf8tpoJTAVZkOxKgqTw/s1600/Ueno+Cherry+Blossoms+Sakura+Yozakura+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIUxlt5Crsb0NtD7iQ2_6kp7el2xYK4lNl3I6B3tGtwJUrnk17XuXvdBIF2AKe_pQnl27PMkkTT_BkZKnyer3o-ekv1fH6iMwAWfI7qPFefHlpDgH_L5ejcw8jf8tpoJTAVZkOxKgqTw/s640/Ueno+Cherry+Blossoms+Sakura+Yozakura+5.jpg" width="640" /></a></div>
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If there's one thing more spectacular than the <a href="http://www.littlejapanmama.com/2012/04/sakura-at-shinjuku-gyoen-japan-cherry.html" target="_blank">Sakura (Cherry Blossoms) in full bloom</a>, it is seeing them lit up at night - "Yozakura" in Japanese. Ueno Park is one of the most popular spots in Tokyo for Hanami (Cherry Blossom Viewing or Picnic-ing), and is buzzing each night of the season with thousands of Hanami picnic partiers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAjwmpc6mhaau5eFstuWEV9HWJ6MfnbbdW5gT5Z1N1iTKkpyBkZc6ARjNPP8wMnJO2-20Y0yDwaMQ-E8IOM9dNQ5xNyeEwXejNX0FsKDnZeBFgcXouspJMi_tA9iYOleap7U4n3c6lqs/s1600/Ueno+Cherry+Blossoms+Sakura+Yozakura+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAjwmpc6mhaau5eFstuWEV9HWJ6MfnbbdW5gT5Z1N1iTKkpyBkZc6ARjNPP8wMnJO2-20Y0yDwaMQ-E8IOM9dNQ5xNyeEwXejNX0FsKDnZeBFgcXouspJMi_tA9iYOleap7U4n3c6lqs/s640/Ueno+Cherry+Blossoms+Sakura+Yozakura+3.jpg" width="640" /></a></div>
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Illumination is generally from the end of March to around the first two weeks of April, to co-incide with the height of the short-lived Sakura blossoming. Dates vary from year to year. These are a few of the pictures I took April 12th last year at Ueno Park. Illumination is from 5:30 until 10pm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhYPL3U6CA9_wNxvp0XeBSL_ZNPzQRQGYO7qxr8wKzUVlOV3wtuXeAqhwQlyzHhaXqc9XpiGMKfamWc4CHWLK3jeNencimhmhhMXz43RivJk-O09v9U6uE5p8nAHhKMFsmhLDXgDs8O8/s1600/Ueno+Cherry+Blossoms+Sakura+Yozakura+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhYPL3U6CA9_wNxvp0XeBSL_ZNPzQRQGYO7qxr8wKzUVlOV3wtuXeAqhwQlyzHhaXqc9XpiGMKfamWc4CHWLK3jeNencimhmhhMXz43RivJk-O09v9U6uE5p8nAHhKMFsmhLDXgDs8O8/s640/Ueno+Cherry+Blossoms+Sakura+Yozakura+4.jpg" width="640" /></a></div>
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Other top spots in Tokyo with Sakura Illuination include Chidorigafuchi (part of the moat around Chiyoda, the location of the Imperial Palace) and Sumida Park (along the Sumida River). That's where I'm planning for my Yozakura outing this year. (very excited)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0AOgEOC4cC9a2YOFWKo-e1qZs64Stdn1NOyx3eTo-mFGmtq0USy25GChf7r5nZgSWoqomvqxcuaU5P3dCK3yYGM7QZZ_q55YDJStWevZkEUzvGShVUBgZuTUGFoVgwKVvBX4YVGYAbQ/s1600/Ueno+Cherry+Blossoms+Sakura+Yozakura+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0AOgEOC4cC9a2YOFWKo-e1qZs64Stdn1NOyx3eTo-mFGmtq0USy25GChf7r5nZgSWoqomvqxcuaU5P3dCK3yYGM7QZZ_q55YDJStWevZkEUzvGShVUBgZuTUGFoVgwKVvBX4YVGYAbQ/s640/Ueno+Cherry+Blossoms+Sakura+Yozakura+1.jpg" width="640" /></a></div>
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I thoroughly enjoyed the beautiful Yozakura as I walked through Ueno Park, but unlike places such as <a href="http://www.littlejapanmama.com/2012/04/sakura-at-shinjuku-gyoen-japan-cherry.html" target="_blank">Shinjuku Gyoen</a>, (see link for last year's photos) Ueno Park is not the most family-friendly Hanami picnic spot as it is quite crowded, and the large majority of picnic-ers are consuming (substantial amounts of) beer. They are otherwise well-behaved, however, and I did see one or two other young families like ourselves enjoying the evening.</div>
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The end of March to the first half of April is definitely a good time to visit Japan.</div>
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Happy Hanami 2013!</div>
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^_^</div>
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Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com8Ueno, Tokyo, Japan35.71520815660886 139.7754731724609235.70231565660886 139.75530317246091 35.728100656608859 139.79564317246093tag:blogger.com,1999:blog-3317420213120774105.post-4905156910396925182012-07-25T13:37:00.000+09:002013-04-16T14:36:29.108+09:00Piiman no Nikuzume (Stuffed Peppers)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyj8Su9yXOzODMtLlL869vwoAxS-2auLiKxiAryrAdqHFUmXxzDOBbcthJUxhpzNJaBWWPJoEUraHuBcrfFg4hL4vhgMt47_1O0z4a-sGgj0UumUcPTpuSz_Tm2oeJNJS7eV2uUYNp2w/s1600/Japanese+Stuffed+Peppers+Piiman+no+Nikuzume.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyj8Su9yXOzODMtLlL869vwoAxS-2auLiKxiAryrAdqHFUmXxzDOBbcthJUxhpzNJaBWWPJoEUraHuBcrfFg4hL4vhgMt47_1O0z4a-sGgj0UumUcPTpuSz_Tm2oeJNJS7eV2uUYNp2w/s640/Japanese+Stuffed+Peppers+Piiman+no+Nikuzume.jpg" width="640" /></a><br />
One of our favorite foods is Piiman no Nikuzume - Japanese stuffed peppers. They're surprisingly quick and easy, and I make them quite often, the only reason why I haven't done a post yet is because in Australia we didn't have real piiman, so I was making them with green capsicums (bell peppers)! Luckily they taste great made with capsicums/bell peppers so anyone around the world can make them.<br />
<br />
This version of Piiman no Nikuzume is our favorite, with a thick, juicy, glaze-like sauce. <br />
(It took me a while to think of those adjectives... in Japanese I would simply describe it as:<i> toro~ri</i>!)<br />
<a href="http://cookpad.com/recipe/30492" target="_blank">Based on this recipe by ラビー on cookpad.</a><br />
<br />
<b><span style="font-size: large;">Piiman no Nikuzume</span></b><br />
<br />
4-9 small green bell peppers/capsicums(what you really want is piiman but I think they're only in Japan)<br />
300g pork mince<br />
a large handful of chopped shallots (green onions) OR 1 small onion, chopped very finely<br />
1/4 cup panko (breadcrumbs)<br />
1 egg<br />
<br />
Sauce Ingredients (mixed together in a cup):<br />
2 Tbsp soy sauce<br />
2 Tbsp mirin<br />
1 Tbsp sugar<br />
1 tsp dashi powder OR chicken stock powder (Since it's yoshoku, why not?)<br />
<br />
2 Tbsp cornstarch, mixed with a little water<br />
<ol>
<li>Place egg, panko and mince in a mixing bowl, and knead/mix until well combined. Mix in shallots.</li>
<li>Slice peppers/capsicums in half or, if you couldn't get small ones, (as I often found in Australia) slice in thirds or quarters lengthwise along the natural lines of the capsicum, making sure they have enough depth and roundness to hold the filling in. You can sprinkle the insides with flour if you like, to help them to stick better, but I find this is not usually necessary.</li>
<li>Heat a little oil in a frypan, and arrange the peppers, skin side down, until the surface just has a grill mark.</li>
<li>Flip the peppers so the pork side is down, press gently. Cook until well browned.</li>
<li>Flip peppers pork side up again and use a paper towel to wipe excess oil from the frypan. Add Sauce Ingredients to the frypan and simmer until pork is cooked through.</li>
<li>Place peppers on serving plates. Add cornstarch mixture to the frypan, stir and bring to boil to thicken. Pour over peppers. Serve immediately, with rice and salad if you like.</li>
</ol>
<div>
Sprinkle with Shichimi if you like a little spice.</div>
<div>
<br /></div>
If you're keeping them for later, do not pour the sauce on yet. Keep them separate until after re-heating, then pour the sauce on just before serving.<br />
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I try to cook the pork as well as possible in step 4, and keep step 5 simmering as short as possible, as I like the peppers to still have a little crispness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYXdVfa_zW5uZpRMzwV3Q_QPhdaryM96nkooqc1XSI6AOhEL4suvt0QiCm522tsNg3BZK8zLhLbHIz_OyNRJjY3SfSaqfu-DgvTzIvrdT7xlpzilm-vFr1kcaqRkyytRISB5md69T9SY/s1600/Japanese+Stuffed+Peppers+Piiman+no+Nikuzume+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYXdVfa_zW5uZpRMzwV3Q_QPhdaryM96nkooqc1XSI6AOhEL4suvt0QiCm522tsNg3BZK8zLhLbHIz_OyNRJjY3SfSaqfu-DgvTzIvrdT7xlpzilm-vFr1kcaqRkyytRISB5md69T9SY/s640/Japanese+Stuffed+Peppers+Piiman+no+Nikuzume+7.jpg" width="640" /></a></div>
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Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com37tag:blogger.com,1999:blog-3317420213120774105.post-26826671575626761122012-06-21T22:54:00.001+09:002013-03-04T13:25:57.937+09:00Kimchi Nabe (Hot-Pot)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJynUhBqH6Lo2KVoifmwqFFm2uC97UDgAOgOWu3zTb4uZMYiofNNl8z62Et31qRN5BbJLqkh5TKviimsa9tXpOYLQCc0IC51QfnXyfftAA2DTnY0DWNGIwyltF7G3JNqfOnFAYP01w79w/s1600/Kimchi+Nabe+Recipe+(2).jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJynUhBqH6Lo2KVoifmwqFFm2uC97UDgAOgOWu3zTb4uZMYiofNNl8z62Et31qRN5BbJLqkh5TKviimsa9tXpOYLQCc0IC51QfnXyfftAA2DTnY0DWNGIwyltF7G3JNqfOnFAYP01w79w/s640/Kimchi+Nabe+Recipe+(2).jpg" width="640" /></a></div>
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Kimchi Nabe (pronounced something like a short "nah-bay") is one of our long-time Nabe Party favorites, along with <a href="http://www.littlejapanmama.com/2011/08/sukiyaki-recipe-real-sukiyaki.html">Sukiyaki</a> and <a href="http://www.littlejapanmama.com/2011/11/shabu-shabu-recipe-how-to-make-shabu.html">Shabu-shabu</a>. We always cook it on a portable gas hob on the low table where everyone can sit around and reach it easily, adding more of each ingredient as the pot empties. <span style="background-color: white;">Nabe parties are the best for conversation and slow, social eating - and they're always full of vegetables, which makes them healthy (and cheap)!</span></div>
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I don't know enough about cooking to say exactly why, but Kimchi nabe tastes amazing, every time. </div>
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<span style="background-color: white;">(Is that the effect of the Kimchi </span><i style="background-color: white;">Umami</i><span style="background-color: white;">?) </span></div>
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And don't worry if you can't handle very spicy food - last time I just used less kimchi, and our 2-year-old had no problem!</div>
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Kimchi nabe is extremely easy to make, and just about impossible to get it wrong. Most of the time I don't even measure the ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-kTBJ5fEpv-JO8TTTLw5egaoiB4clwUuMWmnP3Y4OSDRybTyz7xVKVefjUbCtjGLQ-qhIMWNVnA2S3t76S-r3ex3AEa-Asdl3pS1YaHVQgHcxBwsWWn1qTg16E8Vw9pgZaqR7Hpfgx0/s1600/Kimchi+Nabe+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-kTBJ5fEpv-JO8TTTLw5egaoiB4clwUuMWmnP3Y4OSDRybTyz7xVKVefjUbCtjGLQ-qhIMWNVnA2S3t76S-r3ex3AEa-Asdl3pS1YaHVQgHcxBwsWWn1qTg16E8Vw9pgZaqR7Hpfgx0/s320/Kimchi+Nabe+Recipe+1.jpg" width="320" /></a></div>
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<span style="font-size: large; font-weight: bold;">Kimchi Nabe Recipe </span>(serves 4, just add more veggies and pork to serve up to 6<b>)</b></div>
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100g ~ 400g Kimchi, depending on how hot or mild you like it</div>
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300g pork (thinly sliced)</div>
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Chinese cabbage</div>
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Chives</div>
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Enoki Mushrooms (I used Shimeji this time, they're great too!)</div>
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Tofu</div>
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+/-Moyashi bean sprouts</div>
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+/-A bundle of Harusame (Bean thread vermicelli, often used in Vietnamese cooking) soaked in hot water and drained</div>
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1~2 tsp garlic</div>
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1~2 tsp ginger</div>
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1 Tbsp sesame oil</div>
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1 Tbsp sake</div>
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1 Tbsp miso paste</div>
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1 Tbsp ground sesame seeds</div>
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2 tsp chicken stock powder</div>
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2~3 cups boiling water</div>
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<span style="background-color: white;">1. Season the pork: Using a spoon, scrape out some chilli etc from the kimchi (usually I find some at the top or bottom of the jar) and put it on the pork. Pour the juices from the jar of kimchee onto the pork. Add garlic, ginger and 1/2 Tbsp sesame oil to the pork. Massage it all in with your fingers. Leave the pork to marinate while you prepare the other vegetables and ingredients. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwOubmLcqENW_aCcG1skHeaK-HuVcdU-TC4dqjaStSPxEfGrebNAWLDzmwNw5ZQQaHnziPOnejf9bMO7oXxnIDEZH5rAV3AQwXugmshTqlwGNqJH1BZTxqwdH591yU6eSaMk0ka_Rx6I/s1600/Kimchi+Nabe+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwOubmLcqENW_aCcG1skHeaK-HuVcdU-TC4dqjaStSPxEfGrebNAWLDzmwNw5ZQQaHnziPOnejf9bMO7oXxnIDEZH5rAV3AQwXugmshTqlwGNqJH1BZTxqwdH591yU6eSaMk0ka_Rx6I/s320/Kimchi+Nabe+Recipe+2.jpg" width="320" /></a></div>
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<i>(Now, greet your guests as they've just arrived, and have them sit around the table.)</i></div>
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2. Heat 1/2 Tbsp sesame oil in the nabe (a wok or a frypan is great). Brown the pork, then add sake, ground sesame seeds, kimchi, water, miso paste (dissolve it in) and stock powder. Bring to the boil again, then add some of each of the vegetables and tofu, except for chives. Simmer for a few minutes, then add chives.<br />
3. Make sure that everyone has a bowl of hot steamed rice, a <i>torizara</i> bowl and chopsticks, and then everyone digs in! <br />
4. When the nabe is at least half empty, push the remaining cooked ingredients to one side, then into the open space, place some more of each ingredient.<br />
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(Torizara means a small plate or bowl for eating a shared meal. For nabe, the torizara is always a bowl, of course)<br />
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The soup is so delicious that you had better have a spoon or ladle ready so that everyone can take some soup together when transferring things to their own bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q4eI4vRsp_E1TKguUmHeifZ1ivSXHwFKNehkXdgATek_CjHQFVSmTyLGg5JokxfTROE1KOb30Z9OFzehq76_WrP7OqhyKd7PYJRIRmh_pA3vZdDMlewyThPNqIDQslOdMBl3VG-k6jU/s1600/Kimchi+Nabe+Recipe+4.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q4eI4vRsp_E1TKguUmHeifZ1ivSXHwFKNehkXdgATek_CjHQFVSmTyLGg5JokxfTROE1KOb30Z9OFzehq76_WrP7OqhyKd7PYJRIRmh_pA3vZdDMlewyThPNqIDQslOdMBl3VG-k6jU/s640/Kimchi+Nabe+Recipe+4.jpg" width="640" /></a></div>
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<span style="background-color: white; text-align: -webkit-auto;">If you have more than 6 people eating, you might consider making two separate nabe, so everyone can reach it easily.</span></div>
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...</div>
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Sadly, we had to leave our do-nabe (clay pot) in Australia, so I was too embarrassed to include the frypan in the photos. (恥笑)</div>
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...</div>
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If you don't have chives, you can substitute shallots.</div>
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...</div>
<span style="text-align: center;">I guess you could say that Kimchi Nabe is the Japanese adaptation of Korean Kimchi Chige?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmT6tRUZ__Nnj1Tt4VSd_oajpPVTyRVRC8fnN5b-EYvqQSeDOMyDB89OZ8_g5Z5S5Z4ZzF1Li95D-lQ8GvgarFbTNsdh_Ak0IhMpPekG6lKjEwxGSAuqhI391cqOXQtCRM4i_X4GjQ7M/s1600/Kimchi+Nabe+Recipe+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmT6tRUZ__Nnj1Tt4VSd_oajpPVTyRVRC8fnN5b-EYvqQSeDOMyDB89OZ8_g5Z5S5Z4ZzF1Li95D-lQ8GvgarFbTNsdh_Ak0IhMpPekG6lKjEwxGSAuqhI391cqOXQtCRM4i_X4GjQ7M/s320/Kimchi+Nabe+Recipe+3.jpg" width="320" /></a></div>
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Happy Nabe Party-ing!</div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com8tag:blogger.com,1999:blog-3317420213120774105.post-23807103606156611392012-06-20T14:23:00.003+09:002015-10-22T12:45:09.754+09:00Perfect Takoyaki, from Plain Flour!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvcTyzklsBwafvJ0dKBiVaCs2GuYR32GU-CIntso_B1kTtrkof7icj6zViGLkafzD2_O0INYGqyW0rrd0dSNQuhcywVr3ZSBDLDX9oqi4yZ92OqM5ypFZHURu9om4zuz4ZZhc-Oqr2wo/s1600/How+to+Make+Crisp+Takoyaki+Recipe+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvcTyzklsBwafvJ0dKBiVaCs2GuYR32GU-CIntso_B1kTtrkof7icj6zViGLkafzD2_O0INYGqyW0rrd0dSNQuhcywVr3ZSBDLDX9oqi4yZ92OqM5ypFZHURu9om4zuz4ZZhc-Oqr2wo/s640/How+to+Make+Crisp+Takoyaki+Recipe+3.jpg" width="640" /></a></div>
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And the secret is...</div>
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my friend actually worked at Gindaco years ago, so he knows exactly how they make it.</div>
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^_^</div>
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I still can't make Takoyaki as good as this. </div>
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I did a <a href="http://www.littlejapanmama.com/2011/11/gindako-takoyaki-recipe-crisp-golden_08.html">post on Takoyaki last year</a>, with step-by-step instructions on how to make perfect, crispy takoyaki. However, at that stage I was still recommending takoyaki flour - I hadn't come up with the perfect, from-scratch takoyaki recipe yet.</div>
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So, I've tried a lot of recipes over the years,</div>
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and I think I've finally got it!</div>
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(Because these takoyaki were to die for!)</div>
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But then you say: "without takoyaki flour, surely you need yama-imo, right?"</div>
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My answer: Yama-imo might enhance the texture even more, but we didn't use either!</div>
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This recipe doesn't need it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClWhByrv4Gi_olLkUEy4dLunO7SraK-0pPyJa0o1b8qQope3V2Iep9Q_CB1xEDk40pmNvduzNag1LsXdisaRuWnD0xl0ysJ7hK-5yxT4FnoeRGCtkpeN4GStgi0-fWb4xrZZ8LNtHxg0/s1600/How+to+Make+Crisp+Takoyaki+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClWhByrv4Gi_olLkUEy4dLunO7SraK-0pPyJa0o1b8qQope3V2Iep9Q_CB1xEDk40pmNvduzNag1LsXdisaRuWnD0xl0ysJ7hK-5yxT4FnoeRGCtkpeN4GStgi0-fWb4xrZZ8LNtHxg0/s320/How+to+Make+Crisp+Takoyaki+Recipe+1.jpg" width="320" /></a></div>
<b><span style="font-size: large;">Perfect Crisp Takoyaki Batter Recipe</span></b><br />
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makes 26-30 large balls<br />
Cups are <span style="background-color: white;">Australian Metric (</span><span style="background-color: white;">250ml), eggs are 60g.</span><br />
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1 cup plain flour <br />
1 1/2 Tbsp cornstarch (or 1 Tbsp katakuriko)<br />
2 eggs<br />
2 cups water<br />
1 tsp dashi powder or chicken stock<br />
3 tsp Japanese soy sauce<br />
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<ol>
<li><span style="background-color: white;">Place flours in a medium-sized mixing bowl, and combine/aerate with a whisk.</span></li>
<li><span style="background-color: white;">Add eggs, dashi powder and half of the water. Whisk until smooth.</span></li>
<li><span style="background-color: white;">Add soy sauce and the rest of the water gradually, while whisking.</span></li>
<li>Cover and refrigerate for half an hour, while you prepare the other ingredients:</li>
</ol>
<span style="background-color: white; font-family: inherit; text-align: left;">Boiled Octopus, sliced up into 26 pieces</span><br />
<span style="background-color: white; font-family: inherit; text-align: left;">finely sliced negi</span><span style="background-color: white; font-family: inherit; text-align: left;"> </span><span class="Apple-style-span" style="background-color: white; font-family: inherit; font-size: x-small; text-align: left;">(shallots/ spring onions/scallions)</span><br />
<span style="background-color: white; font-family: inherit; text-align: left;">1~2 Tbsp beni-shoga </span><span class="Apple-style-span" style="background-color: white; font-family: inherit; font-size: x-small; text-align: left;">(red pickled ginger) </span><br />
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<span class="Apple-style-span" style="font-family: inherit;"> For On Top:</span></div>
<span style="background-color: white; font-family: inherit;">Takoyaki Sauce (or Okonomi or Tonkatsu sauce)</span><br />
<span style="background-color: white; font-family: inherit;">Japanese Mayonnaise</span><br />
<span style="background-color: white; font-family: inherit;">Katsuobushi</span><br />
<span style="background-color: white; font-family: inherit;">Ao-nori</span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
5. Follow the instructions on how to Make Takoyaki: <a href="http://www.littlejapanmama.com/2011/11/part-2-how-to-make-takoyaki-step-by.html" style="background-color: white;">How to Make Crisp Golden Takoyaki</a><br />
When all your takoyaki are ball-shaped, pour a drizzle of oil onto the hotplate in-between the takoyaki - enough that the oil goes into the holes under the takoyaki. This makes the surface of the takoyaki crispy as they actually fry in the oil.<span class="Apple-style-span" style="font-family: inherit; text-align: center;"> Keep turning balls until they are crispy and golden.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6EyVJaRn_bKeZGw8a-eesgV5IRZTsY9fujE1-H5MxOX86NtWWSHGRWdL59J7_IC9jvj_kRUbmE2OO_YvI2NWGJ2J63XwQYZB7FDzTZ2LEA7D-8A54zQmV8gBlnm4TSPNXegaHph-pf8/s1600/How+to+Make+Crisp+Takoyaki+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6EyVJaRn_bKeZGw8a-eesgV5IRZTsY9fujE1-H5MxOX86NtWWSHGRWdL59J7_IC9jvj_kRUbmE2OO_YvI2NWGJ2J63XwQYZB7FDzTZ2LEA7D-8A54zQmV8gBlnm4TSPNXegaHph-pf8/s640/How+to+Make+Crisp+Takoyaki+Recipe+2.jpg" width="640" /></a>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com148tag:blogger.com,1999:blog-3317420213120774105.post-46455039339055322902012-06-12T11:33:00.001+09:002015-10-22T11:00:31.101+09:00Karaage Chicken Recipe for Obento<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU-XY-eRgUqaQmjk1UMMSj0t-CQm_HVrl_Be8bZHpkoEKswnCzpDE_0281Z93nmr_PXfpm5KujPGD3zFaXSTLfGluouM4_wc8xX3yL64DzDcI8mtHDl3a01kCsMPqXBXE0A-3-MU0pHU/s1600/Karaage+Japanese+Chicken+Recipe+Karage+Bento+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU-XY-eRgUqaQmjk1UMMSj0t-CQm_HVrl_Be8bZHpkoEKswnCzpDE_0281Z93nmr_PXfpm5KujPGD3zFaXSTLfGluouM4_wc8xX3yL64DzDcI8mtHDl3a01kCsMPqXBXE0A-3-MU0pHU/s640/Karaage+Japanese+Chicken+Recipe+Karage+Bento+1.jpg" width="640" /></a><br />
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Karaage is a favorite bento "main", and probably the most popular style of fried chicken in Japan. The delicious karaage flavour is created by the marinade which includes garlic, ginger and soy sauce.</div>
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I certainly don't feel like deep-frying chicken in the morning, so I make a large batch of karaage one evening, serve some of it for dinner with a big leafy salad, and freeze the rest in small bags. </div>
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Since we're mainly making this karaage for freezing and re-heating for super-fast bento, this is the recipe for soft karaage (not super crunchy) - I'll do that karaage in a later post.</div>
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<b>Karaage Marinade Ingredients:</b><br />
1 Tbsp crushed garlic<br />
1/2 Tbsp finely grated ginger<br />
3 Tbsp sake<br />
2 Tbsp shoyu<br />
1 Tbsp sesame oil (or vegetable oil)<br />
<br />
900g~1200g chicken thigh fillets, skin on (2~2.5 lb) (I used 1200g this time)<br />
<br />
1 egg<br />
1/4 cup cornflour<br />
1/3 cup flour<br />
generous sprinkle of pepper and a little salt<br />
Oil for deep frying<br />
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<ol>
<li>Slice chicken into randomly shaped pieces around 3x4x1.5cm (2"x1"x0.5")</li>
<li>Place in a large snaplock bag with all marinade ingredients, massage a little and refrigerate 30min</li>
<li>Add egg, both flours and massage the bag to mix. The marinade should turn into a thick batter.</li>
<li>Heat oil for deep-frying. Fry in batches, turning once. When golden-brown, drain on a wire rack or absorbent paper. Make sure you cook the chicken right through, but don't overcook - you want to keep them moist.</li>
</ol>
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To Freeze:</div>
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Separate into small freezer bags and lay out on a baking tray to freeze. (I freeze 3 per bag)</div>
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When frozen, place in a sealed plastic container to keep them fresh up to a month.</div>
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Re-heat in the microwave until hot before putting in your bento.</div>
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Use good hygiene and touch the karaage as little as possible at all stages after deep frying to help minimize bacteria and keep your bento safe. (Use chopsticks, not fingers, to put your bento together!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7nwjG0NdD_4mWwUVfu7-Y2x2iGoTsnSZdjIh4A2clIEsT-jXb3nDaH1n57oCLsS7Sd5iywD5SgCwkAabIRCu3Wvs2dLgPxTp-ZUqF7GvJNUKi50a4QJS_vUJTU9RaPqDORsdTZh91CE/s1600/How+to+Make+Easy+Japanese+Bento+Obento+Recipes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7nwjG0NdD_4mWwUVfu7-Y2x2iGoTsnSZdjIh4A2clIEsT-jXb3nDaH1n57oCLsS7Sd5iywD5SgCwkAabIRCu3Wvs2dLgPxTp-ZUqF7GvJNUKi50a4QJS_vUJTU9RaPqDORsdTZh91CE/s640/How+to+Make+Easy+Japanese+Bento+Obento+Recipes+4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgIwxiVsADTOckd9StZwBB99mm7mjccT9AYd0WV5PhteYtw4sPsj7d2uKQzy9eZMQh7dQ8-J3raXX0h3ezRMkgddmVFMEZZjXf8TsiPtF-EzdTbjGDSBojt2OvJNEeD0hO1pW5-MzE8U/s1600/Karaage+Japanese+Chicken+Recipe+Karage+Bento+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgIwxiVsADTOckd9StZwBB99mm7mjccT9AYd0WV5PhteYtw4sPsj7d2uKQzy9eZMQh7dQ8-J3raXX0h3ezRMkgddmVFMEZZjXf8TsiPtF-EzdTbjGDSBojt2OvJNEeD0hO1pW5-MzE8U/s640/Karaage+Japanese+Chicken+Recipe+Karage+Bento+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweFQnJv3M3rqppfJ_AFJ7IQCtXSpKwBLa6n5pX0i948APgpC1oQ-0m66tV4f7wUnVp5HcDASC73Qd1uKMzs6J889GnJ41yKSaeom-H9YVrtbWJh8y5r771g_EJ4dTgUcIzYzNX3REJg8/s1600/Karaage+Japanese+Chicken+Recipe+Karage+Bento+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweFQnJv3M3rqppfJ_AFJ7IQCtXSpKwBLa6n5pX0i948APgpC1oQ-0m66tV4f7wUnVp5HcDASC73Qd1uKMzs6J889GnJ41yKSaeom-H9YVrtbWJh8y5r771g_EJ4dTgUcIzYzNX3REJg8/s640/Karaage+Japanese+Chicken+Recipe+Karage+Bento+3.jpg" width="640" /></a></div>
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1. Slice the chicken.</div>
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2. Marinate the chicken with garlic, ginger, sake, soy sauce and sesame oil for 30 min.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdfmhWBO_14ZKQJRCHvM8nnCWyUSXOxqtCqGCwLZF4jqLtIeN-qNrcDqUfrQyBn2SHWpDmR_9s-Da7t2QWqNdByJRRVQAiblsaqiGcepMO4ufvn6UGm8E4B-7d9VyivJ-oHCVqvQQ2sg/s1600/Karaage+Japanese+Chicken+Recipe+Karage+Bento+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdfmhWBO_14ZKQJRCHvM8nnCWyUSXOxqtCqGCwLZF4jqLtIeN-qNrcDqUfrQyBn2SHWpDmR_9s-Da7t2QWqNdByJRRVQAiblsaqiGcepMO4ufvn6UGm8E4B-7d9VyivJ-oHCVqvQQ2sg/s320/Karaage+Japanese+Chicken+Recipe+Karage+Bento+4.jpg" width="320" /></a></div>
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3. Add egg, cornstarch and flour. 4. Deep fry until golden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvsvlquVXesGA9fJnlAYugLnerKeWrSiHBM2qZRUFhfSUnY0YrnTVUvQOIA5KCe-Bkg3Fr7CmqnM2kWE9noGdOuag0lxY3Nbh9Qv3EVKvuRgarfxOR3mCaH7_jO71AnOho2cUacSzfCY/s1600/Karaage+Japanese+Chicken+Recipe+Karage+Bento+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvsvlquVXesGA9fJnlAYugLnerKeWrSiHBM2qZRUFhfSUnY0YrnTVUvQOIA5KCe-Bkg3Fr7CmqnM2kWE9noGdOuag0lxY3Nbh9Qv3EVKvuRgarfxOR3mCaH7_jO71AnOho2cUacSzfCY/s320/Karaage+Japanese+Chicken+Recipe+Karage+Bento+5.jpg" width="320" /></a></div>
Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com34tag:blogger.com,1999:blog-3317420213120774105.post-28975669898472930842012-06-09T22:08:00.002+09:002021-09-01T07:28:22.234+09:00Choco Candy Fork-Picks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3lD676WML9kaplyw3Qy3yLtLvgUPIDrQj18_XBRvmkyzsbkD1L-e_yVUXQ2hmBOP2nRxrju4sunNS-kKLcAAKlPgKdW4QEntcdnJtOSC1HHYy_krzsTjXmBeLGY-VpOgrKUp5zawxLo/s1600/Chocolate+Donut+Candy+Sweets+Bento+Lunchbox+Picks+(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3lD676WML9kaplyw3Qy3yLtLvgUPIDrQj18_XBRvmkyzsbkD1L-e_yVUXQ2hmBOP2nRxrju4sunNS-kKLcAAKlPgKdW4QEntcdnJtOSC1HHYy_krzsTjXmBeLGY-VpOgrKUp5zawxLo/s640/Chocolate+Donut+Candy+Sweets+Bento+Lunchbox+Picks+(1).jpg" width="640" /></a></div>
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A mouthwatering array of chocolates, candy, donuts and cookies!</div>
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<span style="text-align: center;">Each fork-pick measures 3.8~4cm tall. </span><br />
<span style="text-align: center;">Colours of each pick may vary to those shown above, (the manufacturers seem to switch colours around often!) however rest assured I have only stocked sets in which at least one of the "choco" picks is brown.</span><br /><br />Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com24tag:blogger.com,1999:blog-3317420213120774105.post-30603877913873739422012-06-09T21:25:00.001+09:002021-09-01T07:29:31.202+09:00Mini Onigiri Rice Mold Rabbit Bear Flower Star 4 in 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hxQXYwb941DpTtwy3CgwVPoTCUQXn0w-ZJFKCVDehNCAoap9k9YwjEbKmydDjA_Y4PmtaaYLrcIJ_xuwPutrTI1KmJTvDV91bV9Wlb_IZnQqY1Rx0rTPLpos_MwOZxkmm3L5F5LUc6o/s1600/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hxQXYwb941DpTtwy3CgwVPoTCUQXn0w-ZJFKCVDehNCAoap9k9YwjEbKmydDjA_Y4PmtaaYLrcIJ_xuwPutrTI1KmJTvDV91bV9Wlb_IZnQqY1Rx0rTPLpos_MwOZxkmm3L5F5LUc6o/s640/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+1.jpg" width="640" /></a></div>
This mold makes <i>really</i> mini onigiri! The rabbit is 3x2.9cm, the bear 2.5x3.4cm, basically everything measures under 1.5 inches. Which means a single onigiri is a single mouthful - even for my 2 1/2 year-old Ochibi!<br />
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One thing I love about this mold is that it's a 4-in-one - it's large enough to hold easily while you fill it with rice, and you may as well make all four at the same time!<br />
<br />
Has 6 parts - Base, Top and 4 base plates make them easy to eject.<br />
<br /><div><span style="font-size: x-small;">BENTO SHOP CLOSED AS I'M LIVING IN AUSTRALIA</span><br />
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Here I've made all four shapes with 60/40 brown/white rice mix, with furikake mixed in and wakame eyes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pTvVMkCy4temap6Ho8AGTXDIv0j0nB4XXTBhGigZPGb50BQYf182W1jZHqYThgRQEubxZZ0TRBVt9GUkgYO2aqSRawMIjymMiStSWOwFetLP-_KKvtnxZyJMsawgzxMKMtVy-2k0Evc/s1600/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pTvVMkCy4temap6Ho8AGTXDIv0j0nB4XXTBhGigZPGb50BQYf182W1jZHqYThgRQEubxZZ0TRBVt9GUkgYO2aqSRawMIjymMiStSWOwFetLP-_KKvtnxZyJMsawgzxMKMtVy-2k0Evc/s640/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhbNbHYUtKp4C0FWge1e6-RvqWklm_N-hYzzMoGqUK2ZP9-TPNwdSvnBZjXe-UJzF1LxG8-FM9xZRJMWdFPNljzK4T_V2ywPBVAomfaJumTQ5sMBXzY_ZzgxC9Q515lXIUL2pNDGo7dg/s1600/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhbNbHYUtKp4C0FWge1e6-RvqWklm_N-hYzzMoGqUK2ZP9-TPNwdSvnBZjXe-UJzF1LxG8-FM9xZRJMWdFPNljzK4T_V2ywPBVAomfaJumTQ5sMBXzY_ZzgxC9Q515lXIUL2pNDGo7dg/s640/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduttKol5Xmtw5PNgU8pH9ODGI7zWKFaOxKXRwQAXy4CNv7DiH6TxUxkf2Ncl-SJzKRPrUMGaxq305UVjXBhW0TPSu5hsm8Kn_ykwpZe5IzWuV2nPtzxr5OAjU9_sLZ24ZAQZWQYauxjU/s1600/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduttKol5Xmtw5PNgU8pH9ODGI7zWKFaOxKXRwQAXy4CNv7DiH6TxUxkf2Ncl-SJzKRPrUMGaxq305UVjXBhW0TPSu5hsm8Kn_ykwpZe5IzWuV2nPtzxr5OAjU9_sLZ24ZAQZWQYauxjU/s640/Onigiri+Rice+Molds+Rabbit+Bear+Star+Flower+3.jpg" width="640" /></a></div>
<br /></div>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com4tag:blogger.com,1999:blog-3317420213120774105.post-88195489778460452062012-06-09T21:08:00.004+09:002021-09-01T07:30:58.111+09:00Alphabet Food Cutters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZr8AxJj_6AnRnIvLTOb1s7XwQzu5guB2FGwe8FPe9_v_ttrv1UW_BFLz2Wi_1hJo1NOI4uHWQAKg9hbIpvprKSWSw9FM3be_q35B3OR36CC_XJNXh9qwppD-8afgIQkleV3XjTUwHmXo/s1600/Alphabet+Shape+Food+Cutters+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZr8AxJj_6AnRnIvLTOb1s7XwQzu5guB2FGwe8FPe9_v_ttrv1UW_BFLz2Wi_1hJo1NOI4uHWQAKg9hbIpvprKSWSw9FM3be_q35B3OR36CC_XJNXh9qwppD-8afgIQkleV3XjTUwHmXo/s640/Alphabet+Shape+Food+Cutters+1.jpg" width="640" /></a></div>
Leave special messages in someone's bento lunch, on a birthday cake, or teach your child to read using food!<br />
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This cleverly designed alphabet cutter set has all the letters of the alphabet on three rings, which is much less fiddly than dealing with 26 separate shape cutters! It also has a heart-shape cutter to add an extra sweet touch to your message, or create flowers by cutting out four hearts together, as shown in the picture below.<br />
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Letters are 11mm tall and cutting depth is 5mm. <br />
Use the blunt end of a toothpick to eject the letters from the cutter if necessary. <br />
Only letter outlines are cut out, so letters such as O, A, P etc have solid middles. If you like, use a toothpick to make an indent in the middle.<br />
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<span style="background-color: #fff2cc;">Sorry... LJM Bento Shop is closed as I am living in Australia now.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYjxEpll7WBNBI1nBnAWXi2c3DfIGrW6UMBO83gjkUwUToevMcOZiOSgOwp1CeMW4OEoOXBZqXUP2w92f1QCjBWDMH4tqfisc80guqvCTB1-_EkRalWq9W1hq4zu0maWFLz6g0CbFaJs/s1600/Alphabet+Shape+Food+Cutters+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYjxEpll7WBNBI1nBnAWXi2c3DfIGrW6UMBO83gjkUwUToevMcOZiOSgOwp1CeMW4OEoOXBZqXUP2w92f1QCjBWDMH4tqfisc80guqvCTB1-_EkRalWq9W1hq4zu0maWFLz6g0CbFaJs/s400/Alphabet+Shape+Food+Cutters+2.jpg" width="400" /></a></div>
<br />Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com37tag:blogger.com,1999:blog-3317420213120774105.post-31038795353829416752012-06-02T21:59:00.001+09:002012-06-02T22:38:56.594+09:00How to Make Soft Mini-Hamburg for Bento<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz3Q7Uc_5K4G_JkFFnkSKj83kQk_rGD0gonGAEW4X5kSD15lGBIuA6XPPzvuY8_1O3XrIpcU4LDt4D5ZOEJlzXMNwMxCQQatqs0dQP3J0ccmC3mhsZJEgEX2zHiuUa_UcZUN4ReIb98s/s1600/obento+Recipe+How+to+make+soft+Hambaagu+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz3Q7Uc_5K4G_JkFFnkSKj83kQk_rGD0gonGAEW4X5kSD15lGBIuA6XPPzvuY8_1O3XrIpcU4LDt4D5ZOEJlzXMNwMxCQQatqs0dQP3J0ccmC3mhsZJEgEX2zHiuUa_UcZUN4ReIb98s/s640/obento+Recipe+How+to+make+soft+Hambaagu+4.jpg" width="640" /></a></div>
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Hambaagu (or "hamburg", as in "hamburger" without the "-er") is something I grew up with, and wondered why we didn't eat them inside a bread bun like other people. (...And why my mother called them "hambaagu", without the "-er" or "patty"!) I've figured out the answer since then: <i>Hambaagu</i> is a <i>Japanese thing</i>.</div>
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The special thing about <i>these</i> hamburg, is that they're still soft, even after they cool down - one of the requirements for delicious obento foods. The secret is: lots of panko breadcrumbs, and after cooking on both sides, add a little water to the frypan, put the lid on and steam them, similar to making Japanese-style pan-fried gyouza. The panko absorbs the water and holds the moisture in.</div>
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I learnt how to make these watching a cooking show on Japanese TV, teaching mothers how to make obento for their kids when they start kindergarten. Mini-Hamburg and Chicken Karaage were named as the favorite bento "main" okazu for kids. (Japanese cooking shows are really useful!) I didn't write down the recipe at the time so I pretty much guessed it. You can't go wrong. I cook mine on a large electric okonomiyaki hotplate.</div>
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Ingredients:</div>
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400g pork mince (if your mince is low fat, mix in 1 Tbsp vegetable oil or Japanese mayonnaise)</div>
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Panko or homemade breadcrumbs: Almost the same volume as mince (maybe 1 cup? didn't measure)</div>
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1 small onion, sliced very finely</div>
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1 egg</div>
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1 Tbsp milk</div>
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1 Tbsp soy sauce</div>
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2 tsp sugar</div>
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a sprinkle of salt and pepper</div>
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1. Combine all ingredients in a bowl. It should be moist, if not, add another Tbsp milk.</div>
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2. Pre-heat a large frypan to med heat, wipe with a little oil.</div>
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3. Shape mini-hamburg in your hand and place them on the frypan (about 4~5cm dia)</div>
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4. Turn when browned and cook until browned on both sides.</div>
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5. Pour a little water onto the frypan (enough to cover the base of the frypan, about 1/4 cup, depending on the size of the frypan and how much you are cooking) and immediately put the lid on to keep the steam in. After a few minutes when all the water has absorbed into the hamburg, they're done! (Be careful not to burn yourself with steam when you open the lid.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfR3USiHbZF-U3aX55y_WhkckGFsNC7QhvWzovjnigO3cLVovtZyscC-qDeo5Z0m9P-NAlprMH3YHA_zV-i244me3siSD4bds_cePhiQshxs9fiEDy_3BkentQMjoMQ56fK4CxjTQFDE/s1600/obento+Recipe+How+to+make+soft+Hambaagu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfR3USiHbZF-U3aX55y_WhkckGFsNC7QhvWzovjnigO3cLVovtZyscC-qDeo5Z0m9P-NAlprMH3YHA_zV-i244me3siSD4bds_cePhiQshxs9fiEDy_3BkentQMjoMQ56fK4CxjTQFDE/s320/obento+Recipe+How+to+make+soft+Hambaagu+1.jpg" width="320" /></a></div>
<span style="text-align: left;">6. Wash the residue from the frypan before cooking the next batch.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHatk67_I5Yv5mlOsTOLlQLWwR21wsCfQVKnjrOstEVIokfkzalCSKEy8UU26jD08SHYxTtr6ZWNqj7jM8oqlpCakBmheA5H8cfmv47t7doNo8G0UR7PLYwHCFkJpMYxXWR-06CpZyG0/s1600/obento+Recipe+How+to+make+soft+Hambaagu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHatk67_I5Yv5mlOsTOLlQLWwR21wsCfQVKnjrOstEVIokfkzalCSKEy8UU26jD08SHYxTtr6ZWNqj7jM8oqlpCakBmheA5H8cfmv47t7doNo8G0UR7PLYwHCFkJpMYxXWR-06CpZyG0/s320/obento+Recipe+How+to+make+soft+Hambaagu+2.jpg" width="320" /></a></div>
Storage:<br />
<span style="text-align: left;">1. Allow to cool before bagging for the freezer.</span><br />
<span style="text-align: left;">2. Laying the bagged hamburg out on a baking tray allows them to freeze faster and keeps them separate.</span><br />
<span style="text-align: left;">3. Once they're frozen, place all the bags into a freezer-safe lidded container, and they'll be fresh for up to a month. (I use one with a hinged lid, it's easier to open and close)</span><br />
<span style="text-align: left;">4. Reheat 3 hamburg on a plate in the microwave on high for 1 minute, or until they are hot right though. Use however you like in your bento.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbkZn3UIx6vr-tG4y-zAARk-VrfAOe5gVZDnkYdUcD9k7LgzdpKAPdVenf2aJ-ZtulLlf5Y5Lvs1v5Wejh3yzp0tLqJIjrewnbClHRBum6pUgI21vMSULAx6T0NOIXBe3RO8Jc6X5zHA/s1600/obento+Recipe+How+to+make+soft+Hambaagu+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbkZn3UIx6vr-tG4y-zAARk-VrfAOe5gVZDnkYdUcD9k7LgzdpKAPdVenf2aJ-ZtulLlf5Y5Lvs1v5Wejh3yzp0tLqJIjrewnbClHRBum6pUgI21vMSULAx6T0NOIXBe3RO8Jc6X5zHA/s320/obento+Recipe+How+to+make+soft+Hambaagu+3.jpg" width="320" /></a></div>Shinobuhttp://www.blogger.com/profile/11939121338921710080noreply@blogger.com16