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http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI
"Okaki" is rice crackers and "Age" means deep fried.
I received a request for Okakiage, which appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.
Of course you can use any rice crackers~ ;)
---------------------------------
Okakiage (Crispy Fried Chicken)
Difficulty: Very Easy
Time: 20min
Number of servings: 4
Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges
Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.
Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------
Music by
YouTube Audio Library
Moonshine Town
Local Saloon
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Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!
http://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html
Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma :)
My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html
Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html
---------------------------------
Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce)
Difficulty: Medium
Time: 1hr
Number of servings: N/A
Ingredients:
2kg (4.4lb) Ikanago (sand eel)
A
* 440g (1lb) Kizarame (coarse crystal medium soft sugar) *400g (0.9lb) when Ikanago is small
* 400ml soy sauce *360ml when Ikanago is small
* 160ml Mirin (sweet Sake)
* 160ml Sake
260g (9oz) ginger
2 tbsp. Mizuame (starch syrup)
white peeled sesame seeds if you like
Directions:
1. Thinly slice ginger to the size of Ikanago.
2. Wash and drain Ikanago. *cook Ikanago as soon as you get or it can get bad easily. the fish gets white and water becomes cloudy when it gets bad.
3. Put A in a large aluminum pot, then put on high and bring to a boil. Tilt the pan and make sure the sugar is melted.
4. Sprinkle with hands full of ginger. Sprinkle with hands full of Ikanago. Then sprinkle with some ginger again. When the bubbles start to cover Ikanago toward the center (that means Ikanago is cooked), add hands full of Ikanago and some ginger again. Repeat this until the ingredients are gone. *do not mix with chopsticks or a ladle or the fish will fall apart.
5. Remove the foam if necessary. *to remove a fishy smell
6. Cover with a lid made with aluminum foil with a few holes. Put on high, make sure it won't boil over. Then simmer for about 1 hour.
7. Add starch syrup, cover and simmer until the liquid is almost gone. Now toss Ikanago in the pot to mix. *again, do not mix with chopsticks or a ladle or the fish will fall apart.
8. When the fish is caramelized, drain with a strainer.
9. Transfer to a tray, and fan like cooling sushi rice. Then leave to cool completely.
You can keep Ikanago in a large container BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.
レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_29.html
---------------------------------
Inarizushi using Ikanago:
https://www.youtube.com/watch?v=7u8wzq0F5bM
Music by
甘茶の音楽工房
春の予感
http://amachamusic.chagasi.com/
FYI (products I used in my videos):
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♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
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html container size 在 ochikeron Youtube 的最佳貼文
Very easy Japanese recipe! You must try it!!!
Currently, more than 60 people have made this and said good! You can find their photo reports down this linked page.
http://cookpad.com/recipe/271303
---------------------------------
Dashi Marinated Tomatoes
Difficulty: Very Easy
Time: 5min + cooling time
Number of servings: 2
Ingredients:
200g (7oz.) cherry tomatoes
1 tbsp. concentrated dashi stock
katsuobushi (dried bonito flakes) if you have
Directions:
1. Bring a pot of water to a boil, then dip the tomatoes in hot water for a few seconds to soften the skin. Drain well and wait until they cool down. Then peel off the skin with your hands.
2. Place the tomatoes in a Ziploc (or any) container and pour concentrated dashi stock over them. Toss lightly. Chill for 1 hour or longer.
3. Serve on a dish, and sprinkle with katsuobushi if you have.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2008/10/blog-post_02.html
---------------------------------
Recommended Concentrated Dashi Stock Products:
Kamada Dashi Shoyu (鎌田 だし醤油)
dashi flavored soy sauce
http://www.kamadafoods.com/
Yamaki Mentsuyu (ヤマキ めんつゆ)
two times concentrated soy sauce based dashi broth for noodles and other foods
http://www.yamaki.co.jp/mentsuyu/
Yamasa Konbu Tsuyu (ヤマサ 昆布つゆ)
3 times concentrated Konbu kelp seaweed soup stock
http://www.yamasa.com/konbutsuyu/product/index.html
Please Google and find the products. Products are available online :)
Music by
甘茶の音楽工房
丑三つ時の空に
http://amachamusic.chagasi.com/
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