japanese food

VEGETABLE OMELET SANDWICH

Shokupan

tbs butter

eggs

vegetable

sausages

cheese

oz bacon

salt

pepper

tbs whole milk

vegetable oil

ketchup

mayo

Cut sausages into small pieces, panfry until fat coming out and start browning.  Add in frozen vegetables and cook until heated through.

Heat a large frying pan on medium-low, add in butter and cook bread until golden brown on both side.

Beat egg, season with salt and pepper.  Add in cooked sausages and vegetables.Cook on Medium heat until cooked through.  Place a slice of cheese and let it melt.

Sandwich the omelet with cooked bread.  Drizzle ketchup and mayo to your liking

625 g (22 oz.) bread flour

g sugar

g salt

g (2 teaspoons) active dry yeast

450 ml lukewarm （38℃/100℉）water

35 g (3 tablespoons) unsalted butter

put all the dry ingredients into a stand mixer bowl.While the mixer running, add in water in slow and steady stream.It’s always a good idea to scrape down the side.Knead for 10 minutes or until the gluten develops.   When you stretch the dough,  if it stretches very thin, it&#039;s OK to proceed.

Add room temperature butter.Knead another 2 to 3 minutes until the dough comes back together.

Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.

After 30 minutes, the dough should puff up a little bit.Punch the dough to activate the yeast.Fold the edges of the dough into the center and shape into a ball again.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.

Let it rise for 30 to 45 mins until double in bulk.

If you poke the dough with a dusted finger, and it doesn&#039;t spring back, it is proofed enough.  Take out the dough on the dusted working surface and divide into 4.

Shape into a ball, cover with the plastic wrap to prevent drying out.  Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.

After 15 mins, take out the rested dough, shape into a ball. Roll out the dough and fold from top and bottom.Roll it up while stretching the surface.  Pinch to seal the end.

Put it into greased mold side by side.Make sure the direction.

This is not good.

Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. 

Preheat the oven to 190 ℃（400℉）Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.

This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!

My Mother's Miso Soup

onion,

water

dashi granules

white, red or awase miso paste

Ichimi togarashi (optional)

Put the sliced onions, water and dashi granule in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.

Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.

Turn the heat off and serve. Sprinkle a little ichimi for heat.

I’ve been making miso soup everyday for over a year, and decided to follow your recipe today.  It was the best.miso.soup.ever!!!  Thank you.  I especially liked the miso in the strainer.

I LOVE your blog and traditional recipes that include short cuts without the  guilt from not preparing all ingredients from scratch. This miso recipe is simple yet tastes wonderfully complex from the cooked onions, hon dashi and miso combination. I am Sansei and was unable to capture my mom’s Japanese recipes because she rarely wrote them down. Finding your blog filled so many gaps in how I cook (or tried to cook) Japanese food. Many thanks for creating an amazing blog with background stories that make recipes come alive. Now off I go to the Japanese grocery store to find Riken dashi so I can decide if I have a new favorite to add to my pantry. :)

No it’s NOT a Japanese thing-it’s a Mother thing!.  My mom’s from Missouri in USA, her mom is from Kentucky.  Neither one of them have ever written down a recipe in their lives, never accurately measured anything and never really willingly shared a recipe outside the family!!

It is so easy and so delicious, I used a Dashi Miso paste so I didn't add the flakes and it is amazing.  My three boys all loved it too.  What a crowd pleaser, it was so fast to make.  I have gone to the store for Miso paste alone several times since the first and it is always great.

I LOVE the tip of using the strainer to help dissolve the clumps of miso. Brilliant! Thank you!

Absolutely divine! My previous attempts at making miso soup did not even come close to this recipe. Clearly simple is best with miso soup. I changed my liquid concentrated dashi to the HonDashi granules mentioned in the article. Wow! What a difference! Thank you Caroline for another recipe that my Japanese mom would love:)

Very good simple recipe!!! Found everything I needed at the local Asian market (the miso paste will be in the refrigerated section). Will be adding this to the normal lunch rotation. Thanks!!!

I have made several attempts at other miso recipes. This is by far the best and the easiest. No need to keep searching for any other recipe.

Thank you so much for sharing this recipe. The first recipe I've used that gives a delicate and full- flavored miso broth!  I do make my own kombu dashi for this for a vegan version. I've made with Vidalia onions and occasionally include either mushrooms or Wakame.   This is my go-to recipe from now on!

This hit the spot. The best miso soup I’ve ever had and the first I’ve attempted to make.  I used Dashi granules and added some tofu with a little nori on top to serve. Thanks for sharing your mom’s amazing recipe!

https://content.jwplatform.com/videos/Vbz1npLE.mp4

Savory, delicate and made with only three ingredients, this classic Japanese miso soup is ready in 15 minutes from start to finish.

Miso Soup Recipe

Make a quick authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal!

Japanese Chicken Curry

Garlic

Ginger

Onion (sliced thick)

red potatoes (quartered)

Carrots (chopped thick)

Water

Vermont Curry Paste (6 squares)

Full-Fat Coconut Milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker.

Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.

Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

Refresh, sweet, addicted, vegan, and gluten free are all that can say about this amazing restaurant style Japanese Miso Eggplant.

Japanese Miso Eggplant

Asian eggplants (peeled,

onion

vegetable oil (as needed)

oz white miso (shiro miso) paste

oz sugar

mirin (see notes)

In a small sauce pan, combine all ingredients then bring to boil. Lower the heat and let the mixture simmer for 10-15 minutes or until it reduced by half.

Turn off the heat. The mixture still has a liquidy-texture.

Making miso sauce

Lightly salt eggplant sticks.

Fill a big pot with enough vegetable oil for frying. Bring oil to 350F-375F.

Work in small batch and quickly blanch eggplants in hot oil. Each batch should be around 3-4 minutes. Eggplants should have a very light golden bright color. Don&#039;t let them turn too dark.

Take blanched eggplants out and lay on rimmed baking pan already lined with oil absorbed paper.

Frying eggplant

In a medium sauteed pan, add already fried eggplants (about 6-7 sticks) and cook on medium heat. If the heat is set too high, when miso sauce is added, it will splash everywhere and can make the eggplants burn.

Carefully stir eggplants then add 2 tbsp of miso sauce at a time. Add only enough sauce to coat the eggplants completely.

Serve immediately and garnish with green onions. Enjoy!

Making miso eggplants

Chewy mochi center with a crunchy golden brown exterior makes for the best mochi waffles. This easy recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

Mochi Waffles

milk

vanilla extract

mochiko flour

sugar

baking powder

Preheat waffle iron.

In a medium mixing bowl add milk, egg,...

In a medium mixing bowl add milk, egg, and vanilla extract. Whisk until well combined. Set aside.

In another medium mixing bowl add mochiko flour,...

In another medium mixing bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined.

Add wet ingredients to dry. Whisk until just...

Add wet ingredients to dry. Whisk until just combined.

Spray nonstick cooking spray on the waffle iron....

Spray nonstick cooking spray on the waffle iron. Add 1/4 to 1/2 a cup of the batter to the waffle iron. Cook for 3-5 minutes or until golden brown.

Add toppings of your choice and ENJOY!

https://www.youtube.com/watch?v=5F_YTitl8-U

Chewy mochi center with a crunchy golden brown exterior makes for the best mochi waffles. This easy recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

Follow along as I show you how to make mochi waffles. 

This the waffle maker I use https://amzn.to/3cjMJfU. I you want to make single serving size or mini waffles I also like to use this one https://amzn.to/2vjJ2GD

 Find recipe details at https://keepingitrelle.com/

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Mochi Waffles Recipe
Ingredients:
3/4 cups milk
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup mochiko flour https://amzn.to/32xA6ts
1/4 cup sugar https://amzn.to/2Vz0fXd
1 1/2 teaspoon baking powder https://amzn.to/387S2Mn
1/4 teaspoon salt https://amzn.to/3cgQva5

Directions:
Preheat waffle iron.
In a medium mixing bowl add milk, egg, and vanilla extract. Whisk until well combined. Set aside.
In another medium mixing bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined.
Add wet ingredients to dry. Whisk until just combined.
Spray nonstick cooking spray on the waffle iron. Add 1/4 to 1/2 a cup of the batter to the waffle iron. Cook for 3-5 minutes or until golden brown.
Add toppings of your choice and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #breakfast #glutenfree


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EASY HOMEMADE MOCHI WAFFLES RECIPE [Gluten Free] | Keeping It Relle

Japanese Condensed Milk Bread

Bread Recipe

bread flour + 2-3 tbsp of flour (to help with stickiness of the dough)

dry active yeast

condensed milk

warm milk (110F)

unsalted butter (softened)

Condensed Milk Filling

sweetened condensed milk

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

Sushi Bake

rice vinegar

white rice

cream cheese, softened

mayonnaise

crab,

cucumber, diced

green onion, sliced

unagi sauce

furikake

To a small bowl add rice vinegar, sugar,...

To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.

Add hot rice to a large bowl. Pour...

Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

Pre heat oven to 450F.

To another bowl add cream cheese, mayonnaise, crab,...

To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.

Pour rice mixture into a 9x13 baking dish...

Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.

Then layer on the crab mixture. Drizzle over...

Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.

Place in oven and bake for 10-15 minutes...

Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.

Optionally serve with a piece of nori. ENJOY!

https://www.youtube.com/watch?v=y9oqzKd2o7k

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.


Follow along as I show you how to make a yummy sushi bake.



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Sushi Bake Recipe
Ingredients:
3 tablespoons rice vinegar https://amzn.to/30KtHfA
3 tablespoons granulated sugar https://amzn.to/2N4Qdrg
1 tablespoon salt https://amzn.to/30RYyqs
3 cups cooked white rice https://amzn.to/37A58Do
1/2 cup cream cheese,  softened https://amzn.to/30RYtTG
1/2 cup mayonnaise https://amzn.to/2BePcub
6 ounces imitation crab, shredded and roughly chopped
1/4 cup cucumber, diced
1/4 cup green onion, sliced
2 tablespoons unagi sauce https://amzn.to/2BgYw0u
1/4 cup furikake https://amzn.to/3hBvLMT
Optional: nori sheets https://amzn.to/37BaVIV

Directions:
To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.
Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.
Pre heat oven to 450F.
To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.
Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice. 
Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.
Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.
Optionally serve with a piece of nori. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #sushibake #hawaii

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Quick and Easy SUSHI BAKE Recipe | Keeping It Relle

EXTRA Creamy and Rich Japanese Egg Sandwich is a popular snack that is well-loved all over Asia. Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of our go-to snacks, Japanese Egg Sandwich - Tamago Sandu! If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! Japanese Egg Salad is simple with only FOUR ingredients, yet it is super-rich in flavor, and the egg shines through.  Get yourself some fluffy milk bread because I am about to blow your mind with this simple recipe!

Japanese Egg Sandwich - Tamago Sandu

Extra Large Eggs (Free-Range)

Japanese Mayo

Sugar

Black Pepper

Milk Bread (4 Sandwiches)

In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes.

Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling.

Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.

Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy.

Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture

Add the egg salad between two pieces of bread and put a weighted plate on top to rest for 5 minutes.

Optional, cut off the crust, and enjoy!

https://www.youtube.com/watch?v=Tz_dh6FXVZI

EXTRA Creamy and Rich Japanese Egg Sandwich is a popular snack that is well-loved all over Asia. Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of our go-to snacks, Japanese Egg Sandwich - Tamago Sandu! If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! Japanese Egg Salad is simple with only FOUR ingredients, yet it is super-rich in flavor, and the egg shines through.  Get yourself some fluffy milk bread because I am about to blow your mind with this simple recipe! 

RECIPE: https://tiffycooks.com/japanese-egg-sandwich-tamago-sandu-creamy/

EXTRA CREAMY Japanese Egg Sandwich (4 Ingredients)

Making kiri mochi at home is easier than you think. All you need is a few ingredients and tools to make yourself a delicious treat.

Kiri Mochi Recipe

sweet rice

kinako

anko (red bean paste)

shoyu

nori (dried seaweed)

For the rice: Add rice and water to...

For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.

Once rice has completed cooking, remove from the...

Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.

Set the mixer to low and mix for...

Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.

Stop the mixer, remove the dough hook, and...

Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.

Remove the mochi from the mixing bowl and...

Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.

Allow mochi to cool slightly. Zip up the...

Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.

Once mochi has hardened remove from the freezer....

Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.

Heat mochi with your method of choosing. *See...

Heat mochi with your method of choosing. *See notes below*.

For the kinako mochi: Mix kinako and sugar...

For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.

For the anko mochi: Heat mochi with your...

For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.

For the isobeyaki: Mix shoyu and sugar in...

For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

https://www.youtube.com/watch?v=9MSbfw849iQ

Soft, chewy kiri mochi made all in the comfort of your own home. What used to take traditional tools and lots of work can now be made at home with little effort. Mochi is definitely a Japanese dish, but has become such a huge part of the local Hawai’i culture and cuisine. Today I'll show you how to make kiri mochi from scratch.


Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Pinterest: https://www.pinterest.com/keepingitrelle

Kiri Mochi Recipe
Ingredients:
- For the mochi
2 cups sweet rice
2 cups water


- For kinako mochi (4 pieces)
1 tablespoon kinako
1 tablespoon granulated sugar



-For anko mochi (4 pieces)
1 tablespoon anko (red bean paste)

- For isobeyaki mochi (4 pieces)
1 tablespoon shoyu
1/2 tablespoon granulated sugar
1 sheet nori (dried seaweed)

Directions:
1. For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.
2. Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.
3. Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.
4. Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.
5. Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.
6. Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.
7. Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.
8. Heat mochi with your method of choosing. *See notes below*.
9. For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.
10. For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.
11. For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #homemade

***As an Amazon Associate I earn from qualifying purchases***

Top 33 japanese food recipes from across the web

The most viewed japanese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

My Mother's Miso Soup

Japanese Chicken Curry

Japanese Miso Eggplant

Mochi Waffles

Japanese Condensed Milk Bread

Sushi Bake

Japanese Egg Sandwich - Tamago Sand...

Kiri Mochi Recipe

Okonomiyaki – Japanese Cabbage Panc...

Creamy Mushroom Udon

Tamagoyaki - Japanese Omelette

Cauliflower tempura

Cheesy Japanese Potato Croquette - ...

Thermomix recipe: Japanese Garam Ma...

Creamy Chicken Udon

Japanese Butter Rice

Get Japan's Sliced Chocolate Trend ...

Ube Mochi Recipe

How to Make Momofuku Ramen Broth

Miso Carbonara Udon

Wagyu Katsu Sandwich (Gyukatsusando...

Japanese Caramel Custard Pudding - ...

Chanko Nabe

Hamburger Curry

Mochi Brownies

Japanese Pork Katsu Curry

Creamy Miso Ramen

Ponzu Sauce

Milk Bread

Japanese-Style Katsudon Rice Bowls

Creamy Japanese Curry

Top 33 japanese food recipes from across the web

The most viewed japanese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

My Mother's Miso Soup

Japanese Chicken Curry

Japanese Miso Eggplant

Mochi Waffles

Japanese Condensed Milk Bread

Sushi Bake

Japanese Egg Sandwich - Tamago Sand...

Kiri Mochi Recipe

Okonomiyaki – Japanese Cabbage Panc...

Creamy Mushroom Udon

Tamagoyaki - Japanese Omelette

Cauliflower tempura

Cheesy Japanese Potato Croquette - ...

Thermomix recipe: Japanese Garam Ma...

Creamy Chicken Udon

Japanese Butter Rice

Get Japan's Sliced Chocolate Trend ...

Ube Mochi Recipe

How to Make Momofuku Ramen Broth

Miso Carbonara Udon

Wagyu Katsu Sandwich (Gyukatsusando...

Japanese Caramel Custard Pudding - ...

Chanko Nabe

Hamburger Curry

Mochi Brownies

Japanese Pork Katsu Curry

Creamy Miso Ramen

Ponzu Sauce

Milk Bread

Japanese-Style Katsudon Rice Bowls

Creamy Japanese Curry

The most viewed japanese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine