Pipichan Sushi

Yaki udon (fried udon noodle with sauce)

admin — Fri, 24 May 2013 13:41:55 +0000

Yakiudon is a fried udon noodle with sauce and various ingredients. It’s similar to yakisoba, and boiled udon noodles are used. Yakiudon is a quick dish to make with something you have in the fridge. Dried udon noodles or packages of boiled udon noodles are available at Asian grocery stores.
Ingredients:
14 oz. dried udon noodles, or 4 servings boiled udon noodles (7oz./serving)
1 Tbsp. sesame oil
1/4 lb. boneless pork rib or boneless beef rib, thinly sliced
1/2 cup peeled and thinly sliced carrots
2 green bell peppers
1/2 medium onion, thinly sliced
1/3 cup bean sprouts
4 leaves green head cabbage, chopped
1/4 cup Worcestershire sauce
Salt and pepper
Beni-shoga (pickled red ginger) for garnish
Katsuobushi (dried bonito flakes) for garnish
These are available in packages at Asian grocery stores
Preparation:
Boil dried udon noodles, following the package instructions. Drain boiled udon noodles in a colander and set aside. If you use packages of boiled udon noodles, lightly wash the udon and drain in a colander. Heat oil in large skillet on medium heat. Stir-fry meat in the skillet until almost cooked. Sprinkle with a pinch of salt and pepper to season. Add green bell peppers, carrots, and onion in the skilet, and stir-fry for a couple of minutes. Add bean sprouts and cabbage, and stir-fry for a minute. Add udon noodles and stir-fry for a few minutes. Pour Worcestershire sauce over the ingredients. Stir well. Divide yakiudon among 4 plates. Sprinkle with some beni-shoga and katsuobushi (dried bonito flakes) on top just before serving.
Makes 2.3 serving

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Tofu Burger (Chicken breast meat and cotton tofu)

admin — Wed, 22 May 2013 13:21:19 +0000

Tofu burger is a Japanese-style burger, which contains chicken breast meat and tofu, so it isn’t oily unlike a regular hambuger. Tofu buger is also rich in protein. Try making this soft burger.
Ingredients:
1/2 lb. momen tofu (cotton tofu)
1/2 lb. chicken breast
3/4 cup bread crumb
1 egg
2 tsps salt and some pepper to season
2 tsps fresh ginger juice
vegetable oil to fry
Preparation:
Wrap tofu with paper towel and place on a colander. Place something heavy on top of the tofu to remove some water. Leave the tofu until the thickness becomes in half. Mash and chop chicken into very fine pieces (like ground meat.) Put chicken and bread crumbs in a bowl and mix together. Add salt and pepper in the bowl. Add egg, ginger juice, and tofu in the bowl and further mix well. Make four oval-shaped burgers. Heat oil in a frying pan. Fry the burgers on high heat for 30 sec. and turn down the heat. Fry a few more min. on low heat and turn burgers over. Fry other sides in the same way. Serve burgers with soysauce and grated daikon radish if you would like.
Makes 4 servings

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Hina Chirashizushi

admin — Mon, 20 May 2013 13:10:16 +0000

It’s a kind of chirashizushi for Japanese Girl’s day (hinadoll festival Celebration. It’s OK to use various toppings for this sushi. Be creative and make sushi appealing to kids.
Ingredients:
3 cups sushi rice
8 dried shiitake mushrooms
1/2 large carrot
1 tsp sugar
2 tbsp soy sauce
2 tbsp mirin
2 eggs and 1 tsp sugar
2 tbsps sakura denbu (seasoned fish powder)
2 tbsps white sesame seeds
a half bunch of nabana (rape flowers) or green vegetables
Preparation:
Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Simmer shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Whisk eggs with 1 tsp of sugar. Make fine scrambled eggs. Boil nabana in a pan and cool in cold water. Chop nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

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Edamame (Boiled green soybeans)

admin — Sat, 18 May 2013 12:59:30 +0000

Serve the green soybeans in a dish. Sprinkle them with salt if preferred. This dish goes together well with beer. It also said to help prevent a hangover.
Ingredients:
200 g fresh green soybeans
(or frozen green soybeans)
2 tablespoons sea salt
Preparation:
Wash the green soybeans and drain them.
Rub the green soybeans with salt in a bowl.
Bring plenty of water to a boil, and add the green soybeans. Bring to a boil again, and boil for three to four minutes.
Drain soybeans in a colander and let them cool.
Makes 4 servings

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Tonkatu sandwich

admin — Thu, 16 May 2013 12:48:31 +0000

When I have some leftover tonkatsu, I make katsudon or tonkatsu sandwiches. It may sound weird, but tonkatsu makes a great sandwich filling. It’s a popular sandwich in Japan. How about making tonkatsu sandwich for your picnic?
Ingredients:
8 slices white bread
4 pieces tonkatsu
4 cabbage leaves
butter
tonkatsu sauce or Worcester sauce
Preparation:
Make tonkatsu and set aside. Slice cabbage into thin strips. Spread softened butter on each slice of bread. Spread some cabbage on a slice of bread and put a tonkatsu on the top. Put some tonkatsu sauce or Worcester sauce over the tonkatsu. Place a slice of bread on the top. Make four sandwiches. Cut each sandwich in half.

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Doria Bukkake

admin — Tue, 14 May 2013 12:38:53 +0000

It looks so yummy. Fried rice and seafood in a sort of bechamel sauce and covered in cheese then broiled. You can’t go wrong with cheese and seafood…mmm..my faves.
Ingredients：
400 g cooked rice
40 g butter
olive oil, as required
2 tablespoons minced parsley
3 slices bacon
100 g mushrooms
4 deep- fried shrimp (frozen)
2 deep- fried white fish fillets (frozen)
4 deep- fried scallops (frozen)
40 g gruyere cheese
600 ml white sauce (canned)
butter, as required
Preparation:
Cut the mushrooms into thin slices and the bacon into very thin slices.
Heat 30g butter and olive oil in a frying pan.
Add the mushrooms and bacon and fry together.
Add the cooked rice, making sure it does not stick, then flavor with salt and pepper.
Add the minced parsley.
In a separate frying pan, melt butter to taste.
Fry the minced onions without burning them.
Add heated white sauce and mix thoroughly.
Fry the shrimp, whitefish and scallops separately, then cut into random sizes.
Grease a gratin dish with 10g butter.
Transfer the fried rice, mushrooms and bacon to a serving dish, placing the fried shrimp, whitefish and scallops, then half of the Gruyere cheese on top of it.
Put the white sauce over the whole, and with the remaining Gruyere cheese, scatter it around. Bake in a 180C oven until it browns. When the doria has browned, transfer to a serving dish.

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Unagi no kabayaki (Grilled eel)

admin — Sun, 12 May 2013 12:30:38 +0000

A common unagi dish is unagi-no-kabayaki (grilled eel). Prepared unagi meat (the main bone is removed) is skewered and grilled with sweet basting sauce (kabayaki sauce).It’s similar to teriyaki. Prepackaged grilled unagi is available at Asian stores.Unagi (eel) has been consumed in Japan since the 17th century. Unagi is rich in protein, calcium, vitamin A and E, and it’s said to give people stamina. For this reason, unagi are eaten the most during the hottest time of the year. It’s a Japanese custom to eat unagi on “doyo no ushinohi” in the summer. Doyo is related to an idea for seasons based on a Chinese philosophy called gogyo. The end of each season is called doyo period in this idea, and there are four doyo periods per year. It’s defined by ecliptic longitudes of the Sun, so the dates slightly change every year. Ushinohi is the day of the cow, and there can be one or two ushinohi during a doyo period.
The way of cooking unagi-no-kabayaki is slightly different between the eastern Japan and the western Japan. In the eastern Japan, unagi is steamed after it is grilled, then it’s grilled again. In the western part of Japan, unagi isn’t steamed before grilling. So, unagi-no-kabayaki in the eastern Japan tends to be softer than that of the western Japan. Grilled unagi without basting sauce is called shira-yaki since it’s white. Shira indicates the color of white in Japanese.
When unagi is grilled over charcoals, the fat from unagi drips and burns, causing smoke. The smoke adds a great flavor to unagi. The smell coming from unagi restaurants invite many customers in Japan.
Ingredients:&Preparation:
Unagi-no-kabayaki served on steamed rice is called either una-juu or una-don (unagi rice bowl). Clear soup (suimono) made from unagi liver is called kimo-sui and is served on the side.

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Mizuyoukan (Azuki kanten sweet jelly)

admin — Fri, 10 May 2013 12:28:58 +0000

Mizuyoukan is sweet jelly made from red bean paste, Kurozato(raw suga) and Zarame sugar(granulated cane suger) and Kanten(agar). …
Ingredients:
Boiled azuki beans: 1 can (430 g)
Brown sugar 60 g
Sea salt a pinch
Agar agar Powder (”kanten” in Japanese): 4 g
Water 300 ml + 300 ml
Preparation:
Blend beans and 300 ml of water until smooth.
Pass mixture through fine sieve.
In 300 ml of water drop agara agar. Bring to boil, stirring at the same time. Then keep stirring vern medium fire for 1 minute.
Switch off fire. Pour sugar and salt. Mix well. Add bean paste. Mix well.
Pour in recipients of your choice (that is when the fun starts!) and let cool completely. Keep in fridge (not too cold, please). Take out of recipient and serve.
Makes 8 servings

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Oatmeal nugget

admin — Wed, 08 May 2013 12:10:39 +0000

This is a kind of “nugget” (Healty-style) made with lots of oatmeal.
Ingredients:
Nagaimo (or yamaimo) about 10-20cm, wash or peel and grate
2 cup oatmeal
1/2 tsps konbu tea (kobucha) powder
2 1/2 cup oatmeal
Sesame oil to frying
topping:
4 Tbsp soy sace
3 Tbsp mirin
sesami seeds
Preparation:
Put oatmeal and grated nagaimo in a bowl,and mix well.
Make flat and oval-shaped patties.Coat each piece with oatmeal Heat some sesame oil in a large skillet.Turn them over and cover the skillet with a lid. Cook on low heat for a few minutes until cooked. Serve nugget into plates. Heat 2 tbsp of water, soy sauce, and mirin in the skillet and bring to a boil.Top nugget with ssesame seeds and pour the sauce over.
makes 2 servings

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Green tea sorbet

admin — Mon, 06 May 2013 11:46:37 +0000

It’s a simple cool dessert, which is good in summer. Top with vanilla ice cream or anko (boiled azuki beans) if you would like.
Ingredients:
1 Tbsp maccha (green tea powder)
2/3 cup granulated sugar
2 cups water
Preparation:
Combine granulated sugar and green tea powder in a bowl. Put 2 cups of water and the sugar mixture in a sauce pan. Heat until sugar dissolves. Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer. Stir the sorbet every 30 minutes or one hour. Freeze until sorbet is alomost frozen. Serve into glasses.
Makes 4 servings

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