How to Make Oden -Japanese Assorted Stew

Ingredients
(serves 2 people)

Daikon Radish
Konjac
Eggs
Potato
Cabbage Leaf
Spinach
Hanpen (fish minced and steamed)
Fried Fish and Tofu Cake

Deep Fried Tofu
Rice Cake
Slice Pork
Enoki Mushrooms
Shimeji Mushrooms
Welsh Onion
Mustard
- Soup Stock -
1200ml Water (5 U.S. cup)
*10cm Kombu Kelp (4 inch)
*20g Dried Bonito Flakes (2/3 oz)
3 tbsp Soy Sauce
3 tbsp Mirin

*Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi.

original from: ,,cookingwithdog,,

How to Make Gyudon-Japanese Beef Rice Bowl

Ingredients for Gyudon
(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice

original from:,,cookingwithdog,,

Cucumber Maki Recipe-sushi-

A quick, expert led clip showing you how to make a Maki sushi roll. Seaweed sheets, cucumber and rice are combined the authentic, Japanese way. A must for all sushi connoisseurs. Devour our Cucumber Maki recipe.


Starters & Appetizers: How To Make Cucumber Maki

Step 1: You will need…
some Nori
some Sushi Rice
some Cucumber strips
some sesame seeds
1 Sushi Rolling mat
1 Knife
1 Bowl of water

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Step 2: Lay it out
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers. Then spread a layer of sushi rice over the nori.

Leave about 1 cm, or half an inch bare at the top – you will need this bare strip to hold the roll in place. Make sure the rice lies evenly over the Nori as this will make the rolling stage far easier.

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Step 3: Fillings
Put the Nori and rice onto the makisu. Sprinkle on some sesame seeds, and then lay the cucumber strips horizontally across the centre

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Step 4: Roll
Using the makisu, fold the maki and apply pressure. This shapes the maki. Fold the mat forwards once again and apply more pressure.

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Step 5: Slice
To ensure a smooth cut, dip the end of your knife in water. Slice the maki in half. Trim off the uneven ends. Then cut the maki into 6 even pieces.

Display the maki on a plate with each piece facing up.
Serve