You'd Never Know Squash From a Can could be so good. Seasoned to your taste, you and your family are going to love it! PLEASE LIKE AND SUBSCRIBE!!
Комментарии:
elliemae4525 пишет: Mmmm, they look so good! I was wondering if you remembered where you got that spatula? I'm very interested to know. Keep the great teaching videos coming. They're much appreciated.
Hands That Cook пишет: Hi elliemae, thanks for watching! If I was a betting woman (and I'm not) but if I were, I would tell you I got this spatula at Dollar Tree. Everything's a dollar and when I need cooking utensils, I'll take that trip to Dollar Tree because the price is so reasonable. I hope you find one. I've had this one a couple of years. Enjoy the squash patties!!
ohio67 пишет: looks yummy!
Kim Mozingo пишет: Oh those look soooo gooood!
Hands That Cook пишет: 518, I hope you try it and like it. Thanks for watching!
Hands That Cook пишет: Kimmie, thanks so much for watching!....And they are good. I hope you'll try and like them.
elliemae4525 пишет: Mmmm, they look so good! I was wondering if you remembered where you got that spatula? I'm very interested to know. Keep the great teaching videos coming. They're much appreciated.
Hands That Cook пишет: Hi elliemae, thanks for watching! If I was a betting woman (and I'm not) but if I were, I would tell you I got this spatula at Dollar Tree. Everything's a dollar and when I need cooking utensils, I'll take that trip to Dollar Tree because the price is so reasonable. I hope you find one. I've had this one a couple of years. Enjoy the squash patties!!
ohio67 пишет: looks yummy!
Kim Mozingo пишет: Oh those look soooo gooood!
Hands That Cook пишет: 518, I hope you try it and like it. Thanks for watching!
Hands That Cook пишет: Kimmie, thanks so much for watching!....And they are good. I hope you'll try and like them. You'll Need: 1 1/4 cups self-rising flour 1/2 tsp sugar 3/4 tsp salt 1/2 cup commercial sour cream 1 egg 1 tbs vegetable oil 3 cups coarsely grated yellow squash 1 medium onion, coarsely grated Ground black pepper to taste Procedures : Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper, if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels
Nikujaga (Stewed Beef and Potatoes) is a very popular Japanese home cooked meal. You can be a good mom if you can cook this perfectly. hehe
You can make it with Ito Konnyaku (or Shirataki) and other vegetables (such as carrots) but simple is better!!!
--------------------------------- Nikujaga (Stewed Beef and Potatoes)
Difficulty: Medium Time: 1hr Number of servings: 4
Ingredients: 800g (1.8lb) Irish Cobbler potatoes 200g (7oz.) thinly sliced beef 1 (200g=7oz.) onion 400ml water 4 tbsp. sugar 4 tbsp. soy sauce 8 frozen green beans *if you like
Directions: 1. Peel and cut potatoes into 4~6 pieces, then do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Soak in water for 10 minutes (to prevent from changing color & remove starch). Change water if it becomes cloudy. 2. Slice onion into bite-size wedges and separate into pieces. Cut thinly sliced beef into bite size pieces if necessary. 3. Place potatoes and onions in a pot. Add water, then put on medium. 4. When it becomes to a boil, turn down to low, and remove the foam. Then simmer on low for 3 minutes until the onions become tender. 5. Add 2 tbsp. of sugar, tilt the pot to mix (do not mix with chopsticks or a ladle or the potatoes will become mushy), then simmer on low for 3 minutes. 6. Add 2 tbsp. of soy sauce, tilt the pot to mix, then add beef little by little. *adding the seasonings half at a time will let them soak well. 7. Put on medium, then remove the foam. 8. When the meat is no longer pink, add 2 tbsp. of sugar and 2 tbsp. of soy sauce (tilt the pan to mix), then cover with Otoshibuta (drop lid) and simmer on medium low for 10 minutes. *you can taste and add a bit more soy sauce and sugar if necessary. 9. When the potatoes are cooked, tilt the pot and cook until the cooking liquid is almost gone. 10. Serve on a dish, and garnish with cooked green beans if you like.
Irish Cobbler potatoes soak the flavor very well and won't become soggy. May Queen potatoes are okay, too.
You'll Need: Potatoes Beef or pork: thin sliced Onion Sugar Soya sauce Japanese katsuo soup stock (benito)*
Procedures : Cut the onions and potatoes in about 2x2x3cm pieces.
Cut the sliced meat in about 5x4cm pieces.
Fry the potatoes, onions, and the meat in a fry pan. After about two minutes add water. Everything should be more or less covered with water.
Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.
Directions: 1. Thinly slice the cabbage, bacon, and long onion. 2. Pan fry the bacon, then add cabbage and long onion, and cook until they are wilted. Then stop the heat and cool. 3. Beat eggs in a bowl, season with salt and pepper, add the vegetables (2.), then mix well. *or you can do this in 2 separate bowls 4. Heat cooking oil in a large frying pan. Spread 1/2 of the batter in a circular shape. 5. Cover, and cook on low for 3 minutes. Then flip it over, cover, and cook the other side for 3 minutes until golden brown. 6. Serve on a plate, and sprinkle with toppings.
https://www.youtube.com/watch?v\u003dXBf3mWH5Xfc\u0026google_comment_id\u003dz12ohvsbvzv5d5x24234ir4orxibclnup",0,0.0,"http://www.youtube.com/profile_redirector/116672168976734304975",[] ,,,"",0,0,0,1,,0,1,,0,1404608224654,,,0,,,,0,,,,[] ,,,0,0,,,0,,,,,0,,,,,[] ,,,,,,,["4/jcsn4vvcittq4xnuisuqchfsacu34gtoh5t3cvvmj1oq4svghtur0/",4,,,,,0.0,,,,,,[[0.0,,[] ] ] ,0,,,0,[] ,0,0,,"AEIZW7Qikifwv4X6chhcp74a/FCvBpUGSzhWP7JaD9W4oVTVzZtDnpQwAivXwyn5Yeid6Nn2y69J"] ,,,1,,1,0,,8,,,"social.google.com",0,0,0,,1,0,,"2014-07-05",2,0,,0,,,,0,0,,,,,,,,,,[2,6] ,,[["ochikeron пишет: 111926234494130917642 You'll Need: Dough 300 g flour 210 ml water 2 eggs Cabbage Possible ingredients to put into/onto Okonomiyaki Katsuobushi*: Dried, shaved benito (katsuo)
Aonori*: Green, dried seaweed.
Leek or green onion Beef: thinly sliced or ground Pork: thinly sliced or ground Chicken: breast filets Octopus* Squid* Prawn Tuna Mushrooms and much more... Sauces Brown okonomiyaki sauce* Mayonnaise
Procedures : Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).
Mix the water, flour, eggs and the cabbage strings together. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc. Fry the dough like a pancake in a small frying pan.
Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.
Turn the okonomiyaki. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.
Teuchi Udon (Homemade Noodle) Recipe - Japanese Cooking 101
Описание:
This video will show you how to make Teuchi Udon, thick and chewy homemade Udon noodles from scratch. Ingredients are only flour, salt, and water. Very simple to make but super delicious! Full recipe here: http://www.japanesecooking101.com/?p=... Connect with us on Facebook: http://www.facebook.com/JapaneseCooki... Subscribe for more easy Japanese recipes: http://goo.gl/yaiKye ------------------------------------------- Music courtesy of Audio Network
Комментарии:
MsLansones пишет: OMG! Got to do this!!!
Aboriginal Brother пишет: Very appetizing!
JapaneseCooking101 пишет: In the U.S. at least, all purpose flour is wheat, and we need wheat flour with medium level protein content (AP flour) to make Udon noodles.
Steven Simonitch пишет: Great music choice for the stepping portion lol
JapaneseCooking101 пишет: You can boil the noodles, wrap per individual portion, and freeze them. You can just cook the frozen noodles in the broth (for hot noodles) or quickly boil them again and chill for cold noodles.
Emi Ayau пишет: Can you please do a ramen noodle tutorial? My dad says that his grandmother made the best noodles, but nobody got the recipe before she passed. I would appreciate this very much.
RobBurnsDrums пишет: Love the foot kneading! One question tho...why are they "wheat" noodles if they are made with AP flour? Are they traditionally made with wheat flour?
BintIslamiya пишет: lool, love it!!
HaLFNoob HaLFAmaZinG пишет: thank you
HammyCantFly пишет: I was wondering, is there way I can store the udon noodles for later use? Or must they be cooked right away?
Rolerica пишет: I absolutely love your channel. Cheers from Slovakia, keep up the good job!
MsLansones пишет: You sound like you are from Hawaii.
Lucinda Castillo пишет: That was a good laugh
4aggieharts пишет: Would you use this noodle in hot soup as well?
nati463 пишет: Isn't all purpose flour (at least usually) made from wheat? Sorry if this seems like a stupid question but I'm from Germany and here, all purpose flour, unless stated otherwise, is made from wheat. I'm sure this can be different in other parts of the world though, so now I'm curious - what's it made from where you live?
JapaneseCooking101 пишет: Thanks for answering the question, jnazngirl! You're absolutely right! It takes a bit longer but you can absolutely do it by hand for the first part. The second kneading will be done by foot anyway (the fun part!) and that's when the dough will become nice and smooth.
JapaneseCooking101 пишет: Udon is typically made with medium protein flour. All purpose will work just fine.
fetus tube пишет: Lol shes wearing the socks in wrong feet ... Cheers to noodles
RobBurnsDrums пишет: Hmmmm...you are right, i was thinking of whole wheat noodles i think, when i hear "wheat flour" I think of whole wheat but really, they are both made of wheat, my bad! Would this be better with a higher protein flour?(i believe semolina is higher in protein but i could be remembering wrong)
JapaneseCooking101 пишет: Absolutely. This will be great in hot soup as well.
jnazngirl пишет: I didn't have a mixer either, so I tried it by hand, and found out that it takes a little bit longer but it still works too. I didn't really pay attention to time, but you need to pour in the water little by little so that the dough isn't too sticky, and then kneed it until it is able to hold its shape. I'm not actually too sure about this, since it was my first time making teuchi udon so you might just want to experiment for yourself and see what works for you :D
lovecookin88 пишет: I don't have a stand mixer. Can i knead it by hand. If so, how long do you think it would take and what texture does it feel like? Thankyou!!
MsLansones пишет: OMG! Got to do this!!!
Aboriginal Brother пишет: Very appetizing!
JapaneseCooking101 пишет: In the U.S. at least, all purpose flour is wheat, and we need wheat flour with medium level protein content (AP flour) to make Udon noodles.
Steven Simonitch пишет: Great music choice for the stepping portion lol
JapaneseCooking101 пишет: You can boil the noodles, wrap per individual portion, and freeze them. You can just cook the frozen noodles in the broth (for hot noodles) or quickly boil them again and chill for cold noodles.
Emi Ayau пишет: Can you please do a ramen noodle tutorial? My dad says that his grandmother made the best noodles, but nobody got the recipe before she passed. I would appreciate this very much.
RobBurnsDrums пишет: Love the foot kneading! One question tho...why are they "wheat" noodles if they are made with AP flour? Are they traditionally made with wheat flour?
BintIslamiya пишет: lool, love it!!
HaLFNoob HaLFAmaZinG пишет: thank you
HammyCantFly пишет: I was wondering, is there way I can store the udon noodles for later use? Or must they be cooked right away?
Rolerica пишет: I absolutely love your channel. Cheers from Slovakia, keep up the good job!
MsLansones пишет: You sound like you are from Hawaii.
Lucinda Castillo пишет: That was a good laugh
4aggieharts пишет: Would you use this noodle in hot soup as well?
nati463 пишет: Isn't all purpose flour (at least usually) made from wheat? Sorry if this seems like a stupid question but I'm from Germany and here, all purpose flour, unless stated otherwise, is made from wheat. I'm sure this can be different in other parts of the world though, so now I'm curious - what's it made from where you live?
JapaneseCooking101 пишет: Thanks for answering the question, jnazngirl! You're absolutely right! It takes a bit longer but you can absolutely do it by hand for the first part. The second kneading will be done by foot anyway (the fun part!) and that's when the dough will become nice and smooth.
JapaneseCooking101 пишет: Udon is typically made with medium protein flour. All purpose will work just fine.
fetus tube пишет: Lol shes wearing the socks in wrong feet ... Cheers to noodles
RobBurnsDrums пишет: Hmmmm...you are right, i was thinking of whole wheat noodles i think, when i hear "wheat flour" I think of whole wheat but really, they are both made of wheat, my bad! Would this be better with a higher protein flour?(i believe semolina is higher in protein but i could be remembering wrong)
JapaneseCooking101 пишет: Absolutely. This will be great in hot soup as well.
jnazngirl пишет: I didn't have a mixer either, so I tried it by hand, and found out that it takes a little bit longer but it still works too. I didn't really pay attention to time, but you need to pour in the water little by little so that the dough isn't too sticky, and then kneed it until it is able to hold its shape. I'm not actually too sure about this, since it was my first time making teuchi udon so you might just want to experiment for yourself and see what works for you :D
lovecookin88 пишет: I don't have a stand mixer. Can i knead it by hand. If so, how long do you think it would take and what texture does it feel like? Thankyou!! You'll Need: Udon* Noodle soup*: e.g. Ninben Tsuyu no moto Kitsune Udon: Naruto*: Fish sausage with a pink pattern when cut Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit.
Leek or green onion Tanuki Udon: Naruto* Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tenpura. If not available, you can cut some leek, mix it with tenpura batter and deep fry it.
Leek or green onion Tsukimi Udon: One egg per person Naruto* Leek or green onion
Procedures : Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles). Cut naruto (about 7mm thin) and leek/green onion.
Put Udon into sieve and rinse it with hot water. Add noudle sauce into prepared hot water. Consult the bottle label about the proportion.With "Ninben Tsuyu no moto" sauce the proportion sauce-water is 1:8. Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person)
Kitsune Udon Decorate Udon with atsuage, cut leek and naruto.
Tanuki Udon Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noudles.
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.
They are best served hot with tempura dipping sauce or salt. Grated daikon radish is a common condiment to put in the sauce. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with various ingredients. Common Ingredients are shrimp, squid, green bell pepper, eggplant, sweet potatoes, potatoes, kabocha, carrot, mushrooms, shiso (perilla), and so on.
tonythemaker пишет: The sound Is something you would hear on the soundtracks from dk country for snes xD
Sumit Kumar пишет: can i hve it right now
AsiaFoodRecipe пишет: Hi r2rock, the song is Blossom Of Hope (For Japan) by masslevel
r2rockout пишет: Yum! Btw, what is the name of the song?
teoshihao88 пишет: I am drooling already!
r2rockout пишет: thank you! :)
cyco miko пишет: at 1:54 no wonder jaws is pissed!!!!
Patty Pooh пишет: That tempura fish looks really good, too pretty to eat but i just want to bite that crispy head off lol : ) yummy!!!
keithongc88 пишет: delicious
tonythemaker пишет: The sound Is something you would hear on the soundtracks from dk country for snes xD
Sumit Kumar пишет: can i hve it right now
AsiaFoodRecipe пишет: Hi r2rock, the song is Blossom Of Hope (For Japan) by masslevel
r2rockout пишет: Yum! Btw, what is the name of the song?
teoshihao88 пишет: I am drooling already!
r2rockout пишет: thank you! :)
cyco miko пишет: at 1:54 no wonder jaws is pissed!!!!
Patty Pooh пишет: That tempura fish looks really good, too pretty to eat but i just want to bite that crispy head off lol : ) yummy!!! You'll Need: Tempura batter mix* Tempura dipping sauce* Prawn: raw and large Seafood: almost everything is possible Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more Mushrooms and much more to try.
Procedures : Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight. Cut the vegetables in about 1cm thick pieces.
You can use whole mushrooms. Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it. Cover all the ingredients completely with the batter. Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces. Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.
Japanese Yakitori Machine for Skewered Chicken Grill in Singapore of Asia
Описание:
Free video about Japanese yakitori. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Japanese yakitori video.
Thank you for supporting the creative commons movement !!
Japanese yakitori, literally means "grilled bird." The term refers to skewers small, each piece to size pieces, cooked on a grill. Traditionally, they are made with chicken. The first known mention of yakitori date of the Edo Era, in a paper written in 1674, the Ryouri-shuu which describes a method of cooking grilled meat named irotsuke through which one can prepare, inter alia, yakitori. The yakitori are a particularly popular dish in Japan but also in almost all the Asia and one of the iconic dishes of Japanese cuisine in the West with sushi ; in France, they are found on the menu of many restaurants menus with sushi and yakitori, constituting some traditional menu in Japan.
In Japan, yakitori are often consumed as snacks in during the matsuri Japan or restaurants yakitori ( yakitori-ya ) with alcoholic beverages. It is not uncommon to see several such establishments grouped in the same street, side by side. There are also food theme park dedicated to Japanese yakitori, proof of the popularity of this dish. However, the art of cooking yakitori can be refined practice: there are indeed Michelin-starred restaurants with a specialty in yakitori in Japan.
As its name suggests, the term yakitori skewers in Japan means poultry; use of the term kushiyaki skewer or grilled yaki, would be more correct to refer skewers usually called yakitori but not based chicken eg based beef from fungi, wings and eggs of quail or even pork. The modern usage of the term includes yakitori skewers of beef, pork, fish, seafood or fake meat, or vegetable based. The term yakiton is nowadays sometimes used in Japan to describe the pork skewers.
A skewer in kitchen means a thin rod in metal or wood on which are strung pieces of meat (beef, pork, chicken, duck, etc.)., of fish or seafood to be cooked pin, that is to say above the embers of the fire or barbecue. By metonymy, a skewer also means food cooked this way. The first appearance of the term dates back to skewer Middle Ages and meant only the metallic accessory finished his end in a sharp point. The term is encountered for the first time in a culinary sense at the end of xiv th century.
To give more flavor to the preparation, it is common to marinate meat before cooking, as well as to insert between the pieces of meat pieces of bacon, vegetables ( peppers, onion, tomato, etc..) and fungi. You may also call skewered fish, the seafood (scallops nuts and Saint-Jacques ), or even seafood.
Since the colonization of Indonesia by the Netherlands, this dish has spread throughout Southeast Asia ( Singapore, Malaysia, Thailand ) and institutions Snack Dutch. The sate sauce that is regularly used it as an accompaniment to fried does not make sense. Indeed, the sate is skewer itself. Peanut sauce whose real name is Bumbu Kacang is only one of many varieties of sauces that can accompany the skewers. Nowadays, there are sates of meat (chicken, beef, lamb, pork, turtle, horse, rabbit...), eggs, fish and seafood, fruits and vegetables, tofu and tempe. Every major city has its specialty.
The grilled chicken, "in many cases yakitori It has been put in the restaurant called " tavern menu has also become. A grilled, the original sparrow sometimes you are selling grilled chicken that was spit-roasting without cutting the small birds, such as, including poultry birds as described above cooking is called a "chicken" and those, but also other The same recipe may be referred to as such as "yakitori".
Many are sold in stores specializing in yakitori called "yakitori grilled chicken store" and it. There are stores that store restaurant format that can feed on the spot also accept a take-away in yakitori, including those many. In addition, fair and stalls, selling open-air it is different there are also many, and take home as a souvenir eating on the spot them as well. The yakitori shop, in addition to the individual store chain store retailer also seen.
To bake those skewered, but do the seasoning, such as after you have baked the way, the front and the. Classification of the type of taste is the two main types, salt "was mainly used salt, "said soy sauce, mirin, sake, sugar salty-sweet has been adjusted from such as sauce and baked it with a " sauce is.
Thank you for supporting the creative commons movement !!
You'll Need: Chicken thighs: without bone and skin Japanese leek (negi*), leek, or green onion Soya sauce Mirin* or sake* Sugar Honey or maple syrup Small wooden spears
Procedures : Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous.
Cut the chicken thighs into about 3x2x2cm large pieces.
Put the chicken pieces into the already prepared sauce, and let it stand for a while.
Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick.
Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)
Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. My mom always mixes minced meat and boiled eggs to add richness, which makes the croquette really addictive! My darling loves it, so I always make tons of them!
Difficulty: Medium Time: 30min Number of servings: 16 croquettes
Ingredients: 4 egg 800g (1.8lb) potato 200g (7oz) ground beef and pork mixture 200g (7oz) onion 2 tbsp. butter A * 1tsp. salt * cracked black pepper * nutmeg B * flour * beaten egg * Panko (bread crumbs) vegetable oil for frying tonkatsu sauce ketchup and/or mayonnaise if desired vegetables of your choice
Directions: 1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot. 2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A. 3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.). 4. Make the mixture flat in the pot and divide it into 16 equal portions. 5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko. 6. Fry them in oil at 170C (340F) until cooked golden brown. 7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.
Impress your friends and your belly with homemade gyoza - Japanese-style potstickers. Learn how on this Emmymade How- to: gyoza on Emmymade in Japan. gyoza! gyoza! gyoza! New videos every Monday, Thursday, and Saturday!
FILLING 1/2 C.(100g) ground pork 2/3 C. green cabbage, finely shredded 1/4 C. green onions, finely chopped 2 t. soy sauce 1/2 t. sugar 1 clove of garlic, minced 1/8 t. fresh ginger, minced 1/4 -1/2 t. sesame oil black pepper to taste
20-24 fresh gyoza wrappers
water for sealing dumplings
DIPPING SAUCE 1 t. soy sauce 1 t. rice wine vinegar 1/2 t. water
In a medium bowl, combine all of the filling ingredients until well mixed.
Depending on the size of wrapper use 1/2 -3/4 t. of filling per wrapper. Pleat as instructed in video and placed filled gyoza on a well-floured plate. They can be cooked immediately or frozen at this point.
Heat a frying pan on medium-high heat. Place 1 T. of oil in the heated pan, swirl to coat bottom and add gyoza in a even layer and allow bottoms to get golden brown. Once browned, add a 1/4 C of water and quickly cover to steam. The gyozas are cooked after 5-8 min. or when all the water has evaporated. Serve them golden-side up with dipping sauce or hot chili oil. Makes 20-24 dumplings.
My blogs: www.lonetreedrivein.blogspot.com www.emmymadeinjapan.blogspot.com
twitter: emmymadeinjapan
Комментарии:
Dingo Locca пишет: They look so delicious!
F2E002 пишет: Can I don't add cabbage? Just pork?
Doyun пишет: My Mom (Korean) Always Adds Tofu And Different Things ... I'm Sure To Try This!
123kaelee123 пишет: This is great! Probably the most uncomplicated recipe. Thanks so much Emmy!
Gwen Hinkle пишет: yum!
lovleylola12345 пишет: I would like to try those
emmymadeinjapan пишет: Of course :) A combination of tofu, cabbage, & mushrooms would be delicious.
emmymadeinjapan пишет: cute :)
Akane1313 пишет: I just made these. ^_^ I didn't think I could make anything that tastes so awesome. Thank you! I'll never again have to go out to buy a complete meal just so I can get some gyoza with it.
Kelly Benadie пишет: Wow Emmy, this recipe is really awesome. I got my boyfriend to help me out with this one and we had a blast (especially while watching him wrap the gyoza skins! >.<) The result was a success and tasted freakin amazing! Thanks again!
ThisIsSyonaAmira пишет: The o
Tracy Nhu пишет: mmm.. so yummy. they look great! =)\r
maznah ahmad пишет: i canot eat pork
starchild4013 пишет: I kid you not, I was on a video spree with your vids and I was thinking about these because when I was 5 or so my Korean aunt made these and I helped her and like Littlebluefrry said we also used ground beef they tasted so fantastic and that is EXACTLY how we made them oh I'm so hungry now!!!
Cheryl S. пишет: You're adorable, great video, great presentation...I'm about to make them right now :)
ColorfulWaffles23 пишет: This looks so good! love ur vids!
nesar shetty пишет: u have magic in ur hands
NerdCrowd пишет: long comments...
Littlebluefry пишет: Emmy I really love this recipe, me and my mom have made these almost 15 times now together and we love the time spent and outcome of the food! I think we're making some tomorrow too! :) We like to use ground beef instead of pork though, and we use extra garlic because we're garlic freaks :P
brendastyles пишет: Yummm it look just like to pot stickers i buy at Costco
LisaTigressHardy пишет: This brings bacjk memories just like the onigiri. My mom used to make them wheni was little and sometimes i'd help. and i've made some by myself when I was little too. Like when I was 8. My mom though, she used ground beef and made it like hamburgers with green onions, egg, soysauce and season-all seasoned salt, and then when she crimped them, she crimped both sides tgether instead of just one side. then she'd fry them up. I also came up with the idea to shape them into won-tons. lol.
TheMagicalTea пишет: Does the beef produce about the same results? I know some (depending on quality) tend to be greasier than pork.
Ily max пишет: You can get it from eBay white rabbit express or at an local Japanese store @aroria27
LilJosieLeAnn пишет: They want some Gyoza! :-)\r
Cychro пишет: Karishmav, try tofu cubed really small or cheese curds. Maye some hearty veggies? Use your own flavor palate and put in it what you like to eat.
BlairWillowsTV пишет: Hi Emmy... Can I ask what's the music at the start of the video? I like that ;)
theHellostrawberry пишет: haha today i sat here and watched like all of your videos O.O they're so addicting! you're fun. :D
emmymadeinjapan пишет: @danifilth363 :)
Robynn Wimmer пишет: Yes, yes you did baby.<3 they were amazing boobboo<3
Mamikins71 пишет: God I am so tired, my spelling sucked and everything. I meant to say that meat is not being eaten raw, and Gyozas are first fried and then steamed for about 5 to 6 minutes after being fried. The cooking part was not fully shown in the video for obvious reasons. Some people are freaking out like she was eating the raw meat. If you are that worried, deep fried them. you can also deep fry Gyoza if that is what you prefer.
Kiarra Davis пишет: looove these!! my friend made me some before...i almost melted
trianglechokeU пишет: no ryu in the gyoza sauce?
tinycupcakes47 пишет: Now I'm hungry
xxdramalover1xx пишет: just wondering,what's the difference between gyoza's and dumplings?
MegaSdiaz пишет: these are so friggin good
Sim ruthi пишет: fun!!!
LeilaHusseini пишет: YUM! They look great :P i dont eat pork so what meat would you recommend i use? xx
Edward Hiscocks пишет: Do you have pet birds emmy because I can her some birds
xyzaffair12345 пишет: Gosh you make me so tempted to make this! This looks very delicious!
david Rugg пишет: I see other recipes for this where the meat is cooked before filling - I'm a little nervous to put it in raw.... am I being a scaredy-cat here?
Seni Clifford пишет: Mm. They look really good! :3
behtee payweyne пишет: your really pretty and talented
missAlover13 пишет: @emmymadeinjapan Umm Emmy can I ask if the table ur using is called a kotatsu??? Thnx
lissakitty пишет: I actually fry up some eggs and garlic and put that in my gyoza. Tastes great.
KaseyKakes пишет: They look so mouthwatering!
Sarah пишет: when i went to japan a few wks ago i ate these and i dont really like it but after a few tries i liked it XD
Eli Da пишет: I'm gonna try it ^^ but when you put the water do you "close" the heat? or do let it to medium heat?
LingSovereign пишет: @webcamfan2569 My way of spelling :)
frozenlay3 пишет: i eat them before it taste good!
shahedchhatak пишет: Emmy i love your videos and your soooooo cute. love your lips. x
noa jalen пишет: What's the sqeaking
Jessie May пишет: This is my favourite food. Thank-you for teaching me how to make it! Kisses.
Trinity Allen пишет: Those look really good keep up the good videos
StormyWo1f пишет: I want it now soo bad
Mamikins71 пишет: I don't understand why so many people are freaked out about the meat being used for Gyozas. I am Japanese who lives in the UK, and when I make Gyozas at home, I make them exactly the same way as Emmy does. It is not like she is eating raw meat here. After Fillings are put in those Gyoza shells, they are first frired and then steamed for about 5 minutes for them to fully cook. Again I say this, meat IS NOT eating raw. I just had to say something.
Maheen Ahmed пишет: .....Then don't........
Aisyah75 пишет: the same things.. japan = gyoza, china = wonton, korea = mandu.. :D
romanticprincess8888 пишет: @emmymadeinjapan please make takoyaki!
Cindy Tran пишет: I want to see your baby
loveloveelaine пишет: @F2E002 haha i dont like vegetable either.
ilovelps5 пишет: That looks GOOD in really hungry
MrsVicFuentes101 пишет: Can you just make me some emmy?cx
Kaspiian Q пишет: omg, i MUST try to make these...TO MY MOTHER!
Tatsujin пишет: Can I use Beef instead of Pork? I don't like pork.
Audrey Wilson пишет: I'm hungry now.....me want dumplings!
Cat пишет: What if I don't want to use cabbage for the filling?
Khadijah Zul пишет: what soy sauce did you use and can u tell me the brand? thanks! :)
NeonCheetoz пишет: That looks yummy! Girl you can cook. you go girl
Davatehi пишет: I remember that I ate something like this over at a friends place. Well, with the exception that he put chili, wasabi and all other kinds of hot things as the filling in mine without telling me. It was quite an experience.
emmymadeinjapan пишет: @SexyAlmy - Great! Glad you liked them.
Sydney Lin пишет: Lol, turn on the captions
Cyndi Krystelle пишет: gyoza!gyoza!gyoza!and now i'm hungry~ (x_x)|||
emmymadeinjapan пишет: @krystoria - Sweet!
Emmely454 пишет: I really need to get that stuff and make it. It looks so gooooodddd
Jade Scott пишет: Are ginger and cabbage needed? If so is there something else I can substitute?
aroria27 пишет: I started watching your popin' cookin videos with my oldest son he is just amazed lol. I eventually came across this video and I had to try the recipe. They are so great! My family loves them and any time Im making home made asian food we have these. Thank you so much for posting this video it is great!
P.S do you know of any websites that I might be able to buy popin' cookin? Ive tried amazon but they normally only have two different ones.
Christian Brown пишет: Your recipe works so much better than cookingwithdogs. youre my savior :D
Kari Liu пишет: My parents make gyozas/wontons all the time! I love it!
laughalltheway1 пишет: i eating the ones i made right now!SOOOOOO GOOD:D
cristofer huerta пишет: Injuries
nikki sun-im пишет: hehe koreans says if you make pretty dumplings youll have a cute child ^^
emmymadeinjapan пишет: @alexseh9 - Sweet! I'm happy to hear you tried the recipe & that it was a success.
NiT34ByTe пишет: Intro?
Mamikins71 пишет: Are you sure they were authentic gyoza recipes? I know that when they make Ravioli, they cook the meat filling before actually filling the shells, but Gyozas are always made the way Emmy made them in this video. I am a Japanese who were born In Tokyo, but lives in the UK. I make Gyoza at home as well, and I make them exactly same as Emmy makes them. Since Gyozas get fried first and then steamed, there is no reason for you to be worried about filling not being pre-cooked.
MrCuty1999 пишет: Guozas are called "guo tie " in Chinese in Singapore or China, Asian.
ishtinka9 пишет: Can this be done with just veggies? :)
lovleylola12345 пишет: Comershals grrrr
Theresa A. пишет: Mmmmm...love gyoza. :)
Yeon Jin Joo пишет: It looks great! :D I should try this ^^
kiruthika lakshmi пишет: Hi, Sorry to say this. I some of ur videos I noticed ur top look unironed n it keep on disturbing the concentration. May b the top material s like tht or u didn't iron it. If so, next time choose someother one. Sorry
Dingo Locca пишет: They look so delicious!
F2E002 пишет: Can I don't add cabbage? Just pork?
Doyun пишет: My Mom (Korean) Always Adds Tofu And Different Things ... I'm Sure To Try This!
123kaelee123 пишет: This is great! Probably the most uncomplicated recipe. Thanks so much Emmy!
Gwen Hinkle пишет: yum!
lovleylola12345 пишет: I would like to try those
emmymadeinjapan пишет: Of course :) A combination of tofu, cabbage, & mushrooms would be delicious.
emmymadeinjapan пишет: cute :)
Akane1313 пишет: I just made these. ^_^ I didn't think I could make anything that tastes so awesome. Thank you! I'll never again have to go out to buy a complete meal just so I can get some gyoza with it.
Kelly Benadie пишет: Wow Emmy, this recipe is really awesome. I got my boyfriend to help me out with this one and we had a blast (especially while watching him wrap the gyoza skins! >.<) The result was a success and tasted freakin amazing! Thanks again! You'll Need: Dough: 170 mL water 200 g strong flour
Filling: 200 g ground pork Cabbage Nira*: can be substituted by leek or green onion
Leek or Green onion Garlic Ginger Sake* Soya sauce, salt, and pepper Sesame oil
Dipping Sauce: Soya sauce Vinegar Procedures : Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.
Filling: Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza: Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
Put the gyoza on the table as shown in the image.
Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
Lunch in Japan Cabbage with Chicken and pickled vegetables awesome
Описание:
Just a quick video about one of the things I eat here in Japan. Pretty simple, but it was really really good. I took this idea from MexicanSamurai100. He did something similar but better than this recently, and I thought it looked so good that I wanted to try and throw it together for myself. Although he had some Tapito sauce to really make it awesome. I don't have any right now, but I will soon. Also, the Japanese eat a lot of cabbage. I never eaten more cabbage in my life, but I have to say the way it's done her is great. They use it in Okonomiyaki, Tonkatsu, Salads and really too many to name them all.
JapanHDVideo пишет: Noted. I kinda went back and forth on that one. It was a hard one to call. Thank you for the comment. I'll be making a lot more videos in the future.
jlandkev пишет: Awesome! Love the music too! Brad of Brad Sucks....from Ottawa...where I went to university :D
VirtualHorizonz пишет: Nice intro/outro : )
Badzeep пишет: I can't wait to see more! Have watched all your videos already, haha.
JapanHDVideo пишет: Dude that tea is awesome. Even though they don't carry the larger size peach tea in Winter I think you can still find the small one at the local convenient store. Thanks for the comment.
JapanHDVideo пишет: Ha, no I didn't get it from SakanaJin's place. I got it at my local store here, but I think it's pretty much everywhere in Japan. Ahh, I see you are from Oklahoma. Tulsa originally here, although, I'm a long time Los Angeles (Hollywood) transplant. Thanks for the comment.
JapanHDVideo пишет: Yep, it sure does. It is pretty awesome though.
SakanaJin пишет: Hats off to the iced tea! That looks good though!
Comical Reina пишет: hmm... I'm drooling... that's the great thing about Japanese stores!! sensible food... Could you send it to me please~~ I beg you~~~ xD
Badzeep пишет: I think you need to turn the volume down on the background music, tbh. : )
JapanHDVideo пишет: Thanks for the comment man. Yeah, I can't eat that stuff from the market straight from the package. Maybe people do, but I can't. Oil, emmm.. maybe, but it didn't feel too heavy so I think it was Ok.
ROK On! Life and Foodspotting in South Korea пишет: Sent by Kev
Frederick König пишет: jlandkev has recommended you!
CrazyPurpleFairy пишет: That looks fit, and healthy. I’ve just had pie an chips…I feel guilty now. Might go for a run.
blueyedcin White пишет: Did you get that Peach Tea from SakanaJin's place? The chicken looks tasty.
JapanHDVideo пишет: It was a little greasy actually, so I don't know how fit it was, but it was good. :)
JapanHDVideo пишет: Hey, Thanks. But what is Brad of Brad?
arrestedcriminal2 пишет: Looked good and I like that you had put the meat in a frying pan. Hope you enjoyed it. Also hope you were able to get some extra oil off of the chicken. Also sent by Kevin.
JapanHDVideo пишет: Ah, cool. Thank you so much. I'm gonna be putting more up as soon as I can.
JapanHDVideo пишет: Thank you Sir.
Lou Flemming пишет: looks like everyone loves the lipton peach iced tea ^^
JapanHDVideo пишет: Thanks
SakanaJin пишет: Maybe that's why it's on offer for 88円 at the supermarket! I could drink this stuff through Winter no problem!
wo te пишет: "REAL" JAPANESE FOOD?!?
JapanHDVideo пишет: Thank you for the comment young lady. It was really good, and yes I will send it to you right away. (not) :D hahaha
FindMeInKurume пишет: yummy!
JapanHDVideo пишет: Noted. I kinda went back and forth on that one. It was a hard one to call. Thank you for the comment. I'll be making a lot more videos in the future.
jlandkev пишет: Awesome! Love the music too! Brad of Brad Sucks....from Ottawa...where I went to university :D
VirtualHorizonz пишет: Nice intro/outro : )
Badzeep пишет: I can't wait to see more! Have watched all your videos already, haha.
JapanHDVideo пишет: Dude that tea is awesome. Even though they don't carry the larger size peach tea in Winter I think you can still find the small one at the local convenient store. Thanks for the comment.
JapanHDVideo пишет: Ha, no I didn't get it from SakanaJin's place. I got it at my local store here, but I think it's pretty much everywhere in Japan. Ahh, I see you are from Oklahoma. Tulsa originally here, although, I'm a long time Los Angeles (Hollywood) transplant. Thanks for the comment.
JapanHDVideo пишет: Yep, it sure does. It is pretty awesome though.
SakanaJin пишет: Hats off to the iced tea! That looks good though!
Comical Reina пишет: hmm... I'm drooling... that's the great thing about Japanese stores!! sensible food... Could you send it to me please~~ I beg you~~~ xD
Badzeep пишет: I think you need to turn the volume down on the background music, tbh. : )
JapanHDVideo пишет: Thanks for the comment man. Yeah, I can't eat that stuff from the market straight from the package. Maybe people do, but I can't. Oil, emmm.. maybe, but it didn't feel too heavy so I think it was Ok.
ROK On! Life and Foodspotting in South Korea пишет: Sent by Kev
Frederick König пишет: jlandkev has recommended you!
CrazyPurpleFairy пишет: That looks fit, and healthy. I’ve just had pie an chips…I feel guilty now. Might go for a run.
blueyedcin White пишет: Did you get that Peach Tea from SakanaJin's place? The chicken looks tasty.
JapanHDVideo пишет: It was a little greasy actually, so I don't know how fit it was, but it was good. :)
JapanHDVideo пишет: Hey, Thanks. But what is Brad of Brad?
arrestedcriminal2 пишет: Looked good and I like that you had put the meat in a frying pan. Hope you enjoyed it. Also hope you were able to get some extra oil off of the chicken. Also sent by Kevin.
JapanHDVideo пишет: Ah, cool. Thank you so much. I'm gonna be putting more up as soon as I can.
JapanHDVideo пишет: Thank you Sir.
Lou Flemming пишет: looks like everyone loves the lipton peach iced tea ^^
JapanHDVideo пишет: Thanks
SakanaJin пишет: Maybe that's why it's on offer for 88円 at the supermarket! I could drink this stuff through Winter no problem!
wo te пишет: "REAL" JAPANESE FOOD?!?
JapanHDVideo пишет: Thank you for the comment young lady. It was really good, and yes I will send it to you right away. (not) :D hahaha You'll Need: 2 tbsp. sesame seed 2 tbsp. slivered almonds 1/2 head cabbage, thinly -sliced 2 green onions with tops, -chopped 1 pkg. ramen noodles, broken -and uncooked 1 chicken breast, boiled and -chopped
Dressing: 1/2 cup vegetable oil 3 Tbsp. vinegar 2 Tbsp. sugar 1 tsp. salt 1/2 tsp. pepper Mix all ingredients together and pour over salad mixture; toss lightly. Chill overnight Procedures : Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients.
Learn how to make classic karaage, delicious garlicky Japanese-style chicken nuggets. Easy to prepare and perfect for a quick weeknight supper on this Emmymade How-to on Emmymade in Japan. New videos every Monday, Thursday, and Saturday!
5 chicken thigh, cut into 1" pieces 1 t. ginger juice 2 cloves garlic, minced 2 1/1 t. soy sauce 1/2 t. sugar 1/8 t. black pepper 1/4 t. white pepper 3-4 T. corn starch (potato or rice flour can be substituted)
oil to fry
Mix chicken and marinade ingredients for at least 30 min. up to 4 hours. Add starch to chicken before frying. Mix & coat chicken pieces well. Add more starch if necessary. Shallow fry until golden. Drain on a rack and then paper towels before serving. Serve with wasabi mayo and lemon wedges. Serves 3-4
Brighter Now music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. If you're reading this you've got a lovely smile. Comment "Lemonhead" below. :)
You'll Need: 3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strips 1/3 c cooking oil 4 c fresh bean sprouts 1 sm cucumber 1/3 c thinly sliced radishes 3 tb sliced green onions Toasted sesame seeds Finely chopped red sweet -pepper Hot cooked spaghetti or -linguine; optional AMAZU SAUCE 1/4 c soy sauce 1/4 c sugar 1/4 c rice or white vinegar 1 tb toasted sesame oil Procedures : Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In a large skillet, hear oil over medium-high heat. Add chicken, half at a time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts in a large amount of boiling water for 3 minutes; drain. Use a vegetable peeler to slice cucumber into long thin strips. Toss together bean sprouts, cucumber, radishes, and green onions; arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red pepper. Serve over cooked pasta, if desired
Difficulty: Easy Time: 30min Number of servings: 6
Ingredients: 1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well. 250g (8.8oz.) meat *chicken, pork, beef, etc... 2 medium (400g=14.1oz.) onions 1&1/2 medium (225g=7.9oz.) potatoes 1/2 medium (100g=3.5oz.) carrot 850ml water 1 tbsp. cooking oil or butter 6 servings cooked rice
Directions: 1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces. 2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink. 3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes. 4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well. 5. Then put on the heat and simmer for about 10 minutes until it thickens. 6. Serve curry on a hot bed of rice.
*for best results, don't use a lid while cooking. *curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended. *if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
Procedures : Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above.
Directions: Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with ric
Japanese Miso Soup - how to make vegan soup. Everything from vegetables and taste very good. This is real Japanese cooking and authentic way of making miso soup by Yuri. Her website have more details and ingredients ideas of miso soup and how to make Dashi from Konbu (seaweeds, kelp) or fish.
You'll Need: 2 ts vegetable oil 1 lb pressed tofu*; cubed 2 lg potatoes; peeled and cubed 2 carrots; cubed 1 c sliced daikon radish 1 onion; diced 1/2 c mirin 1/4 c miso* 1 tb sugar Procedures : In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir in the potatoes, carrots, daikon and onion; return to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. In a small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture.
3 lb pork shoulder roast 1 tb cooking oil 1 3/4 c water 6 green onions, cut in 1 -pieces 3/4 c sake or dry white wine 1/3 c light soy sauce 3 tb grated gingerroot 1 hot cooked rice
Procedures : Trim excess fat from pork. Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Quickly brown the meat on all sides in the hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling. Reduce heat. Simmer, covered until the meat is tender (may be around 2 1/4 hours). Strain the juices and skim off fat. Serve juices with sliced meat over hot cooked ric
Japanese restaurant salad dressing needs to be prepared in a very particular way for maximum authenticity. Find out how to make Japanese restaurant salad dressing with help from a resident chef in this free video clip.
Expert: Doreen Fang Bio: Doreen Fang was a finalist on The Next Food Network Star. Filmmaker: Ross Munteanu
Series Description: It doesn't take a lot of work to bring a variety of different tastes and styles into your kitchen. Spice up your life with a number of delicious tastes and recipes with help from a resident chef in this free video series.
Комментарии:
jc4jax пишет: I thought ginger was involved in this dressing?
rexus Strong пишет: what lettuce etc did you use!?
Jenson Jose пишет: if u could show us wt u did there :/ couldnt see the bowl :P
jc4jax пишет: I thought ginger was involved in this dressing?
rexus Strong пишет: what lettuce etc did you use!?
Jenson Jose пишет: if u could show us wt u did there :/ couldnt see the bowl :P You'll Need:
3/4 cup red miso 3 tb sugar 3 tb mirin (japanese rice wine) 2 tb hot water 2 ts light soy sauce 1/4 teaspoon sesame oil 1 tb toasted sesame seeds 1/2 head iceberg lettuce, -torn 1 ea carrot, thinly sliced
Procedures : In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots
JAPAN POTSTICKERS GYOZA...ORIGINAL HANDMADE COLLAGEN
Описание:
DELICIOUS HEALTHY FOOD POTSTICKERS FROM JAPAN
You'll Need: 4 leaves Chinese cabbage, -minced (up; to 5) 1 bn nira, minced 2 lg green onions, minced 2 cloves garlic, minced 1 sm piece ginger, grated 2 ts salt 1 ts white pepper 1 ds japanese soy sauce 1 tb sesame oil 1 tb peanut oil 1 lb ground pork 4 minced shittake mushrooms -(up to 5) 1 gyoza skins
Procedures : Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil
How to make the yolk marinated with soy sauce (japanese food) 黄身の醤油漬け
Описание:
How to make the yolk marinated with soy sauce. Japan carry out thorough hygiene management., dishes made with raw eggs can be. It is a very delicious taste of soak into soy sauce. Rice goes well with the yolk marinated with soy sauce.
Agnes Agneau пишет: If they aren't pasteurized and you wouldn't eat them raw, not sure if you'd want to risk it. The soy does cure the eggs a bit, however, as it is very salty.
Michael Nguyen пишет: Tamago kake gohan... they use the whole egg, no sake and eat them right away
dolesjak пишет: Barf-O-Rama
MrStrykerprime пишет: is sake a type of oil or alcoholic beverage
Snaz Silver пишет: Congratulations on 100 videos
kumanokomembers пишет: Yes, you can.
dc2010ist пишет: If you use soysaude and merin to marinate I guess all smell should be gone
sooooooooDark пишет: i think yes if those were fresh eggs and if they were put into the fridge after the filming salt and alcohol r good at killing bacteria tho im not sure if i still would eat it probably smelling on it if its still good would be good :p
dp slock пишет: I heard that eggs in Japan have much less fishy smell than eggs produced in other countries. That's they can eat them raw very easily. It's more delicious and less smell.
and the eggs shell are in alomost white color which is different from eggs in Thailand Australia and Austria. Dont know about the rest of the world.
Van Hellsing пишет: Um I have a question. I live in Europe, so my eggs aren't so fresh o.o Can I still make this, or is there a chance for me to catch Salmonella?
IceLysis пишет: it's been refrigerated, she's said so in the comments :)
shhdontlook пишет: They said they kept it in the fridge, plus there's alcohol, so I'm guessing it's as safe as raw eggs will ever be.
kumanokomembers пишет: Thank you !
megnoman пишет: This is one of those things i wont eat from japan xD
nyobunyo5132 пишет: こういう食べ方初めて見ました(笑)
kumanokomembers пишет: Thank you !
Alex Zedd пишет: i think it's safe since the sodium in the soy sauce and alcohol in the sake have killed most of the bacteria and germs.
AngryAdobo пишет: sweet sake.. mirin?
kumanokomembers пишет: 最近流行ってるみたいです。 美味しいですよ！
TheMightyLu пишет: Japanese are really content with the simple things in life. Raw yoke dipped in soy sauce on plane rice... awww yea
Antonio Rizzo пишет: use some vinegar instead
Karissa Aprilia пишет: Is it safe to eat? I mean if the yolk has been left for 2 days? I's
Usagi Tsukino пишет: Sake is alcohol.
88Teenagedream пишет: (ﾉ＾▽＾)ﾉ～～～WOW AWESOME VIDEO ヽ(⌒‐⌒).゜ε(・ω・｀*)з゜ I'm always curious and interested to see what other people around the world eat (★･ω･)人(･ω･★)☆ ( ﾟ∀ﾟ)っ━☆・*
siusiu143 пишет: I wonder how it tastes
Pinkie Pie пишет: ya i would love 1 of those
TheSodaThief пишет: Dat salmonela...
Jinseo Lim пишет: Salt and Sake, it cures the food it is sitting in :D but would not keep it for longer than a few days, possible it could last longer but not sure
ShowToddSomeLove пишет: oh hay salmonella
Andy Hannam пишет: Japanese bachelor chow?
Mercaderp PYAH пишет: idiot
Charestria пишет: wow.. thats looks so delicious :)
Daughter N Dad пишет: 0:00 Ahh this is going to take 5 mins \r *6 Hourslater * okay it will take 6 hourse that is forever\r * 2 days * .....
jaychou123ful пишет: What are you gonna do with the egg whites?
Novandhira Darmatatya пишет: hey , is it ok if just use soy sauce ? :/ 'cause i don't like if sake in my dish
InaFaye пишет: If you make this, look for pasteurized eggs. They'll cost more, but they'll be safer; otherwise, see if you have any local chicken farms or anyone nearby who sells fresh eggs. Fresh eggs always taste better than store-bought.
Strawberrypocky911 пишет: What is it with the Japanese and their fetish with eggs? :P
GameScoreOne пишет: sarcastic
Slalangoz пишет: WHAT ABOUT THE RICE DOE!
THEWORLD116 пишет: what type of egg you use?
MsLansones пишет: Do you keep it refrigerated while it's marinating?
Kirsten Mann пишет: do you keep it in the refrigerator?
Jonggi Pratama Panjaitan пишет: japan has everything, even yolk seperator
kumanokomembers пишет: Yes！ keep it refrigerated
M. Hamza пишет: yes!
Prince Esther пишет: nope fresh egg .. if the yolk is left there for 2 days it will get contaminated by bacterias ...
kumanokomembers пишет: I eat baked egg white only.
VivBeyer1111 пишет: H0w interesting and enj0yable t0 watch!! Amazing!
Lelouch Vi Britannia пишет: not sure if sarcastic (60%) or actually dumb -_- (40%)
Chezyret Arensie пишет: silver spoon bitches :3
NoGirlsOnTheInternet пишет: They marinated those eggs to perf-egg-tion!
KingKongan089 пишет: Me dio hambre al ver este vídeo :I, una pregunta no se puede sustituir el sake por alguna otra cosa?
Alexandra Santos пишет: 2:59 looks a little like a fried egg with bumpy egg whites
boldyboldyify пишет: Do you leave it in the fridge to marinate?
Imani Ayala пишет: The rice looks good but the egg is different is it good
Mohammed Algarny пишет: Im starving
wbdjw пишет: 뭐야저게ㅋㅋㅋㅋ
smartwater S пишет: I was tense too.....
Agnes Agneau пишет: If they aren't pasteurized and you wouldn't eat them raw, not sure if you'd want to risk it. The soy does cure the eggs a bit, however, as it is very salty.
Michael Nguyen пишет: Tamago kake gohan... they use the whole egg, no sake and eat them right away
dolesjak пишет: Barf-O-Rama
MrStrykerprime пишет: is sake a type of oil or alcoholic beverage
Snaz Silver пишет: Congratulations on 100 videos
kumanokomembers пишет: Yes, you can.
dc2010ist пишет: If you use soysaude and merin to marinate I guess all smell should be gone
sooooooooDark пишет: i think yes if those were fresh eggs and if they were put into the fridge after the filming salt and alcohol r good at killing bacteria tho im not sure if i still would eat it probably smelling on it if its still good would be good :p
dp slock пишет: I heard that eggs in Japan have much less fishy smell than eggs produced in other countries. That's they can eat them raw very easily. It's more delicious and less smell.
and the eggs shell are in alomost white color which is different from eggs in Thailand Australia and Austria. Dont know about the rest of the world.
Van Hellsing пишет: Um I have a question. I live in Europe, so my eggs aren't so fresh o.o Can I still make this, or is there a chance for me to catch Salmonella?
IceLysis пишет: it's been refrigerated, she's said so in the comments :)
shhdontlook пишет: They said they kept it in the fridge, plus there's alcohol, so I'm guessing it's as safe as raw eggs will ever be.
kumanokomembers пишет: Thank you !
megnoman пишет: This is one of those things i wont eat from japan xD
nyobunyo5132 пишет: こういう食べ方初めて見ました(笑)
kumanokomembers пишет: Thank you !
Alex Zedd пишет: i think it's safe since the sodium in the soy sauce and alcohol in the sake have killed most of the bacteria and germs.
AngryAdobo пишет: sweet sake.. mirin?
kumanokomembers пишет: 最近流行ってるみたいです。 美味しいですよ！
TheMightyLu пишет: Japanese are really content with the simple things in life. Raw yoke dipped in soy sauce on plane rice... awww yea
Antonio Rizzo пишет: use some vinegar instead
Karissa Aprilia пишет: Is it safe to eat? I mean if the yolk has been left for 2 days? I's
Usagi Tsukino пишет: Sake is alcohol.
88Teenagedream пишет: (ﾉ＾▽＾)ﾉ～～～WOW AWESOME VIDEO ヽ(⌒‐⌒).゜ε(・ω・｀*)з゜ I'm always curious and interested to see what other people around the world eat (★･ω･)人(･ω･★)☆ ( ﾟ∀ﾟ)っ━☆・*
siusiu143 пишет: I wonder how it tastes
Pinkie Pie пишет: ya i would love 1 of those
TheSodaThief пишет: Dat salmonela...
Jinseo Lim пишет: Salt and Sake, it cures the food it is sitting in :D but would not keep it for longer than a few days, possible it could last longer but not sure
ShowToddSomeLove пишет: oh hay salmonella
Andy Hannam пишет: Japanese bachelor chow?
Mercaderp PYAH пишет: idiot
Charestria пишет: wow.. thats looks so delicious :)
Daughter N Dad пишет: 0:00 Ahh this is going to take 5 mins \r *6 Hourslater * okay it will take 6 hourse that is forever\r * 2 days * .....
jaychou123ful пишет: What are you gonna do with the egg whites?
Novandhira Darmatatya пишет: hey , is it ok if just use soy sauce ? :/ 'cause i don't like if sake in my dish
InaFaye пишет: If you make this, look for pasteurized eggs. They'll cost more, but they'll be safer; otherwise, see if you have any local chicken farms or anyone nearby who sells fresh eggs. Fresh eggs always taste better than store-bought.
Strawberrypocky911 пишет: What is it with the Japanese and their fetish with eggs? :P
GameScoreOne пишет: sarcastic
Slalangoz пишет: WHAT ABOUT THE RICE DOE!
THEWORLD116 пишет: what type of egg you use?
MsLansones пишет: Do you keep it refrigerated while it's marinating? You'll Need: 1/3 c soy sauce 3 tb sugar 1 tb corn starch
Procedures : I use this in stir fry recipes or marinating chicken. I also love to make this, sometimes adding some water because it's kinda strong, and I add cashews and chicken. Wonderful over rice.
