Food Trip Friday--Gyudon (Beef Bowl)

Gyudon with Potato Salad and Mugicha ( roasted barley tea) for lunch

Another Japanese dish in a donburi style called Gyudon, served with a bowl of rice and topped with beef and onion. I usually cook them during lunch at home coz it's very easy, quick to prepare and it cooks up so fast. Japanese loves to add raw eggs to their gyudon but I love mine just the way it is and lots of beni shonga ( red ginger ) for topping. It adds a punch to the flavor. If you don'tlike to add raw eggs to your gyudon, you can use poached egg for topping if you like. Today, I'm gonna share my simple gyudon recipe for you to try at home, too^_^

Gyudon ( Beef Bowl )

Ingredients:( good for 4 people )

Beef-- thinly sliced, 240g
Ito Konyaku( shirataki noodles )--160g
Onion--1 pc

A:

Dashi soup--200 ml ( 200ml water + 1 tablespoon of dashi powder)

Sugar--2 tablespoon

Soysauce--4 tablespoon

Mirin--2 tablespoon

Preparation:
1: Boil shirataki noodles ( if you don't have in hand, it's okay ), set aside.

2: Cut onion thinly

3: Put A into pan and put to a boil then add #1 and #2, simmer for a few minutes in a medium heat then add beef. Simmer for a few minutes more in a low heat until done.

4: Serve hot plain rice into a bowl individually and put the beef toppings over the rice add some boiled green peas, add beni shonga on top and you're done.

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Food Trip Friday--- Kinchaku ( Egg Stuffed In Fried Tofu Pouch )

During our stay at my PIL's home last weekend, we harvested summer veggies at their farm together with my kids and by the time we have to leave and be home at the apartment, Okibachan ( Great Grandmother ) gave us a plentiful veggies fresh from her garden like of these pumpkins. I love serving hot or cold pumpkin soup for my family and some other pumpkin dishes and this time I made a meatless pumpkin dish for them--so healthy, easy to make and of course ' magaan sa bulsa ' ^_^

---Pumpkins were cut into one bite pieces, eggs were stuffed inside the aburage ( fried tofu skin, cut into halves, one egg per pouch) and tied off with a toothpick and was set in a mild brine of dashi then simmer until the pumpkins are half cooked-------Take off the toothpick, cut egg pouches into halves, arrange platter and top boiled green beans---
---Kinchaku, Egg Stuffed in Fried Tofu Pouch---

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Food Trip Friday---Agedashi Tofu

---Agedashi Tofu---

I' m a fan of tofu ( bean curd ) and my family loves anything with tofu! It's a traditional japanese food and another comfort food of my family. My style of making agedashi dofu is using a momen tofu ( firm bean curd ) while others use kinugoshi tofu ( silken bean curd ) and is deep fried and served with sauce. I love my tofu dishes to be cooked that way ^_^ Now, I'm gonna share my recipe of making agedashi tofu or agedashi dofu ( Japanese Deep Fried Tofu ) for you to try---eating tofu is cheap and healthy. You can find some of the ingredients again on your favorite asian markets.

Ingredients: ( good for 4 persons )
Momen Tofu-- 2 blocks
Katakuriko or Cornstarch
Oil for deep frying
Daikon ( white radish ) ---grated

Option:
Grated ginger
Eggplant

Sauce:
Mirin--2 tablespoon
Soysauce--2 tablespoon
Dashi stock-- 1/2 tablespoon of powdered dashi no motto plus 1 cup of water
Sugar-- 1 tablespoon

Directions of making Agedashi Tofu:

In preparing the sauce, put all in sauce ingredients in a small sauce pan, turn the heat and simmer until done then set aside. Cut tofu into squares like the photo above or you can cut them into smaller cubes ( if you like) , drain excess water and blot with paper towel. You don't want your tofu to spatter when you deep fried them right? Be careful and make sure that it has no moisture. Coat your tofu lightly with potato starch or cornstarch and deep fried them ( 170 to 180 degree C ) until golden and repeat for another batch and drain excess oil and or use paper towel and set aside. You can also deep fry an eggplant ( like of what I did ) sweet potato, pumpkin ( just cut the veggies thinly ) for added volume. Arrange bowl and put the deep fried tofu and veggies ( if you have ) and pour over the sauce and top with a mound of grated daikon and a bit of grated ginger ( if you like ). Serve with plain rice, soup and veggie salad and you're done with an easy and light to the budget dinner! ^_^

An entry for Food Trip Friday. Chibugan na!!\(^0^)/

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Food Trip Friday--Wafu Hamburger Steak

---Wafu Hamburger Steak---

It's time for me to share another comfort food of my family and it's called Wafu Hamburger Steak---Japanese style hamburger steak has daikon oroshi instead of the common gravy then the sauce and the herb used is japanesey. You can find some of the ingredients at your favorite Asian store.

Ingredients: ( good for 4 persons )
Ground Beef and Ground Pork-- 400 grams
Vegetable/ cooking oil-- 1 and 1/2 teaspoon
Onion--- finely chopped, 1/2 piece ( big )
Daikon ( white radish )---(1/4) grated, drain excess water
Ao Shiso leaves ( japanese herb )---4pcs
Shimeji mushroom---1 pack

A:
Bread Crumbs--- 1 cup
Egg--- 1 pc
Milk-- 1/4 cup

B:
Nutmeg-- 1 teaspoon
Salt-- 1/3 teaspoon
Pepper-- a few

C: Mix the sauce in a separate bowl
Water---200ml
Sugar---1 tablespoon
Soysauce---3 tablespoon
Mirin ( japanese sweet rice wine )--- 3 tablespoon
Katakuriko ( potato starch )---1/2 tablespoon

Directions:
1: Heat the oil in a large skillet over medium heat, fry the onion until brown. Set aside to warm.
2: In a large bowl, mix together with the ground meat and B until the meat turns out into 'whitish' then add #1 and A and mix thoroughly.
3: Spread some oil to your hands ( can be messy and sticky if you don' t ) divide the meat into four and form into patties and flatten the center.
4: Heat the oil in a large skillet over medium heat, fry the patties until brown then add water till the height of the patties for steaming and cover.
5: When water is almost gone, add shimeji mushroom, C and simmer. Gradually mix the sauce over the patties until sauce thickens turning heat to low. Taste.
6: Arrage platter, bed your hamburger steak with ao shiso leaves on top with grated daikon over it and then add the sauce. Serve with plain rice, soup and veggie salad and you're done!^_^
---Wafu Hamburger Steak for dinner plus veggie salad ( photo not included )---


An entry for Food Trip Friday. Chibugan na!!\(^0^)/

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Food Trip Friday--- Chicken Teriyaki Baguette

---Chicken Teriyaki Baguette---
I made my baguette with a twist for breakfast! We had some chicken teriyaki leftovers during dinner last night and decided to re-make some LO's. Sliced baguette (purchased) into halves lengthwise, spreaded some butter over my baguette, topped in chicken teriyaki leftover then add mozzarella mix cheese ( teriyaki chicken and cheese is perfect match!)then put them to oven toaster and wait till the cheese melts. Put in platter then sprinkled some nori ( thinly sliced dried seaweeds ) and I'm done! Easy peasy re-make leftover japanesey breakfast! ^_^
---My breakfast with a cup of cafe au lait. Love the happy cup given by Bambie!---

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Food Trip Friday--Ebi Fry ( Deep Fried Breaded Prawn)

---Ebi Fry---



While my brother pampered my hungry stomach full of pinoy foods during our vacation in the Philippines, I thought of doing the works in the kitchen even for just one day lol! Maybe they won't let us stay there anymore in the next few years for a visit lol! My brother and I went to the public market or the so-called tiangge ( palengke )where we bought 2 kilos bigger prawns

for the Ebi Fry for dinner, the others are for grilling and gambas for our pulutan during the night. Some Ebi Fry lovers puts sauces on them but a simple homemade tartar sauce can also be perfect accompaniment to shrimps or seafoods. Just boil some eggs, peel the boiled eggs, chop the boiled egg and put them in a bowl, add mayonaise then salt and peper to taste. You can add parsley on top if you want to. I only made on what's in the kitchen for the simplier tartar sauce.

You may add pickles and onions for the tartar sauce if you want more. Enjoy!

---you can also "double dip" some eggs and panko to "double the size" of the prawn. after the 1st dipping of flour, egg then panko, dip again the breaded shrimp to egg and panko---

---fresh from the wet market (tiangge)--





Ebi Fry Ingredients:



15 Large Shrimps

1 cup Panko ( japanese bread crumbs )

1/2 cup Flour

2 Eggs

Oil for deep frying



How To Make The Ebi Fry:



1: Peel the shrimp and make a incisions on the stomach side so that it stays straight

2: Put flour on shrimp lighty

3: Dip the shrimp in beaten egg

4: Cover the shrimp with panko

5: Deep fry shrimps in a 170 degree C until brown

6: Drain and set aside

7: Arrange platter and serve while still hot.

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Food Trip Friday---Christmas Festives

I love preparing foods for events like Christmas and treat my family like we're eating in a restaurant although we're celebrating Christmas Day at home! Roasted Chicken as the main, baby leaf veggies topped with roasted beef for the salad(binili ko lang ang beef), some appetizers and of course, how can I forget a sparkling wine for toasting ( for me and hubby ) while sharing a great dinner. Christmas in Japan ain't complete without a cake at the table and I thought that they're too stuffed for dessert but still had some room to fill the milky crepe and layered by the richness of mascarpone cheese and was luscious!
Simple Hors d' oeuvre--Terinu (salami&cheese),mashed potato wrapped with ham(mash boiled potato, add boiled egg and cucumber(thinly sliced), mix with mayonaise, add salt and pepper to taste then wrap with ham and arrange platter
Rice topped with Prosciutto--mix cooked rice(in a bowl)with ham(cut in small pieces), zasai ( chinese pickles ), some sesame seeds and mix, top in raw prosciutto and sprinkle ground black pepper

Roasted Chicken--dust chicken legs with salt and pepper, marinate for one day with marmalade, soysauce, sake or white wine. Put chicken in a 200 deg C pre-heated oven for 25-30 minutes until done. Arrange platter, garnish with bed of veggies
Christmas Cake from Re Mercier-- it was ordered on-line and shipped to us before Christmas complete with cocoa powder for garnishing,freezed blueberries and raspberries, Christmas candles and decors plus my order a Silhoutte Glass candle holder for a romantic effect.
Tiramille De NoelMilky crepe folded with creamy and rich Tiramisu (an Italian dessert)

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