2014.11.11
** these days I go with 1:0.85 for normal rice, need to minus another 120ml water for vinegar for three cups of rice

2014.07.19

For two cups of rice. Usually I do 1:1 for rice and water to make the hardness that darling prefers. For sushi rice, 2 cups of rice: 40cc mirin + 1 cup and 80cc water, rest 80cc vinegar for later. (I thought it would not be enough and it turns out quite hard, try more water next time). Add mirin water to rice, and small piece of 昆布, a tsp of salt to rice cooker. When rice is nearly cooked, mix 80cc vinegar and two tsp of sugar, because 玉姫 vinegar is quite sweet and mild, only put two tsp sugar. Heat with low fire until fully melted, add to rice when it is cooked, and mixed well with fan cooling down. Serve with tasty seaweed, fish, and soy sauce.

might try more water and less vinegar next time.

2014.08.04 鮭アボカド
Bake salted salmon and break into small pieces, doesn’t have to be super small. Cut avocado to big cubes, add wasabi and soy sauce, smell like cheap tuna. When 寿司飯 cool down a bit, add salmon and a bit of roasted sesame, topping with avocado.

2014.02.06
Ingredients: 柚子皮・唐辛子 (red and green, very small ones), ratio around 10:1, not sure, need to taste to see -.-

Wash well before head, wipe water off with paper towel. Zest the yuzu skin only (save lots of time when blending), we had 50-60 this time. White part will make it bitter, don’t want that. Cut chillies to small pieces, blend well with yuzu zest.

* It ends up bitter somehow, not sure whether it was because we zest it first.

Pantry skin taste better than Life skin, flour makes taste quite different, even handmade skin with Japanese flour are whiter and more chewy than Chinese ones. The machine made skin are very thin and quite chewy, if cook too much at once, they would blow up like balloons and stick together.

2014.02.02 (prepare fillings)
Filling – 500g バラ豚ブローグ・200gもも豚肉・200g若鶏 chicken mince
half Chinese cabbage, few pieces of cabbage, one block of ginger (darling loves ginger in fillings), salt, sesame oil, soy sauce a bit, しそ (optional for Japanese preference)
Steam Chinese cabbage first and cut to small, squeeze out water.
* Too much meat and not enough vegetable. Cabbage didn’t get boiled beforehead, sa bit hard after cooked.
* Need more salt for flavor, but filling get tastier the next day.

2014.02.03 (cook)
Skin – 250g – 300g flour makes 3 x 20 dumpling, roughly 3 big plates. Should make it harder so it turns more chewy, and add a bit of salt at the beginning.

Pan fry – Telflon pan is easy to kook. But still need a little bit of oil, add dumpling before it gets too hot, cook for a bit, and add water (1 cup of water + 1 spoon of flour), enough for 60 pieces, add top with sesame oil at the end.

Tomato Onion – Onion, garlic, tomato can, salt, pepper
Thin slice onion into pan, coat with olive oil, add some salt so it get softer quicker. Panfry until golden brown, thin slice garlic and add in, low fire for a long time. Add tomato can, and some catchup maybe, and salt and pepper. Simmer for a long time until it’s ready. Serve with any pasta.

蒸し野菜 – Probably only in winter when ねぎ is very good. “Boil” ねぎ and 人参 carrot in pot with 豆腐 in small pot, and simmer without water. ねぎ is very juicy and sweet, so would make lots of juice after. Serve with sea salt and ポン酢 ponzu.

蒸し野菜 – Zucchini, carrot, かぶ, ピーマン, 里芋, じゃがいも, 玉ねぎ, 紅芯大根. All steam on fire first and leave in small pot with 昆布 underneath on small fire. Serve with sea salt.

こんにゃく Konnyaku (350g/320JPY)we get from Vege庵おうみ is hand made, and taste totally different from supermarket packed ones 😉

こんにゃく・にんじん・ピーマン

1. Break Konnyaku into small pieces by hand, boil Konnyaku in salt water until boiled, then soak in cold water. Cut carrot and capsaicin, in general, should keep Konnyaku, carrot and capsaicin similar size, all big or all small.

2. Prepare pan with sesame oil, pan fry Konnyaku with small chillies to take water out from Konnuaku. Add carrot, and water that is enough to cover. Add 1 bag of だし, mirin quite a bit, quite a bit of sugar, soy sauce briefly go around, salt a little bit maybe? to boil and simmer until cooked. Add capsaicin a few minutes before ready since it gets soft easily.

Soak 高野豆腐 in warm water, then cut into 6 pieces
だし:　だし、lots of sugar, little bit of mirin and sake, and few drops of soy sauce.
Add 高野豆腐 to だし and boil for little bit until flavored.

大根・黄金あげ
だし: Water, だし, soy sauce, mirin, sake, sugar, salt, chillies (optional)
*黄金あげ we don’t usually get it overseas, it is a little bit thicker than the usual fried tofu we get, with little bit of tofu still left in the middle, use more in japan for 煮物 and noodle soup.
Same だし could be used for 白菜・黄金あげ, なすび

白菜・黄金あげ
1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp salt and sugar, add 1 handful 揚げ豆腐 to make flavor, don’t need to add water since chinese cabbage is very watery.
Cut chinese cabbage and だし, leave on small fire until soft.
Add little bit salt and sugar if needed.

なすび – small ones cut to half, than into two/three blocks, make a few cuts on the skin so the flavor get absorbed easily.

I like the name of Steamed Egg Custard, sound very sweet =)

This is just a notes from my diary, not a precise recipe, and it’s quite vegetarian since no prawn or crab was added.
Add mirin and a little bit sake, still taste like mirin, add good and a bit strong だし so it taste good even egg is not that good, and some ゆず yuzu for flavor.
Mix egg well, and filter until smooth, add to above だし and take any bubbles out. Distribute into small bowls, wrap it and simmer for 30-40min.
*bowls can not touch the side of pot, so it doesn’t get heated too much on the side and fail eventually.
Decorate with ゆず yuzu and 水菜 mizuna pieces.