Agedashi Tofu Recipe

Agedashi Tofu is one of the most common dish served in all Japanese Restaurants. We seldom order them because I'm not really a tofu fan and I only consume some type of tofu. Time for me to try making some at home! Here is our successful recipe.

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Serving for 2 or 4

Tofu Ingredients
1 block Silken Tofu / Soft Tofu
4 tablespoons Potato Starch / Corn Starch
Vegetable Oil (enough to submerge for deep frying)

1. Remove Silken Tofu from package and drain the Silken Tofu by wrapping tofu with 2-3 layers of paper towels then sandwich it with 2 plates to squeeze the liquid out. Leave it for approximately 15 minutes.
2. Remove Silken Tofu from paper towels and cut into 4 pieces.
3. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
4. Coat the Silken Tofu with Potato Starch / Corn Starch and deep fry until they turn light brown and crispy.
5. Remove the tofu and drain excess oil on a plate lined with paper towels.
6. Drain on paper towel–lined rack.

Sauce Ingredients
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Topping
2 teaspoons of chopped Green Onion / Scallion (Optional for color)
4 tablespoons of Dried Bonito Flakes (Optional)

To serve: Place the tofu in a serving bowl. Pour the sauce on the tofu. Garnish with the Toppings.

Some Extra Tips Below:
- Coat the Silken Tofu only before dropping it into the hot oil. This is to ensure there is just a layer of Potato Starch / Corn Starch.


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Japanese Tempura Corn Recipe

It's been a while since I cook up a Japanese meal at home. Eaten this Japanese Tempura Corn at one of the restaurant which cost us around $7 for an appetizer serving of less then 1 corn. Been telling myself to try to replicate the dish as my Japanese meal side dish. Here it is! Our successful Japanese Tempura Corn here to share with all our friends & followers.

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Serving for 3 to 4

Tempura Corn Ingredients
105g All Purpose Flour
35g Cornstarch
0.25 teaspoon Baking Soda
1 Egg
250ml Ice Water
2 Raw Corn (remove the Kernels from the cob)
Vegetable Oil (enough to submerge for deep frying)

1. In large bowl, whisk together flour, cornstarch, baking soda, egg and 125ml Ice Water.
2. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter.
3. Stir in corn. Place bowl in second bowl filled with more ice water. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
4. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
5. Gently drop batter 1 tablespoon at a time into hot oil, the batter will sink slightly then rise to surface.
6. Deep-fry until golden brown, about 3 minutes, flip the corn tempura to cook evenly.
7. Drain on paper towel–lined rack.

Dipping Sauce
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Some Extra Tips Below:
- To remove Kernels from the cob. use your dry thumb push it at one direction. If it's stubborn give it a tug to the left then to the right it'll come off. Reason to keep the Kernel as whole instead of cutting them off the cob is to keep the Tempura Corn juicy after it is deep fried.
- If you have Store Bought Tempura Sauce you may use them instead of making the Dipping Sauce.


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Japanese Chashu a.k.a. Marinated Braised Pork Belly for Ramen

Tonkotsu ramen served with japanese chashu and ajitsuke tamago is one of our favourite Japanese food. We manage to find instant ramen available on the supermarket shelves couldn't resist but to try them out! With it sitting in our drawer, we decided we go all out and try to make our own chashu. We did some research on a few recipes available online and here is our recipe.



Ingredients
1kg rolled Pork Belly
125ml Soy Sauce
250ml Sake
250ml Mirin
250ml Water
6 teaspoons of Sugar
6 2" long Scallion
6 cloves of Garlic
2" knob of roughly sliced Ginger
6 halved Shallots

If you have bought Pork Belly not is not rolled yet, lay it skin side down and roll up and tightly secure the roll with roasting string.

Pre-heat over at 135°C. Combine and mix Soy Sauce, Sake, Mirin, Water, Sugar. Place in the rolled Pork Belly and scatter Scallion, Garlic, Ginger, Shallots around the rolled Pork Belly.


Cover with alluminium foil but leave a slight gap at one corner.


Transfer to oven to cook for 3 to 4 hours. Turning it every 30 to 45 mins.


How to know if your Chashu is done? Test it with a cake tester or a thin knife it should be easily insert.

Remove the Pork Belly and let it cool. When it's slightly cool to handle pre-slice the Chashu and let it completely cool before storing.
If consuming within 1-2days, store in a airtight container and put it in the fridge.
If comsuming within less then a month, store consumable portions in zip lock bags and put it in the freezer.


Before Consuming, drizzle some left over stored chashu sauce then blowtorch both sides, place the desire slices of chashu on top of the hot ramen that is prepared and immediately serve.

Or, you can warm up some leftover stored chashy sauce and pan fry them to give some caramelization of the sause to the chashu.

Enjoy~!!!

Lesson Learnt: Choose your Pork Belly wisely, the best pork belly we tried is Australian Pork which was used in our previous experimental trial. We do prefer skinless Pork Belly.

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Tamagoyaki Step by Step Guide Recipe

Deary and me on and off will order Tamago when we are in a Japanese restaurant. Looking at the layers of eggs leaves me wondering if one day I could ever make this. This is my second try as I was unhappy with my 1st attempt due to the brown bits and white egg whites appearing in the layers... Now it's perfectly beautiful!

Hope you enjoy this tamagoyaki recipe.......


Ingredients
4 Eggs
1 tablespoon Sugar
1 teaspoon Mirin
0.5 teaspoon Shoyu
Cooking Oil

Rectangle Pan required..

Tools required.. Used a folded kitchen towel to soak up the cooking oil.

Step by step
1. Gently mix the Eggs, Sugar, Mirin, Shoyu in a bowl.
2. Strain the egg mixture through a sieve twice.
3. Heat the pan over medium heat apply oil to the pan.
6. When the pan is ready, pour a thin layer of egg mixture in the pan.
7. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling from one side to the other using the wok spatula with the support of the chopstick.
8. Move the rolled omelette to the side where you started to roll, and apply oil to the pan. Pour the egg mixture to cover the bottom of the pan again.
9. When the new layer of egg has set and still soft on top, start rolling from one side to the other. Repeat until all the mixture finish.
10. Finally it's done. Roll from one side to the other move the rolled omelette to the side. Turn off the fire and let it stand for 5 secs to let the end cook a little more to seal off.
11. Remove from the pan and place the omelette on the bamboo mat and wrap it up.
12. Shape when it is still hot by giving it a squeeze till it is sushi shape like.
13. Slice the omelette into 1 cm thick slices.


Lessons Learnt:
- Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat.
- Strain at least two times so that it is smooth.

It's ready to be serve!


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Japanese Crabstick and Corn Salad Recipe

Ingredients
6 Crab Stick
2 Japanese Cucumber
4 tablespoons whole Kernel Corn
2 tablespoon of Tobiko or Ebiko
Japanese Mayonnaise

Step 1 Steam Crab Sticks and shred it into strips.
Step 2 Steam and cool whole Kernel Corn.
Step 3 Remove seeds of Japanese Cucumber, shred and soak it into cold water for 2 mins.
Step 4 Drain Japanese Cucumber and Corn.
Step 5 Place ingredients in individual serving bowl. First Japanese Cucumber. Second Crabsticks, Third Corn then top it with Tobiko/Ebiko.
Step 6 Drizzle Japanese Mayonnaise and serve.


This is a very good Japanese Meal Side dish.

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Japanese Set Meal Ideas

Some ideas to follow instead of brainstorming and planning what cook.

This list will grow upon every creation of our set meals. We'll include the dishes available and our recipes link too! Hope this will really help out our readers & follower.


Set 1

1. Butaniku Hara Shōyuni (Thinly Sliced Pork Belly Simmered in Japanese Sauce) - Click Here for the recipe link
2. Boiled Edamame (枝豆) - Click Here for the recipe link
3. Stir-Fry Sesame Mayonnaise Enoki Mushroom (Itame Gomamayonēzu Enoki Take) - Click Here for the recipe link
4. Chawanmushi with Angry Bird Fishcake, Prawns, and Shiitake Mushroom - Click Here for the recipe link
5. Okinawa Pork Belly Shiitake Mushroom Rice (Okinawa Butaniku Hara Kinoko Shītake Gohan) - Click Here for the recipe link
6. Miso Soup

Set 2

1. Gyūniku Nita Shōyuni (Thinly Sliced Beef Simmered in Japanese Sauce) - Recipe to be posted soon..
2. Tamago - Click Here for the recipe link
3. Miso Soup

Set 3

1. Pan fried Salmon Belly - Click Here for the recipe link
2. Agedashi Tofu - Recipe to be posted soon..
3. Tempura Corn - Click Here for the recipe link
4. Miso Soup

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Okinawa Pork Belly Shiitake Mushroom Rice (Okinawa Butaniku Hara Kinoko Shītake Gohan)

Ingredients
1 cup of Japanese Rice
enough water as advice by your Rice Cooker
80g of thinly sliced shabu-shabu Pork Belly
1 tablespoon of dry Wakame (Seaweed)
1 sliced Shiitake Mushroom
1 teaspoon of Black Sesame
1 tablespoon Sake
1 tablespoon Light Soy Sauce

Step 1 Wash the Japanese Rice and pour enough water as the measurement in your rice cooker.
Step 2 Put in the sliced shabu-shabu Pork Belly, dry Wakame, Shiitake Mushroom, and Black Sesame.
Step 3 Mix all the ingredients up until it is evenly distributed.
Step 4 Turn on your rice cooker to cook.
Step 5 When the rice cooker beeps, leave it for extra 10mins.
Step 6 Loosen the rice and mix them up and dish them in rice bowl or bento box.

Lovely rice that can stand alone.

Enjoy~

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Chawanmushi with Angry Bird Fishcake, Prawns, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
4 pieces of peeled Prawns
4 tablespoons of Filtered Water
2 Angry Bird Fishcake
1/2 sliced Shiitake Mushroom
Water for steaming


Pre-cook peeled Prawns
Step 1 Heat up a pan.
Step 2 Pour the Filtered Water and place the prawns in.
Step 3 Let it Simmer on both side until it turns slightly white.
Step 4 Remove from pan and set aside.


Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Prawns, Angry Bird Fish Cake & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove Chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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Stir-Fry Sesame Mayonnaise Enoki Mushroom (Itame Gomamayonēzu Enoki Take)

Ingredients
1 pack of fresh Enoki Mushroom
1 tablespoon of Japanese Mayonnaise
1 tablespoon of White Sesame

Step 1 Discard root of the Enoki Mushroom, rinse it then cut them into halves.
Step 2 Ground the White Sesame using a ponder and set aside.
Step 3 Heat a non-stick pan.
Step 4 Add in Mayonnaise and Enoki Mushroom and cook on medium heat for 10seconds.
Step 5 Turn the heat off then mix in the grounded White Sesame.
Step 6 Transfer onto a serving plate.

It's ready to be serve!



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Boiled / Stream Edamame (枝豆)

Ingredients
1 cup of frozen Edamame (brand we used is below)
Water to Steam
2 pinch of Salt


Step 1 Pour or the Edamame out to thaw for 30mins.
Step 2 Put the water in the steam to boil.
Step 3 Place the Edamame in and steam for 15mins. Or place in and boil it for approx 5 mins.
Step 4 Sprinkle the Salt and let it steam for another 15mins.
Step 5 Take it out and you may serve warm. Or blench it inside a ice water bath to serve it chilled.

Simple hand reach of a snack and a side Japanese dish to match with your Japanese meal.

Enjoy~

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