How To make White Beans, Hijiki, Rice, and Red Cabbage
4 cups dry white (navy) beans 1 oz hijiki sea vegetable 2 cups cooked rice 1 small red cabbage, diced small 2 tbs balsamic vinegar tamari sauce to taste
Cook beans until tender, add hijiki towards end of cooking process (so it won't fall apart), saute diced red cabbage in vinegar and water until tender. Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty good. It is good without the tamari, sort of sweet and vinegary.
How To make White Beans, Hijiki, Rice, and Red Cabbage's Videos
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How to make HOT POT (simple JAPANESE pork hot pot)
This is how to make hot pot recipe video. This recipe is super easy, all you need are 4 ingredients. Pork belly, Chinese cabbage, green onion and garlic. And the taste would be super yummy. Why don't you give it a try? I'm sure it's gonna warm you up from inside!!!
#porkbelly #greenonion #hotpot
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SUPER EASY GARLIC PORK LOIN:
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CHICKEN DRUMETTE soup:
HOW TO MAKE SIMMERED CHICKEN SKIN shorts:
SIMPLE PORK, CHINESE CABBAGE AND GREEN ONION HOT POT:
SUPER EASY KING OYSTER MUSHROOM:
CHICKEN THIGH STIR FRY with PERILLA LEAVES:
PLATING CHINESE PORK AND BELL PEPPER STIR FRY shorts:
CHINESE PORK AND BELL PEPPER STIR FRY:
ENOKI MUSHROOM MEAT ROLL:
Pad Kra Pao (Pad Gaprao) Japanese style:
HIJIKI SALAD:
GROUND MEAT with CABBAGE and KING OYSTER MUSHROOM stir fry:
STEAMED ASARI CLAMS with ASPARAGUS and GARLIC:
SIMMERED SARDINES:
Plating Shishamo smelt (shorts) :
STEAMED OYSTERS with GREEN ONION: BLACK COD with Green Onion and Ginger:
Shrimp in chili sauce is super yummy(shorts):
BANANA SMOOTHIE is my brekky (shorts):
KATSURAMUKI (shorts):
HOW TO CUT TOFU ON YOUR PALM(shorts):
EGG FRIED RICE:
HIYAYAKKO:
CARROT NAMUL:
CHICKEN BOWL Japanese Style:
CHICKEN TERIYAKI OIL FREE VERSION:
KABAYAKI SARDINE:
TSUKUNE wrapped with SHISO LEAVES:
SIMMERED RIGHT EYE FLOUNDER:
CHICKEN WINGS TERIYAKI:
CHINESE STYLE BELL PEPPER SIDE DISH:
SIMMERED CHICKEN DRUMETTE with WHITE RADISH:
SPINACH OHITASHI:
BURI DAIKON:
Panfried mackerel fillet :
NIRATAMA:
MIZUTAKI(a variation of Japanese hot pot):
CHOPPED HORSE MACKEREL: (Pork and miso soup) :
ZONI or OZONI one of the most popular Japanese new year dish:
CHICKEN SKIN SKEWERS:
CHICKEN TENDERLOIN SKEWERS:
HOME MADE YAKITORI:
SALT GRILLED PACIFIC SAURY:
Twice Cooked Pork Japanese version:
JAPANESE BELL PEPPER SIDE DISH:
Stir fried KOMATSUNA with Garlic and Red Pepper:
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SPICY BEAN SPROUT:
PORK BOWL:
GYUDON:
NINJIN SHIRISHIRI:
CHICKEN TERIYAKI:
TONTEKI:
SABA MISONI:
KOMATSUNA NIBITASHI:
OKONOMIYAKI:
KINPIRA GOBO:
PORK SHOGAYAKI:
OYAKODON:
KITSUNE UDON:
SIMMERED COD FILLET with DAIKON recipe
Plating Shishamo smelt (shorts) :
This is simmered cod fillet with daikon recipe. Both cod and daikon are popular ingredients here in Japan especially in winter. And I promise you they always tastes better when they're cooked together. This recipe is super easy and simple and the taste would be super yummy. Alright why don't you give it a try?
#codrecipe #daikonrecipe #simmer
COOK LIKE A JAPANESE instagram:
How to keep perilla leaves fresh in the fridge:
Mackerel in Tomato Sauce:
SUPER EASY GARLIC PORK LOIN:
SPICY BOK CHOY SIDE DISH:
CHICKEN DRUMETTE soup:
HOW TO MAKE SIMMERED CHICKEN SKIN shorts:
SIMPLE PORK, CHINESE CABBAGE AND GREEN ONION HOT POT:
SUPER EASY KING OYSTER MUSHROOM:
PLATING CHINESE PORK AND BELL PEPPER STIR FRY shorts:
CHINESE PORK AND BELL PEPPER STIR FRY:
ENOKI MUSHROOM MEAT ROLL:
Pad Kra Pao (Pad Gaprao) Japanese style:
HIJIKI SALAD:
GROUND MEAT with CABBAGE and KING OYSTER MUSHROOM stir fry:
STEAMED ASARI CLAMS with ASPARAGUS and GARLIC:
SIMMERED SARDINES:
Plating Shishamo smelt (shorts) :
HOW TO MAKE HOT POT:
STEAMED OYSTERS with GREEN ONION:
JAPCHAE:
SIMMERED CHICKEN DRUMETTE with STAR ANISE:
KOHAKU NAMASU:
SPICY PORK AND BOK CHOY:
Shrimp in chili sauce:
SIMMERED BLACK COD with Green Onion and Ginger:
Shrimp in chili sauce is super yummy(shorts):
BOK CHOY with Garlic and Oyster Sauce:
CHICKEN SKIN seasoned with Ponzu:
BANANA SMOOTHIE is my brekky (shorts):
KATSURAMUKI (shorts):
HOW TO CUT TOFU ON YOUR PALM(shorts):
EGG FRIED RICE:
HIYAYAKKO:
CARROT NAMUL:
CHICKEN BOWL Japanese Style:
CHICKEN TERIYAKI OIL FREE VERSION:
KABAYAKI SARDINE:
TSUKUNE wrapped with SHISO LEAVES:
SIMMERED RIGHT EYE FLOUNDER:
CHICKEN WINGS TERIYAKI:
CHINESE STYLE BELL PEPPER SIDE DISH:
SIMMERED CHICKEN DRUMETTE with WHITE RADISH:
SPINACH OHITASHI:
BURI DAIKON:
Panfried mackerel fillet :
NIRATAMA:
MIZUTAKI(a variation of Japanese hot pot):
CHOPPED HORSE MACKEREL: (Pork and miso soup) :
ZONI or OZONI one of the most popular Japanese new year dish:
CHICKEN SKIN SKEWERS:
CHICKEN TENDERLOIN SKEWERS:
HOME MADE YAKITORI:
SALT GRILLED PACIFIC SAURY:
Twice Cooked Pork Japanese version:
JAPANESE BELL PEPPER SIDE DISH:
Stirfried KOMATSUNA with Garlic and Red Pepper:
GOYA CHANPRU:
HIROSHIMA STYLE OKONOMIYAKI:
SPICY BEAN SPROUT:
PORK BOWL:
GYUDON:
NINJIN SHIRISHIRI:
CHICKEN TERIYAKI:
TONTEKI:
SABA MISONI:
KOMATSUNA NIBITASHI:
OKONOMIYAKI:
KINPIRA GOBO:
PORK SHOGAYAKI:
OYAKODON:
KITSUNE UDON:
S2Ep16-Cantonese Seaweed Tofu Egg Drop Soup 紫菜豆腐蛋花湯
RECIPE BELOW: This quick and easy soup is both delicious and healthy for you.
Serves 4-6
Ingredients:
• 7 oz-1/2 box med firm tofu, cubed
• 1/3 seaweed round, break into small pieces or 2-Japanese unseasoned Nori sheets
• 3 eggs
• 6 C chicken stock
• 2 green onions, minced
• 1/2-1 Tsp seasoning salt -Watch video-S1Ep76- to taste
• 1/2 Tsp white pepper
• 1 Tsp sesame oil
*Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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The Pressed Salad
A delicious salad, particularly during those hot summer days, is the pressed salad. Jan's Hands demonstrates how to make this nutritious salad - the macrobiotic way. Enjoy!
How to Make Inari Sushi (Inarizushi Recipe) Tofu Pouch Filled with Sushi Rice | Cooking with Dog
How to Make Inarizushi いなり寿司の作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(12 pieces)
6 Aburaage - Fried Tofu Pouches
300ml Dashi Stock (1.27 us cup)
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce
3 Dried Shiitake Mushrooms
30g Carrot (1.76 oz)
4g Dried Hijiki Seaweed (0.141 oz)
Vegetable Oil
4~5 tbsp Shiitake Liquid
½ tbsp Sake
½ tbsp Mirin
½ tbsp Sugar
½ tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds
Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water)
Mitsuba - Japanese Wild Parsley
Shoga Amazuzuke - Pickled Ginger
300ml Japanese Rice (1.27 us cup)
300ml Water (1.27 us cup)
1 tbsp Sake
5x5cm Dried Kombu Seaweed (2x2 inch)
50ml Sushi Vinegar (1.76 fl oz)
(substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt)
How to Make Steamed Rice
Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
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いなり寿司の作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! いつも応援していただき本当にありがとうございます!
<材料>12個分
米:300ml(250g)
水:300ml
酒:大1
出し昆布:5cm角1枚
※米は30分間分量の水に浸けたあと炊飯する。
すし酢(市販):50ml
※または
酢:大2
砂糖:大1と1/2
塩:小2/3
油揚げ:6 枚(いなり寿司用、または、薄めの油揚げ)
出し汁:300ml
砂糖:大3
みりん:大2
しょう油:大2
干し椎茸:3枚
(※干し椎茸は軽く洗い、水を加えて冷蔵庫で一晩かけて戻しておく。鍋焼きうどん参照。)
人参:30g
乾燥ひじき:4g
(※ひじきは水に20〜30分浸け、よく洗って水気を切っておく。)
炒め油:少々
椎茸戻し汁:大4~5
酒、みりん、砂糖、しょう油、:各大1/2
炒り白ごま:大1
薄焼き卵(卵2個、砂糖、塩、水溶き片栗粉少々で直径17cm位に焼いておく)
三つ葉
生姜の甘酢漬け(市販)
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