Recipe
Cold Ramen with Toppings
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup Noodles and pasta 30 minutes 1 place ingredient 1 block of frozen ramen noodles, Aero brand 80 grams of Hiyashichuka sauce 20 grams wakame seaweed 2 pieces of Aero brand crab sticks, shredded 1 slice of Aero brand ham, cut into strips 20 grams Japanese cucumber, sliced 20 grams of omelet, cut into strips 2 pieces of butterfly shrimp, boiled 30 Queen tomatoes A little bit Kaiware Roasted white sesame seeds 2 grams of frozen wasabi, Aero brand 10 grams of mayonnaise 30 grams of ponzu sauce (Ingredients for Hiyashichuka sauce) 20 grams of concentrated dried fish stock (Hiyashi Chuka sauce ingredients) 1 teaspoon sesame oil, Aero brand (ingredient for Hiyashi Chuka sauce) 30 grams of water (ingredients for Hiyashi Chuka sauce) Preparation Boil frozen Aero ramen noodles for 1 minute, then soak the noodles in cold water for 1 minute and arrange on a plate. Chill all ingredients until cold (shredded crab, shredded ham, shredded cucumber, butterfly shrimp, halved tomatoes, shredded omelet, kaiware). Soak wakame seaweed for 10 minutes. Place the chilled mixture from step 2 and the soaked wakame seaweed on the prepared plate. Sprinkle with a little roasted white sesame, wasabi, and mayonnaise. Make Hiyashi Chuka sauce by mixing ponzu sauce, concentrated dried fish stock, sesame oil, and water. Mix well and refrigerate. Pour the prepared Hiyashi Chuka sauce over the prepared ramen and serve.
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Stir-fried pork with ginger sauce
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 20 minutes 1 place ingredient 3 pieces of pork loin, 40 grams each Potato starch 40 g Worcestershire sauce 40 grams of grated ginger 2 tablespoons Aero brand soybean oil 50 grams sliced onion 70 grams sliced cabbage 20 grams Japanese salad dressing Preparation Take the sliced pork loin and coat it in potato flour. Mix Worcestershire sauce with grated ginger. Heat a pan with Aero brand soybean oil. Add the pork loin coated with potato flour and fry on both sides in the pan. Add sliced onion and the sauce prepared in step 2. Stir until well combined. Place sliced cabbage and cherry tomatoes on a plate, followed by the stir-fried pork. Serve with Japanese salad dressing. Ready to serve.
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Cold udon
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 15 minutes 1 place ingredient 100 grams of dried udon noodles 2 grams of ground ginger 2 grams of frozen wasabi, Aero brand 2 grams chopped green onions Seaweed cut into strips for decoration 20 cc dried fish sauce 60 cc cold water for diluting the sauce Preparation Boil dry udon noodles for 8-10 minutes, then rinse the noodles in plain water to remove the mucus. Soak the noodles in cold water for another 2 minutes until they are very cold. Arrange the noodles in a bowl, then add wasabi, chopped green onions, and sprinkle with seaweed. Mix dried fish sauce with cold water to dilute the sauce. Serve udon with dried fish sauce and serve.
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Teriyaki Beef Roll
food Food type Main Ingredients Take time Serve Japan Meat dishes beef 40 minutes 1 place ingredient 150 grams of sliced beef, 4 pieces 40 grams of daikon radish, cut into 14 cm long sticks, 4 pieces 40 grams of carrots, cut into 14 cm long sticks, 4 pieces 40 g. asparagus, peeled, 14 cm. 4 pieces A little soybean oil 90 cc Mirin 30 cc soy sauce 30 cc sake 4 cherry tomatoes A little bit Kaiware Preparation Bring a pot of water to a boil and cook the chopped daikon radish, chopped carrots and asparagus (shredded). Remove and soak in ice water to cool. Take 4 sliced beef and lay them out as a sheet. Take 2 sticks of each of the 3 types of boiled vegetables and roll them into sticks. Heat a pan with soybean oil, then add the beef and vegetable rolls and fry them in the pan. Make the sauce: Mix mirin, soy sauce and sake. Mix well. Simmer in a pan until the sauce thickens. Place the rolled meat into the simmering sauce pan and mix well. Cut into bite-sized pieces. Place the rolled meat on a plate, pour the remaining sauce over it, and eat with cherry tomatoes and kaiware. It is ready to serve.
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Hot soba with shabu beef
food Food type Main Ingredients Take time Serve Japan Noodles and pasta beef 30 minutes 1 place ingredient 200 grams of frozen soba noodles, Aero brand 100 grams of thinly sliced, boiled shabu beef 20 grams of boiled Chinese kale, cut into sections 1 Onsen soft-boiled egg A little soybean oil (for stir-frying mushrooms) 20 grams shimeji mushrooms 2 pieces of sliced shiitake mushrooms 10 cc - Dried fish sauce (for stir-frying mushrooms) 300 cc. water (ingredients for making soup) 1/2 teaspoon dried fish seasoning powder (ingredient for making soup) 30 cc concentrated dried fish sauce (ingredients for making soup) Preparation Heat a pan with soybean oil for stir-frying. Add shimeji mushrooms, sliced shiitake mushrooms, and dried fish sauce. Stir-fry until well blended. Boil the Chinese kale in a pot. Once done, scoop it out and soak it in cold water. Cut into 5 cm sections. Boil thinly sliced shabu beef. Boil frozen soba noodles, Aero brand, for 1 minute. When cooked, rinse the noodles in plain water to remove the mucus. Then, dip them in hot water for 10 seconds. Pour the noodles into a serving cup. Place a pot with 300 cc of water, add dried fish seasoning powder, add concentrated dried fish sauce, then boil the soup. Pour the soup into a bowl of soba noodles, place the thinly sliced boiled shabu-shabu meat on top, stir-fried mushrooms, boiled and sliced Chinese kale, and top with an onsen-boiled egg. Finished and ready to serve
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Cold soba
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 20 minutes 1 place ingredient 100 grams of dried soba noodles 2 grams chopped green onions 20 cc dried fish sauce 2 grams of frozen wasabi, Aero brand Seaweed cut into strips Preparation Boil dry soba noodles in boiling water for 5-6 minutes. Rinse the noodles in plain water to remove the mucus. Soak the noodles in cold water for 2 minutes until they are very cold. Place the noodles on a plate and sprinkle with sliced seaweed. Served with chopped spring onions, wasabi and Aero brand dried fish sauce.
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Cold seaweed soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 other 20 minutes 1 place ingredient 5 grams of dried seaweed, Chongjongwon brand 1 gram Japanese cucumber, sliced 1 piece of red chili pepper, sliced diagonally 1 green chili pepper, sliced diagonally 1/2 onion, chopped 1 cup apple cider vinegar, Chongjongwon brand 4 cups cold water 1/2 teaspoon salt 1/2 tablespoon white sesame seeds ice Preparation Soak dried seaweed, Chongjongwon brand, in water until it expands. Pour the Chongjongwon brand apple cider vinegar into a mixing bowl, add cold water, and salt. Mix well. Add sliced cucumber, sliced onion, sliced red and green chili, and soaked seaweed. Mix well and add ice. Sprinkle with white sesame seeds. Scoop into a bowl and serve.
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Cheese Tonkatsu
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 150 grams pork loin 1 sheet Mozzarella cheese mixed with cheddar cheese 3 chicken eggs 1/2 cup all-purpose flour 1 tablespoon water Sliced cabbage Japanese cucumber tomato Aero brand Japanese sesame soy sauce salad dressing Preparation Cut the pork loin into butterfly-shaped slices. Place the sliced cheddar and mozzarella cheese on the pork and seal the pork pieces tightly. Crack the eggs into a mixing bowl and beat them. Add water and all-purpose flour and beat until combined. Take the pork wrapped in cheese and coat it in all-purpose flour, the egg prepared in step 3, and the Aero brand bread crumbs. Fry the pork in oil at 170 degrees for 3-4 minutes. Cut into bite-sized pieces and serve on a plate with sliced cabbage, Japanese cucumber, tomato and Aero brand Japanese sesame soy sauce salad dressing. Served ready to eat
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Shabu Shabu
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1/2 teaspoon dried fish seasoning powder 20 grams of Japanese leeks, cut diagonally 5 slices of carrot, cut into strips 50 grams of diced tofu 100 grams chopped Chinese cabbage 20 grams shimeji mushrooms 2 carrots, cut into slices 20 grams of maitake mushrooms 100 grams of thinly sliced pork belly 10 grams of mizuna lettuce 1/4 cup ponzu sauce Preparation Mix dried fish seasoning powder in plain water. Put Chinese cabbage in a stone pot, followed by carrots, Japanese leeks, kinu tofu, shimeji mushrooms, shiitake mushrooms, maitake mushrooms, and thinly sliced pork belly. Put the water mixed with dried fish seasoning powder into a stone pot and bring to a boil on the stove. Open the lid, sprinkle with mizuna lettuce and serve with ponzu sauce.
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Roasted Mochi Red Bean Soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup other 30 minutes 4 places ingredient 500 grams of mashed red beans, Aero brand 250 cc. water 1/4 teaspoon salt 4 pieces of mochi dough A little bit of soybean powder, kinako (to sprinkle on top) Preparation Put red beans, Aero brand, and water in a pot. Stir a little. Add salt and continue to stir until well blended. Take the mochi dough and grill it on the stove. Put red bean soup in a bowl, top with grilled mochi, sprinkle with soybean powder and kinako. Ready to serve.
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Takoyaki Soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup other 20 minutes 1 place ingredient Oil for frying 80 grams of chopped Chinese cabbage 5 slices of shredded carrots 20 grams chopped onion 300 cc. water 1/2 teaspoon dried fish seasoning powder 30 cc dried fish sauce 15 grams shimeji mushrooms 15 grams of white lingzhi mushroom A little bit of potato starch 1 egg 2 grams chopped green onions 6 pieces of Takoyaki, Aero brand Preparation Deep-fry Aero brand takoyaki in oil at 170 degrees for 3 minutes. Put water in a pot, add dried fish seasoning powder, dried fish sauce, mix well. Add chopped Chinese cabbage, chopped onion, carrot, shimeji mushroom, white mushroom, boil for 30 seconds. Dissolve potato starch with a little water, pour into the vegetable pot, mix well. Add the fried takoyaki, then add the beaten egg. When cooked, place in a bowl. Sprinkle with chopped green onions and serve.
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Fried Chicken Karaage Curry Rice
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 100 minutes 1 place ingredient 2 potatoes, cut diagonally 1 carrot, cut diagonally 1 onion, chopped 2 tablespoons vegetable oil 500 grams of sliced pork neck 2.5 liters stock 130 grams Japanese curry paste 1 tablespoon soy sauce 400 grams of frozen karaage fried chicken, Aero brand 800 grams of Japanese rice, Aero brand Preparation Heat a pan with vegetable oil and stir-fry chopped onion until translucent. Add the sliced pork neck and stir-fry with the onion until cooked. Pour into a stockpot and boil over medium heat for 1 hour. Add sliced carrots and sliced potatoes and boil for 30 minutes. Add Japanese curry paste and soy sauce. Fry frozen karaage fried chicken, Aero brand, in oil at 170 degrees Celsius for 3 minutes. Serve curry and fried chicken karaage on a plate with cooked Japanese rice, Aero brand, ready to eat.
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