Recipe
Japanese beef rice bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 1 place ingredient 120 grams of sliced beef blade PRIME MEAT 1 egg Season with salt Season with pepper 25 grams of onion 10 grams garlic 12 grams ginger 30 grams of Aero brand soy sauce 350 grams chicken stock 25 grams mirin 4 grams Aro concentrated dried fish soup 5 grams of spring onions 4 grams of sugar 20 grams vegetable oil 175 grams of cooked Japanese rice (for garnish) 5 grams of cut nori seaweed (for garnishing) 15 grams pickled ginger strips (for garnishing) Preparation Bring water to a boil, then add a pinch of salt and turn off the heat. Place the eggs in the pot and set a timer for 6 minutes. Immediately soak the eggs in cold water. Crack the eggs and set aside. Ready to serve. Season the PRIME MEAT with a little salt and pepper. Add oil to a pan and stir-fry the meat and onion until cooked. Add minced garlic and ginger and stir to combine. Then add mirin and chicken stock and bring to a boil, then add soy sauce. Add dried fish stock and sugar, mix well. Boil until all ingredients are reduced, then sprinkle with spring onions. Turn off the heat and remove from the stove. Scoop rice into a plate, place stir-fried meat on top of the rice, garnish with pickled ginger and cut nori seaweed.
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Japanese pizza
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 180 grams water 1 egg 1 teaspoon dashi powder 1 teaspoon grated ginger 120 grams cake flour 150 grams shredded cabbage 30 grams shredded carrots 15 grams chopped green onions 3 tablespoons vegetable oil 1 piece of Super Chef smoked chicken hotdog sausage 4 pieces of Super Chef brand ham strips 1 1/2 pieces of Super Chef brand chicken and pork bologna 30 grams of Tonkatsu sauce 30 grams mayonnaise 10 grams of seaweed powder 15 grams dried fish 15 grams pickled ginger 3 skewers Preparation Pizza dough mixing steps Put the eggs and water in a bowl, then add the dashi powder and grated ginger. Mix well. Place the flour in a bowl and pour in the mixture from step one. Mix until the dough is smooth and let it rest for 10-15 minutes. Then add cabbage, carrots, and spring onions and mix well. Frying process When the pan is hot, pour the batter onto the stove and sprinkle the vegetables over it. Use medium-low heat. Sprinkle with tonkatsu sauce, then roll up the pizza dough and arrange on a plate. Finish by making toppings to decorate the plate by frying smoked chicken hotdogs, chicken and pork bologna, and Super Chef ham strips. Top with the pizza we made and top with Tonkatsu sauce, mayonnaise, pickled ginger, dried fish, and seaweed powder.
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Rice bowl delivery
food Food type Main Ingredients Take time Serve Japan Rice and flour Seafood 30 minutes 5 places ingredient 1 piece of frozen Qfresh marinated sea bass with black pepper sauce (black pepper sea bass rice) 180 grams of cooked Japanese rice (black pepper sea bass rice) 20 grams of frozen Japanese rolled eggs, Aero brand (black pepper sea bass on rice) 0.5 g. Seaweed (Black Pepper Sea Bass Rice) 10 grams of red bell pepper (black pepper sea bass rice) 10 grams of green bell pepper (black pepper sea bass rice) 0.5 grams of white sesame (black pepper sea bass rice) 2 grams of spring onion (black pepper sea bass rice) 2 grams of frozen ground wasabi, Aero brand (black pepper sea bass rice) 15 grams of Aero brand soy sauce (black pepper sea bass on rice) 1 piece of Qfresh sea bass with tamarind sauce (garlic fried rice with sea bass in tamarind sauce) 180 grams of cooked Japanese rice (garlic fried rice with sea bass in tamarind sauce) 15 grams of concentrated dried fish soup, Aero brand (garlic fried rice with sea bass in tamarind sauce) 20 grams of soybean oil (fried rice with garlic and sea bass in tamarind sauce) 15 grams of carrots (fried rice with garlic and sea bass in tamarind sauce) 10 grams of large cloves of Chinese garlic (Garlic fried rice with sea bass in tamarind sauce) 1 egg (Garlic fried rice with sea bass in tamarind sauce) 0.5 grams of seaweed (fried rice with garlic and sea bass in tamarind sauce) 20 grams of frozen Japanese rolled eggs, Aero brand (garlic fried rice with sea bass in tamarind sauce) 2 grams of spring onion (fried rice with garlic and sea bass in tamarind sauce) 5 grams of red pickled ginger (garlic fried rice with sea bass in tamarind sauce) 0.5 grams of white sesame (fried rice with garlic and sea bass in tamarind sauce) 5 grams of Japanese leeks (Garlic fried rice with sea bass in tamarind sauce) 1 piece of Qfresh frozen skin-on salmon slices (Salmon Teriyaki Rice) 180 grams of cooked Japanese rice (Salmon Teriyaki Rice Bowl) 15 grams of Teriyaki Sauce, Aero brand (Salmon Teriyaki Sauce Rice) 20 grams of frozen Japanese rolled eggs, Aero brand (Salmon Teriyaki Sauce Rice Bowl) 20 grams of Aero brand wakame seaweed salad (Salmon teriyaki sauce rice) 0.5 g. Seaweed (Salmon Teriyaki Rice) 5 grams of red pickled ginger (Salmon Teriyaki Rice) 10 grams of Japanese leeks (Salmon Teriyaki Rice) 0.5 g white sesame (Salmon Teriyaki Rice) 3 pieces of frozen whole fried shrimp Qfresh (fried shrimp on rice) 180 grams of cooked Japanese rice (fried shrimp on rice) 20 grams of frozen Japanese rolled eggs, Aero brand (rice topped with fried shrimp) 40 grams sliced cabbage (fried shrimp on rice) 5 grams of red pickled ginger (fried shrimp on rice) 0.5 g white sesame (fried shrimp on rice) 2 grams of spring onion (fried shrimp on rice) 180 grams of cooked Japanese rice (pork and kimchi rice) 80 grams of frozen sliced pork belly, Aero brand (Kimchi Pork Fried Rice Link) 40 grams of Yakiku sauce, Aero brand (Kimchi fried pork rice Link) 20 grams of soybean oil (Kimchi Pork Rice) 60 grams of Chinese cabbage kimchi (pork and kimchi fried rice) 10 grams of carrots (pork and kimchi rice) 40 grams of onion (pork and kimchi fried rice) 1 Onsen egg (pork and kimchi rice) 0.5 g white sesame (pork and kimchi fried rice) 2 grams of spring onion (Kimchi Pork Rice) Preparation Black pepper seabass Donburi Grill the sea bass in a pan until cooked. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Fry red and green bell peppers in oil for 45 seconds. Place the fish on the rice. Decorated with sweet eggs, red and green bell peppers. Sprinkle with white sesame seeds and chopped spring onions. Served with soy sauce and wasabi. Tamarind seabass garlic fried rice Add oil to a pan, add garlic and carrots, stir-fry until garlic starts to turn yellow. Add rice and stir-fry until well blended. Add eggs and stir-fry until cooked. Season with concentrated dried fish stock. Scoop the garlic fried rice into a bowl. Grill the sea bass in a pan until cooked. Pour the tamarind sauce over the fish pieces so that the sauce coats them. Place the fish on the rice. Decorated with sweet egg, red pickled ginger, sliced Japanese leeks, sliced seaweed. Sprinkle with white sesame seeds and chopped spring onions. Salmon Teriyakidon Pan-fry the salmon until cooked through. Coat the salmon with teriyaki sauce all over. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Place the fish on the rice. Garnish with sweet egg, wakame seaweed salad, red pickled ginger, and sliced Japanese leeks. Sprinkle white sesame seeds all over. Ebi Katsudon (fried shrimp on rice) Deep-fry the breaded shrimp in oil for 1 minute and 30 seconds. Drain and cook for 45 seconds. Scoop rice into a bowl and place sliced cabbage on top of the rice. Place the fried shrimp on the cabbage and pour the tonkatsu sauce over the shrimp. Decorated with sweet egg and red pickled ginger strips Sprinkle with white sesame seeds and chopped spring onions. Pork and Kimchi Rice (Buta Kimuchidon) Add oil to a pan and stir-fry the kimchi for a bit. Then add onion, carrot and sliced pork and stir-fry until cooked. Add the sauce and stir to combine. Scoop rice into a bowl, place the stir-fried pork with kimchi on top of the rice, and crack an onsen egg into the center. Sprinkle with white sesame seeds and chopped spring onions.
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Angus Beef Rice Bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 2 places ingredient 250g Prime Meat, Angus Beef Belly, Frozen Sliced A little bit of salt A little bit of pepper 2 teaspoons oil 10 grams minced garlic 8 grams chopped chili peppers 5 grams minced ginger 50 grams of miso 150 grams of broth 15 grams mirin 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of sugar A little white sesame A little chopped spring onion 50 grams carrots 50 grams of bok choy 10 grams oyster sauce 5 grams sesame oil 50 grams of eggplant A little bit of salt A little bit of pepper 2 tablespoons vegetable oil Preparation Season the Angus beef with salt and pepper. Heat a pan with oil over high heat and sear the beef until browned on the outside but cooked through on the inside. Start making the sauce by adding the minced garlic to the pan and stir-fry until fragrant. Add the minced chili and stir-fry until well blended. Add the miso and soup. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until well combined. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. Halve the eggplant and season with salt and pepper. Heat oil in a pan and grill until cooked through. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce, sprinkle with white sesame seeds and chopped green onions.
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Half Half Bento Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 70 grams of frozen grilled eel in soy sauce (grilled fish ingredients) 60 grams of frozen seasoned mackerel fillet, Aro brand (grilled fish ingredients) 1 tablespoon vegetable oil (for greasing the baking sheet) (for grilled fish ingredients) 150 grams of aro brand teriyaki sauce (teriyaki sauce ingredients) 1 tablespoon vegetable oil (teriyaki sauce ingredient) 5 grams minced garlic (teriyaki sauce ingredient) 10 grams minced ginger (teriyaki sauce ingredient) 1 orange, grated zest (teriyaki sauce ingredient) 40 grams brown sugar (teriyaki sauce ingredient) 30 grams orange juice (teriyaki sauce ingredient) 50 grams of water (teriyaki sauce ingredient) 20 grams of frozen Japanese seaweed salad, Aro brand (ingredients for rice and side dishes) 30 grams of frozen Japanese rolled eggs, Aro brand (rice and side dish ingredients) 150 grams of cooked Japanese rice (rice and side dish ingredients) 20 grams of vegetable salad (mixed rice and side dishes) Preparation Grilling fish Preheat oven to 160 degrees Celsius. Grill eel for 7 minutes and mackerel for 10 minutes. Making Teriyaki Sauce Heat a pan with vegetable oil, add minced garlic, minced ginger and stir-fry until fragrant. Add grated orange zest, brown sugar, orange juice and water. Let the brown sugar dissolve then add the teriyaki sauce and mix well. Strain the sauce. Boxing Arrange the bento box by placing rice in each compartment and Japanese egg roll, vegetable salad and Japanese seaweed salad in the side dish compartment. Place the grilled mackerel and eel on top, pour the teriyaki sauce over it, and sprinkle with white sesame seeds.
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Japanese Sukiyaki
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 pig 60 minutes 1 place ingredient 50 grams of concentrated dried fish soup, Aro brand 15 grams brown sugar 10 grams mirin 80 grams of water 100 grams of frozen sliced pork neck, Aro brand 50 grams of glass noodles 35 grams spinach 40 grams of golden needle mushrooms 30 grams Japanese leeks 20 grams baby corn 20 grams of onion 15 grams fresh shiitake mushrooms 30 grams carrots 40 grams of tofu Preparation Prepare vegetables, cut and decorate them into bite-sized pieces and beautifully. Prepare the soup by mixing brown sugar, mirin, water and dried fish stock. Mix well. Stir-fry pork neck with oil in a pot until almost cooked, add a little soup. Put the prepared vegetables in the pot. Put the glass noodles in the pot. Pour the soup into the pot. Close the lid and boil until cooked. Ready to eat.
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Yakisoba
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient 1 block of frozen ramen noodles, Aero brand 4 pieces of teriyaki chicken 40 grams of shredded cabbage 5 pieces red bell pepper, sliced into strips 5 pieces green bell pepper, sliced into strips 20 grams sliced onion 5 pieces of carrot sticks 15 grams shimeji mushrooms 15 grams Maitake mushrooms 20 cc soybean oil 30 grams Yakisoba sauce 10 grams of Aero brand mayonnaise A little bit of dried fish for sprinkling on top A little Aonori seaweed Preparation Grill the teriyaki chicken on the grill. Boil frozen ramen noodles, Aero brand, for 30 seconds. Heat a pan with soybean oil, add sliced onion, carrot, green bell pepper, red bell pepper, shimeji mushroom, maitake mushroom, shredded cabbage, stir-fry until well blended. Add the boiled noodles and mix well. Add the yakisoba sauce and stir-fry until well combined. Serve in a container, top with Aero brand mayonnaise, top with grilled teriyaki chicken, sprinkle with dried fish and Aonori seaweed. Finished and ready to serve
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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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Fried Chicken Tatsuta Age
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 130 minutes 1 place ingredient 150 cc soy sauce 15 cc sake 5 grams of ground ginger 5 grams of crushed garlic 150 grams of chicken thigh, cut into pieces 50 grams potato starch 1 liter oil for frying 30 grams of grated radish 15 grams of salad greens 5 grams cherry tomatoes 30 cc ponzu sauce Preparation To make Tatsuta sauce, mix soy sauce, sake, grated ginger, and grated garlic. Mix well. Marinate the chicken thighs in tatsuta sauce and refrigerate for 2 hours. Coat the chicken in potato flour. Deep-fry the chicken in oil at 170 degrees Celsius for 3 minutes and 30 seconds. Drain the oil for 45 seconds. Arrange the fried chicken, salad and cherry tomatoes on a plate. Serve with ponzu sauce.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 25 minutes 1 place ingredient 150 grams of Japanese rice, Aero brand, cooked 4 pieces of teriyaki chicken 2 chicken eggs 40 grams sliced onion 1 sheet kombu seaweed 1 tbsp dried fish sauce 3 tablespoons water 1 gram of seaweed, cut into strips for sprinkling on top 2 grams chopped green onions Preparation Put the dried fish sauce in a pan, add water, kelp, sliced onion and bring to a boil. Add the teriyaki chicken, cover and boil for 1 minute. Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds. Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips and chopped green onions, and serve.
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Cold Somen
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place
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Beef roll with scallops in curry sauce
food Food type Main Ingredients Take time Serve Japan Meat dishes beef 20 minutes 1 place ingredient 2 sliced beef slices 2 carrot sticks, cut into 12 cm long sticks, boiled 2 cobs of baby corn, cut into sticks, boiled until cooked 2 asparagus sticks, cut into 12 cm long sticks, boiled 50 grams of scallops 60 grams curry sauce 1 Onsen egg Decorative vegetables Preparation Arrange the sliced meat in sheets. Place the cooked carrot sticks, cooked baby corn sticks, and cooked asparagus sticks. Then roll it into a stick. Heat a pan and grill the meat rolls until cooked. Heat a pan and grill the scallops until cooked. Heat the curry in a pan. Take the cooked grilled beef roll and cut it diagonally. Pour the sauce onto a plate, place the scallops and the beef roll on top, then top with the onsen egg. Pour the sauce over the beef roll and garnish with vegetables. Ready to serve.
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Japanese rice porridge with sun-dried salmon
food Food type Main Ingredients Take time Serve Japan Rice and flour Salmon 40 minutes 3 places ingredient 200 grams Japanese rice 2 liters water 1/4 teaspoon salt 1/2 teaspoon dried fish seasoning powder 60(20g/set) Sun-dried salmon 3 Onsen eggs Sesame oil Aero brand concentrated dried fish soup Chopped green onions Seasoned Korean seaweed Roasted white sesame seeds for decoration Preparation Cut the salmon into pieces, then coat the fish with salt. Use 1/2 teaspoon of salt per 100 grams of fish. Put it in the sun for 1 day until the fish skin is dry enough. Grill the sun-dried fish until cooked. Place the pot with the Japanese rice that has been boiled into porridge. Add the dried fish seasoning powder and salt. Mix well. Add the sesame oil. Mix well. Place a clay pot on the stove, add the porridge and heat it up. Shred the grilled salmon into small pieces and place it on top of the congee. Add the onsen egg, Korean seasoned seaweed, sprinkle with chopped green onions, and drizzle with sesame oil. Finished and ready to serve
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Cheese Tonkatsu Bento
food Food type Main Ingredients Take time Serve Japan Rice and flour pig 60 minutes 1 place ingredient 150 grams pork loin 1 sheet mozzarella cheese mixed with cheddar cheese All-purpose flour (for coating pork) Aero brand breadcrumbs (for coating before frying) 30 grams of Tonkatsu sauce, Aero brand Shredded cabbage, tomatoes (for decoration) Aero brand Japanese salad dressing (for pouring) Palm oil (for frying) 150 grams - Japanese rice, Aero brand, cooked Black sesame (for sprinkling on rice) 30 grams of Chinese cabbage kimchi 1/2 cup all-purpose flour (water-flour mixture) 3 eggs (water and flour mixture) 1 tablespoon water (water mixture) 2 boiled eggs, diced (Tarutaru sauce ingredients) 50 grams of Aero brand mayonnaise (ingredient for Tarutaru sauce) Coarsely ground black pepper (Taru-Taru sauce ingredient) Preparation Prepare the Tonkatsu pork by cutting the pork into slices about 1 cm thick. Cut off the tendons on the edges of the pork pieces so that the pork does not curl up when fried. Make the flour mixture by cracking an egg into the mixture and mixing it with all-purpose flour. Gradually add water and beat until it is sticky enough. Take the prepared pork, coat it in all-purpose flour, coat it in the prepared flour water, then quickly coat it in breadcrumbs. Place it in the freezer. Take the prepared pork and fry it until it is nicely colored. Then cut it into bite-sized pieces. Place the cheese sheet on top immediately (the heat from the pork will melt the cheese). Then arrange it in the bento box. Preparing Japanese rice After cooking, do not leave the rice in the pot for more than 2 hours. To preserve it, store Japanese rice in a Tupperware container and put it in the refrigerator. Making Tarutaru Sauce Cut the boiled eggs into cubes, mix with mayonnaise, season with pepper, mix well. Arrange bento box set Place lettuce and tomatoes in the vegetable compartment. Place sliced cabbage in the meat compartment. Place the Tarutaru sauce in the sauce compartment, sprinkle with a little fish eggs for color, and place the Chinese cabbage kimchi in the other compartment. Scoop Japanese rice into another compartment, sprinkle black sesame seeds on top of the rice, put Japanese salad dressing in a small cup, close the lid and arrange in a bento box.
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Nama Matcha Latte
food Food type Main Ingredients Take time Serve Japan drink Milk and cheese 60 minutes 5 places ingredient 8 tablespoons Sole brand green tea powder (Ingredients for Nama Matcha (makes 8 cups) ) 4 teaspoons hot water (for dissolving tea) (Ingredients for Nama Matcha (makes 8 cups) ) 100 grams of sweetened condensed milk, Aero brand (Ingredients for Nama Matcha (makes 8 glasses)) ) 150 grams of Aero brand non-dairy creamer (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams Korean corn syrup (Ingredients for Nama Matcha (makes 8 cups) ) 50 grams of granulated sugar (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams of granulated sugar (Ingredients for green tea jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for green tea jelly (makes 8 glasses) ) 500 grams of water (Ingredients for green tea jelly (makes 8 glasses) ) 10 grams of Sole brand green tea powder (Ingredients for green tea jelly (makes 8 glasses) ) 100 grams of brown sugar, Aero brand (Ingredients for brown sugar jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for brown sugar jelly (makes 8 glasses) ) 500 grams of water (Ingredients for brown sugar jelly (makes 8 glasses) ) 50 grams of brown sugar jelly, green tea jelly (Ingredients for Nama Matcha Latte (for 1 glass serving) ) 200 grams of ice (Ingredients for Nama Matcha Latte (serves 1 glass) ) 80 grams of Nama Matcha (warm) mixed with fresh milk, Aero brand (Ingredients for Nama Matcha Latte (for 1 glass serving) ) Sprinkle with soybean powder (Ingredients for Nama Matcha Latte (serves 1 glass) ) Preparation Green tea jelly/brown sugar jelly To make green tea jelly, mix gelatin powder with sugar. Pour into a pot of water. Bring the pot to a boil and stir until the mixture dissolves. Pour slowly into the green tea cups, mix well, pour into the prepared mold, let it cool, then refrigerate. Wait for it to set and then cut into 1*1 cm cubes and soak in water. Make brown sugar jelly in the same way as green tea jelly. Nama Matcha Mix sugar, condensed milk, non-dairy creamer, Korean corn syrup. Simmer without direct heat. It is done by placing a pot of water below to provide heat. Simmer until it is done. Mix with prepared green tea powder and stir until dissolved. Serving in a glass Scoop green tea jelly and brown sugar jelly into the bottom of a glass, add ice, add fresh milk, scoop the nama matcha over it, sprinkle a little soybean powder. Finished and ready to serve
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Gangster Yakiniku Set
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 4 places ingredient 60 grams of Aero brand soybean oil 20 grams minced garlic 200 grams of sliced pork belly 200 grams of sliced pork loin 200 grams of sliced pork neck 300 grams sliced beef 5 slices of carrot, cut into thin slices 100 grams sliced onion 20 grams sliced shiitake mushrooms 60 grams bean sprouts 200 grams of Chinese cabbage kimchi 1 block of frozen udon, Aero brand (boiled) 800 grams of cooked Japanese rice, Aero brand 200 grams of yakiniku sauce 600 grams of hydroponic lettuce for wrapping 50 grams of sliced garlic 50 grams of sliced green chili peppers Shredded seaweed (topping) Chopped green onions (for garnish) Roasted white sesame seeds (to sprinkle on top) 1.5 liters of soy sauce (yakiniku sauce ingredient) 1 kg white sugar (yakiniku sauce ingredient) 150 g peeled onion (yakiniku sauce ingredient) 150 g peeled red apple (yakiniku sauce ingredient) 10 grams peeled ginger (yakiniku sauce ingredient) 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient) 1 tablespoon miso (yakiniku sauce ingredient) 2 tablespoons sake (yakiniku sauce ingredient) 1 tablespoon seven-color chili powder (yakiniku sauce ingredient) 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient) 2 tablespoons sesame oil (yakiniku sauce ingredient) Preparation Yakiniku sauce Blend the onion, apple, ginger and garlic until smooth. Gradually add the soy sauce, a little at a time. Mix all the remaining ingredients and bring to a boil just until the sugar dissolves. Prepare ingredients for serving Arrange the pork and beef on a plate and arrange the salad greens beautifully. Arrange the stir-fry vegetables (minced garlic, carrots, onions, mushrooms, and bean sprouts in a bowl). Place kimchi, boiled udon, lettuce for wrapping, garlic, chili, seaweed, spring onion, white sesame seeds in separate bowls. Put oil and yakiniku sauce into a squeeze bottle. Scoop rice into a Japanese bowl with a lid. Serve by placing a gas cylinder stove, a Korean pan, and a spatula and tongs. Yakinikudon (grilled beef on rice) Add oil to a pan, stir-fry the onion and beef until cooked. Add the yakiniku sauce and stir-fry until well combined. Place on top of Japanese rice and garnish with seaweed, spring onion and roasted white sesame seeds. Yakiniku (grilled pork, grilled beef, wrapped in vegetables and kimchi) Pour a small amount of yakiniku sauce over the pork and meat and grill in a pan until cooked. Eat by wrapping it in lettuce leaves, eat with kimchi, sliced garlic, green chili, and pour a little yakiniku sauce. Yaki Kimuchi Udon (Kimchi Stir-Fried Udon) Add oil to a pan, add garlic and stir fry a little, add kimchi and stir fry for 15 seconds. Add pork or beef and stir-fry until 50% cooked. Add carrots, onions, mushrooms, and bean sprouts and stir-fry until almost cooked. Add udon noodles, then 40 grams of yakiniku sauce and stir-fry until well combined. Arrange on a plate and garnish with seaweed, spring onion and white sesame seeds.
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Japanese pizza
food Food type Main Ingredients Take time Serve Japan Rice and flour Flour and bread 30 minutes 1 place ingredient 50 grams Japanese pizza flour (Japanese pizza ingredients) 50 cc cold water (Japanese pizza ingredients) 1 teaspoon smoked dried fish powder (Japanese pizza ingredient) 50 grams shredded cabbage (Japanese pizza ingredient) 5 grams chopped green onion (Japanese pizza ingredient) 10 grams of tempura batter scraps (Japanese pizza ingredients) 40 grams of Aero brand bacon (Japanese pizza ingredient) 1 egg (Japanese pizza ingredient) 1 block frozen ramen noodles, Aero brand (Japanese pizza ingredients) 20 cc. Okonomiyaki Sauce, Aero Brand (Japanese Pizza Ingredients) Vegetable oil 30 grams of Aero brand Okonomiyaki sauce (topping ingredient) 10 grams of Aero brand mayonnaise (topping ingredient) 5 grams smoked dried fish (decorating ingredient) 5 grams of Anori seaweed for sprinkling (decorating ingredients) Preparation Vegetable preparation steps Chop the cabbage and chop the spring onions. Pizza dough making steps Pour the Aero Japanese pizza dough into a mixing bowl, add cold water, and mix the dough with water until well blended. Ramen making steps Boil frozen ramen noodles in boiling water for 30 seconds. Steps for making fried tempura flakes Mix tempura flour with water and heat it over a stove. Add oil until hot. Drop the batter into the pan and when it is cooked, scoop it out and set aside. Steps for making Japanese pizza Heat a pan, pour the batter in and make it into a round shape. Sprinkle dried fish powder over the flour. Place shredded cabbage over the flour. Sprinkle with chopped green onions and tempura flour scraps. Drizzle a little of the batter over the cabbage and place the bacon on top of the cabbage. Turn the bacon side down and leave it on the pan until cooked through. Put the boiled ramen noodles in a pan and add a little oil. Stir-fry the noodles. Pour the okonomiyaki sauce over the noodles and stir-fry until well combined. Place the flour mixture, cabbage and bacon in the first pan on top of the ramen noodles. Heat a pan with a little oil, crack an egg into the pan, beat the yolk, and fry until cooked. Place the flour mixture, cabbage, bacon and ramen noodles on top of the eggs. Scoop onto a plate. Pour okonomiyaki sauce over the top and then mayonnaise. Garnish with smoked bonito flakes and aonori seaweed.
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Round Sushi Menu
food Food type Main Ingredients Take time Serve Japan Rice and flour rice 60 minutes 1 place ingredient 500 grams of Japanese rice, Aero brand (sushi rice ingredients) 50 grams of Aero brand barley (sushi rice ingredient) 660 cc water (sushi rice ingredient) 100 grams of AERO brand sushi vinegar (sushi rice ingredient) 1 piece squid (sushi topping ingredient) 1 piece of stingray cream (sushi topping ingredient) 1 piece pickled mackerel (sushi topping) 1 piece grilled eel (sushi topping) 1 piece of salmon (sushi topping) 1 piece of butterfly shrimp (sushi topping ingredient) 1 piece of octopus (sushi topping ingredient) 1 piece tuna (sushi topping) 2 pieces of egg rolls (10 grams each) (sushi topping ingredients) 1 piece of AERO brand crab stick (sushi topping ingredient) 3 slices of Japanese cucumber, cut into diagonal slices (sushi topping ingredient) 10 grams of pink pickled ginger (sushi topping) 2 grams of Wasabi, Aero brand (sushi topping ingredient) 1 packet of Aero brand soy sauce (sushi topping ingredient) Preparation Mix sushi rice by mixing cooked Japanese rice with cooked barley and adding sushi vinegar. Make sushi toppings by cutting sweet egg, cutting tuna, and eel slices. Form sushi rice. Cut plastic wrap into sections. Place salmon top on top. Form rice into balls and place on top of sushi. Pull the plastic wrap tightly into a ball, then unfold the plastic wrap. Do the same with all sushi toppings to form round balls. Arrange in a box and decorate the sushi to make it look beautiful and delicious.
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Katsudon
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 1 ARO chicken egg, size 0, pack of 10 eggs 5 grams, Safepack, crispy fried flour, 1 kg. 20 grams, Safepack, breadcrumbs, 1 kg. 0.5 Prungthip iodized table salt 0.5 Aero Ground Pepper 45 grams of pomegranate, 1 liter of soybean oil 100 grams of Japanese rice Sasanishikiero 5kg.X1 20 grams of onions, peeled, 1 kilogram 100 grams of pork loin steak 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 55 grams of mother sauce Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Wagyu beef gyudon and butadon
food Food type Main Ingredients Take time Serve Japan rice beef 30 minutes 1 place ingredient 1 gram Taberu seaweed, topping type 55 grams of fried rice sauce 20 ml. plain water Gyudon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams PRIME-FZ Wagyu beef neck slices 250G 55 grams of fried rice sauce 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 1 gram Taberu seaweed, topping type 20 ml. plain water Soybean paste soup Butadon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams ARO FZ sliced pork neck 1 kg 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions Soybean paste soup Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Shabu soup delivery
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient 100 grams of frozen pork shabu shank (what goes in the pot) 100 grams, Community Kitchen, frozen pork neck for shabu 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu 100 grams of frozen pork belly for shabu, Krua Chum Chon 4 grams aro wakame seaweed 6 fresh shiitake mushrooms 40 grams Japanese leeks 80 grams of white tofu 40 grams carrots 70 grams of Chinese kale 100 grams of Chinese cabbage 100 grams of shredded cabbage 4 Emperor's Chinese Kale 200 grams of konjac noodles or udon noodles 70 grams aro concentrated dried fish soup (shabu soup) 530 grams water 20 grams sliced shiitake mushrooms 40 grams of onion 30 grams Japanese leeks 2 pieces of sliced pork belly As required aro Suki sauce packet (dipping sauce) As requested aro ponzu sauce Lemon As desired, chopped Japanese leeks As desired, chopped red chili peppers 2-layer takeaway cup Sauce cup Preparation Things put in the pot Put everything in a pot with shochu soup and eat as desired. Shabu soup Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant. Pour in water and concentrated dried fish stock. Bring to a boil and serve. sauce Prepare the dipping sauce ingredients as desired.
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Soy-marinated salmon
food Food type Main Ingredients Take time Serve Japan Snacks Salmon 30 minutes 1 place ingredient 200 ml. Aero Shoyu Sauce 1 liter (Soy Sauce Marinade Recipe, yield 700 ml.) 30 ml. Ayumirin seasoning liquor (Soy sauce marinade recipe, yield 700 ml.) 350 ml clean water (soy sauce marinade recipe, yield 700 ml) 100 grams of Aero coconut sugar mixed with cane sugar 1 kilogram (Soy sauce marinade recipe, yield 700 ml) 20 grams of sliced old ginger (soy sauce marinade recipe, yields 700 ml) 140 grams Marine Pro fresh salmon cut into pieces, with skin, pack of 300 grams (soy sauce marinated salmon) 100 grams of soy sauce marinade (soy sauce marinated salmon) 5 grams of red chili peppers, stems removed, sliced (salmon marinated in soy sauce) 5 grams of peeled and thinly sliced Chinese garlic (soy sauce marinated salmon) 0.5 g Roasted white sesame seeds (soy sauce marinated salmon) 0.5 g chopped green onion (soy sauce marinated salmon) 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs (soy sauce marinated salmon) 150 grams Aero Japanese rice Sasanishiki 5 kilograms (soy sauce marinated salmon) 40 grams Aero Seafood Sauce (Salmon Marinated in Soy Sauce) 20 grams ARO Frozen Japanese Seaweed Salad 1kgX1 (Salmon marinated in soy sauce) 20 grams ARO Frozen Orange Seasoned Salmon Roe 500g (Soy Sauce Marinated Salmon) 3 Aero Sauce Cups with PET Lids 2 oz. Pack (Salmon Marinated in Soy Sauce) 1 piece Aero food box with lid, size 500 ml., pack of 50 sets (salmon marinated in soy sauce) 1 piece, round bowl with clear lid, 350 ml. (soy sauce marinated salmon) Preparation Put soy sauce, mirin, water, palm sugar, sliced ginger into a pot and mix together. Bring to a boil, then turn off the heat and let it cool. Arrange the salmon in a box. Pour the cooled soy sauce marinade over the salmon. Sprinkle with garlic and chili. Close the box and refrigerate for 4-5 hours. Sprinkle roasted white sesame seeds and chopped shallots on top when serving. Served with Korean style grilled seaweed as a side dish. Japanese rice, seaweed salad, orange herring roe Seafood dipping sauce, ready to be delivered directly to customers.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan rice chicken 30 minutes 1 place ingredient 750 ml. plain water Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings 1,000 ml aro concentrated dried fish stock 1,000 ml aro mirin 500 ml aro cooking sake 250 ml aro soy sauce Ingredients for making Oyakodon 150 grams aro frozen chicken thigh meat 55 ml. Stir-fried rice sauce 55 ml. plain water 20 grams of onion 1 egg 1 gram of seaweed 1 gram of spring onion 200 grams of cooked Japanese rice Another easy way to make Oyakodon 100 grams of Japanese rice Sasanishikiero 5kg.X1 15 grams of pomegranate, 1 liter of soybean oil 1 gram Taberu seaweed, topping type Japanese rice cooking recipe 500 grams of aro Japanese rice, Sasanishiki variety 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G 20 grams of onions, peeled, 1 kilogram 1 ARO chicken egg, size 0, pack of 10 eggs 55 ml. plain water Preparation Heat a pan with oil. When hot, add the sliced chicken and stir-fry. When the chicken is half cooked, add the sauce and water, then the onions. Boil until the onions are cooked. Gradually add the eggs, cook over low heat and cover until the eggs are cooked. Sprinkle with spring onions Served on Japanese rice
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Mini tart with 3 sides
food Food type Main Ingredients Take time Serve Japan Dessert Flour and bread 30 minutes 2 places ingredient Mini Fruit Egg Tarts with Fresh Cream (Serves 48) 48 cups aro frozen ready-made egg tart dough 850g aro frozen liquid egg tart 200 grams aro whipping cream 200 grams imported strawberries Mini Macadamia Caramel Tarts (Serves 32) 32 cups aro frozen ready-made egg tart dough 280 grams aro macadamia 2 aro eggs, size 2 50 grams aro brown sugar 120 grams aro brown sugar 40 grams aro whipping cream 60 grams of salted butter 4 grams vanilla flavor Mini Isan Sausage Pizza Tarts (24 servings) 24 cups aro frozen ready-made egg tart dough 80 grams aro ready-made pasta sauce 240 grams aro Isan sausage 100 grams of aro frozen mixed vegetables 240 g Horeca shredded mozzarella cheese Preparation How to make Mini Fruit Egg Tarts with Fresh Cream (Serves 48) Let the frozen egg tart shells rest in Chill for 1 night before using. Let the mini egg tart shells rest at room temperature for about 30 minutes. Pour the reserved tart liquid into the prepared tart shells, filling the cups to the brim. Preheat the oven to 180-200 degrees. When the oven temperature is reached, Place the egg tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove from the oven and let it cool. Top the tart with whipped cream and garnish with your favorite fresh fruits. Serve at room temperature immediately. How to make Mini Macadamia Caramel Tarts (Serves 32) Take the pre-frozen mini egg tart shells and leave them at room temperature for 30 minutes. Take out the macadamia nuts that have been roasted to remove moisture. Pour into prepared tart cups. Then mix in the caramel by mixing all the ingredients together until well blended. Pour into cups. Fill the tart with macadamia nuts until the cups are full or submerged. Preheat the oven to 180-200 degrees Celsius. When the oven temperature is set to 180-200 degrees Celsius, Place the tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove and set aside. Until the heat dissipates, it can be served immediately. Mini Isan Sausage Pizza Tarts (24 servings) Freeze the mini tarts at room temperature for about 20 minutes, then poke holes all over the tart shells. Preheat the oven to 180 degrees. When the temperature is right, bake the tart shell for about 10-15 minutes or until golden brown. Then let it cool and use it as a pizza topping. Top with pasta sauce, mozzarella cheese, mixed vegetables and Isaan sausage. Cover the tart with another layer of mozzarella cheese. Bake at room temperature. 180 degrees for 5-8 minutes or until cheese melts. Serve while pizza is still warm. Can be served with side dishes such as chili peppers. Garden, pickled ginger, pickled garlic, fresh vegetables, your favorite
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10 kinds of sushi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Sushi rice for 46 pieces 700 grams of aro Japanese Sasanishiki rice, cooked 70 grams aro sushi rice seasoning 6 sheets Bandarun seaweed rice wrap grade C Sushi toppings for 1 piece 15 grams aro frozen Japanese seaweed salad 15 grams aro frozen Japanese egg rolls 20 grams of aro seasoned frozen jellyfish salad 20 grams of aro frozen wasabi seasoned squid salad 20g aro lobster crayfish mayonnaise frozen 10 grams of frozen orange flavored fish eggs 10 grams of aro frozen red seasoned fish eggs 12 grams aro frozen imitation crab meat 15 grams of aro frozen seasoned mackerel fillet 15 grams Marine Pro fresh salmon cut into pieces, with skin Preparation Rice cooking steps Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes. After 30 minutes, drain the water and drain the rice a little. Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook. When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together. After mixing, cover with plastic wrap and let it cool before shaping. Making Sushi Toppings Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape. Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
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Japanese curry rice
food Food type Main Ingredients Take time Serve Japan curry pig 30 minutes 1 place ingredient 15 grams of shredded mozzarella cheese mixed with cheddar cheese Beef Japanese curry sauce (Beef Japanese curry sauce) 2 hours Makes 18 servings 3,000 cc of water 15 cc soybean oil 150 grams of soybean oil 500 grams chopped onion 170 grams of beef neck meat, cut into 1 cm cubes. 170 g carrots, diced 1 cm. 300 grams of potatoes, diced 1 cm. 300 g S&B Curry Paste Extra Spicy 220 g 15 cc soy sauce 40 grams of 100% pure honey 5 grams Hondashi seasoning powder Japanese curry rice - Beef (Japanese curry rice - Beef) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 140 g Beef Curry Sauce 10 grams of Fukujinzuke pickles 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese 15 grams of shredded mozzarella cheese mixed with cheddar cheese Japanese Hayashi rice menu Beef Hayashi sauce (Beef Hayashi sauce) 30 minutes, makes 7 servings 500 cc. water 20 grams unsalted butter 100 grams sliced onion 200 grams of sliced beef neck 150 grams of Deli Fresh frozen mixed mushrooms 100g S&B Hayashi Stew Sauce 20 grams of 100% pure honey Japanese Hayashi rice - Beef (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 140 g Hayashi Beef Sauce 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add toppings - Chicken Karaage Topping - Chicken Karaage 2 pieces of frozen fried chicken karaage 40 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese Preparation Japanese curry rice menu How to make Beef Japanese curry sauce Sauté the onion in oil until golden brown. Stir-fry the meat with onions until cooked on the outside. Add water, meat and all vegetables and boil over medium heat for 2 hours. Boil until the meat and vegetables are tender. Add the curry paste and stir until it melts. Season with dried fish powder, soy sauce and honey. Cautions After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it. Pre-made curry sauce can be stored in the freezer for 3 months. How to make Japanese curry rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the curry sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Place the pickled vegetables Fukujinzuke on the side of the plate. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and curry sauce. Japanese Hayashi rice menu How to make Beef Hayashi sauce Sauté the onion in butter until the onion is cooked. Add the meat and stir-fry until cooked. Add frozen mushrooms and stir-fry until the mushrooms are soft. Add water and boil for 10 minutes. Add Hayashi curry paste and honey and boil until smooth. Cautions After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it. Ready-made Hayashi sauce can be stored in the freezer for 3 months. How to make Japanese Hayashi rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the Hayashi sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and Hayashi sauce.
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Japanese Matcha Mousse Cream Brown Sugar Jelly
food Food type Main Ingredients Take time Serve Japan drink other 30 minutes 1 place ingredient 5.1 grams 100% Matcha Green Tea Sole 100g.X1 60 ml Millac Gold Cream 1 liter 150 ml Magnolia pasteurized fresh milk 2 liters 510 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 30 grams of Chuantai Brown Sugar Jelly 1kg.X1 22.5 ml syrup (1 kg sugar: 700 ml hot water) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Syrup 1000 ml. 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water Preparation Add 30 ml. of hot water and 5 g. of matcha powder. Mix until smooth. Pour into serving glasses. Add 150 ml. of pasta milk and 22.5 ml. of syrup. Mix the ingredients together and add 480 g. of ice. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 4. Followed by 30 g. of brown sugar jelly and decorated with 0.1 g. of matcha powder.
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Sushi Burn
food Food type Main Ingredients Take time Serve Japan Meat dishes fish 30 Min 1 place ingredient 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 20 grams MRP salmon fillet 1 piece 15 grams of seasoned sliced Saba fish, 1 piece 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. 2 grams of frozen seasoned salmon roe 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi Rice balls: 18-20 grams of rice per piece, can make 11 pieces. 100 grams Aero Japanese rice for sushi 120 ml clean water 20 ml Sushi Rice Seasoning US-burned beef sushi 1 word rice ball 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions Salmon Burn Sushi 1 word rice ball 20 grams MRP salmon fillet 1 piece 2 grams of frozen seasoned salmon roe Burnt Saba Sushi 1 word rice ball 15 grams of seasoned sliced Saba fish, 1 piece 5 ml Aero Teriyaki Sauce 2 grams ARO Frozen Orange Flavored Fish Roe Burned Eel Sushi 1 word rice ball 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. Set of 4 sushi toppings 1 word US-burned beef sushi 1 word : Salmon Burn Sushi 1 word : Burnt Saba Sushi 1 word : Burned eel sushi 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 set Aero sushi tray with lid, pack of 25 pieces Preparation Wash Japanese rice until the water is clear, then soak for 30 minutes and cook until done. When the rice is cooked, scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Form rice into balls and set aside. Place salmon, sliced beef, saba, and eel on 4 balls of rice. Spread teriyaki sauce on the beef and saba fish, then burn all 4 pieces to give them color and aroma. Decorate the salmon sushi with salmon roe on top. Wrap eel sushi with seaweed, garnish with seasoned fish eggs and chopped green onion on saba sushi, sprinkle chopped green onion on meat sushi. Garnish with shredded oba leaves and daikon radish and serve the sushi with soy sauce, wasabi and pickled ginger.
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Hachimaki
food Food type Main Ingredients Take time Serve Japan Snacks other 30 Min 1 place ingredient 1 egg, Aero, size 2 80 grams of okonomiyaki flour 30 grams shredded cabbage 25 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero seaweed, grilled and cut into strips, sprinkled on top 2 grams of dried bonito flakes (katsuo) 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 piece Kraft paper tray Okonomi flour, yield 175 grams, makes 4 servings 50 grams cake flour 120 ml clean water 5 ml Aero concentrated dried fish soup 1 egg, Aero, size 2 Hachimaki Okonomiyaki 30 grams Aero frozen thin ramen noodles 15 grams aro bacon (cut into 1/2-inch thick pieces) 40 ml aro okonomiyaki sauce 15 grams Aero Mayonnaise Preparation Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes. Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside. Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside. Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly. Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce. Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side. When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
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Sushi Cup
food Food type Main Ingredients Take time Serve Japan Seafood Seafood 30 Min 1 place ingredient Cooked Japanese rice 300 grams Aero Japanese rice for sushi 360 ml clean water Sushi CUP (16 oz.) 100 grams Marine Pro Salmon with Skin (cut into 2*2 cm cubes). 30 grams Aero frozen orange seasoned fish eggs 2 pieces Aero frozen imitation crab meat (sliced diagonally) 30 grams Aero Frozen Japanese Seaweed Salad 1kgX1 20 grams Aero Frozen Japanese Egg Roll (cut into 2*2 cm cubes) 30 grams Japanese cucumber (diced, size 2*2 cm.) 0.5 g Aero Roasted Seaweed, cut into strips 200 grams of cooked Japanese rice 60 ml Sushi rice seasoning 30 ml. Aero Shoyu Sushi Sauce 5 grams Aero Frozen Wasabi 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1 piece Aero PET dome lid, size 98 mm, with holes 2 pieces Aero clear PP long spoons, pack of 100 By weight of ingredients, divide by half from the recipe because there are 2 layers. Preparation Wash Japanese rice until the water is clear, soak in water for 30 minutes, then cook until cooked. Wait until the rice is cooked, scoop out the rice and season with sushi rice seasoning. Serve in a 16 ounce clear plastic cup by placing the seasoned fish eggs on the bottom, followed by 100 grams of cooked Japanese rice. Then divide the salmon in half, Japanese rolled egg, Japanese cucumber, seaweed, and cut the frozen imitation crab meat diagonally, in that order. Alternate layers, add 100 grams of rice, then arrange salmon, Japanese rolled egg, Japanese cucumber, seaweed, and sliced frozen imitation crab meat on top. Garnish with seasoned fish eggs on top and sprinkle with a little seaweed.
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Sushi restaurant
food Food type Main Ingredients Take time Serve Japan rice other 30 Min 1 place
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Teppanyaki Szechuan Sauce
food Food type Main Ingredients Take time Serve Japan Meat Dishes Pork 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
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Pickled Saba Fish
food Food type Main Ingredients Take time Serve Japan Seafood fish 45 Min 1 place ingredient 2 Norwegian Saba fish Salt (for marinating fish) 300 ml. Rice vinegar 100 ml. Mirin 5 teaspoons sugar Preparation Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones. Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean. Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish. When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry. Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours. When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days. Before cooking, the fish skin must be peeled off.
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Saba Sushi Roll with Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice Dishes fish 45 Min 1 place ingredient 2 pieces of sliced mackerel 5 tablespoons teriyaki sauce 250 grams of cooked Japanese rice ½ tbsp sushi rice seasoning Sweet egg cut into sticks Crab sticks Cucumber sticks Seaweed sheets Preparation Place the grilled mackerel on a pan with teriyaki sauce until the meat is cooked through. Set aside. Mix cooked Japanese rice with sushi seasoning and set aside. Spread the nori on the sushi rolling mat, then spread the rice about 85% of the nori sheet, leaving the top part open. Then turn the rice side down, arrange the sweet egg, crab stick and cucumber, then roll the sushi and press it tightly. Cut the sushi into the desired size, then slice the prepared mackerel and place it on top of the sushi. Garnish with sauce or green onions as desired.
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Sushi Burn
food Food type Main Ingredients Take time Serve Japan Rice and flour rice 45 Min 1 place ingredient Cook rice and season with sushi water. Makes 33 pieces in total. 200 grams Japanese rice for making sushi Aero 5 kg X 1 240 ml plain water 50 ml. Sushi rice seasoning Aero 1 liter X 1 Bacon face 1 word rice ball 6 grams ARO Bacon 1 slice = 25g = cut into 4 pieces 5 grams of Miso Aero Burned Sushi Sauce 500g Beef sushi 1 word rice ball 10 grams Pro Butcher Angus Sirloin MS4+ Sliced 1 piece 5 grams of Burn Fire Cheese Aero Sushi Sauce 500g Salmon Sushi 1 word rice ball 15 grams of salmon, 1 piece 5 grams of Teriyaki Ma La Burn Sushi Sauce 500g Saba Sushi 1 word rice ball 15 grams of Saba, 1 piece 5 grams of Teriyaki Sushi Sauce Aero 500g Preparation Wash Japanese rice until the water becomes clear. You should gently scrub it with your hands to make the rice grains white and beautiful. After washing, soak the rice in clean water for 30 minutes. Soaking the rice will help the rice cook evenly and not have lumps. When the rice has soaked for the specified time, multiply the amount of rice by 1.2 to find the amount of water to use for cooking. When the rice is fully cooked, leave it in the pot for another 15 minutes to allow the rice to cook evenly. Then, mix the hot rice with the sushi seasoning by multiplying the amount of cooked rice by 0.1 to get the amount of sushi seasoning. Once mixed well, press the rice into a sushi mold before adding the toppings.
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