Recipe
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 Place a pan on the stove, add dried fish sauce, 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, 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 rolled meat 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 rolled meat on top, then top with the onsen egg. Pour the sauce over the rolled meat 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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