Recipe
Korean soybean paste soup
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup shrimp 30 minutes 1 place ingredient 60 grams of potatoes, diced 2 cm. 60 grams of diced onion, 2 cm. 60 g zucchini, diced 2 cm. 10 grams of large garlic cloves, finely chopped 500 grams of water 1/2 teaspoon anchovy powder 60 grams of large white shrimp, peeled and cut into sections 140 grams of Momen tofu, cut into 1-inch cubes 50 grams of Korean soybean paste 10 grams of red chili, sliced 10 grams of green chilli, sliced 10 grams of sliced Japanese leeks Preparation Place a Korean stone pot on the stove, add diced potatoes, diced zucchini, diced onion, finely chopped large cloves of garlic, and water. Add anchovy powder. When it boils, add cut white shrimp, diced Momen tofu, sliced red and green chili peppers, sliced Japanese leek. Add Korean soybean paste and boil for 5 more minutes. It's ready to serve.
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Kimchi Fried Rice
food Food type Main Ingredients Take time Serve Korea Rice and flour pig 15 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams sliced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder Lightly roasted white sesame seeds 1 fried egg 1 stalk of spring onion Seasoned fried seaweed, cut into small pieces (for decoration) Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Fry an egg. Heat a Teflon pan and wipe it with a little oil. Place the mold to fry the egg. Arrange kimchi fried rice on a plate, top with fried egg, seasoned seaweed cut into small pieces, sprinkle with roasted white sesame seeds, and serve.
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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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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 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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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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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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