Japanese Taco rice (タコライス, takoraisu)

My son requested me to make Taco, while I searching for a recipe, and I found this special Japanese Taco rice (according to Wikipedia, Taco rice is a popular meal in Okinawa Japan, read more here).
And my son was enjoyed this rice very much, and temporary he has forgotten the real Taco ^_^

Just coincidence I found this mixed shredded cheeses with Taco seasonings, perfectly matched with this rice

Own mix Taco seasonings

 

Top with hot salsa and shredded lettuce

Try to assemble the Taco rice while rice and beef are hot..

Japanese Taco rice (タコライス, takoraisu)

(recipe source: adapted from Adam’staco rice, with changes)

Japanese cooked rice (2 cups rice)

Ingredients

300g minced beef
2tbsp olive oil
1tbsp light soy sauce
1/2tps sugar
1tbsp Tonkatsu sauce

Taco seasonings

1tsp garlic salt
1/4tsp cayenne pepper
1/2tsp ground cumin
1/4tsp dried oregano
1tsp hot paprika
1/4tsp black pepper

Hot salsa

100g cherry tomatoes, halved
2 shallots, sliced
2tsp apple vinegar

2 cups finely shredded iceberg lettuce

Mexican style of natural finely shredded cheddar and Asadero cheeses with taco seasoings (Kraft brand)

Method

1. To make the taco seasoning, combine all ingredients in a bowl.
2. Heat the olive oil in a small saucepan. Cook the minced beef, stirring, until well browned. Add the soy sauce, sugar, Tonkatsu sauce and taco seasoning and stir until well coated and cooked. Set aside.
3. Meanwhile, to make the hot salsa, combine all the ingredients in a bowl and toss to coat. Stand for 10 minutes before serving.
4. Assemble the taco rice by placing the hot rice on a plate, topping with the meat sauce and shredded cheese. Cover with finely shredded lettuce and a generous amount of the hot salsa. Serve.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Japanese rice burger 日本米饭汉堡

We have never try a rice burger before, until recently we tried a nice rice burger at the Asahiyama Zoo Hokkaido. It was quite a late lunch, we bought some hotdog and ice-cream from a small shop located inside the zoo. My son Desmond didn't want the hotdog, so he ordered a rice burger. After he tasted, he told me the rice burger was very nice. Even we all had finished the hotdog, we still rushed to buy few rice burger to try out, and agreed it was yummy !

 

I even carry back home 2kg of rice from Hokkaido just wanted to make this rice burger ^_^

 

Also made dashi stock from the scratch ..kombu bought from Hokkaido and bonito flakes from local.

 

This time I adapted the dashi stock recipe from Nami Just One Cookbook

I packed the leftover dashi stock in a plastic bag and store in the freezer for future use



 

From what I tasted, the filling for this rice burger was similar to Gyudon (Japanese beef rice bowl)

 

This was how I prepared the rice patties, but I find the rice would fall apart while I enjoying this burger, not sure how the shop made the rice patties so firm and nice..

Japanese rice burger 日本米饭汉堡

 (recipe source: by Sonia aka Nasi Lemak Lover)

For the rice patties

2 cups Japanese short grain rice, washed twice and clean.
3 1/2cups water

Method-mix rice and water in an electric rice cooker, cook as per normal

For the Gyudon filling (reference made to cookbook: Japanese cooking recipes)

200g Sukiyaki beef slices
3/4pc yellow onion, sliced
½” ginger, grated
1 clove garlic, grated

100ml dashi stock

1tbsp Japanese light soy sauce
1tbsp dark soy sauce
1 and 1/2tbsp sugar
1/2tbsp mirin
1tbsp sake
1/2tsp salt
1/2tsp Kombucha, optional

Method

1. Heat oil in a frying pan over high heat, sauté ginger and garlic, then add in beef slices and stir till colour changed.
2. Add in onion slices, then stock and all seasonings, cook until sauce thicken.

To serve Rice burger-to make rice patties, use a round metal ring, put in cooked rice and press till firmly or you can use plastic wrap. Then use a brush, dip it with the beef sauce, and brush one side of rice patties. You can grill the rice patties on a non-stick pan, or just serve it plain. Assemble like a burger, top two rice patties with gyudon filling, nice to serve while hot. You can re-heat in the microwave oven before serve.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Kinpiragobo (Crispy burdock root) 曰式炒牛蒡

My mother and I love this Kinpiragobo (Crispy burdock root 牛蒡) , this side dish was serving at the breakfast buffet counter at the hotel at Sapporo. The burdock tasted crispy, sweet and salty, perfect to go with plain steamed white rice or porridge. Next time I can cook this simple dish for my mother to try out.

 

Usually I use burdock to cook soup, next time i can spare some to cook this yummy dish.

 

after sliced, soak in water with vinegar to prevent colour changed.

 

The other day i cooked some deep fried fish fillet with bread crumbs to go with this dish.

But my son seem couldn't accept the burdock taste. this was a bento for him..

 

Kinpiragobo (Crispy burdock root)

(recipe source: modified from cookbook titled: Japanese cooking recipes)

125g burdock

25g carrot

1tbsp Japanese light soy sauce

1/4tsp salt
1/2tbsp mirin
2tsp sugar

Sesame seeds, toasted

Method

1. Wash burdock with a scrubber if it’s muddy, use a peeler, peel off the skin.
2. Cut into thin strips and soak in water with vinegar to refine.
3. Mix all seasonings in a mixing bowl, set aside.
4. Cut carrots into thins strips, try to match the size with burdock.
5. Heat 1tbsp cooking oil in a pan, and sauté burdock and carrot till cooked, add some water if the mixture is too dry.
6. Add in seasoning mixture, continue to stir fry till dry.
7. Dish out and sprinkle toasted sesame seeds on top.
8. Serve as side dish for rice, porridge or bento.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Japanese Curry Buns 日式咖喱面包

Curry bun is a very popular bun in Japan, you can get them in any supermarket or 7 eleven. We bought some to try during the trip, and it was good. I realized that Japanese like to coat bread crumbs in many of their foods ^_^

 

According to the author of the cookbook, originally this bun was deep fried type, but due to health concern, nowadays this bun is bake in the oven. I tried to deep fry one bun, frankly it tasted nicer than bake one, like eating donut with curry filling, yummy!

 

I use this brand of Japanese curry roux

 

Preparing the curry filling

 

Making the buns

 

I was quite surprised to know that the buns still taste soft till the next day, even the bread recipe just a simple straight forward method

With this recipe, you will have some leftover dough, you can use it to fry as donut or making it into other flavours of buns.

Japanese Curry Buns

(recipe source: adapted from cookbook Tokyo Pastry House, with minor changes)
*makes 13~15 curry buns

To cook curry filling

½ yellow onion, small cubes
½ carrot, small cubes
300g chicken, thinly sliced
74g Japanese curry roux
420g water

42g butter

42g plain flour

Method

1. Heat up cooking oil in a small pot, sauté onion and carrot till aroma, add in water.
2. In another non-stick frying pan, pan fry chicken slices till color changed.
3. Add cooked chicken slices into the pot, continue to cook over medium low heat for about 15mins. Add in curry roux and mix well.
4. In another clean non-stick frying pan, melt butter over low heat, then add in plain flour, stir to combine well. Then add into curry mixture.
5. When the mixture started to turn thick, dish out and cool it completely.
6. Weight 50g curry mixture and lightly roll into ball.

To make curry buns

500g High Protein flour or bread flour
60g sugar
1/4tsp salt
50g butter
1 and 1/2tsp instant yeast
1 egg (large)
235g water

1 Egg, lightly beaten

Panko or bread crumbs
Some pecan nuts

Method

1. Normal making bread steps, mix all ingredients together except butter and knead till smooth.
2. Add in butter and knead until elastic and smooth. Set aside to rise for an hour or until double size.
3. Equal divide the dough for 50g each, roll into ball, and rest for another 15mins.
4. Wrap curry ball with the dough, and seal tightly, lightly flatten it.
5. Brush the dough with egg, then place it on the bread crumbs, place one pecan and lightly press into centre, then cover the whole dough with bread crumbs.
6. Place it on a pan with baking paper, let it to proof for another 30-45mins. Bake at pre-heated oven (lower rack) at 190C (fan forced) for 12mins or until golden brown.
7. Store it in a container in room temperature if you have leftover. You can make the bread crumbs returned crispy by placing them in a pre-heated oven at 190C for 3mins.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki) 日式盐烧杏鲍菇



Just back from Japan trip (Tokyo & Hokkaido), and we had a wonderful trip with good foods and enjoyed the fall foliage at Sounkyo Gorge. While I still sorting out the thousand of photos taken, today I cooked this mushroom as one of the dish widely served during autumn in Japan, I refer to the information provided here.

 

Today I bought a pack of 3 Eryngii mushrooms only cost me RM 2.50 (USD 0.80)

 

This dish is quick, cooking time only 5mins..and it tasted so yummy, the texture like eating abalone !

 

Japanese Salt Grilled Eryngii Mushrooms （Kinoko no shioyaki） 日式盐烧杏鲍菇

(recipe source: reference to here, by Sonia aka Nasi Lemak Lover)

3pcs of Eryngii  Mushrooms, slice each piece into 3 thick slices

3 small cubes of butter (salted)
Sea salt
Crushed black pepper
1/2tbsp sake or mirin, optional

Method

1. Heat a non-stick pan over high medium heat. Add the butter and place the mushrooms, cut side down, in the pan, for 1-2 minutes for both sides.
2. This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
3. Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 minutes. This will steam and cook the mushroom further.
4. Sprinkle wit sake or mirin (optional), dish out and serve with rice.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Japanese Salted Salmon Croquettes 塩鮭可乐饼, and more home cooked Japanese dishes

Beside Nasi Lemak and Chinese dishes, another cuisine I cooked the most is Japanese dishes because my family members are also Japanese food lover..I cooked this Japanese Salted Salmon Croquette (mashed potato and other ingredients roll in breadcrumbs and fried) few months back, after I learnt how to prepare Japanese salted salmon..And also check below for many Japanese dishes that I have been prepared at home..

*after this post, I will be away again, this time I bring my mother to fullfill her dream to see Autumn leaves in Japan..I have prepared few scheduled posts about the Italy trip, feel free to check later ya..See you soon and take good care..

 

 

 

Nobody could resist this type of deep fried simple roll

 

 



 

This is a special dipping sauce..

Japanese Salted Salmon Croquettes 塩鮭可乐饼

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 14pcs

3 large US Russet potatoes, boiled in water and mashed while hot

85g Japanese saltedsalmon, grilled at 200C for 5mins, break it to small pieces
1 spring onion, chopped
1 onion, chopped
1tbsp butter
1/2tsp salt or to taste
Freshly ground black pepper

Coating ingredients

Plain flour
Eggs
Breadcrumbs or panko

Dipping sauce (mix together)

1tbsp tomato ketchup
2tbsp Tonkatsu sauce

Method

1. Melt butter in a frying pan, add in onion, stir fry till fragrance and brown. Set aside.
2. Mix cooked onions, mashed potatoes and all ingredients together in a mixing bowl, mix well.
3. Take a small portion of the potato mixture, shape into small patties.
4. Pat the patties with flour, then coat with egg and coat with breadcrumbs.
5. Deep fry patties in hot oil (medium to low heat, 170C-180C) till golden brown.
6. Enjoy with shredded cabbage and dip with the dipping sauce while hot.

 

Here are more Japanese dishes I have been cooking, but I have no time to record some of the recipes ...sorry..

 

Crabsticks and Avacado sushi rolls (mix chopped crabsticks with mayonnaise)

Ajitsuke Tamago (Japanese flavored soft boiled eggs) 溏心蛋

 

Tonkatsu (deep-fried pork cutlet with breadcrumbs) top with Tonkatsu sauce, serve with miso soup and Japanese rice top with Furikake..

 

Bought this Tonkatsu sauce from last Kyoto trip..you may find this sauce at the shelf of Jusco or other premium supermarket..very nice when serve with Tonkatsu

 

Gyoza with miso soup and Japanese rice top with Furikake

Tuna rice ( I learnt this from Japanese drama-Midnight canteen )..

 

Learnt a quick way of preparing Ramen's soup base from Nami aka Just One Cookbook. Nami's way is to use ground meat instead of thick stock which using bone and spend hour/days to prepare. And we prefer this light miso soup base than the thick and creamy soup base..

I couldn't easily buy fresh ramen at my place, for time being, i found 全蛋麵 (noodles made with 100% of egg) or similar to Wanton noodles best alternative.And remember not to blanch the noodles for too long, less than 1min just nice.



 

our favourite mashed potatoes-Japanese Mayonnaise Potato Salad

 

Grilled Saba

 

Tempura, still need to improve this recipe

 

Miso Ramen again,top with mixed vegetables

 

Japanese garlic fried rice..

 

Ramen with Japanese chasu

 

Another Nami's yummy recipe, Nagoya Style Fried Chicken Wings, get the recipe from Just One Cookbook

 

Another Japanese way of Ramen, added with pink fish cake..

 

Here are few photos I posted in Instagram

Stir fried Miso Pumpkin with minced chicken

 

Simple Japanese curry rice

 

Octopus sausage and salted salmon bento

Japanese Chicken Karaage and Tamagoyaki (Japanese Rolled Omelette) bento, check Nami's Tamagoyaki recipe here