Posts tagged ‘Rice’

September 11, 2012

Weekday Dinner

by KK

Hi, this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last introduced our family dinner, and thought I’d share a recipe or two.

 

Tonight was simple as usual, the Menu was (starting from the top)

-Spinach in sesame dressing

-Eggplant and onion in miso paste

-Pan fried chicken with plum flavor

-Koya-Tofu (dried tofu cooked in Japanese broth)

-Miso soup

-Hijiki rice

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Very simple, easy to cook with lots of veggies.

 

At the moment, Yumi is really into Hijiki Rice, and will eat 2 bowls! I try to make a lot of it and keep stock in the fridge for emergencies.

 

Here is the recipe

Hijiki Rice

-2 cups rice (Japanese standard = 360cc)

-10g Hijiki (it is a type of seaweed)

-2 Tablespoon dried anchovies (you can use canned tuna in water)

-2 Chikuwa (Japanese fish cake)

-2 Deep fried bean curd, (pour cupful of boiling water over it to remove excess oil)

-1/2 carrot

-2 1/2 cup liquid (including 2 Tablespoon soy sauce, 2 Tablespoon mirin)

 

Method

Step 1: Soak Hijiki in water for 15min, wash rice under running water, drain and soak in clean water for at least 30min.

Step 2: Chop chikuwa, bean curd and carrot into small pieces

Step 3: Drain rice, place in a thick pot (I use Le Creuset), place chopped ingredients, hijiki, anchovies and pour liquid; Cook on high heat for 8 min, then on small heat (VERY SMALL) for 12 min, wait 10 min and remove lid.

 

Enjoy it hot or in OMUSUBI style!

 

April 25, 2012

Mushroom Delight

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I came across my favorite vegetable at the market, Shimeji Mushroom and King Oyster Mushroom!

Wow, they are sooooooo good, you must try them! The one I find at the supermarkets are not so nice, but the ones I bought at the market was fresh and had lovely aroma and taste. To enjoy the most out of it, I made 2 different types of sautees and a flavored rice.

This dinner was completely vegan, with okra and round bean and bak choy as a side dish. Very typical Japanese style dinner, and very low in calories, so great for all the dieters!!

 

Today, I will introduce how to make the flavored rice. Very tasty, and Yumi’s favorite. I made small omusubi rice balls for her, and she would eat two! Holding it inside her own small hands, she gobbled down happily.

 

 

 

Ingredients (for 4-5 people, but we always freeze half and enjoy it later in the week)

-540g Medium grain rice (this is equivalent to 3 “rice” cups in Japanese standard)

-2 King Oyster mushroom (we call it ERINGI in Japan)

-4 Shimeji mushroom

-1/2 Carrot

-1 Fried bean curd (Abura-Age)

-500 cc (2 cooking cups)  Dashi broth (or water)

-3 Tablespoon Soy sauce

-2 Tablespoon Sake (cooking rice wine)

-2 Tablespoon Mirin

-1/3 teaspoon Salt

 

Method

Step 1: Wash and rinse rice several times under running water, soak in water for 30min, drain.

 

Step 2: Cut all the ingredients (mushrooms, carrots, bean curd) into thin strips, about 2cm length and 1mm wide.

 

Step 3: Put the rice in a rice cooker/heavy pot with lid. Place all the vegetables and broth on top. If using rice cooker, press start button, if cooking over stove, cook on high for 8min, and low for 12 min.

 

Once you have the rice ready, it is easy as pie! I love flavored rice, especially with mushrooms. This is made into a vegan recipe, and there are other variations using similar ingredients, which I will try making again soon!

 

 

 

April 18, 2012

Rabbit and Heart Sushi Art

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Today was Sushi Art class for April, and even in this WET WET WET weather, we had plenty of fun! It was so fun, I forgot to take photo during the class, but here is what we made!

 

When Yumi came home from child care and found this sushi on the table, she started singing

“Rabbit, Rabbit, Rabbit!”

in a funny tune, grabbed hold of the rabbit face, and took a large bite from it.

 

 

Quite amazing to see a 19 month old baby eating sushi on her own in such happiness. I guess it is easy for her to eat because she can hold it in her hand, and shove it in when necessary. Everything is precooked, and already has a taste, so no need for soy sauce!

 

I hope we have lots of fun tomorrow too!

April 10, 2012

Easter Picnic

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

How did you enjoy your Easter Holiday? We took it quite easy, bush walking, beach visiting, swimming and going to the Royal Easter Show! I cooked to my heart content during the last 4 days, and it was a fun time for me.

Yes, I admit, I love to cook, and it is one of my favorite thing to do. I guess, I’m lucky that I have a very easy going family who would eat almost anything I cook, and with their help, I can challenge new recipes.

This is just a quick photo of a picnic lunch for this Easter.

 

You can learn how to make the rabbit and heart in this month’s Sushi Art class. The Easter eggs turned out to look like strawberries, but all the same, my daughter Yumi LOVED it!!

February 5, 2012

Handy Salmon Flakes

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum:-)
Thank you for visiting my blog.

 

Today, I would like to introduce how to make Salmon Flakes.

It is so easy to make, and handy to use, I have it in the fridge (and freezer) all the time.

 

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Ingredients

-1 can of salmon (415g), Red salmon does look better, but I use Pink salmon can, which is half the price 🙂 Just make sure you buy MSC (Certified Sustainable Seafood) cans to be friendly to the environment! Select Wild Caught Pink Salmon at Woolworth is what I use, it is only 2.99 a can when it’s on sale, so I try to keep stock of it!

-1 Tablespoon Organic raw sugar

-1 teaspoon Soy sauce

-1 teaspoon Mirin

 

How to make it is sooooo easy.

Step 1: Drain the water from can, remove skin and bones. In Japan, salmon bones are sold as “Salmon Bones” in a can, and it is a delicacy! You can leave them in, but because I feed this to my 16 months old baby, I try to remove the bones, especially the big ones. They don’t get thrown out, I just nibble them as I cook 🙂

Step 2: Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.

Done! Sooooo easy! It has quite a strong flavor to it, so I just mix it with rice and make a simple roll sushi, this is a lunch for my daughter! She can eat this on her own!

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You can mix this with veggie or with pasta, use it as if you are using a canned tuna.

I usually freeze half of it, if keeping it in the fridge, make sure to use it in about a week! Enjoy!!

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