Ohagi Japanese cooking recipe

Agedashi Dofu Japanese cooking recipe

| Japanese

Ingredients 12 ounces firm tofu or extra firm tofu sauce 1 cup dashi 2 tablespoons soy sauce 2 tablespoons mirin oil (for deep frying) grated daikon radish green onion, chopped fine Directions 1Press the tofu for at least 10 minutes. Then quarter. 2Place oil in the pan over medium heat. When

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Green Tea Soba Noodle W Dipping Sauce Japanese cooking recipe

| Japanese

Ingredients Dipping Sauce 2 cups dashi 1/2 cup shoyu (Japanese Soy Sauce) 1/2 cup mirin 1 bunch green tea soba noodles 1 tablespoon sesame seed 2 spring onions, sliced at an angle pickled ginger, to serve grated daikon radish, to serve wasabi paste, to serve Directions 1To make the dipping

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grilled asparagus and potato salad with egg

| General Recipes

Cooking receipe to make grilled asparagus and potato salad with egg under category General Recipes. You may find some video clips related to this receipe below.grilled asparagus and potato salad with egg 450g small new potatoes4 eggs450g fresh aspararagusa little olive oil75g salad leavescoarse sea

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Carrot-Tofu Dish Japanese cooking recipe

| Japanese

Ingredients 40 g rectangles thin fried tofu (usu, age) 2 tablespoons rice vinegar 2 teaspoons sugar 2 teaspoons sake 2 teaspoons soy sauce 1 teaspoon salt 1 tablespoon rapeseed oil 600 g carrots, cut into matchsticks 26 g sesame seeds (toasted and ground) 2 teaspoons toasted sesame oil Dir

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Part A
300 g beans
1 3/4 cups sugar
Part B
1/2 cup soy flour, kinako
1/4 cup sugar, actually says (half cut)
1/8 teaspoon salt, calls for little
Part C
200 g mochi rice
1/8 teaspoon salt, calls for little
200 ml water
Part D
1/2 cup green nori seaweed flakes, actually called for aonori but would not let me use this ingredient

1PART ‘A’.
2Wash the azuki.
3Place them in a saucepan and add enough water to cover them.
4Cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
5Once in 10 minutes, add 100cc water removing the scum periodically.
6When the azuki become soft, cook over high heat and drain thoroughly.
7Then, add half sugar mixing.
8Add rest sugar and salt and mix. Turn off the heat and let azuki cool.
9PART ‘B’.
10Add sugar and salt and mix.
11PART ‘C’.
12Wash mochi rice right before cooking. When cooked, steam them.
13Add salt.
14Beat mochi rice with wet suriko-gi until it becomes like moti.
15Make mochi rice round like ping pong ball shape.
16PART ‘D’.
17Anko – Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko, and wrap.
18Kinako – Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
19Aonori – Same as kinako.

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