Tofu & Fruit Smoothie

Don’t panic to see tofu in the ingredients! Trust me; this smoothie is soooo yummy! We’ve used Peach & Mango flavor for this recipe, but you can use any flavor of dessert tofu you like.

 What you need; 4 servings

  • 1(150g) dessert tofu, Peach & Mango Flavor
  • 5 frozen strawberries
  • 2 bananas
  • 1 cup (250ml) of milk or soy milk

How to;

  1. Wash and cut strawberries into halves or quarters.
  2. Peel bananas and break into 5-6 pieces.
  3. Add strawberries and bananas into the blender.
  4. Add tofu and milk into the blender, turn ON, and blend until smooth.
  5. Divide into 4 serving glasses and serve the smoothies immediately.

Tips:

There are other flavors of dessert tofu such as Maple Caramel, Almond, Banana, or Coconut. Use any flavors you like. You can also use any other fruit, such as blueberries, raspberries, pineapple etc. Combinations are endless!

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Mackerel Vinegar

This is a very light, healthy and easy dish for weekday supper or entertaining.

What you need; 4 servings

  • 2 whole fillets maclerel about 300g
  • salt
  • ¼ small onion about 30g
  • 2 carrot about 125g
  • ¼  green, yellow or red pepper about 125g
  • ½ cup (125ml) dashi stock
  • 4 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon sugar

How to;

  1. Salt the fish fillets lightly and leave for 15 min.
  2. Meanwhile prepare the vegetables: Slice onion and soak into a bowl of water about 10-15 minutes. Juliann carrots and pepper and drain onion and set aside.
  3. In a small pot, add dashi stock, rice vinegar, soy sauce, mirin and sugar and heat until sugar dissolved.
  4. Pat dry the fish and slice diagnor about 2.5cm.
  5. Heat a large non-stick flying pan and add ½ tablespoon oil and add sliced fish. Cook till golden brown and cook through. Careful not to break the fish.
  6. Add fish to a shallow serving bowl or plate and add all the vegetable. Heat the dashi mixture till boiling hot and pour it over on fish and vegetable.
  7. Cool slightly and refrigerate for 2-3 hours or overnight.

Variations:

Try other fish such as salmon instead.

Use gluten free soy sauce for a gluten free version.

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Chicken Tatsuta Age 2 ways

Tatsuta-age is a way of cooking and similar to Japanese popular dish, Karaage. After ingredients are marinated in seasonings, they are coated with katakuri-ko or corn starch and deep-fried.

I know deep frying seems like a lot of work but I use less oil about 1.5cm. Here I have two kinds of Remove the chicken and drain on paper towels. Tatsuta age. One is marinated in soy sauce marinade and other one is my original, just using salt & pepper and wrap the chicken with shiso leaves and enjoy them with Ponzu sauce. I used red shiso here from my garden, but green ones are delicious as red ones. Tatsuta age (soy marinade) 4-6 servings
  • 1 1/4 lb boneless chicken thighs, cut into about 1 inch pieces
  • 3 Tbsp soy sauce
  • 2 Tsps sugar
  • 1 Tbsp Sake
  • 1 clove garlic grated
  • katakuriko or corn starch for coating
  • vegetable oil for deep-frying
  1. Mix soy sauce, sugar, sake and grated garlic in a bowl.
  2. Marinate chicken in the sauce for at least an hour.
  3. Take out chicken from the sauce and dry lightly with paper towels.
  4. Lightly coat chicken with katakuriko or corn starch and deep-fry them until done.Remove the chicken and drain on paper towels.

Tatsuta age (salt&pepper) 4-6 servings

  • 1 1/4 lb boneless chicken thighs, cut into about 1 inch pieces
  • salt & pepper
  • 1 tbs sake
  • shiso leaves (green or red)
  • Ponzu
  1. Salt and pepper the chicken in a bowl and add sake and marinade for 15 minutes.
  2. Dry chicken lightly with paper towels.
  3. wrap each chicken with shiso.
  4. Lightly coat chicken with katakuriko or corn starch and deep-fry them until done.
  5. Remove the chicken and drain on paper towels.
  6. Serve with ponzu sauce.

Tatsuta Age  

Japanese Style Potato Salad

Japanese potato salad is a staple in lunch boxes and a great side dish for Tontatsu (deep fried pork) and Ebi-Fly(deep fried shrimp). We used more like semi-mushed potato.

What you need; 6-8 servings

  • 5-6 Potatoes about 650g
  • 1 Carrot
  • 1/4 English Cucumber or 2 Mini Cucumbers
  • Two pinches Salt
  • 2 hard-boiled eggs
  • Salt
  • 5 tbsp. or more to taste Japanese Mayonnaise

How to;

  1.  Peel and cut potatoes into about 2.5cm cubes and put them into a medium pot. Add water to cover potatoes and boil.
  2. Meanwhile cut the English cucumber into 1/4 length wise and slice thinly (about 2mm). If you are using mini cucumbers, omit cutting in 1/4 and simply slice thinly.
  3.  Put the cucumber slices into a bowl, add two pinch of salt and coat evenly. Let stand about 20 minutes. Squeeze and discard excess liquid from the mixture of cucumber and set aside.
  4. Peel a carrot and dice it about 5mm cubes and add to potatoes just before potatoes are cooked and tender and cook 2-3 minutes. Drain potatoes, and carrots and return to pot for a minute more to evaporate all the water. Be careful not to burn the potatoes and carrots.
  5.  Add peeled hard boiled eggs into the pot and mash the potatoes, carrots and eggs together. Some leftover lumps are ok. Allow to cool a little, then add mayonnaise and salt to taste.

Tips:

  1. If you are in hurry, simply use frozen vegetable mix (Corn, carrots and green beans) in place of carrots and cucumber. Add the frozen vegetables just before potatoes are done.
  2. Leftovers make a great sandwich filling with a slice of ham.
  3. Japanese Mayonnaise is slightly more vinegary than Western Mayonnaise. If you don’t have Japanese mayo, add a little bit of rice vinegar to the salad.

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