Edamame beans with Blackbean sauce

I like just simple boiled edamame beans with a sprinkle of salt,but this one was a big hit for my hubby and second son! Super easy to make and delicious snack!

What you need;

  • 1 pkg of Edamame beans defrost if they are frozen
  • 3 tablespoons of blackbean sauce
  • 1 – 1 1/2 tablespoons honey

How to;

  1. Add the blackbean sauce in a frying pan with medium low heat, stir the sauce till it is fragrant.
  2. Add the honey to the pan and mix well with the blackbean sauce.
  3. Add the edamame beans and coat well with the sauce and honey mixture.
  4. Serve immediately.

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Shiraae dressing/dip

Shiraae is a classic Japanese side dish. It is thick yummy dressing made of Tofu, Miso and Sesame seeds mixed with various vegetables. I often use this dressing as a dip for vegetables or filling for a sandwich.

Makes about 1 1/2 cup

What you need;

  • 200g Medium tofu
  • 4 tablespoons ground toasted sesame seeds
  • 2 tablespoons miso paste
  • 2 teaspoons sugar
  1. In a small pot, bring enough water to a boil to cover the tofu.
  2. Tear tofu to 5-6 pieces and add to the pot. Boil for just about 2minutes and drain and let it cool and set aside..
  3. In a small bowl, put the tofu, sesame seeds, miso and sugar and mix well.

Tips:

For classic shiraae, mix the dressing with blanched  spinach, broccoli or carrots or try any other vegetable you like.

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Abekawa mochi

I am back! I have been busy with my other adventures, but now I am back and am looking forward to posting again.

Mochi is Japanese rice cake made of a short-grain rice. The rice is pounded and made into round shape or square like a picture below. In Japan we make mochi a couple of days before the new year for eating in a specail soup we eat on New Year’s day to celebrate. However  they are  also eaten year-round for simple snacks like Abekawa mochi which I am going to show you how to make it.

What you need;

Mochi, Kinako, and granulated sugar (That’s it!, so simple)

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You can find a package of Mochi and Kinako (ground roasted soy beans) in Asian supermarket.

  1. Put two mochi in a microwave safe bowl and pour hot water till a half inch above mochi. Microwave 30 second with power 8. PIC_4181
  2. Meanwhile mix a teaspoon of sugar and a heaping teasppon full of Kinako into small bowl and mix and set aside.
  3. Flip over mochi and microwave another 30 seconds or untill they are soft.
  4. When mochi is done, put mochi into kinako and sugar mixture and coat well.
  5. Dish them up in a pretty plate and enjoy!PIC_4184

Green Tea (Macha) Shortbread Cookies

As the school year end is coming soon, I baked some yummy green tea cookies for my kids teachers gift.

What you need:

  • 1 lb butter (leave it on room temperature for over night.
  • 1/2 cups icing sugar
  • 2 tablespoons Green tea power
  • 2 cups all purpose flour

How to:

  1. Preheat the even to 325F.
  2. Cream butter with an electric mixer for 3 minutes.
  3. Add icing sugar and mix another 2 minutes.
  4. Combine green tea powder and  flour in a small bowl and mix well till well combined.
  5. Add the flour mixture into the butter mixture and mix with a wooden spoon.
  6. Tune the mixture from 5 onto a clear wrap and wrap it tight and leave it in the fridge for half an hour.
  7. Take our the dough from the fridge and roll dough to 1/3 in. on a lightly icinged counter. (I like to use icing sugar to put on the counter from sticking.) and cut dough with your favorite cookie cutter.
  8. Line 2 cookie sheets with parchment paper, transfer shapes to cookie sheets and bake for 12-15 minutes.
  9. Cool on a wire rack.
  10. These will keep up to 2-3 weeks in an airtight container.
  11. Enjoy!

Tofu & Veggie Pizza

I love tofu. I used Tofu for miso soup, dressing, stir frying with vegetable and all kinds of other dishes. They are very healthy and I try to eat tofu instead of meat a couple of times a week. This is one of my family’s favorite way to cook tofu. You can serve this with a bowl of rice and salad, but today I used this baked tofu for topping for Pizza. Yummy!

What you need: 4-6 servings

  • 1 1/2 packages of extra firm organic tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp Mirin
  • 2 tbsp Ketchup
  • 1/2 tbsp grated ginger

How to:

  1. In a medium bowl, combine soy sauce, mirin, ketchup and grated ginger and mix well. Cut tofu into small cubes.
  2. Add the tofu into soy sauce mixture and coat well and marinade for half an hour.
  3. Preheat oven to 350F.
  4. Add marinated tofu into a cooking sheet with marinade sauce.
  5. Bake for about 20 minutes. After 10 minutes is passed, flip over the tofu and put them back into the oven.
  6. Serve warm or room temperature.

Sweet Azuki Beans Popsicles

We have various Japanese sweet using azuki beans and during hot summer months I miss sweet azuki beans Popsicle. It’s kind of hard to get them here, so I decided to try making them by myself and here it is! they taste so good and same as store bought or even better.

What you need:

  • 250 g of sweet azuki beans paste
  • 250ml 2% or homo milk
  • 4 tablespoons of condensed milk

How to:

  1. In a small bowl, mix together azuki, milk and condensed milk.
  2. Pour it to your favorite Popsicle molds and put them into a freezer.
  3. Wait for 3-4 hours and enjoy!

Tofu Pouch, Aburaa ge

Abura age are deep-fried thin slice tofu pouch which are great for simple stir fly with veges or Inari zushi and eating with udon, soba and somen noodles. Today I made simmered aburaage for making Inari which my third son loves! There are a picture of aburaage package, usually a pack contains 6 pcs or 12 pcs. You can buy already made ( simmered with soy sauce & sugar ), but they often contain MSG and homemade ones are fresh and of course delicious! When you see a picture in No.4, you see a little wooden lid, which called otoshi buta. We use this to all the ages stay in the simmering broth while cooking. If you don’t have on, please cut a small parchment paper and make a small hole in the center and use it as otoshi buta.

Kimiko’s Tofu Pouches 20 pcs

1 2/3 cups dashi stock

¾ – 1 tbsp sugar

¾ tbsp soy sauce

½ tsp Salt

10 large tofu pouch (abura age or age) about 5cm x 10c

  1. Bring a small pot of water to a boil. Use enough water so that all the tofu pouches would be covered.
  1.  To make the pouches easier to open later, quickly roll each one a few times with a rolling pin. Put the tofu pouches in the boiling water, and boil briefly for 2-3 minutes. Remove from heat, discard all the water, and let the pouches cool.
  1. When cool, cut them in half crosswise to make two pouches half the original size, and gently open them from the cut edge.

  1. Place the dashi stock, sugar, soy sauce and salt in a medium pot and bring to a boil. Add the tofu pouches and simmer for about 20 minutes till the pouches become soft. Remove from heat and let the pouches and broth cool to room temperature.

These are great for making “Inari zushi” (stuff with sushi rice), or simply put 2-3 pouches in your udon or soba noodle soup, in addition to the noodles and any other vegetables etc. Today I made inari with them.