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Somen Semiya Upma

admin@dnmd
0
April 26, 2025
Somen Semiya Upma
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Somen Semiya Upma

Servings

1-2

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Somen noodles 1 bunch

  • Onion (minced chop) 1piece

  • Potato (small square chop) 1piece

  • Carrot (small square chop) 50g

  • Sun drop oil 1 tsp

  • Ginger paste a little

  • Green chili (small cut) 1piece

  • mustard seed 1/2 tsp

  • Chana dal 1/2 tsp

  • Red chili 1piece

  • Cumin seed 1/2 tsp

  • Curry leaf 5-10 pieces

  • Brown sugar 1/4〜1/2 tsp

  • Turmeric a little

  • Hot water 300cc

  • Lemon a little

Directions

  • Fry somen noodles broken into short strips in a frying pan and set aside on a separate plate.
  • Add oil to a frying pan and heat over medium heat, then add the mustard seeds and chana dal. 
    Then add chili peppers. Add the cumin seeds, reduce the heat to low and cover.
  • Add the curry leaves, and fry the onions over medium heat for 2-3 minutes.
  • Add the ginger and green chilli and fry for about 1 minute.
  • Add the vegetables at this point. Stir fry well over medium heat, then cover and steam over low heat. 
  • Sprinkle turmeric and sugar and stir fry over low heat for about 1 minute. 
  • Add the somen noodles and hot water to the frying pan. Keep stirring.
  • When the noodles are soft enough, it’s done! Add lemon, if you like it.
Category:

Edamame Masala Maggi

admin@dnmd
0
April 3, 2025
Edamame Masala Maggi
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Edamame Masala Maggi

Course: Veg
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • Frozen edamame beans 30-50g 

  • Maggi noodles (we used Maggi noodles this time)1 piece

  • Marukome white miso paste 1 teaspoon

  • Butter 1 piece

  • Water 250ml

Directions

  • It’s better to defrost the edamame beans. Bring a pot of water to a boil with 250ml water, add the edamame beans and boil for a little.
  • Dissolve the miso and add the Maggi noodles cut into 4 pieces and mix.
  • Melt the butter and add the masala powder and mix again.
  • Wait until the water has evaporated and serve on a plate.
Category:

Edamame Chaat

admin@dnmd
0
March 25, 2025
Edamame Chaat
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Edamame Chaat

Course: Veg
Servings

2-3

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Edamame beans 80-100g

  • Potato Medium size 1

  • Cucumber Medium size 1/2

  • Tomato Medium size 1/2

  • Onion Small size 1

  • Chaat Masala as you like it

  • Black pepper  as you like it

  • Coriander sticks 3-4

  • Fresh Lemon juice as you like it

Directions

  • Cut potato and boil with the edamame beans.
  • Dice the cucumber and tomato and the onion, and finely chop the coriander.
  • Put all the ingredients in a bowl and mix well. The chaat masala contains salt, so adjust the black pepper to taste.
  • Serve in a bowl and add lemon juice.
Category:

Spring Sushi Roll

admin@dnmd
0
March 3, 2025
Spring Sushi Roll
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Spring Sushi Roll

Course: Japanese
Servings

4

servings
Prep time

1

hour 
Cooking time

20

minutes

Ingredients

  • Nori sheet 4 pieces

  • Cucumber 1 piece

  • Egg 2-3 pieces

  • Bluefin Tuna Chutoro (medium fatty) 1 Saku

  • Salmon Saku 1 Saku

  • Sushi vinegar rice 3-4 people’s quantity

Preparation & Cooking

  • Defrost Tuna and Salmon
  • Make baked tamago, called “Tamago maki”
    Pour a thin layer of egg mixture into the pan and spread evenly. Rolling the egg from the back towards with chopsticks. Turn off the heat, put baked egg on the plate and let it cool.
  • Make Sushi vinegar rice
    After cooking the rice for each person, put it into a bowl, mix rice vinegar, sugar, and salt in a 2:1:1 ratio, mix in a cutting motion, and let it cool also.
  • Making:
    Cut the egg and  the cucumber into thin strips.
  • Cut the tuna and salmon into pieces the same thickness as the cucumber, cutting through the fibers.
  • Lay plastic wrap and nori on a sushi-maki sheet in that order, wet your fingers with water, spread the vinegared rice, and top with the ingredients.
  • Rolls tightly.
  • Cut the sushi rolls to your desired size.
Category:

Hamachi Teriyaki

admin@dnmd
0
January 11, 2025
Hamachi Teriyaki
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Hamachi Teriyaki

Course: Japanese
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Yellowtail(Hamachi)saku 1fillet

  • Sundrop superlite Adanced oil 1tsp

  • Teriyaki Tare Yamamori 2 sp

Directions

  • Defrost Hamachi fillet and wipe water with paper.
  • Spread oil on a heated frying pan and fry the Hamachi. Be careful not to burn it.
  • When the surface is browned, turn it over and cook until both sides are browned.
  • Add the teriyaki sauce, cover and steam.
Category:

Soymilk Miso Ramen

admin@dnmd
0
November 16, 2024
Soymilk Miso Ramen
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Soymilk Miso Ramen

Course: Japanese
Servings

1

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • Ginger Paste 1 tsp 

  • Toasted Sesame Oil (for soup) 

  • Sun Drop Oil (for fry) 

  • ⚫︎Kikkoman Soy Sauce 1 tsp 

  • ⚫︎Red Miso Paste 1 tsp 

  • ⚫︎Sugar 1 tsp 

  • ⚫︎Kombu Dashi powder 1 tsp 

  • Onion 2 pieces (small size) 

  • Dried Shiitake Mushrooms 3-4 pieces

  • Spring Onion (topping) 

  • Soymilk No Sweet 300cc 

  • Water 150cc 

  • Itsuki Ramen 100g 

Directions

  • Soak dry shiitake into water,
    Slice onion as possible as thinly. 
  • Heat sesame oil in a pot and add ginger and ●mark ingredients. 
  • When the aroma comes out, add water. 
  • Add soymilk. If the taste is bland, adjust with miso, soy sauce, or sugar. 
  • Turn off the heat and remove the soup pot from the stove.
    In another pot, bring plenty of water to a boil, then add the dried ramen noodles and boil for 6-8 minutes.
  •  Add sun drop oil to another pan and fry onions and mashrooms. The point is to deep fry it at a low temperature.
  • Discard the water from the noodles and add them to the soup pot. 
  • Place noodles in a bowl and top with chopped spring onions, fried onions, shiitake mushrooms. 

Notes

    Category:

    Japanese Samosa

    admin@dnmd
    0
    November 7, 2024
    Japanese Samosa
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    Japanese Samosa

    Course: SnacksCuisine: JapaneseDifficulty: Medium
    Servings

    2-3

    servings
    Prep time

    20

    minutes
    Cooking time

    30

    minutes

    Ingredients

    • Edamame 100g

    • Dried hijiki 25g

    • Gyoza skin 20 pieces 

    • Soy sauce 2 tsp

    • Masala (as you like)

    • Sun drop oil 

    Directions

    • Thaw the Edamame and mash it with a masher or blender. 
      Soak the hijiki in water. 
    • Crushed Edamame with hijiki, add soy sauce and spices, and mix well. 
    • Place the two ingredients in the center of the gyoza sheet and cover the edges with water. 
    • Align to form a triangular pyramid. 
    • Heat the oil to about 180° and gently add step 3. 
    • Fry until golden brown, occasionally pouring oil over the top. 
      Turn it over halfway through. 
    • Drain the oil and place on a plate. as chutney 
      It’s also delicious with mayonnaise or ketchup. 
    Category:

    Shahi Tofu Curry-Veg

    admin@dnmd
    0
    October 22, 2024
    Shahi Tofu Curry
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    Shahi Tofu Curry

    Course: Lunch, DinnerCuisine: Indian, JapaneseDifficulty: Medium
    Servings

    2-3

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • Onion 1pkt

    • Tomato 1pkt

    • Garlic paste (as you like)

    • Ginger  paste (as you like)

    • Morinaga Silken Tofu 1pkt

    • Oil

    • Salt 1 small tsp

    • Shichimi powder 1 tsp

    • Turmeric, Garam Masala, Coriander powder

    • Whole Black pepper, Whole Cardamon

    Directions

    • Vegetables roughly chop 
    • Heat oil and first onions and green chili  put into pan.
    • Remove heat and grind these ingredients.Make a paste.
    • Heat pan again and  add tomatoes. Mix and stir fried well.
    • Remove heat and tomatoes also grind.
    • Heat pan again and put whole spices into pan and tempering.
    • Add onions and tomatoes, mix well.
    • Add 1/2 cup of water, and powder spices.
    • Cut tofu and bring to a boil about 15 minutes.
    Category:

    Shiitake  Edamame Matal （Inspired from Mushroom Matal）-Veg 

    admin@dnmd
    0
    October 16, 2024
    Shiitake  Edamame Matal （Inspired from Mushroom Matal） 
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    Shiitake  Edamame Matal （Inspired from Mushroom Matal） 

    Course: Veg
    Servings

    1-2

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • Dried shiitake mushroom 

    • Peeled edamame

    • Onion 2 pieces

    • Tomato 2 pieces

    • Oil 1 tsp

    • Ginger paste 1 small tsp

    • Salt a little bit

    • Shichimi powder

    • Cumin seeds 1 small tsp 

    • Turmeric powder 1 small tsp 

    • Garam masala 1 small tsp 

    • Coriander powder 1 small tsp 

    Directions

    • Dice the tomatoes and onions.
    • Soak the shiitake mushrooms in water for about an hour before cooking.
    • Defrost the edamame as well.
    • Pour oil to a hot pot. Once the oil turns hot, add 1 small tsp cumin seeds. 
    • Soon cumin seeds will sizzle and splutter, then add 1 cup fine chopped onions. 
      On a medium heat, fry the onions stirring often until golden. 
    • Reduce the heat. Next add 1 tsp ginger paste.
    • Mix and fry well.
    • Add chopped tomatoes. On a medium flame fry until the tomatoes turn mushy.
    • Add shichimi powder a little,garam masala , coriander powder, turmeric powder.
    • Sauté onion tomato masala until you see traces of oil separate from the mixture.
    • Add Edamame and Shiitake mushrooms. 
    • Sauté on a medium flame for 4 to 5 mins until you begin to smell the mushrooms.
    • Cover and cook on a low flame until the mushrooms are done to your liking.
    • Stir well and sauté for a minute on a slightly high heat. Taste test and adjust salt at this stage. 
    Category:

    Onigiri Recipes

    admin@dnmd
    0
    September 23, 2024
    Onigiri recipes
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    Onigiri recipes

    Course: Japanese
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes

    Ingredients of 3 Onigiri recipes

    • 1. Mentaiko cream cheese Onigiri 

    • Umai rice160g×2 

    • Fish roe 2 small tsp 

    • Philadelphia cream cheese 50g 

    • Kikkoman soy sauce 1 small tsp 

    • Salt a little bit 

    • Nori sheet 1sheet (1/2 cut) 

    • 2. Tuna mayo Onigiri 

    • Umai rice 160g×2 

    • Tuna can 1pkt 

    • Kewpie mayonnaise 2 tsp 

    • Kikkoman soy sauce 2 small tsp 

    • Nori sheet 1sheet(1/2cut) 

    • 3.  Umemame Tuna Onigiri 

    • Umai rice 160g×２ 

    • Tuna can 1pkt

    • Umeboshi 2 piece 

    • Edamame (as you like)

    • Kikkoman soy sauce 1small tsp 

    Directions of 3 Onigiri recipes

    • 1. Mentaiko cream cheese Onigiri 
    • Cut cream cheese into 1cm cubes and mix lightly with soy sauce. 
    • Sprinkle a pinch of salt on the plastic wrap and spread the rice on top. 
      Place half of ①and a small amount of fish roe in the center. 
      Squeeze into a triangle shape.  
    • Wrap with Nori sheet. 
    • 2. Tuna mayo Onigiri 
    • Mix tuna in oil, mayonnaise, and soy sauce in a bowl. 
    • Spread  rice on plastic wrap, and squeeze into a triangle shape.  
    • Wrap with Nori sheet. 
    • 3. Umemame Tuna Onigiri 
    • In a bowl, add canned tuna ,edamame,and 
      Umeboshi made into a paste using a knife, 
      1 teaspoon of a soy sauce, and mix well. 
    • Squeeze into a triangle shape.
    • Wrap with Nori sheet. 

    Category:
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