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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:

    Piri Kara Miso Tofu-Veg

    admin@dnmd
    0
    September 18, 2024
    Piri Kara Miso Tofu
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    Piri Kara Miso Tofu

    Course: Snacks, AppetizersCuisine: Indian, JapaneseDifficulty: Easy
    Servings

    1-2

    servings
    Prep time

    5

    minutes
    Cooking time

    5

    minutes

    Ingredients

    • Morinaga Silken Tofu Firm

    • 1 Tsp Youki Shisen Tobanjang

    • 1 Tsp White Miso

    • 1 Tsp Toasted Sesame Seed Oil

    • 1 small tsp Soy Sauce Kikkoman

    • Shichimi Powder

    • Roasted sesame white 

    • Cut Nori (Kizami Nori)

    Directions

    • Mix sesame oil, miso, Tobanjang, shichimi powder, soy sauce and roasted sesame in a bowl to make the sauce. 
    • Cut the tofu into your desired size.
    • Place the tofu on a plate. 
    • Place the sauce on top of the tofu.
    • Decorate cut nori sheet and roasted sesame.
    Category:

    Okara Upma-Veg

    admin@dnmd
    0
    September 10, 2024
    Okara Upma
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    Okara Upma

    Course: Breakfast, Lunch, SnacksCuisine: Indian, JapaneseDifficulty: Medium
    Servings

    1-2

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • Okara 250g 

    • 1 Onion 

    • 1 Carrot 

    • 1 Tomato 

    • 1 Green chili 

    • Ginger (optional)

    • Ghee 1tea spoon (add more if needed)

    • Black mustard seeds 

    • Cumin seeds 

    • Pinch Hing (optional) 

    • Turmeric 

    • Garam masala 

    • Salt 

    Preparation and Directions

    • Preparation
    • Put the Okara in the microwave to remove the moisture. 
    • Finely chop the onion and carrot. Dice the tomato. 
    • Finely chop the green chili.
    • Cut the ginger small size. 
    • Directions
    • Put oil in a pan over medium heat and add the mustard seeds. 
      When they start to pop, add the cumin seeds. 
    • Add the onion, ginger and hing and fry until the onion is transparent. 
      Add the tomatoes and fry until mushy. 
      Then add the turmeric powder, carrots and stir fry for a further minute then add 300cc of water. 
    • Cover and simmer until the vegetables are soft (about 10 minutes).Add the soy pulp and salt and cook while stirring. 
    • Add the garam masala and stir. 
    Category:

    Miso Dal Curry-Veg

    admin@dnmd
    0
    August 28, 2024
    Miso Dal Curry
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    Miso Dal Curry

    Course: Lunch, DinnerCuisine: Japanese, IndianDifficulty: Easy
    Servings

    3-4

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes

    Ingredients

    • Cumin seeds

    • Mustard seeds

    • Turmeric powder

    • Coriander powder

    • Moong Dal (cut) 700g

    • Tomatoes – 4 pieces

    • Chop and add chili to your liking

    • Ginger (10g)

    • Salad oil – 1 spoon (15g)

    • Salt – 1 spoon (15g)

    • Water – 800ml

    • White miso – 1 spoon

    Directions

    • Cut the tomatoes and ginger.
      Slice the ginger and chop the tomatoes.
      Boil the moong dal.
    • Stir-fry the ingredients in a separate pot. Heat the salad oil in a large flying-pan then add the ginger.
      Next, add tomatoes and powdered spices and stir-fry.
    • Keep stirring so it doesn’t burn.
    • Add moong beans and mix well.

    Recipe Video

    Category:

    Kim cheese grilled rice balls-Veg

    admin@dnmd
    0
    March 22, 2024
    Kim cheese grilled rice balls
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    Kim cheese grilled rice balls

    Course: Veg
    Servings

    ２

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • Cooked rice　300g

    • Kimchi 100g

    • Japanese style grain soup 5g

    • White sesame 10g

    • Potato starch 10g

    • Cheese for pizza 30g

    • Sesame oil 5g

    Directions

    • Finely chop the kimchi.
    • Combine rice, Kimchi, Japanese grain soup stock, White sesame seeds, and Potato starch and mix well.
    • Add pizza cheese and squeeze firmly.
    • Heat sesame oil in a frying pan and fry the rice balls over medium-low heat until golden brown.
    Category:

    Crepe

    admin@dnmd
    0
    March 21, 2024
    Crepe
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    Crepe

    Course: Uncategorized
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients for dough

    • Cake flour 100g

    • Sugar 12g

    • Milk 200g

    • Egg 50g

    • Ingredients for topping(Desired amount)

    • Egg

    • Ham

    • Pork sausage

    • Smoked salmon

    • Cheese

    • Lettuce

    • Tomato

    • Mayonnaise

    • Ketchup

    • Strawberry

    • Banana

    • Orange

    • Chocolate sauce

    Directions

    • Mix flour and sugar in a bowl.
    • Add only half of the milk and mix.
    • Crack the eggs.
    • Add the remaining milk and mix.
    • Heat oil in a well-heated frying pan over medium heat and remove from heat.
    • Pour half to a full ladle of batter.
    • Spread it thinly and return to medium heat to bake.
    • Once the dough is fully cooked, place the dough on a plate.
    • Repeat steps 5 to 8 until all the dough is used up.
    • For topping
    • Place your ingredients and sauce on the semicircle of crape dough.
    • Shift the crape pheasant about 1cm down and place it in half.
    • Gently press
    Category:
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