en_US EN
en_US EN ja JA
  • Register/Sign in

    Login

    Register

    A password will be sent to your email address.

    Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.

0
0 ITEM(S) - ₹0.00 GO

Archives: Recipes

Site articles.

prawnsand4

Prawn Cutlets Sandwich

admin@dnmd
0
February 10, 2021
Prawn Cutlets Sandwich
Print

Prawn Cutlets Sandwich

Course: Lunch, SnacksDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

Directions

  • Make Tar Tar sauce
  • Chop onion and boiled egg.
    Mix them with salt, sugar, vinegar and mayonnaise.
  • Make Sandwich
  • Deep-fry prawn cutlets  in 180 degree oil.
  • Spread mustard on the bread, and then put cutlets on it.
    prawnsand1
  • Add Tonkatsu sauce.
    prawnsand2
  • Put the tar tar sauce and cover with another side of bread then cut each sandwich in half.
    prawnsand3
  • Enjoy juicy sandwich!
    prawnsand4

Category:
salmonroll3

Philadelphia roll

admin@dnmd
0
February 8, 2021
Philadelphia roll
Print

Philadelphia roll

Course: Dinner, Lunch, partyCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.
  • Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
    sushiroll4
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
    sushiroll3
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place salmon, cream cheese and avocado lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
    salmonroll1
  • Sprinkle with sesame seeds.
    salmonroll2
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

    Enjoy with soy sauce and wasabi.
    salmonroll3
Category:
california roll 6

California Roll

admin@dnmd
0
February 6, 2021
California Roll
Print

California Roll

Course: Lunch, Dinner, partyCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.

    Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
    sushiroll4
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
    sushiroll3
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place crab stick and avocado lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.

    This time we added salt, pepper and olive oil on it. Please use your favorite seasonings. Mayonnaise also recommended.
    california roll
  • Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
    california roll 4
  • Sprinkle with tobiko.
    california roll 5
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

    Enjoy with soy sauce and wasabi.
    california roll 6
Category:
spicytuna2

Spicy Tuna Roll

admin@dnmd
0
February 6, 2021
Spicy Tuna Roll
Print

Spicy Tuna Roll

Course: Dinner, Lunch, PartyCuisine: JapaneseDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Make Sushi Rice
  • Prepare sushi vinegar by mixing vinegar, sugar and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. And then cool it.
  • Spread the hot steamed rice into a large plate or a large bowl.
    *Use a nonmetallic bowl to prevent any interaction with rice vinegar. 
    sushiroll2
  • Sprinkle the vinegar mixture over the rice and fold the rice with a shamoji (rice spatula) quickly. Be careful not to smash the rice.
  • Make Sushi Rolls
  • Chop the raw tuna into small cubes, and combine with the Chilli sauce, sesame oil and lemon juice in a bowl and mix.
    spicytuna1
  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.


    Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)sushiroll4
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
    sushiroll3
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
  • Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
    Sprinkle with roasted sesame.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.
  • Garnish scallions and enjoy with soy sauce.
    spicytuna2
Category:
takikomi2

Japanese Mixed Rice – Hijiki

admin@dnmd
0
February 6, 2021
Japanese Mixed Rice - Hijiki
Print

Japanese Mixed Rice – Hijiki

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Wash rice and soak in water in 30min
  • Put Frozen Abura age in hot water in 3min and then slice thattakikomi1
  • Dehydrate Shiitake mushroom and then slice that
  • Put all ingredients in rice cooker and cook takikomi2
Category:
tenshinhan3

Crab Omelet Rice

admin@dnmd
0
February 4, 2021
Crab Omelet Rice
Print

Crab Omelet Rice

Course: Lunch, Dinner, MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Rehydrate Shiitake mushroom and shred crab stick and beat eggstenshinhan1
  • Stir bamboo shoot and Shiitake mushroom in sesame oil tenshinhan2
  • Put No.2 into beaten egg and cook omelet
  • Put omelet on rice
  • Bring ingredients of sauce except potato starch to a boil
  • Thicken the sauce by potato starch with water. And then put on omelet and rice. Add Benishoga.tenshinhan3
Category:
okowa2 rotated

Japanese Mixed Rice

admin@dnmd
0
February 4, 2021
Japanese Mixed Rice
Print

Japanese Mixed Rice

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Slice Bamboo shoot, Abura age Konnyaku, Carrot and Chicken
  • Wash rice and soak the rice for 30-60min.
  • Put all in rice cooker and switch on.Okowa
Category:
bluefin7

Bluefin tuna Sashimi

admin@dnmd
0
February 4, 2021
Bluefin tuna Sashimi
Print

Bluefin tuna Sashimi

Course: Dinner, Lunch, MainCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Keep warm water (approx.40℃) and put salt 4% into water
    e.g. 40g of salt into 1 Ltr of water
  • Clean dusts on surface of tuna in water wellBluefin1
  • Remove plastic bag of Tuna and put Tuna into No.1
    bluefin2
  • Keep tuna in water for 1-2 minutes. It shall keep half thawed. (Surface thawed but inside still frozen)
    bluefin3
  • Wipe water well and wrapped by kitchen paper.
    And keep tuna in refrigerator for 4-5 hours.
    And then it is ready to eat. bluefin7
Category:
ebichili

Shrimp with Chilli Sauce (Ebi Chili)

admin@dnmd
0
January 28, 2021
Shrimp with Chilli Sauce
Print

Shrimp with Chilli Sauce

Course: Main, Dinner, LunchCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

Directions

  • Rub the shrimp with a pinch of salt and then knead a small amount of potato starch. Rinse with running water and drain thoroughly.
    chili shrimp1
  • Fry in 140 degree oil.

    chili shrimp2
  • Place the shrimp on kitchen paper to remove unwanted oil.
    chili shrimp3
  • Put the sesame oil in the heated pan.
    Add Garlic & ginger paste, Tobanjan, sugar, and tomato ketchup and mix.
    Add the  chopped  onion and stir-fry on medium heat.
    chili shrimp4When the delightful smell stronger, turn to low heat and continue to stir-fry.
  • Dissolve the potato starch in water. (1 tablespoon of potato starch and 2 tablespoons of water)
  • Add shrimp in a pan, and then pour 5 over the sauce and mix.
    chili shrimp7If you think the sauce is too thin, gradually add the dissolved starch and mix.
    Finally mix lightly.
  • Enjoy!
    chili shrimp8
Category:
unohana6

Unohana – Simmered Soy Bean Pulp

admin@dnmd
0
January 25, 2021
Unohana - Simmered Soy Bean Pulp
Print

Unohana – Simmered Soy Bean Pulp

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

4-6

servings
Prep time

1

hour 
Cooking time

20

minutes

Ingredients

Directions

  • Soak shiitake mushrooms in water for about an hour to rehydrate.
    After drain mushrooms, reserving the water in a small bowl. (This can use as dashi soup water)
  • Remove stems from mushrooms and slice thinly.
    unohana1
  • Take 2 cups of water (include mushrooms dashi) and mix with kombu dashi.
  • Heat oil in a large skillet and stir-fry carrot on medium heat until cooked through.
  • Add mushrooms and konnyaku, and stir-fry together. Add okara and cooking sake, and stir-fry until heated through.
  • Pour the all seasonings and dashi soup over okara and stir-fry until the moisture is almost gone.
    unohana2
  • Add spring onion slices and mix.
  • Enjoy healthy eating!
    unohana6
Category:
X