tag:blogger.com,1999:blog-12995681680259434182024-02-19T05:01:08.779+00:00Cook JapanZen and the Art of Rice Cookers -:- www.cookjapan.co.ukUnknownnoreply@blogger.comBlogger57125tag:blogger.com,1999:blog-1299568168025943418.post-60776637048514013122010-07-31T10:03:00.001+01:002010-07-31T10:03:34.577+01:00What I ate on my holiday: Japan 2010<p>Hi everyone, just back from 2 great weeks in Japan – awesome food, great weather and a truly wonderful holiday. </p> <p>As you’d expect, food played a big part of the trip, so here’s a glimpse at some of the delicacies we devoured along the way…</p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; padding-top: 0px" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:1387951b-28a0-4368-9cc2-6373a06a6e03" class="wlWriterEditableSmartContent"><div id="0e41f30c-979c-4bbd-97f6-21002446edbc" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=leXk3MezNKY&hl=en_GB&fs=1?color1=0x5d1719&color2=0xcd311b" target="_new"><img src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/TFPm5fZdh2I/AAAAAAAABk4/sNwPJLidom0/video189a2a7cbe29%5B2%5D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('0e41f30c-979c-4bbd-97f6-21002446edbc'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/leXk3MezNKY&hl=en_GB&fs=1?color1=0x5d1719&color2=0xcd311b&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/leXk3MezNKY&hl=en_GB&fs=1?color1=0x5d1719&color2=0xcd311b&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div></div> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p>Hope you like it…</p> Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1299568168025943418.post-78157579068272079112010-06-22T12:28:00.001+01:002010-06-22T12:28:35.789+01:00CookwareStyle – Kitchen Appliances and Cookware : LAUNCH!<p>Hi everyone, sorry for the lack of recipes of late emanating from Cook Japan Towers, we’ve had some technical difficulties with our camera, but a lot of time has been taken up with the launch of our new shop…  </p> <p align="center"><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/TCCeVr84PBI/AAAAAAAABkM/77zqeJdYKD4/s1600-h/cookwarestyle4%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="cookwarestyle4" border="0" alt="cookwarestyle4" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/TCCeWMaOzQI/AAAAAAAABkQ/jzbJfR_6Iqk/cookwarestyle4_thumb%5B3%5D.jpg?imgmax=800" width="482" height="108" /></a><a href="http://www.cookwarestyle.com"><strong><font color="#ff0000">www.cookwarestyle.com</font></strong></a> </p> <p>Cook Japan is still going from strength to strength and we’ll have lots of new summer recipes for you, plus a food rundown on our trip back to Japan in July, but following interest from customers we have now launched <strong>CookwareStyle</strong> which is a new online shop dedicated to great kitchen appliances and cookware…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/TCCeXH3W6KI/AAAAAAAABkU/RTptcKI4kW0/s1600-h/cookwarestyle4%5B4%5D.gif"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="cookwarestyle4" alt="cookwarestyle4" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/TCCeYIIITkI/AAAAAAAABkY/h1_Qrtyz5nA/cookwarestyle4_thumb%5B2%5D.gif?imgmax=800" width="477" height="90" /></a></p> <p></p> <p></p> <p></p> <p>We have an ever expanding range of wonderful appliances, so if you want high quality kitchen appliances and cookware that are great to use and offer bags of style then come and visit us at <a href="http://www.cookwarestyle.com">www.cookwarestyle.com</a> </p> <p>Our current range of items includes: </p> <ul> <li>BBQ Grills - <a title="http://www.cookwarestyle.com/category/Barbecue_Grills,i.html" href="http://www.cookwarestyle.com/category/Barbecue_Grills,i.html">http://www.cookwarestyle.com/category/Barbecue_Grills,i.html</a> </li> <li>Blenders - <a title="http://www.cookwarestyle.com/category/Blenders,i.html" href="http://www.cookwarestyle.com/category/Blenders,i.html">http://www.cookwarestyle.com/category/Blenders,i.html</a> </li> <li>Deep Fryers - <a title="http://www.cookwarestyle.com/category/Deep_Fryers,i.html" href="http://www.cookwarestyle.com/category/Deep_Fryers,i.html">http://www.cookwarestyle.com/category/Deep_Fryers,i.html</a> </li> <li>Egg Boilers - <a title="http://www.cookwarestyle.com/category/Egg_Boilers,i.html" href="http://www.cookwarestyle.com/category/Egg_Boilers,i.html">http://www.cookwarestyle.com/category/Egg_Boilers,i.html</a> </li> <li>Electric Grills - <a title="http://www.cookwarestyle.com/category/Electric_Grills,i.html" href="http://www.cookwarestyle.com/category/Electric_Grills,i.html">http://www.cookwarestyle.com/category/Electric_Grills,i.html</a> </li> <li>Induction Hot Plates - <a title="http://www.cookwarestyle.com/category/Induction_Plates___Cookers,i.html" href="http://www.cookwarestyle.com/category/Induction_Plates___Cookers,i.html">http://www.cookwarestyle.com/category/Induction_Plates___Cookers,i.html</a> </li> <li>Juicers - <a title="http://www.cookwarestyle.com/category/Juicers,i.html" href="http://www.cookwarestyle.com/category/Juicers,i.html">http://www.cookwarestyle.com/category/Juicers,i.html</a> </li> <li>Ovens - <a title="http://www.cookwarestyle.com/category/Ovens,i.html" href="http://www.cookwarestyle.com/category/Ovens,i.html">http://www.cookwarestyle.com/category/Ovens,i.html</a> </li> <li>Raclettes - <a title="http://www.cookwarestyle.com/category/Raclettes,i.html" href="http://www.cookwarestyle.com/category/Raclettes,i.html">http://www.cookwarestyle.com/category/Raclettes,i.html</a> </li> <li>Rice Cookers - <a title="http://www.cookwarestyle.com/category/Rice_Cookers,i.html" href="http://www.cookwarestyle.com/category/Rice_Cookers,i.html">http://www.cookwarestyle.com/category/Rice_Cookers,i.html</a> </li> <li>Sandwich Makers - <a title="http://www.cookwarestyle.com/category/Sandwich_Maker,i.html" href="http://www.cookwarestyle.com/category/Sandwich_Maker,i.html">http://www.cookwarestyle.com/category/Sandwich_Maker,i.html</a> </li> <li>Steamers - <a title="http://www.cookwarestyle.com/category/Steamer,i.html" href="http://www.cookwarestyle.com/category/Steamer,i.html">http://www.cookwarestyle.com/category/Steamer,i.html</a> </li> <li>Warming Plates - <a title="http://www.cookwarestyle.com/category/Warming_Plates,i.html" href="http://www.cookwarestyle.com/category/Warming_Plates,i.html">http://www.cookwarestyle.com/category/Warming_Plates,i.html</a>, and </li> <li>Yoghurt Makers - <a title="http://www.cookwarestyle.com/category/Yoghurt_Maker,i.html" href="http://www.cookwarestyle.com/category/Yoghurt_Maker,i.html">http://www.cookwarestyle.com/category/Yoghurt_Maker,i.html</a> </li> </ul> <p>We look forward to seeing you at CookwareStyle and will be back with more recipes soon at CookJapan. </p> <p>Thanks</p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1299568168025943418.post-90076377200634529872010-02-21T14:41:00.001+00:002010-02-21T14:41:58.986+00:00Cooking Nabe on an Induction Hot Plate<p>A portable induction hot plate is a great addition to any kitchen. They are perfect for cooking a variety of Japanese nabe (one pot) dishes, where family and friends sit around the nabe, eating, cooking, talking and having fun. </p> <p>In Japanese cooking the nabe pot is usually placed in the centre of the tables and shared by family and friends, not only is this considered a very sociable way to eat, but is the reason for the saying <i>Nabe o kakomu</i> (鍋を囲む"sitting around the pot"), implying that sharing nabe will create warm relations between the diners who eat together from the shared pot.</p> <p></p> <div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:6b36293c-5472-4afc-9032-3f379318be7b" style="padding-right: 0px; display: block; padding-left: 0px; float: none; padding-bottom: 0px; margin-left: auto; width: 438px; margin-right: auto; padding-top: 0px"><div id="d5d9edff-64d8-45ff-9259-ee568a6fd048" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=Jix68BeeDw4&hl=en_GB&fs=1&color1=0x3a3a3a&color2=0x999999" target="_new"><img src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S4FGNeSoI0I/AAAAAAAABco/tq251LlOncM/videod34d36ab0fea%5B2%5D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('d5d9edff-64d8-45ff-9259-ee568a6fd048'); downlevelDiv.innerHTML = "<div><object width=\"438\" height=\"328\"><param name=\"movie\" value=\"http://www.youtube.com/v/Jix68BeeDw4&hl=en_GB&fs=1&color1=0x3a3a3a&color2=0x999999&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/Jix68BeeDw4&hl=en_GB&fs=1&color1=0x3a3a3a&color2=0x999999&hl=en\" type=\"application/x-shockwave-flash\" width=\"438\" height=\"328\"><\/embed><\/object><\/div>";" alt=""></a></div></div></div> <p></p> <p>Nabe is a wonderful meal, especially in these cold winter months.  Induction heating technology means that cooking with an induction hob is not only energy efficient, but time saving as well with up to 90% more efficiency, 50% energy savings and 30% faster cooking times. </p> <p>For more information visit: <a href="http://www.cookjapan.co.uk">www.cookjapan.co.uk</a></p> Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1299568168025943418.post-88089097065385253572010-02-19T10:12:00.002+00:002010-03-24T22:14:59.920+00:00Steamed Chinese Dumplings in the rice cookerHard not to love Cha Siu Bau; lovely chau siu pork filling and a light fluffy bun on the outside…perfect with on their own or even with a bit of soy sauce and chilli oil to dip…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIx8EXkV5eW_hQW9W3MxSTfBwiDPoB3VuaLYvucCCNYj12EvwmbAuGj8wWNEslNmG6CdfJWXuloCSh_0oP9qUpgvonOv9tNZomIFQFBdY-GocjaAhzgkuPCDjsLK_5zysxmdhBhBV2-TH/s1600-h/PB290205%5B3%5D.jpg"><img alt="PB290205" border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DlwgKIh8GOxYWUrRJ61DpvTh4dOd656AqX0Vgh-0rBDizo9yq3u2rVzZSWik1jggVoNsvkp9R9u0FQ7rgmbyOamf2wJOvK22gTecPk83XSxhJ4S6bldTQJCG8jFkeRlVLoG9F0Vvm0Vt/?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB290205" width="395" /></a><br />
As for the rice cooker’s part in this culinary master-snack…fill the cooking bowl with 3 cups of water, place the buns in the steamer tray and use the “slow cook” function for 10-20minutes depending on whether they’re fresh or frozen, and then enjoy…<br />
<div align="center"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJJuliUIS8CYM0jbckqnaYk52zZtueOATw8tU-x3jXW2axllmk8nGpUVLaqVMgjEIBfPFqUSGjy-eiZEAbkLKIrX9OYyIgY2c64tFvtKub5idyXsr6g4yr1od-Km2AeaUW_bpeF3mAISZ/s1600-h/PB290203%5B3%5D.jpg"><img alt="PB290203" border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3XheCao25UI-qI_G916BCJ3ygqBIKbPqgpqttWk2DFQ0dc2xCQ2A2Oo7K6onS55ioRSlMYGPupOTmBAshwXwKiSzBxENxJy3TO2sFxQ3OvwEpNEQ4ED5NOe_BO86xMbArXmBa4lSCsmj/?imgmax=800" style="border-width: 0px; display: inline;" title="PB290203" width="393" /></a> </div>I use the “slow cook” function as it creates the fastest boiling water from which to steam…in addition to dumplings, you can steam anything and everything in the rice cooker.<br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1299568168025943418.post-3566917974799146382010-02-14T23:16:00.002+00:002010-02-15T07:59:23.524+00:00Valentines Day in a Rice CookerIf I could have worked out how to make crab terrine in a rice cooker it would have been a clean sweep, but as it was Mrs Cook Japan had to make do with 2 courses from my favourite appliance…risotto (her request) and a dessert of strawberry and rhubarb compote…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGKE0EXDe4UDIFyLoK_2e78moD1mTnsMnAwdQXgmf2az_jgyIWEWuzQm79uE55akkBUV81ANmfWLkzN79wNyaA0XlUndLLvb99sheZUvYWmjmBsM9w2Yy3JJVrRZSDJowGi37F2xqOep5/s1600-h/PC220325%5B4%5D.jpg"><img alt="PC220325" border="0" height="445" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3iEG88RPXI/AAAAAAAABXo/lONrnj4i-fw/PC220325_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC220325" width="521" /></a><br />
…time for the sweetness later, with the terrine taken care off it was another run out for risotto in the rice cooker. On the menu this evening was Asparagus and Mushroom Risotto…an absolute breeze and very tasty (although could have perhaps been a tad moister)… <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfoR3cj2-B7smdd-4urzEqWiwsHbfxhzVh-9kNZ_m3xH1TWp0QsBjw4nrv_9jvejyXlD5YShwuxPJtkcYso65gFnbNlizkvJW8nSTOBzM9tmvigTyfYVU4GoF6rKZeilvT7A2OflVMoGR/s1600-h/PC220314%5B3%5D.jpg"><img alt="PC220314" border="0" height="394" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3iEKeeoJDI/AAAAAAAABXw/ciVqZNSMadk/PC220314_thumb%5B1%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC220314" width="519" /></a><br />
It really is so easy to cook risotto in a rice cooker…braise the shallots in oil and butter, add the rice and cook for a few minutes, then in goes the asparagus and mushrooms followed by chicken stock and pop the whole thing on the “Porridge” (or risotto setting depending on which machine) for 20-minutes and hey presto…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S3iEMRdNFZI/AAAAAAAABX0/dYRIyphTkh0/s1600-h/PC220315%5B4%5D.jpg"><img alt="PC220315" border="0" height="389" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3iENiO64VI/AAAAAAAABX4/ZvlAk9JqN9w/PC220315_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC220315" width="511" /></a><br />
The dessert was made this morning to save some time, then served chilled with good quality vanilla ice cream. Again super easy in the rice cooker…first cook rhubarb with water and sugar for 20-minutes then add the strawberries and cook for a further 40-minutes or so…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S3iEPesZkQI/AAAAAAAABX8/FVIElyHzwfU/s1600-h/PC210266%5B3%5D.jpg"><img alt="PC210266" border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jHqOkfMCT_uk_hUZ6uPxrTGU-hU0vBO967U_tNsO4NOMaWCif8c78ar8UtI-QGYHOxM0LZpmFDd1oJPWGhvoFSYx4Bet3VJCpcoXOXHWWtTpqElPK3BAqUP_kvTUI3UZu50trjoja3Fo/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC210266" width="490" /></a><br />
Incredibly simple, but a great dessert full of flavour and amazingly refreshing…<br />
<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S3iESEqzUcI/AAAAAAAABYE/EPPh0t0wRhU/s1600-h/PC220320%5B3%5D.jpg"><img alt="PC220320" border="0" height="423" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S3iETDKjToI/AAAAAAAABYI/sZ9kZjp2u7M/PC220320_thumb%5B1%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC220320" width="497" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-21982933749341889232010-02-14T18:14:00.002+00:002010-03-24T22:17:21.343+00:00Rice Cooker Ikameshi (Squid stuffed with rice)For squid fans out there – why not try <i>ikameshi </i>(squid stuffed with glutinous rice)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVtH6ED_cS1_wxkhwBpwjUJ0yIGWs4yZHSmskJZ0qZGM0H4jHMsRtitUgv4IA9szGT8EotJ7IVoyqPn2SKauux7tM8A2SEeQZQlOUsvOBC2H7ISgOe3nthcnSLO0_X6eEel60IBOCp7ex/s1600-h/PC210304%5B6%5D.jpg"><img alt="PC210304" border="0" height="405" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3g9YLogGsI/AAAAAAAABWA/LHJHkmiGhXA/PC210304_thumb%5B4%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC210304" width="405" /></a><br />
Its incredibly easy to do in the rice cooker, first up take a large squid and stuff it with glutinous rice (not to full, as the rice will expand), and we also added a few chopped up bits and pieces of squid, then close the end using a toothpick and pop them in the rice cooker…<br />
<a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3g9ZmkqMGI/AAAAAAAABWE/iN2ans_ZDE4/s1600-h/PC210267%5B4%5D.jpg"><img alt="PC210267" border="0" height="211" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3g9aRbrgjI/AAAAAAAABWI/wrKV_hnoBuw/PC210267_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: inline;" title="PC210267" width="277" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxk04A-DMipP1FeSyK0S5p8vhSuMx5rRtrfrGxG3vd23u-sTniOvxUlr5ysJuUJOb5IAoOvBkgeYSrcxKgVXPxEso_UddESJLXBufDhHUHe9nEuKdE38rZ61tyUsrmrYTizPayVKc_5Vv/s1600-h/PC210272%5B3%5D.jpg"><img alt="PC210272" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHUPgFas1_zZKDuvIIk20pUZ98XU4fDw5dPNq6MBwumDx8ilZejgxR4qX6bqEAq3IuI73Bz-uW5-fdEe-KebNt0-GL7hcKDXRfhQIhATQge7K3QBjQMPhXxgYQBz5Psh0bN_WG9bgJ9Ej/?imgmax=800" style="border: 0px none; display: inline;" title="PC210272" width="276" /></a><br />
…along with sake, mirin, sugar and a pinch of salt and a little bit of soy sauce. We also put a piece of baking parchment over everything then popped it into the rice cooker for 30-minutes… <br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3g9dIWd8cI/AAAAAAAABWU/1GcYGPvHULI/s1600-h/PC210292%5B3%5D.jpg"><img alt="PC210292" border="0" height="272" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3g9dyzNdlI/AAAAAAAABWY/tuJo_6UjUWc/PC210292_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC210292" width="369" /></a><br />
…plate up with the sauce that its been cooked in, you’ll probably find a fair bit of rice has eked out into the liquid but that’s fine and garnish with some spring onion and a bit of grated ginger… <br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3g9e3QCXSI/AAAAAAAABWc/Wh0HHHS_H8k/s1600-h/PC210294%5B4%5D.jpg"><img alt="PC210294" border="0" height="394" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3g9fw72AFI/AAAAAAAABWg/5c_LvxuVs_M/PC210294_thumb%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC210294" width="321" /></a><br />
…or just slice it open on a plate and devour it…<br />
<br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a><img alt="PC210282" border="0" height="339" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3g9h_w9pDI/AAAAAAAABWo/FXIUphkbjk4/PC210282_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PC210282" width="411" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-81895197041828675742010-02-13T22:22:00.001+00:002010-02-13T22:22:43.598+00:00Rice Cooker Slow Roasted Pork with Cabbage and Beans<p>Frugal freezing February – cheap, hearty warming food is most definitely on the menu this month… </p> <p><img title="PC170253" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="391" alt="PC170253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RxHvH6s7S5RhjKQO-nQ2C4XnWDKI_3Bv8u4wA5tmZXn0xEwCfWWpQlOPqLx11Hk3mi-LysUAq8fuCg23vE_uYwjve8UlhAD6kZ52fxsOBfzUiYY60WbMWTL1PfgEtpMZtd4SN5EeBe0a/?imgmax=800" width="494" border="0" /></p> <p>This is a very simple and very tasty dish – and a bit of a recession buster as well.  First up we cooked 2 pork fillet in early grey tea for about 45mins to tenderise the meat.  The water was then thrown away and the pork went into the rice cooker along with a whole cabbage (chopped) and a rinsed can of baked beans.  Rather than buying haricot beans or something similar, rinsing the tomato sauce of a can of baked beans was Mrs Cook Japan’s latest innovation.  For added flavour in went some left over stock from the previous days udon, soy sauce, mirin, sugar, salt and pepper, and a dash of Worcestershire sauce.    <img title="PC170251" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="386" alt="PC170251" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3cmJuiQK0I/AAAAAAAABU4/e6-xC83veZI/PC170251_thumb%5B2%5D.jpg?imgmax=800" width="505" border="0" /></p> <p>Use the slow cook option on the rice cooker and once the cooking cycle is completed just leave it on keep warm until ready to serve.  Alongside some nice jacket potatoes, ‘twas a delight…</p> <p><a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3cmLSrJhUI/AAAAAAAABU8/vTJeX27qxH4/s1600-h/PC170250%5B3%5D.jpg"><img title="PC170250" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="404" alt="PC170250" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3cmMr5UllI/AAAAAAAABVA/mq4pm0vhIIQ/PC170250_thumb%5B1%5D.jpg?imgmax=800" width="505" border="0" /></a></p> Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1299568168025943418.post-33673174105805056322010-02-10T23:36:00.002+00:002010-03-24T22:17:52.847+00:00Sausage and Chestnut Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbxBxjlFdUWwFVmGU3IoPzxhigBSXR8GpfAn-DdHVzupeNcVcch750RN1wWdHsEH30XhAvbtottfzjKLyMIDQ2qBJu1w730FX15U1hnjCDFYiW8tyrCRq4jEAYmdQwaUBXHSxaZEh8Ufq/s1600-h/PB250183%5B5%5D.jpg"><img alt="PB250183" border="0" height="350" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S3NDBAyV9EI/AAAAAAAABTg/YDP1VSUSOZY/PB250183_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB250183" width="462" /></a><br />
One of the joys of cooking in a rice cooker is the ease with which you can literally “dump” ingredients into the machine and come back later to a delicious meal. This time in went shiitake mushrooms, chestnuts and some “sausage-meat-balls”, along with a dash of soy sauce…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S3NDCojB3bI/AAAAAAAABTk/Ky85Uzxw_b4/s1600-h/PB250166%5B4%5D.jpg"><img alt="PB250166" border="0" height="354" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S3NDD-vEkBI/AAAAAAAABTo/9lTuFCC1hvs/PB250166_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB250166" width="467" /></a><br />
Admittedly making meatballs isn’t too difficult or time consuming, but why not just take some sausages, remove the casing, mix with soy sauce and a bit of seasoning then make into bite size meatballs? If you are lucky enough to be able to get fresh chestnuts then use those, but equally easy is just using canned chestnuts…<br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S3NDFWwRCNI/AAAAAAAABT0/DUEMHmG7lzk/s1600-h/PB250184%5B6%5D.jpg"><img alt="PB250184" border="0" height="368" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S3NDGUL7KuI/AAAAAAAABT4/TJNCU5ukwgQ/PB250184_thumb%5B4%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB250184" width="481" /></a> …delicious, simple and a joy to eat.<br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1299568168025943418.post-18294117220961130862010-01-15T10:17:00.002+00:002010-03-24T22:18:07.042+00:00Making MochiI have to put my hands up and admit I’m not a big fan of <i>mochi</i> (rice cake made of glutinous rice pounded into paste and molded), but it is a mainstay of Japanese cuisine and served in soup (<i>ozoni)</i> is a traditional aspect of New Year…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhUQPilAwRRTAOj1YMQcS0AmwNB36oXd3S808ULM3h89XAhEHsyZMFp9hHTRVmC3wV2aRWJcKhSIkLXwZTB3mcqjKBDoLbuVghHO5fLhjt2cmGwWIM3J5nCKWtkLTvwgebg-umEi2A2TL/s1600-h/PB200158%5B3%5D.jpg"><img alt="PB200158" border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wXAtYRxIA-eiXidNhEm4NTfZHsnrkFB8qvWw_A_6wYlELJEckmHnc7Y1cPS5NCR9_lCCh3XdksMqQ_gcROHaSuKy4sTLZhSK25QiFsi6t2Yc73g2FQ0ni6NPOKSHOyHiZpx4X4aFohb2/?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB200158" width="498" /></a><br />
So without entering into the <i>mochitsuki </i>ceremony how did we make mochi? (Well, when I say “we”, I mean Mrs Cook Japan and the 10 friends and countless children who had a great time making and eating it at our house.)<br />
First up, <i>mochigome </i>(special glutinous rice for making mochi) was left to soak then wrapped in muslin and steamed in the Cook Japan rice cooker…<br />
<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S1BAh9ZQ_QI/AAAAAAAABQE/I9fGzdtfjuw/s1600-h/PB200145%5B5%5D.jpg"><img alt="PB200145" border="0" height="266" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S1BAikrWHMI/AAAAAAAABQI/19mK3YuE5kE/PB200145_thumb%5B3%5D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="PB200145" width="306" /></a><a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S1BAjHG5MJI/AAAAAAAABQM/Gd10J1Z7AVU/s1600-h/PB200152%5B3%5D.jpg"><img alt="PB200152" border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhGH3Pf35PogDNKliv1RjFdLM9VexXKIXPyWEFFSFTeggzKBjqNZMgLJOI9gUXfsU589Y9BU0H4GK1V0rr-I_uOTYo0P2NUAtay9nQCTJrQ7YYKWE_uaOvk8NcTBhvt7RJXEHSGffD9pp/?imgmax=800" style="border-width: 0px; display: inline;" title="PB200152" width="307" /></a><br />
…and this is where the brilliant idea came into play…use a breadmaker!!! <br />
Traditionally the rice is steamed then put into a huge mortar where it is a pounded to make a paste, whereas their plan was to put the rice into a breadmaker using the “dough” function and keep 20+ collective fingers crossed on the results….<br />
…and what great results they were! About 30-minutes in the breadmaker produced a wonderfully sticky paste that could be easily moulded then devoured…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S1BAk9wXkpI/AAAAAAAABQU/iavEv30P-oA/s1600-h/PB200148%5B3%5D.jpg"><img alt="PB200148" border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6JNu51yOge0y6rjuU2w-0_O_JCmhuNrIs6xC77RFWICylkYlbsr4kakFlD4fKUi0Z27NzzUjO4M59V7VOkGmxkfzeJ6Im31wBT8v4yZd9QDfFnVyIN5-r0MzbQcM-VuiQULVA6U4r7Ns/?imgmax=800" style="border-width: 0px; display: inline;" title="PB200148" width="292" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDy9IJI4p4JCeB8qHMQD8M1p8NlGWZVScs8zJ8WY6ekeiuqlLUqAC_PER1sJAyl9lvjb5bcH5Iw25gkYJTEfhSxwVNgxfeP0ITDHSpJlHB2u-7aVQnT9Eh_OhwzFHn-WqgSyfyv_4oUpG/s1600-h/PB200157%5B3%5D.jpg"><img alt="PB200157" border="0" height="219" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S1BAm0SP3OI/AAAAAAAABQg/-kYVgBca-VQ/PB200157_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="PB200157" width="288" /></a><br />
And what a feast it turned into, never before have I seen so much mochi in one place. Eaten with <i>adzuki </i>(red beans), <i>natto </i>(fermented soya beans), <i>daikon oroshi </i>(grated radish), <i>kinako </i>(soybean flour), and of course as <i>ozoni, </i>everyone had a whale of a time. <br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S1BAntq4_0I/AAAAAAAABQk/h2FAdv_csmQ/s1600-h/PB200146%5B5%5D.jpg"><img alt="PB200146" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBR2jItisud_JGiEjSkpZUjdRZ1RfpoQrSPgyOrAV5aTMSEBT5nFsTPjM0GLKS3YnQ5DroeKNjhK-cez6aZR9gY2HBfP_gscipIlIfmyl-gOngPW4YYAZRxNpyKUi_veabNLCAFclOnGm/?imgmax=800" style="border-width: 0px; display: inline;" title="PB200146" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkbZOuL0K51D6zJQ39CBCZWfyM7Z1BCRNIVe47YFV-IOc13fxSPT69JjzahSv7yiD11VxZwezm7MVjJMSCGj5Bv8bNawdHo27ihtqnOjyT7RdkOOX5BQyJn5JDbTdf1eN5h-hWM1nDiPO/s1600-h/PB200151%5B4%5D.jpg"><img alt="PB200151" border="0" height="173" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S1BApz_d80I/AAAAAAAABQw/uselfDKIWDE/PB200151_thumb%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="PB200151" width="216" /></a> <a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S1BAqv2A-EI/AAAAAAAABQ0/HXlXGr1Yhpc/s1600-h/PB200149%5B8%5D.jpg"><img alt="PB200149" border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEnebotFJT-7msTjyl8uk_tSbfUpxW81MXeFSU7FzBxnvgdm7a-ZG5CnFYV0et08qvJoB1-k6Uq6zdq_zvS_uiGZZ8JkQHxHpOc2T9WHYV6a_zxrKkPvzNCha9LWPKwUu6UQuHv9R_5xN/?imgmax=800" style="border-width: 0px; display: inline;" title="PB200149" width="222" /></a> <br />
So if you’ve got a breadmaker to hand, start steaming your rice and start making mochi!<br />
<br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-70240002271395605672010-01-14T11:25:00.001+00:002010-01-14T11:25:45.635+00:00Rice, Teriyaki Chicken, Burdock Root and (Eggy) Miso Soup<p>…yeah you read that right, “Burdock Root” (<em>gobo)</em>.  Do you remember drinking dandelion and burdock as a kid, well this is the root it is made from…  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9DriGWgo9Q4MBtWdUNiiE38J4uo7kQGFSsaJ5SQnd2p0zAoNgvZ-v_IVwp8UVUB_FaL0Hdc8tT727LPg8i3BKoop8DEX5p_Bon3LsEwi8c4fxZQLD9Vc2CDJ_SLZEZJyHECIIj-KQNvw/s1600-h/PB170132%5B6%5D.jpg"><img title="PB170132" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="438" alt="PB170132" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S07_KSuzIdI/AAAAAAAABPQ/BN7xqnr1low/PB170132_thumb%5B4%5D.jpg?imgmax=800" width="470" border="0" /></a></p> <p>We are really lucky because our friend Ikuko-san has a Japanese vegetable farm in Sussex so we can actually get fresh burdock root from her (<em>by their very nature is a root fresh?).  </em>At the top of the picture is <em>kinpira gobo </em><strong>(</strong>braised burdock root – the thin one) with <em>renkon </em>(lotus root).  Alongside which is some lovely chunks of chicken in a teriyaki sauce and lightly tempura’ed leeks. </p> <p>Alongside which was the obligatory bowl of Japanese rice…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpxpUAR8Z_9N8zG8Vd73DXkEfklmNC8EBOLnAYNZRrwlTCflNkp5zqgmTcH9sJXAsURu7jGr67oJl1hXWtOeq0I5_nwrOvxLvT69NxdH2QdddIxfgWlgAA8-EqrHlM8O1ynmhRcTuTsm5/s1600-h/PB170138%5B3%5D.jpg"><img title="PB170138" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="355" alt="PB170138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtTFDDyq50kKbctOGi6sAqyMPPjrReBUyvTi3s1_Ev7FkUn5uArqXn5Iykrp28_mdlXT9J5dOmcKkLK0lLz5kqoh69yfwGQvKPr9Zz7VHbvsP5kLPXZTsmrPrhyphenhyphenuJuLtuh5TzX9bU_n0X/?imgmax=800" width="451" border="0" /></a></p> <p>…and a light miso soup into which a poached egg was inserted – delicious!!  I can heartily recommend this combination for any lovers of miso and egg out there…</p> <p><a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S07_NSyOwlI/AAAAAAAABPc/n4LhsgnzE-Q/s1600-h/PB180142%5B3%5D.jpg"><img title="PB180142" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="397" alt="PB180142" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S07_OIeKzlI/AAAAAAAABPg/zpsdR00i8fo/PB180142_thumb%5B1%5D.jpg?imgmax=800" width="453" border="0" /></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-65616718345021518272010-01-11T20:32:00.002+00:002010-03-24T22:19:36.130+00:00French Onion Soup a la rice cookerPray tell, what could be easier…<br />
<a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S0uKstbjZ_I/AAAAAAAABOU/jEP2aHO9_qk/s1600-h/PB170125%5B9%5D.jpg"><img alt="PB170125" border="0" height="384" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S0uKtin2FgI/AAAAAAAABOY/SwotVoPk0_s/PB170125_thumb%5B5%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB170125" width="458" /></a><br />
…first brown 3 onions in the Cook Japan rice cooker using the “braise function” (or do it in a pan if your machine does not have this option…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgX6c6q-HnIuJjwQwU5Fkls8FwUPvaO569LyTfLVxqFzoi_YcAxOCoSFaGaU8lKXrDYcuntYTV5w_zyCuSTvjv_G1zgsGFmHvjx6-M4OVFmPp-h66I2CbwQfKEbCBonBcrlgQ5diFRqFX/s1600-h/PB150112%5B4%5D.jpg"><img alt="PB150112" border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIap4R1HkoiT4eCzy9kBhTlIDyoXItBmfAhlxuxzxHuo1YNmEAOOiHKxYCEiBDHAwQYID-GKf41CIOto_LMsrm3w1z8qonNEptCXeU-Pei6Gpgb7dAj3V-kTT_dI34UvoxNiTZqfOYpX3W/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB150112" width="461" /></a><br />
…then add 4-cups of water into which you’ve dissolved 2tbsp of beef bouillon, a dash of Worcestershire sauce and a bit of salt…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S0uKwWHKMMI/AAAAAAAABOk/4avOgDCUgYM/s1600-h/PB150113%5B4%5D.jpg"><img alt="PB150113" border="0" height="409" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S0uKxU3sP3I/AAAAAAAABOo/B8-vh_bHwxo/PB150113_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB150113" width="469" /></a><br />
…set the “slow cook” function for around 3hours and come back to it later, when its had chance to sit a little longer on “keep warm” to intensify the flavour and voila…<br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/S0uKyjgkMhI/AAAAAAAABOs/cb-lqKIMz7c/s1600-h/PB170115%5B4%5D.jpg"><img alt="PB170115" border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy-pXUtlFM34KSvVcr5nTG-3nAKQbhqgqHvsOfCEjbiuQLjLqW4L6yLiypgOcOprxV3_QUjcCV-9XjtpVSKLTFgIKQRnDPm88gIZbJUVITOvCW2PjGOafqHJQ_SYWbzpswSXf6Eipq3Al/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB170115" width="470" /></a><br />
…top it off with a piece of cheesy toast and its a supremely easy way to cook a lovely heart-warming soup…<br />
<a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S0uK0TVcSmI/AAAAAAAABO0/DSxWqexOM3s/s1600-h/PB170125%5B10%5D.jpg"><img alt="PB170125" border="0" height="391" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/S0uK1OZ87aI/AAAAAAAABO4/xePtXHoCSdE/PB170125_thumb%5B6%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="PB170125" width="466" /></a><br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-29930587890974648402010-01-07T22:12:00.001+00:002010-01-07T22:12:54.515+00:00Nanakusa-gayu (Seven herb porridge)<p>Eaten and drunk too much over the past couple of weeks?  Feeling a bit lardy, lethargic and lumpy?  Have a bowl of <em>Nanakusa-gayu </em>(seven herb porridge)…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvMOZlQR1npEmfdoWq2eT2UL2kIOEMc0bE3sQxLZVpJsweHCFwC3PpQvNnyuf2wbfQHqTnB55ao0RQ5rGwAB_1NRNt7GfsDE25WJThMdJmheFf2x98hjJrwExXeVBvBePt_-0lBbKhaMe/s1600-h/727px-Nanakusa_gayu_on_Nanakusa_no_sekku%5B4%5D.jpg"><img title="727px-Nanakusa_gayu_on_Nanakusa_no_sekku" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="382" alt="727px-Nanakusa_gayu_on_Nanakusa_no_sekku" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/S0ZcX1Z_AGI/AAAAAAAABL4/NgjHo8SddHM/727px-Nanakusa_gayu_on_Nanakusa_no_sekku_thumb%5B2%5D.jpg?imgmax=800" width="451" border="0" /></a></p> <p>After indulging too much over <em>ohshogatsu </em>(new year), a long standing tradition in Japan is to eat nanakusa-gayu on 7th January.  Not only is it a simple low-calorie food after all that richness over the previous few days, but importantly it is believed to bring longevity and health, and also intended to ward off evil for the coming year. </p> <p>The tricky bit if you’re not in Japan (where you can actually special packs at this time of year in the supermarket) is how to get the 7 herbs, traditionally (but with local variations): </p> <ul> <li><em>seri – </em>Japanese parsley</li> <li><em>nazuna – </em>Shepherd’s purse</li> <li><em>gogyo</em> – Jersey Cudweed</li> <li><em>hakobera – </em>Common chickweed</li> <li><em>hotokenoza – </em>nipplewort</li> <li><em>suzuna – </em>turnip</li> <li><em>suzushiro</em> - daikon</li> </ul> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/S0ZcYUbzX4I/AAAAAAAABL8/Tta2rHB5A7A/s1600-h/200px-The_seven_herbs%5B3%5D.jpg"><img title="200px-The_seven_herbs" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="388" alt="200px-The_seven_herbs" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQKVG-ril7a4XkfiPFGuh22D2mGFYjV_0xmVGjghO8jeVhAlWi8ZgCdQQmolFZFDEzHNVefz-VXeeN-0xCU9V8PLe_6cPauNkar1DGSXlRG00Ye2_Putl2ha5OeKJ8p2kAGdUfUe1NF30/?imgmax=800" width="423" border="0" /></a></p> <p>Your best bet is to therefore replace these greens with whatever locally available green leaf vegetables you can easily get hold of, and more importantly like.  So, armed with some lovely fresh greens how do you make this porridge? </p> <p>Well, first things first, its not porridge in the western rolled oats sense of the world, this is an Asian rice porridge (in Japan referred to as <em>okayu – </em>but not much different from what you would find in China as congee or similar dishes elsewhere throughout SE Asia).  </p> <p>In a rice cooker its an absolute breeze to make…</p> <p>…wash the rice thoroughly, then put 1 cup of rice into the rice cooker with 7 cups of water, press “Congee” and leave the rice to cook.  Probably takes about 40-minutes or so and then it will have a nice porridge consistency (see top photo).  At this point ,add your chopped greens and leave it on “Keep Warm” for a few minutes – but not too long as you don’t want everything to wilt too much.  Add a little bit of salt and serve…how easy is that!</p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-45123491365817225182010-01-02T19:07:00.001+00:002010-01-02T19:07:02.247+00:00Sardines with Mentaiko<p>What is <em>mentaiko</em> I hear you ask? Well, its marinated Pollock roe to the unitiated…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K-VT5l1EZnvUVKMPWKTWYrcA1Wwf05zpwnLw_jQRJOsKO_DHQGYJ2UgLrGWJl9i2RxkmdxUk3UoUnCTbyxg6bYNq4VZFV2VgdXj7VkGV7KXIHdyv0xdTDahvs_9xxlpu4LmVLSN6sKwK/s1600-h/PB080075%5B5%5D.jpg"><img title="PB080075" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="384" alt="PB080075" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/Sz-ZNyg1xvI/AAAAAAAABK4/_2R9JPH3sww/PB080075_thumb%5B3%5D.jpg?imgmax=800" width="504" border="0" /></a></p> <p>…but this isn’t any mentaiko, its <em>karashi mentaiko</em> or spicy fish eggs! </p> <p>In case you’re not sure, the mentaiko is the orangey/brown balls on the outside of the fish.   Of course the bowl of rice was courtesy of the dear old Cook Japan rice cooker, but what a wonderful combination for a quick easy healthy lunch…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz-ZPj5tTSI/AAAAAAAABK8/spYlXR20hHw/s1600-h/PB080065%5B4%5D.jpg"><img title="PB080065" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="377" alt="PB080065" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sz-ZRIphYqI/AAAAAAAABLA/KISFD2C_qlU/PB080065_thumb%5B2%5D.jpg?imgmax=800" width="504" border="0" /></a></p> <p>The sardines have been cooked have a sweet soy sauce taste from their own marinade, which combined with the slightly spicy marinated mentaiko is a great fusion of flavour and texture.  With a steaming bowl of fresh rice its a real treat along with a piping hot bowl of miso soup and a side of homemade <em>gobo</em> (burdock)<em> </em>salad…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz-ZSqsF3nI/AAAAAAAABLE/t60eR_rWgHU/s1600-h/PB080077%5B4%5D.jpg"><img title="PB080077" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="358" alt="PB080077" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_yXUjPtAaK_uLvjdXHRod_C0psfp0xqeZ4y3IJvo6zKs3OVB8Og-NS3HmtIkjBAopmDR44eAuUPgUiMuy3Lh8mBMK1wtO4oavYE7hGLuHqZzq_Z8XbTRbqreaYvx_QcExH4aQ7jajaqn/?imgmax=800" width="508" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56CeaRbCUthRmgCcXNsWmSHnTSQszk9Zh_NGZvjG_AAfHaoqOP-4NQGABSBnfi3nB3IYSHfP3W6G61CInivVdPB3j9I9stw6Ly3YGoEX8kHERVQ_U_fQKs75TF4oJFecDwqmrYizvnOYj/s1600-h/PB080075%5B3%5D.jpg"></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-18325812483845079802010-01-02T17:32:00.001+00:002010-01-02T17:32:24.476+00:00Osechi Ryori Part 2<p>Come on, you didn’t really expect me to allow the leftovers to go to waste did you?</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEC1BTsXdF9g8Yd_yC84C6_udhs3UlK40kciUnxw55MoD6J5pKmfKLi84vlEa-v-KrJw7zgLiIMNl62UtF3v_z86oTYfj5CNdPf46YEt3ngfEBnov0lZ5vJpS5XPwV2rrxdlbOOztHHOq/s1600-h/PB080054%5B4%5D.jpg"><img title="PB080054" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="413" alt="PB080054" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz-DJ8WUiOI/AAAAAAAABKw/1DlvYBtI6Nc/PB080054_thumb%5B2%5D.jpg?imgmax=800" width="545" border="0" /></a></p> <p>A great end to the first day of the year!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-80642453978539989322010-01-01T18:08:00.001+00:002010-01-01T18:08:41.133+00:00Osechi ryōri (Japanese New Year Meal)<p>あけましておめでとうございます! Happy New Year!</p> <p>1st of January can mean only one thing in many Japanese households – <em>osechi</em>.  Osechi ryori is the traditional Japanese food eaten on New Years Day dating back centuries, an array of delicate dishes presented in lacquered boxes.  This year we didn’t get back to Japan so made it at home (<em>check the bottom of the post for last years photos from Japan</em>).</p> <p>In addition to the traditional 3 <em>jubako </em>(lacquer boxes) we indulged in some homemade sushi and got some chu-toro (tuna belly) for sashimi…</p> <p><a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sz45vHdyYOI/AAAAAAAABIk/KdgnGsyk4MI/s1600-h/PB070037%5B4%5D.jpg"><img title="PB070037" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px" height="277" alt="PB070037" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sz45v--r0AI/AAAAAAAABIo/t2bcogrgIHs/PB070037_thumb%5B2%5D.jpg?imgmax=800" width="325" align="left" border="0" /></a><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz45xMiEx-I/AAAAAAAABIs/bIyKmSTDTms/s1600-h/PB070032%5B4%5D.jpg"><img title="PB070032" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="273" alt="PB070032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhn396JNW028LVkH-wFdA3R39oh_71dCYf5MpW8FK7vIBbH5injsm2SunQTZLjkPegLGXf41zoJuK7ZonwMqy2rqCrtGDIvd-NvaWocN162k11dziud8fNbWTjCSJk2Xuw_C9-TgvcerR/?imgmax=800" width="313" border="0" /></a></p> <p>…while not quite up to the standards of a master in Japan, this was really nice sushi (squid, octopus, prawn and saltwater eel)…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R-96i4EadwGBp3DmI2DxTYJYszAQVTwj0TyBXaXAxzwyMAhHNkGFuAS7R15JB9uAUUNMgdR3Tu3MVXg8f9yQfyy2ZFO6I5-FjYaWsZxX_wfbSSQ98e2DJ6VNIgKwFqizAZQ1qK4lUrLy/s1600-h/PB070047%5B5%5D.jpg"><img title="PB070047" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="338" alt="PB070047" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHfe9PXATTlwo8P-HtYmIF5TkB74lb0nTEfgNGWP2pHL7aph6WW8eUJeW_Ps7bXsrjtJzDCbGVs3a7cDn6IA7ilhpaKb35RCj_7ALGY1WR2IlDuCNnAzXGs76K7_lvXuAxNqL0gMEHCMk/?imgmax=800" width="414" border="0" /></a></p> <p>The <em>jubako</em> roughly followed the Japanese traditional one one being seafood, one from the land and one from the earth...</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr91DMP6tumfZvx6L-zEY5mpyY52YAK-MBZjUQ0Zw5hAXkF8AaUYhfa8xRIF2BMdrkl0T1fPZ27kL4CUQQytQcpKUvEHSuAodRqkYXzyWiqJwf7jXJbKRPEEwQvZz6E3DFYLMkCrPJF4wJ/s1600-h/PB070038%5B7%5D.jpg"><img title="PB070038" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="182" alt="PB070038" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz4517ehbGI/AAAAAAAABJA/wQsxy2o6YzI/PB070038_thumb%5B5%5D.jpg?imgmax=800" width="215" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64o8c4yZ9VNDTlNT8ZuoJY-YWCu1IHn4ZNtonQ87xEAHo-Gaa60TbpGXeZJPwD0r-UmqTZcfrXOcHOU7ujrSKBAqTDrp6wOjK4RC62qtvxdMwJtsi2I8ssZm2gT3cRijjMksO0rIwmV0N/s1600-h/PB070039%5B6%5D.jpg"><img title="PB070039" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="182" alt="PB070039" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sz454EXi5JI/AAAAAAAABJI/Z1cHUVcWFDA/PB070039_thumb%5B4%5D.jpg?imgmax=800" width="205" border="0" /></a> <a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sz455oeYtNI/AAAAAAAABJM/s-64ahTQAJY/s1600-h/PB070040%5B5%5D.jpg"><img title="PB070040" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="182" alt="PB070040" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8r-w3L5fvcN-O7VwANGCGG-Kaglap0xhV1MKi3AnGQhn368igHCclIeqUb9YTRPnXUpS3FAYooeJCGBom14PdbuJcEcY9E7UMiFei2o-Ae4qQd_WVA0yJnq9NjbZWJW51HjTnpOFgwUv/?imgmax=800" width="214" border="0" /></a> </p> <p>I couldn’t resist this little photo of one of the Cook Japan kids fave osechi dishes – <em>ebi </em>prawn) tempura on one of our “only to be used on New Years Day plates”…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz457j8WxMI/AAAAAAAABJU/d7t14nerPWI/s1600-h/PB070051%5B5%5D.jpg"><img title="PB070051" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="329" alt="PB070051" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz458QgnA0I/AAAAAAAABJY/VQYDBzk0zWY/PB070051_thumb%5B3%5D.jpg?imgmax=800" width="396" border="0" /></a></p> <p>Osechi wou;dn’t be osechi though without also having a bowl of <em>ozoni – </em>soup with “mochi” (steamed rice pounded into a sticky/elasticy rice cake) inside…but its not for the faint hearted!  Each year there are a few small deaths recorded from people choking on mochi!"</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sz459WLbo7I/AAAAAAAABJc/3Euxp1_h1q8/s1600-h/PB070050%5B3%5D.jpg"><img title="PB070050" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="273" alt="PB070050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdP7sOECvw97go04BRmqxMTH30UM5mW_ieTv_sL-sXU30XkEl-Vv3EXvDJFX828WoFVRiEPFIzz69jxiksxHmgtcwRZ4bRJrl5ZITEskugbCjONPAHnI9CRLCm_XrIL8RDu67JSzeDNOe/?imgmax=800" width="355" border="0" /></a></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>So that was our attempt at making osechi and it was a wonderful meal and perfect way to start what will hopefully be a good 2010.  Last year, we were back in Japan and this is the magnificent food Mrs Cook Japan’s mum rustled up…a true master of the kitchen!!!</p> <p><a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/Sz45_u-5LpI/AAAAAAAABJk/ZdktgekQLkQ/s1600-h/PB270265%5B3%5D.jpg"><img title="PB270265" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px" height="284" alt="PB270265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0zijQyGp21la-yG0n8Cfd1w7lsPiyYRfX0ZN-JWfUrtPJ1qnoWPqhx0p5gqxzUfeJVGftGXQHxoeficneA2f0dXSES5Mnu_eFQWHRjerQFEQDvwzTpobwiBah22OofSwmdcwb8YJma9k/?imgmax=800" width="359" align="left" border="0" /></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKrDsaQ3SqqDFPy151iqN0vzoiUkcpTuiqE_7mcK0-1t5nefkeqyVqna5Qmf3UCMD1_MUM3HOizLk5wSiG6k9MvpCXN_ogQ2GSSmyLLZrM-pFtmGFKrKffbsC9VXBWq0LMkE78NVfqDQ1/s1600-h/PB270266%5B6%5D.jpg"><img title="PB270266" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="290" alt="PB270266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjGcsb5l7Eow3g1a9G6YUuDU5U4eFkQfXklrg_Zi25NNkLhJtONxmllniXAYzEK2aA3jgZB6rpxKPqiBQcP4H7ioawakWHfr6EeEak83EqWiSdqGPkDiy672ASyiPnmB8KlLxRfPFOg4H/?imgmax=800" width="370" border="0" /></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfDv5sGtwrSEwZPnwZYUden1pZsQerhRNz8vZey52MQQartJuWftL2f4FL2eNoAJEbZlpcEDNcxrWxC-za-31gErfBLIzU1JZ65jvy5YRhh8Bad5j2gBV2dk3W6MFql-ergwvDfTGFgsh/s1600-h/PB270268%5B3%5D.jpg"><img title="PB270268" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px" height="307" alt="PB270268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2BN5ZhYg38wDollLUH0-eahb4vB9VgefZPpfN_CXFJe5NAPDKZMOZ2ay58G1IchZwdd2DaaJJCI2QnXoQb3s-fTijABcP9oEvRAo83lk9WIfEbgjqJgvCCH2W3SqQbuV8fW0C2Vh0nSF/?imgmax=800" width="354" align="left" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdRnABogpx9udRniaU_vvgUCqgPEWXV2bYgButaOLq_jZz-DJCw3kDp9kPsgPWIQRzVQ2sG-nLtZOMx-FGNPYZmc0RYH97f2O1HQwVeR5c86GYAnNQ0Y612wyN27_FMCaEflWTP05JN4O/s1600-h/PB270267%5B7%5D.jpg"><img title="PB270267" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="313" alt="PB270267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKQGj4wCr-izqjOOr7PxNpNe16LE0s3xra5gZ3rA5tqljOlTTEkKAZ7LtnDasz7FX8RF1c4Ygxd0Shc03_lRjv6akn4iDP85p_juDHKRTEalGujw_j3HuF73FrowHU5pZZUYvXBQ0EY7_/?imgmax=800" width="407" border="0" /></a></p> <p>…and yes, it did taste as amazing as it looked!</p> <p><a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/Sz46JRDyJnI/AAAAAAAABKM/jI4Hh0e1Ys8/s1600-h/PB270271%5B4%5D.jpg"><img title="PB270271" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="337" alt="PB270271" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/Sz46KNfRP3I/AAAAAAAABKQ/uJOHWTeMVjQ/PB270271_thumb%5B2%5D.jpg?imgmax=800" width="253" border="0" /></a></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>So with the osechi devoured, there’s only one thing left for me to do…relax and enjoy <em>hatsuburo </em>(the first bath of the year).  Oh, and the kids will be expecting <em>otoshidama – </em>the traditional Japanese gift of money on New Years Day!</p> <p>Happy New Year everyone…and don’t forget the Cook Japan shop is running a 10% discount on all stock through January. </p> <a title="Osechi on Foodista" href="http://www.foodista.com/food/4XHHX78C/osechi"><img style="width: 100px; border-top-style: none; border-right-style: none; border-left-style: none; height: 22px; border-bottom-style: none" alt="Osechi on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_ZGLR8V6Z" /></a> Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1299568168025943418.post-73788274893575659812009-12-16T21:37:00.002+00:002010-03-24T22:20:14.373+00:00Eintopf (German one pot stew)Following a chat about food with two German chums, Helge and Lasse, we thought we should try making <i>Eintopf</i> in the Cook Japan rice cooker: <br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SylS_KDF9EI/AAAAAAAABFM/2RPKZHsj0fk/s1600-h/CIMG1581%5B3%5D.jpg"><img alt="CIMG1581" border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cxZOIOV41Ofzu-KosdLEIya-E9Ajn-qDQcyBvm9A2sVABOQtpK6zxn_VRKDTaCVtddcnNQlinXblwFukhddX_t270mtWvBrB70AlzPeSc4h7kcoxd8Vggiq_BspBhqB8sQXMNbWkHc7b/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="CIMG1581" width="472" /></a><br />
For those new to this dish, that includes Cook Japan until 48-hours ago, Eintopf means literally “one pot” and is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe.<br />
Not knowing quite where to start we therefore followed Lasse’s lead and opted for the following recipe which we cooked with the “soup” mode (plus a bit of braising)…<br />
…first up braise some bacon and German sausage in the rice cooker, once browned put this to one side, switch to “soup” and get on with the liquid component of dinner. In this case, we used peas, leeks, carrots, celery, potatoes, bay leaf, onion, some bouillon and seasoning. Once the soup was underway, the sausages and bacon were re-added to the rice cooker and left to cook…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabuqRRz0v2gmAI1fCTwjLJMLPtqxuLRO6P7DNwMBfBKgQeYcjtR9gIhNrC7WS0DJnk57s7Zdiun-ELNwdfVc0ij-3pOY8IHRFcAvwIabYP7f0utBhTAe3wSu114H6h7woZBJlhgvVE-7I/s1600-h/CIMG1580%5B3%5D.jpg"><img alt="CIMG1580" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdpnSrkDa6WdYde4_J9VbET6YmuLwbYpiuqmgp0E4OXFmHTFgFPxmWCrz5XYkH1Pjtj8UVfXHosy9MttqhWauz8Lqnng2yIlKjuDsQeZtWD9X0s5k1CpGvXCVGJe_Sswaa1JWMHM_TdYa/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="CIMG1580" width="427" /></a><br />
Once cooked the dish sits quite happily on “keep warm” intensifying flavours until ready to be devoured by very cold hordes at dinner time…and the best thing is there just enough for a very small cold horder to eat some more tomorrow!<br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/SylTDSfPJVI/AAAAAAAABFc/Mv-JcKaWV0I/s1600-h/CIMG1581v2%5B3%5D.jpg"><img alt="CIMG1581v2" border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNmqPTrozDmsXBRR8qgTX5j7l1TYa0mY41ZlA_fVBFHyxGIM4kabT5XvmF6pH32On93PiF9D8fkvOfs1w2LWzDynefqXTgwbzqd_bomC-dRU4KIiIrSKVf3Kjsk_FhB5k2ws0nG4vk30T/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="CIMG1581v2" width="409" /></a><br />
As with many great dishes this is Eintopf is about using ingredients to hand rather than rigidly sticking to a recipe, this was our first experiment and according to our German friends not a bad start either.<br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-22932401304248633252009-12-01T21:20:00.001+00:002009-12-01T21:20:49.727+00:00Slow Cooked Pork (in the Rice Cooker)<p>This is a slight variation of a firm Cook Japan family favourite…<em>buta no kakuni </em>(Japanese braised pork belly).  Mrs Cook Japan is loving our local supermarket’s so called “forgotten cuts”, in this case <em>pork cheeks…</em> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2MMWxW_iD-r_e1mbfJncrQIaIxdhDwj82Caivab964mputYj3h0fI4T150SWchUOuYFuykt8nhoLwNT0x_qluMSAd7Yyu08NQdomuXmbLR8WMQFD7PvSQ2C57LFhxbARmvn4HgtbsCj0/s1600-h/PA0600333.jpg"><img title="PA060033" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="276" alt="PA060033" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZH_wgJPVOGe3oAjvu6jMJurdU7M_PcdjYMetMThUYbmdsufEYsIo-IrE9wGzAsQ9R2SM5ocnslivdsWFzGsyDSgVV8mN5Bf9mUwr08SSd83HqEvZktM4Pbws42g2_RcR0UT6Q-NPS1iQ/?imgmax=800" width="366" border="0" /></a></p> <p>…so it was still pork, just that it happened to be cheeks and not belly…I have to say if you are a fan of slow cooking pork cheeks are a wonderful cut of meat for this type of dish with a fabulous texture. </p> <p>So the recipe…Mrs Cook Japan’s secret  is to cook the meat in <i>earl grey tea</i> for 1-1.5 hours until it is really tender, she then changes this to fresh water and adds ginger, garlic,dried lily flowers and <em>daikon </em>(long white Japanese radish) along with soya sauce, mirin, sake and sugar which gives the dish its lovely sweet syrupiness.  The whole thing is put in the rice cooker and left to cook for a couple of hours, after which a few spring onions and leeks go in and everything is left on “keep warm” until its time to eat. </p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SxWIm_8eZpI/AAAAAAAABA4/sJRjB6rLTyY/s1600-h/PA0502313.jpg"><img title="PA050231" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="256" alt="PA050231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKSioOqWxsK7919naOqSM72VxO1mzCE5WYMCT3dOKlnVubV84FSMMGVSdYKsuMYoCTmSYszLDSNVxTyl-JfFwW70qqfdiVSo5wBxVzq97xv7NArH2eVhJ7d3wQGwlP07z-0pEdSYwp0HC/?imgmax=800" width="360" border="0" /></a></p> <p>One of the great things about this dish is the way the <em>daikon</em> soaks up the sauce, creating this wonderful marbling effect and making it absolutely delicious…</p> <p><a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SxWIo10P9iI/AAAAAAAABBA/mCeK0r6hC0Y/s1600-h/PA0502333.jpg"><img title="PA050233" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="270" alt="PA050233" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/SxWIpkKt-MI/AAAAAAAABBE/-6_yOxS1kZM/PA050233_thumb1.jpg?imgmax=800" width="357" border="0" /></a> </p> <p>The finished pork just falls apart on your fork/chopsticks, the tenderness of the meat and flavour is superb and only increases with time (especially if there’s some left for the following day).  </p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SxWIrWWQbLI/AAAAAAAABBI/jvLObfUfihQ/s1600-h/PA0600293.jpg"><img title="PA060029" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="274" alt="PA060029" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYg9Maq0lvWjhuABJZ7vP1oBWhCZI4AorSDD_l2UomUUZhyphenhyphenw0PnvSQdsiwPuqNopSq8HG4MxGjzypEp1twUgzOF-sYbJlERDkUVPcVhK319NnAmZYfNBdHV_c4ku4ZdZ_-_zGQPSxzKvW/?imgmax=800" width="354" border="0" /></a></p> <p>Served on a bed of rice (thankfully we have 2 rice cookers for when it comes to making meals like this), the only drawback was having friends pop round…once they’d had a bowl as well it meant was nothing left for me reheat tomorrow…</p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-49483504843168277112009-11-28T22:52:00.002+00:002009-11-28T22:58:54.110+00:00RICE COOKERS are BACK IN STOCK<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFBvx-tXBbwBCvf6bUiPrV-fi_OAsGBOt-yYKroZ9lzmwxllhJObJTyiQEVqQvxB53fpxVNYBkpGkFeBrtd7RhH1HUj3TNG01hNB9yW1A0dW41IFO4J6qe6YoFfuyPDyezS8NDBWtGTBH/s1600-h/banner%5B4%5D.jpg"><img alt="banner" border="0" height="145" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SxGpvGV9RdI/AAAAAAAAA_E/ncc-_p24MCQ/banner_thumb%5B2%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="banner" width="535" /></a> There is nothing more disappointing than realising that the rice on the stove is burnt or worse still has turned into a gooey mess. For so many people, the task of making rice is one fraught with difficulty and despairing hope…<br />
<br />
…but help is at hand with a Rice Cooker from Cook Japan – <a href="http://www.cookjapan.co.uk/" target="_blank">http://www.cookjapan.co.uk</a> <br />
<br />
With a rice cooker it doesn’t have to be this way…in Japan, and elsewhere across Asia, a simple-to-use hi-tech computer controlled rice cooker is a sight in every kitchen, ensuring perfect rice at the push of a button every time…<br />
<div align="center"><object height="170" width="210"><param name="movie" value="http://www.youtube.com/v/c_0wppmU0yk&hl=en_GB&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/c_0wppmU0yk&hl=en_GB&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="210" height="170"></embed></object><br />
</div><br />
…and not only can they cook perfect rice, but rice cookers from the Cook Japan shop can also be used as a slow-cooker or steamer, to make porridge, congee, soup, and also to braise. This makes it a great multi-purpose rice cooker so there’s really no limit to what you can make. In fact, Cook Japan rice cookers have the functionality and fuzzy logic technology you would expect to find in a Japanese rice cooker:<br />
<br />
<a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/SxGpv9tontI/AAAAAAAAA_I/hQBcA_uFc74/s1600-h/rice%20cookers%5B3%5D.jpg"><img alt="rice cookers" border="0" height="143" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SxGpwWXlj5I/AAAAAAAAA_M/OyNyvTi81io/rice%20cookers_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="rice cookers" width="590" /></a><br />
<br />
So does it do anything else?<br />
<br />
Well, not only do Cook Japan rice cookers make great rice, with their range of other cooking functions and programmes, a 24-hour timer, and automatically switching to “keep warm” when the cooking cycle is finished, there is no limit to what you can cook. Some of our most recent dishes have included: <br />
<div align="center"><embed flashvars="host=picasaweb.google.com&hl=en_GB&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FCookJapanFood%2Falbumid%2F5403701399312073313%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_GB" height="270" pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="350"></embed><br />
</div>For more recipes and to see some of the culinary fun we have with our rice cooker read the rest of the blog or visit: <a href="http://www.cookjapan.co.uk/article/rice_cooker_recipes">http://www.cookjapan.co.uk/article/rice_cooker_recipes</a><br />
<br />
Oh and with Christmas coming, you can even make mulled wine in your rice cooker!<br />
<b></b><br />
<br />
“So, how does it work then?” I hear you ask, well…<br />
<br />
…by using computer controlled technology, commonly referred to as fuzzy logic, the rice cooker is able to make adjustments to both temperature and cooking time to cook perfect rice, for example if the rice is too hot and heating too quickly the heating element will be turned down slightly to balance this. With fuzzy logic the cooking process is improved in 3 key ways:<br />
<ol><li>The temperature sensor control is more accurate and can therefore allow for fine adjustments to the cooking temperature </li>
<li>The heat distribution and conduction around the entire bowl produces more evenly cooked food </li>
<li>The computer can instantly strengthen or weaken the heat ensuring a controlled cooking process </li>
</ol>For more information about rice cookers and how to use them, please visit <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a><br />
Thanks, now, I’m off to make some rice…Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-77633381475497615262009-11-27T00:19:00.002+00:002010-03-24T22:20:51.512+00:00Risotto alla Milanese (in the Rice Cooker)To celebrate Cook Japan’s little sister getting a new job, I thought I’d invite her round for one of her favourites dishes…<i>Risotto alla Milanese…</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsOBAabj1VNYAck83NGgxZaTgZkLWJBf-sFkMZ7s04MGqmzQqFzZzU89mS-NciBmRw2CAFL2nGKluHggCBkAGWO8m4VrzWccTwwy-rEZInPAQMCcM4P-WQGBPVVViDh-WnRBX5N72oT0L/s1600-h/PA030206%5B3%5D.jpg"><img alt="PA030206" border="0" height="331" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sw8atTayYFI/AAAAAAAAA8w/VW3LIVoNS6w/PA030206_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030206" width="424" /></a><br />
This is a famous Milanese version of risotto cooked with saffron. The think is, I’ve never cooked risotto before in my life…so given that I also invited my risotto-cooking cousin as well it was a real gamble hoping that I could pull this meal off… <br />
…but before I even started worrying about risotto I’d also decided to make a raft of antipasti dishes to get the dinner started. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2a9FKPzPj-rgc4JXMNuY89GrharnmAXh0AbI7HXv9XLs_J4Gk7NatCshzuZKvhkox7fT1r_BeeINmhzJckDC6PYvL2nIuxj4CClg9i5IUVbjwaBd7GHqErNl4iptrh3i2w3Xsss-PnpT/s1600-h/PA030200%5B3%5D.jpg"><img alt="PA030200" border="0" height="317" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/Sw8awmMopMI/AAAAAAAAA84/5tLumOXLhPg/PA030200_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030200" width="414" /></a><br />
So along with some olives, artichokes, sun dried tomatoes and Italian meats from the shops, I also opted to make a variety of toppings for some crostini. First up was grilled vegetables (easy), followed by a cannellini bean and garlic puree that was then topped with rosemary infused olive oil…<br />
<a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sw8ayHN7PeI/AAAAAAAAA88/4cSEyLC3l6I/s1600-h/PA030204%5B3%5D.jpg"><img alt="PA030204" border="0" height="297" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/Sw8ayxm1C2I/AAAAAAAAA9A/WgpY9SO1ppE/PA030204_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030204" width="404" /></a><br />
We also tucked into some porcini mushrooms grilled with herbs and mozzarella…<br />
<a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sw8a0bwQNbI/AAAAAAAAA9E/8ILu4HyK7TY/s1600-h/PA030199%5B3%5D.jpg"><img alt="PA030199" border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixruVZ1ZYN8m1F1E9AJoVGIH-V4f1idsiOPA1BB9-UnqREndwk0mGe3knU-o6wXg95rN4FWbrLzDe6zJk66h5qGsca2hSPiH3COAaGHS6hxNncugqEgLjB9svQmEBcCcNV2egPH_4PH-M3/?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030199" width="393" /></a><br />
…and some lemons stuffed with mozzarella, basil, anchovy fillets and sun dried tomatoes which were really yummy!<br />
<a href="http://lh6.ggpht.com/_Eg4Hnwi6yTA/Sw8a3OMaPBI/AAAAAAAAA9M/Vc60Q5au71Y/s1600-h/PA030197%5B3%5D.jpg"><img alt="PA030197" border="0" height="296" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/Sw8a6Wsn-FI/AAAAAAAAA9Q/Dsr3AKJCkg0/PA030197_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030197" width="381" /></a><br />
So with all that taken care, it was down to the pièce de résistance…my first time at the hands of a pot of risotto, but this was not any old risotto, it was a double first as it was cooked in my trusty Cook Japan rice cooker!<br />
First up, chopped shallots were braised in butter and olive oil then in went the Arborio rice which was cooked until translucent along with the wine…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3j2pGbdZOWls8gPEnwnGDSIDvkj9qrzIIYlxMjrU8W4UTTN2u40n3ANdFnR6bKFrNUuqcfm1P8iqhYPruZP1lDQnYFGJLtlGW01oLX4b_COmVf5ayB9DBaQjoeNclUIYQZ6VB7K-UPWg/s1600-h/PA030195%5B3%5D.jpg"><img alt="PA030195" border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVRA9vCTA5JxXaZ8FNl4fSA9LnYLNG-2MVXrxyFWQEyQGvldOTny3oQHpSvZOnliCG8SMoRtudLcZXh3KonlFQp7F23n1FXL60ZsHXGvjjTfqsXaRCVRz71HkazthclsEmzmMbGsbIU1U/?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="PA030195" width="371" /></a><br />
…all that was left was to add the saffron infused stock and the remaining stock, switch the rice cooker to “porridge” mode and tuck into the rest of the food while we waited. <br />
No need to constantly stir the risotto and pay attention to the stove, instead after 20-minutes it switched to “keep warm” so in went some more butter then just before serving a pile of grated parmesan to finish the dish off….<br />
<div align="center"><a href="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sw8a-Q6MPII/AAAAAAAAA9c/XYffhcxu3E4/s1600-h/PA030219%5B3%5D.jpg"><img alt="PA030219" border="0" height="326" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sw8a_HdDAiI/AAAAAAAAA9g/xHSoWWrFoBM/PA030219_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="PA030219" width="372" /></a></div><div align="left">…of course I’m biased, but I thought it was really nice and more importantly my sister who lived for a few years in Milan, where she got her love for the dish, though it was great. </div><div align="left">So next time you want to make risotto do it in the rice cooker! </div><div align="left">For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a> </div><a href="http://www.foodista.com/recipe/WVZQ82L7/risotto-alla-milanese" title="Risotto Alla Milanese on Foodista"><img alt="Risotto Alla Milanese on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_3NWYHLDD" style="border-style: none; height: 22px; width: 100px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1299568168025943418.post-25911900832090089202009-11-23T21:49:00.002+00:002010-03-24T22:21:07.021+00:00Rice Cooker Beef StewThankfully Mrs Cook Japan is over last weeks cold, but as the weather stays cold and miserable she still has a desire for hearty meals to keep the cold from the door. Working from home this afternoon, the smell of meat browning was wafting upstairs along with the sound of onions frying. As I left to pick up Cook Japan Jnr. from school, she was putting the finishing ingredients into the rice cooker for beef stew…<br />
<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SwsDcvuuaII/AAAAAAAAA54/qVcNNgDeOI0/s1600-h/P9300194%5B4%5D.jpg"><img alt="P9300194" border="0" height="348" src="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SwsDd9eE3QI/AAAAAAAAA58/Ss5K9GicfnI/P9300194_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9300194" width="439" /></a><br />
The onions and meat were both braised in the rice cooker and then in good stew fashion into went the vegetables, water, seasoning and whatever goodies she popped in for flavour. The whole shebang was then cooked using the “slow cook” function and then left on key warm until dinner time – what could be easier? Just leave it to one side and let the rice cooker work its magic…<br />
<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SwsDfoE-BLI/AAAAAAAAA6A/vbAnpULIjcA/s1600-h/P9300190%5B3%5D.jpg"><img alt="P9300190" border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildTpCVUtplolhDWpzeVdn7AzPKXIgCWF2UUeZExnEpw_8XHNNWfu4l8bi2sZADCnAka7EvpR-k5or1ZPMtrD9zTYN66FaCEWMO2T3Elx7N9xPqMk6-mHVvd5YleycOpeI8iTICyF_4s3r/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9300190" width="452" /></a><br />
On a cold day like today, it was the perfect warming meal…full of flavour, tender meat, and as the eagle-eyed readers may have noticed, some rice on the side. <br />
For more information visit: <a href="http://www.cookjapan.co.uk/">www.cookjapan.co.uk</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1299568168025943418.post-59764613069238665432009-11-21T23:02:00.002+00:002009-11-21T23:07:20.556+00:00Kimchi NabeYou may already have come across our last night of Nabe action…<br />
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<div align="center"><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Swhxc8MHAzI/AAAAAAAAA4w/lufCaC1hbvI/s1600-h/P8020075%5B4%5D.jpg"><img alt="P8020075" border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyB2CAxDW1F5YL7uPeC20IBsOITopUyPikhOEPk_fZAOjjBhmXIVB4gU3j0Da2E7O0b0yQFAC-jpNcwsb6qm7p15rvRhcUDViA8jwuscvae0L_KWogBP2qdBUrzk4mFy9XDTjB1b0pY2j/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P8020075" width="444" /></a> <a href="http://cook-japan.blogspot.com/2009/09/nabe-japanese-one-pot-stew.html" title="http://cook-japan.blogspot.com/2009/09/nabe-japanese-one-pot-stew.html">http://cook-japan.blogspot.com/2009/09/nabe-japanese-one-pot-stew.html</a><br />
</div><br />
…but for those of you who missed out that particular delicacy, <i>nabe </i>is a one-pot Japanese dish consisting of various ingredients which is cooked in (obviously) one –pot in the centre of the table and shared by who ever has the good fortune to be dining with you. <br />
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In this case, it was the kids, but once they’d had their fill/got bored of the hassle we pumped up the volume so to speak and chucked in a pile of <i>kimchi</i> (Korean pickled cabbage) and <i>gochujang</i> (fermented chilli sauce) to give it some kick…and a distinctive redder look…<br />
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<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SwhxfEmv-lI/AAAAAAAAA44/N6qn14Ju7VU/s1600-h/P9210176%5B3%5D.jpg"><img alt="P9210176" border="0" height="317" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/SwhxgA1kA6I/AAAAAAAAA48/pRGg-QKCVK4/P9210176_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9210176" width="421" /></a><br />
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Cooked over a camping stove in the middle of the table, this is a wonderful dish as the weather closes in the nights get longer. In this case, we had the tofu, shiitake mushrooms, prawns, chunks of white fish, dumplings, pork mince balls, udon noodles and a range of Japanese green vegetables we were fortunate to receive today from a friend with a farm specialising in Japanese produce – but you could get away with some Chinese cabbage and rocket. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Uo60qrIm0TtoXDcsR910wXvQZUUdDoliwR5Q72Ur9kwC6UEu2pkGr68oP2Yr-8mlczi_fwWVYYX_VhcZvk9VHj4HZSzfUtbDaNqj1NrondMDMphHqG19Hd0AxEEdNTBp1s8NvHfjG6Rs/s1600-h/P9210169%5B3%5D.jpg"><img alt="P9210169" border="0" height="340" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/SwhxiSukD5I/AAAAAAAAA5E/l7J02T4tWBw/P9210169_thumb%5B1%5D.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9210169" width="418" /></a><br />
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What makes it yummy is the chilli from the kimchi and gochujang.. definitely a cold-boosting dish and a great meal to share with friends (especially if you have a fridge of cold beers on hand)…<br />
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…one of the great things about nabe is that as the pot is kept warm on a portable stove in the middle of the table diners can pick what they want and generally graze. Eating together from a shared pot is considered as an important feature of nabemono; the belief is that eating from one pot makes for closer relationships. The Japanese thus say, <i>Nabe (w)o kakomu</i> (鍋を囲む、"sitting around the pot"), implying that sharing nabemono will create warm relations between the diners who eat together from the shared pot…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dJBz6kBgjVoTmde20QkwsqoVGzQMpeTSJ4yrbsDounUA5nD-IRqs5DjRIFshiqa_0g38NwyZ92ZcPhKVPE51xXDcaJvgbm_lnagIHfkbTqx7I-hRidWIKkEm2CzsHvyzVT_yrIFu1hvP/s1600-h/P9210174%5B5%5D.jpg"><img alt="P9210174" border="0" height="331" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/SwhxkdPEWmI/AAAAAAAAA5M/4z1W6jH-X_A/P9210174_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9210174" width="468" /></a><br />
<a href="http://www.foodista.com/food/P7QW3MXB/kimchi" title="Kimchi on Foodista"><img alt="Kimchi on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_T2VHT7LM" style="border: medium none; height: 22px; width: 100px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-14168800718424441262009-11-19T11:32:00.003+00:002009-11-19T23:52:38.265+00:00Curry and RiceUnfortunately Mrs Cook Japan has a cold at the moment…but is this a bad thing? Well to a degree, but that is until you realise her medicinal take on combating said lurgy is to indulge in a fiery curry. So in a way its true, “every cloud does have a silver lining”.<br />
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<img alt="P9250183" border="0" height="435" src="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SwUsqSNZaNI/AAAAAAAAA3Y/1-PS0PS7bl0/P9250183_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9250183" width="523" /><br />
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As regular readers will have realised by now, I’m a pretty honest and upstanding chap, so I won't pretend that I made the 3 curries – that would be just too extreme, but the trusty Cook Japan rice cooker was called into action for the accompanying rice…<br />
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<img alt="P9250181" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSm7fMBj4NWfhichxpCS1aRWT5Lau43db1Pyg5a4x8CdEZT6EIkIrMG5QSgKBMs0YLeEKoQdoFKkL5WA5z77j3KQl35oh7WjmNxB9UJdKCy9nL3w7lA1J5ZkrfeLBJfCfWd6fua91CkMf/?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9250181" width="498" /><br />
<br />
…so basmati rice went in the rice cooker, along with a bit of salt and a drizzle of oil to keep its delicate grains firm and tender, and then for a bit of added vavavoom we added some mung beans and fresh herbs – yummy! Again another sterling performance by our favourite kitchen appliance.<br />
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Its a great rice combination and an absolute winner alongside this plethora of curry delights…chicken chat (below), prawn methi (bottom) and the house special which is a lamb meatball curry (top).<br />
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<a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/SwUsvCVKveI/AAAAAAAAA3g/GdqYKxWZ5Ic/s1600-h/P9250180%5B4%5D.jpg"><img alt="P9250180" border="0" height="402" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/SwUswPB0DdI/AAAAAAAAA3k/6klB9m6yokg/P9250180_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="P9250180" width="495" /></a><br />
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…i feel hungry again just blogging it…<br />
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<div align="center"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGh6La13Ya3owG7PQAQq-8ouyraGpxDCBzNMpqrgZmPUsps6e-9O7wtamvZOmzUN7A2n7eZrVbJNxrDfkhwC2QIIs98EFvf2EDwm16Or2H6-tkQcXoshYC-FlGADisTlpw0MkecTp2ekWR/s1600-h/P9250184%5B4%5D.jpg"><img alt="P9250184" border="0" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZo9PKDx8M31qJePnah9qGA6IXIXgCre8HOFVIjkjz7IS7_9UfXTH6ytkY2ER8BXz4PWfFL3BjngR0MXWWLJL-_QKpect72dlJFj7zsqox9dFpcOZyAS_B0fJSLGYzvsyp-4lR9GwTUBpE/?imgmax=800" style="border: 0px none; display: inline;" title="P9250184" width="530" /></a><br />
</div><a title="Basmati Rice on Foodista" href="http://www.foodista.com/food/F63FCVJ6/basmati-rice"><img alt="Basmati Rice on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_TWRWZF7X" style="border:none;width:100px;height:22px;" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1299568168025943418.post-5282781815670780932009-11-19T11:18:00.001+00:002009-11-19T11:18:13.597+00:00Chirimenjako and Rice<p>One other thing the recent care package contained was a huge bag of <em>chirimenjako</em> which are just perfect as a topping for a bowl of nice hot rice…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/SwUpLbZMXYI/AAAAAAAAA3M/gB-cwASAQi4/s1600-h/P9200160%5B4%5D.jpg"><img title="P9200160" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="370" alt="P9200160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBDeuzy-Rw4qb0hn-lWmTambXYIpg3EssnkD3IhyphenhyphenC-R8lOXaocFy1bmWeJ4SoT-IA49BeKij5NShKvkGtLrjjnBegeJNjHrTe68bOo9ys_OCwIZZVmuw_SuW3VBaVkTJu1IOC99TbjmBV/?imgmax=800" width="489" border="0" /></a> </p> <p>Chirimenjako are not strictly a variety of fish, but more a generic name for very small fish like baby sardines or anchovies that are simmered in saltwater, then dried in the sun.  This particular batch had also then be covered in a nice sweet marinade – a kind of crispy soy and sugar glaze really. </p> <p>Really tasty, and more than likely quite good for you as well…</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1299568168025943418.post-31803709144093320082009-11-13T20:15:00.001+00:002009-11-13T20:15:57.650+00:00Yakisoba<p><b>The care package from Japan also had some really good noodles in it, so for tea we had yakisoba (fried noodles).  Essentially it’s stir fried noodles with bite sized pieces of pork, vegetables, sometimes seafood, and then flavoured with yakisoba sauce and a bit of seasoning.  </b></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zkJOfRJZq0pIWT9qAzoud86h4c1W6kk7q7vxLTwsA_SPr3YV8mYWLhr-yuur3jRQ37pau_kT_Ub9UDhEZNeq3_U0Nv6v2_QAjyIbqD3tOG0E60WWKg77BUcV83q6nwhnr1i8cmTVH1H7/s1600-h/P9190153%5B3%5D.jpg"><img title="P9190153" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="376" alt="P9190153" src="http://lh6.ggpht.com/_Eg4Hnwi6yTA/Sv2-aNcYb7I/AAAAAAAAAxA/idC_J2KkAdQ/P9190153_thumb%5B1%5D.jpg?imgmax=800" width="431" border="0" /></a></p> <p>This is such an easy dish to prepare, just get yourself some good noodles (the better the noodles, the better the dish) and everything else is the type of stuff you probably always have around the house.  The one thing you might not have is yakisoba sauce, although lots of asian supermarkets stock it nowadays.  The other option is to make your own – try blending some oyster sauce, soy sauce, mirin, honey and a bit of sugar…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmPXzncaOJUxyK13llSh5POwaqEVVYQzLlO_d1KRfv-ZgaY91XGeyA5JwVuATEiUrZaNeyS-Tf0jXS-ES4sP5gss0x5eJX6wK5SJA_HCTqgrSufRwm3efJFdyq_ajSXsqJ9ibIH7FTdKm/s1600-h/P9190146%5B3%5D.jpg"><img title="P9190146" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="331" alt="P9190146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r7BwBcKzb3Un5tNBw1dVrK0MaG3eMDowzSNAvCZn7e2bmhgwbjwjKtyj38Qz3ncL1o9iKZ4oWt88gQi9bkHojLxR_8So3zAFCQ3nJP1Ooj_3ROXc-y3v-gpQ9HjbNfsM91_exkp9cNJi/?imgmax=800" width="435" border="0" /></a>A very similar dish that is also great to try is yakiudon, where you simply replace the thin ramen-style noodles with the much thicker udon variety, both are extremely tasty and easy to cook.  We make yakisoba a lot at home, but this dish with very good quality noodles was an absolute delight…</p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sv2-eLB1HcI/AAAAAAAAAxQ/mP8Hwq7yrT8/s1600-h/P9190148%5B3%5D.jpg"><img title="P9190148" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="345" alt="P9190148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEunimKgYl0npDkknjJd_9SU63ZRBWcE5NNpttwKz8R4yRDOzGNswrE1i0ZAwr3QZwTZ4monMgxlTpATYMNgtyRyYtjuyODAzlQejCI_xwg8Wwjg7If-INOSK4OlX_49vnljvwSdLi81t/?imgmax=800" width="445" border="0" /></a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1299568168025943418.post-24315872015690727972009-11-13T17:47:00.001+00:002009-11-13T17:47:39.794+00:00Buta-man and Hotate-man (Pork & Scallop Buns)<p>A care-package arrived from Japan this morning full of delights, two of which were <em>Buta-man </em>(Pork Buns) and <em>Hotate-man</em> (Scallop Buns).</p> <p>Buta-man is Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. Across Japan they tend to be referred to as nikuman (meat buns), the term Buta-man is more common in the Kansai region.  They are similar to the Chinese <i>baozi. </i></p> <p><a href="http://lh3.ggpht.com/_Eg4Hnwi6yTA/Sv2bqOz1KvI/AAAAAAAAAwg/wZ7DIevkIdA/s1600-h/P9180132%5B3%5D.jpg"><img title="P9180132" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="328" alt="P9180132" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sv2bq7Rog3I/AAAAAAAAAwk/W_VzNczmwnc/P9180132_thumb%5B1%5D.jpg?imgmax=800" width="383" border="0" /></a></p> <p>The Hotate-man is a speciality from Hokkaido, this was the first time I’d tried it and as you can see its a very tasty little fella…</p> <p><a href="http://lh4.ggpht.com/_Eg4Hnwi6yTA/Sv2bsSu5yaI/AAAAAAAAAwo/v2EJI2H0Yx0/s1600-h/P9190138%5B3%5D.jpg"><img title="P9190138" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="285" alt="P9190138" src="http://lh5.ggpht.com/_Eg4Hnwi6yTA/Sv2bs83I72I/AAAAAAAAAws/6fgk0MYQGL0/P9190138_thumb%5B1%5D.jpg?imgmax=800" width="383" border="0" /></a>  </p> <p>The buta-man has a fabulous minced pork filling and is a great snack food – many convenience stores sell these plus other fillings like curry, pizza and custard.  Its great to be able to eat them here in England, only draw back is when food is this good they don’t last very long in the Cook Japan household…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-kbxkQ2KJTv3avEZOxE0RX1XPikTLs0CzbzMtlQDIjy_hNjb973KeDYg2lqf4KkUb3PraZMprensKzCEiQ2Bt6qGerS3L2dOjp160SRytp3_XHXeeK0E6J9ONDHzvWqFwdSG_YgerugT/s1600-h/P9190136%5B3%5D.jpg"><img title="P9190136" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="288" alt="P9190136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFTfF7EMEUfNd0z6Ji419rRM9hcNVYSmTUCMABOmbdmXYv17TKLaFaD9AObe9b1qhvmC-Y8HC3qrz_Gqoo_RCqofml9Yf_K59fAD3gmLdaK-fseNraeOqBZ5rdlGpiyNYBRxK49GLnNAo/?imgmax=800" width="382" border="0" /></a></p> Unknownnoreply@blogger.com0