Recipe: "Daigaku-imo", fried sugar coated sweet potatoes! A famous dessert or side dish in Japan.11/20/2012 Number of steps: 3 steps Time taken: 10 min Approx. 120 kcal per serving About This Dish: Though I've been attending school for the last 4 years in the United States, I still have no clue on how to celebrate Thanksgiving...We ended up ordering a "Thanksgiving dinner package for 2" at Whole Foods. Delicious, and it lasted us 2 days. With the mountain of sweet potatoes in my fridge, I decided to make this Japanese snack, "Daigaku-imo". Deep fried sweet potato coated with sugar (or honey). Some people eat it as a snack, some eat it as a side dish for dinner. All up to you :) The crunch and the softness which comes after is just something you must try. According to Wikipedia, this dish is called "University-potato" since it was a trending snack near Tokyo University in the Taisho period. What You Need: (2 serving, plenty to share between two)
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Number of steps: 3 steps Time taken: 10 min Approx. 220 kcal per serving About This Dish: It's fall in Boston and all I see at supermarkets are pumpkins, sweet potatoes and more potatoes! This recipe uses sweet potato and transforms it into a savoury side dish which will make you crave for Japanese rice. "Kin-pira" is a cooking style which involves sautéing and simmering a vegetable (most commonly lotus root, carrot, tofu or seaweed) with soy sauce and mirin. The potato ends up being slightly crunchy, just hard to resist for another batch! What You Need: (2 serving, plenty to share between two)
Number of steps: 5 simple steps Time taken: 3 min to prepare ,marinate for 2 hours or overnight, and 40 min in the oven Approx. 300 kcal per 6oz (large) drumstick About This Dish: I recently bought chicken drumsticks at Trader Joes for $2.50! It came with 5 large drumsticks totaling to 1.88lb. So what did I do with them? I made Japanese style tandoori chicken drumsticks! I can't emphasize enough how EASY this was. It took me 3 minutes to mix the ingredients, I left it to marinate overnight, and then I put it in the oven for 40 minutes while I did some yoga. It came out absolutely DELICIOUS. My boyfriend and I finished ALL drumsticks for lunch. Since I marinated it overnight, I could taste the amazing seasoning even in the center of the drumstick. What You Need: (For 5 or 6 large drumsticks, mine were 6oz each)
Number of steps: 10 simple steps Time taken: 20-30 min Approx. 100kcal per patty About This Dish: Tofu hamburgs are healthy, filling and are easy to make! Most of all, you can saran wrap each one and store them in the freezer and eat it for lunch and dinner whenever you want. Drizzle some homemade teriyaki sauce on top of these patties and serve with rice and veggies. What You Need: (Makes 7 patties)
Number of steps: 9 Time taken: 20-30 min Approx. 170kcal per korokke About This Dish: Japanese korokkes are said to have a great influence from French croquettes. French croquettes are known to have cream inside, but original Japanese croquettes have potato and ground beef inside. My first impression was "Wow, it's deep frying stuffed potato and meat, it must be so hard". After trying it out few nights ago, I realized that it was VERY easy to make, even though it involves deep frying. Many Japanese families get creative with their korokkes. Though the original korokke is known to be potato with ground beef, some make it with cream + bits of crab, yakisoba, veggies, tofu, cheese, the list goes on. This recipe is the original potato and ground beef filling! Additionally, there are korokke stands in Japan selling these goodies. I used to get 1 korokke after school and eat it in the winter while walking to the station. If serving at home, eat it with rice and cabbage with katsu sauce! Yum! What You Need: (Makes 8 korokkes; suggested 2 korokkes per serving)
Spring onions ("Negi" in Japanese) are essential when it comes to Japanese dishes (actually, most asian dishes)! I just bought a bunch of it so I thought I'd share with you some methods of storing it. It's really hard to finish one whole bunch of negi before it gets bad; especially if you live on your own. Storing it is very convenient since you can just pull it out when you feel like putting negi in your miso soup, on top of rice or meat to add some green and taste. I usually store 1/3 of it in the fridge and the rest in the freezer. Here's how: Recipe: Salmon baked in foil with miso-mayo sauce on top. Cooking salmon has never been easier!11/4/2012 Number of steps: 6 Time taken: Prep for 5 min, in the oven for 15-20min. Approx. 350kcal per serving About This Dish: One great thing about this dish is that it is mess-free. All the cooking is done in the foil in your oven! All you have to do is throw in the salmon and your favourite veggies and drizzle the heavenly miso-mayo sauce on top. Salmon is affordable in Japan and is loved by many. Many Japanese people cook salmon using their own fish grill at home but of course that could get boring at times. To be creative and different this method of cooking is used! What You Need: (Makes 2 serving)
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