How to cook Japanese food easily at your home
Today I'm going to write about how to make 2 menus of Japanese food at your home. These menus cost less than other Japanese menus . So let's get start!
the first menu is Sushi . Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. It is the most easily Japanese menu that you can do
To do an easily-made sushi roll you have to have ingredients in the following that can buy at a supermarket
1. Japanese Nori big size
2. Japanese rice
3. Japanese seaweed
4. Crab stick
5. Capelin roe
How to make First, Cook Japanese rice then seasoned with amount of sugar and vinegar. Second , use Makisu to roll Nori with rice and little pieces of crab stick inside . Cut into smaller pieces another style of sushi called Narigi. It is a sushi that have a topping on a rice. You have to Roll a rice to be a round shape but don't add Nori yet. Put crab stick , Japanese seaweed, or Capelin roe on the top of rice and tight it with Nori. The second menu is gyoza . Gyoza are a borrowed food that the Japanese adapted from the Chinese original, modifying them slightly over the years. And just as with ramen, one of the big differences is that Japanese gyoza tend to be much more garlicky than their Chinese counterparts. They also tend to have thinner skins and a higher proportion of vegetables to pork Ingredients 200g cabbage 2 garlic cloves 1 spring onion 2cm ginger (optional) 30 gyoza skins 150g minced pork meat 1 tsp sesame oil 1 tsp soy sauce dipping sauce: 2 tbsp soy sauce 2 tbsp rice vinegar 1 tsp la-yu chilli oil How to cook Boiling a few cabbage until they are soft, then slice up into small pieces. Also slice the garlic, the spring onions and the ginger. Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Put to one side for a short while to marinate and allow the flavours to infuse. Now ingredients of gyoza are ready to make Skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. simply add an amount approximate to a teaspoon's worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the pleated texture on one side, but is flat on the reverse side. heat up a little cooking oil in a pan and place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden. To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high. Serve the gyoza on a plate with the crispy side facing up and use a combination of soy sauce, rice vinegar and La-Yu Chilli Oil to make a dipping sauce. That's all for how to make japanese food today. Children can easily eat these menus and they are going to like it. And this blog appropriates for someone who prefers Japanese food but don't want to go out.
VARAYANYONG PRANGPRAYOON 58030112 section2
How to make First, Cook Japanese rice then seasoned with amount of sugar and vinegar. Second , use Makisu to roll Nori with rice and little pieces of crab stick inside . Cut into smaller pieces another style of sushi called Narigi. It is a sushi that have a topping on a rice. You have to Roll a rice to be a round shape but don't add Nori yet. Put crab stick , Japanese seaweed, or Capelin roe on the top of rice and tight it with Nori. The second menu is gyoza . Gyoza are a borrowed food that the Japanese adapted from the Chinese original, modifying them slightly over the years. And just as with ramen, one of the big differences is that Japanese gyoza tend to be much more garlicky than their Chinese counterparts. They also tend to have thinner skins and a higher proportion of vegetables to pork Ingredients 200g cabbage 2 garlic cloves 1 spring onion 2cm ginger (optional) 30 gyoza skins 150g minced pork meat 1 tsp sesame oil 1 tsp soy sauce dipping sauce: 2 tbsp soy sauce 2 tbsp rice vinegar 1 tsp la-yu chilli oil How to cook Boiling a few cabbage until they are soft, then slice up into small pieces. Also slice the garlic, the spring onions and the ginger. Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Put to one side for a short while to marinate and allow the flavours to infuse. Now ingredients of gyoza are ready to make Skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. simply add an amount approximate to a teaspoon's worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the pleated texture on one side, but is flat on the reverse side. heat up a little cooking oil in a pan and place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden. To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high. Serve the gyoza on a plate with the crispy side facing up and use a combination of soy sauce, rice vinegar and La-Yu Chilli Oil to make a dipping sauce. That's all for how to make japanese food today. Children can easily eat these menus and they are going to like it. And this blog appropriates for someone who prefers Japanese food but don't want to go out.
VARAYANYONG PRANGPRAYOON 58030112 section2
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