Cooking Books
Asparagus and Onion Marinate
Another Salad which received a favourable review on Friday gathering was Asparagus and Onion Marinate
Asparagus and Onion Marinate
<Ingredients>
- Asparagus 4-5 (about 100g)
- Onion 1/2
<Marinate dressing – Mix together>
- Vinegar 2tbsp
- Olive Oil 1tbsp
- Light Colored Soy Sauce 1 tbsp
<How to cook>
- Peel hard skin of Asparagus’ root
- Cut them 3-4 cm long and cooked them with boiled water which was added a pinch of salt( Make it soft but not too soft)
- Put them into a colander, strain water, and cool them down
- Make thin slice of Onion, place into a bowl and mixed with Marinate dressing
- Asparagus into step 4 and mix with onion
- Keep step 5 in a refrigerator for an hour
Shred Potato Salad
I introduce a couple of easy to make salads.
I brought it Friday night gathering and many people liked it.
-Shred Potato Salad-
<Ingredients>
- Potato – 1
- Carrot – 1/2
- Snow-pea Sprouts
<Dressing – Mix all ingredients first>
- Water – 1tbsp
- Vinegar – 1tbsp
- Light Colored Soy Sauce – 2tsp
- Sugar – 1/2 tsp
- Sesame Oil – 1tsp
<How to cook>
- Peel potato skin and shred it 4-5 cm.
- Rinse shred potato
- Peel carrot skin and shred it as same as potato
- Boil water and cook shred potato and carrot together for 30 seconds. (If you cook too long, it will be too soft and taste not good).
- Put them into a colander, strain water, and cool them down
- Place them and Snowpea Sprouts into a bowl and toss them with dressing
Vinegar in Australia overall, the taste is a bit lighter.
Also If you couldn’t find Light Colored Soy Sauce, you can use normal Soy Sauce, but put 1tsp and not 2tsp.
These are vinegar and Light Colored Soy Sauce I use. I sometimes see these items at Coles, but if you cannot find it, you can have it Japanese Super Market.
Tofu and Wakame Seaweed Miso Soup
Miso soup is one of famous Japanese dish.
I found a good video at You Tube. Japanese lady is explaining how to make Miso Soup in English!
Recipe of “Dashi” is here.
Dashi Basic Stock
Download Recipe
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Tofu and Wakame Seaweed Miso Soup
Spinach with Sesame Dressing
This is “Horenso no Goma-ae”. I like eating Spinach with Sesame Dressing.
This is good side dish for Japanese food.
This is actually I cooked 2 weeks ago. Usually, this dish is only Spinach. But I like carrot, so I put it in.
I think you like watching this video, even you don’t understand language. He is showing how to cook it. My recipe is a bit different of his way of cooking, but it is very similar.
Download Recipe
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Spinach with Sessame Dressing (Horenso no Goma-ae)
Pickled Plum
My friend Miyuki send me a recipe of Pickled Plum, it calls “Ume no Suzuke”.
The recipe is below. (please click the printer icon, if you want to keep the recipe)
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1 pack of Plum (approximately 200g)
1/3 Cup of Vinegar (Japanese recipe 1 cup is 200cc! be careful!! it is not 250cc)
1 Cup of Water
(pint of sugar)
Put all ingredients into a container, then keep it in Refrigerator!
I don’t know exactly how long does it need to keep in Refrigerator, but I guess you can eat 7 days later.
Miyuki’s recipe reminds me “Plum Juice”. My mum made plum juice every summer for us!
It is very easy to make. So I put this recipe as well.
Ingredients are Green Plum and Sugar Candy (Rock Candy), both should be same ratio.
So if you use 1 kg of dry plum, you need 1 kg of sugar candy.
- Take stem off from green plums and wipe it with cloth
- Put plums into resealable bag and place into freezer for a day
- Next day, put plums and sugar candy alternately into a container
- Leave it cool place for 10 days
- Plum extract is in the container
- When you drink it, mix the plum extract with the water. (plum extract 1 : water 3~5)
Don’t keep it long, drink it within 2 weeks!
Rolled Sushi
I found the recipe my husband made!
He used this recipe for teaching English.
For getting a recipe, please click printer icon near the title.
- We need a delicious filling, so let’s get that ready first!
- Let’s cut the salmon to make sushi rolls! (If you would like to eat “Sashimi”, cut the strips into thin slices.
- Cut your cucumber into strips. If you have a time, please cut seeds part.
- Next remove the seed from the avocado and cut it into slices.
- Get your crab sticks!
- Now let’s put it all together!
- Put some nori onto your bamboo rolling mat.
- Spread the rice over the nori.
- Now put the cucumber, salmon, crab sticks and avocado onto the rice. Arrange these ingredients in a line, like in the picture below.
- Now roll! Be carful to keep everything inside!
- When you have finished rolling, remove the bamboo mat, and cut the suchi roll into slices, like in the picture below. Garnish with a little pickled ginger!
- Now enjoy your Rolled Sushi!!
Dashi (Basic Stock)
Japanese people use “Dashi” a lot for Japanese food.
I usually use instant dashi stock because it is easy and save time to make “Dashi”.
But if you have a time, or if you don’t want to use instant stock, please challenge to make it.
I found Video at You Tube. The person is making a very small amount of Dashi, but we usually make certain amount and stock it. You can keep it 2-3 days in a fridge.
Download a recipe
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