Dorayaki Recipe

Dorayaki Recipe - Remember the Doraemon cartoon series with Doraemon's favorite special food, namely Dorayaki. Of course you are curious about what kind of bread Dorayaki is, how Dorayaki tastes.

Want to try making it? Here's the Dorayaki cake recipe.

Materials

10 servings
2 eggs
80 grams of sugar
1 tablespoon honey
130 gr flour
1/2 teaspoon baking soda
50 ml of water

Step

Beat eggs, sugar, honey with a whisk until slightly fluffy / pale (I use a mixer, it doesn't take long until it expands like making a cake. The important thing is thicker)
Add flour and baking soda. Stir with the whisk, to taste. Kinda
rude indeed. Later it will smooth after the water enters.
Add water. stir again with the whisk. let stand 10 minutes. stir again.
Pour with a ladle into the preheated Teflon skillet. When it is porous, the piggiran begins to dry out but the middle is still a little wet, turn it over. Bake briefly, remove from heat. Guess the bottom result after being lifted like this. See, the edges are like blended, sticky. Later it becomes "glue" after filling.
Fill it with your favorite filling (I used red bean paste. Buy it at a cake shop).
And .. press down on the edges to cup them

Teriyaki Beef Recipe

Teriyaki Beef Recipe - Japanese-themed cuisine called Beef Teriyaki will definitely appeal to those of you who like to eat Japanese-smelling food. Teriyaki beef is one menu that is always available in Japanese restaurants and fast food restaurants that are widely circulating in Indonesia today. Apart from being delicious, it is delicious, it is also liked by children to increase their appetite. Beef as a source of protein which is the main ingredient in the beef teriyaki recipe here is clearly very easy to get anywhere.

If now you can make it yourself at home, why do you have to pay a fortune for snacks at restaurants that don't necessarily use healthy food ingredients, one of which is MSG which is still commonly used in cooking. For health, MSG is not recommended especially for the growth and development of your children.

The teriyaki beef here is very practical so it won't waste your time just cooking. In addition, the materials used are also quite easy to get both in traditional and modern markets. By being creative at home, of course you don't have to always go to a Japanese restaurant every time you want to eat Japanese-style food, right? Moreover, Japanese restaurants do not reach all cities in Indonesia and most of them are only available in big cities.

If you want this dish to be healthier, you can add vegetables such as broccoli or carrots in the meat mixture. Good luck trying to be creative with homemade beef teriyaki but the taste of a five-star restaurant. This dish is easy and very suitable as a meal when you break your fast or for school lunch for your beloved baby.

Ingredients for beef teriyaki:

500 grams of beef sukiyaki is usually available in supermarkets in thin strips lengthwise
3 pieces of finely chopped garlic
100 grams of onion then sliced ​​lengthwise
½ red or green bell pepper then cut according to taste
1 finger ginger crushed until bruised
½ tea of ​​fine table salt
1 glass star fruit boiled water
1 tablespoon of low-fat oil / margarine for sauteing

Seasoning for Soaking

2 tablespoons ready-to-use teriyaki sauce
½ tea fish sauce
ground pepper to taste or ground pepper grains
1 ½ teaspoon cornstarch

How to Make Teriyaki Beef

Prepare a large bowl then mix all the spices to soak and mix until blended.
Prepare the sukiyaki beef and coat it with the ingredients to soak it that has been mixed well. Make sure the sukiyaki meat is completely covered with the spices and let it sit for about 30 minutes so that the spices soak into the sukiyaki meat.
After the meat is soaked, heat the oil or margarine and saute the ginger, paprika, garlic and onions until they smell good.
After that, add the soaked sukiyaki meat and let it sit until it turns ripe.
add salt, sugar and water then cook until it is completely cooked and the spices are absorbed. wait until the water runs out and the spices soak into the new meat then turn off your stove.
When the meat is cooked, serve with a sprinkling of sesame seeds on top and eat it with warm rice.
It's easy and practical enough not to prepare a Japanese-style menu with homemade teriyaki beef which tastes no less delicious. If you can't find sukiyaki meat, then you can replace it with plain beef that is lean and without fiber on the meat so that when cooked the meat can be really tender when you bite it.

Traditional Japanese Food Soba Noodles

Traditional Japanese Food Soba Noodles - h one type of traditional food from Japan is soba, where the texture and taste of the noodles is different from other noodles. On this occasion we will provide several articles related to the discussion of Japanese Traditional Food Soba Noodles. In the following, we will provide some related reviews and discussions regarding Japanese Traditional Food Soba Noodles

In addition to soba noodles with warm broth, in general, there are also Zaru Soba and Mori Soba, namely Soba which, after being cooked, is placed on a bamboo basket until it cools, then eaten by dipping it in the sauce. Soba noodles are one of the dishes inherent in the daily diet of Japanese people that are sold everywhere from specialty Japanese restaurants, stand-up soba stalls, and instant soba soup which is cooked simply by pouring hot water.

Recipe for Making Soba Noodles

Material:
Buckwheat seeds
Wheat flour
Water

The following are the steps for making buckwheat noodles:

Grind buckwheat seeds until completely smooth.
Mix buckwheat seeds with wheat flour. Enter the ingredients into the noodle mixing machine, the machine will automatically stir the ingredients until evenly distributed.
Add water little by little until the dough begins to form.
After the color has turned slightly pale, the dough should be pressed until the surface looks smooth.
Enter the noodles into the noodle machine, then the dough is flattened according to the thickness with the machine. Soba noodles are generally a bit thick, but not as thick as udon.
After the dough is all smooth, fold the dough into four parts, then put it in the noodle chopper machine or special noodle making machine. So that the printing process of the noodle dough is perfect with the desired shape and texture
Half boil the buckwheat noodles.
Then drain the noodles. Buckwheat noodles are ready to be processed.

Zaru Soba

Material:

Buckwheat noodles
Water to boil noodles
Nori or if you don't like it, you can not use it
Shoyu 3 tbsp
Sugar 3 tbsp
Mirin or if not available, you can use 1 tbsp of lime juice
Hondashi to taste

How to Make Zaru Soba:

Bring the water to a boil
Add the buckwheat noodles, cook for a while until the noodles float.
Remove the noodles, drain then flush with cold water.
Bring the water to a boil, this time for the sauce
Add the soy sauce, lime or mirin juice, sugar and hondashi. Taste a little, if anything is missing, you can add it.
Soak the noodles in the sauce, sprinkle with the nori.
Zaru Soba is ready to be served.
However, not all Indonesians like Zaru Soba because generally they will find it strange to enjoy cold noodles. Therefore, you can try cooking buckwheat with the following hot soup recipe:

Material:

500 gr buckwheat noodles
enough water to boil
Ingredients for Hot Soba Sauce

1 liter of water
3 tablespoons of miso
1 tablespoon of dashi
1 teaspoon salt
1 teaspoon ground pepper
2 cloves of garlic, then grated
2 tablespoons finely sliced ​​chives
50 grams of shimeji mushrooms, then sliced ​​lengthwise
240 grams of silken tofu, drain, then cut into 2 cm cubes
200 g large fresh shrimp, then peeled, then reserving the tail

Complementary ingredients of hot soup

1 teaspoon red chili powder or according to taste

Nori

How to Make Soba Noodles:

Bring the water to a boil, then enough water, boil the buckwheat until soft then drain, then set aside
To make the first step, boil water with dashi, miso, pepper and salt
Put the grated garlic, mushrooms, chives. Then cook until the vegetables are wilted
Then add the silken tofu and shrimp, all the ingredients are cooked. Then lift it.
Sprinkle the noodles with nori and chili powder.
Hot soup soba noodles are ready to be served
The complementary seasonings used for soba other than shaved scallions according to taste are Shichimi Togarashi (7 flavors of chili powder) for warm soba, and wasabi for cold soba, namely mori soba or zaru soba. Soba restaurants will generally issue Soba Yu (Hot Soba Water), the hot water used to boil the soba when you finish eating Mori Soba or Zaru Soba. Feeling the Soba Sauce that has been diluted with Hot Soba Water is also one way to enjoy the delicious taste after eating cold Soba. Most of the manners in foreign countries are not allowed to eat noodles while they are soaked to make it sound, but especially for Japanese soba or udon, slurping the noodles so that they sound does not violate existing manners. Due to this it is considered to enjoy the aroma of buckwheat by dipping the noodles together with the air.

Tips in Recipes for Making Soba Noodles and How to Serve Them:

Boil the noodles for only one minute because if they take too long the noodles will become mushy and break easily

Soba noodle topping can be adjusted according to taste.
Soba is eaten by dipping it first in a sauce called soba tsuyu. This method of eating is called Tsukémén (dipping noodles) and grated wasabi, radish, or ginger is often added to sauces as a flavoring.
When eaten, soba can be sipped until it makes a sound. This way of eating is actually recommended, because it is a compliment to the cook that the food he cooks is delicious. When eating Mori Soba (Zaru Soba), sauce should not be poured on top of the noodles to prevent the tray or table underneath from getting wet.
By standard, soba is noodles with buckwheat flour above 30%. In addition, on the market you can find Nihachi-soba which contains 80% wheat flour and 20% buckwheat flour.
If you want to enjoy buckwheat noodles more easily, you can buy Soba which is in the form of dry bars which are usually sold in supermarkets selling Japanese food, or you can also go to Japanese restaurants but of course the price is quite expensive.

Japanese Raw Fish Recipe

Japanese Raw Fish Recipe - On this occasion we will provide several articles relating to the discussion of Japanese Raw Fish Recipes. Here we will provide some reviews and discussions related to Japanese Raw Fish Recipes.

Many people think that raw food, especially fish-based or other side dishes, can invite disease-causing bacteria. Then what about sashimi? Yes, sashimi is seafood with freshness and raw state consumed directly with the addition of grated ginger, wasabi or soy sauce.

Simple Shashimi Cooking Recipes at Home
The way to serve sashimi is to serve seafood directly, such as fish, shrimp and shellfish in small slices and then eat it. As for shrimp dishes, it is generally adjusted to the shape of the shrimp served. Shrimp, which are small in size, often have their skin peeled and their heads removed. Shashimi is eaten with accompanying ingredients, radishes, oba and seaweed such as tosakanori and wakame. Some of the raw meats that are often used in the sashimi menu include chicken, beef liver, to beancurd. To make your own sashimi at home, you need the correct cooking skills and processes according to the sashimi serving procedure. This is because sashimi is made from raw, if you process it carelessly, it can spread bacteria.

While the tips for making your own sashimi at home, what you need to pay attention to is the cleanliness of the ingredients used. Some of the ingredients commonly used are salmon, shrimp and shellfish. To add flavor in serving sashimi, Japanese people usually use tsuma. Tsuma is a complementary food made from finely chopped radish vegetables or tosakanori, a type of seaweed and also Japanese leaves known as oba. Some of the sashimi dishes include tsugatazukuri, which are pieces of fish arranged on top of the body of the fish, this type of sashimi is only enjoyed on special occasions.

No need to worry anymore, let's immediately try making sashimi at home with the recipe guide below, you can adjust the ingredients used to suit your family's tastes, good luck.

Shashimi Cooking Time
Preparation: 20 minutes
Cooking: 80 minutes
Total: 100 minutes
Number of Servings: 4 Portions

Simple Shashimi Cooking Recipes at Home

Japanese cuisine sashimi ingredients
300 gr tuna fillets
300 gr snapper fillet
300 gr salmon fillets

Sweet vinegar sauce:

100 ml of water
100 gr sugar
5 tablespoons of cooking vinegar
½ teaspoon salt

Japanese Style Pickled Sashimi Vegetables

10 cm ginger, peeled, sliced ​​into matches
150 grams of white radish, sliced ​​into matches
150 gr Japanese cucumber / kyuri, sliced ​​into matches
150 gr carrots, sliced ​​into matches
1 red chili, sliced ​​into matches
2 shallots

Shoyu sauce, stir:

240 m shoyu (Japanese soy sauce)
1 tablespoon lemon juice
1 tablespoon granulated sugar
1 ½ tablespoons sesame oil
½ teaspoon ground white pepper

Japanese style sashimi sprinkles
3 scallions, sliced ​​into matches
3 tsp sesame seeds
2 cilantro stalks
10 cm ginger, peeled into matchsticks

Here's a Simple, Easy and Practical Home Cooking Shashimi Recipe
The first step that must be done is to first slice the fish fillet with a size of 6 × 3 cm then arrange it on a serving plate. Then cover with sticky plastic and set aside in the refrigerator. Then for sweet vinegar sauce, the step to make it is to heat the sugar, water and vinegar over low heat. Then the volume is allowed to decrease to 50 ml. Season with salt, remove from heat and mix with pickled vegetables, then pour on top of the fish and add the soy sauce. Top it with sprinkles and serve. Well, here are some practical ways to make delicious and fresh Sashimi at home. So you no longer need to bother going to restaurants to get delicious sashimi.

Japanese Takoyaki Recipes

Japanese Takoyaki Recipes - On this occasion we will provide several articles relating to the discussion of Japanese Typical Takoyaki, Here we will provide some reviews and discussions regarding Japanese Takoyaki.

The name Takoyaki is taken from Japanese, which is from the word "tako" which means octopus and "yaki" which means grilled. The origin of this takoyaki was first made by Endo Tomekichi at his shop called Aizu in Osaka. This snack is best eaten hot, especially accompanied by a cup of warm tea. Now Takoyaki is often easily found in malls in Indonesia, even in small roadside carts.

Takoyaki is one of the snacks (snack) originating from the Kansai kotan, Japan. The shape is quite unique, which is round with a little katsuobushi topping on it, and is best enjoyed with chili sauce / soy sauce. Its appearance is very similar to round tofu but with a smaller diameter of 4cm. The word Takoyaki itself is taken from 2 syllables, namely Tako and Yaki. These two syllables also have a meaning, you know, namely Tako which means octopus, and yaki which means grilled. So literally takoyaki can be interpreted as grilled octopus. Indeed, you could say that the main raw material for making this snack uses processed octopus which is used as a filling for the main dough.

In Indonesia itself, takoyaki is climbing the peak of its popularity. This can be seen from the many takoyaki shops in the style of UKM or Franchise that are selling them on foot. It can be said that octopus or squid is not too familiar in Indonesia. This can be seen from the lack of recipes or specialties from Indonesia that use raw materials for octopus or squid. In the country, the raw materials for octopus and squid are quite quiet, this can be seen from the lack of restaurant menus that offer processed squid and octopus menus. Apart from being devoid of enthusiasts, the prices of octopus and squid are quite expensive. Because of this, many takoyaki cultivators are tricking their menu with other ingredients such as chicken, shrimp or sausage.

In their home country, takonyaki itself is quite popular, the number of takoyaki food stalls are mushrooming as if it is proof that octopus meat is quite popular there. It is no secret that Japanese people are very fond of what is called Seafood food. For them, seafood has a high level of nutritional value. So do not be surprised if Japanese people are able to eat seafood 3 to 4 times a week. The seafood in the land of the rising sun itself is unique, some are served raw with a dip in soy sauce. There are also those that are processed into mixed food ingredients such as takoyaki or onigiri.

Takoyaki is usually served with several types of toppings, sauces and soy sauce. Usually the topping on takoyaki comes from nori or katuobushi. Both types of toping are made from processed fish meat, if in Indonesia they usually use smoked skipjack fish because the aroma is much more delicious. Making takoyaki is also not arbitrary, you need a special pan (pan) and skill in making the shape so that it becomes perfectly round. So for ordinary people or those who have never tried to make this food, surely it will be quite difficult because this requires quite a lot of practice.

Simple Takoyaki Ingredients:

• 175 gr flour
• 2 egg yolks
• 1 btr chicken egg
• 350 ml of liquid broth
• 1/2 teaspoon baking powder
• 100 gr baby octopus, wash, peel then steam and cut into cubes
• 1 spring onion, chopped
• 100 ml bulldog sauce, ready to eat
• 50 ml mayonnaise
• Katsuobushi to taste (can be bought at supermarkets)
• Right amount of oil
• 1/2 teaspoon salt
• 5 sheets of dry Nori ready to use

How To Make:

• Beat eggs and egg yolks until blended, then pour in the liquid broth little by little until evenly distributed
• Then mix the flour, baking powder and salt. Then enter into the broth mixture, stir until the mixture is thick and well blended
• Heat the Takoyaki molds, grease with oil, and spread the dough to 1/2 the mold
• Add the squid and spring onions, pour in the flour mixture again to cover the contents of the takoyaki, then cover the mold
• Cook until the dough expands, turning the Takoyaki using a stick to keep it round
• Cook until Takoyaki is evenly cooked, then remove from heat.
• Place the takoyaki on a serving plate, sprinkle with katsuobushi and chopped nori, then serve with mayonnaise and bulldog sauce.