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This was a staple in university because I had no time to cook and no stomach for junk food. I would put everything in the rice cooker and have something warm to eat ready all day long.
Here is a video so that you can easily understand:
One recipe done in a slightly different order gives you two of Japan's easiest rice dishes, this one is called TAKIKOMI the other is MAZE GOHAN
3 cups Rice
Shiitake Mushrooms (4 or 5)
Seasonal Mushrooms (1/2 - 1 cup)
1/2 cup sliced Burdock Root (Gobo -- any seasonal vegetable)
1 pack Konkyaku (has no flavor, adds texture, can omit)
2 fried tofu (abura age) (adds texture and protein, can omit)
200 grams Chicken (preferably leg meat)
2 tablespoons Soy Sauce
2 tablespoons Mirin (or 1 teaspoon sugar, 2 tablespoons sake)2 tablespoons Sake (this is said to negate any odor)
Salt to taste
3 cups Dashi
(note: the amount of vegetables and chicken is not precisely measured but ratio of rice to dashi is always 1 cup rice to 1 cup dashi. And, myself, I'm a bit carb-phobic, so I only use one cup rice.)
1. Wash the rice and set aside. Doing this will partly hydrate the rice which is said to improve the texture and flavor.
2. Slice the vegetables and set aside. (note: some people put the sliced burdock in water to remove bitterness and/or prevent oxidation)
3. Boil the konyaku and 'fried tofu' separately. Drain, slice, and set aside.
4. Slice the chicken, with skin, into bite sized pieces and add the soy sauce, mirin, and sake.
5. Prepare your dashi.
6. Now that all of your ingredients are ready, combine them either in a rice cooker or a deep sauce pan.
7. The rice MUST go into the pan first. Make sure it is evenly spread along the bottom.
8. Place the rest of the ingredients into the pot in any order but do not mix.
9. Add the dashi.
10. Set into your rice cooker. (Japanese rice cookers will have a special setting labeled 炊き込み.)
11. If you are using a stovetop, without stirring the pot, bring it to a boil then cover and reduce the heat to low. Cook for 13 minutes, then turn off the heat. Do not open the pot. Let it steam for an additional 15 minutes.
12. Stir the takikomi rice and serve.
250-300g dry soba noodles
100g peeled edamame (or peas, or green beans cut into short segments)
300g tofu, cut into small cubes
2 tbsp soy sauce
1.5 tsp sugar
3 small cucumbers, julienned
4-5 small spring onions, thinly sliced
4 garlic cloves, minced
apx 4 tsp minced ginger
3-4 tbsp soy sauce
2 tbsp miso paste
2 tbsp sesame paste
4-5 tbsp lemon juice
apx 1/3 cup of water
dry chili flakes to taste
salt to taste
Blanch the edamame/peas/beans in salted water and shock in cold water. Drain well.
Blanch the tofu and drain.
Mix the tofu with 2 tbsp soy and 1.5 tsp sugar and gently heat in a small pot or in the microwave (the heat helps the tofu absorb the marinade).
Cook the noodles in plenty of water and wash very well.
If not serving soon, mix the noodles with a bit of oil.
If serving all of the amount soon, mix all of the ingredients, otherwise, mix the sauce individually and add it to the noodles and vegetables before serving.
Add more water as needed to give the sauce a creamy consistency.
Scatter some toasted sesame seeds for garnish.
I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads.
This style of kugel is called "Jerusalem kugel".
Egg noodles in caramel, cinnamon, ginger, plenty of black pepper. Baked, in a low oven all night long in order to give it this signature brown color and flavor.
Traditionally made on Friday night and served on Saturday morning. The kugel is best served warm as a warming wintery breakfast, but it can also be served at room temp during warmer months.
Most kugels are cooked with no dairy for kosher reasons, but I much prefer the taste of butter. Sub it with natural oil if desired.
Raisins can be added if you like.
Feeds 8 as a hearty breakfast or much more as a first/last course.
It's usually made much larger, and you can scale the recipe both up and down with no adjustments.
400g good quality dry egg noodles or dry egg pasta. I prefer thin noodles, slightly thinner the spaghetti (~3mm). 50g cold butter, cut into pieces 4 eggs 1 teaspoon salt 1 teaspoon cinnamon 1 flat teaspoon dry ginger, or a full teaspoon if you like more ginger flavor 2 to 3 teaspoons black pepper, ground finely (make sure to use freshly ground pepper) 1 tablespoon milk, cream or water 50g walnuts, roughly chopped 200-250g white sugar (I use about 225g, preferring my kugel not too sweet. you can use up to 300g for a really sweet kugel)
Pick a somewhat narrow and tall pot that can just hold the cooked noodles/pasta. A cake pan can be used instead, as long as it can be tightly sealed.
Make sure to slice the butter and keep it cool. Heat oven to 200 degC. Mix together eggs, milk (or cream/water) salt, spices and almonds. Keep refrigerated. Cook noodles in slightly salted water until almost al-dente, drain well. You can cook the pasta in the pot used later for baking. Meanwhile, in a good, wide pan, cook sugar to very dark caramel. I prefer the dry caramel method, but do use wet method if you like it better. When very dark, immediately remove from heat and add butter to cool the caramel and stop it from burning. Add cooked noodles and mix well to coat in caramel. If caramel starts to harden, place pot on medium heat and push the chunks to the bottom until they melt. Let the noodles chill slightly then add egg and nuts mixture. Mix until well combined. if your pot or pan used for baking is not non-stick, then grease it. Pour noodles into pot or pan and slightly flatten the top to look even. If you see any nuts poking above, push them down slightly so that they don't burn. Tightly cover the pot or pan with aluminium foil to keep moisture inside. Cover with a lid and place in hot oven for about 15 minutes. Reduce heat to 100 degC (210 degF) and bake overnight, about 10 hours. To serve, remove foil and invert kugel on a tray. Serve with pickled cucumbers (not everyone likes this combination, but try). Leftovers can be chilled and reheated later (microwave or oven both works, the later might dry it too much if you are not careful). You can also pan fry leftover slices.
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