I stumbled across the video for Tempura Fried ice cream a few months ago. I've yet to try it, but this week I am going to make it with Red Velvet Cake Ice cream. here is the video link to it, and the Homemade pineapple ice cream, brought to you via "Cooking with Dog"
I just love Francis.
Homemade Pineapple Ice Cream
http://www.youtube.com/watch?v=L43CU1f8ClI&feature=g-all-u
Tempura Fried ice Cream
http://www.youtube.com/watch?v=znHjbWbtl3s
Sunday, September 9, 2012
Friday, September 7, 2012
O-tsukimi Matsuri recepies- From okaa san Shurayukihime
Tsukimi Udon: Moon Viewing Noodles for O-tsukimi Matsuri
For the Sanuki Sea Stock:
*You may wish to use regular dashi (recipe included at bottom of NC) rather than the sea stock if dried sardines are hard to find. I still like to add the shiitakes to the broth for extra flavor. If you can’t find any of the needed ingredients for sea stock or dashi, try using light chicken broth or vegetable broth. The flavor will be different but still tasty.
4 cups cold water
8 dried sardines
3 pieces of kombu, about 4″x4″ each
5 shiitake mushroom stems or 2 dried shiitakes
For the rest of the dish:
4 teaspoons light soy sauce
2 teaspoons saké
2 teaspoons sugar
4 large eggs
12 ounces dried udon noodles
1 scallion, both green and white parts thinly sliced
In a medium saucepan, add the water, dried sardines, kombu and mushrooms. Allow to sit for about half an hour.
In the meantime, cook your Udon noodles. Bring a large pot of water to a boil and add the noodles. Cook for about 4-6 minutes for smaller noodles, a little longer for the thicker noodles. Drain and run under cold water. Set aside.
Place the broth over medium high heat until small bubbles begin to form. Turn the heat down to medium (or adjust accordingly) to maintain a low simmer. Simmer for 10 minutes. Remove from the heat and cover for 3-5 minutes. Strain the broth through a coffee strainer fitted with a coffee filter. Set aside.
In a small saucepan, combine the soy sauce, saké and sugar over low heat. Stir until the sugar has just dissolved. Remove from the heat and set aside.
Prepare the serving bowls by dividing 1/4 of the noodles among each dish. Have these nearby so you can easily transfer the egg and broth to the bowls.
In a small saucepan, add 1 cup of the broth and 1/4 of the soy sauce mixture (a scant tablespoon). Bring to a boil. Add one of the raw eggs and poach for about 3 minutes or until desired doneness. Using a slotted spoon, remove the egg and add it to one of the bowls. Using a fine mesh strainer, pour the broth into the bowl being carefully not to break the egg. Repeat this process with the remaining 3 bowls. (You may also poach the eggs all together in water and simply bring the broth and soy mixture to a boil without poaching the eggs in it, though the flavor will not be the same.)
Garnish each bowl with the sliced scallion and serve with chopsticks and a spoon.
Homemade Dashi 出汁, だし
Dashi broth recipe
*Hint...the Japanese use this broth in most of their soups and sauces and some recipes like okonomiyaki ! Dashi can be described as the heart and soul of Japanese cooking. There are of course instant dashi stock that you can get these days but nothing beats a good homemade one. It is dead easy to prepare and once you have done it the first time, you'll never touch the instant dashi powder again! Although I'm lazy I use the instant kind and there are good brands out there. ^^
you'll need:
2 pc of dashi kombu (kelp)
15 gm kezurikatsuo (dried bonito flakes)
5 cups of water
dash of salt
Directions:
Cover kombu with water in a pot and let it stand for 30 minutes. Turn the heat on and simmer uncovered on a very low heat for 15 minutes, little bubbles will start to appear. Remove the kombu; it should have doubled in size by now, keep it for another use if you want. Empty the bonito flakes and a little salt into the stock and allow to steep for 5 minutes. Strain broth through a mesh strainer and it is ready for use.
Make Your Own Tsukimi Dango
Tsukimi Dango – lit. moon-viewing dumplings – are non-skewered filled or plain dumplings that are traditionally eaten during the moon viewing festival (tsukimi) in mid-September. They are usually displayed in a pyramid-shaped pile. Tsukimi Dango are very easy to make and its also easy to add your own twist to the recipe to change the flavour or texture of the dumplings.
One 120g bag of dango flour だんご粉1袋 (dango kona) will make about 15 dango.
★Ingredients:
■1 cup of dango flour (about 120g) だんご粉
■1/3 cup warm water (about 100 ml)
■2 tablespoons of sugar (optional)
■Other flavourings (optional)
■Small amounts of extracts, concentrated flavorings, powdered spices, espresso powder, coconut powder, cocoa, matcha and powdered milk can be added to the rice flour to create flavored dough.
★Preparation:
1.In a large mixing bowl, add the flour, add the sugar (optional), add the flavourings (optional), lightly mix.
2.Slowly add the water to the flour, kneed and mix with your hands. You should get a dough that isn’t too soft and is well combined.
3.From the dough make 15 small, round dumplings – about the size of ping-pong ball.
4.Boil some water in a pot and gently lower the dango balls in with a table-spoon or ladel.
5.Boil them long enough for them to float and then cook them for an additional minute.
6.Take off the heat and add cold water to the pan. Put the dango on a mesh tray and let them cool.
For the Sanuki Sea Stock:
*You may wish to use regular dashi (recipe included at bottom of NC) rather than the sea stock if dried sardines are hard to find. I still like to add the shiitakes to the broth for extra flavor. If you can’t find any of the needed ingredients for sea stock or dashi, try using light chicken broth or vegetable broth. The flavor will be different but still tasty.
4 cups cold water
8 dried sardines
3 pieces of kombu, about 4″x4″ each
5 shiitake mushroom stems or 2 dried shiitakes
For the rest of the dish:
4 teaspoons light soy sauce
2 teaspoons saké
2 teaspoons sugar
4 large eggs
12 ounces dried udon noodles
1 scallion, both green and white parts thinly sliced
In a medium saucepan, add the water, dried sardines, kombu and mushrooms. Allow to sit for about half an hour.
In the meantime, cook your Udon noodles. Bring a large pot of water to a boil and add the noodles. Cook for about 4-6 minutes for smaller noodles, a little longer for the thicker noodles. Drain and run under cold water. Set aside.
Place the broth over medium high heat until small bubbles begin to form. Turn the heat down to medium (or adjust accordingly) to maintain a low simmer. Simmer for 10 minutes. Remove from the heat and cover for 3-5 minutes. Strain the broth through a coffee strainer fitted with a coffee filter. Set aside.
In a small saucepan, combine the soy sauce, saké and sugar over low heat. Stir until the sugar has just dissolved. Remove from the heat and set aside.
Prepare the serving bowls by dividing 1/4 of the noodles among each dish. Have these nearby so you can easily transfer the egg and broth to the bowls.
In a small saucepan, add 1 cup of the broth and 1/4 of the soy sauce mixture (a scant tablespoon). Bring to a boil. Add one of the raw eggs and poach for about 3 minutes or until desired doneness. Using a slotted spoon, remove the egg and add it to one of the bowls. Using a fine mesh strainer, pour the broth into the bowl being carefully not to break the egg. Repeat this process with the remaining 3 bowls. (You may also poach the eggs all together in water and simply bring the broth and soy mixture to a boil without poaching the eggs in it, though the flavor will not be the same.)
Garnish each bowl with the sliced scallion and serve with chopsticks and a spoon.
Homemade Dashi 出汁, だし
Dashi broth recipe
*Hint...the Japanese use this broth in most of their soups and sauces and some recipes like okonomiyaki ! Dashi can be described as the heart and soul of Japanese cooking. There are of course instant dashi stock that you can get these days but nothing beats a good homemade one. It is dead easy to prepare and once you have done it the first time, you'll never touch the instant dashi powder again! Although I'm lazy I use the instant kind and there are good brands out there. ^^
you'll need:
2 pc of dashi kombu (kelp)
15 gm kezurikatsuo (dried bonito flakes)
5 cups of water
dash of salt
Directions:
Cover kombu with water in a pot and let it stand for 30 minutes. Turn the heat on and simmer uncovered on a very low heat for 15 minutes, little bubbles will start to appear. Remove the kombu; it should have doubled in size by now, keep it for another use if you want. Empty the bonito flakes and a little salt into the stock and allow to steep for 5 minutes. Strain broth through a mesh strainer and it is ready for use.
Make Your Own Tsukimi Dango
Tsukimi Dango – lit. moon-viewing dumplings – are non-skewered filled or plain dumplings that are traditionally eaten during the moon viewing festival (tsukimi) in mid-September. They are usually displayed in a pyramid-shaped pile. Tsukimi Dango are very easy to make and its also easy to add your own twist to the recipe to change the flavour or texture of the dumplings.
One 120g bag of dango flour だんご粉1袋 (dango kona) will make about 15 dango.
★Ingredients:
■1 cup of dango flour (about 120g) だんご粉
■1/3 cup warm water (about 100 ml)
■2 tablespoons of sugar (optional)
■Other flavourings (optional)
■Small amounts of extracts, concentrated flavorings, powdered spices, espresso powder, coconut powder, cocoa, matcha and powdered milk can be added to the rice flour to create flavored dough.
★Preparation:
1.In a large mixing bowl, add the flour, add the sugar (optional), add the flavourings (optional), lightly mix.
2.Slowly add the water to the flour, kneed and mix with your hands. You should get a dough that isn’t too soft and is well combined.
3.From the dough make 15 small, round dumplings – about the size of ping-pong ball.
4.Boil some water in a pot and gently lower the dango balls in with a table-spoon or ladel.
5.Boil them long enough for them to float and then cook them for an additional minute.
6.Take off the heat and add cold water to the pan. Put the dango on a mesh tray and let them cool.
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