Easy Japanese Food Recipes !

Measure Spoon

Tablespoon 15cc
Teaspoon 5cc
Cup 200cc

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How to read the recipe!

The recipes are written as a ratio. Use the same measurements .
Now, you are ready to cook.
The recipes is shown by restaurant method.
It is the easiest way for everybody.

How to use the Ladle
 
Please measure sugar and salt not in a heap but in the state of becoming as even as possible.
Good  Bad
 
Example
4  Dashi jiru
1  Mirin
 Soy-Koikuchi
This example means:
Use Ladle or Measure cup.
You can use anything to measure the ingredients as long as you use the same measuring tool at all times.

4 times Dashi jiru
1 time  Mirin
1 time  Soy-
Koikuchi
 
 
Adjustment of quantity
 
Change the equipment. Use Spoon? Ladle? Cup?
Modify the recipe. 4:1:1 and 8:2:2 is same taste.
4 Dashi jiru
1 Hon-Mirin
1 Sake

Same

8 Dashi jiru
2 Hon-Mirin
2 Sake
 
How to measure?

Either way is OK!

 Scooped up with a ladle. Poured to a ladle.

It is convenient if you measure dry condiment previously.
 

Condiments

    Dashi
 
Dashi
jiru means Bonito and Kelp broth.

You can use the Dashi powder for your convenience.
For example:
Ajinomoto Brand HONDASHI.
2 Tablespoon Dashi Powder (10cc/ml) : 5 Cup Water (1liter)

If you want a restaurant taste, use a Dashi Pack.
Dashi pack is looks like a tea pack.
 



 

  Chuka-broth (Chuka-dashi):

Chuka-dashi is chicken and pork taste powder.
Add this powder to water.
 

  Torigara-broth (Torigara-dashi):

Torigara-dashi is chicken taste powder.
Add this powder to water.

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     Mirin
 
Use HON-Mirin. (HON means true.)
Hon-Mirin contain 14%up alcohol.

COOKING-MIRIN may contain salt.

Do not use if salt is contained.

(Stores that have Liquor License has Hon-Mirin.)
 

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    Sake
 
Use Regular Sake. (Nihon-syu)

Do not use any kind of COOKING-SAKE.
COOKING-SAKE may contain salt or vinegar.

(Stores that have Liquor License has regular Sake.)
 
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    Soy Sauce
 

Low sodium soy sauce is NOT used for cooking.
Soy-Koikuchi 

KOIKUCHI-Soy Sauce is called simply SYOYU.
It has a dark brown color.

Yamasa and Kikkoman brand are recommended.
Soy-Usukuchi 

USUKUCHI-Soy Sauce has a lighter color than KOIKUCHI.
Especially used for Nimono-dish.

Higashimaru brand is recommended.
Tamari    TAMARI-Soy Sauce

Use this soy for Ten-Don, Nimono-Fish.
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    Vinegar
   
Vinegar:

Use Rice vinegar.
 
Ponzu:

Use
Ponzu-vinegar without soy color.
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    Miso
 
Akadashi-Miso:

Made from Haccho-Miso and Rice-Miso.
Aka-Miso  
Shiro-Miso  
Haccho-Miso  
Saikyo-Miso:

Sweet Shiro-Miso

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    Other Condiments
 
Panko:

Panko is breadcrumbs which made form bread without crusts. It tend to be lighter and crispier than Western crumbs.

Tobanjan:

Tobanjan is bean-based spicy chili sauce.

 

 

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