My latest article for the North American post is Hiyashi Chuka recipe. Make your own and beat the heat!
Kozmo Kitchen on Seattle Kitchen!
It was just five minutes, but it was a “huge” five minutes for me – the first radio show appearance in my life!
I was invited to KIRO Radio’s weely program “Seattle Kitchen” hosted by the two celebriy chefs Tom Douglas and Thierry Rautureau last weekend and talked an introduction to Japanse home cooking and my upcoming cooking classes at Hot Stove Socieety in August.
It’s still pretty embarrassing and makes me self conscious to reveal how nervous and disorganized I sounded on the radio, but it’s a process to overcome my fear and shyness about being on audio (and visual) media, so here it is. Enjoy and come to my classes 🙂
http://kiroradio.com/listen/10020984/ (my segment starts around 54:50 toward the end of the program)
New Cooking Classes in August!
The bento class in June at Hot Stove Society was a full house. Everyone enjoyed making their own rice balls in the hands-on session! So the popular class will be back in August if you missed it the last time. I will teach some simple techniques to pack your bento to look beautiful and appetizing, along with mouthwatering bento recipes!
Sign up for the class here today!
And there will be a new class introcuded in August – sushi making hands-on! You will learn popular homecooking sushi recipes out of dozens of sushi dish varieties including Temari zushi (sushi rice balls), maki zushi (traditional and reversed) and temaki auzhi (hand rolls). It will be a lot of fun! The registration is here!
Free Workshops at Japan Fair!
Japan Fair 2017 is a two-day interactive event that showcases Japanese cultural heritage through various seminars, workshops, demonstrations and many more.
This volunteer oppotunity came up recently to teach simple onigiri and sushi making workshops to those who are new to Japanese home cooking. I am honored to be part of this community event to share Japanese culture through my passion, cooking! Both workshops are free and fun to participate in for all ages. Come stop by and say hello to me 😀
Onigiri making workshop (for all ages): http://www.japanfairus.org/page/workshops#Onigiri
Sushi roll making workshop (for adults): http://www.japanfairus.org/page/workshops#SushiMaking
Sansai Okowa (Sweet Rice with Edible Ferns)
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Passive Time | 8 hours |
Servings |
people
|
- 1 package Sansai Mix (approx. 200g package)
- 3 cups Sweet Rice (1 cup = 180 ml)
- 2 sheets Abura Age (fried bean curd) (2 recutangular sheets)
- 1/2 carrot (approx. 3oz)
- 1 burdock root (approx. 4oz)
- 6 pieces dried shiitake mushrooms
- 2 cups water (1 cup = 180ml)
- 2 stalks green onion (or 1/2 bunch mitsuba)
- 1 pound chicken thigh (optional)
- 2 tablespoons soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 + 1 teaspoons salt
Ingredients
|
- (On the day before the cooking) Rinse sweet rice quickly under running water (no need to scru the rice) and soak it in plenty of clean water overnight.
- (On the day before the cooking) Soak dried shiitake mushrooms in 2 cups of water overnight.
- On the cooking day, julienne carrots into and inch long strips, slice burdock root thinly into an inch long strips (or shave it thinly using sasagaki cutting method). Squeeze water out of the dried mushrooms ad slice the mushrooms thinly. Rinse aburaage with hot tap water, squeeze excess water and chop it into 1/4 squares.
- Strain the sansai mix of water.
- Cut green onion into thin slices. Or you use mitsuba, chop the greens coarsely
- Optionally cut chickin thigh into 1/4 inch squares.
- In a medium sized sauce pan, put the shiitake soaked water and heat it over high heat.
- Add in sake, mirin, 2 teaspoons of salt and soy sauce.
- Add in all the vegetables, sansai and abura age (and chicken if you use it). Cook the ingredients until they are just cooked for about 10 minutes.
- Using a collandar, strain the cooked solids of the liquid. Reserve the liquids in a bowl.
- Strain sweet rice of water and put the rice in the rice cooker. Add the reserved liquid in to the level "3 cups fo mixed rice". Add in the solid ingredients on top. Cook the rice mixture as instructed for the rice cooker.
- Use a two layered steamer. In the bottom pan, fill water in. Put the top layer on, speard a cotton cloth wide enough to cover the entire bottom and sides, put a lid on and heat the steamer over high heat.
- Once the steamer starts boiling (i.e. steam comes out of the steamer vigorously), add in sweet rice. Put the lid back on and cook for 15 miutes until the rice is just cooked but maintains al dente consistency.
- Transfer the cooked rice into the reserved liquied in the bowl. Coat the irce in the liquid well. Transfer the rice back into the steamer. Put the lid back on. Cook another 5 minutes.
- Place the solid ingredients on top of the rice in the steamer. Cook for another 5 minutes. Check the consistency of the rice. If it's fully cooked then it's done. Cook another 5 minutes if necessary.
- Transfre the okowa into a large bowl and toss it with the vegetables well using a spatula. Add another 1 teaspoon of salt if needed .Garnish wtih chopped gren onion or mitsuba.
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