Mako-chan's Kitchen
Welcome to the recipes portion of my lovely little website! I decided that having Japanese recipes would be a good addition to the site because of the Japanese influence. So far, the only one's I have are courtesy of Michi Hiko. Thank you Michi, for the wonderful starter recipes! I will be adding more. I mean, when you love to cook and so does your best friend, and you are both intrigued by Japanese cooking, you'd better believe I'd have a recipe section! ^_^
--Tasia ^_~


RECIPE 1

~Note~ okonomiyaki means "foods you like fried" you aren't limited towhatshere...just suggestions. and if you put in:Shrimp: be very careful not to over cook these, otherwise they tastelikeplasticChicken: this is sortadelicate stuff, so watch and make sure you don'tovercook this either.

Cooked bacon 2-3strips cut into small piecesCabbage 3/4 cup shreddedA few prawns

Baking powder 1 teaspoonCake flour 4 tablespoons (all purpose)Salt 1/6 teaspoonChopped green onion 1/2 cupWater 3 tablespoonsEgg 1

most of this is optional.

Okonomiyaki SauceKetchup 3 tablespoonsSoy sauce 1 teaspoonWorcestershire sauce 1 tablespoonMix the above togetherOkonomiyaki ToppingsMayonnaise 1 tablespoonAonori (dried green seaweed) and dried bonito shavings (to taste)

Mix together the flour, salt, and baking powder and sift. Gently mix inthewater. Next, add all the remaining ingredients and mix them togetherthoroughly.

Heat the griddle (or frying pan) and lightly oil. Spoon the okonomiyakimixture on the griddle and spread it into a round shape about 1.2 to 1.5cmthick.

When air bubbles start to rise in the middle of the okonomiyaki, turnitover with a spatula and fry while pressing down on it slightly untildone.

Spread the sauce over the okonomiyaki, top with mayonnaise if you like.Sprinkle on the aonori and dried bonito. The okonomiyaki is now ready toeat.


For an easier way to make okonomiyaki, use ready-made pancake mix in theplace of the dry ingredients.



RECIPE 2

Okay, here, one for Udon, and one for SOba. FYI, udon are noodles madewithflour and slightly salty water, soba are made with buckwheat grainstuff.udon is good tho! trust me! ^^; and nori (aonori) is seaweed. these arevery versatile, once again, so youdon't hafta the floow the recipe totheletter! (japanese coooking is fun! ^^)

Dried udon 1 pack (about 300 grams)For the broth:Stock (Dashi) 5 cups (about 1200 cc)Soy sauce 1/2 cup (about 120 cc)Mirin (cooking sake) 1/2 cup (about 120 cc)Seasonings:3-4 inches spring onion, finely sliced, washed, and dried.A little shichimi togarashi (red-pepper spice mix), to your taste

Bring 3 liters (0.8 gallons) of water to a boil and add the noodles. Itusually takes about 15-18 minutes before they're ready, but follow theinstructions on the pack as this may vary.

Mix the broth ingredients together and heat them for a minute. Take carenotto overheat the broth.

Place the noodles in a bowl and pour in the broth.

Sprinkle on seasonings like sliced spring onion and the red-pepper spicemixto your taste

Soba is very nutritious and has a unique aroma and texture when eaten.Forthis reason, many people say that cold soba with cold tsuyu (broth) isthetastiest way to eat soba. Soba noodles are made by mixing buckwheatflourand water then kneading and cutting the dough into thin strips.Sometimesflour or eggs are added to the mixture to make the noodles more elastic.Inthis recipe we're going to use a pack of dried noodles.

Zaru soba is the simplest way to eat soba (zaru is a bamboo sieve onwhichthe soba are served). After boiling the noodles you chill them well anddipthem in a thin cold broth before eating them. You can add suchingredientsas spring onion, white sesame, and wasabi (Japanese horseradish) to thebroth if you like.

Zaru soba (serves 4 people)

Dried soba 1 pack (about 400 grams)For the broth:Stock (Dashi) 1 cupSoy sauce 1/3 cup (80cc)Mirin (cooking sake) 1/3 cup (80cc)Seasonings:Flakes of nori (dried seaweed) 10grams To be sprinkled over the noodles.A little wasabi , to your taste.White sesame 4 teaspoonsSpring onion Sliced finely, washed, and dried 3-4 inches.A little shichimi togarashi (red-pepper spice mix), to your taste

Mix the broth ingredients together and boil them for a minute. Turn offtheheat, and when the broth has cooled off place it in the refrigerator.

Bring 2 liters (0.53 gallons) of water to a boil and add the noodles. Itusually takes about 7-8 minutes before they're ready, but follow theinstructions on the pack as this may vary.

Slice the spring onion finely, rinse in a cloth or towel, and dry offthewater.

When the noodles are boiled, rinse them in cold running water and chillthem. Rinse them again, dry off the water, and place them on a bamboosieveor plate.

Sprinkle the flaked nori over the noodles.

Put the sliced spring onion and other seasonings into the broth.Dip the noodles in the broth before eating them.


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