Mentaiko is the marinated roe of pollock, and is a popular in Japan.
This time, I using a karashi mentaiko (spicy mentaiko), and make the popular snacks in izakaya.( "Izakaya" is sort of a cross between a restaurant and a bar. )
Let's start cooking!
The ingredients are very simple.
3 eggs, 1 karashi mentaiko, 1 Tbsp milk, 1 tsp sugar and a little soy sauce.
Take out the eggs with spoon.
Beat an egg.
Add milk, sugar, and soy sauce.
Add sesame oil to the well-heated "Magic Fry Pan", then add egg one third.
Spread it.
Put karashi mentaiko on egg front center.
Wrap it by egg from front.
Add egg one third, and spread it.
Roll up it from front.
Add all the rest egg, and repeat same process.
Take out it from pan, and put it on aluminum foil.
Wrap it, and pull into shape.
Cool it slightly, and cut it into bite-size pieces.
Dish up on the plate.
ENJOY!
I think egg and karasi mentaiko are made for each other.
It was sooooo delicious!
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-255.html
Sweet and pungent pork is popular Chinese food in Japan.
It's a menu in Chinese restaurant in Japan with must.
This time, I'll make delicious sweet and pungent pork at home.
Let's start cooking!
There are many vegetables in it.
Pork back ribs is used.
Tough vegetables are boiled, and softened.
Mix sauce ingredients.
Mix cornstarch with water and stir into the sauce.
Cut pork in cubes.
Mix beat the egg; mix flour and potato starch.
To form thin batter.
Soak the pork in batter, and coat.
Then fry them, piece by piece, in deep, hot oil till browned.
Drain.
Add vegetable oil to a well-heated the "Magic Wok" over medium heat.
Add onion and shiitake mushroom to the wok.
Add green pepper.
Add carrot and bamboo shoot, and sprinkle salt.
Add the sauce into the wok.
Cook till thickened.
Add pork, stir to mix well.
Dish up on the plate.
ENJOY!
It's perfect sweet-and-sour pork :-D
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-254.html
The flavor of the curry improves the appetite.
This time, it seasons with the curry powder and oyster sauce.
Chinese noodles are steamed.
Add oyster sauce 2 Tbsp, sake 1 Tbsp and curry powder 1 tsp, then it mix. It's a left of the front.
The paprika is sliced.
Sprout of a garlic cut in the diagonal of 5-6cm.
A Chinese noodle puts in a heatproof bowl, and wrap it, and microwave it for 1 min.
It separating, and sprinkling the soy sauce, when taking it out from the microwave.
Add vegetable oil to a well-heated the "Magic Fry Pan" over medium heat.
Add minced meat (beef and pork) to the pan.
Sprout of garlic is put on the minced meat.
The paprika is put on it.
It pan-fry for 1 min while lightly pushing with wooden spatula.
1 min later, stir-fry for 1 min.
Add chinese noodle to the center.
It pan-fry for 1 min while lightly pushing with wooden spatula.
1 min later, stir-fry it using wooden spatula and cooking chopsticks for 1 min.
Add the sauce to the center, and fry for 1 min.
Dish up on plates.
ENJOY!
The aroma of sauce and hot noodles will stimulate my appetite!
Curry powder and oyster sauce are very good combination.
Sprout of garlic gave me more stamina!
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-253.html
Sometimes, I think "It's hot... If only I could have a glass of cold beer!".
If there is a delicious snack, I can enjoy the beer more.
This recipe is very very easy, and it goes great with beer.
Let's start cooking!
Garlic and shrimps.
Cut the back open with a kitchen shears.
Remove back veins from shrimps, and wash.
If you want clean away odors, you should wash it with sake.
Crush garlic using a wooden spoon.
Remove the sprout of a garlic clove.
Add sesame oil to a well-heated "Magic Fry Pan".
Cook shrimps over a high heat.
Sprinkle salt.
Turn it over, add garlic when change the one side shell color of shrimp.
When garlic surface became browned, add sake 1 Tbsp, salt and black pepper.
Turn off the heat before the shrimp gets too hard.
Dish up on the plate, with lemon.
ENJOY!
Fresh and jucy! Shell-on shrimp has a nice flavor.
Garlic flavor worked up an appetite.
Sprinkled squeeze of a lemon, become perfect.
Of course, I was drinking beer more often than usual.
Please find us on Facebook. http://www.facebook.com/Magicfrypan
We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-250.html
Recently, an unusual vegetable came to be sold also in the supermarket.
I've interested about the vegetable that was called this "Kangkong".
This time, I've decided to cooking "Kangkong" because I've found easy recipe for it.
Let's start cooking!
It's stalk is hollow.
(If you can't get it, substitute spinach.)
Cut the roots off kangkong and cut into 6-7 cm lengths.
Soften dried shrimps by soaking them in same amount of hot water (about 5 mins).
Minced garlic and ginger.
Save soaking water for later use.
It's important point.
Coarsely-chopped dried shrimps.
Sake 1 Tbsp, oyster sauce 1 tsp, salt and pepper are ready.
Add sesame oil to the well-heated "Magic Wok", then add garlic and ginger.
Stir-fry over low heat.
Turn the flame to high, add kangkong.
Sprinkle salt and pepper.
Add soft shrimps, sake and soaking water.
Roughly stir-fry.
Finally, add oyster sauce.
Dish up on the plate.
Sprinkle black pepper if you like.
ENJOY!
Kangkong is very crispy!
It's easy for everybody to eat, and very, very delicious.
Taste of shrimp spreads inside my mouth.
Very recommend it if you like the shrimp flavor.
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-247.html
