Saturday, September 24, 2011


Material :
  1. 200 g high protein flour
  2. 50 g low protein flour
  3. a quarter teaspoon of lemon juice
  4. fermipan 6 g
  5. sugar 200 gr
  6. margarine 15 gr
  7. egg 1 piece of size m
  8. salt 4 ounces
  9. 50-60 mL warm water

How to make :

  1. Mix all ingredients
  2. Knead until smooth
  3. After a dull for the dots 12 pieces
  4. Let stand 1 hour 26 degrees centigrade.
  5. Enter content into every sphere
  6. Let stand 40 minutes 40 degrees centigrade.
  7. Brush the top of the bread with kocokkan egg yolks, sugar, salt, water.
  8. Bake 180 degrees 10 minutes.

Sunday, September 18, 2011


Material (for 20 more pcs Dango)
  1. 500 g white glutinous rice flour
  2. 100 g rice flour (use rice flour is let Dango is easy to shape)
  3. Anget water to taste
  4. 20 bamboo skewers

Spreads :

  1. 500 cc water
  2. 3 tablespoons soy sauce
  3. 2 tablespoons soy sauce
  4. Sugar and salt to taste
  5. 2 tablespoons cornflour / cornstarch 
How to make : 
  1. Mix flour and glutinous rice flour, pour water little by little while diuleni until dough can be formed. If the water is too much, the dough so lemas.kalo have this, add the flour until sticky enough to be formed.
  2. Take the dough according to taste. Round the dough, set it in the steamer.
  3. Steam for 45 minutes to 1 hour. Lift.
  4. While still warm, prick with a skewer. One skewer contents Dango 3-4, depending on size of dango.
Make spread :
  1. Set aside one cup of water. Dissolve cornflour / cornstarch in it, stir
  2. Heat the remaining water, cook together with sweet soy sauce + sugar + salt + salt to boiling
  3. Enter the solution of starch / cornstarch (mix first so do not settle), reduce the flame. stir.
  4. Kalo is thick and popped it means is ripe. Turn off the flame while the mixture continued to stir.
Burn dango :
  1. Heat the pan / rack to burn.
  2. Fuel dango on both sides. If it is slightly brown, spread with a smear of material while continuing to be burned, as he anointed, and turned upside down until both sides are cooked and brown excite
  3. Serve



  1. 200 grams of Japan cut out small - small
  2. 3 tablespoons cooking oil
  3. 1 quart dashi broth
  4. 150 grams of miso 
  5. 200 g spinach
How to make :
  1. Wrap Tofu (tofu japanese) with a clean cloth
  2. Tap water was then cut out small - small
  3. Heat, oil in a skillet
  4. Tofu Stir-fry and drain, boil the broth and put tofu
  5. Melt the miso with a little broth and add to broth
  6. Add the spinach that has been cut and cook until the broth boils

Monday, September 5, 2011


 Material :
  1. 300 grams boneless chicken meat to the chest, at up to flat
  2. 1 tablespoon lemon juice
  3. 1 / 4 teaspoon ground pepper
  4. 1 teaspoon salt
  5. 1 / 2 the egg whites, beaten off
  6. 2 tablespoons of liquid milk
  7. 5 tablespoons flour
  8. 50 grams of coarse bread crumbs 
  9. to taste cooking oil for frying

How to Make :
  1. Marinate chicken with lemon juice, pepper powder, and salt. Stir well. Let stand for 30 minutes to allow the flavors to infuse.
  2. Combine egg whites and milk, stir well.
  3. Sprinkle chicken with seasoned flour, then dip into egg mixture milk. Roll the bread into coarse flour.
  4. Store in refrigerator for 30 minutes so that bread flour is more attached. Fry in hot oil until golden and a lot of brown. Lift.
  5. Serve with a sauce bottle.

Saturday, September 3, 2011


  1. 100 gr flour
  2. 2 tablespoons granulated sugar
  3. 1 tablespoon honey
  4. 1/2 teaspoon salt
  5. 3 eggs btr
  6. 75 ml of liquid milk
  7. 1 teaspoon margarine for greasing

Contents :
  1. 100 grams of red beans
  2. 3 tablespoons granulated sugar
  3. 150 ml of liquid milk
How To Make :
  1. Combine sugar, honey, eggs and salt, beat until thick, add the flour and liquid milk little by little, stir well.
  2. Heat the mold dorayaki or nonstick skillet diameter 8 cm, topical pan with margarine.
  3. Pour one ladle batter into the molds up to 3 / 4 high mold, allow it to surface perforated holes, cover the mold, and cook until browned bottom. Lift.
  4. Make filling: boiled red beans until tender, remove, drain, puree. Cook again until thick, put milk and sugar, cook until thick, remove from heat.
  5. Rub the surface with the contents dorayaki until blended, cover with dorayaki again and serve.

For 4 pieces


  1. 250 g flour
  2. 250 g granulated sugar
  3. 5 eggs
  4. 25 g honey
  5. 1 teaspoon baking soda
  6. 100 ml of water
  7. 7 ml mirin

Contents :
  1. 400 g red beans, cleaned, soaked overnight
  2. 270 g rock sugar, crushed into small chunks

How To Make :

  1. Mix the flour, sugar, eggs, honey, baking soda, water and mirin and stir well. Then strain.  Allow the dough for 6 hours until fluffy. 
  2. Heat the mold and insert 1 tablespoon (15 ml) taiyaki cake batter, cook until browned. Repeat until dough runs out. 
  3. Content: boiled red beans to the boil, discard the water. Perform repeated 4 times until the nuts clean and soft. 
  4. Add sugar, stirring until sugar dissolves and the liquid becomes thick. 
  5. Presentation: rubbing the surface with 1 tablespoon cookie dough taiyaki content, then flatten again cups one layer above it. Serve.


1. ½ Japanese bread dough recipe
2. 100 ml evaporated milk
3. 100 gr sugar

250 grams of red beans ready kumbu

Melon Topping Ingredients:
1. 100 grams of white butter (shortening)
2. 100 grams sugar
3. 2 egg whites
4. 125 grams of wheat flour proteins were

How to Make:
1. Melon Topping: Beat butter, confectioners' sugar until blended. Add the egg whites, shake 
    until blended. Enter the flour, stirring until a dough can be formed (do not diuleni).
2. Follow the instructions on how to make Japanese bread (see recipe Japanese Bread) until  
    number 5.
3. Flatten dough, then fill with herbs kidney beans, round it off again. Let stand for 15 minutes.
4. Cover the dough bread topped with melon, make a diamond shape lines on it.
5. Put the dough in a paper cup, basting with evaporated milk, sprinkle with sugar. Let stand 
    again for 45 minutes.
6. Bake until done, with a temperature of 180 degrees Celsius for 15 minutes.
7. Remove and serve.


 1. Sushi Nishiki brand rice  
 2. Special sushi vinegar  
 3. Kikkoman brand soy sauce 
 4. Sushinori / roasted seaweed
 5. Washabi>> paste / powder 
 6. Pickled ginger>> pickled ginger 
 7. Mat to roll sushi roll 
 8. Salt and sugar to taste


 1. Raw Salmon 
 2. Fish mackarel (dasui Shimei saba) 
 3. Crab stick  
 4. Tamago (egg omelet)  
 5. Japanese Cucumber 
 6. Sakura denbu (sweetened pink fishflake / seasoned ground Codfish)

How to make:

1. Cook rice 1 1 / 2 cup (just follow his instruction on the bag of rice), in a rice cooker
until cooked, when it's cooked in a wide place in the container who let the rice fast
cool, stirring to prevent sticking  

2. Stir in small cups: 5 tablespoons vinegar, 4 tablespoons granulated sugar, salt 1 / 2 tsp  
3. Dicangkir Pour contents into the rice, stir, let stand until cool ..  
4. Prepare placemat mat, grab a sheet of seaweed, put the rough above (for
part in sushi) 

5. Take enough rice on seaweed, the seaweed blend until as wide, if
already flat rice stacking its contents, depending on who want to taste everything in insert 

6. Roll once bersama2 with mats, but the index finger after finish the rice and the contents
to enter into the seaweed 

7. Continue to roll in seaweed, but the mat only to pressure if the entire
Seaweed has been established as rice cake rolls, created as a new mat
rollers to press the roll sushi  

8. Cut the ends so neatly 

Presentation: Put in plate, and eaten with Kikkoman soy sauce, and if you like spread with wasabi and can also be eaten with pickled ginger.

Friday, September 2, 2011


1. 12 ounces Yakisoba (rinsed with water and drained) * Can be replaced
2. 3 cloves garlic (finely)
3. 2 ounces of beef (cut into small pieces and soaked with
    soy sauce) (originally using pork)
4. 2 ounces cabbage (chopped into pieces)
5. 2 oz carrots (cut into thin)
6. Some of the leek (cut into fine)
7. 2 tablespoons oil
8. 2 tablespoons soy sauce
9. 1 tablespoon sake (Can be replaced / removed for the Moslems)
10. 1 / 2 teaspoon mirin (Can be replaced / removed for the Moslems)
11. 3 dashes white pepper powder
12. 1 / 2 teaspoon sugar
13. 1 / 8 teaspoon sesame oil tea
14. salt to taste

How to make:
1. Place the pan with oil.
2. Add the garlic and saute until light brown.
3. Add the meat stirring / flipping through it briefly before adding
    cabbage and carrots.
4. Stir occasionally and add the noodles and all the spices.
5. Continue to fry until the vegetables and noodles are cooked for 1
    up to 2 minutes.
6. Remove and serve immediately with some benishoga (pickled ginger-colored
    red (benishoga)


1. 100g flour triangle
2. 150ml water + 1 tsp dashi
3. 1 / 2 tsp Baking Powder
4. 1 tablespoon grated potatoes
5. Salt and pepper to taste
6. 200g cabbage, finely sliced
7. 50g squid stew meat, cut into 2x2 cm
8. 50g boiled shrimp
9. 1 tablespoon dried shrimp super quality (red, large )
10. 1 tablespoon Beni Shoga (Optional)
11. 2 eggs
12. 100g beef bacon

1. Otafuku Okonomiyaki Sauce
2. QP Mayo
3. Ao Nori
4. Katsuoboshi

How to Cook:
1. Stir together all ingredients except beef bacon
2. Divide the dough into two equal parts
3. Heat a teflon pan with a little oil, put one part
     dough, good beef bacon on top. cook until browned on medium heat.
4. Turn and cook other side.
5. Remove from the dish, pour the okonomiyaki sauce, mayo give, sow ao nori (replace with
     mashed roasted nori), and sow katsuoboshi. Enjoy!


1. 400 grams of shrimp, leaving tails
2. Oil for frying

Coating Material:
1. 100 grams flour
2. 25 grams rice flour
3. 15 grams of ready-made flour seasoning
4. 1 egg yolk, beaten off
5. 250 ml cold water
6. ½ teaspoon salt
7. ¼ teaspoon ground pepper

Sauce Ingredients:
1. 200 ml of water
2. 6 tablespoons light soy sauce
3. 6 tablespoons mirin
4. 5 grams of bonito flakes

Supplementary materials:
1. 100 grams of radishes, finely sliced ​​matchsticks
2. 50 grams grated ginger

How to Make:
1. Take the shrimp, crate-Cut off the belly and then crushed with the back of a knife until it 

    can be elongated.Set aside.
2. Stir the flour coating materials. Strain.
3. Heat oil over medium heat.
4. Dip the shrimp into the sheathing. Enter the shrimp into the fryer.
5. Spray-spray the frying batter. Pour a little flour over the batter and frying shrimp batter 

    coating to collect crumbs stick to the shrimp.
6. Fry until cooked and dry.
7. Sauce: Mix all sauce ingredients. Simmer over low heat until reduced by half. Strain.
8. Serve tempura with sauce and complement.


1. 250 grams of rice fluffier, wash
2. 100 g white glutinous rice, washed
3. 2 pieces of chicken-flavored bouillon cube powder, ready, knead
4. 400 ml of water
5. 1 / 2 teaspoon salt

1. 5 pieces of bacon, cut into 2 cm thick
    (can be replaced with corned beef, shredded, chicken, etc.) 
2. 1 sheet nori or rather lau grass is dry, cut the size of 1 / 2 x 6 cm
    scrambled eggs, thinly sliced
3. black sesame seeds, toasted

How to make:
1. Combine rice, white rice, and bouillon cubes until blended.
    Add water, cook over medium heat so the water runs out .Lift.

2. Steamed rice in a hot steamer for 30 minutes until cooked, remove from heat.
    For the rice into 2 parts, one part of the remaining 600g 150g.
3. Wet hands
4. Sprinkle the salt into the hands
5. Spread rice, given the space for a side dish, enter content / side dish to taste
6. Fists and formed
7. Nori paste


1. Tako 300 g flour (or flour + baking powder)
2. 2 eggs
3. 700 ml of water
4. 100 grams of vegetables (cabbage, carrot)
5. 150 gr Tako (if not there instead of squid)
6. Tenkatsu (= tempura scraps)

1.Nori blue
2.Katsuoboshi (grated form of skipjack tuna)
3.Leeks chopping small sliced ​​

1.Tako sauce

How To Make:
1. Mix all ingredients except Tako and tenkatsu, stir until well blended.

2. Heat the mold, basting with oil, pour batter, sprinkle with Tako. After the skin and sprinkle 
    tenkatsu back and  forth until it forms a ball and cooked. Do it until the dough runs out
3. Presentation: Tata Tako, Tako topical sauce, sprinkle with nori, give mayonnaise, sprinkle  
    katsuoboshi and scallions.Enjoy the warm.


    1. 150 grams of beef cattle has
    2. 1 Tbs oil for sauteing
    3. 2 cloves garlic, finely chopped
    4. Grains ½ onion, roughly chopped
    5. 1 tablespoon sweet soy sauce
    6. 1 tablespoon salty soy sauce
    7. 2 tablespoons bottled chili sauce
    8. 1 tsp sugar
    9. 150 grams of green cabbage, cut into 3 cm
   10. 50 ml of water
   11. 300 grams of white rice

How to Make:
    1. Beef thinly and set aside. Saute garlic and onions until fragrant. Insert slices of meat  
        gradually while stirring until stiff and discolored.
    2. Enter the other seasonings and stir well. Enter the green cabbage and water, stirring  
        until wilted, remove from heat. Add rice into a serving bowl. Add meat to stir it. Serve.