Sunday, October 25, 2015

Udon Noodle Soup


Seasoned Fried Tofu
2 fried tofu rectangles cut into slices
1 Tbsp Soy Sauce
1 Tbsp Sake
1 Tbsp Mirin
1 Tbsp sugar
1/2 cup water

Udon and soup
4 cup Dashi
1/4-1/2 tsp salt
2 Tbsp Soy sauce
3 Tbsp Mirin
2 Tbsp Sake
2 packages of frozen Udon, thawed (or fresh udon noodles)
4 green onions, thinly cut
Hot pot/shabu sliced beef if desired

In a pan, mix the liquid ingredients, heat at medium heat, and add prepared slices of tofu. Cook until all the liquid is gone. Set aside.

Heat dashi to a boil, and add salt, soy sauce, mirin, and sake.

Add the udon to the soup and let it simmer for 2-3 minutes. Add sliced beef at this time if you're using it, and let cook until no longer pink.

Divide noodles and soup into bowls, place cooked fried tofu on top, and sprinkle on the chopped green onion.

Wednesday, October 14, 2015

Quick Eats: Onigiri (rice balls)


Sake Beef:

  • 6 oz beef, thinly sliced (Japanese store) or minced
  • 2 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 tsp ginger powder(or fresh ginger)
  • 1 tsp of minced garlic

Spicy Tuna:

  • 3.5 oz tuna(fresh and uncooked)
  • 1 Tbsp (kewpie) mayonnaise
  • 2 tsp sriracha sauce or sambal
  • optional:
  • Furikake (rice seasoning) for garnish
  • Toasted sesame seeds for garnish
  • 1 large nori sheet, cut in 10 strips
  1. Wash the rice under running water until the water runs clear. Cook the rice according to the instructions on the box and let it cool slightly once cooked.
  2. For the sake beef: I used thinly sliced beef from the Japanese supermarket and I cut that in thin strips. You can also use ground beef. Marinate the beef in the sake, ginger powder and salt. Set aside for as long the rice is cooking. As soon as the rice is cooling off, fry the beef in a skillet over medium high heat for about 1-2 minutes until done, without using oil or butter.
  3. For the spicy tuna: Finely chop the raw tuna, like really really fine. Add the mayonnaise and the sriracha and stir until combined. Set aside.
  4. As soon as the rice is cooled off enough so you can handle it you place a layer of rice in a bowl covered with plastic wrap:
  5. Place 1 tablespoon of the filling of your choice in the middle.
  6. Wrap the plastic to the center so that the rice covers the filling. Twist & squeeze until a tight rice ball forms. You can leave it as a ball or squeeze it a little more for a triangle:
  7. Roll the onigiri in furikake (if using) and use the nori strips as a wrap.
Note: Do you want to keep the onigiri a little longer or bring with you as lunch? Wrap them individually in plastic wrap and store the nori separately. Wrap it around the onigiri just before eating.
For 10 onigiri you'll only need 1 one the fillings described above.

    Sunday, October 11, 2015

    Baking in Bowties: BREAD




    •  2 cups warm water
    • 2 tablespoons active dry yeast
    • 1/4 cup oil
    • 1/4 cup honey
    • 2 teaspoons salt
    • 1 egg
    • 5-6 cups all-purpose flour


    • 1 3/4 cups warm water (105-110 F)
    • 1 tablespoon dry yeast
    • 3/4 cup quick-cooking oats
    • 1/3 cup honey
    • 3 tablespoons vegetable oil
    • 2 1/2 teaspoons salt
    • About 5 cups all purpose flour
    • 1 large egg, beaten to blend
    • Additional quick-cooking oats

    Do it fam


    Mix it: Combine warm water, yeast, oil and honey in a large bowl, let sit for 5 minutes then add the salt and egg. Stir all together.
    Add the flour one cup at a time, stirring together after each cup. Around the 5th cup your dough will begin to come together pulling away from the sides of the bowl and forming a ball.
    Empty the dough onto a clean, floured surface and begin kneading the dough adding a little more flour as it becomes sticky. It should be slightly sticky. Knead for 3-5 minutes until smooth, firm and elastic.
    Set aside to rise until double.

    Bake it B): Divide dough into rolls. Place them on a greased cookie sheet.
    Preheat oven to 375°F
    Set aside to rise until almost double once more.
    Bake rolls for 15 minutes. They should be golden brown on top and bottom when done.


    Mix it: Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour. 

    Bake it brah: Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
    Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

    you did it fam good job :D

    Sunday, October 4, 2015

    Baking in Bowties: Glitch Cupcakes



    • 1 1/3 cups all-purpose flour
    • 1/4 teaspoon bakin soder
    • 2 teaspoons baking powder
    • 3/4 cup unsweetened cocoa powder
    • 1/8 teaspoon salt
    • 3 tablespoons butter, softened
    • 1 1/2 cups white sugar
    • 2 eggs
    • 3/4 teaspoon vanilla extract
    • 1 cup milk


    • 3 cups powdered sugar
    • 1/3 cup butter or margarine, softened
    • 1 1/2 teaspoons vanilla
    • 1-2 tablespoons milk

    Kk let's bake


    Prep it: Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, bakin soder, cocoa and salt. Set aside.

    Mix it: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

    Bake it: Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.


    Yeye do it In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

    DO IT: Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

    Now frost dem cupcakes boiiiiiiii and if you're feelin artsy you can make some of it purple and draw glitches on them!! have fun kids