Korokke (croquette in French)

Today, I would like to talk about Japanese deep fried dish called "KOROKKE".

Korokke is related to French dish called "croquette". 

Korokke is popular among Japanese kids because its sweet, and soft.

Japanese stated to eat korokket in early 19oos. 

My friend told me that korokke is popular in South Korea. They sell it in bakeries. 

Korokke is made by mushed potatoes with chopped meat (beef) or seafood, such as, crab, shrimp, etc.

Some people like eat it with only potatoes and vegetables. 

It rolled in wheat flour, egg, and breadcrums and deeply fried with oil until brown on the outside. People eat Korokke with sweet sauce and sliced cabbage. 

I love crab my mom cooked crab korokke very much because it is very soft, creamy, and

sweet. It perfectly match with fresh sliced cabbage and sauce. 

Try that out tonight!!!!

Some information from Wikipedia

All pictures are from Google

Nikujaga (Meat-Potato)

I would like to talk about Japanese food "NIKUJAGA" today.

Nikujaga means "meat-potato" in English. Yes, it is basically cooked from 

beef and potatoes. 

Japanese people use sliced of beef or pork, potatoes, onion, carrot, and sometimes konnyaku with sweetened soy sauce. 

I can say no one does not know Nikujaga in Japan.

It is almost Traditional home Japanese food. 

Nikujaga came from chefs of Japanese navy in the late 19th century. 

It is similar with beef stewed served in British Royal Navy.

Nikujaga was very famous among those people a long time ago because of

good nutritional value and the ease to cook.

I love Nikujaga since I was child because my mother often cooks it with rice and miso soup 

during our dinner time. Whenever I eat Nikujaya at outside of my home, It reminds me my mother.

Lets try Nikujaga Tonight!!!

some imformation from Wikipedia

All pictures from Google

Monjayaki!!!

Today, I would like to talk about Japanese Kanto region vegetable pancake 

called MONJAYAKI :) It is very similar with Okonomiyaki which is very popular food in Kansai region. 

Okonomiyaki is cooked with many types of vegetable and sliced meat.

Monjayaki is made with same ingredient as Okonomiyaki but Moanjayaki is used by more liquid than Okonomiyaki. 

The liquid is made from water and powder. 

We mix the sauce and vegetable and put it to iron plate. 

We can add some meat later.

If you want, you can put Rice cake, seafood, cheese, etc. 

All pictures come from Google

Nabe (steam pot) Part 3!!!

I know everyone was waiting for different types of Japanese Nabe.

I would like to talk about Japanese Nabe part 3 today:) This time, I am going to

talk about Shyabu-Syabu. 

Syabu-Syabu is Japanese variant of hot pot. 

I believe many people in United State know about this Nabe recently 

because I see many Syabu-Syabu restaurant in LA, such as, 

Santa Monica, Hollywood, Torrance, or Orange county. 

Syabu-Syabu is very similar with Sukiyaki which I told before in my blog. 

We eat very thin sliced meet, such as, pork, chicken, duck, beef, sirloin, etc with hot water. 

We also eat a lot of vegetable, such as, tofu, cabbage, seaweed, onion, carrot, mashroom, etc. 

The different thing between Syabu-Syabu and Sukiyaki is that Syabu-Syabu is less sween than Sukiyaki because it is used by only hot water. We do not dip ingredient to egg or sweet soy sauce soup. 

After all meet and vegetable are boiled by hot water, we dip them a little bit to Ponzu, or Sesame sauce. 

What is the best way to eat Syabu-Syabu?

I will tell you...

After you finish to eating meat and vegetable, 

Japanese people put noodle or rice into the hot water.

The water will taste really great because meat and vegetable 

make the water taste perfect.

All pictures come from Google

Nabe (steam pot) Part 2!!!

Today I would like to talk about a different Nabe.

CHANKONABE :)

Chankonabe is one of the most traditional Japanese food.

It is often eaten by Sumo wrestles as part of weight gain diet food.

Since Chankonabe has a lot of calories because of the volume, and a large quantities of protein, such as, rice, chicken, beer, and noodle), Sumo wrestlers want to eat that to gain more their weight. 

It is eaten by them because Chankonabe is also healthy. It is because there are many different kinds of vegetables in it. 

I do not often eat Chankonabe at my house because 

It is not the traditionally food which Japanese eat at their house

as main dish.

Mainly senior sumo wrestlers can eat Chankonabe. 

Chankonabe is also easy to cook and cheap food so I recommend all of you reading my blog to try it tonight!!!

All pictures are from Google 

Nabe (steam pot) Part 1!!!

Nabe (steam pot) Part 1!!!

SUKIYAKI Nabe :)

Suki yaki is a Japanese Traditional hot pot (Nabe in Japanese) served with

sliced of meat, tofu, mashroom, spring onion, carrot, shirataki (konyaku noodle), and other 

vegitable if you want more. 

Interesting thing is that pieces of food are dipped into a raw egg before you eat them. 

Those food are boiled inside of hot pot with soy sauce based soup. 

the sauce is traditionally cooked with soy sauce, a lot of sugar, and salt. 

I love the sauce because it tastes sweet and perfectly matches with raw egg. 

Here is an image of Sukiyaki Nabe.

Sukiyaki is generally eaten in winter season because it is hot dish. 

Japanese people often eat Sukiyaki at year-end parties because it is easy to cook and many people can eat at the same time together. 

One more interesting thing is that Japanese comedian who has a really tight budget like to cook Sukiyaki nabe because it is of course easy to cook and cheap. 

My family eat Sukiyaki at my grandparents house on December 31st every year.

Try it now!!!

All pictures are from Google