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[matchachacha]

Kimchi and Harusame Soup

Ingredients: 20g harusame (vermicelli)

Moderate amount of kimchi

1 beaten egg

Sliced green onion (garnish)

Soup:

250mL water

2 tsp chicken stock

1 tsp soy sauce

1) Boil the ingredients for the soup together, add the kimchi and harusame. Leave alone for two minutes

2)Add the egg while stirring, leave alone until it is fluffy and firm

3) Add the green onions and enjoy!

(Source: http://recipe.rakuten.co.jp/recipe/1920004911/ )

Trans: Spisska

[matchachacha]

Matcha Cake Coated in White Chocolate

Ingredients: 2 eggs 150 grams of granulated sugar 2 tbs of milk 30 grams of honey 200 grams of cake flour 15 grams of matcha 180 grams of unsalted butter 2 bars of white chocolate Matcha for garnish 1) Preheat the oven to 170°C 2) Melt the butter 3) Sift the matcha and flour 4) Whip the egg in a bowl, add the butter, beat while applying 60° water to the bottom of the bowl 5) When the egg is warm to the touch remove it from the water. Beat until some water firmly remains in the dough 6) Add the milk and honey and mix lightly, add the sifted mixture from step 3, mix with a rubber spatula until you can't see the powder 7) Add the melted butter a bit at a time, while using the spatula to cut the dough 8) Pour the mixture into an oven sheet. Prepare the surface so that the center sinks in 9) Bake at 170°C for 25 minutes 10) Leave to cool. When it appears cool, cut it in straight lines 11) Chop the white chocolate into chunks and melt in a double boiler 12) Leave in the fridge for a day. Sprinkle on matcha through a tea strainer (Source: http://recipe.rakuten.co.jp/recipe/1740006944/ ) Trans: Spisska

[matchachacha]

Matcha Muffins

Ingredients (for about 9 muffins)

 60 g Butter

70 g Sugar

1 Egg

A pinch of Salt

★ 120 g Cake Flour

★ 1.5 Tbsp Matcha

★ 5 g Baking Powder

3 Tbsp Condensed Milk or Skim Milk

60 cc Milk

  1. Have the butter, egg, and milk at room temperature. Sift the sugar and all the ★ marked ingredients. Preheat the oven to 180°C.

2. If you chose to use condensed milk then add it to the milk.

3. Mix the butter until it becomes creamy, and then add the sugar in 2-3 parts.

4. Once it begins to turn whitish, add the egg.

5. Using a rubber spatula, fold in the ★ ingredients.

6. Without kneading, gently mix in milk.

7. Pour the batter into the muffin pan. Then bake in the oven for 18-25 minutes.

8. Once it’s baked it’s ready to eat! ♪

9. After making, the muffins are moist for 2-3 days. ♪

(Source: http://cookpad.com/recipe/1524518) Trans: Edori

[matchachacha]

Katsudon

Serves two people  Cook time: 30 minutes Ingredients: 2 pieces of pork (to be used for tonkatsu) A pinch of salt and pepper 1 1/2 tsp flour  1/2 egg (beaten) 1/2 cup breadcrumbs  1/2 onion 1/2 a bunch of honeywort 150 mL soup stock 1 1/2 tbs sake 1 1/2 tbs Mirin (Japanese cooking wine) 2 tsp Sugar 2 tbs soy sauce 2-3 eggs Frying oil 2 bowls of cooked rice A pinch of shichimitogarashi (a Japanese spice mixture) or pepper powder

Preliminary Work: - Cut off the pork's fat, then salt and pepper both sides. Coat the pork with the flour, eggs, and bread crumbs - Slice the onion into long, thin pieces - Wash the honeywort, cut off the stems, and cut it into 3.5 cm strips - Mix the soupstock, sake, mirin, sugar, and soy sauce, then set aside

- Preheat the oil in a large frying pan to 170° C

Directions:

1) In the heated oil, cook the pork until crispy, then remove from the oil.

2) In a smaller pan, cook the soup stock mixture and the onions over a high flame. Lower the temperature once it starts to boil. Cook until the onions are tender.

3) Add the pork to the mixture and change to medium heat. Then add the egg and sprinkle the honeywort.

4) When the egg is half-cooked place the pork and sauce on the bowls of rice and sprinkle shichimitogarashi or pepper powder over the top.

(Source: http://erecipe.woman.excite.co.jp/detail/230b7a4bacb19d295227c5c5a5c4e05f.html) Trans: Spisska

[matchachacha]

Peach Sherbet

Sherbet made of peaches whose best smell has been brought out from being carefully cooked. (●^_^●)

And recently, peaches are cheap, aren’t they? (^-^) Ingredients

2 Peaches (any kind)

1 Tbsp Sugar

1 Tbsp Lemon Juice

30 cc Water

  1. Cut the peaches into appropriately sized pieces.

2. Put the peaches, sugar, and lemon juice into a pot and cook on low heart.

3. When the peaches look like the photo, and juice is starting to seep out, add the water and cook at a really low heat.

4. When the peaches are tender turn off the heat and let cool.

5. Pour the peaches into a strainer and collect the juice.

6. Put the peaches into a plastic bag and crush them.

7. Pass the crushed peaches through a strainer (using a food processor is also okay).

8. Pass it through a strainer six more times.

9. Put it into the freezer. Don’t worry if there are any bubbles.

10. Once it’s hardened a bit (after about 40 minutes) mix it to make it tender. Repeat this 2-3 times.

(Source: http://cookpad.com/recipe/909201）

Trans: Edori

[edori]

Piped Matcha and Brown Sugar Cookies

[matchachacha]

Black Tea Pudding

Mature pudding with a rich scent of black tea. If you’d like, it can be garnished with whipped cream ♪

Ingredients

2-3 Teabags (Earl Grey)

100 cc Water

200 cc Milk

40 g Sugar

2 Eggs

Topping

Whipped Cream

1. First, make royal milk tea: pour the water into a pot and when it starts to boil, add the tea bags and boil.

2. When the color of the tea has darkened, add the milk and bring to a boil. Take out tea bags and add the sugar. Then lower the heat.

3. After it has cooled to body temperature, use a mixer to mix in eggs.

4. Transfer the liquid to pudding molds. Place the dishes in a metal baking dish and bake in the oven at 150°C for about 40 minutes.

5. Let the pudding cool and then garnish with cream.

(Source: http://cookpad.com/recipe/917765)

Trans: Edori

[matchachacha]

Honey Banana Bread

Slightly sweet honey banana bread with a chewy texture.

Ingredients

250 cc Bread Flour

1 Banana (completely ripe)

30 g Honey (or Sugar)

3 g Salt

10 g Butter (or Margarine)

90 ml Fresh Cream (or Milk)

4 g Dry Yeast

For finishing touches:

Sliced Almonds as needed

A small amount of Egg

1. Put the ingredients in a bread machine and use it to make the ingredients into dough.

2. After the dough has been made, divide it into 8 equal portions and allow dough to rise.

3. Shape the dough into loaves and then allow it to rise for 40 minutes.

4. After the loaves have expanded, coat it with egg and place sliced almonds on top. Bake in the oven at 180°C for about 15 minutes.

5. When the bread has browned it’s ready to eat♪

(Source: http://cookpad.com/recipe/1957360)

Trans: Edori

*The recipe did not specify how long the dough should be left for in the 1st stage of rising, so I would recommend using the “poke method” in order to determine if it has risen long enough. If the dough springs back immediately after being poked then it needs to rest for longer. 

[matchachacha]

Vanilla Ice Candy

Rich and creamy ice candy.

Ingredients

■ Silicone Cup

100 cc Fresh Cream

150 cc Milk

1 Egg

4 Tbsp (60 g) Sugar

About ½ tsp Vanilla Extract

  1. Mix the egg and sugar until the mixture becomes whitish.

2. Add the fresh cream, milk, and vanilla extract and mix.

3. Pour into the silicone cup and cool in the freezer until it hardens. ♪

(Source: http://cookpad.com/recipe/1253113)

Trans: Edori

[matchachacha]

Piped Matcha and Brown Sugar Cookies

Japanese cookies made using matcha and brown sugar♪

Ingredients

90 g Cake Flour

1 Tbsp Matcha

60 g Butter

55 g Brown Sugar

1 Egg Yolk

1 Tbsp Milk

1. Mix butter until fluffy, and then add the brown sugar in 2-3 parts.

2. Add egg and mix.

3. Fold cake flour and matcha into the batter gently with a rubber spatula and when it looks like the photo above, add the milk.

4. Put the batter in your favorite shaped piping bag and squeeze onto a cookie sheet. Bake in the oven at 170°C for 13-15 minutes.♪

(Source: http://cookpad.com/recipe/1405460)

Trans: Edori and Spisska

[matchachacha]

Milk Pudding

A simple milk pudding that takes advantage of milk’s natural sweetness and the scent of vanilla extract.

  Ingredients

500 g Milk

3-4 Tbsp Sugar

5 g Gelatin (soaked in a small quantity of water)

Several drops of Vanilla Extract

■ Add jam or fruit if desired

  1. While mixing the milk and sugar in a pot with a wooden spatula, carefully heat to just before boiling.

2. Turn off the heat, then add the gelatin and let it dissolve.

3. When it cools to body temperature, add vanilla extract and pour into molds.

4. Until it becomes firm, let cool in the refrigerator. After about 2 hours it’s ready to eat! ♪

(Source: http://cookpad.com/recipe/1163619)

Trans: Edori

[matchachacha]

Milk Mochi

These are soft milk mochi. After the initial soybean flour taste, a milky scent will come out ♪

Ingredients

150 cc Milk

20 g Potato Starch

2 Tbsp Sugar

Soybean Flour and Sugar as needed

A little Salt

  1. Without heat mix milk, potato starch, and sugar well in a pot.

2. Then mix well over heat. When it starts to become firm turn off the heat.

3. Cover a tray in saran wrap and pour in the mixture. Cool in the refrigerator then cut into pieces of your desired size.

*If you don’t have a tray then it’s okay to wrap it in saran wrap.

4. Cover with soybean flour (and sugar and salt) and it’s ready to eat. ♪

(Source: http://cookpad.com/recipe/1164311)

Trans: Edori

[matchachacha]

Healthy Tofu Rice Flour Dumplings

It doesn’t have the taste of tofuヾ(^▽^*)

So even people that hate tofu can eat it ♪

( *´艸｀*) and it’s chewy~

  Ingredients (for about 20 dumplings)

about 120 g Tofu

100 g Rice Flour

■ you can add matcha or your favorite flavoring

  1.  Knead together the rice flour and tofu. Add matcha or other flavoring.

2.  When the mixture has the same firmness of your earlobe it’s okay. d(^▽^)

3.  Boil until the dumplings start to float (about 1-2 minutes). Once the dumplings start floating put them in cold water. Take them out and they’re ready to eat!♪

(Source: http://cookpad.com/recipe/988641)

Trans: Edori

[matchachacha]

Two Types of Onigiri

Calories: 502 kcal (per 1 serving)

Cooking Time: 20 minutes

Ingredients (for 2 servings)

4 sheets of Toasted Seaweed (3x12 cm)

 6 g Kombu Salt

 (A)

240 g Rice

10 g Walnuts

1 tsp Dried Yukari

(B)

240 g Rice

1 tsp Green Laver

¼ tsp Salt

(C)

30 g Canned Tuna

1 g Bonito Flakes

1 tsp Mayonnaise

½ tsp Soy Sauce

   Preparation

- In a frying pan quickly fry walnuts, then mince.

  1. Mix ingredients from (A) in a bowl then divide into 2 equal portions.

2. Spread out 2 pieces of saran wrap and place one portion of rice on each piece. In the center of each place Kombu Salt. Wrap the saran wrap around each rice ball and mold into an onigiri shape.

3. Mix ingredients from (B) in a bowl then divide into 2 equal portions.

4. Spread out 2 pieces of saran wrap and place one portion of rice on each piece. In the center of each place the mixture of (C). Wrap the saran wrap around each rice ball and mold into an onigiri shape.

5. Cover all the onigiri in pieces of toasted seaweed and arrange them in a bowl.

(Source: http://www.abc-cooking.co.jp/srv/recipe/park/recipe1982.html) Trans: Edori

[matchachacha]

Matcha Cookies

Cooking Time: 1 hour 30 min

Ingredients (for 15 cookies)

60 g Unsalted Butter

45 g Powdered Sugar

A bit of Salt

62 g Cake Flour

48 g Ground Almonds

5 g Matcha

Powdered Sugar to sprinkle on top

  1. Spread flour and ground almonds on a baking sheet. Preheat oven to 150°C and then bake for about 10 minutes. Take out and let cool completely.

2. Soften butter at room temperature and mix with sifted powdered sugar. After blended, mix in salt.

3. When the flour/almond mixture has cooled completely, sift in matcha in 2-3 parts. Add the butter mixture from the 2nd step and mix until not powdery. Spread to a thickness of 1 cm and let cool in the refrigerator for about an hour.

4. Cut into 3x3 cm squares. Preheat oven to 160°C and then bake for about 15 minutes. While still hot, sprinkle powdered sugar over the cookies.

(Source:http://erecipe.woman.excite.co.jp/detail/47d24a4df3e9001cb6c6c1004f3fb759.html)

Trans: Edori

[matchachacha]

Grilled Onigiri

Ingredients (for 2 servings)

240 g Rice

2 tsp Soy Sauce

1 tsp Mirin

4 g Bonito Flakes

1 tsp Salad Oil

  1. Mix all ingredients except salad oil and then form onigiri. (It’s good to mold the onigiri firmly.)

2. Heat salad oil in a frying pan. Fry the onigiri until browned on both sides.

 (Source: http://www.abc-cooking.co.jp/srv/recipe/park/recipe1741.html)

Trans: Edori

[matchachacha]

Matcha Pudding

Simple matcha pudding made with green tea!

  Ingredients (for 4 cups)

40 g Green Tea

250 g Milk

50 g Fresh Cream

5 g Gelatin

15 ml Water

  1. Let gelatin soak in water.

2. Heat green tea, milk, and cream in a saucepan.

3. Just before it starts boiling turn off the heat. Place saucepan in bowl of ice water and cool until it thickens.

4. Pour into a bowl and let cool in the refrigerator for 2 hours until it’s ready to eat! Add your favorite toppings, like red beans (^^)

(Source: http://cookpad.com/recipe/1953126)

Trans: Edori