#japanesecooking

[foodcrushdaily]

The Japanese Comfort Meal You've Been Craving! 🍤🍚

This beautiful bento box is the perfect example of a balanced and delicious Japanese meal. From crispy tempura shrimp to savory miso soup and perfectly cooked rice, every detail is perfect. Want to learn how to make your own at home? Find all the recipes and tips right here: 👉 Click for the Japanese Meal Recipes!

[cooking256]

おせち料理の由縁 お正月料理

おせち料理は、お正月に食べるお祝いの料理で、漢字では「御節料理（おせちりょうり）」と書きます。おせち料理の由縁は、弥生時代にさかのぼります。 弥生時代には、稲作が伝来し、収穫を感謝する風習とともに「節」を季節の変わり目とする暦も伝わりました。節ごとに神様にお供えする「節供（せちく）」という風習が生まれたのが、おせちの原点となりました。 平安時代になると、天皇を中心とした宮中で「御節供（おせちく）」という行事が始まりました。五節句の日には神様へのお供えがされていましたが、徐々に年神様に感謝する「正月」が最も盛大になり、「おせち」は正月を祝う料理を意味するようになったとされる説が有力です。 江戸時代には、「御節供」が庶民にも広まり、大みそかにおせち料理を作ってお正月に家族で食べるという風習が生まれました。 明治時代には、重箱に詰めるようになり、「めでたさを重ねる」という意味が込められました。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Origin of Osechi cuisine Japanese New Year dishes

Osechi ryori is a celebratory dish eaten during the New Year, and is written in kanji as osechi ryori. The origins of osechi cuisine date back to the Yayoi period. During the Yayoi period, rice cultivation was introduced, and along with the custom of giving thanks for the harvest, the calendar that marked the change of seasons was also introduced. The origin of osechi came from the custom of ``Sechik'', where people make offerings to the gods at each seasonal festival. In the Heian period, an event called ``Osechiku'' began in the imperial court, centered around the Emperor. Offerings were made to the gods on the days of the five festivals, but gradually ``Shogatsu'' to give thanks to the god of the year became the most grand, and ``Osechi'' is said to have come to mean dishes to celebrate the New Year. The theory is strong. During the Edo period, ``Setsuku'' spread among the common people, and the custom of making osechi ryori on New Year's Eve and eating it with the family on New Year's Day was born. During the Meiji period, people began to pack them in jubako, which symbolized ``multiple felicities.''

[summary-cooking]

料理トリビアのまとめ #0027

沖縄そば 沖縄の料理

沖縄そばは、沖縄県独自の麺料理で、中太の麺を使った郷土料理です。 1. 麺の特徴 中太の麺が特徴で、通常は太めのストレート麺が使われます。小麦粉を主原料としていて、コシがあります。 2. スープ クリアで鶏ガラベースのスープが一般的で、沖縄の独自のダシを利用したスープを使

三枚肉（さんまいにく） 沖縄の料理

三枚肉（さんまいにく）は、豚肉の部位の一つで、豚のバラ肉を三枚に分けたものを指します。沖縄地方でよく使用され、沖縄そばの具材としても知られています。 1. 豚バラ肉を三枚に切った部位 豚の腹部にあたる部位を三枚に切り分けたもので、脂身と肉身が入り混じった部分です。 2. 味

サーターアンダギー 沖縄の料理

サーターアンダギーは、沖縄県の伝統的な揚げ菓子で、ドーナツのような形状をした油で揚げたスイーツです。 1. ドーナツのような食感 外側はカリッと揚げられ、内側はふんわりとしているのが特徴です。 2. 素朴な味わい 砂糖や小麦粉、卵、油を主な材料に用い、素朴でシンプルな甘さ

タコライス 沖縄の料理

タコライスは、米国由来のタコス（Mexican cuisine）とライスを組み合わせた料理で、沖縄県の独自の食文化として親しまれています。 1. タコスの要素 タコスの具材をライスの上にのせたものです。一般的なタコスの具材には、挽肉、レタス、トマト、チーズ、サルサソースなどが

[sliverhanded]

Living out my anime dreams

[tsukikoyhikari]

[ash-vs-the-evil-bread]

Sleeping Cat Omurice

Omurice is an omelet that is typically filled with fried rice and topped with ketchup! 

[meshiagaretokyo]

Dashi Maki Tamago – Meshiagare

[12amcravings]

Konbanwa! Mock Yoshinoya Gyudon

After a long work week with extra long commutes, we decided to spend our Friday the 13th not doing spooky stuff. Instead, we were going to binge watch our favorite Japanese trash TV: Terrace House. The new season came out on Netflix and we haven’t been able to watch a lot of episodes throughout the week. We wanted to make a meal that would put us in the Terrace House-mood and let bring us back to our last trip to Japan (during our honeymoon!). 

One of the first meals that we had when we were about to head from Tokyo to Kyoto after we landed was at Yoshinoya. Both of us ordered gyudon because it was quick, yummy, and delicious! So what better way to throw us back than to make some homemade gyudon! 

It’s a really quick dish to make if you have the ingredients ahead of time and have prepped. Honestly the longest thing to make is the dashi and most of that time is just wait time. We also used whatever was in our pantry so we didn’t have to buy what we didn’t need. 

Here’s how we made it (modified for low carb considerations for me!):

Ingredients:

1 onion, slices thin and long

Thin sliced beef, I just purchased a package from the Japanese market that already sliced it thing for me. Otherwise, you can even just buy chuck beef and slice it thin yourself.

1 1/2 - 2 cups of dashi, which is a broth that we made at home with bonito flakes, konbu and dried mushrooms

4 tbsp of soy sauce or coconut aminos. Both will add lots of umami to the dish. I just kind of eyeball it and add more to taste. 

1/2 tsp of stevia. Traditionally you would use sugar, but since I’m trying to cut back the carbs, I substituted with stevia instead and it tasted practically the same!

2 tbsp sake. I just bought the cheapest one at the store.

1 tsp (or more) of grated ginger. We love ginger so we upped the amount. 

Instructions:

The first step is to make the dashi. It’s pretty easy. You can use a cheesecloth or just strain the broth once you’re done. Basically all you have to do is boil water, bonito flakes, konbu, and dried mushrooms. We added to taste and it really depends on how much dashi you want to make. We used at least a 1/2 cup of bonito flakes and 2 konbu sticks. Normally we’d add about a 1/2 cup of dried mushrooms but we didn’t have that on hand. Still tasted good though!

Slice the onion into nice slightly thin slices. 

Add 1 1/2 - 2cups of dashi into a cooking pan and then add the onions. Bring to a quick boil for about 3-4 minutes. 

Add the soy sauce, stevia and sake and cook down to reduce the sake. Taste it to see if you want to add a bit more soy sauce for extra flavor. 

Add the ginger and cook for another minute. 

Add the beef into the cooking pan and basically move the beef around until it’s cooked and not pink. It might take a few minutes or so, but it should be a really quick cook. 

Add the beef over some steamed rice and add a fried egg on top if you like! For a low carb alternative, I added my beef over baby bok choy that I cooked in the extra dashi that I made. For a little extra flavor, I added some of that gyudon liquid into the bok choy as it steamed. 

This is probably going to be one of our go-to dishes given how quick it was to make and how delicious it turned out! You can turn any dish into a low carb version by eating it over some cauliflower rice or vegetables like I did!