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THE RECIPE INDEX
Welcome to Chopstick Chronicles! My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you! SHOKUPAN - JAPANESE MILK BREAD LOAF Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! Discover the method with easy to followinstructions!
JAPANESE MAYO
Japanese mayo is a special and versatile condiment packed with umami flavour. Japanese mayonnaise, (think well-known brand Kewpie Mayo), is different from the standard mayonnaise that you buy in supermarkets and may be more familiar with. GLUTEN FREE FLUFFY JAPANESE PANCAKES My last tips for making fluffy Japanese pancake is that this need to be cooked through on really low heat. Because of extent of the height, it does take 15- 20 minutes before you flip it, so in order to avoid the bottom or top part getting burnt, cook it on low heat and bepatient.
SHISO IN JAPANESE COOKING Shiso Variety. There are two varieties; green shiso and red/purple variety. Green Shiso – is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and available for purchase from supermarkets all year round though the season is Mayto August in Japan.
JAPANESE CHEESECAKE
Ingredients. Cream cheese – not all cream cheese are the same. I recommend using the Philadelphia brand cream cheese. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste.; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy!; Lemon – juice and zest. HOMEMADE RAMEN BROTH RECIPE How to make each Tare. Shio – Combine dashi (you can take 1/4 cup from the overnight dashi made for the broth), Sake, and Mirin in a saucepan over low heat. Add salt and resolve it. Shoyu – Convenient way to make Shoyu tare is to use the sauce that was used to make Chashu. After straining the sauce put it in a saucepan over low heat and reduce the amount to half.HOMEMADE POCKY
Pocky is a very famous snack, that’s a bit like a long thin pretzel (or a tiny bread stick) that’s coated in chocolate. You can find Pocky basically anywhere in DEMI GLACE SAUCE, EASY SHORTCUT WITH INSTANT POT Demi-Glace sauce is a classic French sauce. Japanese cooking also uses this sauce in certain recipes. Surprising isn’t it?! Recipes such as Hayashi Rice and stewed hamburger use the sauce, along with manyothers.
AUTHENTIC, TRADITIONAL & CONTEMPORARY JAPANESE RECIPESMY CHOPSTICK CHRONICLESTHE RECIPE INDEXABOUTCONTACTPRIVACY POLICY & DISCLOSURE A Japanese food blog with authentic Japanese home cooking recipes. Browse hundreds of delicious recipes and learn traditional Sushi and Miso soup to contemporary Japanese curry rice and Chicken Katsu with easy instructions, step by step photos and videos.THE RECIPE INDEX
Welcome to Chopstick Chronicles! My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you! SHOKUPAN - JAPANESE MILK BREAD LOAF Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! Discover the method with easy to followinstructions!
JAPANESE MAYO
Japanese mayo is a special and versatile condiment packed with umami flavour. Japanese mayonnaise, (think well-known brand Kewpie Mayo), is different from the standard mayonnaise that you buy in supermarkets and may be more familiar with. GLUTEN FREE FLUFFY JAPANESE PANCAKES My last tips for making fluffy Japanese pancake is that this need to be cooked through on really low heat. Because of extent of the height, it does take 15- 20 minutes before you flip it, so in order to avoid the bottom or top part getting burnt, cook it on low heat and bepatient.
SHISO IN JAPANESE COOKING Shiso Variety. There are two varieties; green shiso and red/purple variety. Green Shiso – is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and available for purchase from supermarkets all year round though the season is Mayto August in Japan.
JAPANESE CHEESECAKE
Ingredients. Cream cheese – not all cream cheese are the same. I recommend using the Philadelphia brand cream cheese. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste.; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy!; Lemon – juice and zest. HOMEMADE RAMEN BROTH RECIPE How to make each Tare. Shio – Combine dashi (you can take 1/4 cup from the overnight dashi made for the broth), Sake, and Mirin in a saucepan over low heat. Add salt and resolve it. Shoyu – Convenient way to make Shoyu tare is to use the sauce that was used to make Chashu. After straining the sauce put it in a saucepan over low heat and reduce the amount to half.HOMEMADE POCKY
Pocky is a very famous snack, that’s a bit like a long thin pretzel (or a tiny bread stick) that’s coated in chocolate. You can find Pocky basically anywhere in DEMI GLACE SAUCE, EASY SHORTCUT WITH INSTANT POT Demi-Glace sauce is a classic French sauce. Japanese cooking also uses this sauce in certain recipes. Surprising isn’t it?! Recipes such as Hayashi Rice and stewed hamburger use the sauce, along with manyothers.
HOMEMADE POCKY
Pocky is a very famous snack, that’s a bit like a long thin pretzel (or a tiny bread stick) that’s coated in chocolate. You can find Pocky basically anywhere in JAPANESE HOT CAKE MIX Japanese hotcake mix recipe - better than commercially packaged hot cake mix. Including a bonus gift idea with a printable PDF jar label.JAPANESE CHEESECAKE
Ingredients. Cream cheese – not all cream cheese are the same. I recommend using the Philadelphia brand cream cheese. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste.; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy!; Lemon – juice and zest.OSECHI RYORI
What is Osechi Ryori? Osechi Ryori is the Japanese traditional foods that are eaten on New year’s day. It was originally a dish offered to God at the seasonal festivals. CURRY ROUX JAPANESE HOMEMADE Storing Curry Roux. I wanted this homemade Japanese curry roux to look like the roux from the grocery stores. So I used a 12 x 12 x 5 cm (4.7x 4.7 x
CURRY UDON, HOW TO COOK IT PERFECTLY Curry Udon, what a combination! Japanese curry and Japanese noodle Udon. Two of the most loved Japanese foods together. Surely this is the ultimate Japanese winter comfort food to cook. DEMI GLACE SAUCE, EASY SHORTCUT WITH INSTANT POT Demi-Glace sauce is a classic French sauce. Japanese cooking also uses this sauce in certain recipes. Surprising isn’t it?! Recipes such as Hayashi Rice and stewed hamburger use the sauce, along with manyothers.
5 ESSENTIAL JAPANESE SEASONINGS AND CONDIMENTS 5 Basic Seasonings of Japanese cooking. There is a pun to remember the 5 Essential Japanese seasonings and condiments. These are called the “Sa-Shi-Su-Se-So seasonings”. INARI SUSHI RECIPE FROM MY AUNT KEIKO Differences in Kanto and Kansai region. In the Kansai region where I come from, the shape of the tofu pocket is a triangle. On the otherhand, deep
JAPANESE CUCUMBER SALAD (CUCUMBER SUNOMONO) Japanese cucumber salad known as “Kyuri no Sunomono” in Japanese is a very refreshing, light, and delicious side dish. It is healthy dish consisting of thinly sliced cucumber and Wakame (a type of seaweed) that is marinated in rice vinegar, which is called “su”in Japanese.
AUTHENTIC, TRADITIONAL & CONTEMPORARY JAPANESE RECIPESMY CHOPSTICK CHRONICLESTHE RECIPE INDEXABOUTCONTACTPRIVACY POLICY & DISCLOSURE A Japanese food blog with authentic Japanese home cooking recipes. Browse hundreds of delicious recipes and learn traditional Sushi and Miso soup to contemporary Japanese curry rice and Chicken Katsu with easy instructions, step by step photos and videos.THE RECIPE INDEX
Welcome to Chopstick Chronicles! My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you!JAPANESE CHEESECAKE
Ingredients. Cream cheese – not all cream cheese are the same. I recommend using the Philadelphia brand cream cheese. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste.; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy!; Lemon – juice and zest. DASHI GRANULES & DASHI PACK Dashi packs are also available from Japanese grocery stores and general Asian grocery stores. Katsuo and Kombu Dashi Pack (Bonito and Kelp Soup Base Bag) is available from Amazon. Generally, you need to place a pack in 2 cups of water in a saucepan over medium heat. Once the water boils, turn the heat down and let it simmer for 3-5 minutes. SHOKUPAN - JAPANESE MILK BREAD LOAF This is the basic process of making the shokupan Japanese bread in 8 steps using Yudane method. Make Yudane a night before. (8-12 hours) Knead all ingredients using a stand mixer, bread machine or by hand (20min) The first rise (45-60min depends on the temperature) Divide & roll. Bench time (20min) Shape. GLUTEN FREE FLUFFY JAPANESE PANCAKES Make a well in the centre of the dry ingredients and pour the liquid mixture in. Mix together mix well to combine. Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form. Place a HOMEMADE JAPANESE GYOZA WRAPPERS 1 . Divide the dough into two, roll out one dough at a time to about 1-2mm (0.07inch) thickness. Cut out with an 11cm (4.3inch) round cookie cutter. 2. Divide dough into two. Roll to a cylinder shape (looking like a sausage) and cut about 2cm (0.78inch) each from the CURRY ROUX JAPANESE HOMEMADE Melt butter in a frying pan over low heat and add honey. Add flour into the frying pan and stir to combine butter and flour. Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth. Add roasted spices into the frying pan and combine them all together. SHISO IN JAPANESE COOKING Shiso Variety. There are two varieties; green shiso and red/purple variety. Green Shiso – is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and available for purchase from supermarkets all year round though the season is Mayto August in Japan.
HOW TO WRAP BENTO BOX Now let me explain. Place the bento box on the left hand side off the centre line. Fold one side over the top of the bento in length wise. Fold the other side over the top of it to over wrap. Cross both ends and make a knot. One side is longer and one side is shorter. Fold the longer side 1- 2 times and make it sit on top of the knot. AUTHENTIC, TRADITIONAL & CONTEMPORARY JAPANESE RECIPESMY CHOPSTICK CHRONICLESTHE RECIPE INDEXABOUTCONTACTPRIVACY POLICY & DISCLOSURE A Japanese food blog with authentic Japanese home cooking recipes. Browse hundreds of delicious recipes and learn traditional Sushi and Miso soup to contemporary Japanese curry rice and Chicken Katsu with easy instructions, step by step photos and videos.THE RECIPE INDEX
Welcome to Chopstick Chronicles! My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you!JAPANESE MAYO
Japanese Mayo. Transfer the egg yolk and other ingredients mixture into a electric blender. Add a small amount of oil at a time and blitz or pulse the blender. Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy. Transfer the SHOKUPAN - JAPANESE MILK BREAD LOAF This is the basic process of making the shokupan Japanese bread in 8 steps using Yudane method. Make Yudane a night before. (8-12 hours) Knead all ingredients using a stand mixer, bread machine or by hand (20min) The first rise (45-60min depends on the temperature) Divide & roll. Bench time (20min) Shape. GLUTEN FREE FLUFFY JAPANESE PANCAKES Make a well in the centre of the dry ingredients and pour the liquid mixture in. Mix together mix well to combine. Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form. Place a CURRY ROUX JAPANESE HOMEMADE Melt butter in a frying pan over low heat and add honey. Add flour into the frying pan and stir to combine butter and flour. Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth. Add roasted spices into the frying pan and combine them all together.JAPANESE CHEESECAKE
Ingredients. Cream cheese – not all cream cheese are the same. I recommend using the Philadelphia brand cream cheese. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste.; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy!; Lemon – juice and zest. HOMEMADE JAPANESE GYOZA WRAPPERS 1 . Divide the dough into two, roll out one dough at a time to about 1-2mm (0.07inch) thickness. Cut out with an 11cm (4.3inch) round cookie cutter. 2. Divide dough into two. Roll to a cylinder shape (looking like a sausage) and cut about 2cm (0.78inch) each from the SHISO IN JAPANESE COOKING Shiso Variety. There are two varieties; green shiso and red/purple variety. Green Shiso – is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and available for purchase from supermarkets all year round though the season is Mayto August in Japan.
HOW TO WRAP BENTO BOX Now let me explain. Place the bento box on the left hand side off the centre line. Fold one side over the top of the bento in length wise. Fold the other side over the top of it to over wrap. Cross both ends and make a knot. One side is longer and one side is shorter. Fold the longer side 1- 2 times and make it sit on top of the knot.THE RECIPE INDEX
Welcome to Chopstick Chronicles! My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you! YUZU MARMALADE (柚子マーマレード) How to Make Yuzu Marmalade. 1. Cut the yuzu fruit in half and remove the seeds and segments and soak the skins in water for 30 minutes to soften the white part of the skin. BENTO MENU - THE ULTIMATE GUIDE TO BENTO RECIPES Rice dishes. When Japanese people pack Bento/Obento, they often consider rice dishes as the main dish. So simply fill half of your bento box with Plain cooked rice, or in Onigiri rice ball form, or seasoned rice dishes such as Fried rice, Omurice, or Takikomi gohan.. For more different types of rice dish options, look here.Also there are many different variations of Onigiri Rice balls in terms SHISO IN JAPANESE COOKING Shiso Variety. There are two varieties; green shiso and red/purple variety. Green Shiso – is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and available for purchase from supermarkets all year round though the season is Mayto August in Japan.
GYOZA - AUTHENTIC JAPANESE RECIPE Instructions. Chop cabbage, Chinese chives, and spring onion finely and set aside. Remove the skin from the ginger and grate finely. Using a garlic mincer, mince the garlic and set aside. Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl. JAPANESE HOT CAKE MIX You will need one egg, 3 tbsp of natural greek yoghurt, and 1/3 cup + 2 tsp of milk. Beat the egg in a medium bowl, add yoghurt and milk and combine them all together. Then empty the mix of dry ingredients into the bowl and combine them all together with a wooden spatula. Leave it 5 ESSENTIAL JAPANESE SEASONINGS AND CONDIMENTS The type of soy sauce is classified according to Japanese agricultural standards. There are five categories; dark, light, Tamari, twice brewed, and white soy sauce. Unless a recipe specifies which soy sauce to use, if a recipe calls for a soy sauce, use dark soy sauce. Koikuchi (dark) soy sauce contains approximately 16% of sodium. CURRY UDON, HOW TO COOK IT PERFECTLY Add 2 pieces of curry roux. When all the roux has dissolved and the soup has thickened, turn the heat off. Meanwhile, in a separate pot, bring 2 litres of water to boil and add the udon noodle and cook it for one minute. *1. Turn the heat off and drain the cooking water. Serve half of the udon noodle in a bowl and pour half of the currysoup.
HOMEMADE RAMEN BROTH RECIPE Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood. Boil the water (not listed in the ingredients) in a large pot, poach the chicken carcasses and wings for about 30 seconds or till the chicken colour becomes white. DEMI GLACE SAUCE, EASY SHORTCUT WITH INSTANT POT Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery. Set the instant pot to "saute" for 30 min to brown the vegetables.*3. When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil. Stir all constantly when* Skip to content
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November 3, 2019 By Shihoko | Chopstick Chronicles20 Comments
SALTED SALMON (SHIOZAKE/SHIOJAKE) Salted salmon is a popular Japanese breakfast and bento box staple menu. I miss this salted salmon but have never found it in supermarkets or fish markets overseas. So I decided to make my own. Japanese salted salmon What is Shiozake/Shiojake Shiozake or Shiojyake is a Japanese salmon dish. Also it is simply called Sha-ke. Shio is salt in Japanese, and both zake, ...Read More
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