When having more okara soybean pulp than you can eat in a few days, dry it in the microwave, a frying pan or oven, and freeze for later use...
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Showing posts with label Ingredient preparation. Show all posts
Showing posts with label Ingredient preparation. Show all posts
Tuesday, August 4, 2015
Ingredient preparation
Mijingiri / finely chopping (onion & carrot)
Mijingiri refers to finely chopping vegetables crosswise. A very common technique for onion and other vegetables when making chaahan fried r...
Sunday, August 2, 2015
1 very easy
10 min
akajiso
Ingredient preparation
no cook
Recipes - Japanese
shiso
Shisozu / perilla-infused vinegar
This bright red purple vinegar also takes on the refreshing aroma of akajiso purple perilla leaves. It imparts a soft pink color and soft sh...
Wednesday, May 27, 2015
2 easy
60 min
freezable
Ingredient preparation
Ingredients
make ahead
Recipes - Japanese
Aoyose / chlorophyll extracted from green leaves
Aoyose [lit. blue/green put together] is a vegetable-based colorant commonly used at restaurants in Japan. From the following simple proces...
Tuesday, April 14, 2015
2 easy
30 min
deep-fry
freezable
Ingredient preparation
make ahead
Recipes - Japanese
reduced sodium
shrimp flakes
Tenkasu / agetama / tempura pearls
Little balls of tempura batter are an essential ingredient for many people when making wheat-based snacks such as okonomiyaki savory pancake...
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