Pork Shabu-Shabu with Miso Marmalade Sauce
【Ingredients】(2-3 servings)
- 250g Pork (For Shabu-Shabu)
- 50g Potherb Mustard (mizuna)
- Cherry Tomatoes, as needed
- Scallions, as needed
- 1 Tablespoon Miso
- 2 Teaspoons Marmalade
- 1/2 Tablespoon Mirin
【Directions】
- Boil water in a pot and boil the pork.
- Once boiled, cool the pork in a strainer.
- Cut the potherb mustard (mizuna) and cherry tomatoes. Place on a plate, then place the pork on top.
- Mix the miso, marmalade and mirin and pour on top of the pork. Sprinkle cut scallions on top.
Amazake Mango Lassi
【Ingredients】(1-2 Servings)
- 150ml Amazake
- 2 Tablespoons Plain Yogurt
- 1/2 (100g) Mangoes (can be frozen)
【Directions】
- Blend the amazake, yogurt and mangoes in a blender.
Soy Sauce Koji Dango
【Ingredients】(For 7 servings)
- 200g Glutinous Rice Flour
160ml Water
2 Tablespoons Soy Sauce Koji
2 Tablespoons Mirin
4 Tablespoons Water★
1 Tablespoon Potato Starch
3 Tablespoons Sugar
【Directions】
- Mix Water and Glutinous Rice Flour
- Shape into balls and boil in boiling water. Scoop them out when they float. Put in cold water.
- Heat on low Soy Sauce Koji, Mirin, Water★, Potato Starch and Sugar in a small pot. Mix with a spatula. When it starts to become clear and thick, stop heating.
- Put the glutinous rice flour balls (dango) on sticks and pour the sauce on top.
Sagohachi Boiled Egg
【Ingredients】 (1-2 servings)
2 Eggs
500g Sagohachi
180ml or 3/4 cup Water
Shichimi spice, as preferred
【Directions】
- Mix sagohachi and water in a Ziploc bag or tupperware.
- Put plenty of water in a pot (not included in the ingredients list) and put an egg in the pot. Boil for 10 minutes and turn off the heat.
- Put the egg in cold water for 5 minutes.
- Peel the egg shell while under water in a sink. Cover the egg in sagohachi. Leave in the refrigerator for 12 hours.
- Take out the egg and wash off the sagohachi. Slice thinly and sprinkle shichimi spice if preferred.
Amazake Yogurt with Dried Fruits
【Ingredients】 (1-2 servings)
- 100ml Concentrated
- Amazake
- 80g Plain Yogurt
- Preferred Dried Fruits (This recipe used dried figs,
- mangoes and cherries)
- Cereal
【Directions】
- Mix the concentrated amazake and yogurt.
- Cut the dried fruits into small pieces and mix in. Keep in the refrigerator overnight.
- Sprinkle cereal on top
Mozzarella Cheese with Miso
【Ingredients】 (1-2 servings)
- 100g Mozzarella Cheese
- 50g Miso
- 1/2 Tablespoon Mirin
(If preferred, wasabi, soy sauce, black pepper)
【Directions】
- Mix the miso and mirin. Put it in a Ziploc bag. Wipe the water off of the cheese with a paper towel and put it in the bag.
- Make sure the miso is spread evenly on the cheese. Leave in the refrigerator for at least 8 hours. If you prefer a more rich taste, leave in the refrigerator for 3-4 days ♪
- Take out the cheese from the bag. Wash off the miso and wipe the water off with a paper towel. Cut into slices and enjoy! It tastes great without washing off the miso too (*^^*)
Amazake Black Sesame Pudding
【Ingredients】(3 Servings)
- 2 Tablespoons Black Sesame Powder
- 5g Gelatin Powder
- 1 Tablespoon Water
- 300ml Amazake
- Brown sugar syrup for topping
- Whipped cream for topping
【Directions】
- Combine the gelatin powder and water.
- Heat the amazake and gelatin and mix well. Take off the heat before boiling.
- Mix in the black sesame powder and pour into the containers.
Soy Sauce Koji with Scallions on Tofu
【Ingredients】(1 Servings)
- 150g Soft Tofu
- Soy Sauce Koji, as needed
- 1 Clove of Garlic
- 2 inches Spring Onions
- Green Onion, for serving
- Oil, as needed
【Directions】
- Peel the garlic and slice thinly.
- Warm the frying pan and add oil. Fry the garlic slices.
- When the garlic is golden brown, take off of the heat.
- Cut the spring onions thinly, put it under water and drain the water. Only use the white part of the spring onions. Cut the green onions into small pieces.
- Put the spring onions, green onions, garlic and soy sauce koji on top of the tofu and enjoy!