Recipe: Tamagoyaki, Sauteed Onion Green Pepper Confit, and Onigiri!!
Recipes #8, 9 and 10 are all Japanese!
I recently rediscovered justbento.com which is a website designed for healthy lunches in the Japanese way (with sometimes an American twist). With school starting up in the next couple weeks, my schedule is gonna be jam-packed again and two of the days of the week, i have classes scheduled so that i don't really have a break 8-5... which is breakfast and lunch .___.'' so I'm practicing easy recipes for now!!!
Recipe #8
Tamagoyaki
This is a sweet egg omelette.
I ended up getting them to swirl really pretty with the use of my sushi mat, and so they plated rather nicely. It's kinda similar to the above, but they were a bit looser. I accidently swirled them with the mat the first time hahah :) I wish I took a picture of the entire meal, because it looked so pretty!!! But mum and dad were hungry... so we just sat down to eat hahaha :)
Recipe #9
Sauteed Onion and Green Pepper Confit
This dish was originally intended to be part of another one, some sort of Gratin. But it was made with a base sauce of mayonaisse and pesto, which didn't sound appetising to me. I made one small version of it, which me and my sister tried, but we didn't like it that much, so I ended up keeping the vegetables. My parents have a vegetable garden, so I actually got the green pepper fresh from the garden, but we had some onions in the pantry.
In any case, I made the recipe like it says, and seasoned it with soy sauce. Then I put it in the oven to sit till closer to the time we ate. About an hour beforehand, I cut up some cherry tomatoes in halves, and put them in a pan with a little oil, and coated them in a small layer of sugar. I cooked them for about ten minutes on medium low temperature, and then added the onions and green peppers to warm them back up :) It ended up making the dish look so colourful!
Recipe #10
Onigiri
Now this is a recipe that I put together myself for once!!! :D In Korea, I used to eat onigiri (also known as jumokbap, fist rice, or rice ball, or even the samgak kimbap which is the triangle shaped rice.) all the time. It was cheap, and there were several flavours.
My favourite always had tuna in it! The best one I ate was at a small stand near my high school in Korea, where the lady made all the jumokbap herself, and my favourite flavour was chamchi chijeu, or tuna with cheese!!
So the first replica was:
Enough to make 6 fist sized onigiri
Rice first -
1 cup sushi rice
1 1/4 cup water
1 Tb butter
1 tsp salt
Onigiri filling!
1 can tuna drained
2 Tb mayonaisse
1 Tb Spicy mustard
1 tsp soy sauce
1 slice of kraft cheese - melted
You can always season to taste as well, so although I'm giving measurements, I'm only guesstimating. I always make it a little different depending on what I'm in the mood for that day. If you wanna try just tuna, you can always not put in the cheese, and put sesame seeds instead. You can even add a sweet relish if you want, or gochujang (spicy paste) to put a little heat in it :)
After the rice was cooked, I put about 1 tb mirin, or rice vinegar seasoning into the rice. I also crunched up some nori seaweed (kimbap yong / for the use of making kimbap/sushi) and sesame seeds in a bowl. It's handy when making kimbap to have some water, so that the rice doesn't stick to your hands. I normally use a small ladle also to fit the rice at first. This is handy in case you don't have an onigiri mold :( In any case, you use the water like nonstick oil, and put some in the ladle. You make a layer of rice, and then a spoonful or two of the filling, and then cover it with another layer of rice. Get a little water on your hands, and scoop the onigiri out of the ladle. This is when you can make it into jumokbap or samgak kimbap. I shaped it as a rice ball, and then dusted it with sesame seeds and nori! Yum!
(This picture is mae-oon mat, or spicy flavour!! ahhhhh D:)
When I made it into samgak kimbap, or the triangle shaped onigiri, I made it into a circle, and then shaped it into a triangle, but i cut the nori so that it was in strips, rather than all crunched up. you can then use the strips as how they show them in anime or something similar to this:
Another way to cover them in seaweed is how my host mom in Korea used to make it:
However, I have no idea how to wrap it like that :( I'll have to learn !!!
I recently rediscovered justbento.com which is a website designed for healthy lunches in the Japanese way (with sometimes an American twist). With school starting up in the next couple weeks, my schedule is gonna be jam-packed again and two of the days of the week, i have classes scheduled so that i don't really have a break 8-5... which is breakfast and lunch .___.'' so I'm practicing easy recipes for now!!!
Recipe #8
Tamagoyaki
This is a sweet egg omelette.
I ended up getting them to swirl really pretty with the use of my sushi mat, and so they plated rather nicely. It's kinda similar to the above, but they were a bit looser. I accidently swirled them with the mat the first time hahah :) I wish I took a picture of the entire meal, because it looked so pretty!!! But mum and dad were hungry... so we just sat down to eat hahaha :)
Recipe #9
Sauteed Onion and Green Pepper Confit
This dish was originally intended to be part of another one, some sort of Gratin. But it was made with a base sauce of mayonaisse and pesto, which didn't sound appetising to me. I made one small version of it, which me and my sister tried, but we didn't like it that much, so I ended up keeping the vegetables. My parents have a vegetable garden, so I actually got the green pepper fresh from the garden, but we had some onions in the pantry.
In any case, I made the recipe like it says, and seasoned it with soy sauce. Then I put it in the oven to sit till closer to the time we ate. About an hour beforehand, I cut up some cherry tomatoes in halves, and put them in a pan with a little oil, and coated them in a small layer of sugar. I cooked them for about ten minutes on medium low temperature, and then added the onions and green peppers to warm them back up :) It ended up making the dish look so colourful!
Recipe #10
Onigiri
Now this is a recipe that I put together myself for once!!! :D In Korea, I used to eat onigiri (also known as jumokbap, fist rice, or rice ball, or even the samgak kimbap which is the triangle shaped rice.) all the time. It was cheap, and there were several flavours.
My favourite always had tuna in it! The best one I ate was at a small stand near my high school in Korea, where the lady made all the jumokbap herself, and my favourite flavour was chamchi chijeu, or tuna with cheese!!
So the first replica was:
Enough to make 6 fist sized onigiri
Rice first -
1 cup sushi rice
1 1/4 cup water
1 Tb butter
1 tsp salt
Onigiri filling!
1 can tuna drained
2 Tb mayonaisse
1 Tb Spicy mustard
1 tsp soy sauce
1 slice of kraft cheese - melted
You can always season to taste as well, so although I'm giving measurements, I'm only guesstimating. I always make it a little different depending on what I'm in the mood for that day. If you wanna try just tuna, you can always not put in the cheese, and put sesame seeds instead. You can even add a sweet relish if you want, or gochujang (spicy paste) to put a little heat in it :)
After the rice was cooked, I put about 1 tb mirin, or rice vinegar seasoning into the rice. I also crunched up some nori seaweed (kimbap yong / for the use of making kimbap/sushi) and sesame seeds in a bowl. It's handy when making kimbap to have some water, so that the rice doesn't stick to your hands. I normally use a small ladle also to fit the rice at first. This is handy in case you don't have an onigiri mold :( In any case, you use the water like nonstick oil, and put some in the ladle. You make a layer of rice, and then a spoonful or two of the filling, and then cover it with another layer of rice. Get a little water on your hands, and scoop the onigiri out of the ladle. This is when you can make it into jumokbap or samgak kimbap. I shaped it as a rice ball, and then dusted it with sesame seeds and nori! Yum!
(This picture is mae-oon mat, or spicy flavour!! ahhhhh D:)
When I made it into samgak kimbap, or the triangle shaped onigiri, I made it into a circle, and then shaped it into a triangle, but i cut the nori so that it was in strips, rather than all crunched up. you can then use the strips as how they show them in anime or something similar to this:
Another way to cover them in seaweed is how my host mom in Korea used to make it:
However, I have no idea how to wrap it like that :( I'll have to learn !!!