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Top 5 dishes made from Sugar *alter the amount to suit your taste
1 . ‘Kinako’ Latte (Kinako Milk)
‘Kinako’ Latte (Kinako Milk)
‘Kinako’ is a Japanese name for the finely ground Roasted Soy Beans. It is a very popular food in many north Asian countries. As you can guess, ‘Kinako’ is 100% Soy Beans and it is a natural protein powder. ‘Kinako’ Latte (Kinako Milk) can be made by mixing it with Milk, but this is a nicer way to make it. I make it like Baristas make Cafe Latte.
Ingredient
3 teaspoons (1 tablespoon)
Kinako *alter the amount to suit your taste
1 teaspoon
Sugar *alter the amount to suit your taste
Cooking instructions
* Step 1
Place Kinako and Sugar in a mug and mix to combine.
* Step 2
Place Milk in a saucepan and heat until hot. *Note: This can be done in the microwave. Place Milk in a heat-proof measuring jug or another mug, and heat in the microwave for 2 minutes OR until hot.
* Step 3
Using a milk frother OR small whisk, froth the hot Milk until desired consistency is achieved. Add some frothed Milk to the mug, stir until Kinako and Sugar dissolved, then pour the remaining frothed Milk.
Note: if there is a photo you can click to enlarge it
2 . Gochujang Chicken Rice Bowl
Gochujang Chicken Rice Bowl
As my ‘Gochujang Chicken’ has been very popular among my family and friends, I made it into a rice bowl dish today. This is the recipe for 1 serving. It would be easy to multiply for larger number of servings. You need to add some vegetables. Sautéed leafy vegetable would be perfect, but it can be a simple salad. For the photo above, I used Iceberg Lettuce seasoned with just Salt and Sesame Oil, and it was really good.
Ingredient
1 tablespoon
Potato Starch OR Corn Starch
1 teaspoon
Oil *I used Sesame Oil
1 clove
Garlic *grated
1/2 teaspoon
Sugar *alter the amount to suit your taste
1/2 tablespoon
Soy Sauce
1/2 tablespoon
Gochujang (Korean Spicy Miso)
1/2 tablespoon
Ketchup
1 tablespoon
Sake (Rice Wine) OR Water
Cooking instructions
* Step 1
Combine the Sauce ingredients in a small bowl. Alter the amount of Sugar and Gochujang (Korean Spicy Miso) to suit your taste.
* Step 2
Prepare Lettuce. I used 1 leaf of Iceberg Lettuce. Tear into bite-size pieces, add 1 pinch Salt and a few drops Sesame Oil, then mix to combine. *Note: Sautéed leafy vegetable can be added instead of Lettuce.
* Step 3
Cut Chicken into bite-size pieces, season with Salt and White Pepper, and coat with Potato Starch (OR Corn Starch).
* Step 4
Heat Oil in a small frying pan over medium low heat, cook Chicken until cooked through. Remove from Heat. Add the Sauce and mix to combine.
* Step 5
Half fill a bowl with warm Cooked Rice, cover it with Lettuce, arrange Chicken on top and pour all the sauce over the Chicken. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Simmered Kombu (Kelp) & Enoki
Simmered Kombu (Kelp) & Enoki
This is a variation of Kombu ‘Tsukudani’, which is a very popular food and we Japanese eat it with freshly cooked Rice, but you would never come across it at Japanese restaurants. Today I added Enoki, and this is a dish of Kombu ‘Tsukudani’ and ‘Nametake’ Enoki combined. I love both. If you have Kombu that has been used to make Dashi Stock, you can use it. I recommend to slice it rather than cut it into small squares.
Ingredient
100 g
Enoki
3 tablespoons
Mirin
3 tablespoons
Soy Sauce
1 teaspoon
Sugar *alter the amount to suit your taste
2 teaspoons
Rice Vinegar
Cooking instructions
* Step 1
Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
* Step 2
Place Kombu, Water, Soy Sauce, Mirin and Sugar in a saucepan. Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 15 minutes.
* Step 3
Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters.
* Step 4
When Kombu is cooked, remove the lid, keep cooking over higher heat until the sauce thickens. Add Enoki, and stir until Enoki is cooked and the sauce is almost gone. Sprinkle with Rice Vinegar and mix to combine.
* Step 5
Add some Toasted Sesame Seeds, which I forgot to add, and enjoy with freshly cooked rice.
Note: if there is a photo you can click to enlarge it
4 . ‘Goma-ae’ Choy Sum
‘Goma-ae’ Choy Sum
An Asian vegetable called ‘Choy Sum’ is very similar to ‘Komatsuna’, a Japanese leafy vegetable. Today I made a ‘Goma-ae’ dish using Choy Sum. ‘Goma-ae’ can be made with a variety of vegetables. ‘Goma-ae’ Sauce can be made with Toasted Sesame Seeds, Sugar and Soy Sauce. Depending on the amount of Choy Sum that you cook, just alter the amount of the Sauce. My ‘Goma-ae’ Sauce is not very sweet. You may wish to add extra Sugar.
Ingredient
1 tablespoon
Toasted Sesame Seeds *1 tablespoon is 15ml
1/2 tablespoon
Sugar *alter the amount to suit your taste
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Grind Toasted Sesame Seeds, OR use this trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce, and mix well to make ‘Goma-ae’ Sauce.
* Step 2
Wash Choy Sum very well, cut into 3cm long pieces, and separate hard stem parts and green leafy parts.
* Step 3
Cook hard parts of Choy Sum in the rapidly boiling salted water for 1 minute, then add leafy parts, and cook for 30 seconds. Drain and place in cold water to stop cooking further, drain well, and squeeze to remove excess water.
* Step 4
Combine Choy Sum and ‘Goma-ae’ Sauce.
Note: if there is a photo you can click to enlarge it
5 . Gochujang Pork & Enoki Rice Bowl
Gochujang Pork & Enoki Rice Bowl
I often stir-fry thinly sliced Pork and Enoki, and I season with Soy Sauce. The other day I added Gochujang (Korean Spicy Miso) to make it spicy. I thought I should add Garlic. Then I thought the sauce should be sweeter, then added Sugar. The experimental dish turned out quite delicious. So I wrote down how I made it. Today I made it again. If you like Korean food, you might be interested in trying this dish.
Ingredient
1/2 teaspoon
Sesame Oil
100 g
Enoki
1 clove
Garlic *grated
2 teaspoons
Gochujang (Korean Spicy Miso)
2 teaspoons
Soy Sauce
1-2 teaspoons
Sugar *alter the amount to suit your taste
1 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste. *Note: You may wish to add some Ground Chilli to make the sauce spicier, but 2 teaspoons Gochujang was spicy enough for me.
* Step 2
Cut off the bottom of Enoki, clean them, cut into 3-4cm long pieces, and tear into smaller clusters. Prepare other ingredients.
* Step 3
Heat Sesame Oil in a frying pan over medium to high heat and cook Pork slices. When nicely browned, season lightly with Salt & White Pepper.
* Step 4
Add Enoki and the Sauce, and stir until Enoki is cooked. It won’t take long.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Pork and Enoki mixture. I added 1 Egg Yolk. Sprinkle with some chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
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