Boiled Pork and Vegitable with Edible Chili Oil (食べるラー油でいただくしゃぶしゃぶ）

The Edible Chili Oil is very handy. You can boil whatever you like, and put the oil on top of it.
It's just yummy !

Edible Chili Oil （食べるラー油）

This is very popular now in Japan. It looks very spicy, but actually it's not. It is just very tasty and can go well with anything like bread, rice, or noodle.

What you need:
- Garlic
- Green Onion
- Rice Topping  (Furikake)
- Korean Chili Flake
- Regular Oil
- Sesame Oil
- Soy Sauce
- Sugar

How to make:
- Slowly deep fry Korean chili flake, chopped garlic, green onion, and rice topping with oil and sesame oil.
- Leave the above till it gets cool down.
- Add soy sauce and sugar.

Chicken Soboro -Tricolour Rice (鶏そぼろの三色ご飯）

This is one of the popular lunch box menu in Japan. Soboro is Teriyaki Flavored ground chicken, and it goes well with rice. Usually, it comes with sweetened scramble egg and some sort of green vegetable.
I like to eat it with Japanese sour plum, Umeboshi.

Salmon Cream Pasta (サーモンクリームパスタ）

I really wanted to have this pasta today ! When I just started getting some allowance, going out to eat with my friends was new exciting experience. One of the restaurants which were popular in my high school days was Japanese style spaghetti shop where you eat pasta with chopsticks. They have this salmon pasta with a whole potato and butter in it. I loved it !

Spiced Fish and Doubly Tomato Salad （スパイシーフィッシュとダブルトマトサラダ）

I put dried tomato into dressing and marinate tomato with it, so here we make "Doubly Tomato Salad" !

Koya Tofu and Eggplant (高野豆腐と茄子の煮びたし）

I microwave eggplant and remove all the skin, and soak it into Dashi (Japanese soup stock).

Nuts Curry, Cauliflower Curry, Spinach & Cheese Curry (インドカレー色々）

I made three kinds of curry,  Nuts Curry, Cauliflower Curry, Spinach & Cheese Curry.
Among these three curries, I was especially excited about making Nuts Curry.
I had this one kind of Indian curries I really like in an Indian restaurant nearby, but I have never had it in somebody's place. So I did not know what it is. I could only guess it may have some ground nuts.
I decided to give me a try, and it worked ! I only used ground nuts and regular Indian spices such as mustard seeds, cumin, etc, yet it yields such complicated flavor.

 

Nuts Curry

 

Spinach & Cheese Curry (Palak Paneer)

Cauliflower and Tamarind Curry

Lentil Curry (Darl)

Angel Cake (シフォンケーキ）

This is my favorite cake ! It's called "Angel Cake" in the States, but we call it "Chiffon Cake".
"Chiffon" is a French word which means soft clothes.
This cake is as soft as sponge and heavenly good :)

What you need:

- Angel cake food pan  ( A pan which has hole in the center)
- 3/4 cup of cake flour
- 1 and 1/4 cup of powder sugar or confiscate sugar
- 3 egg yolk
- 4 egg white
- 1/2 cup of oil
- 1/2 of water

How to make:
- 1:  Shake flour into a strainer and keep it in a bowl
- 2:  Separate eggs into yolk and white.
- 3: Make egg mixture.
-- Put egg yolk and 1/3 of sugar into a bowl and beat it till the mixture gets whitish.
-- Add oil and water, and mix.
-- Add flour through a strainer into the egg mixture.
-- Adjust the texture of this egg mixture by adding milk so that it is as dilute as yogurt.
- 4: In a big bowl, put egg white and the rest of sugar. Beat till it forms quite solid melange.
- 5: Put 1/3 of melange into the egg mixture, and mix completely. Then, add the rest of melange, and mix roughly for several times. You still see some chunks of melange.
-6: Put the cake mixture into a angel cake pan. Slightly bring the pan and drop it so that air inside will escape. Repeat this process for three times. Stir the mixture with a skew or chop stick for few times.
- 7: Bake it for 50 min in 325degF oven, and then for 10~15min in 300degF till nothing will stick to a skewer when you poke it into the cake.
- 8: Keep the cake upside down till it gets cool down. (If you don't do this, cake will shrink)

Soup Spagetti (スープスパゲッティ）

My Mom made this when I was small.
As the name of the dish tells you, it's soupy pasta.
It , I believe, is a fusion dish, and not Italian at all, but if you know anything like this in Italian cooking, please let me know.
I first saute bacon and garlic, then add green pepper, tomato, seafood.  I used chicken soup stock to make soup, and added some soy sauce in the end.
After boiling pasta till 80 % in a separate pot, I added it to this soup to finish it up. This way pasta will soak the soup.

Soup Pot Pie (スープのパイ包み焼き）

I cover mushroom soup with pie crust. I tried it with cream tomato soup before, and it goes better with rich pie crust than mushroom soup.

Roasted Ram (ラムロースト）

This is another toaster dish. Just get a rack of lamb, and put it with various kinds of vegetables into oven !

Homemade Udon (手打ちうどん）

My friend suggested me to try to make Udon from scratch, and I finally tried it.
The process itself is quite a fun, and it tastes different from what I can buy from super market.
It should be fun to make it in a party !

Dip it into Dashi !

Savory Egg Pudding -Chawan Mushi （茶碗蒸し）

I had a lot of ingredients from Japanese New Year dishes, and put everything into this savory egg pudding. This is one of my favorite dish, and I can eat it endlessly :)

This is how it looks from outside

Japanese New Year Dish (御節）

Happy New Year of 2011 !
New year is the most important holiday in Japan, and we have special dishes for the first three days of January called Osechi (御節）. We have boxes of small dishes, and rice cake soup（Ozoni, お雑煮）.
Since it is quite pricey to get everything in California, I prepared simple version of it.

Ozoni has chicken, carrot, snow pea, bamboo shoot, and kamaboko (fish cake)

 

Osechi has fish cake, sweet omelet, and Koya Tofu.