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最近每天都待在家
都在想晚餐要煮什麼👩🏻🍳❤️
Rakuten Monkeys X FUJIHORO廚具太可愛了吧🤩🤩🤩
每天使用這麼療癒的鍋具下廚心情也會很好～～
Rakuten Monkeys Rakuten Monkeys Shop 富士琺瑯 Fujihoro TW
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樂天桃猿X日本富士琺瑯FUJIHORO
日本設計，泰國生產，採用日本製無毒玻璃琺瑯釉料，品質保證💪🏻
✔️「安全無害」抗高溫、抗酸、抗鹼性
✔️不殘留氣味，抗菌好清潔
✔️導熱好、保溫佳、輕巧好攜帶
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最近剛好是Rakuten Monkeys的年中慶🎉🎉
附上連結🔗 https://reurl.cc/dGVV62
期待疫情過後我們一起變成小當家😍
#fujihorotaiwan #RakutenMonkeysShop #RakutenGirls #RakutenGirls孟潔 #孟潔
今天自己的早午餐🍽
使用樂天桃猿X日本富士琺瑯😍
@fujihorotaiwan @rakuten_monkeys
導熱超級快保溫效果更好，琺瑯受熱均勻，重點是非常輕巧是燉煮料理的好幫手，享受美食樂趣💜
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FUJIHORO，品質保證 ｜ 全系列商品
日本設計，高密度琺瑯表面光滑，易清洗，不易殘留異味、藏物納垢、附著細菌，採用日本製無毒玻璃琺瑯釉料，品質保證，使用起來好安心🌸
琺瑯五件套組現在只要 $5,999
樂天球迷必備😍😍😍
購買連結：https://reurl.cc/dGVV62
#rakutenmonkeys #日本 #珐瑯 #rakutengirls #居家
疫情雖然嚴峻，但大家也正好都放慢了腳步，所以我們更要學著好好品味生活，享受樂活～
平時有空就會下廚的我，疫情期間更是天天都在家自己煮，最近擁有了一套新廚具，是Rakuten Monkeys X 富士琺瑯 Fujihoro TW 聯名的系列商品，好可愛又很有質感♥️一開始還捨不得用😅後來用了才真正見識到了「琺瑯」的品質保證呢：
🔘「安全無害」抗高溫、抗酸、抗鹼性
🔘不殘留氣味，抗菌好清潔
🔘導熱好、保溫佳、輕巧好攜帶
🔘輕鬆料理不挑爐具
而琺瑯是指在金屬表面以高溫方式鍍上一層玻璃材質釉料的加工技術。 擁有質地輕巧，表面平滑不易沾黏、好清理的優良特性，且兼具良好的抗菌與抗酸性，同時隔絕了金屬面與食物的直接接觸，故而能夠保有食材應有的原始風味👏👏👏
#樂天桃猿 X #日本富士琺瑯FUJIHORO 全系列商品都是採用日本製無毒玻璃琺瑯釉料唷✨✨
更多詳細內容及購買連結🛒
➡️ https://reurl.cc/dGVV62
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍
Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋
You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉
I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps
Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo
---------------------------------
Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)
Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage
Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying
Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.
**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF
レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!
I used Pink Deep Fryer by Fujihoro:
https://amzn.to/2Tqkrps
Other VR180 Cooking Videos:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnjEVZzFKuSuuFjgpcf6Yem
---------------------------------
Katsudon (Pork Cutlet Rice Bowl)
Difficulty: Very Easy
Time: 30min
Number of servings: 1
Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice
Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.
レシピ（日本語）
https://cooklabo.blogspot.com
---------------------------------
Music by
YouTube Audio Library
I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
I will show you easy and the best choices to make Tempura Moriawase 👍
I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:
http://www.youtube.com/watch?v=zRyoZ8bybSo
Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖
---------------------------------
Tempura Moriawase (Assorted Seafood and Vegetable Tempura)
Difficulty: Easy
Time: 30min
Number of servings: 4 or more
Ingredients
vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice-cold water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired
Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Shell the prawns (leave the tails on), devein, and make incisions (about 1/3 depth) in the stomach side to straighten them. Cut off the tip of the tail and remove the water inside to avoid splattering when deep frying.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and deep fry immediately until golden and crisp. Drain the tempura on a rack or a piece of paper towel. (Do not deep fry too many at once.)
6. Serve while hot with Tentsuyu and grated Daikon radish. Or salt and Sudachi (or lemon) is good, too!
Tempura is best served hot!
**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
レシピ（日本語）
https://cooklabo.blogspot.com/2019/04/Tempura.html
---------------------------------
Music by
YouTube Audio Library
I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
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