Rice is also used to make alcoholic drinks like sake, snacks such as senbei, rice crackers, and agemochi. Sushi Rice Japanese rice 3 cups Water 3 cups Sushi-Su (vinegar)* 125ml (1/2 cup) Sugar 3tbs Salt 1TBS + 1ts Rice vinegar 120mls Japanese rice is short grain and becomes sticky when cooked… Wash the rice thoroughly … Continue reading
I think Shitake mushroom stock is the easiest stock to make, ever! You can buy fresh shitake mushrooms in English supermarkets or Asian food shops. Leave the mushroom in a very cool and dry place in the house for 5 days to a week. The mushrooms will completely dry out. Keep them in the container. … Continue reading
What a great recipe for recession time, nothing is wasted! It is very nice to keep in the Freezer. Slice slightly stale bread and leave for 3 days in a dry place…I leave it covered near the radiator… Try to make Ton-katsu using the breadcrumbs! Ton-katsu Recipe Serves 4 Ingredients 4 (100g-120g each) pork loins … Continue reading
The New Year brought a lovely new home, but a lot of stress moving in and unpacking everything. My extensive range of kitchen equipment had to be quickly stored in an orderly fashion, where I could easily find even the smallest dish, ready for my workshops, courses and catering assignments. Welcome to my new … Continue reading
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