top of page
RECIPE by Mrs.Yasuko Malhotra
Boiled Prawn Gyoza (Dumpling)
Boiled Prawn Gyoza (Dumplings)
Ingredients(25 pieces)
・Prawn 200g roughly minced
・Ginger 30g finely chopped or grated
・Dhania/Coriander 50g chopped
・Tomato 100g roughly chopped
・Gyoza Wrapper 25 pieces (can be bought at Asian Food Shop)
*Potato Starch 1 tablespoon
*Sesame Oil 2 teaspoons
*Cooking Japanese Wine 2 teaspoons
*Salt 1/3 teaspoon
Dipping Sauce:
Dhania/Coriander 20,finely chopped
Soy sauce 4 tablespoons
Vinegar 4 tablespoons
Sesame Oil 2 tablespoon
*Green Chili 1-2, chopped
How to cook:
1)Mix the ingredients for dipping sauce and put aside.
2)Make rough mince of prawns(either finely chop with knife or use grinder.
3)Add *potato starch, sesame oil, cooking japanese wine and salt to the prawn, mix till they become sticky.
4)Combine finely chopped Dhania, and roughly chopped tomatoes.
5)Put one spoonfull of the Prawn Gyoza mixture on to the Gyoza Wrapper and shape it. Dip your fingertip into the water and use it to dampen the edge of the wrapper. Lift the front and back edges and pinch them together into the center. Begin pleating along the front edge and folding the pleats so that the folds point toward the center. Place them on the cooking paper.
6)Boil the Gyoza in 2 L of boiling water for 3 minutes, stir them gently.
7)When the gyoza dumplings float to the surface they are done.
8)Transfer them to servings plates, and serve with the special sauce .
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus/m/m79325758be7c
Ingredients(25 pieces)
・Prawn 200g roughly minced
・Ginger 30g finely chopped or grated
・Dhania/Coriander 50g chopped
・Tomato 100g roughly chopped
・Gyoza Wrapper 25 pieces (can be bought at Asian Food Shop)
*Potato Starch 1 tablespoon
*Sesame Oil 2 teaspoons
*Cooking Japanese Wine 2 teaspoons
*Salt 1/3 teaspoon
Dipping Sauce:
Dhania/Coriander 20,finely chopped
Soy sauce 4 tablespoons
Vinegar 4 tablespoons
Sesame Oil 2 tablespoon
*Green Chili 1-2, chopped
How to cook:
1)Mix the ingredients for dipping sauce and put aside.
2)Make rough mince of prawns(either finely chop with knife or use grinder.
3)Add *potato starch, sesame oil, cooking japanese wine and salt to the prawn, mix till they become sticky.
4)Combine finely chopped Dhania, and roughly chopped tomatoes.
5)Put one spoonfull of the Prawn Gyoza mixture on to the Gyoza Wrapper and shape it. Dip your fingertip into the water and use it to dampen the edge of the wrapper. Lift the front and back edges and pinch them together into the center. Begin pleating along the front edge and folding the pleats so that the folds point toward the center. Place them on the cooking paper.
6)Boil the Gyoza in 2 L of boiling water for 3 minutes, stir them gently.
7)When the gyoza dumplings float to the surface they are done.
8)Transfer them to servings plates, and serve with the special sauce .
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus/m/m79325758be7c
Sautéed Chicken with thick starchy sauce
Sautéed Chicken with thick starchy sauce
*Ingredients (serves 2 )
・250g chicken thigh, cut in bite sizes
・Vegetables, sliced thin (Carrot, Onion, Shiitake-mushroom, Celery etc.)
・Snow Peas 5-6 pieces
・salt and pepper to taste (1 pinch~)
*Dashi(Broth) 200cc (See the previous recipe)
*Soy sauce 15ml (1 TBSP)
*1TBSP of corn starch
・Oil (Sunflower, Olive, Saladoil etc.)
1. Heat one tablespoon of oil in a frying pan. (high heat)
2. Sautee the chicken thigh, when the color of the meat turns whitish, add vegetables accordingly. (Carrots first, then Shiitake-mushroom, Celery and
Onion.)
3. Stir fry them until they are cooked.
4. Mix Dashi(Broth), soy sauce and corn starch well, add the mixture into the pan. Add Snow Peas, when
they turn greener, take them out and put aside.
5. When the soup thickens, it's done. You can eat it as it is, or put it on the rice and make your own "DONBURI".
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus/m/m79325758be7c
*Ingredients (serves 2 )
・250g chicken thigh, cut in bite sizes
・Vegetables, sliced thin (Carrot, Onion, Shiitake-mushroom, Celery etc.)
・Snow Peas 5-6 pieces
・salt and pepper to taste (1 pinch~)
*Dashi(Broth) 200cc (See the previous recipe)
*Soy sauce 15ml (1 TBSP)
*1TBSP of corn starch
・Oil (Sunflower, Olive, Saladoil etc.)
1. Heat one tablespoon of oil in a frying pan. (high heat)
2. Sautee the chicken thigh, when the color of the meat turns whitish, add vegetables accordingly. (Carrots first, then Shiitake-mushroom, Celery and
Onion.)
3. Stir fry them until they are cooked.
4. Mix Dashi(Broth), soy sauce and corn starch well, add the mixture into the pan. Add Snow Peas, when
they turn greener, take them out and put aside.
5. When the soup thickens, it's done. You can eat it as it is, or put it on the rice and make your own "DONBURI".
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus/m/m79325758be7c
Omu-Rice: omelet with chicken rice
Omu-Rice: omelet with chicken rice
All time favorite egg dish in combination with ketchup flavored fried rice.
*chicken rice ingredients (2 servings)
・300g cooked rice
・100g diced boneless chicken breast/thigh
・100g chopped onion(about 1/2 medium-sized onion)
* chopped carrot, mushroom, green peas, green bell pepper, etc.
・4 tbsp. ketchup
・salt and pepper to taste (1 pinch~)
・1 tbsp. butter or oil
1. Heat one tablespoon of butter in a frying pan (medium heat)
2. Sautee the diced chicken and add chopped vegetables.
3. Stir fry them until they are cooked. (chicken turns whitish)
4.Season with salt and pepper, add rice and mix them well.
4. Add four tablespoons of ketchup and cook them together.
5.Set the chicken rice aside.
omelet ingredients serving 1
・2 eggs
・1 Tbsp of milk
・salt 1 pinch
・½ tbsp. butter or oil
How to cook an omelet rice.
1. Beat two eggs in a bowl.
2. Season it with salt, add milk and beat it well.
3. Heat ½ tablespoon of butter or oil in a frying pan.
4. Spread the egg mixture and make a round omelet.
5. Before the egg is fully cooked, place the chicken rice on omelet.
6. Fold the sides of the egg.
7. Then shape it using the edge of the pan.
8. Carefully flip it over onto a plate.
9. You can use a paper towel to shape it nicely.
10. Put some ketchup on top.
Add some salad on a side.
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus/m/m79325758be7c
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
All time favorite egg dish in combination with ketchup flavored fried rice.
*chicken rice ingredients (2 servings)
・300g cooked rice
・100g diced boneless chicken breast/thigh
・100g chopped onion(about 1/2 medium-sized onion)
* chopped carrot, mushroom, green peas, green bell pepper, etc.
・4 tbsp. ketchup
・salt and pepper to taste (1 pinch~)
・1 tbsp. butter or oil
1. Heat one tablespoon of butter in a frying pan (medium heat)
2. Sautee the diced chicken and add chopped vegetables.
3. Stir fry them until they are cooked. (chicken turns whitish)
4.Season with salt and pepper, add rice and mix them well.
4. Add four tablespoons of ketchup and cook them together.
5.Set the chicken rice aside.
omelet ingredients serving 1
・2 eggs
・1 Tbsp of milk
・salt 1 pinch
・½ tbsp. butter or oil
How to cook an omelet rice.
1. Beat two eggs in a bowl.
2. Season it with salt, add milk and beat it well.
3. Heat ½ tablespoon of butter or oil in a frying pan.
4. Spread the egg mixture and make a round omelet.
5. Before the egg is fully cooked, place the chicken rice on omelet.
6. Fold the sides of the egg.
7. Then shape it using the edge of the pan.
8. Carefully flip it over onto a plate.
9. You can use a paper towel to shape it nicely.
10. Put some ketchup on top.
Add some salad on a side.
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus/m/m79325758be7c
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Stuffed Turnip Soup (Shalgam Soup, Japanese style)
Stuffed Turnip Soup (Shalgam Soup, Japanese style)
Ingredients for Dashi (Basic Stock) serving 4
Turnip: medium size Shalgam X 4
*Minced Chicken :150g
*Green Onion :2 Tbsp finely chopped
*Potato Starch: 1 Tbsp
Soup Cube 1 + Water Cup 2 (Or 2 cups of Dashi)
Carrots and Turnip Leaves
Salt and Pepper: just a pinch
How to prepare:
1. Peel the skin of Turnip, hollow it out with a round spoon, making a cup shape.
2. Sprinkle the potato starch lightly inside the turnip cup.
3. Add the *ingredients (minced chicken, green onion, potato starch, chopped turnip that had been hollowed out) in a bowl and mix well till they get sticky.
4. Stuff the mixture in turnip cups, start boiling
soup in the meantime.
5. Once the soup is boiling, turn the heat off and place the stuffed turnip, add carrots and turnip leaves etc.
6. Place aluminum foil on top as a lid and put on medium flame for 15~20min. When turnip becomes soft, flavor the soup with salt and pepper.
7. Serve a turnip and soup in a bowl, garnish with chopped green onion, or chopped parsley....
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Ingredients for Dashi (Basic Stock) serving 4
Turnip: medium size Shalgam X 4
*Minced Chicken :150g
*Green Onion :2 Tbsp finely chopped
*Potato Starch: 1 Tbsp
Soup Cube 1 + Water Cup 2 (Or 2 cups of Dashi)
Carrots and Turnip Leaves
Salt and Pepper: just a pinch
How to prepare:
1. Peel the skin of Turnip, hollow it out with a round spoon, making a cup shape.
2. Sprinkle the potato starch lightly inside the turnip cup.
3. Add the *ingredients (minced chicken, green onion, potato starch, chopped turnip that had been hollowed out) in a bowl and mix well till they get sticky.
4. Stuff the mixture in turnip cups, start boiling
soup in the meantime.
5. Once the soup is boiling, turn the heat off and place the stuffed turnip, add carrots and turnip leaves etc.
6. Place aluminum foil on top as a lid and put on medium flame for 15~20min. When turnip becomes soft, flavor the soup with salt and pepper.
7. Serve a turnip and soup in a bowl, garnish with chopped green onion, or chopped parsley....
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Dashi (Basic Stock) and Miso-Soup
Dashi (Basic Stock) and Miso-Soup
Dashi is the essential item for making Japanese cuisine, let's prepare Dashi :
basic stock (Vegetarian version) and make savory Miso-soup!
Ingredients for Dashi (Basic Stock)
*2 dried Shiitake (Japanese Mushroom)
*40g Kombu (Dried Kelp)
*1 liter (1000cc) water
How to prepare:
① Soak Shiitake (Dried Japanese Mushroom) in
a cup (150cc) of water till they become soft.
② Wipe Kombu kelp lightly with a well-wrung damp cloth to clean.
③ Put 800cc water and Kombu in a soup pot over medium heat. Remove Kombu just before water boil.
④ Add 50cc water to keep from boiling, add Shiitake and 150cc water. When the water boils, remove from heat.
⑤ Skim the surface to remove foam if any.
⑥ Strain the stock through sieve, put Shiitake back. The stock can be kept in a clean container. Keep it in a refrigerator and finish using within 2-3 days.
****************************************************
Now the stock is ready. Let's make Miso-soup.
Ingredients for Miso-Soup (Vegetarian Version) for 2 bowls
*1/4 silken Tofu (approx 150g)
*3g of dried Wakame seaweed
*300cc Dashi
*30g Miso
*Spring Onion 1 streak
How to prepare:
① *Cut Tofu into 1 cm cubes.
*Soak Wakame seaweed in cold water, and cut into
2cm strips.
*Chop spring onion(green part)finely, rinse in cold water and strain water.
*Soften Miso by adding 2 tsp of Dashi.
② Put Dashi in a soup pot, bring to a boil, then add softened Miso.
Taste and add some more Miso if needed.
③ Add Tofu and Wakame, bring it to boil(only briefly), add chopped spring onion and turn off the heat. (Please make sure you don't boil too much after adding Miso.)
④ Serve Miso-soup in a bowl.
Besides Tofu and Wakame, the combination of the ingredients are many more, such as Mizuna, thinly sliced carrots, Arbi, Daikon radish,etc.,etc..
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Dashi is the essential item for making Japanese cuisine, let's prepare Dashi :
basic stock (Vegetarian version) and make savory Miso-soup!
Ingredients for Dashi (Basic Stock)
*2 dried Shiitake (Japanese Mushroom)
*40g Kombu (Dried Kelp)
*1 liter (1000cc) water
How to prepare:
① Soak Shiitake (Dried Japanese Mushroom) in
a cup (150cc) of water till they become soft.
② Wipe Kombu kelp lightly with a well-wrung damp cloth to clean.
③ Put 800cc water and Kombu in a soup pot over medium heat. Remove Kombu just before water boil.
④ Add 50cc water to keep from boiling, add Shiitake and 150cc water. When the water boils, remove from heat.
⑤ Skim the surface to remove foam if any.
⑥ Strain the stock through sieve, put Shiitake back. The stock can be kept in a clean container. Keep it in a refrigerator and finish using within 2-3 days.
****************************************************
Now the stock is ready. Let's make Miso-soup.
Ingredients for Miso-Soup (Vegetarian Version) for 2 bowls
*1/4 silken Tofu (approx 150g)
*3g of dried Wakame seaweed
*300cc Dashi
*30g Miso
*Spring Onion 1 streak
How to prepare:
① *Cut Tofu into 1 cm cubes.
*Soak Wakame seaweed in cold water, and cut into
2cm strips.
*Chop spring onion(green part)finely, rinse in cold water and strain water.
*Soften Miso by adding 2 tsp of Dashi.
② Put Dashi in a soup pot, bring to a boil, then add softened Miso.
Taste and add some more Miso if needed.
③ Add Tofu and Wakame, bring it to boil(only briefly), add chopped spring onion and turn off the heat. (Please make sure you don't boil too much after adding Miso.)
④ Serve Miso-soup in a bowl.
Besides Tofu and Wakame, the combination of the ingredients are many more, such as Mizuna, thinly sliced carrots, Arbi, Daikon radish,etc.,etc..
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
STIR FRIED GREEN PAK CHOI (Qing Geng Cai)
STIR FRIED GREEN PAK CHOI (Qing Geng Cai)
Winter is here, and we have a wide variety of seasonal vegetables now.
Let's cook Green Pak Choi with other colorful vegetables to boost our immune system!
Ingredients:
*Green Pak Choi 250g
*1/2 Red Paprika cut 2cm square (or thinly sliced carrot)
*Chicken 200g thinly sliced
(For vegetarians, add baby corn, mushroom etc.)
*Ginger 1 inch, finely chopped
*Garlic 3-4 cloves, thinly sliced
*Red Chilly 1, thinly sliced
*Sesame Oil 1 Tablespoon
*Soy Sauce 1 teaspoon
*Salt to taste
*Sugar to taste
* Potato Starch 1 teaspoon, dissolved in 1/2 cup of water with Soy Sauce, a pinch of Salt and Sugar.
How to cook:
① Cut Pak Choi vertically into 8, then cut 4cm long.
(Do not throw the core, as they are the tastiest part.)
② Wash them well, especially between
the core and leaves in running water.
③ Put 1 Tablespoon of Sesame Oil into the Pan,
add thinly sliced garlic and put on a medium flame, when garlic starts turning brown, add ginger and red pepper.
④ Put it on a high flame, and add the bottom white part of Pak Choi, stir fry for 2 min, then add green leaf part, keep stir frying.
⑤ Take the Pak Choi out on the plate and set aside.
⑥ Add thinly sliced Chicken in the same pan on medium flame, add Paprika (or carrot) when it starts changing color, add Paprika.
⑦ Add the Pak Choi back, mix all the ingredients well while adding dissolved Potato Starch, soy sauce and a pinch of salt and sugar mixture.
⑧ It's ready to serve when the sauce thickens.
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Winter is here, and we have a wide variety of seasonal vegetables now.
Let's cook Green Pak Choi with other colorful vegetables to boost our immune system!
Ingredients:
*Green Pak Choi 250g
*1/2 Red Paprika cut 2cm square (or thinly sliced carrot)
*Chicken 200g thinly sliced
(For vegetarians, add baby corn, mushroom etc.)
*Ginger 1 inch, finely chopped
*Garlic 3-4 cloves, thinly sliced
*Red Chilly 1, thinly sliced
*Sesame Oil 1 Tablespoon
*Soy Sauce 1 teaspoon
*Salt to taste
*Sugar to taste
* Potato Starch 1 teaspoon, dissolved in 1/2 cup of water with Soy Sauce, a pinch of Salt and Sugar.
How to cook:
① Cut Pak Choi vertically into 8, then cut 4cm long.
(Do not throw the core, as they are the tastiest part.)
② Wash them well, especially between
the core and leaves in running water.
③ Put 1 Tablespoon of Sesame Oil into the Pan,
add thinly sliced garlic and put on a medium flame, when garlic starts turning brown, add ginger and red pepper.
④ Put it on a high flame, and add the bottom white part of Pak Choi, stir fry for 2 min, then add green leaf part, keep stir frying.
⑤ Take the Pak Choi out on the plate and set aside.
⑥ Add thinly sliced Chicken in the same pan on medium flame, add Paprika (or carrot) when it starts changing color, add Paprika.
⑦ Add the Pak Choi back, mix all the ingredients well while adding dissolved Potato Starch, soy sauce and a pinch of salt and sugar mixture.
⑧ It's ready to serve when the sauce thickens.
Recipe by Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe: https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
SUSHI RICE (Base of any Sushi)
Ingredients:
1)Rice (approx 650g when cooked)
* Japanese Rice 2 cups
*Water 2cups
①Rinse rice thoroughly with water till the water becomes clear, put
rice into pressure-cooker, add 2 cups of water and simmer at least
30min.
②Put it on high flame, after the pressure-cooker whistles once, turn to
low flame and wait for 6 minutes. Rice is done when pressure goes away.
Or use Rice Cooker.
2)Sushi-Vinegar for 2 cups of rice
*Vinegar (Preferably Japanese Vinegar, if not Apple Cider Vinegar) 65g
*Breakfast Sugar(Fine powder sugar)30g
*Salt 6g
*Kombu(Seaweed for making broth) 3cm : In case you don't get Kombu, add a pinch of veg broth powder.)
①Add all ingredients into a bowl, mix it well till sugar and salt dissolve , and set it aside for 1hour till Kombu becomes bigger.
3)Sushi Rice
①When rice is cooked, put it in a Sushi-Oke or shallow bowl , and
sprinkle the Sushi -Vinegar all over it.(You have to mix them
while the rice is hot.)
②Try to mix rice and Sushi Vinegar evenly with Shamoji(Rice Paddle)or Spatula, like scooping vertically.
③Cover the Sushi- Rice with wrung wet cloth, wait for 5~6 min to let the rice absorb the vinegar.
④Sushi Rice is ready, you can use it for FUTOMAKI(Roll Sushi),
NIGIRI,GUNKAN-MAKI(Battleship Roll),CALIFORNIA ROLL, etc.,etc.
Other tips)
For NIGIRI, using 17~20g each Sushi Rice is ideal size.
You can add veg ,non-veg on top of it.
For MAKIZUSHI, (medium size roll sushi)
you will need approx 160g Sushi Rice each.
Here are some ideas:
*Avocado(thinly Sliced)
*Baby corn(boiled)
*Ginger Pickle(thinly sliced)
*Mini Tomato(cut into halves) and Olive
*Daikon (Japanese raddish, thinly sliced)
*String beans(butter-sauteed)
*Taro Potato(boiled and thinly sliced)
*Raw fish, thinly sliced
*Tuna(canned Tuna Chunks) mixed with mayonnaise
*Smoked Salmon with caper
*Prawn(Boiled with pinch of salt)
*Tamago-yaki(Japanese Rolled Egg)
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
1)Rice (approx 650g when cooked)
* Japanese Rice 2 cups
*Water 2cups
①Rinse rice thoroughly with water till the water becomes clear, put
rice into pressure-cooker, add 2 cups of water and simmer at least
30min.
②Put it on high flame, after the pressure-cooker whistles once, turn to
low flame and wait for 6 minutes. Rice is done when pressure goes away.
Or use Rice Cooker.
2)Sushi-Vinegar for 2 cups of rice
*Vinegar (Preferably Japanese Vinegar, if not Apple Cider Vinegar) 65g
*Breakfast Sugar(Fine powder sugar)30g
*Salt 6g
*Kombu(Seaweed for making broth) 3cm : In case you don't get Kombu, add a pinch of veg broth powder.)
①Add all ingredients into a bowl, mix it well till sugar and salt dissolve , and set it aside for 1hour till Kombu becomes bigger.
3)Sushi Rice
①When rice is cooked, put it in a Sushi-Oke or shallow bowl , and
sprinkle the Sushi -Vinegar all over it.(You have to mix them
while the rice is hot.)
②Try to mix rice and Sushi Vinegar evenly with Shamoji(Rice Paddle)or Spatula, like scooping vertically.
③Cover the Sushi- Rice with wrung wet cloth, wait for 5~6 min to let the rice absorb the vinegar.
④Sushi Rice is ready, you can use it for FUTOMAKI(Roll Sushi),
NIGIRI,GUNKAN-MAKI(Battleship Roll),CALIFORNIA ROLL, etc.,etc.
Other tips)
For NIGIRI, using 17~20g each Sushi Rice is ideal size.
You can add veg ,non-veg on top of it.
For MAKIZUSHI, (medium size roll sushi)
you will need approx 160g Sushi Rice each.
Here are some ideas:
*Avocado(thinly Sliced)
*Baby corn(boiled)
*Ginger Pickle(thinly sliced)
*Mini Tomato(cut into halves) and Olive
*Daikon (Japanese raddish, thinly sliced)
*String beans(butter-sauteed)
*Taro Potato(boiled and thinly sliced)
*Raw fish, thinly sliced
*Tuna(canned Tuna Chunks) mixed with mayonnaise
*Smoked Salmon with caper
*Prawn(Boiled with pinch of salt)
*Tamago-yaki(Japanese Rolled Egg)
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
OKONOMIYAKI (Vegetarian Version)
OKONOMI＝As you like, YAKI=grill . Sometimes introduced as "Japanese Savory Pancake", but I call it "Japanese Paratha". It's a very famous, popular and must have food while in Japan.
Base ingredients are Flour(Maida) and Cabbage, but there are a few ingredients that are necessary, and can be replaced with green lettered ones such as:
1) Nagaimo= Japanese Yum Potato: Arbi
2) Tenkasu (Tempra bits): Plain Boondi
3) Okonomiyaki Sauce: Self-made, described below
4) Mayonnaise: Self made, described below
5) Katsuo-bushi (dried bonito flakes): Fried Onion
6) Ao-nori (dried green seaweed): Dried Parsley
Ingredients: serving 2
1) Cabbage 500g
2) Maida 120g
3) Salt (When using Boondi, no need to add Salt)
4) Breakfast Sugar 1/2tsp
5) Baking Powder 1/2 tsp
6) Dashi (Japanese soup stock, broth) 1/2cup: Add 1/2tsp of Kombu Dashi or 1/3 Maggi Veg Stock Cubes into 1/2cup water 7) Naga-imo (Yama-imo) or 3-4 Arbi, peeled and grated 80g
8) Pickled red ginger
9) Oil (vegetable, canola, soybean etc.)
10) Tenkasu(Tempura Bits) or Plain Boondi 4 Tbsp
11) Shredded Cheese ,
*Okonomiyaki Sauce (Vegetarian Version)
1. Veg Worcestershire Sauce 2 Tbsp
2. Ketchup 2 Tbsp
3. Honey 1tsp
*Mayonnaise
①1/4 cup Fresh Cream
②1tsp Condensed Milk
③1/3tsp Mustard Paste
④1/2 cup Oil (Soya Oil or Canola Oil is recommended)
⑤1/2 tsp Vinegar or Lemon Juice
⑥pinch of salt, black pepper powder
↓↓↓ how to make vegetarian mayonnaise
1) Add Fresh Cream and Condensed Milk, whisk them with blender or beater till fluffy, to its desired consistency.
2) Add Oil gradually while continuously beating the cream. "The key for getting eggless mayonnaise" is to add the oil very slowly in a steady stream while beating it.
3) Add Mustard Paste, salt and pepper powder, whisk together.
4) Add lemon juice or vinegar, Beat 1 minute in high speed. Mayonnaise is ready!
Toppings:
＊Okonomiyaki Sauce
＊Japanese Mayonnaise
＊Fried Onion
＊Dried Parsley (or Ao-nori)
＊Picked Red Ginger
How to make:
Prepare Okonomiyaki Batter
1)In a bowl, combine Maida, Sugar and Baking Powder and mix them well.
2)Peel and grate Arbi (You can use wet grinder)
3)Add 1), 2) and Dashi (Broth), mix well and keep it in the refrigerator for half an hour.
4) Mince the cabbage leaves.
5) Mix Okonomiyaki Sauce ingredients well and set aside.
6) Take out the batter and add 10) 4 Tbsp of Plain Boondi, minced Pickled red ginger, and mix well.
7) Add chopped cabbage to the batter 1/2 and mix well , add the rest of the cabbage and mix thoroughly.
To grill Okonomiyaki:
1) Heat the vegetable oil in a large pan, or Tawa. When it's hot, spread the batter in a circle. (approx diameter). 20cm, thickness 2cm)
2) In a medium heat, cook covered for about 5 minutes.
3) Gently press the Okonomiyaki from the side, to fix the round shape. (do not press from the top, as the fluffiness will dissapear.)
4) Flip over
5) Add shredded cheese on top, cover and cook for another 5 min.
6) Take the lid, cook uncovered for 1~2min.
Place it on a plate.
*To serve:
Apply Okonomiyaki Sauce, add Mayonnaise, sprinkle fried onion, add dried parsley, and put pickled red ginger on top.
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
Base ingredients are Flour(Maida) and Cabbage, but there are a few ingredients that are necessary, and can be replaced with green lettered ones such as:
1) Nagaimo= Japanese Yum Potato: Arbi
2) Tenkasu (Tempra bits): Plain Boondi
3) Okonomiyaki Sauce: Self-made, described below
4) Mayonnaise: Self made, described below
5) Katsuo-bushi (dried bonito flakes): Fried Onion
6) Ao-nori (dried green seaweed): Dried Parsley
Ingredients: serving 2
1) Cabbage 500g
2) Maida 120g
3) Salt (When using Boondi, no need to add Salt)
4) Breakfast Sugar 1/2tsp
5) Baking Powder 1/2 tsp
6) Dashi (Japanese soup stock, broth) 1/2cup: Add 1/2tsp of Kombu Dashi or 1/3 Maggi Veg Stock Cubes into 1/2cup water 7) Naga-imo (Yama-imo) or 3-4 Arbi, peeled and grated 80g
8) Pickled red ginger
9) Oil (vegetable, canola, soybean etc.)
10) Tenkasu(Tempura Bits) or Plain Boondi 4 Tbsp
11) Shredded Cheese ,
*Okonomiyaki Sauce (Vegetarian Version)
1. Veg Worcestershire Sauce 2 Tbsp
2. Ketchup 2 Tbsp
3. Honey 1tsp
*Mayonnaise
①1/4 cup Fresh Cream
②1tsp Condensed Milk
③1/3tsp Mustard Paste
④1/2 cup Oil (Soya Oil or Canola Oil is recommended)
⑤1/2 tsp Vinegar or Lemon Juice
⑥pinch of salt, black pepper powder
↓↓↓ how to make vegetarian mayonnaise
1) Add Fresh Cream and Condensed Milk, whisk them with blender or beater till fluffy, to its desired consistency.
2) Add Oil gradually while continuously beating the cream. "The key for getting eggless mayonnaise" is to add the oil very slowly in a steady stream while beating it.
3) Add Mustard Paste, salt and pepper powder, whisk together.
4) Add lemon juice or vinegar, Beat 1 minute in high speed. Mayonnaise is ready!
Toppings:
＊Okonomiyaki Sauce
＊Japanese Mayonnaise
＊Fried Onion
＊Dried Parsley (or Ao-nori)
＊Picked Red Ginger
How to make:
Prepare Okonomiyaki Batter
1)In a bowl, combine Maida, Sugar and Baking Powder and mix them well.
2)Peel and grate Arbi (You can use wet grinder)
3)Add 1), 2) and Dashi (Broth), mix well and keep it in the refrigerator for half an hour.
4) Mince the cabbage leaves.
5) Mix Okonomiyaki Sauce ingredients well and set aside.
6) Take out the batter and add 10) 4 Tbsp of Plain Boondi, minced Pickled red ginger, and mix well.
7) Add chopped cabbage to the batter 1/2 and mix well , add the rest of the cabbage and mix thoroughly.
To grill Okonomiyaki:
1) Heat the vegetable oil in a large pan, or Tawa. When it's hot, spread the batter in a circle. (approx diameter). 20cm, thickness 2cm)
2) In a medium heat, cook covered for about 5 minutes.
3) Gently press the Okonomiyaki from the side, to fix the round shape. (do not press from the top, as the fluffiness will dissapear.)
4) Flip over
5) Add shredded cheese on top, cover and cook for another 5 min.
6) Take the lid, cook uncovered for 1~2min.
Place it on a plate.
*To serve:
Apply Okonomiyaki Sauce, add Mayonnaise, sprinkle fried onion, add dried parsley, and put pickled red ginger on top.
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
For a more detailed recipe with photos, please refer to the following website: https://note.com/bluelotus/n/n8b13e5623a68?magazine_key=m79325758be7c
bottom of page