Shota Horii | Aisle to Tokyo
@aisletotokyo • 363,700 subscribers
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Welcome to 50 Japanese recipes using only ALDI ingredients! After 100 days of cooking with Tesco, chapter two begins. You don’t need an Asian market to make genuine Japanese meals at home! Day 1 drops tomorrow! Stay tuned ☺️✨ ⚠️ DISCLAIMER: Not affiliated with or endorsed by ALDI. #JapaneseRecipes #JapaneseCooking #EasyRecipe #Aldi
Shota Horii | Aisle to Tokyo984,300 görüntüleme • 20 gün önce
![Full Recipe↓ Day 80/100 | TERITAMA DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 large bowl (250g) - Egg: 1 - Sugar: 1/2 tsp (for egg) - Chicken Thighs: 125g - Flour: 1/2 tbsp [Seasoning] - Soy sauce: 2 tsp - White wine: 1 tbsp - Sugar: 1/2 tbsp [For garnish] - Nori seaweed 🧑🍳 METHOD: 1. Beat egg with sugar, soft-scramble in oil over medium heat, and set aside. 2. Combine sauce ingredients. 3. Cut chicken into bite-sized pieces and coat with flour. 4. Sear chicken in oil over medium heat until browned. 5. Once the chicken is cooked, add seasonings and toss to coat the chicken. 6. Serve rice in a bowl, top with egg, chicken, and optional shredded nori. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1 tbsp white wine for 1/2 tbsp sake and 1/2 tbsp mirin, and reduce sugar from 1/2 tbsp to 1 tsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #teritama #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7688686440724647190-720.webp)
Full Recipe↓ Day 80/100 | TERITAMA DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 large bowl (250g) - Egg: 1 - Sugar: 1/2 tsp (for egg) - Chicken Thighs: 125g - Flour: 1/2 tbsp [Seasoning] - Soy sauce: 2 tsp - White wine: 1 tbsp - Sugar: 1/2 tbsp [For garnish] - Nori seaweed 🧑🍳 METHOD: 1. Beat egg with sugar, soft-scramble in oil over medium heat, and set aside. 2. Combine sauce ingredients. 3. Cut chicken into bite-sized pieces and coat with flour. 4. Sear chicken in oil over medium heat until browned. 5. Once the chicken is cooked, add seasonings and toss to coat the chicken. 6. Serve rice in a bowl, top with egg, chicken, and optional shredded nori. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1 tbsp white wine for 1/2 tbsp sake and 1/2 tbsp mirin, and reduce sugar from 1/2 tbsp to 1 tsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #teritama #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo1,200,000 görüntüleme • 1 ay önce
![Full Recipe↓ Day 89/100 | YAKITORI DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Leek: 80g - Chicken thighs: 150g - White wine: 1/2 tbsp - Salt & pepper: pinches - Flour: 1/2 tbsp [Seasoning] - White wine: 1 1/2 tbsp - Soy sauce: 1 tbsp - Sugar: 1 tbsp - Water: 1 tbsp - Grated ginger: 1 tsp 🧑🍳 METHOD: 1. Cut the chicken into bite-sized pieces and marinate with white wine, salt, and pepper for 10 minutes. 2. Cut the leek into 4–5 cm batons. 3. Lightly dust the marinated chicken with flour. Heat oil in a pan over medium heat and pan-fry the chicken until golden and cooked through. 4. Add the leek pieces and cook until lightly browned. 5. Pour in the sauce ingredients and simmer over medium-low heat until glossy and thickened. 6. Serve hot over warm rice in a bowl. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1/2 tbsp white wine (to marinate chicken) for 1/2 tbsp sake. - Swap 1 1/2 tbsp white wine (for the seasoning) for 1 tbsp mirin and 1/2 tbsp sake, and reduce sugar from 1 tbsp to 1/2 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #yakitori #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7691832560975973654-720.webp)
Full Recipe↓ Day 89/100 | YAKITORI DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Leek: 80g - Chicken thighs: 150g - White wine: 1/2 tbsp - Salt & pepper: pinches - Flour: 1/2 tbsp [Seasoning] - White wine: 1 1/2 tbsp - Soy sauce: 1 tbsp - Sugar: 1 tbsp - Water: 1 tbsp - Grated ginger: 1 tsp 🧑🍳 METHOD: 1. Cut the chicken into bite-sized pieces and marinate with white wine, salt, and pepper for 10 minutes. 2. Cut the leek into 4–5 cm batons. 3. Lightly dust the marinated chicken with flour. Heat oil in a pan over medium heat and pan-fry the chicken until golden and cooked through. 4. Add the leek pieces and cook until lightly browned. 5. Pour in the sauce ingredients and simmer over medium-low heat until glossy and thickened. 6. Serve hot over warm rice in a bowl. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1/2 tbsp white wine (to marinate chicken) for 1/2 tbsp sake. - Swap 1 1/2 tbsp white wine (for the seasoning) for 1 tbsp mirin and 1/2 tbsp sake, and reduce sugar from 1 tbsp to 1/2 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #yakitori #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo952,700 görüntüleme • 1 ay önce
Full Recipe↓ Day 56/100 | GOHAN MOCHI 🛒 INGREDIENTS: Servings: 3 pieces - Warm Rice: 210g (Note: Use Japanese short-grain rice, often labelled as 'Sushi Rice') - Soy sauce: 1 tbsp - Sesame oil: As needed - Nori seaweed: As needed 🧑🍳 METHOD: 1. Mash warm rice using a wet pestle (warm in the microwave if using cold rice). 2. Shape into balls, then gently flatten into round patties. 3. Pan-fry in sesame oil over medium heat until golden brown on both sides. 4. Stir in soy sauce, sizzle briefly, and remove from the heat. 5. Wrap with a strip of nori and serve. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #gohanmochi #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo1,600,000 görüntüleme • 2 ay önce
![Full Recipe↓ Day 91/100 | ONSEN TAMAGO 🛒 INGREDIENTS: - Eggs: 4 [Sauce] - Water: 60ml - Soy sauce: 1 1/4 tbsp - White wine: 1 tbsp - Sugar: 1/2 tbsp [Topping] - Chives 🧑🍳 METHOD: 1. Boil 1 litre of water in a pot, then take it off the heat. 2. Pour in 200ml of cold tap water (to drop the temperature). 3. Gently lower in 4 cold eggs (straight from the fridge), cover with a lid, and let them poach in the residual heat for 15 minutes. 4. Transfer the eggs immediately into a bowl of cold water to stop the cooking. 5. Simmer the sauce ingredients briefly to cook off the alcohol, then let it cool. 6. Give each egg a firm shake 5 to 6 times to release the whites from the shell. 7. Gently crack into a bowl, spoon over the sauce, and top with chives to serve. ⛩️ TRADITIONAL OPTION: - Use Mentsuyu instead of the homemade sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #onsentamago #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7692549684627311894-720.webp)
Full Recipe↓ Day 91/100 | ONSEN TAMAGO 🛒 INGREDIENTS: - Eggs: 4 [Sauce] - Water: 60ml - Soy sauce: 1 1/4 tbsp - White wine: 1 tbsp - Sugar: 1/2 tbsp [Topping] - Chives 🧑🍳 METHOD: 1. Boil 1 litre of water in a pot, then take it off the heat. 2. Pour in 200ml of cold tap water (to drop the temperature). 3. Gently lower in 4 cold eggs (straight from the fridge), cover with a lid, and let them poach in the residual heat for 15 minutes. 4. Transfer the eggs immediately into a bowl of cold water to stop the cooking. 5. Simmer the sauce ingredients briefly to cook off the alcohol, then let it cool. 6. Give each egg a firm shake 5 to 6 times to release the whites from the shell. 7. Gently crack into a bowl, spoon over the sauce, and top with chives to serve. ⛩️ TRADITIONAL OPTION: - Use Mentsuyu instead of the homemade sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #onsentamago #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo742,200 görüntüleme • 1 ay önce
![Full Recipe↓ Day 86/100 | TONTEKI DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Pork loin: 140g - Salt and pepper: pinches - Flour: 1/2 tbsp - Cabbage: 70g - Salt: a pinch [Seasoning] - Soy sauce: 1/2 tbsp - Sugar: 1/2 tbsp - White wine: 1 1/2 tbsp - Miso: 1 tbsp - Grated ginger: 1 tsp 🧑🍳 METHOD: 1. Shred cabbage, massage with salt, and rest 10 minutes. 2. Cut pork into 2cm pieces, season with salt and pepper, and dust with flour. 3. Pan-fry pork over medium-low heat until browned and cooked through. 4. Reduce heat to low, add seasonings, and simmer until coated. 5. Top rice in a bowl with cabbage and pork, pour remaining sauce over, and serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1 1/2 tbsp white wine for 1 tbsp mirin and 1/2 tbsp sake, and omit sugar. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonteki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7690726480581790998-720.webp)
Full Recipe↓ Day 86/100 | TONTEKI DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Pork loin: 140g - Salt and pepper: pinches - Flour: 1/2 tbsp - Cabbage: 70g - Salt: a pinch [Seasoning] - Soy sauce: 1/2 tbsp - Sugar: 1/2 tbsp - White wine: 1 1/2 tbsp - Miso: 1 tbsp - Grated ginger: 1 tsp 🧑🍳 METHOD: 1. Shred cabbage, massage with salt, and rest 10 minutes. 2. Cut pork into 2cm pieces, season with salt and pepper, and dust with flour. 3. Pan-fry pork over medium-low heat until browned and cooked through. 4. Reduce heat to low, add seasonings, and simmer until coated. 5. Top rice in a bowl with cabbage and pork, pour remaining sauce over, and serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 1 1/2 tbsp white wine for 1 tbsp mirin and 1/2 tbsp sake, and omit sugar. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonteki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo532,900 görüntüleme • 1 ay önce
![Full Recipe↓ Day 100/100 | JAPANESE CURRY 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 120g - Potato: 100g - Onion: 100g - Carrot: 80g - Ginger: 1 knob - Garlic: 1 clove - Chicken stock: 1/2 cube - Water: 600ml [Curry roux (A)] - Curry powder*: 1 1/2 tbsp - Plain flour: 2 tbsp - Cornflour: 1 tbsp - Water: 60ml [Sauce mixture (B)] - Sugar: 1 tbsp - White wine: 3 tbsp - Soy sauce: 2 tbsp - Worcestershire sauce: 1 tsp - Ketchup: 2 tsp - Salt and pepper: pinch * I mixed 1 tbsp Tesco Mild Curry Powder + 1/2 tbsp Tesco Medium Curry Powder. 🧑🍳 METHOD: 1. Mix the curry roux ingredients (A) together in a small bowl. Mix the sauce mixture ingredients (B) in a separate bowl. 2. Grate the garlic and ginger. 3. Thinly slice the pork. Cut the carrot into rolling wedges, and cut the potatoes and onion into bite-sized chunks. 4. Heat oil in a pot over medium heat and sauté the garlic and ginger until fragrant. 5. Add the pork and cook until lightly browned, letting flavourful fond build on the bottom of the pot. 6. Add water, chicken stock, and the vegetables, scraping up the browned bits from the base. 7. Bring to a boil. 8. Once boiling, and skim the scum, then add the sauce mixture. 9. Cover with a lid, reduce the heat to low, and simmer for 7 to 8 minutes until the vegetables are tender. 10. Turn off the heat, give the curry roux a quick stir to loosen, and thoroughly dissolve it into the broth. 11. Bring back to a gentle simmer to thicken, then remove from the heat. (Letting it cool to room temperature before serving deepens the flavour.) 12. Reheat gently and ladle over hot rice. 💡 KEY POINTS: - 99% of Japanese households rely on store-bought curry blocks, but if you can’t find them, don't worry. Using plain flour, cornflour, curry powder, and a dash of ketchup and Worcestershire sauce, you can recreate that nostalgic Japanese curry roux from scratch. ⛩️ TRADITIONAL OPTION: - Use Japanese curry roux cubes (e.g. S&B Golden Curry), and omit chicken stock, seasoning and curry roux in the recipe. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #japanesecurry #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7695519986634329366-720.webp)
Full Recipe↓ Day 100/100 | JAPANESE CURRY 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 120g - Potato: 100g - Onion: 100g - Carrot: 80g - Ginger: 1 knob - Garlic: 1 clove - Chicken stock: 1/2 cube - Water: 600ml [Curry roux (A)] - Curry powder*: 1 1/2 tbsp - Plain flour: 2 tbsp - Cornflour: 1 tbsp - Water: 60ml [Sauce mixture (B)] - Sugar: 1 tbsp - White wine: 3 tbsp - Soy sauce: 2 tbsp - Worcestershire sauce: 1 tsp - Ketchup: 2 tsp - Salt and pepper: pinch * I mixed 1 tbsp Tesco Mild Curry Powder + 1/2 tbsp Tesco Medium Curry Powder. 🧑🍳 METHOD: 1. Mix the curry roux ingredients (A) together in a small bowl. Mix the sauce mixture ingredients (B) in a separate bowl. 2. Grate the garlic and ginger. 3. Thinly slice the pork. Cut the carrot into rolling wedges, and cut the potatoes and onion into bite-sized chunks. 4. Heat oil in a pot over medium heat and sauté the garlic and ginger until fragrant. 5. Add the pork and cook until lightly browned, letting flavourful fond build on the bottom of the pot. 6. Add water, chicken stock, and the vegetables, scraping up the browned bits from the base. 7. Bring to a boil. 8. Once boiling, and skim the scum, then add the sauce mixture. 9. Cover with a lid, reduce the heat to low, and simmer for 7 to 8 minutes until the vegetables are tender. 10. Turn off the heat, give the curry roux a quick stir to loosen, and thoroughly dissolve it into the broth. 11. Bring back to a gentle simmer to thicken, then remove from the heat. (Letting it cool to room temperature before serving deepens the flavour.) 12. Reheat gently and ladle over hot rice. 💡 KEY POINTS: - 99% of Japanese households rely on store-bought curry blocks, but if you can’t find them, don't worry. Using plain flour, cornflour, curry powder, and a dash of ketchup and Worcestershire sauce, you can recreate that nostalgic Japanese curry roux from scratch. ⛩️ TRADITIONAL OPTION: - Use Japanese curry roux cubes (e.g. S&B Golden Curry), and omit chicken stock, seasoning and curry roux in the recipe. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #japanesecurry #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo202,200 görüntüleme • 29 gün önce
![Full Recipe↓ Day 96/100 | TATSUTAAGE DON 🛒 INGREDIENTS: Servings: 2 - Rice: 2 bowls - Chicken thighs: 280g - Cornflour: As needed [Marinade] - Sugar: 1/2 tbsp - White wine: 2 tbsp - Soy sauce: 1 tsp - Grated garlic: 1 clove - Grated ginger: 1 knob [Sauce] - Sugar: 1 tbsp - White wine: 2 tbsp - Soy sauce: 1 1/2 tbsp - Water: 1 tbsp [Topping] - Toasted sesame seeds - Chopped scallion 🧑🍳 METHOD: 1. Cut the chicken into bite-sized pieces. 2. Mix the marinade ingredients in a bowl, add the chicken, and coat evenly. Let it marinate for 15 minutes. 3. Dredge the chicken thoroughly in cornflour. Shallow-fry at 170°C until golden and crisp, then drain. 4. Simmer the sauce ingredients in a pan over medium heat until the alcohol cooks off and the sauce turns glossy and lightly thickened, then quickly toss the chicken to coat. 5. Spoon hot rice into a bowl, arrange the chicken on top, drizzle over the remaining sauce, and finish with toasted sesame seeds and chopped scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 2 tbsp white wine in marinade for 1 tbsp mirin and 1 tbsp sake, and omit sugar. - Swap 2 tbsp white wine in sauce for 2 tbsp mirin, and omit sugar. - Use potato starch (Katakuriko) instead of cornflour. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tatsutaage #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7694442092080237846-720.webp)
Full Recipe↓ Day 96/100 | TATSUTAAGE DON 🛒 INGREDIENTS: Servings: 2 - Rice: 2 bowls - Chicken thighs: 280g - Cornflour: As needed [Marinade] - Sugar: 1/2 tbsp - White wine: 2 tbsp - Soy sauce: 1 tsp - Grated garlic: 1 clove - Grated ginger: 1 knob [Sauce] - Sugar: 1 tbsp - White wine: 2 tbsp - Soy sauce: 1 1/2 tbsp - Water: 1 tbsp [Topping] - Toasted sesame seeds - Chopped scallion 🧑🍳 METHOD: 1. Cut the chicken into bite-sized pieces. 2. Mix the marinade ingredients in a bowl, add the chicken, and coat evenly. Let it marinate for 15 minutes. 3. Dredge the chicken thoroughly in cornflour. Shallow-fry at 170°C until golden and crisp, then drain. 4. Simmer the sauce ingredients in a pan over medium heat until the alcohol cooks off and the sauce turns glossy and lightly thickened, then quickly toss the chicken to coat. 5. Spoon hot rice into a bowl, arrange the chicken on top, drizzle over the remaining sauce, and finish with toasted sesame seeds and chopped scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 2 tbsp white wine in marinade for 1 tbsp mirin and 1 tbsp sake, and omit sugar. - Swap 2 tbsp white wine in sauce for 2 tbsp mirin, and omit sugar. - Use potato starch (Katakuriko) instead of cornflour. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tatsutaage #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo218,500 görüntüleme • 1 ay önce
![Full Recipe↓ Day 99/100 | TONJIRU 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 100g - Carrot: 60g - Radish: 80g - Potato: 80g - Cabbage: 100g - Sesame oil: 1/2 tbsp - Water: 700ml - White wine: 1 tbsp - Grated ginger: 2 tsp [Miso mixture] - Miso: 3 tbsp - Soy sauce: 1 tsp - Ground sesame seeds: 1 tbsp 🧑🍳 METHOD: 1. Mix the miso, soy sauce and ground sesame together in a small bowl. 2. Thinly slice the pork. Grate the ginger. 3. Cut the carrot and potato into bite-sized chunks, chop the cabbage, and peel and slice the radish into thirds. 4. Heat sesame oil in a pot and stir-fry the pork until lightly browned and flavourful browned bits stick to the bottom. 5. Pour in the water and add white wine, grated ginger, and the vegetables, scraping up the browned bits from the base. 6. Cover with a lid and simmer over low heat for 8 minutes until the root vegetables are tender. 7. Turn off the heat, let the bubbling subside, and gently dissolve in the miso mixture. 💡 KEY POINTS: - Dashi is usually essential for miso soup, but this Tonjiru recipe skips it entirely. Bowning the pork builds a rich, natural umami base, while ground sesame, soy sauce, white wine and fresh ginger add warmth and depth of flavour. No specialty stock required. - In this recipe, I used Itsu Miso'easy Traditional and found it works amazingly. 👉 If you don't know what miso to use, just grab the Itsu one. If you want to level up later on, you can always hunt down imported Japanese miso. (Not sponsored or affiliated.) ⛩️ TRADITIONAL OPTION: - Add 1/2 tsp dashi powder, and omit ground sesame seeds and soy sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonjiru #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7695472970113862934-720.webp)
Full Recipe↓ Day 99/100 | TONJIRU 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 100g - Carrot: 60g - Radish: 80g - Potato: 80g - Cabbage: 100g - Sesame oil: 1/2 tbsp - Water: 700ml - White wine: 1 tbsp - Grated ginger: 2 tsp [Miso mixture] - Miso: 3 tbsp - Soy sauce: 1 tsp - Ground sesame seeds: 1 tbsp 🧑🍳 METHOD: 1. Mix the miso, soy sauce and ground sesame together in a small bowl. 2. Thinly slice the pork. Grate the ginger. 3. Cut the carrot and potato into bite-sized chunks, chop the cabbage, and peel and slice the radish into thirds. 4. Heat sesame oil in a pot and stir-fry the pork until lightly browned and flavourful browned bits stick to the bottom. 5. Pour in the water and add white wine, grated ginger, and the vegetables, scraping up the browned bits from the base. 6. Cover with a lid and simmer over low heat for 8 minutes until the root vegetables are tender. 7. Turn off the heat, let the bubbling subside, and gently dissolve in the miso mixture. 💡 KEY POINTS: - Dashi is usually essential for miso soup, but this Tonjiru recipe skips it entirely. Bowning the pork builds a rich, natural umami base, while ground sesame, soy sauce, white wine and fresh ginger add warmth and depth of flavour. No specialty stock required. - In this recipe, I used Itsu Miso'easy Traditional and found it works amazingly. 👉 If you don't know what miso to use, just grab the Itsu one. If you want to level up later on, you can always hunt down imported Japanese miso. (Not sponsored or affiliated.) ⛩️ TRADITIONAL OPTION: - Add 1/2 tsp dashi powder, and omit ground sesame seeds and soy sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonjiru #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo165,700 görüntüleme • 1 ay önce
![Full Recipe↓ Day 98/100 | TENSHINHAN 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Eggs: 3 - Surimi: 3-4 pieces - Sesame oil: 1/2 tbsp [Cornflour slurry] - Cornflour: 1/2 tbsp - Water: 1 tbsp [Sauce] - Sugar: 1/2 tbsp - Rice vinegar: 1/2 tbsp - Soy sauce: 2 tsp - salt: a pinch - Water: 100ml [Egg seasoning] - White wine: 1/2 tbsp - Grated ginger: 1 tsp - Salt: a pinch [Topping] - Chopped Scallion 🧑🍳 METHOD: 1. Mix the cornflour and water in a small bowl to make a slurry. 2. Bring the sauce ingredients to a simmer in a pan. 3. Stir in the slurry and cook until glossy and thickened, then take off the heat. 4. Beat the eggs in a bowl and mix in the seasonings. 5. Shred the surimi and fold it into the egg mixture. 6. Heat sesame oil in a non-stick pan over medium heat, pour in the eggs, and cook until softly scrambled. 7. Slide the soft eggs over hot rice, ladle the warm sauce on top, and garnish with sliced scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake for white wine in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap white wine in the sauce and egg seasoning for sake (same amount). - Swap cornflour for potato starch (Katakuriko). ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tenshinhan #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7695128848660450563-720.webp)
Full Recipe↓ Day 98/100 | TENSHINHAN 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Eggs: 3 - Surimi: 3-4 pieces - Sesame oil: 1/2 tbsp [Cornflour slurry] - Cornflour: 1/2 tbsp - Water: 1 tbsp [Sauce] - Sugar: 1/2 tbsp - Rice vinegar: 1/2 tbsp - Soy sauce: 2 tsp - salt: a pinch - Water: 100ml [Egg seasoning] - White wine: 1/2 tbsp - Grated ginger: 1 tsp - Salt: a pinch [Topping] - Chopped Scallion 🧑🍳 METHOD: 1. Mix the cornflour and water in a small bowl to make a slurry. 2. Bring the sauce ingredients to a simmer in a pan. 3. Stir in the slurry and cook until glossy and thickened, then take off the heat. 4. Beat the eggs in a bowl and mix in the seasonings. 5. Shred the surimi and fold it into the egg mixture. 6. Heat sesame oil in a non-stick pan over medium heat, pour in the eggs, and cook until softly scrambled. 7. Slide the soft eggs over hot rice, ladle the warm sauce on top, and garnish with sliced scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake for white wine in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap white wine in the sauce and egg seasoning for sake (same amount). - Swap cornflour for potato starch (Katakuriko). ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tenshinhan #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo143,100 görüntüleme • 1 ay önce
![Full Recipe↓ Day 83/100 | TOFU DANGO 🛒 INGREDIENTS: Servings: 3-6 skewers - Silken Tofu: 160g - Plain Flour: 110g [Mitarashi Sauce] - Soy Sauce: 1 1/2 tbsp - Sugar: 3 tbsp - White wine: 3 tbsp - Cornflour: 1 tbsp - Water 100 ml 🧑🍳 METHOD: 1. Wrap tofu in a double layer of kitchen paper and microwave for 2 minutes. * This process is called 'Mizukiri'. See the KEY POINTS section below for the details. 2. Transfer the tofu to a bowl and mash until completely smooth (or press through a fine sieve). 3. Add the flour and knead together until a smooth, pliable dough forms. 4. Roll the dough into bite-sized balls (about 2–3 cm). 5. Bring a pot of water to a boil and drop the dango in. Once they float to the surface, boil for an additional 5-6 minutes to cook through. 6. Transfer immediately to a bowl of cold water to cool, then drain well. 7. Thread 3 to 4 dango onto each bamboo skewer. 8. In a small pan, combine all sauce ingredients over medium-low heat. Stir constantly and simmer until glossy and thickened. 9. Arrange the skewers on a plate and generously spoon the warm mitarashi sauce over the top. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Mizukiri: Wrap your tofu in a double layer of kitchen paper on a heatproof plate (no cling film) and microwave at 600W for 2–3 minutes. Let it cool slightly, then discard the paper - the excess moisture steams right out. 👉 No microwave? Check Day 19 for the traditional method. ⛩️ TRADITIONAL OPTION: - Swap white wine for mirin (same amount) and reduce sugar from 3 tbsp to 1 1/2 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tofudango #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7689867696766242070-720.webp)
Full Recipe↓ Day 83/100 | TOFU DANGO 🛒 INGREDIENTS: Servings: 3-6 skewers - Silken Tofu: 160g - Plain Flour: 110g [Mitarashi Sauce] - Soy Sauce: 1 1/2 tbsp - Sugar: 3 tbsp - White wine: 3 tbsp - Cornflour: 1 tbsp - Water 100 ml 🧑🍳 METHOD: 1. Wrap tofu in a double layer of kitchen paper and microwave for 2 minutes. * This process is called 'Mizukiri'. See the KEY POINTS section below for the details. 2. Transfer the tofu to a bowl and mash until completely smooth (or press through a fine sieve). 3. Add the flour and knead together until a smooth, pliable dough forms. 4. Roll the dough into bite-sized balls (about 2–3 cm). 5. Bring a pot of water to a boil and drop the dango in. Once they float to the surface, boil for an additional 5-6 minutes to cook through. 6. Transfer immediately to a bowl of cold water to cool, then drain well. 7. Thread 3 to 4 dango onto each bamboo skewer. 8. In a small pan, combine all sauce ingredients over medium-low heat. Stir constantly and simmer until glossy and thickened. 9. Arrange the skewers on a plate and generously spoon the warm mitarashi sauce over the top. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Mizukiri: Wrap your tofu in a double layer of kitchen paper on a heatproof plate (no cling film) and microwave at 600W for 2–3 minutes. Let it cool slightly, then discard the paper - the excess moisture steams right out. 👉 No microwave? Check Day 19 for the traditional method. ⛩️ TRADITIONAL OPTION: - Swap white wine for mirin (same amount) and reduce sugar from 3 tbsp to 1 1/2 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tofudango #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo166,900 görüntüleme • 1 ay önce
Full Recipe↓ Day 84/100 | SPAM ONIGIRAZU 🛒 INGREDIENTS: Serving: 2 - Rice: 120g * 2 - Spam (Luncheon Meat): 200g - Eggs: 2 - Sugar: 1/2 tsp - Lettuce: 2 leaves - Nori: 2 sheets - Mayonnaise: 2 tsp 🧑🍳 METHOD: 1. Whisk eggs with sugar and cook a thin omelet. 2. Cut Spam into 1 cm slices and pan-fry until browned on both sides. 3. Place a square nori sheet on cling film and add rice in the center, positioned diagonally. 4. Layer lettuce, thin omelet, Spam, mayonnaise, and more rice on top. 5. Fold nori corners toward the center to wrap ingredients. 6. Wrap tightly with cling film and let sit for 10 minutes to settle. 7. Slice through the wrap with a knife and serve. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #onigirazu #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo162,800 görüntüleme • 1 ay önce
![Full Recipe↓ Day 85/100 | YODARE CHICKEN 🛒 INGREDIENTS: Servings: 2 - Chicken breast: 300g - Ginger: 1 knob - Scallion: 1 [Seasoning (A)] - White wine: 50ml - Water: 50ml - Salt: 1 tsp [Sauce (B)] - Soy sauce: 2 tbsp - Rice vinegar: 1 tbsp - Sugar: 2 tsp - Sesame oil: 1 tbsp - Chilli flakes: 1/4 tsp - Grated garlic: 1 tsp - Grated ginger: 1 tsp - Toasted Sesame Seeds: 2 tsp 🧑🍳 METHOD: 1. Thinly slice the ginger with the skin on. 2. Finely chop the white part of the scallion for the sauce, keeping the green tops whole for poaching. 3. Place the chicken breast, sliced ginger, green scallion tops, and seasoning (A) into a pan. 4. Bring to a boil over medium heat, then flip the chicken, cover with a lid, reduce the heat to low, and gently simmer for 10 minutes. 5. Remove the pan from the heat and let the chicken sit covered for 15 minutes, allowing the residual heat to gently poach it. 6. Meanwhile, in a small bowl, whisk together the chopped white scallion and the sauce ingredients (B). 7. Remove the chicken from the poaching liquid, allow it to cool slightly, and slice into 1 cm thick pieces. 8. Arrange the sliced chicken on a plate and spoon the sauce generously over the top. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake for white wine in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute the seasoning (A)'s white wine with Sake. - Add 1tsp La-yu chilli oil to the sauce (B). ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #yodaredori #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7690334246560386307-720.webp)
Full Recipe↓ Day 85/100 | YODARE CHICKEN 🛒 INGREDIENTS: Servings: 2 - Chicken breast: 300g - Ginger: 1 knob - Scallion: 1 [Seasoning (A)] - White wine: 50ml - Water: 50ml - Salt: 1 tsp [Sauce (B)] - Soy sauce: 2 tbsp - Rice vinegar: 1 tbsp - Sugar: 2 tsp - Sesame oil: 1 tbsp - Chilli flakes: 1/4 tsp - Grated garlic: 1 tsp - Grated ginger: 1 tsp - Toasted Sesame Seeds: 2 tsp 🧑🍳 METHOD: 1. Thinly slice the ginger with the skin on. 2. Finely chop the white part of the scallion for the sauce, keeping the green tops whole for poaching. 3. Place the chicken breast, sliced ginger, green scallion tops, and seasoning (A) into a pan. 4. Bring to a boil over medium heat, then flip the chicken, cover with a lid, reduce the heat to low, and gently simmer for 10 minutes. 5. Remove the pan from the heat and let the chicken sit covered for 15 minutes, allowing the residual heat to gently poach it. 6. Meanwhile, in a small bowl, whisk together the chopped white scallion and the sauce ingredients (B). 7. Remove the chicken from the poaching liquid, allow it to cool slightly, and slice into 1 cm thick pieces. 8. Arrange the sliced chicken on a plate and spoon the sauce generously over the top. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake for white wine in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute the seasoning (A)'s white wine with Sake. - Add 1tsp La-yu chilli oil to the sauce (B). ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #yodaredori #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo155,000 görüntüleme • 1 ay önce
![Full Recipe↓ Day 97/100 | ASAZUKE RADISH 🛒 INGREDIENTS: - Radish: 150g - Chilli pepper: 1/2 piece [Seasoning] - White wine: 3/4 tbsp - Soy sauce: 1 tbsp - Sugar: 1 tsp - Sesame oil: 1/2 tbsp 🧑🍳 METHOD: 1. Heat white wine to cook off alcohol and let cool. 2. Slice the radish into 3 to 5 mm rounds, and finely slice the chilli. 3. Place seasonings, radish, and chilli pepper in a ziplock bag and massage well. 4. Marinate in the refrigerator for 30 minutes, then serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap white wine and sugar for 3/4 tbsp mirin. - Add 1/4 tsp dashi powder. - Use Takanotsume chilli pepper instead of normal chilli pepper. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #asazuke #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7694725716641942806-720.webp)
Full Recipe↓ Day 97/100 | ASAZUKE RADISH 🛒 INGREDIENTS: - Radish: 150g - Chilli pepper: 1/2 piece [Seasoning] - White wine: 3/4 tbsp - Soy sauce: 1 tbsp - Sugar: 1 tsp - Sesame oil: 1/2 tbsp 🧑🍳 METHOD: 1. Heat white wine to cook off alcohol and let cool. 2. Slice the radish into 3 to 5 mm rounds, and finely slice the chilli. 3. Place seasonings, radish, and chilli pepper in a ziplock bag and massage well. 4. Marinate in the refrigerator for 30 minutes, then serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap white wine and sugar for 3/4 tbsp mirin. - Add 1/4 tsp dashi powder. - Use Takanotsume chilli pepper instead of normal chilli pepper. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #asazuke #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo104,000 görüntüleme • 1 ay önce
Full Recipe↓ Day 95/100 | SESAMI MISO CARROTS 🛒 INGREDIENTS: - Carrot: 100g - Ground sesame seeds: 1 1/2 tbsp - Soy sauce: 1 tsp - Rice vinegar: 1/2 tsp - Miso: 2 tsp - Sugar: 1/2 tsp 🧑🍳 METHOD: 1. Peel carrot and cut into short rectangular slices. 2. Boil carrot for 1-2 minutes and drain well. 3. Mix seasoning ingredients in a bowl, add carrot, and toss to combine. 💡 KEY POINTS: - In this recipe, I used Itsu Miso'easy Traditional and found it works amazingly. 👉 If you don't know what miso to use, just grab the Itsu one. If you want to level up later on, you can always hunt down imported Japanese miso. (Not sponsored or affiliated.) ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #gomamiso #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo96,000 görüntüleme • 1 ay önce
![Full Recipe↓ Day 92/100 | BANDIT CHICKEN 🛒 INGREDIENTS: Servings: 2 - Chicken thighs: 300g - Cabbage: 200g - Cornflour: As needed [Seasoning] - Soy sauce: 4 tsp - White wine: 2 tbsp - Sugar: 1/2 tbsp - Salt & pepper: pinches - Grated garlic: 1 tsp - Grated ginger: 1 tsp [Topping] - Lemon - Mayonnaise & Black pepper 🧑🍳 METHOD: 1. Finely shred the cabbage and set it aside. 2. Combine the seasoning ingredients in a bowl, massage into the chicken, and let it marinate for 30 minutes. 3. Dredge the chicken pieces thoroughly in cornflour. 4. Fry at 160°C for about 6 minutes until cooked through and golden. 5. Plate alongside the shredded cabbage, serve with lemon wedges, and dip into black pepper mayonnaise (optional). 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 2 tbsp white wine for 1 tbsp sake and 1 tbsp mirin, and omit sugar. - Use potato starch (Katakuriko) instead of Cornflour. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #sanzokuyaki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7692989087527062806-720.webp)
Full Recipe↓ Day 92/100 | BANDIT CHICKEN 🛒 INGREDIENTS: Servings: 2 - Chicken thighs: 300g - Cabbage: 200g - Cornflour: As needed [Seasoning] - Soy sauce: 4 tsp - White wine: 2 tbsp - Sugar: 1/2 tbsp - Salt & pepper: pinches - Grated garlic: 1 tsp - Grated ginger: 1 tsp [Topping] - Lemon - Mayonnaise & Black pepper 🧑🍳 METHOD: 1. Finely shred the cabbage and set it aside. 2. Combine the seasoning ingredients in a bowl, massage into the chicken, and let it marinate for 30 minutes. 3. Dredge the chicken pieces thoroughly in cornflour. 4. Fry at 160°C for about 6 minutes until cooked through and golden. 5. Plate alongside the shredded cabbage, serve with lemon wedges, and dip into black pepper mayonnaise (optional). 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 2 tbsp white wine for 1 tbsp sake and 1 tbsp mirin, and omit sugar. - Use potato starch (Katakuriko) instead of Cornflour. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #sanzokuyaki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo98,700 görüntüleme • 1 ay önce
![Full Recipe↓ Day 93/100 | NIKUDOFU DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Beef*: 90g - Tofu**: 90g - Onion: 70g - Sesame oil: 1/2 tbsp [Beef marinade] - Sugar: 1/2 tbsp - Soy sauce: 1/2 tbsp [Sauce] - Water: 50ml - White wine: 1 1/4 tbsp - Soy sauce: 3/4 tbsp - Sugar: 1/2 tbsp [Topping] - Scallion * Ribeye or any well-marbled cut works best. ** I used silken tofu in the video, but both silken and firm work for this recipe. (Firm tofu is the more popular option.) 🧑🍳 METHOD: 1. Slice onion into 5mm strips, cut tofu into 1cm thick pieces, and thinly slice beef. 2. Pour boiling water over beef, let sit for 1 minute, drain, and coat with marinade. 3. Sauté onion in sesame oil. 4. Once the onion becomes translucent and slightly soft, add all the Sauce ingredients and bring to a boil. 5. Add beef and tofu, cover, and simmer over low heat for 10 minutes. 6. Serve over rice, pour remaining sauce as you desire, and top with chopped scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Pouring boiling water over beef in the process is called 'Yudoshi', which is for removing excess fat and impurities to ensure your final dish has a clear appearance and a clean flavor. ⛩️ TRADITIONAL OPTION: - Swap white wine for mirin (same amount) and omit sugar in the sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #nikudofu #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7693525677018058006-720.webp)
Full Recipe↓ Day 93/100 | NIKUDOFU DON 🛒 INGREDIENTS: Servings: 1 - Rice: 1 bowl - Beef*: 90g - Tofu**: 90g - Onion: 70g - Sesame oil: 1/2 tbsp [Beef marinade] - Sugar: 1/2 tbsp - Soy sauce: 1/2 tbsp [Sauce] - Water: 50ml - White wine: 1 1/4 tbsp - Soy sauce: 3/4 tbsp - Sugar: 1/2 tbsp [Topping] - Scallion * Ribeye or any well-marbled cut works best. ** I used silken tofu in the video, but both silken and firm work for this recipe. (Firm tofu is the more popular option.) 🧑🍳 METHOD: 1. Slice onion into 5mm strips, cut tofu into 1cm thick pieces, and thinly slice beef. 2. Pour boiling water over beef, let sit for 1 minute, drain, and coat with marinade. 3. Sauté onion in sesame oil. 4. Once the onion becomes translucent and slightly soft, add all the Sauce ingredients and bring to a boil. 5. Add beef and tofu, cover, and simmer over low heat for 10 minutes. 6. Serve over rice, pour remaining sauce as you desire, and top with chopped scallions. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Pouring boiling water over beef in the process is called 'Yudoshi', which is for removing excess fat and impurities to ensure your final dish has a clear appearance and a clean flavor. ⛩️ TRADITIONAL OPTION: - Swap white wine for mirin (same amount) and omit sugar in the sauce. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #nikudofu #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo95,900 görüntüleme • 1 ay önce
![Full Recipe↓ Day 81/100 | SESAME CHICKEN & CUCUMBER 🛒 INGREDIENTS: Servings: 2 - Baby cucumber: 100g - Salt (for cucumber): a pinch - Chicken breast fillets: 100g [Seasoning] - Soy sauce: 1 tsp - Rice vinegar: 1/2 tsp - Sesame oil: 1/2 tsp - Ground sesame seeds: 1 tbsp [For boiling] - Salt: 1 tsp per 1 litre of water 🧑🍳 METHOD: 1. Slice cucumber in half lengthwise, then slice diagonally. Toss with a pinch of salt and rest for 10 minutes. 2. Boil the chicken in salted water: 3 mins in boiling water, then remove from heat, put a lid on, and poach for 10 mins. 3. Combine cucumber and shredded chicken in a bowl. 4. Add the seasoning ingredients to the bowl and mix well. 💡 KEY POINTS: - Use baby cucumbers, not normal ones. They are much closer to traditional Japanese cucumbers. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #gomaae #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7688863899541605654-720.webp)
Full Recipe↓ Day 81/100 | SESAME CHICKEN & CUCUMBER 🛒 INGREDIENTS: Servings: 2 - Baby cucumber: 100g - Salt (for cucumber): a pinch - Chicken breast fillets: 100g [Seasoning] - Soy sauce: 1 tsp - Rice vinegar: 1/2 tsp - Sesame oil: 1/2 tsp - Ground sesame seeds: 1 tbsp [For boiling] - Salt: 1 tsp per 1 litre of water 🧑🍳 METHOD: 1. Slice cucumber in half lengthwise, then slice diagonally. Toss with a pinch of salt and rest for 10 minutes. 2. Boil the chicken in salted water: 3 mins in boiling water, then remove from heat, put a lid on, and poach for 10 mins. 3. Combine cucumber and shredded chicken in a bowl. 4. Add the seasoning ingredients to the bowl and mix well. 💡 KEY POINTS: - Use baby cucumbers, not normal ones. They are much closer to traditional Japanese cucumbers. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #gomaae #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo123,400 görüntüleme • 1 ay önce
![Full Recipe↓ Day 88/100 | SURIMI SUNOMONO 🛒 INGREDIENTS: - Baby cucumber: 100g - Salt: a pinch - Surimi: 4 pieces [Seasoning] - Rice vinegar: 1 tbsp - Soy sauce: 1/2 tbsp - Sugar: 1/2 tbsp 🧑🍳 METHOD: 1. Thinly slice the baby cucumbers, toss with a pinch of salt, and let sit for 10 minutes to draw out excess water. 2. Shred the surimi, and mix with the sliced cucumbers and the seasonings. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #surimi #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7691468956225342742-720.webp)
Full Recipe↓ Day 88/100 | SURIMI SUNOMONO 🛒 INGREDIENTS: - Baby cucumber: 100g - Salt: a pinch - Surimi: 4 pieces [Seasoning] - Rice vinegar: 1 tbsp - Soy sauce: 1/2 tbsp - Sugar: 1/2 tbsp 🧑🍳 METHOD: 1. Thinly slice the baby cucumbers, toss with a pinch of salt, and let sit for 10 minutes to draw out excess water. 2. Shred the surimi, and mix with the sliced cucumbers and the seasonings. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #surimi #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo89,100 görüntüleme • 1 ay önce
![Full Recipe↓ Day 82/100 | TONPEI YAKI 🛒 INGREDIENTS: Servings: 2 - Pork loin: 80g - Cabbage: 220g - Eggs: 3 - salt & pepper: pinches [Sauce] - Ketchup: 3 tbsp - Sugar: 3/4 tbsp - Soy sauce: 1 tbsp - Ground sesame seeds: 1 1/2 tbsp [Topping] - Mayonnaise - Scallions 🧑🍳 METHOD: 1. Mix all the sauce ingredients. 2. Thinly slice the pork and finely shred the cabbage. 3. Whisk the eggs in a bowl. 4. Heat oil in a pan over medium heat. Stir-fry the pork until coloured, add the cabbage and cook until wilted, then season with salt and pepper. Transfer to a plate and set aside. 5. In a separate pan, heat oil over medium-low heat. Pour in the eggs and cook until soft-set. Place the pork and cabbage filling just below the centre, then gently fold the egg over to wrap. 6. Slide the omelette onto a plate and drizzle with the sauce, mayonnaise, and chopped scallions. 💡 KEY POINTS: - Some people say you must use Kewpie mayo for authentic Japanese food, but I’d say it’s just a 'nice to have'—not the core of the flavour. I often used non-brand mayo even when I lived in Japan. 👉 Just use standard supermarket mayonnaise. If you want to take it a step further later on, then you can hunt down Kewpie. ⛩️ TRADITIONAL OPTION: - Use okonomiyaki sauce instead of the handmade sauce. - Use Kewpie Mayo. - Top with aonori and bonito flakes. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonpeiyaki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](https://ttanon.com/i/c/7689119400955219222-720.webp)
Full Recipe↓ Day 82/100 | TONPEI YAKI 🛒 INGREDIENTS: Servings: 2 - Pork loin: 80g - Cabbage: 220g - Eggs: 3 - salt & pepper: pinches [Sauce] - Ketchup: 3 tbsp - Sugar: 3/4 tbsp - Soy sauce: 1 tbsp - Ground sesame seeds: 1 1/2 tbsp [Topping] - Mayonnaise - Scallions 🧑🍳 METHOD: 1. Mix all the sauce ingredients. 2. Thinly slice the pork and finely shred the cabbage. 3. Whisk the eggs in a bowl. 4. Heat oil in a pan over medium heat. Stir-fry the pork until coloured, add the cabbage and cook until wilted, then season with salt and pepper. Transfer to a plate and set aside. 5. In a separate pan, heat oil over medium-low heat. Pour in the eggs and cook until soft-set. Place the pork and cabbage filling just below the centre, then gently fold the egg over to wrap. 6. Slide the omelette onto a plate and drizzle with the sauce, mayonnaise, and chopped scallions. 💡 KEY POINTS: - Some people say you must use Kewpie mayo for authentic Japanese food, but I’d say it’s just a 'nice to have'—not the core of the flavour. I often used non-brand mayo even when I lived in Japan. 👉 Just use standard supermarket mayonnaise. If you want to take it a step further later on, then you can hunt down Kewpie. ⛩️ TRADITIONAL OPTION: - Use okonomiyaki sauce instead of the handmade sauce. - Use Kewpie Mayo. - Top with aonori and bonito flakes. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tonpeiyaki #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Shota Horii | Aisle to Tokyo99,600 görüntüleme • 1 ay önce