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Recipe



How to Cook White Rice

1. Wash rice throroughly 5-6 times before cooking.
2. Using once cup of washed rice, add 1 cup + 2 Tbsps of cold water. (optional: allow rice to soak int his water for 20 minutes; this helps the rice to absorb the water and will fluff better).
3. Place pot over high heat until water... More Information


Gyoza

Cook frozen, no defrosting needed.

PAN FRIED
1. Heat frying pan until hot, add 1 1/2 tbsp. oil.
2. Add Gyoza, cook flat side until slightly brown (approx. 2-3 minutes) over medium heat.
3. Add 1/2 to 3/4 cup of water and cover pan. Cook... More Information



Miso Soup

4 cups Dashi (soup stock)
1/2 piece Ageh, cut into bite-sized pieces
4 tbsp. Miso Paste
3 oz. Tofu, cut into bite-sized blocks
4 tbsp. Green Onions, chopped

Bring the dashi to a full boil, add the ageh and cook for about 2 minutes. Reduce heat and add the... More Information


Sushi Su (Vinegar Dressing for Rice)

(For 3 rice cooker cups [2/3 regular cups] of raw rice)

4 oz. Japanese rice vinegar
5 tbsp. Sugar
1/2 tsp. Salt
1 tsp. MSG (optional)

Mix all ingredients thoroughly until all seasonings are dissolved. Heating or microwaving the solution is acceptable... More Information


Sunomono (Cold Noodle Salad)

4 inch strip of thinly sliced English Cucumber
50g Harusame Noodles
1/2 cup Tiny Cooked Shrimp (or Crab Meat)
7 tbsp. Rice Vinegar
3 tbsp. Sugar
2 tbsp. Water
2 tbsp. Mirin (Japanese Sweet Cooking Wine - optional)

Mix the vinegar, sugar, water... More Information


Tempura

8-12 Prawns Shrimp
1/4 inch thick sliced Sweet Potato, Onion Rounds
length way strips of Green Pepper, Eggplant,
Tempura ko (flour)
1 cup Ice Water
1 Egg
Vegetable oil

DIPPING SAUCE:

400ml Water with 2 tsp. dashi-no-moto More Information


Kara-ageh Tofu

1pkg. Kara-ageh ko (seasoned breading mix)
3 tofu (6 oz.)
2 cups dashi (soup stock)
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. soy sauce
1 tsp. mirin
4 Tbsp. Katsuo Bushi (dried Bonito tuna fish flakes)
4 Tbsp. chooped green onions... More Information



Sukiyaki

Ingredients:
1-1 1/2 lbs Sukiyaki Meat or Sirloin Tip (sliced into strips)
1 large Onion
1 bunch Green Onions, cut into 2" pieces
1 1/2 cups Mushrooms sliced (Enoki and Oyster are good)
6 Napa (Chinese cabbage) leaves, cut into 1-2"... More Information



Pork Tonkatsu

1-1 1/2 lbs Boneless Pork Butt or Loin
Salt & Pepper to taste
Flour for coating
1 Egg beaten with 2 tbsp Milk
Panko (Japanese Bread Crumbs)

Tenderize pork with rolling pin or mallet. Sprinkle with salt and pepper. Coat with flour, dip in eggs,... More Information



Chicken Donburi

1lb de-boned chicken
6-8 cups of cooked short grain rice
6 green onions
1/2 cup of peas
4 cups dashi (soup stock)
3 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. mirin

Cut green onions into 1 inch lengths. Slice chicken into... More Information



Kanten (Agar Agar Square)

1 stick White/Red Kanten
1 cup Sugar
2 3/4 cup Water
1/4 tsp. Lemon or Vanilla extract

Soak kanten in water for about 30 minutes. Then boil until kanten melts. Add sugar and cook for 10 to 15 minutes. Add lemon or vanilla extract and remove from falme. Pour... More Information


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322 - 2nd Avenue South
Lethbridge, Alberta
Phone: 403-327-5337


 
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