Amazake is a drink made with regular short grain rice and rice koji which is in a nutshell rice cultured with a mold known as aspergillus oryzae. Amazake like kombucha and miso is fermented. The fermentation process brings out the sugary starches in the rice and the resulting drink is like highly sweetened oatmeal. This drink has been part of the asian cultures for centuries. Here’s a recipe.
1 cup rice
4 cup water
1/2 cup koji
A candy thermometer
Bring the one cup of rice to a boil in the four cups of water. Turn heat on very low and simmer for about 45 to 50 minutes. When the rice has become a porridge put into your rice cooker but don’t plug it in. Using a thermometer cool down the rice until it is between 50 and 60 degrees Celsius. When it reaches the correct temperature mix in the rice koji and plug in the rice cooker. Leave the cooker on keep warm. Every two hours wash a spoon with hot water and stir the rice repeating until ten hours pass. After those ten hours the mixture should be sweet. After 10 hours unplug the rice cooker and pour the rice into a measuring cup. Using a blender blend one cup at a time until smooth and put into a jar for storage or you can just use it right then. Be sure to only blend one cup at a time or the heat pressure from the rice will pop off the lid and leave you with a big ricey globby mess. I can tell you this from experience. The result should be thick like pudding and if you want a drink you dilute the amazake with an equal amount of water. More info on healthy foods like this at My Parents Site
Oh my goodness I have such a terrible cold. But the upside is there is nothing like a good bowl of ramen or some donburi when you’re sick. Anybody been feeling kind of sick lately with the cold weather? I mean I’m just sitting here next to the fireplace thinking oh god I wanna go outside so bad but yet I want to get better. I recently got #tvjapan and I love the morning exercises. It’s pretty good for throwing off this cold. Anyway here’s a recipe for some donburi I managed to make without collapsing.
1 cup rice
One beef steak
A few leaves of Lettuce
1 Large Carrot
1 Tbsp Soy sauce
Cook up some rice in a rice cooker and keep on warm. Slice the beef steak thinly and remove any bones. Brown the steak leaving the inside pinkish. Chop the carrot, mushrooms, and onion roughly and set aside. Warm up a pan and put in the onions and cook until browned. Turn down the heat to medium and add the carrots and mushrooms along with 1/2 cup water and soy sauce. Add the ginger and steam the carrots until soft adding water if needed. Put the rice in a bowl, top with steak and veggies, and put the lettuce on the side. This dish can be served with soy or ponzu or honestly whatever you want. Even ketchup! Okay so… Maybe not ketchup but you get the point. This dish is very refreshing and good for winter time.
See you next time!
Today using some of the fine Japanese ingredients I bought at Nijiya Marketplace. I cooked Swiss chard in a mushroom/welsh onion cream sauce with rice on the side. I also brewed myself a fine cup of gyokuro sencha tea. For dinner I am planning on cooking a beef steak donburi bowl with wagashi for dessert. I will have to put a post on that later. The wagashi I think I will make is a little pumpkin mochi recipe I found online. Here is a recipe for the Chard for those who have the munchies.
5 small mushrooms diced
A little grated ginger
One welsh onion chopped coarsely
A dash of mirin
Half and Half
Combine everything except for chard leaves, half and half, and almond milk in a pan. Fry everything until well cooked and transfer to a pot. Add almond milk and let cook on low heat until milk is evaporated. Add about 1/4 cup half and half to the mixture and blend in a blender of with a hand blender. Once well blended Put the sauce in a pan and add the chard. Cook down the chard on high heat until evenly covered in sauce. Serve over rice and enjoy!
Yesterday night for dinner I decided to make you guessed it ramen. From this post on every post in English will also be in japanese. In the ramen I cooked up some ramen noodles and put them in a bowl. Then I made a special soup broth courtesy of @runnyrunny999 and I added a few more secret ingredients. Finally I poured the soup over the ramen and topped the ramen with a hard boiled egg and some fried porkbelly seasoned with diced nori. Here’s a recipe for anyone adventurous who wants to try
Ramen Soup Recipe
1 cup water
1 tsp. Instant Dashi Granules
1/4 cup soy sauce
A little ginger
Salt & Pepper to taste
A little lemon juice
1/8 cup mirin
Boil the water and add the rest of the ingredients. Stir until combined and let simmer on low heat for 30 to 40 minutes. Cook the noodles according to package and add to the soup in a bowl. Garnish with whatever you like and enjoy!
My family does this thing where every week we cook a different nationality of food and after four weeks of waiting it is finally Japanese week! During this week my mother and I plan on making a breakfast, lunch, and dinner every day from today to Sunday. Today for lunch I plan on making some ramen noodles in miso and for dinner maybe… I haven’t quite decided yet but something that goes well with tea. Well I have just about told all I know so….
Today I went on a shopping trip to get a weeks worth of Japanese food at my local Asian market Nijiya. As soon as I walked in I just bolted off and tried to find the nearest fish section. After about an hour of furious shopping later I ended up with some leeks, a few carrots, ramen noodles, nori, mushrooms, dango, mochi ice cream, cream puffs, dashi stock, ramune soda, red bean paste, tofu, eggs, POM, and everything else I was too lazy to mention. Rather than a week of food this will probably last me at least two.
I am an 11 year old chef who enjoys making Japanese food and learning about the culture of Japan. Although I am Italian Japanese food is still my favorite food to cook and to eat. I really hope you guys will enjoy this blog. Bye!