Tag Archives: food

Japanese Street Crepes

Time for another 30-minute Japanese cuisine recipe! Today’s recipe is a popular treat in Japan. Japanese Street Crepes. There are soooooo many different ways you can make this one.

Down at the bottom of this post, you’ll also find pics that the author of the recipe posted on her blog of some of the crepe shops in Japan. I want to visit all of them!

This is what Lifehack has to say about this one:

In Japan, crepes have been transformed to a type of quick street food that’s available in sweet and savory varieties. Unlike the French crepe, the Japanese crepe uses less butter and the fillings are fresh and/or raw.

Let’s give it a shot!

What You’ll Need

  • 1 cup SR flour
  • 3 eggs
  • 1 ¾ cups milk (room temp, or microwaved 30sec)
  • 1oz melted butter
  • 1 Tbsp sugar
  • a pinch of salt

Instructions

  1. Sift flour, sugar, pinch salt into a bowl (preferrably a jug-bowl)
  2. Beat in eggs and half the milk. Beat until all lumps are gone.
  3. Add the rest of the milk, add butter and beat again.
  4. Stand at room temperature 15-30min (depending on your patience)
  5. Pour a little into a pre-heated, non-stick frypan and immediately tip the frypan to let the batter spread all over the frypan (can use a regular frypan, greased with a tiny bit of butter) (another option is to spread the batter with a crepe tool or teppanyaki/okonomiyaki spatula) Cook over med-high heat until underside is golden-brown. (about 2 min)
  6. Lift the edges of the crepe and flip the crepe (I find this easiest to do with my fingers, as the crepe is so thin) Cook just 30 sec or so on the second side.
  7. Fill the Crepes however you like.

Makes 10-12 crepes in a 30cm frypan (this is much smaller than the crepes in the crepe shops in japan).

Tips for making Cone-shaped Japanese Street Crepes:

  1. Place fillings on just one quarter of the crepe. Do not go past the centre-point or it will be difficult to fold.
  2. If adding ice-cream, use just a tiny scoop (unless you have a very large frypan or crepe maker like the shops use) Other things you could put inside are: creme caramel, brownie, cheesecake.
  3. Fold the crepe in half, with the centre of the filling on the fold line.
  4. Next, roll the crepe, starting from the filled part, pivoting on the centre point until you have created a cone.

To make Chocolate Crepes, just add 3 Tbsp sifted pure cocoa to this recipe.

Recipe Courtesy of Shinobu of LittleJapanMama.com.

From Shinobu’s Blog Post:

These photos I took when I went shopping in Harajuku last week.

I had a: Strawberries Chocolate Sauce and cream. 380 yen

The Menu of one of the Crepe shops in Harajuku:

This one’s been here since 1976 so I’m guessing it’s the original Harajuku Street Crepes Shop:

Here’s its menu:

Another Crepe Shop in Harajuku:

Yakisoba Japanese Fried Noodles

Time for another 30-minute Japanese cuisine recipe!  Today’s recipe is Yakisoba Japanese Fried Noodles.

This is what Lifehack has to say about this one:

Yakisoba is Japanese style fried noodles that are very easy to make. You can add almost any ingredient to suite your taste. Popular yakisoba varieties include vegetarian, seafood, or pork.

Let’s give it a shot!

Prep Time: 10 Minutes  |  Cook Time:  20 Minutes  |  Total Time: 30 Minutes

What You’ll Need

  • ½ onion
  • 1 carrot
  • 4 cabbage leaves
  • 1 cup HORMEL Flame Seared Ham (or your choice of meat and/or seafood), chopped
  • 2 Tbsp oil
  • Fresh ground black pepper
  • 1 pkg Yakisoba Noodles
  • Seasonings included in the yakisoba package
  • Toppings (optional)
  • Shredded Nori (dried seaweed)
  • Kewpie Mayonnaise

Instructions

  1. Cut vegetables and meat.

  2. Heat oil in large pan on medium high heat and cook the protein (meat/seafood)

  3. Add onion, carrots, cabbage and cook until they’re soft. While cooking the vegetables, remove yakisoba noodles from the package and run under hot water to separate the noodles.

  4. Lower the heat to medium and add the black pepper, noodles, and yakisoba sauce. Mix all the ingredients together, making sure not to burn the ingredients in the pan.

  5. Serve on a plate and top noodles with shredded nori and Kewpie Mayonnaise. Serve hot!

Recipe Courtesy of Carmen of GirlPlusFood.com.

Thanksgiving Nom Noms

We’re total foodies in my house. We cook and eat just about every type of food there is, from Japanese to Cajun to French to whatever.

Rigth now I’m getting ready to walk out of my office and head into the kitchen to begin cooking for Thanksgiving. As a native american woman, I probably see Thanksgiving a bit differently than many considering it was the beginning of the end of my people. However, my family does celebrate the holiday by spending time with loved ones and friends and remembering all the many blessings in our lives. Eventhough we try to express thanks and gratitude all year, Thanksgiving is a time for us to spend a day doing nothing but focusing on family abeing grateful.

So, what am I cooking? Cornbread dressing (or stuffing, as some prefer to call it), candied yums with cranberries (sweet potatoes), sweet potatoe pie, macaroni and cheese (made with real cheese), and turkey. My daughter is cookign some other stuff, but she’s being creative (as usual) so I’ll have to get back to you on what her sooper seekrit nom nom is this year :)

One thing we are very grateful for is having a full pantry! So remember that you can get the Passionate Cooks recipe book from All Romance eBooks – I have a recipe for Shrimp Creole inside, and it’s FREE! Click the graphic to get your copy.

Passionate Cooks

Also, for your nom-nom pleasure, here’s a recipe I’d love to share with you from our good friend Emeril Lagasse, Mr. BAM! himself. Happy Thanksgiving, everyone!

Emeril’s Creole Cornbread Stuffing

stuffing

Difficulty: Easy
Cook Time:  min

Ingredients

  • 1 baked Basic Cornbread (12 cups), broken into 1-inch pieces
  • 1/2 tablespoon unsalted butter
  • 4 cups chicken stock (or canned low-sodium chicken broth)
  • 1 cup heavy cream
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon plus 2 teaspoons Emeril’s Original Essence
  • 1 pound andouille sausage (or other smoked sausage), cut crosswise into 1- inch pieces
  • 3 tablespoons vegetable oil
  • 3 cups yellow onions, chopped
  • 2 cups celery, chopped
  • 2 cups green bell peppers, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 2 tablespoons garlic, minced
  • 4 teaspoons fresh thyme, finely chopped

Cooking Directions

Increase the oven temperature to 400 degrees F. Grease a 10-by-15-inch baking dish or two 9-inch square baking dishes with the butter.

Combine the chicken stock, cream, milk, eggs and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.

Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish and bake until golden brown, 35 to 40 minutes.

Remove from the oven. Serve warm.

Makes 10 to 12 servings

Recipe courtesy Emeril Lagasse

The original recipe can be found here: http://www.emerils.com/recipe/6780/Creole-Cornbread-Stuffing