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wasabi.plus.japan

𓎩a Japanese home-cooking freak
𓎩a Japanese tradition freak
𓎩a homemade-with-a-twist freak
𓎩a fermented food freak
𓎩and a kōji freak
You a freak too?😆

❀ A MUST-VISIT TRAVEL STATION IN KAWAGUCHIKO- KA

Realizing how all that precious time spent at NIS

Realizing how all that precious time spent at NIS has shaped me into who I am today…

日本語は下に↓ ❀STRAWBERRY SHIO KOJI –

日本語は下に↓
❀STRAWBERRY SHIO KOJI – A Sweet & Savory Surprise !

Because the strawberries I got weren’t so great, I decided to try making some shio koji with them. I thought I’d seen it all with my koji collection (refer to previous post) —chicken soup koji, dashi UMAMI koji, garlic koji… But this? This is next level.

The sweet-tart brightness of strawberries combined with the umami depth of shio koji creates pure magic. Sweet, salty, rich, and unexpectedly delicious. One taste, and it completely exceeded my expectations!

Perfect for dressings, grilled meats, fried fish, sauces, or even a refreshing seafood carpaccio. The possibilities are endless.
Got any other ideas? Let me know!!

𓆸𓂃How to Make : Strawberry Shio Koji
᛭ Strawberries – 150g (diced or sliced)
᛭ Koji – 75g
᛭ Salt – 25g
᛭ Water – Start with 60ml, then add 15ml if too thick

Mix everything together and let it ferment at room temperature for about 10 days to 2 weeks. (Give or take a few depending on your room temperature) Stir once daily using sanitized utensils.
If you have a yogurt maker like me; 6 hrs at 60 degrees Celsius.

The result? A mind-blowing balance of sweetness, saltiness, and deep umami!!

Definitely is a must-try so save and try, and tag me if you ever do or share with someone who might be interested!

❀イチゴ塩麹 – 甘じょっぱ旨味爆発！

買って来たイチゴがあまり甘くなかったので塩麹にしてみました！
鶏ガラ麹、出汁麹、にんにく麹…いろいろ作ってきたけど（以前の投稿参照）、これは想像以上の美味しさ！

イチゴのフルーティーな爽やかさと、塩麹の甘みとコクが奇跡の旨味に✨

ドレッシング、グリルしたお肉、お魚のフライ、ソース、白身魚のカルパッチョ… 何にでも合いそう！

他にも良いアイデアあったら教えてね♪

𓆸𓂃作り方：イチゴ塩麹
᛭ イチゴ – 150g（ダイスカット or スライス）
᛭ 麹 – 75g
᛭ 塩 – 25g
᛭ 水 – 60ml（もったりしてたら+15mlで75ml）

全部混ぜて室温で10日から2週間程発酵させるだけ！(室温によって前後します）
消毒したスプーンなどで一日一回かき混ぜる。
ヨーグルトメーカーを使う場合：60℃で6時間前後。

シンプルだけど、味は革命的！なのでセーブして絶対に作ってみて（作ったらタグ付けしてね）！！！
このレシピに興味ありそうなお友達にも是非シェアを♬

❀ ROLLED HAKUSAI (Chinese Cabbage)– A Twist on

❀ ROLLED HAKUSAI (Chinese Cabbage)– A Twist on Classic Stuffed Cabbage!

Spring cabbage is in season, but HAKUSAI (Chinese cabbage) is still delicious. This time, I used mini HAKUSAI instead of cabbage to make these tender, juicy rolls.

The secret? A light yet flavorful UMAMI broth that brings out the natural sweetness of the ingredients.

They turned out just as yummy as classic stuffed cabbages, and I loved them, but were somewhat too mild for the kids. And so if you want a richer taste, a drizzle of sesame oil or a hint of garlic does the trick! So here’s how to prepare.

𓆸𓂃How to prepare:
- 8 leaves HAKUSAI (Chinese cabbage)
- 200g Ground chicken
- A pinch of salt & pepper
- 1/2 Carrot

<For the Broth>
- 300 ml Dashi broth
- 1 TBSP Mirin
- 1 TBSP Sake
- 1 TBSP Soy sauce
- Salt to taste

1. Separate HAKUSAI leaves and blanch them (or steam) until soft. Let them cool.
2. Mince the carrot.
3. In a bowl, mix ground chicken, carrot, salt, and pepper until sticky. Divide into 8 portions and shape into balls.
4. Wrap each portion with a HAKUSAI leaf, forming a roll.
5. In a pot, combine dashi, mirin, sake, soy sauce, and salt. Arrange the rolls tightly in the pot (to keep it in shape)
6. Cover with parchment paper as a drop lid. Simmer for 20-30 minutes, gently flipping once halfway.
7. Serve with broth and enjoy!

Would you try this?
Which do you like better: classic stuffed rolled cabbage or this??
Let me know in the comments!

❀ 和風ロール白菜 – 定番ロールキャベツのアレンジ！

春キャベツの季節ですが、小さめの白菜が手に入ったので、今回は白菜でロールキャベツを作ってみました。
だしの旨みが染み込んで、優しい味わいがとても美味しくて、私は好きだったけど子供たちにはさっぱりしすぎた様子。
なので少しコクを足したい時は、ごま油を垂らしたり、ニンニクを加えるのもおすすめ！

𓆸𓂃作り方：
- 白菜：8枚
- 鶏ひき肉：200g
- 塩コショウ：少々
- 人参：1/2本（みじん切り）

＜A＞
- だし：300ml
- みりん：大さじ1
- 酒：大さじ1
- 醤油：大さじ1
- 塩：適量

1. 白菜を剥がし、サッとゆでて冷ます。
2. 人参をみじん切りにする。
3. ボウルに鶏ひき肉、人参、塩コショウを入れて粘りが出るまで混ぜる。8等分に丸める。
4. 白菜で肉だねを包む。
5. 鍋に＜A＞を入れ、ロール白菜を隙間なく並べる。（煮崩れを防ぐ為）
6. 落し蓋（キッチンペーパー可）をして、20～30分煮込む。途中で一度上下を静かに返す。
7. スープごと器に盛り付けて召し上がれ！

作ってみたい？
定番ロールキャベツとこのレシピ、どっちの方がお好みですか？？
コメントで教えてね♪

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