hungrycookingstudio

It's a simple recipe that just marinates chicken thighs in a sauce overnight and cook. Juicy meat soaked in soy sauce flavored with garlic and ginger is irresistible. introducing a tip how to make the chicken tender and juicy by adding one easy step before marinating in the video. I always make a lot when i make it, subdivide it into portions and store it in the freezer, it will be a great support for your busy daily dining table. It's delicious even when it's cold, so it's convenient for lunch boxes. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2~3) ・Chicken thigh ... 2-4 pieces ・Onion ... 1/2 ～Marinade～ ・Garlic ... 3 to 4 ・Ginger ... appropriate amount ・Star anise ... 4 to 5 (optional) ・Sichuan pepper（花椒） ... a little (optional) ・Sake ... 70~100ml ・Soy sauce ... 70~100ml ・Mirin ... 1 tbsp ● Cooking Recipe ① Cut the chicken thigh into easy-to-eat size 　 Slice the onion 　 Grate garlic and ginger ② Put the marinade ingredients in a bowl and mix. ③ Put chicken thighs, onions, and marinade in a ziplock bag, close well, shake well to mix, and let it rest in the refrigerator for a day or overnight. ④ After marinating and before cooking the meat, remove the star anise. ⑤ Add oil to a heated frying pan, and when the frying pan is hot, put the chicken and saute. ⑥ finally, sprinkle with chili pepper if you like. ● Cooking tips ・It is convenient to make a lot and divide it into small portions and store it in the freezer. ・The star anise and Sichuan pepper are optional. ・The amounts of sake, soy sauce, and mirin for marinating are fine with appropriate amount. 　If you like a strong taste, please increase the amount of soy sauce ・Remove the star anise before cooking the marinated meat

Korokke (Japanese: コロッケ; [koɾokke]) is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette. The harmony of the crispy batter, plenty of minced meat, and the sweet pumpkin is exquisite. A classic recipe that is popular in Japan with everyone from children to adults. Great to add in lunch box as well! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 How to Prepare Kabocha (Japanese Pumpkin) 02:24 Preparing Ingredients For Pumpkin Croquette Filling 06:47 How To Shape Croquettes 07:31 Breading the Croquettes 09:16 How To Fry Croquettes ● Ingredients ・Pumpkin ... 300g (1/4 if large, 1/3 if small) ・Mixed minced meat (beef 7 : pork 3) 100g ・Onion ... 1/2 ・Soy sauce... 1/2 teaspoon ・Salt ・Black pepper ・Flour ・Egg ... 1 ・Panko (Bread crumbs) ・Oil ● Cooking Recipe ① After removing the seeds from the pumpkin, peel away skin and cut it into bite-sized pieces. Mince half an onion. ② Place the pumpkin into a heat-resistant bowl, add 3 tablespoons of water and cover with saran wrap. Heat in the microwave for 4-5 minutes and mash with a fork while still hot. ③ Place a frying pan over high heat and when hot, add oil and onions. ④ When the onions have softened and begun to brown, add ground meat. When the meat has cooked through, season with salt, black pepper, and soy sauce. ⑤ Add the fried meat and onions to the mashed pumpkin and mix well. Shape into patties of desired size. ⑥ Before breading the patties, add oil to a pot and heat to 350~355F. ⑦ Powder patties with flour, dip into beaten egg, and bread with panko or breadcrumbs in that order. When ready, place into the hot oil prepped earlier, turning repeatedly to cook evenly, and fry until golden brown. ● Cooking tips 　・Mash the pumpkin while it’s hot as it’s easier than when it is cool. 　・If patties are too soft while breading, cooling them in the refrigerator or lightly freezing them will stiffen the filling and make them easier to handle. ・Adding a drop of moistened panko/breading to the hot oil is a good way to tell if the oil is hot enough. If the bread rises to the surface immediately, then it is ready to go. 　・Flouring the soft patties can be difficult, so using a fine sieve or tea strainer to coat the surface of the patties is an easier way to do so.

Korokke (Japanese: コロッケ; [koɾokke]) is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette. The harmony of the crispy batter, plenty of minced meat, and the sweet pumpkin is exquisite. A classic recipe that is popular in Japan with everyone from children to adults. Great to add in lunch box as well! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 How to Prepare Kabocha (Japanese Pumpkin) 02:24 Preparing Ingredients For Pumpkin Croquette Filling 06:47 How To Shape Croquettes 07:31 Breading the Croquettes 09:16 How To Fry Croquettes ● Ingredients ・Pumpkin ... 300g (1/4 if large, 1/3 if small) ・Mixed minced meat (beef 7 : pork 3) 100g ・Onion ... 1/2 ・Soy sauce... 1/2 teaspoon ・Salt ・Black pepper ・Flour ・Egg ... 1 ・Panko (Bread crumbs) ・Oil ● Cooking Recipe ① After removing the seeds from the pumpkin, peel away skin and cut it into bite-sized pieces. Mince half an onion. ② Place the pumpkin into a heat-resistant bowl, add 3 tablespoons of water and cover with saran wrap. Heat in the microwave for 4-5 minutes and mash with a fork while still hot. ③ Place a frying pan over high heat and when hot, add oil and onions. ④ When the onions have softened and begun to brown, add ground meat. When the meat has cooked through, season with salt, black pepper, and soy sauce. ⑤ Add the fried meat and onions to the mashed pumpkin and mix well. Shape into patties of desired size. ⑥ Before breading the patties, add oil to a pot and heat to 350~355F. ⑦ Powder patties with flour, dip into beaten egg, and bread with panko or breadcrumbs in that order. When ready, place into the hot oil prepped earlier, turning repeatedly to cook evenly, and fry until golden brown. ● Cooking tips 　・Mash the pumpkin while it’s hot as it’s easier than when it is cool. 　・If patties are too soft while breading, cooling them in the refrigerator or lightly freezing them will stiffen the filling and make them easier to handle. ・Adding a drop of moistened panko/breading to the hot oil is a good way to tell if the oil is hot enough. If the bread rises to the surface immediately, then it is ready to go. 　・Flouring the soft patties can be difficult, so using a fine sieve or tea strainer to coat the surface of the patties is an easier way to do so.

Introducing a simple basic tempura recipe that makes the batter crispy with ingredients you have at home without using commercially available tempura flour. For tempura dip sauce, just mix the ingredients and heat in the microwave. Also introducing tips for frying straight shrimp tempura. Please enjoy your own tempura with various ingredients depending on your preference. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 01:00 How To Prepare Vegetables For Vegetable Tempura 05:20 How To Prepare Shrimp For Tempura 08:12 How To Prepare Tempura Dipping Sauce From Scratch 08:56 How To Make Tempura Batter 10:06 Coating The Ingredients In Flour For Frying 11:42 Frying Vegetable and Shrimp Tempura In Hot Oil ● Ingredients ・Shrimp ・Your favorite vegetables Pumpkin Okra Shiitake mushrooms Eggplant Oba (Perilla) ~ Batter ~ ・Flour (weak flour, cake flour)… 100g (1 cup a little over) ・Water... 400ml ( The amount to use for the batter is the same amount as the flour) ・Egg ... 1 ・Flour ～Tentsuyu (dip sauce)～ ・Soy sauce... 25ml ・Mirin … 25ml ・Hondashi … 1/3 tsp ・Water... 100ml ・Daikon ● Cooking Recipe ① Sieve the weak (cake) flour and chill it in the refrigerator with the water for the batter. ② Slice the pumpkin a little thicker as it will shrink when it's fried. Remove the stems from the shiitake mushrooms, cut a cross at the base of the stem and make a decorative cut at the top. Cut off the head part from the okra, and cut large ones in half diagonally After trimming the stem of the eggplant, cut it in half, cut it lengthwise, and then cut it in half lengthwise (see video). Cut off the stalks of the perilla leaves and soak them in water to make them crispy. ③ Peel and grate the radish for the tempura dip sauce ④ Cut off the tip of the tail to remove the water in it and peel off the shell, leaving the tail part. After that, make 4~5 cuts on the belly side and tap lightly with a kitchen knife to stretch the back. ⑤ Place the soy sauce, mirin, Hondashi, and water for the tempura sauce in a bowl and heat in the microwave for 30 seconds to 1 minute. ⑥ Pour the oil into the pot and heat it over low heat. ⑦ Crack the egg into the chilled water and stir well until the whole is completely mixed. Remove any bubbles ⑧ Put 200ml of the egg water from ⑤ in a bowl, add the same amount of chilled flour in about 3 parts and mix roughly. Be careful not to mix too much to prevent the gluten from becoming sticky. ⑨ Sprinkle the ingredients with flour and carefully remove excess powder with a brush. Shiitake mushrooms and perilla will be coated only on the back side. ⑩ Raise the heat of the pan to 350F (when the batter is dropped, it will immediately rise to the bottom), and dip the ingredients into the batter (for shiitake mushrooms and shiso leaves, put the batter only on the back side). Start frying vegetables that are slow to cook. While frying, use chopsticks to drop the batter a little to make batter thicker and crispier. Eggplants should be skin side up first and then flipped over. Carefully scoop out any excess fried crumbs that float to the surface. It is a sign of frying is done when the air bubbles around the batter become smaller. For the shrimp, increase the heat at the end and raise the temperature of the oil to 355F or higher to make it crispy. ⑪ Drain the oil from fried tempura well and serve with tentsuyu (the tempura dip sauce) with graded daikon. ● Cooking tips ・Some examples of vegetables are given, but please prepare your favorite vegetables. ・By chilling the batter and water, you can reduce gluten from getting sticky and make the batter crispy. ・By sifting the flour first, it will be fluffy and crispy. ・When mixing the batter, if you mix it too much, the gluten will become sticky, so mix roughly until some lumps remain. ・Keep the temperature of the oil as constant as possible by frequently adjusting the flame. ・When frying, the temperature of the oil will drop, so do not add too many ingredients. ・For the fried crumbs, it is delicious if you add them to Udon, rice balls etc.. later.

Introducing a simple basic tempura recipe that makes the batter crispy with ingredients you have at home without using commercially available tempura flour. For tempura dip sauce, just mix the ingredients and heat in the microwave. Also introducing tips for frying straight shrimp tempura. Please enjoy your own tempura with various ingredients depending on your preference. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 01:00 How To Prepare Vegetables For Vegetable Tempura 05:20 How To Prepare Shrimp For Tempura 08:12 How To Prepare Tempura Dipping Sauce From Scratch 08:56 How To Make Tempura Batter 10:06 Coating The Ingredients In Flour For Frying 11:42 Frying Vegetable and Shrimp Tempura In Hot Oil ● Ingredients ・Shrimp ・Your favorite vegetables Pumpkin Okra Shiitake mushrooms Eggplant Oba (Perilla) ~ Batter ~ ・Flour (weak flour, cake flour)… 100g (1 cup a little over) ・Water... 400ml ( The amount to use for the batter is the same amount as the flour) ・Egg ... 1 ・Flour ～Tentsuyu (dip sauce)～ ・Soy sauce... 25ml ・Mirin … 25ml ・Hondashi … 1/3 tsp ・Water... 100ml ・Daikon ● Cooking Recipe ① Sieve the weak (cake) flour and chill it in the refrigerator with the water for the batter. ② Slice the pumpkin a little thicker as it will shrink when it's fried. Remove the stems from the shiitake mushrooms, cut a cross at the base of the stem and make a decorative cut at the top. Cut off the head part from the okra, and cut large ones in half diagonally After trimming the stem of the eggplant, cut it in half, cut it lengthwise, and then cut it in half lengthwise (see video). Cut off the stalks of the perilla leaves and soak them in water to make them crispy. ③ Peel and grate the radish for the tempura dip sauce ④ Cut off the tip of the tail to remove the water in it and peel off the shell, leaving the tail part. After that, make 4~5 cuts on the belly side and tap lightly with a kitchen knife to stretch the back. ⑤ Place the soy sauce, mirin, Hondashi, and water for the tempura sauce in a bowl and heat in the microwave for 30 seconds to 1 minute. ⑥ Pour the oil into the pot and heat it over low heat. ⑦ Crack the egg into the chilled water and stir well until the whole is completely mixed. Remove any bubbles ⑧ Put 200ml of the egg water from ⑤ in a bowl, add the same amount of chilled flour in about 3 parts and mix roughly. Be careful not to mix too much to prevent the gluten from becoming sticky. ⑨ Sprinkle the ingredients with flour and carefully remove excess powder with a brush. Shiitake mushrooms and perilla will be coated only on the back side. ⑩ Raise the heat of the pan to 350F (when the batter is dropped, it will immediately rise to the bottom), and dip the ingredients into the batter (for shiitake mushrooms and shiso leaves, put the batter only on the back side). Start frying vegetables that are slow to cook. While frying, use chopsticks to drop the batter a little to make batter thicker and crispier. Eggplants should be skin side up first and then flipped over. Carefully scoop out any excess fried crumbs that float to the surface. It is a sign of frying is done when the air bubbles around the batter become smaller. For the shrimp, increase the heat at the end and raise the temperature of the oil to 355F or higher to make it crispy. ⑪ Drain the oil from fried tempura well and serve with tentsuyu (the tempura dip sauce) with graded daikon. ● Cooking tips ・Some examples of vegetables are given, but please prepare your favorite vegetables. ・By chilling the batter and water, you can reduce gluten from getting sticky and make the batter crispy. ・By sifting the flour first, it will be fluffy and crispy. ・When mixing the batter, if you mix it too much, the gluten will become sticky, so mix roughly until some lumps remain. ・Keep the temperature of the oil as constant as possible by frequently adjusting the flame. ・When frying, the temperature of the oil will drop, so do not add too many ingredients. ・For the fried crumbs, it is delicious if you add them to Udon, rice balls etc.. later.

This dish will delight your tongue with its unique taste a texture. Crunchy cucumber, cured ham, thin sliced and tangy onion, and exciting pops of sweet corn all piled upon plump macaroni comes together to make a delicious and irresistible cold salad that will be popular with anyone that tries it. It's a unique twist on a classic recipe with a few tips to endure optimal taste a texture for Ultra MAX deliciousness. Please give it a try, you wont regret it! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 How to Boil an Egg 01:22 Preparing Vegetables 06:37 How to Cook Macaroni For Cold Salad 09:04 Seasoning and Adding Finishing Touches To The Salad ● Ingredients (for 2) ・Macaroni ... 3/4 cup ・Eggs ... 2 ・Ham ・Onion ... 1/4 ・Cucumber ... 1/3 ・Carrots ... 1/3 ・Celery ... 1 ・Canned corn... 3 tablespoons ・Mayonnaise ... 5-7 tablespoons ・Salt ・Black pepper ・Mustard ・Consomme... 1/4 teaspoon ・Soy sauce ・Parmesan cheese ・Parsley ● Cooking Recipe ① Combine water and eggs in a small pot and bring to a boil. Let boil for ~15 minutes to make hard-boiled eggs. After eggs have cooked through, gently place them in a cold water bath. ② Prepare hot water to boil the macaroni. When it come to a boil, poor in and cook the macaroni for 1 minute longer than the specified cooking time on the packaging. 　　 ③ Slice the onion and gently rub a pinch of salt in. Once softened, soak in water for ~5 minutes. Squeeze out the remaining water after soaking. Similarly, peel and slice the cucumber, rub it lightly with salt, and squeeze out the water. Slice the celery thinly on a diagonal and finely shred the carrot. Mince the parsley. ④ Cut the ham in thicker slices. ⑤ Peel the eggs and roughly cube. ⑥ When the macaroni has finished cooking, strain away hot water and rinse with cold running water. ⑦ Place vegetables, macaroni, eggs, and corn into a bowl. For seasoning add japanese mayonnaise, mustard, salt, black pepper, chicken consommé, plenty of grated parmesan cheese, a drizzle of soy sauce. Mix thoroughly. ● Cooking tips ・Drain the water from ingredients as much as possible before mixing. This will prevent the salad from being soggy. ・It is also delicious if you put finished salad in the refrigerator for a while to chill before eating.

This dish will delight your tongue with its unique taste a texture. Crunchy cucumber, cured ham, thin sliced and tangy onion, and exciting pops of sweet corn all piled upon plump macaroni comes together to make a delicious and irresistible cold salad that will be popular with anyone that tries it. It's a unique twist on a classic recipe with a few tips to endure optimal taste a texture for Ultra MAX deliciousness. Please give it a try, you wont regret it! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 How to Boil an Egg 01:22 Preparing Vegetables 06:37 How to Cook Macaroni For Cold Salad 09:04 Seasoning and Adding Finishing Touches To The Salad ● Ingredients (for 2) ・Macaroni ... 3/4 cup ・Eggs ... 2 ・Ham ・Onion ... 1/4 ・Cucumber ... 1/3 ・Carrots ... 1/3 ・Celery ... 1 ・Canned corn... 3 tablespoons ・Mayonnaise ... 5-7 tablespoons ・Salt ・Black pepper ・Mustard ・Consomme... 1/4 teaspoon ・Soy sauce ・Parmesan cheese ・Parsley ● Cooking Recipe ① Combine water and eggs in a small pot and bring to a boil. Let boil for ~15 minutes to make hard-boiled eggs. After eggs have cooked through, gently place them in a cold water bath. ② Prepare hot water to boil the macaroni. When it come to a boil, poor in and cook the macaroni for 1 minute longer than the specified cooking time on the packaging. 　　 ③ Slice the onion and gently rub a pinch of salt in. Once softened, soak in water for ~5 minutes. Squeeze out the remaining water after soaking. Similarly, peel and slice the cucumber, rub it lightly with salt, and squeeze out the water. Slice the celery thinly on a diagonal and finely shred the carrot. Mince the parsley. ④ Cut the ham in thicker slices. ⑤ Peel the eggs and roughly cube. ⑥ When the macaroni has finished cooking, strain away hot water and rinse with cold running water. ⑦ Place vegetables, macaroni, eggs, and corn into a bowl. For seasoning add japanese mayonnaise, mustard, salt, black pepper, chicken consommé, plenty of grated parmesan cheese, a drizzle of soy sauce. Mix thoroughly. ● Cooking tips ・Drain the water from ingredients as much as possible before mixing. This will prevent the salad from being soggy. ・It is also delicious if you put finished salad in the refrigerator for a while to chill before eating.

Just mix the ingredients and put in the oven, easy, fluffy roasted potatoes is done. Olive oil, rosemary, garlic and bacon each add a rich flavor to the potatoes. It goes well with meat dishes as well as a healthy snack! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:24 How to Wash and Clean Baby Potatoes for Cooking 01:25 Preparing Roast Potato Toppings 04:25 How to Roast Baby Potatoes ● Ingredients ・Baby potatoes (Regular potatoes are OK as well) ... 6~10 ・Rosemary ... 2~3 ・Garlic ・Bacon ... 2 ・Olive oil ・Salt ● Cooking Recipe ① Cut the well-washed potatoes with the skins into easy-to-bite sizes. ② Finely chop Garlic, rosemary, and bacon. ③ Put potatoes, minced garlic, rosemary, and bacon in a bowl. Sprinkle with salt and pour evenly olive oil, and mix well. ④ Place a parchment paper or aluminum foil on an oven tray, put ③ in it, and put it in an oven preheated to 400F for about 35 to 45 minutes, mixing the whole a few times on the way, until the potatoes are soft. ● Cooking tips ・The potatoes are delicious when the outside is slightly burnt/browned. ・If you like saltiness, sprinkle with a little salt at the end to bring out the flavor.

Just mix the ingredients and put in the oven, easy, fluffy roasted potatoes is done. Olive oil, rosemary, garlic and bacon each add a rich flavor to the potatoes. It goes well with meat dishes as well as a healthy snack! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:24 How to Wash and Clean Baby Potatoes for Cooking 01:25 Preparing Roast Potato Toppings 04:25 How to Roast Baby Potatoes ● Ingredients ・Baby potatoes (Regular potatoes are OK as well) ... 6~10 ・Rosemary ... 2~3 ・Garlic ・Bacon ... 2 ・Olive oil ・Salt ● Cooking Recipe ① Cut the well-washed potatoes with the skins into easy-to-bite sizes. ② Finely chop Garlic, rosemary, and bacon. ③ Put potatoes, minced garlic, rosemary, and bacon in a bowl. Sprinkle with salt and pour evenly olive oil, and mix well. ④ Place a parchment paper or aluminum foil on an oven tray, put ③ in it, and put it in an oven preheated to 400F for about 35 to 45 minutes, mixing the whole a few times on the way, until the potatoes are soft. ● Cooking tips ・The potatoes are delicious when the outside is slightly burnt/browned. ・If you like saltiness, sprinkle with a little salt at the end to bring out the flavor.

You can make a stylish restaurant-style pork steak with the ingredients you usually have at home. A light dredging of flour before cooking the pork gives the sauce a rich texture. It’s a gem that will be appreciated on the table of hospitality. The pork is carefully pounded and the sinews cut, then simmered in a sauce that makes it so tender even a cheap pork steak is fine. If you like even more tender meat, marinade in grated onion after tenderizing and cut the sinews. The onion enzymes will help tenderize the meat. Please watch the "Katsu Curry" video for how to do it. 👉 https://youtu.be/qLV69x31KjM ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:08 Tenderizing Pork 03:54 Preparing and Cooking Sauce 08:23 Flouring Pork 09:19 Cooking Pork ● Ingredients (for 2) ・Pork … 2 slices ・Onion ... 1/2 ・Mushrooms ... 1-2 ・Flour ・Salt ・Black pepper ・Olive oil ・Bayleaf ～Sauce～ ・Water … 200ml ・Soy sauce... 2 tbsp ・Mirin... 2 tbsp ・Sake... 2 tbsp ・Vinegar... 1-1.5 tbsp ・Ketchup ... 3 tbsp ・Worcester sauce... 1.5 tbsp ・Sugar... 2 tsp ・Grated garlic ・Salt ... a little ● Cooking Recipe ① tenderize and make incisions to cut the sinews in meat and sprinkle with salt and black pepper. ② Slice 1/2 of the onion into thick slices horizontally and slice the mushrooms ③ Put the sauce ingredients in a pot and bring to a boil, then simmer over low heat for about 10 minutes. ④ Fry the onions and mushrooms from ② in a frying pan, and when they become soft, set aside on a separate plate. ⑤ Add olive oil to a heated frying pan. When the frying pan is hot, add the floured pork and fry both sides. ⑥ When the surface of the pork is browned, put the sauce and stir-fried vegetables in a pan, add the bay leaf and simmer over low heat for 30-45 minutes until the pork is tender. ● Cooking tips ・Be careful not to add too much salt at the beginning, as the sauce will thicken as it simmers. ・Onion enzymes soften meat, so if you want to make the meat even softer, marinate it in grated onion for about 1 hour after pounding and cutting the sinews. How to do it is ntroduced in the cutlet curry video 👉 https://youtu.be/qLV69x31KjM

You can make such a stylish restaurant-style pork steak with the ingredients you usually have at home. A light dredging of flour before cooking the pork gives the sauce a rich texture. It is a gem that will be appreciated on the table of hospitality. The pork is carefully pounded and cut the sinews and then simmered in the sauce at the end, so even cheap pork is fine. If you like a more tender meat, marinade it in grated onion after pounding and cutting the senews, and the onion enzymes will help tenderize the meat. Please watch the "Katsu Curry" video for how to do it. 👉 https://youtu.be/qLV69x31KjM ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2) ・Pork … 2 slices ・Onion ... 1/2 ・Mushrooms ... 1-2 ・Flour ・Salt ・Black pepper ・Olive oil ・Bayleaf ～Sauce～ ・Water … 200ml ・Soy sauce... 2 tbsp ・Mirin... 2 tbsp ・Sake... 2 tbsp ・Vinegar... 1-1.5 tbsp ・Ketchup ... 3 tbsp ・Worcester sauce... 1.5 tbsp ・Sugar... 2 tsp ・Grated garlic ・Salt ... a little ● Cooking Recipe ① tenderize and make incisions to cut the sinews in meat and sprinkle with salt and black pepper. ② Slice 1/2 of the onion into thick slices horizontally and slice the mushrooms ③ Put the sauce ingredients in a pot and bring to a boil, then simmer over low heat for about 10 minutes. ④ Fry the onions and mushrooms from ② in a frying pan, and when they become soft, set aside on a separate plate. ⑤ Add olive oil to a heated frying pan. When the frying pan is hot, add the floured pork and fry both sides. ⑥ When the surface of the pork is browned, put the sauce and stir-fried vegetables in a pan, add the bay leaf and simmer over low heat for 30-45 minutes until the pork is tender. ● Cooking tips ・Be careful not to add too much salt at the beginning, as the sauce will thicken as it simmers. ・Onion enzymes soften meat, so if you want to make the meat even softer, marinate it in grated onion for about 1 hour after pounding and cutting the sinews. How to do it is ntroduced in the cutlet curry video 👉 https://youtu.be/qLV69x31KjM

When you want one more dish on the table, when you want a beer snack, how about this quick and easy addictive spicy garlic panfried okra? Rubbing with salt, peeling off the calyx, and other troublesome preparations on the textbook are completely omitted with an easier, just as delicious end result. This recipe goes amazing with a glass of beer as a healthy, late night snack, and is an easy way to get in a little extra fiber into your diet. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Tips On preparing Okura 03:16 Pan Frying Okura ● Ingredients (for one) ・Okra … 8 to 10 ・Garlic ... 2 to 4 ・Chilli pepper... 2 ・Katsuobushi … half pack ・Salt ・Black pepper ・Soy sauce ・Olive oil ● Recipe ① Mince Garlic and remove seeds from dried chili peppers. ② Slice through and remove the stem and calyx of the okra, cutting longer pieces in half diagonally. ③ Pour a dollop of olive oil into a frying pan and add garlic and chilli pepper over low heat. ④ When the garlic is aromatic, raise the heat and add the okra. ⑤ When the okra becomes somewhat soft, sprinkle with salt and black pepper. When the Okra is slightly burnt pour in a splash of soy sauce and cook off moisture until lightly burned. Toss to incorporate and finish by sprinkling and tossing in a handful of bonito flakes. ● Cooking tips ・On textbook preparation, Okra is usually rubbed with salt to remove the fuzz, but I don't do it because the finished product won't change much even if I don't do it. ・When okra is boiled, it needs the head on because it will be watery with out it, but when frying it, it's not necessary, so it can be just cut off in the preparation. ・Pour the soy sauce onto the hot frying pan to burn, and when the fragrant aroma comes out, mix it with the okra to bring out the flavor.

When you want one more dish on the table, when you want a beer snack, how about this quick and easy addictive spicy garlic panfried okra? Rubbing with salt, peeling off the calyx, and other troublesome preparations on the textbook are completely omitted with an easier, just as delicious end result. This recipe goes amazing with a glass of beer as a healthy, late night snack, and is an easy way to get in a little extra fiber into your diet. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Tips On preparing Okura 03:16 Pan Frying Okura ● Ingredients (for one) ・Okra … 8 to 10 ・Garlic ... 2 to 4 ・Chilli pepper... 2 ・Katsuobushi … half pack ・Salt ・Black pepper ・Soy sauce ・Olive oil ● Recipe ① Mince Garlic and remove seeds from dried chili peppers. ② Slice through and remove the stem and calyx of the okra, cutting longer pieces in half diagonally. ③ Pour a dollop of olive oil into a frying pan and add garlic and chilli pepper over low heat. ④ When the garlic is aromatic, raise the heat and add the okra. ⑤ When the okra becomes somewhat soft, sprinkle with salt and black pepper. When the Okra is slightly burnt pour in a splash of soy sauce and cook off moisture until lightly burned. Toss to incorporate and finish by sprinkling and tossing in a handful of bonito flakes. ● Cooking tips ・On textbook preparation, Okra is usually rubbed with salt to remove the fuzz, but I don't do it because the finished product won't change much even if I don't do it. ・When okra is boiled, it needs the head on because it will be watery with out it, but when frying it, it's not necessary, so it can be just cut off in the preparation. ・Pour the soy sauce onto the hot frying pan to burn, and when the fragrant aroma comes out, mix it with the okra to bring out the flavor.

Japanese Tataki is a traditional cooking style that incorporates raw meat or fish briefly seared over high heat. This recipe shows how to maximize the deliciousness of duck and emphasize the delicate flavor with a citrus dipping sauce. By placing the duck breast skin down over a blazing hot skillet and quickly searing all sides until golden brown, you're left with a slightly crispy, rare duck breast. Dip the thinly sliced duck into some Ponzu with Daikon Sprouts and Chives and experience an explosion of flavor across your tongue. Because of the chewier texture of the meat, take it slow and savor the flavor as spreads in your mouth. The Japanese leek that is cooked in duck oil as a side is also excellent! The combination of duck and Japanese leek has been a perfect match. Perfect for special occasion hospitality dishes! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Prepping Duck Tataki 00:53 Prepping Vegetables 02:21 Making Momoji-Oroshi (Spicy Daikon Garnish) 03:38 Searing Duck Tataki 05:15 Serving Duck Tataki ● Ingredients ・ Duck meat… 1 block ・ Japanese leek (Naga-Negi) ... One ・ Salt ・ Black pepper ・ Chive ・ Kaiware (green onion is also OK) ・ Daikon… Appropriate amount ・ Red Pepper ... 2 ・ Ponzu sauce ● Cooking Recipe ① Sprinkle salt and black pepper over the duck meat and leave it for 30 minutes to 1 hour. For Japanese leek, cut away the green part and section the white part into a length of about 5 cm. Finely slice the chives for garnish. ② Make Momiji-Oroshi Peel the daikon and make a cut in the center to insert the red peppers. Remove the seeds of the red peppers and embed it in the radish. Grate the radish with the peppers to the grater and drain away excess water with sieve when done. ③ Heat a skillet and when hot, place the duck meat skin down to sear. Keep an eye on the duck while cooking and when the skin is lightly browned and crispy, flip and sear the other side in the same way. When seared, remove from skillet and let cook on a plate. ④ Sauté the Japanese leek in the duck fat until golden brown. ⑤ Slice the duck thinly. Plate it and top with Kaiware (Daikon Sprouts) or sliced green onions. Serve it with seared long onions and eat it with a dipping of ponzu topped with chives and Moniji-Oroshi. ● Cooking tips ・it is important not to cook it too much. make sure the frying pan is hot before searing the duck and carefully check temperate as to not burn the skin and overcook the duck. ・the surplus Momiji-Oroshi can be divided into one time use portions and wrapped in saran wrap to store in the freezer

Japanese Tataki is a traditional cooking style that incorporates raw meat or fish briefly seared over high heat. This recipe shows how to maximize the deliciousness of duck and emphasize the delicate flavor with a citrus dipping sauce. By placing the duck breast skin down over a blazing hot skillet and quickly searing all sides until golden brown, you're left with a slightly crispy, rare duck breast. Dip the thinly sliced duck into some Ponzu with Daikon Sprouts and Chives and experience an explosion of flavor across your tongue. Because of the chewier texture of the meat, take it slow and savor the flavor as spreads in your mouth. The Japanese leek that is cooked in duck oil as a side is also excellent! The combination of duck and Japanese leek has been a perfect match. Perfect for special occasion hospitality dishes! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Prepping Duck Tataki 00:53 Prepping Vegetables 02:21 Making Momoji-Oroshi (Spicy Daikon Garnish) 03:38 Searing Duck Tataki 05:15 Serving Duck Tataki ● Ingredients ・ Duck meat… 1 block ・ Japanese leek (Naga-Negi) ... One ・ Salt ・ Black pepper ・ Chive ・ Kaiware (green onion is also OK) ・ Daikon… Appropriate amount ・ Red Pepper ... 2 ・ Ponzu sauce ● Cooking Recipe ① Sprinkle salt and black pepper over the duck meat and leave it for 30 minutes to 1 hour. For Japanese leek, cut away the green part and section the white part into a length of about 5 cm. Finely slice the chives for garnish. ② Make Momiji-Oroshi Peel the daikon and make a cut in the center to insert the red peppers. Remove the seeds of the red peppers and embed it in the radish. Grate the radish with the peppers to the grater and drain away excess water with sieve when done. ③ Heat a skillet and when hot, place the duck meat skin down to sear. Keep an eye on the duck while cooking and when the skin is lightly browned and crispy, flip and sear the other side in the same way. When seared, remove from skillet and let cook on a plate. ④ Sauté the Japanese leek in the duck fat until golden brown. ⑤ Slice the duck thinly. Plate it and top with Kaiware (Daikon Sprouts) or sliced green onions. Serve it with seared long onions and eat it with a dipping of ponzu topped with chives and Moniji-Oroshi. ● Cooking tips ・it is important not to cook it too much. make sure the frying pan is hot before searing the duck and carefully check temperate as to not burn the skin and overcook the duck. ・the surplus Momiji-Oroshi can be divided into one time use portions and wrapped in saran wrap to store in the freezer

This video introduces an elevated version of a good old ' American Mac'n Cheese recipe. The harmony of the chewy macaroni and crunchy texture of the broccoli in the rich, cheesy cream sauce is irresistible. Mixing in homemade hamburger meat that I always have in stock in my freezer can turn this side dish into a centerpiece meal for guests and potlucks! Completely addictive! How to make homemade hamburger patties is introduced in another video, so check it out here together. 👉 https://youtu.be/2Z0sVEkyh70 ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:23 Prepping and Steaming Broccoli for Mac and Cheese 02:57 How to Make Mac and Cheese Sauce From Scratch (Cheese Gratin) 05:19 Cooking Hamburger Meat for Mac and Cheese (Recipe 👉 https://youtu.be/2Z0sVEkyh70) 06:08 Putting Everything Together ● Ingredients (for 2) ・Macaroni … 100g~120g ・Cheddar cheese (mild) … 120g ・Fresh cream... 100ml ・Butter ... 20g (1.5 tablespoons) ・Wheat flour... 1 tbsp ・White wine … 30ml ・Salt ・Black pepper ・Broccoli ... 1/4~1/2 ・Prepared and frozen hamburger patties (introduced in other video : https://youtu.be/2Z0sVEkyh70) ● Cooking Recipe ① Transfer the frozen hamburger patties the day before to the refrigerator and defrost. ② Heat the broccoli in the microwave for 1 to 1.5 minutes until it is slightly softened, and cut it into small pieces when it cools down. ③ Prepare hot water for boiling macaroni and bring it to a boil ④ Tear the cheese into pieces that are easy to melt. ⑤ Add butter to a frying pan heated over medium heat, and when it melts, add flour and fry a little with a care not to burn it. ⑥ Add wine and mix well to dissolve the flour and burn the alcohol. 　 reduce the heat to low, add fresh cream and stir to dissolve the flour and thicken it. 　　 ⑦ Add cheddar cheese and melt. When the cheese melts smoothly, season with salt and black pepper and remove from heat. Be careful not to overheat the cheese ⑧ Put the thawed hamburger patties in a heated frying pan and fry while crumbling. ⑨ Boil the macaroni When the water boils, add salt to the water, add the macaroni, and set the timer to 1 minute shorter than the specified boiling time. When the time comes, add the broccoli and boil for another minute until the broccoli is reheated. ⑩ When the macaroni is boiled, drain the hot water, return it to the pot where the macaroni was boiled, add ⑥ and the lightly warmed sauce and mix. ● Cooking tips ・You can use just broccoli without hamburger patties. ・Please adjust the time for heating the broccoli in the microwave depending on the model. The broccoli will be reheated later, so make sure it is not over steamed. ・Because the cheese will separate if you add too much heat, melt it over low heat and remove it from the heat as soon as it melts. ・It's OK without the wine, but the acidity of the wine break down proteins in the cheese and prevents from becoming lumpy.

This video introduces an elevated version of a good old ' American Mac'n Cheese recipe. The harmony of the chewy macaroni and crunchy texture of the broccoli in the rich, cheesy cream sauce is irresistible. Mixing in homemade hamburger meat that I always have in stock in my freezer can turn this side dish into a centerpiece meal for guests and potlucks! Completely addictive! How to make homemade hamburger patties is introduced in another video, so check it out here together. 👉 https://youtu.be/2Z0sVEkyh70 ============================================================= ❥ YouTube: https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:23 Prepping and Steaming Broccoli for Mac and Cheese 02:57 How to Make Mac and Cheese Sauce From Scratch (Cheese Gratin) 05:19 Cooking Hamburger Meat for Mac and Cheese (Recipe 👉 https://youtu.be/2Z0sVEkyh70) 06:08 Putting Everything Together ● Ingredients (for 2) ・Macaroni … 100g~120g ・Cheddar cheese (mild) … 120g ・Fresh cream... 100ml ・Butter ... 20g (1.5 tablespoons) ・Wheat flour... 1 tbsp ・White wine … 30ml ・Salt ・Black pepper ・Broccoli ... 1/4~1/2 ・Prepared and frozen hamburger patties (introduced in other video : https://youtu.be/2Z0sVEkyh70) ● Cooking Recipe ① Transfer the frozen hamburger patties the day before to the refrigerator and defrost. ② Heat the broccoli in the microwave for 1 to 1.5 minutes until it is slightly softened, and cut it into small pieces when it cools down. ③ Prepare hot water for boiling macaroni and bring it to a boil ④ Tear the cheese into pieces that are easy to melt. ⑤ Add butter to a frying pan heated over medium heat, and when it melts, add flour and fry a little with a care not to burn it. ⑥ Add wine and mix well to dissolve the flour and burn the alcohol. 　 reduce the heat to low, add fresh cream and stir to dissolve the flour and thicken it. 　　 ⑦ Add cheddar cheese and melt. When the cheese melts smoothly, season with salt and black pepper and remove from heat. Be careful not to overheat the cheese ⑧ Put the thawed hamburger patties in a heated frying pan and fry while crumbling. ⑨ Boil the macaroni When the water boils, add salt to the water, add the macaroni, and set the timer to 1 minute shorter than the specified boiling time. When the time comes, add the broccoli and boil for another minute until the broccoli is reheated. ⑩ When the macaroni is boiled, drain the hot water, return it to the pot where the macaroni was boiled, add ⑥ and the lightly warmed sauce and mix. ● Cooking tips ・You can use just broccoli without hamburger patties. ・Please adjust the time for heating the broccoli in the microwave depending on the model. The broccoli will be reheated later, so make sure it is not over steamed. ・Because the cheese will separate if you add too much heat, melt it over low heat and remove it from the heat as soon as it melts. ・It's OK without the wine, but the acidity of the wine break down proteins in the cheese and prevents from becoming lumpy.

This Japanese egg roll "tamagoyaki" is what my mother often put in my lunch when I was a student. It's a very homey taste and is very easy to make during busy mornings or lazy Sundays. The finely chopped onions impart a natural sweetness and juiciness without the addition of sugar; sweet & savory when dipped in soy sauce and Japanese mayonnaise. It's tasty hot or cold, making it great to prepare in advance for bento boxes to go. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for one) ・ Eggs ... 2 ・ Onions ... about 1/8 ・ Green onion ... 1 ・ Hon-Dashi ... 1/5 teaspoon ・ Soy sauce ... 2/3 teaspoon ・ Salt ... A pinch ・ Oil ・ Mayonnaise ・ Shichimi Togarashi ● Recipe ① Finely slice green onions and mince 1/8 of a white onion finely. ② Place sliced green onions and minced white onions in a bowl and crack 2 eggs overtop. Add Hon-Dashi, soy sauce, and a pinch of salt, stirring the eggs well. ④ Place a frying pan over heat, adding oil and spreading it with a paper towel. When the frying pan is hot, pour in the half of the egg mixture, spreading it to cover the pan and raise the heat to medium-high. ⑤ When the egg is half-cooked, roll it from one end. Bring the rolled egg to the edge of the pan and add the remaining egg mixture in a frying pan. Spread until pan is covered and lift the rolled egg to spread the raw egg under it as well. ⑥ When the remaining egg is half-cooked, continue rolling the egg until you have one complete egg roll. ⑦ Cook until no raw egg remains and a light brown coats the outer layer, removing from heat to let cool when finished. ⑧ Slice into bite-sized pieces, serving it on a plate with mayonnaise and a dish of soy sauce as a side. Sprinkle shichimi-togarashi overtop the mayonnaise for some extra spice. ● Cooking tips ・ Chop the onion as finely as possible so that it cooks through when on the pan. ・ Be careful not to add too much soy sauce and salt. ・ The egg roll is also delicious with okonomiyaki-style toppings (okonomiyaki sauce, bonito flakes, aonori)

This Japanese egg roll "tamagoyaki" is what my mother often put in my lunch when I was a student. It's a very homey taste and is very easy to make during busy mornings or lazy Sundays. The finely chopped onions impart a natural sweetness and juiciness without the addition of sugar; sweet & savory when dipped in soy sauce and Japanese mayonnaise. It's tasty hot or cold, making it great to prepare in advance for bento boxes to go. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for one) ・ Eggs ... 2 ・ Onions ... about 1/8 ・ Green onion ... 1 ・ Hon-Dashi ... 1/5 teaspoon ・ Soy sauce ... 2/3 teaspoon ・ Salt ... A pinch ・ Oil ・ Mayonnaise ・ Shichimi Togarashi ● Recipe ① Finely slice green onions and mince 1/8 of a white onion finely. ② Place sliced green onions and minced white onions in a bowl and crack 2 eggs overtop. Add Hon-Dashi, soy sauce, and a pinch of salt, stirring the eggs well. ④ Place a frying pan over heat, adding oil and spreading it with a paper towel. When the frying pan is hot, pour in the half of the egg mixture, spreading it to cover the pan and raise the heat to medium-high. ⑤ When the egg is half-cooked, roll it from one end. Bring the rolled egg to the edge of the pan and add the remaining egg mixture in a frying pan. Spread until pan is covered and lift the rolled egg to spread the raw egg under it as well. ⑥ When the remaining egg is half-cooked, continue rolling the egg until you have one complete egg roll. ⑦ Cook until no raw egg remains and a light brown coats the outer layer, removing from heat to let cool when finished. ⑧ Slice into bite-sized pieces, serving it on a plate with mayonnaise and a dish of soy sauce as a side. Sprinkle shichimi-togarashi overtop the mayonnaise for some extra spice. ● Cooking tips ・ Chop the onion as finely as possible so that it cooks through when on the pan. ・ Be careful not to add too much soy sauce and salt. ・ The egg roll is also delicious with okonomiyaki-style toppings (okonomiyaki sauce, bonito flakes, aonori)

Now that the season for new onions has arrived, here are some simple but excellent recipes for grilled onions. Cut it in half, sprinkle with salt, black pepper and olive oil, then throw it into the oven and roast it. The soft, crispy, sweet flavor is irresistible. It's delicious even when it's cools off, and it's also fun to pick it up one layer at a time like chips! Great for hospitality tables and party finger food. They're also a very healthy detox option when sick due to its anti-inflammatory qualities and excellent source of vitamin C and B6, iron, folate, and potassium. How about a gentle-tasting quail egg soup with rich aroma of bacon and perilla along with roasted onions? When you want a small batch of soup, this hearty recipe is great, healthy alternative to canned soup. ============================================================= ❥ YouTube: https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Roasted Onion Preparation 01:32 Quai Egg Soup Preparation 04:04 How to Crack Quail Eggs Easily 06:06 Making Quail Egg Soup 08:15 How Long Roasted Onions Bake For ● Ingredients (for 2~3 people) ~ Roasted onions ~ ・ Onion ... 2 ・ Parmesan cheese ・ Salt ・ Black pepper ~ Bacon and quail egg soup ~ ・ Onion ... 1/2 ・ Bacon ... 2 ・ Quail eggs ... 6 ~10 ・ Water ... 500 ml ・ Oba (Perilla) ・ Consomme ... 1.5 ~ 2 teaspoons ・ Salt ・ Black pepper ・ Dried parsley ● Recipe ① To prep your ingredients, hollow out the root and cut two onions in half vertically with the skin still attached, . Set aside a third onion, peeling and slicing half for the soup.Slice the bacon into coarse strips and the perilla/green shiso leaves into fine strips. ② Place parchment paper over a baking sheet and place onion halves with skin still attached face up. Sprinkle with salt, black pepper, and olive oil. ③ Bake onions in an oven preheated to 400 °F. Please adjust the baking time depending on the size of the onion and the type of oven, about 25 to 30 minutes for small to medium sizes, about 50 minutes to 1 hour for larger sizes. When it is lightly roasted remove from oven and sprinkle with plenty of parmesan cheese. Bake it for another 10 to 15 minutes, and when the skin of the onion and the cheese are browned, it is ready to pull out. ④ Place the quail eggs into a small pot, add water and a pinch of salt. Bring to a boil over high heat. Before coming to a boil, when small bubbles begin to rise to the surface, roll the eggs and stir gently so that the yolk remains in the center. Remove from heat 2 minutes after coming to a boil, exposing the eggs to cold water for an easier peel. ⑤ Cook sliced ​​onions and bacon in a soup pan, add water and bring to a boil. After coming to a boil, scoop away rising bubbles and scum until clear. Adjust taste if bland with consommé, salt, and black pepper, and add the boiled quail eggs and chopped perilla/shiso leaves. After serving in a bowl, sprinkle with dried parsley if desired. ● Cooking tips ・ The grilling time varies depending on the size of the onion and the oven. About 25 to 30 minutes for small to medium size, about 50 minutes to 1 hour for large size. Please adjust while checking the baking time depending on the size of the onion and the type of oven. It's delicious when it’s a little overcooked and the skin is a slightly burnt.

Now that the season for new onions has arrived, here are some simple but excellent recipes for grilled onions. Cut it in half, sprinkle with salt, black pepper and olive oil, then throw it into the oven and roast it. The soft, crispy, sweet flavor is irresistible. It's delicious even when it's cools off, and it's also fun to pick it up one layer at a time like chips! Great for hospitality tables and party finger food. They're also a very healthy detox option when sick due to its anti-inflammatory qualities and excellent source of vitamin C and B6, iron, folate, and potassium. How about a gentle-tasting quail egg soup with rich aroma of bacon and perilla along with roasted onions? When you want a small batch of soup, this hearty recipe is great, healthy alternative to canned soup. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:08 Roasted Onion Preparation 01:32 Quai Egg Soup Preparation 04:04 How to Crack Quail Eggs Easily 06:06 Making Quail Egg Soup 08:15 How Long Roasted Onions Bake For ● Ingredients (for 2~3 people) ~ Roasted onions ~ ・ Onion ... 2 ・ Parmesan cheese ・ Salt ・ Black pepper ~ Bacon and quail egg soup ~ ・ Onion ... 1/2 ・ Bacon ... 2 ・ Quail eggs ... 6 ~10 ・ Water ... 500 ml ・ Oba (Perilla) ・ Consomme ... 1.5 ~ 2 teaspoons ・ Salt ・ Black pepper ・ Dried parsley ● Recipe ① To prep your ingredients, hollow out the root and cut two onions in half vertically with the skin still attached, . Set aside a third onion, peeling and slicing half for the soup.Slice the bacon into coarse strips and the perilla/green shiso leaves into fine strips. ② Place parchment paper over a baking sheet and place onion halves with skin still attached face up. Sprinkle with salt, black pepper, and olive oil. ③ Bake onions in an oven preheated to 400 °F. Please adjust the baking time depending on the size of the onion and the type of oven, about 25 to 30 minutes for small to medium sizes, about 50 minutes to 1 hour for larger sizes. When it is lightly roasted remove from oven and sprinkle with plenty of parmesan cheese. Bake it for another 10 to 15 minutes, and when the skin of the onion and the cheese are browned, it is ready to pull out. ④ Place the quail eggs into a small pot, add water and a pinch of salt. Bring to a boil over high heat. Before coming to a boil, when small bubbles begin to rise to the surface, roll the eggs and stir gently so that the yolk remains in the center. Remove from heat 2 minutes after coming to a boil, exposing the eggs to cold water for an easier peel. ⑤ Cook sliced ​​onions and bacon in a soup pan, add water and bring to a boil. After coming to a boil, scoop away rising bubbles and scum until clear. Adjust taste if bland with consommé, salt, and black pepper, and add the boiled quail eggs and chopped perilla/shiso leaves. After serving in a bowl, sprinkle with dried parsley if desired. ● Cooking tips ・ The grilling time varies depending on the size of the onion and the oven. About 25 to 30 minutes for small to medium size, about 50 minutes to 1 hour for large size. Please adjust while checking the baking time depending on the size of the onion and the type of oven. It's delicious when it’s a little overcooked and the skin is a slightly burnt.

How to make a little luxurious sea urchin and ikra rich cream pasta you can make as a reward for yourself when you worked hard. Thick and rich sea urchin is used as a sauce with fresh cream, and ikra is topped. It's too exquisite and my mouth is in agony. I arranged the recipe of the chef of a one-star Italian restaurant so that it can be easily made at home. In today’s video, the sea urchin that remains after talking Temari sushi videon and stored in freezer is thawed and used. Not only fresh uni, but also frozen uni makes delicious sauce to make you faint in agony. ============================================================= ❥ Please subscribe our channel! : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for one) ・ Spaghetti… 80g ・ Uni (frozen is OK)… 30 ~ 50g ・ Garlic ... 1 ・ Anchovy ... 1 ・ White wine ... 10cc ・ Water ... 120cc ・ Hondashi ... 1 teaspoon ・ Heavy cream ... 120cc ・ Grated parmesan cheese ... Spoon 1 ・ Butter ... 1/2 spoon ・ Olive oil ・ Salt ・ Black pepper ・ Ikra (salmon roe) ・ Oba (green shiso leaves) ・ Kaiware (daikon sprouts) ● Recipe ① Prepare the boiling water for pasta. ② Sprinkle uni with salt (thaw if frozen). Shred Oba and mince the garlic. Finely mince/puree an anchovy. ③ Pour olive oil into a frying pan, add chopped garlic and chopped anchovies. Light stove and warm the oil, garlic, and anchovies over low heat. ④ Add 10ml of white wine when the garlic is aromatic. When the alcohol has burned off, add 200ml of water and hondashi. Simmer until 1/3 of the water remains. ⑤ Begin cooking pasta, boiling it 1 minute less than the specified time on the box. ⑥ Add salt, black pepper and 120 ml of heavy cream to the saucepan and simmer until thickened. ⑦ Just before the pasta has finished cooking, add butter, uni, and grated parmesan cheese to the sauce. Mix well and add the cooked pasta to the pan. Toss to mix. ⑧ When plating, add shredded perilla and ikura overtop for flavor. Sprinkle the kaiware (radish sprouts) to add color and brightness. ● Cooking tips ・Mix in the uni quickly and remove from heat. If overcooked, the uni can have a bitter taste.

When I first made this pasta myself, I almost fainted it was so delicious! It's very easy on the wallet and is a good nutritious staple full of healthy veggies. Here are some secret recipes on how to cook plump, juicy shrimp and make tomato cream sauce rich and flavorful. This easy, but gorgeous dish is also a great secret weapon for any special dinner plans, family, friends, or otherwise! Let us know in the comments if you've tried anything like this before or have any questions! ============================================================= ❥ YouTube: https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients ( For 1~2 people) 　・Spaghetti… 100 ~ 200g (~100g per person) 　・Frozen whole shrimp (large)… 3 ~ 5 tails 　・Bacon ... 1-2 strips 　・Onions ... 1/4 　・Asparagus ... 3 stalks 　・Mushrooms ... 2 　・Garlic ... 1 clove 　・Salt 　・Black pepper 　・Olive oil 　・Flour 　・Potato starch 　・diced tomato can ... 1/2 cup 　・Heavy Cream ... 100cc 　・Sugar ... just a pinch ～Base of Sauce ～ 　・Celery ... 1/2 stalk 　・Onions ... 1/4 　・Garlic ... 2 cloves 　・Olive oil 　・White wine… 100 ml 　・Water ... 150 ml 　・Bay leaf ● Recipe 　① Thaw the frozen shrimps with salt water. Peel away their shells and heads and reserve for later. Sprinkle the peeled shrimp with potato starch and lightly rub. Rinse with water after rubbing. Shred the bacon, slice the onion, mushrooms, and 2 cloves of garlic. Mince 1 garlic, slice celery thickly and at and angle, and cut asparagus into 2~3cm pieces. +++ For the Sauce +++ 　② Pour olive oil and sliced garlic in a frying pan over low heat. 　③ When the garlic is aromatic, increase the heat and add sliced celery, onions, and shrimp shells. Fry well. Break the shrimp heads and add to the pan. 　④ Add white wine and cook off the alcohol. Add water and two bay leaves, and simmer on low heat for 10 minutes. 　⑤ After boiling, strain reserve the liquids for later. While straining, press from above with the back of a spoon to squeeze out umami from the shrimp. +++ Prepping the Shrimp +++ 　⑥ After slicing along the spine and removing the vein, cut your shrimp in half, season with salt and pepper, then sprinkle with flour. Sear in an oiled pan over high heat, but don't cook all the way through. It will be further cooked when added to the sauce. 　⑦ Begin boiling hot water for your spaghetti. +++ Putting the Sauce Together +++ 　⑧ Pour olive oil and minced garlic in a frying pan and heat over low heat. 　⑨ When the garlic is aromatic, add your other half of sliced onions, mushrooms, and asparagus. When the vegetables are tender, add bacon and cook through. 　⑩ When the vegetables and bacon are fully cooked, add 1/2 cup of canned diced tomatoes, a pinch of sugar, and simmer for about 5 minutes until the excess water has evaporated. +++ Pasta +++ 　⑪ Begin cooking your pasta after adding tomatoes and sugar in step ⑩. Boil spaghetti 1 minute less than recommended. 　⑫ When the water has evaporated in step ⑩, add the liquid strained earlier from the shrimp shells, seared shrimp, and 100cc of fresh cream. Mix in 1/2 Tbsp of chicken consommé, salt, black pepper, and bring sauce to a simmer. Simmer over low for 5 minutes, and when the sauce becomes thick it is complete. +++ Finishing Up +++ 　⑬ When the spaghetti is done, strain and place in the sauce, stir-frying for about 1 minute while mixing thoroughly. ● Cooking tips 　・Thawing frozen shrimps with salt water and rubbing with potato starch when prepping make shrimp plump after cooking. 　・The flour sprinkled when searing the shrimp adds a richness to the sauce. 　・When asparagus is out of season, you can replace it with spinach, bell pepper, or other vegetables. 　・When using canned tomatoes, by taking the time to evaporate the water of, the richness of the tomatoes will be enhanced 　・When mixing the spaghetti with the sauce, if the sauce is too thick, add a little but of pasta water and mix. 　・For cream sauce, thicker spaghetti tends to go well. 　・If you are a beginner in cooking, start boiling the spaghetti after the sauce is ready. This will prevent the pasta from overcooking before the sauce is ready.

How to make a little luxurious sea urchin and ikra rich cream pasta you can make as a reward for yourself when you worked hard. Thick and rich sea urchin is used as a sauce with fresh cream, and ikra is topped. It's too exquisite and my mouth is in agony. I arranged the recipe of the chef of a one-star Italian restaurant so that it can be easily made at home. In today’s video, the sea urchin that remains after talking Temari sushi videon and stored in freezer is thawed and used. Not only fresh uni, but also frozen uni makes delicious sauce to make you faint in agony. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for one) ・ Spaghetti… 80g ・ Uni (frozen is OK)… 30 ~ 50g ・ Garlic ... 1 ・ Anchovy ... 1 ・ White wine ... 10cc ・ Water ... 120cc ・ Hondashi ... 1 teaspoon ・ Heavy cream ... 120cc ・ Grated parmesan cheese ... Spoon 1 ・ Butter ... 1/2 spoon ・ Olive oil ・ Salt ・ Black pepper ・ Ikra (salmon roe) ・ Oba (green shiso leaves) ・ Kaiware (daikon sprouts) ● Recipe ① Prepare the boiling water for pasta. ② Sprinkle uni with salt (thaw if frozen). Shred Oba and mince the garlic. Finely mince/puree an anchovy. ③ Pour olive oil into a frying pan, add chopped garlic and chopped anchovies. Light stove and warm the oil, garlic, and anchovies over low heat. ④ Add 10ml of white wine when the garlic is aromatic. When the alcohol has burned off, add 200ml of water and hondashi. Simmer until 1/3 of the water remains. ⑤ Begin cooking pasta, boiling it 1 minute less than the specified time on the box. ⑥ Add salt, black pepper and 120 ml of heavy cream to the saucepan and simmer until thickened. ⑦ Just before the pasta has finished cooking, add butter, uni, and grated parmesan cheese to the sauce. Mix well and add the cooked pasta to the pan. Toss to mix. ⑧ When plating, add shredded perilla and ikura overtop for flavor. Sprinkle the kaiware (radish sprouts) to add color and brightness. ● Cooking tips ・Mix in the uni quickly and remove from heat. If overcooked, the uni can have a bitter taste.

When I first made this pasta myself, I almost fainted it was so delicious! It's very easy on the wallet and is a good nutritious staple full of healthy veggies. Here are some secret recipes on how to cook plump, juicy shrimp and make tomato cream sauce rich and flavorful. This easy, but gorgeous dish is also a great secret weapon for any special dinner plans, family, friends, or otherwise! Let us know in the comments if you've tried anything like this before or have any questions! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients ( For 1~2 people) 　・Spaghetti… 100 ~ 200g (~100g per person) 　・Frozen whole shrimp (large)… 3 ~ 5 tails 　・Bacon ... 1-2 strips 　・Onions ... 1/4 　・Asparagus ... 3 stalks 　・Mushrooms ... 2 　・Garlic ... 1 clove 　・Salt 　・Black pepper 　・Olive oil 　・Flour 　・Potato starch 　・diced tomato can ... 1/2 cup 　・Heavy Cream ... 100cc 　・Sugar ... just a pinch ～Base of Sauce ～ 　・Celery ... 1/2 stalk 　・Onions ... 1/4 　・Garlic ... 2 cloves 　・Olive oil 　・White wine… 100 ml 　・Water ... 150 ml 　・Bay leaf ● Recipe 　① Thaw the frozen shrimps with salt water. Peel away their shells and heads and reserve for later. Sprinkle the peeled shrimp with potato starch and lightly rub. Rinse with water after rubbing. Shred the bacon, slice the onion, mushrooms, and 2 cloves of garlic. Mince 1 garlic, slice celery thickly and at and angle, and cut asparagus into 2~3cm pieces. +++ For the Sauce +++ 　② Pour olive oil and sliced garlic in a frying pan over low heat. 　③ When the garlic is aromatic, increase the heat and add sliced celery, onions, and shrimp shells. Fry well. Break the shrimp heads and add to the pan. 　④ Add white wine and cook off the alcohol. Add water and two bay leaves, and simmer on low heat for 10 minutes. 　⑤ After boiling, strain reserve the liquids for later. While straining, press from above with the back of a spoon to squeeze out umami from the shrimp. +++ Prepping the Shrimp +++ 　⑥ After slicing along the spine and removing the vein, cut your shrimp in half, season with salt and pepper, then sprinkle with flour. Sear in an oiled pan over high heat, but don't cook all the way through. It will be further cooked when added to the sauce. 　⑦ Begin boiling hot water for your spaghetti. +++ Putting the Sauce Together +++ 　⑧ Pour olive oil and minced garlic in a frying pan and heat over low heat. 　⑨ When the garlic is aromatic, add your other half of sliced onions, mushrooms, and asparagus. When the vegetables are tender, add bacon and cook through. 　⑩ When the vegetables and bacon are fully cooked, add 1/2 cup of canned diced tomatoes, a pinch of sugar, and simmer for about 5 minutes until the excess water has evaporated. +++ Pasta +++ 　⑪ Begin cooking your pasta after adding tomatoes and sugar in step ⑩. Boil spaghetti 1 minute less than recommended. 　⑫ When the water has evaporated in step ⑩, add the liquid strained earlier from the shrimp shells, seared shrimp, and 100cc of fresh cream. Mix in 1/2 Tbsp of chicken consommé, salt, black pepper, and bring sauce to a simmer. Simmer over low for 5 minutes, and when the sauce becomes thick it is complete. +++ Finishing Up +++ 　⑬ When the spaghetti is done, strain and place in the sauce, stir-frying for about 1 minute while mixing thoroughly. ● Cooking tips 　・Thawing frozen shrimps with salt water and rubbing with potato starch when prepping make shrimp plump after cooking. 　・The flour sprinkled when searing the shrimp adds a richness to the sauce. 　・When asparagus is out of season, you can replace it with spinach, bell pepper, or other vegetables. 　・When using canned tomatoes, by taking the time to evaporate the water of, the richness of the tomatoes will be enhanced 　・When mixing the spaghetti with the sauce, if the sauce is too thick, add a little but of pasta water and mix. 　・For cream sauce, thicker spaghetti tends to go well. 　・If you are a beginner in cooking, start boiling the spaghetti after the sauce is ready. This will prevent the pasta from overcooking before the sauce is ready.