Ingredients:

• 1 cup bleached cake flour
• 1 teaspoon baking powder
• ½ cup granulated sugar
• 6 large egg yolks, chilled
• 8 large egg whites, chilled
• ½ cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• Unsalted butter, for greasing griddle and serving
• ½ cup water, divided
• ½ teaspoon kosher salt
• Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
• Maple syrup and powdered sugar, for serving

View this post on Instagram

A post shared by UKKCOOK.CO (@ukkcook)

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. 
2. In a large bowl, whisk together 6 egg yolks, milk, and vanilla.
3. Gradually sift the flour mixture into for egg mixture and whisk until smooth. Chill for at least 20 minutes or up to 8 hours.
4. Place 8 egg whites in the bowl of a heavy-duty stand mixer. Freeze for about 15 minutes, until the egg whites are partially frozen.
5. Add lemon juice to the egg whites, and beat with a whisk attachment on medium speed.
6. Gradually add sugar until glossy and stiff peaks form (around 6-8 minutes).
7. Using a hand whisk, gently fold the egg white mixture into the chilled batter, in 2 portions, until just incorporated. Using a rubber spatula, finish folding, if needed.
8. Transfer half the batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep the remaining batter chilled and uncovered, while cooking the first batch.
9. Pre-heat a large electric griddle to 300°F and lightly grease the griddle with butter.
10. Pipe 4 cone-shaped mounds of batter, about 3 inches wide and 3 inches tall. Be careful not to layer the batter. Leave at least 2 inches between mounds, but make sure the pancakes are close enough so that all 4 mounds will fit under the aluminum pan.)
11. Spoon 2 tablespoons of water onto the surface of the griddle around the pancakes. Immediately cover the pancakes with the inverted aluminum pan to steam-griddle them. Cook until the top of the batter looks dry and the bottom of the pancakes are lightly browned. Using 2 thin spatulas, carefully flip the pancakes. Spoon 2 tablespoons of water on the surface of the griddle around the pancakes. Cover with the inverted aluminum pan, and cook for about 5-6 minutes, until the pancakes are set, 5 to 6 minutes. Transfer the pancakes to serving plates and repeat the process with the remaining batter and water.
12. Top the pancakes with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.

The post These Japanese Soufflés Pancakes are as Light as a Dream appeared first on foodisinthehouse.com.

That all changed when Portuguese missionaries in Nagasaki introduced fritter-cooking with a batter of flour and eggs during periods when Catholics were to refrain from eating meat. In fact, the term “tempura” is derived from the Latin word témpora which refers to this time.

Centuries later, a variety of vegetables and seafood are used in tempura which is a classic component of Japanese cuisine. If you’re attempting to make your own, here are some tips to make it terrific.

Bubble Bubble

If you’re wondering whether your tempura is done, take a look at the bubbles. If the bubbles around the tempura are large, it means that there is still a lot of moisture in the batter and the item is not cooked through. Another way to tell is by holding the item with chopsticks while it is frying—if you feel big vibrations, it is not yet done. 

Oil Slick

Even though tempura is cooked in a batch of oil, the item itself should not feel oily when eaten. To avoid an oil slick, pull each piece out of the oil slowly at an angle as this reduces the amount of oil that will cling. 

Snack Time

Leftover batter? Turn it into something sweet! Place the batter in a squeeze bottle and drizzle it into the hot oil so it can become crunchy bits. Then, toss it in powdered sugar and serve it as an ice cream topping. 

The post Tips for Terrific Tempura appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Nami’s husband is affectionately called “Mr. JOC” on the blog, and he has done much to support Nami’s efforts. He has worked as a marketer and a self-taught cameraman for her recipes, among other things.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Nami shares many dishes on her Instagram account as well, and has made professional-level cooking videos. Each recipe introduces the food, its significance in Japan, and Nami’s own personal experience and preferences regarding it. This way, each time we make a recipe of hers, we have a connection to it that we wouldn’t get from anyone else.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Thanks to this cookbook and blog, we learn about everything from Japanese comfort food to Japanese convenience store food to restaurant food from the perspective of a local. Yet, it is written in such a way that anyone from around the world can understand the significance of each dish. Check out Just One Cookbook next time you are craving Japanese food–you won’t regret it.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

The post Just One Cookbook is Your One-Stop Shop for Japanese Recipes appeared first on foodisinthehouse.com.

Rare Japanese Cattle

Kobe beef is made from a special breed of Japanese Black cattle called Wagyu. There are only around 3000 cattle in the world that qualify as legitimate wagyu cattle, so it’s super rare!

Unusual Raising Methods

The wagyu cattle are cared for in extraordinary ways to make sure that the beef is as delicious as possible. The farmers feed the cows with a special food mix of grasses, forage, barley, wheat bran, soybean, and rice straw.

Unique Level of Marbling

Due to these methods of raising the cattle, the beef has a unique level of marbling that streaks throughout the steak.

Unparalleled Taste

The marbled fat melts at a much lower temperature than other kinds of beef. This gives it a rich, creamy, buttery taste that you can’t find anywhere else.

Soft Texture

Kobe beef has a smooth, soft texture compared to other strains of beef. It’s easy to cut, melts in your mouth, and is free of gristle or stubborn fatty streaks.

The post What Makes Kobe Beef So Special? appeared first on foodisinthehouse.com.

Soba is a type of thin, grayish Japanese noodles made from buckwheat flour. 

Since these noodles are made from pure buckwheat flour, they can easily break down while boiling. This is why it is customary to mix wheat flour with buckwheat flour. In Japan, agricultural standards require noodles to contain at least 30% buckwheat flour to be named Soba, and the larger the amount of buckwheat flour, the more desirable and high-quality the noodles. 

The noodle dough is spread out on a surface, rolled, and finally cut with a special knife. 

In Japan, Soba noodles are served on a variety of occasions. They are cheap noodles that can be bought at a stall at the train station, but at the same time they are served in upscale restaurants. 

In the markets, you can buy dried noodles that can be cooked at home, along with an easy-to-prepare sauce.

Soba goes great with tempura vegetables, and a light soy sauce, rice vinegar, sesame oil, and ginger.

The post Soba Noodles 101 appeared first on foodisinthehouse.com.

Udon Noodles

Udon noodles are usually hand-pulled (if you’re going to a reputable restaurant) and sometimes served with a meat broth made of mirin, soy sauce, and dashi. You’ll usually find it topped with green onions and the noodles are made of whole wheat flour. So if you’re looking to eat a healthy meal, this is the definition of it.

Pairs Well

The great thing about udon noodles is that they pair well with other foods like gyoza and sushi. Since this meal is pretty light and simple, you’ll still have room for all your favorite Japanese side dishes. Order a shot of soju or even rice wine to wash down this Asian comfort food.

The post Japanese Udon Noodles are So Comforting appeared first on foodisinthehouse.com.

Ingredients

• 1/3 oz of kombu, a type of kelp
• 2/3 oz of bonito flakes, or omit if you’re vegetarian or vegan
• 4 cups of water

Recipe

1. Put the kombu into a pot with the water and heat over medium-low heat for about 10 minutes. You don’t want to boil it or the kombu won’t release the umami flavor.
2. Once the water gets closer to a boil, take the kombu out and put in the bonito flakes. If you’re vegetarian or vegan, omit since it’s a fish product.
3. Turn the heat off and let the flakes steep for 10-15 minutes.
4. Strain them out, and you have your dashi!

The post Make Your Own Kombu Dashi to Have in All Your Favorite Japanese Dishes! appeared first on foodisinthehouse.com.

Ingredients:

• 1 cup bleached cake flour
• 1 teaspoon baking powder
• ½ cup granulated sugar
• 6 large egg yolks, chilled
• 8 large egg whites, chilled
• ½ cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• Unsalted butter, for greasing griddle and serving
• ½ cup water, divided
• ½ teaspoon kosher salt
• Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
• Maple syrup and powdered sugar, for serving

View this post on Instagram

A post shared by UKKCOOK.CO (@ukkcook)

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. 
2. In a large bowl, whisk together 6 egg yolks, milk, and vanilla.
3. Gradually sift the flour mixture into for egg mixture and whisk until smooth. Chill for at least 20 minutes or up to 8 hours.
4. Place 8 egg whites in the bowl of a heavy-duty stand mixer. Freeze for about 15 minutes, until the egg whites are partially frozen.
5. Add lemon juice to the egg whites, and beat with a whisk attachment on medium speed.
6. Gradually add sugar until glossy and stiff peaks form (around 6-8 minutes).
7. Using a hand whisk, gently fold the egg white mixture into the chilled batter, in 2 portions, until just incorporated. Using a rubber spatula, finish folding, if needed.
8. Transfer half the batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep the remaining batter chilled and uncovered, while cooking the first batch.
9. Pre-heat a large electric griddle to 300°F and lightly grease the griddle with butter.
10. Pipe 4 cone-shaped mounds of batter, about 3 inches wide and 3 inches tall. Be careful not to layer the batter. Leave at least 2 inches between mounds, but make sure the pancakes are close enough so that all 4 mounds will fit under the aluminum pan.)
11. Spoon 2 tablespoons of water onto the surface of the griddle around the pancakes. Immediately cover the pancakes with the inverted aluminum pan to steam-griddle them. Cook until the top of the batter looks dry and the bottom of the pancakes are lightly browned. Using 2 thin spatulas, carefully flip the pancakes. Spoon 2 tablespoons of water on the surface of the griddle around the pancakes. Cover with the inverted aluminum pan, and cook for about 5-6 minutes, until the pancakes are set, 5 to 6 minutes. Transfer the pancakes to serving plates and repeat the process with the remaining batter and water.
12. Top the pancakes with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.

The post These Japanese Soufflés Pancakes are as Light as a Dream appeared first on foodisinthehouse.com.

That all changed when Portuguese missionaries in Nagasaki introduced fritter-cooking with a batter of flour and eggs during periods when Catholics were to refrain from eating meat. In fact, the term “tempura” is derived from the Latin word témpora which refers to this time.

Centuries later, a variety of vegetables and seafood are used in tempura which is a classic component of Japanese cuisine. If you’re attempting to make your own, here are some tips to make it terrific.

Bubble Bubble

If you’re wondering whether your tempura is done, take a look at the bubbles. If the bubbles around the tempura are large, it means that there is still a lot of moisture in the batter and the item is not cooked through. Another way to tell is by holding the item with chopsticks while it is frying—if you feel big vibrations, it is not yet done. 

Oil Slick

Even though tempura is cooked in a batch of oil, the item itself should not feel oily when eaten. To avoid an oil slick, pull each piece out of the oil slowly at an angle as this reduces the amount of oil that will cling. 

Snack Time

Leftover batter? Turn it into something sweet! Place the batter in a squeeze bottle and drizzle it into the hot oil so it can become crunchy bits. Then, toss it in powdered sugar and serve it as an ice cream topping. 

The post Tips for Terrific Tempura appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Nami’s husband is affectionately called “Mr. JOC” on the blog, and he has done much to support Nami’s efforts. He has worked as a marketer and a self-taught cameraman for her recipes, among other things.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Nami shares many dishes on her Instagram account as well, and has made professional-level cooking videos. Each recipe introduces the food, its significance in Japan, and Nami’s own personal experience and preferences regarding it. This way, each time we make a recipe of hers, we have a connection to it that we wouldn’t get from anyone else.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

Thanks to this cookbook and blog, we learn about everything from Japanese comfort food to Japanese convenience store food to restaurant food from the perspective of a local. Yet, it is written in such a way that anyone from around the world can understand the significance of each dish. Check out Just One Cookbook next time you are craving Japanese food–you won’t regret it.

View this post on Instagram

A post shared by Nami | JustOneCookbook® (@justonecookbook)

The post Just One Cookbook is Your One-Stop Shop for Japanese Recipes appeared first on foodisinthehouse.com.

Rare Japanese Cattle

Kobe beef is made from a special breed of Japanese Black cattle called Wagyu. There are only around 3000 cattle in the world that qualify as legitimate wagyu cattle, so it’s super rare!

Unusual Raising Methods

The wagyu cattle are cared for in extraordinary ways to make sure that the beef is as delicious as possible. The farmers feed the cows with a special food mix of grasses, forage, barley, wheat bran, soybean, and rice straw.

Unique Level of Marbling

Due to these methods of raising the cattle, the beef has a unique level of marbling that streaks throughout the steak.

Unparalleled Taste

The marbled fat melts at a much lower temperature than other kinds of beef. This gives it a rich, creamy, buttery taste that you can’t find anywhere else.

Soft Texture

Kobe beef has a smooth, soft texture compared to other strains of beef. It’s easy to cut, melts in your mouth, and is free of gristle or stubborn fatty streaks.

The post What Makes Kobe Beef So Special? appeared first on foodisinthehouse.com.

Soba is a type of thin, grayish Japanese noodles made from buckwheat flour. 

Since these noodles are made from pure buckwheat flour, they can easily break down while boiling. This is why it is customary to mix wheat flour with buckwheat flour. In Japan, agricultural standards require noodles to contain at least 30% buckwheat flour to be named Soba, and the larger the amount of buckwheat flour, the more desirable and high-quality the noodles. 

The noodle dough is spread out on a surface, rolled, and finally cut with a special knife. 

In Japan, Soba noodles are served on a variety of occasions. They are cheap noodles that can be bought at a stall at the train station, but at the same time they are served in upscale restaurants. 

In the markets, you can buy dried noodles that can be cooked at home, along with an easy-to-prepare sauce.

Soba goes great with tempura vegetables, and a light soy sauce, rice vinegar, sesame oil, and ginger.

The post Soba Noodles 101 appeared first on foodisinthehouse.com.

Udon Noodles

Udon noodles are usually hand-pulled (if you’re going to a reputable restaurant) and sometimes served with a meat broth made of mirin, soy sauce, and dashi. You’ll usually find it topped with green onions and the noodles are made of whole wheat flour. So if you’re looking to eat a healthy meal, this is the definition of it.

Pairs Well

The great thing about udon noodles is that they pair well with other foods like gyoza and sushi. Since this meal is pretty light and simple, you’ll still have room for all your favorite Japanese side dishes. Order a shot of soju or even rice wine to wash down this Asian comfort food.

The post Japanese Udon Noodles are So Comforting appeared first on foodisinthehouse.com.

Ingredients

• 1/3 oz of kombu, a type of kelp
• 2/3 oz of bonito flakes, or omit if you’re vegetarian or vegan
• 4 cups of water

Recipe

1. Put the kombu into a pot with the water and heat over medium-low heat for about 10 minutes. You don’t want to boil it or the kombu won’t release the umami flavor.
2. Once the water gets closer to a boil, take the kombu out and put in the bonito flakes. If you’re vegetarian or vegan, omit since it’s a fish product.
3. Turn the heat off and let the flakes steep for 10-15 minutes.
4. Strain them out, and you have your dashi!

The post Make Your Own Kombu Dashi to Have in All Your Favorite Japanese Dishes! appeared first on foodisinthehouse.com.