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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Calpis Fruit Kanten

Friday, September 3rd, 2010
I'm a big fan of fruit desserts because usually they're light and don't make you feel that guilty...although it depends on how much sugar is in there. This dessert is waaaay better than jello and is all natural. It's not too sweet but it's sweet enough to tame that that sweet tooth. Plus, the Calpis and fruit go really well together.

3 cups + 250 ml of water
1 10 gram stick of kanten
1/3 cup + 1 Tablespoon (80 grams) of sugar
100 ml Concentrated Calpis
2 white nectarines
3 large strawberries sliced

1. Boil the water and add the kanten and sugar. Mix until dissolved.
2. Pour the kanten, sugar mixture through a sieve and cheese cloth to strain.
3. Add in the calpis and mix.
4. Pour the contents of the bowl to a baking dish. I used a 9 x 12 x 2 inch pan.
5. Slice the fruit and put enough so that you'll get some fruit with each serving.
6. Cover and chill overnight.
7. Cut into squares or use a cookie cutter.

Break the kanten in half and add to the boiling water.
Calpis Kanten_boil water and kanten

Add in the sugar and stir until the kanten and sugar have dissolved.
Calpis kanten_add sugar

Strain the mixture to get out any pieces of kanten that haven't dissolved.
Calpis kanten_strain

Add the Calpis and give it a whirl.
Calpis kanten_add calpis

Pour into the baking pan and add the fruit.
Calpis Kanten_pour into pan and add fruit

Use a spoon to get rid of the bubbles while it's still warm so you don't have ugly bubbles on the surface.
Calpis kanten_remove bubbles

Chilled overnight. The strawberries add a splash of color.
Calpis kanten_chilled

Served and ready to eat.
Calpis kanten_served

Kanten Dessert with calpis, this is a nice idea! How did it taste, did you like it? Kanten flakes make also very nice, soft texture in desserts. You know, I try to translate all my igredients sites right now in english, but it will take me some time... Kanten is a fantastic ingredient, if you learn how to work with, it is also very heathy.
— Amatō/Wagashi Maniac, September 4th, 2010
It was quite nice. I've made it a few times and every time it's a hit. That's good to know about the flakes. I will have to try that. I'm looking forward to seeing your site with the translation, although maybe I should work on my German.
— Umamitopia, September 4th, 2010
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Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
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Carrot [5]
Green Onion [5]
Hakusai [5]

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