The Ninja Baker - japanese recipes

Bee-Bim Bop Sushi Rolls, #SundaySupper

NinjaBaker — Sun, 13 Apr 2014 00:14:03 +0000

Who is your role model? Newbery Medal winning author (and former food journalist) Linda Sue Park is one of mine. Her bestselling books are an artful glimpse into Korean culture. The pages of her novels for middle graders and young adults sing with insights into humanity. She also turns a phrase like no other in books like A Single Shard. (At age 4 she won a poetry contest in a magazine with her haiku submission!)

Bee-bim Bop! by Linda Sue Park:
A picture book about food, family and a traditional Korean dish

On a recent mission to the library to research literary agents for my middle-grader. (My book is about a Japanese girl learning to treasure life again after great loss at the hands of the Great Earthquake of 2011.) Linda Sue Park’s picture book Bee-bim Bop! tumbled into my hands.

Beef, bean sprouts, spinach, carrots and Japanese-style egg are ready
to roll with sushi rice.

Have you tasted Korean bee-bim bop? As Korean food (and TV dramas) are popular in Japan, I’d heard the term but wasn’t quite sure of the ingredients. After flipping through the pages of Linda’s Bee-bim Bop!, I learned the traditional Korean dish is basically rice with mix-ins. (Instead of sweet mix-ins for ice cream, savory items are combined with rice.)

The Ninja Baker's Bee-Bim Bop Sushi Rolls

"Stuff, Roll and Wrap" is the theme for this week’s Sunday Supper. So I rolled up the yummy Korean bee-bim bop into Japanese sushi! Kimchi Mom, Amy Kim - a maestro of Korean cuisine – hosts this week’s Sunday Supper gathering on Twitter. (You are invited! Please scroll down for details.)

Bee-Bim Bop Sushi Rolls

Korean dramas and food are popular in Japan. Thought it might be fun to combine the best of the two cultures in a sushi roll. My recipe is drama-free and delicious. Serve the sushi rolls with Korean kimchi (pickled cabbage) If you prefer spicy food.

This recipe is inspired by and adapted from Linda Sue Park's picture book,Bee-bim Bop!

Ingredients:

2 cups sushi rice
Dried seaweed (nori) or soy paper wraps
¼ lb frozen spinach
½ cup bean sprouts
1 medium carrot, thinly sliced
½ lb. sukiyaki beef or thinly sliced beef
3 ½ tablespoons soy sauce
½ - ¾ teaspoon finely chopped garlic
¼ - ½ teaspoon onion powder
dash of pepper
½ tablespoon sugar
½ teaspoon sesame seeds
1 tablespoon sesame oil
Vegetable oil - enough to coat a wok or large frying pan

Directions:

1. Cook short grain - sticky white Japanese - rice.
2. Make sushi rice.
3. Microwave ¼ lb frozen spinach per package directions.
4. Drain the cooked spinach and set aside.
5. Make thin egg crepes - kinshi tamago.
6.Whisk together the soy sauce, garlic, onion, pepper, sugar, seeds and sesame oil to make a marinade.
7. With your fingertips, gently massage the beef with the marinade. Allow to rest for 5 minutes.
8. In a wok or large saucepan, parboil the bean sprouts. (2 to 3 minutes) Remove from the pan. Drain.
9. Coat the wok or large saucepan with vegetable oil (1 to 1 ½ tablespoons is perfect.) Sauté the spinach for 2 to 3 minutes. Take out of the pan and set aside.
10. Add more oil to the wok or pan, if needed. Lightly fry the carrots until tender. Remove from the pan and set aside.
11. Stir-fry the meat in the marinade.
12. Assemble the sushi: On a plastic-covered sushi roll mat, place a sheet of dried seaweed or soy paper wrap. Scoop petite mounds of sushi rice onto the top portion of the mat. Level the rice so it is even. Arrange the meat, eggs, veggies and additional sesame seeds (if desired) on top. Gently roll the sushi up!

For a thicker sushi roll, cover the entire nori sheet with rice and mix-ins.

Tip: Rice is sticky so it helps to have a bowl of water nearby to wet your fingers.

Here are a few other bloggers who know how to Wrap, Stuff and Roll!

Starters and Snacks

Easy Apple Dumplings by Hezzi-D's Books and Cooks
Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
Eggy Rice Wraps by Jane's Adventures in Dinner
Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
Onigiri by Brunch With Joy
Stuffed Pierogie Shells by Seduction in The Kitchen
Scotch Eggs with Sriracha Dipping Sauce by Run DMT
Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

Rouladen by The Not So Cheesy Kitchen
Stracci di Antrodoco by Manu's Menu
Eggplant Rollatini by MealDiva
Chicken Cordon Blue by The Foodie Army Wife
Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
Chicken Taco Egg Rolls by Table for Seven
Shrimp Tempura Rolls by Small Wallet, Big Appetite
Lemon and Herbed Stuffed Salmon by Nosh My Way
Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
Mascarpone Blueberry Stuffed French Toast by gotta get baked
Korean-style Meaty Stuffed Potatoes by kimchi MOM
Strawberries and Cream Pancake Roll by Curious Cuisiniere
Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
Rolled Greek Meatloaf by Kudos Kitchen By Renee
Shrimp Burritos Con Queso by Cooking On The Ranch
Bee-Bim Bop Sushi Rolls by NinjaBaking.com
Angel Hair Shrimp Lettuce Wraps by Family Foodie
Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
Zucchini Boats by Confessions of a Culinary Diva
Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
Ham, Turkey and Cheddar Turnovers by Magnolia Days
Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
Pizza Pockets by girlichef
Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
Beef Wellington Braciole by Cupcakes & Kale Chips
Greek Salad Wrap by The Messy Baker
Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz

All things Sweet

Carrot Cake Cinnamon Rolls by Chocolate Moosey
Chocolate Hazelnut Rugelach by Desserts Required
Chocolate Cake Roll by That Skinny Chick Can Bake
Cannoli Stuffed French Toast by Momma's Meals
Lemon Poppyseed Swirl Cookies by What Smells So Good
Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
Orange Chocolate Swiss Roll by Noshing With The Nolands
Salted Caramel Chocolate Cookies by Alida's Kitchen
Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement

Wishing you magical finds at the least unexpected moments.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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The Ninja Baker's Japan, Part 2

NinjaBaker — Tue, 01 Apr 2014 23:33:31 +0000

If spring fever has you thinking about travel..You may want to sashay your way to Japan. Here's why! Hope you enjoy The Ninja Baker's Japan, Part 2

Soundtrack provided by MarmosetMusic.com.

Ms. Mao Asada: 3-Time World Figure Skating Champion
She lost her mother, stumbled in Sochi but is coming back strong!
On 29 March 2014, she garnered her 3rd win at
the World Figure Skating Championships!
Photo courtesy of 123rf.com

Baseball Team Fundraiser:
Not your average bake sale.
The boys are selling low calorie konnyaku sticks.
(Konnyaku is derived from a root plant. It's delicious when served with soy sauce.)

Pine trees are symbols of longevity in Japan.

Waraji - straw sandals - in the entryway
(the sacred space between the outside world and the home.)

Hello Kitty! (Pictured: Girls' Day Dolls)
P.s. Click here for a Hello Kitty Rice Krispies how-to.

From funerals to wedding engagement parties,
you'll see seki-han (sweet rice with red azuki beans)
on many an occasion of transition and celebration.

Kamishibai: Japanese Paper Art Theatre
My friend, Kazue Takada is a master storyteller.
Photos courtesy of Kazue Takada.

Omurice: Seen on lunch and dinner menus for decades in Japanese restaurants.
Typically the rice is sprinkled with bits of chicken.

Click here for the vegetarian version.

Photo courtesy of 123rf.com

Shoppers Alert:
The New Year is a fantabulous time to purchase designer items.
The catch? You don't know what's in the bag until after you've opened it!
Hints of whether if the contents are for a man, lady or child are given.
For more info, click here.
Photo courtesy of 123rf.com

Send me a postcard about your adventures in Japan!

Wishing you joy-filled adventures abroad and at home.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Japanese Omurice Omelet

NinjaBaker — Thu, 27 Mar 2014 08:16:44 +0000

Japanese omurice (pronounced omu-raisu) is a marvelous culinary mix of the East and the West. Kernels of tomato-sauce-covered rice sprinkled with chicken are typically stuffed into the Japanese-style omelet. Omurice is like the American hamburger - readily available, easy to make AND kid and budget friendly.

Packed with protein and vitamin C tomato goodness, omurice is a go-to meal for Japanese moms to feed kids at lunch and dinnertime.

(Photo Courtesy of 123rf.com)

Omurice made its debut into cosmopolitan cities like Tokyo and Osaka in the late 1920s. (Their Western-style cousins, curry rice and hayashi rice (a beef, tomatoes and wine combo) accompanied them.)

Hayashi Rice: A blend of beef, red wine and tomatoes are served with rice.
(Photo courtesy of 123rf.com)

But like the wannabe Top Chef TV stars of today, recipes were tweaked and adapted to local tastes. So, disappointment will ensue if omurice is ordered with the expectation of an omelet served at an American Sunday brunch. The egg crêpe is thinner and the middle bulges with fixings.

The details and how-tos of omurice-making are explained well on the popular YouTube program, Cooking with Dog. (While perfecting the art of Japanese cooking, Frances the dog oversees the instructor’s lesson.)

Japanese Omurice Omelet

Just like the American omelet, omurice can be tailor made to suit your tastes.My sweet friend and superb translator, Nisia, kindly agreed to share her vegetarian-style omurice recipe and photo. What creative twists will you add to omurice?

Ingredients:

1 garlic, finely minced
¼ onion, chopped
?200g (just under 1 cup) canned tomatoes ?
¼ cup green peas
2 cups steamed white rice
2 eggs, lightly beaten (optional - with a tablespoon or two of milk)
Olive Oil, Salt, Pepper & Ketchup

Directions:

In a pan coated with olive oil, fry the onions and garlic over low to medium heat for 1 to 2 minutes. Add tomatoes. Stir in rice and green peas. When piping hot, transfer to a bowl.

For the omelet, coat a clean pan with olive oil. Swirl in a thin layer of the egg mixture. Keep swirling the eggs over the surface of the pan. When slightly set, scoop the rice mixture into the middle of the eggs. Flip the sides of the egg over the rice. Gently slide the omelet onto the plate so the bottom of the pan is now on top.

Garnish with a squiggle of ketchup.

This omurice recipe was shared at the Foods that Make Us Smile Party hosted by my Foodie Friends Friday pals.

Wishing you the harmonies of tradition and invention.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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A Japanese Bento Box for Grownups

NinjaBaker — Fri, 08 Feb 2013 08:53:56 +0000

Households today are bent on economizing, bringing homemade lunches to work. But why not inject some creativity and fun into this serious matter? Think outside the box. Think Japanese bento boxes for grownups!

For hundreds of years, Japanese housewives have been packing bento lunch boxes for their husbands and children. And the tradition has sailed across the Pacific and settled into the homes of many Americans. Making nutritious and cute bento for children is rewarding.

Inari (a niece and nephew pleasing) bento bears
with friendly hard boiled eggs, flower carrots and apple slices.

But why should kids have all the fun? Isn’t it time to treat yourself to a sophisticated, easy to make bento?

The Ninja Baker's Roast Beef Special

The Ninja Baker’s Roast Beef Special

Ingredients:
¾ cup cooked brown rice
1/8 tsp. salmon roe, flying fish roe or black caviar
(You only need a tiny bit. So, you can stretch the enjoyment of the treat.)
1 mini yellow, red or orange pepper
1 or 2 slices of roast beef
A small fistful of kaiware, Japanese daikon radish sprouts
(Or bean sprouts)
1 or 2 packets of soy sauce
¼ tsp. horseradish
1 scallion, chopped
4 or 5 asparagus stalks, lightly steamed
4 or 5 slices of green and/or yellow zucchini (raw)

For the sweets section:
1 mini cupcake
3 tablespoons matcha green tea powder
1 pint of heavy whipping cream
¼ cup of powdered sugar
2 petite chocolates
1 sugar free mint candy

The beauty of this bento is that once you’ve cooked up the rice, you’ll have a great foundation for a pilaf supper. You can also make kid-friendly Japanese-style cha-han, which is essentially fried rice, veggies (like mini peppers, scallions zucchini and asparagus) bits of scrambled egg, and mini shrimp.

Japanese-Style Fried Rice: Cha-han

Note: Rice can be frozen for later use but hardens in the refrigerator. It’s all right to make your rice the night before, once cooled, simply cover with plastic wrap and leave it on the counter.

Instructions:

To assemble the bento box, using a mini ice cream scoop or slightly wet hands shape the brown rice into little balls. Sprinkle salmon roe on top.

Lightly steam asparagus.

Slice the zucchini.

Chop the scallions.

Roll up the roast beef with the sprouts. Garnish with horseradish and chopped scallions.

Surround with the steamed asparagus, sliced zucchini and raw mini yellow or red peppers.

Tuck in the soy sauce packets.

Mini Chocolate Cupcakes with Matcha Green Tea Cream

For the sweets section:

Whip up the pint of heavy cream with the matcha powder and powdered sugar. A teaspoon of vanilla can also be added.

Note: For the best whipped cream, always put your bowl and beaters in the freezer overnight (or several hours.)

Pipe the matcha cream onto a mini cake. (If pressed for time, place the piping bag in the refrigerator. When decorating more cupcakes in the evening or a later time, if you have children, keep some cupcakes plain or sprinkle with powdered sugar. Not all kids are green tea fans. On the other hand, maybe this is a good time to expand their horizons.)

Surround the cupcake with a chocolate treat or two for the 4 p.m. slump.

Add an after lunch sugar free mint.

Warning: Office mates might be clamoring for you to make them a sophisticated Japanese-style bento box. Who knows? You may start a whole new side business and really help the household budget!

Wishing you treats at lunchtime and always.

The Ninja Baker

The Ninja Baker's recipes are also available at:

BlogHer Food Editor's Pick of the Day
(27 December 2012)

?Allrecipes.com:
The Ninja Baker's Japanese Plum Sweet Memories and Recipes

Bob's Red Mill:
Almond Oatmeal Apple Cookies

Bob's Red Mill:
The Ninja Baker's Gluten-Free Breakfast Cupcake

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Coconut Chocolate Cheesecake Minis with Espresso Cream

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Double Chocolate Cupcakes with Champagne Glaze & Optional Lemon Peach Marmalade Filling

?LifeKraze

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