Posted by Yumeko on November 16, 2012
Magic plate microwave cooking isnt a new thing. According to many, its been around a long time during the microwave cooking boom.
Its made a comeback in Japan in the last year or so and the prices have dropped greatly this year [it used to be around 4500yen for a plate but now generic brands make it for 1980yen or so]
Here is the one i bought
The wooden plate is not included in the box but sold separately.
They sell plates without the glass lid too [makes it cheaper] but i was afraid of a mess in my microwave so i opted to get one with it.
To test it out, i purchased some store made gyoza [i wasnt going to make it from scratch and have the plate ruin it XD]
Arrange it as best as you can on the plate
After 6 minutes [500W]
Perfectly crispy and the cleanup was a breeze [did not stick]
I expect myself using this plate a lot more soon!
I’m sorry i have neglected this cooking blog!
Do you guys think i should just be posting it in my normal blog and maybe cross post it here for archival purposes?
Regardless! I’m going to get back on track in December so expect more cooking posts then
Posted by Yumeko on May 10, 2012
This recipe makes use of other bento side dishes we learnt earlier in this blog.
Udon also freezes well so you can easily make this entire meal out of your freezer [if u made and froze those sides earlier]
If you didnt make those sides just cook the meat and spinach directly in the pan before adding the udon
What you’ll need
100g of Sesame Spinach [ほうれん草の胡麻和え]
100g of Tofu and Meat Miso [豆腐肉みそ]
2 tablespoons Soy Sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
Optional: Chilli flakes
1. Preparing your udon.
Some udon are sold where you can just microwave them. Some are dry and require longer boiling time. Some can be used for stir fry right away. Check the packaging of the udon you buy to be sure. There should be directions on it.
Drain water from pan.
2. Add all the ingredients into the pan with the udon. Stir fry and serve.
Posted by Yumeko on May 7, 2012
This recipe is super easy, its 1:1:1:1:1 etc
Double, triple, quadruple as needed
100g mince meat
100g frozen tofu
1 tablespoon red miso
1 tablespoon white miso
1 tablespoon mirin
1 tablespoon cooking sake
1 tablespoon sugar
Optional :spring onions [mini diced carrots are nice too!]
1. Heat fry pan and stir through meat till cooked
2. Cook till meat is completely cooked and most of the liquid has evaporated.
3. Mix seasonings and pour in pan. Stir through evenly.
4. Store in fridge for a week OR pack in small portions and FREEZE up to 1 month.
Its excellent with rice on its own
This recipe is SUPER useful for many dishes or you can use it in a lettuce wrap dish!
Also makes an excellent bento side!
I’ll be showing you the many dishes you can transform it into [including more bento sides!] soon!!
FYI, I’ll be posting the recipe for the dish shown above in another blog post
*if you only have one type of miso at home, just use double the amount of it.
*frozen tofu has a totally different taste from fresh tofu. its kinda tastes like meat XD
*to make frozen tofu, just freeze firm tofu in the freezer
*if you dont want to freeze tofu, use firm tofu
*you can defrost the tofu in the fridge overnight or just use it directly like me.
*if you dont want to use tofu, use double the amount of meat.
*if you dont want to use meat, use double the amount of frozen tofu