Japanese Home Cooking With a Homemade Sweet Treat

【RECIPES FROM THIS VIDEO】 ■ Easy Tiramisu-Inspired Dessert Ingredients: ・10 cookies ・1 tbsp heavy cream for the cookie base ・Heavy cream: [add the amount used] ・Cream cheese: [add the amount used] ・2 tsp beet sugar ・1 tsp lemon juice ・Cocoa powder, as needed Instructions: 1. Crush the cookies finely, add 1 tablespoon of heavy cream, and mix well. 2. Press the mixture firmly into the bottom of a container or cake mold. 3. Bring the cream cheese to room temperature and mix until smooth. 4. Whip the heavy cream until fairly firm, then gently combine it with the cream cheese. 5. Add the beet sugar and lemon juice and mix well. 6. Layer the cookie base and cream mixture twice. 7. Chill in the refrigerator for 3 to 4 hours, then finish with cocoa powder. ■ Daikon, Japanese Mountain Yam, and Pea Shoot Salad Ingredients: ・Daikon radish, as needed ・Japanese mountain yam, as needed ・Pea shoots, as needed Cut everything into bite-sized pieces and mix together. ■ Salad Dressing Ingredients: ・1 tbsp soy sauce ・1 tbsp sesame oil ・1 pinch of sugar ・1/2 tsp grated garlic ・Wasabi, to taste Mix all the ingredients together and pour over the salad just before serving. ■ Juicy Karaage Made With Egg White Ingredients: ・2 boneless chicken thighs ・2 tbsp soy sauce ・2 tbsp sake ・1 tsp grated ginger ・1 tsp grated garlic ・1 to 2 pinches of salt ・Black pepper, to taste ・About 5 shakes of cumin ・1 egg ・4 to 5 tbsp potato starch ・Oil for deep-frying Instructions: 1. Cut the chicken thighs into slightly large bite-sized pieces. 2. Add the soy sauce, sake, ginger, garlic, salt, black pepper, and cumin. 3. Massage the seasoning into the chicken, cover tightly, and marinate in the refrigerator. Marinate for 1 hour if possible, or about 20 minutes if you are short on time. 4. Separate the egg white from the yolk. 5. Coat the chicken with potato starch, lightly dip each piece in egg white, and deep-fry. 6. The residual heat will continue cooking the chicken, so let it rest until it is fully cooked through. If you are comfortable eating raw egg yolk, try dipping the karaage into the leftover yolk. ■ Fried Eggplant and Karaage With Grated Daikon Ingredients: ・3 to 6 eggplants ・Karaage from the recipe above ・Plenty of grated daikon ・Mentsuyu, as needed ・Oil for deep-frying Instructions: 1. Cut the eggplant into bite-sized chunks. 2. Deep-fry the eggplant without any batter or coating. 3. Arrange the karaage and eggplant on a plate. 4. Top generously with grated daikon and finish with mentsuyu. ■ Sweet-and-Sour Glazed Atsuage Ingredients: ・2 pieces of atsuage, thick deep-fried tofu ・1 tbsp potato starch ・1 tbsp soy sauce ・1 tbsp sake ・1 tbsp mirin ・1 tbsp ponzu ・1/2 tsp sugar ・Oil, as needed Instructions: 1. Cut the atsuage into bite-sized pieces. 2. Coat it evenly with potato starch. 3. Heat a little oil in a frying pan and cook every side of the atsuage. 4. Mix the soy sauce, sake, mirin, ponzu, and sugar, then pour the sauce into the pan. 5. Continue cooking until the sauce thickens and coats every piece. It goes especially well with alcohol, so I recommend making it at night rather than for breakfast!