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Kimiko's Japanese Kitchen | Simple, Healthy and Delicious everyday Japanese home cooking and more …

Simple, Healthy and Delicious everyday Japanese home cooking and more ...

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Kimiko's Japanese Kitchen | Simple, Healthy and Delicious everyday Japanese home cooking and more … | kimikoskitchen.wordpress.com Reviews
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Simple, Healthy and Delicious everyday Japanese home cooking and more ...
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1 menu
2 skip to content
3 pantry
4 mango daifuku
5 posted in dessert
6 by kimikos
7 70g granulated sugar
8 cornstarch
9 anko filling;
10 how to;
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Kimiko's Japanese Kitchen | Simple, Healthy and Delicious everyday Japanese home cooking and more … | kimikoskitchen.wordpress.com Reviews

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1

kimikos | Kimiko's Japanese Kitchen

https://kimikoskitchen.wordpress.com/author/kimikos

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Classes with Kimiko. Yakinasu, Pan Fried Eggplant. I love eggplant, however they tend to soak up lots of oil during cooking. My trick is ‘steaming’ while pan-frying, which really reduces the amount of cooking oil used and still tastes delicious! 2 Japanese eggplants (about 1 lb.) also known as Chinese eggplant. 2 tbsp. Soy Sauce. 2 tbsp. Mirin. 1 tsps. grated fresh ginger. Serve at room temperature.

2

Mango Daifuku | Kimiko's Japanese Kitchen

https://kimikoskitchen.wordpress.com/2015/08/04/mango-daifuku

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Classes with Kimiko. This is one of the most loved snacks/dessert in Japan and usually strawberries are used instead of mango, but why not, I love Mango! And please use any fruits you like such as kiwi, banana, grapes etc. What you need; Makes 12-13 daifuku. 150g Shiratama ko (glutinous rice powder). 12-13 pieces of cut mango (about 2cm cube). 300g Anko/Azuki beans paste. Tofu and Fruit Smoothie.

3

April | 2015 | Kimiko's Japanese Kitchen

https://kimikoskitchen.wordpress.com/2015/04

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Classes with Kimiko. Monthly Archives: April 2015. Salmon (sake) soboro is perfect for Donburi (one bowl dish), Bento and filling for Onigiri (rice balls). In this recipe, I used bones with a little bits after fileting a whole salmon which I bought for $6! At T&T, asian market in Vancouver, but regular fillet can be used, of course. What you need;. 1 teaspoon of cooking oil. Avocado and sushi ginger.

4

October | 2013 | Kimiko's Japanese Kitchen

https://kimikoskitchen.wordpress.com/2013/10

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Classes with Kimiko. Monthly Archives: October 2013. Simple Kabocha miso soup. Perfect for Halloween night. This kabocha, Japanese pumpkin soup is one of my favorite miso soup! Yakinasu, Pan Fried Eggplant. Fresh turnips and ginger salad. Richmond World Festival Thank You! Create a free website or blog at WordPress.com. Kimiko's Japanese Kitchen. Blog at WordPress.com.

5

Pantry | Kimiko's Japanese Kitchen

https://kimikoskitchen.wordpress.com/pantry

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Classes with Kimiko. Deep fried thin sliced tofu, offen cooked with soy sauce and sugar to make Inari sushi. Kinako is ground roasted soybean often used for Japanese sweet. Miso is s a traditional Japanese paste made of fermented soybeans with salt and koji (fungus, fungus? It doesn’t sound good, but it is good fungus! Leave a Reply Cancel reply. Enter your comment here. Address never made public).

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Kimiko's Japanese Kitchen | Simple, Healthy and Delicious everyday Japanese home cooking and more …

Kimiko's Japanese Kitchen. Simple, Healthy and Delicious everyday Japanese home cooking and more …. Cooking Lessons with Kimiko. This is one of the most loved snacks/dessert in Japan and usually strawberries are used instead of mango, but why not, I love Mango! And please use any fruits you like such as kiwi, banana, grapes etc. What you need; Makes 12-13 daifuku. 150g Shiratama ko (glutinous rice powder). 12-13 pieces of cut mango (about 2cm cube). 300g Anko/Azuki beans paste. Tofu and Fruit Smoothie.

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