Latest Recipes
Corn Rice with the Silky Strings
I found out that the silky strings that you get inside corn on the cob are good for reducing bloating so now I always add them when making rice with corn. Please adjust the amount of salt to your taste. The kombu is optional, just add it if you want to - The corncob will help add more flavour to the rice so please make sure to add it in too. You can use fresh corn or boiled corn for this recipe, it's up to you. Recipe by Yuripomu
Pizza Flavoured Corn, Mizuna Leaves and Cheese
I wanted to make something filling using bland mizuna leaves, and I came up with this pizza-style chijimi dish. My husband told me it was delicious, so I uploaded the recipe. The key is to cut the mizuna leaves in short lengths. I used 2 large handfuls of mizuna after being cut. If you use too much, they won't dissolve well into the batter. The nice fragrance of the cheese and wiener sausages is a key characteristic of this recipe. Please press the chijimi down while shallow-frying so that it gets nice and crispy. Recipe by Yu-hi
Sublime Non-Fried Creamed Corn Tofu Croquettes
My recipe for non-fried creamy tuna and tofu croquetteshas gotten great response, so I thought up another recipe using the same ratio of ingredients. The tofu smell disappears completely, and the texture of the filling is as creamy as one made with dairy products. This is a healthy tofu croquette recipe that I'm proud of. Since I made the texture creamy and melt-in-your-mouth soft, the filling is wet and hard to handle. For best results, make sure to chill it very, very well, and to form it into small patties that are less than 6 cm in diameter. The tips in Step 5 are also essential to making them easy to handle. If you want to increase the amount of tofu, either add more cake flour or increase the time spent evaporating the moisture. Recipe by Yu-hi
Baked Croquettes with Bacon, Corn & Cheese
My parents sent me a lot of potatoes, so I made potato croquettes imitating TANITA restaurant's baked kabocha squash croquettes recipe. (TANITA a company that makes body scales and other scales, is also famous for providing healthy lunch menus in office cafeterias.) ＊ In Step 5, when you cut the cheese, be careful not to pull on the knife, otherwise it will cut right through through the plastic wrapper. ＊ I am using a 1000W toaster oven., just as a reference point. ＊ The cheese and the bacon add enough salty flavor. Recipe by Tamaco
Easy Appetizer with Gyoza Skins, Corn, and Potato
I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!! Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto
My Way to Deliciously Boil Corn on the Cob
I wanted to season corn with just a bit of salt. Be careful not to burn yourself! Be sure to use oven mitts! Please adjust the amount of salt to taste in Step 5. Recipe by puniK
Toasted Walnut and Corn Dip
A deliciously, different dip that is perfect for any season! The toasted walnuts enhance the flavor so wonderfully. :-)
How to Boil Corn on the Cob in 6 Minutes in a Frying Pan
This is based on a method that a corn harvester taught me and modified it so the corn would cook through evenly for my family. ※ Raise the heat where the water gently bubbles and release steam. ※ Enjoy the cooked corn with salt if you like. ※ You can cook up to 3 cobs of corn in a 26 cm frying pan. Recipe by Banyangarden