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  • Moto's Kitchen: Recipe 24 - Yakisoba
    noodles are nicely flaked out you can shut the fire off and proceed to the next step Now we will cook the vegetables and the meat It is best to cook on a flat table so that the water evaporates faster but in this video we used a large cast iron pot We start by putting some oil in the pot then a half pound of thinly sliced pork belly to cook In this video we used pork belly since it is traditionally what is used in yakisoba however you may use chicken beef seafood or make it a vegetarian yakisoba When the pork is half cooked add carrots cabbages and onions into the mixture Cabbages is traditionally used to make yakisoba but you may other vegetables as well Once the vegetables and meat is cooked bring the noodles in to the pot and lightly mix it Once mixed take the dry soup packet and pour the contents into the pot Make sure to scatter the contents thoroughly so that it doesn t lump up Mix the soup packet with the noodles vegetables meat and then it is ready to serve Plating Place the noodles on a plate then sprinkle a little bit of ginger on top Enjoy Tips Pre cook yakisoba noodles in a pan before mixing them with the other ingredients This extra step prevents noodles from absorbing too much water from vegetables and getting soggy Given enough time heat will separate yakisoba noodles nicely So it s not necessary to poke them too much Asian cabbage is preferred when making yakisoba Asian Cabbage is also known as napa cabbage It has a much softer texture than that of regular cabbage In east Asian countries it is very commonly used in stir fry dishes and hot pots Visit

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-24-yakisoba (2016-02-14)
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  • Rebirth: Recent Work by Mariko Mori - video tour
    visionary artist Mariko Mori has always transformed herself effortlessly and faster than anyone else into the future Japan Society Gallery presents her latest countenance in this major solo exhibition Rebirth as a significant artistic statement by Mori The entire gallery space is transformed into Mori s world through 35 sculptures drawings photographs sound and video works strung together into a narrative of birth death and rebirth a continuous circle of life force that the artist observes on a cosmic scale Journey through space time and consciousness in this immersive installation Admission 12 students seniors 10 Japan Society members children under 16 free Admission is free to all on Friday nights 6 9 pm Please note On Nov 22 Dec 6 and Dec 13 the Gallery will close at 6 pm with free admission from 4 6 pm Gallery Hours Tues Thurs 11 am 6 pm Fri 11 am 9 pm Sat Sun 11 am 5 pm closed Mon major holidays Docent led Tours Starting Fri Oct 11 2013 through Sun Jan 12 2014 docent led walk in tours will be conducted Tues Sun at 2 30 pm and Fri evenings at 7 pm Japanese language tours will be conducted Friday nights at 6 pm Tours are free with admission and are approximately one hour in duration To arrange private group tours please call 212 715 1223 Two weeks advance request recommended You will need Adobe Flash Player to view the webcasts please click here to download Adobe Flash Player Calendar of Events February 2016 S M T W Th F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 Language Center Event Nihongo Chat Support Japan Society Become a

    Original URL path: http://japansociety.org/webcast/rebirth-recent-work-by-mariko-mori-video-tour (2016-02-14)
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  • Moto's Kitchen: Recipe 23 - Ramen Carbonara
    italian dish Try it out and let us know what you think Ingredients Instant ramen higher quality will produce better results Milk 300 mL or around 1 cup any will do Bacon 3 strips chopped up Parsley for color Parmesan cheese as much as you like Egg 1 1 Cooking In a pot begin cooking 3 strips of bacon that have been chopped up You don t need to make the bacon very crispy just cook it through After add the milk of your choice we are using almond milk Around 1 cup or 300 mL Then add the noodles from the instant ramen package and let boil The noodles will break apart and can be mixed with the milk mixture Once it begins to boil you want to add 1 2 the package of the ramen soup base that comes with the instant ramen Continue cooking along the guidelines of the instructions for the instant ramen package around 4 minutes in our case When the noodles are done turn the heat off and add 1 egg just as you would in carbonara Mix together thoroughly Add desired amount of parmesan cheese and mix again Finish with parsley for color Plate and enjoy Get to know Carbonara is a rather recent Italian dish that usually features bacon spaghetti and a creamy mixture of eggs cheese and oil Some believe the recipe originates from the robust meals for coal miners Visit Japan Society for the latest in Japanese culture performance film food and more http www japansociety org You will need Adobe Flash Player to view the webcasts please click here to download Adobe Flash Player Calendar of Events February 2016 S M T W Th F S 1 2 3 4 5 6 7 8 9 10 11 12 13

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-23-ramen-carbonara (2016-02-14)
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  • Moto's Kitchen: Recipe 22 - Rice Burger
    with a cup of cooked rice in a bowl It is important to do this process quickly Sprinkle about a tbsp of starch this will act as the binder Next you want to add a pinch of salt for taste and sprinkle in sesame as well Mix thoroughly so the starch can act as a glue for the rice but do avoid mashing the rice Now we will make the bun shape Using saran wrap place a desired portion of the rice mixture down With another piece of saran wrap over top begin molding the rice into the familiar bun shape You re looking for the rice to be packed fairly tightly to ensure it will stay together Peel the saran wrap away and now you have your first bun Repeat the process with the saran wrap to make the other half of your bun 2 Cooking Now we will cook the patty Start by heating the pan then add a little bit of oil Scoop out the chicken mixture from the bowl we used a ice cream scoop so it forms an even shape and place it on the pan Using the spatula push down the meat into the pan so it will cook evenly Cook each side for about five minutes this may vary depending on the size of your patty After both sides are fully cooked we will add in the teriyaki sauce mixture which consists of two tbsp of soy sauce sake mirin and sugar Glaze both sides of the chicken patties with the sauce making sure they thoroughly absorb the mixture 3 Plating Create your burger You may use any burger ingredients you have such as lettuce or tomato In this video shiso leaves are added instead of lettuce but feel free to adapt to

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-22-rice-burger (2016-02-14)
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  • Moto's Kitchen: Recipe 21 - Ramen Burger
    wrap Put the mixture into the containers Use your hand to spread it evenly We find that one package of ramen tends to make around 3 containers full but if you don t mind thicker buns then simply split in half Fold the seran wrap up and push the mixture down a bit with another container Finally refrigerate everything for at least 15 minutes Patties In this episode we are using half and half ground beef and pork to make the patties but you can replace with whatever meat you prefer The fattier the meat the better as it will produce juicier burgers that won t dry out when cooking Mix the meat together with one egg yolk and a little pepper Don t add salt yet We ll add the salty component later with the ramen soup base Mix together Form into patty shape and make each slightly bigger than the bun to account for shrinkage when you cook the patty Cooking Heat up pan and add sesame oil On medium heat put the ramen buns in the pan It should take around 3 minutes on each side look for a golden color to tell when it is done You re looking for a crispy outside but noodle like texture on the inside In the same pan add more sesame oil and fry the patties you have made While cooking the patties create a mixture to glaze them with In our case we re using the ramen soup liquid base and 1 2 cup of water slightly less than the package says It should taste salty so adjust accordingly Mix together and pour over the patties that are cooking Let the glaze cook down a bit and be absorbed into the patty Cook to your desired rareness Plating On

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-21-ramen-burger (2016-02-14)
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  • Moto's Kitchen: Recipe 20 - Takoyaki
    into that can also work Start by making the batter with the ingredients listed The batter will have a very liquidy consistency Be sure to remix the batter before pouring into the takoyaki pan as it tends to separate easily Heat up your takoyaki pan high heat is preferred Once this has been achieved add a sufficient amount of oil to each sphere to prevent sticking Remix the batter and pour into each mold Don t worry about overflow This is going to happen and will be part of the steps to form the sphere shape Add one piece of your filling octopus in this case to each sphere Sprinkle the remaining ingredients evenly over the top adjusting the amount for your personal taste Allow the batter and ingredients to cook Wait until you begin to smell the mixture baking Using your bamboo skewer begin to loosen the mixture from its individual sphere and try turning it about 90 degrees so it s standing on its side Don t worry too much about speed they shouldn t burn that quickly Once you ve finished turning all the takoyaki over and allowed them to cook for a little longer take your skewer and complete the turning over process This takes some skill and patience Try to tuck in the excess ingredients around the edges to begin forming the ball shape Take your time as you do this for each takoyaki By now they should be appearing more like the familiar ball shape The last step is to continue to flip and rotate the takoyaki as you try to achieve the desired shape They won t all be perfect so focus on tucking in all the ingredients and having a uniform look Let cook until the outside becomes crispy the inside will

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-20-takoyaki (2016-02-14)
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  • Moto's Kitchen: Recipe 19 - Shiratama Dango
    rice powder water 1 3 cup and then gradually add until correct texture is achieved azuki paste In a bowl begin mixing the shiratamako and water with your hands Once incorporated gradually add more water little by little until the desired texture of the mochi is achieved You re looking for something that doesn t stick to your hand and has a texture similar to your earlobes Bowl water in a pot and start forming small ball shapes out of the mochi dough You don t need to be precise or perfect flattening the bottom and top of the ball can create a desired shape Once you ve made the amount you would like drop them into the boiling water Remember to use a spoon to scrape the bottom of the pot to make sure none of the mochi are sticking The sign for when they are almost done is that all the mochi will float to the surface Once this is achieved countdown 1 minute before taking out of the boiling water and transferring to a bowl of cold water ice water is not necessary The final step is plating Take a few of the cooked mochi from the cold water and put into a small bowl Spoon on top a desired amount of sweet azuki paste and enjoy Get to know Shiratamako one of the many sorts of Japanese rice flour It s made by washing soaking and grinding mochigome rice in cold water The texture is visibly coarser than standard flour Azuki azuki beans differ from the more familiar red kidney beans despite they share the same color Sweetened azuki is a very popular flavoring in Japanese sweets and desserts Tips Achieving the correct mochi texture add water gradually into the shiratama dango dough with patience Keep

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-19-shiratama-dango (2016-02-14)
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  • Moto's Kitchen: Recipe 18 - Okonomiyaki
    seafood etc Okonomi sauce Mayonnaise Japanese recommended Aonori blue seaweed Bonito flakes Begin by making the okonomiyaki batter Once the correct consistency mix batter with chopped cabbage eggs pickled ginger and the tenkasu Mix until thoroughly combined the batter should simply act as a binding ingredient for the cabbage Heat up non stick surface cookware countertop cooker works well Add oil to ensure the pancake will not stick Spoon 1 2 the okonomiyaki batter mixture into the pan and form a pancake shape Remeber less is more The smaller the pancake the easier it is to flip and prevent breakage Add your meat fish of choice to the top in this case thin sliced pork Cover with lid and cook for a couple minutes If the pancake feels stable to your spatula flip over Small breakage is fine Do not press the pancake down Simply let it be and continue cooking with lid on for a couple minutes To test if the okonomiyaki has cooked through gently press the center with the spatula and see if the batter is still had liquid in it Feel free to flip the pancake again and cook longer if needed Remove the okonomiyaki when done meat side down Cover and spread with okonomi sauce mayonnaise aonori and bonito flakes Serve and enjoy Get to know Tenkasu or agedama are small deep fried bit of tempura dough Add them to okonomiyaki udon or takoyaki for a bit of delightful crunchiness Okonomi sauce sweeter and thicker variant of worcestershire sauce It complements Japanese dishes such as tonkatsu tempura and of course okonomiyaki Aonori literally blue seaweed is not too different from regular nori except for the distinctive green color It s powder is often sprinkled on the top of food as a flavoring Tips Keep the

    Original URL path: http://japansociety.org/webcast/motos-kitchen-recipe-18-okonomiyaki (2016-02-14)
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