Kuroo's Blog

Yukihira Style Okakiage -Garnished with a Fluffy Leaf Bud Sauce-

Ingredients (for 4 people):
2 cod fillets
8 piece of shrimp
200g of squid
6 scallo adductor muscles

100g of Kaki no Tane
Suitable amounts of wheat flour and salt
1 egg
2 tablespoons of salad oil
A suitable amount of leaf buds

Suitable amount of perilla and lemon


  1. - Cut off the tips of the shrimp's tails and remove the moisture from the bodies, make a cut along their back and remove their sand veins (digestive tracts). Make cut on the shrimp's stomach and pin them back down and stretch them so they won't bed backwards
    - Cut the squid into bite-size pieces using a grid pattern.
    - Cut the scallop into 2 equally thick parts and the cod in halves
    - Cut the leaf buds finely

  2. - Beat the Kaki no Tane in a food processor until they're ground into small pieces
    - Separate the egg's yolk and white

  3. Coat the shrimp, squid, scallops, and cod with low-viscosity wheat flour, scrambled egg white and Kaki no Tane in that order and deep-fry them in oil at 170C for 3 minutes

  4. Making the sauce:
    - Put the egg yolk and salt in a bowl and mix them. Continue mixing while gradually adding salad oil.
    - Put the leaf buds from (1) in and adjust the flavor using salt

  5. Arrange (3) on a dish with perilla spread out on it, garnish it with the sauce from (4) and a lemon wedge and it's complete!

Chicken Leg Meat Grilled with Spices -Garnished with Green Sauce-

Ingredients (for 2 people):
1 piece of chicken leg meat
Half of a teaspoon of sesame oil
8 perilla leaves
10g of green sping onion
A quater of a teaspoon of Yuzukoshou
15g of toasted sesame seeds
1 tablespoon of salted fish entrails
4 tablespoons of sake
1 tablespoon of mirin
1 teaspoon of salt
A suitable amount of soy sauce
A suitable amount of shiraga negi
(spring onion cut into thin strips)


  1. Remove the tendons of the chicken leg meat and stick the skin side with a fork in various places

  2. Put (A) and the chicken leg meat from (1) in a plastic bag and knead it firmly, then let it rest in the refrigerator for more than an hour

  3. Heat sesame oil in a frying pan and began frying the chicken leg meat with the skin side. Once it's brown, flip it over and fry the other side for 3 minutes, spread parchment paper on baking sheet and put the meat on it, skin-side up, then cook it in an oven that was preheated to 220C for 20 minutes

  4. Making the Japanese-style salsa verde:
    Put (B) in a food processor and mix it, adjusting the flavor with soy sauces

  5. Cut (3) in slices, put plenty of shiraga negi on them, garnish the dish with the Japanese-style salsa verde, and it's complete!

Shio Kombu Cheese Nigiri

Ingredients (for 4 pieces):

3-4 rice bowls's worth of rice
4 sheets of nori
Suitable amounts of salt and water

50g of processed cheese
1 tablespoon of white sesame
seed powder
2 tablespoons of minced shiokombu
1 teaspoon of sesame oil


  1. Cut the processed cheese into small cubes and mix it with (A)

  2. Wet your hands in salty water and take a bunch of rice, put the ingredients inside, and mold it. Warp it in a nori sheet and it's complete!

Negishiodare Onigiri

Ingredients (for 4 pieces):
3-4 rice bowls
worth of rice
4 sheets of nori
A suitable amount of water
2 pieces of chicken breast meat
A quater of a white spring onion
A quater of a teaspoon of salt
A suitable amount of pepper
1 teaspoon of sake

Half of a teaspoon each
of grated ginger, chicken
bouillon and sugar.
Half of a tablespoon each of sesame
oil sake, and white sesame seed


  1. Finely chop the white spring onion, take out the tendons from the chicken breast meat and stick it in various place with a fork.

  2. Put the chicken breast meat in a heat-resistant bowl, rub (A) into it, wrap it gently and heat it in a 600w microwave for 3 minutes. Let it cool down and break it into small pieces with your hands

  3. Put the white spring onion and (B) in a heat-resistant bowl and mix them. After heating the mix in a 600w microwave for 1:30 minutes, add the chicken breast meat and dress it. Adjust the flavor with salt and pepper.

  4. - Wet your hands and grab a bunch of rice, then put the ingredients inside the rice and mold it.
    - Smear the sauce from (3) on both sides of the onigiri with a brush, wrap it with a nori sheet, and it's complete!

Pork Meat with Garlic and Honey Onigiri

Ingredients (for 4 pieces):

3-4 rice bowl's worth rice
4 sheets of nori
Suitable amounts of salt and water
200g of pork belly meat
2 teaspoons of grated garlic
50g of miso
2 tablespoons of honey
1 tablespoons of sake


  1. Put the pork belly meat in a pot and boil it for 30 minutes while gradually adding water. Wait for it to cool.

  2. Mix the ingredients from (A) together in a plastic ocntainer, then pickle the pork belly meat from (1) in them and leave it like that overnight

  3. - Take out the pork belly meat and cut it thinly.
    - Wet your hands in salty water and take a bunch of rice, putting the pork belly meat right in the middle of it, mold it, warp it with a nori sheet ad it's complete!



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