@japan_shop.guide: 5 cosmetic items you must buy at Don Quijote!! #japan #japantravel #japantrip #japanese #tokyo #shopping #cosmetics #donquijote

japan_shop guide

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Friday 26 July 2024 23:48:50 GMT

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Todorokidrawings :

any prices?

2024-08-13 13:52:03

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Qiu :

😂😂😂

2025-01-12 11:11:01

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Crispy Vegetable Pancakes with Asian Dipping Sauce Ingredients For the Pancakes: 1 cup shredded carrots 1 cup shredded zucchini (squeezed to remove excess moisture) 1/2 cup shredded potato (optional, for extra crispiness) 1/2 cup finely chopped cabbage 2 green onions, finely chopped 2 large eggs 1/4 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon soy sauce 1/2 teaspoon sesame oil Salt and pepper, to taste Vegetable oil, for frying For the Asian Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon honey or sugar 1/2 teaspoon grated ginger 1/4 teaspoon chili flakes (optional, for heat) 1 tablespoon water (to thin sauce, if needed) Instructions In a large bowl, combine the shredded carrots, zucchini, potato (if using), cabbage, and green onions. In a separate small bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper. Add the egg mixture to the vegetables and stir until everything is evenly coated. Fry the pancakes: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the vegetable mixture into the skillet, flattening them into small pancakes with the back of the spoon. Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to add more oil as you cook the pancakes in batches. Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili flakes (if using). Add a bit of water to thin the sauce, if needed. Serve: Once the pancakes are cooked, drain them on a paper towel-lined plate to remove excess oil. Serve the crispy vegetable pancakes with the Asian dipping sauce on the side.

Crispy Vegetable Pancakes with Asian Dipping Sauce Ingredients For the Pancakes: 1 cup shredded carrots 1 cup shredded zucchini (squeezed to remove excess moisture) 1/2 cup shredded potato (optional, for extra crispiness) 1/2 cup finely chopped cabbage 2 green onions, finely chopped 2 large eggs 1/4 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon soy sauce 1/2 teaspoon sesame oil Salt and pepper, to taste Vegetable oil, for frying For the Asian Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon honey or sugar 1/2 teaspoon grated ginger 1/4 teaspoon chili flakes (optional, for heat) 1 tablespoon water (to thin sauce, if needed) Instructions In a large bowl, combine the shredded carrots, zucchini, potato (if using), cabbage, and green onions. In a separate small bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper. Add the egg mixture to the vegetables and stir until everything is evenly coated. Fry the pancakes: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the vegetable mixture into the skillet, flattening them into small pancakes with the back of the spoon. Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to add more oil as you cook the pancakes in batches. Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili flakes (if using). Add a bit of water to thin the sauce, if needed. Serve: Once the pancakes are cooked, drain them on a paper towel-lined plate to remove excess oil. Serve the crispy vegetable pancakes with the Asian dipping sauce on the side.

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