30th April 2018 / Last updated : 30th April 2018 Mog 06 : Sweets & Snacks

Sugared Beans (Ama-Natto, 甘納豆)

Sugared beans (Ama-Natto) are totally different from Natto which you know. Peanuts, sweet potatoes and chestnuts are also used to prepare them. I’m going to introduce the recipe for sugared beans using canned red kidney beans. This recipe will help you preparing sugared beans easier and less expensive. Ingredients Canned red kidney beans: 1 Sugar: 200 g Salt: 1/2 tsp Water: adjust to suit your needs Granulated sugar: adjust to suit your needs Instructions Drain water of the canned red kidney beans. Then put the beans in a saucepan. Add some water to cover the beans. Heat it until it comes to a boil. Add 200 g of sugar to […]
28th April 2018 / Last updated : 30th June 2019 Mog 01 : Basic

Pickled Salmon in Miso Sauce(Sake no Misozuke, 鮭の味噌漬け)

Pickled salmon fillets in Miso sauce help you to save your cooking time. You can store them in a fridge for a week! Ingredients Salmon fillet: 3~4 Miso: 3 tbsp Sake: 3 tbsp Mirin: 3tbsp Instructions Drain excess water from salmon fillet with kitchen papers. Then put them in a freezer bag. Mix all condiments in a small bowl and put the mixture in the freezer bag. These salmon fillets can be stored 2~7 days in a fridge. Remove excess Miso sauce before grill them. The sauce is easy to be burnt. Grill the fillets until their skin becomes crispy.
27th April 2018 / Last updated : 27th April 2018 Mog 03 : Side Dishes

Simmered Hijiki Sea Vegetable (ひじきの煮物)

I like simmered Hijiki. You can mix this with freshly cooked rice. Hijiki sea vegetable has lots of minerals and fibres. Ingredients Hijiki sea vegetable: 10 g Carrot: 1/2 (approximately 70 g) Deep fried Tofu: 1 Sesame oil: 1 tsp Dashi powder: 1 tsp Soy sauce: 2 tbsp Sugar: 2 tbsp Sake: 2 tbsp Mirin: 2 tbsp Instructions Reconstitute Hijiki sea vegetables and rinse to remove dust and sands. Cut a carrot into very thin strips. Cut a sheet of deep fried Tofu into thin strips. Stir-fry Hijiki sea vegetables and the carrot with a frying pan. Pour in enough water to cover the ingredients to simmer over medium heat. When […]
24th April 2018 / Last updated : 24th April 2018 Mog 05 : Rice & Noodles

Natto Chahan(納豆チャーハン)

Stir-frying makes the taste of Natto milder. Ingredients (2 servings) Cooked rice: 360 g Egg: 2 Onion: 1/2 Natto: 2 portion cups Soy sauce: 1 tbsp Cumin powder: 1 tsp Salt: adjust to your taste Black pepper: adjust to your taste Olive oil: 1 tbsp Instructions Stir Natto and soy sauce and add stirred eggs. Then mix them. Chop an onion. Heat olive oil and cumin powder in a frying pan over low heat. Add chopped onion to the pan and stir-fry over low heat. When the onions cooked, add cumin powder, salt and black pepper to mix them. Add cooked warm rice and stir-fry over medium heat. Gather all […]
22nd April 2018 / Last updated : 18th December 2018 Mog 03 : Side Dishes

Spinach Salad with Tofu Dressing (Horenso Shiraae, ほうれん草の白和え)

“Shiraae” is a salad dressed with ground white sesame seeds, miso and Tofu, which goes well with white wine. Bon appetite! Ingredients (for 2~3 servings) Tofu (regular(Momen)): 1/2 tub (approximately 180g) Spinach: 1/2 bunch Carrot: 1/2 (A) Miso: 1/2 tbsp (A) Dashi broth (optional): 2 tsp (A) Soy sauce: 1 tsp (A) Grated sesame seeds: 1 tbsp Instructions Blanch Spinach, cut into bite-size length and drain excess water. Cut a carrot into long thin strips and blanch. Place Tofu in a strainer and crush it. Leave it for 20~30 minutes. Drain water with a cloth. Don’t squeeze it too much. Put crushed Tofu in a large bowl and stir it. […]
21st April 2018 / Last updated : 21st April 2018 Mog 02 : Main Dishes

Japanese Style Meatballs with Sweet and Sour Sauce(肉団子和風甘酢あん)

Do you know thick fried Tofu goes well with tomato? I can eat freshly cooked rice forever with this dish. Ingredients (3~4 servings) Thick fried Tofu: 1 tub Onion: 1/2 Green bell pepper: 1(approximately 40 g) Mushroom (any kinds): proper amount Canned tomato: 1 [meatballs] Minced meat (pork or chicken): 300 g Salt: 2 pinches (A) Chopped onion: 1/4 (A) Black pepper: proper amount (A) Grated ginger: 1 tbsp (A) Sake (or white wine): 1 tbsp [Sweet and sour sauce] (B)  Vinegar: 2 tbsp (B)  Soy sauce: 1 tbsp (B)  Sugar: 1 tbsp (B)  Sake (or white wine): 1 tbsp Starch: 1.5 tbsp Water: 2 tbsp Instructions Put minced meat […]
18th April 2018 / Last updated : 18th April 2018 Mog 03 : Side Dishes

Sweet soy flavoured radish (daikon kimpira, 大根のきんぴら)

Don’t waste white radish skin. Kimpira is a Japanese traditional dish stir-fried vegetable with soy taste. Ingredients White radish skin: 150 g Sesame oil: 1 tbsp Soy sauce: 2 tbsp Cooking sake: 1 tbsp Sugar: 1.5 tbsp Sesame seeds: 1 tbsp Instructions Cut white radish skins into 5 mm width, rinse them thoroughly and drain the excess water well. Heat sesame oil in a frying pan. Add white radish skins and stir-fry over medium heat. Add soy sauce, cooking sake and sugar and stir-fry until moisture disappears. Add sesame seeds and mix them. Keep them in a fridge.
17th April 2018 / Last updated : 18th April 2018 Mog 02 : Main Dishes

Yellowtail and white radish simmered in soy sauce (Buri Daikon, ぶり大根)

Learn Japanese mum’s home cooking! When I was a little girl, I didn’t like buri daikon very much, because of fish smell. However, it brings back my memories of my childhood now. Ingredients (2 servings) Yellowtail fillets: 2 White radish: 15 cm All-purpose flour: 1 Tsp Soy sauce: 2 tbsp Mirin: 2 tbsp Sugar: 1 tbsp Grated ginger: 1/2 tbsp Dashi broth: 1 cup Instructions Peel a white radish thickly. Slice it into 2 cm thick. (Keep the white radish skin. You can use it for another dish, Daikon Kimpira!) Dissolve all-purpose flour in 3 tbsp of water and add them to water in a pot. Parboil the white radish […]
14th April 2018 / Last updated : 14th April 2018 Mog 02 : Main Dishes

Avocado Chicken Donburi (アボカドチキン丼)

This dish goes well with donburi ingredients, but also with an appetiser, a good friend of wine. A super easy recipe, less than 20 minutes to cook! Ingredients (2 servings) Chicken breast fillets: 180 g Avocado: 1 Cucumber: 1 (Approximately 70 g) (A) Soy sauce: 3 tbsp (A) Wasabi (grated): 1 tbsp (A) White roasted sesame seeds: 2 tbsp White wine: 1 tbsp Freshly cooked rice: 400 g Nori seaweeds: 1 sheet Instructions Prepare water with 1 tbsp of white wine in a saucepan and heat until they come to a boil. Boil chicken breast fillets. After they cool down, split them into small pieces. Cut an avocado a cucumber […]
13th April 2018 / Last updated : 13th April 2018 Mog 03 : Side Dishes

Spinach simmered in Dashi Broth (Hourensou Nibitashi,ほうれん草の煮浸し)

Very simple, but you can taste vegetable itself. Ingredients Spinach: 1 bunch Here I used komatsuna (Japanese mustard spinach), looks like spinach. The name ‘komatsuna’ is from the Japanese komatsuna (小松菜), ‘greens of Komatsu’, a reference to Komatsugawa village where it was heavily grown during the Edo period. Fried tofu: 1 Dashi: 300 mL (or 300 mL of water and 2 tsp of dashi powder. To prepare dashi is check this page) Soy sauce: 1 tsp Mirin: 1 tsp Instructions Rinse spinach to remove dirt and cut it into 4 cm long. Cut fried tofu into bite-sized pieces. Put condiments in a pan and heat until the liquid comes to […]