10th January 2020 / Last updated : 10th January 2020 Mog 05 : Rice & Noodles

Miso Ramen (味噌ラーメン)

When you cook Sapporo Ichiban, following to the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking. Ingredients (for 2 servings) 2 packs instant ramen (I used RAOH this time. Sapporo Ichiban might be ichiban!) 200g Chinese cabbage 40g carrot 200g thinly sliced pork belly 1 tbsp vegetable oil 2 tbsp mirin 1 tsp chicken flavour bouillon powder 2 tbsp miso 2 tbsp butter 500 mL water black pepper for seasoning 2 Onsen Tamago (eggs) Instructions Prepare Onsen Tamago. See the link to check the recipe. Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. […]
7th August 2019 / Last updated : 7th August 2019 Mog 03 : Side Dishes

Grilled Rice Ball in Soup (焼きおにぎりスープごはん)

A perfect quick lunch menu.  You can enjoy it the soup itself but I strongly recommend it with grilled onigiri and an Onsen Tamago. Ingredients (for 2 servings) 240 g  Japanese mustard spinach (otherwise spinach) 40 g  carrot 150 g  mushrooms 1/2 tsp  dashi powder 2 cups  water Sesame oil for seasoning Salt for seasoning Black pepper for seasoning 1 grilled onigiri (See this page for the recipe.) 1 Onsen Tamago (See this page for the recipe.) Instructions Prepare the vegetable soup. Slice the mushrooms. Cut the mustard spinach into bite-size length. Cut the carrot into rectangular slices. Prepare a saucepan and heat the water until it comes to a […]
16th May 2019 / Last updated : 13th August 2019 Mog 03 : Side Dishes

Salt Koji Marinated Mushrooms (塩麹きのこマリネ)

Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals. Ingredients Fresh mushrooms (Any kind of mushroom is OK.) Salt Koji 1-1.5 tbsp per 100 g of mushrooms Instructions Prepare a pan and boil water. Slice the mushrooms. Cook mushrooms for 1.5 mins. Then drain the excess water. Prepare a clean food container. Mix the mushrooms and salt koji together. When it cools, store in the fridge. It lasts for 5 days.
12th May 2019 / Last updated : 12th May 2019 Mog 01 : Basic

Grilled Rice Ball (Yakionigiri, 焼きおにぎり)

The texture is crispy but sticky. Soy sauce soaks into the simple onigiri (rice ball) and savoury smell spreads in your nostrils. Ingredients (for 2 servings) 360 g  Freshly cooked rice A proper amount of mixture of soy sauce and mirin (soy sauce : mirin = 2:1) (onigiri sauce) Sesame oil for greasing Instructions (cooking time: less than 20 mins) Wet your hands with water so that the rice won’t stick. Make sure not to use salt because the onigiri will be seasoned by soy sauce later. Place the cooked rice and hold it between your palms. Form the rice into a round or a triangle by pressing lightly with […]
18th February 2019 / Last updated : 19th February 2019 Mog 01 : Basic

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

Tosazu is Japanese liquid for marinade with bonito dashi soup stock. Tosazu is used for marinated foods such as fresh white fish (Sunomono) because of its umami and mild taste. Today, I will introduce basic Tosazu, Tosazu jelly dressing, and Marinated octopus and cucumber with using Tosazu. Ingredients [Tosazu] 150 mL  water 100 mL  rice vinegar 50 mL  soy sauce 50 g  sugar 5 g  bonito flakes 5 cm Kombu kelp [Tosazu Jelly Dressing] 5 g gelatine powder with 20 mL of water 160 mL Tosazu [Marinated Octopus and cucumber] (2 servings) 150 g boiled octopus 100 g cucumber a preferred amount of Tosazu Instructions [Tosazu] Remove dust from the […]
4th February 2019 / Last updated : 8th May 2019 Mog 02 : Main Dishes

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ)

Ankake is a starchy sauce, basically soy flavoured. It’s the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too. Ingredients 400 g taro potatoes 150 g ground meat (chicken or pork) 2 tbsp soy sauce : (A) 3 tbsp sake : (A) 2 tsp sugar : (A) 400 mL dashi broth oil for panfrying 1 tbsp starch dissolving in 1 tbsp water Instructions Peel the taro and cut into bite-size chunks. Panfry the minced meat in a greased pan until the texture of the meat become separated. Add the taro pieces and keep panfrying. Add the condiments (A) and the Dashi broth. […]
1st February 2019 / Last updated : 2nd February 2019 Mog 02 : Main Dishes

Ginger Pork (Shogayaki 豚のしょうが焼き)

Easy, juicy, and soft! The secret of the sauce is grated apple, which makes meat soft. You can use other kinds of meat rather than pork. Ingredients (for 4 servings) 4 sliced pork (pork loin preferred, approx. 350 g) 60 g  grated apple (with juice, otherwise 4 tbsp apple juice) : (A) 4 tbsp  grated ginger (with juice) : (A) 3 tbsp  soy sauce : (A) 2 tbsp  Sake or white wine : (A) 2 tbsp  Mirin : (A) 2 tsp  sugar : (A) all-purpose flour for shifting salt and pepper to taste Instructions Cut the meat at a slant with a knife. This process prevents the meat from shrinking […]
23rd January 2019 / Last updated : 23rd January 2019 Mog 02 : Main Dishes

Meat Stew with Tofu (Niku Tofu)

If you have no time to prepare a meal but want to eat Japanese food, you might consider trying this recipe. Cooking time is only about 15 mins! Ingredients (for 2 – 3 servings) 200 g thinly sliced pork or beef 200 g Shirataki (Konnyaku noodles) 1 tub tofu 1 onion 50 mL soy sauce : (A) 50 mL mirin : (A) 50 mL Sake : (A) 50 mL water : (A) Instructions Cut the onion into wedges. Boil the Shirataki for 3 – 4 minutes. Drain the water and cut into bite-size lengths. Cut the sliced meat into bite-size chunks. Place Tofu in a strainer. Leave it for 20~30 […]
3rd January 2019 / Last updated : 3rd January 2019 Mog 07 : Other

Zoni Tokyo Style (東京風雑煮)

Zoni is Traditional Japanese soup with rice cakes and vegetables, which we eat for New Year’s breakfast. Each region has each Zoni. My recipe is Tokyo style as Tokyo is my mum’s hometown. Ingredients (for 4 servings) 1.2 L Dashi broth (See this page to prepare Dashi broth.) 120 g chicken thigh (without skin) with 1 tsp soy sauce and 1 tsp cooking Sake 50 g carrot 50 g Daikon radish 4 small taros 4 Shiitake mushrooms 5 cm kamaboko 2 bunches Japanese mustard spinach Edible clovers for topping (optional) Yuzu peel for topping (optional) 2 tbsp soy sauce : (A) 1 tbsp mirin : (A) Salt for taste 4 […]
17th November 2018 / Last updated : 17th November 2018 Mog 03 : Side Dishes

Fukujinzuke (Crunchy Pickles, 福神漬)

Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as a relish for Japanese curry with a crunchy texture. Although the lotus roots are used in this recipe, other vegetables like celery would work. The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consist of seven different kinds of vegetables. Ingredients Daikon radish 250 g Cucumber 1 Carrots 40 g Lotus roots 40 g Vinegar 2 tbsp (for soaking the lotus roots) (A) Soy sauce 4 tbsp (A) Mirin 3 tbsp (A) Sugar 1.5 tbsp (A) Rice vinegar 1 tbsp (A) Sake 1 tbsp (A) Shredded ginger 20 […]