13th November 2018 / Last updated : 28th November 2018 Mog Local Food

Okonomiyaki (お好み焼き)

I am not raised in Kansai (Western Japan). So I learned this recipe from my friend from Kansai area. You will be able to make “good” okonomiyaki without any special ingredients. Ingredients (for 3-4 servings) (A) 200g of all purpose flour (A) 2 tbsp of potato starch (A) 1 tsp of baking powder 250 mL of Dashi Broth (or 1 tbsp of Dashi powder and 250 mL of water) 150 g of grated potato 1 tbsp of sake 5 eggs 5 sheets of thinly sliced pork shrimps, squid, etc. 600 g of cabbage (chopped) Bonito flakes and aonori for topping Okonomiyaki sauce Mayonnaise Instructions Add all ingredients (A) in a […]
8th March 2018 / Last updated : 1st April 2018 Mog 07 : Other

Simmered pumpkin with red beans (Kabocha no itoko-ni, かぼちゃのいとこ煮)

On the winter solstice night, Japanese people eat pumpkin to pray for disease-free life. Itoko-ni is a Japanese local food in Nara prefecture. Ingredients (3~4 servings) Pumpkin: 1/4 (approximately 120g) I used Japanese pumpkins called Kabocha Squash, which is so good with a velvety texture. It is naturally sweet and cooks quickly. Also used in miso soup and tempura. Boiled red beans (azuki): 1.5 cups (or anko) Soy sauce: 1 teaspoon Sugar: 3 tablespoons (adjust for your taste) Salt: 2 dashes Instructions Cut a pumpkin into bite-size chunks. Place the pumpkin in a pot skin side down. Add water to cover the pumpkin. Heat the pot until it boils. When […]
6th March 2018 / Last updated : 1st April 2018 Mog 07 : Other

Sea Bream Rice (Taimeshi, 鯛めし)

Would you like to try a Japanese local food in Ehime prefecture? Sea bream fillets are used in this recipe so that we can cook taimeshi easily.  Ingredients (3~4 servings) 2 fillets of sea bream 10 cm of kombu kelp sheet. 450 g of rice 2 tablespoons of cooking sake 2 tablespoon of soy sauce 600 cc of water Instruction Sprinkle salt to sea bream fillet to remove excess moisture and smell of fish. About 10 minutes later, drain water with paper towels.   Grill the fillets to brown their skins.   Rinse some rice and soak it. To learn how to rinse rice, see this page. Wipe off the […]
19th February 2018 / Last updated : 27th November 2018 Mog 02 : Main Dishes

Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki, ちゃんちゃん焼）

Chan-Chan Yaki is a Japanese local food in Hokkaido where I used to live. I used to cook it quite often when I was there. Miso sauce goes well not only with salmon but also with chicken and pork. Ingredients (2 servings) 2 fillets of Salmon 200 g of cabbage 1 carrot 1 onion 1 bunch of Shimeji mushrooms (optional, otherwise shitake.) 1 tablespoon of salad oil a sprinkling of salt a sprinkling of black pepper  [Miso Sauce] 3 tablespoons of miso 2 tablespoons of cooking Sake (if any, otherwise white wine) 1 tablespoon of sugar 2 tablespoons of mirin (if any, otherwise add 2 tablespoons of cooking Sake and […]