Tonjiru is a kind of miso soup, simmered with pork and vegetables. It has more ingredients than that of miso soup that you may know. My mum used to cook it in the cold winter. Ingredients (4 servings) 200 g of thinly sliced pork rib 1/2 carrot (about 100 g) 1/2 onion (about 100 g) 1/4 white daikon radish 1/2 gobo (burdock root) 1/2 tofu or atsuage (thick deep fried tofu) I used atsuage this time. 100 g of konnyaku 1 tbsp of vegetable oil 1000 mL of Dashi broth (otherwise 1000 mL of water and 1tbsp of Dashi powder) (A) 1 tbsp of soy sauce (A) 3-4 tbsp of […]
Pacific saury is typical fish in autumn. If you want to cook your own sushi, but cooking sushi is difficult, you might consider trying this recipe. You can use mackerel instead of Pacific saury. Ingredients (for 4 sticks) 4 fillets of Pacific saury (if any, you can use mackerel fillets.) 50 g of pickled ginger (otherwise 50 g of chopped ginger) 6 leaves of Oba (optional) 3 tbsp of roasted sesame seeds 500 g of freshly cooked rice (A) 40 mL of rice vinegar (A) 1.5 tbsp of sugar (A) 1/2 tsp of salt lemon juice (optional) Instructions Chop the Oba and pickled ginger. Mix the condiments (A). Add the […]
Stuffed Fried Tofu is very useful. Not only for every day’s main dish but for bento menu. It goes well with beer. Cooking time is 30 mins. Ingredients (4 servings) 4 sheets of fried tofu 200 g of minced meat (pork or chicken) 50 g of carrot 10 cm of green onion 10 g of Oba (Japanese basil, otherwise basil) (A) 200 mL of Dashi Broth (A) 2 tbsp of soy sauce (A) 2 tbsp of cooking Sake (A) 1 tbsp of sugar 8 toothpicks (or snap a spaghetti noodle to approximately 8 cm long and make 8 sticks.): You don’t have to remove sticks when you use spaghetti noodle […]
Without a doubt, Sushi is one of the most well-known Japanese cuisines. Let’s learn how to prepare Norimaki today. For ingredients, I used sea bream sashimi and fresh basil. You can also enjoy kanikama crab sticks and avocado rolls. Ingredients (5~6 Nori rolls) Cooked Sushi rice: approx. 700 g Nori: 5~6 sheets (B) Fish for Sashimi (I used sea bream fillet here): 1/4 fillet (B) Fresh basil leaves: 6 (C) Avocado: 1 (C) Kanikama crab sticks: 4 Nori: 5~6 sheets Instructions Prepare the Sushi rice. (to learn how to prepare the Sushi rice, check this page). Cut the sea bream fillet into sticks. Soak the basil leaves in water. Slice […]
Onsen Tamago is a Japanese egg originally cooked in hot springs, where the white has a soft and unique texture. You can enjoy Onsen Tamago with soy sauce and freshly cooked rice as a part of breakfast. Also, you can enjoy as toppings for gyudon, curry rice. Ingredients Egg: as many as you want. Water Instructions Pour some water into a saucepan. Heat it until it comes to a boil. Place some eggs in the saucepan and turn the heat off. Leave it for 15 minutes without a lid. Soak the eggs in cold water.
I can eat pickled zucchini endlessly. You can also prepare some for your BBQ party. The quickly pickled zucchini will be a good friend of grilled meat! Ingredients Zucchini: 1 Salt: 1~2 tsp Rice vinegar: 1~2 tbsp Sliced red chilli pepper: 2 dashes Instruction Cut the zucchini into round thin slices. If you slice it very thinly, you can prepare it faster. Put in the zucchini in a plastic bag. Add salt, rice vinegar and sliced red chilli peppers in it. Let it rest in a fridge for at least 30 minutes until it becomes tender.
Furikake is toppings for cooked rice. If you don’t want to waste Daikon radish greens and turnip greens, please try this quick recipe. Sprinkle over freshly cooked rice. Also, you can sprinkle over grated Daikon radish. It can be a good friend of white wine. Ingredients Daikon radish greens (or turnip greens): 1 branch (approximately 120 g) Chirimenjako (boiled and dried sardines, if any): 25~50 g Sesame seeds: adjust to suit your taste Dried bonito flakes: adjust to suit your taste Sesame oil: 1 tbsp Salt: 1/2 tsp Cooking Sake: 2 tbsp Instruction Chop Daikon radish greens into small pieces. Heat sesame oil in a frying pan over high heat. […]
These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!! Ingredients Cucumber: 1 Carrot: 1/2 White radish: 1/3 Ginger: 1.5 cloves Salt: 1.5 tsp Salted Kombu kelp (Shio Kombu): 40 g Instructions Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips. Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it. Let it rest in a fridge for at least 30 […]
Speaking of traditional Japanese soup, probably you imagine Miso soup. I will introduce this easy and quick recipe. You can use beans sprout for ingredients as well. Ingredients (3 servings) Cabbage leaf: 1 (A) Dashi broth: 600 mL (or 600 mL of water and 1 tsp of Dashi powder) (A) Soy sauce: 1/2 tbsp (A) Mirin: 1 tsp Egg: 1 Starch: 1 tsp with 1.5 tbsp of water Instructions Cut a cabbage leaf into bite-size pieces. Put condiments (A) and water in a saucepan and heat until it comes to a boil. When the cabbage is cooked, turn off the heat, add watery potato starch and stir it. Turn the […]
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 […]