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 […]
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.
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 […]
“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. […]
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.
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 […]
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 […]