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 […]
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 […]
24th October 2018 / Last updated : 24th October 2018 Mog 05 : Rice & Noodles

Chestnuts Pilaf (Kuri Gohan, 栗ごはん)

You can see various foods in supermarkets in Japan especially in autumn. A mountain of chestnuts is a symbol of the arrival of autumn. How do you cook chestnuts in your country? I think roasting is the most popular way to cook chestnuts, but in Japan, we often cook them with rice. Ingredients (for 3-4 servings) 20 raw chestnuts 450 g of uncooked rice 620 mL of water (including condiments (A)) (A) 2 tbsp of soy sauce (A) 1 tbsp of sake (A) 1 tsp of dashi powder (when using water instead of dashi broth) Roasted sesame seeds for toppings Instructions Wash the rice and soak in water. Wash the […]
15th October 2018 / Last updated : 30th November 2018 Mog 02 : Main Dishes

Katsudon （かつ丼)

Katsudon is one of Donburi foods, which Tonkatsu and onions simmered with soy-based noodle soup and beaten egg served over freshly cooked rice. The most often used deep fried food for Katsudon is Tonkatsu. However, there are also other kinds of deep-fried foods such as beef cutlet, chicken cutlet, Menchi-Katsu, and shrimp cutlet. Also, there’re some different style foods called Katsudon. The standard Katsudon is introduced in this recipe. Ingredients (for 2 servings) Tonkatsu 2 sheets Onion 1 (about 100 g) (A) Soy sauce 2 tbsp (A) Mirin 2 tbsp (otherwise 1.5 tbsp of white wine and 0.5 tbsp of sugar) (A) Dashi powder 1 tbsp (A) Water 50 mL […]
20th September 2018 / Last updated : 20th September 2018 Mog 02 : Main Dishes

Stick Grilled Pacific Saury Sushi (焼き秋刀魚寿司)

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 […]
16th August 2018 / Last updated : 13th December 2018 Mog 02 : Main Dishes

Quick Frying Pan Curry

If you want to save your time, you can prepare curry and rice only in 15 minutes. No microwaves, only a frying pan. Not the best curry, but this is good enough for your quick lunch. Ingredients (for 1 serving) Rice : 100 mL Water for rice : 120 mL Curry roux : amount for one person Onion : 1/8 Tomato : 1/2 Canned tuna : approx. 60g You can use sausages, chicken instead. Water for curry : 100 mL Aluminum foil : approx. 30cm Instructions Rinse the rice two times. Drain the water. Cut the curry roux into small pieces to make it easy to dissolve. (A) Thinly cut […]
4th June 2018 / Last updated : 4th June 2018 Mog 02 : Main Dishes

Seafood Curry (シーフードカレー)

This recipe might be complicated, but I promise you will be satisfied with this seafood curry. You must try it! Ingredients (4 servings) 8 shrimps 2 whole bodies of squid 300 g of clams (cockle) 800 mL of Dashi broth (otherwise 800 mL of water and 1 tbsp of Dashi powder) 2 onions (chopped) 2 tbsp of grated ginger 2 tbsp of grated garlic 4 tbsp of olive oil 50 ~ 100 mL of white wine 3 tbsp of yoghurt 50 mL of ketchup Proper amounts of black pepper 2 tsp of salt 3 tbsp of flour Proper amounts of soy sauce 2 tbsp of curry powder 1 tsp of […]
25th May 2018 / Last updated : 27th November 2018 Mog 01 : Basic

Nori Roll(Norimaki, のり巻き)

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 […]
15th May 2018 / Last updated : 28th November 2018 Mog 05 : Rice & Noodles

Salmon Sushi with Fresh Basil (鮭とバジルの混ぜ寿司)

Oba, Japanese basil, is a very popular Japanese herb. Maybe it’s not easy to get Oba in your countries, so let me introduce a Sushi recipe used fresh basil instead. You might consider this recipe for home parties! Ingredients (2~3 servings) Uncooked rice: 400 mL Water: 380 mL Kombu kelp: 5 cm (A) Sugar: 3 tbsp (A) Rice vinegar: 50 mL (A) Lemon juice: 10 mL Salmon fillets: 2 Fresh basil: adjust to suit your taste Roasted sesame seeds: adjust to suit your taste Instructions Rinse the uncooked rice and soak the rice (to check how to rinse the rice, check this page). Remove dust from the kombu kelp. Put […]
10th May 2018 / Last updated : 16th December 2018 Mog 05 : Rice & Noodles

Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan with Daikon Radish Leaves andTuna, 大根とツナの炊き込みご飯)

Daikon radish leaves have 5.5 times more Vitamin C, 1.5 times more iron and 5.3 times more calcium than spinach does. Why don’t you try this recipe? Ingredients (3~4 servings) Daikon radish leaves: 180 g Canned tuna: 1 Ginger: 40 g Rice: 540 g Water: 480 mL (including soy sauce and cooking Sake) Kombu kelp: approximately 10 cm Soy sauce: 2.5 tbsp Cooking Sake: 2 tbsp Roasted sesame seeds: adjust to suit your taste Instruction Rinse some rice (To learn how to rinse rice, check this page). Cut ginger into thin strips. Cut Daikon radish leaves into small pieces. When the rice is soaked, put it in a pot with […]