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 […]
6th May 2018 / Last updated : 6th May 2018 Mog 03 : Side Dishes

Japanese Quick Pickles (Asazuke, 浅漬け)

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 […]
27th April 2018 / Last updated : 27th April 2018 Mog 03 : Side Dishes

Simmered Hijiki Sea Vegetable (ひじきの煮物)

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 […]
4th March 2018 / Last updated : 4th February 2019 Mog 02 : Main Dishes

Marinated Japanese Horse Mackerel (鯵の南蛮漬け)

Do you like fish and marinated vegetable? I recommend this dish. Any fish is OK. Try your own Marinated fish Japanese style! Ingredients (3~4 servings) 200 g of mackerel (Fillet into 3 pieces) 2 bell peppers (70 g) 1/2 of onion 1/2 of carrot (70 g)  Starch (Adjust to suit your needs.) Black pepper (For taste) Salt (For taste)  2 tablespoons of soy sauce 2 tablespoons of vinegar 1 tablespoon of mirin (otherwise 1 tablespoon of cooking sake and 1 teaspoon of sugar) 1 tablespoon of sugar Instruction Remove small bones from mackerel fillets. Sprinkle salt then drain the excess water with paper towels. Then cut the fillets into halves. […]
28th February 2018 / Last updated : 13th November 2018 Mog 03 : Side Dishes

Freeze-dried Tofu Simmered in Seasoned Broth(Koya-Tofu no fukumeni, 高野豆腐の含め煮)

I love tofu. But freeze-dried tofu attracts me more. Really want to say “Thank you!” to the inventor of it. Ingredients (4 servings) 2 tubs of freeze-dried Tofu 1 carrot 4 dried shiitake mushrooms 4 snow peas (optional) 2 tablespoons of soy sauce 2 tablespoons of cooking sake 2 tablespoons of mirin (otherwise 2 tablespoons of cooking sake and 0.5 tablespoons of sugar) 2 teaspoons of sugar 1.5 cups of dashi (To make dashi, check this page.) Instruction Soak freeze-dried tofu in water until it swells up to about 3~4 times its original size. Reconstitute dried shiitake mushrooms. To reconstitute dried shiitake mushrooms, microwave them for 3 minutes, and leave […]
18th February 2018 / Last updated : 15th October 2018 Mog 05 : Rice & Noodles

Vegan Takikomi-Gohan (Japanese Paella, 炊き込みご飯)

My favourite Takikomi-Gohan. You can try all the ingredients! Ingredients (3~4 servings) 150 g of mushrooms (e.g. shitake mushrooms) 1 small carrot (about 80 g) 1 piece of deep-fried tofu 10 cm of dried kombu kelp 2 tablespoons of soy sauce 2 tablespoons of cooking Sake (otherwise, white wine) 450 g of uncooked rice 620 cc of water (including soy sauce and cooking sake) Instructions Wash and soak uncooked rice. Pour some boiling water over deep-fried tofu to remove excess oil. Prepare all ingredients. Slice carrot, mushrooms, and the deep-fried tofu. Any mushrooms are ok. I prepared Shimeji mushrooms and king oyster mushrooms today.   Drain water from the uncooked […]