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 […]
20th May 2018 / Last updated : 3rd March 2019 Mog 01 : Basic

Sushi Rice(すし飯)

I have already posted some Sushi recipes. Here, I would love to introduce how to prepare Sushi rice. Ingredients (for 2~3 servings (3~4 servings)) Uncooked rice: 400 mL (600 mL) Water: 400 mL (600 mL) Kombu kelp: 5 cm (A) Sugar: 3 tbsp (5 tbsp) (A) Rice vinegar: 40 mL (60 mL) (A) Salt: 2 tsp (1 tbsp) Instructions Rinse the rice and soak it for about 1 hour. Put the rice in a pot or a rice cooker. Pour some water then put the Kombu kelp in it. Cook the rice. To learn how to cook rice, check this page. Prepare Sushi vinegar. Mix condiments (A) and stir to […]
19th May 2018 / Last updated : 12th March 2019 Mog 01 : Basic

Hot Spring Eggs (Onsen Tamago,温泉卵)

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.
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 […]
13th May 2018 / Last updated : 13th May 2018 Mog 03 : Side Dishes

Japanese Quick Pickled Zucchini (ズッキーニの浅漬け)

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.
11th May 2018 / Last updated : 11th May 2018 Mog 01 : Basic

Daikon Radish Greens Furikake (大根の葉のふりかけ)

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. […]
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 […]
8th May 2018 / Last updated : 9th May 2018 Mog 02 : Main Dishes

Stuffed Eggplant (なすの肉詰め)

Eggplants don’t have strong tastes themselves. But once cooked with meat, they soak its broth well and become very tasty. They are excellent supporting actors! Ingredients (for 3 servings) Eggplant: 3 Minced meat (pork or chicken): 150 g Onion (chopped): 50 g Tofu: 25 g Grated garlic: 1 tsp Dashi powder (if any, otherwise chicken soup powder): 1.5 tsp Black pepper: adjust to taste All-purpose flour: for dusting Oil: for frying Soy sauce: adjust for taste (Optional) Instruction Cut tips off of eggplants and hollow out them with a spoon. Shift all-purpose flour inside the eggplants. Chop the eggplant pulp into small pieces. Add 2 dashes of salt and rub […]
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 […]
1st May 2018 / Last updated : 18th January 2019 Mog 03 : Side Dishes

Egg Soup with Cabbage (Cabbage Kakitamajiru, キャベツのかき卵汁)

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 […]