4th February 2019 / Last updated : 8th May 2019 Mog 02 : Main Dishes

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ)

Ankake is a starchy sauce, basically soy flavoured. It’s the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too. Ingredients 400 g taro potatoes 150 g ground meat (chicken or pork) 2 tbsp soy sauce : (A) 3 tbsp sake : (A) 2 tsp sugar : (A) 400 mL dashi broth oil for panfrying 1 tbsp starch dissolving in 1 tbsp water Instructions Peel the taro and cut into bite-size chunks. Panfry the minced meat in a greased pan until the texture of the meat become separated. Add the taro pieces and keep panfrying. Add the condiments (A) and the Dashi broth. […]
1st February 2019 / Last updated : 2nd February 2019 Mog 02 : Main Dishes

Ginger Pork (Shogayaki 豚のしょうが焼き)

Easy, juicy, and soft! The secret of the sauce is grated apple, which makes meat soft. You can use other kinds of meat rather than pork. Ingredients (for 4 servings) 4 sliced pork (pork loin preferred, approx. 350 g) 60 g  grated apple (with juice, otherwise 4 tbsp apple juice) : (A) 4 tbsp  grated ginger (with juice) : (A) 3 tbsp  soy sauce : (A) 2 tbsp  Sake or white wine : (A) 2 tbsp  Mirin : (A) 2 tsp  sugar : (A) all-purpose flour for shifting salt and pepper to taste Instructions Cut the meat at a slant with a knife. This process prevents the meat from shrinking […]
23rd January 2019 / Last updated : 23rd January 2019 Mog 02 : Main Dishes

Meat Stew with Tofu (Niku Tofu)

If you have no time to prepare a meal but want to eat Japanese food, you might consider trying this recipe. Cooking time is only about 15 mins! Ingredients (for 2 – 3 servings) 200 g thinly sliced pork or beef 200 g Shirataki (Konnyaku noodles) 1 tub tofu 1 onion 50 mL soy sauce : (A) 50 mL mirin : (A) 50 mL Sake : (A) 50 mL water : (A) Instructions Cut the onion into wedges. Boil the Shirataki for 3 – 4 minutes. Drain the water and cut into bite-size lengths. Cut the sliced meat into bite-size chunks. Place Tofu in a strainer. Leave it for 20~30 […]
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 […]
11th October 2018 / Last updated : 30th November 2018 Mog 02 : Main Dishes

Japanese Pork Cutlet (Tonkatsu, 豚カツ)

Food similar to Tonkatsu was served as “pork cutlet” at Renga-Tei (Ginza, Tokyo) in 1899. The word “katsu” in Tonkatsu derives from côtelette (cutlet, in English). Though Tonkatsu used to be luxury foods, it’s one of the most popular dishes for Japanese people nowadays. I’m going to introduce the Tonkatsu recipe that will be crispy no matter who makes it. Ingredients (for 2 servings) 2 pork fillets salt to taste black pepper to taste a proper amount of all-purpose flour 1 egg panko for coating vegetable oil for deep frying Instructions Make small cuts in several places of the pork fillets with a tip of a knife. This process keeps […]
1st October 2018 / Last updated : 1st October 2018 Mog 02 : Main Dishes

Simmered Daikon radish with squid (Ika-daikon, イカ大根)

Simmered daikon radish with squid is my dad’s favourite food, so my mum used to cook it quite often. It wasn’t my favourite, as the squids were too chewy. If you don’t like squids because they are hard to chew, try this recipe. They are very soft and mild. Ingredients (For 4 servings) 1 whole body of squid 450 g of white Daikon radish Water that has been to used to wash rice (otherwise 2 tbsp of flour + 100 mL of water) (A) 300 mL of Dashi broth (otherwise 300 mL of water and 1.5 tsp of Dashi powder) (A) 2 tbsp of soy sauce (A) 2 tbsp of mirin […]
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 […]
9th September 2018 / Last updated : 8th May 2019 Mog 02 : Main Dishes

Miso Flavoured Ground Meat

Make a big portion at once and store it in your fridge or a freezer. You may want to use it for sandwiches, onigiri ingredients and sauce for noodles such as pasta or udon. Any minced meat is fine. Ingredients Ground chicken, pork or beef : 300 g Shitake mushrooms (dried) : 4-5 Green onion : 1/2 Ginger : 1 thumb-size Sesame oil : 1 tbsp (A) Miso : 1 tbsp (A) Soy sauce : 2 tsp (A) Salt : 1-2 dashes Instructions Reconstitute shitake mushrooms. Mix the condiments (A) together. Chop the shitake mushrooms, the ginger, and the green onion. Heat the sesame oil and the ginger in a […]
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 […]
25th June 2018 / Last updated : 12th January 2019 Mog 02 : Main Dishes

Stuffed Fried Tofu （油揚げの肉詰め）

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 […]