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 […]
16th May 2019 / Last updated : 13th August 2019 Mog 03 : Side Dishes

Salt Koji Marinated Mushrooms (塩麹きのこマリネ)

Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals. Ingredients Fresh mushrooms (Any kind of mushroom is OK.) Salt Koji 1-1.5 tbsp per 100 g of mushrooms Instructions Prepare a pan and boil water. Slice the mushrooms. Cook mushrooms for 1.5 mins. Then drain the excess water. Prepare a clean food container. Mix the mushrooms and salt koji together. When it cools, store in the fridge. It lasts for 5 days.
17th November 2018 / Last updated : 17th November 2018 Mog 03 : Side Dishes

Fukujinzuke (Crunchy Pickles, 福神漬)

Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as a relish for Japanese curry with a crunchy texture. Although the lotus roots are used in this recipe, other vegetables like celery would work. The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consist of seven different kinds of vegetables. Ingredients Daikon radish 250 g Cucumber 1 Carrots 40 g Lotus roots 40 g Vinegar 2 tbsp (for soaking the lotus roots) (A) Soy sauce 4 tbsp (A) Mirin 3 tbsp (A) Sugar 1.5 tbsp (A) Rice vinegar 1 tbsp (A) Sake 1 tbsp (A) Shredded ginger 20 […]
25th October 2018 / Last updated : 25th October 2018 Mog 03 : Side Dishes

Kenchin Jiru (Vegan Soup, けんちん汁)

Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It’s soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Ingredients (for 4-5 servings) Taro  200 g Carrot  100 g Daikon radish  100 g Gobo  100 g Green onion  1 stick Konnyaku  1 sheet Tofu  1 Sesame oil  1 tbsp Dashi broth (kombu kelp only preferred)  1000 mL Sake  3 tbsp Soy sauce  2 tbsp Instructions Cut the carrot and the daikon radish into 5 mm thick quarter slice. Peel the taro skin and cut […]
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 […]
22nd April 2018 / Last updated : 18th December 2018 Mog 03 : Side Dishes

Spinach Salad with Tofu Dressing (Horenso Shiraae, ほうれん草の白和え)

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

Spinach simmered in Dashi Broth (Hourensou Nibitashi,ほうれん草の煮浸し)

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 […]
10th April 2018 / Last updated : 11th April 2018 Mog 06 : Sweets & Snacks

Tofu Mitarashi Dango (みたらし団子)

Mitarashi dango is a type of round mochi skewered onto sticks in groups of 3–5 and covered with a sweet soy sauce glaze. This dango is very popular and sold in supermarkets and convenience stores in Japan. Tofu is used in this recipe and makes the texture of dango soft. Ingredients (4 sticks) Shiratamako: 100 g Tofu: 150 g Water: 100 mL Soy sauce: 2 tbsp Sugar: 40 g Starch: 10 g Instructions Put shiratamako and tofu in a bowl and knead. Prepare boiling water in a large pot. Make bite-sized balls with your hands and boil them. When the balls float, keep boiling for another 2 minutes. Scoop and […]
5th April 2018 / Last updated : 5th April 2018 Mog 03 : Side Dishes

Spinach and Nori Salad (ほうれん草と海苔の胡麻和え)

Flavour of sesame and nori make the salad rich. My husband loves it so much that he can eat forever! Ingredients (4 servings) Spinach: 1 bunch (approximately 300 g) Nori (edible seaweed looks like a piece of black paper): 1 sheet Ground sesame seeds: 2 tbsp Sugar:1/2 tsp Mentsuyu: 1 ~ 1.5 tbsp Sesame oil: 1tsp Instructions Mix all the condiments in a bowl. Wash spinach well and boil in water with 2 dashes of salt. Drain the excess water off. Cut the spinach into 4 cm lengths. Add the spinach to the bowl and mix them well. Tear a sheet of nori into large flakes. Add them to the […]