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.
18th February 2019 / Last updated : 19th February 2019 Mog 01 : Basic

Tosazu, Jelly Dressing, and Marinated Octopus and Cucumber (Tosazu and Sunomono)

Tosazu is Japanese liquid for marinade with bonito dashi soup stock. Tosazu is used for marinated foods such as fresh white fish (Sunomono) because of its umami and mild taste. Today, I will introduce basic Tosazu, Tosazu jelly dressing, and Marinated octopus and cucumber with using Tosazu. Ingredients [Tosazu] 150 mL  water 100 mL  rice vinegar 50 mL  soy sauce 50 g  sugar 5 g  bonito flakes 5 cm Kombu kelp [Tosazu Jelly Dressing] 5 g gelatine powder with 20 mL of water 160 mL Tosazu [Marinated Octopus and cucumber] (2 servings) 150 g boiled octopus 100 g cucumber a preferred amount of Tosazu Instructions [Tosazu] Remove dust from the […]
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 […]
27th September 2018 / Last updated : 2nd December 2018 Mog 03 : Side Dishes

Pork Miso Soup (Tonjiru, 豚汁)

Tonjiru is a kind of miso soup, simmered with pork and vegetables. It has more ingredients than that of miso soup that you may know. My mum used to cook it in the cold winter. Ingredients (4 servings) 200 g of thinly sliced pork rib 1/2 carrot (about 100 g) 1/2 onion (about 100 g) 1/4 white daikon radish 1/2 gobo (burdock root) 1/2 tofu or atsuage (thick deep fried tofu) I used atsuage this time. 100 g of konnyaku 1 tbsp of vegetable oil 1000 mL of Dashi broth (otherwise 1000 mL of water and 1tbsp of Dashi powder) (A) 1 tbsp of soy sauce (A) 3-4 tbsp of […]
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 […]
19th August 2018 / Last updated : 6th December 2018 Mog 01 : Basic

Natto and Egg Miso Soup

Everyone knows miso soup. Today, I will introduce miso soup using natto and egg. It’s so mild and creamy, and besides this is the nutrient-rich soup. Ingredients (2 servings) Natto  1 portion cup (without sauce and mustard) Egg 1 Green onion Adjust to suit your needs Dashi broth 2 cups (otherwise 2 cups of water and 1 tsp of dashi powder) Miso 1 tbsp Instruction Heat dashi broth until it comes to a boil. Stir the natto (about 50 times). Beat the egg. Finely chop the green onion. When the dashi broth boil, reduce the heat to low. Then add the miso to dissolve. Add the natto. Heat the miso […]
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 […]
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.