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 […]
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 […]
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 […]
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 […]