11th March 2018 / Last updated : 12th March 2019 Mog 05 : Rice & Noodles

Gomoku chirashi-sushi (五目ちらし寿司)

When I was a little girl, my mum used to cook this Gomoku chirashi-sushi on Hinamatsuri day (ひな祭り), March 3rd. Looks colourful, but these coloured ingredients are optional. Ingredients (4~5 servings) [Toppings] Carrot: 1/2 (approximately 70 g) Dried shiitake mushroom: 4 Freeze-dried tofu: 2 Lotus root: 50 g Deep fried tofu: 2 pieces [*A] Dashi: 300 cc (to learn how to make dashi, check this page.) [*A] Soy sauce: 2.5 tablespoons [*A] Sugar: 3 tablespoons [*A] Liquid after soaking shiitake mushrooms: 3 tablespoons Egg: 1 Boiled prawn: 6 Sakura denbu (mashed and seasoned fish with white flesh, optional) Snow peas: Adjust to suit your needs (boiled, optional) [Sushi rice] Rice: […]
22nd February 2018 / Last updated : 12th December 2018 Mog 03 : Side Dishes

Red-and-White Salad (Kohaku Namasu, 紅白なます)

Kohaku Namasu is a New Years’ dish in Japan. A colour combination of red and white is considered celebratory in Japan. My mum used to cook a huge portion of Kohaku Namasu and store in a big jar. It lasts nearly 2 weeks.  Ingredients 1/4 of Japanese radish (大根)(otherwise a radish) 1/2 of carrot (80 g) 1 teaspoon of salt 2 tablespoons of sugar 3 tablespoons of rice vinegar (if any, otherwise normal vinegar is ok) Instructions Cut radish and carrot into fine strips.   Rub salt in cut radish and carrot. And leave it for 10 minutes. 10 min. later. All ingredients are shrunk.   Drain water. Season sugar […]