10th January 2020 / Last updated : 10th January 2020 Mog 05 : Rice & Noodles

Miso Ramen (味噌ラーメン)

When you cook Sapporo Ichiban, following to the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking. Ingredients (for 2 servings) 2 packs instant ramen (I used RAOH this time. Sapporo Ichiban might be ichiban!) 200g Chinese cabbage 40g carrot 200g thinly sliced pork belly 1 tbsp vegetable oil 2 tbsp mirin 1 tsp chicken flavour bouillon powder 2 tbsp miso 2 tbsp butter 500 mL water black pepper for seasoning 2 Onsen Tamago (eggs) Instructions Prepare Onsen Tamago. See the link to check the recipe. Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. […]

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 […]

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 […]

21st April 2018 / Last updated : 21st April 2018 Mog 02 : Main Dishes

Japanese Style Meatballs with Sweet and Sour Sauce(肉団子和風甘酢あん)

Do you know thick fried Tofu goes well with tomato? I can eat freshly cooked rice forever with this dish. Ingredients (3~4 servings) Thick fried Tofu: 1 tub Onion: 1/2 Green bell pepper: 1(approximately 40 g) Mushroom (any kinds): proper amount Canned tomato: 1 [meatballs] Minced meat (pork or chicken): 300 g Salt: 2 pinches (A) Chopped onion: 1/4 (A) Black pepper: proper amount (A) Grated ginger: 1 tbsp (A) Sake (or white wine): 1 tbsp [Sweet and sour sauce] (B) Vinegar: 2 tbsp (B) Soy sauce: 1 tbsp (B) Sugar: 1 tbsp (B) Sake (or white wine): 1 tbsp Starch: 1.5 tbsp Water: 2 tbsp Instructions Put minced meat […]

19th March 2018 / Last updated : 25th December 2018 Mog 03 : Side Dishes

Scrambled Tofu (Iridofu, 炒り豆腐)

Want to save cooking time? Then you may consider cooking scrambled tofu. Try it with some freshly cooked rice! Ingredients (for 3 – 4 servings) Tofu: 1 tab Shiitake mushroom: 1 Carrot: 3 ~ 4 cm Onion: 1/4 Ground chicken: 100 g Egg: 1 Soy sauce: 2 tablespoons (A) Cooking sake: 1 tablespoon (A) Mirin: 1 tablespoon (A) Dashi: 1/2 cup (A) (To learn how to make dashi, check this page.) Sugar: 1 teaspoon (A) Instructions Remove water from the tofu. Reconstruct a shiitake mushroom. Chop all vegetables into small pieces. Mix (A) together. Pour the sesame oil into a frying pan and warm over high heat. Put tofu and […]

25th February 2018 / Last updated : 8th December 2018 Mog 05 : Rice & Noodles

Miso Cream Pasta (味噌カルボナーラ)

Miso is an amazing seasoning, which makes dishes creamy and healthy! If you’d love to have spaghetti carbonara but need fewer calories, you might want to try this recipe. You can use any ingredients you like – for today’s recipe, I used vegetable in my fridge. Ingredients (2 servings) 200g of spaghetti 1/4 paprika 1/2 onion mushrooms (optional) 3 asparaguses sticks 1 tablespoon of olive oil 2 cloves of garlic 1 teaspoon of white wine 3 tablespoons miso 1 cup of soy milk Instruction Start cooking the spaghetti. Slice onion and garlic. Cut other ingredients into bite-size chunks. Combine miso with soy milk. Drizzle […]