• Tofu

    Grilled Tofu with Miso Pesto

    On the other day when we entertained our friends, I offered Tofu with Miso Pesto as an appetiser and it was a big hit. This dish is absolutely easy to prepare. Here are two Miso Pesto recipes. Ingredients are commonly available from most supermarkets. You got to try this! Makes 4 to 8 Servings Ingredients …

  • Dipping Sauces Nuts

    Basil & Pine Nuts Miso Pesto

    If you can’t have any ingredients, use alternatives! That’s how I have been inventing new food. When I tried to make ‘Shiso’ flavoured miso paste and couldn’t find it, I used fresh Basil leaves. Thinking of ‘Pesto Genovese’, I used Pine Nuts instead of Walnuts. OMG!!! Miso, Basil and Pine Nuts created a new flavour. …

  • Tofu

    Miso Marinated Tofu

    ’Miso Marinate Tofu’ is a preserved food in Japan and it has a long history. It is traditionally consumed with cooked rice or with sake (rice wine). It is a quite salty food. These days people often add Mirin for subtle sweetness. If Mirin is not available, you can add Sugar. Marinated Tofu can be …

  • Beef

    Roast Beef & Watercress Rolls

    This is a good appetiser for parties or when entertaining friends. ‘Beef & Watercress’ is one of my favourite food combinations and I like to serve them with Wasabi & Ponzu sauce. But naturally you can serve with a dipping sauce of your choice. Roast Beef needs to be sliced very thinly. I recommend to …

  • Azuki (Red Beans) Steamed Sweets

    Sweet Coconut Dumplings

    These dumplings are almost identical to my ‘Daifuku Mochi’, but they are made in a totally different way. This time, I used ‘Azuki’ Red Bean Paste for the filling, but Custard is also recommended. The sweet pastes that can be made from Canned Butter Beans are also very nice. The Coconut coating of these dumplings …

  • Vegetables

    Avocado & Kimchi

    Avocado goes so well with Japanese seasonings such as Soy Sauce, Wasabi, Japanese Mayo, ‘Ponzu’, etc. Do you know it goes well with Kimchi, the Korean salted & fermented veggies? I had a jar of Wombok Kimchi in the fridge, but it had turned quite sour. I usually cook sour Kimchi, but it was too …

  • Bread Dough

    Overnight Proofing Plain Flour Rustic Bread

    ‘YouTube’ is a treasure island for many. We can find all sort of tutorial videos. I learned how to make this ‘Plain Flour Rustic Bread’ on ‘YouTube’, however, it was too much of a bother to me. I don’t like weighing the ingredients. I don’t have the required tools, especially the proofing basket and Dutch …

  • Tofu

    Crunchy Marinated Tofu

    I often make these ‘Crunchy Marinated Tofu’ for salad topping. I love crispy croutons but croutons are bread. They are carbohydrate. Tofu is packed with nutrients. Some people say that ‘Tofu’ is bland and tasteless. Why don’t you season it? Ingredients 400 to 500g Firm Tofu1 cup Cold Water1 teaspoon SaltHerbs and/or Spices of your …

  • Tofu

    Marinated Tofu

    On the other day, I attended a cheese making class at our community house and learned how to make four different cheeses. One of them was Fetta. Before being marinated in the brine, the Fetta cheese tasted bland. Then I thought about people saying Tofu tastes bland. If they don’t eat Tofu because of its …

  • Chicken

    Chicken Parma

    ‘Chicken Parmigiana’ is commonly called ‘Chicken Parma’ or simply ‘Parma’ in Australia. Some Aussies call it ‘Parmy’ or ‘Parmie’. It is a staple pub food and typically served with a side of chips and salad, as I have seen last twenty-plus years. It’s a chicken breast dish but not low-calorie at all. I placed chips …

  • Vegetables

    Cucumber Snake

    This is not my invention. Cucumber is often prepared this way in Japan, but it is rarely presented as it is like a snake. Usually it is cut into bite size pieces before serve. But for children, this would be fun!Score one side of a cucumber diagonally, turn it over and score the other side …

  • Donburi (Rice Bowl) Fish

    Sardines & Egg Rice Bowl

    Sardines are healthier and more sustainable fish. Sardines are rich in numerous nutrients. Why don’t we eat them more? Canned Sardines are easy to use. They smell fishy? OK, add fresh Ginger and Sake (Rice Wine) if you can consume Alcohol. This is a very satisfying dish but cost you very little. Makes 1 Serving …

  • Soba Vegetables

    Green ‘Cha-Soba’ Noodle Salad

    These green-coloured noodles are called ‘Cha-Soba’. They are green because ground green tea leaves are mixed with buckwheat and wheat flour. But you can hardly taste the green tea. This extremely healthy-looking salad should be all green, and that means you can add anything green. The dressing is not quite green but green Wasabi paste …

  • Dipping Sauces

    ‘Tentsuyu’ (Tempura Dipping Sauce)

    Tempura is often served with ‘Tentsuyu’ Dipping Sauce and grated Daikon Radish and grated Ginger that add extra flavours to the sauce. Sometimes Tempura is served with just salt and spices. My grandfather used to love Sweet Potato Tempura, but he always ate them with BBQ sauce! Enjoy your Tempura with whatever sauce you like. …

  • Dipping Sauces

    Dipping Sauces

    Sesame ‘Tonkatsu’ Sauce ‘Tonkatsu (Pork Cutlets)’ and ‘Chicken-katsu (Chicken Cutlets)’ are often served with ‘Tonkatsu’ sauce. This sauce is as yummy as the ‘Tonkastu’ sauce and you can make it using commonly available ingredients.IngredientsTomato Ketchup 2 tablespoonsWorcestershire (Lea & Perrins) 1 tablespoonSoy Sauce 2 teaspoonsSugar 1 teaspoonToasted Sesame Seeds 1 tablespoon *groundMethod1. Ground Toasted Sesame …

  • Baked & Fried Sweets Fruit

    Cherry & Custard Tart

    This is a humble ‘Fruit & Custard Tart’ with no pie crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit. Makes 6 to 8 Servings Ingredients Cherries *enough …

  • Dipping Sauces

    ‘Tonkatsu’ Sauce

    ‘Tonkatsu’ (Pork Cutlets) and ‘Chicken-katsu’ (Chicken Cutlets) are often served with ‘Tonkatsu’ Sauce. ‘Tonkatsu’ Sauces are available from some Asian grocery stores, but it you can’t find it, why don’t you make it. ‘Tonkatsu’ Sauce is quite sweet. I think it is a mix of some fruit chutney, tomato sauce, Worcestershire sauce, sugar and spices. …

  • Dipping Sauces

    ‘Ponzu’

    ‘Ponzu’ is a citrus-based sauce and commonly used in Japanese cooking. It can be used as a dipping sauce (for Gyoza) and also a seasoning sauce for salad, marinade and many dishes. Here are two methods to make ‘Ponzu’. The best method is totally recommended. It takes time but only a few days. You go …

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