This is my ‘Basic Cookie Dough’ recipe that I have been using for many decades. Adding extra ingredients, such as Chocolate Chips, Nuts and Dried Fruit, and also flavours such as Cinnamon, Cocoa Powder, Matcha Powder, Lemon Zest & Juice, Coffee Granules, you can create a variety of cookies. It is easy to remember and …
Chicken Tenderloins can be cooked very quickly, and that’s why this method works. Heat the oven, make a spice mix, sprinkle the spice mix over the Chicken Tenderloins, add some Japanese Mayonnaise and shredded Cheese, then bake for 15 minutes. While Chicken Tenderloins are baking, make a salad. A ‘Quick & Easy’ meal idea for …
I am a big fan of Jelly Desserts and I often make them. The standard ratio of Gelatine Powder & Liquid is 2g (1/2 teaspoon) : 100ml. I make Jelly based on this ratio. This is my basic Yoghurt Mousse Jelly, which has fairly firm texture if you use Greek Yoghurt. You can add some …
If you have any doubt about cooking Apple with Garlic and Onion, trust me. The Apple adds its pleasant acidity to the soup and the acidity makes this beautiful colour. If you add more acid, such as Vinegar, the colour will become redder. Three humble ingredients (Red Cabbage, Onion and Apple) make such a delicious …
This is Wakame only soup. I recommend to add fresh Ginger. An absolutely simple soup, often served at Chinese restaurants in Japan, very popular over there, and I often crave for it. Makes 2 to 3 Servings Ingredients 2 to 3 tablespoons Dry Cut Wakame4-5 thin slices Ginger *cut into fine strips1-2 teaspoons Sesame Oil2 …
My ‘Curry Sauce’ goes well with Steaks, Roasts, ‘Tonkatsu’ and ‘Chicken Katsu’, and many more, and it is easy to make using Japanese Curry Roux Blocks. Today I enjoyed Tacos with the Curry Sauce, just for a change. Makes 4 Servings Ingredients Tortillas *OR FlatbreadsRoast Chicken *I bought it from a shop today. You may …
The other day I was reading about how to make Ciabatta Bread. There is a particular way to make the dough and it takes quite some time to prove. Then I realised the ratio of ingredients in total is very similar to my ‘No-Knead Simple White Bread’, which I have been baking regularly. I made …
Many Australian people where I am living now don’t eat Okra, OR probably they don’t know what Okra is. My No.1 Okra dish is definitely ‘Fried Okra’, that I fell in love with instantly when I was in Alabama many years ago. And this ‘Crunchy Okra Fritters’ is No. 2. Makes 4 Servings Ingredients 10 …
The versatile Japanese Curry Roux Blocks can be used for so many ways. This delicious Curry Sauce is easy to make using those Curry Blocks, and this Curry Sauce goes so well with Steaks, Roasts, ‘Tonkatsu’ and ‘Chicken Katsu’, and many more. Makes About 1 Cup Ingredients 1-2 teaspoons Oil1/2 Onion *finely chopped1 small clove …
The marinade made of Soy Sauce, Sake (Rice Wine) and Ginger is the most popular and most frequently used marinade in Japan. I often use it to marinate Fish, Tofu and Chicken. It can be tricky to marinate Chicken with bones such as Drumsticks as the amount of the marinade in this recipe is minimal. …
In the region in Japan where I grew up, there is a Lettuce called ‘Chisha’. ‘Chisha’ has the flavour and texture between Cos Lettuce and Butter Lettuce. My mother most frequently made ‘Chisha’ Salad with ‘Sumiso’, a sweet & sour Miso dressing. I use Cos Lettuce for this salad, and I add Basil to the …
‘Sumiso’ is a Japanese sweet & sour sauce made with Miso. Smooth and mild flavoured Miso such as White Miso is commonly used. It goes very well with boiled Octopus or Squid, and also freshly cooked Konnyaku (Konjac), or Bocconcini. It can be used as a salad dressing. I often add fresh Basil to it. …
