Vegetables

  • Egg Vegetables

    Bok Choy & Egg with Oyster Sauce

    This dish is supposed to be cooked with Oysters and Bok Choy. In Japan, fairly large Oysters removed from shell are available for cooking. Here in Melbourne, Oysters are in shell, rather small, and they are to be eaten raw. They are very expensive. So, I use Eggs instead of Oysters, and it’s delicious. Makes …

  • Ramen Vegetables

    Cold Ramen Noodle Salad

    This is a very popular summer dish in Japan and it’s called ‘Hiyashi Chūka (冷やし中華)’. I often crave it not only on a hot summer day. Toppings can be anything that you like, but traditionally popular toppings include thinly sliced Cucumber, thin Omelet, Roasted Pork or Ham, and Tomato. It is often served with Hot …

  • Vegetables

    Spicy Bashed Cucumber

    When I make a Japanese Cucumber Salad, I often gently bash the Cucumber before cutting it, so that the centre gets slightly squashed and softened, and the cucumber pieces get seasoned better. I used Toban Djan (Chilli Bean Sauce) to make this salad spicy, but you can use fresh Chilli. Alter the amount of Salt …

  • Vegetables

    Extra Crunchy Pickled Daikon

    ‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make it extra crunchy? You dehydrate Daikon before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to dry. Once they are wilted, …

  • Potato Vegetables

    Beetroot & Potato Salad

    I used to be a Beetroot hater. I hated it so bad and didn’t want to put it into my mouth. But I love it now, and Canned Beetroot is my pantry essential. ‘Spinach, Beetroot & Fetta Salad’ is my No.1 Beetroot Salad. No. 2 is this ‘Beetroot & Potato Salad’. You can add Boiled …

  • Vegetables

    Spinach, Beetroot & Fetta Salad

    This is one of my Top 5 favourite salads. You don’t need any salad dressing for this salad. I only use some good quality Olive Oil, Salt and freshly ground Black Pepper. The sweetness and sourness from Canned Beetroots, and saltiness of delicious Fetta Cheese are good enough when combined with Baby Spinach. So easy! …

  • Sea Vegetables Vegetables

    Cucumber, Chikuwa & Wakame Mayo Salad

    ‘Chikuwa’ is a tube-shape Japanese fishcake. ‘Chikuwa’ is made from Surimi (fish paste) and it is suitable for many dishes. Today I added ‘Chikuwa’ to the ‘Wakame & Cucumber Salad‘. Instead of using the traditional dressing, I used Japanese Mayonnaise and Wasabi. Makes 4 Servings Ingredients 1 Continental Cucumber OR 2 smaller ones *about 250g1/4 …

  • Vegetables

    ‘Yukari’ Daikon

    ‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) made from Red Shiso Leaves. It can be used as a seasoning for a variety of dishes. This is one of them and it is super easy. Just mix Daikon (White Radish) and ‘Yukari’. You can add other vegetables such as Cucumber, Carrot, Lettuce, Onion, or etc. Makes …

  • Other Soup Vegetables

    Monk’s Vegan Soup ‘Kenchin-jiru’

    This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main …

  • Other Soup Vegetables

    Orange Vegetable Soup

    As I was so happy with my ‘Green Vegetable Soup’, I tried to make ‘Orange Vegetable Soup’ today. The base is Pumpkin Soup, which I am not a big fan of, though my son and daughter love my ‘Pumpkin Soup’. Because of the Tomato I added, this orange colour soup tastes fruity and I love …

  • Chicken Vegetables

    Spicy Chicken& Barley Salad

    This is a perfect lunch on a sunny day, or any day. It’s a salad to use up the leftover cooked Barley. Of course you can cook Barley to make this salad as it is so simple and easy. Use any salad dressing of your choice. Today I used ‘My Buttermilk Dressing’. Makes 2 Servings …

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