Vegetables

  • Okonomiyaki Vegetables

    Edible Chrysanthemum Okonomiyaki

    It seems there are so many different names for the vegetable I call ‘Edible Chrysanthemum’. It is called ‘Shungiku’ in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores. This is ‘Okonomiyaki’. Besides Edible Chrysanthemum as the main ingredient, you can use whatever you like. Makes 2 to 4 Servings Ingredients 100g …

  • Mushrooms Vegetables

    Enoki, Black Fungus & Cucumber Salad

    This salad has a vey nice crunchy texture as all three ingredients (Black Fungus, Enoki & Cucumber) have the crunchiness. It is easy to make, yet it can certainly impress your family or guests. If you love Enoki, you got to try this salad. Makes 4 Servings Ingredients 10g Dried Black Fungus200g Enoki1/2 Continental Cucumber …

  • Vegetables

    Salted Cucumber & Shiso Salad

    You need ‘Green Shiso’ leaves to make this salad. Alternatively ‘Perilla’ that has similar scent can be used. I used to have so much difficulties to find ‘Shiso’ but now I am growing ‘Shiso’ in my garden. I bought seeds of ‘Aojiso’, Japanese Green Shiso, from a store in NSW on eBay. If you like …

  • Soba Vegetables

    Soba Salad with Sesame Flavoured Sauce

    Japanese people, when they are travelling overseas, often crave ‘Zaru Soba’, Soba noodles with dipping sauce, with some reasons. How about Japanese people living overseas? Of course we do!!! Dry ‘Soba’ noodles are commonly available in Australia, and ‘Zaru Soba’ can be a perfect lunch on a hot summer day. However, just noodles can’t be …

  • Vegetables

    Spicy ‘Shiso’ Perilla Miso

    Last year, I decided to grow ‘Shiso’ Perilla by myself and bought seeds online. Half-purple type perilla grew so well and Japanese ‘Green Shiso’ is also growing at last. Now I have too many ‘Shiso’ leaves. ‘Shiso Tsukudani’ is a good way to use up many leaves and this is another one, and it is …

  • Vegetables

    Semi-Dried Tomatoes

    We were given a boxful of Roma Tomatoes from a friend of ours on the other day. I decided to make Semi-Dried Tomatoes that we like a lot. I picked larges ones, cut them in quarters, laid them on three baking trays, then dry them in the oven. Semi-Dried Tomatoes are quite pricy if I …

  • Vegetables

    Tomato & Eggplant Cheese Bake

    Vegetables in season taste so good and they don’t require much seasonings. For this ‘Tomato & Eggplant Cheese Bake’, you only need Salt & pepper. And good quality Olive Oil and Cheese of your choice. So delicious! Makes 4 Servings Ingredients 2 large Eggplants *about 600 to 700gOlive Oil for cookingSalt & Pepper2 to 3 …

  • Beans & Peas Vegetables

    Mixed Beans Mustard Salad

    I often make salad using canned Mixed Beans and Edamame beans. And for the bean salad, the essential ingredient is crunchy fresh Carrot. You can add other crunchy fresh vegetables such as Radish and Cucumber, but Carrot’s crunchiness is absolutely the best match to the Edamame beans which have quite crunchy texture. Makes 4 Servings …

  • Vegetables

    Perilla ‘Shiso’ Tsukudani

    As it is so difficult to find Japanese ‘Shiso’ Perilla where I live, I bought seeds online and I have been trying to grow myself. Japanese ‘Shiso’ seeds were unsuccessful and I am trying again, but half-purple type perilla is growing so quickly and the leaves grow very large. The fragrant is not quite strong …

  • Egg Vegetables

    ‘Shiri Shiri’ Carrots

    I recently discovered that this dish is originated in Okinawa Island in Japan, and the dish has its name. ‘Shiri Shiri’ means thinly sliced strips of vegetables in Okinawan language. ‘Shiri Shiri’ Carrot are stir-fried with Tuna and Egg, then seasoned with Salt, or Soy Sauce if you prefer. My daughter, who is a big …

  • 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 …

  • 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 …

  • 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 …

  • Vegetables

    Spinach Dip

    Dips are very popular in Melbourne. I see a huge variety of dips in supermarkets. One day I bought Spinach Dip, which was OK but not great. I bought a different brand’s one. It was not good at all. ‘The spinach and ricotta mixture that I make for cannelloni dish tastes much better than those …

  • Vegetables

    Popcorn

    Store a jar of Popping Corn Kernels in your pantry so that you can make ‘Popcorn’ any time. Heat 1 tablespoon Oil in a saucepan and 1/4 cup Popping Corn. Don’t you dare add any more! This amount will give you more than you can enjoy with your friend. Season as you like. I have …

  • Egg Tofu Vegetables

    Tofu & Egg Cheese Bake

    It looks like a pizza, but the base is a mixture of Tofu and Eggs. It is super easy & quick to prepare. For toppings, you can use whatever you like or you have in hand. It is extremely nutritious, high in protein, carb-free and gluten-free! Why don’t you try it? Makes 4 Servings Ingredients …

  • Bread Dough Gyoza Vegetables

    ‘Oyaki’

    If you have travelled in Shinshu region Japan, you might have tasted the authentic ‘Oyaki’. ‘Oyaki’ is a sort of dumpling similar to ‘Gyoza’ made from wheat flour or buckwheat flour dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan. ‘Oyaki’ are particularly popular in Nagano Prefecture which is …

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Hiroko's Recipes