• Donburi (Rice Bowl) Tempura

    Ten Don

    The ‘Ten’ is short for Tempura. This dish consists of Tempura cooked in a sweet soy flavoured sauce on the rice. When you have Tempura leftovers, use those leftovers for …

  • Donburi (Rice Bowl) Pork

    Katsu Don

    ‘Katsu’ is a Japanese abbreviation for cutlets. Following the pattern of naming Donburi, cutlets on rice is called ‘Katsu Don’. Usually, pork cutlets (Tonkatsu) are used. Makes 4 Servings Ingredients …

  • Cooking Rice

    Rice Cooker

    180ml measuring cup usually comes with the rice cooker. This size cup is commonly used for measuring rice in Japan and a 180ml cupful is called 1 ‘Go‘. Makes 4 …

  • Nabe (Hot Pot)

    Yose Nabe

    Chicken and Seafood are cooked in a soy flavoured dashi, with vegetables in this Nabe dish. We often eat them with Ponzu dipping sauce. Sometimes we cook these ingredients in …

  • Curry Pork

    Katsu Curry

    Serve Curry Rice with Tonkatsu (Pork Cutlets). Chicken Cutlets go very well as well. Makes 4 Servings Ingredients Oil 1 tablespoon Onions 1 to 2 Potatoes 1 to 2 Carrots …

  • Curry

    Basic Curry Rice

    Japanese curry roux blocks are availbale from supermarket stores these days. Using those curry blocks, you can cook a variety of curry dishes so easily. When I am busy or …

  • Okonomiyaki Vegetables

    Okonomiyaki

    I have included pork and cabbage in this recipe. These can be substituted for any ingredients at all. Because this is ‘Okonomiyaki’, you can use whatever you like. Makes 4 …

  • Beef Sukiyaki

    Basic Sukiyaki

    Very thinly sliced meat or fish is called ‘Sukimi’. Sukimi beef cooked with vegetables in a sweet soy flavoured sauce used to be called ‘Gyuu Nabe’ but came to be …

  • Gyoza Vegetables

    Vegetarian Gyoza

    I have tried ready-made Vegetarian Gyoza from supermarket stores and I was not impressed at all. There was no Umami and they were tasteless. Try my recipe! More variety of …

  • Gyoza Prawn & Shrimp

    Prawn Gyoza

    This is my favourite type of Gyoza. Prawns can replaced or mixed with white fish. Traditional cooking method is good, but steaming method is also good. Makes 35 to 40 …

  • Gyoza Pork

    Pork & Wombok Gyoza

    You can find locally produced Gyoza skins at Asian grocery stores. What I usually use is 400g pack containing 42 skins. They are fresh and very reasonably priced. Makes 35 …

  • Tempura Vegetables

    Kakiage Tempura

    Cut the ingredients into smaller pieces or thin strips, then mix with the Tempura batter. I often make Kakiage to finish off the left over batter. Ingredients Suggestions Onion & …

  • Tempura

    Tempura Batter

    It is easy to remember how to make Tempura Batter. I use only ordinary Plain / SR Flour, but you can add Potato Starch or Corn Flour. Use cold water …

  • Sushi

    Chirashi-zushi

    Chirashi-zushi is a very popular type of sushi whick is a kind of decorated rice salad consisting of sushi rice topped with cooked vegetables, seafood or thin strips of fine …

  • Sushi

    Inari-zushi

    Sushi rice wrapped in seasoned Abura-age (thin fried tofu). You can buy Inari-zushi no Moto (seasoned Abura-age) at many Asian grocery stores. They come in cans and plastic shrink wrapped …

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