• Harusame & Rice Noodles Vegetables

    Harusame Salad

    Harusame are the noodles made from potato starch or mung bean starch. Low in calories and great for salad and soup. This dish is something we always crave for when weather is warmer.It’s so refreshing and yummy. Makes 4 Servings Ingredients Harusame Noodles 200g Cucumber 1/2 to 1 Carrot 1/2 to 1 Ham 4 to …

  • Yakisoba

    Yakisoba

    Yakisoba is a very similar to Chinese stir fried noodles, with vegetables and, commonly, pork. The dish is seasoned with ‘Yakisoba Sauce’ which tastes like Worcestershire Sauce. Yakisoba is very simple to make and can be cooked on a large hotplate, by tossing the ingredients together as they fry. Makes 4 Servings Ingredients Yakisoba Noodles …

  • Ramen

    Fresh Ramen

    Frozen fresh Ramen noodles are available from most Japanese and Asian grocery stores. Soup comes with the noodles and they are quite tasty. Makes 1 Serving Ingredients Frozen Fresh Ramen Noodles 1 serving Soup (*comes with noodles) Your Favourite Toppings Method 1. Cook noodles as instructed. Basically cook Frozen Noodles in rapidly boiling water for 2 …

  • Ramen

    Instant Ramen with Toppings

    You cannot underestimate Japanese Instant Ramen. People are very fussy about the quality, texture and types of noodles, and the matching flavour of soup. There is a great range of Instant Ramen that taste just excellent. Enjoy with your favourite toppings. Makes 1 Serving Ingredients Instant Dry Noodles 1 serving Soup (*comes with noodles) Your …

  • Somen & Hiyamugi

    Somen Stir Fry

    Somen’s delicate texture goes well with this light flavoured stir fry. The noodles need to be cooked firm. Rice Vermicelli can be used instead of Somen. Makes 4 Servings Ingredients Somen Noodles 4 x 90g Sesame Oil 1 tablespoon Pork Thinly Sliced 200g Salt & Pepper Ginger 1 small piece* sliced into fine strips Onion …

  • Somen & Hiyamugi

    Icy Cold Somen

    Somen are the thinnest noodles. It is east to over cook. Follow the instruction. Standard cooking time is 2 minutes. Makes 4 Servings Ingredients Somen Noodles 4 x 90g Mentsuyu (Dipping Sauce) Yakumi (Condiments) Method 1. Cook Somen Noodles as instructed. DO NOT add salt into the water. 2. When noodles are cooked, drain and rinse …

  • Udon

    Udon in Soup

    Udon noodles served in hot soup with toppings such as tempura. Kakiage tempura goes very well with the Udon in soup. Makes 2 Servings Ingredients Udon Noodles 2 x 90g Instant Udon Soup 2 packets Hot Water 2 cups Toppings *Tempura, Spring Onion Make Soup by yourself Dashi stock 2 cups Soy Sauce 3 to …

  • Udon

    Zaru Udon

    To enjoy the rubbery resilient ‘al dente’ Udon noodles, the best way is with chilled ‘Mentsuyu’ dipping sauce with plenty of ‘Takumi’ condiments. The best Udon noodles are the frozen type that you can find at Japanese or Asian grocery stores. If you make Udon by yourself, they would be the best. Try my “Home-Made …

  • Soba

    Soba & Pork Salad

    Soba salad is becoming popular. This is a very easy and inexpensive recipe. Makes 4 Servings Ingredients Soba Noodles 4 x 90g Pork Block 300 to 400g Potato Starch *optional Ginger 1 small piece Onion 1 Cucumber 1/2 to 1 Mentsuyu 2 cups Lemon 1/2 Shichimi (Japanese Chilli Powder) *Add any vegetables you like to …

  • Soba

    Zaru Soba

    With some reasons, many Japanese people often have craving for Soba. I do sometimes have craving for ‘Zaru Soba’, especially on a hot day or when I am tired after a long trip. This dish might be one of our soul foods. Makes 4 Servings Ingredients Soba Noodles 4 x 90g Mentsuyu Yakumi (Condiments) Method …

  • Other Seafood

    Butter Soy Scallops & Spinach

    Super quick and easy and delicious and nutritious. Great with hot rice or freshly cooked pasta. Makes 4 Servings Ingredients Scallops 300g Spinach 1 bunch Butter 20g Garlic 1 clove *finely chopped Soy Sauce 1 to 2 tablespoons Method 1. Wash Spinach and cut 3cm. 2. Heat Butter in a frypan and cook Garlic and Scallops …

  • Other Seafood

    Fried Oysters

    I don’t like raw oysters. Do you? Try this recipe, you will become a big fan of them especially if you like smoked oysters. It is much easier to make than you think. This very simple recipe can be used for prawns and scallops as well. Makes 4 Servings Ingredients Oysters enough for 4 servings …

  • Fish

    Kingfish Teriyaki

    Kingfish is one of the popular fish in Australia. It has a strong rich flavour and suits Teriyaki. Makes 4 Servings Ingredients Kingfish Fillets 4 Salt Juice from grated Ginger 1/2 tablespoon Sake 1 tablespoon Soy sauce 1 tablespoon Oil 1/2 tablespoon Teriyaki Sauce Ingredients Mirin 2 tablespoons Sugar 1 tablespoon Soy Sauce 3 tablespoons …

  • Fish Tempura

    Trevally Tempura

    Any fresh fish is good for Tempura. Cut into small pieces, it would be much easier to fry. Makes 4 Servings Ingredients Trevally 2 fillets Salt Plain Flour 1/2 cup Potato Starch 1 to 2 tablespoons Cold Water 1/2 cup Aonori *optional Method 1. Cut Trevally into bite size pieces and sprinkle some salt. 2. Combine …

  • Beef

    Beef Shigureni

    Great topping for freshly cooked rice and also good with Sake and Beer. Makes 4 Servings Ingredients Beef Steaks 400g Sake 2 tablespoons Ginger 1 to 2 small pieces *sliced into thin strips Dashi 1/2 cup Mirin 2 Sugar 1 tablespoon Soy Sauce 3 tablespoons Method 1. Slice Beef thinly. Sprinkle Sake over Beef and massage …

  • Beef Udon

    Beef Udon

    Slightly sweet soy flavoured beef mixture on top of cold udon. Pour Mentsuyu dipping sauce over and enjoy. Makes 4 Servings Ingredients Udon 4 x 90g Beef Steaks 500 to 600g Onion 1 Ginger 1 small piece *cut into fine strips Soy Sauce 2 tablespoons Mirin 1 tablespoon Oil 1 tablespoon Spring Onion Mentsuyu Method …

  • Pork

    Pork Shogayaki (Ginger Pork)

    Makes 4 Servings Ingredients Pork 500 to 600g *thinly sliced Oil 1 tablespoon Sauce Ingredients Ginger 1 small piece *finely grated Mirin 4 Soy Sauce 4 Sugar 1 teaspoon Method 1. Combine grated Ginger, Mirin, Soy Sauce and Sugar in a small bowl. 2. Heat oil in a frypan and cook Pork Slices over high heat. …

  • Pork

    Kakuni – Pressure Cooker Method

    Makes 4 Servings Ingredients Pork Belly Block (Boneless) 800g Water 1 cup Ginger 1 to 2 small pieces *thinly sliced Sake 2 tablespoons Sugar 2 tablespoons Soy Sauce 3 to 4 tablespoons Method 1. Cut Pork Belly into 5cm cubes and put them in a pressure cooker. 2. Add Water enough to cover the meat. Put …

  • Chicken

    Teriyaki Chicken

    Makes 4 Servings Ingredients Chicken Thighs 600 to 800g Salt Oil 1 tablespoon Teriyaki Sauce Ingredients Mirin 2 tablespoon Sugar 2 tablespoons Soy Sauce 4 tablespoons Sake or Water 2 tablespoons Method 1. Combine the Teriyaki Sauce Ingredients in a small mixing bowl. 2. Sprinkle some salt over Chicken. 3. Heat Oil in a frypan, and …

  • Chicken

    Kara-age Chicken

    Kara-age (kah-rah-ah-ge) is a Japanese cooking technique for meat and fish. Basically it is deep frying in oil. There are loads of different recipes because every household has its own recipe, I think. My recipe is a very basic one which involves marinating and egg as a coating ingredient. My husband always prefers thigh fillets …

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