• Miso Soup

    Basic Miso Soup

    Miso Soup is one of the staples of traditional Japanese food. Normally it is enjoyed with white rice. Here is the basic method how to cook Miso Soup. Makes 4 Servings Ingredients Dashi Stock 4 cups Miso 3 to 4 teablespoons Spring Onion 2 Add two or three of the following Tofu ½ to 1 …

  • Takikomigohan

    Chicken Takikomigohan

    ‘Takikomigohan’ is a Japanese rice dish commonly seasoned with Dashi and Soy Sauce. Just cook Rice and Chicken and other ingredients in a rice cooker. The ingredients can be vegetables, mushrooms, meat, fish and seafood that are cooked with the rice. Makes 4 to 6 Servings Ingredients Rice 3 cups (*180ml cups) Chicken, Carrot, Konnyaku, …

  • Onigiri (Rice Balls)

    Bakudan Onigiri (Rice Bombs)

    ‘Bakudan Onigiri’ were extremely popular among my son’s friends in his primary school classroom. Whenever they had an opportunity to share food in his class, I was always requested to make these bomb-look-alike rice balls. I used to make tens of them. Why do boys love Bombs? Ingredients Warm Cooked Rice Salt Nori Method 1. Wash …

  • Onigiri (Rice Balls)

    Triangular ‘Onigiri’

    Though they are called Rice Balls, they are more of a triangular shape than a ball shape. It is challenging yet fun, attempting to achieve a good, even-shaped triangular Onigiri. Makes 4 Servings Flavours & Fillings Suggestions 1. On the Outside Katsuobushi (Bonito Flakes) and Soy Sauce Nori Roasted Sesame Seeds and Salt 2. Mixed …

  • Donburi (Rice Bowl) Pork

    Spicy Pork Soboro Don

    ‘Soboro’ means crumbled meat. This is not an authentic Japanese dish, but this is my family’s favourite. It is so easy to make even for children. Makes 4 Servings Ingredients Pork Mince 500g Oil 1 tablespoon Ginger 1 small piece *finely grated Salt 1 pinch Frozen Mixed Vegetables 2 cups *OR 1 large Carrot, 1-2 …

  • Beef Donburi (Rice Bowl)

    Yakiniku Don

    Cook Beef and Vegetables in the way of Japanese BBQ with ‘Yakiniku Sauce’ and top it on the rice. It’s an easy & yummy meal. These days you can buy ready-to-use ‘Yakiniku Sauce’ but why don’t you make your own sauce. It’s very handy to have your own sauce in a bottle kept in fridge. …

  • 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 this recipe. Any kind of Tempura can go quite well in this dish. Makes 4 Servings Ingredients Cooked Rice ½ bowl each Tempura Dashi Stock …

  • Donburi (Rice Bowl) Pork

    Katsu Don

    ‘Katsu’ is a Japanese abbreviation for ‘Cutlets’. Following the pattern of naming Donburi dishes, cutlets on rice is called ‘Katsu Don’. Usually ‘Tonkatsu’ (pork cutlets) are used, but chicken cutlets version is also very yummy. Makes 4 Servings Ingredients Freshly Cooked Rice 4 servings Oil 1 tablespoon Onion 1 to 2 Dashi Stock 1 cup …

  • Beef Donburi (Rice Bowl) Pork

    ‘Tanin’ Don

    ‘Tanin’ means ‘stranger’ or ‘unrelated person’. Unlike ‘Oyako’ Don, Pork and Eggs are not ‘parent and child’. Therefore this is called ‘Tanin’ Don. It’s a quick and easy Donburi (rice bowl) dish. Pork Mince or Beef Mince are easy to use, but thinly sliced steak(s) are nicer. Makes 4 Servings Ingredients Freshly Cooked Rice 4 …

  • 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 Servings Ingredients Japanese Short Grain Rice 3 cups* (180ml cups) (*Use the 180ml cup that comes with the rice cooker) Water Method 1. Wash the rice …

  • Cooking Rice

    Cooking Rice in a Pot

    You will need a moderately large, thick pot with a well fitting lid. As the rice swells when cooking and bubbles a lot, I don’t recommend using a small saucepan. Makes 4 Servings Ingredients Japanese Short Grain Rice 2 cups Water 120% of the volume of the rice Method 1. Wash the rice by stirring it …

  • Beef Hot Pot & Hot Plate

    Shabu Shabu

    The name Shabu Shabu is derived from the “swish swish” sound of cooking the meat in the pot. You need to slice beef block as thinly as you can. Many Asian grocers sell frozen thinly sliced meat. They also sell ready-made ‘Shabu Shabu’ dipping sauces but it is easy to make your own sauces. Makes …

  • Hot Pot & Hot Plate

    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 stronger flavoured dashi, and eat them without dipping sauce. This is a great dish to entertain my friends. Makes 4 Servings Ingredients White-meat Fish Chicken …

  • 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 1 Water (Follow the instruction on the Curry Roux box) Curry Roux Tonkatsu (Pork Cutlet) 4 Method 1. Cut the vegetables into bite size pieces. 2. …

  • 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 can’t think of any idea for dinner, curry is always a good option as it is easy to prepare and everyone loves it. Makes 4 …

  • 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 to 6 Servings Ingredients Plain Flour OR Self-Raising Flour 2 cups Water 2 cups Eggs 4 Salt 1 pinch Dashi Power 1/2 teaspoon *optional Cabbage …

  • Beef Hot Pot & Hot Plate Sukiyaki

    Basic Sukiyaki

    Very thinly sliced meat or fish is called ‘Sukimi.’ Sukimi Beef cooked with vegetables and mushrooms in a sweet soy flavoured sauce used to be called ‘Gyuu Nabe’, but it came to be known as ‘Sukiyaki.’ It’s one of the most famous Japanese dishes. Raw Eggs are often used as dipping sauce. Because the food …

  • 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 Japanese mushrooms are available these days. Use chunky meaty mushrooms. Makes 35 to 40 pieces Ingredients Shiitake or Oyster Mushrooms 200g Tofu ½ to 1 …

  • 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 pieces Ingredients Uncooked Prawns 300 to 400g Spring Onions 5 to 6 Ginger 1 small piece *finely grated Sake 1 tablespoon Potato Starch 1 to …

  • 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 to 40 pieces Ingredients Pork Mince 300 to 400g Wombok (Chinese Cabbage) 1/4 Salt 1 to 2 teaspoon Ginger 1 small piece *grated Garlic 1 …

  • Tempura Vegetables

    ‘Kakiage’ Tempura

    When I make Tempura, I most likely make ‘Kakiage’ as well to finish off left-over batter. ‘Kakiage’ is a type of Tempura made with a variety of thinly sliced or chopped vegetables and seafood. The most popular ingredients for ‘Kakiage’ are probably Carrot and Onion, as most households have them in their pantry. Ingredients Tempura …

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