• 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 available from supermarket stores these days. Using those curry blocks, you can cook a variety of curry dishes very easily. When I am busy or I 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 …

  • 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 …

  • Tempura Vegetables

    Home-Style Tempura

    Home style Tempura is easy to cook and won’t cost much. My favourite Tempura is beans, but when I was a little girl, I loved sweet potato the best. Ingredients Suggestions Sweet Potato, Beans, Pumpkin, Potato, Capsicum, Eggplant, Asparagus, Carrot, Broccoli, Cauliflower, Broccoli, Onion, Parsley, Prawns, Fish, Squid, Shiitake, Mushrooms, Lotus Root, Chikuwa (Fish Sausage) …

  • 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 for lighter texture. Low temperature slows down the gluten development. Ingredients Egg + Cold Water 1 cup Flour 1 cup Tip You can add 2 …

  • Sushi Vegetables

    Chirashi-zushi

    Chirashi-zushi is a very popular type of sushi which is a kind of decorated rice salad consisting of sushi rice topped with cooked vegetables, seafood or thin strips of fine omelet sheets. You can buy ready-made Chirashi-zushi Mix, which you simply mix with HOT cooked rice. Makes 4 to 6 Servings Ingredients Japanese Short Grain …

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