cabbage

  • Vegetables

    Spring Coleslaw

    The vegetables in season are sweet and delicious, and I particularly love cabbages in Spring. My favourite is Savoy Cabbage. Simply slice up everything and mix with the oil-free sweet yoghurt dressing. Your children would love this salad. For grown-ups, some thinly sliced Onion would be a good addition. Makes 4 Servings Ingredients Cabbage 200g …

  • Egg Okonomiyaki

    Egg White Okonomiyaki

    How do you use up the leftover egg white? Do you make Angel Food Cake, Macarons or Meringue? There are some recipes on this website such as Almond Bread, Pavlova and ‘Langues de Chat’ Biscuits. I want to introduce a new savoury dish for using up the leftover egg white. It’s this ‘Okonomiyaki’. Simply you …

  • Vegetables

    Red Coleslaw

    I love my red coleslaw. You can add any red or orange colour vegetables, but the essential ingredients are Red Cabbage and fresh Beetroot. If you want to keep the orange colour of Carrot, rinse sliced beetroot and drain well before place in the bowl. Otherwise the beetroot will make everything red! Makes 4 Servings …

  • Okonomiyaki Pork Vegetables

    Okonomiyaki with Garlic Chives

    When I found a bunch of Garlic Chives getting wilted in the fridge, I decided to add them to Okonomiyaki. To make Okonomiyaki more colourful and nutritious, I also added Carrot. And the result was unsatisfying. It didn’t taste good with ‘Okonomiyaki Sauce’ and Japanese mayonnaise. Why? I tried the ‘Okonomiyaki with Garlic Chives’ with …

  • Vegetables

    Asian Flavoured ‘Sauerkraut’

    A few weeks ago, when ALDI was having German Food Fest, I bought a jar of Sauerkraut. As I had never tasted German-made Sauerkraut before, I was excited to eat it. Now, to be honest about it, I couldn’t eat it because it was too sour! Then I remembered my mother’s Pickled Daikon that always …

  • Vegetables

    Three-Colour ‘Namul’

    This Korean inspired vegetable dish is not only tasty but also beautiful. I used Spinach, Carrot and Red Cabbage, but naturally you can use other vegetables. For green colour, Silverbeet leaves, Kale or other Asian greens can be used. It’s a great side dish. Makes 4 Servings Ingredients Spinach 1 bunch  *250 to 300g Carrot 1 …

  • Vegetables

    Red Cabbage & Carrot ‘Namasu’

    When I am mentally or physically very tired, I often have a craving for a dish called ‘Namasu’ that is vinegared vegetables and most commonly Daikon and Carrot are used. When I didn’t have Daikon, I used Red Cabbage instead. The result was really refreshing, and very pretty as well. Makes 2 to 4 Servings …

  • Vegetables

    Kale Coleslaw with Yoghurt Dressing

    I confess that I love Coles’ Kale Coleslaw Salad Kit and have bought it many times. A bag of veggies comes with dressing and some seeds, and it is $5.00!!! Why don’t I try to make it by myself? So I imitated the Coles’ Kale Coleslaw. The cost of making it could be around $2 …

  • Vegetables

    Spicy Garlic Miso Cabbage

    I made this dish when I had craving for Kimchi on the other day. I just wanted something salty, garlicky and spicy. It took a few minutes to make this dish and it was very satisfying. I mixed the leftover with fresh tomato and tofu and it was surprisingly yummy. Why don’t you try it? …

  • Vegetables

    Kale Salad with Peanut Butter Dressing

    One of the most common ‘ae-mono’, a type of Japanese salad, dressings is called ‘Sanbai-zu’ which is made with Soy Sauce, Rice Vinegar and Sugar. Based on this dressing, I added Peanut Butter to create this Kale salad. My husband and son don’t like Kale, but they enjoy this salad even though Kale is uncooked. …

  • Fish Vegetables

    Spicy Asian Slaw with Tuna

    When cabbages are in season, I often make coleslaw with different dressings or Japanese mayonnaise. I tried to create an Asian flavour slaw. When you make this dish, you would think the amount of the cabbages is too much for 4 servings but it will decrease in volume and the flavour will become stronger. I …

  • Okonomiyaki Prawn & Shrimp Squid & Octopus

    Takoyaki

    ‘Takoyaki’, a ball-shaped savoury snack, is one of the dishes that most foreign tourists try to eat in Japan. To make ‘Takoyaki’, you need a ‘Takoyaki’ pan. Do not give up if you don’t have one, I heard that Cake Pop Maker or Mini Pancake Pan are just fine for making ‘Takoyaki’. It doesn’t matter …

  • Vegetables

    Asian Fried Noodle Slaw

    My husband’s aunt told me about her amazing discovery of Asian Fried Noodle Salad. She even gave me a bag of the fried noodles. The recipe was on the bag of the noodles but I found it too sweet. So I create my own dressing for the salad. I used a bag of ready-to eat …

  • Egg Vegetables

    Just Cabbage & Eggs

    On the other day, my husband bought a huge carton of 3 dozens of eggs at a local market. That day I also bought 1 carton of eggs being unaware there was 1 carton of eggs in the fridge. So we ended up having 60 eggs! I cooked this dish to use up the eggs. …

  • Sea Vegetables Vegetables

    Wakame Ponzu Salad

    A Korean grocery store nearby sells many ingredients very similar to Japanese ones and I can purchase dried Wakame. The dried Wakame are totally shrunk and look like thin twigs or something, but the volume increases a lot when rehydrated. You would better use small amount. My mother used to use vegetable oil but I …

1 2

Hiroko's Recipes