Archive for November 20th, 2021

  • Tempura

    Chikuwa, Onion & Parsley ‘Kakiage’ Tempura

    ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. I often cook ‘Prawn, Onion & Carrot Kakiage’ to serve with ‘Zaru Soba’. Today I didn’t have enough Prawns. Then I used ‘Chikuwa’ instead. ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). This Kakiage’ …

  • Tofu & Soy Protein Vegetables

    Simmered Abura-age & Bok Choy

    As I am getting old, I enjoy this type of dishes more. If you use vegetable-base stock such as Kombu (Kelp) dashi stock, this dish can be totally Vegan. Very comforting, delicious, healthy, and gentle to stomach. Today I enjoyed this dish with freshly cooked Rice, and I was very satisfied. Makes 4 Servings Ingredients …

  • Vegetables

    Salty Rhubarb Paste

    If you are familiar with Japanese food, you may know ‘Umeboshi’, pickled young Ume Fruit. ‘Umeboshi’ is very sour and salty, and often red as it is pickled with Red Shiso Leaves. As you can imagine, it is very difficult to purchase ‘Umeboshi’ in Australia. ‘Umeboshi Paste’ is available and I sometimes purchase it, BUT …