My ‘Basic Oven-Baked Pilaf’ recipe is very versatile. I added Curry Powder to it and used White Fish Fillets for this dish. I often use rice cooker to cook rice dishes, but I know many people don’t have rice cooker. Oven-baking is so easy, and it is very suitable for cooking pilaf. Makes 4 Servings …
This mushroom sauce is good with Fish, but also good with Tofu or Chicken. Cook those proteins simply with Salt and Pepper, or you don’t need to cook Tofu. Today I pan-fried the Fish Fillets after coating them with Flour. You can steam, grill or deep-fry. This sauce makes the simple fish into an extra …
‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. If I were living in Japan, I would have never tried to make this Kombu ‘Tsukudani’ as it is popularly available in a variety of flavours. But, here in Melbourne where I live, …
I made this Blueberry Yoghurt Jelly Dessert using my ‘Panna Cotta’ recipe. I reduced the amount of Milk and Cream to 1/2, and added Greek Yoghurt. Soft jelly set in the glass tastes similar to Cheesecake. I used Frozen Blueberries to make the sauce. Easy to make, looks great and tastes fantastic! Makes 4 Servings …
‘Soboro’ means crumbled meat in Japanese. To make this ‘Salmon Soboro’, use Canned Salmon. Today I used Canned Pink Salmon that I bough some time ago when it was on special. Canned Salmon is quite wet even after drained well. When you mix it with seasonings and stir-fry, it might become mushy. Keep stirring over …
My husband still says he hates Chicken Breasts because they are dry. Chicken Breasts are not necessarily dry. That depends on how to cook them. For ‘Kara-age’ (Japanese Fried Chicken), marinate them this way. And follow this recipe. Fried Chicken Breasts will be juicy and tender. Makes 4 Servings Ingredients 2 skinless Chicken Breast Fillets …
Mushroom lovers love all types of mushrooms. I love European mushrooms and Asian mushrooms. More and more stores in Melbourne are selling wider variety of mushrooms these days. Today I used Shiitake, Shimeji and Enoki to make this delicious rice bowl dish. Makes 1 Serving Ingredients 160 to 180g Asian Mushrooms *Today I used Shiitake, …
California Sushi Rolls have gained world-wide popularity. These days there are many variations, but originally Avocado and Imitation Crab Meat are the key fillings. Cucumber is also popular. I used the same ingredients to make this rice bowl dish. Super quick & easy, and it is delicious! Makes 2 Servings Ingredients Sushi Rice2 servings (*about …
I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s. Makes 4 Servings Ingredients 1 to 2 Mangos1 teaspoon …
Savoury rice sprinkles are called ‘Furikake’ in Japanese. There are loads of ‘Furikake’ products available from stores in Japan and they are very popular. When my children were young, I used to make ‘Salmon Furikake’. If you like ‘Salmon Furikake’, you might wish to try this one. Grilled Fresh Mackerel would be lovely to use, …
Have you ever tried ‘Pocky’, a famous Japanese snack? The original ‘Pocky’ consists of dark chocolate-coated biscuit sticks, and they are available from most supermarkets in Melbourne these days. I tried to make them at home, then I ended up making just too many. I was not patient enough to coat them all with chocolate. …
Japan’s famous Omu-rice (Omelette Rice), fried rice wrapped with thin omelette, is seasoned with Ketchup. For those who don’t enjoy Ketchup, and also who want to try different flavour, I suggest this Oyster Sauce seasoned Omu-rice. Chicken is usually used for Omu-rice, but I use Pork for this one. Makes 1 Serving Ingredients 2 Eggs1/2 …
