‘Katsu Don’ is a very popular Japanese rice bowl dish, and ‘Tonkatsu’ (Pork Cutlet) is often used. This is a Fish version. Crumbed Fried Fish OR Battered Fried Fish are both suitable. If you have some leftovers, try this delicious rice bowl for a quick & easy meal. Makes 1 Serving Ingredients 1/4 cup Dashi …
This rice bowl dish is called ‘Sauce Katsu Don’ in Japan, and the ‘Sauce’ means ‘Tonkatsu’ Sauce in this case. ‘Katsu’ is crumbed and fried meat, and ‘Tonkatsu’ (Pork Cutlets) is popularly used. Today I used Crumbed Fried Fish. This dish was my youngest sister’s favourite when she was a young girl. To encourage her …
Just like many people use Salt & Pepper to season a variety of food, we Japanese use Sugar & Soy Sauce very often, and most Vegetables are delicious in this flavour. I often add Mirin as well because Mirin adds sweetness and also Umami to the dishes. Today I seasoned Brussels Sprouts with these three …
This is a very simple dish of fried Shiitake. My mother used to grill them, but I deep-fry them. Of course you can shallow-fry them using a frying pan. I like adding more flavours to Ponzu, but they are all optional. You can use Ponzu only. Makes 3 to 4 Servings Ingredients 200g Shiitake MushroomsOil …
This absolutely simple dish of Abura-age (Fried Thin Tofu) is, I believe, one of Japanese soul foods. It is seasoned with Sugar, Mirin and Soy Sauce, the Japanese staple seasonings. I like to eat it with Udon Noodles or with freshly cooked rice. You can season them slightly stronger and use them for Inari-zushi. Makes …
My ‘Miso Marinated Salmon’ is delicious. The same marinade can be used to marinate not only Fish but also Chicken and Pork. I added some Sugar to make the marinade sweeter for Chicken, but it is up to your preference. If you cook them in a frying pan, please note that Miso Marinated Chicken are …
‘Tarako’ is salted Pollock Roe. When it is salted with Chilli, it is called ‘Mentaiko’. They are quite popular in Japan and used for many dishes. Today I added ‘Mentaiko’, that is salted with Chilli, to my favourite ‘Abura-age & Carrot Takikomigohan’. It was DELICIOUS!!! Makes 4 Servings Ingredients 2 cups (*180ml cup) Japanese Short …
My family’s favourite ‘Asian Mushroom Takikomigohan’ can be even tastier and more nutritious with Abura-age (Fried Thin Tofu). If you are Vegan, use plant-based stock such as Shiitake Dashi OR Kombu (Kelp) Dashi. This rice dish and a refreshing salad would make me a perfect meal. Makes 4 Servings Ingredients 2 cups (*180ml cup) Short …
Garlic Chives and Black Fungus is a winning combination. This dish was originally a salad. Garlic Chives and Black Fungus are supposed to be blanched, then dressed with the sauce. However, it is easier for me to stir-fry instead of blanching and squeezing. The result is almost identical, but this stir-fried version is naturally less …
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 …
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 …
Tofu is an excellent plant-based protein. Kōya Dōfu (Freeze-dried Tofu) has meat-like texture and it is a good meat substitute. Today I cooked finely chopped Kōya Dōfu in the same way as ‘Chicken Soboro’. However, you can’t cook in exactly same way because Kōya Dōfu is very dry. You need to add Dashi Stock. Makes …