If you like ‘Edamame’, you would like these soy beans. They are ‘Roasted Soy Beans’. Toasted or roasted soy beans are the essential food for a seasonal even called ‘Setsubun’ in Japan. February 3rd, which is the eve of the first day of spring, people in Japan scatter roasted soy beans inside and outside their …
I like rustic biscotti baked in the traditional way without any butter, oil or milk. It is so easy to make and we can create our own variations by adding nuts, fruit and flavours of our choice. However, I haven’t found any simple and easy recipes that don’t require weighing. I don’t like weighing ingredients. …
The sausages in Japan are mainly European style smoked sausages. I came across uncooked raw English style sausages in Australia for the first time. I recommend to use smoked sausages for this dish. I use Kransky sausages that are commonly available in Melbourne where I live. This curry flavoured potato salad is one of my …
This dish used to look like this dish. I used to always cut Daikon and Pork Belly into large chunky pieces. It takes quite long time to cook until those chunky pieces get tender. Pressure cooker method is good, but I really didn’t want to bother on the other day. What I did was slicing …
I recently went to a Korean restaurant with my family, and my husband and children enjoyed a steamed egg dish as well as BBQ. The steamed egg dish was similar to Japanese ‘Chawanmushi’ (Savoury Custard Soup) but texture was firmer. Surprisingly there was nothing in it and it was just steamed savoury custard. My family …
This is a lovely 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 the beetroot slices before placing in the bowl. Otherwise the beetroot will make everything red. Makes 4 Servings Ingredients …
I love Biscotti, the crunchy Italian sweet ‘twice-baked’ biscuits . Classic Almond Biscotti is my favourite. My daughter made Cranberry & Pistachio Biscotti on the other day and they were absolutely delicious. Do you like Biscotti? Why don’t you try my Japanese inspired ‘Matcha Biscotti’? I usually use Walnuts, but Almonds, Macadamia or Pistachio are …
Egg Soup is everyone’s favourite. When you add whisked Egg into hot soup, Egg is instantly cooked and comes up to the surface. However, if the soup is slightly thickened with a small amount of Starch, the Egg floats in the soup evenly. In Japan, this type of Clear Soup with Egg is called ‘Kakitama-jiru’. …
My very first cooking class was in the fifth grade. We cooked ‘Sautéed Spinach’ and ‘Boiled Eggs’. ‘Scrambled Eggs’ is actually easier than ‘Boiled Eggs’. To keep the colour of the scrambled eggs, cook Eggs and Spinach separately. After they are combined gently and placed on a plate, drizzle the sauce over instead of mixing …
My super-easy ‘Salmon Takikomigohan’ is becoming popular. One of my friends has been cooking it repeatedly. However, ‘Salmon Mazegohan’ is a lot tastier and I like it more even though I have to cook Salmon separately.‘Grilled Salmon & Watercress Mazegohan’, which I introduced on the other day, sounds time-consuming because of the word ‘Grilled’. Remember …
I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I …
Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make …
