In this recipe, I listed Pork and Cabbage as the main ingredients. However, these can be substituted for any ingredients. Because this is ‘Okonomiyaki’, you can use whatever ingredients you like. Makes 4 to 6 Servings Ingredients 2 cups Plain Flour OR Self-Raising Flour2 cups Water4 Eggs1 pinch Salt1/2 teaspoon Dashi Power *optional1/4 to 1/2 …
Very thinly sliced meat or fish is called ‘Sukimi.’ Sukimi Beef cooked with Vegetables and Mushrooms in a sweet soy flavoured sauce used to be called ‘Gyuu Nabe’, but it came to be known as ‘Sukiyaki.’ It’s one of the most famous Japanese dishes. Raw Eggs are often used as a dipping sauce. Because the …
This is my favourite type of Gyoza. Prawns can be replaced or mixed with minced White Fish. Traditional cooking method is good, but steaming method is also good. Makes 35 to 40 pieces Ingredients 300 to 400g Uncooked Prawns*Note: Minced White Fish can be used.5 to 6 Spring Onions1 small piece Ginger *finely grated1 tablespoon …
You can find locally produced Gyoza Wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 wrappers. They are fresh and very reasonably priced. Makes 35 to 40 pieces Ingredients 300 to 400g Pork Mince1/4 Wombok (Chinese Cabbage) 1 to 2 teaspoon Salt to pickle Wombok1 small piece Ginger *grated1 clove …
When I make Tempura, I most likely make ‘Kakiage’ as well, to finish off left-over batter. ‘Kakiage’ is a type of Tempura made with a variety of thinly sliced or chopped Vegetables and Seafood. The most popular ingredients for ‘Kakiage’ are probably Carrot and Onion, as most households have them in their pantry. Ingredients Tempura …
Home style Tempura is easy to cook and won’t cost much. My favourite Tempura is Green Beans, but when I was a little girl, I loved Sweet Potato the best. Tempura Batter is easy to make. I use only ordinary Plain OR Self-Raising Flour, but I add Potato Starch OR Corn Flour for crispier texture. …
It is easy to remember how to make Tempura Batter. I use only ordinary Plain OR Self-Raising Flour, but I add Potato Starch OR Corn Flour for crispier texture. To achieve light texture, use very cold water. Low temperature slows down the gluten development. Ingredients 1 cup Egg & Cold Water1 cup Flour *I recommend …
Chirashi-zushi is a very popular type of Sushi which is a kind of decorated rice salad consisting of Sushi Rice topped with Vegetables, Seafood or thin strips of fine Omelet. You can buy ready-made Chirashi-zushi Mix, which you simply mix with hot cooked rice. Makes 4 to 6 Servings Ingredients 3 cups (*180ml cup) Japanese …
Sushi Rice is wrapped in seasoned Abura-age (thin Fried Tofu). You can buy already seasoned Abura-age called ‘Inari-zushi no Moto’ at many Asian grocery stores. They come in cans and plastic shrink wrapped bags. If you want to cook Abura-age by yourself, the recipe is here. Makes 12 Pieces Ingredients Sushi Rice (*cooked from 180ml x …
Sushi Rice is all about the quality of Rice, how it is cooked, and the flavour of Sushi Vinegar. When you cook Rice for Sushi, cook with slightly less amount of water to achieve firmer texture. Sushi Vinegar recipe varies from one region to another, and every family has a different recipe. My family’s Sushi …
‘Katsu’ is a Japanese abbreviation for cutlets. Following the pattern of naming Don (Rice Bowl) dishes, cutlets on rice is called ‘Katsu Don’. As it is served with Miso Sauce, the dish is called ‘Miso Katsu Don’. It is a popular dish in Kurashiki City, Okayama, where I used to live. Makes 4 Servings Ingredients …
Atsu-age is thick deep-fried Tofu. This is a great vegetarian dish that is so tasty and nutritious. Actually, this is one of my children’s favourite dishes. You can cook Daikon (White Radish) with Atsu-age in this dish. Makes 4 Servings Ingredients 1 pack or enough for 4 servings Atsu-age (Deep Fried Tofu)1 small piece Ginger …
