This is another super easy Tuna dish that is delicious, nutritious and inexpensive. Please use Japanese Short Grain Rice. I used to make this Rice Bowl dish using unseasoned Rice, but Sushi Rice definitely tastes better. Makes 1 Serving Ingredients Sushi Rice200g cooked Japanese Short Grain Rice *should be hot2 teaspoons Sugar3 teaspoons Rice Vinegar1/5 …
This is my family’s Tartar Sauce that I have been making for decades. Egg is essential for my Tartar Sauce. It is perfect with Fried Seafood, Teriyaki Chicken and Boiled (OR Steamed) Potato & Vegetables. It’s good as a dip. Ingredients 1 Boiled Egg2 tablespoons finely chopped Onion2 tablespoons finely chopped Pickled Gherkin OR Cucumber1 …
My ‘Curry Sauce’ goes well with Steaks, Roasts, ‘Tonkatsu’ and ‘Chicken Katsu’, and many more, and it is easy to make using Japanese Curry Roux Blocks. Today I enjoyed Tacos with the Curry Sauce, just for a change. Makes 4 Servings Ingredients Tortillas *OR FlatbreadsRoast Chicken *I bought it from a shop today. You may …
To make my ‘Spicy Meat Sauce’, I use Red Miso (dark coloured Japanese Miso) and Soy Sauce. The other day I added Hoisin Sauce as well, just because I needed to use it up. The sauce was so good and inspired me to make this Pork Sauce. This meat sauce can be enjoyed with freshly …
I am very fond of Pearl Barley and use it for soups and salads, and I even stir-fry it. I often cook Pearl Barley using my rice cooker. Today I cooked it with Chickpeas. Of course, you can use canned Chickpeas and cook Pearl Barley in a saucepan. Makes 4 to 6 Servings Ingredients 1/2 …
‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad. This ‘Salad Chirashi-zushi’ is quite popular in Japan. You can add a variety of salad ingredients and decorate it as you like. If you want to prepare this dish for more than 4 servings, just cook more Sushi Rice and …
Edamame, young Soy Beans, has become so popular and it is widely available in Australia. I often purchase Frozen Edamame Beans that are already removed from pods. Edamame Beans are absolutely versatile and can be used for so many dishes just like Frozen Peas. Today I simply mixed with Fetta Cheese, Cucumber and Avocado. This …
This is my Korean inspired salad dressing. Fresh salad vegetables such as Lettuce and Cucumber, and cooked vegetables such as Spinach and Carrot, are all suitable with this dressing sauce. Taste the sauce and alter the flavour to suit your taste. You may wish to add extra Gochujang, but 1 teaspoon is maximum for me. …
This paste is delicious with freshly cooked Rice, cold or hot Tofu, or as a topping for Noodles. You can add it to your dipping sauces, or enjoy with fresh Vegetables such as Carrot or Cucumber. As I cannot tolerate very hot Chilli, I used fairly mild Cayenne Pepper, and the flavour was just scrumptious. …
On the other day when I shared my ‘Takuan’ (Pickled Daikon) recipe, I received a request for ideas to use ‘Takuan’. ‘Takuan’ is pickled Daikon. You can use it just like other pickled Vegetables. ‘Takuan’ is seasoned with Salt, Sugar and Vinegar. It is a perfect ingredient for Salad. Because it is quite salty and …
Nattō (Fermented Soy Beans) is a traditional Japanese food. I love it and I often eat it for lunch. I know many people hate it because of its smell and slimy texture, but many people are interested in Nattō and want to eat it for health benefits. I recommend to choose Nattō made of small …
This is the Pumpkin version of ‘My Family’s Potato Salad’. Japanese Pumpkin, which texture is similar to dry type Potato, should be used. However, it is impossible to find where I live. Today I used Kent Pumpkin. Makes 4 Servings Ingredients 1/6 to 1/4 Pumpkin *about 600 to 700g100g Bacon *cut into small pieces1 Cucumber …