All posts by Hiroko

  • Baked & Fried Sweets Fruit

    Fruit Tart

    I made this Fruit Tart for my daughter’s birthday on her request. She changed her mind later and asked for Profiteroles, but I made it anyway. It looks complicated to make, but each element is simple. If you use store-bought Frozen Sweet Fran/Pie Base, it’s really easy to make. Today I used my Basic Shortcrust …

  • Cold Sweets Matcha

    Tapioca Matcha Milk Jelly

    It was my husband who told me about Creamy Tapioca Pudding that many Australians love. I have tried to make it several times following the instruction printed on the package of Tapioca Pearls, and I always burned the bottom of the saucepan. I ended up creating my own Tapioca Milk Jelly. This is Matcha version …

  • Matcha Sweets

    Matcha Syrup

    Just like Coffee Syrup, you can use this bitter Matcha Syrup for Cakes, mix in Drinks, drizzle over Ice Cream, Dango Dumplings, Panna Cotta, Cheesecake, and many other desserts. This recipe makes fairly strong Matcha Syrup. Alter the amount of Matcha Powder to suit your taste. Makes 4 Servings Ingredients 1/4 cup Water1/4 cup Catser …

  • Prawn & Shrimp Takikomigohan

    Prawns & Kimchi Takikomigohan

    Prawns and Kimchi go very well together. Today I cooked everything together in the rice cooker. It’s another Takikomigohan dish. Super quick & easy to prepare if you have already shelled Prawns. Prawns can be replaced with Squid. Makes 4 Servings Ingredients 200 to 250g shelled Prawns *thawed if frozen1 tablespoon Sake (Rice Wine)1 to …

  • Beef Potato

    Curry Flavoured Nikujaga

    ‘Nikujaga’ is simmered Meat (Niku) and Potatoes (Jaga). I cook it with a variety of Meat, and my family members love the dish. Soy Sauce, Mirin and Sugar are used to season ‘Nikujaga’, but I added some Curry Powder today. Curry flavour can go quite well with the sweet soy sauce flavour. Makes 4 Servings …

  • Tofu

    Fried Tofu with Sweet Miso Sauce

    ‘Atsu-age’ is the Japanese name for the deep-fried Tofu. Because it has been deep-fried, Tofu has firmer texture and meat-like outside, it is very suitable for stir-fry. Today I seasoned with Sweet Miso Sauce that I often use to season fried Eggplant. Makes 4 Servings Ingredients 500g Atsu-age (Deep-fried Tofu) *medium soft type recommended1 teaspoon …

  • Baked & Fried Sweets

    Banana Doughnuts

    Since My ‘Pumpkin Doughnuts’ was very successful, I wanted to make similar Doughnuts using pureed Banana. Today I finally had a ripe Banana, I made these Doughnuts in the same way as Pumpkin Doughnuts. This recipe is really versatile. It should work with any other food that is pureed into soft paste. Makes 20 Balls …

  • Cold Sweets

    Vegetarian Coffee Jelly

    I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite …

  • Potato

    ‘Satoimo’ with Garlic, Butter & Soy Sauce

    Garlic, Butter & Soy Sauce is a great combination that makes a delicious sauce. Today I cooked Frozen ‘Satoimo’ (Taro) in this sauce with Chilli. As fresh Satoimo makes my hands terribly itchy, I prefer using Frozen ‘Satoimo’ which are already peeled. I pre-cook them in the microwave for this dish. This is a super …

  • Tempura Vegetables

    Sage Leaves Tempura

    Herbs that have strong flavour are suitable for Tempura. Parsley Tempura is very popular. My Sage plants in the garden are growing so well but I don’t use Sage for cooking very often. Today I made Sage Leaves into Tempura. You can hardly taste Sage, but this can be a great appetiser. Makes 2 Servings …

  • Halloween

    Halloween Dango Eyeballs

    When I was looking for Halloween themed food, I found Eyeballs made with Bocconcini (small Mozzarella balls) and Green & Black Olives. What a brilliant idea! I decided I was going to make my own Halloween Eyeballs. The first thing I thought about was Dango Dumplings, which are small white balls. I decorated with coloured …

  • Halloween

    Halloween Zombie Bento

    In the Halloween season last year, I made ‘Zombie Cookies’. It was great fun making those Zombie faces with cookie dough. This year, I decided to make Zombie Bento (a packed lunch). This Bento has been inspired by Chicken Soboro Don. I used Beef Mince instead of Chicken Mince, but you can use other Minced …

  • Cold Sweets

    Chestnut Ice Cream

    I occasionally purchase Sweetened Chestnut Paste. The purpose is to make ‘Mont Blanc Cake’, which has a very special meaning to me. Today I found some leftover Chestnut Paste that needed to be used as the best before date was near. I mixed it with my ‘Easiest Vanilla Ice Cream’ mixture to make this Ice …

  • Takikomigohan

    Smoked Sausage & Corn Takilkomigohan

    The most commonly available Smoked Sausage where I live is Kransky, that’s why I used Kransky. You can use your favourite Smoked Sausages. It’s a Takikomigpohan, a Japanese dish of Rice that is cooked with other ingredients and seasonings. Using a rice cooker, it’s super easy. Makes 4 Servings Ingredients 2 cups (*180ml cup) Short …

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