On the other day, when I was preparing spinach for ‘Goma-ae’, I recalled my very first cooking class in the fifth grade. We cooked ‘Sautéed Spinach’ and ‘Boiled Eggs’. The memory inspired me to create this gratin. A very simple, yet yummy and nutritious dish for a family. Makes 4 Servings Ingredients Spinach 1 bunch …
In Okayama, Japan where I am from, a type of clam called ‘Mogai’ cooked in Mirin, Sugar and Soy Sauce is a traditional local dish and it is essential for the New Year celebration. I sometimes miss the dish.Sadly clams are not commonly consumed in Melbourne and hard to find or quite pricey, however mussels …
‘Slow Cooking’ has been a culinary trend for years. In Australian supermarket stores, a variety of ready-made slow-cooked meat are available. But, you know, I don’t like ready-made food because of their flavours and ingredients used.Do you think I do slow cook meat myself? The answer is ‘NO’. Gas & electricity prices are sky-rocketing in …
Do you like Ratatouille? I love it and used to cook it very often. But, since I started cooking this ‘Baked Vegetables’, I always prefer this dish. I use same ingredients, but the result is richer and more intense flavour, probably because the vegetables are baked in high heat.The amount of the vegetables is so …
I love the black coloured rice such as Wild rice and Black rice. They have chewy texture and rich nutty flavour. This dish can be probably categorised as a rice salad dish, but it tastes good both warm and cold. Add plenty of mushrooms of your choice. I use dried mushrooms because I like the …
‘Soboro’ (Crumbled Meat) dishes are my children’s favourite and I cook them frequently. It’s easy to cook, inexpensive and yummy! But, after cooking them over and over again, it was time for me to create a new ‘Soboro’ dish. My daughter is a big fan of Southeast Asian food. So I tried something Asian. This …
A fish shop in the shopping centre in Ringwood, near my house, sells marinated mussels. I love their Asian flavour but they are very pricey. So I tried to make them by myself using frozen pre-blanched shelled mussel meat. YOU MUST TRY this recipe! I would never purchase the marinated mussels again. It’s so easy …
Several years ago, in a shopping complex in Melbourne, I tried a Vietnamese dish called ‘Rice Vermicelli with Beef and Coleslaw’. Because I loved it so much, I recreated my own version and I often make it as my children love this dish. Makes 4 Servings Ingredients NoodlesRice Vermicelli 4 servings*Note: Thicker type of rice …
Left-over Wonton Skins can be transformed into various yummy things. I once introduced my ‘Wonton Skin Apple Rolls’ recipe. Here is another one. This ‘Wonton Skin Spinach & Fetta Triangles’ is inspired by Gozleme, a Turkish pastry snack which I love. Ingredients Wonton Skins 10Frozen Spinach 2 pieces *OR Fresh Spinach, washed and chopped, as …
It seems Pulled Meat and Slow Cooked Roast are trendy these days. But here in Australia, the cost of gas and electricity is sky-rocketing and I don’t want to cook for 8 hour or 10 hours. I want to cook quickly. Then a pressure cooker comes in handy. Makes 6 to 8 Servings Ingredients Boneless …
The deep-fried Chicken Breast coated with panko breadcrumbs is called ‘Chicken Katsu’ in Japanese. Pork version is, of course, the famous and popular ‘Tonkatsu’. They are often served with ‘Tonkatsu Sauce’. If it is not available where you live, try my ‘Sesame Tonkatsu Sauce’ which can be made with commonly available ingredients. It’s YUMMY!!! Makes …
The Udon noodles can be replaced with Ramen noodles, but they need to be COLD for this dish. On a hot and humid summer day in Japan, I often lost my appetite for food. A cold noodle dish like this one was life saving. If you have a good appetite, simply enjoy this delicious dish! …