When you find some Pears in your fruit basket have turned very ripe and too soft and nearly rotten (but NOT rotten yet), what do you do? I always make them into this cake. This recipe is made for two pears. If you use more pears, naturally you need more cake mixture and a larger …
‘Umeboshi’ are pickled Ume (similar to Apricot) fruits. ‘Umeboshi’ are very sour and salty. For health reasons, less salty ‘Umeboshi’ are becoming more popular. They are usually served as a side dish for breakfast or lunch, and used as filling for ‘Onigiri’ rice balls. They are also used as seasoning, and I think the sourness …
How can I translate a Japanese word ‘Otsumami’ into English? It is not ‘Appetiser’ or ‘Snack’. ‘Otsumami’ is something to nibble often with a drink, which is most likely an alcoholic drink. The other day I needed to make ‘Otsumami’ for an unexpected occasion, and this quick & easy ‘Spicy Almonds’ was perfect. Ingredients 1 …
Minced meat is generally cheaper and quicker to cook, thus it is a great ingredient for everyday meals. This is one of my family’s favourite mince dishes. ‘Soboro’ means crumbled meat and my ‘Soboro’ recipes are perfect for busy families. Makes 4 Servings Ingredients Cooked Rice 1/2 bowl eachBeef Mince 500gDried Sliced Shiitake 1 pkt …
For our famous BBQ on Australia Day, this is my lamb marinade recipe. In Japan, mutton BBQ in Yakiniku style is called ’Jingisukan (Genghis Khan)’ which is totally different from Mongolian mutton BBQ. What is Jinhisukan? (Wikipedia)As mutton meat was not popular in the area I used to live, it was a restaurant dish for …
‘Tatsuta-agé’ is a very popular method of cooking chicken, meat or fish. Marinated ingredients are coated with ‘Katakuriko’ which is most commonly Potato Starch these days, then deep-fried. When I tried to cook ‘Tatsuta-agé Chicken’ and discovered I didn’t have enough Oil to deep-fry, I baked it the oven. Let me tell you, it might …
‘Doria’ is a rice dish. Early 20th century in Japan, a Swiss chef created this dish for the first time. Butter rice or pilaff is covered with white sauce and grated parmesan cheese, then baked in the oven. ‘Doria’ is very popular in Japan. I cooked this Prawn Doria using left over prawns (and lobster) …
‘Kimpira’ is a Japanese style dish of vegetables that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. Commonly root vegetables such as Gobo (burdock root) and Renkon (lotus root) or Carrot are used. The vegetables need to remain crunchy texture after cooked. Because it is too hard to find Gobo or Renkon where …
‘Goma-ae’, the dish of vegetables seasoned with sweet sesame seeds sauce is very popular with my family. Most commonly I use cooked vegetables such as Green Beans, Carrot or Spinach. I recently discovered fresh cucumber is also very tasty with ‘Goma-ae’ sauce. Makes 4 servings Ingredients 1 large Continental Cucumber *OR 2 Lebanese Cucumbers1/4 teaspoon …
When Cucumbers are in season, they are quite sweet and the flavour is rich and refreshing. This simple ‘Salted Cucumber’ is great as the secondary dish in the traditional Japanese style meal with freshly cooked rice and miso soup. Makes Enough for 4 Ingredients 1 large Continental Cucumber1/2 teaspoon Salt1 small piece Ginger *cut into …
‘Sumiso’ (Vinegared Miso) is the dressing with which I used to eat freshly cooked ‘Konnyaku’ (Konjac) or ‘Octopus’ while I was still living in Japan. My family’s ‘Sumiso’ recipe can be found on this page.I added more flavour to it for this Salad. Today I used Cucumber and Radish, but you may wish to add …
Japanese people eat a lot of pickled vegetables. My mother used to pickle a large wooden barrelful of Daikon or Wombok (Chinese Cabbage) or other greens. I don’t do that but I make quick pickles a lot. This spicy cucumber is so easy and quick to make. Makes Enough for 4 Ingredients 1 large Continental …