Just like many people use Salt & Pepper to season a variety of food, we Japanese use Sugar & Soy Sauce very often, and most Vegetables are delicious in this flavour. I often add Mirin as well because Mirin adds sweetness and also Umami to the dishes. Today I seasoned Brussels Sprouts with these three …
This soup looks like a creamy stew, but I cooked it in a way similar to Japanese soup. You cook ingredients in stock, use no Oil or Butter, and no Wheat Flour. This soup is low in calories, yet very nutritious and comforting. Makes 4 Servings Ingredients 2 skinless Salmon Fillets *about 250g2 pinches Salt2 …
These ‘Muscovado Coated Fried Biscuits’ are called ‘Karintō’ (かりんとう) in Japan. When I was a young child, it was my absolute favourite treat. I like the ones coated with Muscovado, but they can be coated with Brown Sugar. These biscuits are chunky where I grew up, but there are thinner types in other regions. Today …
‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) and it is made of dried Red Shiso leaves. When I cooked Glutinous Rice with Black Beans, I added it because the rice didn’t turn purple as I wished, and I thought the flavour of the rice was too bland. The rice tastes nicer and looks prettier with …
Mice type Soy Meat (Soy Protein) is perfect for my ‘Clean-Up-Fridge Curry’. I usually use minced Beef or Pork, but this is a really good Vegan alternative. My meat-loving husband would’t notice this is Soy Meat curry. The recipe is almost identical, but you need to add more liquid as Soy Meat is quite dry …
Crumbles for Cakes, Pies and Slices can be made with Butter, Sugar and Flour. My basic ratio is about same weight of each. You can use less Flour, add Oats and Nuts, and add flavours such as Ground Cinnamon or Matcha Powder. The amount of dry ingredients can be easily increased as long as the …
This recipe is for those who love strong Coffee and bitter Dark Chocolate. The flavour is not good for children. You can reduce the amount of Coffee and use Milk Chocolate to make these cupcakes more suitable for everyone. But I definitely love this recipe as it is. Makes 12 Cupcakes Ingredients 125g Butter *softened1/4 …
Soy Meat works well in curries. When it is cooked in plenty of sauce that has a strong flavour, you won’t even notice it is Soy protein. To reduce my meat-loving family’s consumption of meat, the fillet type Soy Meat is a good alternative and everyone enjoyed this Thai Curry. Makes 4 Servings Ingredients 80g …
Snow Fungus has crunchy gelatinous texture similar to Black Fungus. It doesn’t have particular flavour. I use it mainly for salad and soup. This comforting soup can be enjoyed with freshly cooked rice, or you may wish to add your favourite noodles such as Udon Noodles, Rice Noodles or Harusame Noodles (Mung Bean Starch Vermicelli). …
If you don’t mind your kitchen cooktop getting oily, deep-frying is the best way to cook Salt & Pepper Squid. I have tried oven-baking method, but deep-frying is better. And it is not too hard or scary to cook that way. Many people use Wheat Flour for coating, but my choice is definitely Rice Flour. …
This is a super simple Takikomigohan that you can try when you have fresh Squid. I use Dashi Stock to cook it, but you can cook with Water because Umami and lovely flavour should come out from fresh Squid. A little bit of Sesame Oil can add an extra flavour. Makes 4 Servings Ingredients 2 …
Snow Fungus, aka White Jelly Mushroom, is a popular cooking ingredient in many Asian countries. Dried Snow Fungus is available form most Asian grocery stores. I use it mainly for salad and soup. The texture of Snow Fungus is similar to Black Fungus. I love its crunchiness. Makes 4 to 6 Servings Ingredients 20g Dried …