I sometimes crave simple Japanese flavoured salad like this one. No Chilli. No Herbs. No Garlic. Simply seasoned with just Soy Sauce and Vinegar. This salad is so refreshing to me. Sugar is not necessary as Tomatoes are sweet. Makes 4 Servings Ingredients 2 Tomatoes *cut into small pieces2 tablespoons Dried Cut Wakame1/4 Onion *thinly …
I am very fond of this kind or savoury sprinkles, which are called ‘Furikake’ in Japan, to eat with Rice. Many Asian grocery stores sell some ‘Furikake’ products but I have never seen ‘Shiso (Perilla) Wakame Furikake’ in Australia. Since I started growing Shiso in my garden, I have some harvest every year, and I …
Dried Wakame is probably the most accessible sea vegetable for many of us. Most Asian grocery stores sell them. I usually buy Dried Wakame that are already cut into small pieces, but not too small. They can be used for many dishes. Makes 4 Servings Ingredients 1 large Cucumber *about 250g1/4 teaspoon Salt2 to 4 …
‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Seaweed ‘Tsukudani’ are often made with Kombu (Kelp) OR Nori. But for me, Wakame ‘Tsukudani’ is the easiest to make. Ingredients 6 tablespoons (*about 12g) Dried Wakame1 cup Dashi Stock *OR 1 cup …
Chikuwa is a tube-shape Japanese fishcake made from Surimi (fish paste). This is a dish of Chikuwa that is stir-fried with a small amount of Oil and seasoned with Sugar and Soy Sauce. Super quick and easy dish that used to appear in my lunch box quite frequently. It is yummy with freshly cooked rice, …
No need to pre-cook or blanch Broccoli before stir-frying it. This method is so easy and works with any Oil. Today I used Sesame Oil because I wanted to mix the cooked Broccoli with Korean fried & seasoned seaweed called ‘Gim-gui’. Of course you can use Sushi Nori instead. Makes 4 Servings Ingredients 1 head …
‘Isobe’ means ‘Rocky Beachside’ in Japanese, and ‘Isobe-age’ is a type of Tempura made with the batter with a flavour of sea. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Makes 2 Servings …
Cos Lettuce is so good with Asian flavoured dressing. I tend to add Toban Djan (Chilli Bean Sauce) because I always have it in the fridge and I like its spiciness. If you like spicy salad, you can add Fresh Chilli, Dry Chilli Flakes, Ground Chilli, Gochujang (Korean Spicy Miso), etc. Sushi Nori is important …
I love the Korean dish called ‘Namul’. Any kind of vegetables can be used and it can be seasoned with a variety of seasonings including Salt, Sesame Oil, Soy Sauce and many other condiments. I understand ‘Namul’ and Japan’s ‘Aemono’ are same type of dish, that is basically seasoned vegetables. I usually season ‘Namul’ with …
Dried, already chopped up ‘Wakame’ is available from Asian grocery stores and some supermarkets. Most people use it for miso soup or salad. Try this everyone’s favourite ‘Wakame Rice’. You do not need to buy Wakame Rice Seasoning Mix. It is easy to prepare. Makes 4 Servings Ingredients 2 cups (*180ml cup) Japanese Short Grain …
If you like ‘Goma-ae’ Spinach, you would wish to try this dish. Blanched Spinach is rolled with Nori (Seaweed Sheet) and served with the sweet ‘Goma-ae’ sesame sauce. You need no special tool to roll. It looks quite sophisticated. A perfect entree when you entertain friends and family. Makes 4 to 6 Servings Ingredients 1 …
Scrambled Egg is easy to cook. If you add some other ingredients, it can be a great dish that is more nutritious. However, we can’t be bothered to wash and chop up veggies sometimes. Let me suggest you an easiest yet nutritious ingredient that you can add to your Scrambled Egg, and it is a …