I love Barley. I add it to soup. I make salad with cooked Barley. I even use it for sweets. This is another super easy dish. Just mix cooked Barley with fresh Tomatoes and Basil Pesto! Makes 1 to 2 Servings Ingredients 1 cup Cooked Barley2 to 3 tablespoons Basil Pesto8 Cherry Tomatoes *cut in …
This dish is supposed to be cooked with Oysters and Bok Choy. In Japan, fairly large Oysters removed from the shells are available for cooking. Here in Melbourne, Oysters are always in the shells, rather small, and they are to be eaten raw. They are very expensive. So, I use Eggs instead of Oysters, and …
One of my family’s TOP 3 warm day dishes is ‘Harusame Salad’. Cucumber is an essential ingredient to make it, but I didn’t have it when I craved it on the other day. So I used totally different ingredients with same flavour dressing. The result was brilliant! Makes 2 Servings Ingredients 100g Harusame Noodles (Bean …
This is a very popular summer dish in Japan and it’s called ‘Hiyashi Chūka (冷やし中華)’. I often crave it not only on a hot summer day. Toppings can be anything that you like, but traditionally popular toppings include thinly sliced Cucumber, thin Omelet, Roasted Pork or Ham, and Tomato. It is often served with Hot …
When I make a Japanese Cucumber Salad, I often gently bash the Cucumber before cutting it, so that the centre gets slightly squashed and softened, and the cucumber is seasoned better. I used Toban Djan (Chilli Bean Sauce) to make this salad spicy, but you can use fresh Chilli. Alter the amount of Salt accordingly. …
‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make it extra crunchy? You dehydrate Daikon before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to dry. Once they are wilted, …
I used to be a Beetroot hater. I hated it so bad and didn’t want to put it into my mouth. But I love it now, and Canned Beetroot is my pantry essential. ‘Spinach, Beetroot & Fetta Salad’ is my No.1 Beetroot Salad. No. 2 is this ‘Beetroot & Potato Salad’. You can add Boiled …
This is one of my Top 5 favourite salads. You don’t need any salad dressing for this salad. I only use some good quality Olive Oil, Salt and freshly ground Black Pepper. The sweetness and sourness from Canned Beetroots, and saltiness of delicious Fetta Cheese are good enough when combined with Baby Spinach. So easy! …
My son didn’t eat vegetables when he was young. I used to make Hamburger Steaks with lots and lots of vegetables finely chopped up and mixed with minced meat. That way he ate any vegetables without knowing he was eating them. This mixture can be formed into round patties and cooked in a frying pan, …
‘Chikuwa’ is a tube-shape Japanese fishcake. ‘Chikuwa’ is made from Surimi (fish paste) and it is suitable for many dishes. Today I added ‘Chikuwa’ to the ‘Wakame & Cucumber Salad‘. Instead of using the traditional dressing, I used Japanese Mayonnaise and Wasabi. Makes 4 Servings Ingredients 1 Continental Cucumber OR 2 smaller ones *about 250g1/4 …
When I buy Celery, I always buy a large bunch with lots of leaves, so that I can cook this stir-fry. Do not waste leaves and thin stalks. This stir-fry is a great topping for freshly cooked rice. It is so tasty, and even my son, who doesn’t like Celery, seems to be enjoying it. …
‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) made from Red Shiso Leaves. It can be used as a seasoning for a variety of dishes. This is one of them and it is super easy. Just mix Daikon (White Radish) and ‘Yukari’. You can add other vegetables such as Cucumber, Carrot, Lettuce, Onion, etc. Makes 2 …