This is a quick and easy dish that is perfect to enjoy on a hot day. You probably don’t want to cook anything, but just be patient and cook Spaghetti, OR other thin long Pasta. Other than that, you don’t need to cook anything. It’s cool and refreshing, and nutritious. Makes 1 Serving Ingredients 1 …
I stock a bag of thinly sliced and seasoned Kombu (Kelp), that is called ‘Shio Kombu’ (塩昆布) in Japanese, and I use it for cooking as a seasoning. It creates a lovely flavour to vegetable dishes. Today I made this dish of Choy Sum. Easy and delicious. Makes 3 to 4 Servings Ingredients 1 bunch …
Today I realised that I had a lot of Spring Onions, a bunch I had bought and another bunch my daughter had bought, and some of them were VERY thick. As I had leftover ‘Abura-age’ (Fried Thin Tofu) to use up, I just stir-fried the VERY thick Spring Onions and ‘Abura-age’. It was a quick …
This is one of the dishes I frequently cook for my family, and everyone enjoys it. When I bought Tomatoes and realised they were not ripe and sour, I would most likely cook this dish. You can add extra ingredients such as Tofu, Prawns, Black Fungus, etc. If you added extra ingredients, just add extra …
Steam-frying in a frying pan is the easiest and best method to cook Broccoli. Then, I started to cook Green Beans in the same way. I have been loving this Green Been dish so much, and I cook it very often. Today I seasoned with Salt & Black Pepper, but salty Anchovy is a great …
The other day, I stir-fried Wombok and Shimeji. As I expected, a lot of water came out from Wombok. I planned to thicken the liquid with Potato Starch, but I added ‘Abura-age’ (Thin Fried Tofu) instead. ‘Abura-age’ instantly sucked up all the yummy liquid, and it turned delicious. This is how I cooked it. If …
‘Kimpira’ is a Japanese stir-fry of vegetables, commonly root vegetables, and Gobō (Burdock Root) is most popular. The combination of Gobō and Beef is lovely, but I often add Carrot and Green Capsicum as well. With the extra vegetables, the dish is tastier and looks pretty, too. Gobō is often difficult to find, but already …
The other day I bought a large bunch of Parsley, and I forgot about it. Yesterday I bough another bunch of Parsley, and I ended up having a huge amount of Parsley. So, I made this Korean inspired salad. It was surprisingly good. If you like Parsley, you would definitely enjoy this salad. Makes 4 …
‘Kimpira’ is a Japanese dish of vegetables, commonly root vegetables, that is stir-fried and seasoned with Mirin, Soy Sauce and Sugar. Chilli is a popular addition. Today I cooked Lotus Root and thinly sliced Beef. Fresh Lotus Roots are difficult to find where I live, so I used frozen and already thinly sliced Lotus Root. …
This simple Carrot Salad is very versatile. It is quick and easy to make if you have a vegetable slicer, and it can be made with Carrot only, but I often add some extra ingredients such as Onion, Ham, Tuna, Parsley, Mustard, etc. Today I added Chikuwa, Japanese Tubular Fish Cakes, as you can see …
‘Spicy Pork & Tofu Soboro Don’ is very popular among my family members, and I cook it very often. Today I tried to cook a Vegan version of it. I usually use Toban Djan (Chilli Bean Sauce) for the spiciness, but I used Gochujang (Korean Spicy Miso) today as it adds sweetness and Umami as …
Bamboo Shoots are in season in March in the region where I grew up, but not in Melbourne. First of all, I have never seen fresh Bamboo Shoots where I live now. Fortunately, already boiled Bamboo Shoots are available from Japanese grocery stores. Today I cooked them with Tofu Puffs. This dish brought back memories …