Since my crust-less ‘Easy Quiche’ was perfectly cooked in my rice cooker, I have been cooking a variety of foods in the rice cooker. If ‘Quiche’ works, the ‘Frittata’ should work. Pre-cooking can be done in the microwave, so I can cook this Frittata even on a scorching hot day. I cook it in the …
Hiroshima-Style Okonomiyaki is one of the most famous and popular Japanese foods among the tourists who visit Japan. It’s a crepe-based layered savoury pancake, and I have never cooked it at home until recently. Because I believed that it was too hard to cook without a large hotplate. Since I watched a BBC video about …
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 …
Lotus Root is one of the hard-to-find vegetables in Australia. However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores. The most popular way to cook Lotus Root is ‘Kimpira’, a Japanese style stir-fry dish of vegetables that is seasoned with Mirin (Sugar) & Soy Sauce. In …
Germany’s Sauerkraut is famous but many European regions have their own version of pickled and fermented Cabbage. They are overwhelmingly sour, but I love it especially with smoked sausages. As I do not stock Sauerkraut because it is a sometimes food for me, when I want to eat it, I make my ‘Mock Sauerkraut’ in …
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 …
In the region in Japan where I grew up, there is a traditional salad dish called ‘Chisha-momi’. ‘Chisha’ is a type of Red Leaf Lettuce and it has a slightly bitter taste. To remove the unpleasant bitterness, leaves are massaged with a small amount of Salt. That process is unnecessary when you use common Leaf …
Balsamic Vinegar is an essential ingredient for my cooking. I particularly love Aged Balsamic Vinegar that is quite sweet. For this dish, Balsamic Vinegar is used not only for the marinade but also for the sauce. They both need sweetness. If your Balsamic Vinegar lacks sweetness, add some Sugar. Makes 4 Servings Ingredients 500 to …
Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any …
‘Sweet & Sour Pork’ is popular and my family loves it, but I just don’t want to cook it very often because pre-cooking Pork is quite demanding. Then I tried a very easy method using Pork Mince. This is so easy and quick, and as delicious as the proper ‘Sweet & Sour Pork’. Makes 4 …
Edible Chrysanthemum is easy to grow. If you have no access to this beautiful vegetable, it would be a fun and rewarding activity for you to try. Edible Chrysanthemum is growing crazy in my herb garden at the moment. I picked leaves, blanched them and combined with ‘Peanut-ae’ sauce. You may prefer ‘Goma-ae’ sauce made …
‘Fukujinzuke’ is a very popular condiment in Japan. Curries are often served with these crunchy pickles. The name of the pickles originates from the tale of ‘Seven Lucky Gods’ as some varieties of ‘Fukujinzuke’ are made with seven different vegetables. It is easy to make at home. Renkon (Lotus Root) might be impossible to find …