I used to use Imitation Crab Meat (aka Crab Sticks) for this dish. Imitation Crab Meat is made of white fish paste, starch, sugar, egg whites and crab flavouring. These days I don’t use Imitation Crab Meat for cooking because I can’t find any good quality ones where I live, but you can use it …
When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on this website. Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves …
It’s not miss-spelled! This is ‘Spaghetti Napolitan‘ and it’s different from Spaghetti Napolitana. Actually ‘Spaghetti Napolitan‘ is a Japanese dish. It is a dish of pan-fried Spaghetti, cooked with Sausage and Vegetables, and seasoned with KETCHUP!!! I always add Tabasco as well. When I was young, it was often served at old-fashioned coffee shops in …
This playdough is great fun to play with and it’s great fun to make it. My son was always very creative and enjoyed making things with a variety of materials when young. Playdough was an essential material for him, and now he has grown up to be an artist. Ingredients Plain Flour 1 cupSakt 1/2 …
I am writing this recipe to encourage my son and his friends to try more cooking. I know they don’t want to bother about cooking soups when instant cup soups are cheaply available from supermarkets. But do they know what’s in those powders? Soup is easy to cook and much more nutritious and delicious. Try …
When you make ‘Chawanmushi’, savoury custard soup, ingredients are placed in the individual serving cups. This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job. When I need to steam a large bowl, I use a large pot. I simply place …
Do you know ‘Sukiyaki’? Thinly sliced beef cooked with vegetables in a sweet soy flavoured sauce is known as ‘Sukiyaki’. This dish is almost the extract of my favourite bits from ‘Sukiyaki’. Beef, Ito-Konnyaku (or Shirataki) and Onion are cooked in a sweet soy flavoured sauce with fresh ginger is delicious with freshly cooked rice. …
This is one of our family’s favourite Winter desserts. I learned it from my husband’s mother many years ago. It’s absolutely quick and easy, and if you have a frying pan, you can make it. I always stock canned peaches in my pantry, so that I can make this dessert anytime. Everyone gets excited once …
When I want to use up leftover Egg Yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the Egg Yolks with Milk, but I don’t cook. Because the hot Milk will cook the Egg Yolk. This Basic Bavarois is best to serve with fresh berries or berry …
‘Shirataki’ are translucent and gelatinous noodles made from Konnyaku Potatoes (Konjac Yam or Devil’s Tongue Yam). Largely composed of water and dietary fibre, they are very low in calories. Slightly coloured type is called ‘Itokonnyaku’. They are getting popular as a healthy gluten & wheat free pasta alternative. I love it especially with Ponzu, a …
It’s Autumn in Melbourne now. Persimmons are sold at the green grocers. Persimmons are called ‘Kaki’ in Japanese and they are NOT particularly special fruit where I used to live because Persimmon trees are absolutely everywhere! But in Melbourne, I have never seen a Persimmon tree and they are quite expensive fruit. Persimmon fruit are …
I usually stock already cooked Udon noodles (frozen/vacuum-packed) and they are just perfect for one-person lunch. They only need to be warmed and loosened. While you are warming the Udon Noodles, you can cook this spicy pork. It’s quick, easy and yummy as always. Makes 2 Servings Ingredients Udon 2 servingsPork 200 to 250g *thinly …
