This dish is called ‘Oroshi-ni’ (おろし煮) in Japan, and a variety of fish can be used. My absolute favourite is Mackerel, but Salmon is also nice. You may prefer white fish such as Cod. If you don’t want to deep-fry Fish, you can shallow fry. The important part of the dish is the sauce, that …
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 …
This popular dish is called ‘Hayashi Rice’ in Japan, and it is often cooked using store-bought roux, just like Japanese curries. However, I never enjoyed it, even when I was a young child, because the dish is quite sweet. I cook it in the similar way to cook Beef Stroganoff. Canned Demi-glace is supposed to …
In my kitchen, the easiest way to make a Sponge Cake is Rice Cooker, that has ‘Cake’ setting. I added Matcha Powder to my ‘Rice Cooker Sponge Cake’ mixture, poured it in the rice cooker’s inner pot, and pressed the switch to start cooking. While it is cooking, I made Matcha flavoured Custard, for which …
I first tried to make ‘Kombu’ Namul, a Korean inspired dish. I boiled Kombu and mixed it with other ingredients, but now I know stir-frying is much easier. This is such a simple dish, and so delicious to eat with freshly cooked rice. Makes 4 Serving Ingredients 50g Dried Shredded Kombu (Kelp) *it was 265g …
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 …
To make Basic Custard, I use 2 to 3 Egg Yolks for 1 cup Milk, and that makes lovely yellow custard. However, that means I will have 2 to 3 Egg Whites to use up later. That’s bothersome sometimes. Here is a recipe for Whole Egg Custard. The colour of the custard is not very …
‘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 …
This is my absolute favourite food that my mother cooks. This is one of the recipes that I must have, but I have never had until today. I have never seen the written recipe as it’s been in my mother’s head. She is 91 years old now, and I finally learned it and I tried …
Dorayaki, a popular Japanese sweet, is delicious as it is, but you can add extra filling such as Whipped Cream, Butter Cream, OR Peanut Butter if you like it. Matcha Cream is my favourite at the moment. Because Dorayaki’s pancakes and ‘Tsubu-an’ (Sweet Azuki Paste) are very sweet, Matcha Cream shouldn’t be too sweet. And …
This is quick and easy Matcha flavoured Whipped Cream, that can be used for cake decoration, Japanese sweets such as parfait, OR whatever you wish to use. Some people mix Matcha Powder with water before mix it with Cream, but you really don’t need to do it. You don’t need to sift it through a …
