I like to eat my ‘Chicken & Tofu Burgers’ with ‘Ponzu’ mixed with grated Daikon Radish and a little bit Chilli, but this ‘Teriyaki Sauce’ is also really good! ‘Teriyaki Sauce’ is usually made with Soy Sauce, Mirin and Sugar. For this dish, I added Rice Vinegar, that makes the sauce next level. Makes 6 …
I am Japanese and I used to use Japanese curry roux to make curry because curry is supposed to be made with the roux. However, after 20 years in Australia, I gradually came to dislike the flavour of store-bought roux and started making this curry. Now I am writing down this recipe for my children …
When I found Sausages and a large head of Cabbage in the fridge, I decided to make Cabbage Rolls using those Sausages. It was super easy to make and even my daughter, who usually doesn’t eat Sausages, enjoyed the dish. The sausages that I used were ‘Lamb With Leek & Thyme Sausages’, so I used …
Everyone loves ‘Sweet & Sour Chicken /Pork’. I simply wanted to make the dish spicy hot! I usually don’t have fresh chilli, but a jar of Toban Djan (Chili Bean Sauce) is in the fridge for always, so I added it to the ordinary sweet & sour chicken. This dish is now everyone’s favourite! Makes …
Why lazy? Because they are not on skewers. Sometime I want to eat ‘Yakitori’ but I don’t want to bother making them. If it is just for myself or family dinner, this is good enough, isn’t it? My favourite ‘Yakitori’ is ‘Negima’, Chicken & Spring Onion, seasoned with just salt and pepper. The lazy version …
‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, fried chicken in Japan. ‘Kara-age Chicken’ can be made in many different ways, but my mother used a store-bought ‘Kara-age-Ko’ when she cooked fried chicken. It is the quickest and easiest way. She used it for frying other food as well, such as …
I love ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. Probably it is my absolute favourite Japanese food. You can find quite a few recipes on this site and I cook them often, and I think this is the easiest ‘Takikomigohan’ recipe. You need 3 main ingredients, and they are Rice, …
When it is too hot and you don’t want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan. Eggplant is a wonder vegetable and it can be so brilliant in many different flavours. This dish recalls the hot summer …
‘Chicken Parmigiana’ is commonly called ‘Chicken Parma’ or simply ‘Parma’ in Australia. Some Aussies call it ‘Parmy’ or ‘Parmie’. It is a staple pub food and typically served with a side of chips and salad, as I have seen last twenty-plus years. It’s a chicken breast dish but not low-calorie at all. I placed chips …
I love rice dishes. ‘Takikomigohan’, ‘Mazegohan’, baked rice and fried rice, and all other rice dishes. In Melbourne, I have a great access to a huge variety of rice and I enjoy cooking them. However, cooking rice in a saucepan or a frying pan can become tricky because I sometimes forget about rice when I …
‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) …
Along with the Japanese rice vinegar, Balsamic vinegar is an essential vinegar for my cooking. On the other day, I bought a bottle of ‘Aged Balsamic Vinegar of Modena’, and it was so sweet and rich. I was glad that I had spent extra dollars for it. This sauce is great for everything, chicken, pork, …