I have two my own Caesar Dressing recipes. One is ‘My Legendary Caesar Dressing’ which is Olive Oil based. This one is Japanese mayonnaise based, and rich and creamy. Depending on the ingredients of the salad, this creamy dressing might suit better. Ingredients 4 to 5 Anchovy Filets *finely chopped1 clove Garlic *grated1 tablespoon Parsley …
This salad has a vey nice crunchy texture as all three ingredients (Black Fungus, Enoki & Cucumber) have the crunchiness. It is easy to make, yet it can certainly impress your family or guests. If you love Enoki, you got to try this salad. Makes 4 Servings Ingredients 10g Dried Black Fungus Mushrooms200g Enoki1/2 Continental …
Japanese people, when they are travelling overseas, often crave ‘Zaru Soba’, Soba noodles with dipping sauce, with some reasons. How about Japanese people living overseas? Of course we do!!! Dry ‘Soba’ noodles are commonly available in Australia, and ‘Zaru Soba’ can be a perfect lunch on a hot summer day. However, just noodles can’t be …
‘Wakame & Cucumber Salad’ is one of the most popular and authentic Japanese salads and I make it very often. But sometimes, it is good to change its flavour by adding extra ingredients. This one is slightly sweeter and sesame oil flavoured. Makes 4 Servings Ingredients 1 Continental Cucumber OR 2 smaller Cucumbers *about 300g1/4 …
‘Canned Mixed Beans (Four Beans), Edamame and Carrot’ is my favourite combination for a quick bean salad. Sometimes I add other salad vegetables such as Cucumber and Lettuce. Dress the salad with various dressings, but this is my absolute favourite. It’s ‘Japanese Mayonnaise, Soy Sauce and Wasabi’. If you don’t like Wasabi, try Garlic Chilli …
I often make salad using canned Mixed Beans and Edamame beans. And for the bean salad, the essential ingredient is crunchy fresh Carrot. You can add other crunchy fresh vegetables such as Radish and Cucumber, but Carrot’s crunchiness is absolutely the best match to the Edamame beans which have quite crunchy texture. Makes 4 Servings …
‘Sashimi’, sliced raw Fish, are still hard to find where I live, but I have a good access to Salmon that is fresh enough to eat raw. You don’t like raw salmon? How about to cure the raw salmon in lemon juice based marinade? This refreshing dish is perfect for lunch or dinner on a …
These green-coloured noodles are called ‘Cha-Soba’. They are green because ground green tea leaves are mixed with buckwheat and wheat flour. But you can hardly taste the green tea. This extremely healthy-looking salad should be all green, and that means you can add anything green. The dressing is not quite green but green Wasabi paste …
I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. I understand it might be challenging for some people to eat them. I think ‘Kombu’ (kelp) is easier to try. Dried …
There are 2 spaghetti salads that I have been repeatedly cooking for decades. One is ‘Spaghetti, Cabbage & Apple Salad’ and the other is this ‘Spaghetti, Cucumber & Tuna Salad’. I always use Canned Tuna in Brine for this salad. If you use Canned Tuna in Water, you need to adjust the amount of Salt. …
In Japan, Spaghetti are often used for salad just like Macaroni are used for salad. This salad is another dish I learned from a friend who taught me ‘Crispy Abura-agé with Miso & Spring Onion’ when I was at uni. That’s many many years ago, and I am still making it. You know how much …
‘Harusame Salad’ is one of my family’s favourite summer dishes. I have been making the same ‘Harusame Salad’ for decades. This summer, I created a new version with Thai dressing, that has a nice flavour with citrus juice. The salad is so refreshing and definitely another summer favourite for us. Makes 2 to 3 Servings …