One of my family’s TOP 3 warm day dishes is ‘Harusame Salad’. Cucumber is an essential ingredient to make it, but I didn’t have it when I craved it on the other day. So I used totally different ingredients with same flavour dressing. The result was brilliant! Makes 2 Servings Ingredients 100g Harusame Noodles (Bean …
This is a very popular summer dish in Japan and it’s called ‘Hiyashi Chūka (冷やし中華)’. I often crave it not only on a hot summer day. Toppings can be anything that you like, but traditionally popular toppings include thinly sliced Cucumber, thin Omelet, Roasted Pork or Ham, and Tomato. It is often served with Hot …
I used to be a Beetroot hater. I hated it so bad and didn’t want to put it into my mouth. But I love it now, and Canned Beetroot is my pantry essential. ‘Spinach, Beetroot & Fetta Salad’ is my No.1 Beetroot Salad. No. 2 is this ‘Beetroot & Potato Salad’. You can add Boiled …
This is one of my Top 5 favourite salads. You don’t need any salad dressing for this salad. I only use some good quality Olive Oil, Salt and freshly ground Black Pepper. The sweetness and sourness from Canned Beetroots, and saltiness of delicious Fetta Cheese are good enough when combined with Baby Spinach. So easy! …
This is a perfect lunch on a sunny day, or any day. It’s a salad to use up the leftover cooked Barley. Of course you can cook Barley to make this salad as it is so simple and easy. Use any salad dressing of your choice. Today I used ‘My Buttermilk Dressing’. Makes 2 Servings …
I love Barley and always stock a bag of Pearl Barley in the pantry. I use it mainly for soup. Sometimes I cook it with Rice. On the other day, I had some leftover cooked Barley, and I made a salad using it, just like the rice salad. It was amazing!!! Now, I love Barley …
I was taught that the ratio of Vinegar to Oil is 1:2. I though the amount of Oil is too much and I always reduced it. If you reduce the amount of Oil, the dressing will separate back into Vinegar and Oil no matter how well you mixed it and whisked it. In that case, …
In Japan, when we make cucumber salad, we often gently bash the cucumber before cutting it or breaking it into small pieces, so that the centre gets slightly squashed and softened, and the cucumber pieces get seasoned better. Presenting well, too. ‘Bashed Cucumber Salad’ can be seasoned with any dressings or sauces of your choice. …
‘Azuki’ are small red beans and most commonly used to make sweets in Japan. However, they can be used for savoury dishes as well. I often cook them with Rice. Because Azuki are small and cook fairly quickly, they don’t need to be soaked over night, and it’s easy to use for many dishes. Makes …
Soba Salad is becoming popular in Australia and there are many creative Soba Salad recipes out there. But, as a Japanese, I strongly believe that Soba tastes the best with ‘Mentsuyu’, and it is easy to make. Makes 2 Servings Ingredients 2 servings Soba Noodles150 to 200g Pork *thinly slicedSalt & PepperPotato Starch Flour *optionalA …
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 …
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 …