My favourite Korean dish is Beef Bibimbap. At many Korean restaurants, Bibimbap is often seasoned very lightly and served with Bibimbap Sauce. I like it very much because I can season the dish as strong and spicy as I like it. This Bibimbap Sauce is easy to make. You can alter the ingredients and make …
There is a Japanese salad dish that is called ‘Namasu’, and Daikon & Carrot ‘Namasu’ is my absolute favourite. Based on the salad, I have made a variety of salads, and this one is the most recent creation. Do you have all the ingredients? Then why don’t you try it? I’m confidnet that you will …
I wanted to cook a side dish for Gochujang Chicken dinner. Gochujang Chicken is Korean, so I decided to cook a Korean dish called ‘Namul’ using Shungiku (Edible Chrysanthemum). I was not sure if Edible Chrysanthemum was suitable for the dish, but it turned absolutely delicious. This is how I cooked it. Makes 4 Servings …
I had been making ‘Super Easy Canned Sardines Rice Bowl’ for many years before I realised that I had never made it with canned Mackerel, even though Mackerel is my favourite fish. So, I tried to make it with canned Mackerel, and I absolutely loved it. Much more than Sardine version. Makes 1 Serving Ingredients …
I stock a bag of thinly sliced and seasoned Kombu (Kelp), that is called ‘Shio Kombu’ (塩昆布) in Japanese, and I use it for cooking as a seasoning. It creates a lovely flavour to vegetable dishes. Today I made this dish of Choy Sum. Easy and delicious. Makes 3 to 4 Servings Ingredients 1 bunch …
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 bought a large bunch of Parsley, and I forgot about it. Yesterday I bough another bunch of Parsley, and I ended up having a huge amount of Parsley. So, I made this Korean inspired salad. It was surprisingly good. If you like Parsley, you would definitely enjoy this salad. Makes 4 …
You can enjoy the Leftover Roast Chicken and Salad Vegetables with your favourite dressing OR sauce. Today I enjoyed it with Creamy Sesame Dressing, that was a little spicy as I added Chilli Sauce because the Roast Chicken tasted bland. I sprinkled with my home-made Shichimi (Japanese Chilli Spice Mix), that was so good. Makes …
The other day, my daughter asked me to help her with using up a lot of food. One of them was ‘Hanakatsuo’, that is the larger flakes of shaved ‘Katsuobushi’, dried Bonito. It seemed she bought it to make Dashi Stock. Today I used it to make this Furikake. It is not dry like store …
Today I discovered a bottle of Tomato Passata, that was half empty, sitting in the alcohol cabinet. Why was it there? Someone used it while I was away from home. The Passata looked still OK. I decided to make Tomato Sauce. First I was planning to make it Italian OR Mexican flavour, but I changed …
Seasoned Kombu (Kelp), that is often called ‘Shio Kombu’ (塩昆布) in Japanese, is very handy to have in the pantry. Because it is very strongly seasoned, it can be used as a seasoning. Today I just mixed it with Cucumber, and this yummy dish was ready to serve in a few minutes. Makes 3 to …
If you like Konnyaku (Konjac) and also ‘Katsuobushi’ (Boniot Flakes), referred as ‘Oakaka’ sometimes, you will enjoy this dish. As it is supposed to be eaten with Rice, it is strongly seasoned. This kind of food is actually makes me crave freshly cooked white Rice. Makes 4 Servings Ingredients 1 block (about 250g) Konnyaku (Konjac)1/2 …