Soak dried Scallops in water until soft and you will have a really nice stock. Using this stock and softened Scallops, you can cook a delicious ‘Takikomigohan’. Today I added Carrot and Shiitake as well, but just Scallops and Spring Onions would be good enough. Makes 4 Servings Ingredients 50g Dried Scallops400ml Water2 cups (*180ml …
This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root …
As my brother-in-law’s family and good friends of mine turned Vegan last year, I had been trying to create a new Vegan Gyoza recipe using Firm Tofu, but I couldn’t achieve the texture that I was wishing to create. Then, on the other day, to use up leftover Gyoza Wrappers, I made some Gyoza using …
There is an old Japanese sweet called ‘Matsukaze’ (Wind in the Pines) that has hundreds of years history. And there is a Chicken Mince dish that looks like the sweet ‘Matsukaze’. This Chicken Mince dish is often prepared for the New Year celebration. I don’t have a large square pan, I bake it in the …
This dish is very popular in Japan and the miso mixture is usually made with Pork Mince. I made this Vegetarian (Vegan) version for my Vegan friends. By adding a variety of ingredients, you can create a great flavour. If you ran out of Lettuce, you can enjoy it with freshly cooked rice, too. Makes …
Local supermarket stores are now selling Frozen Lotus Root Slices thanks to the Asian population increase in the area. When I stir-fry them, I usually cook frozen slices so that the crunchy texture would more likely remain. Today I simply mixed with my ‘Goma-ae’ Sauce with Shiitate Mushrooms. It was simply delicious! Makes 4 to …
‘Somen’, Japanese Thin Noodles, can be substituted with Capellini (Angel Hair Pasta), and I often use Capellini. This is a very simple stir-fry dish, and naturally you can add any vegetables that you have in hand. A quick & easy lunch menu for me. Makes 1 Serving Ingredients 100g Thinly Sliced Pork *cut into small …
This mushroom sauce is good with Fish, but also good with Tofu or Chicken. Cook those proteins simply with Salt and Pepper, or you don’t need to cook Tofu. Today I pan-fried the Fish Fillets after coating them with Flour. You can steam, grill or deep-fry. This sauce makes the simple fish into an extra …
Mushroom lovers love all types of mushrooms. I love European mushrooms and Asian mushrooms. More and more stores in Melbourne are selling wider variety of mushrooms these days. Today I used Shiitake, Shimeji and Enoki to make this delicious rice bowl dish. Makes 1 Serving Ingredients 160 to 180g Asian Mushrooms *Today I used Shiitake, …
I love ‘Asian Mushroom Takikomigohan’, that is Rice and Mushrooms cooked together. To cook them together, there is a limit on how much mushrooms I can add. If I cook Mushrooms separately, I can add as much as I want. Here is a lovely Garlic flavoured Mushroom Mazegohan, that is Rice and Mushrooms cooked separately. …
Medium Soft Tofu such as ‘Momen’ is best suitable for this dish. Today I used Woolworths’ Macro Classic Tofu 500g. Thinly sliced Pork and Asian greens such as Bok Choy can be added. Enjoy this comforting soupy dish with freshly cooked Rice. Makes 4 Servings Ingredients 500g Tofu *medium soft type such as ‘Momen’100g Shiitake …
‘Mizutaki’ is one of the most popular Nabe (Hot Pot) dishes in Japan. ‘Mizutaki’ means ‘cooked in water’. Chicken and a variety of Vegetables are cooked in water, sometimes with a piece of Kombu (Kelp). However, they are most commonly cooked in Chicken Stock these days. When Chicken and Vegetables are cooked, you may take …
In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince. Makes 12 Pieces Ingredients 2 cups (180ml cup) Japanese …
I used to cook this dish using already seasoned Dry Rice Vermicelli in Japan. A company called ‘Kenmin Foods’ produces delicious Rice Vermicelli products. I recently saw the products on the internet and I was nostalgic. I tried to cook the dish using commonly available unseasoned Dry Rice Vermicelli. I seasoned it simply and the …
My grandmother used to grow Shiitake in the woods near her house and my family was lucky to enjoy the harvest. Her Shiitake were meaty and chewy and crunchy and delicious. If you have fresh meaty Shiitake, try this ‘Grilled Shiitake Mazegohan’. Other mushrooms cannot replace Shiitake for this particular dish. Makes 4 Servings Ingredients …