‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad. It is very popular in Japan. I often make it, but I have never made ‘Chirashi-zushi’ with Chicken. However, Teriyaki Chicken is my Aussie family’s favourite filling for Sushi Rolls. So, today I decided to make Teriyaki Chicken Chirashi-zushi for …
I tried to cook ‘Sukiyaki Don’ replacing Beef with Soy Meat (Soy Protein) and the result was too bland for me. Extra flavours are needed in the sauce. So I added Ginger, Sesame Oil and Chilli. The dish tastes much better and it still tastes like Sukiyaki. If you are Vegan, simply omit the Eggs. …
Snow Fungus has crunchy gelatinous texture similar to Black Fungus. It doesn’t have particular flavour. I use it mainly for salad and soup. This comforting soup can be enjoyed with freshly cooked rice, or you may wish to add your favourite noodles such as Udon Noodles, Rice Noodles or Harusame Noodles (Mung Bean Starch Vermicelli). …
My family’s favourite Mazegohan is ‘Beef Mazegohan’. Today I replaced Beef with Soy Meat for a Vegan version. I used Fillet type, but Mince type can be used. Dry Soy Meat is made from Soy Beans and Water, and it is basically dried Tofu. Available from most Asian grocery stores, and not expensive at all. …
This traditional Japanese dish is called ‘Iri Dōfu’ (Scrambled Tofu) in Japan. It can be a vegetarian dish, but I would like to add Chicken. Momen Tofu or medium soft Tofu is traditionally used, but you must press it to remove excess water. I prefer Firm Tofu for this dish as I can use it …
Leek is a European vegetable, but I have found its mild flavour is suitable for Japanese dishes. Miso Soup is an example. Today I used Leek for ‘Butajiru’, that is a type of Miso Soup with Pork. It’s so comforting and also filling. Makes 4 Servings Ingredients 4 cups Soup Stock of your choice *Today …
Steam-frying in a frying pan is the easiest method to cook Broccoli. I have shared some recipes on this website. Today I added Shimeji, but other Asian Mushrooms can be used. If you haven’t tried this super easy frying pan method, you should try it once. You will love it. Makes 2 to 4 Servings …
These Dumplings are really easy to make, and I add them to Rice Soup, Miso Soup, soy sauce flavoured Clear Soup and Nabe (Hot Pot) dishes. Because my children love them so much, I think I should write down the recipe, so that they can one day make them by themselves. Today I added the …
People who have tried my ‘Miso & Mozzarella Baked Eggplant’ OR ‘Miso & Mozzarella Baked Tofu’ know that Miso and Mozzarella are a good match. If you like the combination, you certainly wish to try this Pizza. I just simply replaced Tomato sauce with Miso Sauce. Makes 1 Pizza Ingredients 1 Pizza Base *I used …
It takes time to prepare the fillings for traditional Sushi Rolls. I often prepare Carrot, Spinach, Egg, Shiitake, Fish or Chicken, Cucumber, and more. They all need to be prepared separately. It is very time consuming. But this filling is super easy to prepare. You cook everything together. It is a great filling for ‘Temaki-zushi’ …
This is a very simple dish of fried Shiitake. My mother used to grill them, but I deep-fry them. Of course you can shallow-fry them using a frying pan. I like adding more flavours to Ponzu, but they are all optional. You can use Ponzu only. Makes 3 to 4 Servings Ingredients 200g Shiitake MushroomsOil …
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 …