Daikon (White Radish) was on special at a local green grocer. I couldn’t resist to purchase some. This dish is one of the dishes I often cook. Today I cooked Daikon with Fried Tofu. Many Australians don’t cook radishes and they don’t know that radishes are delicious when softly simmered, stewed or even stir-fried. Makes …
Dumplings made of rice flour is a popular ingredient for Miso Soup. However, I have found ‘Gnocchi’ is a superior alternative to the rice flour dumplings. Miso Soup with Gnocchi can be a very filling meal. Makes 4 Servings Ingredients 4 cups Dashi Stock OR Stock of your choice*Note: Use about 2 teaspoons Dashi Powder …
If you can’t eat wheat flour and have given up eating Gyoza because of that, you might wish to try this alternative. Instead of wrapping the filling with Gyoza wrappers, I sandwiched the filling with ‘Abura-age’, Fried Thin Tofu. This recipe includes a very basic Pork filling, but you can find more Gyoza filling recipes …
This ‘Hot & Sour Soup’ is low in calories, though it is packed with good nutrients. With Noodles, it can be a very filling & healthy meal. If you are trying to lose weight, I recommend Konjac Noodles. They are called ‘Shirataki’ OR ‘Itokonnyaku’ in Japanese, but they are widely available these days as Konjac …
’Kitsune’ means ‘Fox’ in Japanese. ‘Kitsune Udon’ can be literally translated as ‘Fox Udon’ but it has nothing to do with the foxes. No one knows why this Udon dish is called with its name. As a food, ‘Kitsune’ is ‘Abura-age’ (Fried Thin Tofu) that is seasoned and added to noodle dishes as a topping. …
This dish is almost identical to my ‘Tofu & Egg Rice Bowl’, but the texture is meat-like and quite different. ‘Abura-age’ is thinly sliced & deep-fried Tofu. It is popularly used for Japanese cooking as a plant-based protein. I like this dish not very sweet, but you may wish to add more Sugar. Makes 2 …
Not very keen on Tofu? Please know that Tofu is soy milk. ‘Silken Tofu’ is made by coagulating thick soy milk. It can be used for cooking just like cow’s milk and cream. See my ‘Tofu Cream’ recipe. Once you tasted these delicious chocolate truffles without prejudice, you would love them. Naturally, they can be …
This is one fo the traditionally popular ‘Takikomigohan’ dishes in Japan, but I didn’t cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Not any more! If you like traditional Japanese cuisine’s delicate flavour, you will enjoy this dish. Makes 4 Servings Ingredients 2 cups …
My ‘Crispy Abura-age with Miso & Spring Onion’ is becoming popular as more people are trying Tofu products. ‘Abura-age’ is thinly sliced & deep-fried Tofu. This can be used for western cuisine flavours as well. It is, of course, Gluten-free and a great alternative for pizza base, too. These ‘Crispy Abura-age with Ham & Cheese’ …
‘Mochi’ is Japanese rice cake made of short-grain glutinous rice. It is similar to ‘Dango’ but the texture is a lot more rubbery and gooey. It is not easy to make ‘Mochi’ at home from scratch, but this ‘Tofu Mochi’ is absolutely easy. It looks like ‘Mochi’ and texture is the same, and it is …
‘Abura-age’ is thinly sliced & deep-fried Tofu. It is used to make ‘Inari-zushi’ wraps and many other dishes in Japan. My mother often cooked this delicious ‘Egg in Abura-age’ for my bento lunch. If you like ‘Inari-zushi’, you will fall in love with this dish. Makes 6 to 8 pieces Ingredients 3 to 4 Abura-age …
If you like the rubbery jelly-like texture of Tapioca Pearls, you would enjoy my ‘Marinated Tapioca Pearls’ that can be a great addition to a salad. Today I marinated Tapioca Pearls in ‘Mentsuyu’ for Silken Tofu salad. It was absolutely delicious! What a genius I am! Makes 2 Servings Ingredients 1/4 cup Tapioca Pearls *I …