It’s time to enjoy Daikon radish. In winter, you especially see many daikon radish at the supermarket. Daikon radish has plain and a bit bitter taste so it’s good for grating, simmering, steaming and grilling etc…This time, I would like to introduce simmered daikon radish with miso sauce on top called “Daikon no dengaku miso”. This is also simple, easy and yummy recipe! You’ll simmer daikon radish with kelp and Japanese rices until it becomes almost transparent color.(it’s kinda magic!) Then, put bonito flakes to add more comfort flavor. After taking out the daikon radish from the pot, we then put special sauce made of dark brown miso called Haccho-miso. This sauce is AMAZING! You can put this sauce for many other dishes. Enjoy Japanese cooking!
I met some of my cooking class guests who don’t usually eat pork but chicken. In Japan, people tend to eat more pork rather than chicken. Of course, there are so many delicious Japanese foods with using chicken. My family and I like chicken a lot! This is a recipe for chicken lovers like us! Today’s dish “Chicken Nanban” is one of the Japanese home meals. “Nanban” is a type of dish which has been influenced by Portugal or ethnic countries in our history.”Nanban” dishes are usually either fried or used onion and peppers in a sauce. I love this secret sauce! In this recipe, I cut the chicken into bite-size pieces since I have a small child. But normally, we open the chicken with using knife to be thinly. So, it’s your choice. In addition to this fried chicken, we add tartar sauce made with boiled egg, mayonnaise and onion. This tartar sauce goes well with this salty and sweet sauce. So tasty and so special! Please try it out!!
Do you enjoy Japanese home meals with my recipes? I hope so! Today, I introduce one of my family’s favorite dishes. It’s called Nikujaga in Japanese. “Niku” means meat (and it’s usually Japanese beef for this dish) and “Jaga(-imo)” means potato. Other than Japanese beef and potato, there are carrot and onion. As for color and texture, I usually add green beans and Shirataki as well. Shirataki is made of special potato starch and has jelly texture. The main nutrition is fiber so you can easily be full. Cooking process is so easy. You can just cut ingredients into bite-size pieces and simmer them with seasonings.
Nikujaga is known as an important Japanese home meal. It’s a bit funny but it is said that if young women she can cook this dish very well, she is ready for getting married. What an interesting and important dish! Good luck, everyone!?
When you feel like eating fish but don’t know how to cook it, this is an easy recipe for you! You can try Teriyaki sauce that I introduced in my previous recipe, but this sauce is much easier. Yes, it’s just butter and soy sauce. This is one of the easiest, most simple and yummy sauces that I recommend. Only 3 steps! My son also loves this sauce. Please try it out!
One of my son’s favorite foods is Soboro Donburi. Soboro means “stir-fry ingredients until being scrambled” in Japanese. You just need egg and meat. That’s all! I usually use chicken but you can also use pork and beef if you prefer. Since this recipe is so simple and easy, I cook this dish whenever my son wants. You add sugar in egg so this dish looks like between sweets and meal. (I think that’s why he likes!) If you want to add more color (let’s say Green color ) and nutrition, I recommend to add boiled and chopped spinach, mitsuba trefoil, green beans, asparagus etc. How about decorating them between chicken and egg? Please try it out!
Teriyaki dish (including teriyaki sauce) is one of the most common Japanese foods overseas. I was so amazed to see my friends from abroad and my cooking class guests like Teriyaki dish. But somehow, it’s not so common here in Japan. Teriyaki sauce is easy to make so you can easily cook some Teriyaki dishes as main dish. The magic number to make teriyaki sauce is 1:1:1:1. You can just combine 4 of Japanese main seasonings; Soy sauce, Mirin, Sake and Sugar. Since Teriyaki sauce has a bit plain flavor, I recommend to sprinkle the “Shichimi” (Seven herbs and spices) on top as a final touch. Please try it out!
Since my son doesn’t eager to eat vegetables, I always try to create/arrange new recipes for him. The other day, I introduced this croquette on my Instagram’s story video and some of my followers are interested in this recipe. So, I decided to share today! This is arranged version of croquette recipe with various vegetables inside. I use tofu and ground chicken to add some protein this time but you can also add cheese, tempe etc. As for coating, I used Japanese dry baked wheat gluten. You can use normal Panko (bread crumbs) of course. Please try it out! Read More
In this video, I introduce how to make Japanese-style chicken broth. This broth is perfect for making Ramen which I usually teach in my cooking class in Tokyo. I’ve also put “Soy sauce based Ramen“, “Seasoned Egg” and “Egg noodles” recipe videos before. Please don’t forget to check them as well!
These days, I make a lot of pickles at home. My favorite pickles are “Zucchini and eggplant with plum paste”. (Front one in this photo) For this dish, I like to put Japanese basil on top. Japanese basil, we call shiso, has amazing minty smell and flavor. First, thinly slice zucchini and eggplant and steam for few minutes with pinch of salt. Then, put plum paste (without seeds) and mix well. Finally, season with sesame oil and a little bit of say sauce. Please try it out!