This Pickled Red Turnip with Yuzu peel recipe is a perfect balance of sweet and tangy — a refreshing side dish that adds a pop of color to any meal. Quick and easy to make, these vibrant turnips are a great addition to salads, rice bowls, or just enjoyed on their own as a light, crunchy snack!
This Bean Sprout & Cucumber Yukari Salad is the perfect side dish to brighten up any meal!
With crisp cucumbers, crunchy bean sprouts, and the unique flavor of Yukari (shiso flakes), it’s a simple yet flavorful bite. Quick, healthy, and full of that perfect umami flavor — you’ll want to make this over and over.
Hijiki (dried seaweed) and gobo (Japanese burdock root) are ingredients rich in dietary fiber and packed with nutrients. They also have a great texture, providing a satisfying bite and a sense of fullness. In this recipe, in addition to hijiki and gobo, I also use corn and string beans. This salad allows you to get a combination of iron, vitamins, minerals, and calcium all at once. It’s perfect as a side dish for a bento box or as a make-ahead dish for meal prepping.
Kiriboshi daikon no Nimono (切り干し大根の煮物) is a staple in Japanese bento boxes, appreciated for its rich flavor, satisfying texture, and ability to enhance the overall balance of the meal. Kiriboshi daikon (切り干し大根) are dried daikon radish strips that have been rehydrated and then used in various dishes. Kiri-boshi daikon, once simmered, has a unique texture that is slightly chewy and tender. It absorbs the rich flavors of the broth and seasonings, making it a flavorful addition to the dish. It is not only delicious but also nutritious. It is low in calories and high in dietary fiber, vitamins, and minerals. This dish is served as one of the various components in a bento box, often alongside rice, pickles, and other side dishes.
Hiyayakko (冷奴) is chilled tofu topped with seasonings and condiments. Depending on the toppings, you can enjoy various flavors of chilled tofu. In this episode, I put Japanese basil, cherry tomato and white sesame seeds. Then, pour the ponzu sauce.
Ohitashi (Blanched vegetables with Dashi) is a really delicate side dish made by draining the water from boiled vegetables and seasoning them with dashi broth, soy sauce, and mirin. It can also be a vegan side dish if you use a vegan dashi broth. The trick to this dish is to quickly blanch the vegetables to preserve their fresh texture. This dish can be served at room temperature or cold.
Tamagoyaki is the iconic egg recipe in Japan. We use dashi soup stock as the base and roll the egg mixture with using special pan. However, you can make Tamagoyaki without using it. In this recipe video, I introduce how to make Tamagoyaki in 2 ways; using special omelette pan and round shape frying pan.
The name of this dish “Kinpira” came from the Japan’s old story. The main character Kinpira was strong and courageous man, so Kinpira represents strong and courageous in Japan. “Gobo” is a root vegetable called burdock in English and has lots of fiber. For cooking, “Kinpira” dishes are stir-fried veggies seasoned with soy sauce, mirin, sake and sugar. For Kinpira Gobo, carrot are quite often added. This is also a Plant-based, Vegan & Gluten-free Japanese recipe.
Tamagoyaki (Japanese Omelette/Egg Roll) is one of Japan’s unique egg dishes. Usually, tamagoyaki is a little sweet with sugar. In this recipe, however, the sweetness is reduced by adding homemade mayonnaise.
Hiyayakko (冷奴) is a dish where chilled tofu is enjoyed either plain or with seasonings and toppings. Depending on the toppings, you can experience various flavors, and in our household, it’s particularly popular to eat during the hot summer months. This time, I’ll introduce a recipe where I’ve made a twist to the popular combination of ginger & soy sauce, adding green onions and sesame oil. Please do try and enjoy the different flavors and textures!
