Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 16(Sun) 10:00-11:00

    Monthly Special

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 23(Sun) 19:30-20:30

    Okonomiyaki

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 24(Mon) 10:00-11:00

    Okonomiyaki

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 29(Sat) 19:30-20:30

    Monthly Special

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In-person Class Schedule

Recipe : Pregnancy Meals In Japan Vol.1

Categorised in: | Link of this article

In this recipe video, I will show you how to make Pregnancy Meals In Japan. It is recommended that you should take folic acid more on a daily basis in the early stage “first trimester” of pregnancy (and also those who want to get pregnant). I will share some of my favorite recipes with using green veggies; spinach, avocado and broccoli. Folic acids are important nutrient for not only who are pregnant but also everyone to prevent from anemia. Please try making these nutritious recipes. I hope you like them!

Ingredients (2 servings) :

Avocado & Tofu salad:
1 Avocado
1/2 size Firm tofu
5-7 Cherry tomato

Seasonings:
2 Tbsp White sesame
3 Tbsp Mayonnaise
1 tsp Soy sauce


Salmon & Broccoli salad:
2 Salmon fillet
3/4 size (150g) Broccoli
1/2 size (100g) Onion

Seasonings:
1/2 Cup (100ml) Dashi
1 Tbsp Lemon juice
1 tsp Soy sauce
Salt & pepper *optional

Spinach fried rice:
1 bundle (70g) Spinach
3 Tbsp Spring onion *Chopped
70g Ground pork
400g Japanese rice *steamed
2 Egg

Seasonings:
2 + 1/2 Tbsp Canola oil
Salt & Pepper, as needed
1/2 Tbsp Sake
1/2 tsp Soy sauce


Broccoli& Eggplant miso soup:
2 piece Broccoli
1/4 size Eggplant
1/4 size Silken tofu

Seasonings:
2 Cup (400ml) Dashi soup stock
2 Tbsp White miso
1 Tbsp Red miso

Directions :

Avocado & Tofu salad:
1. Break up the tofu in a bowl and drain by using kitchen paper for 15 minutes.
2. Cut the cherry tomato and avocado into bite-size pieces.
3. Grind the white sesame seeds until powder. Then, add tofu, avocado, tomato and seasonings. Mix them all together.

Salmon & Broccoli salad:
1. Thinly slice the onion. Cut the broccoli into small sized. Cut the salmon into 4 pieces.
2. Put salmon and veggies in a heat resistance container. Then, add seasonings.
3. Put the half lid and microwave for 3 minutes.

Spinach fried rice:
1. Cut the spinach and spring onion into bite size pieces.
2. Heat the frying pan and pour the canola oil. When it gets hot, add minced pork and seasoned with salt and pepper.
3. When meat cooked, add spinach and stir-fry. Then, add sake and rice. Mix well.
4. Make an empty space in the middle of the pan. Pour the canola oil and then eggs. Beaten the eggs in a pan and slowly mix with other ingredients to make fried rice.
5. Season with soy sauce as a final touch.

Broccoli& Eggplant miso soup:
1. Thinly slice the eggplant. Cut the broccoli into bite-size pieces.
2. Pour dashi soup stock in a pot and heat with medium high.
3. Add eggplant and broccoli and wait until it cooks.
4. Scoop and put in two kinds miso paste and dissolve them.
5. Turn to low heat and add tofu. Cook for a few minutes.

 

YUCa’s Tips

1. Use a warm Japanese rice to make fluffy fried rice.
2. Use unsalted salmon or salmon with less salt for reduce saltiness.
3. 
When making Avocado & Tofu salad, use firm tofu for texture.

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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