Mackerel simmered in miso (鯖の味噌煮) is a traditional Japanese dish made by gently cooking mackerel in a savory sauce of miso paste, sake, mirin, sugar, and ginger.
The miso gives the dish a rich, slightly sweet and salty flavor, while ginger helps remove any fishy smell.
It is commonly served as a home-style meal and eaten with rice.
Shabu-shabu (しゃぶしゃぶ) is a Japanese hot pot dish. It is named after the sound “shabu shabu,” which describes the swishing motion used when cooking the meat in hot broth. A pot of water or light broth, usually flavored with kombu (kelp), is heated at the table. Thinly sliced meat, such as beef or pork, is briefly swished in the hot liquid until just cooked. Vegetables like napa cabbage, mushrooms, tofu, and leafy greens are also cooked in the pot.
The cooked meat and vegetables are dipped in sauces, most commonly ponzu (a citrus soy sauce) or sesame sauce, before eating. Because the meat is cooked very quickly, it stays tender and light. Shabu-shabu is often enjoyed as a social meal, where everyone cooks and eats together, especially during colder seasons in Japan.
Ingredients (4 servings):
Thinly sliced meat (pork loin or beef for shabu-shabu): 300–400 g
1/4 head Chinese cabbage
1 Green onion *leek or scallion
1 bunch Mizuna *Leafy greens are also OK!
1/2 block Tofu
1–1.2L Water
1 piece Dried kelp *Kombu
(Sesame Sauce)
Ground sesame seeds: 3 tbsp
Soy sauce: 2 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tsp (optional)
Dashi or water: a little, to thin
(Ponzu Sauce)
Store-bought ponzu is fine
Optional toppings: chopped green onions, grated daikon, chili flakes
Preparation :
– Wipe the kmbu lightly and soak it in water for about 30 minutes.
– Cut vegetables and tofu into bite-size pieces.
– Prepare the dipping sauces.
Directions:
1. Heat the kombu water, but do not let it boil (around 80°C / 175°F).
Add vegetables and tofu that take longer to cook first.
2. Swish one slice of meat in the hot broth for 10–20 seconds until just cooked.
3. Dip in sauce and enjoy.
YUCa’s Tip:
1. Remove the kombu before the water boils to avoid bitterness.
2. Cook the meat one slice at a time to keep it tender.
3. Skim off any foam from the broth as needed.
This is a tofu croquette recipe filled with a variety of vegetables. To boost the protein content, tofu and ground soy meat are used, but it can also be deliciously customized with additions such as cheese or tempeh.
Crispy on the outside and light and tender on the inside, these croquettes offer a gentle balance of vegetable sweetness and savory flavor. Although fried, they feel surprisingly light, making them a great choice for those seeking a healthier, plant-based option. They work well as a main dish, a light appetizer, or even as a bento side.
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Menu:
– Miso soup [Recipe]
– Japanese rice topped with seasoned kelp [Recipe]
− Baked Salmon with Butter, Cheese, and Soy Sauce
– Simmered Eggplant with Shirasu
– Pickled Daikon and Celery
Paired tea:
– YUCa’s Tea : Uji-Cha (Matcha)
Menu:
– Miso soup
– Japanese rice
− Tempura
– Tempura dipping sauce
– Matcha salt
Paired tea:
– YUCa’s Tea : Uji-Cha (Matcha)
Menu:
– Miso soup with shimeji mushrooms and fried tofu [Recipe]
– Brown rice with grains
– Tatsuta-age of Mackerel
– Kimpira with lotus root, carrot and chikuwa fish cake [Recipe]
− Pickles with cabbage, carrot and cucumber
Paired tea:
– YUCa’s Tea : Tosa Cha
Menu:
– Sumashijiru with gyoza dumplings [Recipe]
– Japanese fried rice [Recipe]
− Hijiki seaweed salad [Recipe]
– Pickled cucumber, daikon and carrot
Paired tea:
– YUCa’s Tea : Uji-Cha (Matcha)
Menu:
– Miso soup with long onion and tofu [Recipe]
– Japanese rice topped with Shirasu [Recipe]
− Simmered chicken drumsticks and egg
– Harusame salad [Recipe]
– Fried tofu steak [Recipe]
Paired tea:
– YUCa’s Tea : Tosa Cha
Menu:
– Miso soup with tofu and wakame seaweed [Recipe]
– Japanese rice [Recipe]
– Chicken karaage [Recipe]
– Eggplant steak [Recipe]
– Onsen tamago
Paired tea:
– YUCa’s Tea : Tosa Cha
Hiyashi Chuka (冷やし中華) is a popular Japanese cold noodle dish enjoyed during the summer. It consists of chilled Chinese-style noodles topped with various ingredients such as shredded egg crepe, ham, cucumber, and tomato. It is served with a tangy soy sauce-based dressing or sesame sauce. With its refreshing flavor, it is the perfect dish for hot weather. It is said to have originated in the early Showa period (1930s), created by a Chinese restaurant in Sendai as a noodle dish that could be enjoyed even in the heat of summer.
