Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


Egg-Drop Tofu (Vegetarian/Gluten-Free)

Today I introduce you to “Egg-Drop Tofu”. This is a very common homemade Japanese dish. The seasonings are Dashi stock and soy sauce, so it is savory, flavorful and delicious!! I usually use tofu, onion and shiitake mushrooms as ingredients. You can add any vegetables you want. Also you can use any kind of Dashi stock. If you use kelp Dashi stock it is a vegetarian dish. If you use fish-based Dashi stock it is not vegetarian, but the dish may be more flavorful.

This is a very nutritious and easy-to-digest dish. The ingredients are simmered in the Dashi stock so the dish has a very tender texture. And also, it has a lot of healthy protein from the egg and tofu.

The recipe is easy.


Heat Dashi stock and seasoning. Add cut vegetables and cook. Pour in beaten egg and steam for a few minutes.

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock

Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (1/2 pack) Firm Tofu

½ Onion

3 Shiitake Mushrooms

3 Eggs

1 cup Dashi Stock (any kind is okay)

2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

Chopped Green Onion (to taste)

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu

Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock

Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


The Best Salmon Recipe! Juicy and Tender “Steamed Salmon with Butter” (Gluten-Free)

Today I introduce you to Steamed Salmon with Butter. The dish is very tasty and is great for fancy dinners, but it is so easy because it is cooked in the oven. You can do other things while the meal cooks. Plus the cleanup is also easy because the salmon is wrapped with foil. Best of all, because the salmon is wrapped and cooked, the dish has great flavor and a very tender and juicy texture, which is very difficult to achieve when salmon is baked.

Salmon is high in omega-3 fatty acids (EPA and DHA), and high in vitamins. More important still, salmon’s pink color is from Carotenoid Astaxanthin which is a very strong antioxidant material. However, today we see mostly farm-raised salmon in stores and the salmon may be bred to make their color brighter. So you should choose wild salmon if you can.

The recipe is very easy.


Preheat oven to 400 °F. Place some sliced onion on greased foil. Put salmon on the onion. Season with salt and pepper, and put some butter on the salmon. Add any side vegetables you like. Cook in the oven for 25~30 minutes (depending on the thickness of salmon).  I recommend thinner salmon for all salmon recipes because it is easy to cook through evenly and quickly.

*Detailed and visual instructions can be found in the recipe PDF: Steamed Salmon With Butter

Ingredients (servings 1)

1 reasonably thin Salmon fillet

½ Onion

1 tsp. Butter or Margarine

Salt and Pepper

Vegetables (such as carrots, broccoli, bell peppers to taste)

*Detailed and visual instructions can be found in the recipe PDF: Steamed Salmon With Butter

Here is “Steamed Salmon with Butter” recipe video on YouTube:


Delicious, Easy and Healthy Pan-Fried Vegetables (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to an easy, healthy, delicious and useful vegetable side dish. This is a traditional Japanese side dish which is called “Kinpira”. The seasonings are soy sauce, cooking sake and sugar. It has a great sweet-savory taste and the vegetables have a crunchy texture. Delicious!! If you use gluten free soy sauce, this can be a vegan and gluten free dish.


In Japan we usually use Gobo (Burdock Root) for this recipe but I can’t find that easily near here so I use potato and carrot. It is so tasty and the recipe is very easy!!


Heat sesame oil in a pan and cook the sliced vegetables. Season with sugar, soy sauce and cooking sake and stir-fry. You can store for 3~4 days in the refrigerator.

*Detailed and visual instructions can be found in the recipe PDF: Pan Fried Vegetables Side Dish

If you don’t follow a vegetarian diet, you can add thin sliced pork or small pieces of chicken. Also I sometimes add bonito or kelp Dashi powder. These bring a hearty taste to the dish!!

In addition, you can make this dish spicy so you can add some sliced red pepper if you like.

If you don’t like to use alcohol in your cooking, you can use any kind of Dashi stock or broth instead of using cooking Sake.

Ingredients (servings 4)
*Click BLUE TEXT to link to the product on Amazon*

1 Carrot

1 large Potato

1 Tbsp. Pure Sesame Oil

3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Cooking Sake

½ Tbsp. Sugar

½ Tbsp. White Roasted Sesame Seeds (to taste)

*Detailed and visual instructions can be found in the recipe PDF: Pan Fried Vegetables Side Dish


The Blogger Tag

Today I will introduce myself to you. I was tagged by the sweet Elizabeth (from The Comfortable Coop). I actually haven’t accepted any blog awards lately because they don’t match my blog content. However, I really enjoyed reading Elizabeth’s post so I am going to write a little bit about myself (especially since I don’t need to make up questions!!).

Questions 1: How tall are you?

5’4”. I have lived in the US for 3 years but I haven’y yet gotten used to the US measurement system.

Question 2: Do you have a hidden talent?

I am logical and analytical. I love math games and puzzles. When I worked for my previous company, we regularly got training, in which we had to figure out many kinds of riddles as quickly as possible, to promote logical thinking. I always figured the puzzles out quickly.

Question 3: What’s your biggest blog related pet peeve?

I don’t think any blog related pet peeve. Because blogs are individuals’ ideas. I respect their expression even when I disagree.

Question 4: What’s your biggest non-related blog pet peeve?

People who tend to lose their temper quickly because of small things. Be calm and love people. Take the perspective of others sometimes.

Question 5: What’s your favourite song?

I love music. I listen to many kinds of music, such as rock, pop, classical, orchestra, reggae, jazz, folk…so it is hard to choose. I also play some instruments, clarinet, electric piano, trombone and Japanese drums Taiko.

Question 6: What’s your favourite social media website?

Facebook. Because our family and close friends live all over the world, and we can check how they are doing easily without calling or emailing everybody everyday.

Question 7: What’s your favourite way to spend your time when you’re alone?

Cleaning house, Cooking, Working out, Taking a bath!!

Question 8: Whats your favourite junk food?

Potato chips and ice cream.

Question 9: Do you have a pet or pet(s)? If so, what kind and what are their names?

I love dogs, cats and birds. But we don’t have any pets now because we frequently travel for my husband’s work.

Question 10: What are your number one favourite non-fiction and fiction books?

I read Japanese and English books. So far, my favorites are Japanese books.

Question 11: What’s your favourite beauty product or tool?

I have been an esthetician, a make-up artist and an executive at a Japanese cosmetics company for over 10 years so I know a lot about beauty products.

I believe skincare is the most important. I love all skincare from VECUA which is a Japanese cosmetics brand, Clinique lotion and make-up cleanser, Clarins face oil and Lancome serum. For make-up, I love MAC gel eyeliner. For body care, I love Sabon body care products. I also love to find and try new cosmetics.

Question 12: When were you last embarrassed? What happened?

Whenever I can’t understand others’ English or people don’t understand my English. Especially when it is small talk, it is very embarrassing.

Question 13: If you could only drink one beverage (besides water) for the rest of your life what would it be?

Definitely Gerolsteiner. It is well-balanced mineral sparkling water.

Question 14: What’s your favourite movie?

My favorite movies would have to be The Lord of the Rings, The Devil Wears Prada or Spirited Away.

Question 15: What was your favourite lesson at school?

I loved Math and Science.

Question 16: If you could live anywhere in the world, where would you live?

Now I am very satisfied to live in the US. If it is possible, I want to live in Hawaii.

Question 17: PC or Mac?

Mac since I was 18.

Question 18: Last romantic gesture from a crush, date, boy/girlfriend, spouse?

(Or any kind gesture from a friend)

My husband is the sweetest. He always makes me laugh, regularly brings flowers to me, regularly gives me surprise presents that I like, and he cooks special dinners for me on special days like my birthday or Valentine’s Day. His last romantic gesture was in Japan when it was our anniversary. He researched and made a reservation for a great restaurant and bought my present in a Japanese department store. He does speak Japanese, but of course, even if you speak another language it can be a little bit hard to speak foreign languages on the phone to make reservations, etc. I really respect and appreciate his bravery in doing all of that in Japanese.

Question 19: Favourite celebrity?

I love Meryl Streep and Kate Winslet as an actress, Will Smith as an actor.

Question 20: What blogger do you secretly want to be best friends with?

Maybe some of the people who I sometimes talk with on my blog comments section.

Question 21: Who is your biggest inspiration?

My biggest inspiration is my mother and my grandma.

My mother always gave me great advice when I was unsure.

My grandma is 90 years old now and is doing well living by herself. She is always cheerful and I learned from her that “To laugh is great for everything”!

Question 22: What is your favourite blog to read?

Many of the blogs I follow are about food, photography, travel and so on. So there are several.

Question 23: What is your favourite high street shop?

I don’t shop so often and I don’t get stuck with one shop. If I find something I want at a shop, that is my favorite shop that time.

Question 24: Are you in education or do you work?

In the US I am going to find a job. Now I am preparing to be able to work, including business language skills.

Question 25: One thing you are proud of?

My career in Japan.

I tag-



Linda & Heidi




This is very hard. I can’t stop tagging. There are so many bloggers who I like. I managed to tag 6 bloggers.

My blog social media links are:

Facebook:@homemadejapanesefood   Instagram:h.japanese_food

twitter: Japanese_Cookin


Potato Croquette (Vegetarian)

I introduce you to “Simple Potato Croquette”. This is a great main dish for dinner and also a great snack for kids after school. The ingredients are potato and onion. Usually we add ground meat to the patties before frying in Japan, but when you don’t have any ground meat in the refrigerator or if you follow a vegetarian diet, you don’t need to add any meat. You can use sweet potato if you want. Just adjust the seasoning because sweet potato has a different taste from regular potato. Also you can add various ingredients, such as carrot, broccoli, spinach, corn, cheese, crab meat and so on.


Boil potatoes, sauté onions and mix well like mashing potatoes. Season with some salt and pepper.


Make into patties, flour, dip in beaten egg and dredge the patties in bread crumbs.


Fry. To store, put the patties in a plastic zipper bag and keep in the freezer. You can store before and after frying either way.

*Detailed and visual instructions can be found in the recipe PDF: Potato Croquette


Please do not drain the used oil in the sink. Put some kitchen papers in a can or a jar which you don’t need and pour the cooled used oil in. Throw it out as regular garbage.

Ingredients (about 8 pieces)

2 large Potatoes

1 Onion

¼ cup Flour

1 Egg

¾ cup Bread Crumbs

Salt and Pepper (for seasoning)

Water (for boiling potatoes)

Vegetables Oil (for cooking onion and frying croquettes)

Detailed and visual instructions can be found in the recipe PDF: Potato Croquette


Flaked Salmon (Gluten-Free)

Today I introduce you to “Flaked Salmon”. This has a very fluffy texture and a slightly salty salmon taste. Very yummy!!


With similar uses as a can of tuna, you can sprinkle on your salad or rice, and also toss in boiled spaghetti along with some chopped green onion.

I love flaked salmon more than canned tuna though, so I regularly keep it in the refrigerator. In Japan, we can buy jars of flaked salmon easily at grocery stores, but I can’t find it where I live in the US, so I cook it. It is very quick and easy. You need just salmon, salt and boiled water. It takes only 15 minutes total.


At first boil salmon, shred it, and then stir-fry the shredded salmon. Season with salt. Store in the refrigerator and use within 5 days.

*Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon

The best tip for cooking this dish is to not overcook the salmon. Overcooking makes the salmon dry and hard. Boil for 5 minutes (It is okay even if the salmon isn’t cooked through yet) and stir-fry for 2~3 minutes.

Ingredients (servings 2 for pasta)

1 fillet Salmon

½ tsp. Salt

Boiled Water for boiling salmon

Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon

Here is “Flaked Salmon” recipe video on YouTube (I am sorry that there are some little image noises):


Delicious & Healthy! Shiitake Mushrooms & Ginger Side Dish (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to a Japanese traditional side dish which has a sweet-savory taste. In this recipe, various ingredients are slowly simmered in the sauce so that the ingredients have great flavor and great taste. I can’t stop eating it when I make it because it is so delicious!!

I used shiitake mushrooms and ginger this time.

Shiitake mushrooms are low in calories and also are a nutritious vegetable. They are high in vitamin D, fiber and vitamin B. If grocery stores near you don’t have fresh shiitake mushrooms, you can use dried shiitake mushrooms. Dried shiitake mushrooms have more vitamin D than fresh ones. The day before cooking, soak in water to reconstitute in the refrigerator.

As you know ginger is also very nutritious. It makes our metabolism active and our body warm. The dish has a lot of awesome ginger flavor! If you or your family don’t like ginger’s pungent taste very much, you can cook the dish without ginger.

Here are some tips to store shiitake mushrooms and ginger. I always freeze shiitake mushrooms in a zipper plastic bag. Cut to the proper size for the dish and cook without defrosting. Use within 1 month. I also freeze peeled fresh ginger and wrap it with aluminum foil. I use it within 3 month.

The recipe is very easy and you only need a pan.

Put prepared ingredients together in a pan at same time.
If you like vinegar taste, you can add 1~2 tsp. of rice vinegar as a secret ingredient. Delicious!!
Simmer with aluminum foil cover to cook and macerate evenly.
*Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish

To store, transfer it to a clean container and keep in the refrigerator. Use within 7 days.

Ingredients (servings 2)

7 pieces (3.5 oz.) Shiitake Mushrooms

2 small pieces Sliced Ginger

2 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Sugar

2 Tbsp. Mirin Sweet Cooking Rice Wine

¼ cup Water

Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish