Your Home for Homemade Japanese Food

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

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Egg and Vegetables Sushi Roll (Vegetarian/Gluten-Free)

Today, I will introduce you to a great homemade sushi roll, the “Egg and Vegetable Sushi Roll.” For filling I used egg, spinach, carrot and Shiitake mushrooms. I seasoned the filling deliciously so you don’t need to put it in soy sauce when you eat.

In the PDF recipe, I explain with easy instructions how to make sushi rolls with a great shape and I provide you with detailed pictures (and some special tips) so you can do it even if this is your first time making a sushi roll.

On YouTube recipe video, you can see how I actually do.

The recipe is

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Cook rice and make sushi rice

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Cook fillings

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Roll the ingredients with the sushi rice and dried seaweed.

You may think making sushi is too hard until you learn the tricks to doing it well. It is definitely worth it to learn. However, if you want you can skip the rice cooking process if you can get prepared steamed rice. And also you can pick easy ingredients for sushi fillings such as avocado, cucumber, smoked salmon, Sashimi and so on. This egg and vegetables filling recipe is actually what I grew up with. I think it is the best.

First, you wash dried rice like you wash vegetables before you cook it to get rid of dust and to polish the rice. Polishing rice makes it digest smoothly when we eat it. And also washing rice brings us great taste and great final presentation. Lately, some people say we don’t need to wash rice as hard as we used to because the technology of rice polish is getting better. In addition, if you use no-wash rice “Musen-Mai”, you don’t need to wash. You can also use brown rice and multigrain rice instead of white rice if you want.

Lately, I made “Thin-Fried-Egg Roll Sushi” instead of wrapping with dried seaweed. This is also delicious!!

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For making any sushi roll, you should get Makisu which is a bamboo mat to roll sushi. You can get Japanese Makisu: Bamboo Sushi Mat Makisu from Amazon.


{Ingredients ( about 15 pieces)}
*Click BLUE TEXT to link to the product on Amazon*

[Filling]

2 Shiitake Mushrooms

½ Carrot

10 leaves Spinach (frozen one is okay)

2/3 cup Kelp 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

1 Tbsp. Sugar

1 Egg + Pinch Salt + Non-Stick Cooking Spray

[Wrapper]

1-1/4 cup Premium Rice, Medium Grain

5-inch × 5-inch piece Dashi Dried Kelp

2 cup Water

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

2 pieces Dried Seaweed Wrap for Sushi

[Tool]

Bamboo Sushi Mat Makisu (Sushi Roll Mat)


Detailed and visual instructions can be found in the recipe PDF: egg-and-vegetables-sushi-roll

Here is “Kelp Dashi Stock” Recipe in PDF: Kelp Dashi stock

The Recipe Video on YouTube

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Japanese-Style Homemade Chicken Meatballs (Gluten-Free)

Today I introduce you to Japanese Style Homemade Chicken Meatballs: “Tori-Tsukune”. This is a kind of Yakitori so you can have it in Yakitori restaurants. These homemade meatballs are delicious, easy to cook and great for to-go-lunches!

I used ground chicken, green onion and tofu as the meatballs ingredients. Tofu gives the meatballs a soft texture and makes them more nutritious. It also allows you to make a larger number of meatballs. You can use only ground chicken if you don’t want to use tofu. In addition, you can add more vegetables secretly if your family doesn’t like vegetables very much, such as onions, carrots, mushrooms, broccoli and so on. I recommend mincing them really well and then adding the meat mixture.

What I love about Japanese style meatballs is they are very flavorful because they are seasoned with grated ginger. And the sauce is sweet-savory like a Teriyaki sauce. It is seriously delicious!!

The recipe is easy.

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Mix the meatballs ingredients.
Cook the meatballs and dress with the sauce prepared in advance.
Skewer the meatballs if you want to make the final presentation great!


{Ingredients (25 balls)}
*Click BLUE TEXT to link to the product on Amazon*

[For Meatballs]

½ lb. Ground Chicken

½ cup Minced Green Onion

¼ pack (3~4 oz.) Firm Tofu

1 Tbsp. Cooking Sake

¼ tsp. Salt

2 Tbsp. Corn Starch

1 tsp. Grated Ginger

1 Tbsp. Vegetable Oil

[For Sauce]

2 tsp. Sugar

2 Tbsp. Cooking Sake

2 Tbsp. Mirin Sweet Cooking Rice Wine

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


Detailed and visual instructions can be found in the recipe PDF: japanese-chicken-meatballs

How to Cook on YouTube:

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Healthy Bean Side Dish “Gomoku-Mame” (Vegan/Vegetarian/Gluten-free)

Today I introduce you to a traditional Japanese bean side dish “Gomoku-Mame,” which is simmered beans and vegetables. This dish is never served as a main dish, but it is very popular and very important in the Japanese diet.

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The basic rule of traditional Japanese diet is called “Ichi-jiru, San-sai.” This means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes. Of course we don’t have enough time to cook this many dishes when cooking each meal so we tend to stock simmered vegetable dishes in the refrigerator. Lately there are a lot of pre-made, reasonably fresh, store bought vegetable side dishes in Japan. This is because there are many people who are too busy to cook who, however, care about their health and don’t want to eat fast foods.

Also, the Japanese diet contains many kinds of ingredients. We always think “Eat a balanced diet” which means we can have anything we want such as meat, fish, rice, bread, vegetables, seaweed and so on. But we have to be careful about the balance of the ingredients and eat in moderation. Japanese food is very healthy when we follow these rules.

The recipe is very easy.

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Put all ingredients and seasoning in a pan and simmer.

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To store, transfer to a container and keep in the refrigerator. Use within 5 days.


{Ingredients (servings 8)}
*Click BLUE TEXT to link to the product on Amazon*

15.5 oz. Can Northern Beans

1 Carrot

3 Shiitake Mushrooms

5-inch × 5-inch piece Dashi Dried Kelp

1.5 cup Water

1 Tbsp. Sugar

2 Tbsp. Cooking Sake

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

1 Tbsp. Mirin Sweet Cooking Rice Wine


Detailed and visual instructions can be found in the recipe PDF: Healthy Bean Side Dish “Gomoku-Mame”

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Udon Noodle Salad (Vegan/Vegetarian)

Today I introduce you to “Udon Noodle Salad”. This is similar to “Pasta Salad”. In this recipe I used soy sauce, rice vinegar, sesame oil and grated ginger for the dressing so the taste is different from general Pasta Salad.

In recipe I used this Organic Udon Wheat Noodle
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It is great for a quick lunch because the recipe is very quick and easy. Of course it is also delicious and healthy. You can use any vegetables that are in your refrigerator.

Here is a tip for storing ginger.

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Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).

The recipe is easy.

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Cut vegetables and mix with boiled Udon noodle and the dressing.


{Ingredients (1 serving)}           *Click BLUE TEXT to link to the product on Amazon*

1 bunch (3.1 oz.) Organic Udon

Boiled Water for boiling noodle

4 Grape Tomatoes

½ cup Frozen Corn

2 leaves of Iceberg Lettuce

1 Tbsp. Soy Sauce

1 Tbsp. Mizkan Rice Vinegar

½ Tbsp. Pure Sesame Oil

1 tsp. Grated Ginger


Detailed and visual instructions can be found in the recipe PDF: Udon Noodle Salad

How to cook Udon Noodle on YouTube:

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Healthy Japanese Traditional Side Dish “Okara” (Gluten Free/Vegan/Vegetarian)

Today I introduce you to Japanese traditional side dish which is called “U no Hana”. This is cooked Okara with braised vegetables. Okara is a by-product of making  tofu so it is high in protein, fiber, vitamins and Calcium. This dish is a very popular side dish in my family’s meal because it is healthy, delicious and inexpensive (in Japan).

Here is Dry Okara I used in this recipe.

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Japanese use Okara for many recipes as a meat substitute to make the dish extremely healthy and to increase the amount of food in the dish. For example, we add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. See the last post Delicious Vegetarian Pan Fried Nuggets using Okara substitution for meat.

In this recipe I used okra, carrot, shiitake mushroom and green onion. You can use any vegetables in your refrigerator. If you can get dried shiitake mushroom instead of fresh ones, the dish will be more flavorful and nutritious. You can just soak shiitake mushrooms in water the day before you cook.

This time I used kelp Dashi stock so for those who stick to a vegan diet this is a vegan dish. You can use any kind of Dashi stock you have.

Here is a tip: “How to store cut green onion.” We often use cut green onion in many Japanese dishes. I always keep cut green onion in my freezer.

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Cut washed green onions and dry on paper towels. Put  in a freezer bag and freeze in freezer. Use within 1 month.

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Simmer all vegetables with Dashi stock and seasonings.

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Cook soaked Okara and stir with braised vegetables.


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

½ cup Dry Okara

¾ cup Water for soaking Okara

1 Tbsp. Vegetable Oil

3 Okras

Slated Boiled Water for boiling Okras

2 Shiitake Mushrooms

1 Green Onion

½ Carrot

½ cup Kelp Dashi Stock
{The recipe of Kelp Dashi}  Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

1 tsp. Sugar

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

½ Tbsp. Cooking Sake

½ Tbsp. Mirin Sweet Cooking Wine

½ tsp. Salt


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

 

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Delicious Vegetarian Pan Fried Nuggets (Vegetarian)

Today I introduce you to “Delicious Vegetarian Pan Fried  Nuggets” made from soybean powder. In Japan, we call the soybean powder “Dried Okara” and use it for many recipes as a meat substitution, to make the dish extremely healthy and to increase the amount of food in the dish. For example, We add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. Of course we use Okara by itself in some recipes too.

This is Dry Okara I used in this recipe.

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Okara is made while making tofu so it is high in protein, fiber, vitamins and Calcium. In Japan there is fresh Okara but it lasts only a few days so recently we have tended to use Dried Okara. When you use Okara for cooking, mix it with water. It is going to have a hard mashed potato texture, and it has no smell and no taste. That is why using Okara doesn’t change the taste of dishes and why we use it a lot.

In this recipe, I use only 3 main ingredients, Okara, Tofu and grated cheese. If you like to add meat, you can just add it to this recipe or you can use your favorite ground meat instead of tofu. If you don’t like tofu aroma very much, you can add some lemon juice. This makes the dish have less of a tofu aroma.

The recipe is very easy.

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Soak Okara into water.

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Mix every ingredient.

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Make into a nugget shape and cook in a pan.


{Ingredients (15 pieces)}
*Click BLUE TEXT to link to the product on Amazon*

½ cup Dry Okara

¾ cup Water

7 oz. (Half Pack) Firm Tofu

½ tsp. Salt

1 Tbsp. Flour

1 Tbsp. PANKO or Bread Crumbs

1 Tbsp. Grated Parmesan Cheese

2 Tbsp. Vegetable Oil (for pan-frying)


Detailed and visual instructions can be found in the recipe PDF: Delicious Vegetarian Pan Fried Nuggets

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8 Comments

Cold Tofu with Okra (Gluten Free/Vegan/Vegetarian)

Today I introduce you to my “Cold Tofu with Okra” recipe. In summer it is very humid in Japan, which makes us tired and lowers our appetite. Therefore, the Japanese traditional summer diet tends to include light foods which have great taste and nutrition, like in this recipe. I hope you add this recipe as a side dish in your meal.

The recipe is very easy and quick.

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Cut boiled okra and put on drained tofu. Drizzle with soy sauce to taste.

Tofu contains a lot of water so we drain tofu before cooking to keep the tofu shape and to keep the dish from becoming too watery. If you don’t like tofu aroma very much, I strongly recommend you drain the tofu because it makes the dish have less of a tofu aroma.

{Ingredients (1 serving)}

2~3 oz. (1/6 Pack) Firm Tofu

3 Okras

1 tsp. Salt

Soy Sauce REDUCED SODIUM [Gluten Free] (Organic) for seasoning

Boiled Water for Okra

Detailed and visual instructions can be found in the recipe PDF: Tofu with Okra