Your Home for Homemade Japanese Food

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

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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.

This is “Udon Noodle” that I always use.

*Click picture to link to this product on Amazon*

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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6 Comments

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).

*Click picture to link to this product on Amazon*

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 Okara powder

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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9 Comments

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.

*Click picture to link to this product on Amazon*

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 Okara powder

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

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2 Comments

Quick Eggplant Pickles (Gluten Free/Vegan/Vegetarian)

In Japan, we often eat eggplant pickles. This recipe is not exactly the traditional pickle but it is a homemade quick and delicious eggplant side dish!

As you know, eggplant is a summer vegetable. When we eat eggplant dishes, they make our body cool down so this recipe is great for hot and humid summer days. And this dish includes ginger and sesame seed so it is very nutritious.

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Japanese eggplant has thiner skin than American eggplant so I never peeled it, but in the U.S. I peel some parts of the skin and leave other parts. I keep some of the skin because it has polyphenol and is good for our health.

The recipe is so easy.

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Slice eggplant, knead with salt and let it sit for 20 minutes.

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Wash the eggplant and season with grated ginger, soy sauce and white sesame seed.

Here is a tip for storing ginger.

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Peel the skin, wrap with kitchen paper and wrap it 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).

{Ingredients (servings 2)}

Half Eggplant

1 tsp. Salt

1 tsp. Grated Ginger

½ tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. White Roasted Sesame Seeds

Detailed and visual instructions can be found in the recipe PDF: Quick Eggplant Pickles

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11 Comments

Japanese Home-Style Chicken and Rice (Gluten Free)

This “Chicken and Rice” recipe is a very popular dish in Japan. A chicken fried rice dish is seasoned with KETCHUP. In Japan, many kids love the dish and it is a great quick and nutritious meal for many adults!

The recipe is so easy, quick and delicious! This dish also tastes good cold so it is a perfect lunchbox stuffer!!

Cut every ingredient.

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Saute the ingredients and add rice and ketchup.

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Stir well.

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You can use any kind of vegetables and meats, and also you can add more or less ketchup to taste.

{Ingredients (servings 2)}

1 piece Chicken Thigh (about 0.2 lb.)

1 small Onion

1 Carrot

A half Green Bell Pepper

1 Tbsp. Vegetable Oil

¼ tsp. Salt and Pepper

½ cup Gluten-Free Ketchup

2 cups Steamed Rice
(Recommended Rice)Nishiki Premium Rice (Recommended Brown Rice)Tamanishiki Super Premium Brown Rice

Detailed and visual instructions can be found in the recipe PDF: Japanese Home-Style Chicken and Rice

Steamed Rice Recipe in PDF: Japanese Home-Style Chicken and Rice

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11 Comments

Rice Croquette (Vegetarian)

Today I introduce you to “Rice Croquette”. It is delicious, easy and a great dish for potluck party! Also kids will love it!!

Make creamy white sauce.

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Mix steamed rice, the white sauce and cheese.

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Batter with flour, egg, and bread crumbs.

Fry about 2 minutes.

The outside of the croquette is crunchy and the inside is cheesy and smooth!

If you want, you can serve with your favorite tomato sauce. That would make the croquette look and taste great!!

{Ingredients (makes about 20 croquettes)}

3 cups Steamed Rice
(Recommended Rice)Nishiki Premium Rice
(Recommended Brown Rice)Tamanishiki Super Premium Brown Rice

3 Tbsp. Flour (total)

1 Tbsp. Butter or Margarine

1 cup Milk

1 cup Shredded Cheese (any kind)

2 eggs

½ cup Bread Crumbs
(Recommended Panko)PANKO BREAD CRUMBS

Vegetable Oil for frying

Salt and Pepper

Onion Powder, Garlic Powder (to taste)

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

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