How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
I very much appreciate that some of you have already read this book and left wonderful reviews on Amazon, goodreads, Barnes & Noble, or other online book shopping sites!
I am so excited to announce that my vert first book
BARNES & NOBLE, Amazon, INDIE BOUND, BAM!, and Indigo!!
If you are interested in and haven’t read yet, I hope you try at some point!! The kindle version and paperback are available. And I would appreciate it if you could leave your review!!
Have you ever thought “NO-EGG TOFU muffins” are good? Well, if you have’t, this muffins may blow you away! Tastes amazingly delicious and 1 muffin has only 164 kcal!!
I experimented so many times to get them the right texture and taste, and this is the best. You won’t taste or smell the tofu when you eat. But if you are really really sensitive to tofu aroma, you can add some squeezed lemon juice to the tofu paste to get rid of the smell completely.
Detailed and visual instructions can be found in the recipe PDF: Eggless Tofu Muffins
Here is a tip for storing: After baking, let it cool and wrap each with freezer-safe wrapper. Keep in the freezer and use within 3 weeks. Before you eat, leave the wrapped muffin out to thaw at room temperature for 3 to 4 hours.
In Japan, it is common to add “Tofu” to some dishes as an ingredient, such as hamburger steak, meatball, pancakes, and so on. It makes the dishes healthier and it requires fewer ingredients.
To make muffins healthier, I use almond milk, a combination of dark brown sugar and white sugar, a combination of all-purpose flour and whole wheat flour, and coconut oil. You can use any kind of milk, sugar and vegetable oil as a substitute.
I hope many people can enjoy these muffins! They are also great for people with egg allergies because they contain no eggs or egg products. These muffins are a healthy and delicious treat!
{Ingredients (12 muffins)}
4 Tbsp. Margarine
2 Tbsp. Vegetable Oil (I used Coconuts Oil)
35 oz. (¼ pack) Tofu
1 cup Sugar (I used ½ cup White Sugar and ½ cup Dark Brown Sugar)
Today I introduce you to “How to cook Japanese rice perfectly and easily”. If you have a rice cooker, you can just follow their directions. But if you don’t have one, this is the easiest recipe for perfect Japanese rice.
Steamed rice is a staple food in Japanese cuisine. Japanese rice has soft texture and rice grains are shiny when it is cooked! We mostly eat rice two or three times a day. Even when we don’t cook, most super markets and convenience stores have many kinds of rice balls and rice products can be cooked in microwave.
Lately, some people add multi-grain rice to white rice when it is cooked to make the dish healthier but steamed white rice remains perennial favorites.
Find dried short-grain white rice, not “sweet sticky rice”.
Wash and soak rice for 30 minutes before cooking.
The heat level is the key. Once it boils, turn down the heat to very low not to get burned.
Do not open the lid when it is cooking even if it bubbles over. Wait patiently.
Steam the rice for 10 minutes after cooking.
Detailed and visual instructions can be found in the recipe PDF: Japanese rice
Tips for storing cooked rice;
Put one portion of cooked rice without cooling down in a glass container with a lid or freezer bag, or wrap with plastic wrap. Store in the freezer and use within 3 weeks. When you eat, put unwrapped frozen rice on a microwave-safe plate and microwave for 2 to 3 minutes with a cover.
The key to store is to freeze the rice without cooling so it has fresh cooked rice taste even after storing for 3 weeks in the freezer.
The book I wrote is for people who wants to cook bentos for many great reason, such as saving environment, saving money, saving time and, of course, your health!! Using easy ingredients and simple methods, you can make your own delicious bento within 10 minutes in the morning. In the book I also show how to store the dishes safely and deliciously.
Moreover, If you are intimidated by Japanese cooking methods, you should take this book. It is the easiest Japanese cooking book!!
Today I introduce you to “Simmered freeze-dried tofu with egg”. The dish has delicious dashi flavor and is very healthy.
Freeze-dried tofu is very common preserved food in Japan. It is rich in nutrients and delicious. The tofu has been often used as an ingredient in Buddhist cuisine since 1600s.
The taste is very light and doesn’t have tofu aroma which is good for people who don’t like tofu very much. The texture is totally different from regular tofu. We can grill, simmer, bake and pan-fry them. Moreover, this is a great substitute for meat lately in Japan.
The recipe is very easy.
Bring the sauce to a boil and add the tofu. Simmer 15 minutes and drizzle with beaten egg.
Detailed and visual instructions can be found in the recipe PDF: Freeze Dried Tofu
{Ingredients (serving 2)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to “Japanese-style braised chicken thighs with tomato”.
In the recipe, I use cooking sake, bay leaf, sugar, salt and pepper as seasonings and it is marvelous! The reason to add cooking sake is that it makes chicken soft and juicy and it rids the meat of its smell.
In Japan, people sometimes season tomato sauce dishes with soy sauce too. This adds great Asian flavor to the dish.
The dish is very hearty but the recipe is not complicated. You can cook with just one pan.
Cook chicken in a pan and set aside. With the pan, make tomato sauce. Put chicken back in the sauce and simmer.
Today I introduce you to “Pan-Fried Tofu with Delicious Sweet Savory Dashi Sauce”. This dish is typical Japanese homemade dish which is called “Agedashi Tofu” in Japanese.
*When you use my homemade kelp dashi stock, this dish is going to be vegan dish. And if you want it to be gluten free, please use gluten free soy sauce.
In regular recipe for this dish, tofu is deep-fried but sometimes I feel deep-frying is a little bit too much work so in my recipe I cook tofu in a pan using only 2 Tbsp. of oil. It is easy, healthy and delicious, and also it still has great crunchy texture!
The recipe outline:
Drain tofu in the microwave.
Coat the tofu with corn starch and cook in the pan.
Today I introduce you to “Homemade Ginger Chicken.” This is an incredibly flavorful dish marinated mainly with ginger and soy sauce.
As you know, ginger is extremely healthy. When you cook ginger, Gingerol, which is a flavor ingredient, changes chemically to Shogaol. This warms up our body and increases our metabolism. I often use ginger in my meals to make dishes flavorful and healthier!!
In this recipe I use chicken, but you can use pork instead of chicken if you prefer. If you use pork just make sure it is sliced thinly.
The recipe is very easy.
Marinate cut chicken in a zipper plastic bag. Cook it with sliced onion in a pan.
Detailed and visual instructions can be found in the recipe PDF: Ginger Chicken Thigh
Ingredients (Servings 2) *Click BLUE TEXT to link to the product on Amazon*
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