Your Home for Homemade Japanese Food

How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!


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Japanese Wheat Noodle (Vegan/Vegetarian)

Somen is a Japanese wheat noodle. In Japan, people traditionally eat cold Somen with cold broth in the summer. At some summer events, Somen noodles are placed in a long flume of bamboo with ice cold water. As the somen pass by, people pick them up with chopsticks and dip them in the broth. Somen has been eaten at ceremonial occasions since about 700 years ago.

This is Organic Somen Noodles (3.1 oz.) I used in this recipe.
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Today I introduce you to Japanese wheat noodle with delicious hot Dashi broth. It is very quick and easy!

Enjoy your new noodle recipe!


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

A bunch of Organic Somen Noodles (3.1 oz.)

3 Cups Kelp Dashi Stock or Anchovy Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp
(Recommended Dried Anchovy for Dashi stock)Anchovy Dried Iwashi Fish

1 Tbsp. Soy Sauce

½ Tbsp. Cooking Sake

½ tsp. Salt

2 Tbsp. minced Green Onion (total)

Boiled Water, for boiling dried Somen noodle


Here is my recipe in PDF (4 MB): Japanese Wheat Noodle

“Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock

“Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock

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Japanese Savory Pancake

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Okonomi-yaki (Japanese-style savory pizza pancake) is a traditional, well loved, representative cuisine from the west part of Japan (Kansai region). The recipe is very simple. It includes a baking mixture of flour, water, vegetables, shellfish, meat and so on.

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In Japan there are many festival days in summer and many food stalls sell Okonomi-yaki (and usually have long lines because it is so delicious). These stalls cook it on a big cast-iron pan.

This dish is very delicious and easy to cook. It also has a lot of nutrition in one plate, so it was my family’s regular dinner on Sunday, and my father used to cook (this means very easy to cook because my father couldn’t cook anything else)

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My mother always added ground dried anchovy to the mixture to add an anchovy Dashi stock flavor and fabulous nutrition such as calcium and DHA. You can put ground dried anchovy in most dishes to make the dish healthier. It works for omelets, soups, salad dressings, casseroles, pasta, and so on. Dried anchovy adds a slightly salty taste, so it doesn’t bother your dish’s balance. It is easy to grind dried anchovy with food processor (and we can get it at most Asian markets in the US).

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In my recipe, I use “Japanese Sweet Ginger Beef” in the Okonomi-yaki dish. This makes the dish taste great and flavorful. Please see the “Japanese Sweet Ginger Beef” recipe to learn how to prepare the beef.


{Ingredients (2 servings)}

1 ⅓ cups Water

1 ½ cups Flour

½ Cabbage

¼ cup Anchovy Dried Iwashi Fish

4 Eggs

4 Tbsp. “Japanese Sweet Ginger Beef


Here is my recipe in PDF: Japanese Savory Pancake

Here is “Japanese Sweet Ginger Beef” recipe in PDF: Japanese Sweet Ginger Beef


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Chicken and Egg Rice Bowl (Gluten-Free)

Donburi (Japanese rice bowl) is a popular Japanese dish. We can eat rice and main dish ingredients in one bowl so it is great for lunch or when we don’t have time to prepare a meal. We have a lot of types of rice bowls, such as beef Sukiyaki, egg, fresh raw fish and shellfish, eel and so on.

Today I introduce you to Oyako-don, which is the famous chicken and egg rice bowl. It is full of great protein, carbohydrate and vitamins. I used chicken breast to make the dish healthier. You can use chicken thigh instead if you prefer. Chicken breast is low in fat and high in nutrition, but I feel it can be a little bit hard to chew after cooking. So I will also show you how to make chicken breast tender with baking soda and salt in this recipe.

The chicken and egg rice bowl is easy to make, nutritious, and delicious, so try to cook it for your family and friends!


{Ingredients (Serves 2)}
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0.5 lb. Chicken breast or thigh

½ Onion

3 beaten Eggs

2/3 cup Anchovy Dashi stock
(Recommended Dried Anchovy for Dashi Stock)Anchovy Dried Iwashi Fish

4 tablespoons Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

4 tablespoons Cooking Sake

1 tablespoon Sugar

2 tablespoons Mirin Sweet Cooking Rice Wine

½ tablespoon Baking Soda

1 teaspoon salt

½ cup water


Here is my recipe in PDF: Oyako-don

Here is Steamed Rice recipe in PDF: White Rice

And Anchovy Dashi stock recipe in PDF: Homemade Anchovy Dashi Stock


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Homemade Anchovy Dashi Stock (Gluten-Free)

Stock (Dashi) is the most important ingredient for almost all Japanese dishes. If we didn’t use Dashi stock, the dishes would taste totally different.

In this post I will introduce you to Anchovy Dashi stock, which has a good fish smell and a slightly fish flavor, and helps you make many delicious Japanese recipes such as miso-soup, simmered vegetables, Donburi and so on. I want to tell you that this type of Dashi stock has lots of Calcium and DHA.

We use many kinds of Dashi stock such as kelp, bonito, shiitake and so on. Anchovy Dashi stock is usually used for home cooking.


*Click picture or BLUE TEXT to link to the product on Amazon*
(Recommended Dried Anchovy for Dashi stock) Anchovy Dried Iwashi Fish


Here is my recipe in PDF: Homemade Anchovy Dashi Stock