Your Home for Homemade Japanese Food

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


10 Comments

Yummy Japanese “Potato Salad” (Vegetarian)

“Japanese Potato Salad” is a mix of mashed potato, mayonnaise and fresh vegetables. To make the vegetables tender and easy to eat, I knead well with salt or soak in water. This allows us to keep more nutrition in the vegetables than if we boiled them.

In Japan, potato salad is a very common homemade dish and very popular. There are many recipes which vary slightly depending on family traditions. We eat potato salad as a salad and also sometimes in sandwiches.

You can mash the potatoes however you like. If you like chunky potato, please don’t mash too much. And also you can add more potato, or reduce the mayonnaise, to taste. Enjoy!


{Ingredients (servings 3)}

2 large Potatoes

1 Carrot

1 small Cucumber

1 small Onion

6-7 Tbsp. Mayonnaise

1 Tbsp. Salt

½ tsp. Black Pepper

Water for boiling potatoes


Here is my recipe in PDF (4 MB): Potato Salad

Advertisements


2 Comments

Traditional Cold Japanese Wheat Noodle Recipe

Japanese wheat noodles (So-men) are made from flour. They have a very thin and smooth texture so they are easy to eat and don’t take much time to cook (basically about 2 minutes to boil).

This is Organic Somen Noodles I used in this recipe.

61f-UiwBKaL._SY606_

In Japan, traditionally we eat cold So-men with cold soup in the summer. It helps our bodies cool down and it has better taste and texture on a hot summer day than rice or other Japanese noodles.

I use anchovy Dashi stock in my soup recipe. You can also use kelp Dashi, bonito Dashi, shiitake mushroom Dashi and so on. And also you can get Japanese Dashi stock powder, which has so much flavor and is very useful, at many Asian markets.

So-men is mostly carbohydrate, so we can add meat and vegetables to add protein, vitamins and minerals. Adding meat and/or vegetables creates a good balance of nutrition. In my recipe, I always have So-men with egg, tomato, cucumber and chicken. Also, I sometimes add shiitake mushroom sauté, green onion, shrimp, lettuce, seaweed, okra, carrot and so on.

Enjoy your new noodle recipe!!


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

2 bunches Organic Somen Noodles

1 piece Chicken Breast

2 Tomatoes

2 Eggs

½ Cucumber

2 cups Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp
*Any kind of Dashi stock is okay*
(Recommended instant bonito Dashi powder)Ajinomoto – Hon Dashi

3 Tbsp. Soy Sauce

2 Tbsp. Cooking Sake (total)

2 Tbsp.Mirin Sweet Cooking Rice Wine

1 Tbsp. Sugar

1 ½ tsp. Salt (total)


Here is my recipe in PDF (6 MB): Cold Japanese Wheat Noodle

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


15 Comments

Very Popular “Rice-Omelet”(Vegetarian/Gluten-Free)

This is an original Japanese omelet style dish. We call “Om-rice” in Japanese. About a hundred years ago, a Japanese restaurant made this recipe as a meal for the restaurant’s employees to have quickly and get enough nutrition to work from one plate. Nowadays, this is one of Japanese kids’ favorite dishes because it is so delicious!!

The ingredients are rice, vegetables and egg. We always season with salt, pepper and ketchup but if you don’t like using ketchup, season with just salt and pepper which also would be great!

I use onion, carrot and fresh shiitake mushrooms as my vegetable ingredients. You can use any kind of mushrooms if you can’t find shiitake mushrooms. In Japan, shiitake mushrooms are the most common mushroom. We use fresh shiitake mushrooms, and also dried ones. I use the two kinds of shiitake mushroom quite differently because the flavors are totally different; when I want to add much more shiitake flavor to my dish such as simmered dishes, I use the dried ones. When I cook Japanese dishes for which I want to add just fresh mushrooms, I use the fresh one.

You can add any kind of vegetables to the Om-rice that you like, as long as they are chopped to the same size as the other vegetables.

Enjoy your new omelet!!


{Ingredients (servings 4)}

1 Onion

1 Carrot

3 Shiitake Mushrooms

1 clove Garlic

1 tsp. Salt

¼ tsp. Black Pepper

3 cups (1.5 pint) Steamed Rice

¾ cup Gluten-Free Ketchup

8 eggs (total)

2 Tbsp. Vegetable Oil (total)


Here is my recipe in PDF (5 MB): Rice Omelet


3 Comments

Homemade Spring Roll

Spring rolls are a kind of Dim sum, which is Chinese food. As you know, spring rolls are served as appetizers at Chinese restaurants, but in Japanese homemade dishes they are actually a main dish.

Unfortunately, I can’t find spring roll wrappers near my house so I made from scratch with flour and water. Please remember Spring Roll wrappers are not egg roll wrappers (actually egg rolls are not popular in Japan), or rice paper, which is a Vietnamese style roll. Forunately, cooking spring roll wrappers is easy, but if you find spring roll wrappers at the store, it is definitely a time saver.

I used chicken, green cabbage, eggplant and mushroom for the filling. You can use anything you want, such as carrot, asparagus, leaves, potato, tofu, cheese, rice noodle, beef, pork, fish, shellfish and so on. Therefore, I can choose healthy ingredients as much as I want to.

You can make your own original spring rolls!!

IMG_6920_harumaki1


{Ingredients (about 15 rolls)}

[Filling]

½ lb. Ground Chicken

½ American Eggplant

¼ Green Cabbage

4 oz. Baby Bella Mushroom (any kind is okay)

4 Tbsp. Soy Sauce

2 Tbsp. Cooking Sake

1 Tbsp. Rice Vinegar

1 Tbsp. Mirin Sweet Cooking Rice Wine

¼ tsp. Salt

[Wrapper]

1 ½ cups plus 1 separate tsp. Flour

4 ½ cups plus 3 separate tsp. Water

1 tsp. Pure Sesame Oil


Here is my recipe in PDF (7 MB): Homemade Spring Roll


Leave a comment

Fried Wheat Noodles

Fried Wheat Noodles are actually traditional cuisine on the Okinawa islands, the southernmost prefecture of Japan. My mother and father visited Okinawa for their honeymoon 45 years ago and my mother learned about this dish at that time. (Until 1972 Okinawa was part of the united states so they needed to bring their passport. It surprised me!) Okinawa is a beautiful group of islands. Blue ocean, big sky, majestic forests, pure-hearted people, calm weather…I love Okinawa very much.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

This recipe is called “Chanpuru” in Okinawa, which means frying mixture of various ingredients. In every age we are busy so traditional Okinawa people made this “Chanpuru” recipe which is quick. We can cook it with any combination of ingredients in the refrigerator, such as egg, vegetables, tofu, fish, meat and so on.

As I said, you don’t need much time for grocery shopping and cooking. Please try it when you are too busy to cook something else for dinner!!


{Ingredients (servings 2)}

2 bunches (6.2 0z) Organic Somen Noodles

½ lb. Ground Chicken

½ large Onion

1 Carrot

¾ tsp. Salt (total)

½ tsp. Black Pepper (total)

3 Tbsp. Vegetable Oil (total)

1 Tbsp. Soy Sauce

1 tsp. Pure Sesame Oil


Here is my recipe in PDF (5 MB): Fried Wheat Noodles


3 Comments

Japanese Pan-Fried Dumpling

Japanese Pan-Fried Dumpling (Gyoza) comes from Chinese food. The recipe was slightly adjusted for Japanese tastes. It is a very popular dish in Japan. Therefore, we have a lot of restaurants for dumplings and also we cook homemade dumplings. There are many ways to cook dumplings, such as pan-fry, steam, deep-fry and boil.

Today I introduce you to pan-fried dumpling which is the most popular way to cook dumplings in Japan.

In this recipe I show you how to make a dumpling wrapper, but you can also find prepared dumpling wrappers at Asian markets and they are easy to cook with.

This time I used ground chicken for the filling but you can use pork, beef or shrimp instead of chicken. Also in regard to vegetables for the filling, you can use any vegetables you want, such as cabbage, mushroom, tofu, herbs and so on.

My mother used to cook with just chicken and green onion for the filling because she said we enjoyed the chicken taste, and we did!

Enjoy your homemade dumplings!


{Ingredients (servings 4)}

2 ½ cups Flour

200 ml plus 1 cup Water

½ tsp. plus a pinch of Salt

1 lb. Ground Chicken

½ cup chopped Green Onion

1 Tbsp. Cooking Sake

1 Tbsp. plus 2 tsp. Pure Sesame Oil

1 Tbsp. Soy Sauce

1 tsp. grated Ginger

1 tsp. grated Garlic

1 Tbsp. Vegetable Oil (for frying)


Here is my recipe in PDF (7 MB): Japanese Pan-Fried Dumpling


7 Comments

EGG-FREE Healthy Sweet Potato Treats (Vegan/Vegetarian/Gluten-Free)

This is an EGG-FREE and MILK-FREE healthy, tasty  Japanese-style sweet treat. Because of its sweet taste, Japanese use it for desert a lot. Examples are baked sweet potato, caramelized fried sweet potato, sweet potato snacks, dried sweet potato, mushed sweet potato and so on.

05186

20100829_1863221

Sweet potato is high in fiber, vitamin B, C, E, and potassium. The amount of vitamin C in a sweet potato is 10 times of that in an apple. And the vitamin C in sweet potato does not break easily when heated.

Sweet potatos gain their sweet taste when cooked slowly. So I don’t use the microwave to make them tender so I can get a really sweet taste in the dish.

This recipe uses a small amount of Mirin instead of egg as a brush coat on the dough before baking. So this is also a great sweet for kids!

I hope you will like it!


{Ingredients (15 small balls)}

1 Peeled Sweet Potato

3 cups Water

3 Tbsp. Sugar

2 Tbsp. Gluten-Free Margarine

3 Tbsp. Mirin Sweet Cooking Rice Wine

Pinch of Organic Black Sesame Seeds


Here is my recipe in PDF (5MB): Japanese Sweet Potato Treats