Today I introduce you to “Sautéed Salmon and Asparagus”.
If you are tired of baked or grilled salmon, you should try this! It is very delicious, flavorful and has a very soft texture because I steam it with cooking Sake in a pan. This is the key to cooking the asparagus and salmon all the way through in such a short time. If you are not comfortable with using alcohol for cooking, you can substitute some broth.
The recipe is very easy.
Cook salmon and asparagus in a pan. Season and steam with cooking sake.
Today I introduce you to “Japanese-Style Corn Side Dish in Buttery Soy Sauce”. This is a super quick and easy recipe which takes only 15 minutes or so. It is a great side dish for your family and friends during this holiday season! In this recipe I use soy sauce and butter (or margarine) for seasoning so it has a very different taste from a corn dish seasoned with just salt and pepper, but it is incredibly flavorful and delicious!! As an aside, have you ever tried to season a sautee dish with soy sauce and butter/margarine? If not, please try it sometimes!! You can season sautéed meat, seafood, vegetables…almost anything! I love sautéed mushrooms seasoned with soy sauce and margarine, which is totally divine!!
The recipe is very easy.
Cook frozen corn kernels with butter/margarine over medium-high heat and season with soy sauce.
The reason I used frozen corn kernel is I always keep them in the freezer. I buy many fresh ears of corn, steam them for a short time, cut the kernels off and freeze in a plastic bag. This is why I cook over medium-high heat to evaporate the water from the frozen corn. You can use fresh corn kernels for this recipe and cook over medium-low heat.
Ingredients (Servings 2) *Click BLUE TEXT to link to the product on Amazon*
3 cups (20~24 oz.) Frozen Corn Kernels
1 Tbsp. plus 1 Tbsp. (to taste) Margarine or Butter If you follow vegan/vegetarian diet, please use your favorite vegan/vegetarian margarine
Today I introduce you to “Vegan Quinoa Bowl with Almond Sauce”.
Lately, I love using almond butter for making sauces because it reminds me of Asian flavor!! In this recipe, I use lemon juice, onion powder and garlic powder for the sauce to make the recipe simpler. However, when I combine soy sauce, rice vinegar, almond butter and a hint of sesame oil, it becomes a totally Asian dish!!
In addition to the sauce, I use a little bit of warm water to adjust the consistency. You can use some olive oil but since almond butter is high in healthy fat, I don’t need to add unnecessary fat.
This dish is wonderful because you can translate the dish into a taste that fits your preference. You can use any kind of vegetables for topping. And if you are not following a vegan diet, it is good to add some cooked chicken!! Plus, you can use any kind of spice in the sauce. I like using some curry powder too!!
The recipe is so simple:
Cook quinoa. Mix the sauce ingredients. Cut vegetables (Cook them if you need. I cooked the tofu and broccoli). Place everything in a serving plate.
Today I introduce you to “Tofu and Tomato Salad”. This dish is super easy but so delicious and a very nutritious salad!!
In this recipe I roasted sliced tomato and tofu in the oven, but roasting is totally optional. You can make this salad without roasting! You might want to drain the tofu with paper towels and weights. See how to drain tofu here. Sesame Tofu Recipe
The reason I cook the tomato is because the nutrition from the tomato increases when it is cooked, and more importantly I like soft and sweet tomato! If you don’t like tofu aroma very much, I highly recommend cooking the tofu and eating with lemon juice, which I use for the dressing in this recipe.
Here is a little tip to store tomatoes. For good keeping, wrap a tomato individually with plastic wrap and store in the vegetable compartment of the refrigerator. It willkeep longer then when it is stored in the refrigerator on its own.
The recipe is
Slice a tomato and tofu. Roast 10 minutes 400 °F. Drizzle with dressing which is a mixture of lemon juice, extra virgin olive oil, salt and pepper.
Detailed and visual instructions can be found in the recipe PDF: Tofu and Tomato Salad
Ingredients (1 serving)
¼ pack Firm Tofu
1 Medium Tomato
½ Tbsp. Extra Virgin Olive Oil
Lemon Juice from ½ Small Lemon
Salt and Pepper
Detailed and visual instructions can be found in the recipe PDF: Tofu and Tomato Salad
Today I introduce you to “Sautéed Beef and Green Beans with Ginger”. This dish is very healthy, easy to make, and amazingly delicious!
It looks like a Chinese dish, but I use ginger, soy sauce and cooking sake (You can use some broth instead if you don’t want to use alcohol in your dish.) as seasoning so it has a very light flavorful taste, is not greasy and is not too sweet.
In Japan, most beef dishes are made with thin sliced beef. For example Sukiyaki! If you can get thin sliced beef, you might want to use it to cook this dish because it is easy to cook and it also has a soft texture that combines well with other ingredients in your mouth! In the recipe I cut the beef into strips. This is another yummy way to make the dish!!
Beef is a great source of protein as you know, but it also is high in essential amino-acid and is higher in iron than chicken. I don’t eat red meat so often, but when I feel lack of energy I try to eat beef. And it is effective! In addition eating beef with vegetables makes us absorb beef nutrition more easily.
I always recommend eating small portions of a variety ofdishes. The recipe is a handful size of food as a main dish. When you make this dish you can serve it with some rice, soup and salad, which is very filling and nutritious!!
The recipe is easy!
Cut all ingredients. Cook and season. (Cook green beans well because we can’t eat raw green beans.)
Today I introduce you to Easy Chicken Meatball Soup. It takes only about 15 minutes to cook so is great to add as one more dish for weekday dinners. You can use any kind of ground meat that you have in your refrigerator.
I sometimes add tofu to my meatballs recipes but in this recipe I use only ground chicken so it is very juicy and flavorful!!
It is low calorie and low fat dish. This dish makes you warm, gives your metabolism a boost, and helps improve your immunity so it is great to help you recover from sickness and get back a good appetite.
The recipe is very easy.
Mix ground chicken and seasoning well, and cook in the soup.
Cod has soft white non-fatty meat and a light taste. It is high in good protein and vitamin B12. In Japan we use Cod a lot for homemade dishes. For example, hotpot dishes, simmered dishes, fried dishes and so on.
I would like to talk about Tempura a little bit. At many restaurants in the US, tempura has a very thick and seasoned batter. But Authentic tempura has thin, crunchy and unseasoned batter to enjoy the taste of the fresh ingredients. When we eat tempura, we can spread a little bit of salt or dip into a light dashi sauce which comes with it.
In this recipe, I don’t use any seasoning, but if you want, you can use some salt when you eat it.
The recipe is
Cut cod and dredge with some flour. Mix egg, cold water and flour as batter and dip the cod into the batter. fry for 4 minutes.
Detailed and visual instructions can be found in the recipe PDF: Cod Tempura
Ingredients (Servings 2)
2 Cod Fillets
½ cup plus 2 Tbsp. Flour
½ cup Cold Water
1 Egg
Vegetable Oil for frying
Detailed and visual instructions can be found in the recipe PDF: Cod Tempura
