Your Home for Homemade Japanese Food

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


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Agedashi-Tofu (Vegan/Vegetarian)

Agedashi-Tofu, which is a typical Japanese homemade dish, is fried tofu with Dashi sauce.

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Tofu is an important ingredient in Buddhist cuisine. Japanese think this is a macribian food because tofu is high in great-quality-protein. Tofu is made from only soybean. The soybean is called “Meat of a field” because it is rich in nutrients, which are linoleum acid, lecithin, isoflavone, saonin, trypsin inhibitor and so on. And also tofu is low calorie and high in water so it is good as a diet food.

Let’s try  to eat 1/4 pack of tofu every day!


{Ingredients (servings 2)}

1 pack (14 oz.) Firm Tofu

1 ½ cups Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 Tbsp. Cooking Sake

4 Tbsp. Soy Sauce

2 Tbsp. Mirin Sweet Cooking Rice Wine

½ cup Flour

Vegetable oil for frying


Here is my recipe in PDF (5 MB): Agedashi-Tofu

“Kelp Dashi stock” recipe in PDF (5 MB): Kelp Dashi stock

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Chicken Meatball Soup

 

This very flavorful soup brings you great nutrition because the ingredients are chicken, green onion, ginger, dried shiitake mushroom and kelp. This dish is high in vitamin A, vitamin B, vitamin E, vitamin D, minerals, beta-carotene, allicin, calcium, protein and so on. Also it is low calorie and low fat. 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.

(Recommended Dried Kelp) Dashi Dried Kelp
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I highly recommend eating kelp occasionally. Recently, it is easy to get dried kelp at many grocery stores and at most Asian markets in the US. Japanese use kelp for Dashi stock and side dish like pickles. Dashi stock is used as seasoning in Japanese dishes. We use several kinds of Dashi stock such as dried anchovy, dried bonito, dried shiitake, dried kelp and so on. The kelp Dashi stock is great to compliment exquisite tasting ingredients. Kelp helps maintain your body’s alkaline. Also kelp has a good amount of fucoidan and iodine which are essential nutrients (in moderation) for humans.


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

½ lb. Ground Chicken

1 Egg

2 Tbsp. minced Green Onion

½ tsp. grated Ginger

1 tsp. plus ½ separate Tbsp. Soy Sauce

½ tsp. plus ½ separate tsp. Salt

1 ½ Tbsp. plus ½ separate Tbsp. Cooking Sake

1 ½ Tbsp. Flour

1 carrot

3 pieces Dried Shiitake Mushrooms

2 cups Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

1 cup Water (leftover from soaking Shiitake)


Here is my recipe in PDF (6MB): Chicken Meatball Soup

Here is “Kelp Dashi Stock” recipe in PDF (5MB): Kelp Dashi stock


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Now this is what I call a traditional Japanese homemade dish! (Gluten-Free)

Nikujaga (Japanese style Beef-Potato Stew) is a Japanese simmered dish with a sweet-salty seasoning. It is very popular and everybody likes it.

This dish is one of the “Homemade taste” dishes, and in old Japanese traditions women who can cook this kind of simmered dish were considered full-fledged wives.

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Interestingly, in 1878, a person who had beef stew when visiting England explained to a Japanese chef how the beef stew tasted, and the chef cooked it using his imagination. Eventually that’s where Nikujaga came from. That’s why the ingredients are similar to beef stew.

This is Dashi Dried Kelp I used for Kelp Dashi Stock.
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In Japanese simmered dishes, Dashi stock is the most important thing to add Umami to the dish. I used Kelp Dashi stock this time because I wanted to bring out the flavor of the ingredients. Please see the post on Kelp Dashi stock as a reference.


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

½ lb. Beef (sliced meet)

1 Potato

1 Carrot

1 Onion

1 ½ cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 Tbsp. Cooking Sake

3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Mirin Sweet Cooking Rice Wine

1 tsp. Sugar

Chopped Green Onion to taste


Here is my recipe in PDF: Beef-Potato Stew

Here is “Kelp Dashi stock” recipe in PDF: Kelp Dashi stock


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Savory Egg Custard (Gluten-Free)

Chawan-mushi (Savory egg custard) is a dish in which eggs, various ingredients and Dashi stock are steamed together. It has a very smooth texture, great flavor and wonderful nutrition because the ingredients are steam cooked in the egg custard/Dashi stock mixture in a closed steamer so the taste, flavor and nutrition are condensed in the dish.

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Recently, people have started using the microwave for cooking Chawan-mushi because it is quick and easy, but I think the taste and texture are very different so I use a steamer. It takes a little bit more time but it is the best!

I used shiitake mushroom and chicken breast in this recipe. It is high in vitamins, has great protein, and also is low in calories.

Chawan-mushi has a delicate flavor and amazing texture. It is very delicious! Please cook it and taste it!


{Ingredients (Serves 2)}

3 Eggs

4 oz. Chicken Breast

2 pieces Dried Shiitake Mushrooms

2 ½ cups Water (leftover from soaking shiitake mushrooms)

2 tsp. Mirin Sweet Cooking Rice Wine

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

¾ tsp. Salt

2 tsp. Cooking Sake


Here is my recipe in PDF: Chawan-mushi


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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)}
*Click BLUE TEXT to link to the product on Amazon*

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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Simmered Japanese White Radish (Vegan/Vegetarian/Gluten-Free)

Japanese use Daikon (Japanese white radish) for many dishes. Daikon is high in water, vitamin C and vitamin A, and is a low calorie ingredient. Daikon helps digestion so we sometimes eat fish or meat with grated daikon.

Today I will introduce “Simmered Daikon”.  This dish is really easy to cook and delicious! It is one of the best dishes in my mother’s recipes. It is called “Daikon no taitan” just in the Kyoto area (Kansai region) of Japan, so this dish is one representative of Kyoto.


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

Daikon (Japanese white radish)

2 ½ cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 tablespoons Cooking Sake

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

1 tablespoons Mirin Sweet Cooking Rice Wine


Here is my recipe in PDF: Simmered Japanese white radish

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


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Rice-cake Soup (Vegan/Vegetarian/Gluten-Free)

Ozouni (Rice-cake soup) is a celebratory dish, and one of the dishes we eat on New Year’s day.

When we eat this, traditionally we give thanks for last year’s harvest and wish for a good harvest in the coming year and for the safety of our family.

Interestingly, the ingredients are different depending on the region. Some people dissolve White Miso (Soy bean paste) in the broth. Some people use sweet rice cake which has sweet bean paste in it.

Today I introduce my mother’s Ozouni. I use normal rice cake, Daikon (Japanese white radish) and carrots. This makes the dish more celebratory because in Japan we usually use red and white color combinations in celebratory situations.

In Japan, New Year’s day is the most important day of the year and many Japanese spend New Year’s day with family, feeling grateful for everything and wishing for a good year for everyone.

Have a happy New Year!!


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

2 pieces of Rice Cake (JAPAN IMPORT)

½ carrots

1 inch cut daikon (Japanese white radish)

2 cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 tablespoons Cooking Sake

1 tablespoon Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¼ teaspoon salt


Here is my recipe in PDF: Rice-cake soup

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