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

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Healthy Japanese Sweet Ginger Beef (Gluten-Free)

Japanese Sweet Ginger Beef is popular around my hometown area, the Kansai region, which is in the west part of Japan. It is also popular in the Kyushu region.

The seasonings are soy sauce and sugar, and I also use ginger to get rid of the beef smell and to make the dish flavorful so it is salty-sweet. It is a typical traditional, but incredible tasty, Japanese dish like Teriyaki!!

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We use fibrous beef meat for the dish which is called beef shank in English (Number 12 in the picture). Shank meat is high in good protein, vitamin B12, and vitamin K. it is also low in fat and cholesterol. The meat is hard by itself, but when it is simmered slowly, it becomes very tender and flavorful, and it makes great beef broth too!

This dish takes a little bit of time to prepare, but it is easy and simple. You can use this sweet ginger beef as an ingredient in salad, pizza, hamburger, and so on.

Enjoy this healthy beef dish!

{Ingredients (2 servings)}

½ lb. Beef Shank

8 slices Ginger (total)

¼ cup Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¼ cup Cooking Sake

4 cups plus ⅔ separate cup water

1 Tbsp. Sugar

2 Tbsp. Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Japanese Sweet Ginger Beef


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Sukiyaki (Gluten-Free)

Sukiyaki is a Japanese dish popular with foreigners. There is a famous song that can be heard all over the world named “SUKIYAKI,” which is a cover of a Japanese song (actually, the song name is different in Japan). The ingredients for Sukiyaki are beef, tofu, Napa cabbage, green onion and so on. The soup is salty-sweet. It is definitely delicious.

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When beef prices were high after WW Ⅱ in Japan, Sukiyaki was also treated as a high-grade dish. Nowadays that is how Sushi is viewed. Usually we use thinly sliced beef which can be chuck, rib, rump or round roast. If you can’t find thinly sliced beef in a grocery store, please buy a tender cut and slice by yourself because you can get great beef flavor and texture with Sukiyaki soup.

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In Japan, traditionally Sukiyaki is served with raw egg. The egg makes the Sukiyaki taste mild and adds a great texture. This, however, is up to each person’s taste. I like eating Sukiyaki itself without the egg, but my husband enjoys it with the egg.

Enjoy this popular and delicious Sukiyaki dish!!

{Ingredients (2 servings)}

½ lb. Beef (sliced meat)

⅓ Napa Cabbage (7~10 leaves)

½ blocks (7 oz.) firm Tofu

8 scallions

¾ cup Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

½ cup Sugar

½ cup Cooking Sake

Here is my recipe in PDF: Sukiyaki


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Steamed Chicken (Gluten-Free)

Today I introduce you to a very easy, delicious and healthy recipe called Mushi-dori (Steamed Chicken). You can use this steamed chicken as an ingredients in your salad, soup, noodles, and so on. Of course, you can also eat it as dish by itself and goes well with any kind of sauce.

This is a popular Japanese dish. Also, it is similar to Chinese and Thai steamed chicken, although the seasonings are different.

For this dish I recommend using chicken breast because of texture, flavor and health benefits.

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I steam the chicken breast with ginger and cooking Sake. Ginger is very nutritious and healthy. It helps our blood flow, helps speed up our metabolism, and blocks the oxidation process in our bodies. Also, ginger is very flavorful and helps rid the meat of its chicken smell.

Also, in this recipe I show you a famous sauce for steamed chicken called Goma-dare (Sesame sauce). You can also use this sauce for Shabu-Shabu (boiled, thinly sliced beef).

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This is White Roasted Sesame Seeds I used in this recipe.

Sesame is also very nutritious. It is high in minerals, vitamins, fiber and protein. The most important ingredient in sesame is Lignan which is an antioxidant. Lignan helps liver function and cholesterol depletion. It is good for our health to take 1 Tbsp. of sesame per day.

{Ingredients (Serves 2)}
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1 lb. Chicken Breast

¼ cup Cooking Sake

¼ cup water

1 tsp. grated ginger

[Sauce]

1 Tbsp. leftover juice of chicken

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

1 Tbsp. Sugar

1 Tbsp. Miso Soyabean Paste

1 Tbsp. Rice Vinegar

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. White Roasted Sesame Seeds

½ Tbsp. Pure Sesame Oil

Here is my recipe in PDF: Steamed Chicken


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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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Creamy Chicken Stew

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Japanese stew is based French stew, but adapted for Japanese tastes. We cook stew a lot in the winter. The two main types of Japanese stew are creamy white stew and beef stew.

Today I introduce you to Creamy Chicken Stew. Japanese usually cook stew with thick white roux.

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But we can also cook with margarine, flour and soy milk to make the dish healthier. You can use butter and milk instead of margarine and soy milk.

This recipe is similar to Chicken Pot Pie recipe. So I am sure you will like cooking and tasting this stew.

The ingredients are taro, onion, carrot and chicken breast. Here, you can use potato instead of taro and chicken thigh instead of chicken breast if you prefer. However, Taro’s gruel, which is a result of mucin, makes the stew’s consistency rich and helps with digestion.

It is great to have during the cold winter months!!

{Ingredients (Serves 2)}

½ lb. Chicken Breast or Thigh

1 Carrot

1 Onion

4 Taros

2 Tbsp. Margarine

3 Tbsp. Flour

½ tsp. Salt

¼ tsp. Black Pepper

1 ⅓ cups Chicken Stock

1 ¾ cups Soy Milk

Here is mu recipe in PDF: Creamy Chiken Stew


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Teriyaki Chicken (Gluten-Free)

Teriyaki chicken is one of the most famous Japanese foods.

The recipe is very easy to prepare and does not take a lot of time! Of course, it is very delicious!

Also, you can use the recipe to make fish teriyaki or Tofu teriyaki. So once you see this recipe, you can make any kind of teriyaki!

The seasonings used are soy sauce, sugar, Mirin (sweet cooking rice wine) and cooking Sake. We use these 4 seasonings a lot in Japanese cooking. You can get soy sauce and sugar at most grocery stores in the US. You can get Mirin and cooking Sake at many grocery stores or at any Asian market. You can use inexpensive Japanese Sake instead of cooking Sake if you are unable to find cooking sake. Mirin is a sweet cooking rice wine that adds Umami and a nice sweet taste to dishes.

Enjoy your Teriyaki!!

{Ingredients (Serves 2)}
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1 lb. Chicken Breast or Thigh

2 tablespoons plus 1 separate tablespoon Cooking Sake

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

2 tablespoons Mirin Sweet Cooking Rice Wine

1 teaspoon Sugar

2 tablespoons Vegetable Oil

½ tablespoon Baking Soda

1 teaspoon salt

½ cup water

Here is my recipe in PDF: Teriyaki


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Chicken Karaage

Chicken Karaage is Japanese style fried chicken. Karaage is made in a very thin batter so it is very juicy, tender and flavorful. The chicken is also marinated in a  tasty sauce that is made of soy sauce, garlic and ginger. I am sure once you have a bite, you will not be able to stop eating because it is so delicious!

There are many kinds of Karaage, such as chicken, chicken gristle, shrimp, calamari, octopus, fish, fish bone and so on.

I used chicken breast to make the dish healthier. You can use chicken thigh instead if you prefer. I will also show you how to make the chicken breast more juicy with baking soda and salt in this recipe.

This is a very simple recipe but has great taste, texture and flavor.

Please enjoy it!

{Ingredients (Serves 2)}
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1 lb. Chicken Breast or Thigh

1 teaspoon grated Garlic

1 teaspoon grated Ginger

2 tablespoons Soy Sauce

1 tablespoons Cooking Sake

¼ cup Flour

2 ½ cups Vegetable Oil

Here is my recipe in PDF: Karaage


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Simmered Taro and Chicken (Gluten-Free)

Simmered food is a traditional delicious Japanese dish. There are many kinds of vegetable or fish simmered dishes, such as root vegetables, eggplant, lettuce, flounder, anchovy and so on. My mother carefully taught me how to cook simmered dishes because traditionally these dishes are called “Homemade taste,” and in old Japanese traditions women who can cook simmered dishes were considered full-fledged wives, so my mother thought I might want to cook these dishes well for my husband. Of course, we live in a different era today and my husband and I often cook together so we have the great culinary tradition without the sexist overtones.

Basically, the ingredients are root vegetables so the dish includes a lot of fiber which is good for helping digestion. I also used chicken breast which it is low in fat and high in great protein.

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Taro is an important ingredient in homemade taste Japanese dishes. You can get it easily at most grocery stores in the US. Taro is high in potassium and water. Taro also is lower in calories than other kind of potato. When you chew taro, it can feel slightly gooey. This feeling comes from mucin, which is also in our saliva and stomach juice, and it helps the stomach function better.

Enjoy this traditional, nutritious and delicious dish!!

{Ingredients (Serves 2)}
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0.5 lb. Chicken Breast or Thigh

1 peeled Carrot

1 peeled Onion

4 Dried Shiitake Mushrooms

1 cup Water (leftover from soaking Shiitake)

3 Taros

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

5 tablespoons Cooking Sake

4 tablespoons Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Simmered Taro and Chicken


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Potato Galette (Vegetarian/Gluten-Free)

Potato is high in vitamin C. It has about the same amount of vitamin C as spinach or orange. In addition the vitamin C in potato is resistant to heat so we can absorb the vitamin C easily from potato dishes. A raw potato’s calorie count is about the same as pumpkin and lower than sweet potato.

This potato galette recipe is very quick, easy and delicious! My mother always cooked it for a snack. It is also good to bring to potluck parties because the ingredients are just potato and cheese. There is no egg and no flour.

{Ingredients (Serves 2)}

4 Potatoes

¼ teaspoon Salt

¼ teaspoon black pepper

4 tablespoons shredded Mexican Cheese (4 cheese mix)

4 tablespoons grated Parmesan Cheese

½ cup vegetable oil

Here is my recipe in PDF: Galette


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Chicken Hamburger Steak in Japanese Style

Hamburger steak is a very popular dish in Japan. There are a lot of restaurants that specialize in hamburger steak. We usually have hamburger steak with sides of  vegetables and white rice, not with hamburger buns.

The hamburger steak recipe was brought to Japan from Germany. Japanese adjusted the recipe better for Japanese taste. Today I will teach you how to make the “Japanese style” Hamburger Steak, which is the most popular style in Japan.

I will teach you how to make Chicken Hamburger Steak with shiitake mushroom and onion in Japanese style. You can use any kind of vegetables you want in this recipe, and you could use beef instead of chicken if you want.

My mother often cooked it with ground chicken and many kinds of chopped vegetables to make it healthier.

Chicken meat has great taste, is good for digestion, and fortifies your nutrition if you are recovering from being sick. It is higher in amino acids and vitamin A than pork or beef, but has half the fat of pork or beef.

I put grated ginger in the steak because ginger has great flavor and also helps rid the meat of its chicken smell. Good smell is very important in many forms of Japanese cooking so that you can experience great taste, texture, and smell. Also, we serve Hamburger Steak with grated daikon (Japanese white radish) and soy sauce-rice vinegar sauce, which make the dish taste better and helps digestion.

It is very delicious! Enjoy!!

{Ingredients (Serves 2)}
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・1 lb. Ground Chicken

・1 Onion

・2 Dried Shiitake Mushrooms

・1 Egg

・½ cup Panko Bread Crumbs Japanese Style

・½ teaspoon Salt (total)

・½ teaspoon Black pepper

・1 teaspoon Grated Ginger

・1 teaspoon Chopped Garlic

・1 inch round, sliced Daikon (Japanese white radish)

・¼ cup Soy Sauce

・2 tablespoons Rice Vinegar

Here is my recipe in PDF: Chicken Hamburger Steak in Japanese style