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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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Tofu and Edamame with Flavorful Thick Sauce (Vegan/Gluten-free)

Today I introduce you to a great high protein dish  “Tofu and Edamame with Flavorful Thick Sauce”. This is an incredibly easy, healthy and delicious dish so it is great for weeknight dinners. 

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The seasonings are soy sauce and cooking sake. Also I use corn starch slurry to make the sauce thicker. The thick sauce coats tofu and edamame and you can enjoy all the flavors together. 

I used frozen edamame in the recipe but you can use fresh too. Edamame is a very useful, versatile and nutritious ingredient. You can add it to many dishes, like omelet, soup, salad, rice, pasta and so on. Or you can just snack on boiled edamame! In Japan we traditionally eat edamame as an appetizer when we drink beer at dinner. The reason being that edamame may help the function of the liver which helps breakdown alcohol. At some common Japanese restaurants, Izakaya, they serve edamame right after we are seated before we  order, like bread sticks in an Italian restaurant (mostly the cost is included in the price as a service fee).

The recipe is very easy and quick.

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Place tofu, edamame and seasonings into a pan and cook. Add slurry and serve!

It is a vegan and gluten free dish when you use kelp dashi stock or your favorite vegetable broth, and gluten free soy sauce.

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Ingredients (servings 2)
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½ pack Firm Tofu

½ cup Frozen Edamame

1 cup Dashi stock (any kind)

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

1 Tbsp. Cooking Sake 

1 Tbsp. Corn Starch (for slurry)

2 Tbsp. Water (for slurry)


Detailed and visual instructions can be found in the recipe PDF: Tofu and Edamame Dish


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Simmered Daikon Radish (Vegan/Gluten-free)

Today I introduce you to “How to Cook Simmered Daikon Radish”. 

If you are a little bit tired of eating vegetables, you should try this. 

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It is delicious, flavorful and low in calories. It has a soft and juicy texture. It is way too good, so I can’t stop eating once I dig in!

Daikon is high in vitamins, minerals, fiber and so on. Also it is easy to digest, so we traditionally eat daikon with other green vegetables and rice porridge after new year’s (we eat a lot of big meals around New Years).

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This recipe is very easy and the dish can be stored in the refrigerator for a maximum of 3 days.

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In my meals, I always have rice, soup and some various side dishes which I make ahead of time. This is an incredibly healthy dish but you need other nutrition as well. This dish can be the main dish for me, but it  actually has the nutrition of a side dish.

Here is the cooking video on my YouTube channel:

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Peel and cut daikon. Simmer with the seasonings for 20 minutes. That’s it!!

I use a knife to peel daikon. This is because daikon has thick fiber under its peel. The fiber doesn’t cook through easily so if you leave it, the final texture is not as good as if you peel it.

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

8~10-inch-length Daikon Radish

2 cups Dashi Stock (any kind)

2 Tbsp. Cooking Sake

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

1 Tbsp. Eden Mirin, Rice Cooking Wine

Sliced fresh Ginger to taste


Detailed and visual instructions can be found in the recipe PDF: Simmered Daikon Radish


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Vegan Quinoa Bowl with Almond Sauce (Vegan/Vegetarian/Gluten-free)

Today I introduce you to “Vegan Quinoa Bowl with Almond Sauce”. 

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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!! 

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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. 

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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:
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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.

*Detailed and visual instructions can be found in the recipe PDF: Vegan Quinoa Bowl with Almond Sauce

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Ingredients (1 serving)
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¼ cup Quinoa

½ cup Vegetable Broth

(for topping)

¼ pack (about 3 oz.) Firm Tofu

½ cup Broccoli floret

¼ cup Cooked Corn Kernel

½ Red Bell Pepper

½ cup Baby Arugula 

(for sauce)

1 Tbsp. Classic Almond Butter by Justin’s

Juice of ½ Lemon

2~3 Tbsp. Warm Water

Some Salt, Pepper, Onion Powder, Garlic Powder


*Detailed and visual instructions can be found in the recipe PDF: Vegan Quinoa Bowl with Almond Sauce


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Easy Chicken Meatballs Soup (Gluten-free)

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.

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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.

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Mix ground chicken and seasoning well, and cook in the soup.

Detailed and visual instructions can be found in the recipe PDF: Easy Chicken Meatballs Soup

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Ingredients (servings 2)

½ lb. Ground Chicken Meat

1 tsp. Grated Ginger

2 Tbsp. Corn Starch

¼ tsp. plus 1 tsp. Salt

1 tsp. Soy Sauce

2 cups Chicken Stock

Some Chopped Green Onion (to taste)


Detailed and visual instructions can be found in the recipe PDF: Easy Chicken Meatballs Soup


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Great Protein! Ginger Chicken Crumble (Gluten-free)

Today I will introduce you to Ginger Chicken Crumble. This is a common recipe in Japan. We usually eat this chicken crumble with rice and sometimes put it in a rice ball. It is also great with salad, pasta and so on. The picture shows my original chicken crumble rice bowl which has sautéed spinach, pickled belle pepper, carrot with sesame dressing and poached egg. It is divine!!

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In addition you can store it in the refrigerator for about 4 days so this dish works well for you to add protein to your meal easily. 

In this recipe I use traditional seasonings which give the dish a savory-sweet taste. But because of the simple recipe, you can change the seasonings as you want. You can make it spicy, salty or curry flavor! 

The recipe is very easy.

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Cook ground chicken and season. That’s it!!

Detailed and visual instructions can be found in the recipe PDF: Ginger Chicken Crumble

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

½ lb. Ground Chicken

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

1 Tbsp. Cooking Sake

1 Tbsp. Mirin (Sweet Cooking Rice Wine)

½ Tbsp. Sugar

1 tsp. Grated Ginger


Detailed and visual instructions can be found in the recipe PDF: Ginger Chicken Crumble


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Simple Japanese Egg Salad (Vegetarian/Gluten-free*)

Today I introduce you to “Simple Japanese Egg Salad”. It is a quick and easy recipe but very scrumptious!! (*When you use gluten-free mayonnaise, this becomes a gluten free dish. Japanese mayonnaises mostly contain small amount of gluten as an ingredient “Brewed Vinegar”)

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In Japan, we usually use this for sandwiches. But if you want to add one more dish in your meal, this is best because it is a fuss-free recipe.

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I use fresh eggs and boil them myself. If you have boiled eggs in your refrigerator, you might want to use them. It saves more time.

The recipe is very easy.

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Boil eggs for 12 minutes. Peel in cold water. Crumble the peeled eggs and season with mayonnaise, salt and pepper.

*Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad


Ingredients (servings 2)

3 Eggs

4 Tbsp. Mayonnaise

Pinch of Salt and Pepper

Minced Parsley (to taste)

Boiled Water for boiling eggs


Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad


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Homemade Authentic Sukiyaki (Gluten-free)

Today I introduce you to “Homemade Authentic Sukiyaki (Kansai Region Style)”. Sukiyaki is a savory-sweet beef hot-pot dish. I said Kansai region (west part of Japan) because the cooking process is different from the Kanto region (east part of Japan).

It’s a beef dish, but is unlike American beef dishes. It is a very healthy dish because we use small amounts of very thinly sliced high quality beef and tons of fresh vegetables. It has a savory-sweet taste, so kids who usually don’t like vegetables very much tend to love sukiyaki vegetables.

As vegetables ingredients, I use tofu, Shimeji mushrooms, Napa cabbage, and Japanese leeks.

You can use any kind of mushrooms substitute for Shimeji mushrooms.

Japanese leek, which is called Naga-Negi, is slightly different from the leek found at many grocery stores in the US. Japanese leek doesn’t have dirt between the layers so we just wash the outside, cut and cook. You can use green onion or American leek as a substitute.

Sukiyaki is a hallmark of Japanese food. Cook the meat in a pot, season, and add several kinds of fresh vegetables. You can cook at the table if you have a portable induction cooktop. And while you enjoy the dish with your family or friends, you can add more ingredients and seasonings so it’s always hot from the oven.

In Japan when we eat Sukiyaki we dip in beaten raw eggs. Japanese eggs are under extreme hygiene control from laying to selling and they set a very short best-before period so it can be eaten raw. Of course, we generally don’t eat raw egg in the US so you can eat Sukiyaki without raw eggs.

The recipe is

Heat beef tallow or cooking oil in a pot. Cook some sliced beef until some parts change their color.

Add soy sauce and sugar, and stir.

Add some vegetables and cooking Sake.

Cook until the vegetables get tender.

You can eat the beef first. While eating that, the vegetables should get tender.


Ingredients (4 servings)

1 Tbsp. Beef Tallow or Cooking Oil

1 1/2 lb. Very Thinly Sliced Spencer Roll Beef

1/4 heart Cut Napa Cabbage

2 Cut Japanese Leeks or 4 Green Onions

8 oz. Shimeji mushrooms or any kind

1 pack (14 oz.) Diced Tofu

4 Tbsp. Gluten-free Soy Sauce

4 Tbsp. Sugar

4 Tbsp. Cooking Sake


Enjoy!!!