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


13 Comments

Pan-Fried Udon Noodles

Today I introduce you to a very popular homemade Japanese dish: “Pan-Fried Udon Noodles,” which is called “Yaki-Udon” in Japanese. The ingredients are cooked Udon noodles, sautéed vegetables and turkey sausage seasoned with soy sauce. It is good for a quick meal because you can get carb, protein and vitamins from one dish. And it is very delicious!!

The recipe is very simple and quick. If you sometimes cook pasta dishes in your house, the cooking process will be familiar to you.

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Sauté turkey sausage and vegetables.
Boil Udon noodles.
Dress all with seasonings.

You can use any vegetables and meats. And also you can cut the ingredients however you want. If you like to eat chunky vegetables, you can cut into big pieces. if you or your family don’t like vegetables very much, you can mince well and stir in as a seasoning on the Udon noodles.

Enjoy your-own-“Yaki-Udon”!!


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

1 bunch (3.1 oz.) Organic Udon Noodle

4 Cabbage Leaves

2 Turkey Sausages

2 Shiitake Mushrooms

¼ Green Bell Pepper

1 Onion

1 Tbsp. Vegetable Oil

2 Tbsp. Cooking Sake

3 Tbsp. Soy Sauce

1 Tbsp. Pure Sesame Oil


Detailed and visual instructions can be found in the recipe PDF: pan-fried-udon-noodles

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15 Comments

Japanese Home-Style Chicken and Rice (Gluten Free)

This “Chicken and Rice” recipe is a very popular dish in Japan. A chicken fried rice dish is seasoned with KETCHUP. In Japan, many kids love the dish and it is a great quick and nutritious meal for many adults!

The recipe is so easy, quick and delicious! This dish also tastes good cold so it is a perfect lunchbox stuffer!!

Cut every ingredient.

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Saute the ingredients and add rice and ketchup.

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Stir well.

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You can use any kind of vegetables and meats, and also you can add more or less ketchup to taste.

{Ingredients (servings 2)}

1 piece Chicken Thigh (about 0.2 lb.)

1 small Onion

1 Carrot

A half Green Bell Pepper

1 Tbsp. Vegetable Oil

¼ tsp. Salt and Pepper

½ cup Gluten-Free Ketchup

2 cups Steamed Rice
(Recommended Rice)Nishiki Premium Rice (Recommended Brown Rice)Tamanishiki Super Premium Brown Rice

Detailed and visual instructions can be found in the recipe PDF: Japanese Home-Style Chicken and Rice

Steamed Rice Recipe in PDF: Japanese Home-Style Chicken and Rice


8 Comments

Tofu Steak with Vegetable Sauce (Vegan/Vegetarian/Gluten Free)

This is my mother’s original recipe for cooked tofu with a thick tender vegetable sauce seasoned with soy sauce. It is a simple and delicious main dish.

Tofu was brought to Japan from China about 800 years ago. Since then, tofu is one of the main sources of protein in the Japanese diet. Tofu is very nutritious and it is well-absorbed by the body.

You can use any vegetables you want for this sauce. You can also use any kind of Dashi stock so it is a good dish for vegetarians too.

I hope this recipe will be one of your favorite tofu-dish recipes!

{Ingredients (servings 2)}

7 oz. (half pack) Firm Tofu

½ Green Bell Pepper

4 Baby Bella Mushrooms

1 clove Garlic

½ cup Kelp Dashi Stock
(Recommended Dried Kelp for Dashi) Dried Kelp
*You can use any kind of Dashi stock: (Recommended Instant Dashi Stock) Ajinomoto – Hon Dashi

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

2 Tbsp. Cooking Sake

2 Tbsp. Vegetable Oil

Salt and Pepper (for seasoning)

1 tsp. Potato Starch (for slurry)

2 tsp. water (for slurry)

Here is my recipe in PDF: Tofu Steak with Vegetable Sauce

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

Here is “Anchovy Dashi Stock Recipe” in PDF: Homemade Anchovy Dashi Stock


1 Comment

Sautéed Chicken with Miso (Gluten-Free)

This sauté of vegetables and meat is a Japanese homemade main dish which is liked by everybody. There are some similar dishes in Chinese cuisine but the taste is totally different from this recipe. I use chicken tenderloin, I season the meat and vegetables with Miso paste and soy sauce, and I don’t use much oil, so it is flavorful, has  a great light taste, and is never greasy.

You can choose any kind of meat for this dish, such as beef or pork. I prefer chicken tenderloin because it is low fat, low calorie, and high in nutrition. Chicken tenderloin is cooked quickly so it doesn’t take time to cook. When we cook it the right way, the texture is amazingly soft. Therefore, in this recipe I am very careful about the cooking time.

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You can also add more vegetables to this dish, but at the very least you should use green bell pepper and eggplant because these two vegetables and Miso go perfectly together. Green bell pepper and eggplant are summer vegetables which make our bodies cool down. Eating summer vegetables in the summer brings us great effects.


{Ingredients (servings 2)}

1 small Green Bell Pepper

1 small Eggplant

5 pieces Chicken Tenderloin

3 Tbsp. ORGANIC Mild Miso Paste

2 Tbsp. Mirin Sweet Cooking Rice Wine

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

1 Tbsp. Cooking Sake

1 Tbsp. Sugar

1 Tbsp. Pure Sesame Oil

2 Tbsp. Vegetable oil


Here is my recipe in PDF (6 MB): Chicken Tenderloin Saute with Miso