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

Tag Archives: Healthy


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Easy healthy savory snack! Tuna and Tofu Nuggets (pescatarian/ gluten-free/ egg-free)

This is a very easy and quick savory snack recipe; Tuna and Tofu Nuggets.

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The ingredients are only tuna, tofu, cornstarch and seasonings. You can mix all ingredients in your food processor and cook with one pan without using large quantities of hot oil. No, muss, no fuss.

I use salt and pepper as seasonings. You can add some onion powder, garlic powder, cumin, chili pepper…depending on your taste.

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Ingredients (10 to 12 nuggets)

  • 1 (5-ounce) can tuna packed in water, drained
  • 1/4 (14-ounce) package firm tofu
  • 2 tablespoons cornstarch
  • Salt and pepper
  • 1 tablespoon vegetable oil

Here is a tip how to store tofu after opening. Place tofu in a clean container and pour in just enough water to cover. Cover and keep it in the refrigerator. Change water everyday and use within 3 days.

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  1. Place all ingredients in a food processor and mix well.
  2. Heat the oil in a pan until it shimmers.
  3. Spoon the mixture in the pan and cook over medium-low heat for 5 to 6 minutes, flipping halfway through. Enjoy!


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Easy Japanese Tofu MOCHI Dessert (vegan/gluten-free)

Have you ever eaten Japanese traditional dessert dishes, which is called Wagashi in Japanese? There are so many recipes, such as mochi, dango, and sweet beans paste. Today I will introduce you to “Easy mochi dessert” using tofu.

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In my recipe, you don’t need special ingredients; you need only tofu, corn starch and sugar. You can enjoy this dish on its own, and also it is great when you eat it with a bit of sugar, chocolate spread, or caramel. Here I sprinkle the mochi with the mixture of ground sesame seeds and sugar. This makes the dish more traditional taste.

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Ingredients (20 -24 pieces small mochi)

1/2 (14-ounce) package of firm tofu

4 tablespoons sugar

6 tablespoons cornstarch

[for dusting] to taste

1 tablespoon ground roasted sesame seeds

1 tablespoon sugar

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  1. Process the tofu in food processor until it gets smooth.
  2. In a pan, mix the tofu, sugar and corn starch. Stir for 3 minutes over medium heat, until you see some lumps. Turn the heat to low, stir for 8 to 10 minutes,  until it becomes sticky dough. (This is a bit tough but it is worth it.)
  3. Once the dough is cool enough to handle (Do not cool it completely. It is going to be hard to make a ball shape.), roll into small ball shapes by hand. Dust with the mixture of the sesame seeds and the sugar to taste.

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Spinach and Walnut Salad with Lemon Zest (Vegan/Vegetarian/Gluten-free)

Are you looking for easy, healthy yet delicious recipes? Well, this dish is for you! “Spinach and walnut salad” which has very fresh taste from lemon zest.

The recipe is very easy and quick. It takes only 5 to 6 minutes. Moreover, you can store it for up to 4 days in the refrigerator.

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Ingredients (servings 4)

10 oz. fresh baby spinach

1/4 cup walnuts pieces

Grated zest of 1 lemon

1 tsp. extra virgin olive oil

Salt and pepper

  1. Boil the spinach for 10 seconds in boiling water. Drain, rinse the spinach under cold running water and wring it dry by hand.
  2. In a mixing bowl, combine the spinach, walnuts, lemon zest, olive oil. Season with some salt and pepper and mix well.

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Sautéed Chicken and Pumpkin with Miso Sauce (Gluten-free)

Today I introduce you to “Sautéed Chicken and Pumpkin with Miso Sauce”. It is a delicious, flavorful and hearty dish. 

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I use winter squash Kabocha in the recipe. Kabocha is a common ingredient in Japanese cuisine. It is high in vitamins, potassium, fiber and beta-carotene. The taste is slightly sweet and the texture is very soft when it is cooked.

My book Bento for Beginners: 60 Recipes for Easy Bento Box Lunches

is available on Amazon now!

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The recipe is very easy.  You need just one skillet!

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Sauté chicken and pumpkin with butter in a skillet and simmer in the miso sauce.

Detailed and visual instructions can be found in the recipe PDF: Sauteed Chicken with Pumpkin

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

2 boneless skinless chicken thighs

¼ Kabocha winter squash 

1 tablespoon butter or margarine

1 ½ tablespoons Organic Miso Paste

1 tablespoon Mirin (Sweet Cooking Rice Wine)

2 tablespoons Cooking Sake 
*You can substitute your favorite broth for cooking sake*

Detailed and visual instructions can be found in the recipe PDF: Sauteed Chicken with Pumpkin

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Released TODAY!! Bento for Beginners ~60 recipes for easy bento box lunches~

I very much appreciate that some of you have already read this book and left wonderful reviews on Amazon, goodreads, Barnes & Noble, or other online book shopping sites!

I am so excited to announce that my vert first book

Bento for Beginners: 60 Recipes for Easy Bento Box Lunches 

is released today! Available on

BARNES & NOBLE, Amazon, INDIE BOUND, BAM!, and Indigo!! 

If you are interested in and haven’t read yet, I hope you try at some point!! The kindle version and paperback are available. And I would appreciate it if you could leave your review!!

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Eggless Tofu Muffins (Vegan/Vegetarian)

Have you ever thought “NO-EGG TOFU muffins” are good? Well, if you have’t, this muffins may blow you away! Tastes amazingly delicious and  1 muffin has only 164 kcal!!

I experimented so many times to get them the right texture and taste, and this is the best. You won’t taste or smell the tofu when you eat. But if you are really really sensitive to tofu aroma, you can add some squeezed lemon juice to the tofu paste to get rid of the smell completely.

Detailed and visual instructions can be found in the recipe PDF: Eggless Tofu Muffins

Here is a tip for storing: After baking, let it cool and wrap each with freezer-safe wrapper. Keep in the freezer and use within 3 weeks. Before you eat, leave the wrapped muffin out to thaw at room temperature for 3 to 4 hours.

My very first cookbook Bento for Beginners: 60 Recipes for Easy Bento Box Lunches is now available on Amazon!!

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In Japan, it is common to add “Tofu” to some dishes as an ingredient, such as hamburger steak, meatball, pancakes, and so on. It makes the dishes healthier and it requires fewer ingredients.

To make muffins healthier, I use almond milk, a combination of dark brown sugar and white sugar, a combination of all-purpose flour and whole wheat flour, and coconut oil. You can use any kind of milk, sugar and vegetable oil as a substitute.

I hope many people can enjoy these muffins! They are also great for people with egg allergies because they contain no eggs or egg products. These muffins are a healthy and delicious treat!

{Ingredients (12 muffins)}

4 Tbsp. Margarine

2 Tbsp. Vegetable Oil (I used Coconuts Oil)

35 oz. (¼ pack) Tofu

1 cup Sugar (I used ½ cup White Sugar and ½ cup Dark Brown Sugar)

¾ cups All Purpose Flour

¾ cups Whole Wheat Flour

1 tsp. Vanilla Extract

1 tsp. Baking Powder

150 ml Soy Milk

Here is my recipe in PDF: Eggless Tofu Muffins


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Bento for Beginners (Easy, tasty and healthy cookbook)

The book I wrote is for people who wants to cook bentos for many great reason, such as saving environment, saving money, saving time and, of course, your health!! Using easy ingredients and simple methods, you can make your own delicious bento within 10 minutes in the morning. In the book I also show how to store the dishes safely and deliciously.

Moreover, If you are intimidated by Japanese cooking methods, you should take this book. It is the easiest Japanese cooking book!!

Now it is available on Amazon!!

https://www.amazon.com/Bento-Beginners-Recipes-Easy-Lunches/dp/1646111354/ref=mp_s_a_1_1_sspa?keywords=bento+for+beginners&qid=1577144214&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSzIxM09CSUozQjZNJmVuY3J5cHRlZElkPUEwNDYzODY2M0lUN0s2ODBQVkhFJmVuY3J5cHRlZEFkSWQ9QTA2ODQyMTIyM1RTS0E0RDc3MVVJJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

 


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Freeze-dried Tofu (Vegetarian, Gluten-free)

Today I introduce you to “Simmered freeze-dried tofu with egg”. The dish has delicious dashi flavor and is very healthy.

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Freeze-dried tofu is very common preserved food in Japan. It is rich in nutrients and delicious. The tofu has been often used as an ingredient in Buddhist cuisine since 1600s. 

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The taste is very light and doesn’t have tofu aroma which is good for people who don’t like tofu very much. The texture is totally different from regular tofu. We can grill, simmer, bake and pan-fry them. Moreover, this is a great substitute for meat lately in Japan. 

The recipe is very easy.

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Bring the sauce to a boil and add the tofu. Simmer 15 minutes and drizzle with beaten egg.

Detailed and visual instructions can be found in the recipe PDF: Freeze Dried Tofu

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

1.2-ounce Freeze-dried Tofu

2 cups water

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

½ Tbsp. sugar

1 Tbsp. Mirin (Sweet Cooking Rice Wine)

1 Tbsp. Cooking Sake

1 tsp. Kombu Dashi Powder with No MSG (Vegetarian Soup Stock) any kind you choosing

2 eggs

 

Detailed and visual instructions can be found in the recipe PDF: Freeze Dried Tofu


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Japanese-style Braised Chicken Thighs with Tomato (Gluten-free)

Today I introduce you to “Japanese-style braised chicken thighs with tomato”. 

In the recipe, I use cooking sake, bay leaf, sugar, salt and pepper as seasonings and it is marvelous! The reason to add cooking sake is that it makes chicken soft and juicy and it rids the meat of its smell.

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In Japan, people sometimes season tomato sauce dishes with soy sauce too. This adds great Asian flavor to the dish. 

The dish is very hearty but the recipe is not complicated. You can cook with just one pan.

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Cook chicken in a pan and set aside. With the pan, make tomato sauce. Put chicken back in the sauce and simmer.

Detailed and visual instructions can be found in the recipe PDF: Braised Chicken with TomatoIMG_4454_Foodgawker2

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

2 chicken thighs

½ tablespoon vegetable oil

½ onion

1 small carrot

A pinch of salt and pepper

1 (14.5 oz.) can diced tomato (no salt added)

2 teaspoons salt

1 teaspoon sugar

1 tablespoon Cooking Sake

1 dried bay leaf

Detailed and visual instructions can be found in the recipe PDF: Braised Chicken with Tomato