How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
This book teaches you how to make delicious sushi using easy recipes using only the most basic equipment you probably already have at home! It gives you lots of sushi making tips, and teaches you both traditional sushi recipes and classic American sushi recipes, plus a few you won’t find anywhere else!
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.
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*
Today, I will introduce you to a great homemade sushi roll, the “Egg and Vegetable Sushi Roll.” For filling I used egg, spinach, carrot and Shiitake mushrooms. I seasoned the filling deliciously so you don’t need to put it in soy sauce when you eat.
In the PDF recipe, I explain with easy instructions how to make sushi rolls with a great shape and I provide you with detailed pictures (and some special tips) so you can do it even if this is your first time making a sushi roll.
On YouTube recipe video, you can see how I actually do.
The recipe is
Cook rice and make sushi rice
Cook fillings
Roll the ingredients with the sushi rice and dried seaweed.
You may think making sushi is too hard until you learn the tricks to doing it well. It is definitely worth it to learn. However, if you want you can skip the rice cooking process if you can get prepared steamed rice. And also you can pick easy ingredients for sushi fillings such as avocado, cucumber, smoked salmon, Sashimi and so on. This egg and vegetables filling recipe is actually what I grew up with. I think it is the best.
First, you wash dried rice like you wash vegetables before you cook it to get rid of dust and to polish the rice. Polishing rice makes it digest smoothly when we eat it. And also washing rice brings us great taste and great final presentation. Lately, some people say we don’t need to wash rice as hard as we used to because the technology of rice polish is getting better. In addition, if you use no-wash rice “Musen-Mai”, you don’t need to wash. You can also use brown rice and multigrain rice instead of white rice if you want.
Lately, I made “Thin-Fried-Egg Roll Sushi” instead of wrapping with dried seaweed. This is also delicious!!
For making any sushi roll, you should get Makisu which is a bamboo mat to roll sushi. You can get Japanese Makisu: Bamboo Sushi Mat Makisu from Amazon.
{Ingredients ( about 15 pieces)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to Japanese Style Homemade Chicken Meatballs: “Tori-Tsukune”. This is a kind of Yakitori so you can have it in Yakitori restaurants. These homemade meatballs are delicious, easy to cook and great for to-go-lunches!
I used ground chicken, green onion and tofu as the meatballs ingredients. Tofu gives the meatballs a soft texture and makes them more nutritious. It also allows you to make a larger number of meatballs. You can use only ground chicken if you don’t want to use tofu. In addition, you can add more vegetables secretly if your family doesn’t like vegetables very much, such as onions, carrots, mushrooms, broccoli and so on. I recommend mincing them really well and then adding the meat mixture.
What I love about Japanese style meatballs is they are very flavorful because they are seasoned with grated ginger. And the sauce is sweet-savory like a Teriyaki sauce. It is seriously delicious!!
The recipe is easy.
Mix the meatballs ingredients.
Cook the meatballs and dress with the sauce prepared in advance.
Skewer the meatballs if you want to make the final presentation great!
{Ingredients (25 balls)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to a traditional Japanese bean side dish “Gomoku-Mame,” which is simmered beans and vegetables. This dish is never served as a main dish, but it is very popular and very important in the Japanese diet.
The basic rule of traditional Japanese diet is called “Ichi-juu, San-sai.” This means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes. Of course we don’t have enough time to cook this many dishes when cooking each meal so we tend to stock simmered vegetable dishes in the refrigerator. Lately there are a lot of pre-made, reasonably fresh, store bought vegetable side dishes in Japan. This is because there are many people who are too busy to cook who, however, care about their health and don’t want to eat fast foods.
Also, the Japanese diet contains many kinds of ingredients. We always think “Eat a balanced diet” which means we can have anything we want such as meat, fish, rice, bread, vegetables, seaweed and so on. But we have to be careful about the balance of the ingredients and eat in moderation. Japanese food is very healthy when we follow these rules.
The recipe is very easy.
Put all ingredients and seasoning in a pan and simmer.
To store, transfer to a container and keep in the refrigerator. Use within 5 days.
{Ingredients (servings 8)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to “Udon Noodle Salad”. This is similar to “Pasta Salad”. In this recipe I used soy sauce, rice vinegar, sesame oil and grated ginger for the dressing so the taste is different from general Pasta Salad.
It is great for a quick lunch because the recipe is very quick and easy. Of course it is also delicious and healthy. You can use any vegetables that are in your refrigerator.
Here is a tip for storing ginger.
Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).
The recipe is easy.
Cut vegetables and mix with boiled Udon noodle and the dressing.
{Ingredients (1 serving)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to Japanese traditional side dish which is called “U no Hana”. This is cooked Okara with braised vegetables. Okara is a by-product of making tofu so it is high in protein, fiber, vitamins and Calcium. This dish is a very popular side dish in my family’s meal because it is healthy, delicious and inexpensive (in Japan).
Japanese use Okara for many recipes as a meat substitute to make the dish extremely healthy and to increase the amount of food in the dish. For example, we add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. See the last post Delicious Vegetarian Pan Fried Nuggets using Okara substitution for meat.
In this recipe I used okra, carrot, shiitake mushroom and green onion. You can use any vegetables in your refrigerator. If you can get dried shiitake mushroom instead of fresh ones, the dish will be more flavorful and nutritious. You can just soak shiitake mushrooms in water the day before you cook.
This time I used kelp Dashi stock so for those who stick to a vegan diet this is a vegan dish. You can use any kind of Dashi stock you have.
Here is a tip: “How to store cut green onion.” We often use cut green onion in many Japanese dishes. I always keep cut green onion in my freezer.
Cut washed green onions and dry on paper towels. Put in a freezer bag and freeze in freezer. Use within 1 month.
Simmer all vegetables with Dashi stock and seasonings.
Cook soaked Okara and stir with braised vegetables.
{Ingredients (servings 2)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to “Delicious Vegetarian Pan Fried Nuggets” made from soybean powder. In Japan, we call the soybean powder “Dried Okara” and use it for many recipes as a meat substitution, to make the dish extremely healthy and to increase the amount of food in the dish. For example, We add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. Of course we use Okara by itself in some recipes too.
Okara is made while making tofu so it is high in protein, fiber, vitamins and Calcium. In Japan there is fresh Okara but it lasts only a few days so recently we have tended to use Dried Okara. When you use Okara for cooking, mix it with water. It is going to have a hard mashed potato texture, and it has no smell and no taste. That is why using Okara doesn’t change the taste of dishes and why we use it a lot.
In this recipe, I use only 3 main ingredients, Okara, Tofu and grated cheese. If you like to add meat, you can just add it to this recipe or you can use your favorite ground meat instead of tofu. If you don’t like tofu aroma very much, you can add some lemon juice. This makes the dish have less of a tofu aroma.
The recipe is very easy.
Soak Okara into water.
Mix every ingredient.
Make into a nugget shape and cook in a pan.
{Ingredients (15 pieces)} *Click BLUE TEXT to link to the product on Amazon*
Today I introduce you to my “Cold Tofu with Okra” recipe. In summer it is very humid in Japan, which makes us tired and lowers our appetite. Therefore, the Japanese traditional summer diet tends to include light foods which have great taste and nutrition, like in this recipe. I hope you add this recipe as a side dish in your meal.
The recipe is very easy and quick.
Cut boiled okra and put on drained tofu. Drizzle with soy sauce to taste.
Tofu contains a lot of water so we drain tofu before cooking to keep the tofu shape and to keep the dish from becoming too watery. If you don’t like tofu aroma very much, I strongly recommend you drain the tofu because it makes the dish have less of a tofu aroma.
In Japan, we often eat eggplant pickles. This recipe is not exactly the traditional pickle but it is a homemade quick and delicious eggplant side dish!
As you know, eggplant is a summer vegetable. When we eat eggplant dishes, they make our body cool down so this recipe is great for hot and humid summer days. And this dish includes ginger and sesame seed so it is very nutritious.
Japanese eggplant has thiner skin than American eggplant so I never peeled it, but in the U.S. I peel some parts of the skin and leave other parts. I keep some of the skin because it has polyphenol and is good for our health.
The recipe is so easy.
Slice eggplant, knead with salt and let it sit for 20 minutes.
Wash the eggplant and season with grated ginger, soy sauce and white sesame seed.
Here is a tip for storing ginger.
Peel the skin, wrap with kitchen paper and wrap it with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).
from Amazon.
I used in this recipe.
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