Your Home for Homemade Japanese Food

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


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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


26 Comments

Rice Croquette (Vegetarian)

Today I introduce you to “Rice Croquette”. It is delicious, easy and a great dish for potluck party! Also kids will love it!!

Make creamy white sauce.

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Mix steamed rice, the white sauce and cheese.

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Batter with flour, egg, and bread crumbs.

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Fry about 2 minutes.

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The outside of the croquette is crunchy and the inside is cheesy and smooth!

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If you want, you can serve with your favorite tomato sauce. That would make the croquette look and taste great!!

{Ingredients (makes about 20 croquettes)}

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

3 Tbsp. Flour (total)

1 Tbsp. Butter or Margarine

1 cup Milk

1 cup Shredded Cheese (any kind)

2 eggs

½ cup Bread Crumbs
(Recommended Panko)PANKO BREAD CRUMBS

Vegetable Oil for frying

Salt and Pepper

Onion Powder, Garlic Powder (to taste)

Detailed and visual instructions can be found in the recipe PDF: Rice Croquette


2 Comments

Mashed Taro Cakes (Gluten Free/Vegan/Vegetarian)

Today I introduce you to “Mashed Taro Cakes” which is my mother’s original recipe. She cooked it with leftover “Braised Taro” which I taught you how to make in my previous post on April 14. When I was child, I loved these “Mashed Taro Cakes” more than “Braised Taro”. These two recipes have the same taste but they have a different texture.

I used the same sauce as I did with the “Braised Taro” recipe, which tastes salty-sweet. You use the sauce to finish the cakes, but you can eat them without the sauce. In fact, you can simply use salt and pepper because the taro has already absorbed the delicious sauce. Also, I coated the mashed taro patties in corn starch so the outside of the cakes are crunchy and the inside are smooth. It is very delicious!! I am sure many kids will like this dish.

Taro is high in potassium and water. Taro also is lower in calories than other kinds 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.

{Ingredients (servings 2)}

10 small “Braised Taros”

½ cup Corn Starch

3 Tbsp. Vegetable Oil

Here is my recipe in PDF: Mashed Taro Cakes

Here is “Braised Taro” recipe in PDF: Braised Taro


3 Comments

Japanese Side Dish “Braised Taro” (Gluten Free/Vegan/Vegetarian)

Today I introduce you to Japanese traditional dish “Braised Taro”. It is a very easy, simple and delicious side dish. My mother always cooked 5 small dishes for each member of our family for every dinner. The 5 dishes idea comes from “Ichijiru-Sansai” which means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes. This dish is great as a side dish in a Japanese meal. In addition, we say “Hara-Hachibu” which means eat until you feel your 80% full, don’t eat until you are too full. This is a Japanese traditional eating rule for being healthy so my mother always prepared small dishes for each of us.

The recipe is easy. Just simmer taros in Dashi stock. I used “Kelp Dashi Stock,” but you can use any kind of stock. The dish is mainly seasoned with soy sauce and the taros become so tender that they absorb the Dashi well so it is very delicious and it is great for vegetarians if you use vegetable stock. Also, it is an oil-free dish so it is very healthy.

When I introduce you cooking Japanese dishes I always try to show you the easiest way to cook these dishes even if you have no experience with cooking Japanese food. For example, in this recipe, I simmered peeled taros in Dashi stock. But usually taro requires extra preparation time for to simmer more easily and make a great final presentation. But in this recipe there is no need to do the extra preparation because even without it this dish is very delicious and looks great. I want everybody to try to cook Japanese dishes in a lighthearted and fun manner so we do not need to make these recipes hard in order to enjoy all the taste, health benefits, and beauty of traditional Japanese dishes.

You can buy taros in many grocery stores in the US and in all Asian markets. The tip for picking a good taro is that the taro should have ball shape, and be a little bigger than a golf ball. This shape and size makes for a good and delicious taro.

Enjoy this delicious, healthy, and nutritious dish. I hope you like it.

{Ingredients (servings 2)}

10 Small Taros

¾ cup Kelp Dashi Stock
(Recommended Dried Kelp)Dried Kelp for Dashi stock

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

2 Tbsp. Sugar

2 Tbsp. Cooking Sake

4 Tbsp. Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Braised Taro

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


6 Comments

My Mother’s “Homemade Pot-au-feu”

Today I introduce you to my mother’s “Homemade Pot-au-feu” recipe. In Japan, we often cook “Pot-au-feu” because it is very easy and fuss-free. Just cut your favorite vegetables and meat, and simmer in broth. The point is to cut ingredients in large sizes. The dish is simmered for about 40 minutes total so the ingredients are very tender and can be eaten easily. In addition, the soup contains the ingredients’ juices, which means the dish is very nutritious. The only seasonings are salt and pepper so you can enjoy the delicious natural taste of the ingredients.

I used cabbage, onion, potato, carrot, turkey sausage and Daikon radish. You can use any kind of vegetables and meats. We usually cook this dish in colder seasons so I recommend that you use root vegetables because they are usually in season when it is cold. Eating seasonal food makes us healthy because our body can adjust to the weather for each seasons.

{Ingredients (servings 2)}

¼ Cabbage

4 Sausages

1 Potato

1 Onion

2 Carrots

1 Daikon (Japanese White Radish)

4 Chicken Bouillon Cubes

6 cups Water

¼ tsp. Salt

¼ tsp. Pepper

Enjoy very delicious and nutritious homemade Pot-au-feu!

Here is my “Pot-au-feu recipe” in PDF: Pot-au-feu


7 Comments

Homemade Vegetable Sushi Roll (Vegan/Vegetarian/Gluten Free)

Today I introduce you to “Homemade Sushi Rolls”.

In Japan, many restaurants serve great delicious Sushi, but my mother also often cooked Sushi Rolls, Inari Sushi and Chirashi Sushi by herself. We can change the ingredients and the seasonings as we like so I love homemade Sushi.

In this recipe, I used carrot, Shiitake mushroom and cucumber as the filling. And when I cook the carrot and mushrooms, I used kelp Dashi stock. So this is a meatless and eggless dish.

Of course you can use any kind of ingredients such as shrimp, chicken, beef, ham, cheese, fried egg, canned Tuna, spinach and so on.

In addition, you can make an adjustment for the seasoning of Sushi rice. If you don’t like the taste of vinegary sushi rice, you can reduce the rice vinegar. If you want more seasoning, you can add more sugar and salt.

The recipe is not complicated. It is easy, great to cook with kids, and is a wonderful dish for a potluck party!!

Make some of your own Sushi with this recipe!!


{Ingredients (servings 2)}

5 pieces Shiitake Mushroom

½ Carrot

½ Cucumber

1 cup Kelp Dashi stock
(Recommended Dried Kelp)Dried Kelp for Dashi stock

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

2 Tbsp. Cooking Sake

2 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 piece Dried Seaweed for Sushi Roll

1 cup Steamed Rice
(Recommended Sushi Rice)Organic Sushi Rice

[for Sushi Rice Seasoning]

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

[Tool]

Makisu (Bamboo Sushi Mat)


Here is my recipe in PDF: Homemade Vegetable Sushi Roll

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


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


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Seaweed Salad (Oil-Free/Vegan/Vegetarian/Gluten-Free)

I will introduce you to “Seaweed and Cucumber Salad” tossed with vinegar and sugar. It is very healthy and delicious! In Japan, we often eat this dish as a side dish because vinegar improves our appetite. And also dishes which include vinegar keep longer. This dish can keep about 5 days in the refrigerator. This is why Sushi rice is seasoned with vinegar. (Basically in Japan about 800 years ago, Sushi was not an expensive food like nowadays. It was a preservative food for common people. The conception was people put pickled fish on cooked rice and fermented it for a day.)



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

is now available on Amazon!!

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You can use some other ingredients for this salad recipe, such as seafood, carrot, Daikon, mushrooms, bean sprouts and so on. But seaweed and cucumber are the most popular ingredients in Japan. Cucumber is high in potassium so it is good for modern humans who tend to eat a high-salt diet. If you want to be healthier, it is good to eat more seaweed because seaweed is high in soluble fiber. Exercising and eating healthy is important to a good diet and the most important thing for improving your digestion and the function of your intestines. So if you want to try to be healthier, at first please think about your digestion. You should eat both insoluble fiber (vegetables, potatoes, mushrooms, beans…) and soluble fiber like seaweed to make your bowels work well. Please add this healthy side dish to your meals!

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{Ingredients (servings 2)}

2 Tbsp. Dried Seaweed

A small Cucumber

1 Tbsp. plus 1 cup Water

2 Tbsp. Rice Vinegar

1 tsp. Yamasa Organic Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. Sugar

1 tsp. Cooking Sake

A pinch of Salt

White Roasted Sesame Seeds


Here is my recipe in PDF: Seaweed Salad (Oil-Free)


6 Comments

Vegetable Egg Roll (Vegetarian)

This is my mother’s original recipe for “Vegetable Egg Roll” which is a fried roll wrapping sautéed vegetables seasoned with soy sauce. This recipe also includes a thin layer of fried egg. The process for making this recipe takes about 60 minutes, but its worth taking the time to make because it is incredibly delicious and great as a main dish for dinner!

There are a few different processes you can use, but all involve making wrappers, the filling, and frying. I used only one skillet the whole time. Before frying, the ingredients are all cooked so you don’t need to fry them if frying is too much work for you. But in this recipe, the egg rolls have a wonderful crunchy texture outside and very tender vegetables texture inside which gives a great impression and makes the dish more tasty.

I hope this will be a new recipe for your dinner.

{Ingredients (8 pieces)}

8 Eggs

8 leaves Napa Cabbage

1 Onion

1 Carrot

8 pieces Baby Bella Mushroom (any kind is okay)

2 Tbsp. Pure Sesame Oil (total)

1 Tbsp. Cooking Sake

2 Tbsp. Soy Sauce

4 Tbsp. Flour

3 Tbsp. Corn Starch (total)

½ cup plus 2 Tbsp. water (total)

½ cup plus 2 Tbsp. Vegetable Oil (total)

½ tsp. Salt (total)

¼ tsp. Pepper

Here is my recipe in PDF: Vegetable Egg Roll


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Sweet Sesame Dressing (Vegan/Vegetarian/Gluten-Free)

This is a traditional Japanese side dish which dresses boiled spinach with sweet sesame dressing. It is healthy, delicious, easy and a very quick dish.

The dressing contains sesame, soy sauce and sugar, and it has sweet taste so many kids can also enjoy the dish.

The basic arrangement for many Japanese meals is called “Ichi-juu, San-sai” which consists of one bowl of cooked rice, one kind of soup and three vegetables or fish side dishes, so this is a very common dish in the Japanese diet.

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Enjoy this new healthy side dish!!

{Ingredients (servings 2)}

½ bunch Fresh Spinach

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

1 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. White Roasted Sesame Seeds

Here is my recipe in PDF: Sweet Sesame Dressing