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


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Japanese Fried Chicken with Egg Drop Dashi

Today I introduce you to “Japanese Fried Chicken with Egg Drop Dashi”.

This is a very delicious dish and is a popular dish in Japan. It is fried chicken breast in an egg-drop Dashi soup. Japanese fried food has very thin batter and a crunchy texture. We add the soup to the chicken right before we eat it so that we can enjoy the flavorful soup and crunchy fried chicken together. Mostly the dish is put on steamed rice so it is called Donburi. It provides carbohydrate and protein in one bowl so we usually have this during the busy lunch time.

The recipe is

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(Fried Chicken)

Season a chicken breast with salt and pepper and batter with flour, beaten egg and bread crumbs. (See the picture, I sometimes use a supermarket flyers or newspaper to batter with flour and bread crumbs. This makes easy to cleanup!)

Fry about 5 minutes on each side. Slice and place on a plate.

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(Egg-Drop Sauce)

Heat Dashi stock, sugar, cooking Sake, soy sauce and Mirin in a pan and pour beaten egg in the boiled soup.

Pour the egg-drop dashi soup on the fried chicken and sprinkle with green onion (to taste) right before serving.

*Detailed and visual instructions can be found in the recipe PDF: Japanese Fried Chicken with Egg Drop Dashi

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I used bonito dashi stock but you can use any kind of stock. This is a Japanese style dish so It would be better to use bonito, shiitake mushroom, kelp, or anchovy dashi stock if it’s possible.

If you frequently want to add chopped green onion with a minimum of fuss to your dishes, here is a tip to store the chopped green onion. When you have time, chop some washed green onion, dry with paper towels, put in a plastic zipper bag and keep it in the freezer. Use within a month. You can add some to your dishes without defrosting.


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

1 Piece Chicken Breast

Some Salt and Pepper

2 Tbsp. Flour

2 Eggs (total)

3 Tbsp. Panko Bread Crumbs Japanese Style

150 ml Dashi Stock (any kind)

½ Tbsp. Sugar

1 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce

1 Tbsp. Mirin (Sweet Cooking Rice Wine)

Vegetable Oil for frying

Some Chopped Green Onion to taste


Detailed and visual instructions can be found in the recipe PDF: Japanese Fried Chicken with Egg Drop Dashi


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Homemade Egg Drop Soup (Vegetarian / Gluten-free)

Today I introduce you to “Homemade Egg Drop Soup”. I always say you can be healthy and eat anything, but your overall meal must be well-balanced. Your meal should include many COLORFUL ingredients, some different COOKING METHODS, and some different TASTES in dishes.  For details to You can Eat Anything You Want! But…

I know many people are too busy to prepare so many dishes at each meal. So I am going to show you how to quickly cook this delicious, fluffy and healthy egg drop soup. You can cook this dish within 10 minutes total. It is great to add the soup to your meal as the weather turns cold!

There are many ways to cook egg drop soup but mine is very simple with only 3 ingredients. If you want, you can add some other ingredients, such as cabbage, carrot, onion, ham, or bacon. In addition, if you prefer thick egg drop soup, you can add slurry which is a mixture of water and corn starch.

Here is my recipe video “How to cook Egg Drop Soup” on YouTube.


Ingredients (2 servings)

3 cups Vegetable Broth

2 Eggs

1/2 tsp. Salt

(Some Chopped Green Onion to taste)


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Bring broth to a boil and add salt.

Pour beaten egg into the soup gently and slowly.

Immediately turn off the heat and let it sit for 2 minutes.

Sprinkle with some chopped green onion to taste.

Enjoy.


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Very Flavorful “Authentic Tofu Miso Soup” (vegan/vegetarian/gluten-free)

Today I will teach you “How to make Authentic Homemade Miso Soup” with recipe video and detailed PDF direction. It is very easy to cook and has great flavor and wonderful taste, but I am sure you have never tasted authentic miso soup at most of restaurants in the US.

One of tips for cooking miso soup is to use great Dashi stock. I use different Dashi stocks depending on ingredients in my miso soup. I like to use bonito Dashi stock for vegetable miso soup. I tend to use kelp or anchovy Dashi stock for seaweed and seafood miso soup. Sometimes I use blended Dashi stocks which is very flavorful! If you follow a vegan diet, you can use kelp Dashi stock. I have some homemade Dashi stock recipes in my blog.
Here is “Kelp Dashi Stock” recipe post:  Homemade Kelp Dashi stock / Salted Kelp (Vegan/Vegetarian/Gluten-Free)
Here is “Anchovy Dashi Stock” recipe post: Homemade Anchovy Dashi Stock (Gluten-Free)

But you can also use instant Dashi stock powder to save time. There are a lot of great ones in many Asian markets and also on Amazon.

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Bonito Dashi powder              Kelp Dashi Powder

I want to tell you one more tip to cook delicious miso soup. Basically I use 2 Tbsp. of miso paste for 2 cups of Dashi stock. But you can use less or more miso paste. I tend to use a little bit more miso paste than 2 Tbsp. for vegetable miso soup. I use less than 2 Tbsp. of miso paste for seafood miso soup because I can enjoy the seafood flavor!

Miso soup is an important dish in the Japanese diet. Miso (Soybean paste) is a traditional fermented food product. It is a very nutritious food, and Japanese say it may help keep the doctor away. In fact, there have been many studies of the beneficial effects of Miso on human health. I like to eat miso soup for breakfast more than anything else because I feel energy, my stomach feels comfortable and my head becomes clear. I think my body gets ready for school or work when I have miso soup in the morning.

In this recipe I use tofu. I like tofu miso soup because it is the quickest and easiest miso soup recipe! You can use any vegetables such as onion, potato, spinach, Daikon radish, mushrooms, carrot, bean sprouts, and so on. You can also use any seafood and seaweed for miso soup such as Wakame seaweed, clam, freshwater clam, oyster, lobster, and so on.

The recipe is very easy.

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Boil Dashi stock and cut tofu. Dissolve miso paste.


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

7 oz. (1/2 pack) Tofu

2 cups Dashi Stock (any kind is okay)
(recommended instant kelp Dashi powder)Kelp Dashi Powder
(Recommended instant bonito Dashi powder)Ajinomoto – Hon Dashi

2 Tbsp. ORGANIC Miso Paste

Some minced Green Onion (to taste)


Detailed and visual instructions can be found in the recipe PDF: Tofu Miso Soup

Recipe Video on YouTube:


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Sesame Tofu (vegan/vegetarian/gluten-free)

“Sesame Tofu” is not a traditional Japanese dish. I have never had “Sesame Tofu” in Japan. When I had “Sesame Tofu” at a Chinese restaurant in the U.S., I was amazed at how delicious it was! So I tried to cook it myself.

This sesame tofu recipe is perfect! It is not too sweet and not too greasy, so it is in keeping with my dishes. It is a gluten-free and vegan dish! Delicious!! In addition, tofu has a lot of nutrition. As you know, tofu is high in great protein so it is often used as a meat substitute for vegans and vegetarians. Also tofu itself is low calorie (33 kcal / 2 oz.) so it is good food for people who care about their diet.

In this recipe 7 ounces (1/2 pack) of tofu can serve 2 people. You may think it is too small an amount compared to many Chinese restaurants in the U.S. In Japan, people traditionally eat many dishes containing soy beans. For a balanced-diet, which I highly recommend on the post You can Eat Anything You Want! But…, I suggest eating 1/4 pack of tofu every day depending on your other protein sources. If you make this recipe as a main dish, you might want to add some small side dishes to your meal.

The recipe is easy. We can cook with one pan.

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Dry tofu and dredge in corn starch.

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Cook and season.

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

7 oz. (½ pack) Firm Tofu

¼ cup Corn Starch

1 Tbsp. Pure Sesame Oil

2 Tbsp. Cooking Sake

1 Tbsp. Sugar

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

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. White Roasted Sesame Seeds

Some Chopped Green Onion (to taste)


 

Detailed and visual instructions can be found in the recipe PDF:Sesame-Tofu


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Egg and Vegetables Sushi Roll (Vegetarian/Gluten-Free)

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

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Cook rice and make sushi rice

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Cook fillings

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Roll the ingredients with the sushi rice and dried seaweed.

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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!!

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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*

[Filling]

2 Shiitake Mushrooms

½ Carrot

10 leaves Spinach (frozen one is okay)

2/3 cup Kelp Dashi Stock (any kind is okay)

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

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. Sugar

1 Egg + Pinch Salt + Non-Stick Cooking Spray

[Wrapper]

1-1/4 cup Premium Rice, Medium Grain

5-inch × 5-inch piece Dashi Dried Kelp

2 cup Water

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

2 pieces Dried Seaweed Wrap for Sushi

[Tool]

Bamboo Sushi Mat Makisu (Sushi Roll Mat)


Detailed and visual instructions can be found in the recipe PDF: egg-and-vegetables-sushi-roll

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

The Recipe Video on YouTube


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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


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Healthy and Quick “Tuna Pasta” Recipe

Today I will introduce you to a yummy light tasting, quick and healthy pasta dish! You don’t need to cook sauce in advance for this dish. You can put boiled pasta, drained tuna, and cut lettuce in a pan at the same time, cook for a few minutes and season. You can even cook everything in one pan. Boil the pasta, drain and cook in the same pan!

I usually don’t use canned food, but I always keep some canned tuna in my pantry because its stays good for a long time, is very useful, healthy and delicious. Tuna is a great source of protein and has other great nutritional benefits, such as vitamins, minerals, DHA, EPA, Omega-3 and so on. A Japanese tuna company published a study showing that fresh tuna and canned tuna have almost the same level of nutrition. (https://www.hagoromofoods.co.jp/knowledge/faq/faq_012.html). Canned tuna comes in water or in oil. I tend to choose tuna in water because it has less calories. Tuna in water has about 1/4 less calories that tuna in oil. But in fact, tuna in oil has more nutrition than tuna in water. So if you care about calories and protein more than other vitamins or minerals, you might want to choose tuna in water.

In this recipe, I use spaghetti, but you can use any kind of pasta you want. It is so easy, healthy, and delicious so I recommend it for lunch and/or for your weekday dinner!

Here is my recipe in PDF (4 MB): Tuna Pasta