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


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My mother’s “Keema Curry”

This is my mother’s original “Keema Curry” recipe which she made for us as kids when we couldn’t handle spicy food. It is a little different from authentic Keema Curry, but its great for the whole family.

We label this dish as a “Dry Curry” in Japanese because there is no soup. “Keema Curry” basically means a curry dish using ground meat. In Japan, Curry is very popular especially among kids because we can eat it with steamed rice.

I used “Curry Powder.” The ingredients in the powder are: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves, and saffron. It is very nutritious and is high in vitamin E, vitamin K, iron, beta-carotene, potassium, magnesium and so on. These helps increase our metabolism and also have antioxidant properties.

Additionally, this dish is great for mothers and fathers who have children who are picky eaters because you can mince and add various vegetables and cook with ground meat. The curry taste helps cover the taste of most vegetables so even picky eaters can get a lot of good nutrition.

Enjoy this curry dish with steamed rice or your favorite bread!

{Ingredients (servings 2)}

1 lb. Ground Chicken

½ Eggplant

1 Carrot

1 small Onion

3 Tbsp. Vegetable Oil

2 tsp. Curry Powder (ingredients: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves, and saffron)

1 tsp. Salt

1 tsp. Black Pepper

15 dashes Worcestershire Sauce

½ Tbsp. Ketchup

½ Tbsp. Soy Sauce

Steamed Rice, for serving
(Recommended Dried Rice) Nishiki Premium Rice

Here is my recipe in PDF (5 MB): Keema Curry

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Bacon Millefeuille Nabe

Nabe is a traditional Japanese simmering dish. We simmer sea food or meat with various vegetables in Dashi stock seasoning with cooking Sake and soy sauce.

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At home or in restaurants we usually set a cooking pot on a countertop range on the table and share it as cooking the dish. The dish and the cooking warm us and the room up so it is common to have Nabe in winter.

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Today I will introduce you to bacon (I use turkey bacon, but you can use any kind) and Napa cabbage millefeuille Nabe, which requires that we set bacon and Napa cabbage leaves alternatively in a pan and simmer in Dashi stock. This time I used Kelp Dashi stock, but you can use any kind of stock you want.

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We add many kinds of vegetables to Nabe but Napa cabbage is a must-have vegetable. 95% of Napa cabbage is water so it is easy to eat for everybody because of it’s tender texture. The cabbage water also makes Nabe juicy even when simmering for a long time.  Napa cabbage also has great nutrition. It is low calorie and high in vitamin C, potassium, iron, magnesium and so on.

Juicy, tender Napa cabbage and bacon makes your Nabe very delicious! I hope you will like it!!

{Ingredients (servings 2)}

1 head Napa Cabbage

20 slices Bacon

1 cup Kelp Dashi Stock (any kind of stock is okay)
(Recommended instant bonito Dashi powder)Ajinomoto – Hon Dashi

1 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce

Here is my recipe in PDF (5 MB): Bacon Millefeuille Nabe

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