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


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Sautéed Beef and Green Beans with Ginger (Gluten-Free)

Today I introduce you to “Sautéed Beef and Green Beans with Ginger”. This dish is very healthy, easy to make, and amazingly delicious!

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It looks like a Chinese dish, but I use ginger, soy sauce and cooking sake (You can use some broth instead if you don’t want to use alcohol in your dish.) as seasoning so it has a very light flavorful taste, is not greasy and is not too sweet.

In Japan, most beef dishes are made with thin sliced beef. For example Sukiyaki! If you can get thin sliced beef, you might want to use it to cook this dish because it is easy to cook and it also has a soft texture that combines well with other ingredients in your mouth! In the recipe I cut the beef into strips. This is another yummy way to make the dish!!

Beef is a great source of protein as you know, but it also is high in essential amino-acid and is higher in iron than chicken. I don’t eat red meat so often, but when I feel lack of energy I try to eat beef. And it is effective! In addition eating beef with vegetables makes us absorb beef nutrition more easily. 

I always recommend eating small portions of a variety of  dishes. The recipe is a handful size of food as a main dish. When you make this dish you can serve it with some rice, soup and salad, which is very filling and nutritious!!

The recipe is easy!

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Cut all ingredients. Cook and season. (Cook green beans well because we can’t eat raw green beans.)

Detailed and visual instructions can be found in the recipe PDF: Sauteed Beef and Green Beans with Ginger

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Ingredients (servings 2)
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0.3 lb. Beef Sirloin

15 ~20 Green Beans

½ Red Bell Pepper

1 tsp. Grated Ginger

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

1 Tbsp. Cooking Sake

1 Tbsp. Vegetable Oil


Detailed and visual instructions can be found in the recipe PDF: Sauteed Beef and Green Beans with Ginger

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10 Comments

Simple Creamy Potato Salad

Today I introduce you to Simple Creamy Potato Salad. The ingredients are potato, turkey ham and cucumber. The seasonings are mayo, salt and pepper. It is an easy and quick recipe. It takes only 20~25 minutes total. Of course you can use any kind of meat and vegetables you want, and also you can add more seasonings, such as onion powder, garlic powder, paprika and so on.

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Some people avoid potato because it is a carbohydrate, and also mayo because it can be high in calories. If you ask me, you can eat anything to be healthier. But portion size is key. For example, don’t eat a big amount of one dish at one meal, don’t eat just big amount of pasta for your lunch, or don’t eat just a bowl of salad for your dinner. Just eat small portions of various kinds of dishes to get many nutritious things in your body. (see also the post You can Eat Anything You Want! But… )

The recipe is

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Boil potato and mash. (If you like smooth potato salad, mash very well. If you like chunky potato salad, leave some chunks of potato.)
Combine all ingredients and seasonings and mix well.

Detailed and visual instructions can be found in the recipe PDF: Simple Creamy Potato Salad

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Ingredients (Servings 2)

1 Large Potato

1 Seedless Baby Cucumber

2 Pieces Turkey Ham

4 Tbsp. Mayonnaise

Pinch of Salt and Pepper

Water for cooking potato


Detailed and visual instructions can be found in the recipe PDF: Simple Creamy Potato Salad


10 Comments

Ham and Cabbage Spaghetti

Today I introduce you to Ham and Cabbage Spaghetti. This is very popular dish in spring in Japan. I always cook this for my quick lunch but it is great for dinner too! The seasonings are just pepper and garlic powder so the dish is non-fatty and very delicious!!

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Cabbage is a very nutritious vegetable. It has high in vitamin C, calcium, potassium, vitamin K and vitamin U. Vitamin U restores the mucosa in our digestive organs. Some stomach medicines contain vitamin U. Vitamin U tends to break down when the cabbage is cooked so eating raw cabbage works well for your stomach.

When you boil pasta, do you use salt? I suggest to use right amount of salt for boiling pasta. We should boil a decent amount of water in a stockpot to keep pasta from sticking together and I usually add 4 Tbsp. of salt per 2 litter (1/2 gallon) water. The reasons for adding salt to the water for cooking pasta is to make the water boil at a higher temperature, to cook pasta to al dente easily and to add a subtle touch to pasta. Pasta is cooked more evenly at a high boiling temperature and has great slightly salty taste. The surface of the pasta soaks up the salt water and becomes softer than the core of the pasta. This makes pasta al dente. If you add less salt, you can’t expect these results. In this recipe the pasta is already savory so I don’t use salt when I toss it with the other ingredients. 

Lately I read an interesting article about pasta. When we cook pasta too much, the pasta becomes indigestible food. This is because of the interrelationship between gluten and starch in pasta. When you cook pasta al dente, the pasta is good for digestion. When pasta is cooked too long, the starch drains away and the interrelationship is broken down. The pasta has only gluten which is hard for us to digest. If you prefer to eat soft boiled pasta because it looks easy to digest, you might want to reconsider that approach.

The recipe is

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Cook pasta and add cabbage at the last minute when you are finishing cooking the pasta. In a pan, cook ham (I used turkey ham), the pasta and cabbage and season with pepper, garlic powder and cooking pasta water. Sprinkle some chili powder to taste.

Detailed and visual instructions can be found in the recipe PDF: Ham and Cabbage Spaghetti

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Ingredients (1 serving)

2~3 Cabbage Leaves

2 Ham (any kind)

1 Tbsp. Vegetable Oil

Pinch of Pepper and Garlic Powder

Pinch of Chili Powder (to taste)

1 serving Dried Spaghetti

Water for boiling pasta

Some Salt for boiling pasta


Detailed and visual instructions can be found in the recipe PDF: Ham and Cabbage Spaghetti


26 Comments

Simple Japanese Egg Salad (Vegetarian/Gluten-free*)

Today I introduce you to “Simple Japanese Egg Salad”. It is a quick and easy recipe but very scrumptious!! (*When you use gluten-free mayonnaise, this becomes a gluten free dish. Japanese mayonnaises mostly contain small amount of gluten as an ingredient “Brewed Vinegar”)

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In Japan, we usually use this for sandwiches. But if you want to add one more dish in your meal, this is best because it is a fuss-free recipe.

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I use fresh eggs and boil them myself. If you have boiled eggs in your refrigerator, you might want to use them. It saves more time.

The recipe is very easy.

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Boil eggs for 12 minutes. Peel in cold water. Crumble the peeled eggs and season with mayonnaise, salt and pepper.

*Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad


Ingredients (servings 2)

3 Eggs

4 Tbsp. Mayonnaise

Pinch of Salt and Pepper

Minced Parsley (to taste)

Boiled Water for boiling eggs


Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad


13 Comments

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…

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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!

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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.

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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.


13 Comments

Pan-Fried Udon Noodles

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.

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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*

1 bunch (3.1 oz.) Organic Udon Noodle

4 Cabbage Leaves

2 Turkey Sausages

2 Shiitake Mushrooms

¼ Green Bell Pepper

1 Onion

1 Tbsp. Vegetable Oil

2 Tbsp. Cooking Sake

3 Tbsp. Soy Sauce

1 Tbsp. Pure Sesame Oil


Detailed and visual instructions can be found in the recipe PDF: pan-fried-udon-noodles