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


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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!

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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


40 Comments

Green Beans with Sweet Sesame Dressing (Vegan/Vegetarian/Gluten-Free)

This is a traditional Japanese side dish which is called “Goma-Ae” in Japanese. The dish dresses boiled fresh green beans with sweet sesame dressing. The sesame dressing contains ground white sesame, soy sauce and sugar. It is a healthy, delicious, easy and very quick to prepare dish.

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In Japan we usually use a traditional Japanese mortar and pestle for grinding white sesame. Ground sesame makes the dish very flavorful and it is easy to eat. If you have a spice grinder, you can use it. If you don’t have either a spice grinder or a mortar and pestle you can put sesame seeds in a zipper bag and beat them with a rolling pin until they are ground.

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

When you want to add a vegetable dish to your meal or in your lunch box, this is a great choice. Also, you can use any kind of vegetable with this dressing, such as boiled spinach, boiled carrot, boiled broccoli and so on.

The recipe is very quick. It takes only 10 minutes.

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Mix the sauce ingredients, boil fresh green beans and dress.

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You can store this dish in the refrigerator for 3 days. If you want to store longer, please dry the boiled green beans very well before dressing in the sauce and transfer them to a clean container. You can then keep it in the refrigerator for 5 days.

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Enjoy this new healthy side dish!!


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

¾~1 pound Fresh Green Beans

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

2 Tbsp. Sugar

2 Tbsp. Mirin Sweet Cooking Rice Wine

4 Tbsp. White Roasted Sesame Seeds

Water for boiling green beans

1 Tbsp. Salt for boiling green beans


{Detailed and visual instructions can be found in the recipe PDF}: green-beans-with-sweet-sesame-dressing

{Recipe Video on YouTube}


12 Comments

Homemade Chicken Teriyaki (Gluten-Free)

Today I will introduce you to “Homemade Chicken Teriyaki”.

This is a main dish I highly recommend. It is a very popular dish all over the world because it is very flavorful and extremely delicious!!

However, in my opinion in the U.S. the taste (from the sauce) is slightly different from Japanese Teriyaki. In the U.S. the Teriyaki sauce is too sweet by Japanese standards.

I want you to be able to taste “Authentic Teriyaki,” which has a great taste and is not greasy. And also I want to show you how to cook juicy chicken using a pan. The tip is pan-frying and steaming. This makes the chicken soft, juicy and perfectly moist.

The recipe is very easy. It takes less than 20 minutes.

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Cook chicken and simmer it with seasonings.


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

2 pieces Chicken Thigh

3 Tbsp. Cooking Sake (total)

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

2 Tbsp. Mirin Sweet Cooking Rice Wine

1 tsp. Sugar

1 Tbsp. Vegetable Oil


Detailed and visual instructions can be found in the recipe PDF: Homemade Chicken-Teriyaki

 

 

Recipe Video on YouTube “How to Cook Chicken Teriyaki”


15 Comments

Udon Noodle Salad (Vegan/Vegetarian)

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.

In recipe I used this Organic Udon Wheat Noodle
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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.

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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.

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Cut vegetables and mix with boiled Udon noodle and the dressing.

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{Ingredients (1 serving)}           *Click BLUE TEXT to link to the product on Amazon*

1 bunch (3.1 oz.) Organic Udon

Boiled Water for boiling noodle

4 Grape Tomatoes

½ cup Frozen Corn

2 leaves of Iceberg Lettuce

1 Tbsp. Soy Sauce

1 Tbsp. Mizkan Rice Vinegar

½ Tbsp. Pure Sesame Oil

1 tsp. Grated Ginger


Detailed and visual instructions can be found in the recipe PDF: Udon Noodle Salad

How to cook Udon Noodle on YouTube:


8 Comments

Cold Tofu with Okra (Gluten Free/Vegan/Vegetarian)

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.

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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.

{Ingredients (1 serving)}

2~3 oz. (1/6 Pack) Firm Tofu

3 Okras

1 tsp. Salt

Soy Sauce REDUCED SODIUM [Gluten Free] (Organic) for seasoning

Boiled Water for Okra

Detailed and visual instructions can be found in the recipe PDF: Tofu with Okra


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Quick Eggplant Pickles (Gluten Free/Vegan/Vegetarian)

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.

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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.

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Slice eggplant, knead with salt and let it sit for 20 minutes.

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Wash the eggplant and season with grated ginger, soy sauce and white sesame seed.

Here is a tip for storing ginger.

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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).

{Ingredients (servings 2)}

Half Eggplant

1 tsp. Salt

1 tsp. Grated Ginger

½ tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. White Roasted Sesame Seeds

Detailed and visual instructions can be found in the recipe PDF: Quick Eggplant Pickles