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!!

Tag Archives: recipe


by Leave a comment

Chicken Meatball Soup

 

This very flavorful soup brings you great nutrition because the ingredients are chicken, green onion, ginger, dried shiitake mushroom and kelp. This dish is high in vitamin A, vitamin B, vitamin E, vitamin D, minerals, beta-carotene, allicin, calcium, protein and so on. Also it is low calorie and low fat. This dish makes you warm, gives your metabolism a boost, and helps improve your immunity so it is great to help you recover from sickness and get back a good appetite.

(Recommended Dried Kelp) Dashi Dried Kelp
IMG_0242

I highly recommend eating kelp occasionally. Recently, it is easy to get dried kelp at many grocery stores and at most Asian markets in the US. Japanese use kelp for Dashi stock and side dish like pickles. Dashi stock is used as seasoning in Japanese dishes. We use several kinds of Dashi stock such as dried anchovy, dried bonito, dried shiitake, dried kelp and so on. The kelp Dashi stock is great to compliment exquisite tasting ingredients. Kelp helps maintain your body’s alkaline. Also kelp has a good amount of fucoidan and iodine which are essential nutrients (in moderation) for humans.

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

½ lb. Ground Chicken

1 Egg

2 Tbsp. minced Green Onion

½ tsp. grated Ginger

1 tsp. plus ½ separate Tbsp. Soy Sauce

½ tsp. plus ½ separate tsp. Salt

1 ½ Tbsp. plus ½ separate Tbsp. Cooking Sake

1 ½ Tbsp. Flour

1 carrot

3 pieces Dried Shiitake Mushrooms

2 cups Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

1 cup Water (leftover from soaking Shiitake)

Here is my recipe in PDF (6MB): Chicken Meatball Soup

Here is “Kelp Dashi Stock” recipe in PDF (5MB): Kelp Dashi stock


by 1 Comment

Sweet-Savory Japanese-Style Pumpkin (Vegan/Vegetarian/Gluten-Free)

In the Japanese diet, simmered vegetable dishes are very important to fulfill the terms of the Japanese basic meals rule, which is called “Ichi-juu, San-sai.” This basic meals rule means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes.

photo2_large

Also simmered vegetable dishes are very common in Mahayana Buddhist cuisine for Buddhist monks. These dishes are an important nutritional source for the monks who are forbidden from eating meat and fish.

kabotya

In the Japanese dish, C. maxima pumpkin is a common ingredient. It is high in vitamins, potassium, fiber and beta-carotene. The taste is very sweet. We also use this pumpkin for sweets. Interestingly the pumpkin is lower in calories and carbohydrates than bananas!

This recipe is incredibly easy. You can put water, Japanese common seasonings and the pumpkin in a pan at the same time and just simmer. We don’t use Dashi stock because the pumpkin has great flavor itself.

I hope you can add this dish to your dinner.

{Ingredients (servings 2)}

½ Pumpkin

2 cups Water

2 Tbsp. Sugar

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

2 Tbsp. Cooking Sake

2 Tbsp. Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Sweet-Savory Japanese-Style Pumpkin


by Leave a comment

Easy Homestyle Japanese Steamed Fish (Gluten-Free)

Steaming is a simple and healthy way to cook. And you can steam in the oven so it is very easy! Steamed dishes are very flavorful, the ingredients are tender, and steaming helps keep all of the ingredient’s nutrition!!

Steamed fish in aluminum foil is a traditional Japanese dish; although Japanese used to use paper instead of aluminum foil. Steaming this way has many practical benefits such as not keeping a fish smell inside the house from cooking, using fewer dishes, great preservation of each ingredient’s nutrition, condensation of amazing flavor and so on. I used Tilapia, onion, carrot and green onion. You can also use a variety of different vegetables, most kinds of fish and shellfish, a variety of meats and so on. You can taste each ingredient’s great flavor, which makes this approach different from other cooking methods.

Tilapia is high in potassium and vitamin D, E and of course omega-3. And also it is bland-tasting so you can cook it in many ways, like frying, steaming, sauté, baking and so on.

gc_gptActImage20090501065630

Japanese eat fish a lot so I highly recommend eating fish at least occasionally to stay healthy.

{Ingredients (Servings 2)}

2 Pieces of Tilapia

1 Carrot

1 Onion

2 Tbsp. chopped Green Onion

2 tsp. Gluten-Free Margarine

2 Tbsp. Cooking Sake or White Wine

Pinch of Salt (to taste)

Pinch of Black Pepper (to taste)

Here is my recipe in PDF: Japanese Steamed Fish