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!!


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Homemade Mochi Ice Cream with Gluten-free Wrapper

Today I will teach you how to make “Homemade Mochi Ice Cream”. The mochi wrapper is made of glutinous rice flour (mochiko), sugar and water. The dish can become vegan, vegetarian, and/or non-dairy depending on the kind of ice cream you choose.

This impressively easy recipe may get you out of shopping for overpriced mochi ice cream products.


Ingredients (about 6 mochi wrappers)



Here are some tips. 

1. You may consider reducing the amount of sugar to make healthier wrappers. The good news is you can use 1.4 oz. of sugar, 0.7 oz. of sugar or even a non-sugar sweetener that can be used in cooking, instead of 2.8 oz. of sugar. However, when you use less sugar or artificial sweeteners the wrappers only stay good if you eat them soon after making the dish. This is because wrappers containing less than 2.8 oz. freeze hard in the freezer and you lose the nice and soft mochi texture. Therefore I recommend using twice as much glutinous rice flour to prevent the mochi from freezing solid. 

2. The dough is very sticky. Using a fork when stirring is better than a spoon or spatula.



[Recipe]

1. In a microwave-safe bowl, combine the rice flour and sugar. Mix well. Add the water gradually, stirring constantly to keep lumps from forming. Microwave (1000w) for 1 minute. Remove the bowl and stir for 1 minute. Microwave for another 1 minute and stir again for 1 minute. At this point, the dough should become translucent. 

*If the dough doesn’t have enough sugar, the white dough won’t turn a translucent color.

2. Place the dough on a well-dusted work surface. You should use cornstarch to dust the surface. Sprinkle more cornstarch on the dough. Once the dough is cool enough to handle, roll out the dough using your fingertips until it is a very thin layer (about 0.2 inch-thick). Cut into 6-equal-pieces.

*You can wrap each mochi wrapper and store in the freezer for 3 weeks. 

3. Using a small ice cream scooper, scoop about 1 heaping tablespoon of well-frozen ice cream and place on the center of a piece of mochi wrapper. Seal the edge of the wrapper with fingers. 

*Using a small amount of ice cream makes your work easier until you get used to it.

*Freezing small-ball-sized ice cream in advance also helps your work.

You can enjoy this delicious mochi ice cream as soon as you make it, or you can store in the freezer until it is served.


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Datemaki, Japanese Traditional Pan-Fried Egg (Vegetarian)

This is a Japanese traditional New Year’s dish called Datemaki. It mainly contains egg and fish paste and has sweet taste and smooth texture.

Today I use tofu as substitute for fish paste because tofu is easily available, it is delicious, and it becomes a great dish for people who follow vegetarian diet.

For good final presentation, you may as well use Makisu which is a bamboo sushi mat, but you can use a piece of parchment paper if you don’t have Makisu.


Ingredients (servings 2)

• 7 oz (198g) firm tofu

• 4 eggs

• 4 tablespoons sugar

• 1 tablespoon Mirin, Japanese sweet cooking rice wine

• 1/2 tablespoon Yamasa Marudai Zu Soy Sauce


The recipe is easy but takes a little bit time. You can store this dish in the refrigerator for 3 to 4 days so you may want to make ahead and serve it later.

Drain tofu, wrap with paper towels and place on a plate. Put a weight, such as a heavy plate, on the wrapped tofu for at least 1 hour to drain completely. (Change the paper towels halfway through if they are completely soaked).

Combine the drained tofu, eggs, sugar, mirin and soy sauce in a bowl. Mix well using a hand blender until smooth.

Heat a dry non-stick skillet over medium heat for a few minutes, then coat the skillet with cooking spray. Put the hot skillet on a damp cloth to let the bottom of the skillet cool down slightly. Next, put the skillet on the range back and pour in all of the egg mixture. Put a lid on the skillet and cook for 12 minutes over low heat. Then turn the heat off and let it sit on the range for 5 minutes with the lid on. Remove the lid and let it sit another 5 to 10 minutes until it becomes cool enough to handle.

Place the egg on a Makisu or a piece of parchment paper. Roll it into a tight jelly roll. Put a rubber band around the roll and let it sit at room temperature for about 1 hour to cool down. Then refrigerate for at least 1 hour to allow it set up before cutting and serving.



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Stuffed Pumpkin

It is October!! Time to enjoy pumpkins!!

In Japan we usually use “Winter Squash” which we call “Kabocha” for cooking. Kabocha squash is high in vitamin C, vitamin E, beta-carotene, and potassium. The taste is a lot sweeter in other kind of pumpkins, and the texture is so soft and smooth that is similar to sweet potato.

In this recipe, I use onion, carrot, mushrooms, ground chicken meat and shredded cheese. You can add more vegetables, use other kind of meat and also use any kind of cheese you like.

The recipe is

Cook filling in a pan and season. Cut the top of the kabocha off and take all seeds out. Spoon the filling into the kabocha and bake in the preheated oven.

Detailed and visual instructions can be found in the recipe PDF: Stuffed Pumpkin


{Ingredients (servings 2)}

½ lb. Ground Chicken

1 Kabocha or Winter Squash

1 small Onion

1 Carrot

4~5 Mushrooms (any kind)

1 Tbsp. Vegetable Oil

2 Tbsp. Flour

½ Tbsp. Margarine or Butter

3 Tbsp. Cooking Sake or White Wine

¾ cup Shredded Cheese (total) (any kind)

½ tsp. Salt

½ tsp. Black Pepper



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Sushi Cookbook for Beginners

It’s finally here!

Today is a beautiful day—my brand new book, Sushi Cookbook for Beginners, is officially out in the world for you all.

Thank you again for all of your support. It really means the world to me! I hope you enjoy reading the book as much as I loved writing it!


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How to make traditional Japanese sushi roll

I know some of you sometimes struggle with making good looking sushi rolls.

Here is a tip on my YouTube video “How to make Homemade Sushi Roll”. I hope this helps you!!


In addition, my sushi cookbook which has very easy to follow directions, will be published on 28th July!! Now available for pre-order on Amazon!


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Sushi Cookbook for Beginners: 100 Step-By-Step Recipes to Make Sushi at Home



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New cookbook!! “Sushi Cookbook for Beginners”

My new cookbook is now available for pre-order and will be published on July 28th.

Sushi Cookbook for Beginners: 100 Step-By-Step Recipes to Make Sushi at Home

This book teaches you how to make delicious sushi using easy recipes using only the most basic equipment you probably already have at home!
It gives you lots of sushi making tips, and teaches you both traditional sushi recipes and classic American sushi recipes, plus a few you won’t find anywhere else!


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Spinach and Walnut Salad with Lemon Zest (Vegan/Vegetarian/Gluten-free)

Are you looking for easy, healthy yet delicious recipes? Well, this dish is for you! “Spinach and walnut salad” which has very fresh taste from lemon zest.

The recipe is very easy and quick. It takes only 5 to 6 minutes. Moreover, you can store it for up to 4 days in the refrigerator.

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Ingredients (servings 4)

10 oz. fresh baby spinach

1/4 cup walnuts pieces

Grated zest of 1 lemon

1 tsp. extra virgin olive oil

Salt and pepper

  1. Boil the spinach for 10 seconds in boiling water. Drain, rinse the spinach under cold running water and wring it dry by hand.
  2. In a mixing bowl, combine the spinach, walnuts, lemon zest, olive oil. Season with some salt and pepper and mix well.

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Released TODAY!! Bento for Beginners ~60 recipes for easy bento box lunches~

I very much appreciate that some of you have already read this book and left wonderful reviews on Amazon, goodreads, Barnes & Noble, or other online book shopping sites!

I am so excited to announce that my vert first book

Bento for Beginners: 60 Recipes for Easy Bento Box Lunches 

is released today! Available on

BARNES & NOBLE, Amazon, INDIE BOUND, BAM!, and Indigo!! 

If you are interested in and haven’t read yet, I hope you try at some point!! The kindle version and paperback are available. And I would appreciate it if you could leave your review!!

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Eggless Tofu Muffins (Vegan/Vegetarian)

Have you ever thought “NO-EGG TOFU muffins” are good? Well, if you have’t, this muffins may blow you away! Tastes amazingly delicious and  1 muffin has only 164 kcal!!

I experimented so many times to get them the right texture and taste, and this is the best. You won’t taste or smell the tofu when you eat. But if you are really really sensitive to tofu aroma, you can add some squeezed lemon juice to the tofu paste to get rid of the smell completely.

Detailed and visual instructions can be found in the recipe PDF: Eggless Tofu Muffins

Here is a tip for storing: After baking, let it cool and wrap each with freezer-safe wrapper. Keep in the freezer and use within 3 weeks. Before you eat, leave the wrapped muffin out to thaw at room temperature for 3 to 4 hours.



My very first cookbook Bento for Beginners: 60 Recipes for Easy Bento Box Lunches is now available on Amazon!!

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In Japan, it is common to add “Tofu” to some dishes as an ingredient, such as hamburger steak, meatball, pancakes, and so on. It makes the dishes healthier and it requires fewer ingredients.

To make muffins healthier, I use almond milk, a combination of dark brown sugar and white sugar, a combination of all-purpose flour and whole wheat flour, and coconut oil. You can use any kind of milk, sugar and vegetable oil as a substitute.

I hope many people can enjoy these muffins! They are also great for people with egg allergies because they contain no eggs or egg products. These muffins are a healthy and delicious treat!


{Ingredients (12 muffins)}

4 Tbsp. Margarine

2 Tbsp. Vegetable Oil (I used Coconuts Oil)

35 oz. (¼ pack) Tofu

1 cup Sugar (I used ½ cup White Sugar and ½ cup Dark Brown Sugar)

¾ cups All Purpose Flour

¾ cups Whole Wheat Flour

1 tsp. Vanilla Extract

1 tsp. Baking Powder

150 ml Soy Milk


Here is my recipe in PDF: Eggless Tofu Muffins