Your Home for Homemade Japanese Food

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


2 Comments

Vegetable Mix Tempura (Vegan/Vegetarian)

“Vegetable Mix Tempura”, which is called “Kakiage” in Japanese, is a traditional Japanese recipe. We enjoy this tempura on steamed rice, on Japanese Soba noodle, on Japanese Udon noodle, or just the tempura itself.

In Japan, people always try to make the tempura with a great crunchy texture. With this recipe, you can cook crunchy tempura easily. The seasoning is only salt, the vegetables are tender and the batter is crunchy so you can really enjoy more vegetables. Also, the recipe is very simple. I just use 1 skillet, 1 bowl, a cutting board and a knife. So If you have kids who don’t like vegetables very much, you might want to try to cook this recipe!

Enjoy!!


{Ingredients (servings 4)}

1 large Onion

4 oz. Shiitake Mushrooms

1 Carrot

½ American Eggplant

½ cup Flour

5 Tbsp. Cold Ice Water

Vegetable Oil for Frying


Here is my recipe in PDF (5 MB): Vegetable Mix Tempura

Advertisements


Leave a comment

Yummy and Healthy!! “Sweet Tofu Salad” (Vegan/Vegetarian/Gluten-Free)

This traditional Japanese side dish comes from Buddhist cuisine. The ingredients are tofu and some simmered tender vegetables, and the dish is seasoned with sugar and soy sauce. I have loved it since I was a child because the taste is good and sweet, and the texture is amazingly smooth.

Tofu is always great protein for us, has no strong taste or flavor, and has a soft texture so it doesn’t interfere with any dish’s flavors or textures. Therefore, in regard to nutrition and digestion it is good for people who don’t have an appetite or who are really picky eaters. You can cook any kind of dish with tofu.

Enjoy your new taste and texture side salad!!


{Ingredients (servings 3)}

A pack (14 oz.) Firm Tofu

Half bunch Fresh Spinach

1 Carrot

3 pieces Dried Shiitake Mushrooms

1 Tbsp. White Roasted Sesame Seeds

2 Tbsp. Sugar

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

½ tsp. Salt (total)

1 tsp. Cooking Sake

2 cups Water (including leftover from soaking shiitake mushrooms)


Here is my recipe in PDF (7 MB): Sweet Tofu Salad


6 Comments

Yummy Tofu Hamburg Steak (Gluten-Free)

In Japan, we sometimes cook hamburger steak with Tofu because we can make it healthier—lower in calories and fat. Tofu hamburger steak is mainly made from ground meat, tofu and vegetables.

Today I introduce you to a simple delicious tofu hamburger steak recipe. The ingredients are chicken, tofu and green onion. It is healthy, delicious and also the texture is amazingly soft because of the tofu’s texture. Tofu is high in quality protein so this steak has great nutrition!

You should try it!!


{Ingredients (servings 2)}

A pack (14 oz) Firm Tofu

½ lb. Ground Chicken

½ large Onion

3 pieces Dried Shiitake Mushrooms

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

1 Tbsp. Cooking Sake

¼ tsp. Salt

¼ tsp. Black Pepper

1 tsp. Grated Ginger


Here is my recipe in PDF (7 MB): Chicken & Tofu Hamburg Steak


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


Leave a comment

Savory Egg Custard (Gluten-Free)

Chawan-mushi (Savory egg custard) is a dish in which eggs, various ingredients and Dashi stock are steamed together. It has a very smooth texture, great flavor and wonderful nutrition because the ingredients are steam cooked in the egg custard/Dashi stock mixture in a closed steamer so the taste, flavor and nutrition are condensed in the dish.

cuisinart-steamer-chefs-classic-2-77-35cg-popup

Recently, people have started using the microwave for cooking Chawan-mushi because it is quick and easy, but I think the taste and texture are very different so I use a steamer. It takes a little bit more time but it is the best!

I used shiitake mushroom and chicken breast in this recipe. It is high in vitamins, has great protein, and also is low in calories.

Chawan-mushi has a delicate flavor and amazing texture. It is very delicious! Please cook it and taste it!


{Ingredients (Serves 2)}

3 Eggs

4 oz. Chicken Breast

2 pieces Dried Shiitake Mushrooms

2 ½ cups Water (leftover from soaking shiitake mushrooms)

2 tsp. Mirin Sweet Cooking Rice Wine

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

¾ tsp. Salt

2 tsp. Cooking Sake


Here is my recipe in PDF: Chawan-mushi


3 Comments

Simmered Taro and Chicken (Gluten-Free)

Simmered food is a traditional delicious Japanese dish. There are many kinds of vegetable or fish simmered dishes, such as root vegetables, eggplant, lettuce, flounder, anchovy and so on. My mother carefully taught me how to cook simmered dishes because traditionally these dishes are called “Homemade taste,” and in old Japanese traditions women who can cook simmered dishes were considered full-fledged wives, so my mother thought I might want to cook these dishes well for my husband. Of course, we live in a different era today and my husband and I often cook together so we have the great culinary tradition without the sexist overtones.

Basically, the ingredients are root vegetables so the dish includes a lot of fiber which is good for helping digestion. I also used chicken breast which it is low in fat and high in great protein.

141030_ooshima012_480_360

Taro is an important ingredient in homemade taste Japanese dishes. You can get it easily at most grocery stores in the US. Taro is high in potassium and water. Taro also is lower in calories than other kind of potato. When you chew taro, it can feel slightly gooey. This feeling comes from mucin, which is also in our saliva and stomach juice, and it helps the stomach function better.

Enjoy this traditional, nutritious and delicious dish!!

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

0.5 lb. Chicken Breast or Thigh

1 peeled Carrot

1 peeled Onion

4 Dried Shiitake Mushrooms

1 cup Water (leftover from soaking Shiitake)

3 Taros

5 tablespoons Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

5 tablespoons Cooking Sake

4 tablespoons Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Simmered Taro and Chicken


Leave a comment

Chicken Hamburger Steak in Japanese Style

Hamburger steak is a very popular dish in Japan. There are a lot of restaurants that specialize in hamburger steak. We usually have hamburger steak with sides of  vegetables and white rice, not with hamburger buns.

The hamburger steak recipe was brought to Japan from Germany. Japanese adjusted the recipe better for Japanese taste. Today I will teach you how to make the “Japanese style” Hamburger Steak, which is the most popular style in Japan.

I will teach you how to make Chicken Hamburger Steak with shiitake mushroom and onion in Japanese style. You can use any kind of vegetables you want in this recipe, and you could use beef instead of chicken if you want.

My mother often cooked it with ground chicken and many kinds of chopped vegetables to make it healthier.

Chicken meat has great taste, is good for digestion, and fortifies your nutrition if you are recovering from being sick. It is higher in amino acids and vitamin A than pork or beef, but has half the fat of pork or beef.

I put grated ginger in the steak because ginger has great flavor and also helps rid the meat of its chicken smell. Good smell is very important in many forms of Japanese cooking so that you can experience great taste, texture, and smell. Also, we serve Hamburger Steak with grated daikon (Japanese white radish) and soy sauce-rice vinegar sauce, which make the dish taste better and helps digestion.

It is very delicious! Enjoy!!


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

・1 lb. Ground Chicken

・1 Onion

・2 Dried Shiitake Mushrooms

・1 Egg

・½ cup Panko Bread Crumbs Japanese Style

・½ teaspoon Salt (total)

・½ teaspoon Black pepper

・1 teaspoon Grated Ginger

・1 teaspoon Chopped Garlic

・1 inch round, sliced Daikon (Japanese white radish)

・¼ cup Soy Sauce

・2 tablespoons Rice Vinegar


Here is my recipe in PDF: Chicken Hamburger Steak in Japanese style