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How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!

Tag Archives: Traditional


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Egg and Vegetables Sushi Roll (Vegetarian/Gluten-Free)

Today, I will introduce you to a great homemade sushi roll, the “Egg and Vegetable Sushi Roll.” For filling I used egg, spinach, carrot and Shiitake mushrooms. I seasoned the filling deliciously so you don’t need to put it in soy sauce when you eat.

In the PDF recipe, I explain with easy instructions how to make sushi rolls with a great shape and I provide you with detailed pictures (and some special tips) so you can do it even if this is your first time making a sushi roll.

On YouTube recipe video, you can see how I actually do.

The recipe is

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Cook rice and make sushi rice

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Cook fillings

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Roll the ingredients with the sushi rice and dried seaweed.

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You may think making sushi is too hard until you learn the tricks to doing it well. It is definitely worth it to learn. However, if you want you can skip the rice cooking process if you can get prepared steamed rice. And also you can pick easy ingredients for sushi fillings such as avocado, cucumber, smoked salmon, Sashimi and so on. This egg and vegetables filling recipe is actually what I grew up with. I think it is the best.

First, you wash dried rice like you wash vegetables before you cook it to get rid of dust and to polish the rice. Polishing rice makes it digest smoothly when we eat it. And also washing rice brings us great taste and great final presentation. Lately, some people say we don’t need to wash rice as hard as we used to because the technology of rice polish is getting better. In addition, if you use no-wash rice “Musen-Mai”, you don’t need to wash. You can also use brown rice and multigrain rice instead of white rice if you want.

Lately, I made “Thin-Fried-Egg Roll Sushi” instead of wrapping with dried seaweed. This is also delicious!!

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For making any sushi roll, you should get Makisu which is a bamboo mat to roll sushi. You can get Japanese Makisu: Bamboo Sushi Mat Makisu from Amazon.

{Ingredients ( about 15 pieces)}
*Click BLUE TEXT to link to the product on Amazon*

[Filling]

2 Shiitake Mushrooms

½ Carrot

10 leaves Spinach (frozen one is okay)

2/3 cup Kelp Dashi Stock (any kind is okay)

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

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. Sugar

1 Egg + Pinch Salt + Non-Stick Cooking Spray

[Wrapper]

1-1/4 cup Premium Rice, Medium Grain

5-inch × 5-inch piece Dashi Dried Kelp

2 cup Water

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

2 pieces Dried Seaweed Wrap for Sushi

[Tool]

Bamboo Sushi Mat Makisu (Sushi Roll Mat)

Detailed and visual instructions can be found in the recipe PDF: egg-and-vegetables-sushi-roll

Here is “Kelp Dashi Stock” Recipe in PDF: Kelp Dashi stock

The Recipe Video on YouTube

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Japanese-Style Homemade Chicken Meatballs (Gluten-Free)

Today I introduce you to Japanese Style Homemade Chicken Meatballs: “Tori-Tsukune”. This is a kind of Yakitori so you can have it in Yakitori restaurants. These homemade meatballs are delicious, easy to cook and great for to-go-lunches!

I used ground chicken, green onion and tofu as the meatballs ingredients. Tofu gives the meatballs a soft texture and makes them more nutritious. It also allows you to make a larger number of meatballs. You can use only ground chicken if you don’t want to use tofu. In addition, you can add more vegetables secretly if your family doesn’t like vegetables very much, such as onions, carrots, mushrooms, broccoli and so on. I recommend mincing them really well and then adding the meat mixture.

What I love about Japanese style meatballs is they are very flavorful because they are seasoned with grated ginger. And the sauce is sweet-savory like a Teriyaki sauce. It is seriously delicious!!

The recipe is easy.

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Mix the meatballs ingredients.
Cook the meatballs and dress with the sauce prepared in advance.
Skewer the meatballs if you want to make the final presentation great!

{Ingredients (25 balls)}
*Click BLUE TEXT to link to the product on Amazon*

[For Meatballs]

½ lb. Ground Chicken

½ cup Minced Green Onion

¼ pack (3~4 oz.) Firm Tofu

1 Tbsp. Cooking Sake

¼ tsp. Salt

2 Tbsp. Corn Starch

1 tsp. Grated Ginger

1 Tbsp. Vegetable Oil

[For Sauce]

2 tsp. Sugar

2 Tbsp. Cooking Sake

2 Tbsp. Mirin Sweet Cooking Rice Wine

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

Detailed and visual instructions can be found in the recipe PDF: japanese-chicken-meatballs

How to Cook on YouTube:


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Healthy Bean Side Dish “Gomoku-Mame” (Vegan/Vegetarian/Gluten-free)

Today I introduce you to a traditional Japanese bean side dish “Gomoku-Mame,” which is simmered beans and vegetables. This dish is never served as a main dish, but it is very popular and very important in the Japanese diet.

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The basic rule of traditional Japanese diet is called “Ichi-juu, San-sai.” This means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes. Of course we don’t have enough time to cook this many dishes when cooking each meal so we tend to stock simmered vegetable dishes in the refrigerator. Lately there are a lot of pre-made, reasonably fresh, store bought vegetable side dishes in Japan. This is because there are many people who are too busy to cook who, however, care about their health and don’t want to eat fast foods.

Also, the Japanese diet contains many kinds of ingredients. We always think “Eat a balanced diet” which means we can have anything we want such as meat, fish, rice, bread, vegetables, seaweed and so on. But we have to be careful about the balance of the ingredients and eat in moderation. Japanese food is very healthy when we follow these rules.

The recipe is very easy.

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Put all ingredients and seasoning in a pan and simmer.

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To store, transfer to a container and keep in the refrigerator. Use within 5 days.

{Ingredients (servings 8)}
*Click BLUE TEXT to link to the product on Amazon*

15.5 oz. Can Northern Beans

1 Carrot

3 Shiitake Mushrooms

5-inch × 5-inch piece Dashi Dried Kelp

1.5 cup Water

1 Tbsp. Sugar

2 Tbsp. Cooking Sake

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

1 Tbsp. Mirin Sweet Cooking Rice Wine

Detailed and visual instructions can be found in the recipe PDF: Healthy Bean Side Dish “Gomoku-Mame”


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Healthy Japanese Traditional Side Dish “Okara” (Gluten Free/Vegan/Vegetarian)

Today I introduce you to Japanese traditional side dish which is called “U no Hana”. This is cooked Okara with braised vegetables. Okara is a by-product of making  tofu so it is high in protein, fiber, vitamins and Calcium. This dish is a very popular side dish in my family’s meal because it is healthy, delicious and inexpensive (in Japan).

Here is Dry Okara I used in this recipe.

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Japanese use Okara for many recipes as a meat substitute to make the dish extremely healthy and to increase the amount of food in the dish. For example, we add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. See the last post Delicious Vegetarian Pan Fried Nuggets using Okara substitution for meat.

In this recipe I used okra, carrot, shiitake mushroom and green onion. You can use any vegetables in your refrigerator. If you can get dried shiitake mushroom instead of fresh ones, the dish will be more flavorful and nutritious. You can just soak shiitake mushrooms in water the day before you cook.

This time I used kelp Dashi stock so for those who stick to a vegan diet this is a vegan dish. You can use any kind of Dashi stock you have.

Here is a tip: “How to store cut green onion.” We often use cut green onion in many Japanese dishes. I always keep cut green onion in my freezer.

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Cut washed green onions and dry on paper towels. Put  in a freezer bag and freeze in freezer. Use within 1 month.

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Simmer all vegetables with Dashi stock and seasonings.

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Cook soaked Okara and stir with braised vegetables.

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

½ cup Dry Okara

¾ cup Water for soaking Okara

1 Tbsp. Vegetable Oil

3 Okras

Slated Boiled Water for boiling Okras

2 Shiitake Mushrooms

1 Green Onion

½ Carrot

½ cup Kelp Dashi Stock
{The recipe of Kelp Dashi}  Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

1 tsp. Sugar

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

½ Tbsp. Cooking Sake

½ Tbsp. Mirin Sweet Cooking Wine

½ tsp. Salt

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

 


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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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Japanese Side Dish “Braised Taro” (Gluten Free/Vegan/Vegetarian)

Today I introduce you to Japanese traditional dish “Braised Taro”. It is a very easy, simple and delicious side dish. My mother always cooked 5 small dishes for each member of our family for every dinner. The 5 dishes idea comes from “Ichijiru-Sansai” which means basic meals should consist of one bowl of cooked rice, one kind of soup and three vegetable or fish side dishes. This dish is great as a side dish in a Japanese meal. In addition, we say “Hara-Hachibu” which means eat until you feel your 80% full, don’t eat until you are too full. This is a Japanese traditional eating rule for being healthy so my mother always prepared small dishes for each of us.

The recipe is easy. Just simmer taros in Dashi stock. I used “Kelp Dashi Stock,” but you can use any kind of stock. The dish is mainly seasoned with soy sauce and the taros become so tender that they absorb the Dashi well so it is very delicious and it is great for vegetarians if you use vegetable stock. Also, it is an oil-free dish so it is very healthy.

When I introduce you cooking Japanese dishes I always try to show you the easiest way to cook these dishes even if you have no experience with cooking Japanese food. For example, in this recipe, I simmered peeled taros in Dashi stock. But usually taro requires extra preparation time for to simmer more easily and make a great final presentation. But in this recipe there is no need to do the extra preparation because even without it this dish is very delicious and looks great. I want everybody to try to cook Japanese dishes in a lighthearted and fun manner so we do not need to make these recipes hard in order to enjoy all the taste, health benefits, and beauty of traditional Japanese dishes.

You can buy taros in many grocery stores in the US and in all Asian markets. The tip for picking a good taro is that the taro should have ball shape, and be a little bigger than a golf ball. This shape and size makes for a good and delicious taro.

Enjoy this delicious, healthy, and nutritious dish. I hope you like it.

{Ingredients (servings 2)}

10 Small Taros

¾ cup Kelp Dashi Stock
(Recommended Dried Kelp)Dried Kelp for Dashi stock

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

2 Tbsp. Sugar

2 Tbsp. Cooking Sake

4 Tbsp. Mirin Sweet Cooking Rice Wine

Here is my recipe in PDF: Braised Taro

Here is “Kelp Dashi Stock recipe” in PDF: Kelp Dashi stock


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Seaweed Salad (Oil-Free/Vegan/Vegetarian/Gluten-Free)

I will introduce you to “Seaweed and Cucumber Salad” tossed with vinegar and sugar. It is very healthy and delicious! In Japan, we often eat this dish as a side dish because vinegar improves our appetite. And also dishes which include vinegar keep longer. This dish can keep about 5 days in the refrigerator. This is why Sushi rice is seasoned with vinegar. (Basically in Japan about 800 years ago, Sushi was not an expensive food like nowadays. It was a preservative food for common people. The conception was people put pickled fish on cooked rice and fermented it for a day.)

My book Bento for Beginners: 60 Recipes for Easy Bento Box Lunches

is now available on Amazon!!

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You can use some other ingredients for this salad recipe, such as seafood, carrot, Daikon, mushrooms, bean sprouts and so on. But seaweed and cucumber are the most popular ingredients in Japan. Cucumber is high in potassium so it is good for modern humans who tend to eat a high-salt diet. If you want to be healthier, it is good to eat more seaweed because seaweed is high in soluble fiber. Exercising and eating healthy is important to a good diet and the most important thing for improving your digestion and the function of your intestines. So if you want to try to be healthier, at first please think about your digestion. You should eat both insoluble fiber (vegetables, potatoes, mushrooms, beans…) and soluble fiber like seaweed to make your bowels work well. Please add this healthy side dish to your meals!

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{Ingredients (servings 2)}

2 Tbsp. Dried Seaweed

A small Cucumber

1 Tbsp. plus 1 cup Water

2 Tbsp. Rice Vinegar

1 tsp. Yamasa Organic Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. Sugar

1 tsp. Cooking Sake

A pinch of Salt

White Roasted Sesame Seeds

Here is my recipe in PDF: Seaweed Salad (Oil-Free)


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Sweet Sesame Dressing (Vegan/Vegetarian/Gluten-Free)

This is a traditional Japanese side dish which dresses boiled spinach with sweet sesame dressing. It is healthy, delicious, easy and a very quick dish.

The dressing contains sesame, soy sauce and sugar, and it has sweet taste so many kids can also enjoy the dish.

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

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Enjoy this new healthy side dish!!

{Ingredients (servings 2)}

½ bunch Fresh Spinach

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

1 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. White Roasted Sesame Seeds

Here is my recipe in PDF: Sweet Sesame Dressing


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Healthy Fish Nabe (Gluten-Free)

Today I introduce you to Nabe which is a traditional Japanese simmering dish. Nabe is a very easy recipe that you can prepare with many kinds of ingredients. You can make Nabe with sea food, meat, various vegetables and various kinds of stock!

Nabe has a variety of great nutrients that come from the ingredients and the soup, and Nabe makes our bodies warm so Japanese usually have Nabe in winter time. Also, Nabe is a low-calorie dish if you choose the ingredients carefully.

Today, I used Tilapia. Tilapia is high in vitamin D, vitamin B12 and potassium. Also, Tilapia has a soft texture and light taste so it is good for many kinds of dishes. Just be careful not to cook it too much. Overcooking Tilapia makes the texture hard.

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This is the Tofu Shirataki I used. It is a firm tofu noodle and common ingredient for Nabe in Japan. It is very easy for kids to eat. In this recipe you can substitute normal Tofu for this.

Enjoy this healthy and easy dinner!

{Ingredients (servings 2)}

1 fillet Tilapia

10 leaves Napa Cabbage

4 Shiitake mushrooms

3 Green Onions

1 pack Tofu Shirataki

1 piece (5 square inches) Dried Kelp

¼ cup Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¼ cup Cooking Sake

2 ½ cups Water

Here is my recipe in PDF: Healthy Fish Nabe


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Braised Fish (Gluten-Free)

Braising is one common Japanese cooking method for fish. The taste is a typical Japanese “sweet-salty” taste, similar to Teriyaki or Sukiyaki seasoning. We use Cooking Sake, Soy Sauce, Mirin Sweet Cooking Rice Wine and sugar when braising.

We usually braise sardine, flounder, alfonsino, mackerel, cutlass fish, yellowtail and so on. I can’t always get many of these fish where I live in the U.S. so I chose Tilapia this time. Tilapia meat is good because it stays good after 15 minutes of braising and it soaks in the delicious sauce well.

When you braise fish, please add some slices of ginger. This kills the fishy smell and warms up your body because of the Gingerol action.

Enjoy your new fish recipe with steamed rice or with  Japanese Sake!!

{Ingredients (servings 2)}

1 Tilapia fillet

½ cup Cooking Sake

¼ cup Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

3 slices Ginger

2 Green Onions

Here is my recipe in PDF (5 MB): Braised Fish