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


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Vegetarian Pan-Steamed Gyoza Dumplings

Today I introduce you to Pan-Steamed Vegetarian Gyoza Dumplings. There are a lot of ways to cook Gyoza in Japan and this is my mother’s original recipe which is easy and delicious.

This time I used only vegetables. I used Shiitake mushrooms, cabbage and tofu. You can add any kind of ground meat if you want.

Also, I used Wonton wrappers because I can’t find Japanese Gyoza wrappers around here. I explain how to wrap the filling and provide you with easy-to-follow directions with pictures in my recipe PDF. If you can find Gyoza wrappers, of course you can use those.

When you hear “Pan- Steamed”, you might think you need a special pan. Don’t worry, you can cook this with just a regular pan. I think the wrapping part takes a little bit of time, but it is worth it because Gyoza are very delicious!!

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Cook the cut vegetables and season.

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Wrap the filling with wrappers. If you want to store Gyoza, you can keep them in the freezer using a plastic freezer bag.

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Cook with 1/4 cup of water in a pan with a lid.

Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings

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Here is a tip for storing ginger. 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).


Ingredients (about 35 pieces)
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6 Shiitake Mushrooms

4 Cabbage Leaves

3.5 oz. (¼ pack) Firm Tofu

1 Tbsp. Soy Sauce

1 tsp. Grated Ginger

¼ tsp. Salt

¼ tsp. Pepper

Wonton Wrappers

Sesame Oil for cooking

Water for steaming


Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings


33 Comments

Egg-Drop Tofu (Vegetarian/Gluten-Free)

Today I introduce you to “Egg-Drop Tofu”. This is a very common homemade Japanese dish. The seasonings are Dashi stock and soy sauce, so it is savory, flavorful and delicious!! I usually use tofu, onion and shiitake mushrooms as ingredients. You can add any vegetables you want. Also you can use any kind of Dashi stock. If you use kelp Dashi stock it is a vegetarian dish. If you use fish-based Dashi stock it is not vegetarian, but the dish may be more flavorful.

This is a very nutritious and easy-to-digest dish. The ingredients are simmered in the Dashi stock so the dish has a very tender texture. And also, it has a lot of healthy protein from the egg and tofu.

The recipe is easy.

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Heat Dashi stock and seasoning. Add cut vegetables and cook. Pour in beaten egg and steam for a few minutes.

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


Ingredients (servings 2)
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7 oz. (1/2 pack) Firm Tofu

½ Onion

3 Shiitake Mushrooms

3 Eggs

1 cup 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

Chopped Green Onion (to taste)


Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu

Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock

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


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Delicious, Easy and Healthy Pan-Fried Vegetables (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to an easy, healthy, delicious and useful vegetable side dish. This is a traditional Japanese side dish which is called “Kinpira”. The seasonings are soy sauce, cooking sake and sugar. It has a great sweet-savory taste and the vegetables have a crunchy texture. Delicious!! If you use gluten free soy sauce, this can be a vegan and gluten free dish.

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In Japan we usually use Gobo (Burdock Root) for this recipe but I can’t find that easily near here so I use potato and carrot. It is so tasty and the recipe is very easy!!

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Heat sesame oil in a pan and cook the sliced vegetables. Season with sugar, soy sauce and cooking sake and stir-fry. You can store for 3~4 days in the refrigerator.

*Detailed and visual instructions can be found in the recipe PDF: Pan Fried Vegetables Side Dish

If you don’t follow a vegetarian diet, you can add thin sliced pork or small pieces of chicken. Also I sometimes add bonito or kelp Dashi powder. These bring a hearty taste to the dish!!

In addition, you can make this dish spicy so you can add some sliced red pepper if you like.

If you don’t like to use alcohol in your cooking, you can use any kind of Dashi stock or broth instead of using cooking Sake.


Ingredients (servings 4)
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1 Carrot

1 large Potato

1 Tbsp. Pure Sesame Oil

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

2 Tbsp. Cooking Sake

½ Tbsp. Sugar

½ Tbsp. White Roasted Sesame Seeds (to taste)


*Detailed and visual instructions can be found in the recipe PDF: Pan Fried Vegetables Side Dish


33 Comments

Potato Croquette (Vegetarian)

I introduce you to “Simple Potato Croquette”. This is a great main dish for dinner and also a great snack for kids after school. The ingredients are potato and onion. Usually we add ground meat to the patties before frying in Japan, but when you don’t have any ground meat in the refrigerator or if you follow a vegetarian diet, you don’t need to add any meat. You can use sweet potato if you want. Just adjust the seasoning because sweet potato has a different taste from regular potato. Also you can add various ingredients, such as carrot, broccoli, spinach, corn, cheese, crab meat and so on.

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Boil potatoes, sauté onions and mix well like mashing potatoes. Season with some salt and pepper.

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Make into patties, flour, dip in beaten egg and dredge the patties in bread crumbs.

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Fry. To store, put the patties in a plastic zipper bag and keep in the freezer. You can store before and after frying either way.

*Detailed and visual instructions can be found in the recipe PDF: Potato Croquette

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Please do not drain the used oil in the sink. Put some kitchen papers in a can or a jar which you don’t need and pour the cooled used oil in. Throw it out as regular garbage.


Ingredients (about 8 pieces)

2 large Potatoes

1 Onion

¼ cup Flour

1 Egg

¾ cup Bread Crumbs

Salt and Pepper (for seasoning)

Water (for boiling potatoes)

Vegetables Oil (for cooking onion and frying croquettes)


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


39 Comments

Delicious & Healthy! Shiitake Mushrooms & Ginger Side Dish (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to a Japanese traditional side dish which has a sweet-savory taste. In this recipe, various ingredients are slowly simmered in the sauce so that the ingredients have great flavor and great taste. I can’t stop eating it when I make it because it is so delicious!!

I used shiitake mushrooms and ginger this time.

Shiitake mushrooms are low in calories and also are a nutritious vegetable. They are high in vitamin D, fiber and vitamin B. If grocery stores near you don’t have fresh shiitake mushrooms, you can use dried shiitake mushrooms. Dried shiitake mushrooms have more vitamin D than fresh ones. The day before cooking, soak in water to reconstitute in the refrigerator.

As you know ginger is also very nutritious. It makes our metabolism active and our body warm. The dish has a lot of awesome ginger flavor! If you or your family don’t like ginger’s pungent taste very much, you can cook the dish without ginger.

Here are some tips to store shiitake mushrooms and ginger. I always freeze shiitake mushrooms in a zipper plastic bag. Cut to the proper size for the dish and cook without defrosting. Use within 1 month. I also freeze peeled fresh ginger and wrap it with aluminum foil. I use it within 3 month.

The recipe is very easy and you only need a pan.

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Put prepared ingredients together in a pan at same time.
If you like vinegar taste, you can add 1~2 tsp. of rice vinegar as a secret ingredient. Delicious!!
Simmer with aluminum foil cover to cook and macerate evenly.
*Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish

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To store, transfer it to a clean container and keep in the refrigerator. Use within 7 days.


Ingredients (servings 2)

7 pieces (3.5 oz.) Shiitake Mushrooms

2 small pieces Sliced Ginger

2 Tbsp. Cooking Sake

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

1 Tbsp. Sugar

2 Tbsp. Mirin Sweet Cooking Rice Wine

¼ cup Water


Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish


42 Comments

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!

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)
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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:


27 Comments

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