Matcha Crepes are easy to make. Use your crepe recipe and just add Matcha Powder to it. I recommend to sift Matcha Powder and mix it with other dry ingredients, so that you won’t end up having small green bits in the crepes. Makes 4 Servings (8 Crepes) Ingredients 1 cup Plain Flour1 tablespoon Matcha …
I love Barley. I add it to soup. I make salad with cooked Barley. I even use it for sweets. This is another super easy dish. Just mix cooked Barley with fresh Tomatoes and Basil Pesto! Makes 1 to 2 Servings Ingredients 1 cup Cooked Barley2 to 3 tablespoons Basil Pesto8 Cherry Tomatoes *cut in …
This is a super quick & easy Ramen Noodle soup. The soup is thickened with Potato Starch. You may wish to add other Vegetables and Asian Mushrooms. Ramen Noodles (OR Chinese Egg Noodles) can be replaced with Udon Noodles or Rice Noodles. Makes 2 Servings Ingredients 2 servings Ramen Noodles OR Chinese Egg Noodles150 to …
You don’t need a recipe to make French Toast. Just mix Egg(s), Milk and Sugar, and soak the Bread slices in the mixture and cook with Butter in a frying pan. The following is just a suggestion. My advice is to cook it covered, and slowly at very low heat. Makes 1 to 2 Servings …
Here is another recipe to use up your leftover Egg White. As this recipe is for 1 Egg White, you can easily multiply based on the number of Egg Whites. I am not a big fan of Meringue as it tastes just sugary, but Coffee Meringue is absolutely delicious. It melts in your mouth. Enjoy …
I used to cook this dish using already seasoned Dry Rice Vermicelli in Japan. A company called ‘Kenmin Foods’ produces delicious Rice Vermicelli products. I recently saw the products on the internet and I was nostalgic. I tried to cook the dish using commonly available unseasoned Dry Rice Vermicelli. I seasoned it simply and the …
Everyone’s favourite Japanese sweet ‘Strawberry Daifuku Mochi’ is not hard to make, but I wouldn’t say it is easy to make. When I saw rice paper desserts on the internet, a great idea came to me to use rice paper to make Daifuku Mochi. Soon I discovered many people were already doing it. The texture …
This ‘Coffee Butter Cream’ can be used for icing or filling for cakes and cookies. This cream becomes fairly firm when chilled. Ingredients 60g Unsalted Butter *softened1 cup (about 150g) Icing Sugar1 pinch Salt2 teaspoon Instant Coffee Granules *mixed with 2 teaspoon Hot Water2 teaspoons Rum *OR Bourbon, Brandy, etc.1/2 to 1 teaspoon Milk *only …
‘Pork Shogayaki’, or Ginger Pork, is one of the most popular dishes at Japanese eateries. If you don’t eat Pork with any reasons, try this Chicken Breast version. You must thinly slice the Breast Fillet, so that Chicken would be cooked quickly. Makes 2 Servings Ingredients 300g Chicken Breast Fillet(s)2 to 3 teaspoons Oil Sauce1 …
This dish is supposed to be cooked with Oysters and Bok Choy. In Japan, fairly large Oysters removed from the shells are available for cooking. Here in Melbourne, Oysters are always in the shells, rather small, and they are to be eaten raw. They are very expensive. So, I use Eggs instead of Oysters, and …
When I was a little girl, this soup (Egg only!) frequently appeared on our family’s dinner table. My family was poor, but my sisters and I always ate nutritious meals. I credit my mother for that, and Eggs must have been a great source of protein for her to cook. Today I added Prawns to …
It takes time to cook ‘Okonomiyaki’, especially when you make many. When I cook it for whole family, I bake one large Okonomiyaki in the oven. Today’s Okonomiyaki is about 40 x 30cm. Such a jumbo Okonomiyaki can’t be flipped over, but I don’t need to to do so as I bake it in the …
