‘Harusame’ are the noodles made from potato starch or mung bean starch. It can be cooked very quickly and I love its delicate texture. Above all, it is very low in calories and I used to cook this soup very often when I was weight conscious, in other words, trying to lose weight. Add Vegetables, …
‘Nizakana’ literally means ‘Simmered Fish’. Fish fillets or cutlets are simmered in Sake (Rice Wine) and Soy Sauce. The sauce is commonly sweetened with Mirin or/and Sugar. This is the easiest and very popular method to cook fish in Japan. Depending on the type of fish, you may wish to add Ginger or Garlic. Today, …
‘Champon’ is a Japanese word that means ‘a mixture of various items’, but most commonly it means a dish of Chinese Style Noodles served in hot soup with stir-fried Pork, Seafood and a variety of Vegetables. I believe the most famous one is ‘Nagasaki Champon’, that originated in Nagasaki. You can cook this delicious dish …
For those who love sweet Azuki (Red Bean) paste, which is a very popular ingredient for many sweets, I introduce a traditional Japanese sweet, ‘Zenzai’. In the region I grew up, ‘Zenzai’ is a sweet Azuki soup, often served with toasted Mochi (Rice Cake). Its smooth version made with ‘Koshi-an’ is called ‘Shiruko’, and I …
Balsamic Vinegar is an essential ingredient for my cooking. I particularly love Aged Balsamic Vinegar that is quite sweet. For this dish, Balsamic Vinegar is used not only for the marinade but also for the sauce. They both need sweetness. If your Balsamic Vinegar lacks sweetness, add some Sugar. Makes 4 Servings Ingredients 500 to …
Thinner noodles are better suited for this dish. If you have ‘Somen’, Japanese Thin Noodles, that’s ideal. But I always use Capellini (Angel Hair Pasta) which is the best alternative for me. The sauce can be made by mixing all the ingredients. Pork slices are cooked in the boiling water with Capellini, so you don’t …
Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any …
‘Bannō’ is a Japanese word that means ‘versatile’ or ‘all-purpose’. This sauce is absolutely ‘versatile’. I often use Soy Sauce, Garlic, Ginger and Toban Djan (Chilli Bean Sauce) for seasoning. I thought I should have a bottle of the sauce that combines all those ingredients. When I use those ingredients, I most likely add Sesame …
I bet you like ‘Wonton Soup’. Is there anyone who doesn’t? It’s delicious and comforting, especially on a cold day. However, most people don’t want to bother making it from scratch. Try my ‘Lazy Wonton Soup’. Using the same ingredients that you need to make it properly, this soup can be ready in 5 minutes. …
I have tried to make ‘Tapioca Pudding’ several times. I followed the instruction printed on the package of Tapioca Pearls. Every time I slightly burned the bottom of the saucepan. Then I decided to reduce the amount of Tapioca Pearls for the recipe, and I added Gelatine to help setting. It was a brilliant idea. …
Not very keen on Tofu? Please know that Tofu is soy milk. ‘Silken Tofu’ is made by coagulating thick soy milk. It can be used for cooking just like cow’s milk and cream. See my ‘Tofu Cream’ recipe. Once you tasted these delicious chocolate truffles without prejudice, you would love them. Naturally, they can be …
This is one fo the traditionally popular ‘Takikomigohan’ dishes in Japan, but I didn’t cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Not any more! If you like traditional Japanese cuisine’s delicate flavour, you will enjoy this dish. Makes 4 Servings Ingredients 2 cups …
