In Melbourne, a large variety of Tofu are now available as all major supermarket chains are selling their own brand Tofu products. This lunch (OR dinner) plate is perfect for everyone, especially on meat-free Mondays. Teriyaki Tofu & King Oyster Mushroom, Egg and Veggies are on freshly cooked rice. Such a delicious, filling and nutritious …
Store-bought ‘Tsubu-an’, sweet Azuki paste, is too sweet for me. I make the Azuki paste at home because it is easy to make and tastes better. With the home made Azuki paste, I tend to make ‘Dorayaki’, but today I made these delicious sweet rolls. Simply fill Brioche Rolls with Azuki paste and whipped cream. …
When I was living in Japan, this was the dish I ordered at the Chinese restaurants almost all the time. It was the dish of crispy golden brown fried noodles covered with delicious seafood & vegetable stir-fry. I recently discovered that I can easily make the crispy noodles by frying Uncooked Fresh Chinese Egg Noodles. …
Soy Bean Pulp, that is produced in the production of Tofu and Soy Milk, is called ‘Okara’ in Japanese. It is part of the traditional Japanese cuisine. The most popular dish is ‘Unohana’, that is ‘Okara’ cooked with vegetables and seasoned with Soy Sauce, Sugar and Mirin. I cook it using Chickpea Pulp on the …
I am lucky to have a good access to a variety of Tofu which I love. If I had no access, I would miss Tofu so badly and try to make it by myself. However, it is not easy to make Tofu from Soy Beans. Chickpea Tofu is easy to make if you have dry …
I like coffee, and I like unsweetened strong coffee. But, when I am unwell, I hate coffee. I want to drink sweet tea. Yesterday, I made this ‘Chai’ for my son who was unwell. He never ever enjoyed any types of tea before, but it seemed he enjoyed my Chai. Makes 2 to 3 Servings …
Dried, already chopped up ‘Wakame’ is available from Asian grocery stores and some supermarkets. Most people use it for miso soup or salad. Try this everyone’s favourite ‘Wakame Rice’. You do not need to buy Wakame Rice Seasoning Mix. It is easy to prepare. Makes 4 Servings Ingredients 2 cups (*180ml cup) Japanese Short Grain …
I first cooked this dish for my children when they were young, so it is sweet and not spicy. For grown-ups, I recommend to use less Ketchup and add Chilli or Tabasco. You may wish to add Coriander or Parsley as well, but I used to hesitate to add any green leaves because one of …
This ‘Nabe’ dish appeared on my family’s dinner table quite often when I was a little girl, though Chicken Fillets were not in the pot. Instead, my mother used Chicken Guts, Livers, Giblets and other mysterious parts of chicken. They were not appealing to me and I was picking up only Cabbage and Nira (Garlic …
‘Ponzu’ is a Japanese citrus-based sauce that is popularly used as dipping sauce and marinade. It is also a great seasoning sauce for salad and stir-fries. It’s so handy to keep a bottle of ‘Ponzu’ in the fridge for alway. Find my ‘Ponzu’ recipe here. Makes 2 Servings Ingredients 100g Pork *thinly sliced, cut into …
‘Kimpira’ is a Japanese dish of vegetables that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. Commonly root vegetables are used but Mushrooms and Konnyaku (Konjac) are popular ingredients, too. Enjoy this stir-fry with freshly cooked rice. Makes 4 Servings Ingredients 200g Enoki200g Itokonnyaku *OR Konjac noodles1 Carrot1 tablespoon Oil2 tablespoons Soy Sauce1 …
This is another dish that I used to cook quite often when I was a financially challenged Uni student. The essential ingredients are 1 Potato and 1-2 Eggs. You only need a frying pan. Add whatever vegetables you have in hand to make such a great looking and nutritious dish. You may wish to add …
