Easy, Tasty, Fun, Creative and Kawaii Japanese Food Recipes and Cooking Hacks Blog with How-To YouTube Cooking Show Video Tutorials. Bento, Healthy Sweets and More!!! Make Your Life Easier ;)
If you make ham and eggs in a Microwave (if you know the exact minutes you want to cook), you can make perfect ham and eggs without fail (burning black)!!!
Perfect for a quick snack, college dorm breakfast, as well as Bento lunch box :)
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No Fail Perfect Ham and Eggs in a Microwave
Difficulty: Super Easy
Time: 3min
Number of servings: 1
Ingredients:
1 egg *cold out from the fridge
2 slices ham
1 tsp. water
Directions:
1. Put 1 tsp. of water in a microwavable dish.
2. Place a slice of ham, place an egg, prick some holes in the egg yolk with a pick or a fork (to avoid exploding), then place another slice of ham.
3. Cover with plastic wrap or a microwavable lid, and cook at 500W for a minute and a half. *You want to adjust and find the cooking time of your preference.
You can make it without a ham on top, or make a simple sunny-side up using this technique.
Instead of using Gyoza wrappers, you just mix in chopped Udon noodles. Very easy and filling, perfect for everyday meal, as well as for Bento lunch box!!!
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Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋
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Udon Gyoza
Difficulty: Very Easy
Time: 30min
Number of servings: about 25 pieces
Directions:
1. Chop udon noodles into little pieces.
2. Put the chopped Udon, ground pork, and A in a bowl, then mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
3. Heat cooking oil in a frying pan. Form the mixture into bite-sized round patties and place them on the frying pan. Cover and cook on low for 5 minutes. Flip them over then cover again and cook on low for 3 minutes.
4. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.
You can marinate Udon Gyoza in the sauce to put in Bento lunch box.
Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Canned ingredients (scallops and crab meat) give nice flavor. You can eat them without soy sauce dipping ;) Perfect for parties and Bento lunch box!!!
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Easy n' Delicious Shumai Dumplings in a Frying Pan
Difficulty: Easy
Time: 40min
Number of servings: about 30 pieces
Directions:
1. Put the ingredients for the filling in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
2. Place the filling in the middle of the wrapper. Then form an "o" with your left hand and push the filling into the "o" to shape into a little cylinder. Drop onto a counter to flatten out the bottom. Use a spoon to fold in the edges. Top with a green pea if you like. (please watch the video)
3. Heat cooking oil in a frying pan. Place the Shumai and cook on high heat until the bottoms become a bit brown. Add 100ml water, when it becomes to a boil, cover, and steam on med-low heat for 10 min until cooked. Uncover and cook until the water is gone.
Serve with a mixture of soy sauce and a little yellow mustard if preferred.
Directions:
1. Mix egg, Dashi broth, and soy sauce in a bowl. Add flour, chopped dried shrimp and shredded cabbage, and mix well.
2. Heat sesame oil in a small frying pan. Spread 1/4 of the batter in a circular shape, cover, and cook on low for about 1.5 minutes. Then flip it over, cover, and cook the other side for 1.5 minutes.
3. You can serve it as is or serve with a sauce your kids' like.
You can stock the pancakes in the freezer for a week.
Directions:
1. Defrost Edamame (the best way to defrost is to leave at the room temperature for 1-2 hours. however, if you don't have time, you can use microwave). Wash rice and leave for about 30 minutes. If you are using pre-washed rice (Musenmai) you don't have to wash it.
2. Place the rice in a pot, add water to the appropriate level indicated in the pot, add A, then mix well.
3. Clean Kombu with moistened towel and place it on top of the rice. Place the pot into the rice cooker. Cover and press the button to start.
4. Meanwhile, remove the edamame beans from the pods.
5. When the rice is cooked, take the Kombu out from the rice cooker, then mix in Edamame, and serve.
Edamame (green soybeans) are perfect meal starter, commonly served at Japanese restaurants.
This video will show you how to cook fresh Edamame with Shells with Perfect Saltiness.
If you get some fresh Edamame with shells, you want to cook them within a day or they can get bad and lose nutrients quickly. If you cannot eat them on the day you bought, you want to cook and keep them in the freezer. You can keep them good for about a month.
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How to Cook Fresh Edamame with Shells with Perfect Saltiness
Difficulty: Very Easy
Time: 15min
Number of servings: 4
Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1200ml water
3 tbsp. salt
about 4% salt is the key to the perfect saltiness
Directions:
1. Cut off both ends of the pods with scissors (in this way salty taste will soak through them). Then rub the Edamame bean pods with 1 tbsp. of salt to remove the surface fuzz.
2. Put water and 2 tbsp. of salt in a large pot. Bring to a boil and add Edamame (leave the salt on). Cook for 3.5 min to 5 min. Little hard is okay. Do not cook more than 5 minutes or they lose the flavor.
3. Drain well in a strainer, then use a fan to cool.
You can keep cooked Edamame in the freezer for a month in a Ziploc bag.
You can of course change the flavor by adding the flavor you like.
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Easy Vanilla Milkshake using Marshmallows and Milk
Difficulty: Super Easy
Time: 5min + cooking time
Number of servings: 1
Ingredients:
140ml milk
40g (1.4oz.) marshmallows
Directions:
1. Place milk and marshmallows in a large microwavable measuring cup. Cover and microwave at 600 watts for 2 minutes.
2. Mix well until marshmallows melt. *you can add 1/2 tsp. Matcha powder or 1/2 tsp. instant coffee to change the flavor.
3. Leave to cool for about 20 minutes. Then freeze it over 3 hours until firm.
4. Mix until soft, then pour it into a cup to serve.
Serve the omelette as soon as possible or it will shrink after a few seconds.
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Soufflé Omelet
Difficulty: Easy
Time: 5 minutes
Number of servings: 1
Ingredients:
1 egg
a pinch of salt
1 tsp. butter
tomato sauce
Directions:
1. In a bowl, place an egg and a pinch of salt. Mix with an electric mixer for 5 minutes until white and fluffy.
2. Heat butter in a frying pan, pour in the batter, cook on medium for a minute, then cover and cook on low for about a minute.
3. Fold the omelette in half, serve on a plate, then pour some tomato sauce over it.
My parents have been to New Zealand and they bought me Manuka Honey as a souvenir. Manuka honey from New Zealand is touted as having powerful healing properties. Cold prevention, cavity protection, soothes a sore throat, heals burns and wounds, etc… I did not believe it at first but it really worked with me when I had a sore throat :D
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Homemade Ginger Ale
Difficulty: Super Easy
Time: 5min
Number of Servings: 1
Ingredients:
1 tbsp. ginger juice
1 tbsp. honey
1 tbsp. lemon juice
ice cubes
soda (about 160ml)
mint leaves if you have
Directions:
1. Put grated ginger, honey, and lemon juice in a tumbler, then mix well.
2. Place some ice cubes, then top up with soda. Garnish with mint leaves if you have.
Difficulty: Medium
Time: 1hr
Number of servings: 10 pieces
Ingredients:
((Dough))
400g (14oz.) potatoes
150ml milk
2 tbsp. butter
1 consomme cube or powder
150g (5.3oz.) bread flour
((Filling))
350g (12.5oz) chicken breast
1 chopped onion
2 tbsp. finely chopped fresh parsley
1 tsp. salt
pepper
((Batter))
bread flour
beaten egg
fine bread crumbs
vegetable oil for deep frying
Directions:
1. Peel and cut potatoes into medium chunks and place them in a pot with chicken breast. Add water until cover, then boil them until soft for about 20 minutes. Drain and mash the potatoes (in a pot) while hot. Add milk, butter, and consomme, then mix well. Shred the chicken with your fingers.
2. Heat cooking oil in a pot, add chopped onion, then cook until tender. Add the shredded chicken and finely chopped fresh parsley, then season with salt and pepper.
3. Put the pot with the potato mixture on low heat, add bread flour, then knead until combined. Leave to cool until you can handle it, then divide it into 10 portions.
4. Grease your hands with cooking oil, flatten the dough, place the filling in the center, then wrap the dough into a pear shape.
5. Coat with bread flour, beaten egg, then bread crumbs.
6. Deep fry in oil at 170C (338F) for about 6 minutes until golden.
Directions:
1. Place condensed milk, butter, and cocoa powder (sifted) in a saucepan. Put on low, stirring constantly for 10 minutes until the mixture gets thick and starts to come off the pan.
2. Leave to cool. When it is cool enough to handle, grease your hands with butter and roll it into little balls.
3. Roll them in sprinkles of your choice, then place them in paper or foil candy cups.
You can store in an airtight container in the fridge for up to 1 week.
Directions:
1. Place the side dishes in the first tier of Bento box.
2. In the second tier, place the Pokémon Rice and Poké Ball.
((Pokémon Rice Balls))
1. Flavor the rice with Deco Furi (colorful rice seasonings) or soy sauce.
2. Form the rice into small balls using plastic wrap and put into the Bento box. Cut out sliced cheese, Nori seaweed sheet, and Kanikama (imitation crab stick) to make the face parts then attach to finish.
((Poké Ball))
1. Unroll Kanikama (imitation crab stick) and place it on plastic wrap.
2. Place some potato salad and wrap into a ball.
3. Make the details with sliced cheese and Nori seaweed sheet.
Very creamy, rich, and delicious Tofu salad with spinach, with hint of sesame flavor :) It is a traditional Tofu dish we make at home. Of course you can find it at stores or restaurants, too. Homemade one is superb!!!
Directions:
1. Put water and cotton Tofu (break it into chunks) in a pot, bring to a boil, then simmer for 1-2 minutes. Then drain well in a strainer.
2. Cut carrot into thin strips. Remove the tough base of Shimeji mushrooms and break into pieces.
3. Put A in a pot, add carrot and Shimeji mushrooms, then simmer until the liquid is gone.
4. Cook spinach in a boiling water (with salt) for a minute, drain and soak in cold water, then drain and squeeze the spinach to remove the excess water (use paper towel if you have). Cut into an inch long pieces.
5. Place the Tofu in a mortar then mash it up with a pestle until creamy. Season with B, then add the vegetables (3&4) and toss.
Difficulty: Medium
Time: 1hr
Number of servings: 6 pieces
Ingredients:
((Goldfish/Waterweed/Bubbles))
50g (1.8oz.) white bean paste
1 tsp. Shiratamako (lumpy glutinous rice flour)
1 tsp. water
Wilton Icing Gel Color: Red
Wilton Icing Gel Color: Black
Wilton Icing Gel Color: Green
((Goldfish Bowls))
2g (1 tsp.) Kanten powder (agar-agar powder)
200ml water
50g (1.8oz.) sugar
Wilton Icing Gel Color: Blue
lemon juice
Directions:
((Goldfish/Waterweed/Bubbles))
1. Place white bean paste in a bowl. Mix Shiratamako and water, then mix it into the bean paste.
2. Microwave at 500w for 1 minute, knead well, microwave again at 500w for 40 seconds, then knead well.
3. Divide it into 4 portions and mix in red, black, and green icing gel color.
4. Put it into the silicone mold and cool in the freezer to set.
((Goldfish Bowls))
1. Put water in a small pot. Mix in Kanten powder and bring to a boil.
2. Simmer for 1-2 minutes (mixing constantly). Then add sugar, mix well, and simmer again for a few seconds.
3. Mix in blue icing gel color and lemon juice to taste. Pour it into the silicone mold.
4. When it starts to harden, scoop out the center.
5. Place the goldfish, waterweed, and bubbles. Pour in the remaining jelly (microwave at 500w for 40 sec if it hardened) up to the top of the mold. Put in the fridge to set.
Directions:
1. Put all ingredients in a bowl and mix well.
2. Divide it into 10 portions and roll them into balls.
3. Finish with your favorite coatings and/or toppings.
Coatings/Toppings Ideas:
Fu (Japanese dried wheat gluten)
Tororo Kombu (thin sheets of dried Kombu)
Aonori (green laver)
toasted black sesame seeds
toasted white sesame seeds
diced almonds
walnuts
etc...
You can keep them in the fridge for a week, in the freezer for a month.
Place 1 Miso-Maru (bring back to the room temperature) in a bowl and pour 160-180ml of hot water over it to enjoy :)
Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4
Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying
Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.
You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.
Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!!
July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter.
Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :)
Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
cleaned sea bream (bone side of the fillet)
1 tbsp. salt
10cm/4inch-square Konbu (kelp)
2 tbsp. Sake
1 tbsp. light soy sauce
Mitsuba (Japanese wild parsley) if you like
Directions:
1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well.
4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice).
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in.
7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like.
