How to Make Tonkatsu Sauce (Vegan Cutlet BBQ Sauce) とんかつソースの作り方 | Japanese Cooking Recipe

You can make Tonkatsu Sauce with the seasonings on hand. My kids say homemade one is really good. It tastes better than the store-bought ones 😉

Dishes to Serve with Tonkatsu Sauce:

https://youtube.com/playlist?list=PLJdVRCODQ4NkX_Hl3uwR6stQuWH_ljB2o

   

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Tonkatsu Sauce

Difficulty: VERY Easy

Time: 1min

Number of servings: 2 servings

Ingredients:

2 tbsp. Kagome tomato ketchup  *Any brand is okay. Tomato Sauce in Australia is ok.

1 tsp. sugar *Any sugar, honey, or syrup is okay to balance out the flavor. If you think your ketchup is too sweet, you can skip it.

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce *You can skip it if you don't have it. It adds sour taste and spicy flavor.

1 tbsp. ground white sesame seeds

Directions:

1. If you have a mortar and pestle, grind white sesame seeds. In this way you can enjoy the peak aroma and flavor.

2. You can measure the seasonings by eye! It won't go too wrong. Mix all the ingredients together.

3. Serve with any deep-fried food.

Recipes to Make with Tonkatsu Sauce:

https://youtube.com/playlist?list=PLJdVRCODQ4NkX_Hl3uwR6stQuWH_ljB2o

↓レシピ（日本語）

https://cooklabo.blogspot.com/2022/09/Tonkatsu-Sauce.html

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2-Ingredient Tamagoyaki Dashi-Maki Tamago (Japanese Rolled Omelette) | Japanese Cooking Video Recipe

No-Fail white and fluffy Dashi flavored Tamagoyaki.

2-Ingredient Tamagoyaki Dashi-Maki Tamago

One of my viewers from Taiwan, a mom at my son's kindergarten, asked me the easiest way to make Tamagoyaki. She said she wants to make non-brown, easy yet fluffy Tamagoyaki. I thought everyone already knows this idea. I make this Tamagoyaki in busy morning. No-Fail! 

I used Mizkan Shiro Dashi Sauce Professional Taste

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Dashi-Maki Tamago

Difficulty: Very Easy

Time: 15min

Number of servings: 2-3 (6 pieces)

Ingredients:

3 eggs

2 tsp. Mizkan Shiro Dashi Sauce Professional Taste

3 tbsp. water

Directions:

1. Beat eggs in a bowl, add the Dashi product and water, and mix well. Strain through a sieve if you can for nice and smooth texture.

2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.

3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-size pieces.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2022/06/Tamagoyaki.html

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Simple Sautéed Greens | Japanese Cooking Video Recipe

Very popular way of eating radish greens in Japan. Radish leaves are an edible and nutritious green. This recipe works with any radish leaves, spinach, bok choy, or any greens.

Simple Sautéed Greens

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Quick Sautéed Daikon Leaves & Bacon

Difficulty: Very Easy

Time: 3min

Number of servings: 2 servings

Ingredients:

150g (5.3oz.) Daikon radish leaves

3 bacon strips (about 60g)

1 tbsp. cooking oil

1/2 tsp. soy sauce

salt and pepper

Directions:

1. Wash and chop the Daikon radish leaves and cut bacon into small pieces. 

2. Heat cooking oil in a frying pan and cook bacon. Add Daikon leaves and cook until soft.

3. Season with soy sauce, salt and pepper to finish.

レシピ（日本語）

https://cooklabo.blogspot.com/2022/06/Simple-Sauteed-Greens.html

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How to Make Tonjiru (Miso Soup with Pork and Vegetables) | Japanese Cooking Video Recipe

Tonjiru (sometimes called Butajiru) is a Japanese pork and vegetable Miso soup. Remarkably delicious family meal 😋 

Some people cut vegetables into quarter round. Some people cut into chunks. It is up to you. Vegetables become very tasty by slowly cooking in pork Miso soup. It takes a bit time to cook but worth the time 😉 

Tonjiru (Miso Soup with Pork and Vegetables)

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Tonjiru (Miso Soup with Pork and Vegetables)

Difficulty: Easy

Time: 1.5hr

Number of servings: 4

Ingredients:

100g (3.5oz.) thinly sliced pork rib

1 tbsp. ginger juice

150g (5.2oz.) Daikon radish

150g (5.2oz.) carrot

1/2 Gobo (burdock root)

200g (7oz.) Konnyaku (yam cake)

200g (7oz.) potatoes

4 Shiitake mushrooms

1 long onion

4 tbsp. Awase Miso

1/2 tsp. sugar

Directions:

1. Cut pork into an inch long pieces.

2. Slice Gobo   and soak in water for 5 minutes. Tear Konnyaku into small chunks. Cut Daikon, carrot, potatoes, long onion, and Shiitake mushrooms into small chunks. *Cut all the vegetables about the same size.

3. In a large pot, put pork, ginger juice, and 800ml water. Bring to a boil, turn down to low, and remove the foam.

4. Add Daikon, carrot, burdock root, and Konnyaku, then cook on medium for 15 minutes, removing the foam. 

5. Dilute the Miso with the cooking liquid, add half of it, add potatoes, then cook for 20 minutes.

6. Add Shiitake mushrooms and long onion, and simmer for 15 minutes. Add the rest of the Miso and sugar to taste. Cook until hot to finish.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2021/11/Tonjiru.html

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Easy Halloween Sushi Layer Cake (Recipe) | Japanese Cooking Video

Orange and black Halloween colors are pretty gorgeous 🧡🖤

Salmon and salmon roe goes perfect together. Sweet shredded egg crepe and crunchy toasted black sesame seeds makes it very tasty yet addictive. You must try out this simple Sushi cake 😉

Easy Halloween Sushi Layer Cake (Recipe)

FYI: Halloween Nori Art

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Easy Halloween Sushi Layer Cake (Recipe)

Difficulty: Easy

Time: 30min

Number of servings: 4 people = 11cm (4.3inch) round cake pan

Ingredients:

((Sushi Rice)) I have from scratch video already

700g (1.5lb) cooked Japanese short grain rice

Sushi vinegar as directed on its package (mine was 6 tbsp.) 

((Kinshi Tamago: shredded egg crepe))

1 egg

1 tsp. sugar

a pinch of salt

((Toppings I used))

smoked salmon

toasted black sesame seeds

Nori art or simple shredded Nori sheet is OK

boiled eggs

sliced cheese

grape tomatoes

boiled eggs

Ikura (salmon roe)

Directions:

((Sushi Rice))

Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.

((Kinshi Tamago: shredded egg crepe))

Season an egg with sugar and salt. Strain with a strainer. Heat cooking oil in a frying pan and make a thin omelet. Leave to cool on a plate, then cut into thin strips. 

((Sushi Cake))

Wet the cake pan (or line with plastic wrap). Place the Sushi rice and press down flat with a rice paddle or a spoon. Sprinkle with toasted black sesame seeds (make sure you cover the edges). Place the Sushi rice again. Place smoked salmon, Sushi rice, black sesame seeds, and Sushi rice one after another and flatten as well. Turn the cake pan upside down onto a plate to remove the rice.

((Toppings))

Spread Kinshi Tamago (shredded egg crepe) over the rice. Be creative and decorate the Sushi cake with any black and orange food ingredients. Simple toppings are absolutely Okay.

レシピ（日本語）

https://cooklabo.blogspot.com/2021/10/Halloween-Sushi-Cake.html

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The BEST Shogayaki (Ginger Pork) Recipe | Japanese Cooking Video Recipe

Shogayaki is a very typical Japanese pan fried pork dish with soy sauce and ginger flavor. Pork slices are seasoned thoroughly, very fragrant yet tasty. The key is to remove from the heat just before they dry out. It goes perfect with white rice. Perfect side dish for Bento lunch box.

Serving with shredded cabbage is the best. And with cucumber slices and/or tomato slices.

Shogayaki (Ginger Pork)

I wasn't sure if my kids (toddlers) can eat ginger flavor but they ate them all 👍

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The BEST Shogayaki (Ginger Pork) Recipe

Difficulty: Easy

Time: 20min

Number of servings: 2

Ingredients

200g (7oz.) pork loin slices

A

* 1/2 tbsp. soy sauce

* 1/2 tbsp. Sake

* 1/2 tbsp. Mirin (sweet Sake)

* 1/4 tsp. ginger juice

1/2 tbsp. grated ginger

B

* 1/2 tbsp. soy sauce

* 1/2 tbsp. Sake

* 1 tsp. sugar

1/2 tbsp. cooking oil

shredded cabbage, cucumber/tomato slices

Directions:

1. Season the pork slices with A for about 10 minutes.

2. Heat cooking oil in a frying pan. Drain well and add the pork slices. Cook on medium until nice and brown on one side. Then flip them over.

3. Mix B ver well then add. Add grated ginger and quickly cook on high. Remove from the heat just before the pork slices dry out.

4. Serve with shredded cabbage and some vegetables of your choice if you like.

レシピ（日本語）

https://cooklabo.blogspot.com/2020/10/Shogayaki.html

--------------------------------- 

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Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe | Japanese Cooking Video

My family is not vegan but this Yaki Udon turned out satisfying. Please Try 😉

Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but I found it without pork is absolutely delicious!

Vegan Yaki Udon

Kombu (kelp) Dashi is a vegan option for Dashi. You can use any Dashi product but so far my favorite to make this dish is this one. RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)

You can use Homemade Udon, too:
https://youtu.be/LPooQ7QUUls

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Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients
2 packages fresh Udon noodles
400g (about 1lb) vegetables of your choice *I recommend adding some onion slices
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like

Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc... Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don't care the color of the dish. hehe

Directions:
1. Cut vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the vegetables until tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/vegan-yaki-udon.html
---------------------------------

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How to Make Yaki Udon (Stir-Fried Udon Noodles) | Japanese Cooking Video Recipe

Simple yet delicious. I will keep the recipe super simple so that you can modify this recipe in the way you like 😉

Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but getting a package of assorted vegetables and any meat/seafood is OK, too! Take it easy and enjoy!!!

You can use any Dashi product but so far my favorite to make this dish is this one: RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)

You can use Homemade Udon, too:

https://youtu.be/LPooQ7QUUls

Yaki Udon

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How to Make Yaki Udon (EASIEST Recipe Ever to Follow)

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients
2 packages fresh Udon noodles
100g (3.5oz) thinly sliced pork
300g (10.5oz) vegetables of your choice *I recommend adding some onion slices
1 Chikuwa (fish cake) *If you have OPTIONAL
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like
bonito flakes *if you like

Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc... Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don't care the color of the dish. hehe

Directions:
1. Cut meat and vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the meat until no longer pink. Then add vegetables and fish cake (if you have) and cook until vegetables are tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish, top with bonito flakes if you like.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/Yaki-Udon.html
---------------------------------

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Fusilli with Shirasu and Shimeji Mushrooms (Japanese Pasta Recipe) | Japanese Cooking Video

Fusilli holds Shirasu (baby sardines/whitebait), Shimeji adds extra Umami, very tasty yet delicious!!! Easy for kids to eat 😉

Shirasu goes perfect with rice as well as pasta dish! TRY 💖

Fusilli with Shirasu and Shimeji Mushrooms (Japanese Pasta Recipe)

FYI: Boiled Whitebait Rice Bowl (Kamaage Shirasu Don / Donburi) 釜揚げしらす丼
https://www.youtube.com/watch?v=N0ZwYyK6d90

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Fusilli with Shirasu and Shimeji Mushrooms (Japanese Pasta Recipe)

Difficulty: Easy
Time: 20min
Number of servings: 2~3

Ingredients:
250g (8.8oz) Fusilli pasta
200g (7oz) Shimeji Mushrooms
100g (3.5oz) Shirasu (whitebait)
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tbsp. Mirin (sweet Sake)
salt and pepper
1 tbsp. toasted white sesame seeds
Kizaminori (shredded Nori seaweed sheet)
Shiso leaf strips

Directions:
1. Remove the tough base of Shimeji mushrooms and break into pieces.
2. Heat sesame oil in a frying pan, cook Shimeji, and season with soy sauce and Mirin.
3. Cook the pasta according to your package.
4. Add the pasta into Shimeji mushrooms, add Shirasu (frozen is OK), then season with salt and pepper. Add some toasted white sesame seeds. You can add a dash of sesame oil to enhance the flavor ;) *Grated garlic paste can be added if you need garlic flavor for your pasta.
5. Serve in a dish, top with Kizaminori (shredded Nori seaweed sheet), and Shiso leaf strips if you like.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/shirasu-pasta.html
---------------------------------

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Rainbow Somen Noodles (Seven Plant Based Summer Somen Noodles "Miwa no Niji") | Japanese Cooking Video Recipe

Kids requested me to make Nagashi Somen (Flowing Somen noodles) again, this time we used Rainbow Somen Noodles called "Miwa no Niji!", which is a popular summer gift in Japan 2020! Colorful, fun, yet delicious! They use some vegetables kids dislike but kids ate very well 😋

If you have a friend who sends you a summer gift, maybe you can request for it 😉

Crayon Somen is cute, too 🖍

Rainbow Somen Noodles

Nagashi Somen (At-Home Fun Flowing Noodles Party Rainbow LED Machine)
https://www.youtube.com/watch?v=OOjnmdfA0QU

Tomato Goldfish Somen Noodles
https://www.youtube.com/watch?v=mNVW7QBVsNs

Easy and Gorgeous Deco Somen Noodles (Party Recipe) 簡単デコそうめん
https://www.youtube.com/watch?v=oVzmpEzzgi8

Bite-size Somen Noodles (Summer Treat Recipe) ひとくち素麺
https://www.youtube.com/watch?v=6tgDi2Ny3VI

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Rainbow Somen Noodles (Seven Plant Based Summer Somen Noodles "Miwa no Niji") Recipe

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
((Toppings))
grape tomato wedges
cucumber strips
Shiso leaf strips
Naganegi (long onion slices)
Aonegi (chopped green onions)
ginger strips
Arare (rice crackers)
Yukari (red Shiso leaves rice seasoning)
((Somen Dipping Sauce))
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
((Somen Noodles))
Miwa no Niji (rainbow Somen noodles)

Directions:
((Somen Dipping Sauce))
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Take bite-size portion of the noodles and roll them on your fingers (like you roll pasta on a fork), and place them on a dish. Decorate the noodles with toppings of your choice and keep in the fridge until you serve.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


You can also dilute Mentsuyu to make Somen dipping sauce but make sure you dilute as instructed because the level of concentration vary from product to product.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/rainbow-somen-noodles.html
---------------------------------

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe | Japanese Cooking Video

Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍

Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.

Simple yet delicious, typical kids' meal as well 😋

Kitsune Udon

How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
---------------------------------

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