Category: Japanese

Japanese Steamed Rice – Gohan

  Cooking rice may sound simple but there are in fact, tricks and points you can note if you want that steaming hot, fluffy white rice that does is cooked thoroughly with a good consistency, clumped up or broken after cooking, and very fragrant.  This recipe serves 4 – 6 pax.   This recipe is…

chicken karaage

Chicken Karaage (Japanese Fried Chicken)

Chicken Karaage is a popular dish served in many restaurants, homes, and even in school. It’s many people’s favorite dish. What can we say? It IS fried chicken! But making a good one is all the difference! Here, check out Chef Chiyomi Kawasaki’s authentic Japanese recipe and you can try making this at home! This…

tamagoyaki

Tamagoyaki – Japanese Egg Roll

Japanese rolled eggs or Tamagoyaki are generally made by rolling together thin layers of seasoned egg in a frying pan. Here Chiyomi Kawasaki sensei shows you how to easily replicate this simple yet nutritious dish at home! This recipe is by  Chiyomi Kawasaki INGREDIENTS 4      Eggs 18g  Sugar A pinch of salt Method:…

Shabu Shabu

  Serving for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces      Shiitake mushroom 150 gm Kikuna 300 gm         Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce)   Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight…

Sukiyaki

  Serving for 2 Ingredients 300 gm Miyazakigyu  Striploin Sukiyaki, sliced 2.2mm 8 leaves        Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm         Negi (leek), sliced ½ pcs            Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil  …

Japanese Steak

  Ingredients 300 gm Washugyu Tenderloin Steak ¼ tsp Sea Salt ¼ tsp  Coarse Black pepper   Instructions Thaw Washugyu Tenderloin steak for 8-12 hours in the chiller. Take out the meat from the packaging and wipe off the juice from the meat. Rest the steak at room temperature for 30 mins or until it…

Gyu Don (Japanese Beef Bowl) for Bento

Gyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals.   Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed                        200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce    6 table spoon Water 50ml Ginger                1 piece     Method Slice…

Shogayaki (Ginger Pork) for Bento

Shogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento.   Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA                      200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce     2 tablespoon Ginger (Grated)     8g Onion…

Japanese Confectionery – Yatsuhashi

YATSUHASHI by Mako   Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto.   Ingredients: Group A Shiratamako (Japanese…