Category: Japanese

Cold Soba Noodles

Soba noodles are buckwheat noodles. It is a traditional staple in Japanese cuisine.  Cold Soba Noddles are called Zaru Soba. They are served chilled and with tsuyu (dipping sauce) on the side . Try this Cold Soba Noodles recipe by Kikkoman for a quick and authentic Japanese meal! Soba noodles are a delicious and nutritious…

Curry Udon

Try this Curry Udon recipe by Kikkoman for a quick and authentic Japanese meal! Curry Udon is a hearty dish packed full of flavour! It is simple to make and oh so heart-warming, especially on a cold day!  This recipe serves 1 – 2 persons.   This recipe is by   INGREDIENTS Fresh Udon Noodles…

Grilled Sesame Rice Ball Recipe

Try this Grilled Sesame Rice ball recipe by Kikkoman for an easy daily snack! It is simple to make and so flavourful The grilled sesame seeds gives it a nutty flavour and good texture.  This recipe serves 1 – 2 persons.   This recipe is by  KIKKOMAN   INGREDIENTS Cooked Rice (Japonica) 230 g Sesame Oil…

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…