Namasu

Ingredients 1 lb Daikon radish (450g) 1/4 lb or less carrot (110g) 1 tsp salt 1/2 cup rice vinegar (120ml) 1/2 cup water (120ml) 1″ square Kombu (2.5cm) 3 Tblsp sugar

Japanese Potato Salad (ポテトサラダ 作り方 レシピ)

200g Potato, cut into bite-size pieces (7.1 oz) 50g Carrot, 4mm thick quarter moons (1.8 oz) ¼ tsp Salt 2 pinches of Sugar ½ tsp Vinegar White Pepper ½ Cucumber (70g/2.5 oz) 30g Ham, 5mm thick (1.1 oz) 50g Onion (1.8 oz) 1 Boiled Egg 2 tbsp Mayonnaise White Pepper Salt

Komatsuna Nibitashi (小松菜煮浸し 作り方 レシピ)

Komatsuna Nibitashi 小松菜煮浸しの作り方 字幕表示可 材料(日本語)↓ (serves 2) 150g Komatsuna or substitute: any type of leafy vegetables with a mild flavor (5.3 oz) ½ Aburaage, thin deep-fried tofu (30g/1.1 oz) 10g Dried Whitebait (0.4 oz) 200ml Dashi Stock (6.8 fl oz) 1 tsp Sake 1 tsp Sugar 1 tsp Soy Sauce

Salmon Flakes

Ingredients: 1/2 lb salmon fillet 1 tbs Sake (rice wine) 1/2 tbs Mirin 3/4 tsp salt (to taste) 1/2 tsp toasted sesame seeds

Takoyaki Octopus Tempura (たこ焼きたこ天 作り方 レシピ)

4 tbsp Cold Water 4 tbsp Cake Flour or All Purpose Flour 1 tbsp Potato or Corn Starch 10g Beni Shoga, pickled ginger (0.4 oz) ½ tbsp Aonori Seaweed Yuzu Citrus or Lemon Wedges Parsley Leaves

Turnip Asazuke (かぶの浅漬け 作り方 レシピ)

Ingredient: 200g Turnip with Leaves (7.1 oz) 3g Salt (0.1 oz) 3x3cm Kombu Seaweed (1.2×1.2 inch) Dried Red Chili Pepper, sliced into rings 1 tsp Yuzu Juice or Lemon Juice Yuzu or Lemon Zest Dried Bonito Flakes Toasted White Sesame Seeds A dash of Soy Sauce

Kaki and Dango with Kuromitsu (柿と白玉の黒蜜きな粉がけ)

Ingredients: ((8 White Dango)) 75g (2.7oz.) Shiratamako (lumpy glutinous rice flour) 1/2 tsp. sugar 75ml- water ((8 Matcha Green Tea Dango)) 75g (2.7oz.) Shiratamako (lumpy glutinous rice flour) 1/2 tsp. sugar 1 tsp. Matcha green tea powder 75ml- water

Chicken Mushroom Takikomi Gohan (鶏ときのこの炊き込みご飯 作り方 レシピ)

Ingredients: 180ml Rice (6.1 fl oz) 180ml Dashi Stock, kombu + bonito (6.1 fl oz) 70g Chicken Breast (2.5 oz) 20g Carrot (0.7 oz) 25g Gobo, burdock root (0.9 oz) 30g Shiitake Mushrooms (1.1 oz) 20g Maitake Mushrooms (0.7 oz) ½ Aburaage – thin deep-fried tofu 5g Ginger Root, Shredded (0.2 oz) Mitsuba Parsley 1 […]

Furikake – Homemade Japanese Rice Seasoning (自家製だしがらソフトふりかけの作り方)

Ingredients A * 1 tbsp. Sake * 3 tbsp. Mirin (sweet Sake) * 3 tbsp. soy sauce 1 tbsp. toasted white sesame seeds

Halloween Pumpkin Pudding (ハロウィンのパンプキンプリン 作り方レシピ)

Ingredients: 200g Kabocha Squash – Japanese pumpkin or substitute: any type of sweet squash or pumpkin (7.1 oz) – net weight 200ml Milk (6.8 fl oz) 50ml Whipping Cream with 36% fat (1.7 fl oz) 40g Sugar (1.4 oz) 2 Eggs ½ tbsp Rum ½~1 tsp Vanilla Extract Maple Syrup 130ml Custard Cups (4.4 fl […]

Stuffed Lotus Root (レンコンのはさみ揚げ 作り方レシピ)

Ingredients: 250g Lotus Root (8.8 oz) Cake Flour or All Purpose Flour for dusting 150g Ground Pork (5.3 oz) Salt Pepper 1 tsp Ginger Root, Grated 2 tbsp Long Green Onion, Chopped ⅓ tsp Sesame Oil 1 tsp Sake 2 tsp Potato Starch 4 tbsp Cake Flour or substitute: all purpose flour 1 tbsp Potato […]

Tofu Steak with Mushroom Sauce (豆腐ステーキキノコソース 作り方レシピ)

½ package of Firm or Soft Tofu, halved in thickness Salt Pepper All Purpose Flour 50g Shimeji Mushrooms (1.8 oz) 50g Enoki Mushrooms (1.8 oz) 1 Garlic Clove ½ Red Chili Pepper Spring Onion Leaves, Chopped 1 tbsp Mirin 1 tbsp Soy Sauce Sesame Oil

Sukiyaki-style Niku Dofu (肉豆腐 作り方レシピ)

150g Thin Beef Slices (5.3 oz) 5g Ginger Root, Shredded (0.2 oz) 1 package of Yaki Dofu – Grilled Firm Tofu (260g/9.2 oz) 100g Onion (3.5 oz) 80g Shimeji Mushrooms (2.8 oz) 2 stalks of Shungiku Leaves or substitute: bok choy, scallions or napa cabbage – Broth – 150ml Dashi Stock (5.1 fl oz) 2 […]

Castella (Japanese Sponge Cake) (カステラ 作り方レシピ)

Ingredients Castella (19x19x8cm or 7.5×7.5×3.2 inch mold): 300g Eggs or 6 Medium-sized Eggs (10.6 oz) 200g Sugar (7.1 oz) 3 tbsp Honey 3 tbsp Hot Water 150g Bread Flour (5.3 oz) 1 tbsp Coarse Demerara Sugar or Coffee Sugar Crystals – optional

Wasabi Marinated Watercress (クレソンの爽やかわさび和え)

Ingredients: 100g (3.5oz.) watercress 3g (0.1oz.) Katsuobushi (dried bonito flakes) A * 1/2 tsp. sugar * 1/2 tbsp. soy sauce * a bit of Wasabi in tube (freshly grated Wasabi is perfect)

Maguro Zukedon (まぐろの漬け丼 作り方レシピ)

Ingredients: 80~100g Fresh Tuna, Sashimi-grade (2.8~3.5 oz) 1 tbsp Soy Sauce 1 tbsp Mirin or 1 tbsp Sake+1 tsp Sugar 1 tbsp Dashi Stock or 1 tbsp Water+2 pinches of Dashi Powder ½ tsp Sesame Oil 80g Yamaimo – Japanese Mountain Yam (2.8 oz) 8g Kaiware Radish Sprouts or substitute: Garden Cress (0.3 oz) 2 […]

Japanese Creamy Sesame Seed Dressing

Ingredients: 2 tbsp. mayonnaise 2 tbsp. ground toasted white sesame seeds 1 tbsp. sugar 1/2 tbsp. vinegar 1/2 tbsp. soy sauce 1/2 tbsp. sesame oil

Hiyayakko (Cold Tofu Salad)

Ingredients 2 green onions ginger root, about 2″ Tofu (400g) Katsuobushi (dried bonito flakes) soy sauce (or optionally Ponzu Sauce)

Miso Yaki Onigiri

Ingredients: 320g (11.3oz.) cooked Japanese rice *I mixed some brown rice 2 tsp. toasted white sesame seeds *optional * 1 tbsp. Miso * 1 tbsp. Mirin (sweet Sake) * 1/2 tsp. sugar * a pinch of Dashi powder 2 tsp. sesame oil

Coffee Jelly (コーヒーゼリー)

Ingredients for Coffee Jelly: About 20g (0.7 oz) of espresso coffee beans to make 250ml (1 cup) of coffee 3 tbsp Sugar 5g Gelatin Powder (0.18 oz) Whipping Cream or Regular Milk Cocoa Powder

Spam Musubi

Ingredients 1 cup sushi rice 1 can of SPAM (7 ounce size) 2 teaspoons honey 1 teaspoon soy sauce 1 teaspoon minced garlic 5 sheets of nori Optional: thinly sliced cucumber, avocado, jalapeño

Chicken Teriyaki

Ingredients: 300g (10.5oz.) chicken thigh (without skin) * 2 tbsp. soy sauce * 2 tbsp. honey * 1 tsp. sugar * 1 tsp. grated ginger 1/2 long onion roasted white sesame seeds 1 tbsp. cooking oil

Bang Bang Chicken (棒棒鶏)

Ingredients: 250g Boneless Chicken Thigh (8.8 oz) ¼ tsp Salt Pepper Green part of a Long Green Onion 3 slices of Ginger Root 2 tbsp Sake 2 tbsp Water 2 tbsp White Sesame Paste 1 tbsp Sugar 1 tbsp Vinegar 2 tbsp Soy Sauce 4 tbsp White part of a Long Green Onion, Chopped ½ […]

Fried Shiso Wrapped Sardines (いわしの大葉巻き揚げ)

Ingredients: (serves 1) 1 Sardine Fillet ½ Umeboshi – Pickled Plum Mayonnaise 4 Shiso Leaves ⅛ Lemon Wedge – Batter – 2 tbsp Any type of Wheat Flour 1 tsp Potato Starch or Corn Starch 2 tbsp Ice Water

Kero Kero Keroppi Bento Lunch Box (けろけろけろっぴ弁当)

Ingredients: ‪cooked white Japanese rice‬ Aonori (green laver) Sakura Denbu (pink colored seasoned shredded codfish) a pinch of salt sliced cheese sliced ham Nori sheet simmered bonito pieces tomato ‪cooked broccoli‬ ‪lettuce‬

Aji Namero and Namero Chazuke (あじなめろう&なめろう茶漬け)

Ingredients: 60g Fresh Aji Fillets – Sashimi-Grade Horse Mackerel (2.1 oz) 3 tbsp Long Green Onion, Coarsely Chopped ½ tbsp Miso 1½ tsp Ginger Root, Grated 2 Shiso Leaves Steamed Rice ⅓ sheet of Nori Seaweed Toasted White Sesame Seeds Spring Onion Leaves, Chopped ⅓ tsp Kombu Seaweed Tea Powder – don’t confuse this with […]

Summer Vegetable Yakibitashi (夏野菜の焼き浸し)

Ingredients for Summer Vegetable Yakibitashi (serves 2) 70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz) 1 Eggplant 2 Asparagus Spears 2 String Bean Pods ½ Red Bell Pepper 200ml Dashi Stock or 200ml water+ ⅓ tsp dashi stock powder 1 tbsp Sake 1 tbsp Mirin 1 tbsp Soy Sauce ¼ tsp […]

Baumkuchen (バームクーヘンの作り方 (レシピ)

Ingredients: 2 eggs 50g (1.8oz.) granulated sugar 50ml fresh cream or whipping cream *milk is okay 2 tbsp. melted butter *cooking oil is okay 100g (3.5oz) cake flour 1 tsp. baking powder a few drops of vanilla extract cooking oil

Cream Puffs (シュークリーム)

Ingredients for Choux Creme (12 pieces) – Batter – 100ml Water (3.4 fl oz) 60g Unsalted Butter (2.1 oz) A pinch of Salt 60g Cake Flour (2.1 oz) 3 Eggs, Beaten – Pastry Cream – (net weight 500g/1.1 lb) 400ml Milk (1.69 cups) ⅓ Vanilla Bean Pod 4 Egg Yolks 100g Sugar (3.5oz) 2 tbsp […]

Katsuo Tataki (かつおのたたき)

ngredients for Katsuo Tataki (serves 3) 350g Katsuo Fillet – sashimi-grade bonito with skin (12¼ oz) 150g New Onion (5¼ oz) 30g Spring Onion Leaves, Chopped (1 oz) 1 tsp Ginger Root, Grated 3~5 Shiso Leaves 2 cloves of Garlic – Sauce – 3 tbsp Soy Sauce 1½ tbsp Vinegar 1½ tbsp Lemon Juice 1 […]

Tamagoyaki (卵焼き)

Ingredients for Tamagoyaki (serves 2) 3 Eggs 3 tbsp Dashi Stock (3 tbsp water+a pinch of dashi stock powder) 1⅓ tbsp Sugar 1 tsp Soy Sauce 2 pinches of Salt 20g Mitsuba Parsley Leaves (0.7 oz) or substitute: spring onion, coriander, mentaiko (marinated roe of pollock) or aonori seaweed Daikon Radish, Grated 1 Shiso Leaf […]

Glico Homemade Pucchin Purin (グリコ 手づくりプッチンプリン の作り方)

1L (1000ml) regular milk 1 large pot (over 2L) 1 large bowl or pot (that you can put in the Purin container) 1 small saucepan 1 small bowl 1 measuring cup 1 spatula 1 ladle 1 large plate

Tako-meshi (たこ飯)

Ingredients for Tako-meshi (serves 2): 80g Boiled Octopus for sashimi (2.8 oz) 1 tbsp Sake 2 tsp Soy Sauce 6g Ginger Root, Shredded (0.2 oz) 330g Steamed Rice (12 oz) 3~4 tbsp Spring Onion Leaves, Chopped or substitute: 5 shiso leaves, shredded 2 tsp Toasted White Sesame Seeds Sesame Oil or your favorite vegetable oil

String Beans with Sesame Seasoning (いんげんのごま和え)

Ingredients for Ingen Goma-ae (serves 2) 100g Ingen – String Bean Pods or substitute: spinach or your favorite vegetable (3.5 oz) 3 tbsp Toasted White or Black Sesame Seeds 2 tsp Dashi Stock or Water 1 tsp Sugar 1 tsp Soy Sauce

Tai-meshi (鯛めし)

Ingredients for Tai-meshi (serves 2): 1 Tai Fillet – Sea Bream (with bones) or substitute: red snapper 180ml Rice (6.1 fl oz) 200ml Water (6.8 fl oz) 1 tbsp Sake ⅓~½ tsp Salt ¼ tsp Soy Sauce 4x5cm Dashi Kombu Seaseed (1½x2 in) 5g Ginger Root, Shredded (0.18 oz) – Toppings – 4 sprigs of […]

Kitsune Udon (きつねうどん)

Ingredients for Kitsune Udon (serves 2) 2 packages of Frozen Udon Noodles 4 pieces of Sweetened Aburaage – thin deep-fried tofu Please watch our Inarizushi video: http://wp.me/p1FMiH-2t 2 slices of Kamaboko Fish Cake Wakame Seaweed Spring Onion Leaves, Chopped Shichimi – seven flavor chili powder – Dashi Stock – 700ml Water (2.96 cups) 10g Iriko […]

Chicken Karaage (鷄の唐揚げ)

Ingredients for Chicken Karaage (serves 2) 300g Boneless Chicken Thigh (10.6 oz) ½ tsp Soy Sauce ½ tbsp Sake ¼ tsp Salt Pepper 1 tsp Grated Ginger Root 1 tsp Grated Garlic ½ tsp Sesame Oil ½ Beaten Egg 2½ tbsp Potato Starch or substitute: Corn Starch Lettuce Leaves Parsley Leaves Vegetable Oil

Fukagawameshi (深川めし)

Ingredients: 400g Asari Clams, Desanded (14.1 oz) (1 tbsp Salt per 500ml or 2 cups Water) 1 Long Green Onion ½ Aburaage – thin deep-fried tofu 20g Carrot (0.7 oz) 300ml Asari Clam Broth (1.27 cups) 2 tbsp Miso 2 tsp Sake 2 tsp Mirin 1 tsp Sugar 7g Ginger Root, Shredded (1/4 oz) Nori […]

Shiraae (白和え)

Ingredients: 150g Firm or Soft Tofu (5.3 oz) ½ tsp Dashi Soy Sauce or substitute: mentsuyu or soy sauce 2 tbsp Toasted White Sesame Seeds ½ tbsp Sugar ¼ tsp Salt 100g Nanohana also known as Broccolini or substitute: broccoli, snap bean pods or spinach (3.5 oz) 20g Carrot (0.7 oz) 30g Shimeji Mushrooms (1 […]

Botamochi (Ohagi) ぼたもち (おはぎ)

Ingredients: 180ml Sweet Rice (6.1 fl oz) * Rinse 180ml sweet rice, soak it in 200ml water for 30 minutes and turn on the rice cooker. 240g Anko – Sweet Azuki Bean Paste (8.5 oz) 1 set = 80g (40+20+20) 2 tbsp Kinako – Soy Bean Powder 1 tbsp Sugar 2 tbsp Ground Black Sesame […]

Fried Tsukune (Chicken Meatballs) (つくね焼き)

Ingredients for Fried Tsukune (serves 2) 150g Ground Chicken (5.3 oz) ¼ tsp Salt 50g Onion, Chopped (1.8 oz) ½ Small Egg 1 tbsp Nagaimo Yam, Grated 1 tsp Ginger, Grated 1½~2 tbsp Potato Starch – Sauce – 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin 1 tbsp Water 1 tsp Sugar 2 […]

Ogura Butter Sand (小倉バターサンド)

Ingredients for Ogura Butter Sand 200g Azuki Beans (7 oz) 180g Sugar (6.35 oz) 700ml Water (3 cups) A pinch of Salt Butter Koppepan – a type of bread roll Butter Roll

Hinamatsuri Chirashizushi (ひな祭りのちらし寿司)

Ingredients for Hinamatsuri Chirashizushi (serves 2) – Sushi Rice – 330g Fresh Steamed Rice (11.6 oz) [ 180ml rice (6 fl oz) +180ml water (6 fl oz) +1 tbsp sake +3x3cm kombu seaweed (1¼x1¼ in) ] – Awasezu (Vinegar Mixture) – 1½ tbsp Rice Vinegar 1 tbsp Sugar ⅓ tsp Salt 2 Rehydrated Dried Shiitake […]

Imoni (芋煮)

Ingredients for Imoni (serves 2~3) 400g Taro (14.1 oz) 150g Thin Beef Slices (5.3 oz) 100g Konjac (3.5 oz) 70g Gobo – greater burdock (2.5 oz) 100g Long Green Onion (3.5 oz) 100g Maitake Mushrooms (3.5 oz) 20g Ginger Root, chopped (0.7 oz) 600ml Dashi Stock (2.54 cups) 2 tbsp Sugar 2½ tbsp Sake 2½ […]

Bento Lunch Box

Ingredients: ((Kinpira Gobo)) 200g (7oz.) Gobo (burdock root) 100g (3.5oz.) carrot 2 tbsp. Mirin (sweet sake) 1 tsp. sugar 2 tbsp. soy sauce 1 tbsp. sesame oil 1/2 tbsp. sesame seeds ((Fish Fries)) white fish (I used swordfish) salt and cracked black pepper * flour * 1 beaten egg * Panko (bread crumbs) B Tartar […]

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