Authentic Japanese Home Cooking
After using a small amount of snow pea shoots in salads or as garnishes, I make Stir-fried Snow Pea Sprouts to use up the rest. I find this is the best way to consume a large amount of snow pea sprouts because they come in a pack with quite a lot of shoots.
My Stir-fried Snow Pea Sprouts is full of umami because of the generous amount of bonito flakes mixed into the stir-fry….
Temari Sushi are small balls of sushi rice topped with colourful ingredients. They are the perfect finger food for special occasions and certainly have a wow factor. In Japan, they are often served during the Hinamatsuri (Doll’s Day/Girl’s Day) festival on the 3rd of March. Since each piece of sushi needs to be shaped individually,…
If you want to consume a large amount of cabbage with minimal effort, Tuna Cabbage Salad is the way to go. I made this after making Simmered Layered Cabbage and Mince because there was so much cabbage left. I included julienned carrots to add a bright colour to the salad, but it tastes equally good…
Yūan-style Grilled Fish is an elegantly grilled dish. It is made by grilling fish fillets after marinating them in sake, mirin, and soy sauce with slices of citrus – most commonly yuzu. The characteristic of Yūan-style Grilled Fish is its refreshing flavour with a scent of citrus. It is a tsukeyaki dish, which I introduced…
Simmered Layered Cabbage and Mince is a similar recipe to my Cabbage Rolls, except you don’t roll the mince in cabbage. Instead, you alternate layering the cabbage leaves and ground meat to form a dome shape. It is easier to make than cabbage rolls because you don’t need to wrap each portion in a cabbage…
Salted Daikon Salad (Shio Momi Daikon) is almost like the preparation stage of daikon before it becomes part of a more complex dish. You only need daikon and salt, and it takes about 15 minutes, including 10 minutes of sweating time. Because of the extreme simplicity, you can truly enjoy the raw daikon flavour. It…
Crispy Skin Chicken with Yuzu Koshō is cooked in a very similar way to Nagi’s recipe, Crazy Crispy No-oil Chicken in her cookbook “Dinner”. But I added a Japanese touch to it by using a yuzu-flavoured seasoning. This is another quick and easy recipe (I seem to have been posting quick meals lately for some…
