Authentic Japanese Home Cooking
Sardine kabayaki is made in a similar way to eel kabayaki (grilled eel), which is perhaps the best-known kabayaki dish. But Sardine Kabayaki can be just as good as eel kabayaki at a fraction of the cost.
Sardine Kabayaki is an excellent alternative dish to eel, offering rich seasonal flavours along with high nutritional value (DHA/EPA and calcium) at a low cost….
My Char Siu Chicken is made by cooking rolled chicken in a Japanese way. It is very tender, with a mild sweet soy flavour. The browned patches on the surface of the chicken give it a similar appearance to roasted Char Siu. As I mentioned in my Yakibuta (Braised Pork – Japanese Char Siu) recipe,…
Quick and easy Shiso Pesto Pasta is a perfect dish for a weeknight dinner. I decided to post this recipe at the same time as my Shiso Pesto recipe, because pesto on its own doesn’t really feed you unless you use it with something substantial. Today’s dish takes no time to make. Once the pasta…
Shiso Pesto is a pesto made with perilla instead of basil. It has a slightly pungent, minty flavour compared to pesto made with basil. It can be used as a complete substitute for regular pesto. I referenced Nagi’s Pesto! recipe (I even copied the exclamation mark for the recipe title😅) to create my Shiso Pesto,…
My Matcha Roll Cake is a matcha-flavoured fluffy Swiss roll filled with a swirl of fresh cream. The contrast between green and white is striking, and the combination of fluffy sponge cake (almost like a chiffon cake!) and its elegant sweetness is characteristic of Japanese cakes. Although I don’t usually eat dessert after meals or…
Spicy Tuna Tartare with Pickled Daikon (Tuna Tataki) is very simple to make, as most tataki dishes are. My tuna tartare has a kick of spiciness from the Korean chilli paste, gochujang. The crunchy texture of the pickled daikon contrasts beautifully with the soft flesh of the finely chopped sashimi tuna. As mentioned in my…
These Steamed Gyoza Dumplings are a variation of the RecipeTin Eats Gyoza recipe. Instead of pan-frying the dumplings, they are steamed. The shape of my gyoza is different, but the filling is very similar to that of pan-fried gyoza. This recipe contains higher ratio of garlic chives than the standard gyoza, giving it a slightly…
