RecipeTin Japan | Authentic Japanese Home Cooking

Steamed Chicken and Fish with Vegetables

Although I call it Steamed Chicken and Fish, there are more vegetables than chicken and fish in today’s dish. It is almost like a steamed version of Yosenabe. The two dipping sauces give you a dining experience as if you are having two different dishes.

Steaming is one of the best methods of cooking ingredients. Unlike simmering, steaming retains valuable nutrients inside the food. It also keeps the original shape of each ingredient better than cooking in liquid because the ingredients do not move around and bump each other….

Hero shot of Poached Chicken Tenderloin with Mustard-miso Dressing.

Today’s side dish, Poached Chicken Tenderloin with Mustard-miso Dressing, gives you two surprises. The chicken tenderloin is surprisingly moist, and the flavour of the dressing (made by combining mustard and miso) is surprisingly good. It really is a delicious dish. Although chicken tenderloin is the main ingredient, I think that the Mustard-miso Dressing is the…

Hero shot of Simmered Sardines with Pickled Plum.

Simmered Sardines with Pickled Plum is the dish that lets you eat the entire body of the sardine including the bones. The umeboshi (pickled plum), sake, and ginger in the simmering sauce eliminates the strong fishy smell of the sardines. They also make the bones so tender that you can eat them. Looking at all…

How to cook rice the Japanese way: Japanese way of cooking rice takes time but cooked rice is fluffier and not soggy. Once you master it, you would not want to cook rice any other way.

This post – How to Cook Rice The Japanese Way – is all about the Japanese way of cooking rice. Preparing rice is one of the fundamentals of Japanese cooking. It is not boiled like pasta, it is cooked using the so-called absorption method. But there are more secrets to it. I have included methods…

Hero shot of Sautéed Potato with Shio Konbu.

A simple side dish, Sautéed Potato with Shio Konbu has a unique flavour combination of butter and salted dried kelp. This is a perfect match of Western and Asian flavours. Instead of sautéing potatoes with herbs such as rosemary, garlic and/or chives, I sautéed potatoes with flavoured dried kelp (konbu). My Sautéed Potato is slightly…

Hero shot of Spinach Kuro goma-ae (black sesame dressing).

Today’s recipe, Spinach Kuro Goma-ae, is a counterpart of the Chrysanthemum Leaves Goma-ae that I posted a long time ago. Instead of the white sesame seeds that are used for chrysanthemum, I used black sesame seeds and spinach. I think that the black sesame seeds have more pungent and richer flavour than the white sesame…

Hot pot recipes are usually easy. Among those easy hot pots, this Mille Feuille Hot Pot is the easiest nabe recipe. Chinese cabbage/nappa cabbage and thinly sliced pork belly are layered, then placed in a pot to look like a large flower. The simple dashi-based broth enhances the flavour of the cabbage and pork. When…

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Steamed Chicken and Fish with Vegetables

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Poached Chicken Tenderloin with Mustard-miso Dressing

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How To Cook Rice The Japanese Way

Sautéed Potato with Shio Konbu (Salted Dried Kelp)

Spinach Kuro Goma-ae (Black Sesame Dressing)

Mille Feuille Hot Pot (Nabe) with Pork and Chinese Cabbage