Authentic Japanese Home Cooking
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 using only cabbage and tuna.
Many Tuna Cabbage Salad recipes use mayonnaise to dress the salad, but my version does not. …
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…
Pork Meatball and Vermicelli Soup does not use soup stock or dashi stock. The broth is made by cooking pork meatballs that are full of flavours. The addition of vermicelli and bok choy completes the soup, making it suitable not only as a soup but also as a light main dish. Pork Meatball and Vermicelli…
Okinawa Style Coral Trout Recipe is one of the simplest ways of cooking fish. The flavouring is the simplest and the cooking method is the simplest. The fish is cooked in salted water with sake and a few slices of ginger – no soy sauce, no dashi stock, and no sugar – unlike typical Japanese…
