How to make Tofu

This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called OAG. This is a very informative channel on gardening and some simple home cooking too.

Black Pepper Udon

I guess most of you are familiar with the two most popular varieties of Japanese noodles. Udon, being the thick wheat type usually served hot with noodle soup in a mildly flavored broth and the other is Soba, which is a thin type made from buckwheat flour usually served either chilled with a dipping sauce, or in hot broth as a noodle soup as well. Anyway, Udon are also great for stir-frying and can be eaten hot or cold. Here, I have prepared a Black Pepper Yaki-Udon cooked with shrimps. The noodles were full of flavor from the shrimps, cabbage, carrot, mushrooms, black pepper, and dashi. Dashi is a Japanese soup stock that’s made from dried kelp and bonito flakes. The dashi used in this recipe is easily available at most Asian grocers. I urge you to try making this delicious Udon dish.

Potato Salad (Japanese-Style)

I'm so pleased with the result of my Japanese-style potato salad. It's light, not too creamy, and it tastes fantastic. I made this salad with yellow potato, carrot, cucumber, and homemade tartar sauce. This salad can be served cold, straight from the fridge, or at room temperature.

Chicken Karaage~Japanese Style Deep-Fried Chicken Nuggets

This is Toriniku Tatsuta-Age, or Japanese style deep-fried chicken nuggets. The chicken nugget is crispy on the outside, moist, tender on the inside, and pairs beautifully with the Japanese style mayonnaise that I had posted earlier.

Chicken Katsu (Tori Katsu)

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep-fry until golden brown in color. You can serve it with a simple salad, or with rice and some Tonkatsu sauce.

Teriyaki Chicken Buns

This fabulous Teriyaki Chicken sandwich filling is perfect in freshly steamed Chinese Buns or Gua Bao.

Stone Pot Rice Bowl With Vegetables

This is a mouth-watering stone pot rice bowl recipe. Complete with stir-fry tofu and vegetables, top with a soft-boiled egg and flavored with Korean chili paste and Teriyaki Sauce.

Miso Soup With Clams

This rich-tasting soup is found in many Japanese restaurants, and it's easy to prepare at home. For a more substantial meal, you can add deep-fried bean curd, vegetables, and serve with some steamed rice.

Rice Burger

The first time I had this rice burger was at a small cafe/bakery in Tokyo, Japan during the summer holiday. I remembered that both my kids enjoyed it, so we went back for more the next day. The elderly lady at the cafe was kind enough to share the recipe, so I tried, tested, and finally got the result I wanted. This is a perfect umami rice burger! Since the NFL Super Bowl XLVIII is around the corner, why not to try make this Japanese style burger for a change from the traditional burger?

Vegetable Omelette Roll

This Vegetable Omelette Roll is cooked with a Japanese-style and is a refreshing alternative to a normal omelette recipe. What’s more, it is fun and easy to make.

Japanese Beef Rolls ~ Negimaki

Next time you throw a party, these Japanese Beef Rolls will do the trick! It is a thinly sliced beef rolled with Enoki mushrooms, scallions, and asparagus. If you prepare ahead of time, it should take less than 10 minutes to serve this delicious appetizer.

Anyway, recently I started filming some home cooking videos to make it easier for anyone who is learning how to cook, especially my own kids. So I will try to include a step by step video whenever possible. If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)




Japanese Beef Rolls ~Negimaki

Ingredients

400 g of Thinly Sliced Rib Eye or Sirloin Steak (available at Asian grocers)
5 Stalks Asparagus, trimmed, halved
5 Stalks Scallions, trimmed and halved
120 g Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil
2 to 3 Tbsp Sake
Shichimi-Togarashi

Method

In a small bowl, mix together the soy sauce and Mirin. Set aside.

Spread the slice beef on a cutting board and top with asparagus, scallion, and Enoki mushrooms. Roll up tightly and place seam side down.

Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear all sides, and at the same time brush the rolls with the soy and mirin. Once the rolls are cooked, splash some sake and let the alcohol evaporated and top with some Shichimi pepper. Serve warm Wasabi mixed with soy sauce, if necessary.

Makes about 9 to 10 pcs of Japanese Beef Rolls

Cucumber With Sesame Dressing

This is a light and refreshing Japanese inspired Cucumber With Sesame Dressing appetizer. A quick cucumber pickle flavored with toasted sesame and soy sauce.



Cucumber With Sesame Dressing

Ingredients

2 Japanese Cucumbers
½ tsp Sea Salt
1 Tbsp Roasted Sesame Seeds, pounded (for sprinkling)
Shichimi (Japanese 7 spice mixture) Optional

Sesame Dressing
2 Tbsp Sesame Oil
2 tsp Light Soy Sauce
4 tsp Sugar
2 tsp Yuzu Vinegar
1 Tbsp Pounded Toasted Sesame Seeds
2 Tbsp Peanut Oil

Method

Cut cucumber into ¼ inches slices and put into a mixing bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then drain off excess liquid. Return cucumber to the bowl and mix with the sesame dressing. To serve, arrange the cucumber and spoon the sauce over it, and sprinkle with some pounded sesame seeds and spice mixture.

Shoyu/Soy Sauce Chicken Stir-Fry

It took less than 30 minutes to prepare this Shoyu Chicken Stir-Fry. It's simple and tasty with steamed rice and soft-boiled eggs, if you desire.   

Shoyu/Soy Sauce Chicken Stir-Fry

Ingredients

300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size
Sea Salt
Freshly Ground Black Pepper

1 tsp Chopped Ginger
1 Small Onion, sliced
2 Tbsp Peanut or Vegetable Oil

Sauce
3 Tbsp Japanese Soy Sauce
2 Tbsp Dark-Soy Sauce
3 Tbsp Mirin
3 Tbsp Sake
200 ml Chicken Stock or Water
¾ tsp Corn Starch

Toppings
2 Scallions, chopped
Soft-Boiled Eggs
Steamed Rice

Method

In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside.

Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over rice, and top with soft-boiled eggs, and some chopped scallions.

Serves 4

Zesty Soba Noodles

Try serving this healthy Zesty Soba Noodles for a light lunch or as a side to your favorite meat meal. This noodle dish is tossed with soy and sesame dressing. Really simple to make. Hope your family enjoys this recipe.

Zesty Soba Noodles

Ingredients

1 Packet (270g) Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled
4 Stalks Scallion, chopped
Toasted Sesame Seeds
Roasted Seaweeds

Soy & Sesame Dressing
4 Tbsp Extra-Virgin Olive Oil
1 Tbsp Sesame Oil
3 Tbsp Japanese Soy Sauce
2 Tbsp Yuzu Vinegar
1 Tbsp Toasted Sesame Seeds

Method

Combine all the salad dressing ingredients and whisk well. When ready to serve, toss the chilled soba with prepared dressing, top with chopped scallions,some sesame seeds and roasted seaweeds.

Serves 4

Deep-Fried Banana Dumplings

Does this happens to you? Whenever I make dumplings, I always have some surplus dumpling wrappers. This dessert dumpling uses the balance wrappers from the Deep Fried Savory Dumplings which I made and had posted yesterday. So, I'd like to throw this question out there, what do you do with these surplus wrappers? Feel free to also share your thoughts with all the readers here. Thanks.

In any case, let's get back to this recipe. These are Deep-Fried Banana Dumplings, topped with confectioner's sugar, chocolate sauce, and served with chocolate Gelato. I'll admit this is pretty similar to the one served in a Japanese restaurant which I frequent here in Vancouver. You will enjoy the sweetness and the fragrance of the baby bananas. The fried dumpling wrapper is just superb as well. It has the right crunchiness, a milder taste, and not too hard as compared to Wonton wrapper. As for the bananas, it's advisable to use the baby bananas variety because it's sweeter and it has a crunchier texture. Try it!


Deep-Fried Banana Dumplings

Ingredients

18-20 Circular Flour-And-Water Dumpling Wrappers

Filling


5 Ripe Baby Bananas, lightly mashed
A Squeezed of Lime Juice


Confectioners' Sugar
Chocolate Sauce

Method




Combine the mashed banana and lime juice in a medium bowl, and mix well.

Place a dumpling wrapper flat on your hand, and add 1 ½ tsp of banana filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the filling, and seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can't ooze out.



Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are light golden brown in color. Drain on a paper towel, topped with confectioners’ sugar, drizzle some chocolate sauce, and serve with chocolate Gelato, if desired.

Japanese Beef Rolls With Scallion, Asparagus, And Enoki Mushrooms~Negimaki

This is one of my favorite appetizers, the Japanese Beef Rolls With Scallion, Asparagus, And Enoki Mushrooms. The combination of fresh veggies wrapped in a thinly sliced cooked beef is just so mouth watering. Several methods to cook this, oven baked (which I posted earlier), grilled, or just on a skillet over the kitchen stove top, a'la Teppanyaki? :) I find this method allows you to control the temperature better, and it's easier to cook and baste the thinly sliced beef. A little tip, before slicing the beef, just place it in the freezer for about 25 to 30 minutes and this will make the effort so much easier! Try it!


Japanese Beef Rolls With Scallion, Asparagus, And Enoki Mushrooms~Negimaki

Ingredients

1 Piece (about 400 g/1 ½ inches thick) Rib Eye or Sirloin Steak, trimmed of fat
10 Stalks Asparagus, trimmed
5 Stalks Scallions, trimmed and halved
120 to 150 Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil

Toothpicks or Wooden Skewers

Method

In a small bowl, mix together the soy sauce and Mirin. Set aside.

With a sharp knife, cut the beef into half. Then cut each piece of the beef into five thin slices. Spread the beef on a cutting board and pound lightly with a meat mallet to an even thinness.

Brush both sides of the meat slices with the soy sauce and Mirin mixture. Top each slice of beef with asparagus, scallion, and Enoki mushrooms. Roll up tightly and secure with a toothpick.

Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear on both sides. (At this point, you may remove the toothpicks) Then reduce the heat to medium and brush the beef rolls with the soy and Mirin mixture, shaking the pan until the beef is cooked and brown in color. Remove the beef rolls from the skillet. Cut into bite-sized pieces. Serve immediately.

Japanese Style Mayonnaise

This lightly sweetened mayonnaise is a great accompaniment to many Asian styles grilled meat, hot dogs, and seafood.

Matcha~Green Tea Dacquoise

Recipe adapted from Okashi by Keiko Ishida

Matcha Dacquoise~Green Tea Dacquoise

Ingredients

Biscuit Dacquoise
180 g Ground Almonds
80 g Confectioner’s Sugar
10 g Matcha /Green Tea Powder
40 g Caster Sugar
2 g Egg White Powder
200 g (5 large eggs) Whites

Matcha Cream
100g Unsalted Butter, at room temperature
35 g (1 Large Egg) Whites
35 g Confectioner’s Sugar
5 g Matcha/Green Tea Powder

Method

Preheat the oven to 350˚F/180˚C. Line a baking sheet with parchment paper. Sift ground almonds, confectioner’s sugar and matcha with a coarse sieve twice. Set aside.

Meringue: Combine castor sugar and egg white powder. Beat the egg whites until foamy. Add sugar and egg white powder mixture and beat until egg whites are glossy, with stiff peaks.

Add sifted almond mixture to the meringue and fold gently to make the dacquoise batter.

Transfer batter into a piping bag fitted with piping tip. Pipe out small discs (about3.5 cm in diameter) onto parchment paper. Dust with confectioner’s sugar twice and bake for 15 to 20 minutes until dacquoise rises up completely and surface becomes dry.

Matcha Cream: Beat the butter until pale and creamy. With a clean bowl, beat egg whites until foamy. Add half the sugar and continue beating. When egg whites have achieved some volume, add remaining sugar and continue to beat until glossy and stiff peaks form.

Add meringue to butter and mix thoroughly. Add matcha and fold well.

Transfer the matcha cream into a piping bag fitted with piping tip. Pipe cream onto flat side of the dacquoise discs. Top with another disc, flat side down.

For best results, make dacquoises and assemble them the day before serving and let chill in the refrigerator. They can be kept for up to 3 days.

Makes 16 to 18 Dacquoises

Hiyayakko~Chilled Tofu

Hiyayakko~Chilled Tofu

Ingredients

1 Block Silken Tofu (about 400 g)
2 Stalk Scallions, finely chopped
1 tsp Grated Ginger
2 Tbsp Bonito Flakes
3 Tbsp Light Soy Sauce

Method

Cut the tofu in half. Drain on a dishcloth or paper towel. Set aside in two serving bowls and chill well. Top the chilled tofu with scallions, ginger, and Bonito flakes. Season the tofu with soy sauce just before serving.

Serves 2

Beef Terimayo~Japanese Style Hot Dog and Bake for the Quake

When the recent catastrophe happened in Japan, one of my blogger friends, Melody of Gourmetfury, decided to team up with Joy of Gourmeted for a collective bake sale to raise funds for the Japanese earthquake and tsunami relief. All the proceeds went directly to Doctors without Borders. If you are either a talented baker in the Lower Mainland in Vancouver or a kind sponsor, this will be an opportunity for you to contribute towards this good cause. Please check out Gourmetfury website for more details. I'd like to thank all my readers in advance for contributing to this worthy cause and have a great week ahead!
 


In line with this fund raising effort for Japan, I will be posting Japanese inspired recipes for this week. I will start with a uniquely Vancouver hot dog called Beef Terimayo. This is my take on the popular Japadog, the hot dog street vendor in Vancouver with Japanese flair toppings. The best selling item on their menu is the Beef Terimayo. It’s made of a beef hot dog, topped with teriyaki sauce, fried onion, Japanese mayonnaise, and sprinkled with crispy Nori strips. It’s an interesting combination indeed and yet, it works well with the tangier and slightly sweeter mayonnaise. Try making it!


Beef Terimayo-Japanese Style Hot Dog

Ingredients

6 Beef Hot Dogs, cooked as per packaged instructions
6 Hot Dog Buns, lightly toasted (if desired)
Teriyaki Sauce
1 Large White Onion, halved and sliced
1 Tbsp Olive Oil
A Pinch Of Sea Salt
Japanese Mayonnaise
Shredded Nori or Nori Strips

Method

Sauté onion on medium to high heat with olive oil and a pinch of salt until soften and golden in color. Set aside.

Place the hot dog in the bun, top with Teriyaki sauce, fried onion, mayonnaise, and some Nori strips.