<YAKI SOBA WITH TOFU AND VEGETABLES/ 焼きそば> <Yield> 2 servings <Prep time> 5 minutes <Cook time> 10 minutes <Ingredients> - 1 block (200g) firm tofu or thick fried tofu - half an onion (100g), sliced into 1cm wedges - 1 ½ cup (100g) chopped cabbage - 1 cup bean sprouts - ½ cup (100g) carrots, sliced - 2 servings of yakisoba noodles (pre-cooked) Toppings Bonito flakes, chopped green onion, as needed Sauce - 2 tbsp cooking sake/ rice wine - 1 tbsp soy sauce - 1 tbsp Worcestershire sauce/ tonkatsu

MIWA's Japanese Cooking Blog

24.02.2024

CREAMY POTATO AND TUNA SOUP

<CREAMY POTATO AND TUNA SOUP/ ツナとジャガイモのシチュー> <Yield> 2 servings <Prep time> 5 minutes <Cook time> 15 minutes <Ingredients> - 2 small potato (about 150g, peeled) - 1 small onion, ½ cup, diced (100g) - ½ cup (100g) mixed vegetables (frozen) - 1 cup of milk - 1 can of tuna (70g, canned in water) - ½ teaspoon high heat oil - 2 pinches salt - ½ tsp bouillon cube -¼ tsp soysauce ( Optional) ★Find Japanese ingredients here. Instructions: 1. Peel and cut 1 potato into small cubes. Rinse briefly und

MIWA's Japanese Cooking Blog

06.04.2024

MATCHA MUG CAKE/ 抹茶マグケーキ

<MATCHA MUG CAKE/ 抹茶マグケーキ><Yield> 1 serving<Prep time> 5 minutes<Cook time> 2 minutes<Ingredients> • 1 tbsp honey or any sweetener of your choice • 1/2 to 1 tsp matcha powder • 1 egg • 1 tsp any neutral oil • 3 tbsp rice flour(30g) • 1/2 tsp baking powder (not yeast) • 1 medium banana <Instructions>1. In a mug, mush banana. Mix honey (or sweetener) and matcha powder.2. Add the egg and oil, then mix well.3. Gradually add the rice flour and baking powder, stirring until smooth.4. Microwave 6

MIWA's Japanese Cooking Blog

06.04.2024

TUNA AND UME NOODLE SALAD/ ツナと梅のパスタサラダ

<TUNA AND UME NOODLE SALAD/ ツナと梅のパスタサラダ><Yield> 1 servings<Prep time> 10 minutes<Cook time> 5 minutes<Ingredients> • 1 can (80g) canned tuna • 150g spaghetti /soba noodle (for 1 serving) • 2-3 Umeboshi (plums with about 8% salt content), pitted and finely chopped • 1 tablespoon soy sauce • 3 lettuce leaves (about 100g) • 4 shiso leaves (perilla leaves) • 1 tablespoon Greek yogurt or Mayo • 1/2 tablespoon olive oil<Instructions>1. Remove pits from Umeboshi and finely chop them. In a large bow

home›MIWA's Japanese Cooking Blog

MIWA's Japanese Cooking Blog

Food

<YAKI SOBA WITH TOFU AND VEGETABLES/ 焼きそば>

CREAMY POTATO AND TUNA SOUP

MATCHA MUG CAKE/ 抹茶マグケーキ

TUNA AND UME NOODLE SALAD/ ツナと梅のパスタサラダ

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MIWA's Japanese Cooking Blog