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Shrimp and Vegetable Rice Casserole in ricecooker /炊飯器エビピラフ
<Shrimp and Vegetable Rice Casserole in ricecooker /炊飯器エビピラフ><Yield> 4 servings<Prep time> 10 minutes<Cook time> 50 minutes ( It varies depending on the type of rice cooker you use)<Ingredients> • 2 cups Japanese rice • Approximately 100g of peeled shrimp (frozen) • ½ cup onion chopped (100g) • ⅓ cup carrot minced(50g) • 1 green bell pepper • 3 pieces any mushroomsSeasonings • 2 tablespoons mirin • 1 ½ tablespoon bouillon cube/ soup stock powder • 1 ¼ cup (250ml) water • 1 tbsp butter • S
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
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
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
<YAKI SOBA WITH TOFU AND VEGETABLES/ 焼きそば>
<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
YAKI SOBA WITH TOFU AND VEGETABLES/ 焼きそば
<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 (100g) onion, sliced into 1cm wedges - 1 ½ cup chopped (100g) cabbage - 1 cup bean sprouts - ½ cup (100g) carrot, sliced - 2 servings of yakisoba noodles ( pre-cooked) Toppings Bonito flakes, chopped spring onion, as needed Sauce - 2 tbsp cooking sake/ rice wine - 1 tbsp soy sauce - 1 tbsp Worcestershire sauce/ tonkatsu sa
Spicy Soy Miso Japanese Hot Pot
<Spicy Soy Miso Japanese Hot Pot/豆乳ピリ辛鍋 > ▼ Vegan ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 20 minutes <Ingredients> 4 cups chopped Bok Choy (400g) 1 ½ cup chopped leeks/green onions (150g) 2 cups shimeji mushrooms (100g) 1 cup sliced carrot (50g) 1 block firm or silken tofu (300g) 1 piece fried tofu 1 Frozen udon noodle (200g) (Feel free to use any vegetables you have in your fridge, such as carrot, sweet potatoes, kabocha squash, onion, cabbage, burdock, daikon radish, etc.) Soup
TAKUAN/たくあん
<TAKUAN/たくあん> ▶VEGAN ＜Yield> 6 servings <Prep time> 20 minutes (does not include the time to marinate) <Cook time> 0 minutes <Ingredients> -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½ tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) <Directions> 1.Prepare Daikon: Wash the daikon radish, cut it into 15cm lengthwise, and then quarter it (watch more on YouTube). 2.First Marinade: In a zip bag, add water and salt, then dissolve. Add the da
SPINACH GOMAAE
<SPINACH GOMAAE/ ほうれん草の胡麻和え> ▶Vegan <Yield> 2 servings <Prep time> 5 minutes <Cook time> 2 minutes <Ingredients> - Japanese spinach (200g) Dressing: - 2 tbsp toasted sesame seeds - 1 tbsp sugar - ¾ tbsp soy sauce <Directions> 1. Blanch Japanese spinach for 1-1.5 minutes (Watch more on YouTube). Allow it to cool in an ice bath or under the faucet. Squeeze out excess moisture tightly and chop into bite-sized pieces. 2. Grind toasted sesame seeds until they reach a wet-sand-like consistency. Add s
<KITSUNE UDON/ きつねうどん>
<KITSUNE UDON/ きつねうどん > ▶vegan ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 20 minutes <Ingredients> 2 serving frozen udon noodles (300g) Soup base 2 ½ tbsp mirin 2 tbsp soy sauce 1 dashi packet/ 1 tsp dashi granules/ kombu dashi (if you are plant based) ⅛ tsp salt 2 ½ cups water (600ml) Seasoned Fried tofu 3 pieces thin fried tofu <Seasoning A > ½ cup water (150ml) 1 tbsp soy sauce 1 ½ tbsp mirin 1 ½ tbsp rice wine 1 tsp sugar Toppings (optional) spinach chopped green onions waka
SALMON OCHADUKE
<SALMON OCHADUKE/鮭のお茶漬け > ＜Yield> 1 serving <Prep time> 6 minutes <Cook time> 0 minutes <Ingredients> 1 cup Cooked Japanese sushi rice ( 200g) 1 tbsp Salted salmon flakes ( Optional) 1 tsp wakame seaweed 1 tbsp Toasted sesame seeds 1 tsp Chopped spring onion 1 tsp dashi powder 1 tbsp Soy sauce ⅔ cup Hot water( 200ml) <Directions> 1.Put all the ingredients into the soup bowl and pour boiling hot water. 2. Mix everything together and enjoy! <Miwa’s tips> Feel free to adjust the t
NATTO TOAST
<NATTO TOAST/ 納豆トースト > ▶Vegan ＜Yield> 1 serving <Prep time> 5 minutes <Cook time> 5 minutes (It varies depending on the toaster oven you have) <Ingredients> 1 slice Bread 1 pack Natto 1 tsp Soy sauce 1 tsp Mustard 1 tsp Mayonnaise 1 tsp Black pepper you choice of cheese ( As much as you want) Topping ( Optional) chopped spring onion <Directions> 1.Mix Natto, soy sauce,mayonnaise and mustard. Top it on the slice of bread along with your choice of cheese. 2. Toast it until the cheese melts.Sprink
KITSUNE UDON/ きつねうどん
<KITSUNE UDON/ きつねうどん > ▶vegan ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 20 minutes <Ingredients> 2 serving frozen udon noodle (300g) Soup base 2 ½ tbsp Mirin 2 tbsp Soy sauce 1 dashi packet/ 1 tsp dashi granules/ kombu dashi ( if you are plant based) ⅛tsp salt 2 ½ cups water ( 600ml) Seasoned Fried tofu 3 pieces thin fried tofu <Seasoning A > ½ cup water ( 150ml) 1 tbsp Soy sauce 1 ½ tbsp Mirin 1 ½ tbsp rice wine 1 tsp sugar Topping ( Optional) spinach chopped spring onion wa
NATTO OKRA STICKY SALAD
<NATTO OKRA STICKY SALAD/ 納豆とおくらのねばねば和え > ＜Yield> 2 servings <Prep time> 6 minutes <Cook time> 2 minutes <Ingredients> 3 Okra 1 pack Natto 2 tbsp bonito flakes (5g) 2 tbsp chopped spring onion 1 tsp shoyu koji / soy sauce 1 tsp flaxseed oil/ sesame oil 1 sheet Nori seaweed ( Optional) <Directions> 1. Blanch okra for 1 min. Chop them up into small pieces. 2. Into the ball, add natto, okra, chopped spring onion,bonito flakes, shoyu koji/ soy sauce, and flaxseed oil. Mix everything together. Top i
SWEET TANGY TERIYAKI SALMON
<SWEET TANGY TERIYAKI SALMON/ 鮭のポン酢バター焼 > ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 8 minutes <Ingredients> 2-3 slices salmon filet(300g) 1 tbsp salted butter ¼ tsp salt & pepper Sauce 1½ tbsp Soy sauce 1tbsp-1 ½ tbsp rice vinegar 2 tbsp Mirin 1 tsp lemon juice <Directions> 1. Sprinkle some salt and pepper on salmon. Make sure to do it on both sides. Let it sit for 10 mins. Wipe off the moisture seeping out from the salmon to reduce a fishy smell. Mix all the sauce together. 2. Add
EGG VEGGIE RICE PORRIDGE
<EGG VEGGIE RICE PORRIDGE/ 野菜の卵雑炊> ＜Yield> 2 servings <Prep time> 5 minutes <Cook time> 8 minutes <Ingredients> 1 cup steamed rice (½ cup uncooked rice) 2 cups water ( 400ml) 1 tbsp dashi powder/ any bouillon cube 1 tbsp shio kombu ½ cup chopped green onions ½ cup baby spinach 2 pieces shiitake mushrooms 100g tofu 1 egg 1-1½ tsp soy sauce <Directions> 1. Finely chop green onions. Thinly slice shiitake mushrooms. 2. Into the pot, add water, dashi powder, shio kombu , steamed rice and green onion
TOMATO MISO SOUP
This recipe is created by the request of members in Ikigai Cooking Club. We cooked this together in our zoom cooking session. Feel free to join if you are looking for like- minded Japanese food enthusiasts! Last call for enrollment in 2023! <TOMATO MISO SOUP/ トマト味噌汁> ▶Vegan ( If you omit eggs) ＜Yield> 2 servings <Prep time> 5 minutes <Cook time> 10 minutes <Ingredients> 1½ cups shredded cabbage(200g) 1 cup sliced onion (150g) 2 pieces shiitake mushrooms ½ cup canned corn/ fresh corn kernels 1 c
TOFU JYAJYA MEN
<TOFU JYAJYA MEN/豆腐のジャージャー麺> ▶VEGAN ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 10 minutes <Ingredients> 300g firm tofu 5 shiitake mushrooms 1 tbsp chopped ginger( 10g) 2 cloves garlic 1 small onion (100g) 1 leek ( 100g) 1 tsp tobanjan paste 1 tbsp Toasted sesame oil 2 servings pre-cooked ramen noodles/ udon noodles/ rice noodles(300g) 1 tsp high heat oil Seasoning 2 tsp sugar 2 tsp potato starch/ corn starch 2 ½ tsp soy sauce 2 tsp cooking sake 1 ½ tbsp red miso 1 tbsp tenmenjyan/ g
MISO YOGURT PICKLES
<MISO YOGURT PICKLES/ぬか漬け風漬物> ▶VEGAN ＜Yield> 2 servings <Prep time> 10 minutes (does not include marinating time) <Cook time> 0 minutes <Ingredients> 1 small(80g) carrot 1 small(80g) cucumber 50g daikon/ turnip Marinade 4 tbsp (100g)soy yogurt/ regular yogurt 3 tbsp yellow miso <Directions> 1. Thinly slice ( about ¼ inch) carrot, cucumber and turnip. 2. Into the container, mix miso paste and yogurt. Add vegetables ( step1) and toss them to coat. Let it sit in the fridge for at least 16 hours to
BROCCOLI NORI MASTARD SALAD
<BROCCOLI NORI MASTARD SALAD/ ブロッコリーの辛子海苔サラダ> ▶VEGAN ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 5 minutes <Ingredients> 1 cup broccoli(150g) ½ cup shredded , carrot(50g) ½ cup frozen edamame ( deshelled) 1 sheet nori seaweed 2 tbsp water Dressing 2 ½ tbsp mayonaise/ vegan mayonaise 1 tsp soy sauce ½ tsp mustard ( add more or less to your liking) ¼ tsp sugar ¼ tsp salt <Directions> 1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but
SPICY CUCUMBER SALAD
<SPICY CUCUMBER SALAD/きゅうりのピリ辛和え> ＜Yield> 2 servings <Prep time> 15 minutes <Cook time> 0 minutes <Ingredients> 2 Japanese cucumbers(150g) 2 pinch salt Dressing 1 canned tuna( 80g) 2 tsp mentsuyu ( 3 times concentrated) 1-1 ½ tsp tobanjan paste 2 tsp toasted sesame oil <Directions> 1. Remove the seeds of cucumbers. Cut into big bite sized pieces. Sprinkle some salt and let it sit for 5 mins. Squeeze the moisture to retain the crunchy texture. 2. Into the container, add all the dressing listed
TUFU TUNA SCRAMBLED EGG
<TUFU TUNA SCRAMBLED EGG/ 豆腐とツナの炒りどり> ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 0 minutes <Ingredients> 200g extra firm tofu / firm tofu 2 eggs 1 canned tuna ( 80g) 1 tbsp toasted sesame seeds ground 2 tbsp chopped spring onion 1 ½ tbsp -2 tbsp mentsuyu ( 3 times concentrated) <Directions> 1. Remove the excess water from tofu as much as possible by squeezing. Clack 2 eggs and whisk. Drain the liquid of canned tuna if there is any. Chop spring onion into small pieces. 2. To the micro
GRILLED SHIOKOJI SALMON
<GRILLED SHIOKOJI SALMON/鮭の塩麴焼き> ＜Yield> 2 servings <Prep time> 5 minutes ( It doesn’t include time for marinating) <Cook time> 8 minutes <Ingredients> 300g salmon fillet 1 ½ tbsp shiokoji/ salted rice malt 1 tbsp neutral oil <Directions> 1. Remove the moisture of the salmon filet. Slice into 2 pieces. Coat each salmon with shiokoji. Marinate for a minimum 4 hours to possibly 6 hours. 2. Wipe off shiokoji. To the pan, add 1 tbsp of oil. Place salmon with the skin side down. Saute it for 5 mi
MUSHROOM PONZU SAUCE
<MUSHROOM PONZU SAUCE/>きのこポン酢ソース> ▶VEGAN ＜Yield> 3 servings <Prep time> 3 minutes <Cook time> 4 minutes <Ingredients> 400g mushrooms in total(3 different kinds you have on hand) -3 pieces shiitake mushrooms -1 cup enoki mushrooms -1 cup shimeji mushrooms <Sauce> 4 tbsp Mirin 4 tbsp soy sauce 2 tbsp rice vinegar 1-2 cloves of garlic 1/4 tsp dried chili flakes <Directions> 1. Trim off the stem of enoki mushroom and shimeji mushroom. Remove the tip of the stem of shiitake mushroom then tear them b
MUSHROOM BUTTER RICE
<MUSHROOM BUTTER RICE/ きのこバターライス> ＜Yield> 2 servings <Prep time> 10 mins <Cook time> 50 mins ( It varies depending on your rice cooker) <Ingredients> 3 pieces shiitake mushrooms ½ cup shimeji mushrooms ½ cup maitake mushrooms 1 cup Japanese sushi rice(180g) 200ml water 5g / 1 tbsp butter 1 tsp Mirin 1 tbsp Soy sauce ½ tsp black pepper <Directions> Cook rice according to the package instructions or I have a recipe here. Trim off the stem of shimeji mushrooms and shiitake mushrooms. Tear 3 kind
JAPANESE DASHI PICKLES
This is my favorite!!!! and perfect for meal prep! <JAPANESE DASHI PICKLES/ 和風カポナータ> ＜Yield> 2 servings <Prep time> 10 mins <Cook time> 15 mins <Ingredients> 1 small carrot 150ｇ 1 small onion 150g 1 Japanese eggplant 1 red bell pepper 6 pieces okura 1 dashi packet / 1 tsp dashi powder / any bouillon cube 1 tbsp neutral oil Marinade 3 tbsp ponzu 2 tbsp water 1 tsp rice vinegar/ lemon juice ( optional) <Directions> Slice carrot and eggplant into coins ( ¼ inch thick). Cut red bell pepper and on
VEGETABLE NIBITASHI
Simmered spring seasonal vegetables in soy sauce base dashi broth. This is the simplest, yet the best dish to embrace the taste of spring vegetables ! <VEGETABLE NIBITASHI/ 春野菜の煮びたし> ＜Yeild> 2 servings <Prep time> 5 mins <Cook time> 5 mins <Ingredients> ½ cup broccoli 6 snap peas 3 asparagus Marinade 1 cup ( 250ml) dashi ( water 250ml + 1 dashi packet) ⅓ tsp salt 1 ½ tbsp soy sauce 1 tbsp cooking sake <Directions> 1. Cut broccoli into florets. Remove the strings of snap peas. Remove the outer
TOFU CURRY MAYO
<TOFU CURRY MAYO/ 豆腐のマヨカレー> ▶VEGAN ＜Yeild> 2 servings <Prep time> 20mins <Cook time> 10mins <Ingredients> 1 cup broccoli 3 snap peas ½ cup corn kernels 1 block firm tofu (300g) 2 tbsp potato starch ¼ tsp salt and peper Sauce 5 tbsp homemade vegan mayo( 4 tbsp if you are opting for store-bought one) 1 tsp- 1½ tsp curry powder 1 tbsp soy sauce <Directions> 1. Cut broccoli into florets. Blanch them for about 2 mins or until it’s cooked but still retaining the texture. Let it cook down to room te
SUKIYAKI ( VEGAN)
<SUKIYAKI ( VEGAN)> ＜Yeild> 2 servings <Prep time> 10 mins <Cook time> 25 mins <Ingredients> 1 block firm tofu( 300g) 1 large onion ( 200g) 3 pieces shiitake mushroom ½ cup shimeji mushroom 1 cup chopped leek 1 large tomato 300g Sauce 3 tbsp soy sauce 1 tsp sugar 1 tsp sake 2 tbsp Mirin 3g kombu <Directions> 1. Slice onion, leeks. Remove the stem of shiitake mushroom and shimeji mushroom. Remove the stem of the tomato and cut into the wedges. Cut tofu into big bite sized pieces. 2. Heat 1 tbsp
HIROSHIMA YAKI
<HIROSHIMA YAKI/ 広島焼き> ＜Yield> 1 serving <Prep time> 6 mins <Cook time> 10 mins <Ingredients> ½ cup all purpose flour (60g) ⅔ cup water (130ml) 3g bonito flakes 3g tororo kombu 1 cup shredded cabbage( 70g) ½ cup beans sprout ( 50g) ⅓ cup chopped spring onion 1 serving pre-cooked noodle ( 100g) 1 egg 2 tbsp oil 2 pinches salt 2 pinches pepper Sauce okonomiyaki sauce Mayo aonori seaweed ( optional) <Directions> Shred cabbage as thin as possible. (Avoid the outer tough layer.) Chop spring on
JAPANESE PICKLED TURNIP
<JAPANESE PICKLED TURNIP/ カブの甘酢漬け> ▶VEGAN ＜Yield> 2 servings <Prep time> 10mins <Cook time> 0 mins <Ingredients> 3 small turnips ( 200g) 3×5cm / 1 ½ inch × 2 ½ inch kombu (5g) 2 tbsp. rice vinegar 2 tbsp. sugar 1 tsp salt ½ tsp chili flakes <Directions> 1.Thinly slice turnip. Cut kombu into small pieces using scissors. 2.To the container, add sugar, rice vinegar , salt and chili flakes. Mix to combine. Add turnips and kombu ( Step1). Give it a mix to coat. 3.Let it sit in the fridge for 1- 3
GRLICKY EDAMAME
<GRLICKY EDAMAME /枝豆のガーリック風味> ＜Yield> 2 servings <Prep time> 3 minutes <Cook time> 5 minutes <Ingredients> 1 cup (150g) frozen edamame without shell 2-3 cloves garlic ¼ tsp chili flakes ½ tsp salt ¼ tsp black pepper 1 tsp toasted sesame oil <Directions> 1.Mince garlic. To the pan, add toasted sesame oil, minced garlic and chili flakes. Let the aroma bloom for 1 min over low heat. 2. Add frozen edamame and salt. Cover it with the lid and cook it on low for another 2 mins. Open the lid and let t
CARROT NUTS SALAD
<CARROT NUTS SALAD / にんじんのしりしり> ▶Vegan ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 0 minutes <Ingredients> 2 large Carrot(300g) ½cup roasted almond /walnuts/ cashew nuts 1 tbsp balsamic vinegar 1 tsp soy sauce 1 tbsp any neutral oil ½ tsp salt <Directions> 1. Shred carrot into match thin sticks. Sprinkle some salt and massage. Leave it for 5 mins. Squeeze the moisture. Crush some nuts into bits. 2. Into the carrot, add oil. Toss it to coat. Add balsamic vinegar, soy sauce and crushed
OYAKODON
If you have leftover GOMOKUNI or VEGAN TOFU SCRAMBLE, you can make this OYAKODON in 10 mins. I would love to share how you can repurpose dishes. Make it once and enjoy it twice. <OYAKODON /五目煮リメイク親子丼> ＜Yield> 2 servings <Prep time> 2 minutes <Cook time> 5 minutes ( This doesn't include making GOMOKUNI or VEGAN TOFU SCRAMBLE.) <Ingredients> -200g/ 1 ½ cup GOMOKUNI or VEGAN TOFU SCRAMBLE ( See the recipe by clicking the link) -3 eggs -1 ½ tbsp mentsuyu/ soba noodle dipping sauce -2 servings (40
CHINESE CABBAGE SESAME SALAD
<CHINESE CABBAGE SESAME SALAD/ 白菜の胡麻サラダ> ▶vegan ＜Yield> 4 servings <Prep time> 10 minutes <Cook time> 0 minutes <Ingredients> 300g chinese cabbage 1/2 tsp salt Dressing 1 tsp soy sauce 1 tbsp mayo/ vegan mayo 1 tsp rice vinegar 1 tbsp toasted sesame seeds <Directions> 1. Thinly slice chinese cabbage. Sprinkle some salt and massage. Let it sit for 5 mins, then squeeze the moisture as much as you can. 2. Ground toasted sesame seeds. To the container, add soy sauce, vinegar, mayo and toasted sesam
TANGY SALMON SALAD
<TANGY SALMON SALAD/ 鮭の南蛮漬け> ＜Yield> 2 servings <Prep time> 15 minutes (does not include soaking time) <Cook time> 10 minutes <Ingredients> 200g salmon fillet ¼cup sliced onion(100g) ½cup sliced paprika(80g) ½cup shredded carrot (100g) 2 tbsp potato starch / corn starch ¼ tbsp salt ½ tsp black pepper 1 tbsp oil Sauce 3tbsp Soy sauce 3tbsp rice vinegar 3tbsp Mirin 1tbsp cooking sake/ rice wine <Directions> 1. To the pot, add sake and mirin. Bring it to a boil, then lower the heat. Continue to si
ODEN JAPANESE HOT POT
<ODEN JAPANESE HOT POT/ おでん> ＜Yield> 4 servings <Prep time> 15 minutes (does not include resting time) <Cook time> 40 minutes <Ingredients> Bannou sauce/ 万能ソース 200ml (a little less than 1cup) soy sauce 200ml (a little less than 1cup) Mirin 40g bonito flakes Oden soup 700ml(3 ¼ cup) water 110ml(½ cup) bannou sauce 10cm (5g) kombu Oden ingredients 1 inch thick ×7 daikon radishes ½ block (200g) konnyaku 6 pieces fish cakes 4 shiitake mushrooms 3 small-medium potatoes (300g) 1 leek (200g) ½ cup bro
KIMCHI MISO RICE PORRIDGE
<KIMCHI MISO RICE PORRIDGE/ キムチ味噌雑炊> ＜Yield> 2 servings <Prep time> 5mins <Cook time> 5 mins <Ingredients> 1 cup leftover miso soup ½ cup kimchi 200 g silken tofu ½ cup(30g), sliced ,leeks / spring onion ½ cup (10g) spinach 1 cup cooked Japanese sushi rice ½ cup (100ml)water 1-2 tsp Soy sauce ½ cup chopped spring onion ½ sheet nori seaweed <Directions> 1.Thinly slice leeks or spring onion. Chop spring onion finely. Cut kimchi into small bite sized pieces. 2. Add leftover miso soup, water, leek
MISO RAMEN
<MISO RAMEN/ 味噌汁リメイクラーメン> ＜Yield> 1 servings <Prep time> 8mins <Cook time> 10 mins <Ingredients> Soup 1 cup leftover miso soup 1 tbsp Mirin 1 cup (200ml) water 1/2 cup (100ml) unsweetened soy milk 1 tsp yellow miso 1 tsp soy sauce(Optional) black pepper ( as much as you want) ½ tsp Toasted sesame oil 1 serving Ramen noodle Topping ( Not optional) ½ cup 50g Chopped cabbage ½ cup 50g sliced carrot ½ cup 50g sliced onion ½ tsp grated garlic 1 tbsp shio koji/ ¼ tsp salt 1 tbsp canned corn 1 tbsp c
GARLIC OIL
<GARLIC OIL/ にんにくオイル> ▶VEGAN ＜Yield> 4 servings <Prep time> 10 minutes <Cook time> 10 minutes <Ingredients> 3 bulbs garlic 5 tbsp oil( olive oil/ any neutral oil) ½ tsp salt <Directions> 1. Remove the skin of garlic then mince them. 2. Into the pan, add oil, garlic and salt. Keep the low- medium heat. Try not to burn. Keep it moving. Cook it for 10 mins. Remove it from the heat and let it cool down. 3. Transfer it to a container. <Miwa’s tips> ※Watch more on YouTube! 1. Use them into pasta, so