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Igaguri Somen いが栗そうめん (Deep-fried Fish Ball with Chestnut) – Naoko's Kitchen
Does it look like a bird’s nest? (I bet!)Actually no, it is made up aiming to be like a chestnut, and this is iconic autumnal food in Japan.The fish ball is tasty and the balance of fluffy texture of fish ball and the crispiness of Somen noodles is delightful!Of course, kids love it too 🙂
Abalone & Kisu Tempura with Kimo Joyu (soya sauce with gut) – Naoko's Kitchen
I got fresh Kisu (whiting) and abalone from a local market, the other day.Abalone was a teeny tiny baby which was not perfect for Japanese cuisine, but there was no other affordable choices!Then I made Kimo Joyu that was made of guts of abalone, soya sauce and sake, and appreciated abalone Tempura d
Japanese-style Christmas Rost Chicken – Naoko's Kitchen
It has been covered with festive vibes around us in Singapore already.We love Christmas which makes us uplifted! 🙂Then I made an early (very much!) Christmassy food because for some reasons, we can not make a roast food for Christmas this year.The chicken was marinated with not only garlic, herbs an
Prawn Bisque – Naoko's Kitchen
Whenever I got many of leftover of prawn heads, I make prawn bisque using them.The stew contains various vegetables not only prawn heads, so it is so healthy and natural than shop-selling (I think!).The soup is rich and creamy, so that our taste buds were tantalised 🙂KETO grown-ups simply enjoy the
Thank you so much for joining a session -Kids’ Sushi Making – Naoko's Kitchen
In this week, we had another fun and creative time with lovely young stars.The menu was Temaki (hand-rolled) sushi and Nigiri (oval-shaped mound of rice with a slice of topping) sushi.Everybody can choose the fillings and styles, which can encourage their creativities and imaginations!Octopus sushi!
Maguro no Yamamake (Tuna with Creamy Yam Sauce), Smoked Salmon Wrapped Asparagus – Naoko's Kitchen
These two cold dishes are very common also popular in hot summer season in Japan.I know it is almost winter season in Japan, but we are now in Singapore which is tropical in whole year around. So, making these fresh and clean foods are not strange for us!Just before serving, we drizzle over soya sau
Yuba (soya bean skin) Wrapped Kimchi Pork, Tofu Salad – Naoko's Kitchen
The combination of pork and Kimchi is super common in Japan. Also my kids are literally huge fan of Kimchi and I love fermented foods, so, there is no excuse to make this hearty Izakaya food for our dinner!Grill the wraps with fragrancy sesame oil, so simple cooking, right?Happy Weekend! 🙂
Seafood Boil Bag – Naoko's Kitchen
Are you looking for a good menu for your dinner tonight?If so, this scrumptious food is perfect because it is super easy but also so tasty.Once you buy crab, mussels, prawns, any seafood whatever you like and potato, corn and sausage (if you like), you are nearly smashing the cooking!What you just n
Thanks so much for joining the kid’s sushi making course -Christmas Cup Sushi & Present Bag Sushi – Naoko's Kitchen
In this week, we made a seasonal sushi that was inspired by Chirashi (scattered toppings) and Oshi (compressed in a mould) sushi.Everybody made cup sushi which was decorated by themselves and present bag using Inari (seasoned puffed tofu), which was so fun!The choices of ingredients are smoked salmo
Thank you so much for joining the kid’s sushi making course -Ebi Tempura Futo Maki – Naoko's Kitchen
This course is our weekly activity in the international school in Singapore.In this week, we made Ebi Tempura Futo Maki (Prawn Tempura Rolled Thick Sushi) and other free-style sushi.Some children created their very original sushi, which was impressive and fun!They said ‘Cheers!’ and relished their m
Thank you for joining the kid’s sushi making session -Temari sushi & Oshi sushi – Naoko's Kitchen
We had another lovely time with the international school’s children.This time, the sushi was Temari sushi that is traditional type of sushi in Japan.And as an extra fun, we made a panda sushi using a mould!So cute!Everybody designed their panda faces 🙂It was so fun to see the children’s free-style s
Spaghetti & KETO Noodles with Prawn Bisque Sauce – Naoko's Kitchen
Can you guess which is normal pasta dish?This Konjac noodle is made of Asian plant Amorphophallus konjac, which has an edible corm. It is very common in Japan and that is almost no calories and no carbohydrate, but also contain a great mineral and fibres!I made prawn bisque sauce using a lot of left
Shime Saba (Marinated mackerel), Tororo Kombu (dried shaved kelp), Japanese Potato Salad – Naoko's Kitchen
One of my favourite fish, mackerel.The other day, I got a fresh one from a local market.The fish that held its roe is very fatty and the taste is nutty, that is perfect for Sashimi.Then I cleaned the fish and marinated with vinegar, sugar and salt.We call a vinegary marinated mackerel, Shime Saba しめ