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  • Shrimp and Vegetable Rice Casserole in ricecooker /炊飯器エビピラフ

    4 servings 10 minutes 50 minutes ( It varies depending on the type of rice cooker you use) 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 mushrooms Seasonings 2 tablespoons mirin 1 ½   tablespoon  bouillon cube/ soup stock powder 1 ¼ cup (250ml)  water 1 tbsp butter Salt and pepper to taste Finely dice the onion, carrot, and green bell pepper. Thinly slice mushrooms. Rinse the rice and drain in a sieve. Place the rice in the inner pot of the rice cooker and add the ingredients listed under seasonings( 2 tablespoons of mirin, 1 ½ tablespoon of soup stock powder.) Add water and mix well. Add the diced onion, carrot, mushrooms, and frozen peeled shrimp into the rice cooker. Cook using the mixed rice setting. (If unavailable, cook using the regular rice setting.) Once cooked, mix in the green bell pepper and butter, then cover and turn off the heat. Allow to sit for 15 minutes. Season with salt and pepper to taste before serving. 1 . Feel free to use your favorite protein like chicken, salmon and beans. 2. Make sure to add green pepper after the rice is cooked. 3. This recipe is perfect for meal prepping. Store it in an airtight container in the fridge for 2 days and freezer for 2 weeks. 2024/4/27 MIWA

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

    1 servings 10 minutes 5 minutes 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 1. Remove pits from Umeboshi and finely chop them. In a large bowl, combine the canned tuna (including the juice), chopped Umeboshi, soy sauce, and Greek yogurt. Mix well until everything is mashed together. 2. Cut the lettuce leaves into strips about ½ inch wide and halve the length. Thinly slice the shiso leaves. 3. Bring water to a boil in a pot and add 2 teaspoons of salt (not included in the ingredient list). Cook the spaghetti according to the package instructions. Drain and rinse the spaghetti under cold water, then drain again thoroughly using a colander and pat dry with paper towels. If you are opting for soba noodle, no need to add salt. 4. Add the drained spaghetti to the bowl with the tuna mixture. Add olive oil and lettuce, and toss everything together until well combined. Serve in bowls and garnish with sliced shiso leaves. 1 . Feel free to use your favorite leafy greens in this recipe. Spinach, cucumber or watercress would also be delicious options. 2. Soba noodles are also tasty substitutes for spaghetti in this dish. Store it in an airtight container in the fridge for 2 days. 2024/04/06 MIWA

  • MATCHA MUG CAKE/ 抹茶マグケーキ

    1 serving 5 minutes 2 minutes 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 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 600W for 1.5 -2 minutes, or until the cake is cooked through. 5. Allow to cool slightly before serving. Enjoy your delightful matcha mug cake with optional greek yogurt and your choice of jam! 1. It's delicious to add chocolate chips and cocoa powder as a replacement of matcha to the mug cake. 2. The cooking time may vary depending on the wattage of your microwave. I use a 600W microwave, but if you have a 1000W microwave, for example, check the cake after about 1 minute and adjust the cooking time accordingly. Store it in an airtight container in the fridge for 2 days. 2024/04/6 MIWA


    2 servings 5 minutes 15 minutes - 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 under water. Finely dice the onion. 2. In a pot, heat oil over medium heat. Add the diced onion and salt, sauté until softened. Add 1  cup of water, the cubed potato from step 1, the mixed vegetables and bouillon cube. Cover and simmer until the potato is almost tender for 4-5 mins. 3. Add the milk to the pot. Just before the soup starts to boil, reduce the heat and grate the remaining potato directly into the pot while stirring. Cook over low heat for 4 minutes with the lid on until the potato is fully cooked. 4. Add the canned tuna along with its liquid, warm through, and gently mix. Adjust the taste with salt and soy sauce. Serve in a bowl. Enjoy your creamy and flavorful Potato and Tuna Stew from Miwa's Japanese Cooking! - Feel free to change up the vegetables. Green beans, sweet potatoes and broccoli would be great options. -For vegan options, omit tuna and add mushrooms and  splash of soysauce or miso paste for Umami boost! Store it in an airtight container in the fridge for 3 days. 2024/2/23 MIWA

  • 2 servings 5 minutes 10 minutes - 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 sauce - 1 ½ tbsp oyster sauce Cooking oils and seasonings - 1 tsp high-heat oil - 1 tbsp toasted sesame oil - salt and freshly ground black pepper, to taste 1. Prepare Ingredients: - Slice the onion into 1cm wedges. - Cut cabbage and carrot into bite-sized pieces. - Thinly slice tofu into bite-sized pieces. - Mix the sauce ingredients into a bowl. 2. Cook Yakisoba Noodles: - Heat 1 tbsp of sesame oil in a frying pan. - Spread out the yakisoba noodles in the pan and cook until they get a crispy, golden texture. Press them down with a spatula to ensure an even cook. - Flip the noodles over and cook the other side. Once they have finished cooking, set aside. 3. Cook Tofu and Vegetables: - Clean the pan then heat 1 tsp of oil. -  Add cabbage, onion, carrots and a pinch of salt. Sauté them all together for about 5 min. Add in the tofu and stir for one more minute. 4. Combine and Season: - Push all the ingredients to the edge of the pan, making a space in the center. - Add back in the cooked noodles to the pan. - Pour the mixed sauce over the noodles and toss, ensuring the noodles are well-coated.  Allow the noodles to absorb the sauce before mixing them with the vegetables for a crunchier texture. Lastly add in the bean sprouts and stir-fry the entire mixture. - Season with salt and black pepper to taste. -Remove from heat and top with bonito flakes. 5. Finish and Serve: - Transfer to a serving dish and sprinkle on some chopped green onions. - Feel free to change up the vegetables. Green beans, carrots, and bok choy would be great options. -For non-vegan options, you can add sliced pork, chicken and shrimp. -Use a large size frying pan -The taste may become diluted depending on the amount of vegetables used therefore feel free to adjust the taste at the very end by adding in more salt or soy sauce. Store it in an airtight container in the fridge for 3 days. 2024/2/2 MIWA

  • ▼ Vegan <Yield>  2 servings  10 minutes  20 minutes 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 base 10 cm piece of kombu 4 pieces dried shiitake mushrooms 2 ½ cups water 3 tbsp mirin 2 tbsp cooking sake ¼ tsp salt 2  tbsp-2 ½ tbsp red miso paste 1 tsp-1 tbsp tobanjan paste 1 tsp-1 tbsp grated ginger 2 tbsp ground sesame seeds 1 ½ cups soy milk (unsweetened) Topping (optional) chopped green onions grated daikon radish ★Find Japanese ingredients here. 1. Prepare the vegetables: Wash and chop all the vegetables as per your liking. 2. Prepare the tofu: Cut the tofu into bite-sized cubes. Remove excess oil from the fried tofu by pressing it with a paper towel. Cut into thin strips. 3. Make Soup Base: In a pot, soak kombu, dried shiitake mushrooms in water. Let it sit for a minimum of an hour to overnight. When the kombu and dried shiitake is fully hydrated, squeeze the dried shiitake mushrooms. Remove the stems and cut them into small pieces and put them back into the pot. Then add in mirin, cooking sake, salt, tobanjan paste and grated ginger. 4. Cook Vegetables and Tofu: Add all chopped vegetables except for the bok choy into the pot as well as the tofu. Close the lid and simmer until the vegetables are tender and the tofu is heated through around 10-15 minutes. Remove the kombu. 5. Adjust Seasoning: Add in the bok choy and fried tofu. Dissolve the miso paste. Close the lid and simmer for another 3 mins. Add in the soy milk and ground toasted sesame seeds.  Remove from heat before it comes to a boil. Taste the hot pot and adjust the seasoning if required. You can add more miso paste or salt according to your preferences. 6. Serve: Ladle the hot pot into individual bowls, making sure to distribute the vegetables and tofu evenly. Enjoy your Spicy Soy Miso Hot Pot! Feel free to add your choice of noodles (udon noodle, ramen noodle etc) into the leftover soup with additional cheese and black pepper on top. This customizable and flavorful hot pot is perfect for a cozy meal, and you can get creative with the ingredients based on what's in your fridge! If you are not plant-based, add chicken, salmon or oysters. If you are making it for kids, keep the grated ginger and tobanjan paste to 1 tsp each. Depending on the type of miso paste you use, the sodium content differs. Add a little bit at a time to adjust the taste. If the soup is too thick, add 1/2 cup of water. It’s the best when it’s served. 2024/1/06 MIWA ★If you want to establish a healthy homecooking habit with Japanese food, Join Ikigai Cooking Club!

  • ▶Vegan 2 servings 5 minutes 2 minutes - Japanese spinach (200g) Dressing: - 2 tbsp toasted sesame seeds - 1 tbsp sugar - ¾ tbsp soy sauce 1. Blanch Japanese spinach for 1-1.5 minutes (Watch more on YouTube). Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces. 2. Grind the toasted sesame seeds until they reach a wet-sand-like consistency. Into the same bowl add sugar and soy sauce, then mix. 3. Add the blanched spinach (Step 1) into the dressing (Step 2). Toss to coat. Transfer to a plate. Ready to be enjoyed. - Feel free to change up the vegetables. Green beans, carrots, and bok choy would be great options. - Ensure the sesame seeds are well-toasted and ground. Store it in an airtight container in the fridge for 3 days. - First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! 2023/12/16 MIWA

  • ▶VEGAN <Yield>  6 servings  20 minutes (does not include the time to marinate)  0 minutes -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) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). First Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.  ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity), -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. - First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! 2022/12/16 MIWA

  • <Yield> 1 serving 6 minutes 0 minutes 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 green onion 1 tsp dashi powder 1 tbsp soy sauce ⅔ cup hot water (200ml) Add all the ingredients into a soup bowl and pour on the boiling hot water. Mix everything together and enjoy! Feel free to adjust the taste by adding more or less soy sauce to your liking. I use pre-packaged salmon chunks which are salted, grilled and made into flakes. It should be enjoyed right after it’s cooked. 2023/12/1 MIWA

  • ▶Vegan <Yield> 1 serving 5 minutes 5 minutes (It varies depending on the toaster oven you have) 1 slice bread 1 package 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 green onions Mix the natto, soy sauce, mayonnaise and mustard together. Put it on top of the slice of bread followed by your choice of cheese. Toast it until the cheese melts. Sprinkle on some freshly ground peper. My son loves this, but my husband is not a big fan although they all like natto in general. Enjoy the exotic taste on toast! If you are plant based, feel free to opt for vegan cheese. It should be enjoyed right after it's toasted. 202/12/01 MIWA

  • ▶vegan <Yield> 2 servings 10 minutes 20 minutes 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 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 wakame seaweed To make the soup base, add water and the dashi bag into a pot. Bring it to a boil then lower the heat and steep the dashi bag for 4 minutes. Shake the dashi bag and remove it from the pot. Add in the salt, soy sauce, and mirin. Return it to a boil then remove from heat. Have a taste and add more salt if it’s needed. Boil the frozen udon noodles according to the package instruction OR you can also microwave them at 600w for about 2-3 minutes. Rinse the noodles under the faucet after cooked and drain the water. Serve it in a soup bowl. Remove the excess oil from the fried tofu by pressing it with a paper towel. Cut the fried tofu in half. In a pot, place in the fried tofu and the ingredients listed under "Seasoning A". Simmer until all the liquid has evaporated. Pour the hot soup (step 1) over the udon noodles (step 2). Top it with the seasoned fried tofu along with your choice of toppings such as spinach and chopped green onions. Now it's ready to be enjoyed. If you make seasoned fried tofu ahead of time, you can whip up this recipe within 10 minutes. 2. Dashi bags and dashi granules contain some salt. Feel free to adjust the taste by adding more salt or less. 3. If you are plant based, use kombu dashi or dried shiitake dashi. Store seasoned tofu in an air-tight container for up to 3 days in the fridge. Soup and udon should be served right after you make it. 2023/11/11 MIWA

  • <Yield> 2 servings 6 minutes 2 minutes 3 Okra 1 pack Natto 2 tbsp bonito flakes (5g) 2 tbsp chopped green onion 1 tsp shoyu koji / soy sauce 1 tsp flaxseed oil/ sesame oil 1 sheet nori seaweed (optional) 1. Blanch okra for 1 minute. Chop them up into small pieces. 2. Into a bowl, add natto, okra, chopped green onions, bonito flakes, shoyu koji/ soy sauce, and flaxseed oil. Mix everything together. Top it over rice and enjoy! I sometimes wrap it with nori seaweed as a snack. Store in an air-tight container for up to 2 days in the fridge. 2023/10/28 MIWA

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