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Here's another easy stir fry recipe using chicken breast, which now might be my family's new favorite dish. Last weekend I went to the wholesale market and bought quite a large portion of chicken breasts. I have been spending the last 4 days trying to consume everything by making sure my kids are not bored with the taste and of course that it's easy for me to cook! I always think that the key to having healthy eating habits is to make cooking very easy and low effort. This recipe is a good example of the above concept. You can whip up it up in only in 11 minutes with very simple ingredients and condiments, but it's still healthy and tasty. I hope you and your loved ones will enjoy! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 2-3 servings 6 minutes (doesn't include marination time) 5 minutes 300g chicken breasts 1 onion 2 spears asparagus 1 tablespoon Toasted sesame oil Marinade for chicken 1 tablespoon rice wine or white wine 1 tablespoon potato starch or corn starch ½ teaspoon salt Seasonings 50ml water 2 teaspoons garlic, grated 1 teaspoon asian chicken stock powder (any soup stock powder) ½ teaspoon salt Toppings black pepper chopped green onions chili powder crushed almonds any herbs 1. Cut the chicken breasts into thin bite sized pieces. In a ziplock bag add the chicken breasts, salt, rice wine and potato starch. Massage it and let them sit for 15 minutes in the fridge. 2. Chop the onion finely. Grate the garlic. Chop the asparagus into bite sized pieces. Mix the seasonings listed above. 3. Heat the vegetable oil over high heat, then place in the chicken. Cook until one side becomes nice and golden then flip the chicken over and cook on the other side. 4. Once both side have browned, add in the onions and cook for 2 minutes or until the onions become translucent. Add in the asparagus and drizzle in the mixed sauce. Allow the sauce to thicken up over medium heat for 1 minute. Adjust the taste by adding salt. Drizzle on the toasted sesame oil and now it's ready to be enjoyed. Variations Red peppers or broccoli can be used as a substitution for asparagus. Suggestions ・Slice the chicken into about 1-1.5cm pieces, so that it will cook faster. ・You just need a nice color in step 3, the chicken doesn't have to be fully cooked at this point. ・Rice wine and potato starch will protect the moisture inside of the chicken. ・Depending on which chicken stock powder you are using the sodium content will differ. Please adjust the taste with salt as a finishing touch. ・You can swap onions for leek. Store in an air-tight container in the fridge for up to 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickenbreast #chickenrecipe #chickenbreastrecipe #chickenrecipeeasy #quarantinecooking #kidsmeal #weekdaydinner #miwasjapanesecookingclass #youtube #miwasjapanesekitchen

Having Japanese pickles in your fridge always guide you to a healthy eating habit. This pickle recipe calls for only 2 condiments to season it! It comes out very crunchy and flavorful! Other than this Japanese pickle recipe, in the video I'm showing how you can use the pickles for Onigiri and Ochazuke (rice in a soup). Don't forget to watch the video before you try making them! ▶vegan ＜Yield> 3 servings 10 minutes (doesn't including resting time in fridge) 0 minutes 300g KOMATSUNA leaves/ bok choy 1 teaspoon salt 1 teaspoon kombu-cha 1 teaspoon chili flakes 1. Wash the komatsuna leaves ensuring that all the dirt is removed. Remove the fibrous part of the stalk. Soak the leaves in water for 15 minutes to remove the bitterness. 2. In a ziplock bag, add in the soaked komatsuna leaves and salt. Massage the leaves and then leave them to rest for 30 minutes with something heavy (1kg) on top. 3. Cut a corner into the ziplock bag and then squeeze out the water. Transfer the komatsuna leaves into a new ziplock bag. Sprinkle with kombu-cha/kombucha and red chili flakes. Rub them in and then let them sit for 2 hours in a fridge. Cut the leaves into bite sized pieces and now they are ready to be enjoyed! ※Watch more on YouTube! ・Bok choy, Chinese cabbage, cucumber and radish will all make wonderful substitutions for Komatsuna leaves. ・If you can't find kombucha, you can use Kombu dashi powder / vegetable dashi powder. If you use kombu dashi powder then please add 1½ tsp of it instead of the kombucha. ・Do not skip the addition of red chili flakes, they are used for preservation. ・See Onigiri & Ochazuke recipes that utilize this pickle recipe. Store in an air-tight container in the fridge for up to 1 week. - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/01/22 MIWA

I have been making this recipe more than once a week using different vegetables. It’s my flavorful & nutritious veggie curry. Because my kids love Japanese curry but don't like to eat large chunks of veggies, I always puree the vegetables after steaming for a long time. This recipe contains a ton of veggies, followed by tomato juice and beans. What I love about this recipe is minimizing the amount of curry cubes it uses, as they usually contains quite a good amount of fat. My kids just love this curry so much! I hope you and your family will love it too! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! 5 servings 6 minutes 25 minutes 200g oyster mushrooms/ any mushrooms 150g cooked soybeans/ chickpeas 2 tablespoons vegetable oil 2 cloves garlic 2 onions 1 red pepper 1 carrot celery leaves (from 1 stalk) 1 teaspoon salt Seasoning 400ml pure tomato juice (no salt & sugar added) 400ml soy milk/ any kind of milk 2 Japanese curry cubes (30g) 1½ tablespoons curry powder 1 teaspoon honey grilled chicken cherry tomatoes crunchy fried onions crushed nuts roasted vegetables←My absolute favorite topping!!!! 1. Chop all the vegetables into small pieces. In a pot, heat the vegetable oil over high heat. Throw in all the vegetables and start to stir. When all the vegetables are coated with oil, reduce the heat to medium-high and sprinkle with salt. Stir it periodically until all the vegetables start to sweat. 2. When you see that liquid starts to come out from the vegetables, pop on a and reduce the heat to low. Steam away until the vegetables become really soft while stirring periodically. If you see that the bottom is starting to burn, splash in some water little by little. 3. Open the lid and add in the curry powder and soybeans. Evaporate the excess moisture then pour in the tomato juice before it starts to burn. Cook it for 2 minutes and then add in finely chopped curry cubes. After they've dissolved, blend the curry with an immersion blender until it becomes a puree. Add in the soy milk and honey. Adjust the taste with salt and pepper. Serve the curry with rice or bread along with your favorite toppings. Now it's ready to be enjoyed! ・It’s extremely important to stir fry the vegetables until they have completely wilted and are soft enough to mash with your spatula. This is the key step to allow the curry to burst with the aroma of vegetables. Be patient for the yumminess! ・If you are looking to add more spicy heat, please add in more curry powder. If it’s too spicy, reduce it to 1 tablespoon. ・You can swap out any of the vegetables, but I recommend using carrot and onions as a base. I have tried burdock root, eggplant, leeks, zucchini and corn before, they are all so good! ・Making the curry with almond milk is also my favorite ・Chopping the curry cube finely beforehand helps to cook it faster. ・For moms and dads♡ If your kids are sensitive to heat then the addition of canned corn will nicely balance out the spiciness. Dilute the curry with more honey and milk in an individual portion, after you have cooked the batch for your family. Crunchy macaroni salad Store in an air-tight container in the fridge for up to 3 days. Freeze it for up to 3 weeks. - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/05/20 miwa

Because my family had many slices of pizza for lunch, we were craving something light for dinner that night! This tofu salad is very refreshing but still filling and nourishing. I'm using nutritious hijiki seaweed seasoned with sweetened soy sauce which I often make multiple dishes out of it. The dressing is a little tangy and so good for stimulating your appetite! It's such a refreshing dish!! My stomach is back to normal now! Haha. Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 3 servings 5 minutes 10 minutes leafy greens 150g tofu nutritious hijiki seaweed seasoned with sweetened soy sauce ½ onion Dressing 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon Toasted sesame oil 1 teaspoon honey 1 teaspoon grated ginger nori seaweed bonito flakes boiled young sardines 1. Chop the onion finely. Microwave it for 1 minute at 600w while covered. Add all the dressing ingredients listed above into the bowl and dissolve them completely. Refrigerate until it’s chilled. 2. Make nutritious hijiki seaweed seasoned with sweetened soy sauce (please refer to the separate recipe by clicking on the link above) 3. On the serving plate, make a bed of leafy green, pile on the tofu by scooping it with a spoon. Place the hijiki seaweed on top. Drizzle with a generous amount of dressing. Garnish with some herbs if you want to . ・Both firm tofu and silken tofu are tasty! Firm tofu will be more filling! ・By microwaving the onion first it removes the sharpness. ・Hijiki seaweed can be eaten raw. You just soak it in water for 1 hour and drain off the moisture, then top it on a salad. It still works this way but you would taste more of the seaweed smell than if you used my hijiki recipe. ・This salad need to be chilled before digging in! Spring roll- using microwave- Steamed Rice miso soup Japanese clear soup Store the dressing and ingredients separately. The dressing will last a week in an air-tight container in the fridge. - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #salad #saladrecipes #saladrecipeseasy #saladrecipeswithlettuce #saladrecipeswithdressing #tofu #tofurecipe #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen

Super easy & tender chicken!!! This recipe is also great for meal prep!! This is something I always have in my freezer. If you have an oven, this is going to be your new go to dish for tonight! My 2 year old boy loves this and you can imagine how tender they are. Enjoy! Tag me on Instagram if you make it! Please subscribe my Youtube channel for future recipes! ------------------------------------------------------------------------- ＜Yield> 3 servings 2 minutes 20 minutes 10 chicken wings (500g) Marinade 3 tablespoons soy sauce 3 tablespoons Mirin 2 tablespoons rice wine 1 tablespoon ginger, grated 1 tablespoon garlic, grated 1 teaspoon Toasted sesame oil Lemon mayonnaise chili pepper Japanese five spice 1. Poke the chicken several times with a folk. This will allow more marinade to be absorbed into the chicken. In a ziplock bag, mix in all the marinade ingredients written above. Put the chicken into the ziplock bag and massage them. Release the air and zip the bag up tight. Let them sit in the fridge for 1 hour. 2. Preheat the oven to 220℃ Celsius. Place the chickens on a baking tray, then pop them into the oven 20-25 minutes. 3. Transfer to serving plates and now it's ready to be enjoyed! ・If you want use them as meal prep, then prepare the chicken then freeze them before you grilled them. Whenever you need them, defrosted and pop them into the oven! This will last 3 weeks in the freezer. I always have one in my freezer. ・220℃ Celsius = 428℃ Fahrenheit ・You need to have a nice and golden char on your chicken when you take them out of the oven. Please adjust the cooking time by looking at the color of the chicken. Crunchy macaroni salad Onsen egg rice bowl miso soup Store in an air-tight container in the fridge for up to 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickenwings #chickenwingsrecipe #chickenwingsinoven #chickenwingsmarinade #chickenwingsrecipeoven #chickenwingsrecipeteriyaki #chickenwingsrecipeeasy #ovenrecipe #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen

This soup is a Japanese classic. It's almost as popular as miso soup in Japan. The key component of this soup is DASHI (Japanese fish stock). The authentic AWASE DASHI is made out of kelp and bonito flakes, which have a massive umami flavor. I recommend trying it if you haven't!!! The downside for this is that it is more pricier and more time consuming. As a substitution for making dashi from scratch, we have dashi powder and dashi packets, which cost less and are more convenient. Hence many Japanese families will use the powder or the tea bag instead of making it from scratch. In this recipe, I used a dashi packet, which is not as genuine as using kelp and bonito flakes, but it's a lot better than using dashi powder which usually contains salt and additives. Dashi packets has a better flavor than the powder kind but are still very convenient to use. I strongly recommend using this packet type rather than the powder one for a more authentic taste. Enjoy♡ ------------------------------------ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ------------------------------------ ＜Yield> 3 servings 5 minutes 10 minutes leek carrot wakame seaweed mushroom Seasonings 2 dashi packet 700ml water 1 teaspoon Mirin 1 teaspoon light soy sauce 1/2 teaspoon salt mitsuba leaf 1. Chop all the vegetables into small pieces. In a pot add in the water and dashi packets. Once it reaches a boil, reduce the heat to medium-low and cook it for 4-5 minutes. 2. After 4-5 minutes, shake the packets to release more flavor, then remove the dashi packets. Add in the vegetables and cook on medium heat until the vegetables are fully cooked. Drizzle in the mirin, soy sauce, salt and wakame seaweed. Transfer to serving bowls and now it's ready to be enjoyed! ・Depending on which brand of dashi packet you are using, the taste will be slightly different. Please follow the package instructions if there are any. ・Adjust the final taste by adding salt and soy sauce. I like to keep my soup low in sodium to balance out the other dishes. ・Use unsalted wakame seaweed. The salted kind is quite salty, so it’s better to remove the salt in water before putting it into the soup if you are using the salted one. ・Fish cake is another popular ingredient for this type of soup. Chirashizushi～festive sushi～ Braised new potato with sweetened soy sauce Store in the fridge for up to 2 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #japanesesoup #japanesesouprecipe #japanesesoupstock #japanesesouprecipes #japanesesoupclearonion #japanesesoupstock #japanesesouprecipeswithpictures #japanesesouprecipewithdashi #japanesesouprecipeseasy #dashi#Japanesesoupstock #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen

Lazy dinner night using leftovers! For most weekday dinners, it will be just myself and my two kids. I often get lazy because my kids are usually too picky to finish everything that I make. Hahaha. I’m the one who finishes their leftovers and am putting on the extra weight. haha Since I had some steamed rice left, I made a cross between a risotto and porridge. It doesn’t have much texture as risotto does but it's certainly flavorful. This recipe will bring you 4 benefits!! 1. You can clean up the fridge 2. You can cook it in under 12 minutes. 3. It's very versatile. 4. It's Ok to have leftovers for the next day. Enjoy and be lazy!! Miwa♡ < Edamame risotto> 2-3 servings 　5 minutes 7 minutes 250ml water 200g steamed rice 150g edamame (weighed with their shells on) 100ml rice wine/ white wine 50g bacon 1 tablespoon olive oil 1 clove garlic 1 onion 1 bouillon cube black pepper cheese olive oil basil parsley 1. Defrost the edamame and remove their shells. Chop the onion and garlic finely. Shred the bacon into small pieces. 2. Heat the olive oil over high heat and add in the garlic. Once the garlic becomes fragrant, add in the onions and bacon. Continue to cook over medium heat. When the onions become translucent, splash with the rice wine and let the alcohol cook away. 3. Add in the water and the bouillon cube before it burns. Add in the steamed rice and the edamame. Allow it to thicken up. When most of the liquid has evaporated, remove from heat and adjust the taste with salt. Transfer to your plates. Drizzle with some freshly cracked black pepper and olive oil. Sprinkle with some cheese along with fresh herbs if you want to . Now it's ready to be enjoyed! Variations: - shrimp, carrots, mushrooms or any other vegetables will work! -You can swap the bouillon cube for chicken stock or veggie stock. If you are using soup stock then you don’t need to add in the water. -Depending on which bacon you use, the sodium content will vary so please adjust to your own taste by adding salt. -I’m using Japanese sticky rice, but any type of rice will work. Make sure to not overcook the rice since we are using steamed rice here. Edamame Chicken Nugget shabu shabu tower salad Store in the fridge for up to 2 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

For today’s episode, let’s go back-to-basics with OKONOMIYAKI! It’s a Japanese savory pancake, mainly popular in the Western part of Japan. The dish contains a lot of cabbage, your choice of meat such as pork or shrimp, then kimchi, corn and cheese. Actually, you can be creative and go with any ingredients you fancy! It’s savory, filling, as well as extremely versatile and fun to make. If you have an electric griddle, it's going to be great for a home party. Enjoy♡ Miwa 2 servings 5 minutes 10 minutes 200g cabbage 120ml dashi (dashi packet ) / 120ml water and 1.5 teaspoon of dashi powder 120g all purpose flour 120g silken tofu 6 slices thinly sliced pork belly (150g） 1 egg vegetable oil (or any neutral oil) 2 tablespoons okonomiyaki sauce 2 tablespoons Japanese mayonnaise aonori flake bonito flakes 1. Break and whisk the tofu in a bowl until it becomes smooth. Add in the egg and dashi, then mix it well. Add in the flour and gently mix it again. 2. Cut the cabbage into more than 1cm dice. 3. Fold in the cabbage into the batter by using spoon to aerate it. Do not mix it too much. 4. Heat a little oil over medium high heat. Pour the okonomiyaki batter into a round pancake shape in the center of the pan (about 2cm thick). Cook the pancake for 3-4 minutes until the bottom is lightly browned. 5. Once the bottom of the pancake has cooked, place the slices of pork on the top and flip the pancake over. Put on a lid and wait for 4 minutes. Do not press the pancake down with a spatula. Otherwise, the pancake will not be light and fluffy. Remove the lid and flip the pancake over again. Cook for another minute to evaporate the excess water. Remove the pancake from the pan when finished. Variations: - Shrimp, cheese, mochi, carrots, mushrooms or any other vegetables will work! Okonomiyaki Sauce -Mix 3 tbsp of Worcestershire sauce, 3 tbsp of tomato ketchup and ½ tbsp of honey. Vinegary dipping sauce - Mix 1 tbsp of vinegar, 1 tbsp of soy sauce and ½ tsp of grated ginger. Store in the fridge for 1 day. - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Who is a cauliflower lover??? How do you cook with it?? Cauliflower + miso + milk These three combine together to make another go-to recipe for your list! When you make the soup, it becomes very creamy and thick but you can still taste the flavor of cauliflower. This dish can be enjoyed both cold and hot plus it can be easily made vegan! In Japan, it’s getting very hot and humid, so I enjoyed this cold soup together with edamame risotto. With the leftovers, I made a pasta by adding in some cheese, chicken and broccoli. It’s just like a creamy pasta which my kids love, but inside there are load of hidden veggies in the soup! I feel a huge sense of satisfaction when my kids finish everything without realizing that I sneaked in veggies. Haha. Enjoy! Miwa♡ ＜Yield> 5-6 servings 5 minutes 15 minutes 1 small cauliflower (550g) 500ml soy milk/ any kind of milk 200g enoki mushrooms/ any other mushroom 100ml rice wine / white wine 1 onion 1-3 tablespoons water (if needed) 1½ tablespoons olive oil 1 teaspoon-1 tablespoon of white miso / yellow miso (NO red miso for this recipe) 1 teaspoon salt 1 bullion cube any fresh herbs / basil, parsley black pepper croutons 1. Chop the onion, enoki mushrooms and cauliflower into small pieces. Heat the olive oil over high heat then add in the vegetables and salt. Stir them vigorously. 2. Splash in the rice wine and keep string until the vegetable have wilted. Drizzle with 1 tablespoon of water a couple times to prevent burning if needed. 3. Puree the vegetables with an immersion blender and add in the milk and bouillon cube. Add in the miso paste and dissolve completely. Adjust the taste by adding in salt or water to thin the soup out. Refrigerate if you want it to be cold. Serve into bowls, sprinkle with some black pepper and drizzle some olive oil. Now it's ready to be enjoyed♡ ・The cauliflower mixture can burn easily at the beginning so you want to stir it periodically until you add in the liquid. ・Depending on which bouillon cube you are using, the sodium content will differ. Please adjust the final taste before serving. ・The sodium percentage of miso paste varies from 5% to 15%. I’m using a 6% one. So I added 1 tablespoon to my soup, but you might want to control how much you are adding anywhere between 1 tsp -1 tbsp. If your miso paste is salty, you might want to only add 1 teaspoon. Please dissolve the miso paste in a ladle first before you mix it into the soup otherwise you will have lumps in the soup. Tender teriyaki chicken wings Omelette with tomato rice Store in an air-tight container in the fridge for up to 4 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #cauliflower #cauliflowersoup #miso #souprecipe #summersoup #japanesecooking #japanesefoodrecipes #miwasjapanesecookingclass

Are you looking for a refreshing Asian ginger dressing recipe? It’s been humid and hot in Japan. I know that this is just the beginning of a crazy hot summer… This homemade dressing is refreshing, savory and can whipped up in under one minute★ It can basically can go with any type of vegetable, chicken or tofu, but my recommendation is to use tomatoes with avocado! Enjoy♡ ＜ASIAN GINGER DRESSING> ▶ vegan, vegetarian ＜Yield> 3 servings 2 minutes 0 minutes 2-3 tablespoons ginger, grated 3 tablespoons olive oil 1½ tablespoons Soy sauce 1 tablespoon sugar 2 teaspoons apple cider vinegar Any fresh herbs 1. Grate the ginger. 2. Mix all the ingredients together in a bowl. Drizzle generous amounts of dressing on your favorite vegetables. Ready to dig in! ・3 tbsp of grated ginger is quite peppery. If you are sensitive to the pungency, add only 2 tablespoons of grated ginger. I love ginger, so I’m happy to add 3 tablespoons but not when I am making it for my kids! Shuumai dumpling without using a steamer Vegan miso soup Steamed rice ♡ Store in an air-tight container in the fridge for up to 1 week. Let me know by tagging me on Instagram I love to see your creations! - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! Miwa #dressingrecipe #gingerdressingrecipes #gingerdressinghomemade #gingerdressingingredients #gingerdressingrecipejapanese #gingerdressingasianrecipe #japanesefoodrecipesinenglish

Have you ever added red miso to your beef stew? Red miso has a massive umami flavor, which deepens your beef stew making it even more flavorful. Tomato + miso are actually a great combination. If you haven't try it yet, please do!! Enjoy another pressure cooker or instant pot recipe with a Japanese twist! ＜Yield> 5-6 servings 5 minutes 30 minutes (by using a pressure cooker) ※See the time adjustment if using a regular pot on Miwa's tips. 500g chuck beef (or any other type of stew meat) 7 cremini mushrooms (or any other type of mushroom) 3 cloves garlic 2 small carrots (200g) 1 onion (400g) 1 stalk celery (including leaves) 1 teaspoon vegetable oil Sauce 300ml red wine 200ml water 1 can tomatoes (400g) 1½ tablespoons red miso 1 tablespoon Mirin 1 tablespoon soy sauce 2 teaspoons honey ½ teaspoon peper ½ teaspoon salt ½ boullion cube heavy cream / sour cream fresh herbs 1. Chop the onion, celery and carrots into large chunks. Cut the mushrooms in half. Peel the skin off the garlic. Chop the beef into approximately 2cm dice. Season the beef with salt and pepper on both sides. 2. Heat the vegetable oil in a skillet over high heat. Add in the beef and cook it until both sides have become charred. Transfer to a pressure cooker. In the same skillet, add in the mushrooms and cook until they have wilted while scraping off the bits of beef. 3. In the pressure cooker, add in the chopped vegetables, boullion cube, seared beef and mushrooms. Pour in the red wine, canned tomatoes and water. Pop the lid on and cook it over high heat, then wait until the pressure has built up. When the pressure reaches high, lower the heat and cook it for 20 minutes. After 20 minutes, remove from heat and wait for the pressure to come down completely. 4. Add in the mirin, honey and miso paste then cook it for another 5 minutes over low heat. Adjust the taste with salt and pepper. Serve it into bowls. Drizzle with some heavy cream or sour cream if you want to. Now it's ready to be enjoyed! ・Try not to cut your veggies too small. ・In the picture, I'm using enoki mushroom, but any kind of mushroom will work! ・In step 2, make sure to scrape off all the yummy bits of beef when cooking the mushrooms. ・You can use a regular pot, instant pot or a slow cooker instead of a pressure cooker. -Slow-cooker →Low and slow mode -Regular pot→Simmer it for 2.5 hours with the lid on. ・You can use any miso on hand but I recommend red miso for this recipe. ・Make sure to adjust the taste with salt as a finishing touch since all the miso types have a different sodium content. ASIAN GINGER DRESSING Onsen egg rice bowl Avocado tuna bowl Store in an air-tight container in the fridge for up to 5 days. Let me know by tagging me on Instagram I love to see your creations! - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! Miwa More easy Japanese food recipes on my Youtube! You subscribing means a lot to me♡

It’s summer time!! The humid, hot summer in Japan has finally started! "My kids started their school. I have to make a bento box for them. I have no idea what to put in. I’m afraid that it might go bad by lunch time." If you have these types of concerns, I would like to share my tips on how to make a bento box in the summer. To know a bit more about myself, I have 2 sons and I make bento boxes everyday. 1. Tips on preventing your bento box from spoiling. 2. Bento box friendly recipes. 3. Useful products you can buy on Amazon. There are two things that bacteria loves: 1. Humidity 2. Warm temperatures ☟ To avoid bacteria, I keep 8 things in mind: 1. Drain all the excess water, as much as possible. 2. Do not put the lid on until all the ingredients have completely cooled down. The steam will create some moisture. 3. Add ingredients that has antibacterial properties such as: pickled plum, shiso herb, curry powder, wasabi, vinegar etc... These all have antibacterial properties and makes your bento more vibrant! For example, you can add in a teaspoon of vinegar when you cook rice (1 cup of rice). It won’t be vinegary rice but it still prevents your rice from being spoiled. 4. Use dry food effectively. Dry foods such as sesame seeds, bonito flakes and wakame seaweed will absorb the moisture. If you are going to add in some saucy dishes, you can toss them together with dry food together such as spinach and sesame seeds or teriyaki meatballs with nori seaweed. Thickening the sauce with potato starch is also very useful. 5. Never put leftovers in the bento box. 6. Try to avoid raw vegetables. e.g. tomatoes, leafy greens, cucumber etc.... 7. Separate each of the dishes as much as possible by separating them with an aluminum foil cup or silicon cup. 8. Use frozen items effectively. There are room temperature defrostable foods widely available in Japanese supermarkets. This means that if you put them in the bento box in the morning, it will be naturally defrosted by lunch time. It also works as an ice pack. PLUS, you can be lazy in the morning! Haha! ▶▶Look for the Japanese written below on the package: 自然解凍= defrostable at room temperature Spring roll- using microwave- Shuumai dumpling without using a steamer Epic salmon sesame ONIGIRI Edamame,cheese, bonito flake ONIGIRI Antibacterial sheet silicon cup ice pack I'm talking about bento boxes on YouTube! For me , making a bento box is something I have to do everyday long term! Just like a marathon! You can be lazy but do you best! I repeat the same dishes over and over but my kids are ok with it! Haha! If you have any questions feel free to DM me on my Instagram! Miwa♡ - 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! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!