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Who is a miso & egg lover???? I have a ramen soft boiled egg recipe in a separate post. When you want to add in more variety other than the standard soy sauce based eggs, please give it a try!!! I love to use this on top of cold noodles just like in the picture! Please let me know which one you like in the comments section of my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Miso Mixture 4 tablespoons yellow miso 4 tablespoons Mirin 1. Boil just enough water to cover all the eggs. Let the eggs come to room temperature. Make a crack on the thicker bottom part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it back to a boil again. During the first minute keep making a swirl to keep the egg yolks centered. Boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Next, make the miso mixture. Microwave the mirin for 40 seconds at 600w uncovered. Since mirin contains alcohol, microwaving it first will allow the alcohol to evaporate. Add in the miso and combine them well. Set it aside. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Make a bed of miso by spreading it on a single sheet of plastic wrap. Place all the eggs on top. Wrap it up and twist them together. Make sure the entire surface of every egg is equally coated with the mixture. Let it sit in the fridge for at least 6 hours. Now it's ready to serve! The egg yolks will get denser and thicker as time goes on. You can also add in grated garlic into the miso mixture if you are a garlic lover! Store them in an air-tight container in the fridge for up to 5 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!

These eggs are in my fridge all the time! It's my family's all time favorite!! You need to know my little tips to make the perfect jammy soft boiled eggs. Please watch my YouTube video because I'm explaining more hacks in the video. Can't wait for you to try this out!!!! If you ever make this, leave a comment on my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Marinating Liquid 100ml fish stock base 50ml water 1 teaspoon grated ginger 1. Boil just enough water to cover all the eggs in a pot. Let the eggs come to room temperature. Make a crack on the bottom of the thicker part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water then bring it to a boil again. During the First minute keep making a swirl to keep the egg yolk centered. Continue to boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Make the marinating liquid, this one is soy sauce based. We use a dashi soy sauce also known as a tempura dipping sauce. Mix together 100ml of 3 times concentrated dashi soy sauce, 50 ml of water and one tsp of grated ginger in a plastic bag. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Place the eggs in the soy sauce mixture and seal it completely. Soak it for at least 6 hours in a fridge. Now it's ready to serve. Egg yolks will get denser and thicker as time goes on. Store them in a air-tight container in the fridge for up to 5 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! #miwasjapanesecookingclass #softboiledegg #ramenegg #japanesecooking #japanesecooingclass

This recipe is one of my mom’s that I took over. My dad loved drinking paired with a delicious appetizer at dinner time.🌝 My mom made this often as a healthy protein appetizer for my dad. I've been making this since then. Please enjoy this easy and delicious recipe! You can whip up it up in 5 minutes without using a stove or an oven! 4 servings 5 minutes Salad 1 block silken tofu Dressing 1 can tuna 20g szechwan pickles 1 tablespoon mayonnaise 2 teaspoon Soy sauce 1 teaspoon black pepper (go ahead and add more if you want to!) 1/2 teaspoon salt chopped green onions broccoli sprouts 1. Cut the tofu into 5cm cubes and place them on a serving plate. 2. Drain the liquid form the can of tuna. Chop the szechwan pickles finely. Combine the finely chopped szechwan pickles with the tuna, salt, mayonnaise and mix them well. 3. Divide the tuna mixture equally on top of the cut tofu (step 1). Drizzle with some soy sauce on top and add some cracked black pepper. 4. Garnish with some chopped green onions or bean sprouts as a presentation. Enjoy it! Variations: -You can use firm tofu as well. Suggestions: -Black pepper will reduce the fishy smell of the tuna. You can skip it to make it a more kid friendly. -You can use any crunchy pickle as a substitution for szechwan pickles. However, I strongly recommend szechwan pickles! So delicious! Store in an air-tight container in the fridge for 2 days while keeping the tofu and salad dressing separate. - 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! #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen

There are so many ways to enjoy tofu as a salad. This Japanese tofu salad with plum dressing is a recipe that I took over from my mom. Have you ever tasted salted pickled plums (umeboshi)? They are salty and tart. Japanese people love to eat them with rice. The dressing of this Japanese tofu salad is not only tart, but also has a nuttiness from the sesame, sweetness from the fish stock base and every component is nicely incorporated together which creates one big flavor!! You can also make it vegan or vegetarian by simply swapping the fish stock for vegan soba noodle dipping sauce Enjoy the Japanese twist of a tofu salad! Tag me on Instagram if you ever made it in your kitchen! 4 servings 6 minutes 1 block (400g) silken tofu Dressing 2 salted pickled plum 2 tablespoons 2X concentrated fish stock base (also known as dashi soy sauce) 1 tablespoon Toasted sesame oil 2.5g bonito flakes 1 piece of myoga / chopped spring onion or ginger as a substitution shiso basil (Use your favorite herbs) 1. Cut the tofu into 4 blocks and place them on a serving plate. 2. Cut the myoga finely. 3. Remove the seed from the salted plums and mash them with a knife until they reach a puree consistency. Combine the plum puree and bonito flakes by chopping them together. 4. In a bowl add in the finely chopped myoga, plum mixture, fish stock base and 1 tablespoon of toasted sesame oil. 5. Divide the plum dressing equally on top of the tofu from step 1. 6. Add the shredded shiso leaves on top for presentation. Enjoy it! ・You can use firm tofu. ・Arugula can be used as a substitution of shiso leaves. ・If you are vegan, you can skip the bonito flakes and also swap out the fish stock for a kelp stock. Store in an air-tight container 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! 2020/03/05 MIWA #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen

To order to fight the corona virus, boosting your immune system is essential! Sleep well! Eat well! Enjoy nature!! These are the things that my family is trying to do at this moment. What do you do to boost your immune system?? Since my kids are so picky with food, I'm not sure how I can boost their immune systems. This smoothie contains banana and milk, which are my kid’s favorite!! It's perfect! I hope you will release some of your stress with this hearty hot smoothie♡ It is not particularly a Japanese recipe, but I would like to share it with many of you, especially since this situation is a little intense. ＜Yield> 4 serving 3 minutes 3 minutes 150ml milk (plant based milk is ok) 1 banana 1 teaspoon ginger, grated cinnamon powder honey maple syrup 1. Pop a banana with the skin on into a microwave for 2.5minutes at 600w. If the banana steams too long, it might burn. Please keep an eye on it while microwaving. 2. Remove the banana from the skin by scraping it with a spoon and transfer it into a mug. 3. Mash the banana with the back of a spoon until it becomes a puree. Add in the milk and ginger. Stir it well. 4. Pop the mug into the microwave 1-1.5 minutes at 600w. 5. Stir it once more and now it's ready to serve. ・If you prefer a creamy texture, you can use a blender to combine the 3 ingredients and then pop it in the microwave for 1~1.5min. ・My kids actually liked the creamy taste when I used a blender! I made it with less ginger and added in honey for my kids. Within a day would be preferable. - 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!

I know many of you are stuck in your house and don't have much to enjoy at the moment. But why don't you enjoy making these ONIGIRI to enjoy the lovely spring season. You can still enjoy the refreshing air by having lunch in your own garden or on a balcony. It's so so important to release some stress to keep your immune system well functioning. Today's recipe is an epic ONIGIRI idea which kids can also make! Why don't you enjoy cooking with your loved ones! Nourish your heart and belly! ♡ Enjoy it! ＜Yield> 4 servings 2 minutes 5 minutes 300g cooked rice (300g) 40g frozen edamame 18g cheese 6g bonito flakes 1.5 tablespoons Soy sauce black pepper 1. Defrost the edamame. Break the cheese into 5mm pieces. 2. In a bowl add in the rice, edamame, bonito flakes, cheese and soy sauce. Mix them well. 3. Place down a sheet of plastic wrap and put a quarter of the rice mixture in the center. Wrap it up and make a mountain shape with your palms. 4. Open up the plastic wrap and place the onigiri on your plate. Repeat steps 3 and 4, three more times for a total of 4 onigiri. ・You can adjust the saltiness by adding in more soy sauce. However the more liquid you add in the more difficult it is to keep the shape of the ONIGIRI. ・By adding in black pepper the onigiri become even more flavorful. Store them in plastic wrap for a day at room temperature. - 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! #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

I know that many of you are currently stuck in your house and that there are not too many things to enjoy at this moment. But why don't you enjoy making these ONIGIRI to enjoy the lovely spring season. You can still enjoy the refreshing air by having lunch in your own garden or on a balcony. It's so so important to release some of that stress to keep your immune system well functioning. Today's recipe is an epic ONIGIRI idea which kids can also make! Why don't you enjoy cooking with your loved ones! Nourish your heart and belly! ♡ Enjoy it! ＜Yield> 4 serving 5 minutes 2 minutes 300g cooked rice (300g) 20g grilled salted salmon chunks 3 tablespoons toasted sesame seed (white and black) ½ teaspoon salt black pepper 1. In a bowl add in the rice, salmon chunks and salt. Mix them well. 2. Lay down a sheet of plastic wrap and put a sixth of the rice mixture (from step 1) into the center. Wrap it up and twist. Make a ball shape in the wrap. Repeat five more times. 3. Place the sesame seeds on a plate. Put a newly created ball on the sesame seeds and gently move it around as the rice ball becomes coated with the sesame seeds. Repeat for the other five rice balls. ・You can also use any other salted fish chunks ( it is preferable to use fish that contains very little liquid and oil). Store in plastic wrap for a day at room temperature. - 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! #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

Who doesn't like the taste of gyudon!? Gyudon is a rice bowl topped with loads of tender braised beef. Since it’s so tasty and easy to make, gyudon is listed as a Japanese comfort food. Many people might have experienced before that the beef gets too dry and tough. To prevent this from happening, I’ll give you one very important tip to make a perfectly tender beef gyudon. It is a simple thing that will make such a big difference in the result. I promise you will be the winner by making this! It's super easy with just a couple steps!! I often make this for a quick lunch! 4 servings 3 minutes 20 minutes 300g thinly sliced beef or pork 30g ginger Condiments 1 ½ cups water ½ cup rice wine 3 tablespoons Soy sauce 1 tablespoon Mirin ½ tablespoon sugar chopped green onions poached egg 1. Peel the ginger using a spoon. Cut them in match sticks. 2. In a pot add in the water, rice wine, thinly sliced beef and ginger. Submerge everything into the soup. Bring it to a boil. 3. Once it comes to a boil, lower the heat and simmer until the liquid has reduced by half while removing the scum. 4 . When the liquid has evaporated half way, it’s time to add in the sugar, mirin and soy sauce. Continue to simmer until almost all the liquid has evaporated. off the heat and ready to serve! 5. Place the beef on top of rice along with a poached egg and some green onions. -This is meant as a topping for rice. If you are eating it just by itself, you may find that it's a little too savory. -You can also put it in a bento box if you evaporate the liquid more. -You can add in onions, leeks and burdock. 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! #gyudon #gyudonrecipe #gyudonjapan #gyudonrecipewithoutdashi #japanesefood #japanesefoodrecipes #japanesefoodnearme #Japanesefoodrecipesyoutube #miwasjapanesekitchengyudon #miwasjapanesecookingclass

I often go to the wholesale market where they offer quite large portions with pretty reasonable prices, just like at COSTCO. We are just a family of 4 so I can't use up everything at once. What I do is portion everything first, season and freeze them. Then on a weekday, all I have to do is defrost and stir fry it with some vegetables. Today’s dish is one of those meals. I'm showing you how I meal prep and how to create multiple dishes by doing so. This time its mabo tofu and a vegetable wrap! Having done this kind of meal prep, it makes me feel secure in case of an emergency. I really hope this idea gives you some ideas of how to not waste food especially during this tough time. 2 servings 5 minutes 0 minutes 200g minced pork/ground pork 1 tablespoon rice wine 1 tablespoon yellow miso 2 teaspoon ginger, minced 2 teaspoon oyster sauce 1 teaspoon garlic, minced 1 teaspoon tobanjan paste (Chinese chili paste) 1 teaspoon potato starch 1. In a large bowl add in the ginger, garlic, rice wine, miso paste, oyster sauce, tobanjan paste and potato starch. Mix them well. After everything has dissolved add in the minced pork and then combine them completely. 2.Transfer them to a plastic bag, and zip it up completely. Lay it down flat and smooth out the meat mixture by pressing by hand. Once it becomes flat, put it in the freezer and let it sit until it becomes frozen. Variations: I'm using pork today, but you can use chicken mince or turkey mince. Suggestions: -Let the seasoning dissolved well first before you combine them with the meat. -Please refer to the link below for making dishes using this recipe. Store in a plastic bag in the freezer for up to 3 weeks. Click the below link for recipes on how to use this seasoned meat!! -Mabo tofu https://www.shinagawa-japanese-cooking.com/post/mabo-tofu -Vegetable wrap https://www.shinagawa-japanese-cooking.com/post/vegetable-wrap-with-miso-minced-pork - 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!

Have you seen my frozen miso minced pork recipe?? If you haven't make sure to check it out first! The link is https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea Today's recipe is a weekday diner idea of how to turn frozen miso minced pork into actual dishes. My frozen miso minced pork can last for 3 weeks in a freezer plus it's already seasoned! So all you have to do is cook it along with some other ingredients during a weekday. This time I jazz it up with tofu! Enjoy this simple, easy mabo tofu! 4 servings 3 minutes 10 minutes 1 sheet frozen miso minced pork (https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea) 1 block tofu 1 cup green onion, chopped 2 tablespoons water 1 tablespoon Toasted sesame oil 1 teaspoon tobanjan paste 1/2 teaspoon Soy sauce 1/3 teaspoon potato starch mixed with 1 teaspoon water Japanese 7 spice black pepper green onions chili oil 1. Cut the tofu into approximately 2cm squares. 2. Break the frozen pork mixture inside of the plastic bag. You don't need to defrost it beforehand. In a skillet, cook the pork mince over high heat. Once one side became charred, flip it over and start breaking them into small chunks with your spatula. Splash in the water and then add in the tofu. Cover with a lid and steam it for 2 minutes. 3. Open the lid and add in the potato starch dissolved in water. It’s important to pour the starch over the liquid in the pan, then mix it thoroughly. Continue cooking until the sauce has thickened. 4. Drizzle with some soy sauce and some sesame oil and then transfer to a plate. Sprinkle with some green onions and Japanese seven spices on top if you like. Now it's ready to be enjoyed♡ Variations: - You can swap out the tofu for eggplant. -Please feel free to season with salt and pepper to adjust the taste. - If you are leaving out the tobanjyan paste, then please add additional 1/2 tsp of salt. 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! #mealprep,#mealpreprecipes,#mealprepmeals,#mabotofu,#vegetablewrap,#japanesecooking,#japanesefoodrecipes,#easyrecipes,#weekdaydinner,#miwasjapanesecookingclas #miwasjapanesekitchen

I often make these when I don't feel like cooking at all! With this dish, you can be really lazy but still be able to eat well balanced tasty dishes in 10 minutes! My kids are picky with their food. They usually only eat carbs but whenever I make this dish, they eat lots of vegetables and meat, which makes me so happy!! Please give it a try and enjoy it with your loved ones! 4 servings 10 minutes 5 minutes 100g frozen miso minced pork 200g steamed rice 100g bean sprout 50g kimchi 1/2 carrot leafy greens Seasonings For carrot: 1 tablespoon tToasted sesame oil 1/2 teaspoon salt For bean sprouts: 1 tablespoons egoma oil (can use any oil on hand) 1/2 tablespoon of Soy sauce Any herbs (eg: coriander) 1. Julian the carrot and sprinkle some salt on them and then massage it in. Let it sit for 10 minutes then squeeze out the excess moisture. Toss with some toasted sesame oil. Set aside. 2. Boil the bean sprouts for 30 seconds. Drain and let them cool down to room temperature. Drizzle on some egoma oil, then season with soy sauce and sesame seeds. Set aside. 3. Take out the frozen miso pork and stir fry them in a skillet while stirring periodically. Once it’s cooked, remove from heat. Transfer to a plate. 4. Assemble all your ingredients. On top of your leafy green add the rice, meat, your favorite vegetables and kimchi. Wrap it up and bite it! Variations: -You can use nori seaweed as a wrap as well. - Vegetables are really versatile. Store everything separately 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!

This is definitely a family favorite!! It's one of my recommendations when you want to cook but have a real busy life. It's savory, rich, filling and most importantly quick! You don't even need to use pork if you don't want to. Feel free to swap it out for tofu or chicken. It will be equally tasty. Enjoy with a bowl of rice! Please tag me if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave a comment on my Instagram and youtube for any feedback or questions♡ ★Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber 2 servings 7 minutes 6 minutes 250g thinly sliced pork shoulder loin 1/2 onion all purpose flour Sauce 3 tablespoons Soy sauce 2 tablespoons rice wine 2 tablespoons Mirin 2 tablespoons ginger, grated ¼ onion, grated ¼ apple, grated 1 teaspoon oyster sauce any leafy greens on the side cherry tomatoes 1. Mix all the ingredients listed under the sauce together (rice wine, mirin, soy sauce, grated ginger, grated onion, grated apple, oyster sauce). 2. Slice the half an onion. Heat vegetable oil over medium heat. Add in the onions and once they becomes transparent, transfer them to a plate. Set it aside. 3. Coat the pork loin with some all purpose flour. This will lock in the moisture of the meat and let it stay tender. Place the pork loins in the same skillet, that was used to cook the onions, and cook it over high medium heat for 1.5 minutes. No need to add in any oil. 4. Once the pork is half way cooked through, add in the sauce (it was mixed in step 1) and let them cook over medium heat. Flip the pork over a couple times and make sure it is nicely coated with the sauce. 5. Add the onions back into the skillet and stir it for another 30 seconds. Now it's ready to be enjoyed! Variations: -You can use chicken for this recipe but make sure that it’s fully cooked since the chicken is thicker than thinly sliced pork loin. -If you are plant based, swap out the pork for firm tofu. Also please use hoisin sauce as a substitution for the oyster sauce. Suggestions: -With this recipe, we are using thinly sliced pork shoulder loin. -You can also add mushrooms in to boost up your vegetables. 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! #gingerpork #gingerporkstirfryjapanese #gingerporkrecipe #easyrecipe #japanesecooking #japanesefood #japanesefoodrecipes #japanesecookingrecipes