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I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------- ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 2-3 cloves of garlic= 2 teaspoons grated garlic 1½ tablespoons egoma oil (any good quality oil is ok) ½ tablespoon salt (sea salt preferred) 2 pinches sugar chili powder finely chopped Bird's eye chili Toasted sesame oil finely chopped leeks poached chicken breast 1. Pat the cucumbers with a rolling pin or with the flat side of a knife. Chop them into bite sized pieces. 2. Mix all the seasonings listed above. 3 Toss the cut cucumbers into the seasons just before you serve. Now it's ready to be enjoyed! ・The liquid from the cucumbers will seep out as time goes on, so it better to toss right before your serve it. ・This recipe is made for garlic lovers like myself so you might find that the garlic is too strong. Feel free to adjust to your taste by reducing the amount of garlic. ・Sea salt works better in this recipe. ・You can use any oil. For example; toasted sesame oil, avocado oil and olive oil. I recommend a high quality oil which can be beneficial for your health. ・If you are spicy heat lover, I strongly recommend adding in bird’s eye chili! 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!

I hope you will enjoy it as much as we do♡ 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 resting time) 0 minutes 2 cucumbers Seasonings 5g shredded salted kelp 1 tablespoon Soy sauce 1 tablespoon toasted sesame seed ½ tablespoon rice vinegar 2 teaspoons Toasted sesame oil ½ teaspoon tobanjan paste nori seaweed poached chicken breast 1. Rotate the cucumbers a quarter turn between cuts, at cut them at a diagonal. Cut them into easy-to-eat sizes. Sprinkle with ½ tsp of salt and massage it in. Leave it for 5 minutes then squeeze out the excess water. 2. Mix all the seasonings listed above in a ziplock bag. 3. Add the cut cucumbers into the ziplock bag and refrigerate it for at least 15 minutes before serving it! ・Soaking the cucumbers overnight is good as well! ・You can swap the salted kelp for 1 teaspoon of kelp powder or Kombucha powder. ・Tobanjan paste is hot, so you can leave it out if you are making this for kids or for anyone who is sensitive to spicy food. Instead, you can add in grated garlic for more flavor however this is totally optional! 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!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future Japanese recipes! ------------------------------------------------ ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 1 1/2 tablespoons Soy sauce 1 tablespoon olive oil 2 teaspoons Wasabi 1 teaspoons honey or sugar Toasted sesame oil finely chopped leeks 1. Sprinkle some salt over a cutting board then place on the cucumbers. Start rolling the cucumbers on the cutting board to rub in the salt. 2. Make diagonal slit halfway through the cucumbers but make sure to not cut all the ay through. Flip the cucumber over to complete the diagonal cuts. 3. Mix all seasonings listed above. 4. Toss the cucumbers in the seasons and now they're ready to be enjoyed! ・By rubbing the cucumbers in salt it helps to retain its bright green color and helps to absorb the seasonings. ・Please adjust the amount of wasabi paste since it's pretty pungent. ・If you are sensitive to wasabi, leave it in the fridge for 30 minutes first. The taste will become more mild when you leave it longer. ・This way of cutting the cucumber helps to absorb more seasoning + is more presentable! Haha. However, you can always cut in small chunks as you would normally do if you like. 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!

This was seriously a big hit in my family! Tender poached chicken with sweet and sour sesame dressing🌞 I think this is going to be a staple over this summer. I always have shredded poached chicken as apart of my meal prep. I often use salted rice malt to season the chicken and cook it in the microwave. However, I wanted to simplify my poached chicken recipe since many people do not have salted rice malt and/or a microwave. Finally I have come up with a recipe where everyone in the world can recreated it in their kitchen! In this recipe, I’m using chicken breast, water, salt and sugar. The only tools your need is a pot and a lid. Moreover there won’t be too much odor in your kitchen. It turned out to be soooo tender and juicy! Once you have this in your fridge, you can quickly whip up a noodle stir fry, pasta or omelette with tomato rice. This makes a great protein booster which is handy to have on hand! I hope everyone find this useful! Enjoy♡ ---------------------------------------------------------- I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------------- ＜Yield> 2-3 servings 10 minutes 5 minutes (doesn't include 2 hour resting time) Leafy greens peanuts Shredded chicken breast 1000ml water 300g chicken breast 1 tablespoons salt 1 tablespoon sugar Dressing 2½ tablespoons rice vinegar 2 tablespoons toasted sesame seed 2 tablespoons Soy sauce 2 tablespoons Toasted sesame oil 1 tablespoon honey or sugar black pepper chili oil coriander Japanese seven spices tomato 1. Bring the water to a boil then add in the salt and sugar. Place in the chicken breast. Once it returns to a boil, remove from heat and pop on a lid. Leave it until it comes to a room temperature approximately 2 hours. 2. Grind the toasted sesame seeds then mix in all the dressing components listed above. 3. Once the chicken has cooled down, slice it. Make a bed of leafy green on your serving plate then place on the sliced chicken and drizzle with the dressing. Garnish with some nuts and herbs. Now it's ready to be enjoyed! ・To make a perfect tender chicken, you need to cook it low and slow. Make sure that the liquid has cooled down to the room temperature. It will takes 1.5-2 hours. ・Never toss away the leftover liquid from poaching the chicken, it is packed with flavor. Add in veggies for chicken soup or add it to rice for porridge. ・You can swap the rice vinegar for apple cider vinegar. It might be a little sour for kids, so feel free to reduce the amount of vinegar used. ・You never want to leave out nuts as a topping!! This is the bomb! Haha! Store the chicken and dressing separately in an air-tight container in the fridge for up to 3 days. Slice the chicken into pieces and freeze them for up to 2 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! #chickenbreast #boiledchickenbreast #mealprep #salad #saladrecipe #easyrecipe #greens #japanesecooking #japanesefood #japanesecookingclass #miwasjapanesecookingclass #miwasjapanesekitchen

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!