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How was your Father's day??? I made something my family likes but my younger son couldn't chew and swallow the spinach very well and ended up vomited what he ate at the very　last moment of dinner. It was literally like the Merlion in Singapore.... My thought process stopped at that moment! It went all over the living room and it took me 30 minutes to clean up whole mess. However thanks to that happening, my dining room has become the cleanest it has been in awhile!! Hahaha. Well, that was my family’s Father’s day.. I feel very sorry for my husband.. Haha At least it was memorable one! That wasn’t a very pleasurable story to tell you but I needed to share it somewhere! Haha. Thank you very much for reading about my realistic daily life with kids. This Japanese potato salad recipe is one of the dishes I made on Father's day with my kids. It doesn't require any cooking and the process is so simple. It’s the best dish to introduce your kids to cooking. I made this potato salad recipe to be a very simple one, so be creative by adding in other ingredients. I listed a couple of my favorite toppings in the recipe below. Enjoy♡ ＜JAPANESE POTATO SALAD> ＜Yield> 4 servings 7 minutes 5 minutes 2 potatoes (12oz/ 350g) 1 cucumber (3.5oz/100g) 1 carrot (5.3oz/150g) 1 hard boiled egg 4oz (120g) canned corn 1/2 teaspoon salt black pepper Dressing 2 tablespoons Japanese mayonnaise 1 tablespoon Sushi vinegar 1 tablespoon milk (any type of milk) celery baked crunchy bacon cream cheese roasted garlic fried onions 1. Wash and scrub the potatoes. Remove the potato eyes. Pop them into a microwave for 7 minutes at 600w. Boil the egg for 9 minutes to make it a hard boiled egg. 2. Peel the carrot and shred it thinly. Shred the cucumber about the same size as the carrot. Sprinkle the carrots and cucumbers with 1/2 teaspoon of salt and massage it in. Let them sit for 10 minutes then squeeze out the excess moisture. 3. Mash the potatoes and drizzle with sushi vinegar while the potatoes are steaming hot then toss it. Add in the carrots, cucumbers and drained canned corn. Toss again. Peel the hard boiled egg and then mix it into the salad. When the salad cools down, drizzle on the milk and add in the mayonnaise. Toss everything together to make it creamy. 4. Transfer to your plate and sprinkle with some freshly cracked black pepper. ・If you don’t have sushi vinegar on hand, mix together 1 tablespoon of rice vinegar with 1 tablespoon sugar and ⅔ teaspoon of salt. Dissolve them well and add 1 tablespoon of the mixture to your mashed potatoes. Make sure to mix the vinegar in while the potatoes are still steaming hot, otherwise the potatoes won't absorb the vinegar. This results in a very tart and soggy potato salad. ・Use a type of potato which is suitable for salads. In Japan the danshaku potato is my recommendation. Depending on how large your potatoes are, the microwaving time will differ. Please adjust the time by checking the doneness with a fork or bamboo skewer. If it goes through smoothly, then it should be ready. ・If you don’t have a microwave, boil the potatoes for 10-15 minutes in water. Make sure to check that the potatoes are soft enough by poking them with a fork or bamboo skewer. If it goes through smoothly, then it should be ready. ・You can swap mayonnaise for sour cream or Greek yogurt for a lighter texture. If that’s the case, make sure to adjust the taste by adding salt and pepper. ・I keep the ingredients very simple but adding celery and crunchy bacon are my favorites to add. To make the salad more rich, please try adding in cream cheese!! You never want to skip the corn especially if you are making this for kids! Haha ・Anything that contains dairy products need to be added after it has cool down. This includes milk, cream cheese, yogurt etc. ・As the day goes on the salad will start to dry out. Please add in extra mayonnaise or greek yogurt if it’s need. JAPANESE SWEET AND SOUR DRUM CHICKEN Edamame bacon risotto? porridge Store in an air-tight container in the fridge for up to 3 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!

Am I the only person who craves something sour on hot summer days? Today's recipe is a perfect side dish which uses the summer vegetable EGGPLANT. Tender eggplants soaked in the yummy sweet and sour sauce. This is a great meal prep recipe too! Since we make meals everyday, you usually have the energy to make a main dish but not usually for a side dish. I totally understand that feeling! haha It’s nice to have something you can just take out from the fridge and have it be ready to serve. Enjoy♡ < SWEET & SOUR MARINATED EGGPLANT> ▶vegan & vegetarian/ gluten free (by using tamari soy sauce ) ＜Yield> 2 servings 3 minutes 5 minutes 2 small eggplants (1 for big one) 250g 1½ tablespoons rice oil / vegetable oil ½ onion chili flakes (optional) Seasoning 1½ tablespoons rice vinegar 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1 teaspoon sugar ½ teaspoon garlic, grated pinch of salt 1. Cut the eggplants into quarters lengthwise. Slice the onion thinly. Make a marinate by mixing the seasonings as listed above. 2. In a microwave-safe dish, place in the cut eggplants then drizzle on the rice/ vegetable oil. Toss them until the all the eggplants are well coated. Pile the sliced onions on top. Microwave them for 4-5 minutes at 600w covered. After cooking the eggplants and onions should have wilted. 3. While the eggplants and onions are still hot, toss them together with the marinate and let them sit in the fridge for 1 hour. Transfer onto plates and garnish with some cherry tomatoes and herbs if you want to. ・If you are using large eggplants (the varieties you usually find in Western countries) then cut them into 16 pieces. If they are too bitter then soak the chopped eggplant in a salt bath ( 5 cups of water +1 tablespoon of salt) for３minutes before you microwave them. ・If you don’t have a microwave then place the eggplants and onions in a pan. Drizzle on the vegetable oil and add 3 tablespoons of water. Cover with a lid and steam them over medium heat until the eggplants have wilted. ・You can swap out the toasted sesame oil for olive oil. ・Feel free to add in more soy sauce and vinegar if it's too bland. 8 minute chives egg omelette Chicken rice with a rice cooker Store in an air-tight container in the fridge for up to 5 days. As time goes by, the flavor and tanginess will become stronger. 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!

This tomato chicken stew recipe is a fusion of western cuisine and Japanese fermented foods. In my diet, I try to use less sugar and increase my consumption of fermented foods for my health. I often use Amazake as a substitution for sugar and use salted rice malt instead of using salt. Both are examples of Japanese fermented products which are becoming very popular in Japanese food. My family and I consume fermented products at least once a day, by eating miso soup, natto and even soy sauce. My kids and I haven't gotten sick in a long time. I haven't gone to doctor for maybe over 10 years. You can always start to enjoy fermented products with something familiar to you, just like today's tomato chicken stew. I hope you will enjoy this as much as I do! ▶gluten-free ＜Yield> 3 servings 6 minutes 25 minutes 12oz (350g) chicken thighs 3 pieces shiitake mushrooms/ any mushroom 2 cloves garlic 1 zucchini (150g) ½ carrot ½ onion 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Sauce 14oz (400g) canned tomatoes 2 tablespoons salted rice malt(塩こうじ) 2 tablespoons rice wine 1½ tablespoons amazake without MSG 1 tablespoon Mirin salt & pepper fresh basil crushed nuts sour cream 1. Slice the onion, carrot, shiitake mushrooms and zucchini into small bite sized pieces. Chop the garlic finely. Chop the chicken thighs into bite sized pieces, then season with 1 teaspoon of salt and pepper. 2. Heat the olive oil in a pan over high heat and place the chicken thighs skin side down. Cook for 3 minutes OR until the skin becomes nice and golden. Flip the chicken over and cook for 1 minute. Add in the chopped vegetables (garlic, onions, mushrooms, carrots and zucchini) all in once. Keep stirring for 2 minutes. 3. Add in the salted rice malt and stir once. Cover with a lid and steam for 10 minutes over low heat. Open the lid and then add in the canned tomatoes, amazake, rice wine and mirin. Simmer for 5-7 minutes over medium heat or until the sauce has thickened. Adjust the taste with salt & pepper. 4. Serve onto a plate along with garlic rice. Garnish with some herbs if you want to. ・Try not to cut the chicken too small. It will shrink when you simmer it. I cut them into about 2 inch dice. Seasoning the chicken with generous amounts of salt & pepper is important. ・Carrots take the longest to cook so cut them smaller than the other vegetables so that everything cooks evenly. ・The vegetables can be very versatile. Go ahead and clean your fridge! ・You can swap Amazake for 2 teaspoons of honey. You can also substitute the salted rice malt for 1 teaspoon of salt. Please start with a small amount of seasoning and adjust the taste at the end. This way it won’t be too salty or sweet. ・Make sure to keep stirring periodically while you are simmering. It burns easily once the sauce starts to thicken more. ・To enrich the flavor, add in olives as a finishing touch. I couldn't add in any since my kids don't like them but it will elevate the taste for sure. ASIAN GINGER DRESSING Japanese potato salad Store in an air-tight container in the fridge for up to 3 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!

OYAKODON is a very popular Japanese food!! It's originally made out of a combination of chicken and eggs but the tofu version is very tasty and easy! If you want to make this recipe vegan, then please leave out the eggs from this recipe! Enjoy♡ < VEGETARIAN TOFU OYAKODON ~JAPANESE RICE BOWL RECIPE~> ＜Yield> 2 servings 6 minutes 7 minutes 10oz (300g) firm tofu ½ onion ¼ carrot 3 shiitake mushrooms mitsuba leaf 2 servings steamed Japanese sushi rice nori seaweed 2 eggs Seasoning 120ml kombu stock (1 teaspoon powder + 120ml water) (Kombu dashi powder / vegetable dashi powder) 4 tablespoons Mirin 3 tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Shred the mitsuba leaf. Make the kombu stock, which is 1/2 teaspoon kombu powder dissolved in 120ml of water, in a bowl. To the bowl, add in mirin, sugar and soy sauce. Mix together. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. 2. In a pan add in the sliced onions, carrots and shiitake mushrooms. Next pour in the mixed seasonings (kombu mixture from step 1). Turn on the heat and bring it to a boil. Once it reaches a boil, let it simmer for 5 minutes or until the vegetables get soft. Break the tofu roughly by hand and add it to the vegetables. Cover with a lid then summer for an additional 2 minutes or until the tofu has warmed. 3. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 4. Make a bed of nori seaweed on the steamed rice. Pour on the simmered tofu along with the vegetables. Don’t forget to pour on the yummy sauce! Garnish with some mitsuba or chopped green onions. Now it's ready to be enjoyed! 　※Sharing more tips on the video! ・If you want to make this vegan you can totally leave the eggs out. It will still be very flavorful! ・If you are wondering what kind of tofu to use, it is actually up to you, but remember the more firm it is, the more filling it becomes. Vegan miso soup SWEET & SOUR MARINATED EGGPLANT Store in an air-tight container in the fridge for up to 3 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!

< OYAKODON~JAPANESE RICE BOWL~> ＜Yield> 2 servings 3 minutes 12 minutes ½ onion 250g chicken thighs 2 eggs mitsuba leaf steamed rice Seasoning 120ml dashi (dashi packet ) 3 tablespoons Mirin 2½ tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Chop the mitsuba leaf into small pieces. Trim the excess fat and skin from the chicken thighs. Slice the chicken into bite-sized pieces. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. Mix together the dashi stock, sugar, soy sauce and mirin. Dissolve them well. 2. In a non-stick pan, place the chicken skin side down and cook over high heat while pressing down with your spatula. What we are looking for is a nice golden color and a smoky flavor. Once the skin side becomes charred, flip them over and cook on the other side. 3. In the same pan, add in the sliced onion and the yummy sauce (dashi mixture). Once it comes to a boil, cover with a lid and lower the heat to medium. Simmer for 5 minutes, or until the onion wilts and the chicken is fully cooked. 4. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 5. Serve it over steamed rice. Now it's ready to be enjoyed! ※ Sharing more tips on the video! ・You don’t have to whisk the eggs completely. We want the egg yolk and whites to remain separated in the bowl. This way you can enjoy the different textures and colors when it is topped on rice. ・Roast the chicken thighs before you simmer them in the sauce. ・Do not pour all of the beaten egg mixture at once. Vegan miso soup JAPANESE ROASTED EGGPLANT SALAD Store in an air-tight container in the fridge for up to 2 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

Have you ever wondered what are the different types of vinegar found at a Japanese supermarket? What are their uses? In this article, I’m mentioning the following things below: 1. What kinds of vinegar do we have in Japan? 2. What are the benefits of using vinegar into your cooking? 3. How do you use vinegar? 4. Japanese food recipes that use vinegar This article is based on what types of vinegar I use in my Japanese cooking, along with my very personal preference and thoughts. I hope this article will be helpful to you in your shopping and cooking of Japanese food. 1. GRAIN VINEGAR = 穀物酢 (KOKUMOTSUSU) This vinegar is made from many kinds of grains such as rice, barley, sake lees and corn. This is probably the most popular type of vinegar in Japan. To me, it has a strong acidity but it also very refreshing. It can be applied to many dishes since it doesn’t have much distinctive aroma. 2. RICE VINEGAR = 米酢 (KOMEZU) The major component in this vinegar is only rice. It’s not as tangy as grain vinegar. The rice gives this vinegar a nice sweetness and also brings a mild tanginess to it. I use this rice vinegar most often since my kids are sensitive to acidity.Also, it goes well with rice such as making sushi rice. 3. SUSHI VINEGAR = すし酢（SUSHIZU) Sushi vinegar is vinegar seasoned with salt and sugar. Some brands are also flavored with kombu (type of kelp). This vinegar is not only for sushi rice, but is great for making dressings. My kids are sensitive to acidity, so I prefer to use this one since it’s balanced out with tanginess and sweetness. 4. BLACK VINEGAR= 黒酢 (KUROZU) The major component of this vinegar is brown rice and barley. As you can easily imagine, it has a deeper, mellow and more unique flavor than the other vinegars listed above. To be honest, I barely use this kind since the black color changes the overall look of a dish. I should use this more often since it is more nutritious than the other vinegars!! 5. PONZU = ポン酢 (PONZU) This is not 100% pure vinegar. It usually contains vinegar + soy sauce + sugar + citrus juice (yuzu, kabosu etc.) Of course, it has an acidity just like the other vinegars have, but it contains more flavor. I use this as a dressing. You may find that the taste of ponzu really differs depending on the brand, so try a couple different kinds to find your own preference! My favorite brand is this one because it's all natural! Other than the vinegars listed above, I also use the two vinegars listed below which might be familiar with you. These two are categorized as fruit vinegars. 5. WINE VINEGAR 6. APPLE CIDER VINEGAR I learned 5 health benefits of consuming vinegar while researching: 1.EFFECTIVE AT BURNING FAT! Amino acids and citric acid components contained in vinegar have a function that help to burn fat. It is said that the effect of weight loss is high due to that factor. 2. HELPS YOU TO RECOVER FROM FATIGUE The abundant amount of citric acid found in moromi vinegar decomposes lactic acid and sugar. It is said that the acidified bodies are changed to alkaline which helps to recover from fatigue. 3. FACILITATE THE SMOOTH FLOW OF BLOOD FUNCTION Rice vinegar is said to have the effect of facilitating the smooth flow of muddy blood, which causes arteriosclerosis. 4. LOWERS BLOOD SUGAR LEVELS Blood sugar levels rise mainly through meals. Vinegar has an effect of suppressing blood sugar levels that have risen sharply after eating. 5. SUPPRESSING THE GROWTH OF BACTERIA As I mentioned on Bento blog, vinegar has an effect of suppressing the growth of bacteria. It has been proven to be effective against bacteria that harm the human body, such as Escherichia coli and Salmonella. I can’t go any deeper now but you can imagine how beneficial it is for you to use vinegar in your cooking! Knowing the benefits to your body makes you realize the value of consuming vinegar. It helps not only with the physical but also mental, which always is meaningful when you cook something. I’ll show you how you can apply vinegar to your cuisine effectively. 1. USE IT TO TENDERIZE MEAT I often use it when I am braising chicken. You don't taste the acidity much but the meat literally fall apart when you take a bite. Recipe☟ JAPANESE SWEET AND SOUR DRUM CHICKEN 2. TO REDUCE THE FISHY SMELL Marinating a deep fried fish is my staple. I’ll post the recipe for sure! 3. TO SIMPLY ADD MORE FLAVOR, HENCE YOU CAN REDUCE THE SODIUM CONTENT It's used as a dipping sauce for gyoza dumplings. I combine soy sauce, chili oil and rice vinegar. By adding in a little bit of vinegar, it elevates the taste to the next level. 4. TO USE IT FOR PRESERVATION Mix 2 cups of rice + 1 tbsp of vinegar. I make this especially for a bento box. 5. HELPS TO COAGULATE EGG WHITES Add 1 tablespoon of vinegar to 1 liter of water and then boil the eggs. Even if the egg shell has cracked, the egg white will coagulate due to the acid and will not flow out as much. You will achieve a better looking result. Recipe☟ Ramen soft boiled egg Miso soft boiled egg < JAPANESE FOOD RECIPES USING VINEGAR> SWEET & SOUR MARINATED EGGPLANT Japanese potato salad Refreshing tofu salad with sweet and sour onion dressing Low carb and rich in fiber noodle salad with sweet& sour dressing Chirashizushi～festive sushi～ Vinegar is categorized as a fermented product. It really has a health benefit for your gut, only if you are using a reasonable amount. Use vinegar wisely and effectively to boost your immune system and to stimulate the appetite when you don’t feel like eating much. If you have any comments or questions, I’ll be happy to answer them on Instagram! Thank you very much for reading this! Learn more about Japanese ingredients! - 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! Reference source https://www.binchoutan.com/vinegar-feature/index.html https://esse-online.jp/housework/23194 https://kawashima-ya.jp/contents/?p=3902

Are you looking for an easy, spicy & filling Japanese salad recipe? If so, I've got you covered with this cucumber beef salad recipe. I’m using gochujang for the dressing. Gochujang is a Korean condiment but it's often used in Japanese food. It takes you less than 15 minutes to prepare and you can store it in a fridge for up to 4 days as apart of meal prep. I hope you will enjoy this as much as my family does!! < SPICY CUCUMBER & BEEF SALAD ~JAPANESE SALAD RECIPE~> ＜Yield> 2-3 servings 8 minutes (without cucumber resting time) 2 minutes 3 cucumbers (small Asian cucumber) 200g thinly sliced beef (shabu shabu beef) 1½ teaspoon salt, divided Dressing 1½ tablespoons gochujang 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1 teaspoon garlic, grated 1. Smash the cucumbers with a rolling pin or a glass jar until they start to break down. Cut them into large chunks. Sprinkle with ½ teaspoon salt and massage it in until the cucumbers starts to become soft. Let them rest for 10 minutes until they begin to sweat. 2. Mix the dressing in a bowl as listed above. Boil water and add in 1 teaspoon of salt. Blanch the beef a little at a time, so that they won’t be overcooked. Remove from the water and toss the beef with the dressing. 3. Squeeze out the excess moisture from the cucumbers and add them into the beef in the dressing. Toss everything together until well coated with dressing. Serve it on a plate and now it's ready to be enjoyed! ・Removing the excess water from the cucumbers is key. If you are using a large cucumber (the kind you usually see in Western countries) remove the seeds first. You will then only need 1 or 1-2 pieces of cucumber. By smashing the cucumbers, the surface will become bumpy and will soak up more dressing. ・ Shabu shabu beef will take around 10 seconds to blanch. It should be ready when it turns brown. Please do not overcook the beef, otherwise it will become pretty dry and tough. ・I recommend to chill the salad in a fridge before eating to. This make it more refreshing! ・Please adjust the taste by adding more gochujang or soy sauce. ・This is a great option for meal prep. If you feel that the beef is getting more dry as time goes on, drizzle on a dash of toasted sesame oil. ・This is also nice to eat on top of cold noodles. Avocado tuna bowl Tender chicken ginger soup Store in an air-tight container in the fridge for up to 4 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!

Are you looking for an easy fish recipe? How about trying my non-fried Japanese fish recipe that uses an oven or an air fryer? NO oil splatter! Easy to clean up!! It's crunchy like a fried fish with tender fish inside but a lot healthier!! This recipe has got my picky kid's approval! YEY! Surprisingly, they ate a lot! I’m using horse mackerel but this recipe totally works for salmon or any other type of fish. This recipe takes you 10 minutes to prep then after that all you have to do is pop it into the oven or an air fryer! I hope you will make this one for your loved ones! ＜Yield> 3-4 servings 10 minutes 15-20 minutes (in an oven) 8 fillets horse mackerel (salmon or other type of fish) 2 cups panko 4 tablespoons potato starch 4 tablespoons all purpose flour 4 tablespoons water 3 tablespoons olive oil salt & pepper Egg Sauce 2 eggs 2 tablespoons Japanese mayonnaise 1 tablespoon pickle, chopped 1 tablespoon milk salt & pepper tonkatsu sauce Soy sauce lemon juice 1. Preheat the oven to 200°C/392°F. Bring water to a boil and then boil two eggs for 10 minutes. Remove the egg shells and chop them finely using an egg cutter or the back of a fork. Add in the chopped pickles, milk and mayonnaise. Adjust the taste with salt and pepper if it’s needed. 2. Sprinkle generous amounts of salt and pepper over the fish fillets. Mix potato starch, all purpose flour and water in a bowl to make a batter. In a second bowl, add in the panko and then drizzle on the olive oil. Combine them well. Coat the fish fillet with the wet batter first, followed by the panko batter. Line them up on a wire lack. 3. Pop them into the preheated oven for 15-20 minutes. Once they are cooked, remove them from the oven and transfer to a serving plate. Pile on a generous amount of the egg sauce (step 1). Drizzle on tonkatsu sauce if it’s needed. Now it's ready to be enjoyed. ・You can use any fish fillet; salmon, cod, mackerel are all good options. If you are not using a fresh fillet, sprinkle on some salt and let them sit for 5 minutes. Wipe off the excess moisture from the surface. The moisture on the fish is the cause of the fishy smell. Japanese fishmonger always provide fresh seasonal fish. My fish was sashimi grade, so I skipped this step in the recipe above. ・For the pickles, you can use any kind. I add them for extra crunchiness and tanginess. If you don’t have any on hand, it's totally ok to skip this. Mixing the eggs with herbs are a great substitution. ・You can swap out the potato starch for cornstarch. ・Depending on how much fish you are cooking, the amount of batter and panko you need will differ. Make sure to prepare more if you are cooking a bigger batch. The ratio of batter (potato starch: all purpose flour: water) will be 1:1:1. ・Mixing panko and olive oil together brings the crunchy texture without frying, so don’t skip this step. You can also use an oil spray if you have one on hand. All you want to do is coat the panko with oil equally. ・Tonkatsu sauce & lemon juice will elevate the taste, so I highly recommend these two toppings! ・ My fillets was pretty thin (½ inch), so it took me 15 minutes to cook them. If you are using a thicker fillet, it might take 20 minutes or more. The outside should be crunchy and lightly browned when it’s done. JAPANESE CORN RICE recipe TOMATO SALAD WITH JAPANESE MUSTARD DRESSING Store in an air-tight container in the fridge for up to 1 day. I don't recommend storing them for too long. 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!

Have you ever tasted mochi?? Mochi ice cream is ice cream on the inside surrounded by mochi. Mochi ice cream is extremely popular in Japan where you can find it at any convenience store. It has also recently become popular in North America. It has been my all time favorite modernized Japanese sweet since I was a kid. Mochi is made out of rice cakes but in my recipe I used potato starch and tofu. This mochi ice cream parfait is dedicated to especially to those who have kids and love Japanese sweets. It is also vegan and gluten free as well. On YouTube video, my kids are the main chefs. Lots of fuss, but they can make mochi ice cream parfait. If my kids can make it then anyone can do it! Have fun making it with your loved ones!! 2 servings 　8 minutes 5 minutes 7oz (200g) silken tofu 107oz (50g) potato starch 60ml soy milk 1 ½ tablespoons granulated sugar 1 piece rice cake 1 tablespoon Soybean Kinako powder 1 tablespoon matcha powder 1 tablespoon kuromitsu syrup without MSG vegan ice cream (as much as you want) banana (as much as you want ) azuki beans (as much as you want) 1. In a bowl whisk the silken tofu until you reach a creamy consistency. Add in the sugar, potato starch and soy milk. Keep whisking them to combine everything together. Cut the rice cake into small pieces then add them to the bowl. 2. Heat everything from step 1 over low heat. Continue to stir to prevent it from burning and sticking at the bottom. When it starts to thicken up and becomes sticky, remove from heat. Let the rice cake melt completely with the remaining heat. 3. Wet a spoon then scoop the mochi. Throw them into an ice bath. When they have cooled down, drain the water. 4. In a serving cup, add in the ice cream, mochi, azuki beans and then sprinkle on matcha powder. Alternatively, you can add whatever topping you like! Now it's ready to be enjoyed! 1. In step 1, cut the rice cake into small pieces, so that it will melt completely. 2. In step 2, please mix the mochi continuously when you are heating it. It burns easily. 3. You can use any milk you have on hand. 4. In step 3, if you leave the mochi in an ice bath for too long, it becomes too soggy and mushy. 5. The toppings are endless!! Nuts, any kind of fruits, honey, maple syrup etc... Jazz it up with whatever you like♡ 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!

Japanese chashu pork are always a winner! You usually find Japanese chashu pork topped on a bowl of ramen. Ramen restaurants value Japanese chashu pork as much as they do for the noodles and soup. They add their own originality to the recipe. My Japanese chashu pork recipe is tender due to being simmered in a yummy soy sauce ginger based sauce. It still has a little bit of texture left unlike pulled pork. I always make a batch of chashu pork and keep it in my fridge. Chashu pork go with almost any kind of dish such as fried rice, topped on a salad, filling in a rice ball and in a veggie wrap. There are so many different ways you can enjoy this pork by mixing and matching with other ingredients. I'll be posting chashu pork arranged dishes if you are interested (leave me a comment on Instagram)! My family finish this chashu pork right away, so I usually make a double batch of the recipe below. Enjoy and make one for yourself or for hungry loved ones!! 5 minutes 2.5 hours 17.6 oz (500g) pork shoulder (fat should be nicely marbled but not too much fat) 1L water 200ml rice wine 0.7oz (20g) ginger 1 onion 1 piece kelp/kombu Seasoning ¾ cup (150ml) Soy sauce 5 tablespoons sugar 5 tablespoons Mirin Japanese mustard shredded leek soft boiled egg 1. Poke the surface of the pork with a fork. Pan fry the pork over high heat until all the surfaces have become charred. Shred the onion and ginger. 2. In a large pot place in the seared pork, ginger, onions, kelp, water and rice wine. Once come to a boil, cook it for 30 minutes over medium heat. Remove the scum from the surface. 3. Add the seasoning listed above and simmer for 1.5 hours with aluminum foil on. After 1.5 hours have passed, remove from heat. Slice the pork into bite sized pieces. Transfer to a serving plate. Garnish with some shredded leeks, Japanese mustard and a soft boiled egg if you want to. Enjoy with plenty of sauce. ・If you don’t have a kelp, you can leave it out. ・Please pan fry the pork well before you put it into the pot. This will create a nice smokey flavor. I didn't add in any oil since the pork fat naturally works as an oil. ・By covering with aluminum foil the pork will be cooked and seasoned equally. ・If you want to use an instant pot, I recommend following the recipe to completion of step 2, then put everything into an instant pot along with the seasoning. To be honest, I haven’t tried that yet, so let me know if you guys tried it through instagram! ・The pork easily break apart right after you finish cooking it. To prevent that from happening, slice the pork after it reaches room temperature. ・As time goes on, the taste will be stronger and become more flavorful. ・Place a soft boiled egg in the sauce to make it a ramen egg. SWEET & SOUR MARINATED EGGPLANT GARLIC RICE IN RICE COOKER/ Japanese rice recipe 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!

Do you have miso paste lying in your fridge? If so, please make today's miso chicken drumstick recipe!! Sweet and savory miso sauce is very popular in Japanese cuisine. This miso chicken recipe is not an exception. If you have a chance to BBQ in your garden, this recipe will work perfectly! There are several tips you want to make note of, so make sure to read the Miwa's tips section before you get started! For another miso recipe, I have Miso Buttered Salmon For another easy oven recipe, I recommend Tender teriyaki chicken wings Enjoy! ＜Yield> 4 servings 2 minutes 30 minutes (cooking in the oven) 12 chicken drumsticks (21oz/600g) 2 tablespoons rice wine Marinade 1 tablespoons rice wine 3 tablespoons honey 2½ tablespoons yellow miso 1½ tablespoons Soy sauce 1 tablespoon, garlic grated 1 tablespoon vegetable oil toasted sesame seed Japanese seven spices 1. In a big ziplock bag, mix all the condiments listed above to make a marinade. Add in the chicken drumsticks. Then massage the drumsticks by making sure that they are all nicely coated with marinade. Let them sit in the fridge for 3 hours or possibly overnight. 2. Preheat the oven to 200°C = 392°F. Line up the chicken drumsticks on a wire rack, then cover them with aluminum foil to prevent burning. Pop them into the oven and cook for 20 minutes. Remove the foil and transfer the rack back into the oven. Continue to roast for another 10 minutes or until the chicken becomes nice and charred. 3. Put the leftover marinade into a saucepan and add in 2 tbsp of rice wine. Simmer over low heat until the sauce has thickened. 4. Transfer the chicken to a serving plate and smother on the sauce. Sprinkle with some toasted sesame seeds and fresh herbs if you want to. Now it's ready to be enjoyed! ・The sodium content differs depending on which brand of miso you are using. The sodium content of my miso is about 10%. Please adjust how much you are adding, somewhere between 2-3 tablespoons BUT it doesn't have to be too precise!! haha ・Since the marinade contains miso and honey, it will burn easily. Make sure to cover the chicken with aluminum foil. This way you can kind of steam the drum sticks in the first stage of cooking. ・Please don't toss the leftover marinade away. We are using it to make a sauce to layer on more flavor at the end. ・I often marinate the chicken and keep them in the freezer for meal prep. Then all you have to do is defrost them and pop them into the oven whenever you want to be lazy! Game changer right? haha Avocado tuna bowl ASIAN GINGER DRESSING Store in an air-tight container in the fridge for up to 3 days. You can also freeze them for 3 weeks before you roast them. 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! 2020/07/07 MIWA

What is dashi?? How do you make dashi? Are there any health benefits in consuming dashi?? In this blog & video, I will answer all sorts of questions about DASHI! Topics 1: Introducing 4 different kinds of DASHI 2: Health benefits of DASHI 3: How you can make DASHI easily, quickly and realistically 4: Delicious recipes that use DASHI as a major component 1. KOMBU DASHI(昆布出汁） Kombu is the type of kelp. 90% of the kelp we have in Japan is actually produced in Hokkaido since kelp only grows at low temperatures in the ocean. The flavor is quite delicate, so I usually pair it with lots of vegetables for boosting up the flavor. 2. KATSUO DASHI（かつお出汁） Katsuo is a bonito fish in English. We eat it as sashimi when it’s fresh. Katsuo has a very strong fishy flavor and thus will make a soup very flavorful. Katsuo has been smoked, dried, then shaved into thin slices, finally becoming katsuobushi. Katsuobushi is the ingredient we are using to make katsuo-dashi. Without these time-consuming steps done by professionals, we won’t be able to enjoy this beautiful katsuo-dashi at home. That's the beauty of Japanese ingredients. There is always someone's effort behind them. I'm very appreciated of this. 3. AWASE DASHI (合わせ出汁） Awase literally means combining in Japanese. Awase-dashi is the combination of kombu seaweed and bonito flakes. Kombu has glutamic acid and bonito flakes has inosinic acid. They are both categorized as UMAMI elements. UMAMI is the fifth taste sensation. When these two are combined together, the UMAMI taste will go up 7~8 times greater than used alone due to a synergistic effect. 4. NIBOSHI DASHI(煮干し出汁） NIboshi are small dried sardines. Niboshi are slightly fishy but more budget- friendly than bonito flakes and kelp. I sometime use them in miso soup, but mostly for making Ramen or whenever I want to enrich the taste of the dish. 5. HOSHI-SHIITAKE DASHI (干し椎茸出汁） Hoshi shiitake is dried shiitake mushrooms. I usually pair them with kombu- dashi to make plant based soup stock. My kids doesn't like shiitake mushrooms themselves but they love this soup somehow. I’m showing how to make each dashi in my video, so please go to my YouTube channel!! There are two benefits based on what I have studied and experienced. 1. You can reduce the amount of oil & sugar used by consuming more dashi. There are 3 taste elements which people can be biologically addicted to: SUGAR, OIL and UMAMI. Dashi is packed with umami flavors from fish, seaweed and vegetables. If you start to enjoy more umami flavors, you will naturally crave less sugar and oil products. It's been said that if you introduce the UMAMI taste to your baby before turning 3 years old, the baby will pick up the umami taste more than those who haven’t been introduced. It means there is a better chance to reduce the amount of sugar and oil in their eating habits because umami is as addictive as sugar and oil to human beings. 2. It gives you better opportunities to stick to the ideal nutritionally balanced diets. When I make Japanese food, the first thing that comes in my mind is what can go along with a bowl of rice and soup. When I make something to go along with the bowl of rice and soup, I usually use less oil. Instead of sautéing my food with butter, I just steam and boil. Moreover, I usually make a main dish + 2 side dishes using different proteins and vegetables. Each take no time to make but result in a well balanced meal. To be honest, I don't make dashi from scratch every single day. However, I don't use dashi powder since the flavor is quite different than the one made from scratch. Then, HOW do I cook dashi??? The answer is a dashi packet . Inside of a dashi packet, there can be chunks of bonito fish, kombu, shiitake mushrooms and dried sardines. What is inside varies depending on the product you are using. How do you make DASHI with a dashi packet? All you have to do is put a dashi packet into water and bring it to a boil. Once you bring it to a boil, lower the heat and simmer for 4-6 minutes depending on how strong you want the taste to be. The longer you simmer, the more flavor will come out. Once done, shake your dashi packet to release more flavor and discard it from the soup. That’s it! You already have a beautiful dashi stock. The reasons why I like dashi packets! 1. There are options for lots of different flavors. Other than bonito flakes and kelp, you can find packets with shiitake mushroom and kelp which are perfect for plant based cuisine. 2. You can easily find packets without additives and salt. I want to enjoy my food as natural as possible. Japanese clear dashi soup Vegan miso soup OYAKODON/ JAPANESE RICE BOWL RECIPE Taking about myself, I used to skip meals all the time and then would substitute by eating snacks. I was especially craving sugar like chocolate and cookies. They were all so addictive and I couldn’t stop. It was OK because I was still very young. However after passing my mid 20’s, I start to feel bloated, heavy and had an overall lack of energy. Then I started to focus my attention on eating more traditional Japanese foods. Since then, I’ve been making dashi stock plus eating fermented products everyday. It has become part of my life now. I feel energetic everyday and I haven’t seen the doctor in more than 10 years all while taking care of two crazy boys. Haha! Remember, this is just one way of how I've maintain myself and helped my family to be healthy. Each of you have your own way of what works best for you. I hope everyone will stay healthy and happy! - 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!