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You can’t imagine how much I love EDAMAME!!!! I eat edamame once every two days when edamame is in season. Who else is an edamame lover? I usually just steam the edamame but when I want to be a little more creative, I make this spicy, garlic edamame! It taste like a peperoncino! In Japan, fresh edamame is only available in summer from June to August. If you are living in Japan, you MUST try fresh edamame! In this recipe, I'm introducing 2 ways to use edamame either fresh or frozen. < GARLIC CHILI EDAMAME> ＜Yield> 3 servings 5 minutes 5 minutes 3 cups fresh edamame with shell on / frozen edamame with shell on 1 clove of garlic 2 tablespoons rice wine 1 tablespoon olive oil ½ teaspoon chili flakes salt & pepper Using fresh edamame 1. Rub the edamame with 1 tablespoon of salt and rinse them under water. Chop the garlic finely. 2. In a pan add in the olive oil and chopped garlic. Cook them over medium heat until fragrant. Add in the edamame, chili flakes and ½ teaspoon of salt before the garlic starts to burn. Cook them for 1 minute over the medium heat. 3. Drizzle on the rice wine and cover with a lid. Steam the edamame for 6-7 minutes over medium heat, stirring once. Open the lid and adjust the taste with salt and pepper. Using frozen edamame with the shell on 1. In a pan add in the olive oil and chopped garlic. Cook them over medium heat until fragrant. Add in the frozen edamame, chili flakes and 1/2 teaspoon of salt before the garlic burns. Cook for 1 minute over medium heat. 2. Cover with a lid and steam the edamame for 1-2 minutes or until the edamame has thawed completely over medium heat. Open the lid and adjust the taste with salt and pepper. ・If fresh edamame is available, I definitely recommend using the fresh one! ・The edamame might get burnt a little while it is steaming away, but that's what we are looking for in this spicy garlic edamame recipe. Burnt bits brings out the extra smoky aroma. Yum! ・Make sure to adjust the final taste with salt and pepper. ・If you are garlic lover like me, you can add more garlic!! MISO DRUM CHICKEN RECIPE SOY CREAMY MISO SOUP 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! 2020/07/20 MIWA

This vegan Japanese salad and dressings is my absolute favorite!!!!! Especially when it's summer here, I make this salad over and over again. My picky kids eat a lot of veggies with this dressing, so I call it a magical dressing, haha! This vegan Japanese dressing recipe goes especially well with nuts and corn. You can be creative with what you paired this dressing with and let me know if you find any favorite combinations. I would love to try out your suggestions! Enjoy! ＜Yield>3 servings 10 minutes 0 minutes 1 avocado 1 cup canned corn ½ cup cucumber, diced ½ cup carrot, diced 6 cherry tomatoes nuts Dressing 6 tablespoons vegetable oil 4 tablespoons onion, grated ( ½ onion) 4 tablespoons Soy sauce 4 tablespoons rice vinegar 2 tablespoons carrot, grated (¼ of carrot) 2 tablespoons sugar 1½ tablespoons tahini clove garlic 1. In a blender add in the onions, carrots, soy sauce, vinegar, whole clove of garlic, sugar, tahini and vegetable oil. Blend completely. 2. Chop the cucumber into small dice. Do the same thing for the avocado, carrot and tomatoes. Next boil some fresh corn and remove the kernel from the cob or you can just use canned corn. Assemble everything into a bowl. Lastly, add in your favorite nuts. 3. Drizzle a generous amount of dressing on your salad and toss everything together. Serve on a plate. Now it's ready to be enjoyed! ※Watch more on video! ・I’m sure you can use any vegetable you like, but I strongly recommend adding in corn and nuts to bring more variety and texture to your salad. Use this dressing to jazz up any vegetables you like and enjoy!! TOMATO CHICKEN STEW WITH GARLIC RICE For dressing, store in an air-tight container in the fridge for up to 7days. 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! 2020/07/22 MIWA

Are you looking for an easy & tasty dipping sauce to enjoy with fresh veggies? This miso dipping sauce is packed with flavor which can go with any type of vegetables or protein sources such as grilled chicken and tofu. I'm combining mayo and miso. Miso helps to deepen the flavor a lot more than mayo itself. When I want to add a little more variety to the vegetables on my table, I whip up this in 5 minutes. The miso dipping sauce can be kept in the fridge for at least a week. It's always better not to use the stove or oven in the summer. This miso dipping sauce is exactly what you want! haha Enjoy! < JAPANESE MISO DIPPING SAUCE> ＜Yield> 4 servings 8 minutes 0 minutes 1 Asian cucumber (thin one) ½ carrot ½ celery ½ red pepper ※Any vegetable you want to dip! Dipping sauce 5 tablespoons Japanese mayonnaise 1 tablespoon yellow miso 1 teaspoon sugar grounded toasted sesame seeds 1. Cut you favorite vegetables into matchsticks. Place them onto a plate. 2. Mix the dressing listed above. Transfer to a glass jar. Dip in the vegetables and enjoy! ※Watch more on video! ・If you think the dipping sauce is too thick then you can thin it out with 1 tablespoon of olive oil and 1 teaspoon of soy sauce! ・You can swap out the mayo for Greek yogurt or sour cream. If that’s the case then please adjust the taste by adding more salt and miso paste. AUTHENTIC JAPANESE OMURICE For the dressing, store it in an air-tight container in the fridge for up to 7 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! 2020/ 07/22 MIWA

Another cooking with kids episode!! This time I made DORAYAKI with my two kids! Dorayaki is a Japanese pancake confectionery filled with your favorite paste. Traditionally dorayaki are filled with red bean paste. My kids are not big fans of red bean paste (although I am!) so I made these dorayaki with sweet potato paste and whipped cream. The dorayaki were very moist and fluffy. They were perfectly balanced out with sweet potato filling. Enjoy! ＜Yield> 2 servings 5 minutes (doesn't include resting time) 10 minutes Sweet potato paste 7oz (200g) sweet potatoes ½ cup milk (any type of milk is ok) 2 tablespoons granulated sugar 1 tablespoon honey 1 tablespoon unsalted butter 1/4 teaspoon salt Dorayaki pancake 70g all purpose flour 2 tablespoons granulated sugar 2 tablespoons water 1 teaspoon baking powder 1 tablespoon honey 1 tablespoon milk (any type of milk is ok) 1 egg whipped cream (as much as you want) bananas strawberries red bean paste Sweet potato paste: 1. Peel the sweet potatoes and cut them into about 1 cm / ½ inch thick pieces. Soak them in water to remove the starch. Drain the water and transfer them to a pot. 2. Fill the pot with water until the sweet potatoes are fully submerged. Pop on a lid and cook over medium heat for about 10 minutes or until the sweet potatoes are fully cooked. 3. Remove from heat and drain the water. Mash the sweet potatoes then add in the sugar, milk and salt. Keep mashing as you combine everything together. Simmer the mixture over low heat for about 3 minutes to evaporate the excess moisture while stirring constantly. Remove from heat and add in the honey and butter. Pass the filling through a mesh filter to make it creamier. Allow the paste to come to room temperature and now it's ready to be enjoyed. To make the dorayaki: 1. Whisk the egg in a bowl. Add in the honey, sugar, water and milk and whisk to combine. Sift the all purpose flour and baking powder, then add it to the bowl. Combine them together until there are no lumps remaining. Cover with plastic wrap and let it sit for 30 minutes. 2. Lightly grease a pan with vegetable oil. Heat the pan over low heat. Drop the batter into the pan creating a small circular disk shape. Once you see small bubbles starting to form on the surface, flip the pancakes over and cook for another 2 minutes. Transfer the pancakes onto plastic wrap or parchment paper and wrap them up. You want to keep them wrapped up until they come down to room temperature, so that you can achieve a moist dorayaki pancake. 3. Once the dorayaki pancake comes down to room temperature, smother on the sweet potato paste and whipped cream. Place another pancake on top of the filling to create a sandwich. Enjoy! ・For the sweet potato paste, please adjust the amount of sugar to reach your desired sweetness. You might want to check the sweetness of the sweet potato itself before you add in any sugar, so that the paste won't be overly sweet. ・Do not grease the pan too much when you pan fry the dorayaki pancakes. ・By wrapping the pancakes with plastic wrap, the pancakes will get soft and moist with the steam. If you have time, please do not skip this step it will help to elevate the taste and texture. ・To make it plant based, feel free to swap honey with maple syrup and use any plant based milk. Store them separately in an airtight 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! 2020/07/25 MIWA

Do you know about NIKUJAGA?? NIKUJAGA is a popular traditional homemade dish in Japanese cuisine. NIKUJAGA is a stewed potato and meat dish seasoned with a sweet soy sauce based sauce. When I don't have time and many ingredients, this nikujaga is my family's go-to dinner. Nikujaga is very easy, simple and can be whipped up in one pot which means less dishes! Thank you very much for all of your support! Enjoy! ＜Yield> 4 servings 5 minutes 15 minutes 10.5oz (300g) potato 4.5oz (130g) carrot 1½ onion (500g) 7oz (200g) pork belly slices Seasonings ½ cup rice wine 3 tablespoons Soy sauce 1½ cups dashi stock (dashi packet ) 1½ tablespoons sugar 1 tablespoon Mirin snow peas edamame green onions 1. Cut all the vegetable into large bite sized pieces. In a pan add in the pork belly slices and cook until one side become nice and charred. Remove them from the pan and set aside. 2. In same pan add in all the chopped vegetables in once. Cook them for 3 minutes over medium-high heat. Add back in the pork followed by the dashi stock, sugar, soy sauce and rice wine. Cover with parchment paper and a lid. Continue to cook them for 13 minutes over medium low heat. 3. Remove the cover and drizzle in the mirin. Thicken the sauce for a few minutes. Transfer to a plate and garnish with some snow peas if you want to. Now it's ready to be enjoyed! ・Cut the carrot smaller than any of the other vegetables since the carrot takes longer to cook. ・You can use aluminum foil if you don’t have parchment paper. SOY CREAMY MISO SOUP JAPANESE CORN RICE 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! 2020/08/01 MIWA

This chicken is my quick Western cuisine inspired recipe. You wont find any Japanese ingredients on today's recipe, but it's tasty (sorry if you are looking for more Asian recipes I promise to post more in the future!). I'm simply mixing fresh tomatoes with ketchup for a sauce. This tomato sauce is extremely refreshing with a nice kick of basil. I tend to sauté chicken and enjoy it with many different sauces and dressings. If you are looking for more Asian-twist chicken sauté recipes, CLICK HERE! Enjoy!! ＜Yield> 4 servings 6 minutes 15 minutes 25oz (700g) chicken thighs salt & pepper Sauce 2 large tomatoes (250g) or 9 cherry tomatoes 1 cup fresh basil 3½ tablespoons tomato ketchup fresh basil 1. Score the chicken thighs with an equal thickness to prevent them from shrinking. Trim the excess fat. Sprinkle with a generous amount of salt and pepper. 2. Add 1 tablespoon of vegetable oil to a skillet. Place the chicken skin side down, then turn on the heat. Cook them for 10 minutes over medium heat. Rotate the chickens while cooking. Once the skin becomes nice and crispy, flip the thighs over and continue to cook for another 3 minutes. Transfer them to a cutting board and let them rest for 5 minutes. 3. Cut the tomatoes into a small dice. Mix the chopped tomatoes with the tomato ketchup in a bowl. Add in the basil by tearing the leaves with your hands first. Slice the chicken, skin side up and drizzle the sauce over the top. Garnish with some basil and leafy greens if you like. Now it's ready to be enjoyed!! ・Make sure to season the chicken well with salt and pepper before you cook. ・To have a tender chicken the key is to gradually cooking with medium heat. Also, you don't want to touch the chicken too much to seal the juices inside. ・To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken in the skillet. You want to ensure that the skin is really crispy before you flip the chicken. The more the fat has a chance to render, the more crispy the skin becomes. ・The chicken will splatter when you cook it. To prevent this, you can partially cover with a lid. Do not cover it fully, otherwise you won't achieve crispy chicken skin. ・Rest the chicken for 5 minutes before cutting. It is an important step to keep the juices inside. ・Depending on which brand of ketchup you use, the sweetness will differ. If you think it's too sweet, you can add more tomatoes or lemon juice into your sauce. ・I recommend using ripe tomatoes for this sauce. JAPANESE VEGAN DRESSING AND SALAD RECIPE GARLIC RICE IN RICE COOKER Store in an air-tight container in the fridge for up to 3 days. Please store the sauce and chicken separately. 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! 2020/08/03 MIWA

Japanese kabocha is a very popular type of squash in Japan. It's naturally sweet and tender similar to a butternut squash, but it has more texture to it. My kids and I are a big fans of Japanese simmered kabocha (not so much for my husband haha)! Japanese Kabocha soak up the flavorful dashi-sweet sauce. In my recipe, I’m adding in minced chicken/ground chicken for extra protein and flavor. This Japanese kabocha recipe is also perfect for meal prep. You can make kabocha soup with the leftovers by pureeing them and then blending with any type of milk. It's pretty versatile right?? Enjoy♡ Who is a kabocha lover?? Let me know on Instagram ! ＜Yield> 3 servings 5 minutes 13-15 minutes 300g Japanese kabocha 120g minced chicken/ground chicken 1 tablespoon potato starch/ corn starch Seasoning 1⅔ cups dashi stock (dashi packet ) 2 ½ tablespoons Soy sauce 2 tablespoons Mirin 1 tablespoon rice wine 1 tablespoon sugar 1. Remove the seeds from the Japanese kabocha and cut into large bite sized pieces (2 inch dice). Trim off the skin from the edges. 2. In a pot, add all the seasonings listed above and heat them up over medium heat. Just before it comes to a boil, add in the chicken mince. Break the chunks by whisking it with chopsticks. Once it's cooked, remove the foam on the surface. 3. Add the cut Japanese kabocha into a pot, cover with aluminum foil and place a plate or a lid on top. Simmer for 12-15 minutes over medium-low heat. Remove the cover and transfer only the kabocha to a plate. Mix together the potato starch with 1 tablespoon of water in a small bowl. Use the potato starch mixture to thicken the remaining sauce in the pot. Once the sauce comes to a boil, remove from heat and pour over the cooked kabocha. Now it's ready to be enjoyed! ・Try not to cut the kabocha too small. ・In step 2, the foam contains chicken fat. By removing it, you can elevate the taste. ・In step 3, depending on the variety of Japanese kabocha, the water content differs. Please adjust the cooking time accordingly, it can take between 12 mins-15 minutes. Some Kabocha gets too soft and mushy when it’s cooked for 15 minutes. chicken saute with garlic onion sauce OKONOMIYAKI 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! 2020/08/09 MIWA

This Japanese anchovy pasta is super quick and easy! Japanese anchovy pasta is very savory from the anchovies followed by the nori seaweed & caramelized onions which also strengthen the flavor. You will need only a couple ingredients and then it is ready to go! Do you like anchovies?? I'm not a huge fun of anchovies but this pasta blows my mind! I recommend trying out this pasta for busy weekday dinner! Enjoy! 2 servings 5 minutes 7 minutes two servings spaghetti 4 anchovy fillets/ 1 tablespoon anchovy paste 2 tablespoons olive oil 2 tablespoons reserved pasta water 1 teaspoon Soy sauce 1 onion, thinly sliced 1 clove garlic, finely chopped nori seaweed green onion 1. Cook pasta 1 minute less than the package instructions stay to cook it for. Reserve 2 tablespoons of pasta water for later. Slice the onion thinly. Chop garlic finely. 2. In a large pan add in the olive oil and chopped garlic. Let the aroma bloomed over low heat. Add in the anchovy fillets and brake them into small chunks. Add in the sliced onions and keep stirring them over high heat for about 5-7 minutes or until the onions become translucent and tender. 3. Add in the reserved pasta water and cooked pasta into the pan. Toss everything together and cook it for 30 seconds. Drizzle with soy sauce as a finishing touch and cook for another 30 seconds. Adjust the taste with salt if needed. Transfer to plates and garnish some nori seaweed and green onions if you like. Now it's ready to be enjoyed! ・Do not overcook the pasta. We want it to be al dente. ・Depending on the anchovies you are using, you want to adjust the taste with salt. ・Allowing the onions to caramelize will bring out more flavor to the pasta. ・Nori sea weed is not optional this time! haha SPICY CUCUMBER & BEEF SALAD ASIAN GINGER DRESSING 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! 2020/08/11 MIWA

Kabocha is a Japanese pumpkin. Japanese kabocha is very similar to the kind of squash you can find in many western countries. Japanese kabocha can be found in an abundance over the summer. They are naturally sweet and full of vitamins and fiber. I have been cooking Japanese kabocha in multiple ways since my kids have loved it since they were babies. In today's kabocha recipe, I'm using western condiments which are tomato ketchup and Worcestershire sauce. It sounds promising right? haha The ingredients I use in this kabocha recipe can be found anywhere in the world. I guarantee kids will love this taste. I put it in our bento box this morning! Enjoy! 4 servings 5 minutes 8 minutes Kabocha pumpkin ¼ onion 1 can tuna, drained 1 tablespoon butter 1 tablespoon olive oil Sauce 2 tablespoons tomato ketchup 2 teaspoon Worcestershire sauce / tonkatsu sauce salt and pepper Roasted pine nuts 1. Slice the kabocha and onion into ½ cm thin slices. Heat the olive oil in a pan over high heat, then add in the sliced kabocha. Cook them until they become charred on both sides. Add in the thinly sliced onions, ½ teaspoon of salt and butter. Stir it for 1 minute then cover with a lid. Steam away for 3 minutes over a medium low heat. 2. Open the lid and add in the drained canned tuna, ketchup and Worcestershire sauce. Cook it over medium heat for another 2-3 minutes. Transfer to a serving plate and garnish with some roasted pine nuts. Now it's ready to be enjoyed! ・The onion should be sliced a little thinner than kabocha pumpkin. ・Please drain the oil from the canned tuna before you add it in. ・You can add in curry powder if you want to! Curry powder will help to reduce the fishy smell. ・You can add cheese on top and pop it into the oven. You can enjoy it differently! JAPANESE CORN RICE SOY CREAMY MISO SOUP 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! Watch more on YouTube! 2020/08/14 MIWA

Are you looking for more easy mackerel recipes? If so, I've got you covered in this recipe. Mackerel is a very popular fish in Japan but some people are picky with mackerel since it has a strong fishy smell. With this curried mackerel recipe, you won't have to worry about the fishy smell that much. The grated ginger will help to reduce the smell of the mackerel and the curry spices will eliminate it even more. This recipe is simple but pretty addictive. I hope anyone who loves fish or not will equally enjoy this recipe! BTW, I have another fish recipe here! CRISPY NON-FRIED JAPANESE FISH RECIPES ＜Yield> 2 servings 5 minutes (does not include marinating time) 7 minutes 3 mackerel fillets 1 whole mackerel) marinade 1 tablespoon Soy sauce 1 teaspoon rice wine 1 teaspoon ginger, grated batter 1 cup panko 2 tablespoons Japanese mayonnaise 1 teaspoon curry powder (add more to your liking) tomatoes leafy greens lemon 1. Chop each mackerel fillet into 4 pieces. Marinate the mackerel with rice wine, soy sauce and grated ginger. Let them for 10 minutes. Drain out the excess moisture. 2. In a bowl, mix together the mayo and curry powder. Coat the mackerel with it. Next evenly coat the mackerel pieces with panko. 3. Pan fry the fish over medium low heat for 4 -5 minutes then flip. Cook them for another 3 minutes. Transfer to a plate. Garnish with some leafy greens if you want to. ・If you want your fish to be spicier, you can add in more curry powder. ・When you pan fry the mackerel, you don't have to grease the pan since the oil from the mayo will seep out into the pan. However, if the fish starts to stick to your pan, feel free to add in some oil. Please cook over medium low heat since this recipe can easily burn. You are looking to achieve a nice and golden color on the panko crust. ・Mackerel tends to have quite a lot of small bones. Make sure them before you cook. ・Any other type of fish like salmon will work in this recipe! Avocado tuna bowl 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/ 08/ 18 MIWA

I always have blanched spinach as apart of my meal prep. By blanching it, the spinach will stay fresh and vibrant. Japanese spinach is quite bitter and tough unlike baby spinach. To make the spinach last longer, please blanch the spinach first before you enjoy it as a salad or smoothie! Enjoy! ＜Yield> 3 servings 5 minutes 1 minute one bunch Japanese spinach (200g) bonito flakes dashi soy sauce / homemade dashi soy sauce grated ginger shredded nori seaweed 1. Wash the spinach. Bring the water to a boil. Blanch the stalk part of the spinach first for 20 seconds then do the leaf part for another 10 seconds. Drain and place the spinach into an ice bath to stop the cooking process. 2. Squeeze the moisture out of the spinach and cut into bite sized pieces. Transfer to a serving plate and drizzle with some dashi soy sauce. Sprinkle on some bonito flakes. Now it's ready to be enjoyed. ・The stalks of spinach are harder than the leaves, so you want to cook the stalk first to ensure even cooking. ・Dashi soy sauce is pretty savory and salty, so drizzle on a little at a time until you reach your preference. You can always swap dashi soy sauce for soy sauce. NIKUJAGA JAPANESE MIXED RICE SALAD Store the spinach and sauce separately. It will last 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! 2020/ 08/29 MIWA

Who is looking for simple Asian salad recipe whipped up in 6 minutes?? This Asian carrot salad is a Thai inspired dish that uses fish sauce. The umami flavor from the fish sauce, sweetness from the carrots and the tanginess from lemon juice: all these flavors are melted together! The best thing about this Asian carrot salad is the longer you leave it, the bolder the taste becomes. That’s why I make it as apart of my Sunday meal prep and then have leftovers in my fridge! Enjoy! Sunday dinner for my family of 4 in Japan!↓ ＜Yield> 2 servings 6 minutes (doesn't including resting time) 0 minutes 2 cups carrot, shredded 3 cherry tomatoes 1 clove garlic Dressing 2 tablespoons lemon juice 1 tablespoon fish sauce ½ tablespoon Soy sauce ½ tablespoon sugar Topping ( not optional! must have! haha) -salted nuts (peanuts, almonds, walnuts etc) -any fresh herb (coriander, parsley) 1. Shred the carrot into thin matchsticks. Chop the garlic finely. Cut the cherry tomatoes in half. Crush your favorite nuts. 2. In a bowl mix together the fish sauce, soy sauce, lemon juice and sugar. Mix to dissolve them completely. 3. Add in the shredded carrots, garlic and cherry tomatoes into the dressing (step 2). Toss and let them sit in the fridge for 15 minutes. Divide into plates and dress with generous amount of crushed nuts and herbs. ・I recommend using salted nuts but unsalted ones works as well. ・Toss everything together until all the carrots are coated with dressing. Resting for 15 minutes is very important to enhance the flavor. ・Chili oil also goes well in this recipe. ・For the plant based version, you can swap fish sauce for soy sauce. If that’s the case, I recommend adding Toasted sesame oil to add in more flavor. ・This is perfect for meal prep. JAPANESE DRY CURRY RECIPE JAPANESE SWEET AND SOUR DRUM CHICKEN 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!