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If you like the taste of OYAKODON, why not make one with frozen seafood?? I have already made a standard chicken OYAKODON & vegetarian OYAKODON recipe before. If you have any frozen seafood mix in your freezer, you are one step closer in enjoying this recipe! Also, this seafood OYAKODON can be a great option if you get bored with the traditional OYAKODON. The seafood OYAKODON does taste a little different with the taste of the ocean! Enjoy! ＜SEAFOOD OYAKODON / 海鮮親子丼＞ ＜Yield> 2 servings 5 minutes 6 minutes 2 cups onion, sliced (1 large onion) 1 cup (100g) frozen seafood mix 3 eggs Seasonings ¾ cup (150ml) dashi stock (150ml water + 2 teaspoons Kombu dashi powder / vegetable dashi powder) 4 tablespoons Mirin 3 tablespoons Soy sauce 1 teaspoon sugar nori seaweed chopped green onions 1. Dissolve one teaspoon of salt into a cup of water. Add in the frozen seafood mix to thaw. Leave it to thaw for about 1 hour. Drain the water and wipe off the excess moisture completely. 2. Slice the onion thinly. Roughly beat the eggs. 3. In a pan add in the dashi stock, sugar, mirin and soy sauce. In goes the sliced onions. Cook over medium heat for about 5 minutes until the onions wilt. Next add in the seafood mix. Cook it for 2 minutes over low heat. 4. Pour half of the beaten egg mixture into the pan by making a swirling motion. Cook it for 1 minute over medium heat then add in the rest of eggs. Remove from heat and cover with a lid. Steam it for 2 minutes or until you reach your desired firmness of egg. 5. In a bowl, add in some rice and then make a bead of nori seaweed. Pile on your seafood egg mixture from step 4. Garnish with some green onions. Now it's ready to be enjoyed. ・By thawing the seafood in salted water, you can remove the fishy smell while still retaining the texture of the seafood. ・You can add in mushrooms, leeks and carrots for more options. ・If you don't like the smell of shellfish then add in some grated ginger! ・You don't have to whisk the eggs completely. We want the egg yolks and the whites to remain separate in a bowl, so that you can enjoy the different textures and colors when it is served over rice. JAPANESE PICKLED CUCUMBER Store in an air-tight container in the fridge for up to 3 days.

This vegan Japanese ramen has been taste-tasted by my family more than 4 times and finally they are now satisfied with the taste. It's thick, creamy, savory and nutritious! In my family, I'm lean more on the vegan/vegetarian side than the rest of them. How about your family? This vegan Japanese ramen is something that all family members can equally enjoy! ＜Yield> １serving 3 minutes (does not include the time to soak the dried shiitake mushrooms) 20 minutes raw ramen noodles Ramen broth 2 cups water 1½ cup onion, chopped 2 pieces dried shiitake mushroom 5cm piece kombu 1 clove garlic pinch salt Ramen sauce 1 cup soy milk 1 tablespoon yellow miso 1 tablespoon tahini/ nuts butter 1 teaspoon Soy sauce 1 teaspoon Mirin 1 teaspoon gochujang 1 teaspoon chili oil toppings canned corn asparagus nori seaweed crispy fried onions toasted sesame seeds 1. Soak the dried shiitake mushrooms and kombu in water overnight. 2. Chop the onion and garlic finely. Caramelize them by deglazing with a splash of water. When the onions and garlic wilt and become browned, add in the kombu & shiitake broth (step 1) and simmer for another 15 minutes. 3. In a serving bowl, mix together the soy milk, soy sauce, yellow miso, mirin, tahini/ nuts butter and gochujang. 4. Cook the noodles according to their package instructions. Sauté the asparagus with salt and pepper. 5. Pour the steaming hot soup (step 2) into a serving bowl (step 3). Mix until everything is fully dissolved. Add in the cooked noodles. Garnish with your toppings. Drizzle on chili oil if you want. Now it's ready to be enjoyed. ※watch more tips on my video! ・If you can't find dried shiitake mushrooms, you can swap for a mushroom bouillon cube or vegetable bouillon cube.　If that's the case, please adjust the taste by adding more or less miso paste and soy sauce. ・Ramen noodles contains eggs. You can swap ramen noodles for pasta noodles, soba noodles, udon noodles and rice noodles. ・Make sure the sauces are fully dissolved when you mix it into the soup. JAPANESE PICKLED RADISH Keep the noodles and soup separately 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! Let me know by tagging me on Instagram I love to see your creations! 2020/09/26 MIWA

Roasted vegetables are obviously not a Japanese food recipe. However, roasted vegetables are something I make at least once a week for my Japanese family and I find it to be perfect for a bento box!!! I especially love sweet potatoes! If you have any vegetable recommendations, please leave a comment on Instagram! ＜Yield> 2-3 servings 6 minutes 35 minutes 1½ cup sweet potatoes, chopped 1 cup carrot, chopped 1 cup zucchini, chopped Seasonings 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon herb mix ½ teaspoon curry powder 1. Preheat the oven to 200℃/ 400F. Chop the vegetables into large chunks. 2. On a baking tray toss together the chopped vegetables with salt, dried herbs, curry powder and olive oil. 3. Roast the vegetables in the oven for 35-40 minutes. Remove from the oven and toss again. Now it's ready to be served! ※watch more tips on my video! ・Use any herbs and spices you have on hand!to adjust the roasting time. We want the veggies to be crispy on the outside and cooked on the insides. ・Use any herb and spices you have on hand! ・Wipe off the excess moisture form the vegetables before you roast them. JAPANESE DRY CURRY RECIPE Store them 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!

＜Yield> １ serving 3 minutes 1 minute ½ cup boiled broccoli Dressing 1 tablespoon Japanese mayonnaise 1 teaspoon Soy sauce 1 teaspoon grounded toasted sesame seed 1. Remove the florets form the broccoli head. Boil the florets for 1 minute in salted water. 2. Mix together the mayo, soy sauce and toasted sesame seeds. 3. Toss 1 & 2. ※watch more tips on my video! ・Try not to overcook the broccoli. You can also steam or microwave them. ・Feel free to double or triple this recipe for a bigger batch. GARLIC HONEY SALMON Store boiled broccoli and the dressing separately 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/ 10/ 03 MIWA

＜Yield> 2-3 servings 3 minutes 5 minutes 200g thinly sliced pork loin leek/ green onion/ shallot 1 tablespoon granulated sugar 1 tablespoon rice wine marinade 3 tablespoons Mirin 3 tablespoons Toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon salt Plum dressing 2 small pickled plum/Umeboshi 1 teaspoon Soy sauce Korean spicy dressing 1 teaspoon tobanjan paste 1 teaspoon Soy sauce 1. Slice the leek thinly. Mix together the salt, rice vinegar, mirin and toasted sesame oil. Toss the sliced leeks together with the marinade. 2. Bring 5 cups of water to a boil. Add in the sugar and rice wine. "Shabu shabu" the pork slices for about 30 seconds - 1 minute until all the pink has disappeared. Drain the liquid using a the strainer. 3. While the pork is still hot, toss it together with the marinaded leeks from step 1. Let them sit in the fridge for at least 15 minutes. Now it's ready to plate! Plum dressing (1 serving) 4. Remove the pit from the 2 small salted pickled plums and puree them with a knife. Mix the pureed plums together with soy sauce. Toss with 50g of cooked shabu shabu pork (step 3). Korean spicy dressing (1 serving) 4. Mix together the toubanjyan paste with the soy sauce. Toss with 50g of cooked shabu shabu pork (step 3). ※watch more tips on my video! ・Try not to overcook the pork otherwise they get tough. ・Mix the pork together with the marinade while the pork is still hot. ・As the time passes, the pork will get dry. If it tastes too dry, feel free to drizzle on some toasted sesame oil. ・I don't recommend putting this into your bento box more than 2 days after it's been made. When it comes to a bento box, fresher is better. You can always enjoy the leftovers as a meal prep at home. 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! 2020/10/ 03 MIWA

＜Yield> 2 servings 5 minutes 5 minutes 2 eggs 1 okura 1 teaspoon soy milk Seasonings salt ½ teaspoon Soy sauce any fresh herbs 1. Blanch the okura in salted water. Whisk together the eggs. Add in salt, soy milk and soy sauce. 2. Grease the pan with toasted sesame oil. Over high heat, pour a third of the egg mixture into the pan. Spread the mixture evenly. Place in the okura. Once the egg layer has cooked, roll the egg towards you. Slide the egg roll to the top of the pan and pour in half of the remaining egg mixture. When the egg has cooked, roll the egg again towards yourself. Repeat this process one last time. 3. Cut the omelette into small pieces when it has cooled down. ※watch more on the video. ・If you are not vegan feel free to add in cheese. It's a great way to add more flavor. ・Keep a medium-high heat throughout the cooking process. ・Here is the link for a rectangular pan used for making rolled omelettes. JAPANESE MIXED RICE 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! 2020/10/16 Miwa

＜Yield> 2 servings 5 minutes 3 minutes 1 potato (100g) 3 tablespoons canned corn Seasonings 1 teaspoon soy milk 1 teaspoon any vegan mayo( optional) ½ teaspoon rice vinegar ½ teaspoon soy sauce pinch of salt any fresh herb 1. Scrub the potato and peel the skin and remove the eyes. Microwave it at 600w for 3 minutes. 2. Mash the potato then add vinegar, canned corn and its liquid, soy sauce and soy milk when the potato is still steaming hot. Adjust the taste with salt. ・If you see that the potato becomes too dry as time goes on, add in some vegan mayo or some oil to make it creamy. ・Add in the vinegar when the potato is still steaming hot. Otherwise you will end up with vinegary & watery potato. ・ You can also add in cucumber, celery or carrots if you want. VEGAN MISO ONIGIRI/ RICE BALL 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! 2020/ 10/17 MIWA

This Asian chicken noodle soup is very filling and tasty. It's made with glass noodles. The soup itself is not too heavy, so I think this soup recipe is a perfect option for breakfast in winter. Enjoy! ＜Yield> 2 servings 1 minute 5 minute 150g chicken mince/ground chicken 1 cup Chinese chives ½ cup green onions/ leek, chopped ½ handful clear noodles ½ teaspoon ginger, grated 1 egg Seasonings 2 cups chicken stock (2 cups water + 1 teaspoon any soup stock powder ) ¼ cup rice wine without MSG and salt 1 tablespoon Soy sauce 1 tablespoon rice vinegar 1 teaspoon Toasted sesame oil 1 teaspoon chili oil salt (optional) chopped green onions black pepper 1. Grate the ginger. Thinly slice the leek (or green onions). Roughly chop the Chinese chives. Whisk the egg. Soak the clear noodles in water for 5 minutes. Boil the water beforehand to save time. 2. In a pot add in the chicken mince/ground chicken and cook it until it's 80% cooked. Add in the rice wine and boiling hot water. Remove the scum. Add in the chopped leeks and Chinese chives. Add in the chicken stock powder and grated ginger. Season with soy sauce and rice vinegar. Cook it for about 2-3 minutes until the vegetables are cook through over medium heat. Add in the beaten egg. Adjust the taste with salt. 3. Divide into serving bowls. Garnish with some green onions, black pepper and toasted sesame oil. Chili oil is optional but highly recommended. Now it's ready to be enjoyed! ※Please watch more on youtube! ・You can use any noodle you want but make sure to precook it before you add it into the soup. ・Adjust the final taste with salt before you serve it. If you are using unsalted chicken stock, you might want to add in some salt. My Asian chicken stock powder contains salt, so I didn't add in any additional sat in the video. AGEDASHI-TOFU/ 揚げ出し豆腐 Store the soup in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/10/24 MIWA

＜Yield> 2 servings 1 minute 4 minutes 1½ cups Chinese cabbage, chopped ½ cup mushrooms, chopped 40g bacon 3 tablespoons canned corn soup 2 cups soy milk 1 tablespoon butter 1 tablespoon yellow miso /white miso 1 teaspoon Soy sauce toppings parmesan cheese (generous amount please! haha) black pepper Any kind of shredded cheese 1. Separate the leaf part from the stem part of the Chinese cabbage. Chop the stem part into small pieces. For leaf part, chop into big bite sized pieces. Cut the bacon into bite sized pieces. 2. In a pot add in the butter followed by Chinese cabbage, mushrooms and bacon. Sauté them over high heat for 1 minute. When the vegetables start to sweat, pop on a lid then reduce the heat to medium and cook for another 2-3 minutes. Pour in the soy milk and add in the canned corn. Just before it comes to a boil, remove from heat. Dissolve miso paste into the soup and season with soy sauce. Adjust the taste with salt. 3. Transfer to serving bowls and sprinkle with black pepper and add in generous amounts of parmesan cheese. ※watch more on video. ・Red miso is not suitable in this recipe. ・You can use any milk. ・Before you add in any liquid, try to steam the vegetables to amp up the flavor. GARLIC HONEY SALMON Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/10/24 MIWA

＜Yield> 5 servings 5 minutes 13 minutes 300g firm tofu 1 cup leek, chopped 1 cup carrot, diced 1 cup cooked soybeans/ chickpeas ½ cup frozen edamame Seasonings 3 tablespoons Mirin 3 tablespoons tamari soy sauce(or any soy sauce on hand) 1 tablespoons granulated sugar 1 teaspoon kombu dashi powder/ vegetable dashi powder chopped green onions 1. Remove the moisture from the tofu by putting something heavy on top. Cut the leek into small pieces. 2. In a pan heat the oil. Add in chopped leeks and carrots. Cook it over medium heat for about 2-3 minutes. Then add in the tofu by crumbling it with your hands. Add in mirin, sugar, soy sauce and kombu/ vegetable stock powder. Continue to cook. Add in the soybeans and edamame when the liquid has reduced by half. Continue to cook until all the liquid is evaporated. 3. Transfer to plates and now it's ready to be enjoyed. ※watch more on Video! ・Tofu will be crumbled as you cook it, so the chunks don't have to be so small when you add them into the pan. ・This scramble is delicious on top of rice or in a salad. ・Make sure to completely evaporate the liquid for a bold taste. ・Please use tamari soy sauce without gluten & MSG for a gluten free option. Vegan miso 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! 2020/10/17 MIWA

This vegan tofu pizza is all about the toppings and sauce. I have 3 different varieties for you to enjoy! -sriracha mayo pizza -vegan cheese pizza -gochujang mayo pizza All of these vegan tofu pizzas are light, flavorful and low carb! I hope you will enjoy them! ＜Yield> 1 servings 2 minutes 6 minutes 1 piece thin fried tofu ¼ cup onion, sliced ⅙ cup green pepper 2 cherry tomatoes vegan cheese (as much as you want) Sauce vegan tomato ketchup 1. Preheat the oven to 200°C (392°F). Slice the onion and green pepper thinly. Cut the cherry tomatoes in half. 2. Place the fried tofu on a baking tray and smother with the tomato ketchup. Pile on the onions, green peppers and tomatoes. Sprinkle with vegan cheese. Bake it in the oven at 200°C (392°F) for 6 minutes or until the edges of the fried tofu have crisped up and the cheese has melted. 3. Remove from the oven. Now it's ready to be enjoyed. ・Each oven works differently, so please keep your eye on it. If your fried tofu has crisped and browned then it's ready. ・Fried tofu doesn’t have much taste, so make sure to pile on loads of toppings to make your pizza bold in taste. Vegan miso soup Store in an air-tight container in the fridge for 1 day. 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! 2020/11/07 MIWA

This vegan tofu pizza is all about the toppings and sauce. I have 3 different varieties for you to enjoy: -sriracha mayo pizza -vegan cheese pizza -gochujang mayo pizza All of these vegan tofu pizza are light, flavorful and low carb! I hope you will enjoy them! 2 servings 4 minutes 6 minutes 1 piece thin fried tofu 1 tablespoon kimchi 1 tablespoon canned corn 1 teaspoon Toasted sesame oil chopped green onions Sauce 2 tablespoons Japanese homemade vegan mayo 1 teaspoon gochujang 1. Preheat the oven to 200°C (392°F). Mix together the vegan mayo with gochujang. Chop the kimchi finely. 2. Place the fried tofu on a baking tray and smother with the sauce from step 1. Pile on kimchi and corn. Bake it in the oven at 200°C for 6 minutes or until the edges of the fried tofu have crisped up. 3. Remove from the oven and sprinkle with some chopped green onions followed by toasted sesame oil. Enjoy with extra mayo sauce for dipping. ・Each oven works differently, so please keep your eye on it. If your fried tofu has crisped and browned then it’s ready! ・You can substitute gochujang for miso paste if you want a non-spicy alternative. ・Fried tofu doesn’t have much taste, so make sure to pile loads of topping to make your pizza bold in taste. JAPANESE VEGAN POTATO SALAD Store in an air-tight container in the fridge for 1 day. 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! 2020/11/07 MIWA