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< TEA RICE/ 茶飯> ▶vegan ＜Yield> 4 serving 5 mins ( It doesn't include the soaking time) 20 mins 1 cup / 150g Japanese sushi rice 200ml water 2 tea bags hojicha 1 cup ( 80g), chopped daikon radish leaves/ turnip leaves/ cucumber ¼ tsp salt 1; Rinse dried rice a couple of times and soak them for 1 hour in water. Drain the water. Brew hojicha tea bags in water(200ml). Let it cool to room temperature. 2; In the pot, add rice and hojicha tea(200ml). Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins. After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on. 3; Finely chop the leaves of daikon radish. Sprinkle salt and massage it. Leave it for 5mins. Squeeze the moisture. 4; Mix 2 & 3. Ready to be enjoyed. ※Watch more on YouTube! 1; If you are opting for green tea, keep in mind that the green tea is much more bitter than hojicha tea. Please start with less leaves and increase its amount to your liking. 2; Tea rice does taste a bit of a toasty note to it, but the flavor itself is very subtle. Please enjoy it with some soups or main dishes to accompany it. 3; Sprinkling GOMASHIO would be nice. Keep them in an air-tight container in the fridge for 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! 2022/01/08 MIWA

Introduction I originally created this recipe when I had some homemade strawberry jam sitting in the fridge. Using jam as a marinade might sound unusual, but it creates the most delicious glaze, helping the ribs caramelize beautifully while adding a subtle fruity sweetness. If you have an oven or grill, this recipe is a must-try. Be sure to make extra because these finger-licking ribs disappear quickly! They're kid-approved and perfect for busy parents who want a simple yet satisfying meal. Enjoy ♡ JAPANESE PORK RIBS Yield: 2 servings Prep time: 2 minutes (not including marinating time) Cook time: 30 minutes (cook in oven) Ingredients Pork Ribs 6 pieces pork ribs (300g / 10 oz) Marinade 3 tbsp strawberry jam 1½ tbsp rice wine 1½ tbsp soy sauce 1 tbsp ginger, grated 2 tsp toasted sesame oil ½ tsp salt 2 cloves garlic, grated Optional Toppings Fresh herbs Toasted sesame seeds Japanese seven spice (shichimi togarashi) Directions 1. Marinate the Ribs Place all the marinade ingredients into a zip-top bag and mix well. Add the pork ribs and massage the bag to coat them evenly with the marinade. Remove as much air as possible from the bag, seal tightly, and refrigerate for at least 2 hours or preferably overnight. 2. Roast Preheat the oven to 200°C (392°F). Arrange the pork ribs on a wire rack and roast for 20 minutes. Remove from the oven and brush or spoon the remaining marinade over the ribs. Return to the oven and roast for another 10 minutes, or until the ribs are caramelized and lightly charred. 3. Serve Transfer the ribs to a serving plate. Garnish with toasted sesame seeds, fresh herbs, or Japanese seven spice if desired. Serve immediately. Miwa’s Tips Make sure every rib is thoroughly coated with the marinade. Removing the air from the bag helps the marinade cling to the meat more effectively. Strawberry jam isn't the only option. Marmalade works wonderfully, and many other fruit jams can be used depending on what you have on hand. A slight char on the ribs adds a delicious smoky aroma and deeper flavor. Every oven cooks differently, so adjust the roasting time as needed. Look for caramelized edges and lightly charred spots. Double or triple the recipe if you're cooking for family gatherings or guests. Recommended Side Dish Creamy Soy Miso Soup Japanese Colorful & Fun Salad Storage Time Refrigerator Store cooked pork ribs in an airtight container for up to 3 days. Freezer Freeze the marinated uncooked ribs for up to 3 weeks. When ready to cook, thaw overnight in the refrigerator and roast as directed. 🌸 Gentle Note from Miwa Healthy eating isn't about avoiding foods you love. In Japanese home cooking, balance matters more than perfection. These pork ribs can be part of a nourishing meal when paired with rice, vegetables, and soup. This simple way of eating is called Ichiju-Sansai. → Learn More About Ichiju-sansai

Introduction Oyakodon is a classic comfort dish in Japan. Traditionally, it's made with chicken and eggs simmered in a savory-sweet sauce and served over steamed rice. This vegetarian version swaps the chicken for tofu, creating a lighter but protein-packed meal. The tofu absorbs all the delicious flavors from the dashi, soy sauce, and mirin, while the eggs add richness and a silky texture. If you'd like to make this recipe completely vegan, simply omit the eggs. The tofu and vegetables still create a flavorful and comforting rice bowl that the whole family can enjoy. Enjoy ♡ Vegetarian Tofu Oyakodon Yield: 2 servings Prep time: 6 minutes Cook time: 7 minutes Ingredients Rice Bowl 10 oz (300g) firm tofu ½ onion, thinly sliced ¼ carrot, julienned 3 shiitake mushrooms, sliced Mitsuba leaves, chopped 2 servings steamed Japanese sushi rice Nori seaweed 2 eggs Seasoning 120ml kombu stock (1 teaspoon kombu dashi powder mixed with 120ml water, or vegetable dashi powder) 4 tablespoons mirin 3 tablespoons soy sauce 1 teaspoon sugar Directions 1. Prepare the Ingredients Thinly slice the onion, julienne the carrot, and slice the shiitake mushrooms. Prepare the kombu stock by dissolving the kombu powder in water. Add the mirin, soy sauce, and sugar to the stock and mix well. Crack the eggs into a bowl and lightly whisk. Avoid fully blending the yolks and whites so you can enjoy their different textures when cooked. 2. Simmer the Vegetables and Tofu Place the onion, carrot, and shiitake mushrooms in a frying pan. Pour in the seasoning mixture and bring to a boil over medium heat. Reduce to a simmer and cook for about 5 minutes, or until the vegetables soften. Break the tofu into bite-sized pieces with your hands and add it to the pan. Cover and simmer for another 2 minutes until the tofu is warmed through. 3. Add the Eggs Pour half of the egg mixture over the tofu and vegetables using a circular motion. Cover and cook over low heat for about 30 seconds. Remove the lid and pour in the remaining egg mixture. Add the chopped mitsuba leaves, cover again, and immediately turn off the heat. Allow the residual heat to gently steam the eggs for about 10 seconds. 4. Assemble the Tofu Rice Bowl Place a layer of shredded nori seaweed over the steamed rice. Spoon the tofu, vegetables, and sauce over the rice. Garnish with additional mitsuba or chopped green onions if desired. Serve immediately and enjoy. Miwa’s Tips To make this recipe vegan, simply omit the eggs. The tofu and vegetables will still provide plenty of flavor and satisfaction. Firm tofu creates a heartier and more filling rice bowl, but you can use softer varieties if you prefer a more delicate texture. Don't overcook the eggs. The slightly soft and silky texture is one of the best parts of Oyakodon. Mitsuba adds an authentic Japanese flavor, but green onions work beautifully as a substitute. Recommended Side Dish Vegan Miso Soup Sweet & Sour Marinated Eggplant Storage Time Store leftovers in an airtight container in the refrigerator for up to 3 days. 🌸 Gentle Note from Miwa One of the things I love about Japanese rice bowls is how one can easily put together grains, protein, and vegetables in one simple dish. Meals don't have to be complicated to be nourishing. This tofu Oyakodon is a wonderful example of creating a balanced meal with everyday ingredients while still feeling comforting and satisfying. Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy. → Take the Wellness Quiz Miwa's Recommendations - My e-cookbooks available with vegan, breakfast, and meal prep versions. I hope this will be helpful and enjoyable in your kitchen. - MIWA's Tableware is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special. Enlighten Your Table: Add elegance and tradition to your dining experience.