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TONJIRU is a very popular type of miso soup in Japan. We simmer pork together with lots of vegetables. The pork gives a nice richness to the TONJIRU soup. All the flavors from the vegetables melt into one pot and are nicely incorporated together. It's just tasty!!! If you change the vegetables used, you can enjoy a totally different taste in the miso soup. That's one of the reasons why I never get tired of miso soup in over 30 years. You can always change your toppings and the type of miso paste used according to your preference!! I'm introducing how to make DASHI in the video below, so please be sure to watch it before you make the miso soup! Enjoy! ＜Yield> 4 servings 5 minutes 10 minutes 2.5oz (70g) thinly sliced pork 3 cups dashi (dashi packet ) 1 cup daikon radish, chopped 1 cup onion, chopped 4 tablespoons yellow miso ½ cup carrot, chopped grated ginger chopped green onions 1. Cut all the vegetables and pork into bite sized pieces. 2. In a pot, add in the chopped pork and stir until they become charred. Add in the chopped vegetables and keep stirring. Cover with a lid and steam for another 5-7 minutes or until vegetables start to sweat. Open the lid and add in the dashi. Continue to cook until all of the vegetables are fully cooked. 3. Remove from heat and dissolve in the miso paste. Transfer to bowls and garnish with some green onions if you want to. Now it's ready to be enjoyed! 　※Tons of tips on my video! Watch first before making it! Variations: ・Any vegetables!! Chinese cabbage, cabbage, spinach and leek are my favorites. ・If you see that the pork sticks at the bottom of the pan then grease the pan with a little bit of oil. ・Do not add in the liquid too soon. Please steam the ingredients patiently! ・Adjust to your own taste by adding more or less miso paste. Any type of miso will work in this recipe. 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/-7/11 MIWA

This Asian shrimp salad is not exactly Japanese cuisine, it’s actually Thai food. I love other Asian foods especially all the flavorful salads. This Asian shrimp salad looks very vibrant, refreshing and summery! It tastes exactly like what you see in the picture. There is a nice tartness that comes from the lemon juice but also has a depth of flavor from the fish sauce. Another bonus is that it is low in carbohydrates and high in fiber since I’m using konnyaku noodles. I'm using fish sauce in this recipe, but fish sauce in rarely used in Japanese cuisine. The fish sauce is always sitting in my fridge waiting for it's turn shine. Haha. I’m happy to find a way to use it in my cooking! Do you have fish sauce?? If so, how do you use it?? Please share the way in a comment on my Instagram! Enjoy this Asian flavor packed summer salad!! ＜Yield> 4 servings 10 minutes 4 minutes 7 oz (200g) konnyaku noodle 1 cup (150g) shrimp 1 red onion coriander ( as much as you want) For boiling shrimp 2 cups water 1 teaspoon vinegar Dressings 2 lemons 2 cloves of garlic 4 tablespoons fish sauce 4 tablespoons vegetable oil 1 teaspoon chili flakes Any fresh herbs crushed nuts 1. Bring water to a boil and then add in the konnyaku noodles. Let them cook for 1 minute to remove the smell. Drain the water from the pot and let the noodles cook down. In a bowl add in the squeezed lemon juice and fish sauce. Add in thinly sliced red onion. Toss everything together. 2. Devein the shrimp. In a pot add in the 2 cups of water and vinegar. Bring it to a boil then add in the shrimp and cook for 1-2 minutes. Drain the water and let them cool. Slice the shrimp in half. 3. Chop the garlic finely. In a pan, add in the oil and chopped garlic. Cook until fragrant or the garlic becomes slightly brownish. Remove from heat and add in the chili flakes. 4. Combine steps 1, 2 and 3 all together. Toss them. Refrigerate for at least 30 minutes. Serve onto a plate and garnish with some chopped coriander. Now it's ready to be enjoyed! ・You can swap the fish sauce for soy sauce but I highly recommend using fish sauce if you have it. If you are opting for soy sauce, please add in a pinch of salt since the fish sauce contains more salt. ・You can swap konnyaku noodles for vermicelli noodles. ・Do not overcook the shrimp. ・If you are garlic lover, you can use 3 cloves of garlic. ・Sprinkling some nuts as a finishing touch is a great option! ・This salad need to be chilled before you serve it! ・Feel free to add more chili flakes and coriander according to your preference! GARLIC RICE IN RICE COOKER Spring roll- using microwave- Store in an air-tight container in the fridge for up to 3 days. Please toss it again before you serve it. 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! 2020/07/16 MIWA

Store-bought Japanese soba noodle dipping sauce is available in many countries now. Did you know that soba noodle dipping sauce can be made at home pretty easily? It's fresh, not too salty and best of all has no additives. Japanese soba noodle dipping sauce is very flavorful and versatile. It has been used in many Japanese dishes such as gyudon (Japanese beef bowl), nikujaga (braised vegetables), oyakodon and so on. With such versatility, Japanese soba noodle dipping sauce is one of the most popular staple condiments in a Japanese household. Once you have made your own homemade Japanese noodle dipping sauce, you can keep it for 2 weeks. Enjoy! ＜Yield> 3 servings 0 minutes 5 minutes 5g kombu 4 cups (30g) bonito flakes 1½ cups water 4 tablespoons Mirin 4 tablespoons Soy sauce 1 tablespoon sugar 1. Soak the kelp/kombu in the water for a minimum of 30 minutes in a pot. Add all the rest of the ingredients into the pot. Bring it to a boil, then lower the heat. Simmer for 5 minutes. Let it cool down to room temperature. 2. Strain it over a piece of paper towel covering a strainer. Squeeze the bonito flakes in the paper towel and let the liquid drip down into a bowl. 3. Transfer the sauce to a glass jar and keep it for 2 weeks in the fridge. Enjoy with multiple dishes! ・Please bring the sauce to room temperature. This will allow more flavors to be enhanced during this time. ・Squeeze the paper towel tightly so that you can extract every last drop of this yummy sauce. It pairs well with many types of noodles such as udon and soba. Store in an air-tight container in the fridge for up to 2 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/07/17 MIWA

Are you looking for a Japanese cold noodle recipe for a quick dinner? When the summer is here, 80% of my family's lunches are a cold noodle dish. It's not only because everyone in my family is a noodle lovers, but also it's just so easy to make! Today's Japanese cold noodle recipe is based on my soba noodle dipping sauce recipe. By combining it with soba noodle dipping sauce, you can whip up in 10 minutes. In this Japanese cold noodle recipe, I’m basically introducing a sauce. For the toppings, I just used whatever I had in my fridge. So, it can work the same for you! Please be creative! PS: Sorry I didn't take too many pictures this time! I was too busy taking care of my kids. If you have any question, feel free to DM me anytime on Instagram! I cooked this on Insta LIVE!! Here is the link for the LIVE session on Instagram! ＜Yield> 2 servings 5 minutes 2 minutes somen noodle / Soba noodle Toppings 2 okura ½ avocado 4 cherry tomatoes ¼ cucumber ½ cup corn kernels kimchi (as much as you want) canned tuna Sauce ⅔ cup soba noodle dipping sauce ½ cup soy milk 1½ tablespoons tahini(optional) 1 teaspoon Toasted sesame oil 1 teaspoon tobanjan paste(optional) Toasted sesame seeds Any nuts 1. Boil the okura and cut into bite sized pieces. Chop the avocado, tomatoes, and cucumber into bite sized pieces. 2. Combine the sauce as listed above. Keep it in the fridge. 3. Bring water to a boil and cook the noodles according to their package instructions. Drain the water well. On a serving plate, make a bed of noodles, then pile on the chopped vegetables, kimchi, corn, and canned tuna. Drizzle with half of the mixed sauce (for 1 serving). Sprinkle on some toasted sesame seeds. Now it's ready to be enjoyed! I'm actually boiling the okura at the same time as the noodles. It saves time! haha ・Toppings are really versatile. Kimchi is my favorite. If you make soba noodle dipping sauce then you will have seasoned bonito flakes. This is a great option for a topping as well. ・If you think it’s not savory enough then please add more soba noodle dipping sauce. ・You can swap toubanjyan paste for miso paste. Alternatively, you can even leave that out and add in extra soba noodle dipping sauce. ・You can swap the tahini for any nut butter. ・Regarding the vegetables, instead of chopping into bite sized pieces, you can shred the vegetables into thin matchsticks. You can enjoy different textures! Tender teriyaki chicken wings Ramen soft boiled egg Sauce and noodles should be stored separately 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!

This beef and glass noodle stir fry recipe is my family's absolute favorite. I usually sneak in quite a lot of veggies such as peppers, leaks and spinach. In today's beef and glass noodle stir fry recipe, I only used standard ingredients, so feel free to be creative with what you add! This noodle recipe is actually inspired by Korean cuisine. You can whip it up in under 15 minutes!! It's no wonder why I have been repeating this stir fry recipe again and again! haha. Kids will love it and it's easy to make it, who can resist trying it?! If you are vegetarian then the beef can be switched out for tofu. Enjoy! ＜Yield> 3 servings 5 minutes 8 minutes 2 onions (500g) 3.5oz (100g) beef mince/ground beef 1 cup (30g) dried glass noodles 1 cup Chinese chives, chopped 1 tablespoon Toasted sesame oil ½ tablespoon vegetable oil ½ carrot Seasonings 4 ½ tablespoons Soy sauce 1½ tablespoons Mirin 1 tablespoon sugar 2 teaspoons garlic, grated crushed nuts any fresh herb 1. Chop the onion into wedges. Cut the carrot into approximately 1 cm/ ½ inch thick matchsticks. Chop the Chinese chives into approximately 4cm/ 2 inches in length. Boil the glass noodles according to their package instruction. Drain the water from the noodles then cut into bite sized pieces. Mix the seasonings as listed above. 2. Heat the vegetable oil over high heat and then add in the carrots, onions and minced beef/ground beef. Cook them for approximately 6 minutes or until the vegetables are 80% cooked. Add in the Chinese chives and cooked glass noodles, then stir fry for 1 minute. Add in the mixed seasonings and continue to cook until most of the liquid has evaporated. 3. Drizzle on some toasted sesame oil as a finishing touch. Transfer to a serving plate and garnish with some crushed nuts or fresh herbs if you want to. Now it's ready to be enjoyed! ・Make sure to stir periodically to prevent burning. ・The vegetables used in this recipe is very versatile. Mushrooms, peppers, and spinach are also great options. ・Chinese chives and glass noodles are cooked in only one minute. When I cooked my glass noodles, I only had to boil them for one minute. Please do not overcook them otherwise there will be no texture. Follow the package instructions! ASIAN GINGER DRESSING JAPANESE CORN RICE recipe 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!

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