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▶vegetarian (including fish stock) ＜Yield> 1 serving 6 minutes 5 minutes 200g frozen udon noodles (approximately 1 package) 2 cups (200g) mushroom mix (shimeji, shiitake, enoki etc...) ½ cup (30g) green onion, chopped 1 teaspoon ginger, grated 5cm daikon radish Seasoning 2 cups /400ml Dashi (water +1 dashi packet or 1 teaspoon Kombu dashi powder / vegetable dashi powder ) 1½ tablespoons Soy sauce 1½ tablespoons Mirin 2 pinches salt Optional topping Japanese seven spices 1. Slice the shiitake thinly and separate the shimeji and enoki from the stem. Thinly slice the green onions. Microwave the frozen udon noodle for 3 minutes at 600w. Grate the ginger and daikon radish. 2. In a pot add soy sauce, mirin, dashi broth, salt, and grated ginger. Next add in the mushrooms and green onion. Bring to a boil and cook over medium heat for approximately 4 minutes. If using a dashi packet, shake off the excess liquid when removing it from the pot and discard. 3. Add in the grated daikon radish. Allow the daikon to heat up and then remove from heat. Adjust the taste with soy sauce or salt if it's needed. 4. To a serving bowl, add in the warm udon noodles then pour the mushroom mixture over top. Garnish with chopped green onions along with Japanese seven spice if you want. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Use any variety of mushroom you have OR swap for sliced onions, carrots and spinach. 2. Add in tofu for a more protein! 3. To make this recipe vegan, use kombu stock or shiitake mushroom stock. 4; You can use dried noodles but make sure to cook them separately before serving with the soup. Store udon noodles and the soup separately. The soup can be stored in an air-tight container 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! 2021/09/24 MIWA

＜Yield> 1-2 servings 5 minutes (doesn't include the time to cook rice) 5 minutes 2 cups /400ml Dashi ( water +1 teaspoon dashi powder /vegetable dashi powder ) 150g cooked Japanese sushi rice 1 egg 1 handful spinach ½ tablespoon Soy sauce 1 teaspoon Toasted sesame oil Optional topping nori seaweed chopped green onion 1. In a pot add Dashi broth (water and stock powder) over high heat. Once it reaches a boil, add in the cooked rice. Reduce to a simmer for 3 minutes until it has thickened. In a small bowl whisk egg. 2. Add spinach along with the beaten egg. Remove from heat immediately and allow the egg to cook with the residual heat. To finish, drizzle with as much or as little soy sauce and toasted sesame oil as you like. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you are vegan, feel free to omit the egg and replace with nori seaweed as a finishing touch. Use Kombu dashi powder / vegetable dashi powder as opposed to fish stock powder. 2. Adjust the final taste by adding soy sauce at the end. I like to keep it pretty mild in taste. 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! 2021/09/25 MIWA

Agedashi tofu is one of the most popular Japanese vegan recipes. Also, agedashi tofu is a very traditional Japanese recipe. The tofu is deep fried and enjoyed with a dashi-sweet-soy sauce. I added mushrooms in the sauce to add in even more flavors! In my agedashi tofu recipe, you can use both firm tofu and silken tofu. Vegan Japanese food dishes tend to be a little bland but this agedashi tofu won't disappoint you. It's filling, nourishing and comforting. What's there not to love?! I hope everyone can equally enjoy the beauty of authentic Japanese food. 3 servings 5 minutes 15 minutes 1 block firm tofu (350g) 2 shiitake mushroom 1 cup enoki mushrooms 1 cup potato starch/ corn starch Sauce ¾ cup kombu dashi (1 teaspoon Kombu dashi powder / vegetable dashi powder + ¾ cup water) 2 tablespoons rice wine 2 tablespoons Mirin 1½ tablespoons Soy sauce 2 teaspoons potato starch/ corn starch 2 teaspoons water pinch of salt grated daikon radish Japanese seven spices 1. Put something heavy on top of the tofu to draw out the liquid. Leave it for 15 minutes. Once the moisture comes out, wipe off the tofu with a paper towel. Trim off the stems of the shiitake mushrooms and slice them thinly. Remove the stem of the enoki mushroom and tear them by hand into individual pieces. Mix 2 teaspoons of potato starch with 2 teaspoons of water in a small bowl. 2. In a pot add in the kombu dashi stock, mirin, soy sauce, rice wine and a pinch of salt. Add in the mushrooms then cook it over medium heat. Once it comes to a boil, adjust the taste with salt and soy sauce if needed. Thicken the sauce with the potato starch mixture. 3. Cut the pressed tofu into 8 pieces. Wipe off the excess moisture. Coat the tofu pieces with potato starch. Shallow fry them over medium heat until the outside becomes nice and golden. Remove the tofu from the pan and transfer onto a serving plate. Drizzle the mushroom sauce over the tofu and garnish with some grated daikon radish if you want. Now it's ready to be enjoyed. ※Watch more on YouTube before you cook! ・You can use either firm tofu or silken tofu. Firm tofu will hold its structure better than silken tofu. ・You can leave out the mushrooms if you are not mushroom lover. ・Make sure the potato starch is fully dissolved in water before you use it to thicken the sauce. ・You can deep fry the tofu instead of shallow frying them. JAPANESE PICKLED CUCUMBER VEGAN MISO ONIGIRI/ RICE BALL 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! 2020/09/12 MIWA

Who hates green peppers?? Green peppers are listed as one of the most disliked vegetables by kids. I know this green pepper salad doesn't look instagram-worthy at all!! Haha! However, the taste is certainly guaranteed. I really want you to try this recipe, especially for those who don't like green peppers. The green peppers soaked up all the good umami-dashi flavor which is essential for Japanese food. As a result, the distinct bitterness of the bell peppers become more mild. My picky kids even approve of this recipe! I call them veggie detectors since they can easily find and take out as many veggies as I sneaked in. Haha. I hope you and your kids will like it! < ADDICTIVE GREEN PEPPER SALAD～JAPANESE FOOD RECIPE～> ＜Yield> 2 servings 3 minutes 7 minutes 5 green peppers (200g) seasonings ¼ cup dashi (dashi packet ) / ¼ cup water + ½ teaspoon dashi powder 1 tablespoon rice wine 1 tablespoon Mirin 1 tablespoon Soy sauce 2 tablespoons bonito flakes 1. Rinse the green peppers and cut in half. Remove the seeds. Cut them again in half. Mix all of the seasonings listed above in a bowl. 2. Coat the pan with 1 tsp of oil. Place the green peppers in a pan over high heat with the skin side down. Cook them until the skin become charred and blistered. Pour in the mixed seasonings. Lower the heat to low and simmer for 5 minutes OR until the green peppers have become wilted. 3. Transfer to a plate and sprinkle on some bonito flakes. Refrigerate until it’s chilled. Now it's ready to be enjoyed! ・This dish needs to be chilled before you serve it. It’ll be more refreshing and it also helps to reduce the bitterness of the bell peppers. ・This is also a great option for meal prep. ・It is also delicious to eat on top of cold noodles. chicken saute with garlic onion sauce Vegan Japanese style vegetable mixed 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! More recipes on my YouTube channel!

Do you have seafood mix in your freezer?? If you are looking for a recipe that uses seafood mix other than pasta or soup, you've come to the right place! Today's Asian seafood mix recipe is very nourishing, comforting and savory. Just perfect for fall and winter. It can be whipped up in under 15 minutes! Please give it a try on your busy weeknight! ＜Yield> 2 servings 6 minutes( It's not including the time to defroast seafood mix) 9minutes 200g of firm tofu 1 cup (100g) frozen seafood mix 1 cup of chopped leek 2 cups of mushrooms( enoki mushroom & shimeji mushroom) 4 crab sticks/imitation crab sticks 1 bok choy Seasonings 1 cup chicken broth (1 cup water + 1 teaspoon soup stock powder ) 2 tablespoons rice wine / cooking sake 1 tablespoon Soy sauce 1 tablespoons oyster sauce 1 tablespoons Toasted sesame oil 1 tablespoon Mirin 1 tablespoon potato starch+ 1 tablepoon water ½ teaspoon salt chili oil Japanese seven spices 1. Dissolve a teaspoon of salt into one cup of water. Soak the frozen seafood mix to thaw. Let it soak for about 1 hour. Drain the water and wipe off the excess moisture completely. 2. Chop the white part of the leek into bite sized pieces. Cut off the stem from the mushrooms and tear into bite sized pieces. Separate the leaf from the stalk of the bok choy then, cut into bite sized pieces. Cut tofu into 1 inch dice. Mix potato starch + water. 3. In a pan add in the chicken stock, rice wine, salt, mirin, and oyster sauce. In goes the mushrooms and leeks. Cook them for 3 minutes. Add in the tofu, seafood mix and the stalks of the bok choy. Cook for another 2 minutes with the lid on. Add in the crab sticks/imitation crab and the leaves from the bok choy. Adjust the taste with soysauce if it's needed. Cook for an additional minute then thicken the sauce by adding in the potato starch. Continue to simmer for another 1-2 minutes. Remove from heat and then drizzle with some toasted sesame oil. 5. Plate them along with some chopped green onions and chili oil. ・By thawing the seafood mixture in salted water you are removing the fishy smell while still retaining the texture of seafood. ・You can add in mushrooms, leeks and carrots for more options. ・If you are sensitive to the smell of shellfish then add grated ginger! ・Depending on which brand of chicken stock you are use, the sodium contents varies. Feel free to adjust the taste by adding salt or water. JAPANESE MIXED RICE SALAD 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! 2020/09/20 MIWA

▶vegan ＜Yield> 2 servings 5 minutes 12 minutes 200g firm tofu 1 small onion (100-150g) 8 cherry tomatoes 1 clove garlic, minced １½ tablespoons (20g) yellow miso 1 tablespoon curry powder 1 tablespoon Toasted sesame oil 1 tablespoon rice oil (any high smoke point oil) 1 teaspoon ginger, grated 1 tablespoon tomato ketchup pinch salt 2 servings(400g) steamed rice 1. Remove the moisture from the tofu by placing something heavy on top of it for 15 minutes. Chop the onion into small pieces. Cut the cherry tomatoes in half. Mince the garlic. Grate the ginger. 2. To a pan over high heat, add in the rice oil. Cook the onions, garlic and salt for 5 minutes or until they are slightly brown. Crumble the tofu into the pan and continue to cook until all the moisture has evaporated, approximately 7-8 minutes. Transfer the tofu mixture to a bowl or a plate and set it aside. 3. Wipe the pan clean then heat over medium low. Add in the toasted sesame oil followed by the curry powder, tomatoes, grated ginger and tomato ketchup. Let the spices toast for 1 minute. Add the tofu mixture from step 2 back into the pan and continue to cook for another 3 minutes. Remove from heat and mix in the kombu miso paste/miso paste. Serve this curry on top of rice. ※Watch more on YouTube! 1. The curry powder can burn pretty easily, so keep the heat to a medium-low. 2. Use extra firm or firm tofu for this recipe. 3. The final curry is a bit spicy. Feel free to reduce the amount of curry powder to your liking. 4. You can use any miso paste in this recipe but make sure to add it in little by little to control the saltiness. For my kombu miso paste, go to this recipe! 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! 2021/05/11 MIWA

Lazy easy dinner series!!!! When I really don’t feel like cooking, I make this with fried rice. It will only take you 8 minutes! Isn’t it amazing for a lazy night?!!Haha. In this recipe, I use Chinese chives, but it’s pretty forgiving. You can use any veggies you have left in your fridge! Indulge yourself and spend more time with your loved ones OR just watch a movie with the time you save. I have been eager to watch movies for a long time, but I usually dose off with the kids at night. So I never successfully watch movies. Haha. Enjoy♡ ---------------------------------------------------------- I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make one! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------------- ＜Yield> 2- 3 servings 4 minutes 4 minutes 4 eggs 100g Chinese chives 1 tablespoon rice wine 1 tablespoon vegetable oil 1/2 teaspoon soup stock powder/ bouillon cube 1 teaspoon Toasted sesame oil Seasonings 1 tablespoon oyster sauce 1 teaspoon Soy sauce black pepper chili oil coriander Japanese seven spices 1. Crack the eggs into a bowl. Add in the rice wine and chicken stock powder. Whisk them together. Chop the Chinese chives into about 5cm in length. 2. Heat the vegetable oil in a pan over high heat. Pour in the egg mixture. Stir it a couple times. When it’s half way cooked, remove from heat and transfer to a plate. 3. In a same pan heat the toasted sesame oil over high heat, followed by the Chinese chives. Stir it for 30 seconds then drizzle in the oyster sauce and soy sauce. Add the eggs back into the pan and stop the heat immediately. Transfer to a serving plate and now you are ready to dig in. ・Do not overcook the eggs. When you cook the eggs at step 2, you want to remove them from the pan when the eggs are still runny on the surface and the edges are slightly dry. ・You can swap out the chives for broccoli, spinach or bok choy. Pretty much any vegetable works here. ・In step 3, it will only take around 1.5 minutes for the entire process. It will be really quick otherwise, don't let the eggs get too dry and hard. ・I'm using a non stick pan, you might need to add 1 tsp of vegetable oil when you cook the eggs. 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! --------------------- #eggrecipe #egg #eggomelette #easyrecipe #quickdinner #cookathome #stirfry #japanesecooking#japanesefood#japanesefoodrecipe#miwasjapanesecookingclass #youtuberecipe #miwasjapanesekitchen

Are you looking for protein packed quick egg recipe? Today's Japanese tofu omelette is a Spanish inspired recipe. I expand the portion by adding in tofu crumbled into the egg along with vegetables. I use only 4 eggs in this omelette recipe but it results in a satisfying & filling omelette by adding loads of vegetables and tofu. The vegetable you use in this tofu omelette is totally up to you. It's a fridge clean-up recipe. Enjoy! PS: For parents, my kids ate a ton of this omelette including the vegetables! ＜Yield> 3-4 servings 4 minutes 13 minutes 4 eggs 200g firm tofu 1 cup onion, diced ½ cup carrot, diced ½ cup potato, diced couple pinches salt Seasoning 1 tablespoon Soy sauce 1 teaspoon sugar Sauce sweet chili sauce tomato ketchup any fresh herbs chopped green onions 1. Chop the onion, carrot and potato into ¼ inch dice. Heat the oil over medium heat in a non stick pan. Add in the diced onions, carrots and potatoes. Sprinkle with one pinch of salt and cook them for 5 minutes over medium-high heat or until vegetables are 80% cooked. Stir them continuously. Add in the tofu by crumbling it and season with soy sauce and sugar. Continue to cook away for another 5 minutes until the vegetables are cooked through and most of the liquid has evaporated. 2. Whisk the eggs in a large bowl. In goes the cooked vegetables from step 1. Combine everything together. Rinse the pan and grease it with 1 tablespoon of oil. Pour the vegetable-egg mixture into the pan and cook it over high heat. Make a swirl with your chopsticks or spatula vigorously until the egg is half way cooked, approximately 1 minute. Lower the heat and cover with a lid. Steam for another 3 minutes. When the egg is firm enough to slide, slide the egg omelette onto a large plate. Cover the plate with the inside of your pan and flip both of them over to cook the other side of the omelette (see images below). Cook for another 30 seconds and serve it on your plate. 3. Garish with some green onions and sweet chili sauce. Now it's ready to be enjoyed! ・Try to evaporate most of the liquid before you mix the vegetables in with the eggs. ・Before you flip the egg omelette, make sure that the eggs are firm enough to slide otherwise the omelette will crumble. The edge and bottom should be fully cooked at this point but the surface still slightly runny. ・My family found that this egg omelette goes perfectly with sweet chili sauce. If you don’t have any, enjoy with equal parts of tomato ketchup and soy sauce. ・If you are not using a non-stick pan, I recommend to grease the pan as well. Avocado tuna bowl 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! 2020/09/23 MIWA

When you think of a Japanese salad recipe, what kind of flavor profile do you come up with?? Among the Japanese salad recipes, ginger soy-sauce dressing and sesame dressing are the most popular ones. In fact, I do make these two dressing often. However, Japan loves to make fusion dishes as well! Today's salad recipe is inspired by Mediterranean food. This salad recipe is packed with a variety of flavors and textures like peppers, corn, tomatoes, avocado, celery, zucchini etc. I'm using rice vinegar & soy-sauce in the dressing, so I named it Japanese colorful & fun salad. My family just fell in love with this and we have been repeating this recipe so many times. This salad is so refreshing. I especially want you to make it in the summer with summer seasonal vegetables! Enjoy & have fun! < JAPANESE COLORFUL & FUN SALAD RECIPE> ＜Yield> 3 servings 8 minutes 0 minutes 1 tomato 1 pepper 1 corn ½ avocado ½ zucchini ¼ celery ¼ onion Dressing 1½ tablespoons olive oil 1 tablespoon rice vinegar 1 tablespoon lemon juice 2 teaspoons Soy sauce 1 teaspoon honey / amazake ½ teaspoon salt 1. Chop all the vegetables into uniform small pieces. Try to cut them finely. Mix the dressing as listed above. 2. Toss the chopped vegetables with the dressing. Adjust the taste with salt and lemon juice. Refrigerate for 30 minutes. Serve it in a bowl and now it's ready to be enjoyed! ・To enjoy the textures, I recommend cutting the vegetables into small pieces. I chopped them all into about ½ inch dice. ・Feel free to add more lemon juice and salt to your preferred taste. I kept the dressing pretty mild since I made it for my kids. If you like more of a vinegary taste, definitely add more vinegar or lemon juice. ・You can swap out lemon juice for lime or yuzu. ・This salad needs to be chilled before you serve it. It will get a lot more flavorful and refreshing than eating it at room temperature. ・You can jazz up any veggie you want, but you cannot skip corn, tomatoes and celery!! haha. Olives and pickles would also perfectly incorporate into this salad. TOMATO CHICKEN STEW WITH GARLIC RICE Japanese Veggie curry 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!

I have been surviving with my meal prep for the last couple of days since it’s hard to go get groceries with kids. But finally, I have no protein sources in my fridge, so I’m going to use canned mackerel for today’s recipe. Mackerel is a pantry staple especially in quarantine life. How about you? Do you have it at home? Luckily we have many varieties of fresh fish available in Japan but it’s still on the pricey side compared to other protein sources. Although I know fish is so healthy for you, I try to inject fish into my kids' meals. Canned mackerel and tuna are one of my star ingredients to have on hand. Get quick and delicious noodles with your pantry items in 15 minutes. Thank you very much for reading! PS: My English is really not that good, so if you have any questions while reading the directions below, feel free to ask me through Instagram!! ＜Yield> 2 servings 7 minutes 8 minutes 1 can mackerel (200g) 1 onion (200g) 10g ginger 2 servings noodles (ramen is recommended) 1 tablespoon vegetable oil 1 teaspoon Toasted sesame oil Seasonings 2 tablespoons red miso 2 tablespoons rice wine 1 1/2 tablespoons Mirin 1 tablespoon Soy sauce 1 tablespoon sugar 1 teaspoon garlic, grated Toppings 1 cucumber 20g lettuce 6 cherry tomatoes poached egg ( optional) fresh basil green onions toasted sesame seed 1. Chop the onion and ginger finely. Mix all the seasonings listed above. 2. Shred the lettuce and cucumber into match thin sticks. Soak them in an ice bath for about 2-3 minutes to crisp up. Cut the cherry tomatoes in half. 3. Heat the vegetable oil over high heat in a pan. Add in the ginger and when fragrant add in the onions. Cook the onions until they're lightly browned. Add in the canned mackerel and saute it by breaking the chunks for 1 minute. Add in the mixed seasonings. Thicken up the sauce over medium heat. Drizzle on the toasted sesame oil as a finishing touch. 4. Boil the noodles. Drain and cool let them down. Transfer onto a serving plate and top with generous amount of step 3 over the noodles. Garnish with lettuce, cucumbers, tomatoes and poached egg. Now it's ready to be enjoyed! Toss everything when you dig in! ・You can substitute canned mackerel for canned tuna or mushrooms. ・Red miso is my recommendation, but any miso will do! ・Any vegetable will work as a topping, just like a bowl of salad. ・It’s important to cook the onions until they caramelize and turn brown, so that it will give a natural sweetness to the sauce. ・My canned mackerel only contains salt and mackerel. I use the liquid as well. ・Once you add in the seasonings, it will burn easily. ・For noodles, I don’t recommend using thick noodles like udon since those doesn’t hold the sauce well. I tried with somen noodles which are very thin similar to an angel-hair pasta. Make sure to drain off the liquid completely, so that the noodles don't get too soggy. ・You can keep this in the fridge and reheat it, but it might become a little bit fishy. Eating it right away will be better. Store in an air-tight container in the fridge for one day. - 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! #canneditem #fishrecipeeasy #pantrystaples #noodle #noodlerecipe #noodlerecipeeasy #quarantinecooking #noodlerecipes

I'm dedicating this cold tomato pasta salad recipe to any tomato lover!!!! This pasta salad is extremely refreshing. It's probably one of the most refreshing summery recipe I've ever posted! You may feel like consuming the tomato sauce is just as enjoyable as eating the pasta itself. I make this when I really felt like not cooking or eating during our crazy humid summer in Tokyo. A kind follower of mine told me that this tomato cold pasta is originally a Mexican recipe?? Do you know of any similar recipes?? Let me know on my Instagram ! Anyways, enjoy the taste of summer!! ▶vegan, vegetarian ＜Yield> 2 servings 7 minutes 2 minutes angel hair pasta / somen noodle avocado fresh basil Pasta sauce 3-4 large ripe tomatoes (500g) 3 tablespoons olive oil 2 tablespoons grainy mustard/dijon 1 teaspoon Soy sauce 1 teaspoon lemon juice 1 teaspoon salt (plus extra salt for final taste adjustment) ½ teaspoon black pepper Fresh herb mozzarella cheese 1. In a pot bring the water to a boil. Remove the tomato stems and score the tomatoes with an "X" at the bottom. Place the tomatoes gently into the boiling water and boil for 10-30 seconds or until the skin is slightly coming off. Transfer them into an ice bath. Peel the skin from the tomatoes. 2. In a large bowl add in the cooked tomatoes and the pasta sauce ingredients listed above. Puree them with a blender. Refrigerate for at least 30 minutes to chill the liquid. 3. Cook pasta and let it cool by rinsing it under tap water. Drain the water completely. 3. Toss the cooked pasta together with the sauce. Adjust the taste with salt and pepper. Serve it on a plate and garnish with sliced avocado, cherry tomatoes, mozzarella cheese and basil if you want to. ・You don't want to boil the tomatoes too long in step 1. ・2 tablespoons of mustard is a little too pungent for kids. Please adjust the taste to your liking. ・You need to have VERY ripe tomatoes for this pasta!!! This is everything you need for this recipe. haha ・Be sure to chill the pasta & sauce before you serve it. The colder it gets, the tastier it becomes. Miso cauliflower soup / vegan friendly Store the noodles and sauce 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! 2020/08/17 MIWA

< INARI SUSHI/ 稲荷寿司> ▶vegan ＜Yield> 2 servings 15 minutes (doesn’t include rice soaking time) 40 minutes Sushi rice 230g Japanese sushi rice 230ml water Sushi vinegar 2 tablespoons rice vinegar 1½ tablespoons granulated sugar ¾ teaspoon salt Fried tofu wrapper 5 pieces thin fried tofu Seasoning A 200ml water 3 tablespoons Soy sauce 3 tablespoons Mirin 3 tablespoons rice wine 3 tablespoons sugar Filling 1 small asian cucumber 1 pinch salt 2 tbsp toasted sesame seeds pickled ginger( optioal) 1. Rinse the sushi rice and soak in water for an hour. Drain the water and cook with 230ml of water. 2. Thinly slice cucmber and sprinkle some salt. Massage then leave it for 5mins. Squeeze the liquid and set it aside. 3. Place the thin fried tofu on a cutting board. Place a single chopstick over the fried tofu then roll around from one side to the other by pressing. Cut the tofu in half and put your finger into the cut to open the tofu carefully. Remove the excess oil from the fried tofu by pouring boiling hot water (1000ml) over it. Let it cool down and squeeze out the water carefully. In a pot, place in the fried tofu and the ingredients listed under "Seasoning A". Simmer until all the liquid has evaporated. Let it cool down. 4. In a big bowl, place the steaming hot cooked sushi rice and drizzle with sushi vinegar over the rice. Mix them by cutting it with spatula as you fan the rice. When the rice has completely cooled down, add in the cucumber(step 2) and toasted sesame seeds. Roughly mix everything together. Divide the rice mixture into 10 and make 10 rice balls. 5. Stuff your rice ball into thin fried tofu (step 3). Make sure the rice is fully stuffed into the thin fried tofu, including the corners. Close and shape by gently patting it. Garnish with some toppings if you want to. Now it's ready to be served! ・The rice needs to be sticky sushi rice. ・This fried tofu is quite breakable. Make sure to squeeze gently in step 3. ・It's important to drizzle on the sushi vinegar while the rice is still hot in order to let the vinegar absorb into the rice grains. ・Thin fried tofu is usually coated with old oil, it’s very important to remove it before you season them. The hot water needs to be boiling hot in order to remove the old oil. ・Better to eat on the same day since the rice easily dries out. Keep it in an air-tight container in the fridge for 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! 2022/06/18 MIWA