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This is what I cooked last night when I didn't really have any time or any ingredients. This meal takes only 10 minutes and is really versatile. I use mayonnaise as an oil and then season it with ponzu which contains soy sauce, vinegar, fish stock, and citrus juice. The freshness of ponzu will reduce the excess richness of the mayonnaise and they perfectly balance each other out. Please give it a try if you want to enjoy the unusual but delicious harmony in your month. Please tag me if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave the comment on my Instagram and youtube for any feedback or questions♡ ★Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber This is taro yam, which you can buy at any regular supermarket in Japan.↓ 3 servings 5 minutes 5 minutes 30g sausage 2 thick asparagus spears 15cm Japanese yam or 2 small potatoes mushrooms 1 clove garlic Sauce 2 tablespoons ponzu(or Soy sauce) 1.5 tablespoons mayonnaise(Japanese mayonnaise ), divided 1 teaspoon rice wine green onions black pepper 1. Slice the garlic thinly. For the asparagus, peel the bottom part to remove the hard skin. Cut them into approximately 3cm pieces on an angle. Peel the Japanese yam and cut it into about the same size as the asparagus. Cut the mushrooms and sausage into bite size pieces. 2. Heat the pan over high, drop in 1 tbsp of mayonnaise. When it start to melt, add in the asparagus, Japanese yams and mushrooms. Stir-fry them for 1 minute, then add in the sausage. Drizzle with the rice wine and put a lid on and steam it for 90 seconds over low heat. 3. Open the lid and drizzle in the ponzu and remaining mayonnaise. Stir fry them for another 30 seconds to evaporate the excess moisture. Transfer to your plate and sprinkle with some freshly cracked black pepper and green onions. Now it's ready to be served! Variations: - If you are going to use potatoes, cut them thinner than the asparagus. Also soak them in water and drain them first before you stir fry them. Also stir fry them for an additional 2 minutes before you add in the other vegetables, so that they will cook evenly. -You can swap out the sausage for firm tofu or chicken. Suggestions: - Mayonnaise burns easily similar to cooking with butter, so keep a close eye on it and control the heat. -Japanese yam can be eaten raw, so you don’t need to cook it for long. You want to retain the crunchy texture. - If you are substituting to soy sauce, it will be nice to splash some lime juice at the end. Store them in an airtight container for 3 days in the fridge. - 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!

All you need for this dish are 2 ingredients and 3 condiments. No cutting is required!!!! How wonderful is that?! Haha. I've been trying to do cooking during this quarantine which requires me to use as little ingredients as possible. If you have potatoes in your pantry, please give it a try! So simple, easy and tasty! If you substitute chicken mince for mushrooms, it can be a vegan friendly dish. I hope you all are all coping during this situation! For myself, it has been quite challenging with two kids plus work. The upside is that my two kids are having the best time spending time together more than ever! Stay home and enjoy cooking! I'll be happy to help you with cooking ideas! Leave a comment on my Instagram and youtube for any feedback or questions♡ Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber Needs to be thicken up a little more! I'm piercing my potatoes! 3 servings 0 minutes 17 minutes 6 small new potatoes (about 360g) 200g minced chicken/ground chicken or pork 100ml water 1 tablespoon vegetable oil ½ teaspoon ginger, grated Sauce 3 tablespoons rice wine 2 ½ tablespoons Soy sauce 2 tablespoons Mirin 1 ½ tablespoons sugar green onions 1. Scrub the skin on the potatoes and wipe off the moisture completely. Pierce the skin, this will allow the potatoes to absorb all the seasonings. 2. Heat the vegetable oil in a pan over medium-high heat then place in the whole potatoes. Cook for a couple of minutes until the skin becomes nice and golden. Then remove them from the pan. 3. In a same pan, add in the chicken mince and cook it until half way done. Add the potatoes back into the pan then add the rice wine, water and grated ginger. 4. Once it comes to a boil add in the sugar, mirin and soy sauce. Reduce the heat to low, cover it and simmer for 12-15 minutes depending on how large your potatoes are. 5. Open the lid and check if the potatoes are fully cooked by poking them with a bamboo skewer. If the skewer goes through smoothly, it means its cooked. Continue to thicken up the sauce until there is almost no liquid remaining. Now it's ready to be enjoyed! Variations: - You can swap chicken mince for mushrooms if you are plant based. -You can add carrot to the recipe to inject more color. Suggestions: -New potatoes contains more water and have a very thin skin and are relatively small. Hence, you can cook them with the skin on. If you are cooking with a regular potato, make sure to cut it into big bite size pieces. Store them in an airtight container for 3 days in a fridge. If you are looking for non-additive premium quality Japanese condiments, Here is a link for Kokoro care packages online shopping ↓ https://kokorocares.com?sca_ref=191925.N4eyA6vKUY - 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! #potato #potatoes #potatorecipe #easyrecipe #Japanesecooking #quarantine cooking #easydinneridea #Japanesefood #kokorocarepackages #dinnerrecipe #miwasjapanesekitchen

This is my Low carb and rich in fiber noodle salad!! I’m using KONNYAKU NOODLES instead of using regular noodles. Konnyaku is made from a type of yam which is full of fiber. It is also known as a low-carb ingredient. Some people use it to make pasta but it can be used as a substitution for any kind of noodle. You can find konnyaku in any Japanese supermarket in Japan. How about your country? Even though, konnyaku may not available where you are, the dressing I’m going to introduce here will go with any type of vegetable. If you want to stick with having a noodle then swapping to a vegetable noodle is a smart option. If you are not seeking a low carb recipe then swapping out the konnyaku for rice noodles is an another option! I hope you can try making the dressing for more variation to your salads. Toss everything when you are ready to eat it! 4 servings 8 minutes 2 minutes 1½ cup (230g) konnyaku noodles 1 cup (100g) bean sprouts ½ cup carrot, shredded ½ cup cucumber, shredded Dressing 3 tablespoons rice vinegar 2 ½ tablespoons Toasted sesame oil 2 tablespoons sugar 2 tablespoons Soy sauce 1 tablespoon grounded sesame seeds ½ teaspoon salt for non-vegan option! thinly sliced egg omelette coriander ham avocado chili oil Japanese mustard crab sticks 1. Mix all the dressing ingredients listed above. 2. Shred the cucumber and carrot in match sticks. Sprinkle the salt on the carrots and massage them well. Leave it for 10 minutes. When the carrots start to wilt, squeeze out the excess moisture. Blanch the bean sprouts for 30 seconds and let them cool down. 3. Boil the konnyaku noodles for 1 minute to remove the earthy smell. Drain and let them cool down. 4. On a plate, make a bed of konnyaku noodles, then pile on the cucumbers, carrots and bean sprouts. Drizzle the dressing over top. Garnish with some coriander. Now it's ready to be enjoyed. Toss everything together and dig in!! Eating this together with Japanese mustard and chili oil is my favorite way to enjoy it! Variations: -You can use any vegetable if they can be eaten raw. Suggestions: -Konnyaku itself has a strong earthy flavor. Make sure to remove it by boiling for 1 minute first. Store 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/ 04/25 MIWA

My ultimate breakfast is a bowl of rice along with miso soup. Since many Japanese foods contains fish stock, you may have to go and find a vegan restaurant. So why not make it yourself??👧 Breakfast is the most important meal for me to give me the energy to be ready for a brand new day! I wish your day will be a delightful one by making this hearty authentic vegan miso soup. Don't forget to check the vegetable mixed rice which pairs perfectly with this miso soup. Vegetable mixed rice↓ https://www.shinagawa-japanese-cooking.com/post/vegan-japanese-style-vegetable-mixed-rice Tag me with your creation on my Instagram! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja Enjoy it♡ 4 servings 5 minutes (doesn’t include soaking time) 10 minutes 900ml water, divided 35-40g yellow miso paste (depends on how salty your miso paste is) 10g dried shiitake mushroom 8g kelp 1/2 onion 1/2 carrot 1/2 fried tofu 1 tablespoon wakame seaweed green onions 1. Soak the dried shiitake mushrooms into 500ml of water overnight. Also soak the kelp in 400ml of water for at least 30 minutes. 2. Squeeze the dried shiitake mushrooms to let the juice come out. Allow the juice to go back into the mushroom broth. Cut them into thin strips and set aside. Cut the carrot and onion into bite sized pieces. For the fried tofu, pour boiling water over the fried tofu to remove the oil. Squeeze the excess water from the tofu, dry, then thinly slice them. 3. In a pot add the shiitake mushroom broth and the kelp broth (with the kelp). Turn on high heat and take out the kelp before it starts to boil completely. After taking out the kelp, add in all the vegetables and cook it until they are all fully cooked. 4. Lastly dissolve the miso paste into the soup. Add the miso paste into a ladle and dissolve it completely before you mixed it into the soup otherwise you will have miso lumps in your soup. Please feel free to adjust the saltiness by adding or reducing the amount of miso paste used. Variations: -You can add any vegetables or tofu. Suggestions: -Never boil the soup after dissolving the miso paste to preserve the flavor. Store it in a pot for 1 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! #vegan,#veganism,#vegans,#veganrecipes,#veganisminjapan,#misosouprecipes,#veganbreakfast,#plantbaseddiet,#easyrecipes,#japanesecooking,#japanesefoodrecipe,#miwasjapanesekitchen,#miwasjapanesecooking

I always have some type of noodle or pasta in my pantry. When it comes to that type of carbohydrate, I sometimes find macaroni sitting quietly and patiently waiting for its turn to shine. Not as useful as pasta, but nice to have on hand to make more variety in your dishes. My macaroni dish contains more vegetables than macaroni although this dish is called a macaroni salad. I happen to use the vegetables listed below but you can swap to any vegetable that you have on hand. What are you going to top it with? Leave a comment on my Instagram and youtube for any feedback or questions♡ Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber I didn't have any herbs on hand so I used celery leaves as a garnish. I paired this salad with a Japanese cutlet for dinner. It's pretty filling as it is though! Perfect for a quick lunch! ＜Yield> 3 servings 7 minutes 5 minutes Salad 70g chicken fillet 40g macaroni ½ cucumber ½ carrot ½ onion 2 tablespoons canned corn rice wine salt Dressing 2 ½ tablespoons mayonnaise(Japanese mayonnaise ) 1 tablespoon whole-grain mustard/dijon mustard 2 teaspoons Soy sauce 1 teaspoon apple cider vinegar ½ teaspoon honey fresh Italian parsley and chives 1. Slice the cucumber and carrot thinly. Sprinkle with 1 tsp of salt and massage it in. Leave it for 10 minutes. Squeeze out the excess moisture. Cut the onion finely and then pop them into the microwave for 90 seconds at 600w covered to remove the pungency. 2. Place the chicken fillet on a microwavable plate, add a dash of rice wine and salt. Cover with plastic wrap and then microwave for 90 seconds at 600w. Let the chicken cool down then shred it. 3. Cook the macaroni according to its package instructions. Drain the water and then toss with 1 tbsp of mayonnaise when it’s still hot. 4. In a big bowl, mix all the seasoning written above under "dressing" then add all the prepped ingredients. Toss them and now it's ready to be enjoyed! Variations: -This salad is really versatile, celery and broccoli would make great additions! -You can leave the macaroni out and add in more chicken if you are gluten free or low carb. Suggestions -If you don’t have a microwave, you can just boil or grill the chicken on the stove. -If you are making this for kids, it's better to reduce the amount of mustard used. Store in a 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!

This meal is one of the most popular western style Japanese fusion dishes in Japan. I made this when I was in elementary school, so you can imagine how easy it is! Since then, this is my family's favorite. It's so filling and indulgent!!! As you can see in the picture the eggs are still runny. Underneath the eggs you'll find rice packed with a sweet, savory and a little sourly taste. All the flavors melt together in your mouth. The vegetables you put will be very versatile. At this time, I stuck with the bare minimum and classic ingredients. If you have veggie picky kids, this dish is the way to go! Try sneaking in loads of veggie into the rice! I'm going to use Worcestershire sauce. Do you have this in your country? Enjoying cooking and eating with your loved ones!! ＜Yield> 1 servings 5 minutes 5～7 minutes Egg omelette 2 large size eggs 1 tablespoon milk 1 tablespoon butter salt and pepper Tomato rice 120g steamed rice 20g ham ¼ onion ¼ carrot 2 tablespoons tomato ketchup 1 teaspoon Soy sauce 1 teaspoon vegetable oil 1 teaspoon butter salt and pepper Sauce 1 tablespoon tomato ketchup 1/2 tablespoon Japanese Worcestershire sauce any herbs will work as a garnish 1. Cut the onion and carrot finely. Cut the ham in 1 cm dice cubes. In a bowl, crack the eggs then add in the salt, pepper and 1 tbsp of milk. Whisk them well. 2. In a skillet, heat 1 tsp of vegetable oil and 1 tsp of butter on high heat. Add in the cut carrots and onions. Stir fry them vigorously to prevent burning. When the onion has become translucent, add in the ham, 2 tbsp of tomato ketchup and 1 tsp of soy sauce. Continue cooking over medium heat until it’s thickened. Adjust the taste with salt and pepper. 3. Add in the steamed rice and mix so that all the rice is nicely coated with the sauce. Next transfer it onto your serving plate. 4. In another skillet, pour in the egg mixture and cook it by string with your chopsticks until the egg is cooked half way through. At this point, the eggs should be runny on the surface but the bottom should be cooked. Remove from heat immediately. 5. Transfer the eggs over the rice by sliding it. Drizzle with some sauce on top of the eggs. The sauce is a mixture of tomato ketchup and Worcestershire sauce. Now it's ready to be enjoyed! Variations: For the rice, adding in some mushrooms and bell pepper would be a great substitution. Suggestions - Do not overcook the eggs. You want to remove them from heat earlier than you think. - Keep in mind that once you add in the condiments, the rice will burn easily. - For cooking eggs, using a non stick pan is better for this. 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! #omelette #omeletterice #omeletterecipe #omelettericerecipe #omelettericejapan #omelettericerecipejapanese #omelettericerecipeeasy #japanesecooking #japanesefood #Japanesefoodrecipeeasy #dinneridea #quarantinecooking #miwasjapanesecookingclass #miwasjapanesekitchen

I don't know if I can call this as a recipe because It's too easy!!! I believe this is the best way to enjoy asparagus as a star ingredient! In spring, finally asparagus is in season! In other seasons, only imported ones are available in Japanese local supermarkets, so i'm pretty excited that spring has come! I definitely have to share this recipe with my fellow busy bees! If you see the thick fresh asparagus at your supermarket, grab one and try this recipe out! Please tag me if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave a comment on my Instagram and youtube for any feedback or questions♡ ★Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber My son's hand photo bombed.. sorry!! Haha ＜Yield> 2 servings 5 minutes 5 minutes 10 slices thinly sliced pork belly OR bacon 6 asparagus (thick ones) 3 cloves garlic lemon salt cracked black pepper poached egg 1. Wrap the thinly sliced pork belly around the asparagus spears. Season them with generous amount of salt and pepper. Slice the garlic thinly. 2. Place the asparagus rolls in a pan and then put the heat on high. Once the fat starts releasing from the pork belly, add in the garlic. Cook them until one side become nice and golden. 3. Flip them over and cook the other side. You want to keep the heat at medium. 4. Once the pork belly become charred on both sides, transfer onto a plate and squeeze with lemon juice for a fresh tang. 5. For extra creaminess, you can top it with a poached egg and drizzle with some soy sauce. ・If you don't see much oil coming out from the pork belly and it starts to stick to the pan, you can add in 1 tsp of oil. ・Be generous with the amount of salt and pepper you use otherwise the taste will be pretty bland if you are using pork belly. ・If you are substituting with bacon, reduce the amount of salt to balance out with higher sodium content of bacon. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #asparagus #asparagusrecipe #asparagusrecipepan #asparagusrecipebaconwrapped #asparagusrecipeeasy #easyrecipe #quickrecipe #japanesecooking #miwasjapanesekitchen #miwasjapanesecookingclass

This is a super quick breakfast rice bowl recipe!! My recipes are always quick and easy because I have can't spend heaping amounts of time in the kitchen especially in the morning! This takes you less than 5 minutes to get this tasty, nutritious avocado bowl. It’s creamy from avocado and crunchy from onion. The black pepper give this bowl a nice freshness! I strongly recommend trying this because it takes you only 4 minutes! I used a new onion which is available mostly during spring in Japan. It has a thinner skin, is a lot sweeter, tender and less pungent than regular onions. They are perfect for a salad. If you are in Japan, try them out! Please tag me on Instagram if you ever make it! Leave a comment on my Instagram and youtube for any feedback or questions♡ The one on the left is the new onion, the one on the right is a regular onion!↓ ＜Yield> 2 servings 6 minutes 0 minutes 300g steamed rice, divided 1 ripe avocado (300g), diced or mashed 1 can tuna (80g), drained ¼ onion/celery/cucumber (60g) 2 tablespoons sour cream/ mayo/ homemade mayo 1.5 tablespoons Soy sauce 2 pinches crushed black pepper splash lemon juice 1 pinch salt (Optional) coriander finely chopped pickles bonito flakes chopped green onions 1. Scoop the avocado out of its skin and cut into 1 cm dice or mash it. Transfer to a bowl and splash with lemon juice. 2. Mince the onion and let them soak in water for 2 minutes. Drain the onions and dry them out completely by squeezing them with a kitchen towel. Add the onions into the avocado bowl. 3. Add in the drained tuna, sour cream/mayo and soy sauce. Then mix well. Adjust the taste with salt if it’s needed. 4. Divide the rice into two serving bowls and top with tuna mixture. Sprinkle it with black pepper, chopped green onions, bonito etc.. Now it’s ready to be enjoyed! ・If you find it’s not savory enough, add soy sauce to adjust to your own taste. ・If you are sensitive to onions, microwave for 1 minute OR sprinkle with some salt then squeeze the moisture out first. ・If you are opting for celery or cucumber, you can skip step #2. Just chop them finely as seen in my video and then add them into the tuna mixture. Store in an airtight container in the refrigerator for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/02/05 MIWA

< MISO MACKEREL/ サバの味噌煮> ＜Yield> 2 servings 13 minutes 17 minutes 2 mackerel fillets (300g-400g) 100g leeks (2 inch ×5 inch piece) 20g ginger (8 slices, ¼ inch thick) 2 tablespoons dried wakame seaweed (optional) 1 teaspoon neutral oil (avocado oil, vegetable oil, rice bran oil etc...) 1 teaspoon salt Seasonings 200ml water 150ml cooking sake 1 ½ tablespoons sugar 3 tablespoons mirin 3 tablespoons yellow miso (use any miso you have on hand) 1. Sprinkle salt on both sides of the mackerel fillets. Wait for 10 minutes then pour boiling hot water over the mackerel for 10 seconds. Transfer them to an ice bath to retain the flavor. Clean the mackerel fillets by gently rubbing them. Pat to dry the moisture and score with a cross shape on the skin. Set them aside. 2. Thinly slice the ginger. Chop the leeks into 2 inch pieces. Soak the dried wakame seaweed in water for 5 minutes then squeeze out the liquid. In a small bowl mix together the miso paste, mirin and sugar. 3. In a pan add in the oil. Sauté the leeks until they are charred on all sides. In a separate pot or deep pan, add in the water and cooking sake. Once it comes to a boil, add in the mackerel from step 1 (skin side up), ginger and leeks. Cover with parchment paper or a kitchen towel. Cook it over medium heat for 5 minutes. 4. Open the cover and then add in ⅔ mixture of the miso paste, mirin and sugar (from step 2). Continue to cook it over medium-low heat for an additional 6 minutes with the parchment cover on. Add in the rest of the miso mixture and wakame seaweed. Cook for another 3-4 minutes by spooning the sauce over the mackerel. When the sauce has thickened, transfer the fish to a plate together with plenty of sauce, leeks, ginger and wakame seaweed. Garnish with some shredded ginger. ※Watch more on YouTube! 1. Cooking sake will reduce the fish smell and help to retain the moisture of the mackerel. 2. Wakame seaweed is optional. Try to look for an unsalted one. 3. The sauce will continue to thicken with the residual heat. If you have time, let everything sit for 10 minutes after cooking to allow the fish to soak up the flavor even more. Store 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 this beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off of your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan! 2022/03/27 MIWA

I definitely feel heavier than I did a couple months ago due to the quarantine. How about you?? I should start to shift my diet to a healthier side. If you are looking for something light but enough to fill your appetite and soul, I've got you covered in this recipe!! This is basically loads of vegetables + high in protein. It's very refreshing but filling and most importantly, you don't feel guilty if you overeat this!! Haha! Enjoy eating this and nourish your mind! Please tag me if you ever make it! ★Instagram: https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave a comment on my Instagram and youtube for any feedback or questions♡ ★Youtube: https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber ＜Yield> 2 servings 6 minutes 5 minutes 250g sliced pork ¼ lettuce Dressing 10cm leek 1 myoga (optional) 3 tablespoons Toasted sesame oil 2 tablespoons Soy sauce 1 ½ tablespoons oyster sauce 1 tablespoon ginger, finely chopped 1 clove garlic tomatoes cucumber coriander chili oil 1. Finely chop the leek and myoga. Peel the ginger and finely chop it. Grate the garlic. Put everything in a bowl and add in the oyster sauce, soy sauce and toasted sesame oil. 2. Bring water to a boil then lower the heat to low. Boil the pork quickly. It should take less than 1 minute. Transfer the pork to an ice bath to stop the cooking process. 3. Slice the lettuce then place it on a serving plate. Pile the pork on top. Drizzle on the dressing and toss. Now it's ready to be enjoyed. ・You never want to overcook the pork. Boiling it for a minute over low heat is the key to keep it tender, otherwise it will get dry. ・ If you soak the lettuce in the ice bath for 2 minutes, the texture will stay fresh and crunchy. ・ You can swap out the pork for chicken or tofu. Store it in an air-tight container in the fridge for a 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! #salad #saladbowl #saladdays #saladrecipe #saladishrecipes #healthy #healthyeating #shabushabu #easyrecipe #japanesecooking #japanesefoodrecipe #miwasjapanesekitchen #miwasjapanesecookingclasssalad

Simply divine tomato pasta with Japanese twist!! It’s truly my family's favorite! I make this once a week for my kids since they love this!! What makes this recipe unique is that I’m using salted rice malt and mirin as the main condiments. Salted rice malt and mirin are both fermented products. Fermented products elevate all the dish to the next level. This tomato pasta is not an exception! The sauce is thick, creamy, nutritious and rich in taste but so so EASY to make. This tomato sauce itself is vegan, so you can modify your dish as you like by customizing your toppings. ＜Yield> 3 servings 5 minutes 15 minutes 3 portions spaghetti 3 or 4 large tomatoes 4 cloves garlic 6 tablespoons olive oil 2 ½ tablespoons salted rice malt 1 teaspoon Mirin basil poached or grilled chicken 1. Mince the garlic finely. Chop the tomato roughly. 2. In a pan add in the minced garlic and olive oil then put the heat on high. Once the garlic become fragrant, add in the tomatoes. Lower the heat to medium. Gently stir it and pop a lid on. 3. After a couple of minutes, open the lid and add in 2 tbsp of salted rice malt. Cook it until the sauce becomes soupy. Once it becomes soupy, lower the heat to low and thicken the sauce, stirring periodically. 4. Remove the skins from the tomatoes. Adjust the taste by adding in mirin and salted rice malt. Once the sauce has reduced by half, remove from heat. 5. Cook the pasta and transfer it into the pan. Toss the pasta with the tomato sauce. Add in cheese if you want to. 6. Serve on your plate. Garnish with some herbs. Sprinkle with some parmesan cheese and black pepper. Now it's ready to be enjoyed! Variations -The toppings are endless. You can add in more cheese, chicken, broccoli, asparagus or any kind of seasonal vegetable would be perfect! Suggestions -If you are swapping the salted rice malt for salt, keep in mind that salt is way saltier than salted rice malt so please don’t add too much salt. Start with adding 2 tsp of salt, it should be enough. - If your tomatoes are not ripe enough, please balance out the sweetness with mirin. The riper they are, the sweeter the sauce becomes naturally. -This tomato sauce can go with grilled fish, chicken. It's also good for pizza sauce! Make a batch and save it for later! 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! -------------------------------------------------------------------- More recipe using salted rice malt -Ramen https://youtu.be/mRqpAOCEg9M -Chicken soup https://youtu.be/5PCC8hG3UyI #pasta #spaghetti #easypastarecipe #tomatopasta #quickpasta #fermentation #ferumentatedproduct #japanesecooking #japanesecookingrecipe #japanesefood #miwasjapanesecookingclass #miwasjapanesekitchen #vegan

On May 5th we celebrate Children's day. We cerebrate kid’s growth and health. To make our table a little festive, I always make CHIRASHIZUSHI. It's a kind of sushi which is very popular in Japanese home-cooking at special occasions . Each family has their own recipe for CHIRASHIZUSHI. I'm introducing my version here which I believe is the easiest. You can arrange it your own way by adding in your favorite toppings. It’s great for a home-party too! The egg looks like a noodle. I'm using seaweed instead of shiitake mushrooms in the picture. My kids are helping me mix the rice. ＜Yield> 5 servings 5 minutes (doesn't include making the rice) 15 minutes 300g rice + 300ml water (to make the rice) 100g raw salmon (sushi grade) 1/2 cucumber 2 tablespoons toasted sesame seed Sushi vinegar egg omelette 2 eggs Seasoning A 1 teaspoon Mirin 1 teaspoon potato starch + 1 teaspoon of water pinch of salt Carrot and mushroom seasoned with sweetened soy sauce 1 carrot (80g) 3 shiitake mushrooms Seasoning B ½ cup fish stock ½ tablespoon Soy sauce 1 teaspoon Mirin ½ teaspoon sugar broccoli sprouts shredded nori seaweed 1. Cook 300g of sushi rice with 300ml of water. Dice the cucumber and salmon into 2 cm cubes. 2. Combine the potato starch with the 1 tsp of water then dissolve them well. Beat the eggs then and add in the mirin, salt and potato starch mixture. Whisk until everything is well combined. Heat the vegetable oil over medium heat. Pour ⅓ of the egg mixture and spread it evenly on your pan. Lower the heat to low. Once the edges get dry and the egg is cooked half way through, flip it over. After 10 seconds, transfer it to a cutting board. Repeat the same process twice. Cut the egg "crepe" in half and shred them. 3. Shred the carrot and shiitake mushrooms finely. Heat the vegetable oil over medium, and stir them for 1 minute. Then add in Seasonings B and simmer it until almost all the liquid has evaporated. 4. In a bowl, mix the steamed rice with the sushi vinegar using cutting strokes as well as fanning the rice. Once the rice has cooling down, add in the carrots and shiitake mushrooms (step 3) and toasted sesame seeds. Combine them well. 5. Make a bed of rice (step 4) on your serving plate. Top with the shredded eggs (step 2), cucumbers, salmon and garnish with some broccoli sprouts. Now it's ready to be enjoyed! Tips for making the egg: ・ You can substitute potato starch for corn starch. ・For making the egg, I’m using a 15㎝ diameter non stick pan. ・When you make the egg, keep it over low heat otherwise it will burn. When you flip the egg, the edges should be dry but the surface is still slightly wet. Tips for making sushi rice: ・If you don’t have sushi vinegar you can make it by following the directions below: 1 tbsp of sugar, 1/2 tsp of salt, 30ml of rice vinegar then combine them well. ・When you mix the rice and sushi vinegar together, the rice need to be steaming hot in order to let the rice grains absorb all the sushi vinegar. ・Try not to smash the rice grains when you mix them, otherwise the rice become too sticky and mushy. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!