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This tomato chicken stew recipe is a fusion of western cuisine and Japanese fermented foods. In my diet, I try to use less sugar and increase my consumption of fermented foods for my health. I often use Amazake as a substitution for sugar and use salted rice malt instead of using salt. Both are examples of Japanese fermented products which are becoming very popular in Japanese food. My family and I consume fermented products at least once a day, by eating miso soup, natto and even soy sauce. My kids and I haven't gotten sick in a long time. I haven't gone to doctor for maybe over 10 years. You can always start to enjoy fermented products with something familiar to you, just like today's tomato chicken stew. I hope you will enjoy this as much as I do! ▶gluten-free ＜Yield> 3 servings 6 minutes 25 minutes 12oz (350g) chicken thighs 3 pieces shiitake mushrooms/ any mushroom 2 cloves garlic 1 zucchini (150g) ½ carrot ½ onion 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Sauce 14oz (400g) canned tomatoes 2 tablespoons salted rice malt(塩こうじ) 2 tablespoons rice wine 1½ tablespoons amazake without MSG 1 tablespoon Mirin salt & pepper fresh basil crushed nuts sour cream 1. Slice the onion, carrot, shiitake mushrooms and zucchini into small bite sized pieces. Chop the garlic finely. Chop the chicken thighs into bite sized pieces, then season with 1 teaspoon of salt and pepper. 2. Heat the olive oil in a pan over high heat and place the chicken thighs skin side down. Cook for 3 minutes OR until the skin becomes nice and golden. Flip the chicken over and cook for 1 minute. Add in the chopped vegetables (garlic, onions, mushrooms, carrots and zucchini) all in once. Keep stirring for 2 minutes. 3. Add in the salted rice malt and stir once. Cover with a lid and steam for 10 minutes over low heat. Open the lid and then add in the canned tomatoes, amazake, rice wine and mirin. Simmer for 5-7 minutes over medium heat or until the sauce has thickened. Adjust the taste with salt & pepper. 4. Serve onto a plate along with garlic rice. Garnish with some herbs if you want to. ・Try not to cut the chicken too small. It will shrink when you simmer it. I cut them into about 2 inch dice. Seasoning the chicken with generous amounts of salt & pepper is important. ・Carrots take the longest to cook so cut them smaller than the other vegetables so that everything cooks evenly. ・The vegetables can be very versatile. Go ahead and clean your fridge! ・You can swap Amazake for 2 teaspoons of honey. You can also substitute the salted rice malt for 1 teaspoon of salt. Please start with a small amount of seasoning and adjust the taste at the end. This way it won’t be too salty or sweet. ・Make sure to keep stirring periodically while you are simmering. It burns easily once the sauce starts to thicken more. ・To enrich the flavor, add in olives as a finishing touch. I couldn't add in any since my kids don't like them but it will elevate the taste for sure. ASIAN GINGER DRESSING Japanese potato salad Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

OYAKODON is a very popular Japanese food!! It's originally made out of a combination of chicken and eggs but the tofu version is very tasty and easy! If you want to make this recipe vegan, then please leave out the eggs from this recipe! Enjoy♡ < VEGETARIAN TOFU OYAKODON ~JAPANESE RICE BOWL RECIPE~> ＜Yield> 2 servings 6 minutes 7 minutes 10oz (300g) firm tofu ½ onion ¼ carrot 3 shiitake mushrooms mitsuba leaf 2 servings steamed Japanese sushi rice nori seaweed 2 eggs Seasoning 120ml kombu stock (1 teaspoon powder + 120ml water) (Kombu dashi powder / vegetable dashi powder) 4 tablespoons Mirin 3 tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Shred the mitsuba leaf. Make the kombu stock, which is 1/2 teaspoon kombu powder dissolved in 120ml of water, in a bowl. To the bowl, add in mirin, sugar and soy sauce. Mix together. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. 2. In a pan add in the sliced onions, carrots and shiitake mushrooms. Next pour in the mixed seasonings (kombu mixture from step 1). Turn on the heat and bring it to a boil. Once it reaches a boil, let it simmer for 5 minutes or until the vegetables get soft. Break the tofu roughly by hand and add it to the vegetables. Cover with a lid then summer for an additional 2 minutes or until the tofu has warmed. 3. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 4. Make a bed of nori seaweed on the steamed rice. Pour on the simmered tofu along with the vegetables. Don’t forget to pour on the yummy sauce! Garnish with some mitsuba or chopped green onions. Now it's ready to be enjoyed! 　※Sharing more tips on the video! ・If you want to make this vegan you can totally leave the eggs out. It will still be very flavorful! ・If you are wondering what kind of tofu to use, it is actually up to you, but remember the more firm it is, the more filling it becomes. Vegan miso soup SWEET & SOUR MARINATED EGGPLANT 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!

< OYAKODON~JAPANESE RICE BOWL~> ＜Yield> 2 servings 3 minutes 12 minutes ½ onion 250g chicken thighs 2 eggs mitsuba leaf steamed rice Seasoning 120ml dashi (dashi packet ) 3 tablespoons Mirin 2½ tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Chop the mitsuba leaf into small pieces. Trim the excess fat and skin from the chicken thighs. Slice the chicken into bite-sized pieces. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. Mix together the dashi stock, sugar, soy sauce and mirin. Dissolve them well. 2. In a non-stick pan, place the chicken skin side down and cook over high heat while pressing down with your spatula. What we are looking for is a nice golden color and a smoky flavor. Once the skin side becomes charred, flip them over and cook on the other side. 3. In the same pan, add in the sliced onion and the yummy sauce (dashi mixture). Once it comes to a boil, cover with a lid and lower the heat to medium. Simmer for 5 minutes, or until the onion wilts and the chicken is fully cooked. 4. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 5. Serve it over steamed rice. Now it's ready to be enjoyed! ※ Sharing more tips on the video! ・You don’t have to whisk the eggs completely. We want the egg yolk and whites to remain separated in the bowl. This way you can enjoy the different textures and colors when it is topped on rice. ・Roast the chicken thighs before you simmer them in the sauce. ・Do not pour all of the beaten egg mixture at once. Vegan miso soup JAPANESE ROASTED EGGPLANT SALAD Store in an air-tight container in the fridge for up to 2 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

Are you looking for an easy, spicy & filling Japanese salad recipe? If so, I've got you covered with this cucumber beef salad recipe. I’m using gochujang for the dressing. Gochujang is a Korean condiment but it's often used in Japanese food. It takes you less than 15 minutes to prepare and you can store it in a fridge for up to 4 days as apart of meal prep. I hope you will enjoy this as much as my family does!! < SPICY CUCUMBER & BEEF SALAD ~JAPANESE SALAD RECIPE~> ＜Yield> 2-3 servings 8 minutes (without cucumber resting time) 2 minutes 3 cucumbers (small Asian cucumber) 200g thinly sliced beef (shabu shabu beef) 1½ teaspoon salt, divided Dressing 1½ tablespoons gochujang 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1 teaspoon garlic, grated 1. Smash the cucumbers with a rolling pin or a glass jar until they start to break down. Cut them into large chunks. Sprinkle with ½ teaspoon salt and massage it in until the cucumbers starts to become soft. Let them rest for 10 minutes until they begin to sweat. 2. Mix the dressing in a bowl as listed above. Boil water and add in 1 teaspoon of salt. Blanch the beef a little at a time, so that they won’t be overcooked. Remove from the water and toss the beef with the dressing. 3. Squeeze out the excess moisture from the cucumbers and add them into the beef in the dressing. Toss everything together until well coated with dressing. Serve it on a plate and now it's ready to be enjoyed! ・Removing the excess water from the cucumbers is key. If you are using a large cucumber (the kind you usually see in Western countries) remove the seeds first. You will then only need 1 or 1-2 pieces of cucumber. By smashing the cucumbers, the surface will become bumpy and will soak up more dressing. ・ Shabu shabu beef will take around 10 seconds to blanch. It should be ready when it turns brown. Please do not overcook the beef, otherwise it will become pretty dry and tough. ・I recommend to chill the salad in a fridge before eating to. This make it more refreshing! ・Please adjust the taste by adding more gochujang or soy sauce. ・This is a great option for meal prep. If you feel that the beef is getting more dry as time goes on, drizzle on a dash of toasted sesame oil. ・This is also nice to eat on top of cold noodles. Avocado tuna bowl Tender chicken ginger soup Store in an air-tight container in the fridge for up to 4 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Are you looking for an easy fish recipe? How about trying my non-fried Japanese fish recipe that uses an oven or an air fryer? NO oil splatter! Easy to clean up!! It's crunchy like a fried fish with tender fish inside but a lot healthier!! This recipe has got my picky kid's approval! YEY! Surprisingly, they ate a lot! I’m using horse mackerel but this recipe totally works for salmon or any other type of fish. This recipe takes you 10 minutes to prep then after that all you have to do is pop it into the oven or an air fryer! I hope you will make this one for your loved ones! ＜Yield> 3-4 servings 10 minutes 15-20 minutes (in an oven) 8 fillets horse mackerel (salmon or other type of fish) 2 cups panko 4 tablespoons potato starch 4 tablespoons all purpose flour 4 tablespoons water 3 tablespoons olive oil salt & pepper Egg Sauce 2 eggs 2 tablespoons Japanese mayonnaise 1 tablespoon pickle, chopped 1 tablespoon milk salt & pepper tonkatsu sauce Soy sauce lemon juice 1. Preheat the oven to 200°C/392°F. Bring water to a boil and then boil two eggs for 10 minutes. Remove the egg shells and chop them finely using an egg cutter or the back of a fork. Add in the chopped pickles, milk and mayonnaise. Adjust the taste with salt and pepper if it’s needed. 2. Sprinkle generous amounts of salt and pepper over the fish fillets. Mix potato starch, all purpose flour and water in a bowl to make a batter. In a second bowl, add in the panko and then drizzle on the olive oil. Combine them well. Coat the fish fillet with the wet batter first, followed by the panko batter. Line them up on a wire lack. 3. Pop them into the preheated oven for 15-20 minutes. Once they are cooked, remove them from the oven and transfer to a serving plate. Pile on a generous amount of the egg sauce (step 1). Drizzle on tonkatsu sauce if it’s needed. Now it's ready to be enjoyed. ・You can use any fish fillet; salmon, cod, mackerel are all good options. If you are not using a fresh fillet, sprinkle on some salt and let them sit for 5 minutes. Wipe off the excess moisture from the surface. The moisture on the fish is the cause of the fishy smell. Japanese fishmonger always provide fresh seasonal fish. My fish was sashimi grade, so I skipped this step in the recipe above. ・For the pickles, you can use any kind. I add them for extra crunchiness and tanginess. If you don’t have any on hand, it's totally ok to skip this. Mixing the eggs with herbs are a great substitution. ・You can swap out the potato starch for cornstarch. ・Depending on how much fish you are cooking, the amount of batter and panko you need will differ. Make sure to prepare more if you are cooking a bigger batch. The ratio of batter (potato starch: all purpose flour: water) will be 1:1:1. ・Mixing panko and olive oil together brings the crunchy texture without frying, so don’t skip this step. You can also use an oil spray if you have one on hand. All you want to do is coat the panko with oil equally. ・Tonkatsu sauce & lemon juice will elevate the taste, so I highly recommend these two toppings! ・ My fillets was pretty thin (½ inch), so it took me 15 minutes to cook them. If you are using a thicker fillet, it might take 20 minutes or more. The outside should be crunchy and lightly browned when it’s done. JAPANESE CORN RICE recipe TOMATO SALAD WITH JAPANESE MUSTARD DRESSING Store in an air-tight container in the fridge for up to 1 day. I don't recommend storing them for too long. 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!

Have you ever tasted mochi?? Mochi ice cream is ice cream on the inside surrounded by mochi. Mochi ice cream is extremely popular in Japan where you can find it at any convenience store. It has also recently become popular in North America. It has been my all time favorite modernized Japanese sweet since I was a kid. Mochi is made out of rice cakes but in my recipe I used potato starch and tofu. This mochi ice cream parfait is dedicated to especially to those who have kids and love Japanese sweets. It is also vegan and gluten free as well. On YouTube video, my kids are the main chefs. Lots of fuss, but they can make mochi ice cream parfait. If my kids can make it then anyone can do it! Have fun making it with your loved ones!! 2 servings 　8 minutes 5 minutes 7oz (200g) silken tofu 107oz (50g) potato starch 60ml soy milk 1 ½ tablespoons granulated sugar 1 piece rice cake 1 tablespoon Soybean Kinako powder 1 tablespoon matcha powder 1 tablespoon kuromitsu syrup without MSG vegan ice cream (as much as you want) banana (as much as you want ) azuki beans (as much as you want) 1. In a bowl whisk the silken tofu until you reach a creamy consistency. Add in the sugar, potato starch and soy milk. Keep whisking them to combine everything together. Cut the rice cake into small pieces then add them to the bowl. 2. Heat everything from step 1 over low heat. Continue to stir to prevent it from burning and sticking at the bottom. When it starts to thicken up and becomes sticky, remove from heat. Let the rice cake melt completely with the remaining heat. 3. Wet a spoon then scoop the mochi. Throw them into an ice bath. When they have cooled down, drain the water. 4. In a serving cup, add in the ice cream, mochi, azuki beans and then sprinkle on matcha powder. Alternatively, you can add whatever topping you like! Now it's ready to be enjoyed! 1. In step 1, cut the rice cake into small pieces, so that it will melt completely. 2. In step 2, please mix the mochi continuously when you are heating it. It burns easily. 3. You can use any milk you have on hand. 4. In step 3, if you leave the mochi in an ice bath for too long, it becomes too soggy and mushy. 5. The toppings are endless!! Nuts, any kind of fruits, honey, maple syrup etc... Jazz it up with whatever you like♡ 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!

Japanese chashu pork are always a winner! You usually find Japanese chashu pork topped on a bowl of ramen. Ramen restaurants value Japanese chashu pork as much as they do for the noodles and soup. They add their own originality to the recipe. My Japanese chashu pork recipe is tender due to being simmered in a yummy soy sauce ginger based sauce. It still has a little bit of texture left unlike pulled pork. I always make a batch of chashu pork and keep it in my fridge. Chashu pork go with almost any kind of dish such as fried rice, topped on a salad, filling in a rice ball and in a veggie wrap. There are so many different ways you can enjoy this pork by mixing and matching with other ingredients. I'll be posting chashu pork arranged dishes if you are interested (leave me a comment on Instagram)! My family finish this chashu pork right away, so I usually make a double batch of the recipe below. Enjoy and make one for yourself or for hungry loved ones!! 5 minutes 2.5 hours 17.6 oz (500g) pork shoulder (fat should be nicely marbled but not too much fat) 1L water 200ml rice wine 0.7oz (20g) ginger 1 onion 1 piece kelp/kombu Seasoning ¾ cup (150ml) Soy sauce 5 tablespoons sugar 5 tablespoons Mirin Japanese mustard shredded leek soft boiled egg 1. Poke the surface of the pork with a fork. Pan fry the pork over high heat until all the surfaces have become charred. Shred the onion and ginger. 2. In a large pot place in the seared pork, ginger, onions, kelp, water and rice wine. Once come to a boil, cook it for 30 minutes over medium heat. Remove the scum from the surface. 3. Add the seasoning listed above and simmer for 1.5 hours with aluminum foil on. After 1.5 hours have passed, remove from heat. Slice the pork into bite sized pieces. Transfer to a serving plate. Garnish with some shredded leeks, Japanese mustard and a soft boiled egg if you want to. Enjoy with plenty of sauce. ・If you don’t have a kelp, you can leave it out. ・Please pan fry the pork well before you put it into the pot. This will create a nice smokey flavor. I didn't add in any oil since the pork fat naturally works as an oil. ・By covering with aluminum foil the pork will be cooked and seasoned equally. ・If you want to use an instant pot, I recommend following the recipe to completion of step 2, then put everything into an instant pot along with the seasoning. To be honest, I haven’t tried that yet, so let me know if you guys tried it through instagram! ・The pork easily break apart right after you finish cooking it. To prevent that from happening, slice the pork after it reaches room temperature. ・As time goes on, the taste will be stronger and become more flavorful. ・Place a soft boiled egg in the sauce to make it a ramen egg. SWEET & SOUR MARINATED EGGPLANT GARLIC RICE IN RICE COOKER/ Japanese rice recipe Store in an air-tight container in the fridge for up to 5 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!

Do you have miso paste lying in your fridge? If so, please make today's miso chicken drumstick recipe!! Sweet and savory miso sauce is very popular in Japanese cuisine. This miso chicken recipe is not an exception. If you have a chance to BBQ in your garden, this recipe will work perfectly! There are several tips you want to make note of, so make sure to read the Miwa's tips section before you get started! For another miso recipe, I have Miso Buttered Salmon For another easy oven recipe, I recommend Tender teriyaki chicken wings Enjoy! ＜Yield> 4 servings 2 minutes 30 minutes (cooking in the oven) 12 chicken drumsticks (21oz/600g) 2 tablespoons rice wine Marinade 1 tablespoons rice wine 3 tablespoons honey 2½ tablespoons yellow miso 1½ tablespoons Soy sauce 1 tablespoon, garlic grated 1 tablespoon vegetable oil toasted sesame seed Japanese seven spices 1. In a big ziplock bag, mix all the condiments listed above to make a marinade. Add in the chicken drumsticks. Then massage the drumsticks by making sure that they are all nicely coated with marinade. Let them sit in the fridge for 3 hours or possibly overnight. 2. Preheat the oven to 200°C = 392°F. Line up the chicken drumsticks on a wire rack, then cover them with aluminum foil to prevent burning. Pop them into the oven and cook for 20 minutes. Remove the foil and transfer the rack back into the oven. Continue to roast for another 10 minutes or until the chicken becomes nice and charred. 3. Put the leftover marinade into a saucepan and add in 2 tbsp of rice wine. Simmer over low heat until the sauce has thickened. 4. Transfer the chicken to a serving plate and smother on the sauce. Sprinkle with some toasted sesame seeds and fresh herbs if you want to. Now it's ready to be enjoyed! ・The sodium content differs depending on which brand of miso you are using. The sodium content of my miso is about 10%. Please adjust how much you are adding, somewhere between 2-3 tablespoons BUT it doesn't have to be too precise!! haha ・Since the marinade contains miso and honey, it will burn easily. Make sure to cover the chicken with aluminum foil. This way you can kind of steam the drum sticks in the first stage of cooking. ・Please don't toss the leftover marinade away. We are using it to make a sauce to layer on more flavor at the end. ・I often marinate the chicken and keep them in the freezer for meal prep. Then all you have to do is defrost them and pop them into the oven whenever you want to be lazy! Game changer right? haha Avocado tuna bowl ASIAN GINGER DRESSING Store in an air-tight container in the fridge for up to 3 days. You can also freeze them for 3 weeks before you roast them. 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! 2020/07/07 MIWA

Have you heard of NIMONO(煮物) before?? NIMONO refers to any simmered dish, such as a simmered potato dish called NIKUJAGA. NIMONO is a very popular type of cooking method in Japanese food. Today's GOMOKUNI (五目煮）is categorize as a NIMONO dish. The direct translation of GOMOKUNI is simmering 5 different ingredients in one pot. Although, I’m simmering more than 5 ingredients to boost the protein content in this recipe. Haha. GOMOKUNI is my kid's favorite dish. My older boy tends to avoid big chunks of meat, so I cook with lots of minced meat, tofu and beans. I make this in a large batch and sometimes put this recipe in a bento box. If you liked my Hijiki seaweed seasoned with sweetened soy sauce recipe, you are definitely going to love today's recipe! Enjoy the very traditional taste of this protein packed Japanese NIMONO recipe. ＜GOMOKUNI/ JAPANESE NIMONO DISH> ＜Yield> 4 servings 6 minutes 20 minutes 10oz (300g) tofu 8.8oz (250g) chicken mince/ground chicken 5.2oz (150g) cooked soybeans 5g kombu 6 shiitake mushrooms 1 carrot 1/2 leek Seasonings 1½ cups dashi stock (dashi packet ) ¼ cup rice wine 3 tablespoons Mirin 3 tablespoons Soy sauce 1 tablespoon sugar finely chopped green onions edamame 1. Soak kombu in the water for 30 mins to soften it. Chop the carrot, shiitake mushrooms, leek and rehydrated kombu into 1cm cubes. 2. In a large pan add in the chicken mince/ground chicken and cook one side over high heat. When the the bottom becomes nice and brown, flip the meat over and start breaking it into chunks with your spatula. Add in the chopped vegetables from step 1 and continue to cook for another 2 minutes. 3. To the pan, add in the dashi stock, rice wine, mirin and sugar. Cover with a lid and simmer for 10 minutes or until the liquid has reduced by half. Make sure to stir occasionally to prevent burning. 4. Add in the tofu by crumbling it by hand along with the cooked soybeans. Drizzle on the mirin and soy sauce. Let the liquid evaporate over high heat until there is almost none remaining. Transfer to your serving plate and garnish with some chopped green onions if you want to! Now it' ready to be enjoyed! ・You can leave out the chicken mince/ground chicken and add in extra tofu and soybeans if you prefer to! ・Feel free to swap out the soybeans for any other type of pea or bean such as chickpeas. ・If you are using a dashi powder, the ratio will be 1½ cups water + 2 teaspoons of dashi powder. ・Quite a lot of liquid will come out of the tofu, so make sure to evaporate the excess liquid, otherwise the final taste will be a little bland. ・Ingredients are very forgiving. You can use all different kind of mushrooms. For me, this is a fridge clean-up recipe! Any root vegetables also go with this recipe. ・This is a great option for meal prep. ・Be sure to stir periodically. 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! If you want to know more about DASHI (Japanese soup stock), please watch! 2020/ 07/10 MIWA

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