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I have already posted a recipe on how to make Japanese potato salad which wasn't plant based. However, I see that many of you are vegan or vegetarian. With the wish of anyone being able to enjoy popular Japanese dishes, I'm introducing a vegan Japanese potato salad recipe. I'm using my homemade vegan Japanese mayo which is comprised of tofu & miso. As you can imagine, this vegan potato salad has less oil and more protein than regular Japanese potato salad. Enjoy! ＜VEGAN JAPANESE POTATO SALAD/ ビーガンポテトサラダ> ＜Yield> 4 servings 9 minutes 0 minutes 2 Potatoes (about 12oz= 350g) 1 Asian cucumber (about 3.5oz = 100g) 1 carrot (about 5.3oz=150g) 4 oz (120g) canned corn 1 teaspoon salt black pepper Dressing 2½ tablespoons vegan mayo 1 tablespoon rice vinegar 1 teaspoon Soy sauce pinch salt freshly cracked black pepper celery roasted garlic fried onion (my favorite!) 1. Wash and scrub the potatoes. Remove potato eyes (you can also remove the skin). Pop them into the microwave at 600w for 7 minutes. 2. Peel the carrot and shred it thinly. Shred the cucumber about the same size as the carrot. Sprinkle with 1 teaspoon of salt and massage it in. Let them sit for 10 minutes, then squeeze out the excess moisture. 3. Mash the potatoes and drizzle with the rice vinegar while the potatoes are steaming hot. The toss it. Add in the carrots and cucumbers (from step 2) and the drained canned corn then toss again. When it has cooled down add in the vegan tofu mayo and soy sauce. Toss everything together until creamy. Adjust the taste with salt if needed. Transfer to plates and sprinkle with freshly cracked black pepper. ・ Make sure to mix in the rice vinegar while the potatoes are still steaming hot, otherwise the potatoes won't absorb the vinegar and the potato salad gets very tart and soggy. ・Use a potato which is suitable for a salad. In Japan, danshaku potato is my recommendation. Depending on how large your potato is, the microwaving time may differ. Please adjust the time by checking the doneness with a fork or bamboo skewer. If it goes in smoothly, then it should be ready. ・If you don’t have a microwave, boil the potatoes for 10-15 minutes. Make sure to check the doneness by poking with fork or bamboo skewer. If it goes in smoothly, then it should be ready. ・My homemade vegan mayo is made from tofu. The moisture from the tofu tends to seep out as time passes so make sure to mix it beforehand. This is especially true if you are planning to make it ahead of time. MISO STIR FRY EGGPLANT JAPANESE CORN RICE Store in an airtight 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! Let me know by tagging me on Instagram I love to see your creations! 2020/09/16 MIWA

＜Yield> 4 serving 10mins 30 mins 3 cups, chopped (400g) chinese cabbage 1 cup, chopped (130g) carrot 1 cup , chopped (100g) onion 4 cloves garic 2 tbsp, minced (20g) ginger 4 shiitake mushrooms ½ cup , dried lentil 2 tbsp dried shrimp 1 tbsp shio koji/ ½ tsp salt ¼ tsp chinese 5 spices ½ tsp dried basil ½ tbsp soup stock powder ( Any kind is ok) 1 cup water 2 cups tomato juice ½ tsp Soy sauce (optional) black pepper 1; Thinly slice shiitake mushrooms. Chop onion, carrot and chinese cabbage into small bite size pieces. Mince ginger and garlic. Rinse lentil beans and set it aside. 2; Heat oil in a big pot. Add ginger and garlic. Let it infuse the aroma 2-3mins over mid heat. Add onion, carrot, chinese cabbage and shiitake mushroom. Season with shiokoji (or salt), continue to cook on low for 10mins with the cover on. Chinese 5 spices and dried basil. Cook it for 1-2mins. 3; Add water, tomato juice , soup stock powder , lentil beans and dried shrimp. Once it’s boiling, lower the heat and simmer it for 15 mins with the lid on. 4; Adjust the taste with soy sauce if it’s needed. Serve it in the bowl and enjoy! ※Watch more on YouTube! 1; Use any spices you have on hand. 2; Dried shrimp is important but not MUST-HAVE, so feel free to omit it if you don’t have an access to it. Keep them in an air-tight container in the fridge for 5 days. 2022/2/12 MIWA

This grilled miso eggplant recipe is one of the most popular among the vegan Japanese dishes. In fact, this Japanese miso eggplant is very authentic and traditional. It has been enjoyed for years and years in Japan. It's one of the standard Japanese Grandma's recipe♡ I love love this so much! haha The eggplant is tender like butter, followed by a smokey-sweet miso sauce. The taste is a little similar to my previous eggplant recipe. The eggplant is very mouth-watering when you take a bite. This eggplant recipe goes with any type of miso paste, so feel free to use any miso paste on hand. The prep takes you only 5 minutes. After that, all you have to do is pop them into the oven! Try it out when eggplants are in season! ▶vegan , gluten free 2 servings 5 minutes 25 minutes (grilled in the oven) 1 large eggplant (not the Asian kind) 3 tablespoons vegetable oil Sauce 2 tablespoons yellow miso 1½ tablespoons sugar 1 tablespoon rice wine 2 teaspoons Soy sauce toasted sesame seed crushed nuts your favorite herbs 1. Trim off the tip of the eggplant. Cut it in half lengthwise. Cut off a lengthwise slice so that it won't roll around. Place the cut side down. Cut cross-hatches into the flesh. Sprinkle each side with 2 tablespoons of vegetable oil and rub it in. Repeat this for the other half. 2. Preheat the oven to 200°C = 392°F. Mix the sauce as written above under the ingredients list. 3. Line a baking sheet with parchment paper. Place the eggplants onto the baking sheet cut side up and smother the miso paste on top. Pop them into the oven for about 25 minutes. Remove from the oven and transfer onto plates. Garnish with some toasted sesame seeds and herbs if you want to. Now it's ready to be enjoyed. ・You can use any type of miso paste you have. (white miso / red miso) ・Make sure to wipe off the excess moisture from the eggplants before you coat with oil. ・Please adjust the baking time which should be 20-25 minutes. Each oven works differently. The eggplants should be a little charred on the surface. The insides should be very tender and squishy if you squeeze it gently. ・You can easily double the ingredients for a bigger batch. ・If you are using small Asian-type eggplants, you will need 2-3 eggplants for this recipe. ・You can eat the eggplant together with the skin. OYAKODON Chirashizushi～festive sushi～ Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/08/04 MIWA

There are so many Japanese mixed rice recipe that exist in Japan. I have already introduced CORN RICE, VEGAN JAPANESE MIXED RICE and JAPANESE CHIRASHIZUSHI. Today’s Japanese mixed rice recipe is more filling and enjoyable since It contains ground meat and loads of crunchy vegetables. As you can easily imagine, you can jazz up this recipe with any of your favorite fresh herbs! Let me know which herbs and vegetables you mixed with you rice on Instagram! Enjoy! ＜Yield> 3 servings 8 minutes 45 minutes (cooked in a rice cooker) To make rice 1 cup (200g) Japanese sushi rice 160ml water 2 tablespoons rice vinegar 1 tablespoon sugar ½ teaspoon salt ⅓ teaspoon rice oil( any oil without a strong flavor is ok) minced meat toppings 8.8oz (250g) chicken mince/ground chicken 7oz (200g) pork mince/ground pork 2½ tablespoons Mirin 1 tablespoon Toasted sesame oil 1½ teaspoon salt ¼ teaspoon black pepper veggie toppings cucumber shiso herb myoga/Japanese ginger corn Any fresh herbs toasted sesame seed 1. Rinse the rice and drain the water. In a rice cooker add the rinsed rice, water, vinegar, sugar, salt and oil (measurements are written on the To make rice↑ section). Start cooking the rice in a rice cooker. 2. Place the pork mince/ground pork and chicken mince/ground chicken in a pan and flatten them down with the back of a spatula. Cook over high heat for about 2 minutes or until the bottom side becomes nice and charred. Flip them over and continue to cook by breaking the meat into small chunks for 3 minutes. Keep wiping off the excess moisture with a kitchen towel. Add in the 1 ½ teaspoons of salt , mirin and black pepper. Continue to stir for another 2 minutes. Once the meat is cook thorough, add in the toasted sesame oil. Remove from heat and set aside. 3. Slice the cucumber thinly. Sprinkle with some salt to make the cucumbers sweat. Massage in the salt and let it sit for about 5 minutes. Squeeze out the excess moisture. Thinly slice the myoga as long as the shiso herb. 4. In a large bowl add in the cooked rice and cooked meat. Toss them together. When it's cool down add in the vegetables (step 3) and toss everything together one more time. Transfer to plates and garnish with some corn. Now it's ready to be enjoyed! ・For shiso and myoga, those can be hard to find outside of Japan. If you cant find them then feel free to swap for any other herb, ginger or shallot. ・This dish itself is not overly seasoned so that it can be used to balance out other main dishes such as miso grilled chicken. If you are enjoying just as a standalone meal, feel free to adjust the taste with soy sauce or salt. ・You can also use turkey mince. I don’t recommend beef mince since it’s too meaty. ・This is a great recipe to use for onigiri (rice ball). Shuumai dumpling Tender teriyaki chicken wings 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! 2020/08/06 MIWA

Who is looking for a savory and sweet delicious BAKED Japanese croquette? In the last video, I introduced NIKUJAGA. This time, I’m reusing leftover NIKUJAGA and turning it into a baked Japanese croquette. Traditionally, Japanese croquettes are mashed potatoes mixed with ground meat and then deep fried. I rarely do deep-frying especially over the summer so I created a BAKED version. It’s still crispy on the outside and very creamy on the inside. Enjoy them with multiple dishes throughout the week! I hope these ideas will save you time in the kitchen! ＜Yield> 4 servings 10 minutes 40 minutes (including 15 minutes baking) 200g leftover nikujaga 3 potatoes (200g) 3 cups panko ½ cup all purpose flour ½ cup water 3 tablespoons vegetable oil salt and pepper tonkatsu sauce Any fresh herbs tomato lemon 1. Peel the potatoes and remove the eyes. Boil the potatoes for about 25 minutes or until they have cooked completely. Drain the water and evaporate the excess moisture by heating the potatoes over low heat then mashing them. 2. Add leftover Nikujaga into the mashed potatoes and then mash them. Mold them into a ball shape and let them sit for 15 minutes covered with plastic wrap. Preheat the oven to 200°Celsius = 392°Fahrenheit. 3. Add the oil and panko into a pan and cook it over medium heat until the panko turns brown and crispy. Remove from heat and set aside. Mix the flour and water together to make a batter. 4. Coat the ball shapes with the batter and then with panko. Line them up on a wire lack or use parchment paper. Bake them in the oven at 200°C = 392°F for 15 minutes. 5. Take out from the oven and serve them on a plate along with shredded cabbage and lemon. Drizzle with some tonkatsu sauce. Now it's ready to be enjoyed. ・If there is too much sauce in your leftover nikujaga, the croquettes become soft and mushy. The approximate ratio should be 70% potatoes and 30% leftover nikujaga. ・Panko tends to burn easily when you pan fry them. Make sure to stir them periodically. ・If you want to know how to make homemade tonkatsu sauce, click here! SOY CREAMY MISO SOUP JAPANESE MIXED RICE 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! 2020/ 08/ 08

This Japanese crab mayo salad is know as KANI-MAYO salad in Japan. I'm using crab sticks (imitation crab) instead of real crab meat to be more budget friendly. This crab mayo salad is a perfect side dish to go along with curry. It is also a great option for a sandwich. Make a batch and you can store it for 3 days. Enjoy! ＜Yield> 2 servings 5 minutes 7 minutes ½ onion (120g) 1 cucumber (180g) 1 cup canned corn 8 crab sticks/imitation crab ½ teaspoon salt Dressing 2½ tablespoons Japanese mayonnaise 1 tablespoon soy sauce 1 teaspoon lemon juice ½ teaspoon black pepper Fresh herbs 1. Shred the cucumber and onion thinly. Sprinkle with salt and massage it in. Wait for 5 minutes and then squeeze out the moisture. Shred the crab sticks. 2. In a bowl add in the onions, cucumber, crab sticks and canned corn. Add in the dressing listed above. Toss everything together. ・You can swap crab stick for ham or canned scallops. ・Celery and cabbage are also great option in this recipe! ・If you don’t have Japanese mayo, please use any type of mayo on hand. ・The moisture will keep seeping out, so make sure to toss the salad before you serve it. Feel free to add extra mayo if it's too soggy. NIKUJAGA TOMATO CHICKEN STEW WITH GARLIC RICE Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/08/12 MIWA

Vegetable sauce on top of the hamburger steak for kids! ↓ Have you tried making Japanese tender hamburg steak before?? Did you ended up with a dry hamburg steak?? ＜Yield> 4 servings 10 minutes 10 minutes （+ steaming for 10 minutes) 2 cups (200g) onions, chopped 7oz (200g) minced pork/ground pork 10.5oz (300g) minced beef/ground beef ¼ cup milk 4 tablespoons olive oil 3 tablespoons panko 1½ teaspoon salt 1 teaspoon garlic, grated 1 teaspoon black pepper 1 egg Sauce (for 4 serving) ½ cup red wine 4 tablespoons ketchup 3 tablespoons tonkatsu sauce 1 tablespoon Soy sauce leafy greens tomatoes lemon corn 1. Chop the onion finely. In a large bowl add in the minced pork and beef. Then add in the salt, panko, milk, grated garlic, egg and freshly cracked black pepper. Lastly add in the chopped onion. 2. Mix them until all the ingredients come together and reach a sticky kind of consistency. Grease your hands with olive oil. Scoop a quarter of the mixture and mold it into a round circular shape. Make the surface is smooth by stroking it gently to seal in the juices. 3. Heat the olive oil in a pan over medium heat. Gently place your patties in the pan. Let them cook for about 4 minutes over low heat. Flip them and pop a lid on. Continue to cook for another 6 minutes. After 6 minutes remove from heat and then let them steam for another 10 minutes with the lid on. 4. After 10 minutes, open the lid and transfer the hamburg steak onto a plate. Wipe off half of the remaining oil in the pan. Add in the red wine and cook it over medium heat, scraping the burnt bits with your spatula. Then add in the tomato ketchup, tonkatsu sauce and soy sauce. Thicken the sauce to your liking. Drizzle it over the hamburg steak and now it's ready to be enjoyed! ・Do not mix the patty mixture with your hands. Use a spoon to mix it. ・Grease your palms with olive oil before you mold the hamburg steaks. ・If you have a crack on the surface of the patty, the meat juices will flow out from the crack when you grill it. ・By steaming the hamburg steaks, they can be gradually cooked and will result in tender hamburg steaks. JAPANESE MIXED RICE SALAD SOY CREAMY MISO SOUP Store them 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! 2020/08/15 MIWA

I always have eggs and kimchi in my fridge and one day I was wondering what I could create with these. Then I came up with this kimchi stuffed boiled egg! Kimchi and soft boiled eggs are a winning combination that is the perfect complement to a bowl of rice. I will definitely repeat this recipe again for breakfast to enjoy with my SOY CREAMY MISO SOUP and of course a bowl of rice! Enjoy! ＜Yield> 2 servings 5 minutes 9 minutes 2 eggs 2 tablespoons kimchi 1 teaspoon Soy sauce 1 teaspoon Toasted sesame oil Fresh herbs toasted sesame seed nori seaweed 1. Bring the water to a boil. Cook eggs for 9 minutes. Transfer the eggs into an ice bath. Peel the shells. Chop the kimchi into small chunks. 2. Cut the boiled eggs in half and remove the egg yolks. Mix the egg yolks together with the chopped kimchi, soy sauce and toasted sesame oil. Put them back into the egg whites. Garnish with some sesame seeds and nori seaweed. Now it's ready to be enjoyed. ・Please cook the egg more than 8 minutes otherwise the egg yolk will be too runny. JAPANESE PORK RIBS VEGETARIAN TOFU OYAKODON Store them 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! 2020/08/19 MIWA

Japanese ginger pork is very popular and is fast to make at home. The pork is quite savory and has a hint of ginger. I love to jazz up this recipe with many varieties of vegetables. This time, I'm using tomatoes in my Japanese pork ginger to make it even more flavorful. When summer is here, I don't really like to eat heavy meals. With tomatoes and ginger, you can definitely finish the pork ginger in minutes because the overall taste is refreshing. I sometimes eat this on top of rice and make it into a rice bowl. Enjoy! ＜Yield> 2 servings 5 minutes 7 minutes 7 oz (200g) thinly sliced pork ¼ onion 1 large tomato Seasonings 2 tablespoons Soy sauce 2 tablespoons Mirin 2 tablespoons rice wine 1 teaspoon sugar 1 teaspoon grated ginger and garlic ½ teaspoon black pepper Fresh herbs shredded cabbage 1. Slice the onion thinly. Cut the tomato into wedges. Mix all the seasonings listed above. 2. Heat the vegetable oil over medium heat. Add in the pork and then cook for 3 minutes or until the pork is nice and browned on the bottom. Add in the onions and tomatoes. Continue to cook until the onions have begun to sweat. Drizzle on the mixed seasonings and continue to cook away for about 2 minutes or until the sauce has thickened. 3. Make a bed of shredded cabbage on a plate and transfer the pork on top of it. Sprinkle with freshly crushed black pepper. Now it's ready to be enjoyed. ・You can swap pork for firm tofu. ・Adjust the taste with salt and pepper if needed. ・I'm using a shabu shabu type cut for my pork. If you are using a thicker one, make sure to cook them longer. JAPANESE CRAB MAYO SALAD GARLIC RICE IN RICE COOKER 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! 2020/08/20 MIWA

AGEBITASHI is deep fried vegetables soaked in a sweet-dashi-soy sauce based marinade. Dashi-soy sauce is also known as a soba noodle dipping sauce. AGEBITASHI is a very traditional Japanese dish. Fried vegetables are very rich but the dashi soy sauce is very refreshing and pairs nicely with fried vegetables. Fried vegetables soaked up all the dashi stock and the juice will flow out in your mouth when you bite it! Especially in the summer, I like to make a batch of AGEBITASHI and store them in the fridge to enjoy throughout the week. I'm using a homemade dashi soy sauce (soba noodle dipping sauce). but feel free to use a store bought one. For the vegetarian version, please check the at the bottom. Enjoy! ＜Yield> 3 servings 5 minutes 10 minutes 2 Asian eggplants 1 zucchini Marinade 1 cup homemade soba dipping sauce / store bought soba noodle dipping sauce 1 teaspoon grated ginger shiso herb 1. Slice the zucchini and eggplants into 1 inch thick round pieces. Wipe off the moisture. Deep fry or shallow fry the vegetables. 2. Prepare the soba noodle dipping sauce according to my separate recipe. Add in the grated ginger and mix them well. 3. While the vegetables are still hot add them into the dipping sauce. Keep them in the fridge for at least 30 minutes before you serve. Now they are ready to be enjoyed! ・The sauce is meant to be a little salty and savory. However feel free to dilute with water. ・If you are using store bought soba noodle dipping sauce, adjust the taste by adding water. The store bought versions tend to be a bit salty. ・This will also pair perfectly with udon noodles. ・ I recommend to eat this dish cold. ・For a vegetarian version, use a kombu based dipping sauce. Inari Sushi TONJIRU/ PORK AND VEGETABLE MISO SOUP 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! 2020/9/01 MIWA

There are so many kinds of Japanese pickles out there since preservation is one of the key components when you talk about Japanese cooking. In today's Japanese pickle recipe, I used dried daikon radish. As for preservation methods, I have lots of dried ingredients in my pantry. I'm very grateful for having dried ingredients ready for anytime I want inject more nutrition into my dishes. Dried daikon radish is crunchy & chewy in texture. It is great at soaking up all the yummy pickle marinade. I keep this dried radish pickle in the fridge and enjoy it with rice and noodles throughout the week. Dried radish pickles are the perfect side dish to have in summer! ＜Yield> 3 servings 8 minutes (does not include time for rehydrating) 1 minute 40g dried daikon radish marinade 3 ½ tablespoons rice vinegar 2 ½ tablespoons Soy sauce 2 tablespoons water 2 tablespoons Mirin 4g of kombu chili flakes yuzu zest, lime zest, lemon zest 1. Rehydrate the dried daikon radish. Drain the water and squeeze out the excess moisture. Cut into bite sized pieces. 2. In a pot add the mirin then bring it to a boil. Once it has reached a boil remove from heat immediately. You are performing this step to evaporate the alcohol. In a container mix together the vinegar, soy sauce, water, kombu, chili pepper and mirin. Add in the rehydrated daikon and toss everything together. Let them sit overnight in the fridge. Transfer to plates and now it's ready to be enjoyed! ・You can adjust the amount of vinegar to your liking. ・You can swap dried daikon radish for fresh vegetables such as onions, leeks, carrots, celery and cucumber. Just remember to sprinkle a tiny bit of salt and massage them into the vegetables first. Then squeeze the excess moisture out before marinating with the dressing. This process will help to keep the crunchiness of the vegetables. ・Mirin contains alcohol. Make sure to evaporate the alcohol first. ・Personally, I need chili flakes in this recipe! ・ Never toss the liquid of dried daikon radish! It can be used as a vegetable soup stock along with piece of kombu! Japanese miso eggplant recipe Vegan Japanese style vegetable mixed rice Store 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! 2020/08/23 MIWA

What is your favorite breakfast?? For me it's a bowl of rice and miso soup. Today, I would like to share my vegan version of a Japanese comfort breakfast. It's rice packed with massive flavors from dried shiitake mushrooms, fried tofu, kelp and so on. I'm sure your tummy will be filled with nourishment and happiness. Recipe for vegan miso soup↓ https://www.shinagawa-japanese-cooking.com/post/vegan-miso-soup Hope you will enjoy it! Tag me with your creation on my Instagram! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja 2 servings 5 minutes (doesn’t include soaking time) 20 minutes 150g sticky rice 50g carrot 5g kelp 4 pieces dried shiitake mushrooms 1 piece thin fried tofu Seasonings 160ml water 1.5 tablespoons light soy sauce 1 tablespoon mirin 1 tablespoon rice wine 1 teaspoon salt Mitsuba herb shiso herb 1. Soak the dried shiitake mushrooms into the water overnight. 2. The next day, soak the kelp in the mushroom-water for at least 30 minutes and set aside. Soak the rice in fresh water for 1 hour and then rinse it 30 minutes before you begin to cook, and let it sit in a strainer. 3. Squeeze the dried shiitake mushrooms to let the juices come out, save 100ml of the mushroom juice for later. Cut the mushrooms into thin strips. 4. Julienne the carrots into thin match strips. Remove the oil from the fried tofu by pouring hot water over them. Squeeze out the excess moisture then cut it into thin slices. 5. In a clay pot, add in the rinsed rice, 60ml of the mushroom-kelp stock, 100ml of the squeezed shiitake mushroom juice and all the seasonings. Stir it gently and then place the carrots, shiitake mushrooms and fried tofu on top. Lastly place the kelp on the very top. 6. Heat the clay pot over high heat. Once it comes to a boil, simmer it for 10 minutes. Then, cook it over high heat for 10 seconds and then remove from heat. Steam the rice for another 15 minutes with the lid on. 7. Open the lid and gently mix the rice from bottom to the top, in that motion. Variations: -You can also add burdock root or any other kind of mushroom. Suggestions: -If this recipe is not savory enough then please add in more seasonings and reduce the amount of water. Make sure to keep the total liquid volume the same. -You can also make this with a rice cooker! -You can use a regular pot instead of a clay pot. -Instead of making broth from scratch (soaking the mushrooms and kelp), you can dissolve the kelp broth powder into the water. Store in an air-tight container in the fridge for up to 3 days. #vegan,#veganism,#vegans,#veganrecipes,#veganisminjapan,#misosouprecipes,#veganbreakfast,#plantbaseddiet,#easyrecipes,#japanesecooking,#japanesefoodrecipe,#miwasjapanesekitchen,#miwasjapanesecooking