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< ISOBE MOCHI/ 磯辺餅> ▶Vegan ＜Yield> 1 serving 2mins 10 mins 2 pieces (100g) mochi/ rice cake 1 sheet nori seaweed 2 tbsp soy sauce 1 tsp sugar ( optional) 1; In the non-stick pan, place mochi and cook it over medium heat with lid on for 5 mins on each side or until the mochi starts to puff up. 2; Mix soy sauce and sugar. (Sugar is optional.) 3; Dunk cooked mochi into sauce( step2). Wrap mochi with nori seaweed. ※Watch more on YouTube! 1; If you have an oven toaster, you can toast mochi as opposed to cooking in a pan. 2; I recommend using a non-stick pan without coating any oil. 3; Sugar is optional here, but it balances out nicely with soy sauce. Mochi can not be kept after it’s cooked. Please enjoy it right away. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/ 04/30 MIWA

< KINAKO MOCHI/ きなこ餅> ＜Yield> 1 serving 2mins 10 mins 2 pieces (100g) mochi/ rice cake 2 tbsp Soybean Kinako powder 1 tbsp kuromitu/ honey/ maple syrup/ sugar 1; In the non-stick pan, place mochi and cook it over medium heat with a lid on for 5 mins on each side or until the mochi starts to puff up. 2; Coat mochi with roasted soy bean powder. Drizzle your favorite sweetener on top. ※Watch more on YouTube! 1; If you are opting for sugar, mix sugar and roasted soy bean powder before coating mochi. Mochi can not be kept after it’s cooked. Please enjoy it right away. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/04/30 MIWA

All three salad in this recipe will last up to 3 days and will taste better as time goes on. I make these on the weekend and assemble everything on my favorite leafy vegetables to make a decadent salad. Also if I am making just a main dish on a weekday, I usually serve one of these salads as a side dish. Each salad requires only 5 steps! I hope these 3 salads will help your life become a little easier and tastier. Enjoy! 4 servings 5-7 minutes Salad 2 carrots Dressing 2 tablespoons mayonnaise 2 tablespoons vinegar 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon mustard toasted black sesame seed 1. Shred the carrot thinly (approximately 3mm sized strips). 2. Mix all the dressing ingredients written above. 3. Toss the carrots into the dressing. Sprinkle with some toasted black sesame seeds for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. Store in an air-tight container in the fridge for up to 3 days. 6 servings 10 minutes (this doesn't include roasting time) 50 mins Salad 1 red bell pepper 1 yellow bell pepper Dressing 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/2 teaspoon salt 2 pinches black pepper Any fresh herbs you like 1. Preheat the oven to 200C. Rinse the bell peppers. Place the bell peppers on a baking sheet and roast them for about 45 minutes until they get slightly burnt on the surface. 2. Mix all the dressing ingredients written above. 3. Take the bell peppers out of the oven and peel the skin after they've cooled down. Take off the stem and cut into strips. 4. Toss the roasted peppers in the dressing. Now it's ready to serve! Variations: This salad is nice to enjoy on top of a leafy salad. The spicy kick of the salad will go well with an egg omelette. Store in an air-tight container in the fridge for up to 1 week. 2 servings 5-7 minutes Salad 50g beans sprouts 5g leek Dressing 1 teaspoon Soy sauce 2 pinches sugar 2 pinches pepper ¼ teaspoon Toasted sesame oil 2 pinches toasted sesame seed nori seaweed 1. Cut the bean sprouts into 5cm pieces. Microwave them for 90 seconds at 600w. Let them dry to remove the excess moisture. 2. Mix all the dressing ingredients written above. 3. Toss the bean sprouts with the dressing. Sprinkle with some sesame seeds and nori seaweed for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. 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! #salad #easyrecipe #healthyeating #miwasJapanesecookingclass #mealprep

The star ingredient today is LEEK. Leeks are now abundant in Japan. They're thick and very sweet when cooked. The leek in this recipe are so tender and the juices will come out with just one bite. I believe this recipe will be one of the most enjoyable way to taste the natural sweetness of leek! It will take less than 15 minutes. Perfect for a busy weekday night and also for meal prep. 4 servings 5 minutes 8 minutes Salad 200g sliced pork 2 long leeks 2 bok choy 1 tablespoon rice wine ½ tablespoon vegetable oil Dressing 2 tablespoons Soy sauce 1⅓ tablespoons rice vinegar 2 teaspoons Toasted sesame oil ½ teaspoon tobanjan paste (hot chili sauce) ½ teaspoon garlic, finely chopped ½ teaspoon toasted sesame seed pinch pepper nori seaweed 1. Cut the leeks into approximately 4 cm pieces. Remove the leaves from the bok choy and separate the green parts from the white parts. 2. Sprinkle some salt and pepper over the sliced pork. Combine the rice wine with the vegetable oil then rub it all over the pork. 3. Mix all the dressing ingredients listed above. 4. In a skillet add in the pork, leeks, white parts of the bok choi and drizzle on the dressing from step 3. Cover with a lid. After it comes to a boil, steam it for 5 minutes over low heat. Open the lid and add in the green parts of the bok choy. Cover again with a lid and steam it for another 3 minutes. 5. Transfer to a plate and drizzle with the dressing from the pan. Now you're ready to enjoy it! Variations: You can use broccoli, spinach and Chinese cabbage as a substitution for bok choy. 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!

Who is a miso & egg lover???? I have a ramen soft boiled egg recipe in a separate post. When you want to add in more variety other than the standard soy sauce based eggs, please give it a try!!! I love to use this on top of cold noodles just like in the picture! Please let me know which one you like in the comments section of my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Miso Mixture 4 tablespoons yellow miso 4 tablespoons Mirin 1. Boil just enough water to cover all the eggs. Let the eggs come to room temperature. Make a crack on the thicker bottom part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it back to a boil again. During the first minute keep making a swirl to keep the egg yolks centered. Boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Next, make the miso mixture. Microwave the mirin for 40 seconds at 600w uncovered. Since mirin contains alcohol, microwaving it first will allow the alcohol to evaporate. Add in the miso and combine them well. Set it aside. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Make a bed of miso by spreading it on a single sheet of plastic wrap. Place all the eggs on top. Wrap it up and twist them together. Make sure the entire surface of every egg is equally coated with the mixture. Let it sit in the fridge for at least 6 hours. Now it's ready to serve! The egg yolks will get denser and thicker as time goes on. You can also add in grated garlic into the miso mixture if you are a garlic lover! Store them 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!

These eggs are in my fridge all the time! It's my family's all time favorite!! You need to know my little tips to make the perfect jammy soft boiled eggs. Please watch my YouTube video because I'm explaining more hacks in the video. Can't wait for you to try this out!!!! If you ever make this, leave a comment on my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Marinating Liquid 100ml fish stock base 50ml water 1 teaspoon grated ginger 1. Boil just enough water to cover all the eggs in a pot. Let the eggs come to room temperature. Make a crack on the bottom of the thicker part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water then bring it to a boil again. During the First minute keep making a swirl to keep the egg yolk centered. Continue to boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Make the marinating liquid, this one is soy sauce based. We use a dashi soy sauce also known as a tempura dipping sauce. Mix together 100ml of 3 times concentrated dashi soy sauce, 50 ml of water and one tsp of grated ginger in a plastic bag. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Place the eggs in the soy sauce mixture and seal it completely. Soak it for at least 6 hours in a fridge. Now it's ready to serve. Egg yolks will get denser and thicker as time goes on. Store them in a 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! #miwasjapanesecookingclass #softboiledegg #ramenegg #japanesecooking #japanesecooingclass

This recipe is one of my mom’s that I took over. My dad loved drinking paired with a delicious appetizer at dinner time.🌝 My mom made this often as a healthy protein appetizer for my dad. I've been making this since then. Please enjoy this easy and delicious recipe! You can whip up it up in 5 minutes without using a stove or an oven! 4 servings 5 minutes Salad 1 block silken tofu Dressing 1 can tuna 20g szechwan pickles 1 tablespoon mayonnaise 2 teaspoon Soy sauce 1 teaspoon black pepper (go ahead and add more if you want to!) 1/2 teaspoon salt chopped green onions broccoli sprouts 1. Cut the tofu into 5cm cubes and place them on a serving plate. 2. Drain the liquid form the can of tuna. Chop the szechwan pickles finely. Combine the finely chopped szechwan pickles with the tuna, salt, mayonnaise and mix them well. 3. Divide the tuna mixture equally on top of the cut tofu (step 1). Drizzle with some soy sauce on top and add some cracked black pepper. 4. Garnish with some chopped green onions or bean sprouts as a presentation. Enjoy it! Variations: -You can use firm tofu as well. Suggestions: -Black pepper will reduce the fishy smell of the tuna. You can skip it to make it a more kid friendly. -You can use any crunchy pickle as a substitution for szechwan pickles. However, I strongly recommend szechwan pickles! So delicious! Store in an air-tight container in the fridge for 2 days while keeping the tofu and salad dressing separate. - 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! #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen

There are so many ways to enjoy tofu as a salad. This Japanese tofu salad with plum dressing is a recipe that I took over from my mom. Have you ever tasted salted pickled plums (umeboshi)? They are salty and tart. Japanese people love to eat them with rice. The dressing of this Japanese tofu salad is not only tart, but also has a nuttiness from the sesame, sweetness from the fish stock base and every component is nicely incorporated together which creates one big flavor!! You can also make it vegan or vegetarian by simply swapping the fish stock for vegan soba noodle dipping sauce Enjoy the Japanese twist of a tofu salad! Tag me on Instagram if you ever made it in your kitchen! 4 servings 6 minutes 1 block (400g) silken tofu Dressing 2 salted pickled plum 2 tablespoons 2X concentrated fish stock base (also known as dashi soy sauce) 1 tablespoon Toasted sesame oil 2.5g bonito flakes 1 piece of myoga / chopped spring onion or ginger as a substitution shiso basil (Use your favorite herbs) 1. Cut the tofu into 4 blocks and place them on a serving plate. 2. Cut the myoga finely. 3. Remove the seed from the salted plums and mash them with a knife until they reach a puree consistency. Combine the plum puree and bonito flakes by chopping them together. 4. In a bowl add in the finely chopped myoga, plum mixture, fish stock base and 1 tablespoon of toasted sesame oil. 5. Divide the plum dressing equally on top of the tofu from step 1. 6. Add the shredded shiso leaves on top for presentation. Enjoy it! ・You can use firm tofu. ・Arugula can be used as a substitution of shiso leaves. ・If you are vegan, you can skip the bonito flakes and also swap out the fish stock for a kelp stock. 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! 2020/03/05 MIWA #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen

To order to fight the corona virus, boosting your immune system is essential! Sleep well! Eat well! Enjoy nature!! These are the things that my family is trying to do at this moment. What do you do to boost your immune system?? Since my kids are so picky with food, I'm not sure how I can boost their immune systems. This smoothie contains banana and milk, which are my kid’s favorite!! It's perfect! I hope you will release some of your stress with this hearty hot smoothie♡ It is not particularly a Japanese recipe, but I would like to share it with many of you, especially since this situation is a little intense. ＜Yield> 4 serving 3 minutes 3 minutes 150ml milk (plant based milk is ok) 1 banana 1 teaspoon ginger, grated cinnamon powder honey maple syrup 1. Pop a banana with the skin on into a microwave for 2.5minutes at 600w. If the banana steams too long, it might burn. Please keep an eye on it while microwaving. 2. Remove the banana from the skin by scraping it with a spoon and transfer it into a mug. 3. Mash the banana with the back of a spoon until it becomes a puree. Add in the milk and ginger. Stir it well. 4. Pop the mug into the microwave 1-1.5 minutes at 600w. 5. Stir it once more and now it's ready to serve. ・If you prefer a creamy texture, you can use a blender to combine the 3 ingredients and then pop it in the microwave for 1~1.5min. ・My kids actually liked the creamy taste when I used a blender! I made it with less ginger and added in honey for my kids. Within a day would be preferable. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

I know that many of you are currently stuck in your house and that there are not too many things to enjoy at this moment. But why don't you enjoy making these ONIGIRI to enjoy the lovely spring season. You can still enjoy the refreshing air by having lunch in your own garden or on a balcony. It's so so important to release some of that stress to keep your immune system well functioning. Today's recipe is an epic ONIGIRI idea which kids can also make! Why don't you enjoy cooking with your loved ones! Nourish your heart and belly! ♡ Enjoy it! ＜Yield> 4 serving 5 minutes 2 minutes 300g cooked rice (300g) 20g grilled salted salmon chunks 3 tablespoons toasted sesame seed (white and black) ½ teaspoon salt black pepper 1. In a bowl add in the rice, salmon chunks and salt. Mix them well. 2. Lay down a sheet of plastic wrap and put a sixth of the rice mixture (from step 1) into the center. Wrap it up and twist. Make a ball shape in the wrap. Repeat five more times. 3. Place the sesame seeds on a plate. Put a newly created ball on the sesame seeds and gently move it around as the rice ball becomes coated with the sesame seeds. Repeat for the other five rice balls. ・You can also use any other salted fish chunks ( it is preferable to use fish that contains very little liquid and oil). Store in plastic wrap for a day at room temperature. - 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! #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

Who doesn't like the taste of gyudon!? Gyudon is a rice bowl topped with loads of tender braised beef. Since it’s so tasty and easy to make, gyudon is listed as a Japanese comfort food. Many people might have experienced before that the beef gets too dry and tough. To prevent this from happening, I’ll give you one very important tip to make a perfectly tender beef gyudon. It is a simple thing that will make such a big difference in the result. I promise you will be the winner by making this! It's super easy with just a couple steps!! I often make this for a quick lunch! 4 servings 3 minutes 20 minutes 300g thinly sliced beef or pork 30g ginger Condiments 1 ½ cups water ½ cup rice wine 3 tablespoons Soy sauce 1 tablespoon Mirin ½ tablespoon sugar chopped green onions poached egg 1. Peel the ginger using a spoon. Cut them in match sticks. 2. In a pot add in the water, rice wine, thinly sliced beef and ginger. Submerge everything into the soup. Bring it to a boil. 3. Once it comes to a boil, lower the heat and simmer until the liquid has reduced by half while removing the scum. 4 . When the liquid has evaporated half way, it’s time to add in the sugar, mirin and soy sauce. Continue to simmer until almost all the liquid has evaporated. off the heat and ready to serve! 5. Place the beef on top of rice along with a poached egg and some green onions. -This is meant as a topping for rice. If you are eating it just by itself, you may find that it's a little too savory. -You can also put it in a bento box if you evaporate the liquid more. -You can add in onions, leeks and burdock. 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! #gyudon #gyudonrecipe #gyudonjapan #gyudonrecipewithoutdashi #japanesefood #japanesefoodrecipes #japanesefoodnearme #Japanesefoodrecipesyoutube #miwasjapanesekitchengyudon #miwasjapanesecookingclass

I often go to the wholesale market where they offer quite large portions with pretty reasonable prices, just like at COSTCO. We are just a family of 4 so I can't use up everything at once. What I do is portion everything first, season and freeze them. Then on a weekday, all I have to do is defrost and stir fry it with some vegetables. Today’s dish is one of those meals. I'm showing you how I meal prep and how to create multiple dishes by doing so. This time its mabo tofu and a vegetable wrap! Having done this kind of meal prep, it makes me feel secure in case of an emergency. I really hope this idea gives you some ideas of how to not waste food especially during this tough time. 2 servings 5 minutes 0 minutes 200g minced pork/ground pork 1 tablespoon rice wine 1 tablespoon yellow miso 2 teaspoon ginger, minced 2 teaspoon oyster sauce 1 teaspoon garlic, minced 1 teaspoon tobanjan paste (Chinese chili paste) 1 teaspoon potato starch 1. In a large bowl add in the ginger, garlic, rice wine, miso paste, oyster sauce, tobanjan paste and potato starch. Mix them well. After everything has dissolved add in the minced pork and then combine them completely. 2.Transfer them to a plastic bag, and zip it up completely. Lay it down flat and smooth out the meat mixture by pressing by hand. Once it becomes flat, put it in the freezer and let it sit until it becomes frozen. Variations: I'm using pork today, but you can use chicken mince or turkey mince. Suggestions: -Let the seasoning dissolved well first before you combine them with the meat. -Please refer to the link below for making dishes using this recipe. Store in a plastic bag in the freezer for up to 3 weeks. Click the below link for recipes on how to use this seasoned meat!! -Mabo tofu https://www.shinagawa-japanese-cooking.com/post/mabo-tofu -Vegetable wrap https://www.shinagawa-japanese-cooking.com/post/vegetable-wrap-with-miso-minced-pork - 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!