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This Japanese anchovy pasta is super quick and easy! Japanese anchovy pasta is very savory from the anchovies followed by the nori seaweed & caramelized onions which also strengthen the flavor. You will need only a couple ingredients and then it is ready to go! Do you like anchovies?? I'm not a huge fun of anchovies but this pasta blows my mind! I recommend trying out this pasta for busy weekday dinner! Enjoy! 2 servings 5 minutes 7 minutes two servings spaghetti 4 anchovy fillets/ 1 tablespoon anchovy paste 2 tablespoons olive oil 2 tablespoons reserved pasta water 1 teaspoon Soy sauce 1 onion, thinly sliced 1 clove garlic, finely chopped nori seaweed green onion 1. Cook pasta 1 minute less than the package instructions stay to cook it for. Reserve 2 tablespoons of pasta water for later. Slice the onion thinly. Chop garlic finely. 2. In a large pan add in the olive oil and chopped garlic. Let the aroma bloomed over low heat. Add in the anchovy fillets and brake them into small chunks. Add in the sliced onions and keep stirring them over high heat for about 5-7 minutes or until the onions become translucent and tender. 3. Add in the reserved pasta water and cooked pasta into the pan. Toss everything together and cook it for 30 seconds. Drizzle with soy sauce as a finishing touch and cook for another 30 seconds. Adjust the taste with salt if needed. Transfer to plates and garnish some nori seaweed and green onions if you like. Now it's ready to be enjoyed! ・Do not overcook the pasta. We want it to be al dente. ・Depending on the anchovies you are using, you want to adjust the taste with salt. ・Allowing the onions to caramelize will bring out more flavor to the pasta. ・Nori sea weed is not optional this time! haha SPICY CUCUMBER & BEEF SALAD ASIAN GINGER DRESSING 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! 2020/08/11 MIWA

Kabocha is a Japanese pumpkin. Japanese kabocha is very similar to the kind of squash you can find in many western countries. Japanese kabocha can be found in an abundance over the summer. They are naturally sweet and full of vitamins and fiber. I have been cooking Japanese kabocha in multiple ways since my kids have loved it since they were babies. In today's kabocha recipe, I'm using western condiments which are tomato ketchup and Worcestershire sauce. It sounds promising right? haha The ingredients I use in this kabocha recipe can be found anywhere in the world. I guarantee kids will love this taste. I put it in our bento box this morning! Enjoy! 4 servings 5 minutes 8 minutes Kabocha pumpkin ¼ onion 1 can tuna, drained 1 tablespoon butter 1 tablespoon olive oil Sauce 2 tablespoons tomato ketchup 2 teaspoon Worcestershire sauce / tonkatsu sauce salt and pepper Roasted pine nuts 1. Slice the kabocha and onion into ½ cm thin slices. Heat the olive oil in a pan over high heat, then add in the sliced kabocha. Cook them until they become charred on both sides. Add in the thinly sliced onions, ½ teaspoon of salt and butter. Stir it for 1 minute then cover with a lid. Steam away for 3 minutes over a medium low heat. 2. Open the lid and add in the drained canned tuna, ketchup and Worcestershire sauce. Cook it over medium heat for another 2-3 minutes. Transfer to a serving plate and garnish with some roasted pine nuts. Now it's ready to be enjoyed! ・The onion should be sliced a little thinner than kabocha pumpkin. ・Please drain the oil from the canned tuna before you add it in. ・You can add in curry powder if you want to! Curry powder will help to reduce the fishy smell. ・You can add cheese on top and pop it into the oven. You can enjoy it differently! JAPANESE CORN RICE SOY CREAMY MISO SOUP Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - 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! 2020/08/14 MIWA

Are you looking for more easy mackerel recipes? If so, I've got you covered in this recipe. Mackerel is a very popular fish in Japan but some people are picky with mackerel since it has a strong fishy smell. With this curried mackerel recipe, you won't have to worry about the fishy smell that much. The grated ginger will help to reduce the smell of the mackerel and the curry spices will eliminate it even more. This recipe is simple but pretty addictive. I hope anyone who loves fish or not will equally enjoy this recipe! BTW, I have another fish recipe here! CRISPY NON-FRIED JAPANESE FISH RECIPES ＜Yield> 2 servings 5 minutes (does not include marinating time) 7 minutes 3 mackerel fillets 1 whole mackerel) marinade 1 tablespoon Soy sauce 1 teaspoon rice wine 1 teaspoon ginger, grated batter 1 cup panko 2 tablespoons Japanese mayonnaise 1 teaspoon curry powder (add more to your liking) tomatoes leafy greens lemon 1. Chop each mackerel fillet into 4 pieces. Marinate the mackerel with rice wine, soy sauce and grated ginger. Let them for 10 minutes. Drain out the excess moisture. 2. In a bowl, mix together the mayo and curry powder. Coat the mackerel with it. Next evenly coat the mackerel pieces with panko. 3. Pan fry the fish over medium low heat for 4 -5 minutes then flip. Cook them for another 3 minutes. Transfer to a plate. Garnish with some leafy greens if you want to. ・If you want your fish to be spicier, you can add in more curry powder. ・When you pan fry the mackerel, you don't have to grease the pan since the oil from the mayo will seep out into the pan. However, if the fish starts to stick to your pan, feel free to add in some oil. Please cook over medium low heat since this recipe can easily burn. You are looking to achieve a nice and golden color on the panko crust. ・Mackerel tends to have quite a lot of small bones. Make sure them before you cook. ・Any other type of fish like salmon will work in this recipe! Avocado tuna bowl 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/ 08/ 18 MIWA

I always have blanched spinach as apart of my meal prep. By blanching it, the spinach will stay fresh and vibrant. Japanese spinach is quite bitter and tough unlike baby spinach. To make the spinach last longer, please blanch the spinach first before you enjoy it as a salad or smoothie! Enjoy! ＜Yield> 3 servings 5 minutes 1 minute one bunch Japanese spinach (200g) bonito flakes dashi soy sauce / homemade dashi soy sauce grated ginger shredded nori seaweed 1. Wash the spinach. Bring the water to a boil. Blanch the stalk part of the spinach first for 20 seconds then do the leaf part for another 10 seconds. Drain and place the spinach into an ice bath to stop the cooking process. 2. Squeeze the moisture out of the spinach and cut into bite sized pieces. Transfer to a serving plate and drizzle with some dashi soy sauce. Sprinkle on some bonito flakes. Now it's ready to be enjoyed. ・The stalks of spinach are harder than the leaves, so you want to cook the stalk first to ensure even cooking. ・Dashi soy sauce is pretty savory and salty, so drizzle on a little at a time until you reach your preference. You can always swap dashi soy sauce for soy sauce. NIKUJAGA JAPANESE MIXED RICE SALAD Store the spinach and sauce separately. It will last 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/ 08/29 MIWA

Who is looking for simple Asian salad recipe whipped up in 6 minutes?? This Asian carrot salad is a Thai inspired dish that uses fish sauce. The umami flavor from the fish sauce, sweetness from the carrots and the tanginess from lemon juice: all these flavors are melted together! The best thing about this Asian carrot salad is the longer you leave it, the bolder the taste becomes. That’s why I make it as apart of my Sunday meal prep and then have leftovers in my fridge! Enjoy! Sunday dinner for my family of 4 in Japan!↓ ＜Yield> 2 servings 6 minutes (doesn't including resting time) 0 minutes 2 cups carrot, shredded 3 cherry tomatoes 1 clove garlic Dressing 2 tablespoons lemon juice 1 tablespoon fish sauce ½ tablespoon Soy sauce ½ tablespoon sugar Topping ( not optional! must have! haha) -salted nuts (peanuts, almonds, walnuts etc) -any fresh herb (coriander, parsley) 1. Shred the carrot into thin matchsticks. Chop the garlic finely. Cut the cherry tomatoes in half. Crush your favorite nuts. 2. In a bowl mix together the fish sauce, soy sauce, lemon juice and sugar. Mix to dissolve them completely. 3. Add in the shredded carrots, garlic and cherry tomatoes into the dressing (step 2). Toss and let them sit in the fridge for 15 minutes. Divide into plates and dress with generous amount of crushed nuts and herbs. ・I recommend using salted nuts but unsalted ones works as well. ・Toss everything together until all the carrots are coated with dressing. Resting for 15 minutes is very important to enhance the flavor. ・Chili oil also goes well in this recipe. ・For the plant based version, you can swap fish sauce for soy sauce. If that’s the case, I recommend adding Toasted sesame oil to add in more flavor. ・This is perfect for meal prep. JAPANESE DRY CURRY RECIPE JAPANESE SWEET AND SOUR DRUM CHICKEN 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!

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