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This recipe is not about raw fish. It's all about a new onion dressing. I've been using this new onion a lot since they are in season at the Japanese supermarket. New baby onion is the one on the left↓ I'm a big fan of new onions!!! As you can see, they have a thinner skin, are more moist, sweeter, softer and less pungent than a regular yellow onion. They are perfect for making a salad. I’m a little sensitive to onion pungency but I can eat this onion raw. In Japan, they are generally available from April to June. Do you have one in your country? If you are in Japan, I highly recommend to buy this new onion (新たまねぎ）! I'm using bonito fish since it’s also in season now, but feel free to swap for any sashimi grade raw fish. This recipe might not be for kids but it's perfect for those who love drinking at dinner time! Haha! Enjoy♡ Please tag me on Instagram if you make one at home! Also if you can subscribe to my Youtube channel, it means a lot to me! Thank you very much for your support! -------------------------------------------------------- ＜Yield> 2 servings 6 minutes 2 minutes 8 slices of sashimi grade raw fish (I used smoked sashimi bonito fish) shiso herb Onion dressing 1 large new onion myoga (optional) 1 teaspoon ginger, grated Seasonings for dressing 3 ½ tablespoons Soy sauce 3 tablespoons Sushi vinegar 2 ½ tablespoons Toasted sesame oil 1 ½ tablespoons rice vinegar 2 teaspoons salted rice malt ★For substitution of seasonings, see Miwa's tips below coriander green onion chili oil 1. Chop ½ of onion and myoga finely. They should be about the same size. 2. Grate the other half of the onion, cover it with plastic wrap and microwave it for one minute at 600w. After, transfer it to a mixing bowl. 3. In the mixing bowl with the cooked onions, add in the grated ginger and all seasoning listed above. Mix them together. 4. Combine 1 and 3. Refrigerate for at least an hour. 5. Place your raw fish on your serving plate and drizzle with some chilled dressing. Garnish with some some shiso herbs and time to dig in! Sorry there's a lot to tell you! Haha! ・Tuna, salmon, scallops and boiled shrimp are also good. Even drizzling this dressing on avocado or tofu is yum! ・If you are sensitive to onion pungency, soak the finely chopped onion in water for 5 minutes and drain the liquid. Also if you are making it with a regular onion, they are more pungent, so you'll definitely want to soak in water first!! ・This dressing need to be chilled. ・Myoga is totally optional. ・If you don’t have salted rice malt, just add extra teaspoon of soy sauce and a pinch of salt ・If you don’t have sushi vinegar, you can add 2 tbsp of vinegar ＋1 1/2 tbsp of sugar. For the onion dressing→store it 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!

▶vegan ＜Yield> 4 servings 5 minutes (doesn’t include soaking time for the rice) 50 minutes 750ml water, divided (for cooking adzuki red beans) 400ml reserved water (leftover water from cooking the red beans plus additional water to equal 400ml total) 300g Japanese sushi rice 60g dried adzuki red beans ¼ teaspoon salt gomashio 1. Rinse the dried adzuki red beans. In a pot add in the rinsed adzuki beans and 250ml of water. Once it comes to a boil, lower the heat to medium and cook for 2 minutes. Drain the beans and discard the water. In the same pot, add back in the red beans along with 500ml of water. Cook it over medium heat for 15-20 minutes. Once the beans are cooked, separate the red beans from the liquid. Reserve the liquid for later. 2. Rinse the rice and soak it for 1 hour. Drain the water and set it aside. 3. In a measuring cup add in the reserved red bean liquid from step 1 and fill with additional water until you reach 400ml in total. 4. In a large pot add in the rice and 400ml of the reserved red bean liquid + water from step 3. Season with salt and mix it once. Add the cooked red beans on top. 5. Cook the rice mixture on high heat. Once it comes to a boil, cover with a lid and reduce the heat to low. Cook for 10 minutes. After 10 minutes has elapsed, raise the heat to high for 10 seconds. After that, remove from heat and let the rice steam for 15 minutes with the lid on. 6. Open the lid and mix the rice from the bottom to the top. Sprinkle with some gomashio. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. In step 1, the red beans should be cooked but still pretty firm after 15-20 minutes. 2. GOMASHIO is not optional for this recipe. If you don’t have it then sprinkle on some black sesame seeds together with salt. 3. Feel free to use a rice cooker for step 4-5. Please use the same mode as you would to cook regular sushi rice. Store in an air-tight container in the fridge for up to 5 days or in the freezer for 1 month. 2022/03/05 MIWA

Chicken rice is a popular Singaporean dish which Japanese love to make! This time, I'm introducing chicken rice. It's not really Japanese cuisine but I want to share a new way of using a rice cooker. I assume that you want to minimize the amount of cooking time as much as possible right? Haha! NO stove is required for this recipe!! Hooray! All you have to do is throw all ingredients into a rice cooker and turn the switch on. The rice cooker will do all the work for you! Are you making the most use of your rice cooker? Do you use your rice cooker for anything other than just cooking rice? There are hundred of recipes which you can do with a rice cooker. I made a souffle cheese cake on my YouTube! Be lazy, be happy!! haha PS: if you have any questions while reading my directions below, feel free to ask me through Instagram!! and tag me if you make it! Also, please subscribe to my YouTube channel. It means a lot to me!! Thank you very much for your support! 2-3 servings 5 minutes 40 minutes (time for the rice cooker to cook rice) Into the rice cooker 300g chicken thighs 270ml water 1¼ cup (200g) Japanese sushi rice ¼ cup (50ml) rice wine 15g ginger 1 leek (green part only) 1 tablespoon chicken bouillon powder Sauce 2 tablespoons Toasted sesame oil 1 ½ tablespoons oyster sauce 1 teaspoon fish sauce 1 teaspoon ginger, grated ½ teaspoon lemon juice ½ teaspoon garlic, grated 10cm green onion 1 myoga (optional) cucumber coriander fresh basil chili oil 1. Rinse the rice and add water into the rice cooker. Add in the rice wine and chicken bouillon powder, then gentry stir them. Place in the chicken thighs, ginger and green parts of the leek on top. Make sure to place the chicken under the ginger and leeks. Turn on the rice cooker and cook with regular mode. 2. Shred the green onion and myoga finely. Mix them with the seasonings written under the above. 3. After the rice has cooked, remove the ginger and the green parts from the leek. Transfer the chicken thighs onto a cutting board. Slice them into bite sized pieces. Chicken should be tender and fully cooked. ↓ 4. Serve rice on your plate and place on the chicken followed by your favorite toppings. Drizzle with generous amount of sauce (step 2). Now it's ready to be enjoyed! ・When using the rice cooker, DO NOT use a fast mode for this recipe otherwise chicken can be under-cooked. As a reference, my rice cooker takes 60 minutes to cook rice. ・If you don't have a fish sauce on hand, swap it for soy sauce. ・If you can make rice with your slow cooker then this recipe also should work with your slow cooker. To be honest I don't have slow cooker, so if you guys can tell me how it turned out, I would be grateful!! DM me to my Instagram! 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! 2020/05/20 MIWA I would love to support you in your own kitchen! For the details, click here!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ---------------------------------------------------- ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 2-3 cloves of garlic= 2 teaspoons grated garlic 1½ tablespoons egoma oil (any good quality oil is ok) ½ tablespoon salt (sea salt preferred) 2 pinches sugar chili powder finely chopped Bird's eye chili Toasted sesame oil finely chopped leeks poached chicken breast 1. Pat the cucumbers with a rolling pin or with the flat side of a knife. Chop them into bite sized pieces. 2. Mix all the seasonings listed above. 3 Toss the cut cucumbers into the seasons just before you serve. Now it's ready to be enjoyed! ・The liquid from the cucumbers will seep out as time goes on, so it better to toss right before your serve it. ・This recipe is made for garlic lovers like myself so you might find that the garlic is too strong. Feel free to adjust to your taste by reducing the amount of garlic. ・Sea salt works better in this recipe. ・You can use any oil. For example; toasted sesame oil, avocado oil and olive oil. I recommend a high quality oil which can be beneficial for your health. ・If you are spicy heat lover, I strongly recommend adding in bird’s eye chili! 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!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! -------------------------------------------------- ＜Yield> 2-3 servings 6 minutes (doesn’t include resting time) 0 minutes 2 cucumbers Seasonings 5g shredded salted kelp 1 tablespoon Soy sauce 1 tablespoon toasted sesame seed ½ tablespoon rice vinegar 2 teaspoons Toasted sesame oil ½ teaspoon tobanjan paste nori seaweed poached chicken breast 1. Rotate the cucumbers a quarter turn between cuts, at cut them at a diagonal. Cut them into easy-to-eat sizes. Sprinkle with ½ tsp of salt and massage it in. Leave it for 5 minutes then squeeze out the excess water. 2. Mix all the seasonings listed above in a ziplock bag. 3. Add the cut cucumbers into the ziplock bag and refrigerate it for at least 15 minutes before serving it! ・Soaking the cucumbers overnight is good as well! ・You can swap the salted kelp for 1 teaspoon of kelp powder or Kombucha powder. ・Tobanjan paste is hot, so you can leave it out if you are making this for kids or for anyone who is sensitive to spicy food. Instead, you can add in grated garlic for more flavor however this is totally optional! 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!

I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future Japanese recipes! ------------------------------------------------ ＜Yield> 2-3 servings 6 minutes 0 minutes 2 cucumbers Seasonings 1 1/2 tablespoons Soy sauce 1 tablespoon olive oil 2 teaspoons Wasabi 1 teaspoons honey or sugar Toasted sesame oil finely chopped leeks 1. Sprinkle some salt over a cutting board then place on the cucumbers. Start rolling the cucumbers on the cutting board to rub in the salt. 2. Make diagonal slit halfway through the cucumbers but make sure to not cut all the ay through. Flip the cucumber over to complete the diagonal cuts. 3. Mix all seasonings listed above. 4. Toss the cucumbers in the seasons and now they're ready to be enjoyed! ・By rubbing the cucumbers in salt it helps to retain its bright green color and helps to absorb the seasonings. ・Please adjust the amount of wasabi paste since it's pretty pungent. ・If you are sensitive to wasabi, leave it in the fridge for 30 minutes first. The taste will become more mild when you leave it longer. ・This way of cutting the cucumber helps to absorb more seasoning + is more presentable! Haha. However, you can always cut in small chunks as you would normally do if you like. 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!

Here's another easy stir fry recipe using chicken breast, which now might be my family's new favorite dish. Last weekend I went to the wholesale market and bought quite a large portion of chicken breasts. I have been spending the last 4 days trying to consume everything by making sure my kids are not bored with the taste and of course that it's easy for me to cook! I always think that the key to having healthy eating habits is to make cooking very easy and low effort. This recipe is a good example of the above concept. You can whip up it up in only in 11 minutes with very simple ingredients and condiments, but it's still healthy and tasty. I hope you and your loved ones will enjoy! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 2-3 servings 6 minutes (doesn't include marination time) 5 minutes 300g chicken breasts 1 onion 2 spears asparagus 1 tablespoon Toasted sesame oil Marinade for chicken 1 tablespoon rice wine or white wine 1 tablespoon potato starch or corn starch ½ teaspoon salt Seasonings 50ml water 2 teaspoons garlic, grated 1 teaspoon asian chicken stock powder (any soup stock powder) ½ teaspoon salt Toppings black pepper chopped green onions chili powder crushed almonds any herbs 1. Cut the chicken breasts into thin bite sized pieces. In a ziplock bag add the chicken breasts, salt, rice wine and potato starch. Massage it and let them sit for 15 minutes in the fridge. 2. Chop the onion finely. Grate the garlic. Chop the asparagus into bite sized pieces. Mix the seasonings listed above. 3. Heat the vegetable oil over high heat, then place in the chicken. Cook until one side becomes nice and golden then flip the chicken over and cook on the other side. 4. Once both side have browned, add in the onions and cook for 2 minutes or until the onions become translucent. Add in the asparagus and drizzle in the mixed sauce. Allow the sauce to thicken up over medium heat for 1 minute. Adjust the taste by adding salt. Drizzle on the toasted sesame oil and now it's ready to be enjoyed. Variations Red peppers or broccoli can be used as a substitution for asparagus. Suggestions ・Slice the chicken into about 1-1.5cm pieces, so that it will cook faster. ・You just need a nice color in step 3, the chicken doesn't have to be fully cooked at this point. ・Rice wine and potato starch will protect the moisture inside of the chicken. ・Depending on which chicken stock powder you are using the sodium content will differ. Please adjust the taste with salt as a finishing touch. ・You can swap onions for leek. 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! #chickenbreast #chickenrecipe #chickenbreastrecipe #chickenrecipeeasy #quarantinecooking #kidsmeal #weekdaydinner #miwasjapanesecookingclass #youtube #miwasjapanesekitchen

Having Japanese pickles in your fridge always guide you to a healthy eating habit. This pickle recipe calls for only 2 condiments to season it! It comes out very crunchy and flavorful! Other than this Japanese pickle recipe, in the video I'm showing how you can use the pickles for Onigiri and Ochazuke (rice in a soup). Don't forget to watch the video before you try making them! ▶vegan ＜Yield> 3 servings 10 minutes (doesn't including resting time in fridge) 0 minutes 300g KOMATSUNA leaves/ bok choy 1 teaspoon salt 1 teaspoon kombu-cha 1 teaspoon chili flakes 1. Wash the komatsuna leaves ensuring that all the dirt is removed. Remove the fibrous part of the stalk. Soak the leaves in water for 15 minutes to remove the bitterness. 2. In a ziplock bag, add in the soaked komatsuna leaves and salt. Massage the leaves and then leave them to rest for 30 minutes with something heavy (1kg) on top. 3. Cut a corner into the ziplock bag and then squeeze out the water. Transfer the komatsuna leaves into a new ziplock bag. Sprinkle with kombu-cha/kombucha and red chili flakes. Rub them in and then let them sit for 2 hours in a fridge. Cut the leaves into bite sized pieces and now they are ready to be enjoyed! ※Watch more on YouTube! ・Bok choy, Chinese cabbage, cucumber and radish will all make wonderful substitutions for Komatsuna leaves. ・If you can't find kombucha, you can use Kombu dashi powder / vegetable dashi powder. If you use kombu dashi powder then please add 1½ tsp of it instead of the kombucha. ・Do not skip the addition of red chili flakes, they are used for preservation. ・See Onigiri & Ochazuke recipes that utilize this pickle recipe. Store in an air-tight container in the fridge for up to 1 week. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/01/22 MIWA

I have been making this recipe more than once a week using different vegetables. It’s my flavorful & nutritious veggie curry. Because my kids love Japanese curry but don't like to eat large chunks of veggies, I always puree the vegetables after steaming for a long time. This recipe contains a ton of veggies, followed by tomato juice and beans. What I love about this recipe is minimizing the amount of curry cubes it uses, as they usually contains quite a good amount of fat. My kids just love this curry so much! I hope you and your family will love it too! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! 5 servings 6 minutes 25 minutes 200g oyster mushrooms/ any mushrooms 150g cooked soybeans/ chickpeas 2 tablespoons vegetable oil 2 cloves garlic 2 onions 1 red pepper 1 carrot celery leaves (from 1 stalk) 1 teaspoon salt Seasoning 400ml pure tomato juice (no salt & sugar added) 400ml soy milk/ any kind of milk 2 Japanese curry cubes (30g) 1½ tablespoons curry powder 1 teaspoon honey grilled chicken cherry tomatoes crunchy fried onions crushed nuts roasted vegetables←My absolute favorite topping!!!! 1. Chop all the vegetables into small pieces. In a pot, heat the vegetable oil over high heat. Throw in all the vegetables and start to stir. When all the vegetables are coated with oil, reduce the heat to medium-high and sprinkle with salt. Stir it periodically until all the vegetables start to sweat. 2. When you see that liquid starts to come out from the vegetables, pop on a and reduce the heat to low. Steam away until the vegetables become really soft while stirring periodically. If you see that the bottom is starting to burn, splash in some water little by little. 3. Open the lid and add in the curry powder and soybeans. Evaporate the excess moisture then pour in the tomato juice before it starts to burn. Cook it for 2 minutes and then add in finely chopped curry cubes. After they've dissolved, blend the curry with an immersion blender until it becomes a puree. Add in the soy milk and honey. Adjust the taste with salt and pepper. Serve the curry with rice or bread along with your favorite toppings. Now it's ready to be enjoyed! ・It’s extremely important to stir fry the vegetables until they have completely wilted and are soft enough to mash with your spatula. This is the key step to allow the curry to burst with the aroma of vegetables. Be patient for the yumminess! ・If you are looking to add more spicy heat, please add in more curry powder. If it’s too spicy, reduce it to 1 tablespoon. ・You can swap out any of the vegetables, but I recommend using carrot and onions as a base. I have tried burdock root, eggplant, leeks, zucchini and corn before, they are all so good! ・Making the curry with almond milk is also my favorite ・Chopping the curry cube finely beforehand helps to cook it faster. ・For moms and dads♡ If your kids are sensitive to heat then the addition of canned corn will nicely balance out the spiciness. Dilute the curry with more honey and milk in an individual portion, after you have cooked the batch for your family. Crunchy macaroni salad Store in an air-tight container in the fridge for up to 3 days. Freeze it for up to 3 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! 2020/05/20 miwa

Because my family had many slices of pizza for lunch, we were craving something light for dinner that night! This tofu salad is very refreshing but still filling and nourishing. I'm using nutritious hijiki seaweed seasoned with sweetened soy sauce which I often make multiple dishes out of it. The dressing is a little tangy and so good for stimulating your appetite! It's such a refreshing dish!! My stomach is back to normal now! Haha. Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 3 servings 5 minutes 10 minutes leafy greens 150g tofu nutritious hijiki seaweed seasoned with sweetened soy sauce ½ onion Dressing 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon Toasted sesame oil 1 teaspoon honey 1 teaspoon grated ginger nori seaweed bonito flakes boiled young sardines 1. Chop the onion finely. Microwave it for 1 minute at 600w while covered. Add all the dressing ingredients listed above into the bowl and dissolve them completely. Refrigerate until it’s chilled. 2. Make nutritious hijiki seaweed seasoned with sweetened soy sauce (please refer to the separate recipe by clicking on the link above) 3. On the serving plate, make a bed of leafy green, pile on the tofu by scooping it with a spoon. Place the hijiki seaweed on top. Drizzle with a generous amount of dressing. Garnish with some herbs if you want to . ・Both firm tofu and silken tofu are tasty! Firm tofu will be more filling! ・By microwaving the onion first it removes the sharpness. ・Hijiki seaweed can be eaten raw. You just soak it in water for 1 hour and drain off the moisture, then top it on a salad. It still works this way but you would taste more of the seaweed smell than if you used my hijiki recipe. ・This salad need to be chilled before digging in! Spring roll- using microwave- Steamed Rice miso soup Japanese clear soup Store the dressing and ingredients separately. The dressing will last a week in an air-tight container in the fridge. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #salad #saladrecipes #saladrecipeseasy #saladrecipeswithlettuce #saladrecipeswithdressing #tofu #tofurecipe #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen

Super easy & tender chicken!!! This recipe is also great for meal prep!! This is something I always have in my freezer. If you have an oven, this is going to be your new go to dish for tonight! My 2 year old boy loves this and you can imagine how tender they are. Enjoy! Tag me on Instagram if you make it! Please subscribe my Youtube channel for future recipes! ------------------------------------------------------------------------- ＜Yield> 3 servings 2 minutes 20 minutes 10 chicken wings (500g) Marinade 3 tablespoons soy sauce 3 tablespoons Mirin 2 tablespoons rice wine 1 tablespoon ginger, grated 1 tablespoon garlic, grated 1 teaspoon Toasted sesame oil Lemon mayonnaise chili pepper Japanese five spice 1. Poke the chicken several times with a folk. This will allow more marinade to be absorbed into the chicken. In a ziplock bag, mix in all the marinade ingredients written above. Put the chicken into the ziplock bag and massage them. Release the air and zip the bag up tight. Let them sit in the fridge for 1 hour. 2. Preheat the oven to 220℃ Celsius. Place the chickens on a baking tray, then pop them into the oven 20-25 minutes. 3. Transfer to serving plates and now it's ready to be enjoyed! ・If you want use them as meal prep, then prepare the chicken then freeze them before you grilled them. Whenever you need them, defrosted and pop them into the oven! This will last 3 weeks in the freezer. I always have one in my freezer. ・220℃ Celsius = 428℃ Fahrenheit ・You need to have a nice and golden char on your chicken when you take them out of the oven. Please adjust the cooking time by looking at the color of the chicken. Crunchy macaroni salad Onsen egg rice bowl miso soup 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! #chickenwings #chickenwingsrecipe #chickenwingsinoven #chickenwingsmarinade #chickenwingsrecipeoven #chickenwingsrecipeteriyaki #chickenwingsrecipeeasy #ovenrecipe #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen

This soup is a Japanese classic. It's almost as popular as miso soup in Japan. The key component of this soup is DASHI (Japanese fish stock). The authentic AWASE DASHI is made out of kelp and bonito flakes, which have a massive umami flavor. I recommend trying it if you haven't!!! The downside for this is that it is more pricier and more time consuming. As a substitution for making dashi from scratch, we have dashi powder and dashi packets, which cost less and are more convenient. Hence many Japanese families will use the powder or the tea bag instead of making it from scratch. In this recipe, I used a dashi packet, which is not as genuine as using kelp and bonito flakes, but it's a lot better than using dashi powder which usually contains salt and additives. Dashi packets has a better flavor than the powder kind but are still very convenient to use. I strongly recommend using this packet type rather than the powder one for a more authentic taste. Enjoy♡ ------------------------------------ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ------------------------------------ ＜Yield> 3 servings 5 minutes 10 minutes leek carrot wakame seaweed mushroom Seasonings 2 dashi packet 700ml water 1 teaspoon Mirin 1 teaspoon light soy sauce 1/2 teaspoon salt mitsuba leaf 1. Chop all the vegetables into small pieces. In a pot add in the water and dashi packets. Once it reaches a boil, reduce the heat to medium-low and cook it for 4-5 minutes. 2. After 4-5 minutes, shake the packets to release more flavor, then remove the dashi packets. Add in the vegetables and cook on medium heat until the vegetables are fully cooked. Drizzle in the mirin, soy sauce, salt and wakame seaweed. Transfer to serving bowls and now it's ready to be enjoyed! ・Depending on which brand of dashi packet you are using, the taste will be slightly different. Please follow the package instructions if there are any. ・Adjust the final taste by adding salt and soy sauce. I like to keep my soup low in sodium to balance out the other dishes. ・Use unsalted wakame seaweed. The salted kind is quite salty, so it’s better to remove the salt in water before putting it into the soup if you are using the salted one. ・Fish cake is another popular ingredient for this type of soup. Chirashizushi～festive sushi～ Braised new potato with sweetened soy sauce Store 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! #japanesesoup #japanesesouprecipe #japanesesoupstock #japanesesouprecipes #japanesesoupclearonion #japanesesoupstock #japanesesouprecipeswithpictures #japanesesouprecipewithdashi #japanesesouprecipeseasy #dashi#Japanesesoupstock #japanesefood #japanesefoodrecipes #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodnameswithpictures #miwasjapanesecookingclass #miwasjapanesekitchen