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Who is a cauliflower lover??? How do you cook with it?? Cauliflower + miso + milk These three combine together to make another go-to recipe for your list! When you make the soup, it becomes very creamy and thick but you can still taste the flavor of cauliflower. This dish can be enjoyed both cold and hot plus it can be easily made vegan! In Japan, it’s getting very hot and humid, so I enjoyed this cold soup together with edamame risotto. With the leftovers, I made a pasta by adding in some cheese, chicken and broccoli. It’s just like a creamy pasta which my kids love, but inside there are load of hidden veggies in the soup! I feel a huge sense of satisfaction when my kids finish everything without realizing that I sneaked in veggies. Haha. Enjoy! Miwa♡ ＜Yield> 5-6 servings 5 minutes 15 minutes 1 small cauliflower (550g) 500ml soy milk/ any kind of milk 200g enoki mushrooms/ any other mushroom 100ml rice wine / white wine 1 onion 1-3 tablespoons water (if needed) 1½ tablespoons olive oil 1 teaspoon-1 tablespoon of white miso / yellow miso (NO red miso for this recipe) 1 teaspoon salt 1 bullion cube any fresh herbs / basil, parsley black pepper croutons 1. Chop the onion, enoki mushrooms and cauliflower into small pieces. Heat the olive oil over high heat then add in the vegetables and salt. Stir them vigorously. 2. Splash in the rice wine and keep string until the vegetable have wilted. Drizzle with 1 tablespoon of water a couple times to prevent burning if needed. 3. Puree the vegetables with an immersion blender and add in the milk and bouillon cube. Add in the miso paste and dissolve completely. Adjust the taste by adding in salt or water to thin the soup out. Refrigerate if you want it to be cold. Serve into bowls, sprinkle with some black pepper and drizzle some olive oil. Now it's ready to be enjoyed♡ ・The cauliflower mixture can burn easily at the beginning so you want to stir it periodically until you add in the liquid. ・Depending on which bouillon cube you are using, the sodium content will differ. Please adjust the final taste before serving. ・The sodium percentage of miso paste varies from 5% to 15%. I’m using a 6% one. So I added 1 tablespoon to my soup, but you might want to control how much you are adding anywhere between 1 tsp -1 tbsp. If your miso paste is salty, you might want to only add 1 teaspoon. Please dissolve the miso paste in a ladle first before you mix it into the soup otherwise you will have lumps in the soup. Tender teriyaki chicken wings Omelette with tomato rice 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! #cauliflower #cauliflowersoup #miso #souprecipe #summersoup #japanesecooking #japanesefoodrecipes #miwasjapanesecookingclass

Are you looking for a refreshing Asian ginger dressing recipe? It’s been humid and hot in Japan. I know that this is just the beginning of a crazy hot summer… This homemade dressing is refreshing, savory and can whipped up in under one minute★ It can basically can go with any type of vegetable, chicken or tofu, but my recommendation is to use tomatoes with avocado! Enjoy♡ ＜ASIAN GINGER DRESSING> ▶ vegan, vegetarian ＜Yield> 3 servings 2 minutes 0 minutes 2-3 tablespoons ginger, grated 3 tablespoons olive oil 1½ tablespoons Soy sauce 1 tablespoon sugar 2 teaspoons apple cider vinegar Any fresh herbs 1. Grate the ginger. 2. Mix all the ingredients together in a bowl. Drizzle generous amounts of dressing on your favorite vegetables. Ready to dig in! ・3 tbsp of grated ginger is quite peppery. If you are sensitive to the pungency, add only 2 tablespoons of grated ginger. I love ginger, so I’m happy to add 3 tablespoons but not when I am making it for my kids! Shuumai dumpling without using a steamer Vegan miso soup Steamed rice ♡ Store in an air-tight container in the fridge for up to 1 week. 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! Miwa #dressingrecipe #gingerdressingrecipes #gingerdressinghomemade #gingerdressingingredients #gingerdressingrecipejapanese #gingerdressingasianrecipe #japanesefoodrecipesinenglish

Have you ever added red miso to your beef stew? Red miso has a massive umami flavor, which deepens your beef stew making it even more flavorful. Tomato + miso are actually a great combination. If you haven't try it yet, please do!! Enjoy another pressure cooker or instant pot recipe with a Japanese twist! ＜Yield> 5-6 servings 5 minutes 30 minutes (by using a pressure cooker) ※See the time adjustment if using a regular pot on Miwa's tips. 500g chuck beef (or any other type of stew meat) 7 cremini mushrooms (or any other type of mushroom) 3 cloves garlic 2 small carrots (200g) 1 onion (400g) 1 stalk celery (including leaves) 1 teaspoon vegetable oil Sauce 300ml red wine 200ml water 1 can tomatoes (400g) 1½ tablespoons red miso 1 tablespoon Mirin 1 tablespoon soy sauce 2 teaspoons honey ½ teaspoon peper ½ teaspoon salt ½ boullion cube heavy cream / sour cream fresh herbs 1. Chop the onion, celery and carrots into large chunks. Cut the mushrooms in half. Peel the skin off the garlic. Chop the beef into approximately 2cm dice. Season the beef with salt and pepper on both sides. 2. Heat the vegetable oil in a skillet over high heat. Add in the beef and cook it until both sides have become charred. Transfer to a pressure cooker. In the same skillet, add in the mushrooms and cook until they have wilted while scraping off the bits of beef. 3. In the pressure cooker, add in the chopped vegetables, boullion cube, seared beef and mushrooms. Pour in the red wine, canned tomatoes and water. Pop the lid on and cook it over high heat, then wait until the pressure has built up. When the pressure reaches high, lower the heat and cook it for 20 minutes. After 20 minutes, remove from heat and wait for the pressure to come down completely. 4. Add in the mirin, honey and miso paste then cook it for another 5 minutes over low heat. Adjust the taste with salt and pepper. Serve it into bowls. Drizzle with some heavy cream or sour cream if you want to. Now it's ready to be enjoyed! ・Try not to cut your veggies too small. ・In the picture, I'm using enoki mushroom, but any kind of mushroom will work! ・In step 2, make sure to scrape off all the yummy bits of beef when cooking the mushrooms. ・You can use a regular pot, instant pot or a slow cooker instead of a pressure cooker. -Slow-cooker →Low and slow mode -Regular pot→Simmer it for 2.5 hours with the lid on. ・You can use any miso on hand but I recommend red miso for this recipe. ・Make sure to adjust the taste with salt as a finishing touch since all the miso types have a different sodium content. ASIAN GINGER DRESSING Onsen egg rice bowl Avocado tuna bowl 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! Miwa More easy Japanese food recipes on my Youtube! You subscribing means a lot to me♡

It’s summer time!! The humid, hot summer in Japan has finally started! "My kids started their school. I have to make a bento box for them. I have no idea what to put in. I’m afraid that it might go bad by lunch time." If you have these types of concerns, I would like to share my tips on how to make a bento box in the summer. To know a bit more about myself, I have 2 sons and I make bento boxes everyday. 1. Tips on preventing your bento box from spoiling. 2. Bento box friendly recipes. 3. Useful products you can buy on Amazon. There are two things that bacteria loves: 1. Humidity 2. Warm temperatures ☟ To avoid bacteria, I keep 8 things in mind: 1. Drain all the excess water, as much as possible. 2. Do not put the lid on until all the ingredients have completely cooled down. The steam will create some moisture. 3. Add ingredients that has antibacterial properties such as: pickled plum, shiso herb, curry powder, wasabi, vinegar etc... These all have antibacterial properties and makes your bento more vibrant! For example, you can add in a teaspoon of vinegar when you cook rice (1 cup of rice). It won’t be vinegary rice but it still prevents your rice from being spoiled. 4. Use dry food effectively. Dry foods such as sesame seeds, bonito flakes and wakame seaweed will absorb the moisture. If you are going to add in some saucy dishes, you can toss them together with dry food together such as spinach and sesame seeds or teriyaki meatballs with nori seaweed. Thickening the sauce with potato starch is also very useful. 5. Never put leftovers in the bento box. 6. Try to avoid raw vegetables. e.g. tomatoes, leafy greens, cucumber etc.... 7. Separate each of the dishes as much as possible by separating them with an aluminum foil cup or silicon cup. 8. Use frozen items effectively. There are room temperature defrostable foods widely available in Japanese supermarkets. This means that if you put them in the bento box in the morning, it will be naturally defrosted by lunch time. It also works as an ice pack. PLUS, you can be lazy in the morning! Haha! ▶▶Look for the Japanese written below on the package: 自然解凍= defrostable at room temperature Spring roll- using microwave- Shuumai dumpling without using a steamer Epic salmon sesame ONIGIRI Edamame,cheese, bonito flake ONIGIRI Antibacterial sheet silicon cup ice pack I'm talking about bento boxes on YouTube! For me , making a bento box is something I have to do everyday long term! Just like a marathon! You can be lazy but do you best! I repeat the same dishes over and over but my kids are ok with it! Haha! If you have any questions feel free to DM me on my Instagram! Miwa♡ - 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 don’t know if I can call this recipe a Japanese dressing... BUT, this is something that I often make when tomato season begins. It’s based on mustard and vinegar but I add in a splash of soy sauce for a nice umami kick! It is very refreshing and whipped up in 2 minutes! All the ingredients should be widely available in any country, so please give it a shot! I realize I have been posting more than 5 different kinds of dressing recipes! Should I make a video about them?? Right now is such a lovely salad season if you are living in the northern hemisphere. If you are living on the other side of the globe, I have soup and curry recipes too!! Haha. Enjoy and have a lovely day!! ▶Vegetarian / Gluten free / Vegan(See Miwa's tip for vegan modification) ＜Yield> 2 servings 0 minutes 1-2 large tomatoes ¼ onion Dressing 2 tablespoons wine vinegar 2 tablespoons olive oil 1 tablespoon grainy mustard/dijon mustard 1 teaspoon honey 1 teaspoon Soy sauce fresh basil black pepper 1. Slice the onion thinly and soak in water for 5 minutes to remove the pungency. 2. Mix all the dressing ingredients listed above. Slice the tomatoes and place them on a serving plate. 3. Drain the onions and remove the excess moisture. Mix the sliced onions with the dressing. Drizzle the onion-dressing over the sliced tomatoes and garnish with some herbs and black pepper if you want! Now it's ready to be enjoyed! ・Wine vinegar is much sweeter than any other kind of vinegar. If you are looking for a substitute, you can use any other vinegar such as apple cider vinegar. Adjust the taste by adding a very small amount of honey if using apple cider vinegar. ・If you are not sensitive to the pungency of onions, skip the water soaking step. ・Other than tomatoes, you can use leafy greens, corn, cucumbers, avocado, beans etc.... Basically the combinations for this dressing recipe are endless! ・If you are looking for gluten free then please use tamari soy sauce instead of regular soy sauce. ・Vegan option→ Swap out the honey for sugar or agave. MISO BEEF STEW Crunchy Chicken Teriyaki Sandwich Store in an air-tight container in the fridge for up to 1 week. 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! More recipes on my YouTube channel!

I don’t really like to deep fry in my kitchen, just because it’s always too much mess to clean up! Haha but I make this tonkatsu since they are worth it!! When it comes to tonkatsu, you might have previously experienced having the pork end up being too tough and dry despite making a pretty good effort in the kitchen. If you follow my recipe, you can make very tender and authentic tonkatsu which my 2 years old my son can bite off. Moreover, you don’t make a big mess in your kitchen versus the usual method. I left a Japanese katsudon recipe in case you have leftovers for the next day! Enjoy! 2 servings 10 minutes 15 minutes 300g thick cut pork shoulder 2 cups panko 1/2 cup all-purpose flour 1 egg 1 teaspoon vegetable oil salt pepper oil for frying Topping 1/4 cabbage lemon Sauce tonkatsu sauce OR homemade tonkatsu sauce soy sauce grated daikon radish 1. Score the pork by making a slits around the fat. Repeat the same scoring for the other side. Pound the pork with the back of your knife to tenderize it and return it to the shape it originally was using your hands. Season with salt and pepper. 2. Make the batter by beating the egg and oil together well in a large bowl. Prepare bowls for the flour and an additional bowl for panko. Line up the bowls of the flour, egg mixture followed by the panko. 3. Coat the pork with flour, then transfer it into the egg mixture. Place the egg-soaked pork on the bed of panko and press down to attach the panko. Make sure all sides are evenly coated. 4. In a frying pan, pour about a 2cm depth of oil. Add in your pork before you turn on the heat. Turn the heat on and fry it over a small heat for 10 minutes. The oil temperature should be kept around 100°C or 212°F. 5. Shred the cabbage thinly. Cut the lemon into wedges. Use them as a garnish on your serving plate. Make the tonkatsu sauce if you don’t have a store bought one available. You may see that the juice of the meat will come up to the surface. At this point, flip the pork over and cook for another 4 minutes. After 4 minutes have passed, you’ll see that the edges of tonkatsu have become slightly browned but the surface still has a pale color. 6. After 10 minutes, remove the pork from the oil and set it aside. The pork should be cooked inside but the outside still needs to be browned. Bring the temperature of the oil up to about 180°C/356 °F. Fry the pork again for around 30-60 seconds OR until the surface becomes nice and golden brown on the outside. Drain off the excess oil and transfer to a wire rack. Slice it into small pieces. Serve it on your plate. Now it's ready to be enjoyed! I’m talking with all the details and tips on my video! Please watch it before you make it♡ ・A tiny bit of oil in the egg mixture will keep the pork moist so that you can have a tender tonkatsu. ・ When you coat the pork with the batter, make sure to coat all the surfaces well. Let it rest for a couple of minutes before you fry it. ・In step 6, If you don’t have a meat thermometer, drop in some panko and if it sinks then floats back up to the surface quickly, the oil is ready for the pork to be double fried. Refreshing tofu salad with sweet and sour onion dressing TOMATO SALAD WITH JAPANESE MUSTARD 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! More recipes on YouTube!

If you don’t have tonkatsu sauce, you can make one by using these simple ingredients listed below! Here is my tonkatsu recipe! ＜Yield> 2 servings 2 minutes 0 minutes 1½ tablespoons Worcestershire sauce 1 tablespoon tomato ketchup 1 teaspoon honey 1 teaspoon soy sauce. 1. Just mix everything together and dissolve it well. ・If you want to make it sweeter, then just add honey. Store in an air-tight container in the fridge for up to 2 weeks. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Have you seen my tonkatsu recipe? If you have tonkatsu leftovers, you can make a katsudon the next day! It’s filling, savory, flavorful and tasty!! By swapping the tonkatsu for chicken or tofu, you can make even more varieties in Japanese cuisine!! Enjoy! ＜Yield> 2 servings 5 minutes 6 minutes 300g steamed rice 2 slices tonkatsu ½ onion 1 egg sauce 160ml dashi (dashi packet ) 1½ tablespoons Mirin 1 tablespoon rice wine 1 tablespoon Soy sauce 2 teaspoon sugar chopped green onions mitsuba herb 1. Slice the onion thinly. Cut the tonkatsu into bite sized pieces. Whisk the egg. 2. In a pan, mix the sauce ingredients listed above. Add in the sliced onions and simmer until the onions are cooked and have wilted. Add in the sliced tonkatsu and pour in half of the beaten egg. Simmer for 10 seconds and then pour in the remaining egg and remove off heat immediately. 3. Divide the rice into bowls and place the tonkatsu mixture onto. Now it's ready to be enjoyed! ・If you are going to use dashi powder, then the ratio is 160ml of water + ½ teaspoon dashi powder. ・You don't want to beat the egg completely. ・By pouring in the beaten egg twice, you can achieve a runny fluffy egg on top! ASIAN GINGER DRESSING Japanese clear dashi soup 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! Hungry more for Japanese food??

I love summer vegetables in Japan. I especially love corn, it's one of my favorites and also my kids! My top two faves are edamame and corn! What are yours?? In this recipe, I'm introducing how to make Japanese corn rice in a pot. That way, if you don't have a rice cooker, you can still make delicious corn rice! While you are cooking the entire kitchen will be filled with the sweet corn aroma, which makes me even happier and more hungry! Because I love corn, I wrote lots of tips and options down below. Haha. Make sure to read through Miwa's tips before you give it a shot! Enjoy!! ▶gluten free, vegan & vegetarian ( without butter) ＜Yield> 5-6 servings 5 minutes (doesn’t include rice soaking time) 25 minutes 1 corn 300g (10.5oz) rice 380ml water 50ml rice wine ( if you don't have it, swap for water) 1½ tablespoons butter 1 teaspoon salt Optional Toppings soy sauce black pepper 1. Soak the rice in water for 30 minutes. Cut the corn cob in half. Remove the kernels from the corn cob. 2. Drain the water from the rice and it into a pot. Add in the water, rice wine and salt. Give it a stir. Place in the corn cobs and kernels on top. Cover with a lid. 3. Bring it to a boil, then lower the heat to low. Simmer for 10 minutes over low heat. After 10 minutes, bring it back to high heat for 10 seconds. Remove from heat and steam for another 15 minutes. 4. Open the lid and remove the corn cobs. Mix it from the bottom to top, in that motion. Drop in the butter and let it melt as you mix it. Serve it in bowls and splash on some soy sauce and black pepper if you want. Now it's ready to be enjoyed. ・Do not open the lid for the entire cooking process. You will lose the steam and it won't be fully cooked. ・In step 3, cooking the rice for 10 seconds over high heat will evaporate the excess moisture at the bottom. Try not to skip this step! ・This recipe has a very subtile and delicate flavor. I do this purposely, so that I can use this rice to balance out with other dishes that I serve. If you think that the rice tastes is too bland, then add in a splash of soy sauce and black pepper. You will especially want to do this if you are eating it as a standalone meal. ・When you serve it, make sure to have plenty of corn kernels on each serving. The natural sweetness of corn is the highlight of this dish! That’s why I only make this with fresh corn. ・It’s also so so delicious to turn it into a grilled rice ball. Make a triangle shape with the corn rice and smother the soy sauce on one side. Grill the soy sauce side first and flip. Next smother the soy sauce on the other side! Grill it until it becomes nice and charred. You want to place a piece of parchment paper or aluminum foil on the pan before adding the rice balls, to prevent them from sticking. ・If you have a rice cooker, just go through the same steps until step 2 and then cook the rice on regular mode. Shuumai dumpling without using a steamer Spring roll- using microwave- Store in an air-tight container in the fridge for up to 5 days. Store in an air-tight container in the freezer for up to 2 weeks. 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! More recipes on YouTube!

This roasted eggplant recipe is so so so simple. I don’t even know if I can call this as a recipe, but here it is! I make this when eggplants are in season, since they are naturally sweet and juicy.I’m using small sized eggplants which are most widely available in Japanese supermarkets. However, you can use larger ones as well. I'm showing you two ways of cooking: using an oven and a stove. Pick whichever one works better for you! Enjoy the simplicity! Your mouth will be filled with the juice of eggplants!! ▶vegan, vegetarian (without bonito flake), gluten-free ＜Yield> 2 servings 1 minute 25 minutes 4 Asian eggplants (small ones) Dressing 1½ tablespoons Soy sauce/ ponzu 1 teaspoon ginger, grated chopped green onions bonito flakes Using an oven 1. Preheat the oven to 200°C/ 390 °F. Wash the eggplants. Poke the surfaces of the eggplants with a fork. 2. Line up the eggplants on a piece of parchment paper. Pop them into an oven for about 15 minutes, then flip them over and cook for another 10 minutes. Let them cool down until they are safe enough to touch. Peel the skins. 3. Serve onto your plates. Garnish with some chopped green onions, bonito flakes, grated ginger and soy sauce. Using the stove: 1. Wash the eggplants. Score the eggplants approximately 2cm/ 1 inch apart. Place them in a pan and cook them over medium heat with a lid on. When one side becomes charred, flip them over and continue to cook until all the surfaces are equally charred. The entire process should take about 10-15 minutes. Remove from heat and let them sit in the pan for another 10 minutes with a lid on. 2. Peel the skins. Serve on a plate. Garnish with some chopped green onions, bonito flakes, grated ginger and soy sauce. ・If using an oven and if you are using a larger eggplant, you will need to cook it longer. Please adjust the cooking time until the eggplants become charred on the surface. ・If cooking by stove top, you don't need to grease the pan. Don’t worry if it starts to burn, that’s what you are looking for in this recipe. Steaming for 10 minutes makes it easier to peel the skin. ・I recommend that use use Japanese eggplants / Asian eggplants which are smaller than those which you can find in western countries. The larger ones are more bitter and have a stronger flavor than the smaller ones. 8mins chives egg omelette Avocado tuna bowl 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!

For those who don't know what omurice is, it is tomato ketchup seasoned rice, covered with a runny fluffy egg omelette!! It’s a very popular western-influenced Japanese food. It's simply divine and I'd even say that it's my kids’ favorite dish to eat. However, the hardest part of making omurice is wrapping the rice with a perfectly fluffy egg without breaking it. In this recipe, I'll show you 2 easy ways of successfully making a fluffy egg! Trust me! You're never gonna mess up again! ＜Yield> 1 -2 servings 5 minutes 5～7 minutes egg omelette 2 large sized egg 1 tablespoon milk 1 tablespoon vegetable oil salt and pepper tomato ketchup seasoned rice 1½ cup steamed rice ¼ onion ¼ carrot 1 small oyster mushroom 1 teaspoon butter 20g bacon Seasonings 2 tablespoon tomato ketchup 1 teaspoon Soy sauce 1 teaspoon tonkatsu sauce salt and pepper Sauce 1 tablespoon tomato ketchup 1 teaspoon Japanese tonkatsu sauce fresh parsley 1. Cut the onion, carrot and mushroom finely. Cut the bacon into approximately 1 cm diced cubes. In a bowl, crack the eggs and then add in salt, pepper and milk. Whisk them well. 2. In a skillet, heat the butter over high heat. Add in the cut carrots, onions, mushrooms and bacon. Stir fry them vigorously to prevent burning. When they are cooked, set the veggies aside. Add the seasonings listed above into the pan and heat until it starts to bubble. Mix it in with the vegetables. 3. Add in the steamed rice and mix everything well until the rice is nicely coated with the sauce. Transfer to a serving plate. Method 1 4. In another skillet, pour the egg mixture and cook it by stirring with your chopstick until the egg is cooked half way through. At this point, the egg should be runny on the surface but the bottom should be cooked. Remove from heat. 5. Place your rice mixture in the middle of your egg omelette and fold both sides towards the center. Cover the pan with a serving plate as you keep pushing and holding it. Then flip it over quickly. Fix the shape by using a paper towel. 6. Drizzle with some tomato ketchup. You can draw a heart shape or a smiley face if you want to. Method 2 4. Transfer your rice into a bowl and press it down by using the back of a spoon. Cover the bowl with a serving plate, and flip it over. You will have a pretty round shape of ketchup-flavored rice. 5. In a small non-stick pan or skillet, heat the butter over medium-high heat, and then pour ⅔ of the egg mixture. Keep stirring to make a soft scrambled egg. 6. Add your cooked scrambled eggs into the remaining egg mixture and combine them well until it becomes runny again. Then, return the egg mixture back into the pan. Cook it for a few seconds over medium-heat. The edges should be dry but the surface should be very runny. Slide it onto your ketchup rice. Drizzle with some sauce listed above on top of the scrambled eggs. ・Variations: For the rice you can add any kind of veggies, such as peppers, celery, corn etc... ・If you don't have tonkatsu sauce, swap it for 1 teaspoon of extra ketchup ・Do not overcook the eggs. You want to remove them from heat earlier than you think. ・For cooking the eggs a nonstick pan is better. I’m using a 20cm / 8 inch pan. ・Keep in mind that once you add in the condiments, the rice will burn easily. Store it 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!

Are you ready for Father's day?? If you are looking for finger-licking chicken drumstick recipe then I would recommend today's Japanese recipe. It takes time, but it's super easy! All you have to do is throw everything into a pan and wait for the chicken to be tender enough to fall off the bone. (Don't say that many of my recipes are just like this!! I'm always happy to save time in the kitchen. Haha) The vinegar tenderizes the chicken and gives a nice freshness to the overall taste balance. It’s savory, sweet and a little bit tangy but not too much. I don’t know how to describe it... it's just too good. Anyways, it’s easy, so give it a try in your kitchen! Happy Father’s day♡ ＜Yield> 3 servings 5 minutes 45 minutes 10 chicken drumsticks ½ cup ginger, sliced Seasoning 1 cup water 6 tablespoons rice vinegar 4 tablespoons Soy sauce 4 tablespoons rice wine 3 tablespoons sugar 1 tablespoon Mirin Japanese mustard chili powder 1. Score the chicken between the bone and the meat. Slice the ginger thinly. 2. Place the drumsticks in a nonstick pan, skin side down. Cook them until the surfaces becomes nice and browned. Add in the ginger and all of the seasonings listed in red above. Cover with aluminum foil and a lid. 3. Once it comes to a boil, lower the heat and simmer for 40 minutes. Open the lid and add then add in the mirin. Simmer for another 3-5 minutes until the sauce has thickened. Transfer onto plates. Now it's ready to be enjoyed. ・if you don’t have rice vinegar feel free to substitute with apple cider vinegar. ・By scoring the chicken, it will allow the chicken to become more tender. ・The size of lid should be smaller than the pan. Do not cover the pan completely, since we want to reduce the sauce. ・If cooking with a pressure cooker, simmer for 15 minutes after the pressure builds up, then wait for the pressure to come down. ・If you are sensitive to the tanginess of vinegar, try 4-5 tablespoons of vinegar and add then add 1 tablespoon of rice wine instead. I do reduce the amount of vinegar used when I make this for my kids. ・You can swap mirin for 1/2 tablespoon of honey. ・Please thicken the sauce as a finishing touch. You don't want your sauce to be too soggy or watery. ADDICTIVE GREEN PEPPER SALAD～JAPANESE FOOD RECIPE～ Crunchy macaroni salad 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!