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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!

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!

How was your Father's day??? I made something my family likes but my younger son couldn't chew and swallow the spinach very well and ended up vomited what he ate at the very　last moment of dinner. It was literally like the Merlion in Singapore.... My thought process stopped at that moment! It went all over the living room and it took me 30 minutes to clean up whole mess. However thanks to that happening, my dining room has become the cleanest it has been in awhile!! Hahaha. Well, that was my family’s Father’s day.. I feel very sorry for my husband.. Haha At least it was memorable one! That wasn’t a very pleasurable story to tell you but I needed to share it somewhere! Haha. Thank you very much for reading about my realistic daily life with kids. This Japanese potato salad recipe is one of the dishes I made on Father's day with my kids. It doesn't require any cooking and the process is so simple. It’s the best dish to introduce your kids to cooking. I made this potato salad recipe to be a very simple one, so be creative by adding in other ingredients. I listed a couple of my favorite toppings in the recipe below. Enjoy♡ ＜JAPANESE POTATO SALAD> ＜Yield> 4 servings 7 minutes 5 minutes 2 potatoes (12oz/ 350g) 1 cucumber (3.5oz/100g) 1 carrot (5.3oz/150g) 1 hard boiled egg 4oz (120g) canned corn 1/2 teaspoon salt black pepper Dressing 2 tablespoons Japanese mayonnaise 1 tablespoon Sushi vinegar 1 tablespoon milk (any type of milk) celery baked crunchy bacon cream cheese roasted garlic fried onions 1. Wash and scrub the potatoes. Remove the potato eyes. Pop them into a microwave for 7 minutes at 600w. Boil the egg for 9 minutes to make it a hard boiled egg. 2. Peel the carrot and shred it thinly. Shred the cucumber about the same size as the carrot. Sprinkle the carrots and cucumbers with 1/2 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 sushi vinegar while the potatoes are steaming hot then toss it. Add in the carrots, cucumbers and drained canned corn. Toss again. Peel the hard boiled egg and then mix it into the salad. When the salad cools down, drizzle on the milk and add in the mayonnaise. Toss everything together to make it creamy. 4. Transfer to your plate and sprinkle with some freshly cracked black pepper. ・If you don’t have sushi vinegar on hand, mix together 1 tablespoon of rice vinegar with 1 tablespoon sugar and ⅔ teaspoon of salt. Dissolve them well and add 1 tablespoon of the mixture to your mashed potatoes. Make sure to mix the vinegar in while the potatoes are still steaming hot, otherwise the potatoes won't absorb the vinegar. This results in a very tart and soggy potato salad. ・Use a type of potato which is suitable for salads. In Japan the danshaku potato is my recommendation. Depending on how large your potatoes are, the microwaving time will differ. Please adjust the time by checking the doneness with a fork or bamboo skewer. If it goes through smoothly, then it should be ready. ・If you don’t have a microwave, boil the potatoes for 10-15 minutes in water. Make sure to check that the potatoes are soft enough by poking them with a fork or bamboo skewer. If it goes through smoothly, then it should be ready. ・You can swap mayonnaise for sour cream or Greek yogurt for a lighter texture. If that’s the case, make sure to adjust the taste by adding salt and pepper. ・I keep the ingredients very simple but adding celery and crunchy bacon are my favorites to add. To make the salad more rich, please try adding in cream cheese!! You never want to skip the corn especially if you are making this for kids! Haha ・Anything that contains dairy products need to be added after it has cool down. This includes milk, cream cheese, yogurt etc. ・As the day goes on the salad will start to dry out. Please add in extra mayonnaise or greek yogurt if it’s need. JAPANESE SWEET AND SOUR DRUM CHICKEN Edamame bacon risotto? porridge 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!

Am I the only person who craves something sour on hot summer days? Today's recipe is a perfect side dish which uses the summer vegetable EGGPLANT. Tender eggplants soaked in the yummy sweet and sour sauce. This is a great meal prep recipe too! Since we make meals everyday, you usually have the energy to make a main dish but not usually for a side dish. I totally understand that feeling! haha It’s nice to have something you can just take out from the fridge and have it be ready to serve. Enjoy♡ < SWEET & SOUR MARINATED EGGPLANT> ▶vegan & vegetarian/ gluten free (by using tamari soy sauce ) ＜Yield> 2 servings 3 minutes 5 minutes 2 small eggplants (1 for big one) 250g 1½ tablespoons rice oil / vegetable oil ½ onion chili flakes (optional) Seasoning 1½ tablespoons rice vinegar 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1 teaspoon sugar ½ teaspoon garlic, grated pinch of salt 1. Cut the eggplants into quarters lengthwise. Slice the onion thinly. Make a marinate by mixing the seasonings as listed above. 2. In a microwave-safe dish, place in the cut eggplants then drizzle on the rice/ vegetable oil. Toss them until the all the eggplants are well coated. Pile the sliced onions on top. Microwave them for 4-5 minutes at 600w covered. After cooking the eggplants and onions should have wilted. 3. While the eggplants and onions are still hot, toss them together with the marinate and let them sit in the fridge for 1 hour. Transfer onto plates and garnish with some cherry tomatoes and herbs if you want to. ・If you are using large eggplants (the varieties you usually find in Western countries) then cut them into 16 pieces. If they are too bitter then soak the chopped eggplant in a salt bath ( 5 cups of water +1 tablespoon of salt) for３minutes before you microwave them. ・If you don’t have a microwave then place the eggplants and onions in a pan. Drizzle on the vegetable oil and add 3 tablespoons of water. Cover with a lid and steam them over medium heat until the eggplants have wilted. ・You can swap out the toasted sesame oil for olive oil. ・Feel free to add in more soy sauce and vinegar if it's too bland. 8 minute chives egg omelette Chicken rice with a rice cooker Store in an air-tight container in the fridge for up to 5 days. As time goes by, the flavor and tanginess will become stronger. 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!

This tomato chicken stew recipe is a fusion of western cuisine and Japanese fermented foods. In my diet, I try to use less sugar and increase my consumption of fermented foods for my health. I often use Amazake as a substitution for sugar and use salted rice malt instead of using salt. Both are examples of Japanese fermented products which are becoming very popular in Japanese food. My family and I consume fermented products at least once a day, by eating miso soup, natto and even soy sauce. My kids and I haven't gotten sick in a long time. I haven't gone to doctor for maybe over 10 years. You can always start to enjoy fermented products with something familiar to you, just like today's tomato chicken stew. I hope you will enjoy this as much as I do! ▶gluten-free ＜Yield> 3 servings 6 minutes 25 minutes 12oz (350g) chicken thighs 3 pieces shiitake mushrooms/ any mushroom 2 cloves garlic 1 zucchini (150g) ½ carrot ½ onion 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Sauce 14oz (400g) canned tomatoes 2 tablespoons salted rice malt(塩こうじ) 2 tablespoons rice wine 1½ tablespoons amazake without MSG 1 tablespoon Mirin salt & pepper fresh basil crushed nuts sour cream 1. Slice the onion, carrot, shiitake mushrooms and zucchini into small bite sized pieces. Chop the garlic finely. Chop the chicken thighs into bite sized pieces, then season with 1 teaspoon of salt and pepper. 2. Heat the olive oil in a pan over high heat and place the chicken thighs skin side down. Cook for 3 minutes OR until the skin becomes nice and golden. Flip the chicken over and cook for 1 minute. Add in the chopped vegetables (garlic, onions, mushrooms, carrots and zucchini) all in once. Keep stirring for 2 minutes. 3. Add in the salted rice malt and stir once. Cover with a lid and steam for 10 minutes over low heat. Open the lid and then add in the canned tomatoes, amazake, rice wine and mirin. Simmer for 5-7 minutes over medium heat or until the sauce has thickened. Adjust the taste with salt & pepper. 4. Serve onto a plate along with garlic rice. Garnish with some herbs if you want to. ・Try not to cut the chicken too small. It will shrink when you simmer it. I cut them into about 2 inch dice. Seasoning the chicken with generous amounts of salt & pepper is important. ・Carrots take the longest to cook so cut them smaller than the other vegetables so that everything cooks evenly. ・The vegetables can be very versatile. Go ahead and clean your fridge! ・You can swap Amazake for 2 teaspoons of honey. You can also substitute the salted rice malt for 1 teaspoon of salt. Please start with a small amount of seasoning and adjust the taste at the end. This way it won’t be too salty or sweet. ・Make sure to keep stirring periodically while you are simmering. It burns easily once the sauce starts to thicken more. ・To enrich the flavor, add in olives as a finishing touch. I couldn't add in any since my kids don't like them but it will elevate the taste for sure. ASIAN GINGER DRESSING Japanese potato 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!

OYAKODON is a very popular Japanese food!! It's originally made out of a combination of chicken and eggs but the tofu version is very tasty and easy! If you want to make this recipe vegan, then please leave out the eggs from this recipe! Enjoy♡ < VEGETARIAN TOFU OYAKODON ~JAPANESE RICE BOWL RECIPE~> ＜Yield> 2 servings 6 minutes 7 minutes 10oz (300g) firm tofu ½ onion ¼ carrot 3 shiitake mushrooms mitsuba leaf 2 servings steamed Japanese sushi rice nori seaweed 2 eggs Seasoning 120ml kombu stock (1 teaspoon powder + 120ml water) (Kombu dashi powder / vegetable dashi powder) 4 tablespoons Mirin 3 tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Shred the mitsuba leaf. Make the kombu stock, which is 1/2 teaspoon kombu powder dissolved in 120ml of water, in a bowl. To the bowl, add in mirin, sugar and soy sauce. Mix together. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. 2. In a pan add in the sliced onions, carrots and shiitake mushrooms. Next pour in the mixed seasonings (kombu mixture from step 1). Turn on the heat and bring it to a boil. Once it reaches a boil, let it simmer for 5 minutes or until the vegetables get soft. Break the tofu roughly by hand and add it to the vegetables. Cover with a lid then summer for an additional 2 minutes or until the tofu has warmed. 3. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 4. Make a bed of nori seaweed on the steamed rice. Pour on the simmered tofu along with the vegetables. Don’t forget to pour on the yummy sauce! Garnish with some mitsuba or chopped green onions. Now it's ready to be enjoyed! 　※Sharing more tips on the video! ・If you want to make this vegan you can totally leave the eggs out. It will still be very flavorful! ・If you are wondering what kind of tofu to use, it is actually up to you, but remember the more firm it is, the more filling it becomes. Vegan miso soup SWEET & SOUR MARINATED EGGPLANT 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!

< OYAKODON~JAPANESE RICE BOWL~> ＜Yield> 2 servings 3 minutes 12 minutes ½ onion 250g chicken thighs 2 eggs mitsuba leaf steamed rice Seasoning 120ml dashi (dashi packet ) 3 tablespoons Mirin 2½ tablespoons Soy sauce 1 teaspoon sugar 1. Slice the onion thinly. Chop the mitsuba leaf into small pieces. Trim the excess fat and skin from the chicken thighs. Slice the chicken into bite-sized pieces. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. Mix together the dashi stock, sugar, soy sauce and mirin. Dissolve them well. 2. In a non-stick pan, place the chicken skin side down and cook over high heat while pressing down with your spatula. What we are looking for is a nice golden color and a smoky flavor. Once the skin side becomes charred, flip them over and cook on the other side. 3. In the same pan, add in the sliced onion and the yummy sauce (dashi mixture). Once it comes to a boil, cover with a lid and lower the heat to medium. Simmer for 5 minutes, or until the onion wilts and the chicken is fully cooked. 4. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds. 5. Serve it over steamed rice. Now it's ready to be enjoyed! ※ Sharing more tips on the video! ・You don’t have to whisk the eggs completely. We want the egg yolk and whites to remain separated in the bowl. This way you can enjoy the different textures and colors when it is topped on rice. ・Roast the chicken thighs before you simmer them in the sauce. ・Do not pour all of the beaten egg mixture at once. Vegan miso soup JAPANESE ROASTED EGGPLANT SALAD 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