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＜Yield> 2 servings 6mins 8 mins 1 ½ cup , chopped (150g) broccoli ½ cup, minced (70g), onion 4 eggs ½ cup( as much as you like) cheese oil 1tbsp salt & pepper Topping & sauce bonito flakes ponzu okonomiyaki sauce 1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs. 2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat. 3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce. ※Watch more on YouTube! 1;Feel free to change up the vegetables. 2; Great for bento boxes. Keep them in an air-tight container in the fridge for 5 days. 2022/1/29 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!

▶vegan ＜Yield> 2 servings 6mins 10 mins 2 cup chopped (200g) Chinese cabbage 1/3 cup , diced( 50g) sweet potato/ potato ½ cup, sliced ( 50g) onion ⅓ cup, sliced ( 50g) carrot 3 pieces shiitake mushrooms 100g tofu Soup 3 cup water 5cm+5cm kombu 1 ½ -2tbsp yellow miso 1-2 tbsp black sesame seed Topping mitsuba leaf ( optional) 1; Chop all the vegetables into big chunks, approximately 1 inch dice. Toast black sesame seeds and ground them. Soak kombu in 1 ½ cups of water for at least 30mins in a pot. 2: Add all the vegetables into the pot. Cook it on high. Discard the kombu just before it comes to a boil. Close the lid and reduce the heat to medium and cook it until all the vegetables are cooked. 3: Add another 1 ½ cup of water and cubed tofu. Dissolve the miso paste and ground black toasted sesame seeds. Serve it in the bowl along with your favorite fresh herb ( mitsuba leaf for my case). ※Watch more on YouTube! 1; Please adjust the amount of miso and black sesame seeds to your liking. 2; In the video, I paired it with tea rice to rest our stomach. However, this combination is certainly not kid's friendly. If you are making it for kids, try this vegetable mixed rice or vegan tofu oyakodon. 3:You may opt to buy toasted sesame seeds for this recipe. If unavailable, you can toast sesame seeds by placing them in a dry skillet and heat over medium until golden and fragrant, around 3 minutes. Keep them in an air-tight container in the fridge for 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! 2022/01/08 MIWA

Yaki udon is the ultimate easy, tasty stir fry noodle dish! Yaki udon is the best option for a busy weeknight or weekend lunch! Enjoy and please watch my YouTube video before you get cooking in your kitchen to learn 3 tips! For my vegan friends, here is the VEGAN YAKI UDON (^^♪ ＜Yield> 1 serving 4 minutes 5 minutes 1.7oz (50g) thinly sliced pork (shabu shabu pork) 1 clove garlic ⅙ head cabbage / napa cabbage 1 cup carrot, shredded 1 cup leek, sliced 200g frozen udon noodle 1 tablespoon oil 2 pinches salt Sauce 1 tablespoon Soy sauce 1 tablespoon oyster sauce 1 tablespoon rice wine Toppings aonori flake bonito flakes green onions any fresh herbs 1. Separate the stem from the leaves of the cabbage. Slice the stem thinly. Roughly chop the leaves. Shred the carrot into strips. Slice the leek thinly. Chop pork into bite sized pieces. Slice the garlic. Mix equal parts of soy sauce, rice wine and oyster sauce together in a bowl. 2. Pop the udon into the microwave at 600w for 2 minutes. Drain the moisture from the noodles and mix with 1 tablespoon of oil. 3. Heat a pan over medium-high heat. Place in the pork and cook them until they are cooked through. In goes the sliced cabbage stems, leeks, carrots and garlic. Season with a pinch of salt and pepper. Cook them for another 2 minutes over medium-high heat. 4. Add in the udon noodles and sauce. Cook them over high heat for another 1-2 minutes. Drizzle with some toasted sesame oil. Transfer to a plate and garnish with some chopped green onions, aonori seaweed and bonito flakes. Now it's ready to be enjoyed! ※Watch more on YouTube! ・Chop all the veggies into small pieces to minimize the cooking time. ・ Udon noodles should be undercooked in step #2. You can also boil the frozen udon noodles for 1 minute. Drain the moisture from the noodles as much as possible. ・Keep the high heat through out the cooking process. Get your pan moving to prevent it from burning. 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! 2020/10/10 MIWA

Have you ever thought of making a poached egg in miso soup??? This egg miso soup and a bowl of rice are my family's staple dinner. It's so easy to make but never disappoints in taste. I usually make miso soup the night before and then drop in the eggs in the morning to save time! Transfer the poached egg onto steamed rice and drizzle with some soy sauce! Enjoy with miso soup. Enjoy my ultimate breakfast! I hope you enjoy it as much as I do! Please watch my DASHI making video before you make this miso soup! ＜Yield> 3 servings 1 minutes 4 minutes 600ml water 1½ cups cabbage/ napa cabbage 3 tablespoons yellow miso 2 dashi packet 3 eggs toasted sesame seed 1. In a pot pour in the water and add in the two dashi packets. Once it comes to a boil, simmer for 4 minutes then discard the dashi packets. Add in the cabbage by tearing it into pieces by hand. Cook for 1 minute. 2. Drop in your eggs and then cover with a lid. Simmer for 2-3 minutes. Open the lid and then dissolve in the miso paste. Serve it in bowls. Enjoy! 　※Tons of tips on my video! Watch first before making it! ・Other than cabbage, you can add in beans sprouts, spinach, tofu or broccoli. Pretty much any vegetable will go with this. ・Adjust the taste to your liking by adding in more or less miso paste. I personally prefer yellow miso for this recipe. Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/07/11 Miwa

My mom use to make pancakes on Sunday morning. It was a special breakfast for me. Her pancakes always contained carrots since I was picky at that time. Now it's my turn to make pancakes for my kids. I elevate my mom’s pancake recipe to make it a little healthier by adding tofu and bananas. This pancake is going to be pretty thick and chewy. You may find them a different but still an enjoyable texture compared to usual pancakes. It’s still a pancake but better for your health which has extra fiber and protein. Enjoy and make it for yourself and loved ones!! Don't forget to tag me on Instagram!! I love to see your creations! ＜Yield> 2 servings 5 minutes 10 minutes 150g silken tofu small size banana (100g) 100g strong wheat flour 60g carrot 20ml almond milk 5g baking powder 1 tablespoon sugar pinch of salt a few drops of vanilla extract any type of jam maple syrup favorite fruits mint 1. Grate the carrot. Combine the strong wheat flour, baking powder, sugar and salt in a bowl. 2. In a second bowl, mash the silken tofu into a creamy texture. Add in the banana add then mash it with the back of a folk. Add in the grated carrots, almond milk and vanilla extract then mix them together. 3. Combine the wet and dry ingredients together. Rest for 5 minutes. 4. Grease the pan lightly and heat over low heat. Drop a ⅓ of the batter and cover with a lid. Cook it for 5 minutes. 5. Open the lid and flip the pancake over. Cook it for another 4 minutes with the lid on. Open the lid and cook it for another minute to evaporate the moisture. Repeat the same process twice. Transfer to a plate and drizzle with your favorite jam or syrup. Now it's ready to be enjoyed♡ ・ Once you combine the dry ingredients with the wet ones, you don’t want to over mix it. Make sure to mix them gently. ・Since the pancakes contains tofu and carrot, it’s going to take longer to be cooked than a regular pancake. ・I'm pan frying the pancakes one at a time since my skillet is not large enough but if you have a big one, you can make a couple batches at a time. ・Sugar is optional in this recipe. ・Keep the heat low to prevent them from burning. ・Don’t press the pancake down with a spatula when you are cooking them. 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! #pancake #pancakerecipe #pancakerecipeeasy #pancakerecipenomilk #vegan #veganrecipes #vegans #veganrecipesbaking #tofu #tofupancake #tofurecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen

When summer is here, curry becomes even more popular in Japan. Don't ask why! haha Dry curry is not a Japanese traditional food recipe, but it's certainly hits the spot! Using a Japanese curry roux always results in a delicious curry but this dry curry recipe is more on the healthier side without using the curry roux. For me, curry is always a way to clean up my fridge. I just throw whatever I have in my fridge especially if I have some wilted veggies. In this Japanese dry curry, I put in celery, tomatoes, carrots, onions and mushroom BUT as always you can be creative with what you add. This dry curry is really forgiving. Enjoy the taste of summer with this dry curry recipe! ＜Yield> 5 servings 5 minutes 20 minutes 1 cup carrots, chopped 1 cup any type of mushrooms ½ cup celery, chopped 2 large tomatoes 1 large onion 7oz (200g) beef mince/ground beef steamed rice 1 teaspoon vegetable oil sauce ½ cup water 3 tablespoons tomato ketchup 3 tablespoons Worcestershire sauce 1½ tablespoons curry powder 1 tablespoon Soy sauce 2 teaspoons honey 1 teaspoon garlic, grated 1 teaspoon ginger, grated 1 teaspoon fish sauce salt and pepper 1. Cut all the vegetables into small pieces. Grate the garlic and ginger. 2. In a pan heat the vegetable oil over high heat then add in the beef mince/ground beef. Cook until the beef turns brown and is cooked completely. Then add in all the chopped vegetables. Sprinkle with 1 teaspoon of salt and let cook away over medium heat for about 8-10 minutes. 3. When the vegetables start to wilt and sweat, add in the curry powder. Continue to cook for an additional 2 minutes to draw out the flavor. Add in the rest of the seasonings listed above. Thicken the sauce over medium heat for 5 minutes or until there is almost no liquid remaining and it reaches a paste like consistency. 4. Serve it on your plate along with steamed rice. Add in roasted veggies or any other herbs if you like it. Now it's ready to be enjoyed. ・You want to chop the veggies finely. ・Any meat mince/ground meat will work in this recipe. ・In step 2, please be patient and cook the veggies gradually. You don’t want to add in the liquid too soon. This way, you can maximize the flavor of the veggies. ・Once you add in the curry powder it can easily burn, so keep stirring. ・How spicy you want the curry to be is up to you. Please adjust the taste by adding more or less curry powder. This recipe is not that spicy since I'm making it kids friendly. ・Eggplant, peppers, corn and potatoes are also good options. ・You can swap out the fish sauce for soy sauce or oyster sauce, but a tiny bit of fish sauce really deepen the flavor. JAPANESE COLORFUL & FUN SALAD RECIPE For another curry recipe↓ Japanese Veggie curry 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!

▶VEGAN ＜Yeild> 2 servings 20mins 10mins 1 cup broccoli 3 snap peas ½ cup corn kernels 1 block firm tofu (300g) 2 tbsp potato starch ¼ tsp salt and peper Sauce 5 tbsp homemade vegan mayo( 4 tbsp if you are opting for store-bought one) 1 tsp- 1½ tsp curry powder 1 tbsp soy sauce 1. Cut broccoli into florets. Blanch them for about 2 mins or until it’s cooked but still retaining the texture. Let it cook down to room temperature. Dice paprika. Boil corn and remove the kernel from the cob. 2. Wrapped tofu with a paper towel. Remove the moisture by microwaving 600w for 3 mins . Cut into small pieces ( 1 inch ×1 inch). sprinkle some salt and pepper. Coat tofu with potato starch. Pan fry them 5mins over medium heat until it's lightly browned and crunchy, then flip. Repeat the same on the other side. 3. Into the big bowl, add sauce listed above and mix. Add 1 & 2. Toss them to coat. Transfer to the plate and garnish some chopped spring onion and black pepper ( optional). ※Watch more on YouTube! 1. Corn is a must-have in this recipe 2. Feel free to adjust the amount of curry powder. It's a bit spicy for kids. 3. Try not to disturb tofu when you pan fry it. Leave it for the first couple of mins to ensure the bottom is crunchy. Use a large pan to prevent tofu from sticking to each other. Keep it in an air-tight container in the fridge for 4 days. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

Daikon radish and yuzu are now in an abundance! I made pickles from them which is known as 千枚漬け（senmaiduke) in Japanese! The crunchiness combined with the sweet and sour marinade is addictive! Make a batch of pickled daikon radish and enjoy through out the week with rice, pasta and much more! Click here to read an article about daikon radish! ----------------------------------------------------- ▶vegan ＜Yield> 5 servings 9 minutes 1 minute 2 cups (500g) daikon radish, chopped 1 large yuzu 1 tablespoon salt Marinade 3 tablespoons granulated sugar 3 tablespoons rice vinegar 2 tablespoons yuzu juice yuzu peels 1. Thinly slice the daikon radish. Sprinkle with salt and then massage it in. Leave for 5 minutes then squeeze out the moisture. Peel the yuzu into strips. Juice the yuzu. 2. In a pan, add the sugar and vinegar. Let the sugar melt over low heat and be careful not to boil. Remove from heat and then add in the juice from the yuzu. 3. In a ziplock bag, add in the daikon radish from step 1 and the yuzu peels. Pour in the marinade from step 2. Massage it into the daikon radish and leave it for at least 30 minutes or possibly overnight in the fridge. ※more tips on YouTube!! ・It’s a relatively sweet pickle. You can reduce sugar the sugar to 2 ½ tablespoons. ・You can swap Yuzu for lime, but I found that lime has a much stronger and bitter taste than Yuzu. If you are opting for lime,use less peel. Store them 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! 2020/12 /21 MIWA

How many of you have a microwave at home? I use my microwave when I want to minimize cooking time and clean-ups. Today’s dish is spring rolls. I’m making the veggie and meat filling in a microwave, so that all you have to do is roll it up and then fry it. Sounds easy right?? I hope you enjoy it! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 3-4 servings 5 minutes 15 minutes 8 sheets spring roll wrapper 1 tablespoon all purpose flour 1 tablespoon water vegetable oil Veggie and meat filling 150g pork belly or pork shoulder 60g bamboo shoots or carrots 15cm leek Seasonings 50ml water 3 tablespoons rice wine 2 tablespoons Soy sauce 1½ tablespoons oyster sauce 2 tablespoons potato starch/ corn starch 1 teaspoon honey 1 teaspoon ginger, grated 1 teaspoon garlic, grated ½ teaspoon salt vinegar mustard 1. Shred the bamboo shoot into matchsticks. Slice the leek thinly. Chop the pork into small pieces. Mix all the seasonings listed above in a large microwave safe container. 2. In seasonings container add in the chopped pork, bamboo shoots and leeks. Loosely cover with plastic wrap. Microwave it for 4 minutes at 600w. Give it a good toss then return it back into the microwave, loosely covered, for another 5 minutes. There should be almost no liquid left. 3. Place an 1/8th of a portion of filling on your wrapper with the point facing up. See photos below. Fold the bottom edge towards the center the fold in the sides. Roll the bottom edge until you reach the end of the folded sides. Seal the wrap with flour glue (1 tbsp of flour + 1 tbsp of water). 4. Shallow fry them over medium-high heat for 2 minutes for both sides or until they become nice and golden brown on the outside. Drain the oil and transfer to your plate. ・You can use whatever vegetable you have on hand. For example, red peppers, carrots, broccoli, onions, mushrooms work well. Also you can swap the pork for beef or any ground meat. ・When you microwave the meat mixture, make sure to loosely cover with plastic wrap. if it’s too tight, there is a chance it might explode. ・Depending on which vegetables you use for the filling, the liquid content varies. Before you use the mixture in the wrap, there should be almost no liquid left. If it’s too watery, dissolve in ½ tbsp of potato starch and then microwave it for another 1-2 minutes. ・I like to eat mine with mustard and rice vinegar, but this is totally optional. ・These are a great option for your bento box. This was actually my favorite when I was in school. ・If you don't have a microwave, you can just stir fry everything in a pan! Stir fry the meat and vegetable first, then when it's half way cooked, drizzle on the seasonings, and cook away until there is no liquid remaining. Fried rice Tender chicken ginger soup Low carb and rich in fiber noodle salad with sweet& sour dressing Store them in an air-tight container in the fridge for up to 2 days. Freeze them 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! ------------------------------------------------ #springroll #springrollrecipe #springrolleasy #japanesecooking #japanesefood #dinnerrecipe #japanesecookingrecipe #japanesecookingclass #mealprep #miwasjapanesecookingclass #miwasjapanesekitchen

▶vegan ＜Yield> 2 servings 6 minutes 15 minutes 1½ cup water 1 cup (120g) Chinese cabbage, chopped 1 cup (100g) mustard spinach / bok choy 100g firm/silken tofu 1 cup (50g) enoki mushrooms ½ cup (80g) leek, sliced ⅓ cup (80g) carrot, sliced 1 small onion, sliced (100g) 3 cloves garlic, thinly sliced 1 dried shiitake mushroom, thinly sliced 1 teaspoon vegetable stock powder seasonings 1½ tablespoon Soy sauce ½ tablespoon potato starch +½ tablespoon water 1½ teaspoon yellow miso 1 teaspoon Toasted sesame oil 1 teaspoon rice vinegar ½ salt toppings chopped green onion chili oil black pepper 2 servings of steamed rice 1. Thinly slice Chinese cabbage, leek, onion, garlic and carrot. Remove the stem of the enoki mushroom and separate into pieces. Chop the mustard spinach into big bite size pieces (2 inches long). Cut the tofu into large cubes. 2. Into the pot add pre-sliced dried shiitake mushrooms and water. Add all of the vegetables from step 1 (except for mustard spinach). Sprinkle the vegetable stock powder. Cover with a lid and cook over high heat. Once it comes to a boil, lower the heat to medium-low and continue to cook until the vegetables are to your liking (approximately 10 minutes). 3. Remove the lid and turn the heat to medium high. Add the mustard spinach and cubed tofu. Season with miso paste, soy sauce and salt. Thicken the sauce with a mixture of potato starch and water. Once it's thickened to your liking remove from heat and drizzle with toasted sesame oil. Adjust the taste with soy sauce and salt. 4. Scoop steamed rice into a bowl and add a generous amount of vegetable-tofu mixture (step 3) over the top. Sprinkle some chopped green onions. Add a splash of rice vinegar. Enjoy with chili oil and black pepper if you like. ※Watch more on YouTube! 1. Splashing some rice vinegar at the end is MUST-HAVE in my opinion.^^ Feel free to add more soy sauce or miso paste if it's needed. 2. As for the toppings, I recommend chili oil, grated garlic and pickled ginger. 3. If you are using a whole dried shiitake mushroom, please soak it longer according to the package instructions. 4. Please do not use kale as a replacement for chinese cabbage. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/12/11 MIWA

This one is sooooo simple to make!!!! I cooked this in my cooking class and the guests all fell in love with the taste and easy steps!! My dear guests and family approve this recipe! Please enjoy when you feel cold!! ＜Yield> 6 servings 5 minutes 1 hour 1500ml water 500g daikon radish 120g leek 30g ginger (approximately half of a ginger) 8 dried shiitake mushrooms 8 chicken drumsticks 100ml of rice wine 2 tablespoons salted rice malt 1 tablespoon Toasted sesame oil 1 tablespoon Soy sauce salt and pepper for adjusting the taste green onions black pepper 1. Soak the dried mushrooms in the water overnight. The next day, take each mushroom and squeeze out the liquid and remove the stem. 2. Separate the green parts and white parts of the leek. The green part will help to reduce the smell from the chicken. Slice the white parts at an angle. After scrubbing the ginger well, slice them into 1cm pieces with the skin on. The skin from the ginger will help to warm you up. 3. In a pressure cooker add the stock from the dried shiitake mushrooms, salted rice malt and the rice wine. The salted rice malt is mixture of salt and rice mold that has been fermented. You can use it as a salt but salted rice malt has a more mild and deeper flavor from the natural sweetness of the rice. It also helps to tenderize the chicken. Add in the chicken drumsticks, the green parts of the leek, whole shiitake mushrooms without their stems and ginger. Put the lid on, and wait for the pressure to build up. After the pressure has reached high, simmer it for 15 minutes on low heat. 4. Peel the daikon radish, then cut into cubes. The vegetable you put in your soup is really versatile, so be creative with the vegetables. Carrots or Chinese cabbage are my favorites. 5. By the time the pressure cooker has released the pressure naturally, it should be ready to open. Remove the leeks and ginger. Add in the cubed daikon radishes and the white parts of the leek. Simmer it for another 10 minutes until the daikon radishes are cooked. Splash in the soy sauce and then salt to taste. Now it's ready to serve! Drizzle some toasted sesame oil and black pepper when you eat it. Sprinkle with some green onions for presentation. ・If you don’t have a pressure cooker, just simmer it for more than 2 hours in a large pot. ・You always want to adjust the taste with salt and pepper. It may taste a little bland without them. ・If salted rice malt is not available, use half a teaspoon of salt and 2 teaspoons of rice. The rice will thicken the sauce and bring up the flavor of the daikon radish. ・Enjoy pouring this soup over noodles or enjoy it with rice. Store it 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!

▶VEGAN ＜Yield> 2 servings 3 minutes 4 minutes 4 green peppers (approximately 1½ cups chopped) 1 clove garlic, minced 1½ tablespoons yellow miso 1 tablespoon Mirin 1 tablespoon Toasted sesame oil 1 teaspoon sesame seeds 1. Slice the green peppers. Mince the garlic. Whisk together the miso and mirin until it’s dissolved. 2. To a pan over medium heat, heat the toasted sesame oil. Cook the green peppers and garlic for 2 minutes over high heat. Add the miso mixture and then reduce the heat to low. Continue to cook for another minute. Sprinkle with some sesame seeds if desired. ※Watch more on YouTube! 1. Once you add in the miso mixture it can burn easily. 2. Try not to overcook the green peppers to retain their texture. 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! 2021/04/31 MIWA