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Simmered spring seasonal vegetables in soy sauce base dashi broth. This is the simplest, yet the best dish to embrace the taste of spring vegetables ! ＜Yeild> 2 servings 5 mins 5 mins ½ cup broccoli 6 snap peas 3 asparagus Marinade 1 cup ( 250ml) dashi ( water 250ml + 1 dashi packet) ⅓ tsp salt 1 ½ tbsp soy sauce 1 tbsp cooking sake 1. Cut broccoli into florets. Remove the strings of snap peas. Remove the outer tough layer of asparagus by peeling ⅓ of the bottom part. Cut into half. 2. Add all the marinade into the pan. Bring it to a boil. Add broccoli and bottom part of asparagus. Blanch it for 1 min. Add snap peas and the rest of the asparagus. Blunch it for another 1 min. Transfer to the container. Let it cool and keep it in the fridge for 2 hours or overnight. ※Watch more on YouTube! 1. Use any vegetable on hand( onion, bell peppers , spinach, corn, edamame etc). 2. Try not to overcook as it continues to cook in the residual heat. 3. It’s the best when it’s chilled. 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!

▶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!

＜Yeild> 2 servings 10 mins 25 mins 1 block firm tofu( 300g) 1 large onion ( 200g) 3 pieces shiitake mushroom ½ cup shimeji mushroom 1 cup chopped leek 1 large tomato 300g Sauce 3 tbsp soy sauce 1 tsp sugar 1 tsp sake 2 tbsp Mirin 3g kombu 1. Slice onion, leeks. Remove the stem of shiitake mushroom and shimeji mushroom. Remove the stem of the tomato and cut into the wedges. Cut tofu into big bite sized pieces. 2. Heat 1 tbsp of oil into the pan. Add onion and leeks. Cook it over high heat for 3 min until the onion are lightly browned. Add shiitake mushrooms, shimeji mushrooms and tomato. Add sauce listed above. Make sure the kombu is submerged in the liquid. Close the lid. Simmer for 5 mins over mid low heat. 3. Place firm tofu. Continue to cook it over mid heat for another 10 mins or until the sauce is thickened. ( No need to cover it with the lid). Turn off the heat and let it sit for another 10 mins allowing all the ingredients to soak up the flavor from the sauce. Transfer to the plate. Ready to be enjoyed. ※Watch more on YouTube! 1. If you add too much tomato and tofu, the sauce might be diluted. Feel free to adjust the taste by adding more soy sauce and mirin at the end. 2. It tastes even better on the next day when it’s chilled. Perfect for meal prepping and bento box. 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! Miwa

＜Yield> 1 serving 6 mins 10 mins ½ cup all purpose flour (60g) ⅔ cup water (130ml) 3g bonito flakes 3g tororo kombu 1 cup shredded cabbage( 70g) ½ cup beans sprout ( 50g) ⅓ cup chopped spring onion 1 serving pre-cooked noodle ( 100g) 1 egg 2 tbsp oil 2 pinches salt 2 pinches pepper Sauce okonomiyaki sauce Mayo aonori seaweed ( optional) Shred cabbage as thin as possible. (Avoid the outer tough layer.) Chop spring onions. Mix all purpose flour and water. Mix until it’s pourable. Heat oil in a pan over medium heat. Add batter. ( Make sure to reserve 3 tbsp) Create a thin layer. Add tororo kombu , bonito flakes, cabbage, bean sprout and chopped spring onion. Pore 3 tbsp of batter then flip. Cover it with the lid and lower the heat to medium low. Steam it for 3 mins. Open the lid. Remove it from the pan and set it aside for now. In the same pan, cook noodles . Season it with salt and pepper. Splash some water if it’s needed. Place Step3 on top of the noodle. Once the bottom is browned, transfer to the plate. Crack egg and break the egg yolk. Place Stap4 on top of the egg.Flip it one more time. Smother okonomiyaki sauce together with mayo, bonito flakes and aonori seaweed. Ready to be enjoyed. ※Watch more on YouTube! 1. Batter should be pourable otherwise the layer would be too thick. 2. Tororo kombu is optional. You can substitute with kombu dashi powder, umami powder or mushroom powder. 3. Make sure the noodles are pre-cooked. 4. If you want, you can add shabu shabu pork on top of the vegetables on step 2 before flipping it. 5. If you don’t have access to OKONOMIYAKI sauce, try the recipes below. Homemade okonomiyaki sauce Homemade Tonkatsu sauce Keep it in an air-tight container in the fridge for 3 days. 2023/05/13 MIWA

▶VEGAN ＜Yield> 2 servings 10mins 0 mins 3 small turnips ( 200g) 3×5cm / 1 ½ inch × 2 ½ inch kombu (5g) 2 tbsp. rice vinegar 2 tbsp. sugar 1 tsp salt ½ tsp chili flakes 1.Thinly slice turnip. Cut kombu into small pieces using scissors. 2.To the container, add sugar, rice vinegar , salt and chili flakes. Mix to combine. Add turnips and kombu ( Step1). Give it a mix to coat. 3.Let it sit in the fridge for 1- 3 days. ※Watch more on YouTube! Personally, marinating after 3 days is the best. Feel free to omit chili flakes. Keep them in an air-tight container in the fridge for 7 days. 2023/4/8 MIWA

＜Yield> 2 servings 3 minutes 5 minutes 1 cup (150g) frozen edamame without shell 2-3 cloves garlic ¼ tsp chili flakes ½ tsp salt ¼ tsp black pepper 1 tsp toasted sesame oil 1.Mince garlic. To the pan, add toasted sesame oil, minced garlic and chili flakes. Let the aroma bloom for 1 min over low heat. 2. Add frozen edamame and salt. Cover it with the lid and cook it on low for another 2 mins. Open the lid and let the moisture evaporate for 1-2 mins over high heat.Add black pepper if it’s needed. ※Watch more on YouTube! Adjust the taste with more salt and pepper if it’s needed. Great for snack and bento boxes. Store in an air-tight container in the fridge for up to 4 days. 2023/3/18 MIWA

▶Vegan ＜Yield> 2 servings 10 minutes 0 minutes 2 large Carrot(300g) ½cup roasted almond /walnuts/ cashew nuts 1 tbsp balsamic vinegar 1 tsp soy sauce 1 tbsp any neutral oil ½ tsp salt 1. Shred carrot into match thin sticks. Sprinkle some salt and massage. Leave it for 5 mins. Squeeze the moisture. Crush some nuts into bits. 2. Into the carrot, add oil. Toss it to coat. Add balsamic vinegar, soy sauce and crushed nuts. Toss them all together. ※Watch more on YouTube! Use any nuts you like. I like to add substantial amount of them. For oil, I like to use flaxseed oil. Olive oil and avocado oil are good options. Make sure to squeeze the moisture as much as possible on step1. It will prevent the salad from getting water down. Store in an air-tight container in the fridge for up to 5 days. 2021/11/27 MIWA

If you have leftover GOMOKUNI or VEGAN TOFU SCRAMBLE, you can make this OYAKODON in 10 mins. I would love to share how you can repurpose dishes. Make it once and enjoy it twice. ＜Yield> 2 servings 2 minutes 5 minutes ( This doesn't include making GOMOKUNI or VEGAN TOFU SCRAMBLE.) -200g/ 1 ½ cup GOMOKUNI or VEGAN TOFU SCRAMBLE ( See the recipe by clicking the link) -3 eggs -1 ½ tbsp mentsuyu/ soba noodle dipping sauce -2 servings (400g) Steamed Japanese sushi rice 1.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.To the pan, add leftover GOMOKUNI or TOFU SCRAMBLE. Let it warm up. Add mentsuyu. Mix to combine.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 GOMOKUNI OR VEGAN TOFU SCRAMBLE. 3. Pop the lid back on and remove from heat immediately. Let it steam for 30 seconds. 4. Serve it over steamed rice. Now it's ready to be enjoyed! ※Watch more on YouTube! 1.It will take more time if you are making GOMOKUNI or VEGAN TOFU SCRAMBLE from scratch. 2. I often make GOMOKUNI and steamed sushi rice on the weekend, then save my time during the week. Store in an air-tight container in the fridge for up to 4 days. 2021/11/27 MIWA

＜Yield> 2 servings 15 minutes (does not include soaking time) 10 minutes 200g salmon fillet ¼cup sliced onion(100g) ½cup sliced paprika(80g) ½cup shredded carrot (100g) 2 tbsp potato starch / corn starch ¼ tbsp salt ½ tsp black pepper 1 tbsp oil Sauce 3tbsp Soy sauce 3tbsp rice vinegar 3tbsp Mirin 1tbsp cooking sake/ rice wine 1. To the pot, add sake and mirin. Bring it to a boil, then lower the heat. Continue to simmer for 30 seconds to burn off the alcohol. ( Make sure to cook off until there is no alcoholic smell.)Off the heat. Add soy sauce and rice vinegar. Let it cool down. Transfer to the container. 2. Sprinkle some salt on salmon. Leave it for 10 mins until the salmon starts to sweat. Remove the moisture by tapping with a paper towel. Sprinkle some black pepper. 3. Chop carrot and paprika into thin matchsticks. Thinly slice onion. 4. Lightly Coat salmon with potato starch. Shallow fry with the oil until the skin side is slightly brown about 4 mins over mid high heat. Flip the salmon then add vegetables. Close the lid and steam it for another 5 mins on low heat. Transfer to the marinade. Let it sit in the fridge for 1 hour or overnight. ※Watch more on YouTube! 1. If you are sensitive to the tanginess, you can boil off the vinegar together with mirin and cooking sake. I recommend adding soy sauce after turning off the heat to retain the aroma. 2. Steaming vegetables is optional, but you can eat more vegetables by steaming them. 3. As the time passes , the bolder the flavor would be. 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! 2023/3/11 MIWA

▶vegan ＜Yield> 4 servings 10 minutes 0 minutes 300g chinese cabbage 1/2 tsp salt Dressing 1 tsp soy sauce 1 tbsp mayo/ vegan mayo 1 tsp rice vinegar 1 tbsp toasted sesame seeds 1. Thinly slice chinese cabbage. Sprinkle some salt and massage. Let it sit for 5 mins, then squeeze the moisture as much as you can. 2. Ground toasted sesame seeds. To the container, add soy sauce, vinegar, mayo and toasted sesame seeds. Mix them together. 3. Toss 1&2. ※Watch more on YouTube! Remove the moisture of Chinese cabbage as much as possible. Feel free to adjust the taste by adding more soy sauce and mayo. Great for meal prep and bento box. 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! 2023/3/11 MIWA

＜Yield> 4 servings 15 minutes (does not include resting time) 40 minutes Bannou sauce/ 万能ソース 200ml (a little less than 1cup) soy sauce 200ml (a little less than 1cup) Mirin 40g bonito flakes Oden soup 700ml(3 ¼ cup) water 110ml(½ cup) bannou sauce 10cm (5g) kombu Oden ingredients 1 inch thick ×7 daikon radishes ½ block (200g) konnyaku 6 pieces fish cakes 4 shiitake mushrooms 3 small-medium potatoes (300g) 1 leek (200g) ½ cup broccoli(150g) 5 cherry tomatoes Egg in fried tofu (Optional) 1 pieces fried tofu 2 eggs 3 tbsp cheese 2 stalks spring onion 1. To the large pot, add water and kombu. Soak it for at least 30 mins. 2. (make bannou sauce) Bring the mirin to a boil in a small pot. Once it comes to a boil,lower the heat.Keep it on low for 15- 30 seconds to burn off the alcohol.( Make sure there is no more smell of alcohol). Add soy sauce and bonito flakes. Once it comes back to a boil, off the heat immediately. Let it cook down.As the temperature goes down, the umami flavor seeps out to the sauce.Strain it over a piece of paper towel covering a strainer. Squeeze the bonito flakes in the paper towel and let the liquid drip down into a bowl.You can keep the sauce upto 2 weeks in a fridge. 3. (Prep Oden) -Chop daikon into 2 cm/ 1 inch thick. Score the surface(⅓ of its thickness) on one side allowing them to absorb more soup. -Remove the stem of shiitake mushrooms. -Cut fish cake into small bite size if it's too big. -Peel the skin of a potato and remove the eye. -Chop leeks into 4cm/ 2 inch length. -Chop broccoli into florets -Remove the stem of cherry tomatoes and peel the skin.( Watch on YouTube) 4 (Prep konnyaku) -Blanch konnyaku for 2-3 mins to remove the odor.Cut into big triangle shape.( Watch on YouTube) 5 (Prep egg in fried tofu) Place a single chopstick over the fried tofu then roll around from one side to the other by pressing. Cut the tofu in half and put your finger into the cut to open the tofu carefully. Remove the excess oil of fried tofu by patting with a paper towel. Open the fried tofu and stuff cheese inside. Drop one egg into the fried tofu. Tigh the opening with blanched spring onion or chives. 6. In to the kombu stock ( step1), add bannou sauce. Add daikon, potatoes, and leeks. Once it comes to a boil, lower the heat to low and close the lid. Simmer it for 25 mins. 7. Add the rest of the ingredients except for cherry tomato and broccoli. Continue to cook it on low for another 10 mins.Once everything is cooked,add cherry tomato and broccoli.Close the lid and wait for another at least 10 mins. Scoop your favorite ingredients along with a generous amount of soup. Enjoy with Japanese mustard if you want. ※Watch more on YouTube! 1. The ratio of soup is 1 bannou sauce : 6 water . Feel free to scale up and down. It's a bit on the savory and salty side. Add more vegetables or splash more water if you want. 2. The ingredients I showed here are just an example. Feel free to change up. Sweet potatoes, cabbage, and other mushrooms are great options. 3. When you make bannou sauce, make sure to burn off the alcohol of mirin but try not to burn at the bottom. If you don’t smell any alcohol, it should be ok. Store in an air-tight container in the fridge for up to 3 days. 2023/2/18 MIWA

＜Yield> 1 servings 8mins 10 mins Soup 1 cup leftover miso soup 1 tbsp Mirin 1 cup (200ml) water 1/2 cup (100ml) unsweetened soy milk 1 tsp yellow miso 1 tsp soy sauce(Optional) black pepper ( as much as you want) ½ tsp Toasted sesame oil 1 serving Ramen noodle Topping ( Not optional) ½ cup 50g Chopped cabbage ½ cup 50g sliced carrot ½ cup 50g sliced onion ½ tsp grated garlic 1 tbsp shio koji/ ¼ tsp salt 1 tbsp canned corn 1 tbsp chopped spring onion 1.(Make soup)Into the leftover miso soup, add mirin and water. Once it comes to a boil, reduce the heat to low. Add soy milk and dissolve miso paste. Make sure not to boil the soup. Feel free to adjust the taste by adding soy sauce or miso paste at this point. Off the heat and set it aside. 2. (Topping) Chop cabbage into big bite size pieces. Thinly slice onion and carrot. Grate garlic. To the pan, add 1 tsp of oil along with cabbage, carrot, onion and grated garlic all at once. Cook it on high for 2 mins. Add shiokoji/ salt , then cook for another 2mins. 3. Cook noodles according to the package instructions. Drain the water. 4. To the bowl, ladle your soup. ( Make sure it’s piping hot). Add noodles and toppings along with corn, chopped spring onion, black pepper and toasted sesame oil. ※Watch more on YouTube! 1. Try not to boil the soup after adding soy milk and miso paste. 2.Depending on the miso soup, you might want to add more or less miso paste. Feel free to adjust the taste to your liking. Feel free to scale up the portions but don’t forget to do the taste test. 3.I prefer to cook the noodles at the end when the soup is ready. Keep it slightly undercooked. 4. Corn is MUST-HAVE in my kid's opinion! ^^ It's the best to eat right after it’s served. 2023/02/04 MIWA