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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 ★Find Japanese ingredients here . 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. This   OYAKODON   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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! 2021/11/27 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 ★Find Japanese ingredients here . 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. This   GRLICKY EDAMAME   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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! 2023/3/18 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 ★Find Japanese ingredients here . 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. This JAPANESE PICKLED TURNIP   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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! 2023/4/8 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) ★Find Japanese ingredients here . 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. This   HIROSHIMA YAKI is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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! 2023/05/13 MIWA

＜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 M irin 3g kombu ★Find Japanese ingredients here . 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. This   SUKIYAKI   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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

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 ★Find Japanese ingredients here . 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. This   VEGETABLE NIBITASHI   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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!

This is my favorite!!!! and perfect for meal prep! ＜Yield> 2 servings 10 mins 15 mins 1 small carrot (150g) 1 small onion (150g) 1 Japanese eggplant 1 red bell pepper 6 pieces okura 1 dashi packet / 1 tsp dashi powder / any bouillon cube 1 tbsp neutral oil Marinade 3 tbsp ponzu 2 tbsp water 1 tsp rice vinegar / lemon juice (optional) ★Find Japanese ingredients here . Slice carrot and eggplant into coins (¼ inch thick). Cut red bell pepper and onion into large bite size pieces. Trim off the hard part of okura (watch on YouTube). Add carrots and onions to a pan. Sprinkle half of the inside of a dashi packet into the pan and add in the oil. Cook it on medium heat for 1 min and mix them once. Cover with a lid and lower the heat to med-low. Steam it for 5 mins. Add in the eggplant. Add in half of the remaining the dashi packet. Mix them once again and cover with the lid. Steam it for 5 mins over med-low heat. Add in the red bell pepper and okura. Add in the rest of the dashi packet. Mix them once again and cover with a lid. Steam it for 3 mins over low heat. Transfer to the container. Add ponzu and water while it is still hot. Let it sit in the fridge overnight. ※Watch more on YouTube! When you steam the vegetables, adjust the heat between low heat to medium heat. Trying to prevent it from burning. If you prefer it to be on the tangy side, add an extra 1 tsp of lemon juice or vinegar. These pickles are the best when eaten chilled. Sweet potato, lotus root and kabocha squash are great options. Keep in an air-tight container in the fridge for 5 days. This   JAPANESE DASHI PICKLES  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆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! 2023/6/17 MIWA

＜Yield> 2 servings 10 mins 50 mins ( It varies depending on your rice cooker) 3 pieces shiitake mushrooms ½ cup shimeji mushrooms ½ cup maitake mushrooms 1 cup Japanese sushi rice (180g) 200ml water 5g / 1 tbsp butter 1 tsp m irin 1 tbsp s oy sauce ½ tsp black pepper ★Find Japanese ingredients here . Cook rice according to the package instructions or I have a recipe here . Trim off the stem of shimeji mushrooms and shiitake mushrooms. Tear 3 kinds of mushrooms by hand (OR mince them if you don’t like the texture of mushrooms). To a pan, add 1 tbsp of oil. Cook mushrooms until nicely charred . Add in the mirin, soy sauce and butter. Cook it for 1 min. Mix together the cooked rice (step 1) and 3. Add black pepper. ※Watch more on YouTube! 1. Tearing mushrooms by hand will give them a nice texture. Use any kind of mushrooms. 2. Try not to disturb mushroom for the first a couple of mins to create a nice char. 3. If it’s not savory enough, add more soy sauce or sprinkle with some salt. Keep in an air-tight container in the fridge for 2 days, in the freezer for 2 weeks. This   MUSHROOM BUTTER RICE   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 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! 2023/6/17 MIWA

▶VEGAN ＜Yield> 3 servings 3 minutes 4 minutes 400g mushrooms in total (3 different kinds you have on hand) e.x. shiitake, enoki and shimeji mushrooms etc. 4 tbsp m irin 4 tbsp soy sauce 2 tbsp rice vinegar 1-2 cloves of garlic 1/4 tsp dried chili flakes Find Japanese ingredients here . Do you need any help on starting Japanese cooking at home? Click here ! 1. Trim off the stems of the enoki mushrooms and shimeji mushrooms. Remove the bottom of the stem of shiitake mushroom then tear them by hand. Thinly slice the garlic. 2. Into a pot, add all the ingredients written under < Sauce>. Add in the mushrooms (step 1). Start cooking over medium. Once it comes to a boil, lower the heat and cook it for another 3 mins. 3. Transfer to a clean container and let it sit in the fridge for 2 hours. You can store it for up to 2 weeks. 1. You can make this recipe with just one kind of mushroom, but the more variety the better. 2. Use it as a dressing or a dipping sauce. My favorite way is to top it over rice or toss it with cold soba noodles. 3. It's the best when it's chilled. Store in an air-tight container in the fridge for up to 2 weeks. T his MUSHROOM PONZU SAUCE  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/06/26 MIWA

＜Yield> 2 servings 10 minutes 0 minutes 200g extra firm tofu / firm tofu 2 eggs 1 canned tuna (80g) 1 tbsp toasted sesame seeds, ground 2 tbsp chopped green onion 1 ½ tbsp -2 tbsp mentsuyu (3 times concentrated) ★Find Japanese ingredients here . Do you need any help on starting Japanese cooking at home? Click here ! 1. Remove the excess water from the tofu as much as possible by squeezing. Crack 2 eggs into a bowl and whisk. Drain the liquid from the canned tuna if there is any. Chop the green onions into small pieces. 2. To a microwave-safe container or bowl, add in the beaten eggs. Break the tofu by hand and add it to the egg. Mix them to combine. 3. Microwave the egg and tofu mixture (step2) at 600w for 2 mins 30 seconds covered. If the egg is still runny, continue to microwave for another 20 seconds until you reach a scrambled egg-like consistency. 4. Add in the mentsuyu, canned tuna, ground sesame seeds and chopped green onion. Each microwave works differently. Use mine as a guideline and adjust it in your own way. 2. If you don’t have access to mentsuyu, swap for soy sauce. Store in an air-tight container in the fridge for up to 3 days. This TOFU TUNA SCRAMBLED EGGS  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/07/08 MIWA

＜Yield> 2 servings 5 minutes (It doesn’t include time for marinating) 8 minutes 300g salmon fillet 1 ½ tbsp shio koji/ salted rice malt 1 tbsp neutral oil ★Find Japanese ingredients here . 1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours. 2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid. Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day. 2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon. 3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer. Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer. This GRILLED SHIO KOJI SALMON   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/07/08 MIWA

＜Yield> 2 servings 15 minutes 0 minutes 2 Japanese cucumbers (150g) 2 pinches salt Dressing 1 canned tuna (80g) 2 tsp mentsuyu (3 times concentrated) 1-1 ½ tsp tobanjan paste 2 tsp toasted sesame oil ★Find Japanese ingredients here . 1. Remove the seeds from the cucumbers. Cut into large bite sized pieces. Sprinkle with some salt and let it sit for 5 mins. Squeeze out the moisture to retain the crunchy texture. 2. Into a container, add all the dressing ingredients listed above. Add in the cucumbers. Toss them to coat. Tobanjan paste does contain salt and is spicy. My kids can handle 1 tsp. If you want to make it spicy, feel free to add in more a little at a time. Use smaller cucumbers such as Japanese cucumbers or Persian cucumbers. If you opt for thick cucumbers, use just one instead of two. Store in an air-tight container for up to 4 days in the fridge. ★Do you need any help on starting Japanese cooking at home? Click here ! This SPICY CUCUMBER SALAD   is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/7/22 MIWA