Category Archives: Japanese

Simple Japanese Tofu Recipe

Simple Japanese Tofu Recipe

Simple Japanese Tofu dish with a Secret scoring Technique

You have probably tried Japanese styled tofu dishes from restaurants but have you every thought of trying to make it at home? I will teach you a little secret that can change your tofu dish into a professional “Kobachi dish” from authentic Japanese restaurants.

Recipe Type: Japanese
Author: eatongoing.com
Prep time: 0 min
Cook time: 5 mins
Total time: 5 mins
Serves: 4

You will need:

  • Knife
  • Small bowls for 4

Ingredients:

  • 1 pack Tofu
  • 2 to 4 teaspoons Soysource
  • 2 to 4 teaspoons Sesame Oil
  • 2 teaspoons Spring onion, chopped
  • 1 teaspoon Sesame, grind (*Optional)

Instructions:

  1. Cut a package of tofu into 4.
  2. Score entire surface of tofu with a knife in a lattice pattern by cutting 1cm-deep, spacing 0.5cm apart.
  3. Put tofu on a plate and pour soy source first, sprinkle chopped spring onion and coat it with sesame oil last.

Enjoy!

Tips

  • Sesame oil is always the last.
  • If you’re not too sure about the quality of tofu, lightly boil it in a deep pan with water. (You can use konbu seaweed soup stock as well.)
Simple Miso Soup Recipe

Simple Miso Soup Recipe

Simple Miso Soup Recipe

Recipe Type: Soup
Author: eatongoing.com
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Serves: 4

You will need:

  • Deep pan
  • Ladle spoon
  • Cooking chopsticks

Ingredients:

  • 1/2 Tofu
  • 1 tablespoon Dried seaweed (wakame)
  •  3 tablespoons Spring onion, chopped
  • 4 tablespoons Miso paste

Instructions:

  1. In a small bowl, soak dried seaweed in water.
  2. Dice the tofu into small pieces. (not too small)
  3. Chop spring onions.
  4. In a large deep pan, pour miso soup stock broth and add seaweed and tofu then bring to boil.
  5. Turn the heat lower, take miso paste in a ladle spoon, gently melt miso with soup inside the pot using long cooking chopsticks.
  6. Add spring onion.

Enjoy!

Tips

  • If the seaweed is long, chop them after soaking.
  • Don’t boil seaweed for too long. You can add them just before miso paste.
  • After adding miso paste, do not boil. It will ruin the taste.
Salmon Avocado Udon Noodle Recipe

Salmon Avocado Udon Noodle Recipe

Salmon Avocado Udon Noodle Recipe

Recipe Type: Japanese
Author: eatongoing.com
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Serves: 4

You will need:

Bowl
Large pot

Ingredients:

  • Udon Noodle for 4
  • Mentsuyu Noodle dipping sauce
  • 4 teaspoons Wasabi
  • 2 Avocado
  • 10 slices Smoked Salmon or sushi grade salmon
  • 4 tablespoon Onion or spring onion
  • Sesame *Optional
  • Black seaweed paper *Optional

Instructions:

  1. Boil water in a large pot to cook Udon noodle.
  2. In a small bowl, mix wasabi and Mentsuyu noodle dipping sauce very well.
  3. Chop Avocado and slice smoked salmon or sushi grade salmon.
  4. When udon noodle is ready, drain it and rinse the noodle.
  5. Place the cooked udon noodle in the a medium bowl and put chopped avocado and salmon on top.
  6. Sprinkle chopped spring onion or sliced onion, sesame, and black seaweed paper if you wish.
  7. Pour the mixture of noodle dipping sauce over it.

Enjoy!

Tips

  • Rinse noodles well after cooking with cold water.

 

Baked Salmon and Cheese Rice Recipe

Baked Salmon and Cheese Rice Recipe

Baked Salmon and Cheese Rice Recipe

Recipe Type: Japanese

Author: eatongoing.com

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

 

You will need:

  • Baking dish
  • Saucepan
  • Oven

Ingredients:

Cooked Rice
1 tablespoon Butter
1/2 Onion
4 tablespoons Salmon
1 tablespoon Bread Crumbs
1 teaspoon Dried Parsley
2 tablespoons Japanese Mayonnaise
Cheese

Instructions:

  1. Melt butter in a saucepan over medium heat and cook thinly chopped onion.
  2. Add salmon when onion is browned. Remove from heat.
  3. On a baking dish, place a layer of rice, cooked salmon and onion, mayonnaise, and cheese in the right order. Sprinkle some parsley and bred crumbs.
  4. Preheat oven to 180°C and bake it for 10 to 15 minutes until cheese melts.

Enjoy!

Tips

  • When baking using uncooked salmon, preheat oven well and cook longer.
  • Cut salmon in cubicle shapes or into small pieces after cooking.
  • It’s faster and easier to cook when all ingredients are cooked beforehand.
Rice Dumplings Shiratama Dango Recipe

Rice Dumplings Dessert Recipe

Black Sugar Latte Recipe

Recipe Type: Dessert

Author: eatongoing.com

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

You will need

  • Pot
  • 2 bowls

Ingredients

1 1/4 cups Rice Flour
1/2 cup Water

Instructions

  1. Fill a pot with water and place over high heat, bring to a boil.
  2. In a bowl, put rice flour and gradually add water until the dough turns soft but not sticky.
  3. Make little dumpling balls, then press the center with your finger so that it cooks evenly.
  4. When the water begins to boil, put the balls into the pot.
  5. Prepare another bowl filled with water with some ice while cooking rice dumplings.
  6. Dumpling balls will start to float on the surface, take them out and put in them in the icy cold water bowl.
  7. Take them out of the water and serve with Sweet Red Beans Paste, Sweet Soysauce Syrup, Ice Cream, Black Sugar syrup, anything you like.

Enjoy!

Tips

  • Make the dough soft but not as soft as marshmallows.
  • Press the center of the balls to cook evenly.
  • If you prefer ball shaped rice dumplings, make them small so it will be cooked inside.
  • Drain water well after cooling them down.
  • If you like it very sweet, blend rice flour and sugar before adding water.
  • It is recommended to serve with syrup or red beans paste rather than adding sugar in the dough.
black sugar syrup recipe

Black Sugar Syrup Recipe

Black Sugar Syrup Recipe

Recipe Type: Dessert

Author: eatongoing.com

Prep time: 0 mins

Cook time: 15 mins

Total time: 15 mins

Serves: 5

You will need

  • small saucepan
  • spoon

Ingredients

1/2 cup Black Sugar
1/2 cup White or Brown Sugar
1/2 cup Water

Instructions

  1. In a saucepan, combine the black sugar, white or brown sugar and water.
  2. Bring to boil over medium heat, and cook for about 5 minutes.
  3. When bubbles are around the edge of the syrup, turn the heat off and leave it to cool down.
  4. Store in a sealed container in the refrigerator.

Enjoy!

Tips

  • Chop black sugar into small pieces if you prepared blocks of sugar.
  • Serve at room temperature.
  • Use it within 1 week.
Grapefruit Jelly Recipe

Grapefruit Jelly Recipe

Grapefruit Jelly Recipe

Recipe Type: DessertGrapefruit Jelly Recipe

Author: eatongoing.com

Prep time: 10 mins

Cook time: 5 mins

Total time: 2 hours

Serves: 6

You will need

  • small pan or milk steamer
  • mug
  • spoon

Ingredients

6 Grapefruits
1/2 cup of Water or grapefruit juice
70 g Sugar
2 tablespoons Honey
1/2 tablespoon Gelatin powder / jello

Instructions

  1. Cut grapefruits into half.
  2. Squeeze grapefruit with squeezer.
  3. Add fresh grapefruit juice and water into a bowl. 
  4. Peel off the inside of grapefruits. That will  be used as jelly containers. 
  5. Heat water and gelatin powder for 2 minutes.
  6. Turn off the heat and add honey and sugar.
  7. Cool it down and pour it into cupped grapefruit skin.
  8. Put them in a fridge to cool down.
  9. Decorate it with mint.
Japanese Ice Cream Recipe

Hojicha Tea Ice Cream Recipe

How to make Hojicha Tea Ice Cream

Recipe Type: DessertHojicha Tea Ice Cream Recipe
Cuisine: Japanese
Author: www.eatongoing.com
Prep time: 10
Cook time: 15
Total time: 2

You will need

pan
spoon or spatula
eggbeater or hand mixer
large bowl
container
Refrigerator
Ice Cream Maker *if possible

Ingredients

3/4 cup milk
1 cup heavy cream
1/4 hot water
5 Hojicha Tea bag
2 egg yolks
3 tablespoons sugar

Instructions

1. Steep Hojicha tea in boiling water for 1 minute on low heat.
2. Turn off the heat and steam it for 5 minutes.
3. Discard tea bags, add milk then turn on the heat and bring it to boil.
4. While letting it cool down, put egg yolks in a large bowl, lightly whisk egg yolks.
5. Add sugar and mix it very well.
6. Gradually add milk mixture in a bowl.
7. Pour the mixture back in a pan on low heat, stir well.
8. Soak the bottom  of the pan in ice water and cool the mixture. Refrigerate it to cool down.
9. Add heavy cream in the mixture and stir.
10. If you have an ice cream maker, pour the mixture in. If you don’t have one, pour the mixture in a container and put it in the freezer.

Tips for making Hojicha Tea Ice Cream

  • Steep Hojicha Tea very strong. If its not strong enough after steaming, push the tea bags using spoon or spatula.
  • Making Hojicha Tea Ice Cream without using an ice cream maker, follow the steps on “How to make Ice Cream”

 

Hojicha tea jelly recipe

Hojicha Tea Jelly Recipe

How to make Hojicha Tea Jelly

Recipe Type: DessertJapanese Hojicha Green Tea Jelly
Cuisine: Japanese
Author: www.eatongoing.com
Prep time: 10
Cook time: 15
Total time: 2

You will need

  • pan
  • spoon
  • cups
  • Fridge

Ingredients

3 cups water
1 Hojicha Tea bag
6 teaspoons Sugar or Honey
1 tablespoon Gelatin powder / jello

Instructions

1. Steep Hojicha tea in boiling water for 30 seconds.
2. Discard a tea bag and turn off the heat.
3. Add sugar or honey and pectin in a pan and stir
4. Carefully pour the liquid into cups and refrigerate for 1 to 2 hours, until set.

Tips for making Hojicha Tea Jelly

  • Turn off the heat when mixing sugar and pectin. Don’t bring it to boil.
  • You can add fruits.
  • If it’s not sweet enough, add syrup when serving.

 

Kanikama Sushi Recipe

Kanikama Sushi

Kanikama Sushi

Recipe Type: AppetiserKanikama Sushi Recipe

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 3 mins

Cook time: 10 mins

Total time: 13 mins

Serves: 1

Ingredients

1 Kanikama Crab Stick
3 tablespoons Mayonaise
1 teaspoon Dashi powder *if possible
1 teaspoon Lemon juice
1/3 Cucumber
8 Sushi rice balls
2 big sheets Black seaweed paper

Instructions

1. Cut each seaweed paper into 4 pieces of rectangle.

2. Flake Kanikama Crab sticks and mix it with mayonaise, dashi powder, and lemon juice in a bowl.

3. Finely slice cucumber.

4. Wrap sushi rice balls with seaweed paper.

5. Place sliced cucumber on the rice and put marinated Kanikama Crab on top of it.

 

Tips to make Kanikama Sushi

Wash hands well and keep it chilly to make nigiri (sushi rice balls).

 

shrimp tempura roll recipe

Shrimp Tempura Sushi Roll

Shrimp Tempura Roll Recipe

Servings: 2
1 Sushi Roll
how to roll sushi rolls
Prep time: 1 hour (to cook rice)
Cook time: 10 minutes
Total time: 1 hour 10 min

You will need

1 Bamboo sushi mat
1 Sushi knife or sharp knife
1 flat cutting board
2 small plates for soy sauce
1 Rice cooker

 

Ingredients

1 bowl, 3/4 to 1 cup of Rice
1 sheet of Seaweed paper
2 deep fried Shrimp Tempura
1 teaspoon Sesame
2 green perilla * if possible (lettuce or any green vegetable)
1 teaspoon of Tempura Sauce or, 1/5 teaspoon of salt
1 tablespoon Soy sauce
1/4 teaspoon Wasabi

Instructions

1. Place a sheet of seaweed paper on top of the bamboo sushi mat.

2. Spread a thin layer of cooked rice over 3/4 of the seaweed leaving about 1 to 2 cm / 1 inch of uncovered seaweed at each end.

3. Arrange green vegetable in the middle with some sesame and put deep fried Shrimp Tempura on top of it.

4. Sprinkle with salt or tempura sauce on Shrimp tempura.

5. Roll up the sushi with bamboo sushi mat,  make sure Shrimp Tempra won’t fall out.

6. Place Shrimp Tempura Roll on a flat cutting board and slice it using a sharp knife.

7. Prepare soy sauce in a small plate with wasabi on side.

sushi with rice recipe

Sashimi on Rice

Sashimi on Rice

Prep time: 1 hour (to cook rice)sushi on rice recipe
Cook time: 10 minutes

Total time: 1 hour 10 min

You will need

2 bowls
2 small plates for soy sauce
1 Rice cooker
1 spatular or spoon to mix rice and sushi sauce

 

Ingredients

2 tablespoons Sushi Rice Vinegar
2 bowls Rice
2 tablespoons thinly cut Seaweed paper
2 teaspoon Soy sauce
1/4 teaspoon Wasabi
2 green perilla * if possible

Sashimi
4 slices Tuna
4 slices Medium Fatty Tuna
4 slices Salmon
2 Shrimp
*Any sashimi you like.

Note: You can use bottled Sushi Rice Vinegar or make your own homemade Sushi Rice Vinegar.

Instructions

1. Mix cooked rice and Sushi Vinegar in Donburi bowls.

2. Place seaweed on the rice.

3. Decorate sashimi of your preference.

4. Prepare soy sauce in a small plate with wasabi on side.