Japanese dish, chicken recipes-Wa-fu Goma Miso,Ume,Yuzu-Chicken Salad


If you are tired of having those chicken salads with just salt & pepper or mayo. You may want to try this! Introducing low cal Japanese chicken salad with three different flavors! Using one of my favorite seasoning combinations “sesame and miso” you can make very tasteful chicken salad. If you eat miso itself, it’s extremely salty with fermented smell. But if you combine with sesame, it covers sharp character but to create depth in flavor. This also is used when making ramen. Another flavor is Ume-boshi. It’s one of traditional pickles used plums. Though It contains very strong tanginess, it can be very useful for marinade. Mixing with mirin can neutralize the saltiness and round off the tanginess. This can be perfect for salad dressing. Uzu is a type of lemon grown in Japan. It has very rich citrus fragrance. But it can be replaced with a regular lemon. Adding lemon zest gives very nice refreshing aroma to the salad. Using these three varieties you can make hundreds of kinds of salad!
Continue reading

Japanese Dish, chicken recipe-Sake Steamed Chiken & Ume chazuke


To me, Chazuke is one of the late-night-meal-style dishes. With a bowl of rice, add some salty pickled vegetables and pour some green tea in. Rice with green tea? Yes, As the name explains, “Cha” means green tea and “zuke” generally means to soak. Having rice with lots of soup may sound like Zou-sui/Japanese rice porridge but it doesn’t require cooking in a pot. Back when I was a student, I often had this… After a part time job, got home late. If there’s no meal left I would just quickly make this dish… I’d had staff meal at the work but for teenagers, it’s never enough, always had to put something in my stomach… Nutritious speaking, It may not that ideal meal. But if you could simply change the ingredients this can also become healthy meal! This time I used saka-mushi chicken breast as a main ingredient. It turn out to be much satisfying dish! For those who are not a big fan of chicken breast, you may want to try this succulent, heart warming Japanese late-night-meal-style dish!!
Continue reading

Seafood recipe-Foil Bagged Wa-fu Black cod


The most concern when you are baking fish may be hot to maintain the moisture. Placing in the oven cook until done and end up very dry texture.. There several ways to seal the moisture. Like French cuisine, using salt mix with egg white and cover entire fish or use salty pie sheet to wrap up and bake. They are both very effective, it saves just about right moisture and also gives saltiness at the same time. But the process is rather time consuming, besides using lots of material to be discarded afterwards… this time I would like to introduce an easy way of baking fish with just a sheet of tinfoil. You may have seen this type of method every where. As you can guess,, I’m making bit of Japanese way of seasoning. Baking fish and mushrooms with sake & soba tsuyu in tinfoil bag, you can enjoy tremendous concentrated essence!
Continue reading

Brunch recipes-Easy Steps Omelette Rice with Wafu Sauce


Omelette rice is one of the very recognizable(?) Japanized western food. Usually we drizzle some ketchup on top. Egg and ketchup is a perfect combination with no doubt but this omelette rice can be also served in more like Japanese way. This way I used enoki mushrooms to make Wa fu sauce. Unlike ketchup, it has nice mushrooms flavor. Of course you don’t necessarily have to wrap steamed rice. It can be directly sauced on you omelette. If you’re tired of ordinary old fashioned breakfast, why don’t you give it try!
Continue reading

Pork recipe,Japanese dish-Tatsuta Pork with Teiyaki & Oroshi


Tatsuta-age is one of the popular Japanese deep fry dishes among others such as Kara-age. Using starch to make crispy texture. When deep fry dishes mentioned, lots of people reacts negatively. Just because of using a big amount of oil to handle. Consuming so much oil for your meal and also thinking about cleaning up process…It just let many people hesitate to cook at home. This time I would like to share much easier way to make deep fry dish. And it’s still as crispy as Tatsuta-age but much lighter than typical deep fry dish! Garnish with daikon purée and sour teriyaki-like sauce can let you experience a new flavor of Japanese dish!!
Continue reading