For the sushi lovers, I am delivering my Sushi Rolls Recipe Series over the next several weeks. You will learn how to make the 4 different types of sushi rolls that are the most popular in Australia and the US. I posted Take Away Sushi Rolls some time ago, but I could only demonstrate one... The post Sushi Rolls Recipe Series appeared first on RecipeTin Japan ..read more

Today’s recipe, California Rolls, is the first of the 4 Sushi Rolls Recipe Series, and the most popular sushi in Australia and the US. The fillings in California Rolls consist of real or imitation crab meat, avocado, and cucumber, which make this sushi roll more accessible to people who are not familiar with (or fond... The post California Rolls appeared first on RecipeTin Japan ..read more

Fried Tofu with Thick Mushroom Sauce is made of just vegetables, but it is surprisingly filling and satisfying. The flavour of the Asian mushrooms in the thickened sauce makes the plain deep-fried tofu so tasty. It is also a great vegetarian dish when you use a vegetarian dashi stock. I introduced the name ‘ankake’ in... The post Fried Tofu with Thick Mushroom Sauce (Mushroom Ankake) appeared first on RecipeTin Japan ..read more

I usually make dishes from scratch, but today I am introducing an instant broth for all kinds of hot pot dishes, aka Quick and Easy Hot Pot. For an off-the shelf, ready-made broth, it tastes great. Have your chopped vegetables and meat ready, put everything in a pot, and voila! I will show you different... The post Quick and Easy Hot Pot at Home appeared first on RecipeTin Japan ..read more

Today’s soup, Miso Soup with Kingfish Head (Kingfish Arajiru), is a rich miso soup with umami-bomb stock that is made from a kingfish head. It is a filling miso soup containing root vegetables and the kingfish flesh on the head bones as well as the collars. Miso soup usually uses dashi stock to cook ingredients,... The post Miso Soup with Kingfish Head (Kingfish Arajiru) appeared first on RecipeTin Japan ..read more

Matcha Pudding is a very easy dessert to make. The slight bitterness of matcha, a lightly sweetened smooth and silky texture, and the beautiful green colour make you addicted to this dessert. Sweet toppings are must-haves. I call today’s pudding ‘Easy Matcha Pudding’ because you don’t need to steam or bake it to coagulate the... The post Easy Matcha Pudding appeared first on RecipeTin Japan ..read more

Marinated Salmon Sashimi in Yuzu is a slightly different sashimi dish from normal Sashimi (Sliced Raw Fish). It is marinated in a Western-style dressing with yuzu (a citrus fruit) juice. The distinct fragrance of yuzu gives a Japanese touch to the dressing. Although the marinade contains vinegar and citrus juice, the surface of the salmon is not cured like ceviche. The whole salmon fillet is marinated before slicing it, then the salmon slices are served with the marinade over them. The aromatic yuzu fragrance makes this dish so refreshing and delicious. I referenced the salmon recipe from the ..read more

Today’s recipe, Asparagus and Prawns with Egg Yolk and Vinegar Dressing, is all about the dressing. I would say that it is a Japanese version of mayonnaise or hollandaise sauce, but it does not use oil at all. It is called ‘kimizu’ (黄身酢) in Japanese, which translates to egg yolk vinegar. Kimizu is a versatile sauce for Japanese dishes. Kimizu is very easy to make, using only pantry staple ingredients. You can use Kimizu in a wide range of dishes as a dressing or a thick sauce over a couple of ingredients. Kimizu is often used in Kaiseki-ryōri (traditional multi-course Japanese haute cuisine ..read more

Crab Omelette with Sweet & Sour Sauce (Kanitama) is a Chinese dish, but the texture and the flavour of the sauce are made to suit to the Japanese palate. The fluffy omelette contains crab flavoured fishcake and vegetables. The Chinese name of today’s dish is ‘foo yung hai’ (芙蓉蟹), which originated in Chinese Indonesian Cuisine. The ingredients include beaten eggs, vegetables, and meats such as crab meat, where the last character of the Chinese name ‘蟹’ came from. The Japanese name for Crab Omelette is ‘kanitama’ (蟹玉 or カニ玉), which translates to crab egg. The character ‘玉’ is the first char ..read more

Unlike Saikyo Yaki Fish and Nobu’s Miso Marinated Black Cod Recipe, the marinade for Miso Marinated Salmon (Salmon Misozuke) is not very sweet. The prominent miso flavour of the fish makes this dish somewhat simple and humble compared to Saikyo Yaki dishes. It is also a more economical and easy way of making miso marinated fish since you can buy normal miso from supermarkets at low cost. The miso used in Miso Marinated Salmon is much cheaper than Saikyo miso. It is quite a tasty dish and not as sweet as Saikyo Yaki Fish. It goes extremely well with rice. Originally, Misozuke (味噌漬け, miso-marin ..read more