Healthy Japanese
DASHIMAKI TAMAGO (TRADITIONAL ROLLED OMELET)Dashimaki Tamago means rolled egg cooked with dashi – a kind of soup stock usually made with bonito or kelp. It is a usually served as a breakfast item or as an individual side in bentos (packed lunches). Dashimaki Tamago is made by mixing the soup stock (dashi) with beaten eggs and then rolling it up while frying. Try this Dashimaki Tamago recipe by Kikkoman for a quick and authentic Japanese meal! This dish is simple to make and enjoyable by both young and old. This recipe serves 2 -2 pax. This recipe is by Serves 2 to 3 Cook time: 10 minutes INGREDIENTS Eggs 3 Vegetable Oil An appropriate amount Grated Radish Optional SEASONING Mirin ½ tbsp Dashi Soup (Bonito Flakes & Sea Kelp) 3 tbsp Kikkoman Soy Sauce 1 tsp METHOD: Beat the eggs and add Dashi Soup, Mirin and Kikkoman Soy Sauce. Mix. Heat the oil in an omelet pan over medium heat, add ⅕ to ⅓ of the egg mixture, and spread it over the whole pan. When the egg has slightly cooked, roll the egg from the back to the front and move the roll down to the back again. Grease the empty part of the pan. Add another ⅕ to ⅓ of the egg mixture again, lift the omelet a little and spread the egg under the omelet, then roll it in the same way. Repeat until there is no egg mixture left. When cooked, remove from heat and place it on a bamboo rolling mat. Shape the egg into the desired shape and then cut bite size pieces. Garnish with grated radish if desired. Check out other recipes
Cold Soba NoodlesSoba noodles are buckwheat noodles. It is a traditional staple in Japanese cuisine. Cold Soba Noddles are called Zaru Soba. They are served chilled and with tsuyu (dipping sauce) on the side . Try this Cold Soba Noodles recipe by Kikkoman for a quick and authentic Japanese meal! Soba noodles are a delicious and nutritious alternative to traditional pastas and other noodles. They’re a good source of manganese and fiber. This dish is simple to make and oh so refreshing to eat! This recipe makes 2 portions. This recipe is by Serves 2 Preparation Time: 10 minutes Cook time: 20 minutes INGREDIENTS Soba 200 g White Radish 5 cm Ginger 1 pcs Green Onion As you like Nori (Shredded Dried Seaweed) As you like Wasabi Optional NOODLE SOUP BASE Sake ¼ cup Mirin ¼ cup Kombu Sea Kelp 2.5 cm x 5 cm Bonito Flakes 1 cup Kikkoman Soy Sauce 50 ml METHOD: Peel and grate the white radish and ginger. Slice the green onions thinly then set aside for garnish later. Pour the sake into a pot and evaporate the alcohol content over medium heat. Add mirin & kombu sea kelp into the pot then reduce the heat. Add bonito flakes and Kikkoman Soy Sauce and then turn off the heat once it boils. Strain the mixture and then dilute with iced water 1:2. Boil the soba noodles until they are cooked then strain them over a sieve. Rinse the soba noodles in cold water to remove starch. Place the soba on a plate, add the shredded dried seaweed on top. Pour the noodle soup base into the bowl and serve with grated radish, ginger and green onions. (Add wasabi if you like). Check out other recipes
Curry UdonTry this Curry Udon recipe by Kikkoman for a quick and authentic Japanese meal! Curry Udon is a hearty dish packed full of flavour! It is simple to make and oh so heart-warming, especially on a cold day! This recipe serves 1 – 2 persons. This recipe is by INGREDIENTS Fresh Udon Noodles 2 servings Chicken Tender 80 g Onion ½ piece Bonito Soup Stock 2½ cup Mirin 2 tbsp Kikkoman Soy Sauce 2½ tbsp FOR MAKING SOUP Potato Starch 1 tbsp Japanese Curry Powder ½ tbsp Water 2 tbsp METHOD: Slice the spring onions thinly then set them aside for garnish later. Slice the onion thinly. Remove the skin of the carrot and then cut into small pieces. Cut the meat into bite-size pieces. Mix potato starch, curry powder and water, till dissolved. Pour the bonito soup stock into a pot and heat it up. Boil to soften the carrots and then remove and set them aside. Next cook the chicken meat and then set it aside. Put the onions in the hotpot and cook it. Pour in mirin and Kikkoman Soy Sauce once the onions are cooked. Add in the curry mixture and the udon noodles. Once cooked, serve in a bowl and add the carrot and meat toppings. Then garnish with spring onions. Check out other recipes
Grilled Sesame Rice Ball RecipeTry this Grilled Sesame Rice ball recipe by Kikkoman for an easy daily snack! It is simple to make and so flavourful The grilled sesame seeds gives it a nutty flavour and good texture. This recipe serves 1 – 2 persons. This recipe is by KIKKOMAN INGREDIENTS Cooked Rice (Japonica) 230 g Sesame Oil 1 tbsp SESAME BATTER White sesame Seeds (Grounded) 40g Sugar 1 tbsp Kikkoman Soy Sauce 1 tbsp Cucumber Rubbed with Salt (Optional) ¼ piece METHOD: Wash, drain and cook the rice. Ground the white sesame seeds. Mix the grounded sesame seeds with sugar and Kikkoman soy sauce together Wet your hands and divide the cooked rice in half (about 115g). Grab one portion and mould it into a triangular shape with your hands. Apply some of the sesame seeds paste on one side of the rice ball. Heat the frying pan with sesame oil and put in the rice balls. Fry all sides of the rice balls until they turn brown. Give the pan a gentle shake. Serve with cucumber as garnish if desired. Check out other recipes
Japanese Steamed Rice – GohanCooking rice may sound simple but there are in fact, tricks and points you can note if you want that steaming hot, fluffy white rice that does is cooked thoroughly with a good consistency, clumped up or broken after cooking, and very fragrant. This recipe serves 4 – 6 pax. This recipe is by Chiyomi Kawasaki INGREDIENTS 2 cups Japanese Rice 2 cups Water Method: Wash and polish the rice – Add some water to the rice. Curl your fingers and gently rub the grains using a constant rhythm and pace. Repeat the above step 4 to 5 times until the water is half transparent. Chill in the refrigerator for 30 minutes. Transfer the rice into a rice cooker. You will notice that the rice has expanded (from 2 cups to about 2.5-3 cups) Now add 2 cups of water into the rice cooker & set it to cook (~40 mins). When done, gently toss and cut the rice. Serve hot. Visit our Spooful SG YouTube channel for more recipe videos.
Chicken Karaage (Japanese Fried Chicken)Chicken Karaage is a popular dish served in many restaurants, homes, and even in school. It’s many people’s favorite dish. What can we say? It IS fried chicken! But making a good one is all the difference! Here, check out Chef Chiyomi Kawasaki’s authentic Japanese recipe and you can try making this at home! This is as good as it gets to Japanese cooking! This recipe is by Chiyomi Kawasaki INGREDIENTS 300g Chicken Thigh with skin on 1 tbsp Minced Ginger 1 tbsp Minced Garlic 2 tbsp Oyster Sauce 1 tbsp Sesame Oil 1 tbsp Japanese Sake 2 tbsp Potato Starch Oil for deep frying Method: Trim any excess fat off the chicken thigh. Cut between the thickest and thinnest part of the meat and then cut into 8-10 bite-sized pieces. Look at the grains of the thicker parts of the meat and cut them across the grains. This way makes the meat less tough to eat. In a bowl, add in sake. The sake removes any odour and tenderizes the meat. Then add minced ginger, minced garlic, oyster sauce, and sesame oil and mix well. Lastly, add in the potato starch and mix. Leave it to marinate for 30 mins. It is also ok to marinate it overnight in the fridge. If you want to make it fluffy, beat one egg and add it to the mixture. (optional) Next prepare a deep frying pan and add oil enough for deep frying. Shake off any excess potato starch and then add in the chicken parts, then heat up the oil. Stop adding when the pan is about 80% full. If it is too full, it takes longer to cook the chicken and the meat may not be evenly cooked. Turn on the heat or fire and […]
Tamagoyaki – Japanese Egg RollJapanese rolled eggs or Tamagoyaki are generally made by rolling together thin layers of seasoned egg in a frying pan. Here Chiyomi Kawasaki sensei shows you how to easily replicate this simple yet nutritious dish at home! This recipe is by Chiyomi Kawasaki INGREDIENTS 4 Eggs 18g Sugar A pinch of salt Method: Crack 4 eggs into a bowl, add in sugar & salt and beat it until well combined. Grease the frying pan and heat it up over medium heat. When the pan is hot enough, add in 1/3 of the egg mixture and fry over low heat. Fold the omelette into thirds and then push the omelette to the far end of the pan. Then add in more of the egg mixture. Lift up the slightly cooked omelette and let the raw egg mixture flow under. Fold the omelette again and push it to the end of the pan again then add in more raw egg mixture. Repeat these steps until you’ve used up all the egg. Then flip the omelette and let it brown slightly on both sides. Remove from heat and lay it on a bamboo mat. Gently wrap it with the mat and give it a light squeeze to form the shape. Cut the egg into even strips and then serve. Visit our Spooful SG YouTube channel for more recipe videos.
Shabu ShabuServing for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces Shiitake mushroom 150 gm Kikuna 300 gm Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce) Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight brings out more flavour but it is not entirely necessary if you do not have the time.) Set a portable gas stove. Place Clay pot on the tabletop stove. Bring Kombu water to a simmer over low heat. Line the raw ingredients neatly into a clay pot; add the Shabu Shabu stock. Bring the broth to a boil to cook the ingredients. Add the beef slices briefly into the broth and enjoy with the dipping sauce. Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau
SukiyakiServing for 2 Ingredients 300 gm Miyazakigyu Striploin Sukiyaki, sliced 2.2mm 8 leaves Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm Negi (leek), sliced ½ pcs Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil Sukiyaki Sauce 180ml Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce Instructions to cook the Sukiyaki Set a portable gas stove. Place Nabe pot on the stovetop. Heat the pot, add 1 Tbsp of cooking oil. Add the beef slices to sear. Flip and cook the meat. Add all the other ingredients in and ½ the Sukiyaki sauce into the pot. If needed, add more Sukiyaki sauce until the ingredients are submerged in the sauce. Put a lid on and cover bring to a boil. Once boiled, lower the heat to simmer and cooked ingredients till done. Once ready enjoy! Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau
Japanese SteakIngredients 300 gm Washugyu Tenderloin Steak ¼ tsp Sea Salt ¼ tsp Coarse Black pepper Instructions Thaw Washugyu Tenderloin steak for 8-12 hours in the chiller. Take out the meat from the packaging and wipe off the juice from the meat. Rest the steak at room temperature for 30 mins or until it has a nice bright red colour before cooking. Sprinkle with salt and pepper. Heat frying pan at medium-high heat and add oil. Add steaks to the same pan and cook about 90 seconds per side, take out of the pan place on a plate and rest for 4 mins. In the same pan, reheat the steak 60 seconds on each side. Remove the steak and rest for 1 min before cutting. Place the meat on a dish and serve. Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau
Gyu Don (Japanese Beef Bowl) for BentoGyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals. Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 6 table spoon Water 50ml Ginger 1 piece Method Slice the meat to bite-size ( 3 to 4 cm). Slice the ginger thinly. In the pan, add the sauce, ginger, and meat and cook. Do not touch the meat and wait for the lye to come out. Once you see the lye, turn the fire to medium heat and cook for 5 minutes. Once cooked, remove from the pan and add on the rice. (Note: Do not add all the sauce to the rice as otherwise, it will turn the rice soggy.) Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory
Shogayaki (Ginger Pork) for BentoShogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento. Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 2 tablespoon Ginger (Grated) 8g Onion ½, sliced Method Mix the sauce and grated ginger In a bowl. Slice the onion. Put about 1 teaspoon of salad oil in a frying pan and heat It. Add the onion. Once the onion turns transparent, add in the meat. Spread the pork one by one without overlapping and fry them. When the color turns whitish, turn it over and fry in the same way. Don’t cook too much, otherwise, the meat texture will become hard. Sprinkle the mixture 1) over the meat and reduced to low heat. When the sauce is concentrated, turn off the heat and it’s done. Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory
Japanese Confectionery – YatsuhashiYATSUHASHI by Mako Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto. Ingredients: Group A Shiratamako (Japanese white rice glutinous flour) 100g Sugar 50g Water 70cc Group B Katakuri-ko (PotatoStarch) As needed *less the cinnamon powder Cinnamon powder As needed Koshi-An (Sweet bean paste) 85~100g or as needed Method: Put Shiratamako, Sugar, and water from Group A together in the bowl and mix well. *Please use a heat-resistant bowl. Cover with cling wrap and warm it up in the microwave at 500W for 2 min. Take it out and mix well again. (It’s very hot at this stage so please be careful not to burn yourself). Cover with the plastic wrap again and put it back in the microwave for 1 more min. Sprinkle some Potato Starch and cinnamon powder from Group B on your workbench, take out the mochi carefully, and put it on the powder. Use the rolling pin, stretch the mochi into a square(about 16×16cm). Sprinkle more potato starch or cinnamon powder occasionally if it gets too sticky. Cut the mochi into four equal size squares. Get rid of the extra Cinnamon […]
Milk pudding with Gula Melaka SauceDessert can be so simple with fresh milk. The milk goes well with gula melaka so we use it for the sauce of the pudding. Enjoy the full-goodness of the milk. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Pan-fried Scallop in Spinach Milk SauceFine quality scallops goes well with any type of food. The milk and spinach sauce is simple to prepare and packs a punch pairing with the pan-fried scallops. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Squid Innards Milk RamenIkano shiokara gives a strong and unique flavor to food. It goes well with rice, however, for this dish, we used the shiokara to enhance the taste of the ramen soup with milk. The dish goes well with sake too. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Soba and Spinach SaladIn Japan, soba is often eaten by dipping in dashi soup. However, Soba can make a good main for salads as it has less gluten and hence considered a healthier choice than pasta. The point to note when preparing soba is to boil it according to the instructions on the label of each soba brand as they tend to differ slightly. This soba gives so much fresh flavor to the salad. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Octopus SaladFresh Japanese Octopus can be used in a variety of dishes. For this fusion dish, the octopus has been freshly caught in Japan and then boiled and freezed immediately. What you have to do is only to unfreeze it at home! You may, of course, use fresh ones from markets! Bonus: It goes really well with wine too! This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Japanese RatatouilleJapanese Ratatouille is a healthy dish exploding with taste and the best part is that it can be prepared a day in advance, saving you time. This is a classic example using Dashi, Salt and bonito flakes to instill Japanese-flavour to the food. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Watari Crab and Gagome Kelp SushiWatari crabs are often used in pasta and miso soup but in this recipe, the crab is already cooked and can be used immediately after defrosting, thus we try to use it as sushi ingredients. The use of gagome kelp brings out the umami from the sushi rice making it so delectable to the taste buds. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Matcha Chiffon with White Chocolate Whipped CreamThis soft and airy Matcha Chiffon cake topped with lovely white chocolate whipped cream rosettes and rose tea buds is one of sweet elegance. We used pure matcha powder imported directly from Japan for premium quality. The sweet bitter taste of matcha pairs exceptionally well with the white chocolate whipped cream, resulting in a less sweet version of pure white chocolate drip. Presenting all the benefits of Matcha in a delicate sweet surprise perfect for Mother’s day or any occasion.
Hojicha Cupcake with Murasaki Imo FrostingThe classy rich flavor of Hojicha goes exceptionally well baked in a cupcake! Frosted with the delectable Murasaki Imo frosting made with Japanese purple sweet potato, the two is truly a match made in heaven.
Hojicha LatteKick back, relax and savour the nutty flavor of this heart-warming cup of Hochija Latte.
Matcha TerrineFlavoured with the richness of matcha, that goes exceptionally well with white chocolate, this is classic dessert is elegant, decadent and just perfect for any special occasion.
Sakura Raindrop CakeIn the mood for springtime in Japan? Whip up this easy Sakura Rain Drop Cake (or Jelly if you prefer) in no time and be mesmerized by the enchanted beauty of the cherry blossoms.
Hojicha Snowball CookieThe Hojicha Snowball cookie is rich, creamy, melts-in-your-mouth and tastes oh so heavenly! The best thing about it? You can have it at any time of the year~
Japanese Creative Bento – Piggy DesignThis is simple-to-make cute piggy bento is just perfect to usher in the 2019 year of the pig!
Pikachu Bento RecipeWhat could be more lovely than eating out of a creative bento! Here’s a quick and easy recipe to create a cute Pikachu bento! Healthy and fun for your kids!
Simple Matcha TiramisuThis simple no-bake Matcha Tiramisu recipe is rich, creamy and simply delicious! The goodness of matcha just takes this Italian dessert to a whole new level! Serve it whole or in small containers as individual servings, you’re bound to score some brownie points with this one!
Matcha Cupcake RecipeRecipe from Gold Kili You don’t need an oven, or expensive or hard to acquire ingredients to bake these delicious matcha cupcakes. Lightly steamed and infused with matcha fragrance throughout the cake and its cream cheese frosting, these cupcakes are just the right sweetness for birthday parties or an afternoon snack.
Hojicha PuddingHōjicha (ほうじ茶) is a type of Japanese green tea that is roasted over charcoal unlike most Japanese teas that are usually steamed. The tea is roasted in high temperature, which changes the leaf’s colour tints from green to reddish brown.
Sakura Matcha LatteMatcha is now recognised to be one of super food and Matcha Latte is getting more and more popular in cafes. Taking more matcha is actually good for health as it is a high source of vitamin C and antioxidants!
Choya Umeshu Pound CakeTired of the old-fashioned rum & raisin pound cake? Try this new twist with Choya Umeshu! You’d be surprised how amazing this tastes!
Choya Umeshu Seafood Marine SaladTry this healthy and simple to make seafood salad with Choya Umeshu!
Choya Umeshu Vegetable PicklesPickling is one of the oldest methods of food preservation but did you know that your gut actually loves pickled vegetables because they are a source of healthy bacteria? The benefits of pickles include a good supply of probiotics, antioxidants, essential vitamins and minerals, and improves your digestion. Here, we let you in on how to make yourself a healthy pickled snack or side dish with Choya Umeshu!
Choya Umeshu Kanten JellyFeeling Tired? Refresh yourself with a relaxing Choya Umeshu drink! Here’s how to make this wonderful and healthy cocktail jelly.
[Gunma Prefecture Recipe] Taranome TempuraTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Tara no me PastaTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Leek GratinTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Green SmoothieTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Mizuna With Enoki Mushroom in Sesame SauceTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Spinach With Sesame DressingTry your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
[Gunma Prefecture Recipe] Okonomiyaki (Yamato Yam Pancake)Try your hands at some delicious and nutritious vegetable recipes using fresh produce from Gunma prefecture.
Miyazaki Honey Kumquat (宮崎金柑)This simple to prepare recipe uses Kumquat from Miyazaki prefecture. You can enjoy it hot on a cold day or as a refreshing sparkling drink, on a hot summer day!
Kansho (Sweet Potato) Cream TartEnjoy all the goodness from the humble sweet potato in a delicious dessert tart! This recipe requires Yaki Kansho (Baked Sweet Potato)
Yaki Kansho (Baked Sweet Potato)Did you know that sweet potatoes are a kind of super food? Rich in vitamin A, vitamin C, manganese, copper, pantothenic acid and vitamin B6, they are also a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. Miyazaki is a prefecture in Kyushu and Kyushu in general is famous for its sweet potato produce. This recipe uses the sweet potato from Miyazaki.
