Saturday, October 30, 2010

Japanese Pasta


1/3 lb beacon
1 can of clam soup
1/2 onion
Vegetables (carrot cabbage… anything OK)
2 tablespoon soy source
1/3 cup white wine
2 table spoon garlic powder
1 sheet of Nori –if you have  you can replace any basil for this

Direction                    20 min
While boiling pasta,
Cut the beacon, onions, vage in to small pieces.
Fly beacon and onion with garlic powder
Add vegetables and fly again
Put white wine, and then add clam soup
When it ready, add soy source and put the heat off
Place the pasta and source, add cut Nori

Wednesday, October 27, 2010

Mitsuwa Market Place

If you want feel like to be in Japan, Mitsuwa Market Place is the best.

(The picture left is one of their events to cut whole of tuna in front of the customer. It might seem like barbaric, but it’s common in our culture for selecting a real fresh Sashimi. And Just cut sashimi is the best.)
They have a shuttle bus from port authority; it’s around 30 min from the central Manhattan. The largest selection of Japanese food, include some food courts and daily products shop.

They have online store also (English OK)

Most of my Japanese friends go to Mitsuwa monthly and enjoy the atmosphere there.
It’s also became popular for non- JP, you can find many reviews here.

Tofu sarada Just 2min!


1pk tofu-silken
1/2 Green letches
Goma sourse

Wash reaches and put them into a cold water make it crispy
Cut the tofu into small peaces
Decorate them and serve with Goma Source

Saturday, October 23, 2010

Okonomiyaki (kansai-style)

Okonomiyaki is Japanese pancake with tons of vegetables. One of the most popular soul-food in Japan, many styles depends on the area. Osaka style is easy to make, so I introduce it.


1/2 head of cabbage Note! The amount of cabbage seems too much is fine.
1/3 beacon
1 can of sweet corn
3 eggs
2 cups filtered water
Okonomiyaki powder You can buy Japanese supermarket around $4
Any vegetables (as you like)
Okonomi source
AoNori powder ( if possible)

-Chop the cabbage and vegetables and beacon
-Put the filtered water first, and add Okonomiyaki powder, mix well.
-Add eggs, cabbage, vegetables and beacon mix roughly.
-fly them just as making pancakes… fly with weak fire , the cabbage taste more sweet.
-Put Okonomi source and Mayo and Aonori

Friday, October 22, 2010


Hijiki is a traditional food and has been a part of a balanced diet in Japan for centuries.

Hijiki 1pk (around $2 in Japanese supermarket)
1 sheet Aburaage (fried tofu)
1/4 beacon
Vegetables ( carrots and corn)
1/4 cup soy source
     1/4 cup white wine or mirin
     1 tablespoon sugar,
     1 tablespoon dashi powder

Directions                        25min
-Put Hijiki into the filtered water, wait for 30 min, and drain in a strainer

(It will become 5times bigger)
-Cut vegetables and beacon, Wipe the oil of Abraage, then cut it together
-Fly beacon then add vegetables with sesame oil.
-Add Hijiki , Aburaage,1 tablespoon of sesame oil, suger,mirin, fly again.
-Add dashi powder and soy source, 1/2 cup of water heat to a simmer.

-Hijiki is known to be rich in dietary fibre and essential minerals such as calcium, iron and magnesium. It’s dry food, you can keep it easy, just try it.

Saturday, October 16, 2010

Fried Rice


2 cup steamed rice
1/4 Beacon
1/2 onion
Vegetables (green beans)
1 table spoon Soy source
1 table spoon Dashi powder

Cut beacon, vegetables, onion
Fly beacon and onion,
Add vegetables and Dashi powder, soy source and fly again.
When it almost ready, add rice (when you use the rice from fridge, add 1/2 cup water) and fly again.

Friday, October 15, 2010

Ton-jiru (Pork Miso Soup)


1/3 lb beacon
1 teaspoon Dashi powder
6 cups filtered water
1/4 Tofu
Vegetables (carrot cabbage… anything OK)
Green onion (small ‘Wakegi’ is better)
Aburaage- fried Tofu
2 table spoon Miso

Fu ( Japanes croton ) –if you have
   Put the Fu into water, and wait for 5min, Then squeeze the water, it’s ready to use

Put the water in a pan, and while waiting it boiling,
Cut the beacon and vage in to small pieces.
Put them into boiling water and add Dashi powder and Fu
When it’s ready, add Tofu and Aburaage and Miso, scramble modestly and turn of the fire.
Add Green onion on the top, it’s ready.

                                                                 Fu (cruton) you can buy them in 
                                                       Japanese supermarket. It's cost around $3

Wednesday, October 13, 2010


As my workplace is located in midtoweast, it's convinent to get Japanese grocery here.
Dainobu, the location is just steps away from the grand central station.
(E46th btw Lex and 3rd)

Today HouseTofu is on sale---- only 99c!

You can see many newyorker's review here.

Tuesday, October 12, 2010

Filet Katsu


Pork tenderloin (around 1.5 lbs)
2 eggs
1/2 cup flour
1 cup bread crumbs
3 cups Vegetable oil
1 teaspoon salt
Okonomi sourse

You   can buy Okonomi source in Japanese supermarkets (link below)

Directions                        20 min

-While heating the oil in the pan,
-Cut pork, then coat with salt and flour
-Dip them in egg wash, then dredge in bread crumbs.
- Deep-fry them with vege oil
-Decorate on the plate, and dip it with Okonomi source.

This is what my son loves the most.
Pork tenderoin is a little expensive and not sold in many supermarket, but we can buy reasonable price in Safeway. (One portion was $8.5)
So when I have a time to go safeway, I can make it.

Sunday, October 10, 2010

Plain steamed rice WITHOUT using ricecooker


3 cups Japanese rice
4 cups filtered water

Select the right rice is so important.
Buy these (short grain rice) 15lb =Just $19.99 at Yagura
△sushi rice

Few hours before cooking         5min
-Wash the rice more than 5 times to using clean water.
-After wash them, add 4 cups of water, and leave them  

STEAM        20min
- turn the stove on keep the fire middle before boiling.
-When start boiling to keep the fire low.
- Around 10min after boiling, watch the stove, and when you feel the smoke is a little less, it might done.
-Open the lid and watch, when there are no bubbles or water, it’s done. Put the lid again, and then turn off the fire, wait more than 10min. It’s done.

Steam rice in your pan is easy, and the taste is much better.
Once you know how-to, you can’t taste the rice by rice cooker.
You can keep the steamed rice in your fridge around 5days.