Dinner

Ozoni -お雑煮 (Japanese New Year Soup)

/ Breakfast, Dinner / Leave a Comment /

I’m trying to embrace more traditions in my life, like cooking Ozoni on New Years day. Ozoni is a Japanese soup made with mochi and is traditionally eaten on in the morning of the New Year. Not only is it symbolic, it’s packed with with veggies and will warm you up on a cold wintery morning! or revive you from the night before… Ozoni is made differently depending on where you are in Japan. Nami at Just One Cookbook writes that you would typically find a clear soup made with bonito and soy sauce in Tokyo, whereas in the Kyoto area you are more likely to find a white miso soup base. Other ingredients will vary depending on the region or household, but the one thing they all have in common? Mochi. If you don’t know, mochi is a pounded rice cake which has a satisfying chewy texture. Mochi is considered a symbolic food and is associated with longevity, good health and good fortune. At the very least, it’s a fibre packed and tasty start to the year! Frequently Asked Questions Ingredients for Ozoni – Serves 4 Method

Ozoni -お雑煮 (Japanese New Year Soup) Read More »

Mapo Tofu Miso Ramen

/ Dinner, Lunch / Leave a Comment /

I was first introduced to Mapo Tofu through a book called “The Food of Sichuan”. Written by Fucia Dunlop, and recommended to me by my partners Sichuanese auntie, it’s something I turn to time and time again.  I’ve recommended this book, gifted it for birthdays, and used it many times to cook for family and friends. I wasn’t much of a recipe follower until I crossed paths with this book. It was the first time I consistently used a cookbook where the recipes were reliably good, so I became a bit obsessed with it.  There was a period in life where if me and Josh wanted a meal to look forward to, it would be mapo tofu. Slowly but surely the recipe changed to adapt to our personal tastes. A bit more garlic and ginger, more fermented black beans and a little soupier. Everyone’s version is different, this Mapo tofu demonstrated by Chef Brandon Jew of Mister Jiu’s in San Fransisco is something I dream of trying.  Mapo Tofu Miso Ramen was created out of resourcefulness, or maybe desperation. I was slightly hungover, making miso soup and didn’t have any tofu. Luckily I did have some leftover mapo tofu. Headache aside, this comforting miso soup infused with the spicy and bold flavours of Sichuan works too well.  To make this recipe you could do the same as me and simply add leftover mapo tofu to miso soup. If you don’t have any leftovers, use the recipe below. It makes enough for two serving and is great on a chilly day, or as a hangover cure.  Ingredients for Mapo Tofu Miso Ramen (Serves 2) How to Make Mapo Tofu Miso Ramen

Mapo Tofu Miso Ramen Read More »

Quick Chicken Udon Soup

/ Dinner, Lunch, One Pot Recipes / Leave a Comment / / , , ,
A bowl of Chicken Udon Noodle Soup with mushrooms and a sprinkle of shichimi.

This chicken udon soup only takes 15 minutes to put together. Well, maybe 20 if you’re new to making it? It’s easy to customise, genuinely quick to make, and seriously comforting.  Ingredients – Serves 2 How to Make Quick Chicken Udon Soup

Quick Chicken Udon Soup Read More »

, , ,

Mackerel and Aubergine Soba Noodle Soup

/ Dinner, Lunch / Leave a Comment / / , , , , ,

This mackerel and aubergine soba noodle soup tastes like you’ve just found a hidden gem in Japan. It’s authentic, really comforting, and what’s more it only takes about 15 minutes to put together which makes it ideal for a quick lunch or a light dinner. Frequently Asked Questions Ingredients (serves 2) How to Make Mackerel and Aubergine Soba Noodle Soup

Mackerel and Aubergine Soba Noodle Soup Read More »

, , , , ,

Chicken Soup with Shichimi Dumplings

/ Dinner, One Pot Recipes / Leave a Comment / / , , , , ,

As soon as it gets cold I crave something comforting, like this chicken soup with shichimi dumplings. These are traditional dumplings with a spicy-citrusy twist. They’re fluffy, a bit crackly on the top, and the whole thing feels a big warm hug.  As the colder months start to creep in I crave soups, and my guess is, you do too. Have you ever tried Tonjiru? It’s a Japanese miso pork stew and my version is simple but packed with flavour. I have this on repeat through winter, as well as this chicken soup with shichimi dumplings. Frequently Asked Questions  Ingredients Chicken Soup Shichimi Dumplings How to Make Chicken Soup with Shichimi Dumplings Chicken Soup Shichimi Dumplings Extra Tips

Chicken Soup with Shichimi Dumplings Read More »

, , , , ,

Zaru Soba (Cold Soba Noodles)

/ Dinner, Lunch / Leave a Comment / / , , ,
A plate of Zaru Soba with spring onion for garnish and some chopsticks to the right.

Zaru Soba is a simple cold noodle dish made using buckwheat noodles and an umami packed dipping sauce. The buckwheat noodles have a unique texture with a good bite with a slight bounce. Everything comes together in 10 minutes making it ideal for a quick lunch or light dinner. I didn’t manage to visit Japan too often throughout my childhood but when I did, it was always during Summer where the heat and humidity is no joke. You need to use all the tools in the toolbox – electric fan, cooling clothes, and icy cold noodles.  On those hot summery days my Obachan would prepare a mountain of soba noodles and give everyone a bowl of mentsuyu with ice cubes and green onions to cool us all down. Ah, good memories… If you’re looking for more summery recipes you might like my Agedashi Tofu Salad or Miso and Peach Chicken Salad. What is Zaru Soba? Zaru Soba is a cold buckwheat noodle dish. It’s typically eaten in summer since it requires minimal cooking and cools you down quickly. The buckwheat noodles are chewy and bouncy, and the dipping sauce is salty and savoury. The cold soba noodles are typically served on a bamboo matt to allow excess water to run off. If you don’t have one try use a sushi bamboo rolling matt, or leave it in the colander when serving. How to Make Soba Noodle Sauce The savoury dipping sauce is called Mentsuyu – a noodle soup base found in many dishes in Japan. It’s made using sake, soy sauce, mirin, kombu (dried kelp) and katsuobushi (dried bonito flakes).  I’m still working on my homemade Mentsuyu, I will update this page when I perfect it! Asian supermarkets or online stores stock mentsuyu, this is the one I use.  Tips on How to Make Good Soba Noodles

Zaru Soba (Cold Soba Noodles) Read More »

, , ,

Miso and Peach Chicken Salad

/ Dinner, Lunch / Leave a Comment / / , , , , ,
A plate of Miso and Peach Chicken Salad

This Miso and Peach Chicken Salad is like summer in a bowl. Juicy sweet peaches combined with the umami from the miso makes the perfect marinade for chicken. The corn ribs add an extra layer of summer and fun! I was inspired to make something peachy after seeing so many recipe videos on my instagram. This miso and peach chicken salad is what I landed on, and i’m in loooove. Ingredients Recipe Testing I initially thought garlic would work in this recipe but I personally think it overpowers the taste of peach. If you love garlic and miso, I recommend adding garlic to this Miso Marinade.

Miso and Peach Chicken Salad Read More »

, , , , ,

Air Fryer Chicken Katsu

/ Dinner, Lunch / Leave a Comment / / , ,
Two air fryer chicken katsu on a chopping board.

This light and crispy Air Fryer Chicken Katsu is honestly a staple in my recipe rotation. There are many ways to eat chicken katsu – on top of rice, in a sandwich, or with some Japanese curry. All made easier with the help of an air fryer! I love all things katsu, its the texture for me. If I could, I would have something crispy and crunchy on my plate at all times. This air fryer chicken katsu takes a bit of preparation but the cooking process is much easier than the traditional method of deep frying. It’s freezable too which makes it even more convenient! 3 tips for cooking Air Fryer Chicken Katsu  Ingredients How to make Air Fryer Chicken Katsu Want more Japanese chicken recipes? Check out these Miso Chicken Thighs which are one of my absolute favourite ways to enjoy miso. I also love to make this Japanese Chicken and Sweet Potato recipe when I want something filling and delicious.

Air Fryer Chicken Katsu Read More »

, ,

Air Fryer Pork Katsu

/ Dinner, Lunch / Leave a Comment / / , , , , , ,
A piece of air fryer pork katsu on a silver cooling rack.

Air fryer pork katsu is something everyone should know how to make. There might be one too many steps to call this downright easy, but it’s honestly less awkward than deep frying, and much better for you too. It’s crispy, light and versatile – have I convinced you yet?  I started testing this air fryer version when I was testing the more traditional method – deep frying. Lets be honest here, it tastes amazing, but there only so much deep fried food we should eat.  This air fryer pork katsu is healthier, weeknight friendly, and doesn’t leave your kitchen, clothes, or hair smelling of greasy oil. That’s a win for me! Air Fryer Pork Katsu Ingredients (Serves 2) How to Make Pork Katsu in the Air Fryer 2 Tips for Making Pork Katsu in the Air Fryer Frequently Asked Questions Want More Easy Japanese Recipes?  Knowing how to make katsu can open up the doors to other easy and delicious Japanese dishes such as katsu sando, katsu curry, katsudon, all of which I aim to write recipes for soon. For now take a look at my other easy recipes like Ochazuke or these juicy Miso Chicken Thighs.

Air Fryer Pork Katsu Read More »

, , , , , ,

Gyoza

/ Dinner, Lunch, Side Dishes / Leave a Comment /
A plate of Gyoza with a side of dipping sauce and chilli oil. Sprinkled with some spring onion.

Juicy and crispy gyoza paired with a cold beer – perfection. I absolutely LOVE making this gyoza, it’s extra crispy and juicy to thanks to a couple tricks I’ve picked up a long the way.  These Japanese dumplings hold a special place in my heart for two reasons. Number one, they’re delicious. Number two – they take me back to my childhood.  When we moved to the UK we didn’t have much access to Japanese ingredients, but something we could make without an Asian supermarket was Gyoza! To this day, making gyoza is something I treasure – it feels like therapy. For me, being mixed race means feeling some level of homesickness at all times, but this recipe crosses that bridge. For me as a child, and now as an adult.  What is Gyoza? Gyoza is Japan’s spin on the Chinese dumpling – Jiaozi. There are differences in the thickness of the wrapper and the filling, but the general idea is the same.  The filling is made out of pork mince which is mixed with various fresh ingredients like garlic, ginger, spring onions, as well as other seasonings and is parcelled up into thin wrappers.  There are many different types – with variations on fillings and cooking methods. This recipe is for yaki-gyoza, which is where it has been fried on the bottom but steamed on the top. The best of both worlds! Three Top Tips What to eat with Gyoza? These dumplings are super versatile and can be enjoyed in a few ways. I like to make a batch and freeze them, then I can add them to a simple Miso Soup for a quick meal. They are delicious with a bowl of rice and a side of Yamitsuki Cabbage. 

Gyoza Read More »

Scroll to Top