Dinner

Pork Miso Soup (Tonjiru)

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A bowl of Pork Miso Soup (Tonjiru) on a tea towel with a bowl of rice and steamed kabocha on the side.

Tender pork and soft tofu stewed in a sweet onion and miso broth. This winter warming Pork Miso Soup requires a bit of patience but trust me, it’s worth it. The broth gets thick and is more like a stew than a soup and tofu isn’t your thing, just add more pork! Why I Love This Recipe The recipe is inspired by a bowl I had in Niigata, Japan, and it was love at first sip. It was the tastiest bowl of Tonjiru I ever had, sooo perfect and cosy for when it’s snowing outside or in the depths of a British winter. I knew I had to recreate something similar and this is what I came up with. It’s also got my Grandma’s seal of approval, so I’m happy with it. Frequently Asked Questions Ingredients List How to Make Pork Miso Soup Pin this Recipe on Pinterest What to Eat with Pork Miso Soup? A bowl of white rice or Japanese Mushroom Rice goes super well with this soup. If you want something fresh to go with it, a Sesame Cucumber Salad would work nicely too! Inspiration Notes As I mentioned earlier, this recipe is inspired by a restaurant I visited in Niigata. These guys are the experts so if you ever get a chance, check them out!

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Japanese Mushroom Rice

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A bowl of Japanese Mushroom Rice (Kinoko Gohan) on a table.

Meaty mushrooms cooked on top of fluffy Japanese rice, all simmered in a seasoned dashi stock. No rice cooker, no problem. This recipe has step by step stovetop instructions (with pictures) to help you cook this rice to perfection! What is Japanese Mushroom Rice? Japanese Mushroom Rice, or Kinoko Gohan in Japanese, is a variation of Takikomi Gohan which means steamed mixed rice. There are many different variations but the basic formula is rice, veggies, and protein all cooked in a flavourful broth. I wrote this guide on Takikomi Gohan (because I love this method so much) where I do a bit of a deep dive into the dish, plus a guideline you can use to create your own recipes! 5 Tips for Making Japanese Mushroom Rice Frequently Asked Questions Ingredients Step by Step Instructions for Japanese Mushroom Rice (with pictures) Leave a Review I’m always interested to know how people get on with my recipes so all feedback is welcome. You can either leave a comment a bit further down the page or contact me directly and I’ll get back you as soon as possible!

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One Pot Salmon, Carrot and Root Rice.

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A bowl of Japanese mixed rice with carrot, salmon and lotus root.

This one pot Salmon, Carrot and Root rice recipe is perfect for when you’re feeling lazy but want to get more nutrition into your meal. Its super easy – chuck all the ingredients into the same pot, chill on the sofa and savour how easy it all was whilst eating it. Why I love This Dish I am such a fiend for a one pot recipe. Even though I love cooking there are days where I just need something quick and easy, bonus if it tastes good too. This is one of those recipes. It’s packed with nutritious veggies and protein and has a good glug of Japanese flavour which makes everything taste super yummy. What can I serve with this? I love that this meal is already nutritionally balanced, which makes it perfect for a lunchbox – I like to make them into onigiri. To make this into a filling dinner I would serve it with some Tofu Miso Soup and some smokey Miso Aubergines.

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Mapo Tofu Recipe

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This Mapo Tofu Recipe is my go to people pleaser. It’s full of super flavourful ingredients and can be ready in 30 minutes. In my opinion, it’s the perfect mid-week meal to spice any weekly rotation. Literally! Why I love this Mapo Tofu Everyones Mapo Tofu is different and I love mine really saucy with loads of garlic and ginger. The whole thing comes together really quickly in the pan so the key is in the prep. So get your rice on, organise the sauces, chop the aromatics and get ready to throw everything in. Super tasty dinner in 30 mins, perfectionnn. Pin this Recipe on Pinterest: Frequently Asked Questions: Recipe Card What to Serve with Mapo Tofu This dish is delicious but it does need balancing out, I love mine with some super quick air-fryer broccoli and a bowl of multi-grain rice from the rice cooker. Maybe even a side of Simmered Kabocha? Inspiration I have a wonderful family member from the province of Sichuan who introduced an amazing book, The Food of Sichuan by Fuchsia Dunlop. I would highly recommend checking out this book if you are interested in Sichuan-style cooking. It’s filled with loads of flavourful recipes which can be whipped up quickly once you have some key seasonings in your pantry.

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