Lunch

Cold Kimchi Tofu

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A bowl of cold kimchi tofu spooned over white rice.

As soon as the sun comes out I want something chilled, refreshing and light, and this Cold Kimchi Tofu is just that. It’s packed with tangy kimchi, aromatic sesame oil and crunchy cucumbers, and all comes together in 5 minutes. I’m a bit late to the party. Cold Tofu Recipes went viral in 2024, but I was living in a van (with no fridge) whilst travelling Japan when everyone was making it. Not having a fridge made the “Cold” part tricky, so I didn’t get round to it… But I’m here now, and I have been making this recipe on repeat since the sun has been out. It’s soo refreshing, crunchy and packed with flavour. I hope you like it as much as I do! Frequently Asked Questions Ingredients How to Make Cold Kimchi Tofu What to serve with Cold Kimchi Tofu This Cold Kimchi Tofu spooned over a bowl of hot white rice is my idea of perfection. I love the contrast of the hot and cold, kinda like hot apple crumble with ice cream… If you’re looking for some extra dishes to serve with this cold tofu recipe – check out my Japanese Mushroom Rice. That, and a simple bowl of Tofu Miso Soup would make for a well rounded and delicious meal.

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Mackerel Sushi (Saba Maki)

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A plate of Mackerel Sushi.

Savoury smoked mackerel, creamy mayo and fresh spring onion all wrapped up into a little roll with crunchy veggies – yum! I love this Mackerel Sushi recipe for how easy and simple it is. Perfect for a sushi night with friends or as part of a light lunch. I’ve been loving smoked mackerel recently – it’s budget friendly and delicious. Since being back in the UK I’ve been eating it weekly with a bowl of rice and simple miso soup. This versatile fish is packed with flavour so I thought it would be great in a maki form, and I was right. What is Mackerel Sushi? There are many types of Mackerel Sushi – most famously is ‘Shime Saba’ (saba is mackerel in Japanese) which is a cured mackerel fillet that can be eaten as sashimi or as sushi. My grandma makes an amazing shime saba – its savoury, tangy, and bright flavour wake up the senses, ready for the next bite. This recipe doesn’t use cured mackerel, it uses smoked mackerel. Similar to shime saba, the flavours of the rich fish shines in this recipe – its the star of the show. Its simple but deeply flavourful, all thanks to the smoked mackerel. Frequently Asked Questions What Can I Serve with Mackerel Sushi? Something I love about Japanese home cooking is the variety. When my grandma cooks, theres always a spread of different dishes across the table. She would pair this sushi with a simple bowl of Tofu Miso Soup, maybe a side of Miso Aubergines, and then a plate of Pork and Potato (Nikujaga) for good measure.

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Japanese Tofu Salad (Agedashi Tofu Salad)

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A bowl of Japanese Tofu Salad.

This Japanese Tofu Salad is inspired by Agedashi Tofu, a popular side dish from Japan. Shatteringly crispy cubes of warm tofu, coated in a bright, gingery tsuyu dressing, all in 30 minutes. Sooo good! There are many different types of Japanese Tofu Salads but this one is inspired by Agedashi-tofu, a popular Japanese dish of warm fried tofu in a light tsuyu broth. It’s usually topped with grated daikon (a type of radish), a touch of ginger and spring onions. So, if you love Agedashi Tofu, you will love this salad! I love to make Agedashi tofu, but I also love to get my 5 a day, enter this salad. It’s packed with filling veggies and still has those classic Japanese flavours with the light and crispy tofu. 3 Tips for Making Japanese Tofu Salad What to Serve with Japanese Tofu Salad This salad is filling enough to make as a lunch or light dinner, but if you’re looking to make a delicious summer spread, why not serve this Japanese Tofu Salad with a plate of Miso Aubergine and some Yuzu Kosho Fried Chicken. Still looking for more recipes with tofu? check out these recipes: Frequently Asked Questions

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Yuzu Kosho Fried Chicken (Yuzu Kosho Karaage)

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A plate of Yuzu Kosho Fried Chicken on a small plate. In the background there is half a lemon and a bottle of Yuzu Kosho.

This Yuzu Kosho Fried Chicken is the best. That’s it. That’s the intro. Crispy, tender, and super addictive. The zesty, peppery punch of yuzu kosho takes the classic Japanese fried chicken (karaage) to a whole new level. This post contains Amazon affiliate links, which means I earn a small commission if you purchase a recommended product through a link on this website. I’m super excited about this recipe. I tested multiple different marinades to make sure the yuzu kosho really stood out. Originally, I included garlic and ginger like in traditional Japanese fried chicken, but I found they overpowered the yuzu kosho’s unique flavour. Same for the coating – I experimented with different flour ratios and settled on a 1:1 mix of plain flour and corn flour. Plain flour provides structure and flavour, while corn flour makes the coating nice and crispy. What is Yuzu Kosho? Yuzu Kosho is a fermented paste made from yuzu peel (see FAQ for yuzu description), chilli peppers and salt. While any citrus can be used, yuzu is the most common. It has a spicy, peppery kick from the chili and a bright, citrusy punch from the yuzu. Frequently Asked Questions 3 Tips for Making Yuzu Kosho Fried Chicken. Want More Japanese Recipes? These are my latest recipes! For more, check out my recipes page. If you try this recipe, let me know in the comments section or through the contact page. I’d love to hear what you think!

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Natto Jiru (Natto Miso Soup)

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A bowl of Natto Jiru (Natto Miso Soup) with green onions and shichimi sprinkled on top.

Many people try natto for the first time straight out the box and find it overwhelming. But a more beginner friendly approach to natto is through Natto Jiru! In this hearty miso soup, natto lends a mild nuttiness, a boost of umami and adds extra depth to the flavourful broth. I am such a big fan of natto. When I lived in Japan, I ate it all the time, but after moving to the UK, it was really difficult to find. Now that I live in Brighton, natto is everywhere and I love it! I usually eat natto on its own but recently I’ve been loving it in brothier type dishes like miso soups or soba. My next project is learning how to make Natto. There are a couple different methods I want to try, and once I’ve finished experimenting, I’ll update this page with a link to the blog post with all my findings! Frequently Asked Questions Check out my latest posts

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Classic Oyakodon (Japanese Chicken and Egg Rice Bowl)

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a bowl of Classic Oyakodon, a Japanese chicken and egg rice bowl.

Oyakodon – tender bites of chicken simmered in a seasoned, silky egg mixture, served over steaming white rice. It’s a popular dish in Japan, loved for its simplicity, comforting flavour, and its quick and easy preparation! This post contains amazon affiliate links which means I will earn a tiny commission if you buy a recommended product through a link on this website. What is Oyakodon? Oyakodon is a Japanese chicken and egg rice bowl. To be honest, I have a bit of a love-hate relationship with the name. In Japanese, ‘Oya-ko’ means ‘parent and child,’ and ‘don’ means ‘rice bowl.’ Do you get it? Because it’s chicken and egg… Despite its slightly cynical name, it’s a bowl of pure comfort. All the classic Japanese seasonings are there—soy sauce, sake, mirin, and dashi. On days when you want something tasty yet light, Oyakodon is the answer. It’s quick to whip up, and most of the ingredients are easy to find. Many Japanese seasonings are available in supermarkets now, and the rest are straightforward to source. If you want to buy online, I will link some of my product recommendations at the end of this post! Frequently Asked Questions Three Tips for Making Oyakodon What to Serve with Oyakodon Oyakodon is a whole meal in itself, but if you want to go that extra mile, I’d recommend pairing it with a comforting bowl of hot Tofu Miso Soup and a plate of Glossy Japanese Pork and Potato – yum! If you’re looking for a variation of Oyakodon – check out my Kimchi Oyakodon recipe. This classic Oyakodon is light and delicate in flavour, but the Kimchi Oyakodon is the opposite! It’s packed with big Korean flavours like Gochujang and Kimchi. Its perfect for when you’re craving something with a serious punch of flavour. Ingredients How to cook Oyakodon (Step-by-Step with Pictures). Oyakodon Product Recommendations If you have ay questions, please drop me an email at mikusu.kitchen@gmail.com or through the contact page, I would be more than happy to help. Another reminder that I earn a small commission if you buy any products using the links on this page, at no extra cost to you.

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Kimchi Oyakodon (Kimchi, Chicken and Egg Rice Bowl)

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A bowl of Kimchi Oyakodon with green onion and red chilli

Sweet and spicy kimchi with tender bites of chicken thigh all brought together with soft, creamy egg. This Kimchi Oyakodon was something I cooked up when I was looking for more flavourful and fun versions of Oyakodon, and what’s more, it’s easy to make and can be ready in 30 minutes! Although I love Oyakodon for its simplicity, somedays I want a dinner that hits me in the face with flavour. Enter, Kimchi Oyakodon. Cooking this fills the kitchen with the aromas of a Seoul street market, but also of my Obachan’s kitchen. Two places I love to be! I visited Seoul in the Summer of 2024 and I wrote a list of everything I wanted to eat, and I devoured my way through the city. Everything was so delicious, but I couldn’t get through the whole list. One day I will return and finish it off… Whilst in Korea I learnt how versatile kimchi and gochujang are. I love to make Gochujang Tamagoyaki for breakfast when I’m in the mood for something a bit sweet and spicy for brekkie. Frequently Asked Questions Tips and Tricks Looking For More Recipes? I eat rice almost everyday so it’s no surprise that I have many rice recipes on my blog. I love to make Japanese mushroom rice and make it into onigiri (rice balls) or this Naked Japanese “Fried” Chicken rice bowl is one of my go to easy and flavourful meals!

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Easy Japanese “Fried” Chicken Rice Bowl

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A bowl of easy Japanese fried chicken on a bed of rice with black sesame seeds.

Super juicy chicken thighs marinated in a blend of flavourful Japanese seasonings – yum! This rice bowl delivers all the fresh flavours of Japanese fried chicken but without the flour or deep frying. Perfect for meal prepping or when you want a balanced, flavourful meal with minimal effort. We all love Japanese fried chicken, but let’s be honest – there’s only so much fried food we should eat. To satisfy those cravings, I created this healthier (and easier) version using everything except flour and deep frying! It has the familiar taste of traditional Japanese fried chicken but feels lighter, with a subtle grilled flavour instead of deep-fried richness. 3 Tips for the Chicken. Frequently Asked Questions Ingredients Step by Step (with pictures) Looking for More Japanese Recipes?

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Tamagoyaki (Japanese Rolled Omelette)

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Tamagoyaki is a Japanese rolled omelette. There are a couple different variations depending on where you are in Japan but typically it’s seasoned with soy sauce, mirin, sugar and dashi. The technique may seem a bit daunting at first but it quickly becomes a lot of fun! I used to eat this a lot in Japan when I was a child. The first time I made it by myself at University, it brought back so many warm and nostalgic feelings. The sweet grilled smell of the mirin and sugar combined with the salty and savoury soy sauce and dashi transported me back to my childhood. It’s common to find this dish at a breakfast table or as a side dish for lunch. If you wander through the bento isles at a Japanese supermarket, you’re bound to see Tamagoyaki peppered across the fridges. Bento boxes are brilliant for when you’re in a rush but nothing beats home-cooked Tamagoyaki. I started a series on Youtube called “Day _ of Cooking Tamagoyaki for a Week to Improve my Skills” after I seasoned my new Tamagoyaki pan. During the series I realised how fun it is to make and how versatile it can be. It can be tricky to learn how to flip it but practice makes perfect, you’ll get there! Here are some variations I tried out: The possibilities are endless! and if you really struggle with the technique, you can scramble the eggs instead of rolling it. The texture will be different but it will mostly taste the same. I would recommend a soft scramble, it’s creamier in texture and is perfect crowned over a hot bowl of steamed white rice. Frequently Asked Quesions 3 Tips for Making Tamagoyaki Ingredients Step by Step Instructions (with pictures) Recipes to Pair with Tamagoyaki I love to eat it for breakfast so paring it with a Kabocha Miso Soup and some Japanese Mushroom Rice sets me up for the day nicely! If you wanted something a bit more simple, it is delicious just with a plain bowl of rice.

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Kabocha Miso Soup

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A bowl of Kabocha Miso Soup with a wooden spoon resting on the side.

Kabocha Miso Soup is up there as one of the cosiest soups ever. It’s dense and velvety in texture with a sweet and nutty flavour unlike any other pumpkin or squash I’ve ever tried – sorry butternut squash. When I did a snow season in Japan I was buying Kabocha all the time. It was abundant in the supermarkets but unfortunately it’s less common in the UK, however, I recency stumbled across it in an organic shop! I snapped it up, ran home and made this miso soup. Frequently Asked Questions Ingredients List How to Make Kabocha Miso Soup Want more recipes with Kabocha? I love this simmered Kabocha recipe where the Kabocha is the star of the show, similarly to this recipe. This Japanese Sweet Potato Rice would also would amazingly if you swapped the Sweet Potato for Kabocha. Let me know if you give it a go!

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