Today’s miso soup is made with corn and green onions. Fresh sweet corn is used often in soup, and it tastes wonderful in miso soup, too. Canned or frozen corn can be used when the corn is not in season, but freshly cut corn off the cob has great texture and sweetness. You only need the corn, dashi, and miso, but add some green onions for added flavor and color.
Matcha Chiffon Cake is soft sponge cake flavored with Matcha green tea powder. This light and fluffy and not overly sweet cake is great by itself, but it also goes very well with sweet whipped cream and berries, like we made here. Matcha Chiffon Cake is perfect for afternoon tea time, and it is also a very nice light dessert after a full dinner.
Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked for a short time or longer depending on what kind of texture you like, crisp or soft. Fried Tofu deepens the flavor of the soup from its oil, and it’s delicious!
This is a super easy one-dish-meal done within 15 minutes. Eggplant and ground chicken are cooked in sweet and salty sauce, and then poured over cooked Udon noodles. You can use frozen or dried Udon, whichever you have. Don’t have ground chicken? No problem. Use beef or pork, or even Tofu. It’s easy to multiply this recipe for the whole family. Try this one for a busy night dinner!
Tan Tan Ramen is a Ramen noodle dish with a rich and deep sesame-flavored soup topped with red Miso-flavored minced pork. This Ramen is packed with strong umami tastes from pork, sesame paste, and miso. The thick soup coats every string of the noodles, and you can enjoy the wonderful flavors in every bite. It may be hard to recreate the restaurant-quality taste since that is something skilled chefs have achieved taking years of experimenting and experience. But here we can show you an easier way to make Tan Tan Ramen with simple ingredients right in your home kitchen.
Tamagoyaki is a popular Japanese rolled omelette that is commonly eaten for breakfast or packed in bento lunch. You can make a plain Tamagoyaki or mix in many different ingredients for flavor variation. Today, we added a canned tuna and chopped green onions. An entire can of tuna (in water) can be added directly in the egg mixture, which will make it almost like Dashi. It’s packed with umami and quite satisfying with added protein. If you do not have a Tamagoyaki pan, you can simply make this into a regular omelette in a frying pan. It’s so simple to make with easy to find ingredients.
Today’s miso soup is made with daikon radish and fried tofu (Atsuage). Thickly cut fried tofu called Atsuage is easily found at markets in Japan, and it adds both texture and richness to the soup. If it’s not possible to find it, you can also use regular tofu.
Instant dashi powder is used as a shortcut to make the Dashi in no time. You can certainly use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Crab and Cucumber Sunomono is a salad with fake crab meat and sliced cucumber marinated in a rice vinegar sauce. This salad is so easy to make with simple ingredients, in a matter of 10 minutes. It is also healthy, with no fat, delicious, and a wonderful side dish for Bento lunches and dinner.
Stir-fry meat and vegetable is the best way to use up leftover ingredients from the fridge. It doesn’t need exact measurements of ingredients and seasonings. Add whatever on hand and stir-fry together, and that will always work. For example, if you don’t have Asparagus, use broccoli or brown onion. One of the seasonings used for the dish was oyster sauce. It has touch of sweetness already, but you could add some honey or sugar if you like. Mix and match, and enjoy!
Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso soup is good at any time of the day.