Today’s miso soup is made with kale and egg. Using washed and shredded kale, it takes no time to make this simple miso soup. Sesame oil is optional but highly recommended to add aroma and depth in flavor. Instant dashi packet is used to make the Dashi broth in this recipe, but you can use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Bavarois is a cold French dessert that is something between jelly and mousse. Bavarois is solidified by gelatin like jelly, and it’s creamy using…
Salmon Flakes is one of my favorite dishes I frequently make from Japanese Cooking 101. Here I made Salmon Onigiri, Steamed Rice mixed in…
Today’s miso soup is made with chicken and Renkon lotus root. By slicing Renkon very thinly, the cooking time for the recipe is shortened…
Shrimp Avocado Asparagus Salad is all the ingredients mixed with Wasabi Mayo dressing. This Japanese deli style salad is good as a side dish…
Nikumiso is ground meat cooked with aromatic miso based sauce. While ground pork is more commonly used for this dish, ground beef is just…
Today’s miso soup is made with bacon, cabbage, and onion. Bacon is commonly used in western style soup such as chowder and minestrone, but…
Mame Gohan is Steamed Rice with green peas mixed in. It is a classic spring-time rice dish when green peas are in season. In many…
Tofu Steak (豆腐ステーキ) is pan-fried tofu with a Soy Sauce-based savory sauce. Tofu is mild-flavored bean curd and usually cooked in dishes as one…