Recipes

Goya-Champuru (Okinawa-Style Stir-fried Bitter Melon) Ver.2

This is the version 2 of my Goya-Champuru recipe. The notable difference between the first one and this is that I used pork belly instead of spam so that you can taste more umami from pork, and the use of Kokuto (brown sugar) from Okinawa, which is a secret technique that non-Okinawa people rarely know. The brown sugar does not only help tone down the bitterness of Goya but adds profoundness to the dish as well. Enjoy!

2021.08.25

Regional Specialties

Mizutaki (Hakata-Style Chicken Hot Pot)

Mizutaki is a type of hot pot originated in Hakata, Kyushu. Although the dish was born in Japan, you can call it a fusion of Chinese, western and Japanese cuisines. This is because Heizaburo Hayashida, who is said to be the inventor of the dish and lived in Hong Kong learning to become a chef, got inspired by Consommé a Chinese chicken stew, and created Mizutaki when he came back to Kyushu.

2021.08.17

Regional Specialties

Yaki-Onigiri (Grilled Rice Ball)

Onigiri (rice ball) is one of the most important icons of Japanese cuisine, which has been eaten in the country for at least a few thousand years. Because of its flexibility in arrangement, especially the fillings, Onigiri is loved by people of all ages. Among thousands of Onigiri recipes, Yakionigiri is definitely one of the most popular ones here in Japan. The appetizing aroma of charred soy sauce and crispy grilled rice are so hard to resist and you can never get enough of it once you experience.

2021.08.07

Classic RecipesRecipes with Mirin

Imomochi (Hokkaido-Style Potato Cake)

The origin of Imo-Mochi dates back to late 1800's, when exploration of Hokkaido island started in earnest. Unfortunately, at that time, rice was barely cultivated on the island and Mochi, rice cake, could not be made. Therefore they used potatoes, which were abundant on the island, to make an alternative. Imo-Mochi was an important source of protein and carbohydrate for the pioneers to survive the severe climate and heavy physical labor. Today it has become one of the snack icons of Hokkaido and is enjoyed by many locals and tourists.

2021.08.06

Recipes with MirinRegional Specialties

Authentic Sapporo-Style Miso Ramen

Sapporo Miso Ramen would probably be the most recognised type of ramen in the Hokkaido ramen variety. Since the first Miso ramen in Japanese history made its appearance in Sapporo in1955, the city is regarded as the one of the birth places of Miso Ramen. It’s rich and profound Miso soup, crunch of the vegetables and the iconic bouncy texture of the noodles complement each other to form one of the most unforgettable bowls of ramen which is a perfect dish to warm you up during severe winter.

2021.07.23

RamenRecipes with Mugi MisoRegional Specialties

Negi-Ma Nabe (Tokyo’s Tuna and Green Onion Hot Pot)

Negi-Ma Nabe is a hotpot with tuna and green onion enjoyed in Tokyo since 1800's. "Negi" is translated as green onion o...

2021.07.20

Recipes with MirinRegional Specialties

Salmon Garlic Butter Fried Rice

Japanese fried rice is typically made with Ramen Char Siu, but this is a recipe I came up with when I had a leftover salted salmon fillet from the supermarket. The saltiness and umami of salted salmon is a perfect match with fried rice. Butter and garlic give extra flavour and richness on top.

2021.06.30

Classic Recipes

Char Siu for Ramen

A Good Ramen needs to be accompanied with good Char Siu pork. This is the recipe from a ramen restaurant where I used to work. To make Char Siu, you can use different cuts of meat, and typical examples are Pork belly, pork shoulder or pork rump. You might find some recipe use skin-on pork or beef but the use of those is rarely seen in Japan.

2021.06.21

RamenRecipesRecipes with Mirin

Easy Home-made Ramen Stock (with stuff from supermarkets)

Making ramen stock in a restaurant way is quite a complicated process, as it typically requires tens of hours of simmering, proper cutting and cleaning of different types of bones and meats, and above all, the ingredients are usually troublesome to find in a regular market. But by following this recipe, you can make a decent ramen stock only with the ingredients regularly available at supermarkets and avoid all that rigmarole.

2021.06.18

Ramen

Cheese Hamburg (Yoshoku-style meat ball stuffed with cheese)

Hamburg, aka Hamburg Steak, is a classic Yoshoku (Westernised Japanese Cuisine) dish loved by people of all ages in Japan. It's a large meat ball that looks similar to a burger patty or a German meat ball called Frikadelle, but a Hamburg is fattier and juicier, and eaten with variety of sauces, such as demi-glace sauce, soy-based onion sauce, ponzu sauce or cream sauce.

2021.06.16

Yoshoku Recipes