This is a so simple and refreshing salad using just cucumber, tomato and shiso leaves! You can add avocado, even sashimi grade tuna or salmon as well. Nice appetizer to serve in a little shooter!
What you need; 1 serving
- A half tomato cut up small pieces
- One Persian cucumber cut up small pieces
- Two shiso leaves cut up thinly
- 3/4 tablespoon ponzu sauce
- Arrange cut up tomato and cucumber in a pretty glass and add ¾ table soon ponzu sauce over
- Arrange shiso leave and serve immediately.
We had a wonderful opportunity to host a cooking party for wonderful and cheerful girls! The girls made cucumber and avocado rolls and delicious tofu smoothie.
Kimchi is a traditional fermented Korean pickles using daikon radish, sui choy baggage sometimes cucumber with lots of hot pepper and other yummy ingredients and they are so so good for you and I love them. My Kirean friend sometimes bring me home made kimchi which she makes with her mom and they are so fresh and not so salty compare to store bought.
This pork and tofu stir fry is so simple and you can whip this up with not time! You can use carrots, broccoli and other vegetables instead of cabbage and onion if you like.
What you need; 4-6 servings
- 250g of ground pork
- 350g of Medium Tofu
- 200g of Kimchi
- 150-200g Cabbage, chopped
- 1 onion, chopped
- 1 tablespoon Cooking Oil
- 1 tablespoon Low sodium soy sauce
- ¼ tsp salt or more to taste
- Cooked rice
- Place tofu in a cutting board, add some weight (plate with a can of beans works well), and let the tofu drain for about 30 minutes. Cut tofu into thin strips about 1cm square and 5 cm long. Set aside.
- Heat oil in a frying pan on low-medium heat, add tofu and stir fry carefully not to break tofu until tofu is golden brown about 10 minutes and set aside.
- Add the ground pork in a same frying pan and break up the chunks of meat and stir fry until no longer pink.
- Add onion and stir fry for 3-4 minutes, add cabbage and add salt and stir fry until they are done, but still crunchy.
- Add Kimchi and pork and mix.
- Add soy sauce and serve immediately with cooked rice.
Ok! We had a great summer and it is time to go back to school and start thinking about lunch ideas!
My kids love hot lunch, so I often cook yummy lunch in the morning and pack it in their thermos. Here I included three my go-to lunch recipes and trust me, as long as you prep the night before, you can whip these dishes up less than 15 minutes.
This is so simple to make. Usually we make this dish using chicken, but I prefer turkey as they are more lean. This meat sprinkle is called “Soboro”. Make Soboro night before and you can just pack this with warm cooked rice with green vegetable and scrambled egg if you like. This recipe makes enough for 4-6 servings, so try Soboro for a filling for a wrap with some lettuce and cheese.
What you need;
- 500g of ground turkey
- 4 tbsps of salt reduced soy sauce
- 1 tbsp of Maple syrup
- 1 tbsp of grated ginger
- scrambled egg (2 eggs)
- some blanched spinach or other green vegetable
- cooked rice
How to make turkey sprinkles;
- In a medium frying pan, add ground turkey, soy sauce, maple syrup and ginger and cook until the liquid is almost gone, but the meat is still moist. Stirring frequent is the key to make good soboro.
Hearty Miso Soup
Make dashi stock and cut vegetables the night before, or you can make miso soup the night before and just heat it up in the morning!
- 4-5 cups dashi stock*
- 1 carrot
- ½ small onion
- ½ package of Tofu (medium or soft) about 250 g
- 2-3 tbsp. miso paste
- chopped green onion
- Cut carrot into 3mm rounds and slice onion into thin pieces about 2mm thick. Cut tofu 1.25cm cubes.
- Place the dashi stock in a small pot and bring to a boil. Add carrots and onion and cook until tender about 10 minutes.
- Add Tofu and 2 tbsp of miso paste and serve.
In place of carrot and onion, Daikon radish, cabbage, potato, shiitake mushroom, enoki mushroom and other veggies you like can be used.
*How to make dashi stock
What you needs;
- 4-5 cups water
- 1 small piece of Konbu kelp (about 12 x 12cm)
- a handful of dried katsuobushi bonito flakes
- Wipe Konbu with a damp cloth before placing Konbu into a pot of water to soak for 30 minutes at room temperature. Bring the pot to a boil, then turn heat down to simmer for 10 minutes. Add a handful (about 10 g) of dried Katsuobushi and simmer another 2-3 minutes. Turn off heat.
- Remove from heat and leave to cool just until you can handle it safely.
- Pour everything through the sieve into a glass jug or other container for storing the finished dashi, and discard the konbu and solids retained by the sieve. Don’t squeeze the contents too much when sieving. Dashi stock keeps in the fridge for 3-4 days.
Cut all the vegetables and pork the night before and it takes just 10 minutes to make this yummy Yakisoba!
What you need;
- 1 package of Yakisoba noodle (pre-cooked/pre-steamed)
- 1 pce cabbage cut into bite size
- 2″ carrot, cut into thin rectangles
- 50g of thin sliced pork, cut into 1″
- Yakisoba sauce
- Beni shoga (red pickled ginger)
- Aonori (dried green seaweed)
- a bit of ketchup if you like sweeter taste
- Salt and pepper
- Place Yakisoba noodle in a colander and pour hot water over to lightly loosen the noodle.
- Drain well and set aside.
- Heat vegetable oil in medium fryingpan or wok on medium heat.
- Stir-fry the pork until almost cooked.
- Add carrots in the pan and stir-fry for a couple of minutes.
- Add cabbage in the pan and season with salt and pepper
- Stir-fry for an another minute till everything is cooked.
- Add the noodle and Stir-fry for 2-3 minutes stirring quickly.
- Add yakisoba sauce, a bit of ketchup if using and stir well.
- Serve with Aonori and Benishoga. Yum!
Ma Po Tofu is originally from China and one of popular dishes in Japan. Japanese style Ma Po Tofu is less spicy and light.
I often make this dish at home. It is a perfect simple dish for weeknight supper with a couple of side dishes (Sunomono Salad, Gomaae etc)! Pack this in a thermos for your kids lunch and they will love it.
What you need; 4 servings
- ½ lb. (about 225g) ground pork ( I sometime like to use ground turkey or chicken for healthier option)
- 1 package of Medium Tofu (about 1 lb)
- 1 tbsp cooking oil
- 2-3 clove garlic, finely chopped
- 1 thumb side fresh ginger, finely chopped
- 1 tbsp tobanjan (Chile bean sauce/paste)
- 1 cup water
- 2-3 tbsp medium miso paste
- 1 tbsp low sodium soy sauce
- 1 tbsp corn starch mixed with 1 tablespoon water chopped green onion for garnish
- Cooked rice
- Place tofu in a cutting board, add some weight (plate with a can of beans works well), and let the tofu drain for about 30 minutes. Cut tofu into ½-inch cubes. Set aside.
- Heat oil in a frying pan on low-medium heat, add garlic and ginger. Stir fry for a few minutes. Add the tobanjan and stir frequently for 3-4 minutes.
- Add the ground pork and break up the chunks of meat until no longer pink.
- Add the water, miso paste and soy sauce into the pan, mix and simmer for 5 minutes.
- Add tofu cubes and simmer for about 10 minutes. Mix the cornstarch with the water and stir it into the pan.
- Stir gently, so as not to break the tofu cubes, until the sauce is thickened and glossy.
- Serve in bowls on top of Japanese rice. Sprinkle chopped green onion.
If you like hot, increase the amount of chili paste. You can create your own taste for using other kinds of miso. If you don’t have medium miso paste, just use one you have and adjust soy sauce amount for your taste.
This is one of the most loved snacks/dessert in Japan and usually strawberries are used instead of mango, but why not, I love Mango! and please use any fruits you like such as kiwi, banana, grapes etc.
What you need; Makes 12-13 daifuku
- 150g Shiratama ko (glutinous rice powder)
- 70g Granulated sugar
- 250g Water
- 12-13 pieces of cut mango (about 2cm cube)
- 300g Anko/Azuki beans paste
- Divide Anko to 12-13 and wrap a mango with about a spoonful of anko and rounds to make a ball. Make 12-13 balls and set a side.
- Mix shiratama ko and water in a microwave safe glass bowl and microwave for 2 minutes.
- Mix and microwave for another 2 minutes or so.
- Stir the mochi quickly. (mocha is really hot and sticky)
- Transfer the mochi to a large plate or a pan dusted with cornstarch.
- Coat the dough/mocha all over with corn starch.
- Dust hands with cornstarch and divide the mochi into 12-13 pieces by hands. Make a round flat mocha from a ball and put a piece of anko filling on a center of mochi and wrap the anko by stretching mochi.
- Rounds the mochi. Repeat the process to make more pieces.
Don’t panic to see tofu in the ingredients! Trust me; this smoothie is soooo yummy! We’ve used Peach & Mango flavor for this recipe, but you can use any flavor of dessert tofu you like.
What you need; 4 servings
- 1(150g) dessert tofu, Peach & Mango Flavor
- 5 frozen strawberries
- 2 bananas
- 1 cup (250ml) of milk or soy milk
- Wash and cut strawberries into halves or quarters.
- Peel bananas and break into 5-6 pieces.
- Add strawberries and bananas into the blender.
- Add tofu and milk into the blender, turn ON, and blend until smooth.
- Divide into 4 serving glasses and serve the smoothies immediately.
There are other flavors of dessert tofu such as Maple Caramel, Almond, Banana, or Coconut. Use any flavors you like. You can also use any other fruit, such as blueberries, raspberries, pineapple etc. Combinations are endless!