Pork Tenderloin and Broccoli Stir-Fry

This is the winner for weekday meal. You can whip up this dish with 10 minutes, especially if you use already cut up meat for stir fry and vegetables which you can find at most of super markets! Use beef instead of pork and substitute with any vegetable you have in your fridge, such as carrot, red pepper, celery, cauliflower, zucchini etc.

What you need; 4 servings

  • 350g of pork tenderloin or pork loin cut into bite size slices
  • 1 head broccoli about 300g chopped and parboiled.
  • 1 tablespoon Cooking Oil + 1 teaspoon
  • 1 tablespoon Low sodium soy sauce
  • 1 tablespoon Mirin
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger

How to;

  1. In a small bowl, mix soy sauce and mirin and set aside.
  2. In large wok or frying pan, heat 1 tablespoon oil over high heat; stir-fry pork about 3-5 minutes and transfer to plate.
  3. Add a bit of cooking oil to the pan about 1 teaspoon and add garlic and ginger and stir fry over stir-fry over medium heat for 30 seconds.
  4. Add broccoli and stir fry for about 2-3 minutes and return pork to the pan.
  5. Add soy sauce and mirin and mix well for 2 minutes.
  6. Serve immediately with cooked rice.


This is one of my favorite simple lunch especially when I have limited ingredients on hands. Add cooked chicken cubes for more protein!

What you need; 1 serving

  • 1 ¼ cup cooked rice (leftover rice works the best)
  • 1 egg
  • 1 clove of garlic minced
  • ½ tbs fresh ginger minced
  • olive oil
  • Salt and pepper to taste
  • ¼ cup frozen peas
  • Low sodium Soy sauce

How to;

  1. Whisk egg and a pinch of salt in a small bowl. In a frying pan over medium heat, add ½ tablespoon of olive oil and pour the egg mixture and make scramble egg. Set aside. (The egg doesn’t need to be cooked through completely at this point as we will mix it with the rice in the pan later.)
  2. In the same pan, add one table spoon of olive oil. When the pan is hot, add the garlic and ginger and stir for a minutes.
  3. Add the rice and try to break up any clumps of the rice using a spatula and fry about 3-4 minutes till the rice is hot.
  4. Season with salt and pepper.
  5. Add the scrambled egg back to the pan and mix well with the rice.
  6. Add the peas and add a dash of soy sauce. Mix well till the peas are warm and serve immediately.




Kale and Mushroom Stir-fry

Kale and Mushroom are not vegetables for Japanese authentic cuisine, but I love them and are good for you! Very simple side dish.

What you need; 4 servings

  • A bunch of kale washed and chopped
  • 6 mushrooms washed and sliced
  • 1 clove of garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • A dash of sesame oil

How to;

  1. In a frying pan over medium heat, add a tablespoon of olive oil and the garlic and stir for a minutes.
  2. Add the kale and stir for about 7-8 minutes till Kale is still crunchy.
  3. Add the mushroom and stir for 2-3 minutes. Season with Salt and pepper and add a dash of sesame oil just before finish.
  4. Serve immediately.


Read all about it!

My passion is not only sharing Japanese home cooking with others but sharing the joy of cooking, enjoying the process of it. Cooking includes going to a market to pick your favorite sauces, choosing fresh vegetables, and talking and enjoying interacting with people. Market vendors, or friends or family who go shopping with you. I believe that cooking involves not only just the act of cooking, but it involves choosing dishes for meal menus, thinking about who you are cooking for, shopping, and hand selecting fresh ingredients. After the cooking process itself, it is such a joy to see your family or friends enjoying your dishes and some conversation. I try to appreciate every moment.

I was featured in the North Shore News last Friday! I was so thrilled to see the article and appreciated reading the article as it brought to mind for me again  what my passion and goals are.

I am so grateful to Cook Culture for believing in me and having guests that are so eager to learn; helpful volunters and kitchen Helpers helping me with anything I need to make the classes to go smoothly. When I see our guests’ smiles I can see they are enjoying it and they often come to see me after the class to thank me. I feel so blessed and I say back thank you deep from my heart.

Home cooking, not just Japanese cooking, means more than just cooking.

What do you think of when you are cooking or when you are picking menus for your family? No. 1 Easy and quick to cook! No.2 Budget! No.3 What you have on hand! and you may think about reducing salt and sugar amounts, using lots of fresh and seasonal vegetables, using organic meat if possible etc, to make meals as healthy as possible.

In my three hour classes, both Izakaya and Sushi, my goal is not that all my guests learn top chef skills, but rather to share some of my culture, focus on the importance of home cooking, share some Japanese cooking skills and techniques, and above all sharing the joy of making delicious and healthy dishes don’t have to be complicated or expensive.

Here’s to good health, and good cooking!



Spinach Ohitashi

Spinach is a super food packed with tons of nutrients in a low calorie package. And this dish, Spinach Ohitashi is simple and really refreshing.

What you need; 4 servings

  • 1 bunch of washed spinach
  • 3 tablespoons of Dashi stock (please see my August 29th post for dashi stock recipe)
  • 1 tablespoon of soy sauce
  • Roasted sesame seeds

How to;

  1. In a large pot, bring enough water to a boil to cover the spinach.
  2. Add a pinch of salt to the boiling water and add the spinach. Boil for only 1-2 minutes until still crunchy. Remove the spinach, chill them into very cold water, drain, gently squeeze water out from the spinach and set aside.
  3. In a small bowl, mix dashi, soy sauce and set aside.
  4. Cut the spinach about 1 1/2 inches long.
  5. Arrange the spinach to 4 small plates and sprinkle some sesame seeds.
  6. Pour a tablespoon of dashi and soy sauce mixture and serve!