Warabi Mochi is a jelly like confection dipped in Kinako (ground toasted soybean flour) and sugar. When I was a kid, we used to buy a small package from a nearby store and ate for our snack, especially in the summer time. It is easy to make and a nice and light snack.
Ingredients: about 6 pcs.
For Warabi Mochi
- Warabi Mochi flour 90g (you can find warabi moch flour at Japanese or Asian grocery stores)
- Water 360ml
- Kinako 3 tbs
- Granulated Sugar 1 1/2 tbs
- Mix Kinako and sugar in a large plate and set aside.
- Place the warabi mochi flour and the water in a small pot and mix well till no lump.
- Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. Keep mixing well till the mixture thicken and the color changes to translucent.
- Using two spoons, make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
- Place 6 warabi mochi onto a kinako mixture plate and coat well.
- Serve and enjoy!
Love taro potatoes! They have very nice earthy flavor and are great for stew and soup!
- Chicken thigh chopped 150g
- Dashi stock 100cc
- Sugar 2tablespoons
- Sodium reduced Soy sauce 2tablespoons
- Peel the potatoes and steam them for about 10 mins. To check the potatoes are done cooking, insert a skewer into a piece of potato and if the skewer goes in and comes out without resistance, the potatoes have finished cooking.
- While cooking potatoes, in a small pot, add dashi stock, sugar and soy sauce and bring it to a boil. Add chicken and cook for 3-4 mins till the chicken is done.
- In a serving bowl, arrange potatoes and add the chicken soup over the potatoes.
- Serve immediately with boiled green.
I love eggplant, however they tend to soak up lots of oil during cooking. My trick is ‘steaming’ while pan-frying, which really reduces the amount of cooking oil used and still tastes delicious!
Ingredients: 4-6 servings
- 2 Japanese eggplants (about 1 lb.) also known as Chinese eggplant
- 2 tbsp. Soy Sauce
- 2 tbsp. Mirin
- 1 ½ tsps. grated fresh ginger
- oil for frying
- Combine all the ingredients for Marinade Sauce in a medium shallow dish until sugar dissolves. Set aside.
- Slice eggplants diagonally to about 8mm thickness.
- Heat one tablespoon oil in a large frying pan. Add some of the sliced eggplant to the pan, being careful that each slice is flat in the pan and none overlap or stack. Fry for 2-3 min. and turn. Scatter 1-2 tablespoons of water over the eggplants and cover and cook until browned and softened.
- When each batch of eggplant is done, remove to a separate dish containing the marinade. Repeat with remaining eggplant until finished.
- Serve at room temperature.
The color of white turnips and pink ginger are so pretty to look at and the salad tastes fresh and delicious!
Turnip & ginger Sunomono Salad 4-6 serving
- 3-4 fresh white turnips (about 1 lb)
- 1/2 tsp salt
- 2-3tbsp of chopped sushi ginger
- 5 tbsp rice vinegar
- 3 tbsp sugar
- Cut the turnips into half length wise or quarter and slice thinly (about 2mm).
- Put the turnips slices into a bowl, add salt and coat evenly. Let stand about 20 minutes.
- Meanwhile mix the vinegar and sugar together in a bowl. Mix well. Squeeze and discard excess liquid from the mixture of turnips before adding it to the vinegar mixture.
- Add the sushi ginger to turnip and serve immediately.
Thank you for a fantastic time this weekend at Richmond World Festival. I had an amazing time and my first cooking demo was a huge success! Thank you for inviting me and the great opportunity.
This is a classic Japanese side dish. For variety, try green beans or other vegetable in place of spinach.
- One bunch of spinach washed
- a pinch of salt
- 3 tablespoons ground toasted sesame seeds
- 1 ½ tablespoons low sodium soy sauce
- ¾ – 1 tablespoon sugar
- 1/2 tablespoon dashi stock
- In a large pot, bring enough water to a boil to cover the spinach.
- Add a pinch of salt to the boiling water and add the spinach. Boil for only 3-4 minutes until still crunchy. Remove the spinach, chill them into very cold water, drain and set aside.
- In a small bowl, put sesame seeds, soy sauce, sugar and dashi stock and mix well.
- Cut the spinach about 1 inche long and mix with the sesame mixture just before serving.
- Serve immediately.
If you don’t have dashi stock on hand, you can eliminate it or simply just use a little water instead.
Use ground walnuts instead of sesame seeds.
I would like to say a big THANK YOU to everyone who came out tonight to our first Japanese cooking workshop at UBC farm. I had a great time with everyone and we were so fortunate to cook amazing and delicious organic vegetables picked right at UBC Farm.
If you have any questions, please don’t hesitate to email me to firstname.lastname@example.org. I am more than happy to answer any questions you have. Hope you cook some dishes we learned tonight!
Also thank you so much to Seth and Carly to reach out to me and organize this wonderful workshop. A big thank you to Amanda to help me during the workshop!
Thank you again, everyone and hope to see you all soon!