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.
I like just simple boiled edamame beans with a sprinkle of salt,but this one was a big hit for my hubby and second son! Super easy to make and delicious snack!
What you need;
- 1 pkg of Edamame beans defrost if they are frozen
- 3 tablespoons of blackbean sauce
- 1 – 1 1/2 tablespoons honey
- Add the blackbean sauce in a frying pan with medium low heat, stir the sauce till it is fragrant.
- Add the honey to the pan and mix well with the blackbean sauce.
- Add the edamame beans and coat well with the sauce and honey mixture.
- Serve immediately.
This is a great example what we have for lunch or dinner. We call these set menu, Teishoku. Teishoku usually includes, one main and a couple of side dishes , miso soup and a bowl of rice. I had my girlfriend over for lunch the other day and this is what I made. Simple and delicious!
The menu includes;
- Japanese Style Mapo Tofu (recipe from my August 24th post)
- Miso Soup (recipe from my April 27th post. I used sliced daikon radish, carrots and tofu)
- Boiled Spinach with shredded dried bonito flake on top with a little bit of sou sauce)
- A bowl of rice
This was my first time to make Ebi Chill! And I find how easy and simple to make and absolutely delicious when you buy already peeled and deveined shrimp.
Ingredients: 4 servings
- 450g (1lb) large shrimp peeled, deveined
- 2 tsp tobanjan paste (Chinese Chill paste)
- 2 garlic cloves minced
- ¼ cup onion finely chopped
- 1/4 tsp salt
- 1 tbsp sake
- 2 tsp fresh ginger juice
- 4 tbsp water
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp sugar
- ½ tbsp. corn Starch
vegetable oil for frying
- Rinse the shrimp and pat dry with paper towels.
- In a small bowl, add the shrimp, salt, sake and ginger juice and mix and set aside for 10 minutes.
- Mix water, soy sauce, ketchup, sugar and corn starch in a small bowl and set aside.
- Heat a tablespoon cooking oil in a frying pan on medium heat, add garlic and onion. Stir fry for a few minutes. Add the tobanjan and stir frequently for 3-4 minutes.
- Add the shrimp in the pan and cook just until the shrimp turn pink for about 3 minutes.
- Add Sauce mixture in the pan and cook until the sauce thickened. Add a splash of sesame oil and gently mix.
- Serve immediately with cooked rice and salad or side dishes.
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.
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.
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.