Japanese

Maki sushi or sushi rolls can be a fun and creative way to eat healthily, as you can make plenty with children (not the cutting part!) or with friends, and fill them with anything you like. There are a million and one recipes for these online, but here’s how I made them, based on instructions … Read more

Earlier in the month, I wrote about 8 Useful Japanese Ingredients. I also learnt how to make salmon teriyaki from cookery writer Kimiko Barber at her Japanese Kitchen cookery workshop, held at Books for Cooks in Notting Hill, London. The following recipe is taken from Kimiko’s recipe booklet that was handed out in class. As … Read more

Buta no shogayaki or Japanese pan-fried sliced pork with ginger sauce is a classic dish that I used to eat regularly when I was younger. While I would be busy making sixteen kilos of tonkatsu for the LSE Japan Society annual party every year, my Japanese friend would make the same amount of buta no … Read more

Here’s a really simple recipe for zaru soba, cold Japanese soba or buckwheat noodles served with a soy-based dipping sauce. This isn’t for making soba noodles from scratch (although we do have buckwheat flour to make the flour blend!), but for preparing the dipping sauce. Although you can buy the dipping sauce in bottles, it’s … Read more

A little preamble as to why I chose to make this popular Japanese dish. I made tonkatsu (without the curry) three years in a row for the LSE Japan Society annual party when I was a student. It was a real hit, even though I and the flat stank of grease for days after. I’ve … Read more

Another delicious recipe from my Japanese stepmother-in-law! She passed it on after our recent discussion about gyoza (the Japanese name for Chinese pan-fried dumplings, also known as ‘potstickers’ in the States). Japanese Fried Prawn Gyoza: (for 4 as a starter or for 2 big eaters!) 24 prawns, cooked 24 gyoza wrappers (gowgee in Cantonese, jiaozi … Read more

If you’ve enjoyed this tasty dish in a Japanese restaurant, then here’s how to make it at home! My Japanese stepmother-in-law is an expert at preparing tempura and has kindly given me this recipe, along with some others. I’ve had it at her home and can promise you that it’s fantastic. All the ingredients can … Read more

Japanese leek soup. Last month, I wrote about 8 Useful Japanese Ingredients. Here’s a simple recipe for leek and shiitake mushroom miso soup that I learnt from cookery writer Kimiko Barber at her Japanese Kitchen cookery workshop held at Books for Cooks in Notting Hill, London. The recipe is taken from the workshop recipe booklet … Read more

Earlier in the month, I wrote about 8 Useful Japanese Ingredients. Here’s a recipe for dashi stock that I learnt from cookery writer Kimiko Barber at her Japanese Kitchen cookery workshop held at Books for Cooks in Notting Hill, London. This recipe is taken from Kimiko’s recipe booklet that was handed out in class. Apart … Read more

Imagine my reaction when we were recently invited by my in-laws for Sunday lunch. I charged up BOTH my camera batteries and hastily re-read the operating manual, fiddling with the settings to ensure that I was primed and ready to record what was guaranteed to be a superb home-cooked Japanese lunch. Yes, I am blessed … Read more