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CABBAGE AND SHIMEJI MUSHROOMS OHITASHI SALAD

Unlike most salads, Cabbage and Shimeji Mushrooms Ohitashi Salad is served in a
lightly flavoured broth made with dashi stock, mirin, and soy sauce. As
mentioned in my post Spinach Ohitashi Salad, there are two kinds of ohitashi –
one with a broth and the other without a broth.



Today’s recipe is the former and Spinach Ohitashi Salad is the latter. In the
case of ohitashi without a broth, you usually pour soy sauce over it to eat. I
like both of them, but I think that the ohitashi with a broth is more elegant
than the other….

Read More


LATEST RECIPES


OKINAWAN TACO RICE

Taco Rice is a popular Okinawan dish and a modern fusion of Tex-Mex and Japanese
cuisines. Instead of putting taco toppings on a corn shell, toppings are put on
a bed of cooked rice. It sounds a little bit strange to have taco toppings on
rice, but it is surprisingly delicious. The bright colour combination…

Read More


SUSHI CANAPÉS

Sushi Canapés are the simplest form of sushi, and they are a pretty finger food.
Simply by putting your choice of sushi toppings on rolled rice, you can create a
stunning crowd-pleaser. I can guarantee you that everyone will be very impressed
with how pretty (and tasty, of course) they are.   It is not…

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HOW TO PREPARE FRESH BAMBOO SHOOTS

Bamboo shoots are in season in Australia, so I thought it would be good to show
you How to Prepare Fresh Bamboo Shoots before they disappear from the shops. You
simply boil bamboo shoots, but you need to prepare and boil them in a certain
way to remove the bitterness in the fresh bamboo shoots….

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BROAD BEAN AND PRAWN STIR FRY

Broad Bean and Prawn Stir Fry is a very easy side dish with pretty colours. It
is best served in spring when broad beans are in season. The combination of the
fluffy texture of broad beans and plump prawns is superb. I only used ginger,
cooking sake, and salt & pepper to flavour the stir-fry….

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SMOKED SALMON APPETISER BITES WRAPPED IN TURNIP

My Smoked Salmon Appetiser Bites have a Japanese twist. Instead of using
crackers or sliced cucumbers as a base, I use sliced turnips with perilla
leaves. The thinly sliced turnip is used as a wrap, with a perilla leaf, and a
rolled smoked salmon is placed inside. Tying it with a stalk of chives makes…

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INFINITE EGGPLANT (MUGEN NASU)

I call it Infinite Eggplant because it is so good that you can eat it forever,
i.e., infinitely. It is simply sautéed eggplants marinated in vinegar-soy sauce
with sesame oil and a bit of chilli. Intensely flavoured eggplant that melts in
your mouth. Use vegetarian dashi stock to make it vegan. The name of Infinite…

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HI, I’M YUMIKO!

I was born and raised in Japan and migrated to Australia with my family in 1981.
I got tired of my kids constantly asking me for their favourite Japanese
recipes, so I decided to collate them in one place so they can help themselves -
and now you can too! Read More…




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