Snow Soup with Tofu – Tofu no Mizore Jiru


Serving : 2


10-12cm of Daikon (Chinese Radish) – grated

150g Silken Tofu – cut into 4

A small amount of Broccoli – cut into small size

400cc of Water

1&1/3 Teaspoon of Dashi Powdwe

1 Teaspoon of Soy Sauce

Katsuo Bushi/Hana Gatsuo (Bonito Flake) + a small amount for decoration


1. Boil Water in a small pot. Reduce to low heat and add Dashi Powder and Soy Sauce.

2. Add Broccoli. Once it is cooked, add Tofu.

3. Once Tofu is warmed up, add Daikon and Bonito Flakes and stir them gently. Tofu does not need to be cooked too long as Tofu is already edible and it looses silkiness.

4. It is ready to serve when the soup is warmed up. It a small amount of Bonito Flakes on top for decoration.



Sweet Potato Tempura; 2 Colors – Nishoku no Satsumaimo no Tempura


Serving: 2-4


Sweet Potato (Purple skin) – cut into 1cm thick, 4 slices

Sweet Potato (Orange skin) – cut into 1cm thick, 4 slices


1. Put Flour, Water and Ice Cubes in a bowl, and mix them roughly. Do not mix it too much as a lot of gluten will come out and the batter will be soft and soggy, rather crispy. A few lumps in the batter are completely fine.

2. Heat the oil to 160-170 degree. To check oil temperature without a thermometer, drop a small amount of batter in the oil and see how the batter comes up to the surface. When the batter goes down, reaches the bottom and quickly comes up, it is ready.

3. Coat Sweet Potatoes with the batter evenly and shallow fry them. Turn Sweet Potatoes only once or twice to keep the shape.

4. Once the Sweet Potatoes are cooked, transfer them onto a wire rack or kitchen paper towel to drain oil.

5. Sprinkle Salt on top of the Sweet Potatoes. Serve them as hot.


Fish in a Bag (Italian Version) – Sakana no Tsutsumi Yaki (Italian Version)


Serving: 2


2 Filet of Fish you like, such as Salmon, Barramundi, Snapper, Trout etc….

A handful of Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

1/3 Zucchini – sliced into 3mm thick (4 slices per serve)

1 Tomato – sliced

1/2 Teaspoon of Dried Basil

1/2 Teaspoon of Butter – cut into small pieces


1. Sprinkle salt over Fish Filet on the both sides. Wrap them with kitchen paper tower and let them sit for at least 20 minutes.

2. Preheat oven to 200 degree.

3. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Zucchini and Mushrooms. Place the Fish on the bed of vegetables and put Tomatoes on top of the Fish.

4. Sprinkle a pinch of salt and Dried Basil on top of the Tomatoes. Sprinkle pieces of butter over it.

5. Wrap the fish with the baking paper. Fold the longer edge into the middle and twist he short edge like a candy wrap.

6. Place them onto a baking tray and bake them for 20 minutes.


Hot Cocoa

Cocoa_1[1] Serving : 1


3 heaps of Teaspoon of Pure Cocoa Power – use a good quality one

1 heap of Teaspoon of Sugar, or adjust to your liking

200cc Milk

2 Tablespoon of Water


1. In a small pot, place Cocoa Power, Sugar and water. Heat it over moderate heat.

2. While heating it, mix it all the time rapidly with a wooden spoon. Mix it until the Cocoa mixture becomes smooth and silky. Be careful not to burn it.

3. Once the Cocoa mixture becomes smooth and silky, add Milk. Continue mixing it softly and slowly.

4. Heat the Hot Cocoa just before boiling. Do not make it boil as the flavor of Cocoa will be gone. Serve it while it is hot.


Method 2 is the most important to make the Hot Cocoa smooth. Just keep mixing until Cocoa mixture becomes shiny and silky.


Simmered Dried Shiitake Mushrooms – Hoshi Shiitake no Nimono

Shiitake_1[1] Ingredients

50g Dried Shiitake Mushrooms

360cc Shiitake Stock ( soaking liquid)

1 Tablespoon of Dashi Powder

1.5 Tablespoon of Sugar

2.5 Tablespoon of Mirin

2.5 Tablespoon of Soy Sauce


1. Preparation of Dried Shiitake Mushrooms. Rinse Shiitake to remove dirt. Soak them in warm water for about 10 minutes or until they become soft. Do not soak them too long to avoid the taste of mushrooms to run down to the water. Save the soaking liquid.

2. Lightly squeeze Shiitake. Remove the stems and slice them into 0.5 cm width.

3. Place the sliced Shiitake into a small pan. Add the soaking liquid and bring it to boil.

4. Once it is boiled, reduce the heat to low-medium. Add Dashi Powder, Sugar and Mirin.

5. Put a Otoshi-buta on and simmer it for 30 minutes.

6. Add Soy Sauce and simmer for 5-10 minutes.

7. Turn the heat off. Put a lid on and cool it down.


Beef and Potato Stew – Nikujaga


Serving : 2-4


150g Beef Mince

4 Potatoes – cut into bite-size chunks

2 Carrots – cut into bite-size chunks

2 Onions – roughly slices

3 Tablespoon of Sugar

1 Tablespoon of Mirin

120cc Water

3 Tablespoon of Soy Sauce


1. In a pot, heat 1 Tablespoon of Oil over medium-high heat until it becomes hot.

2. Place Beef Mince into the pot and cook it very well*.

3. Add Sugar and Soy Sauce into the pot and mix with the Beef.

4. Add Onions and Carrots, and stir-fry them until the Onions look cooked and become clear.

5. Add and stir Potatoes for about 1 minutes.

6. Add Water and simmer over low-medium heat for about 20 minutes with a Otoshi-buta on.

7. After 20 minutes, add Mirin and simmer about 5 minutes. Then turn the heat off.

8. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.


* If Mince is getting burned on the pot, splash 2 Tablespoons of Water into the pot and mix them well, so that the Mince stacked on the bottom of the pot will come off.

* Cook Mince very well to remove unpleasant smell of Beef. When the Mince starts browned, oil from the Mince will come out. Even though it gets browned at the state, keep cooking until the oil disappears. This helps us to keep only lovely beef flavour.


Japanese Fried Chicken -Karaage


Serving: 4


1.5 or 2 Chicken Breast ( depending on the size of Chicken) – cut into 4-5cm pieces

1 Tablespoon of Oyster Sauce

1 Tablespoon of Soy Sauce

2 Glove of Garlic – minced

A pinch of Salt

2 Tablespoon of Flour

Oil for Deep frying


1. Season the Chicken with Salt

2. Place the Chicken into a bowl. Add Oyster Sauce, Soy Sauce and Garlic. Combine the, well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.

3. Now we deep fry the Chicken. Bring the oil to 180 degree. *

4. While the oil is heating, put flour in a bowl and add the Chicken. Toss and coat the Chicken with flour evenly.

5. Deep fry the Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.

6. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack or kitchen paper towel to drain oil.

7. Serve Karaage while it is hot.


* To check oil temperature without a thermometer, drop a piece of deep frying batter (or maybe a piece of minced Garlic In this case) in the oil. When it goes down to the middle of oil and quickly comes up, it is the right timing to put the Chicken in.