Happy New Year – 2018

Happy New Year! May your 2018 be peaceful and fun with a touch of excitement.

I cannot believe that it’s already 2018…. It still sounds like the future to me….

This is this year’s Osechi –  a set of several dishes prepared for New Year’s Celebration. (Please see my previous post about the Japanese tradition of New Year).

Osechi 2_a little bit of soy

Menu is:

Nishime (simmered vegetables – Konjac, Carrot, Daikon Radish, Okra, Shiitake)

Kohaku Namasu (pickled daikon and carrot)

Gomame/Tazukuri (dried sardines caramelised with sugar and soy sauce)

Kurikinton (chestnuts and sweet potatoes paste)

Kuromame (Simmered black beans)

Konbu Maki (rolled kelp)

Koya-dofu (simmered dried tofu)

Ebino Umani (prawns cooked in soy sauce, sake and mirin)

Chicken Terini (Chicken simmered in teriyaki sauce)

Hokkaido Scallops Sashimi

Ozoni (soup with mochi/rice cake)

As this was the 4th year for me to prepare Osechi, I have to say that I was pretty organised and it did not take that long. I am quite satisfied the outcome too. Tasty!!! YEYYY!!! I have presented Osechi this year on  a set of beautiful plates which were given to us by my husband’s auntie and uncle. The white plates are so classy and Osechi looks good on them.

Osechi 1_a little bit of soy

Well, I think I made a good start . I am determined to keep it up throughout 2018.



The Easiest Ever Japanese – Agedashi Tofu (No Dashi Stock Required)


A super easy Agedashi Tofu Recipe. This Agedashi Tofu can be made without Japanese Dashi Stock. When you are in a hurry but you would like to impress someone, it is a good recipe. I think it is a good introduction to Japanese cooking. Hope you like it.

Ingredients (Serve for 4 people)

500g Momen or Classic Tofu

200ml Water

50ml Soy Sauce

50ml Mirin

20ml Cooking Sake

5g Dried Bonito Flakes

2 Tablespoons of Corn Flour (or Plain Flour if you do not have Corn Flour)

Oil for shallow frying

Topping Options

4 pinches of Dried Bonito Flakes

Shredded Daikon Radish

Spring Onions – finely chopped


  1. Cut tofu half to make it 1.5 – 2 cm thick. Then cut each piece into 8 (Total 16 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towel on top of the tofu, and then place a flat plate or a light chopping board on top of it. Leave it for 15 minutes. This process is to remove excess water from the tofu. Please do not leave it too long, otherwise the tofu will be too dry.
  3. Now we make the sauce. Place water, soy sauce, mirin and sake into a sauce pan and bring it to the boil. Once it is boiled, turn the heat to medium and add bonito flakes to the pan. Keep simmering for a minute. Turn off the hat and put it aside.
  4. Now we shallow-fry the tofu. Heat oil to 180 ◦C. Remove the tofu from the paper towels. Coat the tofu with corn flour. Shallow-fry the tofu until the tofu becomes crispy and lightly browned (about 2 minutes each side).
  5. Remove the tofu from the oil and drain excess oil on a wire rack or paper towels.
  6. Now come back to the sauce. Strain the sauce to separate the sauce and the bonito flakes. Keep the bonito flakes.
  7. Pour ¼ of sauce on a serving plate. Place 4 pieces of the tofu in the sauce. Top with the cooked bonito flakes from Method 6, along with your choice of toppings.