Description: Combination of the devil … it’s such a treat. Cheese and pork belly. It goesreally well. If this was served with beer in izakaya, it would be enjoyable à la carte.Serves: 10Cooking time: 15 minutes Ingredients Thinly sliced pork belly - 10 slices or 200g Edam Cheese stick - 10g x 10 pieces or … Continue reading Grilled cheese with pork roll
Small dishes
Nasu Dengaku (茄子田楽)
Description: The taste of rustic Japan. Somewhat nostalgic, and somehow tastes like my Japanese home.Serves: 2 Cooking time: 25 minutes Ingredients Miso paste - 1 tablespoon Sugar - 1 tablespoon Mirin cooking wine - 2 tablespoons Aubergine - 1 piece or 200g Sesame oil - 2 tablespoons Method 1. Make an incision on the flesh side … Continue reading Nasu Dengaku (茄子田楽)
Lotus Root and beef kinpira (牛肉とレンコンのきんぴら)
Description: It is nutritious, delicious and simple to cook. Frozen vegetables can be used. You can cook a large amount and eat it the next day. Serves: 2Cooking time: 15 minutes Ingredients Lotus roots- cut into half moon slices 2-3 mm width, 100g Carrot - chopped into thin strips, 50g (You may use more carrot according … Continue reading Lotus Root and beef kinpira (牛肉とレンコンのきんぴら)
Stuffed Okra (オクラの肉詰め)
Description: Okra filled with minced meat. One of the izakaya-style dishes. For those who are not big fans of vegetables, this may be a way to eat them.Serves: 3Cooking time: 25 minutes Ingredients Okra - 240g or 24 pieces Garlic - chopped, 2 cloves Onion - chopped into fine pieces, 100g or 1 small piece … Continue reading Stuffed Okra (オクラの肉詰め)
Stuffed mushroom
Description: Just a little bit of twist can make mushrooms special. This can be a canape, finger food or an appetiser. This is also one of the common ippin-ryori (一品料理) which is Japanese à la carte.Serves: 2Cooking time: 15 minutes Ingredients Mushrooms (shitake, chestnut or portobello) - 200g or 10 pieces Minced meat (chicken or … Continue reading Stuffed mushroom
Chinese cabbage namul (白菜のナムル)
Description: Easy to prepare and healthy. Simple but it is nice to have it as an appetiser, side dish or even as a snack.Serves: 2Cooking time: 10 minutes Ingredients Hakusai cabbage - chopped, 200g Tuna tin - 1 small tin or 60g Sesame oil - 1 teaspoon Ground black pepper - 1 dash Salt - … Continue reading Chinese cabbage namul (白菜のナムル)
Stewed Meat & Potatoes (肉じゃが)
Description: Japanese comfort dish. One of the most popular homemade slow cook foods in Japan. You may cook a large amount and freeze them or eat it over the next few days. Beef is the most common, but pork or chicken can be used.Serves: 4Cooking time: 20 minutes Ingredients Beef (sirloin, alternatively rib-eye or any … Continue reading Stewed Meat & Potatoes (肉じゃが)
Yellow Tail Radish (ブリ大根)
Description: My favourite. Typical Japanese à la carte (Ippin-ryori: 一品料理). Serves: 2Cooking time: 40 mins - according to your preference Ingredients Yellow tail - cut into bite-size, 2 pieces or 200g Daikon radish - chopped into a quarter slice (1cm width), 200g Soy sauce - 1 tablespoon Mirin cooking wine - 1 tablespoon Dashi stock - … Continue reading Yellow Tail Radish (ブリ大根)
Spicy garlicky chicken and broccoli
Description: Simple homemade dish. One of the best recipes to eat a large amount of broccoli.Serves: 2Cooking time: 10 minutes Ingredients Broccoli - cut 1 in bite-size, 160g Chicken - cut 1 in bite-size, 160g Garlic - chopped, 2 cloves Olive oil - 1 tablespoon Sake cooking wine - 1 tablespoon Ground black pepper - … Continue reading Spicy garlicky chicken and broccoli
Chicken Spring Onions Ponzu
Description: One of Japanese à la carte (Ippin-ryori: 一品料理) at home. In Japan, ordering individual dishes is customary in most restaurants. The word “à la carte” is now used worldwide but it is originally a French word. Serves: 2Cooking time: 25 minutes Ingredients Chicken (thigh or breast) - cut into bite-size, 200g Spring onion - … Continue reading Chicken Spring Onions Ponzu
Mignonne Nutri-Cuisine 