Description: Simple and Fast to prepare. For one of your lazy day meals. You may want to eat this with a bowl of steamed rice.Serves: 2Cooking time: 10 minutes Ingredients Minced meat (chicken or turkey) - 100g Green pepper - 160g Ginger - pureed, 1 teaspoon Soy sauce - ½ tablespoon Sake cooking wine - … Continue reading Stir-fried chicken and green pepper
Japanese
Grilled aubergine and green pepper dipped in sauce (ピーマンと茄子の焼き浸し)
Description: You may call it “Japanese ratatouille”. We do not use tomato sauce, but we use soy sauce and soak vegetables in it. You can chill it and serve. It has a smooth and cold texture on the tongue. Wonderful dish in summer or hot weather.Serves: 2Cooking time: 20 minutes + (depending on chilling time) … Continue reading Grilled aubergine and green pepper dipped in sauce (ピーマンと茄子の焼き浸し)
Beef and daikon radish (牛大根)
Description: Nothing special but somewhat tastes like a Japanese izakaya dish. Convenient for cooking a large amount and keeping for the following days.Serves: 2Cooking time: 40 minutes Ingredients Thinly sliced beef - 150g Daikon radish - chopped into quarter slice (1cm width), 200g Konnyaku - 1 piece/pack or 250g Soy sauce - 1 tablespoon Mirin … Continue reading Beef and daikon radish (牛大根)
Grilled cheese with pork roll
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
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)
Chicken and cabbage soup
Description: This soup is as good as mulled wine in the winter. When cold, just having this soup makes you really warm.Serves: 2Cooking time: 10 minutes Ingredients Chicken breast - chopped into bite-size, 150g Cabbage - torn, 150g Spring onions - chopped, 20g Chicken stock cube - 1 piece Water - 450 mL Ground black … Continue reading Chicken and cabbage soup
Grilled Yellow tail Japanese style (鰤の焼き物)
Description: Amazing and stunning grilled fish. It is very soft and moist, my favourite grilled fish dish. It goes well with rice and miso soup. Serves: 2 Cooking time: 30 minutes Ingredients Yellowtail - 2 pieces (160g) Padron Pepper - 4 pieces (40g) - optional Say Sauce - 2.5 tablespoons Sake cooking wine- 1 tablespoon Mirin … Continue reading Grilled Yellow tail Japanese style (鰤の焼き物)
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
Mignonne Nutri-Cuisine 