Description: Soft and juicy chicken and mushrooms perfectly matched. You can use any type of mushroom.Serves: 2Cooking time: 15 minutes Ingredients Chicken breast (alternatively, thigh) - 160g Mushroom (any type) - 160g Sake cooking wine - 1/2 tablespoon Mirin cooking wine - 1/2 tablespoon Soy sauce - 1/2 tablespoon Ground black pepper - 1 dash … Continue reading Simmered chicken and mushroom in Japanese style (鶏ときのこの煮物)
Leftover Recipe
Slightly simmered Chicken, Chikuwa and Green pepper
Description: Simple, fast but tasty. Nothing really special but still amazing.Serves: 2 Cooking time: 15 minutes Ingredients Chikuwa fish cake - chopped diagonally, 160g Green pepper - chopped, 1 small piece or 80g Mincemeat (chicken or turkey) - 100g Soy sauce - 2 teaspoons Mirin cooking wine - 2 teaspoons Sake cooking wine - 2 teaspoons … Continue reading Slightly simmered Chicken, Chikuwa and Green pepper
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)
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)
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)
Mushroom cheese bake
Description: Can be served as a canapé, finger food for parties, snack or an izakaya-style dish. Just a bit of twist (or what you may call a ‘left-over recipe’) can make mushrooms much nicer than just simply grilled mushrooms in the oven.Serves: 2 (10 pieces)Cooking time: 25 minutes Ingredients Mushroom - 250g or 10 pieces … Continue reading Mushroom cheese bake
Spicy Burdock and Konnyaku (牛蒡とこんにゃくのピリ辛煮)
Spicy Burdock and Konnyaku (牛蒡とこんにゃくのピリ辛煮) Description: Quick, easy, healthy and filling side dish. It goes well with rice and beer. You can cook a large portion and eat it the next day too. It can be served hot or cold.Serves: 3Cooking time: 15 minutes Ingredients Burdock - chopped diagonally, 200g Konnyaku - chopped and make … Continue reading Spicy Burdock and Konnyaku (牛蒡とこんにゃくのピリ辛煮)
Grilled yam potato with bacon and raclette cheese
Description: Crunchy yam potatoes go really well with bacon and melted cheese. If you do not finish your raclette cheese in your previous meal, this is one of the best ways to use leftover cheese the next day.Serves: 2Cooking time: 20 minutes Ingredients Yam potatoes - sliced in 5 mm width, 200g Bacon - sliced … Continue reading Grilled yam potato with bacon and raclette cheese
Mignonne Nutri-Cuisine 