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)
Low Fat
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)
Porcini mushroom risotto
Description: Creamy risotto with porcini mushrooms. It's simple to prepare and delicious. Without cream, this dish is full of flavour from the porcini mushrooms.Serves: 2Cooking time: 40 minutes Ingredients Porcini Mushrooms (dry) - 30g Risotto rice (raw) - 150g Vegetable stock cube - ¾ cube in 700ml boiling water Fresh parsley - 1 tablespoon Parmesan … Continue reading Porcini mushroom risotto
Featured
Agedashi Tofu – 揚げだし豆腐
Description: One of the popular Japanese side dishes. This is served in Izakaya (Japanese bars), Japanese restaurants or even at home. No need to prepare specific ingredients.Serves: 2Cooking time: 20 minutes Ingredients Tofu - 1 box or 300g Spring onion or chive - chopped, 2 tablespoons or 10g, according to personal taste Daikon radish (mooli) … Continue reading Agedashi Tofu – 揚げだし豆腐
Cucumber and Tuna Salad
Description: Easy to prepare. When you are bored of eating vegetable sticks, try this recipe for a change. Just adding some seasonings make a dish a little bit more special. You can prepare it in advance and keep in the fridge so that you can save your time for meal preparation later on.Serves: 2Cooking time: … Continue reading Cucumber and Tuna Salad
Smoke Salmon Lemon Pasta
Description: So simple and easy to prepare. Just add smoked salmon and lemon zest with pasta. This tastes amazing even though the preparation is so simple!Serves: 2Cooking time: 15 minutes Ingredients Farfalle (Alternatively, fusilli or penne) - 180g Smoke salmon - 100g Extra Virgin olive oil - 2 tablespoons Lemon zest - 1 teaspoon Ground … Continue reading Smoke Salmon Lemon Pasta
Aubergine and tuna ponzu (茄子のツナぽん酢)
Description: Can be served as an appetiser or side dish. Can be served chilled and this can be served as a Japanese izakaya-style dish (similar to Spanish tapas).Serves: 2Cooking time: 20 minutes Ingredients Aubergine - 1 piece or 200g, chopped into small pieces Tuna (tinned) - 1 small tin or 60g Ponzu - 1 tablespoon … Continue reading Aubergine and tuna ponzu (茄子のツナぽん酢)
Mignonne Nutri-Cuisine 