Iridoufu is essentially a tofu scramble. You can add all the things you normally might add to an omelette or scrambled egg, and you can even include eggs too. We kept this tofu dish meat-free (vegan) by using vegetable dashi. if you can’t get vegetable dashi, you can use 1/4 tsp-1/2 tsp better than bouillon …
Today, what we’re gonna be doing is making a mizuna salad using shiokoji and some other ingredients like extra virgin olive oil, some champagne vinegar, and some freshly-squeezed lemon juice, and maybe some salt, and a little bit of white pepper. What is shiokoji? Shiokoji is fermented rice with salt and adds a natural umami …
Today, what we will be making is a simple and quick Japanese-style pasta salad using macaroni pasta. Macaroni salad, Japanese-style What makes this macaroni pasta unique is that we’re using quite a lot of ingredients. I usually don’t put all these different seasonings in. But I thought the flavor turned out quite good Also, Japanese …
Today, what we’re gonna be doing is making a Japanese-style salad dressing. One of my favorites because it has onion! Sometimes, I like to put a little bit of chicken in, or a protein, like tofu, into the salads to make it a complete meal But today, we’re just gonna do it as a side …
Japanese style salad with mizuna and onion dressing Read More »
Today, we’re going to make a quick and delicious bean sprout and tofu stir-fry using some shoyukoji! What is shoyu koji 醬油麹 ? Shoyukoji, if you’ve never heard of that before, is a soy sauce and koji rice mixture. Komekouji is what is used, along with shoyu or soy sauce, and you mix that together. …
Japanese style stir fry | shoyukoji with bean sprouts and tofu Read More »
Today, we will be making a meatless version of Mapo tofu. Mapo tofu is a classic Chinese dish. It’s a Szechuan dish so it’s very spicy. I actually have some Szechuan peppercorns here, which if you’ve never seen before, they look like regular black peppercorns. But I guess the difference is that these have a …
Today we are making tofu kabayaki steaks! This is a little bit similar to what I did previously with my tofu kabayaki donburi. In that recipe, you’ll see how I made kabayaki unagi, or fake unagi with tofu and yamaimo. We’re going to be doing a little bit of a different take on that with …
Japanese tofu recipe | Tofu steaks with kabayaki sauce (EASY!) Read More »
Wanna learn how to make a light yet well seasoned Japanese style salad? Here we use a small bunch of mizuna and some baby greens! But if you’re like me, you know the key isn’t so much the ingredients, but the dressing used to season them. 😛 Today we’re using a unique condiment that’s both …
Mizuna salad with baby greens and yuzukosho dressing Read More »
Kinoko pasta is a Japanese style pasta is made with three types of mushrooms and the magical combination of bacon, butter, soy sauce. Throw on some freshly cracked pepper and green onions and you have a pasta that is sure to impress even those with the dullest sense of taste. Why? Because this pasta is …
Kinoko Pasta | With 9 Tips to Make this a Success Read More »
Today we’re making tofu kabayaki. This tofu is a tasty alternative to the traditional unagi (eel) kabayaki. I’ll save the superlatives, but I can assure you that this will have you full and enjoying the full essence of the kabayaki experience in no time. Just as you would with regular kabayaki, you can add a bit …
Tofu Kabayaki | Savory Tofu Patties with Yamaimo Read More »
