Tag Archives: Japanese Food


Nori egg rolls


I have seen a variation of these egg rolls in various bento pictures in the last month. I thought I’d give it a try. Most of the pictures look like they add the same seasonings as in tamagoyaki but my son doesn’t like that so I just did it with an egg. I added black olive for some extra flavor. these are great in bento lunches.

Nori egg rolls

2 eggs
Nori sheets (2 if using riceball size, 1 of rolled sushi size)
oil for frying
any add-ins (cheese, olive, spices, etc.)

In a small bowl, beat the eggs until you have a relatively smooth mixture. Add a bit of oil to a frying pan and heat on medium heat. Spread the egg as thinly as you can in the frying pan and cook on medium until cooked through. Transfer the egg to a bamboo sushi roller or a piece of saran wrap. Lay nori sheets over the top of the egg in one layer. Don’t put the sheets all the way to the edge. Roll the egg and nori as tightly as you can and leave in the bamboo roller or saran wrap until cooled. This will ensure that the shape is maintained. Slice when cool.

Note: Egg isn’t sticky so handle is gently as it can unroll easily.

Carmelized Ginger Miso Onions

I had a vegetarian friend over for dinner this week so I decided to find something on the internet to make. I had never looked at Japanese vegetarian blogs and thought it was about time. I came a “[Nakaya] no Gohan” – a great resource for vegetarian cooking in Japan. The blog is in Japanese and they update almost every day. There are a few of their recipes on my to make list. 

These onions would be good as a side dish, as a hamburger topping or added to your favorite salad. I mixed them up with barley and lentils for a nice little side dish.

Carmelized Ginger Miso Onions

Original recipe here on [Nakaya] no Gohan

2 onions, sliced thinly
1 1/2 tablespoons miso
1 tablespoon grated ginger
2 tablespoons ground sesame seeds

Add the onions to a sauce pan with one tablespoon of water. Top with the ginger and miso. Cover and cook on low heat (stirring occasionally) until the onions have carmelized. Turn off the stove and add the sesame seeds. Serve.


Tofu Topped With Kimchie


The hubby and I had this dish at a Hawaiian bar in Tokyo one night and the owner was nice enough to tell us what was in it. I really like this side dish.

Tofu Topped with Kimchie

Serves one

1/4-1/3 block of silken tofu
1 tablespoon yakiniku sauce
1-2 tablespoons kimchie

Wash and drain the tofu. Put in a serving dish deep enough to hold the yakiniku sauce plus some. Top with kimchie. Pour the yakiniku sauce over top. Serve.

It’s that easy.

Pork and Kimchie Sushi Rolls


A little while ago I posted a sausage and kimchie rolled sushi recipe.  Today I tried pork. I liked it but I put far to little in. You can see in the image below I only put one little strip. The green vegetable in the middle is a green leafy vegetable that I don’t know the name of. It looks a lot like a pale version of komatsuna. Lettuce would make a great addition instead of this vegetable.


See how much meat I put in? Double or triple it.

Pork and Kimchie Sushi Rolls

likely inspired by Orange Page

Preparing the rice

drizzle with sesame oil (I used 1/2 tablespoon for four thin rolls worth)
sprinkle with sesame seeds (I used soy sauce flavor)

Preparing the pork

fry until just cooked
marinate in yakiniku sauce for 10+ minutes

Other fillings

kimchie (I used about 1 tablespoon per roll)
lettuce, cut into ribbons
cooked rice (I cooked 1 1/2 cups dry rice for four rolls worth)

Start making rice in you rice cooker.  Prepare the meat and let marinate. When the rice is done put some in a bowl and let it cool for about five minutes. While the rice in cooking cut the lettuce and get everything ready for rolling. Prepare the rice and start rolling.

Kimchie and Sausage Sushi Rolls


Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance.  The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.

For an one roll you need:

1 sheet nori
2 1/2 shiso leaves
3 sausages
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want

Kimchie and Sausage Sushi Rolls

Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness

3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori

Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything.  I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.

If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.

Two new veggies at the farmer’s market


My farmer’s market haul from Saturday.  It was my first trip since May since I was away all of June.  It feels better to be eating what’s in season here in Kanagawa instead of just what’s in the supermarket.  I found a completely round zucchini the other day and on Saturday I found two new vegetables.


The first new veggie I found was foot-long beans/asparagus beans (十六ささげ). You can use them just like the shorter variety you often seen in stores.


The second is called korinkii and I can’t find an English translation for it. It is similar to a kabocha squash except that you can eat it raw.  It has more of a summer squash texture when raw and tastes a little like a mild carrot. Common uses seem to be making tsukemono (pickling), adding it to salad and putting it in nimono (simmered dishes).

Salada Hiyashi Chuuka


This last weekend my mother-in-law put green salad on top of cold udon noodles and called it salada udon. Today I did the same with hiyashi chuuka.

On top: lettuce cut into ribbons (for ease of eating), cherry tomato quarters, green pepper slivers, soy sauce flavored sesame seeds and ground flax seeds. The dressing was the sauce included with the noodles.

*I recommend cutting everything to a size that is easy to eat when clumped together with noodles. I.e. ribbons, slivers and match sticks.

Maitake and Chiken Gohan

Now that we have a tv (got it a couple of months ago) I am forced to watch – or at least listen to in the background – it almost the entire time my hubby is home.  The only benefit from it is that sometimes on those annoying shows where two celebrities, with nothing interesting to say, wander around a neighborhood and try restaurants and visit shops, uncover good recipe ideas.  A recent episode of one of those shows was actually filmed in my FIL’s hometown and featured some yummy looking rice.  At the restaurant the rice was cooked on the stove in individual sized traditional rice cookers.  It had chicken, maitake mushrooms and some sort of golden brown broth.  I tried to copy the process as best I could and was pleased at the results.  At first I couldn’t decide whether to use dashi (fish stock) or mentsuyu (noodle dipping sauce/soup).  I decided to try it with mentsuyu.  I also made it in the rice cooker because I don’t have a traditional rice cooker.

Maitake and Chicken Gohan

2 cups uncooked rice (one cup of rice in Japan is 180mL)
1 package
maitake mushrooms, diced
50 grams of chicken (I used breast meat but thigh meat would probably have more flavor)
mentsuyu (it comes in concentrated form)

Put the rice in the rice cooker and wash the rice.  Add the mentsuyu and fill up with water to just below the two cup line and stir quickly.  Don’t go all the way up to the line as the mushrooms will sweat a bit during the cooking process.  Put the chicken and mushrooms on top and start the rice cooker. You can stir everything or let the meat and mushrooms sit on top.  Serve when ready.

Slow Cooker Miso Soup with Pork and Udon

It’s finally cooling off here in Japan and I am ecstatic.  Why?  I found a slow cooker at the local second hand shop for 1000yen during the peak of summer and have been dying to try it out.  I have only used it twice so far this year, and like any new toy, it is driving me crazy.  It needs to be used.

I love tonjiru that has been stewed for a long time.  Tonjiru is a pork-based miso soup with lots of root vegetables.  Naturally a tonjiru-like soup should taste great when cooked in the slow cooker.  I was right.

Note: always add the miso right before serving and don’t boil it.

Slow Cooker Miso Soup with Pork and Udon

100g pork cubes Slow cooker miso soup

1 potato

3/4 carrot

5-10cm burdock root

2-3 cabbage leaves (not a usual ingredient in tonjiru)

1 clove garlic

1 small piece ginger

1 tablespoon dashi granules (soup stock)

udon noodles for each person (I like the precooked ones you reheat in boiling water)

miso, to taste

Put all ingredients, except for noodles and miso, in the slow cooker and add enough water to cover the ingredients.  Turn on high and cook for 3-4 hours.  Turn down to low and keep warm until ready to serve.  Add miso to taste.

Cook udon noodles according to package.  Put one serving in each bowl and and spoon soup over until desired amount is reached.  Serve immediately.

Leftovers taste great without noodles as regular miso soup.  You could also thicken it and make miso stew.