‘Kara-age’ is a Japanese deep-frying technic, that is often used to cook Chicken. You need to marinate the ingredients before frying them. The Soy Sauce base ‘Kara-age’ marinade is very versatile and can be used for a variety of ingredients including Squid. I add Salt and Chilli to the Flour…
Rice, rice, baby! I have a thing for using okonomiyaki flavors in random places. I’ve done it in maki sushi, inari sushi, deviled eggs… you just can never go wrong! I grew up eating bacon fried rice for special occasions – it’s still a New Year’s morning tradition in my…
These ‘Muscovado Coated Fried Biscuits’ are called ‘Karintō’ (かりんとう) in Japan. When I was a young child, it was my absolute favourite treat. I like the ones coated with Muscovado, but they can be coated with Brown Sugar. These biscuits are supposed to be chunky where I grew up, but…
I have been trying to create a new Vegan Gyoza recipe using Firm Tofu, but I gave up the idea. I couldn’t achieve the texture that I was wishing to create. On the other day, I made leftover Abura-age (Fried Thin Tofu) into Gyoza. The texture is much better than…
If the above video doesn’t load for you, click here to see it on TikTok! When I was a kid, I was part of a Girl Scout Troop. Every year, we’d go to a winter camp, where we’d go up to the snow and stay in cabins. There was this…
When I first made Fried Nori, it was a part of Tempura dish. However, the Nori Tempura turned much crispier than I expected, and it brought back a memory of a childhood snack. I altered the Tempura Batter and added Katsuobushi (Bonito Flakes) to it. These ‘Crispy Fried Nori’ are…
Japanese Sweet Potato is one of the vegetables that I miss. There is a popular food called ‘Daigaku Imo’ (大学芋) that is deep-fried Japanese Sweet Potato and coated with sweet and savoury glaze. I have tried to make it using Sweet Potatoes that are available in Australia and none of…
What is your perfect fried egg? It’s different for everybody. Is it perfectly round, with clean white edges? Or is it irregular, with frizzly fried crispy edges? I’m a crispy edge kind of gal. Give me the flavor, the texture, the crunchy bits that are oh so good. This is…
Eggplant sucks up a lot of Oil. Though deep-frying is a very popular method to cook Eggplant for this dish, I would much prefer pan-frying with a generous amount of Oil. This dipping sauce with meltingly soft Eggplant is absolutely delicious when it is chilled. Enjoy it with cold noodles.…
Here is another Fried Barley recipe for Barley lovers. Cooked Barley can be fried just like Fried Rice. This recipe is just another example. Why don’t you try your favourite Fried Rice recipe replacing Rice with Barley? Makes 2 Servings Ingredients 100g Prawns1/2 tablespoon OilSalt & Pepper2 Eggs *lightly whisked1…
I often use minced Prawns for this dish, but I used Chicken Mince today. Pork Mince is also good. Frozen Lotus Root is available from most Asian grocery store. Thinner slices are more suitable. It’s much easier to cook than it looks. Why don’t you try it for a special…
Daikon (White Radish) was on special at a local green grocer. I couldn’t resist to purchase some. This dish is one of the dishes I often cook. Today I cooked Daikon with Fried Tofu. Many Australians don’t cook radishes and they don’t know that radishes are delicious when softly simmered,…
This dish is almost identical to my ‘Tofu & Egg Rice Bowl’, but the texture is meat-like and quite different. ‘Abura-age’ is thinly sliced & deep-fried Tofu. It is popularly used for Japanese cooking as a plant-based protein. I like this dish not very sweet, but you may wish to…
I meant to post this last week, but I ended up with too many things going on. This was Mikia’s lunch on… Thursday, I think? I had bagged up the rice we didn’t eat from two nights before so that I could make fried rice. It was good to use…
Japanese Anchovies, large and tiny, often dried or half-dried, are very popular ingredients for Japanese home cooking. It’s so hard to find in Melbourne where I live, but ‘Ikan Bilis’, or South East Asian dried anchovies, are available from most supermarkets. I cook ‘Ikan Bilis’ in Japanese way. Makes 4…
About 30 years ago, I had an opportunity to stay in a small town in Alabama, US. If I had been more open for unfamiliar food, I could have enjoyed my stay better. I discovered many delicious food during my stay, and one of them is ‘Fried Okra’ that I…
‘Agedashi Tofu’, a very popular Japanese Tofu dish, can be enjoyed with a sauce of any flavours. This time I tried a spicy garlic sauce. I cut Tofu smaller pieces than usual, and found the cooking task more challenging. I recommend to cut into 4-5cm that is the common size.…
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