Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and…
Easter holidays are gone and now it is getting cold in Melbourne. Hot soup is appreciated for dinner. Egg Soup is everyone’s favourite. When you add whisked egg into hot soup, egg is instantly cooked and comes up to the surface. If the soup is slightly thickened by adding a…
The Japanese eat somen noodles a lot, especially in the summer time. If we have cold somen noodles for lunch, my mom usually makes this recipe for dinner. It’s very light and good as a side or even a midnight snack. Yield: 4 small bowls Time:…
The markets are overflowing with crunchy vegetables like crisp cucumbers, myōga, and okra. The combination in miso soup is a nice break from our routine of wakamé and tōfu. The myōga, like a gentle ginger, is aromatic and is crispy. A great contrast to the okra that becomes a bit slippery…
Summer has officially arrived in Tokyo and it’s been unbearably hot. While we like to start our mornings with miso soup, a hot bowl of soup just is not appetizing in this weather.Hiyashi-jiru is a cold miso soup. I first had it when visiting Miyazaki prefecture. It’s a regional dish…
This recipe is gyoza (dumplings) in chicken soup. Boiled gyoza is very common in Japan. Sometimes we add dumplings in nabe (hot pot). You can use many kinds of vegetables in this recipe, and feel free to use frozen or prepared gyoza. Yield: 2 servings Time: 20 minutes (not including…
Konnichiwa. Have you ever tried Sukiyaki?Sukiyaki is a popular one-pot meal which is usually cooked at the table as you eat. The word “yaki” means “sautee” or “grill” in Japanese. The word is used because meat is sauteed in the hot skillet.The main ingredient in sukiyaki is usually beef which…
Loading… If there’s anything more heart-warming than miso soup, it’ll have to be homemade! Prep jars of these savoury broth with mushrooms and peas, dotted with tofu and spring onions, and refrigerate up to 5 days. Just add boiling water to enjoy! Ingredients 100g firm tofu (drained, cut into 1cm…
Traditionally, this Japanese soup containing mochi rice cakes is made on New Year’s day and eaten on 3 consecutive days. There are 2 main varieties of soup – a clear soup flavoured with dried bonito stock and soy sauce in eastern Japan (Tokyo etc) or a miso soup generally favoured in the…
![This fluffy and delicious soup is created from a home made chicken stock recipe outlined below. If you chose to […]](http://www.addictedtosushi.com/wp-content/uploads/2017/12/Chinese_Corn_Soup-12-of-13-620x250.jpg)
This fluffy and delicious soup is created from a home made chicken stock recipe outlined below. If you chose to use packaged Chinese chicken stock, no problem – you’ll be able to make the soup in under 5 minutes! Ingredients (For optional home made chicken stock) 1 packet chicken necks…
Tadasuke Tomita is the force behind an incredible Japanese-language website called Shiro Gohan (“white rice”). A self-described food enthusiast and now cookbook author, he writes that he created the site “to help people recognize the deliciousness of washoku” (traditional Japanese food). Go, Tomita-san! His website has dozens and dozens…
The Japanese people love corn soup. Almost every family style restaurant serves corn soup and many varieties can be found in grocery stores. Corn soup dispensers can even be found in our internet cafes next to the coffee and soft drinks! Yield: 4 servings Time: 15 minutes…
![Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a […]](http://www.addictedtosushi.com/wp-content/uploads/2017/12/Miso_Soup-10-of-10-620x250.jpg)
Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a bowl of white rice and some miso soup alone – it is one of our staples. We have many variations of miso soup but in general they all consist of…
Tomorokoshi No Kani-jiru recipe developed by Tess INGREDIENTS 3 cloves garlic, chopped ¼ cup chopped sweet red pepper ½ cup chopped green onions, white separated from green ¼ cup minced fresh thyme and rosemary leaves 4 slices of white bread 8 Tablespoons butter 5 Tablespoons flour 2 cups water 1…
This is tonjiru(豚汁), ton means “pork” and jiru means “soup”. This is a kind of miso soup with simmered pork and vegetables. It is likely to be eaten in autumn or winter when it’s cold using winter vegetables like taro(里芋, satoimo) and burdock(牛蒡, gobou). But I make it whenever I feel like it, it’s yum yum…with savory flavor from simmering pork and all the vegetables. I feel GENKI(元気) when I eat this!!Cooking time: 15minsServings: 2Ingredients:60g sliced pork back ribs(豚ばら肉), cut into small size50g burdock(牛蒡), cut into strips and put in water for a minute30g carrot(人参), slice80g konnyaku(蒟蒻), slice and parboil10cm Japanese leek(長ねぎ), slice600cc dashiSeasonings:3 and 1/2 tablespoon shinshu miso(信州味噌)Directions:Put dashi in a sauce pan. Heat to boil…
Zoni is mochi (rice cake) soup commonly eaten on New Year holidays.Ingredients and cooking method of zoni differ from region to region.This time, I show you Tokyo style zoni.We place toasted mochi in small bowls and pour soy sauce tasted clear hot soup.Ingredients ( for 4 )—–for making dashi (soup stock)—–5 cups ( 1 liter) water10 g kombu (kelp) , wiped with damped kitchen towel20 g katsuobushi (dried bonito flakes)—————————————-4 blocks mochi150 g boneless chicken thighs , cut into bite size and blanched in boiling water150 g komatsuna (Japanese mustard spinach) , washed(you can cook spinach instead)8 slices kamaboko (steamed fish paste)a tablespoon soy saucea tablespoon sakeDirection—–(making dashi soup stock)—–Bring the kombu and water to …
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