From the category archives:

Japanese

Gyudon (Japanese Beef on Rice Bowl)

August 28, 2009

I love Japanese food, especially one dish meals such as this Gyudon, translated as “beef on rice”. It has everything you need for a meal in a bowl – rice, meat, veggies. Very easy to prepare and so filling.

Steamed Tofu with Pumpkin, Prawns & Ebikko

November 12, 2008

The ingredients are actually leftover from making my pumpkin chawanmushi, I saw a piece of tofu in the fridge so I thought of making this. Really nutritious and packed with flavours.

28 comments
Read the full article →

Pumpkin Chawanmushi

October 29, 2008

Halloween comes but once a year … so how can one miss cooking with pumpkin at this time of the year? Glad I still managed to sneak in some pumpkin into the cooking and make these adorable pumpkin chawanmushi. The addition of pumpkin sweetens up this popular Japanese appetizer.

45 comments
Read the full article →

Stir-fried Kimchi Udon

May 7, 2008

A medley of ingredients make this simple and satisfying one-dish stir fry udon meal. Great for clearing out the stuff in the fridge too.

14 comments
Read the full article →

Chawanmushi

December 3, 2007

We love Chawanmushi! We tried this many times at home already and it gets better with practice ;P (the earlier ones I did were too dry on top). They’re easy to make and I’m so glad we don’t have to run off to a sushi place every time we need a Chawanmushi fix
Chawanmushi [...]

22 comments
Read the full article →

Agedashi Tofu

October 23, 2007

This is the second way I experimented with cooking Japanese tofu … and it isn’t too bad We didn’t have enough, hehe…
In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce.
I make my own dashi (see here & [...]

9 comments
Read the full article →

Cold Tofu

October 20, 2007

This is a no-way-it-can-go-wrong quick dish I make frequently because my hamsters love to eat tofu, kekeke. I use only Japanese tofu (I got them from Isetan Shaw House or Meidi-ya in SG) because they are better, tastier & healthier. For some strange reason, although Japanese tofu is firm (it doesn’t break apart when you [...]

4 comments
Read the full article →

Cute Onigiri! How to Make Them

October 20, 2007

I’ve been attracted to onigiris (Japanese rice balls) ever since I’ve known their existence. Mainly & simply because they are oh.. so kawaii! And I fell in love with onigiris even more after watching Fruits Basket, because they are so prettily illustrated & the heroine Tohru Honda was associated with them when she was young. Onigiris are easy [...]

9 comments
Read the full article →