Ochazuke (お茶漬け) is a simple rice dish which combines green tea (ocha), steamed rice, and an assortment of savory ingredients (zuke means “submerged”). The Japanese enjoy this dish more as quick meal or a dish at the end of the meal to fill up instead of proper meal time food.
When I plan out the meals for the week, usually I can choose the main dishes fairly quickly but the challenging part for me seems to be always side dishes. If you are stuck with making the same the side dishes too often, I hope you’ll try this easy and appetizing Broccolini Gomaae (ブロッコリーニの胡麻和え).
Tsukemono (漬物) or Japanese pickles are an essential part of the Japanese diet and typically with a meal, they are served along with rice and miso soup. Pickles are used as a garnish, relish, or digestive and also considered as a palate cleansing side dish or we call Hashi Yasume (箸休め), literally meaning “chopstick rest” in Japanese.
Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to make, yet this humble meal tastes simply marvelous. Kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet. It tastes spicy and sour, and has a pungent smell.
If you have never had kimchi before, or don’t like eating kimchi by itself, try this fried rice recipe because once kimchi is cooked, it loses its pungent taste and leaves just delightful spicy, refreshing, tangy flavors.
Do you like berries? My children loves all sorts of berries and especially blueberry. Both fresh and frozen berries disappears very quickly in my house as we couldn’t resist eating them. For me, I try to find as many excuse to eat them as possible so after my workouts each morning, I like to quench my thirst and cool down with my Berry Smoothie.
It’s summer and that means time to BBQ! In Japan, Japanese style BBQ is called Yakiniku (焼肉) and literary means grilled meat in Japanese. It’s a popular dish originated from Korea. Each Yakiniku restaurant in Japan offers their own dipping sauce and it’s called Yakiniku no Tare (焼肉のタレ), or simply tare (タレ). Tare is the key seasoning for Japanese BBQ as we do not typically marinade the meat prior to grilling.
As you walk up and down streets lined with restaurants in Japan, there are assortments of choices to pick from. From wafu style pasta to tonkatsu to shabu shabu, the choices are simply endless. Of all the restaurants types, one of my favorite is robatayaki (炉端焼き) style cooking. There is something magical about delicious fresh ingredients being grilled on top of charcoal that makes it tastes amazing.
These days I spend a lot of time in my kitchen. Between preparing meals for my family, recipe development, and shooting photos of recipes for my blog, I feel like I spend half of my awake- time in there. If a fairy godmother suddenly appeared in front of me and granted me a wish, guess what my wish would be? If you guessed a brand new kitchen, then you’re right!
My current kitchen is practical and perfect for home use, but with video equipment, lights, cameras, and mixing bowls and plates of all sizes for taste testing, it does feel cramped. I also don’t get natural sunlight so it has to be lit with lights. My wish list goes go on and on, but a girl’s got to dream right? Do you also dream about a perfect kitchen? Now I’ve been thinking about this quite a bit lately so here is how I imagined my dream kitchen:
Kitchen countertop - white in color, man-made and non-reflective so it doesn’t get stained from the food.
Gas cook top on an island, facing away from the walls so I can face the cameras as I prep and cook the food.
Sink and prep space next to the cook top, so I can cook the food right after washing and cutting.
2 fridges, one for home use and one for photos and videos (I can’t show my home fridge, it’s stuffed with produce!)
Large windows to let in natural light.
Rustic table & bench large enough for the family to enjoy a good meal.
Lastly, smart & elegant appliances that help you store, prepare, and complete delicious meals.
I’ve created a Pinterest board with kitchen layouts that I love. Check them out! Speaking of appliances, I was recently introduced to the LG Studio product line and I fell in love with it! They’ve partnered with Nate Berkus to design amazing looking appliances with state of the art technology. Product details below:
LG Studio Product Information The LG Studio line provides an uncompromising approach to design and function, delivering an enriched cooking experience for today’s home chefs. The full kitchen suite has been designed with seamless integration in mind, highlighting clean lines and delivering a timeless feel that serves as the foundation of a signature kitchen. LG Studio’s bold, sophisticated look complements any personal style, and its innovative, intuitive technology supports kitchen passions or pastimes.
From built-in mega-capacity refrigerator-freezers to cooking appliances and dishwashers, LG Studio’s signature style includes premium stainless steel, distinctive door handles and knobs, LCD touch screen control panels, as well as radiant interior LED lighting – all helping to achieve a refined, sophisticated look. LG Studio appliances are among the handful of elements in any kitchen that are of the utmost importance, and Nate Berkus understands this. That’s why he recommends LG Studio as a key ingredient in designing a signature kitchen that reflects homeowners taste as well as lifestyle through the years. Learn more about the LG Studio Collection here.
LG Studio & Nate Berkus LG Studio announced its partnership with renowned decorator and product designer Nate Berkus for its high-end LG Studio kitchen line earlier this year. LG Studio chose to partner with Nate as a result of their shared commitment to living with what is well thought out and well designed, without sacrificing personality. His unique skill set complements LG Studio’s plans to continue delivering premium appliances built with sophistication and functional elegance in mind.
Timeless sophistication is the signature of the LG Studio Collection, a beautiful complement to the advanced technology that elevates the entire series. As the artistic advisor to the LG Studio Collection, Nate brings his celebrated style to LG’s premium appliances. His sophisticated yet accessible style resonates strongly with homeowners, and he is recognized amongst them as an inspirational expert on kitchen remodeling and design. Now, what’s the exciting new? You have a chance to win a Nate designed and remodeled kitchen with LG Studio appliances. Which is like my dream come true. See content details below.
LG Studio Signature Kitchen with Nate Berkus Nate and LG Studio have teamed up to help homeowners create their signature kitchen. The kitchen is the heart of the home, but for many, it’s one of the most difficult rooms to design. His expertise and insight will provide consumers with useful feedback to help them create their most beautiful kitchens.
The LG Studio Signature Kitchen with Nate Berkus focuses on a kitchen web series in which Nate responds to kitchen remodeling and design-based questions from his and LG’s social communities in the form of personalized videos, some of which were shot during a live event at the LG Studio Kitchen in Manhattan last week. Nate also filmed five exclusive videos offering insight and expertise on various design trends, including achieving a well-appointed kitchen, summer in the kitchen, layered design, entertaining in the kitchen, and technology in the kitchen. Visit LGStudioKitchen.com to watch Nate in the kitchen sharing his expert design tips and insights!
“My Kitchen Needs Nate” Contest Beginning June 19 and extending to July 31, consumers are encouraged to enter the “My Kitchen Needs Nate” contest in which the winner will receive a Nate Berkus designed and remodeled kitchen that incorporates LG Studio appliances. Contestants are asked to shoot a video of themselves in their kitchen, noting the personal inspiration point they want Nate to incorporate in his design and why they’re excited about LG Studio’s line of appliances. LG Studio and Nate will choose the winner based on the following criteria: compelling design opportunity, quality of LG Studio appliance-based answer and visibility of kitchen space.
Once the renovation is complete, renovation episodes, tip videos and images capturing the renovation will be posted to LGStudioKitchen.com and shared across LG and Nate’s social properties. Readers may submit video entries at LGStudioKitchen.com for a chance to win a new kitchen renovation, designed by celebrity designer Nate Berkus and furnished with LG Studio appliances. Does your kitchen need Nate and the LG Studio line of appliances? Send LG Studio a video and tell them all about it. Make sure to include the following:
You are the star. Make sure you’re in your kitchen and that LG Studio can see a 360° view of it.
Tell LG Studio your story. Describe for them the design elements that matter most to you. NOTE: They’re going to see a lot of videos, so make it great!
I’d been traveling in Kyoto (京都) for the past 4 days and got to enjoy fabulous food like Kobe Beef, and Kaiseki course. My Japan adventure continues tomorrow as we head to Hokkaido (北海道), which is known for its fresh seafood, dairy, and vegetable produce. Follow @justonecookbook on Instagram to see the recent updates!
As some of you may know, Japanese love curry. I have mentioned in my previous curry posts that Japanese curry is different from Thai or Indian curry. The sauce is thicker and the spice level is pretty mild because Japanese curry uses curry powder which was introduced by the British.
To share this fun experience with you, I’m also giving away five (5) Bento Delights to Just One Cookbook readers and first two winners will also get a $20 voucher to shop at Bento&Co online store courtesy of Cooking Gallery.
Mochi Ice Cream is a popular dessert served in some Japanese restaurants in the U.S. and can be purchased in US grocery stores including Trader Joe’s and Costco. Have you had a chance to try? This delightful dessert with refreshing cool ice cream inside soft mochi shell is one of my family’s favorite, and not that hard to make at home yourself.
What’s the best part of homemade mochi ice cream recipe? You can put your favorite ice cream inside the mochi!
I know you probably don’t believe me when I say it’s not that hard to make … but you have to trust me! If you follow the my tips below, you CAN make decent mochi ice cream even at the first try!
Keep your kitchen cool when you are working with ice cream.
Get this cookie scoop (portioning scoop) for creating the same portions and nice half-round shaped ice cream for mochi filling.
Use generous amount of potato/corn starch on your hands and working surface to prevent sticking.
Use a cookie cutter (or small bowl) to cut out mochi into a round shape. Round shape (instead of square cut) seals the mochi neatly and avoid excess amount of mochi on the bottom.
And here’s the secret tip! Wear thin latex gloves to insulate warm hands from ice cream and to prevent your hands from sticking to mochi.
Do not take short cuts until you are comfortable with making mochi ice cream.
Do not expect to make a perfect shape mochi ice cream for the first few trials. Working fast is the most important when dealing with ice cream.
Here are a few notes about the recipe.
Shiratamako(白玉粉) vs. Mochiko flour(もち粉): I’ve tried making mochi ice cream recipe with both kinds of glutinous rice flour (also called sweet rice flour) but I have to say texture and flavor of mochi ice cream made with shiratamko is much better. To learn the difference between these two types of glutinous rice flour, please hop over to Shiratamako page to read more details.
Steaming vs. Microwave: Both methods work well, and it’s really a personal preference. I usually make it with microwave because it only takes 2 and half minutes to cook mochi. My microwave is 1200W; make sure to adjust your microwave setting accordingly.
Once my children found out that I was making mochi ice cream recipe, they volunteered right away to taste test all the different flavors. My daughter’s favorite is strawberry and my son’s is vanilla. What’s your favorite?
A cookie dough scoop (smaller than an ice cream scooper)
A rolling pin
3.5 inch (9 cm) cookie cutter or a round bowl
Using the cookie scoop, scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid.
Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.
Add water and mix well until combined.
Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1200w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.
Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).
Now we’re ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball.
When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen all times. Put mochi ice cream back into the freezer for a few hours. When you’re ready to serve, keep them outside for a few minutes until mochi gets soften a little bit.
Prep time does not include chilling time.
Do not omit sugar as it helps mochi stay softer.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.