Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals – served at room temperature, warm, or chilled.
Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, narutomaki fish cake, and scallions. This hearty Udon soup is one of the most popular, classic Japanese noodle dishes.
A bowl of piping hot Vegetable Miso Soup is a simple mix of comfort, nutrition, and deliciousness! The versatility of Japanese miso soups is also a great way to incorporate seasonal vegetables.
Super easy, copycat recipe for Trader Joe’s popular Japanese Fried Rice with Edamame, Tofu, and Hijiki Seaweed! Keep the ingredients stocked in your kitchen, and you can make this delicious fried rice any time, any day. It’s gluten free and vegetarian/vegan!
Fragrant Japanese rice cooked with ginger, fried tofu skin, and flavorful soy sauce base seasonings.
Healthy hijiki seaweed salad cooked in a savory sauce with edamame, aburaage, konnyaku.
Homemade Inari Age (tofu pouch) for inari sushi, udon, or takikomi gohan.
Comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi. It tastes even better the second day.
Inari sushi – sushi rice stuffed in the deep fried seasoned tofu skin. My version includes shiso leaf and nori seaweed.
Taiwanese hot pot is cooked in a flavored chicken broth. The cooked food is dipped in the special dipping sauce made with Taiwanese satay sauce, sesame oil, soy sauce, and vinegar.