Lately, I have been looking up typical Japanese diets. I am going to start buying Japanese and Korean based foods and begin cooking meals.
So I thought I would share some simple ones I found to start out with!
1. Spicy Edamame スパイシー枝豆
- 1/2 lb (227g) frozen edamame in shells
- 1 tbsp canola oil or grapeseed oil
- 2 cloves garlic, minced
- 2 tsp chili paste (Sambal Oelek)
1. Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
- 2. Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add Minute Miso Organic and mix all together for 1 minute.
- 3. Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately.
- 1 tbsp M1nute Miso Organic – Sweet
Miso Ramen 味噌ラーメン
2 large garlic cloves
1 inch ginger
1 tbsp. sesame seeds
1tbsp. sesame oil
1/4 lb ground pork
1 tsp. Chili Bean Sauce
3 tbsp. miso
1 tbsp. sugar
1 tbsp. sake
4 cups chicken broth
1 tsp. salt
1/4 tsp. white pepper
2 serving ramen noodle
1. Mince the garlic, ginger and shallot.
2. Grind the sesame seeds.
3. In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger and shallot until fragrant.
4. Add the meat and increase heat to medium high. Cook the meat until no longer pink.
5. Add spicy bean paste and miso.
6. Add sesame seeds and sugar and mix well.
7. Add sake, chicken stock, and salt & pepper.
8. Keep the ramen soup simmered.
9. Noodles will be done cooking in less than 2 minutes. Prepare ramen toppings first so you can serve the hot ramen immediately.
10. Bring a large pot of
un-salted water to a boil. While boiling, take some hot water into serving bowls. Loosen up the noodles amd cook according to package.
11. When the noodles are done, put into bowl.
12. Add the soup with the various toppings you’ve prepared.
Yaki Onigiri Ochazuke
1/4 cup cooked rice
1 tbsp nori
1 small cooked salmon fillets
1 cup green tea
1. Take a bowl, add cooked rice, season it with furikake.
2. Moisten the palms of your hand and take a portion of the seasoned rice and make a patty, add a little of the salmon in the middle and cover the patty on top with a little more of the rice. Gently mold into a nice flattened ball. In a heated slightly oiled pan, place these rice balls for a couple of minutes turning the sides.
3. Take a small bowl and place the onigiri in the bottom of the bowl, topping it with a little of the salmon shreds and sprinkle with some more of the furikake or shredded nori.
4. Lastly pour some green tea over the assembled toppings just before you serve.
5. Serve warm.
1. Put steamed rice in a bowl.
2. Mix furikake of your choice. (See the direction on it’s package.)
3. Wet your hands in water so that the rice won’t stick.
4. Place the seasoned rice on your hand.
5. Form the rice into a triangle by pressing lightly with your palms.
6. Serve immediately
Variations or filled versions can be made as follows
1. Put steamed rice in a bowl.
2. Wet your hands in water so that the rice won’t stick.
3. Place the rice on your hand.
4. Make a hole in the center of the rice and place the filling. Form the rice into a triangle by pressing lightly with your palms. You can wrap your Onigiri with a strip or a sheet of nori seaweed if you want.