Tag Archives: Japanese

Japanese Chashu Pork

Pressure cooker makes this dish a lot easier to make.

  1. Prepare a pork belly with skin on, about 500 g.
  2. Roll it up from one side to the other. Tie it with kitchen twine very tight.
  3. Put pork in a deep pot, add in enough water. Bring to boil and cook for 10 mins.
  4. Rinse pork in water to wash off all the dirt.
  5. Put pork into pressure cooker. Add in 1/2 cup light soy sauce, 1 cup water, 1/2 cup mirin, 1/4 cup cooking wine, 1/4 cup dark soy sauce, 5 ginger slices, 1 stalk of chopped green onion.
  6. Cook in high pressure for 20 mins.
  7. Rotate the pork and cook for another 20 mins. Then rotate again and cook for last 20 mins.
  8. Take the pork out into a container. Pour the sauce in. Soak pork in the sauce. You can also add in boiled egg.


Put into fridge for hours or overnight.

Cut into slices and serve with chopped spring onion.


Miso Saba Fish (Mackerel)


1. Prepare a Saba fish fillet. Cut into halves. And make a cut on the skin side.

2. Boil some water. Add fish fillet in. Once fish turns white, take them out. Soak in cold water and wash them clean.

3. Heat a pan. Add in 1 cup water, 1/4 cup cooking wine, 1/4 cup mirin, 1 tablespoon sugar. Bring to boil. Dissolve in 1 tablespoon miso. Put fish in. Also add in a little ginger slices. Simmer for 5 mins.

4. Add in green pepper. Simmer for 2 mins. And take the pepper out.

5. Dissolve in another tablespoon miso. Turn up the heat and reduce sauce for a little while.

6. Take the fish out into the plate. Pour the sauce over fillet. Serve with green pepper and green onion shreds.

Fish is soft, juicy and tasty.

My husband loves it.


Janpanese Style Fried Chicken Recipe

1. Prepare a boneless chicken leg. Cut it into medium pieces.

2. Place chicken in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon sweet cooking wine, 1 tsp salt, 2 tsp minced garlic and 1 tsp minced ginger. Mix well and marinate for about 30 mins.

3. Pour the marinade out. Beat 1 egg into the chicken. Mix by hand to let chicken be coated with egg.

4. Add in 2 tablespoon starch and 1 tablespoon flour. Mix well.

5. Deep fry flour-coated chicken till golden brown.

6. Turn up the heat and fry again to make them crispier.

Serve with lemon.


Homemade Japanese Sukiyaki Pot

My husband and I tried sukiyaki pot while in Hokkaido. We both loved it.

That one required dipping in raw egg. Really delicious.

Japanese sukiyaki pot is different from shanushabu. It needs sukiyaki sauce, which I bought from a Japanese supermarket.

Prepare pork slices or beef slices.

And vegetables.

Pour sukiyaki sauce in a pot. I chose to use my skillet. When sauce boils, put in meat and vegetables. I also put in Tofu.

Boil a while till all ingredients are cooked.

Serve hot.

My First Try of Soup Curry

When my husband and I were in Hokkaido several days ago, we tried a famous local dish – soup curry.

A really nice dish that surprised us.

I wanted to try this dish at home.

1. Prepare vegetables you like.

I chose pumpkin, cabbage, potato, carrot, eggplant, shiitake and cauliflower. Add in a little olive oil, toss a bit.

Preheat oven to 190 degree C and bake for 30 mins.

2. While vegetables are in the oven, prepare curry chicken. Heat a little olive oil in the pan. Add in chopped onion, garlic and ginger. Stir fry till aromatic.

3. Add in 1 tsp cinnamon powder, 1/2 tsp nutmeg powder, bay leaf, 1 tsp paprika powder and 1 small curry cube ( I’m out of curry powder). Stir fry a bit.

4. Pour in 1 tsp mirin,  1 tsp light soy sauce, 1 tsp tomato sauce, 1 box of chicken stock and 1/2 cup water. Mix them all well.

5. Put chicken in the pan. Cover it with lid and simmer for 30 mins.

When the vegetables are done, check whether they are cooked.

Potato and carrot are a bit hard. Put them in the pan and simmer with curry chicken.

I also add in peeled tomato.

In a big bowl, put chicken at the bottom, then lay the vegetables above. Pour the soup over it.

Serve with half-boiled egg and rice. Sprinkle a little black pepper.

Mine tastes lighter. And my soup is much less. Next time, I should try with curry powder and improve.


It’s an easy dish to cook without much preparation.

1. Make batter. I used tempura flour. Please read the instruction about the ratio of water and flour.

2. Prepare prawns ( remove head and shell but leave the shell on the tail). Cut vegetables into slices. I recommend carrot, eggplant, mushroom and French beans. French beans can be just cut into medium pieces.

3. Heat the oil in a deep pot. Put a chopstick in it. If many small bubbles show up at the bottom, then it’s ok to deep fry.

4. Dip prawns and vegetables in the tempura batter and deep fry till golden brown.

Udon soup would be a good choice to be served with.