“Stew” Cooking fish, meat or vegetables in a sauce or stock develops the flavour of food. There are stew dishes in Japanese cuisine like any other cuisines. The stewing is not only maturing the flavour but also enables the food to be stored for a while. This recipe does not require a long cooking time. … More Tuna Stew
“Stir Fried Vegetables with Chilli” The key ingredients for this dish are soy sauce, sugar, chillies and sesame seeds. You can use any vegetables you have in your fridge to make this stir fried dish. Burdock and lotus roots are common vegetables for this dish. They contain a lot of fibre and the texture is … More Stir Fried Lotus Root with Chilli
“Deep Frying” When you hear deep frying in Japanese food, most of you probably imagine crumbled or battered dishes like “Tonkatsu” (Bread crumbled pork) or “Tempura” (Battered fish or vegetable). There is another type of deep frying dish called “Agedashi”. Usually vegetable or Tofu are either lightly floured or not floured then are deep … More Deep Fried Eggplants with Soy Based Sauce
“Marinate” Marinating meat or fish is one of the cooking preparations quite often used in Japanese cooking. Soy sauce, Miso paste or fermented rice paste are common ingredients to marinate with meat or fish. The reason is not only to add flavour to the meat or fish but also to remove excess water from … More Marinated Tuna with Rice
Easy Peasy Japanesey 