Skip to main content

Japanese Theme

It seems like a no brainer in the selection of my second book to devote another month. To get everyone to like what's on the table, the basic criteria is that it must be Asian theme. So this month's cookbook is The Encyclopedia of 200 Delicious Japanese Styled Dishes.

I had probably bought this book from Japan during one of my trips last year but had not really tried any dish from it. One of the reason being that some of the popular Japanese recipes are so ubiquitous in almost every good Japanese cookbook I have. So don't be surprised to see some repetitions from my previous Japanese foray in this blog this month. But of cos, the auxiliary reason for this little project is to tingle with new foods, so I will try to cooking something different and interesting.

Yesterday I made two dishes from it. I think I like to start with a big bang.


(picture taken from this website)

Please excuse me while I borrow photos from all over the place. I will try to remedy that by taking photos of my own food going forward, but until then, I doubt you will suffer an eye irration since these photos are much MUCH nicer than mine.

This dish is generally known as the Meat and Potato dish, which I have made a version of previously. I usually make mine with Russet potatoes which will disintegrate after stewing. My little princess loves it this way, so I see no need to reinvent the wheel. Simple to prepare and easy on the stomach.

Now that I think about it, I don't think I've seen this dish available in restuarants. Hmm ... Have you?

The next dish is one which I have eaten while in Japan. I remembered loving the texture of this particular tofu and had a hard time finding out what's the name of it. And even after finding out what's the name, the other problem was locating it in Singapore. Thank goodness for Mediya.

So here's the Freeze-dried tofu with Shiitake mushrooms. Totally meatless but the interesting tofu will placate even the most meat craving mouths.


(picture taken from this website)

Cooking Japanese is quite easy, provided I can translate those instruction correctly! Time to polish up my Jap.


肉じゃが (にくじゃが) - niku jaga; meat potato

高野豆腐としいたけ (こうやどうふとしいたけ) - kouya doufu to shiitake; freezed fried tofu and shiitake mushrooms


  1. Sorry. Was either too lazy to pick up the camera or that the dinner companions were too hungry to wait. ;)


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre