Category Archives: Recipes

Easy Okonomiyaki Recipe

Ingredients 1/3 Cabbage (shredded) 1/2 Carrot 3/4 Onion 1 Piman (small green pepper) 3 cups flour (same as for tempura, cake, or cookies) 1 can beer or equivalent water and 1tsp baking soda 3 large eggs 2 packets hondashi (traditional Japanese seasoning) Salt, Pepper, Garlic Olive Oil Optional: Meat (bacon, pork, or sausage), other vegetables, okonomiyaki sauce, mayonnaise, katsuobushi (bonito flakes) Recipe Okonomiyaki is a savory pancake found throughout Japan. Like many dishes here, the ingredients can change by region.

Maccha Macadamia Cookie Recipe

At this point I should probably get a lawyer, because I’m about to get a ton of hate-mail from dietitians. As promised, I’ve cooked up a recipe involving two of my favorite things. Maccha (aka Matcha) and white chocolate macadamia cookies. If you like maccha lattes or really any snack with that wonderfully powdered green tea in it, you’ll love these. While not a traditional Japanese food item, I hope you’ll give them a try. If you do share a

Fu Chanpuru Recipe

After nearly five years living in Okinawa, my favorite food is still Fu Chanpuru.  While it might sound like part of a martial art, Fu is actually wheat gluten (so steer clear gluten intolerant people… sorry! you’re missing out).  In Okinawa, you can buy Fu in packages, either in long roles, or in more compact forms.  Fu is baked and dry, so you will have to hydrate it before use. Ingredients 72g Fu- gluten 1 carrot cut into thin slices

Easy Summer Salad Recipe with Goya

Summer is in full swing, so cool things down with a healthy summer salad featuring seasonal ingredients.  Today’s recipe is a simple salad made from goya, onion, and cucumber.  It is great as a side dish and can be scaled to feed a crowd.  I made this dish for the after party of our undokai and it went over great. Ingredients 1 Goya 1 Cucumber 1/2 onion Dressing (sesame seed dressing is suggested) salt About 1 tbsp mayonnaise Recipe Cut

Advanced Chahan Recipe – Okinawan Fried Rice

By far my most popular post on More Things Japanese is my easy recipe for Chahan.  This time around, I wanted to share a slightly more time-consuming, but even tastier recipe for those of you who love Chahan.  As with my advanced recipe for miso soup, it is all made from scratch, including the dashi. Ingredients  5 cups water 1 piece conbu 1 cup packed bonito flakes 1/4 cup extra virgin olive oil 1/2 onion 170g sausage 1 pack mushrooms

Advanced Miso Soup Recipe

Miso Soup is a traditional part of Japanese cuisine. It is often served as a side for meals, be it breakfast, lunch, or dinner.  I’ve done another, more simple version of this dish before.  If you want a simple miso soup, check it out.  The thing that makes this recipe different, and so much better, is that I make the dashi (broth) from scratch rather than from a packet of hon dashi.  Doing everything yourself will elevate a great bowl of

Kabocha Pie Recipe

Kabocha is a variation of squash/pumpkin common in Japan. Far more than the States, kabocha is used in a variety of dishes from soup to tempura.  For those expats in Japan, it might be surprising that it is most often used in savory dishes like curry rice rather than as a dessert.  I’ve used kabocha in a number of ways, but every Thanksgiving I make my family’s traditional pumpkin pie recipe, but with kabocha.  Over the years I’ve adapted my

Tougan (winter melon) Soup Recipe

Happy Halloween!  Today I’m bringing you a special autumn soup featuring a seasonal ingredient: Tougan.  Tougan is also known as winter melon and is in the cucumber family. It’s a popular ingredient in Chinese soups and we often have it in our School Lunches. Since I was in the States for two weeks this month, I wasn’t able to order any pumpkins, so I decided to celebrate my Halloween with a Tougan-O’lantern.  But why waste?  I’ve never made Tougan Soup

Daito Sushi Recipe

Daito Sushi is a specialty of the Daito (Borodino) islands in Okinawa prefecture.  The islands are located 320 kilometers east of Naha and the mainland.  I had the privilege of living on Kitadaito for three years and enjoyed the fresh maguro (tuna) and sawara marinated sushi they are so well-known for.  I don’t have the super secret recipe they use out on the islands, if you want that you’ll have to go visit, but here’s a good taste of an awesome type

Papaya Irichi Recipe

Papaya is a fruit that comes to mind when you think of the tropics.  It comes from a quick-growing palm-like tree that produces the large fruit.  In Okinawa, it is common and a good food source when typhoons or other items disturb regular non-local food supplies.  Aside from a sweet fruit when orange and ripe, it can also be used as a vegetable if taken when still green.  Here’s a recipe for Papaya Irichi, another Okinawan stir fry similar to

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