Category Archives: Recipes

Cabbage and Tofu Chanpuru

Today marks the start of my fifth year in Japan, and since school is out and there won’t be a School Lunch post this week, I thought it only proper to revisit my very first blog post on More Things Japanese.  Back then I did a recipe for Goya Chanpuru.  Today, I bring you another, more common version of this Okinawan favorite. Ingredients Small block of Tofu cut into large cubes 1 small cabbage 1 carrot 1 onion 1 green

Yakisoba Recipe – Japanese Fried Noodles

Yakisoba is a favorite summer food in Japan.  Essentially a conglomeration of fried noodle, vegetable, and meat it is often found at festivals (matsuri) and beach barbecues.   Students also often make this dish during ensoku since they can simply fry their food over a large pan (teppan) and open fire. [A bit of a Japanese lesson- Ever wonder what teppanyaki is?  teppan is pan, yaki is to fry or bake]. Ingredients Cooked noodles – soba noodles usually come pre-cooked in packages like the

Katsu Don

Katsu don is now a classic lunch dish in Japan, that while not very traditional, has almost become a kind of Japanese soul food.  When Japanese people want a quick, hearty meal at a restaurant they’re likely to order curry, a noodle dish, or katsu don.  Katsu is a fried pork cutlet. Traditionally, most Japanese ate little or no meat, so the dish was developed after the Meiji era when Japan was opened to the wider world.  A don, however, just

Making Miso Onigiri (Riceballs)

Onigiri are the original Japanese fast food.  An onigiri is simply a rice ball.  Like bread to westerners, onigiri is the go to food on the move.  Its portable, easy to make, and contains plenty of calories.  Today there are a lot of different types of onigiri in different shapes and sizes.  Here’s a deliciously easy version that will take you a step or two past plain rice.  Its also something you can make with the left over miso after

Japanese Chicken Curry Rice

It may not look like the most appetizing, most beautiful dish among Japanese cuisine, and Curry Rice is one of those foods you never really hear about outside of Japan, but almost every kid here holds it dear.  When I was studying Japanese culture, I heard about sushi, miso, and teriyaki… but never about curry.  Curry really isn’t a native Japanese food, having roots in India, but like many aspects of Japanese culture, its been adopted, changed and Japanized.  Curry Rice has become

Chahan Recipe – Okinawan Fried Rice

This version of Chahan is an Okinawan take on fried rice. Like many Okinawan dishes it is heavily influenced by Chinese cuisine. Modern Chahan also often has an American influence in the addition of spam as a low-cost protein. Below is a yet quick take on this Okinawan favorite. If you feel up to the challenge, try my Advanced Chahan recipe. Ingredients 3 servings cooked white rice 1 piman (green pepper) 1 tamanegi (onion) 1 package frozen vegetables 2 large

Miso Soup Recipe

Ingredients 4 cups Water 1/2 small onion 5″ daikon (white radish) 1 packet dashi (traditional fish-based seasoning) 3 heaping tbsp light miso Salt, Pepper Recipe Boil water with a dash of salt and pepper (optional – miso contains a good quantity of salt already but you will likely want to season your vegetables). Peel the skin off the daikon then thinly slice.  Put the daikon in the water and slice half an onion.  Place the onion in the water.  Add


Ingredients 1 Eggplant (nasu) 1 Onion (tamanegi) 1 Carrot (ninjin) 5 Small Okra (okura) Meat *optional* 1 Bell Pepper (piman) 2 cups Tempura/Cake Flour ¾ cup water 2 eggs Oil Salt 2 tsp. Powdered Garlic Recipe Cut Onion, Carrot, and Bell Pepper in thin strips about two inches long, and place in a large bowl.  Bell Peppers can be cut thinner than the others, but generally you want everything to be about the same width and length.  Cut Okra very

Eggplant and Goya Taco Rice

Taco Rice is a staple of Okinawan cuisine.  A Japanese take on a Mexican or Spanish Taco it is generally served with taco meat over rice with cheese and occasionally some garnish.  This dish, like many Okinawan foods is simple in that it is mostly protein and carbs.  Unfortunately, it leaves much to be desired for vitamins etc.  My take on Taco Rice includes four vegetables to give it more of a kick. Hope you like it. Ingredients 400g (about

Goya Chanpuru Recipe

Goya Chanpuru (mixed in Okinawan Hogen) is a traditional Okinawan dish.  There are many ways to make Chanpuru since its essentially just a mix of whatever you’d like.  Below is one method for making Goya Chanpuru.   You can add any other vegetables you like, or try it with the ones I put in.  When cooking I usually just eyeball everything and I suggest you do the same.  The numbers below are really just a guesstimate since I’ve never measured

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