Shichimi Togarashi Lamb Kofta Kebab

Shichimi Togarashi Lamb Kofta Kebab

For this recipe the lamb meat is seasoned with one of my favourite Japanese seasonings called shichimi togarashi (Japanese seven spice) and served with a natural yoghurt dip. Shichimi togarashi goes really well with all types of meat including chicken and beef but...

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Tuna & Mango Tataki Salad

Tuna & Mango Tataki Salad

  Tuna & Mango Tataki Salad When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This...

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Chicken Gyoza Recipe (Chinese Dumplings)

Chicken Gyoza Recipe (Chinese Dumplings)

Gyoza also called Chinese Dumplings originated in China, however in Japan it has become a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It has become equally popular here in Ireland particularly in Japanese restaurants such as Tani,...

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Irish Seaweed & Japanese Seaweed (Kaiso)

Irish Seaweed & Japanese Seaweed (Kaiso)

If you fancy adding seaweed to your store cupboard ingredients it's stocked in fishmongers, health stores, larger supermarkets and Asian markets. There are also some wonderful Irish seaweed companies selling their products online including Wild Irish Sea Veg, This is...

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About Japanese Rice (the sacred grain)

About Japanese Rice (the sacred grain)

The first thing to learn before you start cooking Japanese food at home is how to wash and cook Japanese rice properly. Click here to see my post on washing and cooking Japanese rice. There's also a separate post on how to make sushi rice. To understand the importance...

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Kombu & Shiitake Dashi

Kombu & Shiitake Dashi

Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth) Makes 1 litre Ingredients: 1 litre water 20g dried kombu (kelp)  – a piece about the size of a postcard 3 dried shiitake mushrooms Instructions: 1 Put 1 litre of cold water in a large saucepan. 2 Add the...

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What is Dashi?

What is Dashi?

Dashi is a type of cooking stock used as a base for soups and other dishes in Japanese cuisine. It is surprisingly easy to make compared to stocks here in the West. The secret to a good Japanese stock/broth is to use ingredients filled with umami – ‘the fifth taste’....

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What are Edamame?

What are Edamame?

Edamame are young soybeans in a pod. I loved this popular snack when I first moved to Japan as a student, as they are really cheap to buy and tasty, and go surprisingly well with beer. Generally, edamame can be found in the frozen section of Asian speciality stores or...

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Udon Noodles & Pork Meatballs

Udon Noodles & Pork Meatballs

There's a bit of effort required for this udon noodle recipe but I gaurantee you it's worth the effort! This recipe came about with a little luck using ingredients I had at home to make a last-minute lunch. Generally Chinese dumplings would be added to this type of...

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Garlic Fried Rice Recipe

Garlic Fried Rice Recipe

This is one of the most viewed recipes on my website and is my go to recipe if I'm stuck for time, cooking motivation and ingredients! Garlic Fried Rice served with a fried egg on top! Vegetable oil4 cloves of garlic (peeled and thinly sliced)Cooked Japanese white...

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Chicken Ramen Recipe

Chicken Ramen Recipe

Ramen is one of the ultimate comfort foods. Although ramen is now part of the Japanese culture, it came originally from China. In Japan each ramen restaurant will have their own secret stock recipe and this is guarded from one generation to the next. You can find...

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Persimmon Fruit Tart (Kaki Tart)

Persimmon Fruit Tart (Kaki Tart)

I remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this...

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