Japan

Kombu dashi – Japanese seaweed stock

Kombu dashi – Japanese seaweed stock

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A historical stock made from seaweed, water, and tuna flakes. A stock with a very strong umami flavour, considered a cornerstone of Japanese cuisine and used to make miso soups, ramen, fish soups, and noodles in stock.

Preparation time: Soaking the kombu for a few hours to a day, boiling the stock for a few minutes.
Level: Very easy
Amount: 5L stock

Ingredients:
50-70g dried kombu seaweed
A handful of dried tuna flakes (bonito flakes, katsuobushi)
5L water
A little sea salt if desired

Preparation:

  1. Place the kombu in cold water and soak it in a cool place for a few hours to a day. During this time, the flavours will be absorbed from the seaweed into the water.
  2. Remove the kombu, pour the liquid into a saucepan and bring to the boil.
  3. When the liquid has boiled, add the tuna flakes. Boil for two minutes.
  4. Pour the broth through a fine-mesh sieve and store at +4 degrees C for about a week, or freeze and store for a long time.
    Use dashi to prepare Japanese dishes.

To make Japanese fish soup with Kombu dashi, get a piece of white fish fillet. For example, koha is good. Cut the fish fillet in half lengthwise and then into strips about 1 cm wide. Cut one carrot and about 150 g of white radish into small strips, and chop a small handful of parsley. Boil some quail eggs and cut in half lengthwise.
Bring the broth to the boil, add the fish and season the soup with a little sea salt and black pepper. Boil the fish for about 2-3 minutes. Add the shredded carrot, radish and chopped parsley. Add 2 tbsp soy sauce.
Let the soup stand for about 5 minutes and serve. When serving, pour the soup into bowls, garnish with quail eggs and herbs.
Ready!

Okonomiyaki – Hiroshima style

Okonomiyaki – Hiroshima style

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There are two distinct types of Okonomiyaki: the simpler Kansai/Osaka variant, which features fewer ingredients, and the Hiroshima variant, which has more ingredients and a slightly more complex preparation technique. Both variants are very tasty, and I don’t know which one to prefer. It would probably be worth making both as the ingredients overlap to a large extent.


Preparation time: About 20 minutes
Level: Not too complicated
Quantity: One okonomiyaki pancake

Ingredients:
A large handful of cabbage, cut into very thin strips
2 large eggs, one for the batter and one for the omelet
100 g flour
Sea salt and black pepper to taste
6 slices of bacon
4-6 tbsp okonomiyaki sauce
5-6 tbsp Japanese Kewpie mayonnaise
A little tuna flakes
A handful of mung bean sprouts
A small handful of chopped green onions
About 50-70 g egg noodles
Teryaki sauce to season the noodles
0.25 tsp sea salt and a pinch of black pepper to taste
2-3 tbsp cooking oil for frying
Okonomiyaki sauce
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste
1 tsp sugar

Preparation:

  1. Chop the cabbage into thin strips.
  2. Mix together the flour, a little sea salt, a little black pepper, and egg, add water, and mix until the thickness of the pancake batter.
  3. Cook the noodles according to the manufacturer’s instructions and fry in a little cooking oil with teriyaki sauce until the noodles are lightly browned. Set aside.
  4. Heat the cooking oil in a heavy-bottomed pan over medium heat.
  5. Pour a little batter into the bottom of the pan so that a pancake about 15 cm in diameter is formed. Place finely chopped cabbage and mung bean sprouts on the pancake, and top with a few tablespoons of batter to help the mixture stay crusty.
  6. Shake some tuna flakes on top and cover with bacon slices. Place a lid on the pan and fry over medium heat for about 3 minutes.
  7. Cover with a lid and fry for about 3-5 minutes until the bacon is browned.
  8. Place the finished pancake on a plate to wait.
  9. Beat one egg until smooth, pour it into the pan, and place the fried noodles on top of the egg.
  10. Place the finished pancake on top of the noodles so that the batter side is on top. This will result in a layered pancake with the omelet on the bottom, then noodles, bacon, sprouts, tuna flakes, cabbage, and the batter side. Cover with a lid and fry for a few minutes
  11. While the okonomiyaki is frying, prepare the sauce. To do this, mix oyster sauce, Worcestershire sauce, tomato paste or ketchup, and sugar in a bowl.
  12. When the okonomiyaki is ready, place it on a plate with the batter side up and spread generously with the okonomiyaki sauce.
  13. Make stripes with mayonnaise over the sauce and decorate as you wish.
  14. Sprinkle the food with chopped green onions and serve immediately.
    Ready!!
Okonomiyaki – Kansai style

Okonomiyaki – Kansai style

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Okonomiyaki is considered a Japanese savory pancake. The main additions are chopped fresh cabbage, often meat, fish, and seafood. After frying, the pancake is covered with a special sauce that resembles a bit of BBQ sauce. Japanese mayonnaise is also added, if desired, along with tuna flakes, pickled ginger, seaweed pieces, and green onions.
There are broadly two different types of Okonomiyaki: the Kansai or Osaka type and the Hiroshima type. I made the Kansai type for New Year’s Eve in 2024.

Preparation time: About 20 minutes
Level: Rather easy
Quantity: For two

Ingredients:
One small juicy fresh cabbage, root removed and cut into thin strips with a knife
2 large eggs
100 g flour
Sea salt and black pepper to taste
8 slices bacon
4-6 tbsp okonomiyaki sauce
5-6 tbsp Japanese Kewpie mayonnaise
A little tuna flakes
A little dried wakame seaweed
A small handful of chopped green onions
0.25 tsp sea salt and a pinch of black pepper to taste
2-3 tbsp cooking oil for frying

Okonomiyaki sauce
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste
1 tsp sugar

Preparation:

  1. Chop the cabbage into thin strips.
  2. Mix the flour, sea salt, black pepper, eggs, and mix until smooth.
  3. Add the chopped cabbage to the mixture and mix until the cabbage is evenly mixed with the batter.
  4. Heat the cooking oil in a heavy-bottomed pan over medium heat.
  5. Place two slices of bacon in the pan, add ¼ of the cabbage batter, and press with a spatula to the width of the bacon slices. Cover with a lid and fry for 3-5 minutes until the bacon is browned.
  6. Cook all four pancakes in this way.
  7. While the pancakes are frying, prepare the sauce. To do this, mix together the oyster sauce, Worcestershire sauce, tomato paste or ketchup, and sugar in a bowl.
  8. When the pancakes are ready, place them on a plate with the bacon half on top and spread generously with the okonomiyaki sauce. You will need a little more than one tablespoon of sauce per pancake.
  9. Make stripes over the sauce with Japanese mayonnaise and decorate as desired.
  10. Sprinkle with chopped green onions and, if desired, dried tuna flakes, and dried wakame seaweed strips, and serve with pickled ginger.
    Ready!!
Nasu Dengaku, grilled eggplant with miso coating

Nasu Dengaku, grilled eggplant with miso coating

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An easy-to-make Japanese cuisine recipe. The flavors match perfectly. Eggplant roasted in the oven, in a delicious miso glaze. Food that is worth preparing at home.

Preparation time: 20-30 min
Level: Easy
Quantity: for two

Ingredients:
Two smaller, thinner eggplants
50-100 ml of sunflower oil or rapeseed oil
About 75g of red miso paste or a mixture of red and white miso paste
2 tablespoons of mirin
2 tbsp brown sugar
sesame seeds for garnish

Preparation:

  1. Cut the eggplants in half lengthwise.
  2. Use a knife cut to the eggplant fruit flesh deep square incisions. Do not cut through the peel
  3. Heat the oil in a pan and fry the eggplant skin side down for 2-3 minutes, then turn it around in the pan and fry the other side as well until it is golden brown
  4. Mix the miso paste, mirin, and sugar
  5. Put the eggplant slices on a baking sheet lined with baking paper and spread generously with miso sauce.
  6. Grill in the oven at 200 degrees for 5-7 minutes until the miso paste starts to bubble
  7. Take the food out of the oven and sprinkle with sesame seeds.
    Serve with Japanese vegetables or shrimp, or eat as it is
    Ready!!
Yakitori

Yakitori

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I always feel uncomfordable preparing Japanese food. I decided to start with something simple that doesn’t require too much precision and special skills from the food preparer. Yakitori (焼き鳥) means bird on a skewer in Japanese. This food can be prepared both on the grill or in the pan. This cooking technique usually involves two-step cooking process, first simmering on medium heat and then caramelizing on low heat. A mixture of mirin, soy sauce and sugar can be used for caramelizing, but Teryaki sauce is also ideal fot that. The browned meat is cooked on low heat in a small amount of Teryaki sauce until the sauce sticks to the meat. It is important not to let the meat burn during caramelization.
Japanese spice mix Shichi-mi tōgarashi which is a mixture of 7 different spices, called Shichi-mi tōgarashi, is perfect got Yakitori. You can make Shichi-mi tōgarashi yourself but it is also available in Japanese spice stores. For seasoning just salt and pepper works also well.
Percect foor to serve it for guests.

Preparation time: 30 min
Level: Medium
Serves: two

Ingredients:
500 g chicken fillet, cut into 2.5 cm pieces.
4-5 stalks of green onions, of which only the white part should be used
50 ml Teriyaki sauce
Bamboo sticks cut short
3-4 tablespoons cooking oil for frying
Salt and pepper or shichimi togarashi 7 spice mixture for seasoning
Optional, shake over with sesame seeds

Preparation:

  1. Cut the chicken fillet into 2.5 cm pieces and the white part of the green onion into pieces about 3 to 4 cm long. Season with salt and pepper or a mixture of 7 spices.
  2. Put the meat and onion alternately onto the bamboo skewers, 3-4 pieces of meat and onion per skewer
  3. Heat 3-4 tablespoons of oil in a pan and fry the meat on medium heat. When the meat starts to brown, cover the pan with a lid and simmer for about 4-5 minutes until the meat is tender.
  4. Pour the Teriyaki sauce into the pan and turn the skewers in the sauce until it starts to evaporate, thicken, caramelize, and stick to the chicken pieces.
  5. Place the skewers on a plate and serve hot immediately.
    Ready!!

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