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I love mushrooms! You can grill them, simmer them, stir-fry them and boil them. I use them for my cooking almost everyday. As for shiitake mushrooms, you can simply grill them and sprinkle with a little bit of salt or soy sauce, which of course works pretty well. Sometimes I want a fatty version and I usually add some tuna and mayonnaise on top and grill. Goes well with beer too!
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Ingredients (for four people)
- 6 raw shiitake mushrooms
- One can of tuna
- Two tablespoons of mayonnaise
- Some peppercorns
- Some soy sauce
- Some wakegi green onions or parsley
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Recipe
- Drain the oil off the can of tuna and mix the tuna with mayonnaise, peppercorns and soy sauce.
- Cut off the woody stems from the shiitake mushrooms. Thinly slice the stalks and mix them with 1.
- Stuff the mixture into the mushroom caps.
- Grill them in the oven toaster for about five minutes.
- Sprinkle with wakegi green onions or parsley.
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Tips
- Grilling time can differ depending on the oven toaster. Watch out!
- You can put some melting cheese on top to make it richer.
Baked Ayu with Herb and Breadcrumbs
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I’ve tried it! By the editorial staff
- Ponzu or wasabi plus soy sauce work great too.
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I’ve rolled a variety of ingredients with butabara. Veges and mushrooms work pretty well when being rolled with butabara and stir-fried. Of course, you can grill them on sticks or add some seasonings to make them hot and sweet in the frying pan. Yummy! So far, asparagus works the best for me. You can enjoy a simple taste of salt and pepper and it goes brilliantly with any alcohol.
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Ingredients (for four people)
- 7 stalks of asparagus
- 7 slices of butabara (about 20-25 centimetres long)
- A little bit of salt and pepper
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Recipe
- Cut the root end off the asparagus and slice off the hard skin.
- Wrap the asparagus in plastic wrap and microwave them for 1-2 minutes.
- Roll each asparagus firmly in a butabara slice and sprinkle with a little bit of salt and pepper.
- Stir-fry the asparagus rolls in the frying pan.
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Tips
- f you use thickly sliced butabara, it won’t be easy to roll up. Use thinly sliced butabara.
- You can grill instead of stir-frying.
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I’ve tried it! By the editorial staff
- As meat is sold thinly sliced in Japan, this kind of rolled dish is quite common.
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Do you like vinegar? I love it! I use vinegar in my salads, sunomono (vinegared dishes) and stir-fried dishes on a daily basis. In Japan, we have ordinary vinegar and black rice vinegar. Compared to ordinary vinegar, black rice vinegar is milder and has a lot of amino acid. In this recipe, we don’t want to ruin the beautiful black rice vinegar flavour, so we purposefully sprinkle some at the end and then give it a gentle mix.
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Ingredients (for four people)
- 200 grams of pork loin
- 2 packets of eringi mushrooms
- One packet of hiratake mushrooms
- 2 red peppers
- A little bit of salt and some peppercorns
- 2 tablespoons of soy sauce
- One teaspoon of grated ginger
- One tablespoon of sake
- 3 tablespoons of black rice vinegar
- A little bit of sesame oil
- 120cc of Chinese soup
- Some potato starch
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Recipe
- Cut the pork loin into strips and marinate with sake, soy sauce, oil and grated ginger.
- Cut the mushrooms and the red peppers into strips too.
- With some sesame oil in the frying pan, stir-fry the pork, and then the mushrooms and the red peppers. Lightly sprinkle with some salt and peppercorns.
- Dissolve some potato starch in the Chinese soup.
- Add the Chinese soup to 3) and mix. Stop cooking when the soup thickens up.
- Sprinkle the black rice vinegar and give it a gentle mix. Transfer to a plate.
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Tips
- You can use any mushrooms
- Adjust the amount of the salt you add according to the saltiness of the Chinese soup.
- You can use ordinary vinegar if black rice vinegar isn’t on hand. You have to add it while you’re still cooking though at step 5).
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I’ve tried it! By the editorial staff
- I didn’t have red peppers or hiratake mushrooms, so I used hakusai (Chinese cabbage) instead. It went very well with the Chinese soup flavour. It was missing some colours though.
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Potato salad is a popular side dish at home and you can always find it at an izakaya. Potato salad usually needs quite a lot of mayonnaise, which of course is a big worry for calorie-conscious people. You don’t want to be too stingy on the mayonnaise as it gets too bland and yucky that way. Don’t worry! This recipe solves all the problems. We’ll put some yogurt in and reduce the amount of mayonnaise that we use. You can enjoy a simple refreshing taste!
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Ingredients (for four people)
- 3 potatoes
- One carrot
- 100 grams of ham
- 150 grams of corn
- One onion
- One cucumber
- 200 grams of yogurt
- 3-4 tablespoons of mayonnaise
- A little bit of salt and some peppercorns
- One teaspoon of olive oil
- One teaspoon of sugar
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Recipe
- Peel the potatoes and the carrot. Cut them into bite-sized pieces, boil and drain them properly.
- Thinly slice the cucumber and the onion. Rub the sliced pieces with some salt and squeeze the water out.
- Place a paper towel or cloth in a drainer. Drain the excess liquid off the yogurt on the paper towel until the yogurt gets thick (between a half and one hour).
- Mix the drained yogurt, mayonnaise, salt, peppercorns, sugar and olive oil in a bowl.
- Add 1), 2), the corn and bite-sized pieces of ham to the bowl and give it a mix.
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Tips
- You can make it less fatty by using boiled sasami (tender chicken breast) instead of ham and by using low calorie mayonnaise.
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I’ve tried it! By the editorial staff
- I like yogurt, so I used it without draining much. It was sour and refreshing!
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-Stir-fried garlic chives and egg
Nira Tama is a very simple everyday family dish. Of course, it’s tasty too!
I sometimes add some meat and mushrooms to make a more filling version. Perfect with fresh plain rice! Can’t stop eating it.
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Ingredients (for four people)
- 4 eggs
- A bunch of nira
- 150 grams of pork mince
- One packet of shimeji mushrooms
- One tablespoon of soy sauce
- One teaspoon of oyster sauce
- Some salt and pepper
- Some oil
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Recipe
- With some oil in the frying pan, lightly scramble the eggs and take them out as soon as they’re done.
- With some oil in the frying pan, stir-fry the pork mince until it’s cooked and separated.
- Cut the woody stems from the shimeji mushrooms and separate the mushrooms manually into bite-sized pieces.
- Add the mushrooms to the pork mince, stir-fry them until they’re cooked. Add some oyster sauce, salt, pepper and soy sauce and stir-fry further.
- Cut the nira in 3-4 centimetre long pieces, add them to 4) and give it a quick stir-frying. Add the scrambled egg, give it a rough mix and stir-fry further.
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Tips
- You can use butabara (pork belly) instead of pork mince.
- You can use your favourite mushrooms.
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I’ve tried it! By the editorial staff
- I’ve added some kimchi (Korean pickled vegetables). It was spicy and different.
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