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How to make cold shabu shabu – Rei-shabu (cold pork salad) recipe


It’s getting so hot and humid from July in Tokyo, Japan.

I love cooking a lot but I don’t want to cook with heat sometimes because of this humidity- I guess you know what I mean if you’ve been to here!

Today I share one of my favorite dish, it’s really good  especially for summer :)

We have Shabu-shabu (pork hot pot) a lot in winter, but this one is Rei-Shabu- it means cold Shabu-Shabu, it’s not hot pot, more like cold salad.

Cooking time is very short, about 10 minutes, and It’s really delicious light dish even when you don’t have appetite in summer, or for your appetizer.


-Rei-shabu salad

(Cold Shabu-Shabu with sesame sauce)

Ingredients (2 servings)

200g of thinly sliced pork (If you can get Shabu-Shabu pork, it’s preferred)

1 cucumber

4 leaves of lettuce

Or you can use any kinds of vegetable you like for the salad! J


  • Sesame dressing

(A) 2 Tablespoons of pure white sesame paste

(A) 2 Tablespoons of soy sauce

(A) 1 Tablespoon of rice vinegar

(A) 1 Tablespoon of sugar or honey


  1.  Mix all the (A)s in a bawl well.

  2. Cut the cucumber into 5cm pieces and cut into thin strips. Shred the lettuce into bite-size pieces.

  3. Boil hot water in a pot and place the sliced pork for 10-20 seconds (or until it cooked) one by one, place in a ice-water, and wash it well. Drain the water.


  1. Place lettuce, cucumber, pork on a serving plate and put the sesame dressing on top.


Enjoy! <3

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How to make buta no kakuni – Japanese pork stew kakuni Recipe (easy one)


The humid summer is almost over in Tokyo.
People often say “Autumn appetite” (食欲の秋) in this season, since we have so many tasty ingredients in this season.
And of course, it’s my most favorite season also!
Can’t wait to cook chestnut, pumpkin, sweet potato, fish etc…

Today I introduce you Kakuni (Japanese pork stew) recipe which is one of my husband’s favorite dish :)
The key is just cook slowly, and for long time- then the pork became melting texture- Yum! so it takes time but is very easy and no fail!


1kg of Pork Belly

6-8 Leak

(A) 200cc of water
(A) 100cc of soy sauce
(A) 100cc of cooking Sake
(A) 5 Table spoons of sugar (If you like sweet taste, you can add more)

  1. Place all the leak in a pan.

  2. Cut the pork belly into 3cm blocks and place on the leak.

  3. Add all the (A)s in a pan and place a lid. Cook until it boils.
    ( It looks water is not enough, but it’s coming out from leak later)


  1. Once it boils, remove the lid and cook for 2 hours with lower heat or until the meat became soft. If the pork is not melting texture, it’s not done!

If you have left over of this pork, it’s also nice to make fried rice with diced pork and this sauce!
Enjoy :)

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Sushi roll Recipe – How to make makizushi


I sometimes write the article about Japanese food on magazine. Today I would like to introduce the recipe of sushi roll which I wrote on Tokyo Journal Magazine.

Link to some part of article in Tokyo Journal Magazine (Online version)

Mari’s Homemade Cooking Recipes  Let’s have a sushi party!

-Avocado filling


1 ripe avocado

1 pack of imitation crab meat or salmon



  • Peel the skin off the avocado and cut it into 8 or 10 vertical slices.

-Fish filling


Any raw fish you like

  • Cut the fish into small vertical pieces.

-Sumeshi (Sushi Rice)


450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)

500cc of water

6 tablespoons of rice vinegar

5 tablespoons of sugar

1 teaspoon of salt

  • Place the rice and water in a rice cooker and cook the rice.

  • Combine all the ingredients in a cup and heat in the microwave at 500W for one minute. Be careful not to boil the mixture.

  • Transfer the rice to a big bowl. Pour the rice vinegar and sugar mix over the rice with a shamoji (wood rice paddle) until the rice is coated. While mixing the rice, use a small fan to help cool it down. Or you can ask someone to fan the rice with a folded newspaper. This makes the sumeshi shiny. Continue mixing until all the rice vinegar has been absorbed. Be careful so that the rice doesn’t turn mushy.

  • Wait until the sumeshi has cooled before eating. Do not put the rice into the refrigerator or it will harden.

How to make sushi rolls

  • Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge.



  • If you like wasabi, smear a small amount in a line across the middle of the rice.

  • Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice.



  •  Roll the sushi tightly with the sushi mat to form a neatly packed cylinder.

  •  Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll.



  • Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut.

  • Serve the sushi.

  • It’s time to eat!


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How to make umeshu – Home made Umeshu (plum wine) recipe


How to make umeshu – Home made Umeshu (plum wine) recipe



Hi there!

How are you doing?

I just came back from vacation in Nice, and it was beautiful place…


Of course we took a cooking class as well and it’s always fun to learn different things :)!

Before I left, It was just plum season in Japan.

(only once a year the season is)

So I bought plums and made Plum wine and Plum juice!

Although it’s called plum “wine”, this beverage is actually a cordial or a liqueur.

Here is the Home-made Plum wine recipe..


  • 1kg Plum

-800g Rock sugar

-1.8L of Shochu


  1. Wash the jar and lid well, pour the boiled water to sterilize it.

  2. Wash and wipe the plums with kitchen paper. Take off the stem end with a toothpick.


  1. Put a layer of plums in the jar, then a layer of rock sugar. (I made three layer)


  1. Pour te Shochu into the jar, put the lid and leave it in a cool, dark place. You can shake the jar sometimes to help things along. After 4-5 months, remove the plums (they would come floating up to the surface). After about 1 year, The umeshu is ready to drink. You can drink it after 6-7 months but I suggest you to drink after 1 year to let it mature.


You can drink it as your favorite way ( straight, mix with something) and I like to place some ice cubes and mix with water.

It takes a time for a while but the tastes is absolutely nice.


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Omurice Recipe – How to make japanese omurice – Yoshoku dishes



A large number of Western dishes have been introduced to Japan over the centuries. We think “Yoshoku” are Western dishes but many of them have become completely Japanized. Today I want to introduce one of my favorite Yoshoku recipes, “Omu rice” (Japanese rice omlette).

In Japan, you can see this Omu rice at a kid-friendly family restaurant or a Yoshoku restaurant and Japanese kids always love it. It’s an omelette stuffed with ketchup-flavored chicken rice and topped with ketchup. It’s really yummy and I hope you love it, too!

Ingredients (2 servings)

2 cups of cooked rice

1 onion, chopped

1 carrot, chopped

100g of chicken thigh

3 Tablespoons of Ketchup

20g of butter

4 eggs

salt and pepper

  1. Cut the chicken tight into small dice. Saute the chicken until the color changed. Add the chopped onion and carrot and saute until it’s done.
  2. Place the rice in the same pan and toss until thoroughly heated, add 3 Tbs. of Ketchup and keep tossing.
  3. Season with a pinch of salt and pepper. Divide the chicken rice into two and place it on a plate and make omelette shape.
  4. Beat the eggs in a bawl. Place the butter in the frying pan until the butter melt, pour the half egg into the pan and make an omelette.
  5. When the omelette is half done, place the chicken rice down the center of the omelet. Flip one side of the omelette over the rice then roll the rice-filled omelette over the other side and onto a plate.
  6. Squeeze some decorative lines of a ketchup on the top.
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Kare pan recipe – How to make Japanese curry bread (curry bun)

Do you like Japanese bread?
I introduced Melon pan Recipe before- Today I do Curry bread(kare pan or curry bun) :)!
In all Japanese bread, this is the one of my favorite Japanese bread, especially home-made one.
You can get it at any Japanese bakery but it’s deep-fried bread, so it’s always best to have it soon after you cook it of course! It’s crunchy outside as like Ton-katsu, and bread is so fluffy.. Please try home-made one once, and you would love it!


Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen



– The dough
(A) 140g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 3/4 teaspoon of dry yeast
(B) 1.5 Tablespoon of sugar
70cc of warm water (or 75cc. It depends on the dough)

  • The Filling
    1 piece of garlic
    100g of ground meat (pork)
    1/2 onion (chopped finely)
    1/2 potato (chopped into 1cm cubes)
    1/4 carrot (chopped finely)
    200cc of water
    1 Tablespoon of Consomme powder
    4 Tablespoons of Panko (or more. It depends on how solid the paste is)
    2.5 Tablespoons of Curry powder

1 beaten egg

-Make Curry filling

1.    Place sliced garlic and 1 Tablespoon of vegetable oil in a pan and heat it up.
2.    Place all the vegetables and ground meat and sauté it until the vegetable become soft and meat color changed.
3.    Add water and Consomme powder.
4.    When the Consomme powder melt, add the curry powder and simmer for 5-10 minutes.
5.    Add Panko and stop the gas. Let sit until it cools down.

-Make Bread

1.    Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2.    Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3.    Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4.    When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for 30 minutes. (The best temperature is about 40 degree C)
5.    Take out the dough, pinch down, and divide into 6 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6.    Flatten out each piece into a thin round with a rolling pin. Place the curry filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well, Push the crimped edge to one side.




7.   Leave them in a warm place for about 15 minutes. Dip the curry bread into the beaten egg, coating it on all sides and toss the Panko.

8.   Prepare the frying oil to 180 degree C and place the bun in the hot oil. Deep fry it until golden brown. (about 3-5 minutes) Drain well on a rack. Serve hot or at room temperature.


Kare pan (Japanese curry bread, Curry bun)