Posted on

Pre-fried Tofu with sweet Miso sauce


In the last entry, I shared walnut sweep Miso saucb recipe.

This is one of my fav way to use the sauce :)

1 sheet of Abura-age

2 Tablespoons of Kurumi Miso (sweet walnuts miso sauce)

1 spring onion, chopped finely
1. If you live in Japan and can find this, please use this Abura-bge (pre-fried Tofu).

Abura-age is normally thin, but this “Tochio no Abura-age” (from Tochio region ) it’s much thicker, about


Make slit in the middle of Abura-age.

2. place Miso sauce and chopped spring onion.

3. Grill it in toaster for about 10mins.

Cut into 4 pieces and serve it :)

Please adjust the Miso amount depends on the thickness of Abura-age.


Posted on

Super easy, quick, delicious recipe – Sashimi with rice bowl


When you don’t have time, or you’re not in mood for cooking, please try this recipe.
It’s my favorite but I even don’t know if I can call it as recipe, because it’s super simple and easy.

Ingredients (2 servings):
Your favorite Sashimi.. as much as you like
1 avocado, cut into dice
Any salad leaves (like lettuce) as much as you like
2 cups of cooked hot rice
soy sauce

  1. Place rice on serving bowl, then lettuce, avocado, and sashimi.
    Put some soy sauce on them, or you can dip the sashimi then place on the rice.



Today, I got KitchenAid so I’m very excited what I cook with it first.. :)


Posted on

Makaroni-Guratan Recipe – How to make Japanese Macaroni gratin

This is my favorite dish when I was a child, and it’s also very popular for all the Japanese children (of course for adults too) – Macaroni gratin.

It’s one of the typical Japanese Yoshoku, the food originally came from other country bu is developed in Japan, and I think each family have the different version of them.


I suddenly wanted to have this after a long time (maybe because it’s getting cooler in Tokyo?) , and it made me very nostalgic when we had dinner.

My recipe is only the example, so please use your favorite meat or vegetable for your own :)

Ingredients (4servings):

1 onion, sliced
3 big sausages, sliced
3 potatoes, steamed and sliced
2 carrot, sliced and steamed

150g of macaroni

Pizza cheese as much as you like

-White sauce
600cc of fresh milk, with room temparature
45g of butter
3 Tbs. of all-purpose flour
1 teaspoon of salt

  1. Preheat the oven as 210 ℃.

  2. Make the white sauce. Place the butter and flour in the pan, then heat it up.


When the butter melts, add the milk little by little.
Please don’t add too much milk, because you will get some chunks and the sauce doesn’t become smooth.




Add the salt and mix well, then stop the gas.

  1. Steam the potatoes and carrot. Peel off the skin and slice the potatoes.


  1. In the other pan, pan fry the onion and sausages well. When the onion is cooked, add the cooked macaroni (please follow the package how many minutes for cooking), carrot, and all the white sauce.




Adjust the taste with salt.

  1. Place the (4) in the plate then sprinkle the pizza cheese on top. Bake it in the oven with 210 ℃ for 17-20mins.


Today I used sausage with potato and carrot, but I also like the combination of salmon with mushroom, or chicken with pumpkins.

Enjoy! :)


Posted on

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 :)

Posted on

Melon pan recipe – How to make Japanese Melon bread (melon ban)

Japanese recipes from Mari's tokyo Kitchen


Have you ever had Japanese bread ?
Our food culture is based on rice, but we also have many kinds of own bread as well like An-pan (sweet bean paste in the bread), Curry-pan, Yakisoba-pan etc…
Today I introduce you one of the Japanese bread, Melon pan bread :) (Some on call this melon ban)
It’s sweet bread with bread-dough interior and a cookie-dough with ridges resembling a muskmelon.
So actually you don’t taste any melon flavor (only the shape),  but you will find the taste of melon pan (or melon bread / melon ban) is familiar with you since it’s combination of cookie and bread.
Original melon pan bread doesn’t have any filling, but it’s also nice to put custard cream inside <3


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


Ingredients(4 servings):

-Bread part

150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg

(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt

-cookie part

100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like

-Make cookie dough

1.    Place butter in a bowl (room temparature)

2.    Add sugar and mix well until it became smooth (whitish color)

3.    Add half of the beaten egg, mix well, and add the remaining egg and mix again.

4.    Shift the flour in a bawl and mix it with spatura.

5.  Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.

-Make bread dough

  1. Place all the (A)s in a cup for 10 minutes.

  2. Place bread flour, egg, milk powder in a bawl and add (1), mix well.

  3. Add all the (B)s in a same bowl and mix it until it combine together.

  4. 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)

  5. When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)

6.  Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.

7.  Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.




8.  Put sugar on the surface and make some slit.



9.   Cover with wet clothe and leave them in a warm place for about 20 minutes.

8.   Prepare the oven to 180 degree C  and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.

melon pan (melon bread/melon ban)


Posted on

Harumaki Recipe- How to make Japanese spring roll

Haru-maki is originally from China, but it’s one of the very popular Japanese home dish now.

When I was living in China, I tried their Haru-maki but it’s very different.
Chinese one (maybe it also depends on region, I tried at Anhui province) is more for enjoying the crispy skin, they have many kinds of filling but filling amount is very small.

Japanese one, is definitely for eating the filling. We place meat, some kinds of vegetables.. it can be your main dish, you would be full with 2-3 pieces :)

It’s easy, and healthy compared to the other deep-fried foods. My brother’s favorite food is the Haru-maki which my mom often cooked.
Last time I went back to my hometown, I asked my mom’s recipe but she said she lost one since she’d been using the same paper over 40 years.
My Haru-maki taste is close to hers, but I still feel something is missing but my mom can’t tell me what’s difference.
If there’re 100 family then there’re 100 kinds of Haru-maki recipe.

Please try my recipe, and adjust the ingredients depends on your taste :)

ingredients (5 servings)

10 sheets of Harsumaki skin (1 pack)
1 piece of garlick
1 piece of ginger
150g of sliced pork (cut into
100g of bamboo shoot
2 green sweet bell pepper
1/2 onion
2 piece of deied Chinese black mushrooms (soaked in the water)

(A) 2 teaspoons of soy sauce
(A) 1 teaspoon of sugar
(A) 100cc of Dashi (or the water for soaking mushrooms)
(A) a pinch of salt
(B) 1 Tablespoon of potato starch
(B) 2 Tablespoons of water

Wheat flour


  1. Mix all the (A)s in a bowl. Mix (B)s in the another bowl.

  2. Place a little sesame oil or vegetable oil in a pan, then sauté ginger and garlick. Then add pork, bamboo shoot, onion, bell pepper.


  1. When the ingredients are almost cooked, add the (A) mixture then bring to boil. Turn the heat to lower heat and add (B) mixture, cook it again for few more minutes to make it sticky.


  1. Cool it down completely.


  1. Wrap the filling with Harumaki skin then stick the edge with flour and water mixture.

-Please be careful to close all the edge completely otherwise the filling explodes when you deep-fried



  1. Deep fry them with 170-180 degree C oil until the color became golden brown.


Enjoy! <3

Posted on

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.