Japanese Healthy Food Recipe☆

This blog shows you real Japanese food and desert recipeies with a lot of pictures.

Wednesday, September 05, 2007

Love, Japanese FOOD!!


Hello, hajimemashite!

I'd like to introduce Japanese Healthy Food all over the world.

I live in Nara near Kyoto pref.

Special Thanks to Mary!!!!

Thursday, November 30, 2006

Shabu-Shabu (sliced pork stew with vegetables)

The leaves are turening red,and I like to see the changing

of the season.



Nov.8th is a day called "立冬 Rittou", which means the
biginning of winter.



This is when various kinds of nabe dishes (broth stews served in eatrhenware pots)

appear on the table frequently




Today I am goint to show you one of them.





ぶたしゃぶできあがり


Shabu-Shabu refers to the sound made
when swishing a slice pork inthe hot water of the pot.



Usually we cook it on the table.




 <<Japnaese recipe>>   COOKING TIME about 30-40 minutes

ingredients for 3 to 4 people

  • thinly slied pork   200g


  • meat balls made of minced chicken    100g


  • mizuna ( a potherb mustard) or spinach


  • carrot cut into julienne stripes


  • deep-fried tofu(aburaage) cut into julienne stripes
     and parboiled to remove excess oil.


  • burdock cut as if sharp ening a pencil with a knife.


  • bean sprouts


  • a Japanese leek cut into julienne stripes


  • maitake mushrooms


  • 1/4 chainese cabbage cut into bite-size pieces


  • to-fu scoop out in spoonfuls


  • mochi rice cake    cut into 4


  • saifun nooodles (clear chinese noodles


  • konbu kelp    7cm


  • fresh ginger peel and grate


  • soy sauce



optional:kimuchi (korean pickles)



ぶたしゃぶ材料




  1. Fill a large pot about 70% with water and add konbu kelp.

    I soak the konbu in the water for more than 3hours.


  2. Cut the vegegables.


  3. Boil them until done in the nabe.


  4. Eat them with fresh ginger and soy sauce.





*The sliced pork cooks easily when swished in the broth,

however, it is not delicious if overcooked!



*If you are bored with this taste, try to put some kimuchi into your dishes.



*Baking powder is useful for cleaning a scorched pot.


Friday, November 17, 2006

Boiled Japanese Radish "Furofuki Daikon" with miso sauce

It's getting colder in Japan so I want to eat

something hot.


TOday I made "furofuki daikon"




ふろふき大根できあがり

It's a very warming food, I think.b

So Wheneger I have a slight cold I made it.



 <<Japnaese recipe>>   COOKING TIME about 30-40 minutes

ingredients for 3 to 4 people

  • 1/2 Japanese white radish peeled and cut into 2-3cm rounds

  • 1/2 carrot peeled and cut into 2-3cmrounds

  • "konnyaku" devil's tongue jelly sliced into triangles and four taros pee

  • 4 taros peeled and cut if too big.

  • konbu kelp

  • salt


  1. Preboil the raddish using the water from rinsing
    rice(if necessary, add water)


  2. Put konbu kelp,carrots,taros and konnyaku into a diffeerent

    pot and cover with water.


  3. When the raddish has slightly tender, rince with cold water

    and to 2.


  4. boil until the raddish is tender.


  5. Serve the raddish,carrots, taro and konnyaku on a dish and

    add hot miso sauce.



ingredients for miso sauce



  • 1 1/2 Tbsp of sugar

  • 2 Tbsp of hatchou miso (strong,smootu red miso)

  • 2 Tbsp of inaka miso (yellow miso with partial beans)

  • 1 egg yolk


Put all ingredients into a small pot, after mixing well



heat until it boils ( it burns easily so stir constantly.

Then put on low heat and stir three more minutes.


:notes mix before heating. In winter adding yuzu the citron

grated skin or juice of yuzu citoron gives it a nice smell.


Monday, November 06, 2006

Beef with potatoes and soy sauce "Nikujyaga"


It's getting colder. So I want to eat something with a

stronger flavor.

"NIkujyaga" tastes better on the second day,

so I always make a lot.



にくじゃができあがり


 <<Japnaese recipe>>   COOKING TIME about 30-40 minutes

ingredients for 4 to 5 people

  • 4potatoes peeled and cut into three and put in water

  • 1 small carrot peeled and cut into 1.5 cm rounds

  • 1 large onion peeled and cut lenthwise into 8 wedges.

  • sliced beef 225g

  • "ito-konnyaku" devil's tongue jelly filaments 200g

  • 1 1/2 Tbsp of suger

  • 2 Tbsp of soy sauce

  • 3 Tbsp of sake



    にくじゃが2



  1. Boil the green beans in the pot you'll use for making the nikujyaga,

    and set aside.

  2. Put some oil in the pot and coook one piece of beef

    until done to give flavor to the potatoes.

  3. Put the potatoes into the pot fry well.



    にくじゃが1



    *This is important! Fry the potatoed until they are

    transparent around the edges.

    It takes about five minutes.You can cut the other

    vegetables during this time.

    *This keeps the potatoes from falling apart.

    *It' ok to add more oil.

  4. Add the carrots and the onions and fry for

    two minutes,then add ito-konnyaku,suger.and sake.

    Cover tightly and boik for eight minutes,

    stirring occasionally.

  5. Lay the meat on top of #4 and sprinkle a little

    suger and 2 table spoons of sake on it.

    cover and boil five minutes.

    にくじゃが3


    *Be sure to spread the meat out carefully.

    If it overlaps it will not absorb the flavor

    and will become tough.

    *Liquid will come from the vegetables so try to put the

    potatoes in the soup.

  6. Put in the soy sauce and stir occasionally

    for ten minutes until most of the liquid has evapolated.

    *If any of the potatoes are cooked take them out.

    *Adjust the flavor as needed.

    *If there is too much liquid then boil uncovered.
    *If you add chrysanthemum leaves it is quite tasty.

    It like a Sukiyaki.-----In fact if you use fewer

    potatoes and add enoki mushrooms,fu(a bread like food

    made of wheat gluten) and chrysanthemum leaves,

    then you have sukiyaki style.

    *The fu is very delicious because it absorbs the liquid.

    *You can add grilled tofu,too

  7. Decorate with the green beans and done!

    *It is also good if you use scallions instead of

    green beans.Cut into 6cm lengths and set on

    the steam for the last 3minutes.

    *Those who are not good at cooking simmered dishes

    should try keeping to the ingredeientes above.



Saturday, October 28, 2006

Thick Japanese Greeen Tea~♪

Thick Japanese Tea and candies make me feel peaceful and comfortable!


おうすとおかし




The snail on the rice cracker and dry Japanese Candies shaped like
hydrangeas express our feelings of June, the rainy season..

That's why when I don't feel like going out, I make myself at home
and enjyoy thick Japanese tea , which is called " mattcha" in
Japanese.



☆☆☆ How to make " mattcha" ☆☆

Put two scoops of powdered green tea into a teabowl.

Add hot water and stir with a tea whisk (called "Chasenn")

made from bamboo.

Then it becomes frothy.


It's important to make tea with all your heart!!!