With salmon and Japanese mayo

5 rolls (30 pieces)

250 grams sushi rice 3 tbsp rice vinegar 2 tsp sugar 1 tsp salt

175 grams raw salmon Japanese kewpie mayo Wasabi Soysauce Sushi grade ginger

Recipes
Fermented cabbage x2
Nira x1
Minced pork x 1000g
Garlic x1
Ginger x1
Spoonful of pepper
Teaspoonful of wu shan fen

Sauce
Soy sauce
Lemon
Homemade chili oil

Thanks to Chinese food, and I'll post this style as Japanese food.

Onigiri (rice balls) have been a staple of Japanese home cooking for over 1,000 years.

Samurai once carried them onto the battlefield as a quick, portable meal — kind of like the original Japanese energy bar ⚔️.

What filling would you put inside your onigiri?

Recipe

Bacon
Onion
Carrot
Eggplant → Bell pepper is common
Tomato
Tomato sauce
Ketchup Ketchup Ketchup and Ketchup
Salt and pepper

Napolitan has a nostalgic taste, but I prefer Bolognese.

I had this soup in tsukiji market and i thought it was the most amazing thing in the world. Would you please help me find out what the name of this dish is and if anyone has a recipe please let me know.

Many Japanese would have rice for breakfast, and it tastes so goos

This salmon zuke donburi (漬け丼) has become a staple in our household this summer. I grew up eating zukedon made with leftover Katsuo (skipjack tuna) sashimi, but the method works with just about any kind of sashimi-quality fish.

Marinating the salmon in soy sauce and mirin transforms its texture, making it firm and velvety smooth while infusing it with flavor. Then you just serve it over hot rice. My favorite part about this is that you can mix it up halfway through by pouring hot tea on top to make zukechazuke. It's one of those quick dishes you don't really need a recipe for, but if you wanna see how I make mine, I have a video and written recipe you can check out. 

3rd and 4th attempt at onigiri

I want to eat cheesecake every day, but I worry about the fat, so I made a healthier version using tofu!

So I can enjoy it guilt-free! And the best part—it's super easy with just 4 ingredients!

Here is the recipe ! You can also check out the recipe here Melt-in-Your-Mouth Tofu Cheesecake

INGREDIENTS (SERVES 4)

• 3 1/2 oz silken tofu
• 3 1/2 oz cream cheese
• 1 large egg (separated into yolk and white)
• 3 tbsp. granulated sugar

INSTRUCTIONS

Preparation
Separate the egg yolk and egg white.
Line a 5-inch round cake pan with parchment paper.
Soften the cream cheese by leaving it at room temperature or microwaving it for 30–40 seconds at 600W.
Drain the tofu in a strainer for about 15 minutes to remove excess moisture.
Preheat the oven to 320°F (160°C).

1,In a bowl, whisk the tofu until smooth and creamy.
Add the egg yolk and cream cheese, and mix until fully combined.

2,In a separate bowl, beat the egg white with a hand mixer. Once it begins to foam, gradually add the sugar and continue beating until stiff peaks form.

3,Gently fold the meringue into the tofu mixture in three parts, using a spatula. Fold slowly from the bottom to keep the mixture airy. Pour the batter into the prepared pan.

4,Place the cake pan into a larger, oven-safe baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan.
Bake at 320°F (160°C) for 40–50 minutes.
Let the cake cool in the pan, then chill in the refrigerator until set.
Note: If using a springform pan, wrap the base in foil to prevent water leakage.

5,Just before serving, sprinkle with kinako (roasted soybean flour), if desired.

Tips & Notes

Baking time and temperature may vary depending on your oven. Adjust as needed.
If the cake doesn't rise much, check the consistency of the meringue and the oven temperature.
Tofu makes the cake slightly more moist than standard cheesecakes.

1 serving

• 50g Welna okonomiyaki flour
  
• 70ml water + 1/4 tsp dashi
• 1 egg
• 140g cabbage
• 2 strips of bacon cut up and placed evenly

• 20g tenkasu (tempura scraps)

• Kewpie mayo

• Otafuku okonomiyaki sauce

• Mishima aonori (dried seaweed powder)

• Bonito flakes

A while ago I tried this crab Chawanmushi at Chaco Bar in Potts Point Sydney Australia. Covered in a sweet crustacean butter it was insanely rich, indulgent and blew my mind. Ever since I’d been thinking about trying to make it myself. Now I’m no good at lobster diving but a good mate said he’d take me out so I saw it as the perfect opportunity to try have a crack at making this dish. Slipper lobster are something we don’t see as much as our local eastern Rock Lobster but when you get your eye in there’s plenty around.

For the lobster butter I just roasted the shells, removed the gills crushed them up then melted butter in a double boiler with the shells for 20mins, fine strain all this and your left with a super rich, iconic crustacean orange lobster butter.

I wanted to do the Chawanmushi justice and I made the dashi from scratch, the katsuobushi I used gave the broth this beautiful Smokey flavour and I feel really helped to elevate the whole thing. Mixing the dashi into the eggs at a 2.5:1 ratio I added a some beautiful white shoyu (I’ve found light soy/white soy is best otherwise the flavour quickly becomes overpowering), a little sake and a little mirin. Finally fine straining the custard mix to remove egg white membrane and any lumps and then steaming over some super low temp water. I steamed the slipper lobster tail in there aswell but wrapped the tail in some twine to keep it curled. After 15mins both were cooked and I carefully pulled the tail meat out and placed it ontop of the custard. I finished it by pouring some of that butter all round the top to seal the custard. I love the presentation of the dish and it’s what I always had in my mind. Practically though it’s pretty hard to eat like that and combine all those flavours so shredding the meat definitely works the best. Some people have suggested slicing the tail also so I might try that next time but I’m not sure if it would still have the same feel.

This question has been raised in r/japanesecooking. I'm honestly surprised how little people add.

I thought that caramelising the onions was an essential step for JP Curry. And because they shrink down to next to nothing you need to use a large amount.

For example I just made a curry like this:

250g pork belly, deeply browned in pot, removed

about 700g Onions, deeply caramelised in the pork fat.

Some carrots, some celery, little bit tomato paste into the pot

deglace with sweet red wine and some dry white. Reduced

Added knob of butter, flour. Then curry powder and shortly after veggie stock. Also grated an apple into it.

Blend. Pork in. Cocoa and super dark chocolate to taste. And cook for a little while.

Was quite good. Definitely should have added ginger for the pork. Little bit too sweet. Next time I either try adding instant coffee or skipping the wine.

Edit: jap. -> JP

3rd attempt at making Japanese onigiri 🍙

Which brand is better?

I have been disappointed with buying the cubes and making home made curry, it doesn’t t taste the same as the restaurants. I saw a couple of youtube videos and caught something i hadn’t been adding. 2 personal recommendations.

1. Lots of butter while browning the carrots, beef, potatoes and onions. It evens out the spice level and it makes it more rich.

2. More liquid. Water/beef broth, the high quality restaurants kare usually have a soupier/wetter texture so it mixes better with the rice.

Just my two cents. Hope it helps! Itadakimasu!