Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chakin Tofu in Ginger Broth By Japan Centre

This is a dish for true tofu lovers. Made using the ‘chakin’ or parcel cooking method, this virtuous bowl combines a tofu, chicken breast and assorted vegetables which are immersed in a hearty ginger broth. Worth obtaining high-quality tofu for a heightened eating experience.
Recipe courtesy of Reiko Hashimoto. 


400g block good-quality firm tofu

2g dried wakame seaweed

200g minced chicken breast

1 tsp soy sauce

1 tbsp sake

1 egg white

50g carrot, finely chopped

3 spring onions, finely chopped

2 tsp finely grated ginger

1 tbsp corn starch

1 tsp baking powder

pinch of salt and ground white pepper

for the ginger broth:

750ml dashi stock or 2 tsp dashi powder mixed with 750ml water

3 tbsp soy sauce

2 tbsp sake

2 tbsp mirin

4 shallots, thinly sliced

1 tbsp corn starch mixed with 1 tbsp water

How To Prepare:

🍱🍱 Wrap the tofu in cheese cloth and squeeze out as much of the water as you can. Chop roughly and set aside.

🍱🍱 Soak the dried wakame in a bowl of cold water for 5–10 minutes. Drain and squeeze out the water, then chop finely.

🍱🍱 Combine the chicken with the soy sauce, sake and egg white in a large bowl, mixing well with your hands. Add the tofu, carrot, spring onions, 1 tsp grated ginger, wakame, corn starch, baking powder, and salt and white pepper. Carry on mixing well until everything is combined.

🍱🍱 Line a small rice bowl with a sheet of cling film and scoop a quarter of the tofu mixture into the bowl. Wrap the tofu firmly with cling film as if you are making a small parcel. Secure the top with a rubber band and repeat to make 3 more parcels. Place the parcels in a steamer and steam for about 20 minutes on medium-low heat.

🍱🍱 Whilst the parcels are steaming, make the broth. Heat the dashi stock in a saucepan, add the soy sauce, sake and mirin, and simmer for 3–4 minutes. Add the shallots and season with salt and white pepper, and let it boil for 2 minutes. Pour in the corn starch mixture and continue to cook, stirring all the time, forabout 20 seconds or until the broth is thickened and shiny.

🍱🍱 Remove the cling film from the tofu parcels and place each in individual bowls. Pour the broth over the top, and serve with the remaining grated ginger alongside.

Noodles Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mango Avocado Soba Noodles with Sesame Salmon Poke By Half Baked Harvest


These Mango Avocado Soba Noodles with Sesame Salmon Poke are full of flavor and color…LOVE! The post Mango Avocado Soba Noodles with Sesame Salmon Poke. appeared first on Half Baked Harvest.

via Mango Avocado Soba Noodles with Sesame Salmon Poke. — Half Baked Harvest


Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chirashi Sushi By Just One Cookbook

Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in Japan.…

via Chirashi Sushi 五目ちらし寿司 — Just One Cookbook

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Caramelized Banana Muffins By Just One Cookbook

Delicious and easy banana muffins made with caramelized banana and Nutella swirl on top! Caramelizing the banana helps bring out and enhance the flavor. My family loves my Banana Bread that I’ve been making since my college days. When they are tired of it, this Caramelized Banana Muffin is my go to recipe. If you make banana muffins…

via Caramelized Banana Muffins バナナマフィン — Just One Cookbook

Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Yakisoba By Just One Cookbook

Yakisoba is a classic Japanese stir fry noodles dish with pork and vegetables, and it’s seasoned with a sweet & savory sauce similar to Worcestershire sauce. Yakisoba (焼きそば) or Japanese stir fry noodles started to appear in the 1930’s as So-su (= Sauce) Yakisoba (ソース焼きそば), and it was a poplar children’s snack at the mom-and-pop candy stores (dagashi-ya…

via Yakisoba 焼きそば — Just One Cookbook

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Hearty Soups & Stews, Main Courses (Lunch & Dinner), Mexican, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) By Closet Cooking

Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent alternative for potatoes, beans, etc., especially…

via Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Pasta With Bread Crumbs And Anchovies, Sicilian-Style By NYT Cooking

Author: Paula Wolfert

Time: 15 minutes
Yield: 4 appetizer servings

Get full recipe 👇🏻


⅓ cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
½ pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 ¼ cups coarse fresh bread crumbs, toasted (see notes)