Miso soup

Basic, but endless recipe.
Every family has own recipe and there is no right one. It is OK if you like it.

But I write here just for you. This is my basic recipe.


4 cups boiling water with 1 tsp Dashi (Hon dashi granules)
4 tsp or less Miso

with ingredients like;

1/2 pack Tofu cut cubes
1 Tsp Dry seaweed (Wakame)
1 Tsp green onion, thin sliced
Boring?

1 fried tofu, sliced
2 round potato, cut dice
1 Tsp dry seaweed

or

1/2 cup of carrot, cut dice
1/2 cup of turnip, cut dice
1/2 cup of squash, cut dice
1/2 medium onion, cut half and sliced
1 or 2 slice of bacon, 1/4" wide sliced
1 or 2 tsp butter, unsalted
wow, far from traditional, but tasty. Believe me.

Broccoli, sweet yam, beans, peas, spinach, radish, any veggies can be good ingredients. Egg, meat, pieces of fish are good, too.
I always pick at least three ingredients considering about color of foods. Good color combination makes good taste.


Add Miso when ingredients are cooked well. Don't boil after Miso added.
You should add miso 3 tsp first, taste it, then add more if you feel it less taste. The taste is depend on the ingredients and different every day. You must trust your tongue.

Yield; 4 servings



There are many kinds of Miso. The big three are shiro(white), aka(red) and awase(mixed). Shiro miso is pale yellow one, sweet and temder smell. Aka miso is reddish brown, strong taste and salty. Awase miso is mixed one. They are used depend on the area that the family comes from. So when you ask somebody the miso style, you can find where he comes from.
I use koji miso which made with soy bean and rice. Yes, I am from the area having good quality rice and water.
As koji miso isn't popular, you may not find near your area. You may use awase miso instead. I hope you can find your favorite one.

If you can't find dashi, you may ignore it. Dashi is a broth made from dried fish (sardin, bonito, etc.) and seaweed. Some misos contain dashi.

Mayo-Teriyaki Zuccini and Chicken

送信者 cook book for my children

This is my original recipe for my family. We enjoyed crispy Zucchini and tender chicken with sweet and sour teriyaki sauce. You can use poke or shrimps instead of chicken.

4 boneless skinless chicken tight, cut bite size, covered with 1 Tsp corn or potato starch
2 zucchinis, sliced
2 Tsp vegetable oil
2 Tsp sugar*
2 Tsp Mayo light*
3 Tsp Soy sauce*
1 Tsp Lemon juice or apple cider vinegar*

Mix sauce marked *.
In a large skillet, heat oil and stir zucchini for 2-3 minutes or until crispy tender. Remove and keep warm.
In the same skillet, heat chicken for 4 minutes one side or until get light brown, and turn and heat the other side as same. Chicken must be cooked well. Add zucchini.
Add sauce into the skillet. Stir well until sauce get smooth and coat veggie and meat.

Yield; 4 servings.


We can buy many kinds of starch. I like potato starch for Japanese recipe, which is more sticky than corn starch when heated. When the dish with potato starch gets cold, it turns more liquidized. So the dish must be served hot. If you want to keep this for lunch of next day, you should use corn starch and cook longer,in order to reduce the bitterness and smell.

In this recipe, meat is covered with potato starch before cook. Starch keeps gravy juice when meat is cooked and makes meat juicy and tender but crispy outside. When it is steamed, meat is covered with smooth clear coat. Try both way and tell me which you like.

Fish Nitsuke

送信者 cook book for my children

Nitsuke(knee-too-kei?) is a basic fish cook. Very easy and tasty. No odor with ginger.


2 piece of white fish (tilapia, flounder, etc) fresh or thawn
1 Tsp Sake
1 Tsp mirin
1 Tsp sugar
2 Tsp soy sauce
1/2 cup water
1,2 slice ginger root, optional

Yield 2 servings.

In a skillet, let sauce boil. Turn off heat and put fish in. Cover with paper towel. Cook on medium heat for 15-17 min. Don't stir.

As side dish, you can cook vegetables (you always like chopped broccoli and snow peas) in same sauce with fish.