Apologies for the delay in my posts and my short absence. Things have been quite crazy since my return to work from a year-long maternity leave.
Anyway, this delectable dish I’m sharing was meant for yesterday’s Seafood Sundays. Doesn’t take too much time to prepare and cook. Perfect for my comeback (to work, that is!).
Ingredients:
5 cm piece fresh ginger
3 tbsps Japanese soy sauce
1 tbsp mirin
3 spring onions, very finely chopped
3 tsps sugar
4 small fish cutlets, each about 150g, such as tuna, blue eye cod, jewfish
slices of cucumber, to garnish
Procedure:
1. Finely grate the ginger. Squeeze the ginger firmly with your fingertips to remove all …read more

I am very pleased to have found this recipe as I am reminded of my college days when I used to order this dish at the local Japanese fastfood stall inside our campus. What makes it unique is that they’d serve it up with raw egg on top, yum! I didn’t do the same though as this was my first attempt at this recipe. Maybe next time. For now, I thought I’d go strictly by the book:
Ingredients:
2 tbsps oil
200g chicken breast fillet, cut into thin strips
2 medium onions, thinly sliced
4 tbsps water
4 tbsps Japanese soy sauce
2 tbsps mirin
1 tsp dashi …read more

Japanese dashi is one of the easiest things to learn to make, and one of the most important as well. Because it is the cornerstone of most Japanese soups and sauces, where it serves as both stock and seasoning, making a good pot of dashi is a must in every Japanese food enthusiast’s repertoire.
The two basic ingredients for making dashi is fish and seaweed, which is why it is sometimes called “sea stock”. A basic dashi is made by bringing some water and a piece of kombu just to the boil, at which point the kombu is removed. …read more