Quick Japanese Curry


I saw this on a Japanese cooking tv show. I don’t remember which channel or which show. The show featured three popular food bloggers but I haven’t been able to recognize who it is by looking at food blogs. I searched the internet (in Japanese) and this is a fairly common thing to do. The recipe took about fifteen minutes to make. That’s right, fifteen minutes. This is great when you want curry ASAP. This, of course, only works with veggies that can be sauted in five to ten minutes.

Quick Frying Pan Curry

Serves two

2 Japanese curry roux cubes
1 bunch spinach, cut to size of your choice
1 small onion, diced
100mL milk (I used soy)
100mL water
2 servings of cooked rice

Saute onion in a little bit of oil in a frying pan until translucent. Add the spinach and cook until just wilted. While the spinach is cooking grate the curry cubes into the frying pan. Once the spinach is ready, add the milk and water and stir. Cook until thickened. Serve over hot rice.

Kimchie and Sausage Sushi Rolls


Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance.  The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.

For an one roll you need:

1 sheet nori
2 1/2 shiso leaves
3 sausages
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want

Kimchie and Sausage Sushi Rolls

Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness

3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori

Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything.  I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.

If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.

Creamy Avocado Shiso Ume Soumen


That’s right, I put a thick creamy sauce on soumen. I think my hubby will find this a bit blasphemous but I like it. I’m pretty sure this would taste great on cold soba as well.

I found shiso umepaste (pictured below) at a grocery store near my in-laws. I hope they sell it at the one near my house too. Not that I couldn’t just add the two ingredients separately…

Creamy Avocado Shiso Ume Soumen

Serves two

Two servings of soumen, cooked and chilled
1 1/2 small ripe avocados
Shiso ume paste to taste

While the noodles are cooking, mash the avocado. Add shiso ume paste slowly until you have a strength you like. Toss the noodles in the sauce and serve. This can be completed in ten minutes if you time it right.


First hiyamugi of the year


This is the first meal I cooked after returning from a trip to Canada on Saturday. This was lunch on Sunday. We had to eat out on Sunday morning because we had no food in the house. Hiyamugi is my husband’s favorite kind of  noodle in the summer. I like to put the in or over salads.

In the mix:

  • mizuna
  • carrot
  • tomato
  • 2/3 of a serving of hiyamugi cooked and cooled


In the dressing:

  • soy sauce
  • cooking sake
  • salad oil
  • sugar
  • minced garlic
  • minced ginger

Topped with soy sauce flavored sesame seeds.


Sesame Miso Chicken Lettuce Wraps

This was an experiment gone right.  We had pizza last night so I was craving something Japanesey.  Enter miso and sesame – you can’t get much more Japanese than that.

Sesame Miso Chicken Lettuce Wraps

Serves Two

1 large chicken breast (or piece of thigh meat), cut into thick slices (1/2″)
1 cup of rice, cooked
1 cucumber, cut into match sticks
1 leaf of lettuce for every slice of chicken
2 tablespoons miso
2 tablespoons cooking sake
2 tablespoons sesame seeds
1 tablespoon sugar (I used brown)

Fry the chicken slices in a bit of oil.  While the chicken is cooking, mix the miso, sake, sesame seeds and sugar in a bowl.  Wash the lettuce and place on plates.  Cut up the cucumber.  When the chicken is 97% cooked, add the sauce and simmer for a couple of minutes so the sugar melts. While the sauce is simmering, put some rice and cucumber match sticks in the middle of each lettuce leaf.  When the sauce is ready, put one piece of chicken on each lettuce leaf and drizzle with a bit of sauce.  Serve.