Saturday, August 12, 2017

Cloud Bread Sandwich (Low Carb and Gluten Free Recipe)

Somewhere along my never-ending quest to maintain my ideal weight, I discovered Cloud Bread. It's a great alternative to bread and the best thing about them is that they are so easy to make! Whether you're trying to decrease your carb intake, can't consume gluten or just want to try something new, definitely give this a try!

INGREDIENTS (makes 7-8 buns)

3 large eggs (separated)
1/4 tsp cream of tartar
2 ounces cream cheese, softened at room temperature
1 packet sweetener of your choice ( or 1 tbsp sugar )

lettuce leaves
tomato slices
ham slices


Before you begin, preheat the oven to 350 degrees F (175C). Line baking sheet with parchment paper. Combine egg whites and cream of tartar in a large bowl and mix with an electric mixer until stiff peaks. In a separate bowl, mix egg yolks, cream cheese and imitation sugar (or sugar) until it comes together. Switch to an electric mixer and beat until smooth and no longer lumpy. Fold in egg whites into the mixture, being very careful not to deflate the egg whites. 

Scoop mixture onto the baking sheet, making 6-8 buns. Bake for 20-30 mintues until the top is lightly browned. Cool them on a wire rack to cool completely. 

Spread mustard on one side of your cloud bread. Top with lettuce, ham, cheese and tomato slices. Top it off with another slice of cloud bread and enjoy!

Tuesday, August 1, 2017

Hiyashi Chuka

INGREDIENTS (makes 1 serving)

4 tbsp soy sauce
2 1/2 tbsp sugar
2 tbsp rice vinegar
1 tbsp water
1 tbsp sesame oil
1/4 tsp grated ginger
1/2 tbsp sesame seeds

2 eggs
1 tbsp sugar
dash of salt

ramen noodles
1/2 cucumber, julienned
1/2 tomato, sliced into wedges
2-3 slices ham, thinly sliced
4-5 sticks imitation crab sticks, shredded
benishoga (pickled ginger) optional


Combine all ingredients for the sauce and chill in the fridge. Combine ingredients for the omelette. Lightly grease your frying pan with oil and pour in the egg mixture. Cover and cook over medium-low heat until done. Transfer to your work surface and cut the omelette into thin strips. Cook the noodles for 3 minutes or until just al dente. Drain and transfer noodles into ice water until thoroughly chilled. Drain well of excess water, then transfer to a plate. Top with julieneed cucumbers, tomato wedges, sliced ham and imitation crab. Serve with a sprinkling of sesame seeds and benishoga (pickled ginger). Pour the sauce on right before serving. Enjoy with Japanese mustard for some extra kick if you like. Enjoy!

Sunday, July 30, 2017

Matcha & Adzuki Kakigori (Shave Ice Recipe)

INGREDIENTS (makes 1 serving)

(matcha syrup)
3 tbsp sugar
1/4 cup very hot water

(matcha cream)
1/2 tsp matcha powder
1 tbsp of hot water
2 tbsp sweetened condensed milk

frozen ice
matcha ice cream (or vanilla ice cream)


First, combine 1 tsp matcha powder, 3 tbsp sugar and 1/4 cup hot water in a bowl. Mix well until dissolved. Leave in the refrigerator to chill completely. In a separate bowl, combine half a teasoon of matcha powder with 1 tbsp hot water. Mix well until matcha has dissolved. Pour in 2 tbsp sweetened condensed milk and mix until combined. Put this in the fridge until completely chilled. 

Set up the ice in your shave ice maker and start the machine. Once you have a bowl filled with shaved ice, pour on the matcha syrup, followed by some sweetened adzuki beans. Then pour on the matcha cream. If you like, top it off with a scoop of matcha ice cream. Serve immediately.

Sunday, July 16, 2017

Yakiniku Onigirazu (Japanese Barbeque Rice Sandwiches)

Some say that the Onigirazu is a rice ball. Others say that it's defintinely a sandwich. Either way, we are huge fans of Onigirazu. I mean how could you not like them? They are easy to make and is so easy to take with you for eating on the go. Take them on your next picnic and everyone will love you for making them.

Today, we decided to fill these rice sandwiches with one of Satoshi's favorite dish, YAKINIKU! In fact the yakiniku sauce is so delicious, you can just eat the meat with a hot bowl of rice. Of course if that's what you prefer. It's all up to you. Enjoy!

INGREDIENTS: (makes 1)

1/2 clove garlic, grated
1/2 tsp grated ginger
1 tbsp soy sauce
2 tsp sugar
1/2 tsp sesame oil
1 tsp honey
vegetable oil
1 thick slice onion
3 slices thinly-sliced beef (ribeye or tenderloin)
kimchi (optional)
lettuce leaves
3/4 cup cooked Japanese rice


First, grate the garlic and ginger and place in a bowl. Add in soy sauce, sugar, sesame oil and honey and mix well. Set aside. Next, add oil to a frying pan and turn on the heat. Cook the onion on both sides and set aside for now. Cook the beef on both sides being careful not to overcook. Return the onion slice to the frying pan. Pour the sauce over the meat and onion. Flip over and cook for another 30 seconds. 

Place a sheet of plastic wrap onto your work surface. Then place a sheet of nori on top. Put half the cooked rice onto the center of the nori, followed by onion, lettuce leaves, beef slices and kimchi if you desire. Top it off with the rest of the cooked rice. Carefully fold the corners of the nori towards the center. Do the same with the plastic wrap and wrap tightly. Let it sit for at least 10 minutes before cutting it in half. Don't forget to take off the plastic before eating. Enjoy!

Sushi Donuts

The first time we saw this on the internet, we were like...huh? Sushi Donut? Yes, they are a thing! And it's REAL people! Here in Japan, the trend hasn't caught on yet and most people have never heard of such craziness. But that's ok because we know that they exist and we're going to make some!

INGREDIENTS: (makes 6)

3 radishes
1 cucumber
1/4 red onion
1/2 tsp salt
2 tsp rice vinegar
1/2 avocado
lemon juice
smoked salmon

(sushi rice)
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 1/2 cups cooked Japanese rice

(other ingredients)
sashimi-grade tuna
broccoli sprouts
white sesame seeds
black sesame seeds
silicone donut mold
nori sheets cut into squares (optional)
perilla leaves (optional)
soy sauce


First, slice the radishes thinly. Sprinkle some salt on top and give it a quick massage. Set it aside for at least 10 mintues. Cut off the ends of one cucumber. Slice lengthwise with a vegetable peeler to make very thin slices. Cut the cucumber sheets in half and set aside. Slice the onion and combine with 1/2 tsp salt and 2 tsp rice vinegar. Set aside until slightly soft. Next mash half an avocado with a fork with a squeeze of lemon juice. Cut the smoked salmon slices in half. 

Combine rice vinegar, sugar and salt and microwave for 30 seconds. Mix until dissolved. Add to the hot Japanese rice and mix well to combine. 

Now we're ready to use the silicone donut molds. Fill three molds halfway up with the seasoned rice, making a well in the center of each ring. Fill the other three molds all the way to the top. Fill the wells with the mashed avocado. Top off with more rice. Press the rice down so that they hold together. Let it sit for a few minutes. Flip the mold over and carefully lift the mold off the rice. Place three sheets of cucumber slices, cutting off the excess. Decorate with tuna, black sesame seeds and pickled radish. Your first set of sushi donuts are complete. 

For the next set, decorate with smoked salmon, broccoli sprouts, tobikko, red onions and white sesame seeds. Simple! 

Place the sushi donuts on a square sheet of nori or perilla leaf. Enjoy with a drizzle with a mixture of soy sauce and wasabi

Thursday, July 13, 2017

Baked Matcha Donuts with Matcha and White Chocolate Glaze

Many people really are into Matcha these days and I'm talking about people all over the world. Here in Japan, Matcha green tea is something we sometimes take for granted. You see it in everything....from everyday beverages to cakes. Matcha can be found all over the country.

Since Kyoto is famous for their high-quality foodstuff, naturally they are also famous for Matcha. Especially when it comes to sweets, good quality Matcha is a must and this is also true for these Baked Matcha Donuts. The better the quality of your Matcha, the better the results.

INGREDIENTS: (makes 6 donuts)

2 tbsp butter
1 cup cake flour
1/4 cup sugar
1 tsp baking powder
1 tsp matcha powder
1/4 cup milk
2 tbsp butter, melted
1 egg
1/2 bar good quality white chocolate, melted
candied lemon bits (optional)
(matcha glaze)
1 tsp matcha powder
1/4 tsp hot water
1 cup confectioners' sugar
tiny amount of water if necessary


First grease the donut molds with some melted butter, oil or non stick spray. In a bowl, sift in flour, sugar, baing powder and a teaspoon of matcha powder and mix well to combine. Next, add in the milk, melted butter and egg. Mix until the batter is smooth. Pour the batter into the donut molds. Then give it a couple of taps to eliminate any air bubbles. Bake for 12-15 minutes at 180C/350F or until a toothpick inserted comes out clean.

To make the glaze, combine the matcha powder and hot water and mix until smooth. Add to a cup of confectioners's sugar and mix until the consistency of glaze. It shouldn't be too thick or too thin. If it's too thick, add just a tiny amount of water and mix until you get the right consistency.

Once donuts are done, take them out and cool completely before glazing. Once they have cooled, dip them into the matcha glaze and put them on a wire rack to let the glaze set. Drizzle on the white chocolate and top with candied lemon if you like. If I'm serving them right away, I like to add some fresh lemon zest on top for extra lemony flavor. Enjoy!

Sunday, July 2, 2017

Matcha and White Chocolate Mushipan (Steamed Cakes)

My mother loves Mushipan and she can eat it everyday without getting sick of them. I, on the other hand, have never cared much for them. Don't get me wrong. They are delicious! But most of the time, I feel like they need something to give it that extra oomph. It always feels like something's missing. Of course that's just me, because Mushipan is popular here in Japan. 

Mushipan is basically a cake that's steamed rather than baked so it's much easier to make than a cake and our recipe for Mushipan just doesn't get any easier. And just in case you're wondering, we had to come up with a Mushipan recipe that I actually liked and if you know me by now, I have been in love with matcha for like....forever!

If you're a fan of matcha and if like Mushipan, you'll probably like this recipe. I added some white chocolate chips to give it an extra layer of flavor and just a little more sweetness. These would be perfect for an afternoon snack or even for a light breakfast!

INGREDIENTS: (makes 3) 

1 cup flour
2 tbsp sugar
2 tsp baking powder
2 tsp matcha powder
1 egg
1/3 cup milk
1 tbsp vegetable oil
white chocolate chips


First combine the flour, sugar, baking powder and matcha powder and mix to combine. Then add in egg, milk and vegetable oils and mix until the batter is smooth. Fold in white chocolate chips and pour mixture into muffin molds. Steam for approximately 15 minutes covered. Enjoy!