Posts tagged JapaneseFood
In the Kitchen: Menchi Katsu メンチカツ

Who doesn't love a super simple recipe for a tasty meal? For the past few months, I've been fixing our dinner after work so really, a simple and quick recipe is a life saver. This menchi katsu (meaning minced meat katsu) is adapted from Harumi Kurihara's tsukune (meatball) recipe. 

menchi katsu



  • 300 gr minced meat
  • chopped celery
  • chopped onion
  • 1 egg
  • 2 tbsp flour
  • basil leaves


  • flour
  • egg (beaten lightly)
  • breadcrumbs

Mix all the ingredients and shape the mixture into tiny balls and press lightly. Coat each meatball with flour then dip it into the egg. Lastly, coat it with breadcrumbs, press slightly. Deep fry until golden brown. For the sauce, you can go creative with it, tonkatsu sauce, tomato sauce, sour cream... your preference :)

Happy cooking!

In the Kitchen: Okonomiyaki Hiroshima Fu

Okonomiyaki is sort of like a savory pancake and originated from Japan. It has many style depending on each region, and this one is okonomiyaki Hiroshima style. While the usual okonomiyaki you will find in Tokyo doesn't include noodle in it, Hiroshima style adds another layer of noodle, topped with egg. 

This was my first time making the Hiroshima style, previously in Japan, my friend and I tried making the normal okonomiyaki. Hiroshima style is easier to make coz you don't have to use grated yam.

Ah I love okonomiyaki... One of my comfort food.

In the Kitchen: Gyoza

Thanks to this pregnancy, me and Fred are more health conscious. I'm trying to beat this laziness and cook for both of us everyday and only allow Saturday and Sunday for dining out. But honestly, home-cooking is always the best no matter how simple the dish is, because you know what you put into each meal and oh, the satisfaction I got from cooking for dear hubby :D

I love cooking Japanese food and Fred is also a big fan of 日本料理.

Well, here's a recipe for gyoza adapted from Harumi Kurihara's cooking book. Gyoza is a side dish normally ordered together with ramen. So easy to make, I usually make gyoza in a huge batch, put them in freezer and fry some for bento (lunch box).

227 gr uncooked shrimp

114 gr ground pork

1 tbsp sake

1/2 tsp salt

sugar, pepper

1 tsp ginger

2 tbsp chicken stock

1 tbsp sesame oil

1 tsp potato starch


gyoza skin


Mix shrimp with ground pork, add the sake, salt, sugar, pepper, ginger, chicken stock, chives and sesame oil.

Add the starch into the mixture. 

Put roughly one tablespoon of the meat mixture into the center of the gyoza skin and fold.

gyoza 1.jpg