Posts tagged ‘handy food’

April 2, 2012

Handy Chicken Mince

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Here is another recipe that you can prepare in your spare time, and use it in different ways! With this recipe and my Handy Salmon Flake recipe,   it makes dinner preparation much easier!


Ingredients (I usually split my chicken mince pack, freeze half and cook half amount at a time)

-250g Free range Chicken mince

-2 Tablespoon Organic Raw sugar

-1 1/2 Tablespoon Mirin

-1 1/2 Tablespoon Sake (cooking rice wine)

-4 Tablespoon Soy sauce


Step 1: Mix all ingredients in a bowl, make sure that the lumps from meat doesn’t exist and is mixed well with the seasoning

Step 2: Put everything in a non stick frying pan and cook on low to medium heat; during this process, liquid will come out from the meat but keep on cooking, breaking up the lumps as you cook. Similar to cooking scrambled eggs, using spatula.

Step 3: Cook until most of the liquid is gone, you can serve this hot or cold.

I would like to introduce the variation using this mince, but in Japan, we usually eat it with rice. It is called “Soboro-gohan” and a popular dish for take away lunches. My 18 months old daughter love this, as I wrap it with rice in nori seaweed.

In that sense, you can use it in sushi, mixed seasoned rice (Maze-gohan), with noodles, with veggies, the possibilities are endless, and a big help to add one extra dish on the table. ENJOY!!

March 26, 2012

Tomato and Miso Paste

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When you try to cook “foreign” food, one of the difficulty you face is where and how to prepare the ingredients. I had a similar experience many times, especially when trying to cook Asian foods. Their recipes tend to use exotic spices and fresh produces that are too difficult to find or substitute!

The next difficulty you face is, how to use up some ingredients! You only need “2 teaspoon” or “1 tablespoon”  of spices and sauces to make a particular dish, but it is so essential you buy a packet/bottle/box of something, and it lies in the kitchen for,,,, how long?

Sensible part of you tells you not to buy so many new flavor, yet the cooking desire is sometimes too strong and irresistible, you can’t help yourself reaching for a new taste.

I understand those feelings sooooo well, today I am going to show you how to “use up” some seasonings. The topic for today is Miso.

I just made my own miso this weekend, the taste test will be held 6 months from now, and looking at the 1.8kg batch (second time this year, so I have nearly 4 kg miso for next season!) I felt so happy! At the same time, I was thinking, if you only new how to use miso in a miso soup, you would never be able to use it up.

Usually, miso is sold in a 400-500g packet, and to make miso soup, you would use 1/2 Tablespoon per person to season it. So, unless you drink miso every day, it would take quite a while to use it up.

I use miso in a lot of my recipes, something different from soy sauce, and it goes well with many vegetables. Today, I will recommend how to make tomato and miso paste that  can be used in different recipes and  is handy to have in the fridge (will last for a week to 10days kept in a sterilized jar)

Ingredients (to make 3-4 dishes)

-2 Tomatoes

-2 Tablespoon Miso

-2 Tablespoon Olive oil

-1 teaspoon Soy sauce

Step 1: Burn the skin of tomatoes until black, peel off skin and cut into 1cm cubes.

Step 2: Mix everything in a bowl and keep in sterilized jar.

To use this sauce, here are some simple recipes.


Cut broccoli into small bite size, stir fry on non stick pan for 3min, mix 2-3 Tablespoon of the sauce and cook for extra 1min over heat and serve! You can do the same with round beans or asparagus.

This sauce can be mixed 1:1 with vinegar and makes great dressing that will match anything from tofu to noodles to  steamed vegetables.

Very tasty and very healthy. I hope you enjoy it!!

March 8, 2012

Salmon Cabbage Roll

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum  🙂

Thank you for visiting my blog.

How many people buy a whole cabbage, and don’t know how to use it up before it goes bad? I’m certainly one of those people who can’r resist to buy a whole cabbage! As a family of three, and one just being a 18months old baby, I know I should stop buying a whole cabbage and stick to half size or even a quarter size instead, but I give myself and excuse that

“I can only make rolled cabbage with a full cabbage!”

Well, this is not the only reason,but maybe could be used for your excuse as well, so why don’t you try making it?

It is easy if you use my Handy Salmon Flake recipe, or you can start scratch by using salmon can.

Ingredients (make 6 pieces, you can freeze this so make 12 to use up the salmon can if desired)

-1/2can (200g) Pink or Red Salmon Can

-7 Cabbage leaf

-5 Dry shiitake mushuroom, soaked in 1/2 cup water

-15g Vermicelli

-2 Tablespoon starch

-Ginger,Soy sauce, Sake, Organic raw sugar

As mentioned above, salmon cans are usually sold in 415g can, so by making double batch (be sure to increase the other ingredients!) you can use up the can. On the other hand, my pot was perfect to cook 6 rolls, so I think at my house, I would make the Handy Salmon Flakes first, than use half of it to make 6 rolls.

Here’s how to make it!

Step1 :  Steam 6 (out of 7) cabbage leaf until they are soft, this takes about 10-15min so while waiting, place salmon in a frying pan and remove skin and bones, cook with 1/2 Tablespoon Sake+1/2 Tablespoon Soy sauce +2 teaspoon Raw sugar.

Step 2: Slice shiitake mushroom (save the soup), chop 1 cabbage leaf, soak vermicelli in hot water and chop them when they are soft; place all of this and the cooked salmon in a large bowl, season with 1 Tablespoon chopped ginger, 1 Tablespoon Soy sauce and 1 Tablespoon raw sugar, mix well with hand (this part is a bit messy),  add potato starch and mix well

Step 3: Remove stem from the cooked cabbage, place 1/6 of the salmon mixture and roll; place it in a large pot

Step 4:Cover rolled cabbage with soup from shiitake mushroom, add 2 Tablespoon Soy sauce, 2 Tablespoon Sake and 2 Tablespoon Raw sugar and cook on low heat for 8-10min
Serve with soup and eat it hot! I garnished it with some Nori seaweed, but that is extra.
My daughter ate the inside of this very happily. She couldn’t bite through the outside cabbage layer, so next time, I might just make salmon balls and give it to her.
A bit messy menu but that’s the fun of making it, and this could be frozen so is worth giving it a go, especially if you have already made my Handy Salmon Flakes!
NOTE: If you want to make t his into vegetarian dish, change the salmon into Momen (Firm) tofu. Remove excess water from the tofu before cooking, and the rest is the same! I’ll make this one day to show you the difference!
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