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Do you have miso paste lying around in your fridge?? When was the last time you used it?? Salmon, miso and butter are meant to be together!! They are savory, comforting and delicious!! I often make this miso butter salmon for a weekday dinner since I can just whip up in 15 minutes! Miso butter salmon is called in Japanese and it originated in the Hokkaido area of Japan. You can serve it with some rice or bread! I hope you will enjoy it!! 4 servings 3 minutes 15 minutes 4 slices salmon (400g) 1 onion (150g) 1 potato (100g) ½ shimeji mushroom (100g) ⅓ cabbage/ napa cabbage (200g) Sauce 3 tablespoons yellow miso 2 tablespoons Mirin 2 tablespoons Soy sauce 2 tablespoons sugar 1 tablespoon butter black pepper green onions 1. Peel the potato and cut it into large bite size pieces. Microwave them for 2-5 minutes depending on large and how many pieces there are. Partially cooking the potatoes before hand will ensure that all the ingredients are cooked evenly in the pan and also faster. 2. Cut the onion into wedges. Roughly chop the cabbage. Trim off the stem of the shimeji mushroom and tear them by hand. Mix the miso, mirin, soy sauce, and sugar together in a bowl. 3. Heat the oil in a pan then place in the salmon and season them with salt and pepper on one side. Make sure the skin side is down. When one side is lightly browned, flip the salmon over and season with salt and pepper on the other side. Place the potatoes and onions next to salmon. Try to fill up all space in the pan. Let the potato absorb all the juice from the salmon. Cook for 2 minutes. 4. Pile the cabbage and mushrooms on top. Drizzle the mixed seasonings and then put a lid on. Steam it for 10 minutes over low heat. Open the lid and add in the butter as a finishing touch. The butter will melt eventually. Transfer to a plate and sprinkle on some green onions and black pepper. Variations: -I used spring vegetables today but you can use carrots, broccoli, eggplant or anything else in season will work for this recipe. Throw whatever vegetables you have stocked in your fridge. Suggestions: -I don’t recommend using red miso for this recipe since I find the flavor is too strong for fish. -For the potato, I recommend using one which can hold its shape after being cooked for a long time. -In the video I’m cooking a half portion of my original recipe. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! If you want to know more about Japanese condiments. Please watch the link below! #Japanesefood #Japanesefoodrecipe #Japanesefoodculture #salmon #easyrecipes #misorecipe #dinnerideas #fish #miwasjapanesecookingclass

＜Yield> 2-3 servings 5 minutes 10 minutes 3 cups water 300g sweet potato 80g onion 70g daikon radish/ turnip 50g carrot 1 tablespoon dried wakame seaweed seasoning 1 tablespoon salted rice malt or ½ teaspoon salt 1 teaspoon soy sauce 1 teaspoon Mirin (optional) 1. Chop the sweet potato into small chunks. Thinly slice the onion, daikon radish and carrot into half moons. 2. To a large pot add water, sweet potatoes, carrots and daikon radish. Add shiokoji OR salt and cook on high with the lid on. Once it comes to a boil, reduce to a simmer and continue to cook until the vegetables are softened. 3. Add wakame seaweed and soy sauce. Have a taste and add more salt or mirin if needed. Serve in a bowl and garnish some green onion or any fresh herb that you like. ※Watch more on YouTube! - Feel free to change up the vegetables! I recommend adding root vegetables such as carrot and onion to give a natural sweetness to your soup. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 11/ 13 MIWA

< JAPANESE VEGAN CURRY NOODLE SOUP/ ビーガンカレーうどん> ▶VEGAN ＜Yield> 2 servings 6 minutes 18 minutes 2 servings frozen udon noodles 2 asian eggplants (150g) 1 ½ cups (200g) kabocha squash, diced 1 cup (150g) onion, chopped 1 cup (100g) carrot, chopped ½ cup (100g) small tomato, chopped ½ cup (50g) green pepper, shredded ½ cup (150g) cooked beans (chickpeas, lentils, black beans etc) 2 tablespoons (15g) ginger, minced 2 tablespoons (15g) garlic, minced 1 ½ tablespoons olive oil Seasonings 2 cups water ¼ cup (50ml) apple juice/ grated apple 1 tablespoon soy sauce 2 teaspoons all purpose flour 1 teaspoon vegetable stock powder (or vegetable bouillon cube) 1½ teaspoon miso paste (or 2 teaspoon) 1½ teaspoon curry powder ½ teaspoon salt 1. Dice the eggplants, tomato, green pepper and onion into approximately ½ inch dice. Thinly slice the carrots into a half moon shape. Chop the kabocha squash a little larger than the other vegetables. Mince the garlic and ginger. 2. Into a large pan or pot, heat the olive oil over medium. Add in the garlic and ginger. Cook until fragrant. Add in the rest of the vegetables all at once. Season the vegetables with salt and cook over high heat for about 4 minutes. Lower the heat and cover with a lid. Steam for another 4 minutes. 3. Open the lid and add in the curry powder and flour. Cook it for one minute. Add water, apple juice, soup stock powder and cooked beans. Once it comes to a boil, lower the heat and simmer for an additional 5-10 minutes with the lid on until all the vegetables are cooked. Season the curry with soy sauce and miso paste. Adjust the final taste with salt if it’s needed. Partially blend the soup immersion blender if you want. 4. Cook the udon noodles according to their package instructions. Transfer the cooked noodles to a serving bowl then pour the soup (step 3) over top. ※Watch more on YouTube! 1. I recommend cutting everything as small as possible to speed up the cooking process. 2. If you are sensitive to spicy food, reduce the amount of ginger in half. 3. Make sure to taste the soup before adding in the miso paste and soy sauce. You want to avoid over seasoning the soup. 4. If you have time, caramelize the onions before adding in the other vegetables to bring out even more flavor. 5. I highly recommend partially blending the soup, where part of it is smooth while still retaining some texture. This will allow the soup to better cling to the noodles. 6. Enjoy this soup with any other noodle or even rice. I used udon noodles in my YouTube video Store the soup and noodles separately. The soup can be kept in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope these will be helpful and enjoyable in your kitchen^^ -Please check out all the beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off of your purchase! -If you need a very sharp, high quality knife then I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan! 2022/ 03/ 12 MIWA

＜Yield> 2 servings 6mins 8 mins 1 ½ cup , chopped (150g) broccoli ½ cup, minced (70g), onion 4 eggs ½ cup( as much as you like) cheese oil 1tbsp salt & pepper Topping & sauce bonito flakes ponzu okonomiyaki sauce 1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs. 2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat. 3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce. ※Watch more on YouTube! 1;Feel free to change up the vegetables. 2; Great for bento boxes. Keep them in an air-tight container in the fridge for 5 days. 2022/1/29 MIWA - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

▶vegan ＜Yield> 2 servings 6mins 10 mins 2 cup chopped (200g) Chinese cabbage 1/3 cup , diced( 50g) sweet potato/ potato ½ cup, sliced ( 50g) onion ⅓ cup, sliced ( 50g) carrot 3 pieces shiitake mushrooms 100g tofu Soup 3 cup water 5cm+5cm kombu 1 ½ -2tbsp yellow miso 1-2 tbsp black sesame seed Topping mitsuba leaf ( optional) 1; Chop all the vegetables into big chunks, approximately 1 inch dice. Toast black sesame seeds and ground them. Soak kombu in 1 ½ cups of water for at least 30mins in a pot. 2: Add all the vegetables into the pot. Cook it on high. Discard the kombu just before it comes to a boil. Close the lid and reduce the heat to medium and cook it until all the vegetables are cooked. 3: Add another 1 ½ cup of water and cubed tofu. Dissolve the miso paste and ground black toasted sesame seeds. Serve it in the bowl along with your favorite fresh herb ( mitsuba leaf for my case). ※Watch more on YouTube! 1; Please adjust the amount of miso and black sesame seeds to your liking. 2; In the video, I paired it with tea rice to rest our stomach. However, this combination is certainly not kid's friendly. If you are making it for kids, try this vegetable mixed rice or vegan tofu oyakodon. 3:You may opt to buy toasted sesame seeds for this recipe. If unavailable, you can toast sesame seeds by placing them in a dry skillet and heat over medium until golden and fragrant, around 3 minutes. Keep them in an air-tight container in the fridge for 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/01/08 MIWA

Yaki udon is the ultimate easy, tasty stir fry noodle dish! Yaki udon is the best option for a busy weeknight or weekend lunch! Enjoy and please watch my YouTube video before you get cooking in your kitchen to learn 3 tips! For my vegan friends, here is the VEGAN YAKI UDON (^^♪ ＜Yield> 1 serving 4 minutes 5 minutes 1.7oz (50g) thinly sliced pork (shabu shabu pork) 1 clove garlic ⅙ head cabbage / napa cabbage 1 cup carrot, shredded 1 cup leek, sliced 200g frozen udon noodle 1 tablespoon oil 2 pinches salt Sauce 1 tablespoon Soy sauce 1 tablespoon oyster sauce 1 tablespoon rice wine Toppings aonori flake bonito flakes green onions any fresh herbs 1. Separate the stem from the leaves of the cabbage. Slice the stem thinly. Roughly chop the leaves. Shred the carrot into strips. Slice the leek thinly. Chop pork into bite sized pieces. Slice the garlic. Mix equal parts of soy sauce, rice wine and oyster sauce together in a bowl. 2. Pop the udon into the microwave at 600w for 2 minutes. Drain the moisture from the noodles and mix with 1 tablespoon of oil. 3. Heat a pan over medium-high heat. Place in the pork and cook them until they are cooked through. In goes the sliced cabbage stems, leeks, carrots and garlic. Season with a pinch of salt and pepper. Cook them for another 2 minutes over medium-high heat. 4. Add in the udon noodles and sauce. Cook them over high heat for another 1-2 minutes. Drizzle with some toasted sesame oil. Transfer to a plate and garnish with some chopped green onions, aonori seaweed and bonito flakes. Now it's ready to be enjoyed! ※Watch more on YouTube! ・Chop all the veggies into small pieces to minimize the cooking time. ・ Udon noodles should be undercooked in step #2. You can also boil the frozen udon noodles for 1 minute. Drain the moisture from the noodles as much as possible. ・Keep the high heat through out the cooking process. Get your pan moving to prevent it from burning. Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/10/10 MIWA

Have you ever thought of making a poached egg in miso soup??? This egg miso soup and a bowl of rice are my family's staple dinner. It's so easy to make but never disappoints in taste. I usually make miso soup the night before and then drop in the eggs in the morning to save time! Transfer the poached egg onto steamed rice and drizzle with some soy sauce! Enjoy with miso soup. Enjoy my ultimate breakfast! I hope you enjoy it as much as I do! Please watch my DASHI making video before you make this miso soup! ＜Yield> 3 servings 1 minutes 4 minutes 600ml water 1½ cups cabbage/ napa cabbage 3 tablespoons yellow miso 2 dashi packet 3 eggs toasted sesame seed 1. In a pot pour in the water and add in the two dashi packets. Once it comes to a boil, simmer for 4 minutes then discard the dashi packets. Add in the cabbage by tearing it into pieces by hand. Cook for 1 minute. 2. Drop in your eggs and then cover with a lid. Simmer for 2-3 minutes. Open the lid and then dissolve in the miso paste. Serve it in bowls. Enjoy! 　※Tons of tips on my video! Watch first before making it! ・Other than cabbage, you can add in beans sprouts, spinach, tofu or broccoli. Pretty much any vegetable will go with this. ・Adjust the taste to your liking by adding in more or less miso paste. I personally prefer yellow miso for this recipe. Store in an air-tight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/07/11 Miwa

My mom use to make pancakes on Sunday morning. It was a special breakfast for me. Her pancakes always contained carrots since I was picky at that time. Now it's my turn to make pancakes for my kids. I elevate my mom’s pancake recipe to make it a little healthier by adding tofu and bananas. This pancake is going to be pretty thick and chewy. You may find them a different but still an enjoyable texture compared to usual pancakes. It’s still a pancake but better for your health which has extra fiber and protein. Enjoy and make it for yourself and loved ones!! Don't forget to tag me on Instagram!! I love to see your creations! ＜Yield> 2 servings 5 minutes 10 minutes 150g silken tofu small size banana (100g) 100g strong wheat flour 60g carrot 20ml almond milk 5g baking powder 1 tablespoon sugar pinch of salt a few drops of vanilla extract any type of jam maple syrup favorite fruits mint 1. Grate the carrot. Combine the strong wheat flour, baking powder, sugar and salt in a bowl. 2. In a second bowl, mash the silken tofu into a creamy texture. Add in the banana add then mash it with the back of a folk. Add in the grated carrots, almond milk and vanilla extract then mix them together. 3. Combine the wet and dry ingredients together. Rest for 5 minutes. 4. Grease the pan lightly and heat over low heat. Drop a ⅓ of the batter and cover with a lid. Cook it for 5 minutes. 5. Open the lid and flip the pancake over. Cook it for another 4 minutes with the lid on. Open the lid and cook it for another minute to evaporate the moisture. Repeat the same process twice. Transfer to a plate and drizzle with your favorite jam or syrup. Now it's ready to be enjoyed♡ ・ Once you combine the dry ingredients with the wet ones, you don’t want to over mix it. Make sure to mix them gently. ・Since the pancakes contains tofu and carrot, it’s going to take longer to be cooked than a regular pancake. ・I'm pan frying the pancakes one at a time since my skillet is not large enough but if you have a big one, you can make a couple batches at a time. ・Sugar is optional in this recipe. ・Keep the heat low to prevent them from burning. ・Don’t press the pancake down with a spatula when you are cooking them. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #pancake #pancakerecipe #pancakerecipeeasy #pancakerecipenomilk #vegan #veganrecipes #vegans #veganrecipesbaking #tofu #tofupancake #tofurecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen

When summer is here, curry becomes even more popular in Japan. Don't ask why! haha Dry curry is not a Japanese traditional food recipe, but it's certainly hits the spot! Using a Japanese curry roux always results in a delicious curry but this dry curry recipe is more on the healthier side without using the curry roux. For me, curry is always a way to clean up my fridge. I just throw whatever I have in my fridge especially if I have some wilted veggies. In this Japanese dry curry, I put in celery, tomatoes, carrots, onions and mushroom BUT as always you can be creative with what you add. This dry curry is really forgiving. Enjoy the taste of summer with this dry curry recipe! ＜Yield> 5 servings 5 minutes 20 minutes 1 cup carrots, chopped 1 cup any type of mushrooms ½ cup celery, chopped 2 large tomatoes 1 large onion 7oz (200g) beef mince/ground beef steamed rice 1 teaspoon vegetable oil sauce ½ cup water 3 tablespoons tomato ketchup 3 tablespoons Worcestershire sauce 1½ tablespoons curry powder 1 tablespoon Soy sauce 2 teaspoons honey 1 teaspoon garlic, grated 1 teaspoon ginger, grated 1 teaspoon fish sauce salt and pepper 1. Cut all the vegetables into small pieces. Grate the garlic and ginger. 2. In a pan heat the vegetable oil over high heat then add in the beef mince/ground beef. Cook until the beef turns brown and is cooked completely. Then add in all the chopped vegetables. Sprinkle with 1 teaspoon of salt and let cook away over medium heat for about 8-10 minutes. 3. When the vegetables start to wilt and sweat, add in the curry powder. Continue to cook for an additional 2 minutes to draw out the flavor. Add in the rest of the seasonings listed above. Thicken the sauce over medium heat for 5 minutes or until there is almost no liquid remaining and it reaches a paste like consistency. 4. Serve it on your plate along with steamed rice. Add in roasted veggies or any other herbs if you like it. Now it's ready to be enjoyed. ・You want to chop the veggies finely. ・Any meat mince/ground meat will work in this recipe. ・In step 2, please be patient and cook the veggies gradually. You don’t want to add in the liquid too soon. This way, you can maximize the flavor of the veggies. ・Once you add in the curry powder it can easily burn, so keep stirring. ・How spicy you want the curry to be is up to you. Please adjust the taste by adding more or less curry powder. This recipe is not that spicy since I'm making it kids friendly. ・Eggplant, peppers, corn and potatoes are also good options. ・You can swap out the fish sauce for soy sauce or oyster sauce, but a tiny bit of fish sauce really deepen the flavor. JAPANESE COLORFUL & FUN SALAD RECIPE For another curry recipe↓ Japanese Veggie curry Store in an air-tight container in the fridge for up to 4 days. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

▶VEGAN ＜Yeild> 2 servings 20mins 10mins 1 cup broccoli 3 snap peas ½ cup corn kernels 1 block firm tofu (300g) 2 tbsp potato starch ¼ tsp salt and peper Sauce 5 tbsp homemade vegan mayo( 4 tbsp if you are opting for store-bought one) 1 tsp- 1½ tsp curry powder 1 tbsp soy sauce 1. Cut broccoli into florets. Blanch them for about 2 mins or until it’s cooked but still retaining the texture. Let it cook down to room temperature. Dice paprika. Boil corn and remove the kernel from the cob. 2. Wrapped tofu with a paper towel. Remove the moisture by microwaving 600w for 3 mins . Cut into small pieces ( 1 inch ×1 inch). sprinkle some salt and pepper. Coat tofu with potato starch. Pan fry them 5mins over medium heat until it's lightly browned and crunchy, then flip. Repeat the same on the other side. 3. Into the big bowl, add sauce listed above and mix. Add 1 & 2. Toss them to coat. Transfer to the plate and garnish some chopped spring onion and black pepper ( optional). ※Watch more on YouTube! 1. Corn is a must-have in this recipe 2. Feel free to adjust the amount of curry powder. It's a bit spicy for kids. 3. Try not to disturb tofu when you pan fry it. Leave it for the first couple of mins to ensure the bottom is crunchy. Use a large pan to prevent tofu from sticking to each other. Keep it in an air-tight container in the fridge for 4 days. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

Daikon radish and yuzu are now in an abundance! I made pickles from them which is known as 千枚漬け（senmaiduke) in Japanese! The crunchiness combined with the sweet and sour marinade is addictive! Make a batch of pickled daikon radish and enjoy through out the week with rice, pasta and much more! Click here to read an article about daikon radish! ----------------------------------------------------- ▶vegan ＜Yield> 5 servings 9 minutes 1 minute 2 cups (500g) daikon radish, chopped 1 large yuzu 1 tablespoon salt Marinade 3 tablespoons granulated sugar 3 tablespoons rice vinegar 2 tablespoons yuzu juice yuzu peels 1. Thinly slice the daikon radish. Sprinkle with salt and then massage it in. Leave for 5 minutes then squeeze out the moisture. Peel the yuzu into strips. Juice the yuzu. 2. In a pan, add the sugar and vinegar. Let the sugar melt over low heat and be careful not to boil. Remove from heat and then add in the juice from the yuzu. 3. In a ziplock bag, add in the daikon radish from step 1 and the yuzu peels. Pour in the marinade from step 2. Massage it into the daikon radish and leave it for at least 30 minutes or possibly overnight in the fridge. ※more tips on YouTube!! ・It’s a relatively sweet pickle. You can reduce sugar the sugar to 2 ½ tablespoons. ・You can swap Yuzu for lime, but I found that lime has a much stronger and bitter taste than Yuzu. If you are opting for lime,use less peel. Store them in an air-tight container in the fridge for up to 1 week. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/12 /21 MIWA

How many of you have a microwave at home? I use my microwave when I want to minimize cooking time and clean-ups. Today’s dish is spring rolls. I’m making the veggie and meat filling in a microwave, so that all you have to do is roll it up and then fry it. Sounds easy right?? I hope you enjoy it! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! ＜Yield> 3-4 servings 5 minutes 15 minutes 8 sheets spring roll wrapper 1 tablespoon all purpose flour 1 tablespoon water vegetable oil Veggie and meat filling 150g pork belly or pork shoulder 60g bamboo shoots or carrots 15cm leek Seasonings 50ml water 3 tablespoons rice wine 2 tablespoons Soy sauce 1½ tablespoons oyster sauce 2 tablespoons potato starch/ corn starch 1 teaspoon honey 1 teaspoon ginger, grated 1 teaspoon garlic, grated ½ teaspoon salt vinegar mustard 1. Shred the bamboo shoot into matchsticks. Slice the leek thinly. Chop the pork into small pieces. Mix all the seasonings listed above in a large microwave safe container. 2. In seasonings container add in the chopped pork, bamboo shoots and leeks. Loosely cover with plastic wrap. Microwave it for 4 minutes at 600w. Give it a good toss then return it back into the microwave, loosely covered, for another 5 minutes. There should be almost no liquid left. 3. Place an 1/8th of a portion of filling on your wrapper with the point facing up. See photos below. Fold the bottom edge towards the center the fold in the sides. Roll the bottom edge until you reach the end of the folded sides. Seal the wrap with flour glue (1 tbsp of flour + 1 tbsp of water). 4. Shallow fry them over medium-high heat for 2 minutes for both sides or until they become nice and golden brown on the outside. Drain the oil and transfer to your plate. ・You can use whatever vegetable you have on hand. For example, red peppers, carrots, broccoli, onions, mushrooms work well. Also you can swap the pork for beef or any ground meat. ・When you microwave the meat mixture, make sure to loosely cover with plastic wrap. if it’s too tight, there is a chance it might explode. ・Depending on which vegetables you use for the filling, the liquid content varies. Before you use the mixture in the wrap, there should be almost no liquid left. If it’s too watery, dissolve in ½ tbsp of potato starch and then microwave it for another 1-2 minutes. ・I like to eat mine with mustard and rice vinegar, but this is totally optional. ・These are a great option for your bento box. This was actually my favorite when I was in school. ・If you don't have a microwave, you can just stir fry everything in a pan! Stir fry the meat and vegetable first, then when it's half way cooked, drizzle on the seasonings, and cook away until there is no liquid remaining. Fried rice Tender chicken ginger soup Low carb and rich in fiber noodle salad with sweet& sour dressing Store them in an air-tight container in the fridge for up to 2 days. Freeze them for up to 3 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! ------------------------------------------------ #springroll #springrollrecipe #springrolleasy #japanesecooking #japanesefood #dinnerrecipe #japanesecookingrecipe #japanesecookingclass #mealprep #miwasjapanesecookingclass #miwasjapanesekitchen