Category Archives: Japanese cooking



Another comfort food that’s simple and easy to make. Mainly consists of 3 main ingredients, chicken, eggs and onions. There are a few other ingredients you will need for flavouring but if you cook or tried to cook Japanese food before, the ingredients should be staples in your pantry.

Oyakodon basically means parent and child rice. The chicken is the parent and eggs is the child. I got the recipe originally from here. I’ve modified the recipe a little bit and the recipe is posted below.



2-2.5 cups rice (uncooked), cook rice
400g of chicken (thigh or breast fillets) cubed into bite sized pieces
3 small onions or 1-2 medium sized onions, sliced thinly
4 eggs, beaten lightly
1 cup of dashi (stock water)
2 tablespoons Mirin
3 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar

In a large wok, add dashi and let it heat up to a simmer. Then, add Mirin, sugar and soy sauce and bring up to a simmer.

Add in chicken pieces and let it cook for a few minutes. Next, add in the onions and leave to cook for another few minutes.


After the onions have softened, pour in the beat eggs. Let eggs cook while stirring occasionally. After the eggs have cooked, pour over warm rice.

Serve with nori (seaweed).


Eat when warm. I think it’s a little different from the oyakodon in Japanese restaurants I think. The texture of the egg is more omelette-like and not as runny. However, I like this version as well, the runny mixture on rice is really good, flavouring the rice with a mild sweet and salty taste.

Definitely a good recipe to make for dinner after a work day.


Steamed Miso Salmon


Not wanting to repeat the same old recipes for salmon and also for more blogging material, I decided to search for more Japanese inspired ways to cook salmon. The recipe I decided on is miso in foil packets which is a simple recipe that has both protein and veggies. Simple!

I changed the recipe a little bit, so I’m posting the recipe below.



1 fillet of salmon, cut into two pieces (about 250g)
1 carrot, cut into small strips
3/4 of packet of enoki mushrooms
2 tbps sake
3 tbps miso
1 tbps sugar

Mix sake, miso and sugar together in a bowl. (To mix miso well with other ingredients, I usually use the back of a spoon and smoothen the miso against the wall of the bowl).
Spread the carrots on a steel plate, then place the mushrooms on top of the carrots. Then place the salmon fillets on the veggies.
Cover with aluminium foil and steam for around 20 minutes.

I omitted a few ingredients that were originally called for in the recipe. Looking at only the recipe, I had no idea how the dish was going to taste like. So I made some judgement calls and made the dish as I thought fit. I also used a metal plate instead ad of foil just for the sake of convenience and to reduce the amount of foil.


Here’s how the finished product looks like. It is a really tasty, quick and easy dish to make, extremely suitable for lazy weekends. 😉 Definitely give it a try.

Miso-glazed Salmon


It’s the weekend and that is usually accompanied by a sort of weekend-blues for me unfortunately. So what better to feel better than to have a yummy and healthy meal that’s easy to put together.

I had salmon, some chives, carrots, yellowing broccoli and a pantry stocked with white rice and miso. So I made some miso-glazed salmon with warm white rice, steamed veggies and miso soup. This is one of my favourite ways to cook salmon because it’s easy and delicious.

The recipe I used is from: myrecipes miso-glazed salmon recipe.
I halved the recipe for two servings. If you read through the recipe, it says to baste the fish which is basically scooping up juices and liquid around the cooking fish and pouring it over the fish.

So I came up with this ingenious idea of building a ford around the fish with aluminium foil. I also lined the baking pan with some baking paper.


I should have thought of this earlier! The best thing is that I don’t have to wash the pan after cooking!

I really don’t have that many different types of utensils for cooking, I consider it quite minimal. So some times improvising is necessary. To steam my veggies, I used my large cooking pot and my strainer which actually does a very good job.


And here is what we had for lunch, satisfying and comforting. 🙂



Panko-battered chicken with Teriyaki Sauce


This weekend, I decided to try making fried chicken with panko which is basically Japanese breadcrumbs. They are supposed to be crispier than regular bread crumbs but I’ve never used breadcrumbs, regular or Japanese, so I can’t really tell if that’s true.

Lunch is served!

Panko-battered chicken


250g boneless chicken thighs (I used 2 pieces)

1/2 cup flour
salt, to taste
ground pepper, to taste
paprika, to taste

1 egg, beaten

1 cup panko


Slice the chicken into strips, about 1cm thick. Then, mix the flour, salt and pepper together. Cover each strip of chicken in the flour mixture and let it marinade for a few hours.

When ready to cook, beat an egg. Dip the strips of marinated chicken into the egg and then cover in panko. Leave chicken to sit for about 15-20 minutes before frying. Put about 1cm of oil into a frying pan.

Let the oil heat up before putting chicken in. When the oil is hot enough, fry the chicken in batches. Make sure the temperature does not get too high.

I made my own teriyaki sauce as well which is not hard. I used 1/2 of this recipe and added a little bit of corn flour to thicken the sauce.

The chicken is crispy and goes really well with the teriyaki sauce. I will definitely try the batter recipe with prawns to make ebi-furai in the not so distant future. =)