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Japanese Soufflé Cheesecake Recipe

Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan. Hoso means thin and maki means roll. We want to say “thin” because there are also thick rolls, Futomaki. While Futomaki has a lot of fillings such as cooked vegetables and sweet fish flakes, Hosomaki rolls only have one skinny filling inside. Because of the simplicity of ingredients and cooking technique, Hosomaki is suitable for home cooking as well as restaurant food.

The two most popular Hosomaki are Tekkamaki, tuna roll, and Kappamaki, cucumber rolls, and those are the recipes here. Tekkamaki uses raw tuna which has a pretty red color against white rice. The name Tekka, hot iron, is said to come from this color. You only need a little bit of fish for each roll, the price of this roll is very reasonable at restaurants. Kappamaki is only cucumber and so is perfect for people who don’t eat raw fish. There is something for everybody in sushi rolls!

Hosomaki filling can be something other than tuna and cucumber. Takuan (pickled radish) and cooked Kanpyo (cooked gourd) are popular. People in Japan also like Nattomaki (fermented soybeans) which is a little hard to swallow, literally, for Kansai (western Japan) people since a lot of them don’t like Natto. Believe it or not, tuna salad is a staple ingredient for rolls now too.

We didn’t specify the amount of ingredients so you can adjust how much rice and fillings can be in a roll for your taste. However, if you use our Sushi Rice recipe and use 1/4 cup in each roll, you’ll probably get 7-8 rolls. We recommend you have extra rice and fillings to experiment and have fun making them.

You may need a couple times to practice to roll (I did!), but you’ll get the hang of it. (Watching the video really helps with this technique.) Make varieties of rolls for dinner or better yet for parties, and your fiends and family will be very impressed!

Ingredients

Roasted Seaweed (8 X 7 1/2", or 21 x 19cm)
raw tuna (sashimi grade)
Japanese cucumber (or Persian or English)
Sushi Rice
Soy Sauce
Wasabi

Instructions

Cut Roasted Seaweed in half (4 x 7 1/2" or 10 x 19cm). Cut tuna into 1/2" (1cm) thick pieces and 7 1/2" (19cm) long. Cut cucumber into the same size, cutting out seeds. (It's OK not to have one 7 1/2" long piece, just add pieces together to make the total length.)
Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1" (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.

Omurice Japan Recipe

Omurice, omelet rice, is ketchup fried rice wrapped with a crepe-like thinly fried egg. Doesn’t sound like Japanese food, does it? Omurice is a “western style” dish created in Japan in the early 1900s. For over 100 years, Omurice has been a very popular food for people of all ages, especially kids.

Omurice is often served at western style Japanese restaurants where Hamburger Steaks and Curry and Rice are also on the menu. Today, there are omelet specialty restaurants in Japan, and they have a lot of different and elaborate kinds of Omurice. Omurice can be covered with cream sauce or demi-glace brown sauce, while basic Omurice is usually finished with ketchup. At restaurants recently, more eggs are used and the trend seems to be for the eggs to be soft and runny, although more traditional Omurice egg is cooked very thin.

Ketchup fried rice may sound a little strange, but it is more like tomato pilaf. The typical meat used in Omurice is chicken fried in butter which has an aroma that makes this dish taste western. However, you could use ground beef, shrimp or anything you like.

We put rice and eggs together separately because it may be a little easier, although many people wrap rice with eggs in a frying pan. Do whichever works for you. It tastes great either way!

Ingredients

1 chicken thigh
1 small onion
1Tbsp butter
1 tsp oil
2 cups cooked rice
1/4 tsp salt
pepper
3 Tbsp ketchup
1/4 cup frozen green peas

egg crepe

2 eggs
salt
1 tsp oil

Instructions

Cut chicken thigh into 1" pieces. Cut onion finely.
Melt butter and add oil in a frying pan at medium heat. Add chicken and cook for 1-2 minutes. Add onion and cook until onion becomes translucent.
Add cooked rice and cook mixing for 2 minutes. Season rice with salt and pepper. Make room in the frying pan and add ketchup. Cook only ketchup for 30 seconds to cook it down. Mix rice and ketchup and fry together for 1-2 minutes. Then add frozen peas and cook some more.
Place half of the ketchup rice into a rice bowl or similar kind of bowl, pack lightly, and unmold on a plate. Make another one.
Beat eggs and a pinch of salt together. Heat frying pan with 1/2 tsp oil. Pour 1/2 of egg mixture onto hot frying pan and make a crepe-like thin round egg sheet. Cover molded rice with egg sheet to form an oval shape. Repeat one more time.

Kasutera (Castella) Japan Recipe

Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. You can eat Kasutera as is, and it is perfect for tea time with green tea.

It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. Over hundreds of years Kasutera has been improved to Japanese tastes, and it has become today’s Kasutera. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Also the substantial amount of sugar and syrup gives the Kasutera’s signature look of a dark brown top which is the favorite part of the cake for a lot of people (I peel the brown skin off and eat it first!). Kasutera is soft but chewy in texture, different from the sponge cakes in western countries. Flour with higher gluten content such as bread flour is used to achieve this result. Still, it is a very light cake, and there is no fat in it.

Kasutera is sold at many old established Japanese sweets stores, department stores, and even supermarkets. Prices and flavors varies widely. Expensive ones from nice stores are usually for gifts, and cheap ones from supermarkets are for everyday snacks. We can’t beat the taste of the store run by a family for generations, but our version is pretty good for home baking. It is hard to stop the urge of eating warm cake, but it is better to leave the cake wrapped for a couple of days before eating. The flavor and texture gets better if you wait.

Even though Kasutera is originally from Europe, it is a very authentic Japanese sweet today. If you aren’t sure you want to jump right in to red bean paste cakes yet, this might be an easier starting point for Japanese desserts.

Ingredients

7 eggs, room temperature
1 1/4 cup sugar (250g)
1/4 cup milk (60g)
1/3 cup honey (80g)
1 1/2 cup bread flour (200g)

Instructions

Heat the oven to 350F (175C).
Beat eggs in a stand mixer, adding sugar in 3 parts over about 10 minutes.
Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts.
Sift the bread flour and set aside.
Add half of the milk mixture to the egg mixture and mix for a few seconds. Add half of the bread flour and mix. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. Give a good mix by hand with spatula.
Line a 9"X9" (23cmX23cm) baking pan with parchment paper. Pour the cake batter in the pan (if you have leftover batter, bake in another small container). Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. Cover the top with aluminum foil if it is browning too much too soon.
Take the cake out from the oven and immediately drop the pan from a height of about 5" (12.5cm) to release the air in the cake to avoid collapsing.
Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Wrap it with plastic after it has completely cooled.

Edamame Japan Recipe

Edamame have become so popular outside Japan today. Edamame is green (young) soy beans in pods. It is usually served as an appetizer with your favorite drinks. There are frozen Edamame you can buy all year round so you might not realize that Edamame is actually in season in summer and started as a summer food. So in the middle of a hot summer, when you drink ice cold beer before dinner, you eat Edamame watching an evening baseball game on TV. This is the absolute right way to eat it in Japan (or it was, 20 years ago).

It is very hard to buy fresh Edamame in the US, but frozen works just fine. Salt is the only seasoning we use, but you can experiment with something else if you want. There are shelled Edamame, too, but we recommend to use the ones in pods. It’s like peanuts. Yeah, it is easy to eat just the beans, but it’s really not the same. Edamame doesn’t have to be an appetizer you eat only at restaurants. Serve hot or cold, however you like. Just don’t forget your beer!

Ingredients

1 bag Edamame, frozen
salt

Instructions

Boil water in a big pot with 1 Tbsp salt.
Add Edamame and cook for 5 minutes. Strain and sprinkle on some salt.

Katsudon Japan Recipe

Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice. Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan. Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook everything in one pan. Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and deep-fried, but the taste is so good that you will not mind the extra calories from the oil. Besides, since deep-fried Tonkatsu is cooked in tasty broth and is crunchy yet juicy, you may not notice the grease at all (well, maybe, just maybe, calories might stay in, or near, your tummy).

Katsudon was once portrayed as a hearty, soul food in Japanese culture. A typical scene for it was in TV detective dramas: a criminal gets interrogated by a tough detective intensely first, and then the detective asks if the criminal wants to have Kastudon. While they eat, the detective asks how the criminal’s mother is doing in his home town in the country, and as you may guess, the criminal confesses with tears. That’s a pretty old fashioned drama, and we don’t see it much today (fortunately?), but Katsudon was the symbol of tasty and warm food that can melt even the coldest part of a criminal’s heart

Just like Oyakodon, Katsudon is a very typical lunch dish you can get at casual restaurants. Udon noodle shops, small corner restaurants, and bento shops all have this tasty dish. If you don’t want to deal with a lot of cooking oil at home, it is much easier to eat out or buy Katsudon from stores. However, a lot of us here are outside Japan and may not have good Japanese restaurants nearby who serve tasty Katsudon. So once again, we can make it at home! And it really is not as difficult to make as you might think.

We didn’t here, but you can add sliced brown onion and cook in the sauce before adding Katsu and eggs if you like. Also the recipe below is for one person because it is easier to make individually, but you can multiply and make a bunch at once in a bigger pan when you serve for your entire family.

Ingredients

1 Tonkatsu
1/4 C Dashi
1 Tbsp soy sauce
1/2 Tbsp sugar
1/2 Tbsp Sake
1/2 Tbsp Mirin
1-2 eggs
green onions, chopped (optional)
Steamed Rice
roasted seaweed (Nori), thinly sliced

Instructions

Cut Tonkatsu into strips, set aside.
In a small frying pan, add Dashi, soy sauce, sugar, Sake, and Mirin, and cook at medium heat until it boils. Reduce heat to low-medium.
Add cut Tonkatsu to the sauce in the pan. Beat egg(s) in a small bowl and pour over the Tonkatsu. Cover and cook for 1 minute. Sprinkle chopped green onions if you like.
Slide Tonkatsu and egg(s) with sauce over rice in a bowl.
Sprinkle sliced Nori on top.

Yakisoba Japan Recipe

Yakisoba Japan Recipe
Yakisoba is Japanese stir fried noodles. It is served with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce. Yakisoba is usually fried with sliced pork and vegetables like cabbage and bean sprouts. It is a very popular casual food (or snack) everyone likes in Japan. You can find Yakisoba at many places like Okonomiyaki restaurants, festivals, supermarket delis, and of course, home. Yakisoba is a great light or quick meal. Kids stop at a little shop for Yakisoba after school, and people stop for it at a food court in a mall during shopping. One of the best Yakisoba can be found at summer night festivals. Street vendors cook Yakisoba on a big grill. I don’t know what they do to it, but they make superb Yakisoba. If you are making your own Yakisoba, you can put your favorite meat and vegetables; chicken, beef, or even squid. The must-have toppings are Aonori and Benishoga. The fragrance of Aonori and spicy Benishoga accentuate the flavor of Yakisoba so well. Even when your Yakisoba is mediocre, they can upgrade the dish for you. We use Chuka Men, Chinese style noodles, in Yakisoba, but the dish is not Chinese at all. It is actually very Japanese, and nothing like Chow Mein other than they are both noodle dishes. Yakisoba sauce is very similar to Okonomiyaki sauce (you can even substitute Okonomiyaki sauce for Yakisoba sauce), though it is a little bit more like Worcester sauce and thinner. We made the Yakisoba sauce using Tonkatsu sauce and Worcester sauce which are in our pantry. You can of course purchase Yakisoba sauce if available, but this may be a good alternative. Chuka Men for Yakisoba is usually sold as packages of fresh noodles in the refrigerated section at Japanese or some Asian markets. Each package of noodles (square) is for one serving, and sometimes comes with Yakisoba seasoning powder. The seasoning powder is a convenient thing and doesn’t taste bad, I admit, so you may opt to use that as your Yakisoba sauce. For people who do not have access to any Asian markets at all, dried spaghetti can be used instead of Chuka Men. Similar to what we did in Ramen, boil dried spaghetti in boiling water (2L) with baking soda (2Tbsp), and cook according to the package. You may not want to use fresh pasta because it may be too soft to stir fry after boiling. We know it is not exactly the same as Chuka Men, but it can be a pretty good substitution for those who cannot get Chuka Men.Get all the ingredients ready, fry them together, and enjoy your own Yakisoba! (We recommend using a non-stick pan to make Yakisoba to avoid noodles getting stuck on the pan.)

Ingredients

1/3 lb (150g) pork, thinly sliced
1 small onion
2 C cabbage, cut into about 2" squares
2 C bean sprouts
1/2 small carrot
1/4 green bell pepper
1 Tbsp oil
Aonori
Benishoga
2 packages Chuka Men (Chinese style noodles)
salt and pepper

Yakisoba Sauce

3 Tbsp Tonkatsu sauce
2 Tbsp Worcester sauce
1/2 Tbsp soy sauce
1/2 Tbsp Mirin

Instructions

Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2"squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.
In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted. Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga on top.