NHK WORLD > JAPANESE FOOD > Special Features > I made it!! “MY JAPANESE FOOD” vol.8

I made it!! “MY JAPANESE FOOD” vol.8

April 2, 2018

Hi, this is the editor-in-chief of JAPANESE FOOD. Welcome to the eighth installment of our series introducing some of the wonderful photos and comments we receive from Japanese food lovers around the world. Let's take a look at what they've been cooking up at home!

Nanban-zuke

Koko de England from the UK

CommentTip of the dish: Dip the fish in the “tare” whilst they are piping hot hot hot!!

Editor's comment

Thank you, Koko de England. Your nanban-zuke looks so good! Nanban-zuke, or deep-fried foods marinated in a sweet and sour sauce, is very popular in Japan. You can fry whole, small fish—such as horse mackerel—or you could use a filleted fish, like salmon. You can even make it with chicken or eggplant, too. What do you recommend, Koko de England? Our site has a collection of nanban-zuke recipes, so check them out and let us know what you think!

Kaisen Don

salloom from the U.S.A

CommentKonnichiwa All. We are very fortunate, here in Los Angeles, to have a seafood market, that imports seafood and fish directly from the Tsukiji Fish Market. It is a little expensive but always fresh quality and the seafood can be consumed raw. On this day, I decided to make Kaisen Don. As you can see from the picture, I have loaded the plate with multiple seafood ingredients, all over a bed of warm sushi rice.

Editor's comment

Salloom, thanks for submitting another one of your tasty dishes! I had no idea that you could buy fish from Tsukiji Market in Los Angeles. Your kaisen-don has such a variety of seafood toppings. I especially like the way you arranged the shrimp and crab. By the way, NHK World broadcasts a program called “Trails to Tsukiji” that focuses on the ingredients that form the basis of Japanese cooking. It’s available via NHK World’s Video on Demand— visit the JAPANESE FOOD homepage and click on the “Trails to Tsukiji” banner at the bottom for details. You should definitely give it a watch!

Omu-rice / Ohitashi Spinach with Chrysanthemums

Lana Lavery from the UK

Comment
[Omu-rice]
I changed a little bit the recipe: I used 2 eggs, 2 tablespoons of rice and 3 spoons of vegetarian protein. I loved the result!
[Ohitashi Spinach with Chrysanthemums]
I didn't have the fish to put on the top and I just sprinkled some sesame seeds.

Editor's comment

Lana Lavery, thank you for sharing your creative twists on these recipes. Omu-rice refers to fried rice wrapped in a thin omelet. Some prefer the omelet to be cooked through so that it's like a crepe, while others like it to be soft and creamy. Opinions are really divided. I love the way you added vegetables on the side—it looks so pretty! Ohitashi is a dish made of boiled vegetables flavored with a dashi-based sauce. In Japan, a bowl of ohitashi is frequently topped with skipjack shavings, but toasted sesame seeds make a nice topping, too. I'm sorry that we can't introduce all of your creations here, but we really enjoyed them. We're looking forward to your next post!

Simmered Koyadofu and Chicken / Harumi's Oden with Meatballs and Daikon Radish

zaynoo1 from Germany

Comment
[Simmered Koyadofu and Chicken]
I found koyadofu by chance and wanted to give this recipe a try: wonderful! My first-ever koyadofu was delicious and very satisfying…
[Harumi's Oden with Meatballs and Daikon Radish]
I tried this recipe today and loved it. As I do not eat pork I substituted it with minced beef.

Editor's comment

Nice to hear from you again, zaynoo1! I'm glad you liked the koyadofu. It has an interesting sponge-like texture, don't you think? It soaks up the broth it’s simmered in, so each bite is bursting with flavor. I’m impressed to hear that your very first try at cooking koyadofu was such a success. As for the oden, beef tendons are a popular addition here in Japan, so I’m sure the minced beef was tasty. It seems like you’re great at using dashi in your cooking! Our site features numerous dashi-based recipes, so do try them out and tell us what you think.

Chocolate Yokan

senseichef from the U.S.A

CommentI made these heart shaped chocolates to give to students in my cooking classes on Valentine's Day. I guess they would fall under the category of "Giri Choco."

Editor's comment

Thank you, senseichef, for sharing another one of your creations with us! It's so nice to know that you enjoy trying out the recipes on our site. This Chocolate Yokan recipe was first introduced on the NHK World radio program “Let's Cook Japanese”. I'm sure your students loved your “giri choco”! As it gets warmer, you might crave something cool and refreshing. How about a jelly made with sweet azuki beans or a jelly made using kanten (agar)? Check out the other recipes listed in the dessert category and let us know if you try making any of them.

Thanks to everyone for sharing your cooking with us. Everything looks wonderful! I bet other site visitors are feeling inspired to head to the kitchen now and try making their own MY JAPANESE FOOD creations. No matter how things turn out, make sure to snap a photo - we're looking forward to seeing your submissions and comments!

Sincerely,
The Editor-in-Chief of JAPANESE FOOD

See also
I made it!! “MY JAPANESE FOOD” vol.1
I made it!! “MY JAPANESE FOOD” vol.2
I made it!! “MY JAPANESE FOOD” vol.3
I made it!! “MY JAPANESE FOOD” vol.4
I made it!! “MY JAPANESE FOOD” vol.5
I made it!! “MY JAPANESE FOOD” vol.6
I made it!! “MY JAPANESE FOOD” vol.7

Special Features