NHK WORLD > JAPANESE FOOD > Special Features > I made it!! “MY JAPANESE FOOD” vol.5

I made it!! “MY JAPANESE FOOD” vol.5

May 22, 2017

Hi, this is the editor-in-chief of JAPANESE FOOD. Welcome to the fifth installment of our regular series introducing some of the wonderful pictures and comments from Japanese food lovers who’ve tried their hand at making the recipes featured on this site.

Let's take a look at what our readers have been cooking up at home!

Japanese-style Fried Meatballs and Eggplant Myoga Fresh Ginger Soup

seuseu from Turkey

CommentHello! I made a soup and Japanese style meatballs. I used beef for meatballs it was delicious. I changed asparagus to green peppers. My first time to try eggplant ginger soup. It is awesome ^^

Editor's comment

Great to hear from you, seuseu! Thanks for trying out the recipe featured on our food show “Dining with the Chef” on NHK World TV. Your meatballs look terrific! I bet they were really good. Using green peppers instead of asparagus on the side is a nice touch! I love the sweet taste of deep-fried green peppers, especially in tempura. And your soup looks excellent, too! Myoga and eggplant go really well together and are popular summer vegetables here in Japan. Myoga has such a refreshing zest to it. We have quite a few recipes featuring myoga, so try them out and let us know what you think!

Kasutera (Castella Sponge Cake)

Hana from Vietnam

CommentThis is my first try to make kasutera. I adjusted the recipe to fit my square cake pan with 3 eggs, 70gr sugar, 90gr of all purpose powder + 15 gr cornstarch, 45ml milk and 45 ml honey. The result came out so nice and delicious! My family likes it a lot! Thank you for the recipe.

Editor's comment

Thank you, Hana! I can’t believe this was your first try at making castella—it looks perfect! Light, fluffy and a lovely golden brown; no wonder your family was happy with the results. When you make sweets, there are times when you find you don't have the right-sized pan called for in the recipe. But you knew how to make do with what was available and adjusted the recipe accordingly. You must have a lot of experience making sweets!
By the way, if you click on the “Recipes” tab at the top of the JAPANESE FOOD main page and select “Desserts,” you’ll find all kinds of mouth-watering treats. How about trying a cool summer dessert next time? We look forward to hearing your family’s reaction to your next creation.

Beef Curry with Tomatoes / Sautéed Mushrooms with Wasabi Butter

Sensei chef from the U. S. A

[Beef Curry with Tomatoes]
I love curry dishes, and this one was quite easy to make. The end result was delicious. I wanted to serve the dish with a vegetable, so I boiled broccoli for 4 minutes, then put it into a bowl of ice water while I made the curry. At the point in the curry recipes where you add tomatoes to the skillet, I also added the broccoli to make it a one pan meal.
[Sautéed Mushrooms with Wasabi Butter]
I loved Rika's recipe. It's really easy to make and delicious. As my most favorite soya sauce seems to be a bit salty I will use half of the amount the next time...

Editor's comment

Sensei chef, nice to hear from you again! Your previous feedback on making dry curry made my stomach growl. Thanks for trying your hand at another one of our curry recipes. It looks delicious, especially with your addition of bright green broccoli. You timed it perfectly so as not to overcook the vegetables. Nice work!
Your sautéed mushrooms look really good, too. I can almost smell that tantalizing aroma of butter and soy sauce. The salt content of soy sauce depends on the brand. In Japan, the average salt content is about 16%, so I guess your brand must be slightly saltier.
We update our recipes on a regular basis, including, of course, Rika’s recipes from “Dining with the Chef.” I hope you’ll try some more recipes and keep us posted!

Mid week meal inspired by NHK's cooking programs

Steven from UK

CommentThanks to what I have observed and learned from NHK's cooking programs, in particular Rikan in “Dining with the Chef” and “Trails to Tsukiji,” my techniques and ideas have progressed well. Probably my last submission, here is a typical mid week meal, Japanese style!
Rice + vegetables; stir fried in sesame oil and then simmered in soy sauce, mirin and a little water (or dashi) with a steaming lid on the wok. Carrot, shallot, daikon, mushrooms and broccoli all served on a bed of raw baby spinach to soak up the juices. In the centre is my onigiri tuna mix (tuna, mayonnaise, soy sauce and English mustard) but sometimes I use chicken thigh or baked white fish instead and of course other vegetables. Hope you like it.
Request: I am struggling making rolled sushi, rice too sticky?, too hot?, my rolling technique? I would like to see how Rika makes it or otherwise. Thanks!

Editor's comment

Steven, nice to hear from you again! Thanks for sharing your recipe for a Japanese-style midweek meal. You’ve obviously mastered the golden combination of soy sauce, mirin and dashi! Your original tuna mix sounds really good, too. I must try it myself.
You ask about making rolled sushi. Yes, it is a bit tricky. One of the keys is in the sushi rice. After combining the rice and mixed vinegar, you need to let it cool for a while. Also, are you using a makisu mat? It’s very handy: thin bamboo strips woven together with cotton. It’s great for rolling foods, especially sushi. Check out our sushi recipes for more advice and let us know how it’s going. We look forward to your feedback and photos.

Chicken Kara-age with Sauce Tartare and Mashed Wasabi-potatoes / Pickled Eggplant with Umeboshi

zaynoo1 from Germany

[Chicken Kara-age with Sauce Tartare and Mashed Wasabi-potatoes]
I loved this recipe! It's easy to make and satisfying... Yummy!
[Pickled Eggplant with Umeboshi]
Interesting recipe as I looove eggplants and umeboshi but this turned out quite chewy. I wonder if Japanese eggplants might be softer...

Editor's comment

zaynoo1, great to hear from you again. It looks like you’re a deep-fry maestro! Your previous submission on croquettes looked so good. And now kara-age! Yum, yum!
As for your pickled eggplant, if you prefer a less chewy texture, you might like to try cutting it in a different way, aiming perhaps for slightly thinner and more uniform slices. Also, the key to preparing eggplant is to soak it in water for several minutes to remove the slightly bitter taste. Draining and squeezing lightly helps to soften the texture, too. You’ll be surprised at the difference.
As for the characteristics of Japanese eggplants and other ingredients, check out our Japanese-English Glossary at the bottom of the main JAPANESE FOOD page. It’ll give you an idea of what the dishes listed on this site look and taste like. Take a look at some of the other various eggplant recipes featured on this site and let us know what you think!

Thanks again to everyone who shared a creation with us on MY JAPANESE FOOD. We hope you’ll continue sending in your photos and comments and making us all reach for our chopsticks!

And if you're thinking about contacting us for the first time, please do get in touch! Check out the recipes on this site and start cooking! Let us know what you think and be sure to send us photos, too. If you have any questions regarding the recipes or Japanese food in general, please feel free to drop us a line. We look forward to hearing from you!

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.6
I made it!! “MY JAPANESE FOOD” vol.7
I made it!! “MY JAPANESE FOOD” vol.8

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