Soya milk nabe(hot pot) (available as (v) too)

Hot pot, Main, Noodles, pork, Soup, Tofu, Vegetables, Vegetarian, Winter

Hi, guys!!

Thank you for visiting my website today too!!

Woo, this is very cold winter, isn’t it? I heard it would be snowing in the south of England next weekend. I am so excited!! In such a cold day, I can’t help wanting “nabe” which is one of the most traditional Japanese culture in winter. Nabe is a kind of hot pot which has many kinds of vegetables, meats and seafood in soup.

The thing that makes nabe culture so special is the style we enjoy it. When we have one, we share a big pot with your family or friends. In Japan, having nabe together means you have a good relationship with them. This is why first year uni students often hold nabe party to make new friends!

Although there are many kinds of flavour for nabe, today, I would like to share my favourite recipe of soya milk hot pot which I made for the party last week. This is quite healthy and you can make it suitable for vegetarian or even vegan.


[Ingredients] for 4

  • 1L of soya milk
  • A few pieces of dried konbu
  • 400g of water
  • 2 tbspoons of sesame oil
  • 2 tbspoons of soya sauce
  • 1 tbspoons of sake (white wine is fine if you do not have any)
  • A few pinch of salt
  • 1 tbspoon of sesame seeds
  • Pork (if you would like)
  • Vegetable
    • leek
    • mushroom
    • carrot
    • Chinese cabbage/savoy cabbage
    • onion
    • Tofu
    • sprout
  • 300g of Udon noodles
  • A teaspoon of grated ginger


  1. Leave dried konbu in the water over night. (Konbu make lovely stock in the cold water.But if you do not have time, you can just put them in the water and start to boil it immediately. This is not the best way, but you can still have konbu stock.)
  2. Boil the water in a big pot.
  3. Add 600ml of soya milk and keep cooking until it starts to boil.
  4. Add soya sauce, sake and salt.
  5. Cut pork into pieces you like.
  6. Chop vegetables into pieces you like. I recommend to cut into tofu quite big pieces, otherwise they will break int the soup and you will never see them again! Do not add udon noodles yet!
  7. When all the vegetables are cooked, add 1 tbspoon of sesame oil and sesame seeds just before you serve.
  8. Serve.
  9. When you finish almost all ingredients, add 400g of soya milk and udon noodles and heat it up for 10 minutes again. We call this style “shime” which means “finally end”.
  10. Add ginger and 1 tbspoon of sesame oil.
  11. Serve again.



Spaghetti in tomato sauce with tuna and spinach

Main, Noodles, Seafood

Hi, everyone!

It has been one year since I opened my website. Time flies so fast! Although my life has changed so much in such a little time, my passion for foods had never died. I have got visa, found a job, started volunteering and got another job again, decided to go to school…but the most important is, I AM A CHEF NOW!!!! (amazing, isn’t it?)

Anyway, today I want to share one of my favourite recipe of spaghetti sauce. In Japan, combinations of ingredients are very important as well as how it looks or how it tastes, because it is believed that they affect your health either in a good way or in a bad way.

Spinach is one of the most controversial ingredients about this, because, for example, everyone loves the combinations of spinach and bacon and never wants to believe that it might cause cancers, (neither do I!!)  Whether if it is true or not, there is one fact; the combination of spinach and tuna is absolutely fantastic!!


[Ingredients] for 2

  • 3 cloves of garlic
  • 1 onion
  • 400g tin tomatoes
  • 100g tin tuna (in water)
  • A handful spinach
  • Spaghetti for two (200-300g)
  • 50ml of olive oil
  • A little bit of salt & pepper
  • 1 tbspoon of sugar


  1. Chop a garlic and onion finely.
  2. Pour 3 tbspoon of olive oil into a hot frying pan.
  3. Pan fry onion and garlic until they get soft and smell good.
  4. Add tomato into the frying pan.
  5. Boil water in a tall sauce pan and cook spaghetti.
  6. Add olive oil into the sauce and keep cooking until the colour of the sauce changes into blight red. Add some seasoning.
  7. When the sauce gets dry, add some hot water from sauce pan cooking spaghetti.
  8. Add tuna into the sauce.
  9. When you finish cooking spaghetti then add them into the sauce.
  10. Add spinach just before you serve, and mix well.
  11. Plate your spaghetti nicely. Dress it with olive oil on top.



Making pasta sauce is always simple but it is difficult to make it nice. The key is; garlic, onion and tomatoes. In fact there is my original recipe of tomato sauce paste which can be used in various way. I will write a article about it next time.

Thank you very much for reading my recipe today! I hope you enjoyed it!

See you soon!xx

Travel to Tokyo – 1. Kaiten-zushi


Hello, everyone!

My husband and I spent 2 weeks in Japan. It has been 1 year since I moved to the UK. As we had such a lovely holiday, I want to share our memories there, and hopefully, some of them might be useful for you when you travel to Japan!

Today I will introduce some amazing restaurants you can enjoy in Tokyo. xx


1. Kaiten-zushi (circling sushi counter) restaurant


Kaiten-zushi restaurant is the style that you will take sushi from the sushi counter circling beside you. There are many options of kaiten-zushi restaurants all over Japan and my favourite restaurant is 海鮮三崎港(Kaisen Misakiko) which is a popular chain mainly in Tokyo. (Do not look down on Japanese chains, their foods are amazingly fresh!) There, you can also order your favourite sushi with the tablet on your table as well, which is easy for foreign travelers (usually, in many kaiten-zushi restaurants, you have to ask chefs in front of you directly). You can choose some languages on the tablet but sometimes translation is wrong. (Sorry about that!)

Soon after you order sushi with the tablet, your orders will arrive at your tables on a bullet train. (They will use 2 lanes. Upstairs for your orders, down stairs for everyone.)


In these restaurants, the price are told by the colours of plates. When you finish, ask a staff to count the number of your plates you had and they will give you a bill.



In Tokyo, you can find kaiten-zushi restaurants everywhere. If you see the symbol of “回転ずし” or “回転寿司” then that means kaiten-zushi!!


Be brave and jump into the new world! xx

Sauce Katsu Don

Main, pork, Rice

Hello, s__2727939


If you are a huge Japanese food fan, you must have heard the name of Katsu. If you have no idea what that is please read my page. If you already tried my Katsu recipe, I want you to know as well that there are various ways to enjoy katsu.


My English husband is a huge fan of Japanese food and we often enjoy cooking Japanese food. Introducing him Japanese food is always fun but he hasalready tried many so that these days he did not try new Japanese food.


When we decided to make katsu for dinner last time, of course he was happy to try ordinary katsu. But I thought this is a great opportunity to introduce him a variation of Japanese foods.



So today I will introduce you another way to have fun with katsu.

Katsu don is a very simple style and popular traditional food. Normally, katsu don has pork katsu on top of rice, but how katsu is cooked is different between certain areas.

In some area katsu cooked in egg, and in other areas katsu is simply set on rice with sauce. Although eggy katsu don is really good but this time I will introduce you easier one, sauce katsu don.

This is the great example to show my Yakiniku Sauce (Japanese BBQ Sauce) *(v) possible works really well. Please try once. I know you will repeat it later!



This time main purpose is introducing a new idea so please visit each page to check the recipe.



  1. Put some rice into a bowl.
  2. Add finely chopped cabbage on the top.
  3. Cut katsu into some pieces and put them on the top.
  4. Pour Yakiniku sauce on the top.


Please try this idea, and you will know this is the heaven!xxS__5906436

Yakiniku Sauce (Japanese BBQ Sauce) (v)

Sauce & Dressing, Vegetarian

Hello, guys! Long time no see.

I hope you all had a nice Easter holiday etc…

Thank you very much for visiting my FB account (@jhomerecipe) while I was quiet. Although there were some reasons I could not write articles,  I decided to start to update the articles as my badly infected finger was cured! (It was really bad, in fact.)

Anyway, I am really happy to come back and share my passion about food with you again!

Today, I will introduce you how to make nice Japanese BBQ sauce. We dip grilled beef, pork or vegetables in this sauce at BBQ. Of course you can use this sauce as you use western BBQ sauce. Although, what I want to stress about this sauce is that this sauce is really useful and goes well with almost any foods. So Japanese people use this sauce as seasoning for your daily cooking, like stir fried vegetables. My recommendation is to use this sauce for Katsu.

Last week, I used this sauce for Katsu don (rice bowl with kastu on top) and made my English husband really impressed. (I will write another blog about this!)


I remember that when I was a university student in Japan, my friend bought a bottle of Japanese BBQ sauce as a present for an exchange student from Taiwan who did not know what to make for dinner! I really thought that was a great idea!

Unfortunately, if you live out of Japan, it is difficult to get the bottle from the supermarket so easily. I have been missing this sauce and finally found the way to make!

Please try!



  • 2.5 tablespoons of soy sauce
  • 1 tablespoon of sake
  • 1 tablespoon of mirin
  • 1 tablespoon of miso
  • 1 tablespoon of sesame oil
  • 1 tablespoon of grated seame
  • 2pcs of grated garlic
  • 1 teaspoon of grated ginger

and…(this is the key)

  • 1 tablespoon of apple/marmalade Jam

If you do not have any Jam, then you can use hunny, but apple Jam is the best.


Mix well, and cook in a small sauce pan unti the sauce start to boil.

I imagine it is difficult for you to guess how to use this sauce if you have never try some. I am thinking to introduce more recipes with this sauce so that you can not stop running to the supermarket to get all the ingredients for my sauce!xx

Okonomiyaki (Hiroshima style)

Main, Noodles, pork, Vegetables, Vegetarian


Thank you for visiting my website! I think that these days more people are interested in Japanese food. Teppanyaki is one of the growing Japanese food culture in overseas. Okonomiyaki is famous menu from teppanyaki so if you have visited Japan then you might have heard of this name.

In this website I already introduced how to make kansai style okonomiyaki. And today, I am going to show how to make another one, Hiroshima style okonomiyaki. Because I was born in Hiroshima, I know there is a huge discussion; which is original? People in Hiroshima really love their okonomiyaki and believe that Hiroshima style is real okonomiyaki. On the other hand, people in Kansai area believe that their style must be original and more popular. This is a kind of sad thing to say, but it is true that more people make kansai style at home. However, it does never mean Hiroshima style is less popular!

Are you going to try my recipe? Okay, then prepare 2 large frying pans. We usually use hot plate in Japan, but I imagine not so many people have one so I will show how to make Hiroshima style okonomiyaki with frying pans. If you have a large hot plate please use it so that it will be easier.

When it comes to the amount of ingredients, it completely depends on you. Okonomiyaki is very easy food to try. Please ask me anything if you have questions, but my advice is that do not care about details. It will not destroy the taste even if you make some mistakes. Please enjoy your cooking!


[Ingredients] 4 servings

  • Flour
  • Fish flake (ignore if you do not have any)
  • 6-8 stems of spring onion
  • 1 savoy cabbage
  • Bean sprout
  • 200g pork (ignore if you are vegetarian)
  • 4 egg noodles(udon is also nice!)
  • 4 eggs
  • Okonomiyaki sauce
  • 2 large frying pan (equipments)

(£1.5 per person)


  1. Make batter. Put some flour and water into a bowl and stir well. When it comes to how sticky it should be, please imagine when you make pancakes. If you make a few times, you will know your favourite sickness.
  2. Prepare vegetables. Wash bean sprout with cold water. Finely chop spring onion. and Thinly sliced Cabbage leaves.
  3.  Slice pork as thinly as you can. In Japan people use thinly sliced pork like bacon. If you lived in area where it is not available, you can cut into small pieces by yourself. In that case make sure the pork is enough cooked during cooking.
  4. Prepare the boiled water to cook egg noodles if your noodles are dry. I always choose dry one. If you can get real ramen noodles, please use that, because good okonomiyaki restaurants in Hiroshima they usually use ramen noodles. This is one of the important tips to make your okonomiyaki closer to perfect.S__3702796
  5. Heat one frying pan and pour 2 tablespoons of oil.
  6. When the oil spreads on the pan, then turn off the cooker. Dropped some batter on the frying pan and make bottom. Bottom should be quite thin, like crepe skins. When the heat of the pan is too high, it may be difficult to make the base thin.
  7. Turn on the cooker again, middle heat. Put fish flake, spring onion, cabbage, bean sprout and pork on the top.(follow this order).
  8. Pour some batter on the top. This will make small base when you turn over okonomiyaki. Leave them until the smoke will come out from the cabbage.(about 10 minutes.) S__3702803
  9. Be brave and turn over okonomiyaki. Because I am used to this process, I can easily turn over oknomiyaki on the same pan, but if you are not confident you can use another pan to turn over. Even if your okonomiyaki becomes a little messy in this process, it is not important so that you can fix this later. (You have to turn over okonomiyaki once more and next one is important!)
  10. Now, base should be the top and pork should be the bottom. Make sure your pork is enough cooked. Until then the volume will decrease to almost half. If not then you can help to cook cabbage by pushing the top.S__3702798
  11. Cook egg noodles for about 1 minutes. 1 minutes is enough because you will cook more on the pan.
  12. Heat another pan and pour 2 tablespoons of oil. Add cooked egg noodles on the pan.
  13. Move okonomiyaki on the egg noodles and leave it for a few minutes because the noodles will be steamed in the layers.
  14. Go back to the empty pan. Break an egg into the round shape on the pan.
  15. Move okonomiyaki on the egg as soon as you made round shape. Turn off the cooker.
  16. Carefully turn over okonomiiyaki. Hopefully your round egg hides all the mess you made earlier. Serve your okonomiyaki on a flat plate with your favourite topping. About sauce please check Okonomiyaki sauce.


Ham Katsu

Main, pork


I made ham katsu this week. My husband had been curious about this unique Japanese food since he knew it from Japanese TV drama Shinya Shokudo. Of course, he loved it and it became his favourite menu for his bento.



To make Japanese stereotype ham katsu, there is only one key; do not choose expensive ham! Ham katsu was invented when Japanese people were poor after world war 2. Because ham was cheaper than meat, people started to make katsu with ham. Mothers at that time made so much efforts to make their family satisfied with cheap ingredients. Although many people love ham katsu with full of memories of their childhood, on the other hand, there are  still some elderly people who can not eat ham katsu because that reminds them their sad and poor past. Well, fortunately, the TV drama introduced ham katsu as a traditional food which was the symbol of the great relationship between brothers. If you have ham in your fridge, then you should try tonight!



  • Ham
  • Egg
  • Flour
  • Panko (Breadcrumb)
  • Mustard


  1. Cut the ham into your favourite size. If the ham is too thin, pile up and make it thick.
  2. Cover the ham with flour, put the ham into the egg and cover the ham with panko. Follow this order.
  3. Deep fry the ham in the oil (200 degrees). The ham is already cooked so just make sure the surface is very crispy.
  4. Serve ham katsu with thinly chopped cabbage and a teaspoon of mustard.



Maki-zushi for Setsubun 

Main, Rice, Seafood, Winter

Hi in my blog I have kept saying that Japanese people do not eat sushi every day, because sushi is a kind of special food even to them.

Setsubun, 2nd February is one of the important day for Japanese to hope their luck of the year. On the day, most of the sushi restaurant or even supermarket which sells sushi are very busy.

The kind of sushi they eat in setsubun is makizushi.  I made some this year.

Salmon, potato salad and avocado makizushi. So easy😊



  1. Set nori on the cooking foil or cooking sheet. They will help you to roll sushi easily.
  2. Put some vinegar rice on nori, and a bit of  wasabi and mayonnaise on it.
  3. Put potato salad, salmon, mushed avocado in a line on rice. It is better not to put them in a middle, but closer to the edge of start point to roll.
  4. Roll the sushi.
  5. If you cut your makizushi, put some water on the surface of your knife. So that your knife will move more smooth.


Please try this easy makizushi!xx

Jacket Potato 

Blog, Ideas for bento, Main, Vegetables

Hi! Long time no see😋

I have been quite busy for a last few weeks. I am happy to come back again.

I made jacket potato today for lunch.  This was my first try but they were amazing.😊

Jacket potato

The recipe was really easy!!
Just leave well-washed medium potatoes in the oven (doesn’t have to be preheated, set 180°-200°) for 50 min- 1 h.

The fillings were

  • tuna mayo & onion
  • mushrooms & bacon sauté.

Both of them have cheddar cheese inside. Maybe I will try Japanese food for filling next time! And it was good for bento too.

Jacket potato bento

Lovely lunch 🍴❤️

A varietiety of Udon Menu



Today I will introduce some udon menu for you. I am preparing to post these recipes too. If you are interested in how to make udon, please check my recipe.


[Kake Udon]

This is basic udon menu when Japanese people think about udon. Kake udon has hot soup and some ingredients (toppings like leek or grated ginger). This is also familiar menu made by our mom when you are sick. Because the soup is often made from dashi (Japanese traditional stock) you can drink this soup. This is eaten more in winter.


[Bukkake Udon]

Bukkake udon is also popular udon menu. It does not have soup but has sauce. In the restaurant, mostly you can choose hot one or cold one. If you choose hot one your noodles and sauce are hot, and if you choose cold one your noodles and sauce are cold. Because bukkake udon has a little but very strong sauce you should not drink it. (If you will do, I can not guarantee that you won’t have a heart attack!)

My favourite recipe is very simple. I will put some granted sesame, ginger(wasabi is also good!) and white radish, and pour some soy sauce and lemon juice(Cold one). That is absolutely good! This is eaten preferably in summer.


[Curry Udon]

Some restaurants serve Japanese curry on noodles, but most restaurants serve noodles with curry soup. I should tell that both styles are nice, but I prefer the one with curry soup. The recipe of curry soup is really simple; you just have to mix Japanese curry and kake udon soup. Of course you can drink it.



There are many other udon menu in Japan.When you have a chance to visit Japan, please try out traditional udon menu! xx