Tuesday, June 27, 2017

Magical Taste, Buttermilk Dressing over Seasonal Salad

This buttermilk dressing is unbelievable. The aroma from the dill and the creamy sauce will make you pig out your vegetables. Use any seasonal vegetables for your salad. For your leftover buttermilk, try my pancake recipe!  Link: The Classic Buttermilk Pancakes



Magical Taste, Buttermilk Dressing over Seasonal Salad

·      ¼cup (80cc) of buttermilk
·      ¼cup (80cc) of plain yogurt
·      ¼cup (80cc) of Japanese mayonnaise
·      3 to 5 tablespoons of dill
·      ¾ to 1 teaspoon of salt
·      ¾ to 1 teaspoon of Dijon mustard
·      some pepper
·      some pouched eggs   Recipe: How to Make Poached Eggs

1.     Chop the dill finely.



2.     In a bowl, mix buttermilk, yogurt, Japanese mayonnaise, dill, salt, Dijon mustard, and some pepper.



3.     Place pouched egg on top of your seasonal salad and generously pour the mixed dressing over your plate.





★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Thursday, June 22, 2017

Sautéed Daikon Leaves with Dried Baby Anchovy

Did you know the leaves on the daikon radish are eatable? Don't let it go to waste! Here is a recipe you can enjoy by it self or over plain rice!


Sautéed Daikon Leaves

·      250g of daikon radish leaves (1 daikon radish worth of leaves)
·      20g of Shirasu (dried baby anchovy)
·      1 tablespoon of white toasted sesame
·      2 to 3 tablespoons of sesame oil
·      2 to 3 tablespoons of soy sauce
·      2 to 3 tablespoons of Japanese sake
·      1 tablespoon of Mirin (Japanese sweet wine)
·      optional: rice


1.     Wash the daikon radish leaves well and chop finely.


2.     Heat up a pan with sesame oil. Cook the chopped daikon radish leaves over medium heat. Add more sesame oil if necessary.



3.     Once the leaves are cooked and the color of the leaves changes, add Shirasu (dried baby anchovy).



4.     Add soy sauce, Japansese sake, Mirin, and white toasted sesame and simmer until the liquid completely evaporates.




5.     Top it over rice and serve.


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, June 20, 2017

Mango Slush

Nothing beats slush made with fresh fruits! Try my sweet mango slush perfect for the hot summer.



Mango Slush

·      1 ripe mango
·      2 to 3 tablespoons of honey
·      1 cup (240cc) plain yogurt
·      1 cup (240cc) ice

1.     Cut the mango into small pieces and put them in a blender.


2.     Add honey in the blender and pulse until paste forms.


3.     Add yogurt.


4.     Add ice.


5.     Pulse again.




6.     Add some ice in cups and pour the slush.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!