Omelette collaboration


Mmm, tasty pic. In this collaboration, I looked after sauteing white onions, mushrooms, and asparagus to fold into my dad’s expertly prepared thick, fluffy omelette.

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Squash salad and more


I don’t have notes for this tasty meal, but it can be approximated as follows:

Squash salad:

  • Steamed butternut or acorn squash (cubed)
  • White onions (sliced, raw)
  • Plain yogurt
  • Mayonnaise
  • Salt
  • Pepper

Combine all and mix.

It would be tasty to add slivered almonds and raisins (or similar) as well.

We also had summer gazpacho, like this recipe (only sans bell pepper).

Plus a plain fluffy omelette and green salad!


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Creamy eggs + celery + tomatoes


This was an unusual stir fry, with celery as the main ingredient. It’s not Y’s favourite, but it was lovely here.


Beat 5 eggs with:

  • salt, pepper
  • 1 tsp sake
  • pinch of sugar
  • pinch of chicken bouillon powder

Cook eggs to 90% done, then turn off heat and set aside.

Cook diced fresh tomato and sliced celery in the frying pan.

When almost done, add the eggs back and mix.

Served with white wine from Margaret River, Western Australia.

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Cabbage + tsuyu wasabi

cabbage + egg

We had this alongside the cucumbers in my last post.


  1. Shred cabbage (finely sliced)
  2. Dump in a big pan
  3. Stir fry for a while
  4. Break two eggs and pour over the cabbage, allowing them to sink in and sizzle
  5. Cook to desired level of egg firmness (or runniness) and brownness
  6. Put cabbage mass on a plate
  7. Mix tsuyu with a bit of wasabi and pour over cabbage

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Yusuke frequently makes this fast, fresh, tasty dish—especially in summer.

This iteration uses farm-fresh local organic cukes, which is a rare treat for us. Very crunchy.

The preparation steps proceed thusly:

  1. Wash cucumbers and slice off the ends
  2. Bash the cucumbers with a blunt instrument, e.g., the handle of a large knife (carefully!), so as to “bruise” them
  3. Slice open the cucumbers lengthwise, then cut them into smaller pieces (2-3 inches long)
  4. Put them into a large mixing bowl
  5. Pour in the following and mix well to coat the cukes:
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced ginger
  • pinch of sugar

That’s it. You can also add a sprinkle of shichimi togarashi (Japanese chili powder mix) when served.

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Black bean patties


I’m usually supremely uninspired when it comes to cooking, but I actually tried preparing something out of the ordinary for dinner recently. Inspiration must be attributed to “pattzukis” on the lovely blog Gourmande in Osaka. Lacking azuki beans, though, I made my patties with black beans instead.

The Ingredients

  • Black beans, maybe 2 cups dry?
  • Sesame seeds, a few sprinkles
  • Ginger (1 tsbp minced)
  • Garlic (1.5 tsp minced)
  • Finely chopped green onions (1 bunch, raw)
  • Katakuriko, 2 tbsp dissolved in 2 tbsp

Step 1: Soak the beans for as long as possible (I managed about 5-6 hours), then boil them until soft. I simmered mine for about 1 hour.

Step 2: Mash the beans with whatever implement seems fit for purpose.

Step 3: Well, this actually happens concurrently with step 2: add in all of the other ingredients, adding the katakuriko (Japanese potato starch) last.

Step 4: Continue mixing and mashing until the mixture is “pasty” enough to form patties.

Step 5: Eat the patties as is. Or, for added tastiness, saute the patties in olive oil until slightly browned.

Very, very tasty and filling. I will DEFINITELY make these again and experiment with other types of beans and flavourings. Check out the Gourmand in Osaka link above for many great ideas involving, for example, miso, chili paste, oatmeal, and more.

A green salad with tomatoes made a complementary side dish, plus veggie-based soup with mushrooms, white onions, and wakame (seaweed).

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Grilled veg

grilled veg

After about 3 new posts, I’ve now lapsed into forgetfulness re taking dinner photos.

Instead, though, here is an oldish snap of some lovely grilled veg tapas from a Spanish-style street food stall. Very tasty, although a bit heavy on the salt. The mushrooms were vinegary, too, but that suits my tastes. Can’t beat freshly grilled on a wood-fueled fire!

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