Komochi Caraft Shisyamo


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Best grilled or deep fried in it’s entirety as the fish can be eaten from head to tail.

This time round, I have coated these Komochi Caraft Shisyamo with plain flour, beaten egg and breadcrumbs.


These salt water fish smelt are filled with roe or tiny fish eggs.

Best eaten on its own to taste the freshness of these salt water fish without any garnish such as grated daikon nor soy sauce.



Check out this link for more interesting ways of preparing fish.


Tonkotsu Ramen


Warm up  a cold day with a yummilicious bowl of Tonkotsu Ramen from your very own kitchen. Soft yolked eggs and slices of meltingly tender Chashu  (marinated braised pork belly)


1 large sized pork belly preferably boneless with the skin attached.


Flavouring for Chashu: (depends on the thickness of the pork belly)

3 tablespoons Superior Light Soy Sauce

2 tablespoons Superior Dark Soy Sauce

2 tablespoons Japanese Noodle Sauce

1 tablespoon Mirin

1 tablespoon Chinese cooking wine (instead of Sake)

Sugar to taste

6 pcs garlic

6 slices of ginger

6 pcs shallots

Few stalks of scallions

1 packet Bonita flakes



Place the pork belly on the chopping board and roll up lengthwise with the skin facing out.

Secured the meat with kitchen strings about 3/4 inch intervals.

Add the flavouring for the Chashu into a pot together with a cup of  water and bring to a boil.

Add the rolled pork belly into the pot and reduce the heat to medium high. Cover the pot.

Turn the pork belly occasionally.

After an hour, reduce the heat to medium low, check on the gravy water level and add more water if needed.

Add seasoning accordingly to your taste bud.

Cook until the meat is tender but moist approximately 3 hours in total.

Strain the broth and reheat before serving.

Leave the Chashu to cool, remove the kitchen strings and slice to your desired thickness.


Prepare the ramen.


Follow the instructions indicated on the packaging.


You can serve with runny Onsen eggs.

Garnised with chopped scallions and lots of roasted seaweed.



Check out this link for Japanese cuisine.


Prawn Tempura


How about making  crispy and delicious prawn tempura at home with easy steps.


12 to 15 large Sea Prawns


Tempura Flour


Credit goes to this video on how to prepare and cut  the tempura prawns.

This type of prawn is called nobashi which just means stretched. Of the 3 ways it’s done, chef prefers the 1st way since to comes out the longest and I absolutely agree with him.

These large sea prawns are de shelled, cut and stretched.


Washed and pat dry.

Coat in tempura flour before deep frying.



Check out this link for more interesting prawn dishes.


Home Fixed Inariage Sushi


Home fixed Inariage Sushi is so easy.

Inariage is a fried bean curd/tofu pouch, which is often cooked and seasoned with soy sauce, sugar and mirin.


1 packet (16 pcs)  seasoned bean curd skin for Sushi (Inariage)


Your own desired ingredients.

My family favourite Chuka Lidako (Seasoned Baby Octopus)



Remove the seasoned fried bean curd skin from the packaging.

Lightly squeezed each piece of fried bean curd skin to remove excess water from refrigeration.

Set aside to room temperature.


Add your own desired ingredients to each pouch and serve.


I have also added salted yolk prawn from another dish and Ebiko to these pouches.



For more interesting Japanese cuisine, check out here.


Kurobuta Rosu


I have always wanted to prepare my own Kurobuta Rosu which I ate few weeks back at the Japanese Restaurant.

Kagoshima Kurpbuta Rosu Katsu

I like the  juiciness from the fats and marbling of the black pig.

Two days back, I managed to get hold of six pieces of Black Pig Loin and immediately decided to prepare the Pork Chop.

You don’t have to cook fancy or complicated masterpieces.

Just fresh ingredients will do and don’t over marinate the meat with too much sauces.


Six pieces Black Pig tenderloin

(look at the fats and marbling)


2 beaten eggs

Japanese breadcrumbs



Marinade the pork with a little superior light soya sauce and a tablespoon of corn flour.

Heat wok with sufficient cooking oil over high heat.

Control for the heat of the wok is important.

Dip each marinated pork with Japanese bread crumbs, beaten egg and again bread crumbs.

Gently slide the pork into the wok and deep fry until  both sides turned golden brown.


Drain on paper hand towel to remove excess oil.

Served with your favourite sauce.


See how simple it is.!


Check out this link for interesting pork recipes.



Spaghetti with Chicken Katsu Curry


Instant curry roux are sold in blocks ranging from mild, medium and hot spiciness and available in most supermarkets.

Sweet onions, diced carrots and potatoes are the basic vegetable added to the dish. Accompanied by deep fried pork or chicken served with rice or noodles.

Today, I decided to serve with spaghetti.


2 cubes of Japanese curry

2 large potatoes (peeled and cubed)

1 large carrot (peeled and sliced)

1 large sweet yellow onion (peeled and sliced)

2 large chicken fillet (deep fried)

Home prepared chicken stock


In a sauce pot, add some cooking oil and sauté the sliced onion until soft and fragrant.

Add the carrots and potatoes and fry together for another 2 to 3 minutes.

Add in the chicken stock and the curry blocks.

Mix all the ingredients and ensure to break up the curry blocks.

As it simmer, the sauce will begin to thickened.

Add more chicken stock is required.

Turn off the heat.

Check out this link on how to prepared the chicken chop.


Boil water and add some sea salt.

Cook the spaghetti until al dente or slightly longer (2 to 3 minutes more) for softer pasta.

Cook the spaghetti until al dente.

On a serving plate, add your desired amount of cooked spaghetti, topped with the curry gravy and lastly, sliced chicken chop.

Its best to serve this dish while warm.


Check out here for more spaghetti dishes.


or  Japanese cuisine


Kanichaimasse Salad


Though Kanichaimasse are not real crab meat, its unique name comes from Kansai (Osaka, Japan). The taste of this crab cake is just like real crab and one of the best selling crab cake in Japan and normally sold out.

First look I thought it was real crab meat and after tasting it still couldn’t believe its not real crab meat.

The taste and texture are so different from those bought at our local supermarkets product mainly from mainland China or Thailand, no wonder the price is four times more expensive than the normal imitation crab sticks.


One packet  Kanichaimasse from Japan

Half round cabbage (sliced thinly)

One large carrot (shredded)

Miracle Whip

Mayonnaise Cream

1 tablespoon of Coarse Sugar

Half tablespoon of Apple Vinegar


In a large mixing bowl, add the thinly sliced cabbage leaves and shredded carrots.

Mix with a few tablespoons of Miracle Whip and Mayonnaise cream, apple vinegar and coarse sugar and stir in one direction.

Finally Kanichaimasse slices.

Chill the salad for at least an hour before serving.

Just yummy!


For more salad ideas, check out here.



Appetizer – Pan Fried Smelt Fish (Komochi Shishamo)


Shishamo is the Japanese term for salt water fish smelt.

Easily available at Japanese supermarket, smelt fish filled with roe or tiny fish eggs.

Great to grill or pan fried and can be eaten from head to tail.


2 packets frozen Smelt with Roe

Lawry’s Seasoned Salt.

Medium size radish (grated)


Gently rinse with water and pat dry with paper hand towel.

Add two slices of unsalted butter into the Happy Call Pan.

Pan fry until golden brown and crispy on both sides.

As this is a delicate fish be careful when you flip the fish over.

Garnished with grated radish.


These Smelt were served together with pan fried Shabu Shabu beef slices and no forgetting  lava egg.


Here are a few Japanese cuisine for sharing.