- Ingredients:
- ☆ 1 bunch komatsuna
- ☆ 1 thinly deep-fried tofu
- ☆ 4㎝ kamaboko fish cake
- ☆ 8 mochi rice cake
- ☆ 4 cups dashi stock
- ☆ 4 tbsp soy sauce
- ☆ 4 tbsp mirin
- ☆ 5-6 tbsp sesame paste
- ☆ half grind sesame
- ☆ yuzu zest
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Hello Naoko, I am writing a comment for the first time on your blog but I happily browse your blog for new cooking ideas from you. For the last month I was cooking mostly with your recipes for family dinner, and my family not just satisfied but cheerful with my kitchen.
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This is a wonderful recipe, thanks for posting! Do you have any ideas as to what it would be good with? I’m not too familiar with Malaysian food, but if I have this with it I’m sure I’d love it!
Eclipse, its not Malaysian its Japanese cooking with large lettering on the top of the side spelled. Naoko I can’t find komatsuna what is it, or if I can substitute komatsuna with something?
Billy recently posted..Some Hope…Maybe…For Those Facing Foreclosure
What a great recipe. I just cant tell how am I glad that I could find your blog with such a wonderful recipes, and all I can say that Japanese kitchen is incomparable, not so complicated to cook and amazing taste.
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Naoko, do you know where can I get practice in Japan? I’d love to learn basics of Japanese cooking and also making Ramen. I want to open my little Japanese restaurant in my town. Could you help me with that?
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Hi, it’s a good post. I will recommend it to my friends as they have been looking for such information. Cause Japanese kitchen is really rare on the web!
Hello Naoko, I’m glad that I found your blog, lot of my friends told me that your blog is quite unique with lot’s of japan kitchen recipes. Thank you for your work!
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I have found your site while surfing the web. I like it very much and I will visit it more often.
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I’ve been all about making soups like this as well! Especially with all the fresh produce around, simple and delicious is the way to go.
Hi Naoko, within your blog and ebook my e-reader always is in my kitchen waiting for some new recipes, I’ve done some of the deliciousness dishes ever! I will wait for your new book, big big thanks!
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Hello Naoko, I am writing a comment for the first time on your blog but I happily browse your blog for new cooking ideas from you. For the last month I was cooking mostly with your recipes for family dinner, and my family not just satisfied but cheerful with my kitchen.
kim recently posted..Reasons for High Life Insurance Premiums
For the last month I was cooking mostly with your recipes for family dinner, and my family not just satisfied but cheerful with my kitchen. THANKSSSS!!!
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What a great recipe. I just cant tell how am I glad that I could find your blog with such a wonderful recipes, and all I can say that Japanese kitchen is incomparable, not so complicated to cook and amazing taste.
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Komatsuna will be something new in my kitchen library recipe, thanks!
Hi Naoko, those ingredients just seems to me so new, and 80% jf nhe, I just don’t know, I will try to surf google to help me.
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I really like it. And I want to let you know that I hope you will never stop posting.I think I will bookmark your blog as it is really interesting and has a lot of helpfull posts
Jennifer G. Warren recently posted..Small business liability insurance that you can afford
lot of my friends told me that your blog is quite unique with lot’s of japan kitchen recipes. Thank you for your work!
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This is a wonderful recipe, thanks for posting! Do you have any ideas as to what it would be good with? I’m not too familiar with Malaysian food, but if I have this with it I’m sure I’d love it!
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Hi Naoko, I enjoy all of your recipe posts and this one turned out really wonderful despite my substitutions. I used young kale for the Komatsuna because it wasn’t available and lemon and orange rind instead of yuzu. Thanks so much for all of your hard work keeping us informed about Japanese food. Now…. what do I do with the rest of the fishcake?
Hello all! I like this forum, i inaugurate many compelling people on this forum.!!!
Great Community, respect all!