I love western authentic hamburger (obviously so do my kids), but sometimes I’m desperately eager to eat Japanese version that is made of Japanese Umami elements.
Mine is twisted with yam (Nagaimo in Japanese) and white miso paste.
The pate is so fluffy and juicy since the grated yam enhance the texture of pate 🙂 And the white miso paste creates the deep flavour and pleasantly we can expect healthy effect of fermentation of miso.
Serve with grated Daikon as a garnish, that works well for refreshing our palate.
The sauce is made of Kelp, Katsuobushi & dried fish Dashi that is based on soy sauce.
Kimpira Gobo is super traditional home-style side dish. I prefer crunchy texture than well-done, so purposely the strips are wider than shop-selling. The freshness is the thing!
This is my homemade Furikake (rice seasoning powder) and I share the recipe in my all classes 🙂 Homemade one doesn’t contain any artificial preservations, so it is guilty-free to let your kids sprinkle as much as they want!
Would you like to learn happy healthy Japanese food? Of course you can, we are here in Tiong Bahru for sharing our authentic recipes for you.
More details are HERE.
Hope to see you soon!
Naoko xx
