Recipe backlog: Stuffed Toast

Stuffed Toast (たくさん具トースト)

Ingredients (serves 2... or one if you're me)

☆ 2 slices of thick toast bread
☆ 10g butter
☆ 2 eggs
☆ 4 spinach leaves
☆ 1 slice of bacon
☆ 1 tsp grated parmesan cheese

Preparation

1. Cut a hole in the middle of the bread, about 1cm in from the edge. Remove the centre and set aside.


2. Cut the bacon into 2mm pieces.


3. Remove the stems from the leaves and slice them into 1cm pieces.


4. Heat the butter in a frying pan. Put the holed-out bread in the pan and fry.


5. Crack the eggs into the middle of each piece of bread and add the bacon, spinach and cheese, spreading evenly.


6. Replace the middle of the bread on top of the filling and flip over to fry. Fry until nice and golden brown.

Cooking point

☆ Don't make the hole in the bread too small otherwise the egg won't fit.
☆ You can either leave the yolk whole but I find that when you put the bread center back on and flip it over, it breaks anyway and runs out.
☆ I like to fry the bacon a little bit first before putting it on the egg to give it a little more crispness.
☆ I've also tried this with avocado and tomato so you can try any filling you like!

Recipe backlog: Spinach with Egg

Spinach and Bacon with Egg Salad

Ingredients (serves 2)

☆ 1 bunch of spinach
☆ 2 slices of bacon
☆ 1 tsp potato starch
☆ 1 tbsp milk
☆ 1 tsp vinegar
☆ 2 eggs
☆ 1/2 tsp chicken bullion powder
☆ 1/2 tsp sugar
☆ 1 tbsp mayonnaise
☆ Pinch of salt

Preparation

1. Cut the spinach 3cm pieces. Mix the italicized ingredients in a bowl in order from the top.


2. Fry the bacon in a pan until crispy. Remove.


3. Fry the spinach in the remaining bacon fat with your desired amount of salt. Add the egg mixture from number 1 and mix well until heated through thoroughly.

Cooking point

☆ This recipe is really simple and has a great flavour. The bacon gives it a nice saltiness so you don't need to add much salt to this recipe.
☆ Please add everything to the potato starch one by one and mix it well. The starch prevents the egg from congealing so it's got a nice creamy texture.
☆ You can substitute the bacon for other ingredients you like: bacon, ham, weiners, corn, etc. Great warm but also good as a cold salad the day after.

Recipe backlog: Spinach, Tomato and Tuna Salad

Spinach, Tomato and Tuna Salad

Ingredients (serves 2)

☆ 1 bundle of spinach
☆ 1 large tomato
☆ 1 small can tuna, drained well
☆ 2 tbsp olive oil
☆ 1 tbsp soy sauce
☆ 1 clove grated garlic
☆ 1 tbsp lemon juice
☆ 1 tsp sugar
☆ Salt and pepper to taste

Preparation

1. Mix the dressing ingredients in a bowl: olive oil, tuna, lemon juice, garlic, soy sauce, sugar, salt and pepper.


2. Remove the roots from the spinach and blanch in hot water. Remove excess water and toss with dressing.


3. Cut the tomato into small wedges and mix with the spinach.

Cooking point

☆ Grated garlic and tuna make for a nice dressing! Goes well with pasta or rice or just on it's own.

Recipe backlog: Easy Hayashi Rice

Hayashi Rice

Ingredients (serves 4)

☆ 200g thin-sliced beef
☆ 1/2 onion, thinly sliced
☆ 1 can sliced mushrooms
☆ 1 clove garlic, minced
☆ 1 small can tomato juice (8oz)
☆ Pinch salt and course ground pepper
☆ 20g butter (2 portions of 10g)
☆ 1 tbsp oil
☆ 1/2 cup frozen green peas
☆ cooked rice

Sauce
☆ 2 tbsp ketchup
☆ 1/2 cup water
☆ 1 tsp soy sauce
☆ 5 tbsp okonomiyaki sauce

Preparation

1. Slice the beef into bite-sized slices, slice the onion and mince the garlic.


2. Heat 10g of butter and oil in a frying pan. When the butter is melted, stir in garlic and onions. Over medium heat, fry everything until the onions are brown.


3. Add the beef and fry. Season with salt and pepper when the meat turns brown. Add mushrooms and green peas.


4. Add the tomato juice and bring to a boil. Add the sauce ingredients in order. Lastly, remove from heat and add the remaining butter, melting over residual heat. Season with salt and pepper. Serve with hot rice.

Cooking point

☆ You can substitute tomato-based vegetable juice for tomato juice if you like.

Original recipe from OneeMANS.

Recipe backlog: Tofu and Mushroom Kimchi Stew

Tofu and Mushroom Kimchi Stew

Ingredients (serves 4)

☆ 760g cotton tofu, cut into 2cm cubes
☆ 1 pack shimeji mushrooms, broken apart
☆ 8 fresh shiitake mushrooms, stems removed and cut half
☆ 1 pack enoki mushrooms, roots removed
☆ 120g boychoy kimchi, cut into 3cm slices
☆ 4 slices of bacon, cut into 2cm slices
☆ 2 spring onions, diced (optional)
☆ 2 tsp vegetable oil

Sauce
☆ 1 cube chicken stock
☆ 400ml hot water
☆ 1 tbsp soy sauce
☆ 2 tbsp sake
☆ 1 tsp salt
☆ 2 tsp potato starch
☆ 4 tsp water

Preparation

1. Cut and prepare all the vegetables and tofu. Mix the potato starch and 4 tsp water in a small bowl and set aside.


2. In another bowl, dissolve the chicken stock into the hot water. Add the soy sauce and sake and sugar. You can also add juice from the kimchi.


3. In a pot, heat the oil over medium heat. Fry the bacon slowly　until crisp.


4. Add the kimchi and stir fry.


5. Add the mushrooms and fry until the mushrooms have wilted and softened.


6. Add the tofu and pour the sauce over and boil until the flavour has gone into the tofu.


7. When the tofu is cooked, add the potato starch water and mix well to thicken the sauce.


8. Serve in a bowl and garnish with spring onion.

Recipe backlog: Cabbage and Tofu Garlic Miso Stir-fry

Cabbage and Tofu Garlic Miso Stir-fry

Ingredients (serves 4)

☆ 1/2 head of cabbage
☆ 2 blocks of thick fried tofu (厚揚げ、atsuage)
☆ 1/2 medium carrot
☆ 1 long onion
☆ 1 clove garlic
☆ 4 tbsp miso
☆ 2 tsp each sugar, sake, dashi stock
☆ Vegetable oil
☆ Sesame oil (optional)

Preparation

1. Cut the cabbage into large bite-sized pieces. Cut the carrot in half and slice length-wise. Cut the onion into diagonal slices and mince the garlic.


2. Put the tofu in a bowl and pour hot water over to remove some of the excess oil. Remove and pat dry with paper towel. Cut into 4-5mm slices.


3. Heat some oil in a frying pan and fry both sides of the tofu. Remove and set aside.


4. While the tofu is frying, mix the miso, sugar, sake and dashi stock in a bowl.


5. Heat more oil in the frying pan and fry the garlic until fragrant. Add the onion and fry. Then add the carrot and cabbage. When the cabbage is slightly wilted, add the miso sauce and toss well until heated through.


6. Serve on a plate and drizzle sesame oil on top if you like.

Cooking point

☆ I used white miso in this recipe and found it almost too salty. If you are using a darker miso, you may need to adjust for the saltiness of it.