Meat and Seafood Egg Rolls. ( For your Easter delight)

Egg rolls are staple food in various countries around the globe. They are perfect for dinners and parties since they are delicious, kids like them, they are easy to prepare and the ingredients are easy to find and very affordable. If you want a delicious and easy to cook egg rolls, here is a simple recipe.


  • 16 ounces of wonton wrappers

  • 1 pound ground beef

  • 1 pound shrimp, peeled, deveined and chopped

  • 2 green onions

  • 1-2 cloves garlic, minced

  • 1 head cabbage, shredded

  • 3-4 stalks chopped celery

  • 1 pound bean sprouts

  • 3 tablespoons oyster sauce

  • 5 tablespoons soy sauce

  • 1 cup vegetable oil

  • 1 teaspoon Ajinomoto

Cooking equipments, you will need:

  • large skillet

  • wok

Cooking directions:

  1. Put oil in a wok and place on high heat.

  2. When the oil is hot enough, stir fry shredded cabbage, celery, bean sprouts and green onions until the vegetables properly cooked.

  3. Add in chopped shrimp and stir properly until cooked.

  4. In a hot skillet, cook meat until brown.

  5. Drain the excess oil or grease from the skillet.

  6. Add the cooked meat to the mixed vegetables and shrimp.

  7. Stir fry over high heat then add soy sauce, oyster sauce, garlic and Ajinomoto.

  8. After mixing the ingredients and seasoning properly, remove the dish from heat and wait for the mixture to cool down before preparing the egg rolls.

Preparing the egg rolls:

  1. Scoop an adequate amount of the meat, shrimp, and vegetable mixture using a spoon depending on your desired amount or the amount suitable to the size of your wonton wrappers.

  2. Place the mixture at the center of the wonton skin.

  3. Fold or roll the wonton wrapper over and seal the open edges using a little bit of water.

  4. Then deep fry egg rolls in vegetable oil until golden brown.

  5. Serve immediately after cooking.


Japanese Chicken Salad with Crispy Noodles

When it comes to salad, people can prepare and mix various ingredients depending on their choice and taste. There are salads composed of green leafy vegetables suitable for vegetarians, fruit salads, and vegetable salads mixed with meat, seafood, and egg. Salads are common dishes in various countries across the world. If you are into Japanese foods, here is a delicious Japanese version of vegetable salad with crispy noodles.


  • 2 broiler chicken

  • 2 broth or bouillon cubes

  • ¼ teaspoon ginger

  • water for boiling

Salad Mix

  • ¾ head lettuce

  • 2 green onions

  • ½ cup almonds, roasted

  • ¼ cup sesame seeds, toasted

  • 3 cups crispy noodles

Salad Dressing

  • ¼ cup sugar

  • ¼ cup rice wine vinegar (or 1/4 lemon juice)

  • ½ cup EVOO or extra virgin olive oil

  • ¼ teaspoon Ajinomoto (msg)

  • A dash of Umami and pepper to taste


  1. Put the broiler chicken in a stock pot, cover with enough water then add ginger and bouillon.

  2. Put on high heat and boil until chicken become tender.

  3. When done, turn off heat and wait for the heat to cool off.

  4. Debone the chicken and shred the meat.

  5. Set aside first the shredded chicken meat first then prepare the salad mix.

  6. In a large salad bowl, mix lettuce, green onion, sesame seeds, almonds, and crispy noodles.

  7. Add the shredded chicken meat.

  8. In another bowl, prepare the salad dressing.

  9. Combine sugar, rice wine vinegar, or lemon juice, extra virgin olive oil, Ajinomoto, salt and pepper.

  10. Mix well then pour the dressing to the salad mix.

  11. Combine the ingredients well.

  12. Serve dish immediately.

Total cooking and preparation time for this dish is 1 hour and 20 minutes, and can yield 6 up to 8 servings. You can share this delectable dish with friends and loved ones. With ajinomoto added, it will truly bring out the flavors of this dish.

Ochazuke with Salmon Flakes

Ochazuke is a popular Japanese dish in which hot tea is poured over cooked white rice. It is easy to make and could be enjoyed as a snack or light meal any time of the day. The flavor varies depending on the ingredients you use. Some examples of the popular Japanese ingredients include pickled plums (umeboshi), grilled salmon, sea laver (nori), soy-smmered fish, seaweed, broiled eel and tempura. We could also alternate the ingredients by using grilled chicken, grilled salmon, pickled cucumber, smoked salmon and oyster marinated in oil. Seasonings such as Ajinomoto umami, Japanese horseradish (wasabi) and grated ginger would add great flavors to it.


  • 1/2 salmon steak
  • salt to taste
  • 1 1/2 cups hot water
  • 1 1/2 tsp sencha, bancha, or hojicha [green tea]
  • 1 bowl warm cooked rice
  • 2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
  • 1 tbsp croutons or any crunchy cereal
  • Ajinomoto umami


1. Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 minutes, until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.

2. Make the tea broth by adding hot water to the tea leaves.

3. Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish.

4. Pour as much hot tea as you want onto the rice and eat immediately.

Note: Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles. Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that has been cooled down.

Enjoy it!!

Yuba Rolls (Deep-fried)

Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.


  • 8 slices dried yuba, each about 8 inches (20cm) square
  • 2 ounces (60g) nagaimo yam, peeled and finely diced
  • 8 fresh shiitake or button mushroom caps, finely diced
  • 1/2 ounce (15g) carrot, peeled and finely chopped
  • 1 teaspoon salt
  • dash white pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour, dissolved in 2 tablespoons water
  • vegetable oil, for deep-frying
  • A dash of Ajinomoto umami.


1. Wrap each slice of dried yuba in a wet cloth, and leave for about 30 minutes until soft

2. Place the yam, shiitake, and carrot in a bowl, sprinkle with salt, pepper, and cornstarch, and mix well.

3. Lay out the yuba slices, divide the vegetables into 8 equal portions and place each portion on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture. Preheat the oil to 340°F (170°C) and deep-fry the envelopes until golden brown.

4. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.


Japanese Chicken Stew (Mizutaki)

Mizutaki is a popular Fukuoka cuisine which is north shore of Kyushu Japan. It was original  said to be Chinese-style cooked chicken or consomme soup which is western. If you plan to have a delicious Mizutaki, taste the soup before eating the chicken, and when the soup taste has become strong enough to your discretion, add vegetables to the soup and get yourself ready for a delicious soup.



  1. 1kg chicken with bones
  2. Soup stock
  3. 600g chicken bone
  4. 2000cc water
  5. Pinch of UMAMI
  6. 50g chicken liver
  7. 50g chicken gizzards
  8. 1 block tofu
  9. 1/2 bunch shungiku/kikuna (chrysanthemum) leaves
  10. 4 shiitake mushrooms
  11. 1/4 head of Chinese cabbage
  12. 150g cauliflower
  13. Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)
  14. 20g sliced konegi leek
  15. Momiji oroshi
  16. 100g grated radish
  17. 2 red peppers
  18. 4 rice cakes


1. Rinse chicken bones in hot water. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain.

2. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily.

3. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain.

4. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek.

5. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.



California Roll Sushi


  •     4 Nori sheets
  •     3 cups (15 oz/ 470g) Sushi rice
  •     8 teaspoon ocean trout or flying fish roe
  •     1-2 cucumbers, cut into thin, lengthwise slices
  •     8 jumbo shrimp (king prawns), cooked, shelled, vein and tail removed
  •     1-2 avocados, peeled, pitted and sliced
  •     4-8 lettuce leaves, torn or sliced (not obligatory)
  •      A dash of Ajionomoto Umami (For great taste like never before)

This special Sushi roll was invented in California, however the recipe originated from Osaka, Japan. I will guide you on how to make this tasty sushi, so you can have a very delicious experience,

   1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip.



2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.




 3. Lay 2 shrimp along center, with one-quarter of cucumber strips.





4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce. Then Add a dash of AJINOMOTO UMAMI SEASONING.




5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.




6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.




7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.




8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape. And you are ready to enjoy California Sushi roll.



Wishing you a happy and Healthy eating.

Japanese-style Pumpkin Recipe!


Today is a bit cold in Japan, and I was in the mood for something calming and sweet—I found that pumpkin is the perfect idea!

Japanese Kabocha Nimono

In Japan, we have this type of pumpkin called `kabocha`.  Actually, I think maybe in other countries it is referred to as a squash. Well, in any case, it is a round, green vegetable with an orange inside, very similar to pumpkin and squash.

Today, I will share with you how to make `nimono`. Nimono is the word used to describe any foods that have been boiling for quite a time, and then let to sit for maybe half a day or more for the flavors to settle in.

Nimono are side dishes eaten with a main dish, miso soup, rice, and pickles.

The basic ingredients to get that Japanese flavor that are used in Japanese cooking, especially nimono. They are sugar, dashi (soup stock), mirin (rice wine), sake, and soy sauce.

In Japan, we have a certain order to put these flavors into our cooking. First, we like to start with the sweet flavorings like sugar and mirin, then after that has settled into the food, we add the saltier flavorings like shoyu to seal in the flavor.

There are many popular nimono dishes that I hope to share with you over time, but first let`s start with pumpkin!

Pumpkin Nimono (makes side dishes for 3 people), takes maybe total of 15 minutes to make


1/4 Kabocha

1 and 1/4 cup Water

2 and 1/2 tbsp sugar (I like brown sugar)

1/2 tbsp soy sauce

1 tsp dashi (I use Ajinomoto)

1/3 tsp salt


1) cut the kabocha into chunks (just like the photo! : D)

2) put the kabocha with the skin facing down into a pot and add in water and sugar. Bring to a boil.

3) After it begins to boil, bring down heat and let simmer with a lid until the kabocha gets soft (about 8-10 minutes).

4) Add in the rest of the ingredients and continue to boil until there is just a little bit of liquid left.

I recommend to let this cool off in a bowl, at least until it is room temperature for the flavors to settle in. It tastes good at any time, but best if you wait maybe half a day or so, or make it at night and eat the next day!

I am so happy to share this recipe with you, I hope you enjoy!