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Osouzai@Horse Mackerel Mixed Rice | 鯵ごはん


Very Japanese…very familiar osouzai (side dishes).

Apart from fresh raw fish (sashimi), sun-dried fish is popular dish.

A variety of sun-dried fish are sold at supermarkets or fish markets, the most popular being the ‘AJI (Horse Mackerel); all are salted and sun-dried. Grilling it is the most simplest way to eat but today, I am using this to blend it in with the rice – we call this ‘maze  (mix) gohan (rice)’.




DSC_0017Horse Mackerel (Aji) is grilled and bones extracted – waiting for the rice to cook.



Horse Mackerel Mixed Rice (2 people) | 鯵ご飯

  • 1 large dried horse mackerel       (鯵の干物 大1)
  • 5~6 shiso leaves (シソの葉 大4~5枚)
  • White sesame  (白ごま 適量)
  • Rice : 2 Cups + 360cc Water + 1 Tablespoon Sake + Pinch of Salt (お米 2カップ、360cc 水、大匙1酒、塩ひとつまみ)
  1. Grill the dried horse mackerel (approx. 6-7 minutes) and separate the bones and skin to extract just the flesh and shred it into medium size pieces.
  2. Prepare the rice – wash with water and drain for about 30 minutes before placing it in the rice cooker. Add the water, sake and salt and cook the rice.
  3. 5 minutes before the rice is to be cooked, place the horse mackerel into the rice cooker.
  4. Once the rice is cooked, place the sesame, mix well and serve with shredded shiso leaves on top of the rice.
  1. 鯵の干物はグリルで5〜6分焼き、骨と皮を除き、身の部分を小さく分けておきます。
  2. ご飯にはお酒とひとつまみの塩をいれて、炊飯器で焚きます。
  3. 炊きあがる5分位前に1の鯵の身をお釜に投入。炊きあがって混ぜ合わせるときに白ごまをいれます。
  4. 飾りと風味に千切りのシソの葉をのせて食べると美味しい。

Japanese Omelette | だし巻き卵

A typical osouzai ‘dashi-maki- tamago’ which is a Japanese omelette. It is also a popular breakfast side dish with rice or often used for lunch boxes (obento).



  • 3 Eggs
  • 3~5 Tablespoons Dashi
  • 1.5~2 Teaspoons Light Soy Sauce
  • 1/4 Tablespoons Sugar
  • 1/4 Tablespoons Mirin
  • Vegetable Oil
  • 卵・・・・・・3個
  • だし汁・・・・大さじ3~5
  • 薄口醤油・・・小さじ1.5~2
  •  砂糖・・・・・大さじ1/4
  • みりん・・・・大さじ1/4
  • サラダ油・・・適量
  1. Egg Liquid – Using 2 bowls, mix the seasonings in bowl A, mix the eggs separately in bowl B. Combine bowl A + B and strain the liquid for a smooth liquid texture.
  2. Important points when cooking the omelette –
  • Cook over low ~ medium heat
  • Pour the egg only when the pan is well heated, testing by dropping a drop of egg over the fry pan
  • Start rolling the egg when it is still half done
  • Let the mixture spread evenly over the frying pan, lifting he omelette with a chopstick to let the mixture spread underneath before rolling
  • Wrap the omelette in foil to shape
  1. 卵液の作り方
    はじめに調味料を混ぜ合わせ、別のボウルで溶きほぐした卵を加えます。 合わせた卵液を一度ざるごしをするとなめらかな口当たりが良くなります。
  2. だし巻き卵の焼き方とコツ
  • 火は強くしない(中火〜弱火)
  • 箸先で卵液を落としたとき“ジュ”っと音がしてから入れる
  • 半熟状態で巻きはじめること
  • 卵液を入れたら、箸を玉子焼きの下に入れて持ち上げ、下にもしっかり卵液を流し込む
  • 焼きあがったら、まきすかフォイルに包んで形を整えること

Stewed Hijiki  | ひじきの煮つけ

What is ‘Hijiki’?  I will link you to a site which explains well of Hijiki.


Hijiki may sound like an exotic food that you’ve never tried before, but there is a good chance that you’ve consumed this beneficial sea vegetable if you’ve ever dined in a Japanese home. Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes. Hijiki is often considered one of the most versatile forms of seaweed, as it dries quickly and maintains the majority of its nutrient content, which is impressive. Once the hijiki is dry, it can be exported around the world, added to everything from soups and soy sauces to fish dishes and even stir fries.Hijiki

Normally, hijiki will either come in a twig-like dried form or in small buds that look like dry black tea. Both of these varieties are black in color and will swell anywhere from 3-5 times that size once cooked or re-hydrated. Japanese restaurants typically serve more common forms of seaweed, but hijiki is a very popular type of sea vegetable among home chefs in Japan, due to its availability and ease of preparation. There should be another reason; hijiki is one of the healthiest forms of seaweed that you can add to your diet. Let’s find out a bit more about hijiki’s unique mineral composition and nutrient makeup.





  • 25g Dried Hijiki
  • 1 Small Carrot
  • 1/2 Aburaage (Fried Tofu)
  • 1/2 cup Boiled Soy Beans
  • 1 Tablespoon Soy Sauce (30ml)
  • 1 Tablespoon Mirin (30ml)
  • 1 + 1/2 Cup Dashi (300ml)
  1. Soak the dried hijiki in water for approx. 30 minutes before use. The dried hijiki will expand to about 10 times the volume. Drain the hijiki and set aside.
  2. Peel the carrot and slice it into small rectangular sizes.
  3. Cut the aburage (fried tofu) into 5mm~6mm thin sizes.
  4. In a large deep pan, using vegetable oil, sauté the carrots, then add the hijiki, aburage, soy beans.
  5. Add the soy sauce, mirin and dashi and cover the pan with a lid; to stew in medium heat for about 10 minutes. If there is too much liquid, turn the heat to high and let the liquid evaporate.
  1. 乾燥ひじきは水に30分ほど漬けて戻します。もどりましたら、ザルにあげて水を切っておきます。
  2. 人参は皮をむき、同じ幅に切ります。
  3. 油揚げは5~6mm程度にスライスしておきます。
  4. 茹大豆は1/2カップ程度使用します。
  5. 鍋にサラダ油をひいて、人参を炒め、油が回ったらひじきを加え、油揚げ、茹大豆といれていきます。
  6. 液体要素の醤油、みりん、だしをいれて落としぶたをして約10分中火で炊いていきます。
  7. 水分が多い場合は汁気をとばします。

Stewed Pumpkin & Black Beans | 南瓜と黒豆の煮物

This is a different version of

Bell Peppers and Pumpkin Nimono (Stewed) | 南瓜とピーマンの煮物

using black beans.



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