Okonomiyaki Otafuku Kit (Japanese pizza/pancake)

otafuku okonomiyaki kit

This time, I used Otafuku Okonomiyaki kit. I have made it from scratch on the other page.
For this one, you need water, cabbage, eggs, okonomiyaki sauce and meat. It is easy.
And I thought it would be a small one, but one package makes 2 big okonomiyaki.
So you can make a total of 4 large okonomiyaki.



okonomiyaki kit

This time I used mochi and shrimp. I cut them small. I would put cheese and shoga, if I had them.  The yellow package is Tenkasu – tempura clum.  The orange package is Okonomiyaki mix flour.  One package contains enough for two people.  The left one is Nori – Seaweed and Yamaimo flour is in the pink bag.  Put Yamaimo flour in the bowl with flour.

Ingredients:You need to buy those package above
Thin sliced meat or bacon

okonomiyaki okonomiyaki mochi shrimp

Put Okonomiyaki flour and Yamaimo flour in the bowl.
Add water and eggs and mix it. The white square stuff is Mochi which I cut into small cubes. Another white one is shrimp

okonomiyaki okonomiyaki okonomiyaki & agedama okonomiyaki cooking okonomiyaki cooking cover

The red stuff is dried red shrimp. I like this flavor, and it is common to put it in Okonomiyaki. You may not find this, and you may think this is fishy. You don’t need to add this – this is optional. Add all other ingredients and mix. At this time, you want to mix with air – mixing and fluffing it. This way, you will make a soft textured Okonomiyaki.

Put oil in the heated pan and put Okonomiyaki dough and make a round shape. Medium heat and add pork slices or bacon slices and put a lid on. Make sure the inside cooks. Flip to the other side and cook on the other side.

When finish cooking Okonomiyaki, put it on the plate and decorate with mayonnaise, Okonomiyaki sauce, Katsuobushi, and Aonori on top of Okonomiyaki.

You have to buy Okonomiyaki sauce to eat this recipe. You may want to buy Katsuobushi, but this is optional.



Sushi Taro Instant Chirashi and Inari Sushi

instant inarizushi

I use Sushi Taro and instant inari sushi package and make inarisushi. This is an instant version of making chirashi sushi by Sushi Taro. Chirashizushi is a popular Japanese home recipe and it is different than restaurant chirashizushi. It is very easy to make this sushi using these packages. You can eat chirashizushi itself and you can make inarizushi itself. But this time I used both package together and made great sushi! Yummy!! My friend mom use Hijiki mix with sushi rice and put it in the inarizushi. It’s very easy.  You just need to cook Japanese rice. This is great party finger food, too.

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Chirashizushi (ちらし寿司?, “scattered sushi”) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef’s choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.


Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi”. If you want to read more, check this page.

Sushi taro package
This is the Sushi Taro package, you can find in Asian Grocery Store.

This is Sushi Taro inside package.

Sushi taro package
This is other side of bag, you can read this when you make this Chirashi.

inarizushi no moto
This is Inarizushi no moto package. You may be able to find in Asian grocery store.

inarizushi no moto
This is back side of the package, you can read this instruction.


You don’t need to make this egg crepe. This is optional. I like to put it in so I made this and decided to put the picture here.
It is not very difficult to make this. I mix eggs and put in a hot frying pan (if you have – non stick it would be easier) and quickly move the pan to make the egg spread in a thin layer. When you see the edge of the egg start peeling away from the pan, you flip the egg crepe upside down.

egg crepe egg crepe egg crepe egg crepe egg crepe

egg egg egg egg

Cut egg crepe in half and lay sheets one on top of another. And cut in half again and lay sheets one on top of another, again. Then, you cut them julienne.  Besides the eggs, if you can buy some peas, it would be good to add it to them.  It is good color to add green in the chirashizushi no moto and rice.

rice Sushi taro Sushi taro Sushi taro

Cook rice and put in the Sushi Taro package and egg.  Mix it all together.  You don’t mix rice like you mix dough. You don’t want to smash the individual rice like paste. You will destroy the rice taste and can not make good sushi rice. Mix rice by cutting across it in a slashing motion, and then cool it by fanning.   Read this page.

Sushi taro Sushi taro Sushi taro Sushi taro

Lastly, Inarizushi package. There are 8 inarizushi in a package. You carefuly open, do not tear them. I use spoon to scoop the rice and carefuly put them in the pocket. Then you put NORI (from Sushi Taro pacage) on the top of Inarizushi. It is pretty to look at!

easy instant inarizushi



Daikon and Tuna easy pressure cooking



My mother makes this food often. She uses pressure cooker and it is very easy to make it.  I decided to put this recipe here. She cheats this recipe. It means the recipe is really easy..

Daikon (from Japanese ダイコン (daikon?) (大根), literally “large root”), Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish and Mooli (from Hindi/Urdu Muulii),[2][3][4] is a mild flavoured, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia. – wikipedia

Daikon —————————— 1
Carrots —————————— 3
Tuna can with oil ——————– 1 can
sake ——————————– 1/2 cup
Soba sauce instant (stock) ———–1/2 cup

Peel and cut Daikon and carrots.  If you have Daikon leaves, you should use it.  Those are good nutritious food. 
Put those ingredients in the pressure cooker and water (2 cups) and cook it.  Heat up and when the cooker is start jiggling, turn off the heat and sit it until pressure is off. 
Open the lid and dump the water out. 
Put whole Canned Tuna. 
Put Soba instant sauce stock and sake. 
Put lid on and heat the cooker until its jiggle and turn off the heat. 
*I know American buy Tuna with water instead of oil.  My mom uses Oil.  I have never use water one. 

pressure cooker daikon daikon pressure cooking daikon cooking daikon cooking pressure cooker

preser cooking daikon

Sweet and Sour Chicken or Pork Recipe

How to make Sweet-and-Sour

This is the recipe for Sweet and Sour Chicken or Pork. This is anther popular Japanese Chinese quick meal package. Only cut pork and vegetables and put sauce from package by Ajinomoto Cook do. Only cut pork and vegetables and put sauce from package.


*Meat (Chicken or Pork)————- about 1/2 lb, or 250g

*Onion ——————————One small

*Carrots —————————–1 or 2

*Bell pepper ————————–1/2

*Pineapple —————————-1/4

*egg ———————————1/2

*salt and pepper ———————-Pinch

*Potato starch ————————2TBS

The package looks like this.

First, Cut vegetables and pineapple like this. Then cut meat almost same size as vegetables. Put meat in the bowl and put salt and pepper then put egg mix together – marinate it. Put potato starch in the meat bowl and you can deep fry it. But this time, I put oil (2TBS) in the pan and cook it. [Read more…]

Yakisoba Noodle Recipe

Yakisoba Noodle Recipe

This is a recipe for Yakisoba noodle from package. This meal is popular Japanese noodle and very quick easy recipe. If you go to Japanese restaurant, you may find it – popular Japanese noodle.

It is very quick and easy recipes, you can easily cook yourself! It is packaged food; you may find frozen section in Asian super market or your own local grocery store.
The package looks like this.

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*Yakisoba package
*Cabbage ————————–half of small one
*Meat —————————– anything you want, shrimp would be good also
*Bean sprouts ———————-if you buy small container, I put them all

I have a meat slicer. I use it a lot. Many Japanese cooking use very thin meat which is Philly steak cut like. (You may be able to find Philly steak cut beef at any grocery store) I start seeing Philly cut recently. I buy regular meat (steak meat) and cut it by myself.

How to cut so thin? I will write on the other page again. But easy way is freeze the meat half way, and use slicer. You can slice paper thin this way. Otherwise, it is very difficult to slice it.

This time I sliced half frozen pork chop.
1. Put oil in the frying pan.

2. Cook meats first but not all the way. Because, it is thin meat, you don’t want to over cook. It will be very tough.

3. Put cabbage and cook together.

4. Put noodle after all vegetables are cooked.

***You should have defrosted the noodles before you put them in the wok. If you don’t feel noodles are loosening, put half cup of water. Put lid on for about few minutes.

5. Mix all together and put the bean sprouts. Bean sprouts cook quickly, if you like very soft; you can put this when you put cabbage. I like crunchy, so I put it last.

6. Lastly, you put powder sauce and mix together.

It is very easy!

Chinjao Rosu Instant Package Box Food

How to cook instant, package, box food version of Chinjao Rosu. It is quick easy recipe, Japanese-Chinese instant food that you can buy from Asian supermarket.

This is Japanese – Chinese instant box food from Ajinomoto.
Japanese call this Chinjao Rosu.
What you need is cut ingredients and stir-fry and put the sauce!

This is popular Japanese food.  Origin is Chinese recipe.  However it is different than original recipe.  In China, they don’t put bamboo shoots. 


*Oil 2TBS

*Bell pepper 3/4 or 1

*Beef    1/3 lb

*Bamboo shoots  1/3lb

*Cook do -chin jyao ro- su (stir-fried beef and green pepper)

Point is cut all ingredients long and skinny.
One of the Chinese character on the box said “string”
So this food must have string like “thin cut” or “slice thin” ingredients.

Bamboo shoots, you can buy in the can, also.  I could find already cooked one like picture in local Asian store. This time, I use 2 of them.

Put oil in the pan and high heat.
Put meat first and but half way and other vegetables.
Stir fries all of them and put sauce the last.

This Beef-And-Bell pepper, Chinjyaorosu is one of very quick easy recipe!

I will up date from made by scratch version, in the other page.