Dish 44: Japanese cuisine – Sweet and spicy celery salad

This dish is far yummy than I was expected. I am not a fan of celery, actually I seldom eat celery in my daily meals. WW like it, he “beg” me to cook a celery dish for him, then I found this recipe and cooked it. After the first bit of this cooked celery, I was surprise that it was so yummy. The original flavor of celery was covered by the sweet and spicy. Of course, I ate a lot of them. I definitely like to cook celery in this way in the future and it’s worth you to try it!

Making process: Add the oil to a large skillet over medium heat and stir-fry the red pepper for 30 seconds. Add the celery to the skillet and stir-fry on medium low heat for about 15 mins. Add other ingredients in the all.


  • 1 bunch celery, cut into thin slices
  • 2 tbsp canola oil
  • 1 dried red pepper
  • 1 pitted and pickled plum (umeboshi), mashed (optional)
  • 1/4 cup sugar
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds

Taste (bad1-excellent 5): 5

Time: 25mins

Skill (easy 1- hard 5): 3.5

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 3


Dish 42: Japanese cuisine- Matcha cake

I follow the recipe step by step to make this cake, but still not so good : (  the taste is ok, but it looks not as bright as the one from the reference picture).



  • 1/2 cup butter,
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1/2 tbsp salt
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 4 tbsp matcha powder
  • 1 tbsp warm water

Taste (bad1-excellent 5):3.5


Skill (easy 1- hard 5): 4

Healthy (unhealthy 1-healthy 5): 3

Spicy (no-spicy 1 -very spicy 5): 0

Dish 34: Japanese cuisine –Salmon Rice Cooker Casserole

I never try to steam rice with vegetable, meat or even seafood, like fish. This is my first time to cook and eat rice like this way. I could like to call this style is healthy & lazy steam rice style. Call it healthy because it is oil-free and you don’t need to fry-stir the ingredients; call it lazy because just put all the things together and steam them! Save time and save energy. Also, these ingredients can easy to keep their original flavor. The negative point is that the smell of the fish is too strong for me.



  • 2 cups short grain rice
  • one 2-in piece of kelp(Kombu)
  • 1 cup Dashi
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp salt
  • 4 dried shiitake mushroomes
  • 1 potato, cut into 2 in bubes
  • 1/4 cup fresh frozen or canned corn kernels (I didn’t the add these this time)
  • 1/4 cup peas
  • 1/2 lb skinless fresh salmon filllet
  • 2 tbsp butter
  • Roasted seaweed shreds or chopped parsley for a garnish




Taste (bad1-excellent 5): 3

Time: 20 preparation + 50 cooking time

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5):

Dish 32: Japanese cuisine –sesame sauce green bean

This cold dish is a very traditional and easy making appetizer. Just well cooked the green bean with water, put aside and cool down. The sauce is a mix of sesame sauce, salt and sugar. The sesame seeds are use for garnish.

You can also enjoy experimenting with other greens such as spinach, broccoli rabe, turnip leaves or mustard greens.

photo 1

Taste (bad1-excellent 5): 4

Time: 20mins

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 4.5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 28: Japanese cuisine -Udon noodle

Udon is one of the most popular noodles in Japan, other is soba noodle. This thick wheat noodles are usually served in a hot soup with a variety of ingredients. It is said that this noodle is brought by Japanese Buddhist monks back from China (likely derived from a similar Chinese noodle called “cu mian” meaning “thick noodle”). Comparing with other kinds of noodles, Udon is more tender and chewy.



(This is a traditional and classic recipe, actually, when you cook at home, just feel free to add whatever you like)

  • 3 cups dashi (please refer the 20th dish: Dashi soup)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1tbsp sake
  • 1 leek, top removed and cut into 4 pieces (optional)
  • 1/2 lb fresh or dried udon noodles
  • 8 oz fresh spinach, washed and trimmed
  • 4 shiitake (if using dried, reconstitute)
  • 4 stickes imitation crabmeat, cut in half
  • 1 skinless and boneless chicken thigh, cut into bite size

Taste (bad1-excellent 5): 4

Time: 30mins

Skill (easy 1- hard 5): 2 (Just mix all ingredients together and cook them well)

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 24: Japanese cuisine-Tempura

Tempura which used to be a Portuguese interpretation of fried food is a very popular appertizer in Japanese cuisine. It is very easy to make and can be with different proteins, seafood, vegetable and tofu.




1. Mix the flour with water

2. put the ingredients in the batter

3. Fry the ingredients with oil


Traditional batter:

  • 1/2 cup ice cold club soda or water
  • 1 cup rice flour (Different cooker may use different flour. For me, I used 1/2 cup corn flour and 1/2 all-purpose flour)


  • Oil
  • Shrimp, crabmeat, carrot (this is really nice)

Feel free to adjust the ingredient, mushroom is also very recommended.

Sum up:

Taste (bad1-excellent 5): 4

Time: 40mins (depends on how many kinds of food you like to cook)

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 2.5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 19: Korean Food-Persimmon & ginger punch

I end up my Korean cuisinary with a popular Korea dissert. The making process is not complicate: 1. Soak the persimmons until they become soft, then put walnuts into the persimmons and set aside; 2. Pour 2 cups of water into a pan and add the cinnamon stick and ginger, then place over a low heat until the water has taken the flavor of ginger and cinnamon stick, then cool down; 3. Add the maple syrup and sugar into the pan and then bring to boil again; 4. Place the persimmon in a bowl for each person, and pour the chilled liquid. Decorate with a sprinkling of pine nuts.


Here is the recipe:

  • 2 dried persimmons
  • 4 walnuts
  • 50g fresh root ginger
  • 1 cinnamon stick
  • 100g light brown sugar
  • 10ml maple syrup
  • 10 pine nuts

Taste (bad1-excellent 5): 3

Time: 30mins

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 0

Finally, I’d like to congratulate me for finishing 19 Korean cookery! Next step is Japanese Cuisine! Come on