Tag Archives: Japanese

Salmon Burgers

I cooked dinner last night, just the second time since the arrival of my parents! I hope to share some of my mum’s cooking with you in time.

This salmon burger is easy to put together and cooks quick too. It uses fresh salmon and ground pork with potatoes and onions for extra bite. I make it with leftover grilled salmon too. My family likes these burgers including hubby who is not a fish fan. Hope you’ll like them too!

Salmon Burgers
(Adapted from Harumi’s Japanese Cooking)

12 oz fresh salmon, skinless and bonelesss
1 small onion, diced
1 tablespoon butter
1 small potato, peeled
4 oz ground pork (I use chicken)
1 egg, beaten
Salt and pepper

1. Chop salmon finely until it is almost ground.

2. Lightly cook chopped onions in the butter, taking care to retain the onion’s crisp texture. Leave to cool.

3. Boil the potato or microwave it till cooked. Mash and leave to cool (do not add any butter or milk).

4. In a large bowl, mix the chopped salmon and ground pork. Add the cooked onion, mashed potato and beaten egg, then season with salt and pepper.

5. Shape the mixture into small burgers. Heat some oil in a frying pan. Working in batches, fry the burgers for 2-3 minutes on each side till browned and the meat is cooked.

6. Serve with Ponzu sauce (or mix light soy sauce with lemon juice) or mayonnaise with coarsely ground black pepper.


Posted by on October 14, 2011 in Cooking, Food


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Nikujaga (Meat and Potato Stew)

This is another of my favourite Japanese home cooking dish. Nikujaga – tender beef with chunky onions and potatoes in a slightly sweet and salty broth. Thinly sliced beef is normally used but I used rolled sliced beef meant for shabu-shabu (hot pot) instead, which doesn’t require additional chopping. The beef cooks really fast so you simmer the dish just until the potatoes are soft to your liking. I had ran out of mirin so I added extra sugar and wine.

(Based on a Harumi Kurihara recipe)

1 lb thinly sliced beef, chopped into bite-size pieces.
2 large potatoes
2 large onions
2 tablespoons vegetable oil
3 cups dashi stock
1/2 cup soy sauce
3 tablespoons light brown sugar
1 tablespoon sake or Japanese cooking wine
2 tablespoons mirin (or use another tablespoon each of the sugar and the wine)

1. Wash and peel the potatoes. Chop each into 6 – 8 large chunks. Soak the chunks in water for 5 minutes to remove excess starch then drain.
2. Cut each onion in 6 wedges.
3. Heat the oil in a large skillet and stir-fry the potatoes for a few minutes. Add the onions and beef and cook till the beef is no longer pink.
4. Add the dashi stock, sugar, mirin, soy sauce and sake to the skillet and bring to a boil before lowering the heat to a simmer. Skim the surface to remove any scum that floats up. Cover and simmer until the potatoes are cooked, 15 to 20 minutes.
5. Add extra soy sauce and sugar, if desired, before serving. Because this dish is salty, it goes well with steamed white rice.


Posted by on January 10, 2011 in Cooking, Food


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Tonjiru or miso soup with pork is one of my go-to recipes for a quick meal. It’s a hearty soup, you may call it a stew, and very good for chilly evenings. Kip is always appreciative when I make it. Tonjiru is usually made with konnyaku, gobo, daikon, potato and carrot but you can make it with more or less vegetables. You can even make a version with pork, potato and tofu. Using napa cabbage was taught to me by my friend Mariko.


1 lb thinly sliced pork (like those for hot pot)
2 tablespoon sake
2 teaspoon soy sauce
2 medium potatoes
1 carrot
1 long napa or 1 small round napa cabbage
6 cups dashi stock or water
6 tablespoons awase miso
3 stalks spring onions, thinly sliced
shichimi togarashi or chilli powder

1. Marinate the sake and soy sauce.

2. Peel the potatoes and cut into medium chunks. Soak in cold water for a few minutes to remove starch, drain.

3. Peel the carrot and cut into semi-circles, 1/2-cm thick.

4. Trim and slice the napa crosswise into 1-inch wide pieces. Rinse and drain.

5. Heat a tablespoon of oil in a pot and saute the pork till it’s no longer pink. Add the vegetables and saute for another minute.

6. Pour in the dashi or water and bring to a boil. Skim the surface of any scum that arises. Lower the heat, cover and simmer the soup till the potatoes are tender. Add in the cabbage and bring the soup back to a boil again. The cabbage takes just a minute or two to soften.Turn off the heat.

7. Put the miso into a medium bowl and ladle some hot soup in. Stir to dissolve the miso and pour it into the pot. Stir the soup to combine.

8. Serve the soup in a bowl with some spring onions and a sprinkling of shichimi togarashi.


Posted by on October 18, 2010 in Cooking, Food


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