tokyo-food-co-ltd

Gyudon (Japanese Beef Bowl)

Tue, 28 Apr 2026 03:55:59 GMT

Ingredients (serves 2)

2 eggs
½ onion, finely sliced
250g thin beef slices
½ cup Shimaya dashi stock
2 tbsp mama san sake
2 tbsp mama san mirin
3 tbsp mama san soy sauce
2 servings cooked mama san sushi rice (see rice video for how to make Japanese rice)
Black pepper
1 spring onion, finely sliced
S&B Shichimi/nanami togarashi

Instruction

1. Bring a pot with 1l of water to the boil, then add 200ml of tap water. Gently submerge the eggs into the pot and immediately cover with a lid. Set a timer for 20 minutes.

2. Combine the dashi, sake, mirin, and soy sauce, and add into a pan with the sliced onions. Simmer until the onions are soft.

3. Add the beef, cover with a lid, and simmer for 3 minutes or until the beef is just cooked.

4. Remove the eggs from the water after 20 minutes.

5. Plate up with rice, beef and onions, simmered sauce, and season with a little black pepper. Crack the onsen egg on top and garnish with sliced spring onion, and shichimi/nanami.

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Karaage

Tue, 21 Apr 2026 22:13:11 GMT

Ingredients (serves 2)

300g boneless chicken thigh
1 tbsp grated ginger
1 tbsp mama san soy sauce
2 tbsp mama san cooking sake
¼ tsp ground black pepper
¼ cup plain flour
½ cup corn flour
750ml cooking oil
Kewpie mayonnaise
2 lemon wedges
S&B nanami/7 spice mix

Instruction

1. Cut the chicken thighs into ~2x2cm pieces, place in a bowl and stir through soy sauce, cooking sake, fresh grated ginger, and black pepper.

2. Cover and set aside to marinate for at least 30 minutes.

3. Mix through the plain flour to create a light batter.

4. Prepare a medium sized pot with cooking oil and heat to approximately 160ºC.

5. Meanwhile, spread the cornflour on a large tray or plate, and coat the chicken pieces one by one in the cornflour.

6. Once the oil has heated, place the cornflour coated chicken pieces into the oil. You may need to do this in a few batches so the pot is not overcrowded.

7. Fry for ~4 minutes or until golden and crispy, and transfer onto a paper towel lined rack. Repeat for the remaining batches.

8. Serve with kewpie mayonnaise, lemon wedges, and nanami 7 spice.

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Miso Baked Eggplant

Tue, 21 Apr 2026 04:54:19 GMT

Ingredients (serves 2)

1 eggplant
Salt
3 tbsp cooking oil
2 tbsp mama san Miso Paste
2 tsp mama san Mirin
1 tsp mama san Cooking Sake
1 tsp sugar
1 spring onion, finely sliced

Instruction

1. Preheat oven to 220ºC on bake function.

2. Cut the eggplant in half lengthwise, and score the cut face but cutting lines a few millimetres deep in a criss-cross pattern.

3. Lightly salt and oil the cut faces.

4. Place the eggplant cut side down on a lined baking tray, and bake for 15 minutes.

5. Meanwhile, add the miso, mirin, cooking sake, and sugar into a bowl and stir to combine.

6. After 15 minutes of baking, flip the eggplant so the cut side is up, and spread the miso glaze onto the eggplant.

7. Change the oven setting to grill, and return the eggplant to the oven.

8. Grill for about 5 minutes or until the miso glaze is bubbling and caramelised.

9. Garnish with spring onion.

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Miso Salmon Donburi

Fri, 17 Apr 2026 00:48:14 GMT

Ingredients (serves 4)

2 tbsp mama san miso paste
1 tbsp mama san mirin
1 tbsp mama san cooking sake
1 tsp mama san soy sauce
2 large salmon fillets
2 cups mama san sushi rice
2 ¾ cups water
2 cups mama san shelled edamame
2 carrots
¼ cabbage
1 spring onion
Kewpie Sesame Dressing
½ cucumber (optional)
5cm daikon radish (optional)
1 chilli (optional)
Toasted sesame seeds (optional)
Shichimi (optional)

Instruction

1. In a wide bowl, whisk together the miso, mirin, sake, and soy sauce until combined.

2. Coat the salmon fillets with the marinade, cover the bowl and marinate in the fridge for 20 minutes to 24 hours. The longer you marinate, the better it will be.

3. Rinse the rice, add the measured water, and cook.

4. Prepare a pot of boiling water. Once boiling, cook the edamame for 3 minutes, strain, and set aside.

5. Finely cut your chosen veggies and set aside.

6. Preheat oven to 200ºC on fan bake. Transfer the marinated salmon onto a baking tray lined with baking paper.

7. Bake the salmon on fan bake function for 8 minutes. Then change the oven to grill function and grill for 5 minutes.

8. Remove salmon from oven, and rest for 5 minutes

9. Assemble the bowls with rice, then a small handful of each veggie around the rice. Top with the salmon, spring onion, and drizzle with Kewpie Sesame Dressing.

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Tuna Mayo Onigiri

Wed, 15 Apr 2026 04:49:36 GMT

Ingredients (serves 4)

185g can of tuna, drained
⅓ cup Kewpie mayonnaise
Pinch of salt and pepper
1 tsp mama san wasabi
1 tsp S&B shichimi/nanami togarashi
2 tbsp mama san sushi ginger
2 servings cooked mama san sushi rice (see rice video for how to make Japanese rice)
1 sheet mama san sushi seaweed

Instruction

1. Add the tuna, Kewpie, salt, pepper, wasabi, shichimi/nanami, and sushi ginger into a bowl and stir to combine.

2. To construct the onigiri: prepare a piece of glad wrap on the bench. Sprinkle it with a little salt and shichimi/nanami. Add one large spoon of freshly cooked rice onto the glad wrap and lightly flatten out the rice.

3. Place ¼ of the tuna mixture into the middle and cover the tuna with a small spoon of rice. Using the glad wrap, tighten and shape the rice to create a triangle shape. Repeat to make 4 onigiri.

4. Cut one sheet of mama san sushi seaweed into quarters.

5. Wrap each onigiri with a piece of seaweed and serve immediately so the seaweed is still crisp.

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Miso Udon Noodle Soup

Mon, 30 Mar 2026 01:36:02 GMT

Ingredients (serves 2)

6 shiitake mushrooms
½ leek
½ carrot
300g chicken thigh
100g fried or firm tofu
2 bundles mama san udon
700ml water
2 tsp Shimaya dashi stock powder
4 tbsp mama san miso paste
3 tbsp mama san mirin
2 spring onion
S&B Shichimi/nanami togarashi (Japanese 7 spice mix) - optional

Instruction

1. Prep the veggies and protein:

Cut the vegetables diagonally into ½ cm thick slices

Cut the chicken into 1cm thick strips

Cut the tofu into 1cm thick triangle pieces

2. Boil the udon noodles:

Bring a pot of water to the boil and cook the udon noodles for 5 minutes, drain, and set aside

3. Make the broth:

Add the 700ml water into a pot and bring to a simmer. Add dashi stock powder, and stir to dissolve. Add the leek and chicken and simmer on medium heat with the lid on for 10 minutes.

4. Prepare the miso into a bowl or jug and add 1 cup of the soup broth from the pot into the miso. Stir to dissolve the miso. It will be lumpy at first, but keep stirring for a few minutes and it will become smooth. Once dissolved, add the miso mixture into the pot.

5. Simmer everything together:

Add the mirin, shiitake, carrot, tofu, and cooked udon noodles and give it a stir to combine. Simmer with the lid on for 5 minutes or until everything has cooked through.

6. Serve up and garnish with thinly sliced spring onion and S&B Shichimi/nanami (7 spice) powder. Enjoy!

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Teriyaki Chicken Donburi

Thu, 05 Mar 2026 02:34:15 GMT

Ingredients (serves 2)

Teriyaki Sauce

¼ cup soy sauce
¼ cup sake
¼ cup mirin
1 tbsp sugar (optional)

Teriyaki Chicken Donburi

2 tsp cooking oil
1 large chicken breast
1 tbsp teriyaki sauce
1 tbsp water
2 servings freshly cooked mama san sushi rice
1 cup mama san shelled edamame, cooked
⅛ cabbage, finely shredded
½ carrot, julienned
¼ cup mama san sushi ginger
Kewpie mayonnaise
2 tbsp sliced spring onion greens
S&B nanami/shichimi/7 spice

Instruction

1. Combine Teriyaki Sauce ingredients in a large saucepan over high heat

2. Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup. The wider the pan, the faster it will reduce so keep an eye on the reduction. For me it takes about 10 minutes.

3. Add the cooking oil to a frying pan and bring to high heat. Brown the chicken on both sides until very golden

4. Reduce to medium-low heat and add 1 tbsp teriyaki sauce and 1 tbsp water

5. Cover with a lid and simmer for 10 minutes or until cooked through. Flip the chicken half way through

6. Transfer to a chopping board and slice ~0.5cm thick. Pour the pan sauce over the chicken

7. Assemble the donburi bowls starting with the rice, then vegetables, chicken, sushi ginger, a dollop of mayo, spring onions and pour over some extra teriyaki sauce

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Miso Caramel with Yukimi

Wed, 04 Mar 2026 22:55:58 GMT

Ingredients (serves 6)

3/4 cup granulated sugar
1/4 cup water
1/2 cup cream
2 tbsp mama san Miso Paste
2 packs Vanilla Yukimi Ice Cream

Instruction

1. In a heavy based pot on medium heat, add the sugar and water and stir to combine

2. Bring mixture to a boil without stirring

3. Reduce heat and let it bubble and caramelise until the sugar becomes a deep golden brown and wisps of smoke just start to form, remove pot from heat

4. Once off the heat, carefully pour in the cream in two batches while stirring to combine.

If the caramel starts hardening up, return to the stove on low heat and stir until the caramel is liquid again

5. Whisk in the miso

6. Set aside to cool

8. Prepare a serving plate with the Vanilla Yukimi Ice Cream

9. Once the caramel has cooled to room temperature, pour over the Vanilla Yukimi Ice Cream and dig in!

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Udon Carbonara

Wed, 04 Mar 2026 22:55:58 GMT

Ingredients (serves 2)

1 tsp ground black pepper
2 eggs
50g grated parmesan
2 bundles mama san udon
4 rashers streaky bacon
¼ cup udon water
¼ sheet mama san sushi seaweed, cut into small strips
1 spring onion, finely sliced
S&B Shichimi/nanami togarashi (Japanese 7 spice mix) - optional

Instruction

In a large bowl, whisk the pepper, eggs, and parmesan and set aside

2. Finely dice the bacon, and cook on medium-low heat until the fat renders out and the bacon goes crispy. Keep in the pan, and set aside

3. Boil the udon and reserve ¼ cup of the cooking water. Once cooked, drain and set aside

4. Bring the bacon pan back to the medium heat, and add the cooked noodles with the ¼ cup cooking water into the pan. Heat through and keep stirring until the the cooking water turns to a saucy consistency

5. Immediately add this to the egg mixture bowl, and quickly and vigorously stir the hot noodles with the egg mixture until the cheese melts and you get a glossy sauce

6. Plate up, and garnish with the seaweed strips, spring onion, and shichimi/nanami

tokyo-food-co-ltd

Gyudon (Japanese Beef Bowl)

Ingredients (serves 2)

Instruction

Item used for this recipe

Karaage

Ingredients (serves 2)

Instruction

Item used for this recipe

Miso Baked Eggplant

Ingredients (serves 2)

Instruction

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Miso Salmon Donburi

Ingredients (serves 4)

Instruction

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Tuna Mayo Onigiri

Ingredients (serves 4)

Instruction

Item used for this recipe

Miso Udon Noodle Soup

Ingredients (serves 2)

Instruction

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Teriyaki Chicken Donburi

Ingredients (serves 2)

Instruction

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Miso Caramel with Yukimi

Ingredients (serves 6)

Item used for this recipe

Udon Carbonara

Ingredients (serves 2)

Instruction

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