If you can buy Korean DASIDA soup stock, white sesame seeds and seaweed, then you can make this soup within 3 mins🤣Let's make this soup together with other Korean dishes! Your lunch/dinner will become more authentic Korean style!

“Takikomi - Gohan” is a Japanese mixed rice seasoned with dashi and soy sauce along with some meat, fish or vegetables.In Japan, corn is now in the season, so I made the one with corn and shio konbu (seasoned kelp strips/store bought one). Even if this shio konbu is not available at your place, you can skip it or you can substitute it with any other ingredients! #cppassport

Just with leftover ingredients, I made this salad and it was really delicious 🤤

Korean pancake is easy and quick to make at home! This time, I used leftover vegetables at home which are Chinese chive and onion. Adding carrots, shrimps, leek, meat, kimchi must be delicious too!!

It’s called “Daigaku Imo” in Japanese which literally means “University Potato”. Because it’s cheap and filling, it’s said that this potato became a popular snack for university students in1990s. Now I feel that this became rather popular for homecooks in Japan as a side dish.It’s a deep fried Japanese sweet potatoes which are covered in a sugar candy coating with sesame seeds sprinkled. Only basic ingredients are required, so waiting fo you to try it!

You might have seen this Korean side dish in a K-Drama “It’s ok not to be ok”. It takes only 5 or 10 mins and it goes well with white rice or other Korean dishes!My own challenge in October: #1day1recipe 😆

This soup is traditionally said to have many health benefits and it's especially popular as a way to recover from hangover😅 You might have seen this soup in the K drama too. In many cases, people from K drama are eating this in the morning after too much drinking on the night before...😂If you can find "Korean dried shredded pollock/pollack", then please try making this very comforting soup!! (The best dried pollock is dried by the wind from the sea, which is called "Hwangtae (황태)". Please see the pollack package from my step photo too.)

Having lived in Singapore for around 10 years, Hainan chicken rice is one of my most favorite dishes of all! ❤️I’m always missing the taste in local hawker center, especially Tian Tian in Maxwell food court. My recipe is still very far from that authentic professional level, but I’m confident that this is delicious enough to enjoy at home😁 And it’s so easy too!(You don’t need to prepare a whole chicken or boil it for few hours)Instead of using a Staub pot, you can use a rice cooker to cook chicken and rice too!As for the sauce, please try dark soy sauce if you can buy it as it usually comes together with chicken rice in Singapore. Since it’s not widely available in Japan, this time I made an original sauce(which is also tasty though!).😉*Shiok means delicious in Singlish.

“Tenshinhan” is recognized as Chinese dish in Japan, but it was actually born in Japan, which I didn’t know until just now😂It’s easy but fulfilling and looks good too. As I know that my mother, who is a housewife, often cooks this for lunch when she is alone at home(I know this because she sent me URLs of Cookpad Japan’s “Tenshinhan” recipes or her cooksnaps few times before).Today, as I had to take a dinner by myself, I remembered this dish and tried cooking it. I combined 2 recipes from Cookpad Japan and here I would like to save my version.

Meunière is a word originally coming from France which means “to prepare something(for example fish) by dredging it in flour, pan fried in butter and served with the butter sauce”.Although it’s a French style of cooking, most Japanese students learn how to cook this “Salmon Meunière” in school during home economics cooking class. So did I.As for Japanese version, the key is to use butter and “soy sauce” for the finishing sauce. It’s so delicious and easy so hoping that you will also try this Japanese all time favorite fish dish!

Since I knew this dish from Cookpad Japan, not perfectly sure if it’s authentic Thai dish😅 But it’s delicious and good to go with white rice!

It’s one of the most favorite fried rice which I repeatedly cook from Cookpad Japan recipe. I’m just adding slightly less Chicken soup stock powder, but I’m basically following this recipe by yuki☆nao : https://cookpad.wasmer.app/recipe/2849811?view=classic#share_urlMy own challenge in October: #1day1recipe 😆