light soy sauce

A good cheap but tasty and nutritious food for when you’re broke is vegetable and egg drop soup.

First, take vegetables* and chicken (or whatever meat you have), and sautee them with a little oil (peanut oil is best for flavor imo if you have it, but vegetable/sunflower oil works well too) in soup pot until they’re halfway cooked. If you use tofu instead of meat, I’d recommend adding it later, while the broth is simmering.

If you have spices at hand, I’d recommend things like ginger, garlic, coriander, cumin, cilantro, star anise, pepper, a little light soy sauce, sesame oil, and cinnamon. If you like it spicier, you can also add hot sauce or chilis

While the meat and veggies are cooking, take the eggs and beat them in a separate cup. I’d generally recommend roughly 2 eggs per serving, based on your needs, and how many other ingredients you’re using.

Set the eggs aside, and add the chicken stock to your half-cooked meat and veggies (or, if you’re making this meatless, now add your tofu and vegetable stock). Simmer on lowest heat until the ingredients are cooked. If you’re adding chopped green onions, add some of them now, then add the rest at the last minute.

(If you want a thicker broth, mix some starch or flour with hot broth or water in a separate cup until it forms a weird-looking slurry. Slowly stir this into the soup, and let the soup simmer for about 3 minutes; if it’s not at the consistency you want, add more and repeat. Don’t wait until the vegetables are done to do this step, or they’ll be overcooked. Corn or potato starch works a little better than flour, in my experience.)

Once the vegetables/protein are cooked and the broth is at the consistency you want, first add the rest of the green onions, then take the eggs and slowly pour them into the broth while stirring. Remove from heat once the eggs are cooked, about a minute. If you have sesame oil, stir a little into the soup for flavor. You can also sprinkle chopped green onion on top of the soup for garnish.

*my favorites include celery/celery root, carrots, daikon, and turnip sliced into matchsticks, along with chopped cabbage, leek, spinach, green onion, a couple of green peas, and bean sprouts. Napa cabbage is my favorite, but you can add other kinds of cabbage, finely shredded. Its easy to mix and match the vegetables based on your preference and what you have at hand

Akaviri pork fried rice

Throughout the history of Tamriel, the Akaviri people remain mysterious and legendary. Almost nothing remains of their culture, and adventurers can seek out Sky Haven Temple in Skyrim as one of the best preserved examples of Akaviri architecture and belief. One of their rare legacies that remain is this ancient recipe for fried rice, that has been continued on for centuries first in Cyrodiil, but has spread through Tamriel. This meal, while simple, is rich in nutrients, and is delicious and filling and sure to please the whole family or tavern.

You will need:
4 cups rice, steamed
3 pork fillets, diced
4 eggs, beaten
1 onion, finely chopped
3 cloves garlic, finely chopped
2 spring onions, chopped
1 tbsp ginger paste, or finely chopped ginger
1 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
Vegetable oil
Fresh chopped chili, to taste

In a large skillet, heat your oil and scramble the eggs. When they are cooked through, set aside on a plate to cool.

Add the onions, ginger and garlic and stir continuously until they are browned. Add the pork and stir fry for about a minute, then add the sauces and continue to stir fry until completely cooked through.

Mix in the rice, spring onion, and egg, and stir through thoroughly until well mixed. Garnish with chili and serve immediately.


2 tbsp olive oil ~ 2-3 tsp cumin seeds ~ 2 tsp ground coriander ~ 2 cloves garlic, peeled and finely chopped ~ 1 large brown or Spanish onion, peeled, diced into 5 mm cubes ~ ½ tsp dried chilli flakes ~ 425 g tin tuna in oil, drained thoroughly and flaked ~ 1 cup (185 g) cooked jasmine or basmati rice ~ 2-3 medium vine-ripened tomatoes, diced into 1 cm cubes ~ ⅓ cup chopped coriander, including stalks ~ ⅓ cup chopped mint leaves ~ ⅓ cup chopped parsley ~ light soy sauce, to taste

Assemble and enjoy.

The Meme and His Tutor

Part 36: The Time The Bangtan Got Drunk

Co-written with @jiminieblush

Recommended Song: That’s My Jam by B.A.P

|All Chapters|Masterlist|


Food shopping and Timberlands, what more could the day bring?

Genre: Fluff, comedy

Pairing: Jungkook X Reader (Y/N)

Warnings: Swearing

Word Count:  7143

Length: 36/?

Originally posted by itsbangtanposts

Keep reading

Avocado cucumber sushi for dinner tonight! 😍 Kuba and I really like our sushi lately. I think I made 16 rolls but who’s counting…😜 I made a dipping sauce with lime juice, tamarind concentrate, light soy sauce, and coconut sugar. 😋 I also uploaded another video to my channel today: I offer you some tips for selling your stuff if you’re interested in the minimalist lifestyle! I sold everything I owned in a year before I started travelling with one bag so I want to share my tips with you. 😁😁 Thanks for watching!


My parents are starting to notice that for a better part of a few weeks, I’ve been making curry in some form or another. Uhh. Somehow letting them know of my obsessiveness to recreate recipes from an anime didn’t seem the apt response. The Dongpo Curry uses possibly my most favourite cut of meat the *drumroll, pork belly! It’s the only way to indulge with its riveting layers of fat which pretty much solidifies it as my least used protein but acts as a vehicle for indulgence. It’s something of a luxury ingredient in cafes. I’ve been charged $17 for a plate that bore a measly slice. Never again. In contrast, my dad cooks with pork belly frequently, and I don’t mean to toot my own horn, but after the braise, I have never eaten pork belly that was so tender, and had the fat just lavishly dissolve on your tongue. Yeah, that’s what sin tastes like haha. And unbelievably, it requires little effort to achieve.

Ikumi Mito’s Dongpo Pork Curry Don Recipe 

300g pork belly (I ended up using double), 1 leek - spring onions instead, 1 bok choy, 2 thumbs of ginger, 1 star anise, 5 sichuan peppercorns, 1 cinnamon stick, 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce, rice, salt and sichuan pepper oil

Cut pork belly into 5cm blocks. Boil for 5 minutes. Remove.

Slice a 5cm portion of the white end of the leek. Remove the inner core then slice thinly. Place in bowl of cold water for 10 minutes for it to curl.

I would recommend using spring onions here so slice that instead of the green part of the leek. Slice ginger.

Sear pork belly in oil until the edges are gold.

Add to a pot with 1L water, ginger, star anise, peppercorns, spring onions (not leek!) and simmer for 30 minutes. 

Add 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce. Simmer on low for 1 and a half hours.  

Blanch bok choy

Mix a small amount of sichuan pepper oil and rock salt into rice.

Serve and garnish with curled ends of the leek. Enjoy! 


Oja-Style Nuka Pacific Saury Takikomi Gohan from Shokugeki no Souma

(Warning: Long Post)

What Souma made for the finals of the autumn election! IT’S SERIOUSLY THE MOST DELICIOUS THING EVER EVEN IF IT LOOKS REALLY MESSY. The Bottomless Pit rated it as the best tasting thing on the blog (but it slid down his overall ranking because I made him pick out the fish bones). I never thought parmesan, soymilk and miso would ever go together but oh my goodness they did. It’s like a rich creamy soup that doesn’t feel heavy. Also, I made this before the anime came out, so I wasn’t sure what other things he put in there, other than the things stated.


For Fish (start curing 3 days in advance)

  • 2 sauries
  • Nukadoko/nukamiso

For rice

  • 60ml sake
  • 2 tbsp light soy sauce
  • 2 cups rice (japanese cups are 180ml)
  • 2 cups dashi (i used bonito dashi)
  • ½ a nukazuke carrot, diced (my own addition)
  • (Looking at the anime, you can also put in shimeji mushrooms and chopped mitsuba)

For sauce

  • 15 crispy plums, de-seeded
  • 500ml soy milk
  • 2 tbsp miso (try a light one like white miso - I used kouji miso)
  • 2 tbsp grated parmesan cheese (the fake powdered ones that come with pizza will not work)


(3 days before)
i) Gut the saury (I also removed the heads) by making an incision along the belly and washing the insides.
ii) Salt and let sit for an hour.
iii) Pat dry and bury in the nukadoko. Keep the nukadoko in a plastic container, and in the fridge if your room temperature gets too hot.
iv) (Optional) Wash, dry, and bury one carrot inside too.
v) Stir up the nukadoko everyday with clean hands.

(On cooking day - yes, I used a charcoal fire too)

For Rice and Fish
i) Soak for 30 mins and drain rice.
ii) Brush off as much nukadoko as you can, then rinse and quickly pat dry. (Same with the carrot).
iii) Make a charcoal fire and grill the fish until the skin is crispy / grill in an oven.
iv) Chop the carrot and cook with the rice, dashi, soy sauce, sake, and other optional ingredients in a claypot on low heat.
v) When it is halfway done, (about 10 mins), open to check and place in the grilled fish on top of the rice. Add a dash or two of sake if getting dry. Do not mix yet.
vi) At about 15-20 mins, check to see if done.
vii) Pick out fish meat and mix in with the rice. Discard bones.

For Sauce
i) Cut the crispy plum into small pieces
ii) Pour the soymilk into a saucepan on low heat
iii) When it starts to simmer, mix in the miso until dissolved.
iv) When bubbles appear, turn off heat, and quickly mix in the parmesan. Stir until dissolved.

Last Step: Pour Sauce over rice and ENJOY!

No it couldn’t have been, Kurokiba.

See my Recipe Archive here (oh man this is my 15th Shokugeki Recipe), and follow me @onionchoppingninja for more!


Doesn’t it look like a bowl of tiny jewels? Possibly why people were magnetised to Megumi’s dish. That and it brings a sense of comfort. Oden is typically eaten during winter predictably and are sold virtually everywhere. My greatest regret that I did not try it at the konbini. To counteract the typical monochromatic earthy tones, Megumi utilised Brussels sprouts for an emerald pop (which are coined mini cabbages in Japan haha) and octopus tentacles for a rare addition of purple.I was left a bit bewildered not ever seeing such a large extremity before until I visited a Japanese grocery store and saw it .. sold for $20. I  may have cried. Instead, we have baby octopus which magically turn purple when cooked. Amazing! This recipe makes quite enough for one .. or a single meal if you have friends over, eagerly trying to fend off the winter frost. In tune with her considerate nature, all the ingredients are bite-sized and Oden uses ingredients that are typically lower in calories so despite its appearance, it’s actually quite soothing and light on the body with a hearty broth so enjoy it as its original purpose, at breakfast probably watching n glee as rain splashes your window.The oden tastes better the next day when the flavours are allowed to develop.  

Tadokoro Megumi’s Mini Breakfast Oden Recipe

8 quail eggs, baby octopus, carrot, 300g daikon, 1 konyaku, 2 satsuma age (the round brown fish cake), 1 hanpen, 2 chikuwa, mustard to serve

To make the mini mochi kinchaku (the mochi bags): 1 kirimochi cake, garlic chives, 4 pieces of aburaage

Oden broth: 1 litre dashi stock, 2 tblsp light soy sauce, 1 tblsp soy sauce, 1 tblsp sake, 1 tblsp sugar, 1 tblsp mirin, salt

Peel daikon and cut into bite sized pieces. Microwave for 3-5 minutes until tender

Bring water to a boil and cook quail eggs for 2-3 minutes

Cut carrots into slices and use a flower cutter. (You can clearly see where i gave up cutting into flowers haha, yeah, use a flower cutter, why make things more difficult?)

Slice konyaku into bite sized pieces and boil for 1 minute

Cut chikuwa, satsuma age, baby ocotopus into bize sized pieces

Pour boiling water over aburaage to remove excess oiliness. Cut off the end to make mochi bag (mochi kinichaku). Cut mochi piece into 8 squares. Open the aburaage and fill with quail egg, mochi square and pinch of salt. Tie with boiled garlic chive.

Add all the ingredients except hanpen and brussel sprouts (cook in last 10minutes otherwise it becomes bitter) to the oden stock and boil for an hour.

When ready to serve, cut hanpen into same size.

Ladle into bowl.


1 pot dumpling noodle soup

• 1 nest of dried noodles (whatever type you like, rice, egg, soba works too but makes the broth cloudy and a bit thicker)
• half a cube of vegetable stock (i use oxo but any equivalent will work)
• between 4-6 frozen potsticker-style dumplings (depending on how hungry you are) with any filling u like, my fav is soya and vegetables
• however much water u want really, not quite enough to cover the ingredients i think
• a splash of light soy sauce
• a splash of sesame oil (optional as i know its expensive)
• a squeeze of sriracha or some garlic (also optional for if u like heat/want extra flavour)

put all the ingredients in a wok or pan and cook for 5-8 minutes seems to be the general cooking times for (reasonably thin) noodles and all the frozen dumplings ive come across!

Sprouting Broccoli Ohitashi with Sesame Miso Sauce

Ohitashi is Japanese technique of cooking vegetables and then soaking them in a dashi based liquid. Like many Japanese techniques, it adds the elusive savouriness to food that makes it more satisfying. If you’re cooking vegetables for a meal, preparing more than you need and storing them like this will give you something delicious to eat for the next few days.

You’ll need: green vegetables, dashi (see below), miso paste and sesame paste.

It’s really simple to make dashi if you have the ingredients – you’ll need konbu seaweed and katsuoboshi flakes for a classic dashi. Add a postcard-sized piece of the seaweed to a pint of water and slowly bring to just under boiling point. Fish it out and add a generous handful of katsuoboshi and let it cool and sink to the bottom. When cool, strain the stock.

You can some pretty good dashi powders, including vegetarian/vegan dashi, in Japanese or Asian supermarkets.

For each cup of dashi you want 1-2 tablespoons of light soy sauce and a generous glug of sake.

Cook the vegetables until just done but still firm, plunge into cold water to keep them crisp, and then drain them. Pour over the dashi, cover and store in the fridge. Give it at least an hour, and up to a couple of days.

When you’re ready to eat it, drain the vegetables and make the sauce with about 2 parts miso paste to one part sesame paste, thinned out with a little sake or mirin.


Yes, yes, revisiting old recipes now. To be frank, I overlooked this due to its simplicity. How wrong I was. At the expense of sounding like a broken record, it’s remarkable how delicious simple ingredients have been re-imagined. Furthermore, this is an extremely economical recipe and with such familiar ingredients, it almost has an air of reassurance. To add more flavour, I would recommend frying garlic and onion in combination with chicken and to add more pops of texture (and a vegetable element), corn to complement the sweetness of the eggs further. But really, this is just nitpicking and it’s fine the way it is. You will see why even the God’s Tongue had to lie through her teeth to proclaim is disgusting haha. it is pure genius to use the collagen contained within the wings in order to secure an unprecedented richness to the dish. And it’s so low maintenance as well! Sorry, what was that? Have I dropped the subtlety far too much? Make it. I highly endorse!

Yukihira Souma’s Transforming Furikake Gohan Recipe

500g chicken wings, 1 tblsp sesame oil. (Optional: garlic and whole onion)

FOr the stock: 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce (you may need to err with liquid ingredients to ensure that the chicken wings are entirely submerged)

4 eggs, 1 tblsp sugar, pinch of salt, spring onions (Optional: corn)

Heat 1 tblsp of sesame oil in a frying pan and brown chicken (add garlic and onion if you prefer)

Boil the chicken wings in the stock made of 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce. Add additional liquid proportionately to cover the chicken wings completely. Bring to the boil on high, skimming the scum at the surface occasionally. Lower heat slightly and simmer for 2 hours. 

At this point, the chicken will virtually be falling off the bones, remove and strain the broth into a container set over iced water to cool it down quicker. Leave to set in the fridge. Remove the meat from the bones and set aside.

Scramble the eggs in the pan used to brown chicken with 1 tblsp sugar and pinch of salt until it resembles mince. 

Once the broth jellifies, dice into cubes. 

Serve the jellied meat broth, scrambled eggs and chicken over piping hot rice. Sprinkle over green onions (and corn!!) and serve. Watch it melt spectacularly!


Note: I have fixed the images and the quantity of chicken wings is not 500 but 500g. I mean, I won’t argue if you use 500, it is that good haha 

Weekday Dinners: Vegetable Miso Broth (Vegan, GF)

I am not not a delicate chef. I have never been one for these fine recipes, delicately adding ingredients in a particular manner. Measuring the width of finely sliced aubergines was never my style.

Turns out finely sliced ingredients have their place and aren’t actually hard to do.

I have never had knife skills training, or even found a tutorial on it. It might take marginally longer to slice ingredients a little thinner than usual but for this broth, that tiny bit of effort really pays off.

Broths haven’t ever appealed to me either before I made this. Turns out they’re really tasty. I haven’t eaten too healthily recently due to many excuses I gave myself, so I took myself shopping and got some fresh ingredients to perk myself up.

The vegetables in this dish are filling enough on their own, but when they sit in your bowl under the salty miso, the flavour from the broth infuses with the vegetables while they flavour the broth. It works both ways to make something your friends would think came from a restaurant.

Just as one more bonus, this dish is healthy and only takes 15 minutes.

Weekday Dinners: Vegetable Miso Broth (Vegan, Gf)

1 large red onion
1 large handful of sliced cabbage (about half a head)
3 spring onions
3 cloves of garlic
½ red bell pepper
1 thumb-sized piece of ginger
1 t. Miso paste (heaped)
1-2. T. Chili paste
1 t. Coconut oil
2-4 T. Light soy sauce
Half a lime
Salt and pepper to taste
Sesame seeds to garnish (optional)


1. Heat a wok on a medium to high heat and melt the coconut oil. If you don’t have a wok don’t worry, I used a saucepan and I’m pretty sure it will taste the same.

2. While the pan is heating up, finely slice the bell pepper, the onions, garlic and finely grate the ginger using a box grater. Slice the spring onions further up than you think. The thicker parts will go in the pan and the thinner, hollow parts will be used later.

3. Get the bell pepper into the wok first as these will take the longest to cook through. Toss them in the oil and keep them moving. Once they are coated in the oil, add the garlic. (Pro tip: Never put garlic straight into and pan with just hot oil, they will burn quickly! Adding them in with another ingredient gives them something to sit on and makes the pan slightly cooler)

4. Add in the red onions, giner, and season with soy sauce - about 2 tablespoons for now.

5. Move the ingredients around in the pan for 1-2 minutes before throwing in the sliced greens.

6. Mix the miso paste with 1 tablespoon of soy sauce in a small bowl or glass before pouring it into the pan.

7. Give it a quick stir and cover with water. Add the thick parts of the spring onions and chili paste. If you don’t have chili paste use freshly minced chilies and add them in at step 4. It’s your choice, I just prefer the paste for this recipe!

8. Bring to a simmer before tasting. Season with salt, pepper and/or soy sauce to taste.

9. Serve in a bowl and squeeze over the juice of half half a lime. Garnish with the thin parts of the spring onion and some sesame seeds.

It tastes amazing. Asian cooking really isn’t difficult. This recipe is quick, healthy, only uses one pan and is full of flavour. There’s no excuse not to try it yourself!

Use any greens you like; bok choy, kale, cabbage, chard, anything that will still have a little bite!

If you need something a little more filling, throw in a pack of dried noodles of choice or some silken tofu in at step 7.

This is one of my favourite dishes to feature on #whatheatetoday so please send in a photo of your own vegetable miso!