Anmitsu Dessert: Dessert No.5

14 Sep
Anmitsu basically consists of kanten (agar agar) jelly, anko (sweet azuki bean paste), and syrup (mitsu). You can add a selection of your favorite fruits in this dessert.

-Anmitsu Dessert-


Makes 3 to 4 servings


For kanten jelly:

  • 1 2/3 cup water
  • 1/2 stick kanten (agar agar), or 1 tsp kanten powder
  • 1-2 Tbsp sugar *adjust the amount to your preference

For syrup

  • 1/4 cup water
  • 2/3 cup sugar
  • 1 Tbsp lemon juice *optional

For toppings

  • 1/3 cup anko (sweet bean paste)
  • fruits slices, such as peaches or oranges


1. Soak kanten stick in water for one hour or until softened.
2. Squeeze softened kanten and tear it into small pieces.
3. Add the kanten pieces or kanten powder in 1 2/3 cup of water in a medium pan and bring to a boil, stirring. Turn down the heat to low. Simmer until the kanten dissolves well, stirring. Add sugar and stir well.
4. Pour the liquid in a flat container and cool to firm.
5. To make syrup, mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and heat to dissolve sugar.
6. Add lemon juice if you like and cool the syrup.
7. Cut kanten jelly into small cubes.
8. Serve kanten jelly and fruits into individual bowls. Pour syrup over the ingredients and top with anko.
Recipe adapted from: 

Matcha Ice-cream: Desserts No.4

14 Sep
Matcha green tea flavored ice cream is a perfect dessert to serve after a Japanese-style meal. It brings out the traditions of Japan with its green tea infusion.

-Matcha Ice Cream-

Matcha Ice-cream


Makes 4 to 6 servings


  • 3/4 cup milk
  • 2 egg yolks
  • 5 Tbsp sugar
  • 3/4 cup heavy cream, whipped
  • 1 Tbsp matcha green tea powder
  • 3 Tbsp hot water


1. Mix hot water and green tea powder together in a bowl and set aside.
2. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well.
3. Put the pan on low heat and heat the mixture, stirring constantly.
4. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture.
5. Add green tea in the egg mixture and mix well, cooling in ice water.
6. Add whipped heavy cream in the mixture and stir gently.
7. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
Recipe adapted from:

Dorayaki: Desserts no.3

4 Sep

Dorayaki is a traditional Japanese sweet made of pancakes with Anko (red bean paste) filling. It has been made popular by the manga character, Doraemon.



Makes 5 to 6 Dorayaki


  • 2 large or 3 small eggs
  • 2/3 cup sugar
  • 1/2 tsp baking soda
  • 3 Tbsp water
  • 1 cup all purpose flour, sifted
  • 3/4 lb anko (sweet azuki bean paste)
  • vegetable oil for frying

Cooking Instructions

1.  Put eggs and sugar in a bowl and whisk well.
2.  Dissolve baking soda in water.
3.  Add the water in the egg mixture. Add sifted flour in the egg mixture gradually.
4.  Heat a skillet or hot plate and lightly oil it. Pour a scoop of the batter into the skillet and make a small pancake.
5.  Turn over when bubbles appear on the surface.
6.  Repeat this process to make 8-10 pancakes. Cool the pancakes.
7.  Make pairs of pancakes and put a scoop of anko sweet beans between them.
Recipe adapted from:

Tempura Fried Ice-cream: Desserts no.2

4 Sep
Ever heard of deep fried ice-cream?! Well now you have. Tempura Fried Ice-cream was originated from Japan, and is a dessert made of scoops of ice-cream that is quickly deep-fried creating a warm, crispy shell around the cold ice-cream. The Mexicans also have deep fried ice-cream as part of their cuisine, but it is different as compared to the Japanese version, as they use tempura batter.

-Tempura Fried Ice-cream- 

Tempura fried ice-cream

  • cling wrap
  • 2 scoops of ice cream (any flavour you prefer)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup milk
  • 1 egg, whipped
  • 4 slices of pound cake
  • optional topping: wafer, cookies, whipped cream, strawberry sauce, cherry, strawberries, chocolate drizzles… etc
Cooking Instructions:
Step 1: Lay pound cake on cling wrap and place 2 scoops of ice-cream on top.

Love With Food - Tempura Fried Ice CreamLove With Food - Tempura Fried Ice cream

Step 2: Roll pound cake into a Swiss Roll, roll around the ice-cream! Leave it in the freezer for at least an hour. Love With Food - Tempura Fried Ice cream

Step 3:Make Batter and Fry! Make batter with flour, milk and egg. Remove plastic wrap around pound cake, dust with flour and then dip in batter. Fry in hot oil for 20-30 seconds.

Love With Food - Tempura Fried Ice CreamLove With Food - Tempura Fried Ice Cream

Recipe Adapted from: 
Cooking tips:
  • Be sure before deep-frying your ice-cream, you ice-cream is well below freezing point to avoid melting.
  • You can use biscuit crumbs or cornflakes instead of tempura coating if you cannot find it in your grocery store.
  • Serve your fried ice-cream with fresh fruits and other garnishes you like.
Nutritional Information:
Nutritional Information:Serving size: 1 serving
Energy 521kJ
Protein 8.0g
Fat-total 31.0g
Fat- saturated 0.0g
Carbohydrate 53.0g
Dietary fibre 1.0g
sodium 0.0mg

Ichigo Daifuku: Desserts no.1

4 Sep

Ichigo Daiduku is a modern Japanese confection that combines the traditional daifuku with a fresh strawberry! It signifies the coming of spring as strawberries come into season, and is a delightful dessert that everyone loves.

-Ichigo Daifuku-

Ichigo Daifuku

Makes 8 pieces


8 small strawberries
160g red bean paste
100g mochiko(glutinous rice flour)
2 tablespoons granulated sugar
120ml water* (original recipe uses 100ml water)
some katakuriko (potato starch) for dusting


  1. Rinse, dry, and hull the strawberries. Roll red bean paste into 20g balls. Flatten each ball into a small disc and wrap with one strawberry. Keep in fridge.
  2. Mix glutinous rice flour and sugar together in a heatproof bowl. Add water and stir to dissolve. (*Original recipe calls for 100ml of water, but I added more as the mixture was too dry, unlike the one shown in the video demo.) Cover the bowl with heatproof cling wrap or a heatproof plate/cover. Place in a steamer and steam over high heat for 15 minutes.
  3. Line a baking tray with parchment paper. Dust generously with potato starch. When the mochi is ready, stir it with a wet heatproof spatula till smooth and transfer it onto the prepared baking tray(the mixture will be very sticky, I could hardly stir it). Sprinkle the mochi with potato starch, dust hands with potato starch and pat the mochi to flatten it slightly (the mochi is still hot). Use a pastry scraper or a knife to cut it into 8 portions.
  4. Take one piece of mochi, flatten and stretch it into a round disc, dust off any excess potato starch. Place a strawberry (Step 1) in the middle, with the tip side facing down and wrap the mochi around it by pulling and stretching the mochi. Pinch and seal the seam.
  5. Repeat the same with the rest of the mochi. (Note: Work briskly as the mochi will get less flexible as it cools.) Leave the daifuku at room temperature for an hour to set before serving. Daifuku tastes best on the day it is made. If there are any leftovers cover and store at room temperature.
Recipe adapted from: 

Oyakodon: Lunch no.5

4 Sep

Oyakodon is a donburi, a Japanese rice bowl dish. It’s made with chicken, eggs, and onion in a soy-sauce based broth. It’s fairly easy to make, but controlling the heat temperature can be tricky. Be careful not to end up burning the broth or the eggs! It’s a great dish that’s suitable for both adults and children.



Serves 1


1 bowl of cooked rice
2 large lightly beaten eggs
1/8 sweet onion
6 oz chicken thigh meat
3 tablespoon water
1 tablespoon soy sauce
2 tablespoon mirin (Japanese sweet cooking wine)
1 teaspoon granulated dashi (Japanese Soup Stock)
1/4 teaspoon sugar

Cooking Instructions:

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Step 1: Slice onion thinly, cut chicken to bite size pieces.

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Step 2: Put water, mirin, dashi, and sugar in an 8 inch pan and
let the mixture come to a simmer at med-high heat. Add onion slices and simmer for about 2 minutes.

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Step 3: Add chicken and soy sauce and reduce to medium heat. Cover and simmer for 1 minute then turn chicken over. Cover and simmer again for 2 minutes or until chicken is cooked.

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Step 4: Add the lightly beaten eggs. Cover and simmer for a minute. Remove cover and simmer for another minute. Turn off heat and let it rest for 3 minutes.*Caution: Watch heat (to maintain broth level and not to burn the eggs).

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Step 5: Serve over rice in a deep bowl.

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Omurice: Main no.4

4 Sep

Omurice is like an omelette. An omelette does not have any rice wrapped in it, whereas an omurice is a ketchup flavoured chicken rice wrapped with fried egg. This recipe is very simple to make and is great for bentos or lunch.



Serves 2


1 bowl of cooked rice
2 large eggs
2 oz diced onion
3 oz chicken breast (cut into cubes)
1/4 cup cut corn and peas
1 tablespoon olive oil (or other oil)
1/2 teaspoon minced garlic
1 tablespoon Pasta Sauce (I used Ragu)
1 1/2 tablespoon ketchup (for the rice)
Ketchup in a squeeze bottle (to decorate)
Salt & Pepper for seasoning

Cooking Instructions:

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Step 1: Beat 2 large eggs and lightly season with salt and pepper. Put aside.

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Step 2: Heat a large pan or wok and add oil. Saute the chicken, onions, and minced garlic at high heat until the chicken is cooked.

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Step 3: When chicken is cooked, add corn and peas and saute for about 30 seconds. Next, add ketchup and pasta sauce and stir for 1 minute.

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Step 4: Add the bowl of rice and stir well. Season with salt to your taste (I added 1/2 teaspoon of salt). Continue stirring for a minute. Now, put the chicken rice aside.

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Step 5: Heat pan or wok and coat with cooking spray or oil. Twirl the beaten eggs around the wok (spreading it thinly). The eggs will be cooked almost instantly.

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Step 6: Add the chicken rice to the center and bring the edges of the egg together (the rice doesn’t have to be completely sealed).

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Step 7: Carefully flip the egg wrapped rice onto a plate. Decorate with ketchup.

Recipe adapted from:

Nutritional Information:

Nutritional Information:

Serving size: 1

Energy 300kJ
Protein 8.2g
Fat-total 6.5g
Fat- saturated 2.7g
Carbohydrate 31.2g
Dietary fibre 3.2g
sodium 820mg