Vegan Gohan


Yaki Onigiri  焼きおにぎり 

As a child , my mother used to make us Yaki Onigiri every time we had a barbeque.
She would grill the onigiri on the bbq grill.

Yaki Onigiri (grilled onigiri) is grilled on a wire grill until crispy, then brushed with soy sauce or miso,
but my Yaki Onigiri doesn't use a grill. I use a pan instead of a grill, then mix yaki onigiri sauce into the rice so
the flavor is not just on the outside of the onigiri.









Ingredients(Makes 7)
700g/25oz cooked Japanese short grain rice
1 tsp Mushroom Seasoning
3 tbsp Tamari/soy sauce
1/2 mirin (optional)
1/2 sesame oil
1 tsp maple syrup/Agave nectar (1 1/4 tsp if you are not using mirin)

1. Mix mushroom seasoning, tamari, mirin, sesame oil and maple syrup together.
2. Pour the mixture over rice( make sure that rice is hot or warm ) and stir well.
3. Wet your hands and place the ball of rice between your cupped palms.
Now squeeze, flip, and turn the rice ball several times to form it into a triangular shape.
4. Cut the parchment paper into a shape of the pan then place into the pan. Set the stove on medium heat and place onigiri on to the pan. Using the parchment paper prevents the onigiri from sticking on to the pan, as well as making it easier when cleaning up.
5. Cook each side of the onigiri around 5-7 minutes or into a haze of your preference.
6. Serve hot or warm.

You can wrap the onigiri individually with plastic wrap and store it in the freezer if you wish to eat it later.
Just heat it up in the microwave.

Noodle Soup

Today, I will share a simple noodle soup recipe!!


To add taste, I added fried onion. I always like to put something crunchy on my food.

I got this one at Trader Joe's but you can also get fried onion places like your local at Asian Market.

I've also seen it at IKEA before.


(Serves 2)
4 oz dried rice vermicelli noodles
3 cups filtered/bottled water
2 handful chopped Chinese cabbage
1 carrot
4 stalks baby broccolis
1/3 cup chopped scallion
1/2 cup chopped cilantro
3 1/2 tbsp Mushroom Seasoning
Pepper to taste ( I use white pepper )
1~2 tbsp fried onion (optional)

1. Cook noodles according to package directions.
2. In a medium pot, boil filtered water.
3. When water comes to a boil, add the mushroom seasoning, and stir till it is dissolved.
4. Add white part of Chinese cabbage, carrot and baby broccoli stems. Cook it for 2 min.
5. Add rest of the Chinese cabbage, baby broccoli crowns and cook it for another 1 min.
6. Divide the cooked noodles among bowls and pour the soup over the noodles.
7. Top soup with scallions, cilantro, fried onions (optional) and serve.

You can also put mushrooms and tofu if you like.
You can just put any vegetables you like but I highly recommend to put Chinese cabbage.
It makes really good stock.
I got my Mushroom Seasoning at a local Korean Market called Hmart but you can also order at Amazon.
I also use this Mushroom Seasoning for stir fries, miso soup and other Asian dishes.

Cranberry + Coconut Granola (Gluten Free)


Today, I'd like to share my favorite granola recipe.

I've been making granola for over a year but homemade granola taste
much better than store bought one!! I haven't bought store bought one since
I started making my own granola.





3 cups Gluten Free rolled oats
1 cup sliced almonds
1 cup cashews
1 cup unsweetened coconut flakes
1/4 cup dark / light brown sugar
1/4 cup maple syrup
1/4 cup coconut oil (melted)
1/8 tsp pink salt
1 cup sweetened dried cranberries

1. Preheat oven to 250°F
2. In a large bowl, combine the rolled oats, sliced almonds, cashews, coconut flakes and brown sugar.
3. In a separate bowl, combine maple syrup, coconut oil and salt.
4. Combine both mixtures and pour onto 2 sheet pans.
5. Cook for 30 min, stirring every 10 minutes to achieve an even color.
6. Remove from oven and transfer into a large bowl.
7. Add dried cranberries and mix well.
8. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks.

You can add seeds to make this healthier, for example, pumpkin, sunflower, and flax seeds.


Condensed Coconut Milk Bread


200ml Warm Plant Based Milk ( I use unsweetend soy milk )
100ml Sweetened Condensed Coconut Milk
400g Bread Flour
50g Vegan Butter ( I use earth balance stick butter )
60g Apple Sauce
1/4 Tsp Salt ( I use Himalayan Pink Salt )
15g Yeast
35g Sugar ( I use Raw Cane Turbinado Sugar )

For Brushing ( Optional )
・ 1/2 Tsp Soy Milk
・ 1/4 Tsp Maple Syrup
・ 1/4 Mayo ( I use Just Mayo)

1. In a medium bowl, dissolve yeast and sugar in warm milk.
2. In a large bowl, add bread flour and vegan butter and mix well.( I use stand mixer with dough hook)
3. Add apple sauce and condensed coconut milk. Mix for 30 sec.
4. Add yeast mixture little by little. Knead for about 15 min.
( While it's kneading, grease a large bowl lightly )
5. Form the dough into a ball, and place in the lightly greased large bowl.
6. Cover with damp towel or plastic wrap. Let the dough rise in a warm spot until doubled.
This takes about one hour.
7. Punch the dough down.
8. Sprinkle a little flour on the counter and turn the dough out on top.
Divide the dough in two and shape each half into a loose ball.
9. Grease the 10"x4" loaf pan and transfer the dough into the pan.
( I think 10"x4" loaf pan is little bit too big but this is the only "big enough" loaf pan I have,
so I use this one. I think 8"x4" pan would be perfect!)
10. Let the loaf rise a second time until doubled, about 30-40 minutes.
(while it's kneading, mix soy milk, maple syrup and mayo together)
11. Heat the oven to 350°F .
12. Brush the soy milk mixture on a dough with brush.
13. Bake for 25-30 min.

If you are vegetarian, you can replace the vegan butter with regular salted butter,
and replace the apple sauce with 1/2 egg and condensed coconut milk with sweetened condensed milk.
For the brushing, you can replace all the 3 ingredients with just 1/2 of egg.

Korean Style Stir Fry (Gluten Free)


I usually marinade tofu/meat alternatives when I make Korean style stir fry. However, marinading
takes time so, I created one where you don't need to marinade it.
It's not tasty as marinade one but it's still taste good and my recipe is really
healthy because it has a lot of veggies!!



(Serves 2~3)
1 pack of extra firm tofu ( press for 15 min before cutting )
1/4 medium onion
2 handful of bean sprouts
1 carrot
1/2 bell pepper
3~4 shiitake mushrooms
2~3 scallions
1tsp sesame oil
1tbsp cooking oil

2~3 cloves of grated garlic.
2 1/2 tbsp tamari/soy sauce
2 tbsp sake/water
1tbsp ground white sesame seeds
1 tbsp gochujang
1tsp maple syrup/sugar

1. Mix sauce by adding grated garlic, tamari, sake, gochujang and maple syrup.
Whisk to combine. Taste and adjust flavor as needed.
2. Cut all the vegetables and tofu except bean sprouts.
3. Heat the cooking oil in a pan over medium-high heat.
4. Cook onion, carrot and shiitake mushrooms for about 1min.
5. Add bean sprouts and bell pepper and cook it for another 1min.
6. Add tofu and scallions and cook and stir for 1min.
7. Add the sauce and stir well.
8. Turn off the stove, drizzle with sesame oil and stir it lightly.
9. Serve immediately.

Serve with steamed rice.
I use this gochujang and bought it at Korean Market. However, many grocery stores carry
gochujang now, I've even seen it at TARGET.
Sprinkle with Gochugaru(Korean red pepper powder) and white sesame seeds if you like.
If you want to make it gluten free, make sure to use tamari or gluten free soy sauce.
You can replace bean sprouts with shredded cabbage if you can't find it at your local grocery store.