Hot Bacon Okaka Onigiri (Hot Bacon and Bonito Flake Rice Balls)

Hot Bacon Okaka Onigiri (Hot Bacon and Bonito Flake Rice Balls)

We are on a bit of an onigiri kick at the moment–you may have seen the Tori Meshi (Japanese Chicken & Rice Balls) recipe we shared a few weeks ago–so we were immediately drawn to these Hot Bacon Okaka Onigiri (Hot Bacon Rice Balls) from Tim Anderson’s Hokkaido cookbook. in which he shares cuisine and ... Read more »

Rare Venison Steak (Shikaniku No Rea Sutēki)

Rare Venison Steak (Shikaniku No Rea Sutēki)

Venison (deer meat) has long been a key source of meat for the Ainu people of Hokkaido, but in recent years its popularity is increasing and it is now used in both Japanese and yōshoku (Western origin) dishes too. Popular on izakaya menus these days are recipes such as this rare venison steak served with ... Read more »

Hokkaido Potato Cheese Dumplings (Chīzu Imomochi)

Although potatoes are not a traditional Japanese crop, they are one of numerous fruits and vegetables introduced to Hokkaido during the late 19th century. These mochi (dumplings) use mashed potato and potato starch in place of the more commonly used glutinous rice used for classic mochi across Japan. They also feature a filling of cheese, ... Read more »

Microwave Meals by Tim Anderson

Cover of Microwave Meals by Tim Anderson

It’s no secret that we love Tim Anderson’s cookbooks and recipes here at Kavey Eats! After being amazed and delighted by the Microwave Mabo Aubergine recipe from his book Bowls and Bento, we were ridiculously excited to dive into his latest cookbook, Microwave Meals, full of amazing recipes showcasing the versatility of this oft-maligned kitchen ... Read more »

Smoked Salmon and Seaweed Rice

Smoked Salmon and Seaweed Rice

Salmon, seaweed and sesame seeds are a popular filling in onigiri (rice balls), especially those sold in conbini (Japanese convenience stores). Tim Anderson has created a one-pot recipe for a Smoked Salmon and Seaweed Rice bowl based on these same flavours. He adds his personal touch by using hot-smoked salmon (which isn’t traditional but works ... Read more »

Microwaved Mabo Aubergine

Microwaved Mabo Aubergine

Mabo Aubergine is a popular Japanese variation of the Sichuan Chinese Mapo Tofu (also known as pockmarked grandma’s beancurd). Here, aubergine takes the place of tofu – it’s soft, silky texture and ability to absorb flavours partners perfectly with punchy pork. But this clever recipe from Tim Anderson’s JapanEasy Bowls & Bento is even better, ... Read more »

Gyoza-Filling Rice Bowl

Gyoza-Filling Rice Bowl

Following on from Masahiro Kasahara’s Quick Pan-Fried Gyoza Disks, here’s another great idea for anyone yearning for the flavours of Japanese gyoza, but not wanting to spend the time shaping individual dumplings. Gyoza-Filling Rice Bowl is the first recipe we made from Tim Anderson’s JapanEasy Bowls & Bento cookbook. Find out more about the cookbook in our ... Read more »