Last week while thrifting, I came across a Japanese Cookbook. our family loves Japanese food – everything from sushi to senbei to omurice! This was a perfect book because it also talks about the development of the cuisine and all the products in a Japanese kitchen! It really is comprehensive. One thing I learned from this book is that the aim of Japanese cooking is to prepare the foods in such a way so as to be able to enjoy the true flavour of the food. Any sauces are usually served on the side. I think that’s great!

After reading through this book, I was motivated to make a whole week of Japanese inspired dinners. Our first night (not pictured) was teriyaki chicken on rice. Last night, I made agedashi tofu, served with homemade teriyaki sauce (homemade is wayyy better. I will share the recipe below.), pan seared asparagus, pan seared miso haddock, rice paper dumplings (store-bought) and salads. And steamed rice to go with it, of course!

Tonight, I am going to keep it a little simpler and make two dishes. Here are some of the ingredients. Can you guess what will be on tonight’s menu?