All posts tagged: Japanese

Recipe: Sardine with Egg Rice Bowl (Iwashi To Tamagodonburi)

Donburi is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. The wonderful part of cooking donburi is you can choose whatever ingredients you or your family like to make a wholesome meal. We might not think much about what a can of sardine can do for a meal, but it can be used to make a delicious and nutritious rice bowl. I decided to use Calrose rice as they naturally contain less fat and no cholesterol (as stated on the packaging of rice). I love selecting the healthier choice for my family, and I am sure our readers are the same. Don’t’ hesitate to try this recipe as it is easy and simple meal.  Dinner can be served within no time. If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe …

Food Review: Yakiniku Dining Shimei, Shimada – 成しま島田駅前店

Nestled in the city of Shimada, Shizuoka prefecture, is a hidden yakiniku gem that sells high quality beef. We were excited to taste how heavenly a Kuroge Wagyu can be. There are four breeds under the Wagyu tree – Kuroge Washu, Kassyoku Washu, Nihon Tankakushu, and Mukaku Washu. Out of the four, Kuroge Washu (Japanese Black) holds the crown and is renowned for its buttery melt-in-your-mouth texture of Grade A5, Japan’s highest possible rating. Upon entering this cosy yakiniku restaurant, my first impression was that they take pride in their beef as we were greeted by a few trophies and certifications upon entering. We were shown to our own private BBQ room with seat warmers. What we liked about the BBQ machine is that the suction smoke exhaust was placed directly above the grill fence, and therefore actually sucks in majority of the smoke. We ordered a portion of beef shoulders, beef tongue, beef loin, pork belly, and of course two sets of Kuroge Wagyu Sirloin. Although the staff could not understand English, they were …

Food Review: Miyama Café, Saigon

Miyama had us smitten from the start. Using organic ingredients from their garden in Dalat, their desserts have less sugar and doesn’t use and artificial colouring. So all the colouring in the desserts and food is natural. This allows you to indulge in their yummy desserts without the guilt. It’s been one year and half years since the opening of this specialty dessert café, and they have constantly been revamping their menu to better suit their customers. So don’t be surprised if the desserts that we mentioned are no longer available! The café is a modern Tokyo-styled café based in the centre of the bustling city of Saigon. The glass panes that encloses their minimalist space casts plenty of natural light into the café whilst providing you with a sense of escapism from the urban city. It is a rather tough gem to find as it is not located on the same floor as the rest of the eateries. It is situated on the 3rd floor, in the corner lot of Saigon Centre, right next to Levi’s. …

Food Review: Sorae Restaurant & Lounge, Saigon

Within the bustling city of Ho Chi Minh City, lies Sorae Restaurant & Lounge on the 24th and the 25th floors of AB tower. It gives an amazing panoramic view of the city along with its modern “Japanese” inspired furniture and decor. We started off the meal with the Live Canadian Oysters (1 for 110,000 VND, 6 for 595,000 VND). The Oysters were very fresh and slurping it down with the grated chilli radish and ponzu sauce gives it a really good kick to wake your taste buds up. Next up was the Spicy Hotate Karayaki (150,000 VND). The sauce was very interesting as it was similar to spicy mayo but at the same time, the texture and the flavour were different. It is really worth a try! Suddenly the smell of truffle permeated the room, the Foie Gras Chawan Mushi Truffle An (195,000 VND) had just been served. Honestly, Chawan Mushi is not a very interesting dish, but the truffle gave it another layer of complexity and flavour. The Foie Gras had been lightly …