Recipes I've used in raising my 8 kids in Japan, dedicated to my youngest son who feared starvation if I died without writing them down.
Here you'll find healthy, nutritious recipes on a shoestring budget - all with the inevitable influence of Japanese cooking.
Thanks for stopping by!
A quick and easy default breakfast. Make a batch on Sunday, and you're set for the week.
1 cup coconut oil
1½ cups brown sugar (kurozato works well if you don't mind its rather strong flavor)
1 t vanilla
3 cups old-fashioned rolled oats
1 cup flour (whole-wheat is fine)
1 t baking soda
¾ t salt
2½ cups chopped nuts (almonds, walnuts, pecans, sunflower seeds, etc.) 3/4 C chocolate chips or 2 chopped dark (or milk) chocolate bars (about 160 grams)
Preheat oven to 180ºC (350ºF). Line a big baking pan with cooking paper. (I use my oven tray which is 28x30cm.)
Whisk coconut oil and sugar in a big mixing bowl. When smooth, whisk in eggs and vanilla. Sift flour, soda, and salt together, add, and mix in. Use a spatula to add in the oats. Then stir in the nuts and chocolate.
Spread in a big pan lined with cooking paper. Bake for about 28 minutes until golden brown and edges pull away from the sides of the pan. Cool on wire rack. Cut into 36 pieces. These can be stored in zip-lock bags - frozen or refrigerated.