Japanese chicken curry

Everyday Sachiko – Japanese chicken curry

Today I show you how to make japanese chicken curry. When you don’t have time to cook Japanese curry is SuPa easy thing to make. I normally use beef but this time I used chicken breast and so much healthier. Also I had cute baby spring onion at my parent house so instead of slicing onion I chopped them in half so onion stayed in cute shape (^_^)


(Serves 3)

– 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box)
– 2 carrots, peeled and cut to small chunks
– 1 potato, peeled and cut to small chunks
– 4 small onions, chopped in half
– 200 to 300g boneless chicken fillet, cut to large chunks
– 1 tbsp cooking oil
– 700ml water


Step 1 – Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4.

Step 2 – Place chicken pieces in a single layer in the pot. Let the chicken pieces brown on one side.

Step 3 – After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.

Step 4 – Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

Step 5 – Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Warm through the curry before serving.

*Serve with japanese rice and if you like you can add japanese pickle or boiled egg on the side.

Temaki Sushi at Home

Everyday Sachiko home cooking  – Today I show  you how to make Temaki Sushi at your home (^_^)


Tuna & Avocado, Shiso leaf, Sprouts.

Ingredients – Sushi rice. Dry seaweed paper. Tuna. Fatty tuna. Salmon. Squid. Ground beef with bamboo. Natto beans with scallion. Tuna can and celery with mayonnaise.  Ground chicken with green peace. Shiso leaf. Mizuna. Avocado. Cucumber. Sprouts. Asparagus.


Ground chicken, Asparagus, Sprouts.

Step 1 – Place a sheet of nori (roasted seaweed) on a flat surface. Wet your hand with some water and scoop out about 3 tablespoons of sushi rice and spread the rice evenly on the nori sheet. Leave about 1/2-inch on the sides.If you like more sushi rice in your hand roll, use 4 tablespoons of sushi rice

Step 2 – Add some radish sprouts on top of the rice, follow by the filling. Arrange them at an angle for easy rolling.

Step 3 – Roll up the hand roll, starting at the lower left hand corner of the nori sheet. Keep rolling to form a cone shape. Make sure you roll tightly to secure the sushi rice and fillings. Add some masago on top of the hand roll. Dip the hand roll with some soy sauce and wasabi, if you like.


Salmon, Fava beans, Shimeji mushroom with white creamy sauce

I made Salmon with Shimeji mushroom, Fava beans, Green peace cream white creamy sauce.

Ingridient – salmon, Shimeji mushroom, Fava beans, Green peace.

Sauce – girlic, olive oil, butter, heavy cream, white wine, salt, freshly ground black pepper.


Step 1 – Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.Let the beans cool, then peel the outer skin from each of them.


Step 2 – Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.


Step 3 – Add the shimeji mushroom peeled fava beans and sauté for about 1 to 2 minutes.


Step 4 – Add the peeled fava beans and sauté for about 2 to 3 minutes, or until they are done to your preference. Season to taste with salt and freshly ground pepper,


Step 5 – Add the half cup of white wine & heavy cream and bring to simmer. Cook until sauce is reduced by about half about, 4 minutes and season with salt & fresg ground black pepper.


Step 6 – Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.


Step 7 – Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.


“Temari Sushi” Step 1 – Step 4

Today I show you step by step how to make this OMG cute sushi called Temari SushiTemari means thread balls in Japanese, Temari Sushi is small and ball-shaped sushi that usually cooked on happy occasions and good for parties \(^o^)/


Ingredients – Sushi rice, Red snapper, Tuna, Salmon, Sansho leaf, Shiso leaf.


Step 1 – make small rice balls. Set aside. Prepare various toppings. Place toppings on a sheet of plastic wrap.  


Step 2 –  Place a sushi rice ball on the topping


Step 3 –   Shape the sushi into a ball, twisting the plastic wrap


Step 4 –  Unwrap the plastic wrap. Serve temari sushi with wasabi and soy sauce


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Japanese Breakfast

Everyday Sachiko Home Cooking – Japanese Breakfast

This is a basic Japanese breakfast. This is how we eat in Japan. I sometimes eat this way at my house in NYC too if I have a guest. One thing is missing from my pictures though.. “RAW EGG”!!! I know people won’t eat raw egg in America….instead of a raw egg I can make “Tamagoyaki (Japanese egg cake)” for you (^_^)””.  Let’s say ” Itadakimasu” before we eat. It means “Bon Appetit” in Japanese.



Salted Salmon

Natto Beans


Agi Nori

Mituba Miso Soup

White Rice