Category Archives: Home Cooking

Microwave Cooking: Magical Plate 魔法のお皿 Gyoza

Magic plate microwave cooking isnt a new thing. According to many, its been around a long time during the microwave cooking boom.
Its made a comeback in Japan in the last year or so and the prices have dropped greatly this year [it used to be around 4500yen for a plate but now generic brands make it for 1980yen or so]
Here is the one i bought
The wooden plate is not included in the box but sold separately.

They sell plates without the glass lid too [makes it cheaper] but i was afraid of a mess in my microwave so i opted to get one with it.

To test it out, i purchased some store made gyoza [i wasnt going to make it from scratch and have the plate ruin it XD]

Arrange it as best as you can on the plate

After 6 minutes [500W]

Perfectly crispy and the cleanup was a breeze [did not stick]
I expect myself using this plate a lot more soon!

I’m sorry i have neglected this cooking blog!
Do you guys think i should just be posting it in my normal blog and maybe cross post it here for archival purposes?
Regardless! I’m going to get back on track in December so expect more cooking posts then :D

Happy Feasting!
XOXO Yumeko

Recipe : Mapo Eggplant [マーボー茄子]


3 Eggplant
100g of minced meat [optional]

Cornstarch solution [combine 1 tablespoon of cornflour with 2 tablespoons of water]

SAUCE [combine the following]
1 tablespoon Tianmenjiang or Hoisin Sauce
1/2 teaspoon Doubanjiang
200ml water
2 teaspoon sugar
2 teaspoon soysauce
1 tablespoon sake
1 tablespoon chicken stock powder
pinch of pepper

1. Dice the eggplant and steam in a little water in a hot pan.

2. Stir fry mince meat till cooked, add eggplant back in the pan.

3. Add sauce, cook till boiling and add cornstarch solution. Once sauce has thickened to desired consistency, serve the dish!

You can make mapo tofu with the same recipe! Substitute the eggplant for tofu cut into cubes :D
- I cheated and used a bit of my Tofu and Meat Miso [豆腐肉みそ] from the fridge. If you do the same, skip step 2 and just dump it all in the pan in step 1.

Recipe : Soy Sauce Yaki Udon [醤油やきうどん]

This recipe makes use of other bento side dishes we learnt earlier in this blog.
Udon also freezes well so you can easily make this entire meal out of your freezer [if u made and froze those sides earlier]
If you didnt make those sides just cook the meat and spinach directly in the pan before adding the udon :D

What you’ll need
100g of Sesame Spinach [ほうれん草の胡麻和え]
100g of Tofu and Meat Miso [豆腐肉みそ]
2 tablespoons Soy Sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
Optional: Chilli flakes

1. Preparing your udon.
Some udon are sold where you can just microwave them. Some are dry and require longer boiling time. Some can be used for stir fry right away. Check the packaging of the udon you buy to be sure. There should be directions on it.
Drain water from pan.

2. Add all the ingredients into the pan with the udon. Stir fry and serve.

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