Korean Style Nori Maki

Posted September 18th, 2010 in Food | No Comments »

I wanted to use up the brown rice that I had in the pantry, so I made Korean style rice rolls with nori sheet.  Korean cuisine is very similar to Japanese cuisine, but Korean nori maki doesn’t use vinegared rice – just normal steamed rice.  You can of course use white rice instead of brown rice.

What makes it Korean is also the ingredients – beef mince is a typical ingredient for Korean nori maki.  So are takuwan (yellow radish pickles), egg omelet, and burdock roots (gobo).  Normally, Korean seaweed (seasoned with salt) is used to roll the rice, but I used just normal Japanese nori sheet this time.

I seasoned the brown rice with sesame oil and salt, but you don’t need to do it if you prefer.

<Korean Nori Maki> makes 2 rolls

  • 2 nori sheet
  • 2 cups steamed rice
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 50g beef mince
  • 1/2 tbs soy sauce
  • 1 tsp sugar
  • white pepper to taste
  • 1/4 takuwan (yellow radish pickles (cut in lengthwise)
  • 1/4 cucumber (cut in lengthwise)
  • 2 tbs shredded carrot
  1. Heat a frying pan and cook beef mince without oil.  Season with soy sauce and sugar.  Cool down.  Set aside.
  2. Mix sesame oil and salt with the rice.
  3. Cut takuwan half in lengthwise.  Cut cucumber half in lengthwise.
  4. Spread 1 cup of rice into a nori sheet.  Arrange beef mince, takuwan, cucumber and shredded carrot.  Roll up.  Repeat.
  5. Cut, and serve immediately.
You can also add egg omelet, namul, kimche (Chinese cabbage), cheese etc etc as ingredients.  Create your own!
I like it spicy, so I dip it with gochujang 🙂

Friday ♪

Posted September 17th, 2010 in Food | 2 Comments »

This morning I woke up with chicken porridge. (recipe)  Eating it with fried onion, lots of cut chili, and fresh celery leaves is my style 🙂  It would be better if I had more condiments, but I haven’t done grocery shopping lately…  Yap, I’m still waiting for my car.  

These days I haven’t been feeling like cooking.  I like cooking, but sometimes I feel lazy :p  Besides, my husband and I like totally different type of food!  I think I wrote about it before.

He loves meat, saucy food with strong seasoning (salt!).  I, on the other hand, like vegetables and seafood, very thin seasoning, and soupy food. I don’t like eating deep-fried stuff too much, and the food with too much sauce.

So, I sometimes cook two different food for dinner: one for me and one for him.  It‘s really troublesome (mendo-kusai) .

Today sister-in-low (the oldest one) is coming from Jakarta.  I’ve gotta go to the airport now!


Posted September 16th, 2010 in Ume's Interests | No Comments »









Showcasing Japan’s Freshest Anime  

Posted September 14th, 2010 in Perth WA | No Comments »

Luna Palace in Leederville is screening 5 Japanese anime films for a limited 2 week season from 16/Sep/10 (Thu) ~ 29/Sep/10 (Wed).

“Reel Anime” is a anime festival held in Australia and New Zealand.  All the fils will be screening in the original Japanese with English subtitles.

These 5 films are:

Reel Anime 2010 has something for new and old fans of anime alike!
Luna Palace Leederville website / Coming Soon Films 
Reel Anime 2010 website

A Spring Day

Posted September 13th, 2010 in Perth WA | 2 Comments »

What a beautiful day!  I just went outside to check the mail, and realized the weather was my favorite one.  Sunny but not hot, and lovely spring breeze 🙂

Like this day, I used to go walking with my dog in Japan and sit down at the mountain, overlooking the hills.  I sometimes brought some snack and my drawing kit (I like drawing and painting).

It’s funny that people in Japan are saying it’s finally getting cool and they see dragonflies everywhere, and here in Perth I enjoy watching butterflies.

There is something I want to say out loud, but I don’t know…  Should I?  Some of the Umeboss viewers know about this already, but I actually haven’t told any of my friend yet!  

Delicious shots from Japan:

Miso ramen at Ramen Daigaku (one of the franchise ramen shops in Japan).  They use the miso from Hokkaido, and the locally grown pork to make char siu.  The cha siu is used in the cha-han (fried rice) too. Ummm looks delicious.

Funa zushi.  This sushi is one of the origins of sushi, and is a speciality food of Shiga!  Unlike other sushi, funa zushi is served anything but fresh.  The fish is fermented, and it smells like Roquefort cheese.  Very strong!  And, yes, it looks little gross…  the meat of funa (fresh water fish) is covered with white stuff.   But this food is considered as a gourmet food in Japan.  (although people in Shiga eat this sushi quite often, and is one of the food you see on the dining table at home).  Ha-Lu in  Mt Hawthorn used to have this funa zushi on their takeaway menu, but I don’t see it anymore so I guess they took it off the menu.

Bibimbap with Broccoli and Daikon

Posted September 12th, 2010 in Food | No Comments »

My Korean friend gave me some  hund-made kimuche!  It tastes so fresh and delicious☆  I asked her for the recipe, and it sounds very simple.  Just need more ingredients than Japanese pickles.  I may try making different kinds of kimche at home sometime. 🙂

I made bibimbap with her kimche.

“Bibim” means “mix” in Korean, and as this name indicates this dish is eaten by mixing up all the ingredients.

There are basic ingredients to make bibimbap, but you can actually use any food.  I had broccoli and daikon in my fridge, so I added them to the bibimbap.  If you have some vegetables that have been sitting in the fridge and you want to use up, you can make bibimbap!

Adding bean shoots (as a standard ingredient) to bibimbap is my favorite, but I didn’t have bean shoot in the fridge.  If you are using bean shoot, refer my bean shoot, carrot and spring onion Namul recipe.

I used the leftover of hamburg , and made it chunky for the texture.  You can jut use minced beef for the recipe.  You can also use bulkogi for the topping of bibimbap.

<Bibimbap with broccoli and daikon> serves 2


  • around 200g beef mince
  • 1 tbs sesame oil
  • 1/2 tsp minced garlic
  • 1 tbs sugar
  • 1 tsp soy sauce
  • around 4 florets broccoli
  • 1/2 tsp minced garlic
  • 1 pinch salt
  • around 10cm daikon radish
  • 1 tbs sesame oil
  • 1 tsp soy sauce
  • around 6 tbs kimche
  • 2 eggs
  • 400g steamed rice
  • gochujang (around 2 ~ 5 tbs)
  1. Beef: Heat sesame oil in a frying pan, and cook beef with garlic.  Season with sugar and soy sauce.  Set aside.
  2. Broccoli: Blanch broccoli and drop in a bowl of iced water to stop the cooking process.  Drain well, and mix with garlic and salt.  Set aside.
  3. Daikon: Slice daikon 0.5 mm, then cut into 0.5 mm matchstick shape.  Heat sesame oil in a frying pan, and stir-fry daikon. Season with soy sauce.  Set aside.
  4. Fry egg to your liking.
  5. To serve: Divide rice into two serving bowls.  Top with beef, broccoli, daikon, kimche and fried egg.  Enjoy with gochujang!
More ingredients you add, tastier it becomes.  Spring onion and seaweed are great condiments for bibimbap too.

Ume’s Today

Posted September 11th, 2010 in Perth WA | 2 Comments »

This morning I went to see my doctor.  She called me up yesterday saying that she wanted to talk to me about my blood test.  I was so worried if something was wrong!

She said that Vitamin D level in my blood is quite low, and suggested I should take Vitamin D supplement.  The average level of Vitamin D level is 50 – 120, but mine was 40.  It’s not really a dangerous number, but if the number doesn’t change in future my body will have some problem, such as breakable bone.

You get Vitamin D from the Sunlight (natural Sunlight generates Vitamin D in your skin)  But, I don’t normally go outside in the Sun, especially in Perth, just to stay away from the UV and having skin problems.  If I do, I’d wear sunscreen or some jacket to cover the skin.  I actually haven’t been outside much since I started to work , around 15 years old.  That could be the reason..

After seeing doctor, we went to Emperor’s Kitchen in Leeming Shopping Forum to have Dim Sum.

There are things I always and only get when I go to have Dim Sum.  Fried squid, steamed prawn dumpling, chicken feet (if I’m with my husband), and ginger tripes (if I’m with my husband).  But this time, we were starving (probably from the worry I had since the doctor called me), so we ordered A LOT.  Perhaps we ate equal amount to what 4 or 5 people eat.  I ordered some vegetables too, just to help cleansing the oil in my body from those oily Dim Sum food.

The price was more expensive than the place we normally go to in Northbridge, but we were satisfied 🙂

Can you see this?  ….  maybe not :p  When we were at the house someone released tens of balloons to the sky!  There are many balloons … but by the time I grabbed the camera they’re too far already.

Happy weekend to everyone!

Japanese Rice Soup with Salmon (Salmon Zosui)

Posted September 9th, 2010 in Food | 4 Comments »

It’s stormy lately in Perth.  Very strong wind and cold rain.  Warm up your body with this Japanese rice soup with grilled salty salmon 🙂

Zosui is a Japanese rice soup made from pre-cooked rice and water.  There is a similar dish called okayu, but okayu is cooked from uncooked rice and to more watery consistency.

Grill the salmon first with seasonings.  The salmon looks so delicious at this point, but it will be added to the simmering rice soup.  Pre-cooked rice is simmered in dashi water with mushroom, then dried wakame, blanched spinach and chopped spring onion will be added.  Mushroom and wakame gives the flavor to the soup too.

<Salmon Zosui> serves 2


  • 200g salmon fillet (skinned and boned)
  • 1 tbs mirin and 1 pinch salt for seasoning salmon
  • 500ml (2 cups) water
  • 5 cm konbu (dried seaweed sheet)
  • 2 dried shiitake mushroom
other ingredients:
  • 200g cooked rice, cold (I used brown rice)
  • 100g oyster mushroom
  • 2 bunches spinach
  • 1 tbs dried cut wakame
  • 2 eggs
  • 2 tbs sake
  • 2 tsp soy sauce
  • 1/2 ~ 1 tsp salt
  • chopped spring onion to garnish
  1. Sprinkle salmon with salt.  Line aluminium foil in a frying pan, and spray oil.  Heat the pan, and sear the salmon.  Brush with mirin both side while turning the salmon.
  2. Meanwhile, place water, konbu and shiitake in a heat-proof bowl, and microwave for 2 minutes.  Leave it for 1 minute.
  3. Remove the konbu and shiitake from dashi water.  Discard konbu.  Slice up shiitake mushroom.
  4. Place the dashi water in a cooking pot along with shiitake mushroom, oyster mushroom (stemmed, and roughly separated), sake and soy sauce.  Place on the stove and bring to the gentle boil.
  5. Add rice, and simmer for 3 minutes.
  6. Wash spinach and cut into 3 cm width.  Beat eggs in a bowl.  Roughly break the salmon meat.
  7. Add spinach, cut wakame, and salmon to the rice.  Season with salt.  Pour the egg mixture into the simmering rice soup.  Stir, and turn off the heat.
  8. Sprinkle chopped spring onion and serve with chilli powder (optional).

Birthday Dinner at Zushi Bento Ascot

Posted September 8th, 2010 in Eat out in Perth | No Comments »

Yesterday was my sister-in-law’s birthday!  We had a birthday cake on last Saturday night at her house, and went to Zushi Bento in Ascot for dinner last night.

I must say, I like the atmosphere of this place.  It’s an individual building, and it reminds me of family restaurants in Japan.  At the door several Japan-like stone statues welcomed us, and the interior of the restaurant was very tidy.  I loved the furniture and the water glass.  The space was wide, they’ve got around 13 tables, counters, and also ozashiki : tatami-matted room with horigotatsu (low, covered table placed over a hole in the floor of a Japanese-style room).  The toilets looked good too.

The food: we ordered Maki Delight (assorted rolled sushi), niku soba, and niku donburi.  Maki Delight contains 3 kinds of sushi rolls: robster, tuna and softshell crab.  They are all uramaki (nori sheet rolled inside)  

Robter roll was with avocado and little pieces of row robster meat mixed in mayonnaise, and the roll was covered with furikake (Japanese seasoning powder).  Tuna roll was tinned tuna mixed with mayonnaise.  This roll was topped with tenkasu (crunchy bits of deep fried flour-dough).  Softshell crab roll was deep-fried sofsshell crab, covered with tobiko (frying fish roe).

The beef on the niku soba and niku don was really tough.  And, the egg sauce on donburi was not enough: the dish was dry.  The soup of soba were little oily.  

Well, if I come here next time I will probably order just sushi.  I heard the dim sum is not nice too.  From the whole experience, the food was not great, but it was ok it’s average. The price was ok too.  The atmosphere of the place was great.

IKEA and Ho Fun

Posted September 7th, 2010 in Perth WA | 2 Comments »

We headed to IKEA last Saturday and had some light breakfast.  As IKEA’s hot breakfast is $1.95 at the moment, there was a long queue of people when we arrived.  This is “early bird” offer and only between 8 until 9 am on Saturdays.

On this year’s catalog, some products are cheaper than last year.  I bought a table and some little things for the house.  Oh, I bought a clock for the office. The one we had was around $40.00 from a stationery supplier and it broke after 1 week, but this $1.95 IKEA clock seems to be working fine.  

By the way I’m currently so into this game on my mobile and I can’t stop doing it.  I’m addicted..  Two nights ago I played this game in the bed for 5 hours!  My eyes… (>0<)  My eyesight became bad when I was little because of famicon, so I have to be careful!  I don’t want to get lasik again.

Like, the other day when I was waiting for my husband’s business meeting at their office, and I had nothing to do so started to playing game.  The meeting was going to be for no more than 30 minutes, but I ended up waiting for 2 hours.  My eyes were so tired!  And I was hungry.  We went to Vin Hong to have a quick lunch.

I had fried Ho Fun in egg gravy.  I love this dish, but I didn’t really like it at Vin Hong.  It tasted different from what I was looking for!  Where did I eat Ho Fun the first time?   I don’t remember, but it was so good and I loved it.  I had Ho Fun at Ten Ten Cafe the other night too, but it was little oily to me.  My ideal Ho Fun is not oily, and with lots of seafood and tasty, mild sauce.  Where is the best place to eat such Ho Fun dish in Perth?  I heard Penang in Northbridge was nice few years ago, but the owner seems to be changed and I don’t know now.